This is a super recipe to prepare the day before a big event or football game (think EASY tailgating!). Serve on sub rolls, with a little provolone cheese, roasted red peppers – OH SO GOOD!
Juicy Italian-spiced beef, shredded and ready to serve at a tailgate or any informal event! This recipe is perfect to serve up on sub rolls, with a little provolone cheese, some roasted red peppers!
Author: SimpleSolutionsDiva.com
Recipe type: Main Course
Cuisine: Italian
Serves: 6-8 servings
Ingredients
3 cups water or beef broth
1 teaspoon of each: sea salt, black pepper, oregano, basil, onion powder, and garlic powder
1 bay leaf
One package of dry, Italian salad dressing mix (I used Zesty Italian!)
1 cup sweet onion, chopped
5 lb. rump roast
Instructions
Place rump roast into crockpot.
Sprinkle onions over roast.
In a saucepan, boil the water (or broth if you are using that).
Add the spices, bay leaf and Italian dressing mix and stir. Bring to a rolling boil and turn off heat.
Pour the mixture over the roast, then cover and cook on low for 10 hours.
Serve on toasted sub rolls with melted provolone cheese, roasted red peppers and salted onions! Enjoy!
Aren’t slow cookers the best? You can make something in the morning and let it cook all day until it is tender and delicious! But have you noticed so many slow cooker recipes use canned soup? IT is a short-cut to making something creamy – BUT you can’t control the ingredients! Though I am the Queen of Shortcuts, I try to make things from scratch so I can control the ingredients. That’s why this recipe is so good! It is all fresh (no canned soup here!), so I’m in control of all the ingredients, plus it is EASY!
This is a creamy & tasty dish that I feel good about serving the family. Make it in the morning, before the day gets busy (or assemble the night before, put in fridge & cook the next day!). You come home to a delicious smelling house! Doesn’t it look fabulous? (You should SMELL it!)
Serve it over egg noodles and pair it with a healthy vegetable side dish – Oh SO GOOD! Enjoy!
Creamy and flavorful Chicken Stroganoff is a wonderful recipe to make for guests! Serve over egg noodles, dust with a little fresh, chopped parsley! Yum!
½ cup milk (you can use ½ cup evaporated milk for a richer feeling sauce)
¼ teaspoon pepper
½ teaspoon each of garlic powder, dried basil, dried oregano & sea salt
1 cup sliced mushrooms
1 clove minced garlic
½ cup onions, chopped
4 ounces cream cheese
½ cup sour cream
Instructions
Place the cubed chicken breast into the crockpot.
In a sauce pan over medium heat, melt the butter. Add the flour and whisk into a paste. Remaining over medium heat, add the chicken broth and whisk. Add the milk and whisk. Continue whisking the mixture over medium heat until the mixture is a slightly thick sauce.
Add the pepper, garlic powder, dried basil, dried oregano, and sea salt. Stir well.
Add the fresh garlic, onion and mushrooms.
Pour sauce over the chicken in crockpot. Stir until all chicken pieces are covered in sauce.
Cover and cook on low for approx. 5 hours.
Add cream cheese (cube it first) and stir until melted.
Add sour cream and stir. Allow to heat up - maybe 20 minutes.
Serve over egg noodles, garnish with fresh chopped parsley, if desired.
If you have a slow cooker, you have the easy way to save space in your oven this holiday season! This is perfect for a simple holiday buffet idea – Use your crockpot to bake lots of potatoes and then set up all the fixings for a loaded baked potato bar! Fun and easy! (Also great for a football party!)
High schools across the country look to parents to stock their concession stands during sporting events! As a parent of two student athletes, I know it can be hard to find recipes that SELL at the high school concession stand! Well, this recipe for Crockpot Mac & Cheese is a sure-fire, big seller! All that creamy goodness. The recipe comes from 101CookingForTwo.com – be sure to check his site out for great recipes! I doubled the recipe and adjusted some of the spices!
Creamy Mac & Cheese goodness in the crockpot (NOT from a box!). This is a large batch, but don't worry - it will go quick! This is perfect for large parties and for sports concession stands!
Author: SimpleSolutionsDiva.com
Recipe type: Crockpot
Cuisine: American
Serves: 16 servings
Ingredients
4 cups elbow macaroni pasta, cooked for about 6 minutes and drained (yes, I undercook it!)
2 cups milk
1 cup sour cream
4 cups shredded cheese (I used a combo of sharp and mild cheddar)
8 T butter
2 10¾ oz can cheddar cheese soup
1 t salt (or to taste)
1 t pepper (or to taste)
1 t dry mustard
¼ to ½ t Cayenne pepper (optional)
Instructions
In a large crockpot/slow cooker, combine the undercooked macaroni and all the remaining ingredients.
