crock pot lasagna

Ingredients you need:

• 1 bag of frozen cheese ravioli (25 oz)
• 1 lb of ground beef, browned
• 3 cans of crushed tomatoes (14 or 15 oz each)
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of Garlic Salt
• 4 cups of mozzarella cheese
• 1/4 cup parmesan cheese (optional)

How to make Crock Pot Lasagna

1. In a large skillet brown the beef completely and drain off any remaining fat.
2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6 quart crock pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used.
7. You want to end with the meat sauce on top.
8. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
9. Cook on low for 4 hours.
10. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.

Bill Bailey Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Square-H Brands, Inc.

Santa Maria Style Slow-Cooked Stew

Hearty stew featuring the classic flavor of Bill Bailey's^® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast

Ingredients

1 each	Bill Bailey's® Santa Maria Style Fully Marinated Sirloin Tri Tip Roast ( about 3 lbs. )
1/2 cup	Cornstarch - Separated in half
1/2 cup	Carrots minced
1/2 cup	Celery minced
1 each	Onion - medium - minced
8 oz	Carrots - fresh, peeled, baby-cut
1 cup	Peas - baby - frozen
2 cups	Potatoes - unpeeled and diced
3 cloves	Garlic - minced
2 cans	Beef broth - Two 12-oz. cans
6 tbspns	Vegetable Oil
1 pinch	Salt to taste
1 pinch	Pepper to taste

Instructions

1. Cut marinated tri-tip into 1” chunks and coat with one cornstarch half portion.
2. Preheat oil in a skillet and slightly brown the meat pieces.
3. Once all the meat has been browned, place in the slow cooker.
4. In the same skillet, put the minced onion, garlic, minced celery, and minced carrots.
5. Sauté the minced vegetables until onions are translucent and tender
6. Add the remaining cornstarch half portion and stir to combine with the minced vegetables.
7. Add one can of beef broth and stir to create gravy
8. Pour this mixture on top of the browned meat in the slow cooker.
9. Add the potatoes, peeled baby-cut carrots, and peas.
10. Pour the other can of beef broth into the slow cooker until all ingredients are covered with the broth
11. Cook on low setting for 8 to 12 hours.
12. Salt and pepper to taste.

https://www.squarehbrands.com/recipes/santa-maria-style-slow-cooked-stew/

-30-

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

SLOW COOKER POT ROAST SOUP

Beef whats for dinner

INGREDIENTS

1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
2. 2 cups chopped onions
3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
4. 1 cup frozen hash brown potatoes (cubes)
5. 1 cup beef broth
6. 1 tablespoon minced garlic
7. 1 teaspoon dried thyme leaves
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 2 cups broccoli slaw
11. 1/2 cup frozen peas

INSTRUCTIONS FOR SLOW COOKER POT ROAST SOUP

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Total Recipe Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours

Crock pot Chicken

Ingredients:

• ¼ cup of olive oil
• 1/3cup of lemon juice
• 1 teaspoon of oregano (dried or fresh)
• 1 teaspoon of onion powder
• 2 cloves of garlic, crushed
• 1 teaspoon of salt
• Fresh black pepper
• 2 pounds of boneless, skinless chicken breast
• 1 pound of red-skin potatoes
• 5 to 8 baby carrots

Directions:
To make the marinade, add the oil, lemon juice, oregano, onion powder, crushed garlic, salt, black pepper to a measuring cup and mix well together.

Add the chicken in the middle, the potatoes on one side and the baby carrots on the other.

Pour in the marinade, ensuring that each ingredient is drenched.
Set the slow cooker to a high for 4 hours, or low for 8 hours.

BBQ Brisket Sandwiches

Ingredients
Brisket:

• 4 pounds beef brisket
• 2 large onions, sliced
• 7 cloves garlic, minced
• 2 cups beef broth
• 3 tablespoons paprika
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon dark brown sugar, packed
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• coarse salt and freshly ground pepper, to taste
• 6-8 hamburger buns

BBQ Sauce:

• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/2 cup water
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons adobo sauce
• 1 1/2 teaspoons garlic powder
• freshly ground pepper, to taste

