With fall here, take out that good ol' crock pot for winter use.  Instead, drag it out occasionally for some quick fix treats for dinner.  All you need to do is pop a few ingredients in, set the needed temperature, then take off to the pool or beach for some much need rest and relaxation!

With whole chickens on sale at $1 a pound this season, who wants to fire up the oven and heat up the whole house?  Save on those electric watts with this recipe.  All those spices sink bone deep making this one a keeper!

2 carrots cut into 1 inch pieces
1 medium onion  cut into 1 inch pieces
2 garlic cloves, chopped
2 tsp. oil
1 tsp. parsley flakes
1 tsp. pepper
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sage
1/2 tsp. chili powder
1 whole chicken, 4-5 pounds

Place carrots and onions in slow cooker.  In a bowl mix oil and garlic.  Rub garlic mixture over chicken.  Place on top of veggies.  Sprinkle with seasonings.  Cook on low 4-5 hours.

Serve with some fluffy rice made directly from your rice maker. 

It must be fall.  I seem to be into a ham mode lately.  This recipe caught my eye and looked like a thrifty home made delight.  Just add ingredients, turn your slow cooker on low, and head out for the weekend festivities.  When you return, dinner will be waiting.  

I usually serve mine with a hearty side salad. This one is requested often.  It works extremely well with some left over ham.  

10 medium potatoes (about 3 pounds), peeled and thinly sliced
3 cups cubed cooked ham
2 large onions, thinly sliced
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon paprika
                                                                          1/4 teaspoon pepper


In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper.
​
Cover and cook on low for 8-10 hours or until potatoes are tender.
​

Last week, at my local deeply discounted mart, peering at me from the freezer case was a bag of 5 lb. chicken wings for only $5.99.  "How often do I buy these any longer as a treat for my family?" I contemplated.  With prices ranging from $8.99 - $10.99, the answer was never.

But with such a price break I was tempted, and quickly set this find in my cart.  Now, the difficult part I thought,  "Who has time to fry 5 lbs. of chicken wings?"  After all, this would make a delightful Sunday meal, but with school starting up, there was no extra time to do so on such a tight schedule.

Searching through my recipe archives I came across this long forgotten recipe I'm sure you'll enjoy!

5 pounds chicken wings
16 oz. bottle of BBQ sauce

Preheat oven to 375°. Using a sharp knife, cut through the two wing joints; discard wing tips. Arrange remaining wing pieces in two greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving. ​

I thought I was over the pork scene, but I just received a donated roast in my food bank bag.  It is spring and I do not want my house overheated from the cost of cooking another roast in the oven.  So I decided on throwing it in the slow cooker and opting for BBQ pork sandwiches.  

Pork gets a bad rap when it comes to protein intake. According to a study published in the February journal Obesity, Purdue University researchers found that including protein from lean pork in your diet can help you lose weight while maintaining more lean tissue, including muscle. The pork dieters rated themselves more positively in terms of overall mood and feelings of pleasure during dieting compare to those who ate less protein.

The women in the study followed either a high-protein diet or a normal-protein diet but the same amount of calories. The women who ate more protein, with pork as their only source of meat, felt fuller longer after meals.

So gear up on some needed protein and try this recipe.


3 to 4 pounds boneless pork shoulder
1/2 teaspoon fresh ground pepper
1 1/2 teaspoons salt
1 cup water
1 1/2 cups barbecue sauce


Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

I've got a masterpiece for you here today.  This is delectable and requires little preparation.  Best of all, you are going to be able to put this beauty together for less than you're thinking.  I did this last Saturday before running my usual errands.  I had it together in the crock-pot in less than 15 mins.  Then, with a flip of the switch it slow cooked for several hours and upon arrival filled my house with the most delicious aroma.  

I found a 15 oz. container of ricotta cheese at Aldi for only $1.69.  Precooked breakfast links were .99!  But it was the $1.19 box of lasagna that sold me.  I can get two recipes out of one box!  Top that will ground meat on sale at $2.99 a pound, and you have a fantastic meal for less. Best of all, you're going to get leftovers on this one.

1 box 6.4 oz. precooked breakfast links
1 pd. ground beef
1 medium onion
1 garlic clove
1 can 24 oz. spaghetti sauce
1 can 14 1/2 oz. diced tomatoes
1/2 cup water
1 1/2 tsp. dried Italian seasoning
1 tsp. dried oregano
1 carton 15 oz. ricotta cheese
2 eggs beaten
1/2 cup grated Parmesan cheese
9 lasagna noodles
3 cups shredded mozzarella cheese

Drop in one of the liner bags at the dollar tree for a buck.  Fry ground meat, onions, and garlic for five minutes. Add precooked sausage links that have been halved and sliced thinly diagonally.  Cook until ground beef is no longer pink.  Add spaghetti sauce, tomatoes, water, and seasonings.  Heat through.  In a bowl place eggs, ricotta cheese, and Parmesan cheese.  Stir.  

In the crock-pot place 2 cups sauce.  Top with three noodles, broken to fit.  Place 3/4 cup of ricotta cheese and 1 cup of mozzarella on top.  Repeat layers twice.  Top with remaining mozzarella cheese.  Cook on low for 3/12 - 4 hours.  Let stand 5 minutes and remove with liner. Beautiful!  

School's in session and juggling time becomes a big priority as we wane away from the days gone by of summer fun.

Now is the time to be checking out all those crock pot recipes to throw your wares in, set, and go about your daily routine.  Then when you return home, a combination of enticing smells will great you at the door.