Stir until well combined.
Cover and set on low for approximately 2 hours.
Stir every 30 minutes to ensure the cheese does not burn.
Enjoy!
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A Few Concession Stand Tips:
Making hot dogs for the stand? Don’t worry about grilling them – use your crockpot! Open your packages of hotdogs and empty them into the crockpot (adding whatever liquid is in the package, but no more!). To save room, stand the hot dogs up on one end to allow for large batches of hot dogs! Cover and cook on high for 2 hours, or low for 4 hours. So simple!
Provide Simple, Healthy Alternatives! When people are stuck all day or evening at an event, they would like a little healthy stuff thrown in! Cheese sticks, bananas, granola bars are always a welcome choice!
Have No Clue How To Run A School Concession Stand? Check out this terrific tutorial on the basics of a school concession stand from HubPages.com!
Part of the fun of a Super Bowl Party, besides the game and the commercials, is the food! But you don’t want to spend your entire day in the kitchen and be exhausted when guests arrive. I like to prepare a main dish that cooks in a crockpot, where people can serve themselves when they feel like it. Then I supplement with simple appetizers and finger foods. Here are a few of my favorites:
Crockpot Beef Barbacoa
Barbacoa refers to a way of cooking meat that originated in the Caribbean, and eventually was adopted in Mexico and the Southwest. It is where the term “barbecue” came from, but this has nothing to do with an open flame! It is meat, slow cooked with wonderful spices, then shredded and served in a flour tortilla. In this recipe, I’m using chuck roast cut of beef.
Ingredients:
1/3 cup apple cider vinegar
1/2 medium yellow onion
2 tablespoons fresh lime juice
4 cloves garlic
4 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper
3/4 Cup beef stock
3-4 chipotle chiles in adobo sauce, chopped (The amount depends on the heat level you like)
3-4 pound beef chuck roast
Preparation:
Combine vinegar, onion, lime juice, garlic,cumin, oregano, allspice, cloves, salt and pepper, beef stock in a blender and puree.
Place roast (trim off excess fat from roast) in crockpot and pour puree over the roast. Cover and cook on low for 8-10 hours, or high for 6 hours. Shred beef in crockpot and serve in soft (and warm) flour tacos. Serve with sour cream, shredded cheese, salsa, beans, or whatever else suits your tastes!
Un-Sloppy Joes
I loved sloppy joes as a kid, but they were always so messy! Well, a simple solution to that is serve them in pita bread halves! Use your favorite sloppy joe recipe (or use mine below!) and serve them in pita pockets! In this recipe, I use Stonefire Authentic Flatbread Pitas (yes, I love their products and use them a lot!). Stuff shredded cheese on top, add a dash or two of hot sauce and you have the neatest sloppy joes on the block! You can make this up ahead of time and put the beef in a crockpot to keep warm – guests just help themselves! Double the recipe for larger groups.
Ingredients:
1.5 pounds lean ground beef
1/2 Cup onion, chopped
1/4 green pepper, chopped
1 teaspoon garlic powder
1 teaspoon prepared yellow mustard
1/2 Cup ketchup
1 can tomato paste
6 oz. water
3 teaspoons brown sugar
salt and pepper to taste
3 Stonefire Authentic Flatbread Pitas, halved to create 6 pockets
Preparation:
In a large pan, cook beef, onion and green pepper over medium high heat until beef is cooked. Drain off liquid. Add garlic powder, mustard, ketchup, tomato paste, salt, pepper, water and brown sugar. Stir until thoroughly blended, reduce heat to low and cook for 30 minutes. Serve in pita halves with shredded cheese and hot sauce as desired.
Thai Chicken Flatbreads
For a flavor change, try making a variety of flatbreads! Since I am a SIMPLE Solutions Diva, I used pre-made flatbreads by Stonefire Authentic Flatbread Naan because they are light and have a variety of flavors; you can make your own flatbread dough if desired. Prep the flatbreads in advance, then toss in the oven as needed!
This is a nice spicy recipe with an asian twist:
Ingredients:
1 Cup cooked chicken, cut or shredded into small, bite-sized pieces (I used store-bought rotisserie chicken)
6 Tablespoons thai peanut sauce (I used House of Tsang Bangkok Peanut Sauce)
2 Tablespoons shredded carrots
1 1/4 Cups shredded mozzarella (use more or less, depending on how cheesy you want your pizza)
1 Tablespoon green onions, sliced on bias, for garnish
2 Stonefire Authentic Flatbreads Naan, original flavor.
Preparation:
Preheat oven to 400 degrees (if using a pizza stone, place stone in oven before preheating).