Directions

1. In a large bowl, mix together BBQ ingredients: ketchup, brown sugar, water, vinegar, Worcestershire, adobo sauce, garlic powder, salt and pepper. Pour mixture into the slow cooker.
2. Heat a large sauté pan or heavy skillet over medium heat and pour in olive oil. Once hot, add onions and reduce heat to medium-low. Cook for 20 minutes, stirring frequently, until onions have caramelized.
3. Remove brisket from packaging and pat it dry with paper towels. Then season generously with salt and pepper.
4. Heat a second large pan or skillet over medium-high heat and sear both sides of brisket just until you get a nice, dark crust. Remove brisket and set aside.
5. In a medium bowl, combine Worcestershire sauce, paprika, cumin, chili powder, brown sugar and cayenne pepper and mix together well to create seasoning.
6. Cut brisket in half widthwise and rub all over with brisket seasoning. Place both halves fat side up in the slow cooker.
7. Carefully press minced garlic into meat and place caramelized onions on top and around brisket. Then pour in beef broth. Stir liquids around the meat.
8. Cover and cook brisket on low for 8 hours, or until meat is tender.
9. Remove brisket from slow cooker and place on a clean cutting board. Slice meat into 1/4-inch thick pieces.
10. Use a spoon to remove fat from top of cooking sauce and discard.
11. Arrange sliced meat on hamburger buns and pour sauce over the top. Serve immediately.

Crockpot Chicken and Dumplings

Ingredients...

4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits

Directions

Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred.
Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot.
Break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!

Crockpot Roast Beef Stroganoff

Easy Crock-Pot Beef Stroganoff

Ingredients..

2 1/2 lbs boneless beef chuck steaks
1/4 cup flour
2 (10 3/4 ounce) cans cream of mushroom soup
1 (2 ounce) envelopes Lipton beefy onion soup mix
1/2 teaspoon dried thyme leaves, crushed
29 ounces diced tomatoes, undrained
1 (8 ounce) containers sour cream
1 tablespoon creole seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon garlic powder
salt and pepper

Directions

In a Crock-pot pour cream of mushroom soup, Lipton Beefy Onion mix, diced tomatoes, crush red pepper, garlic powder and creole seasoning and thyme leaves and mix together.
Place beef in the crock-pot add seasoning on top of beef.
Cook covered on high 4 - 6 hours or low 8 - 10 hours until meat is tender.
After meat is tender stir sour cream and break up meat with spoon or fork.
Serve with rice or egg noodles.

Crockpot Ham, Green beans, Potato

Ingredients:

2# of fresh green beans
2# of ham
4 baking potatoes
1 small onion

Directions:

Dice ham, onion and peeled potatoes.

Place all in crockpot.

Season with pepper

3 cups of water

cook low for 6 hours.

Slow Cooker Bean and Barley Soup

Ingredients

• 1 cup dried kidney beans, rinsed
• 1/2 cup pearl barley
• 4 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 4 cups vegetable broth
• 2 ribs celery, chopped
• 1 zucchini, chopped
• 1/2 medium onion, chopped
• 2 bay leaves
• kosher salt to taste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• black pepper to taste
• 14oz can of whole tomatoes, with juice
• 3 cups baby spinach
• 1/4 cup Parmesan Cheese

Directions

1. Put 4 cups vegetable broth, 2 cups water, the beans, barley, garlic, carrots, celery, onions, zucchini, bay leaves, salt, and spices in the slow cooker.
2. Squeeze the tomatoes through your hands over the pot to break them down, then add to the slow cooker.
3. Cover and cook on high until the beans are tender and the soup is thick (about 8 hours).
4. Before serving, add the spinach and cheese, and stir until the spinach wilts (about 5 minutes).
5. Remove the bay leaves, and add additional salt and pepper to taste.
6. Optionally drizzle with balsamic vinegar and olive oil before serving.

Wine Marinated Pot Roast

Ingredients

• 3 to 3 1/2 pound boneless beef chuck
• 1 (750mL) bottle red wine
• salt and pepper
• 2 Tablespoons olive oil
• 1 (10.5 ounce) can beef consomme
• 1/4 cup tomato paste
• 1 Tablespoons herbes de Provence
• 1 Tablespoon Dijon mustard
• 3 cloves chopped garlic
• 2 bay leaves
• 1 onion, sliced
• 4 carrots
• 4 parsnips
• 2 cups cremini mushrooms
• 2 stalks celery
• 1/4 cup flat leaf parsley

Instructions

1. Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
2. The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
3. Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
4. In a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
5. When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
6. Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2 1/2 hours.  Cook in crockpot for 3 1/2 hours.
7. While the pot roast is cooking, prep your vegetables.
8. After 2 1/2 hours, add the vegetables. Cover again, and cook for another hour.
9. Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.