I make this recipe often since it is cheap and versatile.
​Adding bone-in chicken breasts that are buy-one-get-one on sale at Winn Dixie makes this a real deal!  Frozen peas can be had at Aldi for 99 cents and an onion soup packet at the same costs 39 cents.  All you need is the 79 cent deal on mushrooms when it's offered and you're set!

Add rice in a slow cooker as soon as you enter your door, and dinner will be ready in 30 minutes!

1 large 3-4 pound package of bone-in chicken breasts with skin
1 envelope of onion soup mix
1 cup water
8 oz. sliced mushrooms
1 medium onion
4 garlic cloves
2 cups frozen peas

Place chicken in bottom of slow cooker.  Sprinkle with soup mix, pressing seasonings in.  Add water, mushrooms, and garlic.  Cook low about 6-8 hours.  When you place rice in your rice cooker, add 2 cups of frozen peas to the slow cooker.  Both will be done when the rice timer goes off!

I've been a notorious fan of the common chicken leg bag ever since being on a extreme budget to feed the clan here. Furthermore, as the years compound I find an innate desire to look for dinners that can cook themselves. Hence, I have supreme appreciation for the humble crock pot.  There are just some kitchen necessities the common cook should not have to do without.  Crock pots are reasonably priced as per the link above, or can be purchased at your local thrift shop for under $8.  There is no better feeling than dropping your dinner in the ceramic base, plugging it in, and coming home to instant serving!

Because we utilize chicken legs weekly, I am always on the lookout for a delicious, thrifty recipe.  I came across this one and put it on hold due to the listed coconut milk ingredient.  But, on a recent trip to Walmart I found a can of coconut for $1.28.  I immediately swiped that beauty up and rushed home to produce this masterpiece. Served over rice, this makes a wholesome treat.  The sweet smell will waft your senses when you return home.

4 chicken legs (left whole)
1 cup coconut milk
2 tbs. soy a sauce
2 garlic cloves minced
1/4 tsp. allspice
flaked coconut - cilantro (optional)

Place first 5 ingredients in crock pot.  Set on low and cook 5-6 hours.  Place chicken on serving tray, cut into individual pieces and top with coconut and cilantro.  Personally I tried this topping and my family did not enjoy the cilantro.  So we dished it up over rice naked.  YUM!

It's that time of year again when coming home to a simmering pot of chicken and dumplings in the crock pot can make a world of difference to an exceptional long day. This recipe is not only thirty but is the perfect recipe for your crock pot.  It makes an a delicious, nutritious dinner that turns out exceptional. 

Have you tried other crock pot recipes that turn out too runny or thick?  Not this one!

4 large chicken legs
4 carrots, peeled and sliced
3 celery stalks, sliced
1 medium onion chopped
2 medium potato, peeled and chopped
1 can cream of mushroom soup
2 cups water
2 tab. cornstarch
2 chicken bouillon cubes
1/2 tsp. dried thyme
1/2 tsp. pepper

Place chicken and vegetables in slow cooker. Mix soup, water, bouillon, cornstarch, thyme, and pepper in a bowl.  Pour over chicken.  Set on low and cook for 7-8 hours.

Mix Dumplings
2 cups of flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 egg
2 tab. margarine or butter melted
3/4 - 1 cup milk
dried parsley (optional)

Mix dumplings in bowl.  Stir in enough milk to make a moist, stiff batter.  Drop by tablespoons over chicken mixture when done and cook an additional 30 minutes on high without lifting the lid.
​

Remember when you take care of your body, your body will take care of you. I can't stress the importance of making sure that not only your family meals are healthy but yours too. So often we make sure our loved ones get a healthy combination, but our own dietary needs are put last.

For example, if you have a gluten intolerance this recipe is for you.  Why should you pack leftovers that induce reactions for your work lunch because you have no time?

These recent lunches are simple to make and also clean for your body's needs.  Take a few minutes this weekend to whip up something for yourself to enjoy.


1 tbsp extra-virgin olive oil
2 cup (480g) ground turkey
2 cloves garlic, minced
½ cup (78g) onions, diced
1 2/3 cup (219g) sweet potato, diced
½ cup tomato sauce
Crushed red pepper to taste (optional)
Salt and pepper
2 big bell peppers cut in half
Feta cheese (optional) 
Fresh parsley, chopped

Preheat oven to 350 F.

In a skillet, heat olive oil over medium high heat. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or until the meat is not pink any more. Make sure to break apart the meat with a wood spoon as it cooks.

Add onions and cook until onions are gold brown.

Add the sweet potato, cover the skillet and cook until they are tender. It is about 8 mins. Don’t forget to stir occasionally. Add tomato sauce, ground chili pepper, salt and pepper to taste. If necessary, add more olive oil or a little bit of water to cook the sweet potato.

Arrange the peppers in a greasy baking dish. The cavity side is facing up. Fill each bell pepper halve with the ground turkey-sweet potato mix.

Bake uncovered for about 30 minutes, or until the peppers are cooked and soft.

Remove from the oven and garnish with feta and parsley.

We have a local produce market that always advertises DD (Deep Discounts) to encourage its patrons to come more frequently than once a week.  

This week you could pick up a bag of spinach for 15 cents and a pack of mushrooms for 99 cents.  I threw caution to the wind and brought both of these items home and created the following.  I can't begin to describe the delightful taste of this dish when all of the simple ingredients married and became spectacular.  

2 teaspoons olive oil
2 cups sliced fresh mushrooms
2 garlic cloves, minced
1 package (5 to 6 ounces) fresh baby spinach
1/8 teaspoon salt
1/8 teaspoon pepper

In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.