In a bowl, toss chicken with 4 tablespoons of thai peanut sauce. Sprinkle mozzarella on both flatbreads. Divide the chicken mixture between the two flatbreads. Sprinkle with carrots and green onions. Drizzle each flatbread with 1 tablespoon of remaining thai peanut sauce. Place flatbreads in oven for 5-10 minutes until cheesy is melty.
Serve warm!
A BIG THANK YOU to Stonefire Naan for providing me with a large selection so Stonefire Naan Flatbreads to use in this post!
Buffalo Chicken Dip
Love Buffalo Chicken Wings but want to avoid the mess and the bones? Try this simple recipe, courtesy of my sister-in-law, Jennifer. This stuff is truly addictive! Serve warm with corn chips or pita wedges.
Ingredients:
1 Rotisserie chicken, shredded and cut into bite-sized pieces (approx. 2.5 cups)
1 6 oz. bottle of Texas Pete Hot Sauce
8 oz. cream cheese
1 Cup Ranch Dressing
1 8 oz. bag mexican shredded cheese
Preparation:
Preheat oven to 350 degrees. Grease a 13×9 pan. Place shredded chicken in bottom of pan and pour hot sauce over the chicken, covering the chicken in sauce.
In a microwave safe bowl, place cream cheese and microwave for 30 seconds (until the cream cheese is softened). Add the ranch dressing and stir well. Pour mixture over the chicken; top the dish with the cheese and place in oven until the cheese is melted and the entire dish is bubbly (approximately 15-20 mins). Serve with chips.
Magic Cookie Bars
A blast from childhood, these scrumptious bites of chocolate and coconut goo are so sweet, just one or two will do! Make them the day before and store at room temperature.
Ingredients:
3/4 Cup butter, melted
2 1/4 Cup graham cracker crumbs (about 18 crackers)
1 (14 oz) can sweetened condensed milk
1 1/2 Cup semisweet chocolate morsels
1 Cup butterscotch flavored chips
1 Cup sweetened flaked coconut
1 Cup chopped pecans (Not everyone likes pecans, so I use 1/2 cup and place pecans on one side)
Preparation:
Heat oven to 325 degrees. Coat 13×9 inch glass baking pan with non-stick cooking spray (I actually used a 9×9 pan, made the layers thicker, and cooked them longer.)
Melt butter in the glass dish, and add graham cracker crumbs. Mix thoroughly and press into bottom of prepared pan. Layer evenly with chocolate chips, butterscotch chips, coconut, and nuts. Pour sweetened condensed milk over mixture, making sure it covered entire surface of the pan.
Bake approximately 25 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature, well hidden so everyone does not eat them all at once!
More Simple Super Bowl Recipe Ideas:
Looking for other simple, crowd pleasing recipe ideas for Super Bowl? Try these:
I did not make up the title of this recipe, but I have to be in full agreement with the title! I discovered this recipe online on the site JaimeCooksItUp.com, a great site with lots of family friendly recipes. My first reaction was, “Yuck, turkey in a crockpot?”, but then I thought about how simple it sounded. And how great this would be for, perhaps, someone with very little room in their kitchen or oven (like apartment dwellers). A perfect way to save space in the mad dash to cook up a Thanksgiving Day meal!
I made the recipe a week ago, with the intention of taking photos of the final product. Well, the final product was so good, there was nothing left to take pictures of! (Photos are taken directly from JaimeCooksItUp.com!)
Though the skin was not golden brown like when you roast the turkey, this dish was seriously good, easy to make, and the turkey was very moist and fell off the bone! And the drippings left in the crockpot make a TASTY gravy!
Ingredients:
One 5-6 pound turkey breast (bone in)
1/2 Cup Orange Juice (or chicken broth)
One packet Lipton Onion Soup Mix
One can whole cranberry sauce (14 oz.)
Salt & Pepper to taste (I did not use salt, because soup mix had enough for me!)
Place turkey breast in crockpot (be sure crockpot is large enough- you need to make sure the lid will fit over the turkey!).
In a bowl or measuring cup, mix together the OJ, onion soup mix and cranberry sauce. Pour mixture over the turkey breast, cover with lid, and let cook on low for 8-9 hours.
That is it!! Enjoy!! For my 30SecondMom.com video version of this recipe, Click Here!
Be sure to check out the original post from JaimeCooksItUp.com! I think she’s a cooking genius!
/ Simple Recipes / Comments Off on Crockpot Freezer Meals, Part 1: Recipes
Crockpot cooking is so easy to do — it is even easier when you prepare delicious Crockpot Freezer Meals in advance that can be thawed and popped into your crockpot at any time! By investing as little as a half hour, you can create 4 flavorful and healthy crockpot freezer meals!