Crock Pot Roast (yet another one)

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using.
Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired)
Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.
In the slow cooker, cook it on high for about 4 hours, on low about 8 hours..

serves ~6

German Potato Salad in the Crockpot

Ingredients.

5 lbs. potatoes, boiled
1 1/2 c. vinegar
1 1/2 c. sugar
1/2 c. oil
3/4 c. water
1 Tbsp. salt
1 Tbsp. mustard
1/2 c. flour
pickle relish
bacon

Directions

Bring vinegar, sugar and oil to boil. 
 Mix Flour with water, and stir into vinegar mixture slowly.
Add remaining ingredients, including bacon pieces and mix with potatoes.
Put in crockpot and heat through.

Easy Crock Pot Potato Soup

Ingredients:

1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:

Put the potatoes in the crockpot.
Add in the chicken broth, cream of chicken soup and half of the bacon bits.
Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes.
Place the cubes in the crock pot.
Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

Ingredients
1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley


Directions
1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.


2. Next add in chicken broth, water, and season with salt and pepper to taste. Use 1/2 teaspoon salt & 1/4 teaspoon pepper.  Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

4. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

Mexican Beef Stew

Cook Time: 6 hrs in crock pot
Servings: 8

Ingredients

1 1/2 lbs. lean all natural stew beef (if u can find organic even better)
1 28oz. can diced tomatoes
1 can black beans
1 red bell pepper chopped
1/2 small onion chopped
1tsp. Cumin
2 tsp. chili powder
Garlic powder to taste
Sea salt to taste

Directions

Put all of the ingredients in crockpot on high and stir. 

Let this cook for about 6 hrs. or until meat is tender. 

Then with a slotted spoon dish out meat and weigh to your allotted protein count. 

Then break the meat up into small pieces-it almost shreds. Place in a bowl. 

Measure out 1cup of soupy mixture for 1count of carbs. 

Pour this over the meat and stir. 

Add 1oz. of avocado and 1 oz. of raw cheddar cheese for 2 counts of fat. 

Adjust portions for your allotted amounts of proteins, carbs, and fats. Do not know how many serving this makes as it depends on your allotted servings.

Hobo Queso

Hobo Queso

Ingredients:

Leftover taco meat
1 block of Velveeta cheese
1 can of Rotel tomatoes

Directions:

One bag of off-brand Tostitos tortilla chips

Throw it all into the pot.
Set pot to high.
Stir occasionally.
Wait an hour.
Eat the entire thing over the span of a weekend.

Forrest Gump “Million Dollar Wound” Pork Butt

Forrest Gump “Million Dollar Wound” Pork Butt
 
Ingredients

Three pounds, bone-in pork butt
1/2 cup, brown sugar
1 can, Dr. Pepper
2 tbsp, salt and pepper
1/4 cup, apple cider vinegar

Directions

• Rub that butt with the brown sugar, salt and pepper mix. Rub it good. 
• Place it in the crock pot. 
• Pour the Dr. Pepper and apple cider vinegar into the pot. 
• Let it stew for at least five hours. 
• Serve whenever.

Sexy Pulled Chicken - Deb Staires

Sexy Pulled Chicken


Ingredients

4 skinless chicken thighs
One onion, sliced
Season mix: Equal parts brown sugar, salt, pepper, red pepper flakes, mustard powder, garlic powder, cumin.

Directions

Put onions on the bottom of the pot.
Place chicken thighs on top of the onions.
Top with season mix.
Let stew for 4-6 hours.

Classic Pot Roast - Deb Staires

Classic Pot Roast




Ingredients

Three pounds, boneless chuck roast
1 packet, onion soup mix
4 Yukon gold potatoes, quartered
1/2 a package of baby carrots


Directions

• Brown the roast on a stovetop. 
• Combine 1.5 cups of water and onion soup mix in crock pot. 
• Place veggies on the bottom of the pot. 
• Place roast on top of veggie bed. 
• Slow cook on low for six plus hours. 
• Optional flavortown upgrade: 
• Combine one cup of sour cream with one tablespoon of horseradish sauce, serve on the side.