Important Note: For all CrockPot Freezer Meals, discard the freezer bag after placing contents in crockpot. Do not try to cook entire bag with contents in crockpot. (Sorry just need to clarify!)
As promised, here are the recipe links to the meals featured in Part 1 of my Crockpot Freezer Meals video:
Crockpot Mediterranean Lemon Chicken – Though this recipe from KSarahDesigns doesn’t call for cooking in a crockpot (they suggest grilling), I assure you, cooked on low for 8 hours (or 4 hours on high), produces a lovely, light chicken dish! This would be perfect served with a rice pilaf. Click Here For Link To Recipe!
Crockpot Curried Chicken – With dried fruits and warm curry, this recipe from TheGraciousPantry.com is sure to become a family favorite. Click Here For Link To Recipe!
Looking for great Super Bowl Party recipes? Check out Simple Solutions Diva’s Pinterest Board, “Simple Super Bowl Party Recipes”. With more than 40 recipes and growing, you are sure to find inspiration for your football extravaganza!
Click on the photo below to link to the Pinterest Board:
Crockpot cooking is so easy to do — it is even easier when you prepare delicious Crockpot Freezer Meals in advance that can be thawed and popped into your crockpot at any time! By investing as little as a half hour, you can create 4 flavorful and healthy crockpot freezer meals!
Important Note: For all CrockPot Freezer Meals, discard the freezer bag after placing contents in crockpot. Do not try to cook entire bag with contents in crockpot. (Sorry just need to clarify!)
Here are the recipe and link to the meals featured in Part 2 of the Crockpot Freezer Meals Video:
Crockpot Honey Sesame Chicken – This recipe from TheComfortOfCooking.com is so yummy, you may never order chinese take out again! Click Here For The Recipe!
Crockpot Mexican Chicken – This is my own recipe, and I love it because it is so simple to do!
Ingredients:
5 Boneless, Skinless Chicken Breasts
1 can Rotel Tomatoes (Choose any variety that works for you – I used with Cilantro and Lime)
1 can (4.5 oz.) Chopped Green Chiles
2 T. Chopped Garlic
2 T. olive oil
1 teaspoon Cumin
1/4 teaspoon Smoked Paprika (for a slightly smokey taste – omit if you prefer)
1 can Black Beans, rinsed (I use reduced sodium kind)
To make a thicker sauce: At end of cooking time, take 1/4 cup of sauce from crockpot, add 1 tsp. cornstarch, whisk, and add back to crockpot and stir.
Instructions: Combine all ingredients in Gallon Freezer Bag; mush around to distribute ingredients. Freeze (or use right away!). For crockpot cooking: thaw bag in fridge overnight, then pop contents of the bag into crockpot. (Discard bag; do not try to cook in the bag!) Cook on low for 8 hours, or high for four hours. Serve with side of choice!
Crockpot cooking is so easy to do — it is even easier when you prepare delicious Crockpot Freezer Meals in advance that can be thawed and popped into your crockpot at any time! By investing as little as a half hour, you can create 4 flavorful and healthy crockpot freezer meals!
Important Note: For all CrockPot Freezer Meals, discard the freezer bag after placing contents in crockpot. Do not try to cook entire bag with contents in crockpot. (Sorry just need to clarify!)
Here are the recipe and link to the meals featured in Part 2 of the Crockpot Freezer Meals Video:
Crockpot Honey Sesame Chicken – This recipe from TheComfortOfCooking.com is so yummy, you may never order chinese take out again! Click Here For The Recipe!
Crockpot Mexican Chicken – This is my own recipe, and I love it because it is so simple to do!
Ingredients:
5 Boneless, Skinless Chicken Breasts
1 can Rotel Tomatoes (Choose any variety that works for you – I used with Cilantro and Lime)
1 can (4.5 oz.) Chopped Green Chiles
2 T. Chopped Garlic
2 T. olive oil
1 teaspoon Cumin
1/4 teaspoon Smoked Paprika (for a slightly smokey taste – omit if you prefer)
1 can Black Beans, rinsed (I use reduced sodium kind)
To make a thicker sauce: At end of cooking time, take 1/4 cup of sauce from crockpot, add 1 tsp. cornstarch, whisk, and add back to crockpot and stir.
Instructions: Combine all ingredients in Gallon Freezer Bag; mush around to distribute ingredients. Freeze (or use right away!). For crockpot cooking: thaw bag in fridge overnight, then pop contents of the bag into crockpot. (Discard bag; do not try to cook in the bag!) Cook on low for 8 hours, or high for four hours. Serve with side of choice!