Thrifty Recipes Blog - Living On Food Banks

Crock Pot Chicken Parmesan

11/25/2020

I love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders.

1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon water
4 (6 ounces each ) boneless skinless chicken breast halves
1 jar (24 ounces) marinara sauce
4 slices part-skim mozzarella cheese
Hot cooked pasta, optional

In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere.

Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

Crock Pot Recipes: Garlic Apple Pork Roast

9/19/2020

This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes.

1 boneless pork loin roast (3-1/2 to 4 pounds)
1 jar (12 ounces) apple jelly
1/2 cup water
2-1/2 teaspoons minced garlic
1 tablespoon dried parsley flakes
1 to 1-1/2 teaspoons seasoned salt
1 to 1-1/2 teaspoons pepper

Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper.

Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.

Crock Pot Recipes: Italian Pot Roast

9/6/2020

I am always on the lookout for a good Sunday dinner. That meal is always a special one in our house. Most recipes include a crock pot recipe so that we can visit family and rekindle our roots and come home to a delicious feast.

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Crock Pot: Tangy Pork Chops

9/6/2020

These were quite a delicious surprise and took only a few minutes to put together. Once placed in the slow cooker all I needed to do was go about my day.

4 bone-in pork loin chops
1/8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon beef bouillon granules
3 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice or mashed potatoes, optional

Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender.

Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

Crock Pot Recipes: Harvest Pecan Sweet Potatoes

8/1/2020

This is a delicious accompaniment to any dinner. It is quick and thrifty to make using canned sweet potatoes. In fact, if you have two crock pots, why not place the recent chicken recipe in one and this heart-warming side in the other? No work needed except a side salad.

(2) 29 oz. cans of sweet potatoes, drained
1/3 c butter melted and divided
2 T sugar
1/3 c brown sugar packed and divided
1 T orange juice
2 eggs beaten
½ c milk
1/3 c chopped pecans
2 T flour

Spray your crock pot with cooking spray. In a separate bowl, mash up your sweet potatoes
Mix in your 1/3 c melted butter, sugar and 2 T brown sugar with your mashed sweet potatoes
Next add in your juice, eggs and milk and beat.

Place your sweet potato mixture in your crock pot.

In a separate bowl, mix together your pecans, flour, the rest of your brown sugar and butter
Spread your pecan mixture over your potato mixture
Cover and cook on high for 3-4 hours.

Camp Chef

Crock Pot Recipes: Rosemary & Thyme Chicken

8/1/2020

We've got a hurricane coming in down here! One thing that may have slipped your mind while getting all your essentials done, is to have a pre-cooked meal when the power goes out.

This one is scrumptious and will be just as good cold. Place one of these in the crock pot as you prepare you house for the upcoming madness.

3 lb. roasting chicken
1 tab. garlic minced
Salt to taste
1/2 onion sliced into wedges
4 sprigs of fresh rosemary
3 sprigs of fresh thyme
Seasoned salt

Rub inside of chicken with garlic and salt. Stuff with onion wedges and herb sprigs. Sprinkle seasoned salt on the outside. Place in slow cooker and cook on low for 8-10 hours.

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Crock Pot Recipes: BBQ Pulled Pork Fajitas

7/18/2020

Here's an easy, wonderful summer meal that will have your family perusing the refrigerator for leftovers the next day.

Such a simple crock pot meal that adds a flavorful punch to your dinner table. Allow your loved ones to roll fajitas with desired topics. Less prep for you!

Great meal for a large get-to-together crowd to enjoy from your counter in the kitchen. All you need is a large side salad.

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce SAVE $
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 Flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.

Cover and cook on Low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

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Crock Pot Recipes: Praline Apple Crisp

6/28/2020

Wonderfully delicious and easy to put together makes this recipe a winner. Slip some apples into your crock pot tonight and reap the rewards.

6 sliced peeled apples
1/2 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup cold butter, cubed
1/2 cup chopped pecans
1/2 cup toffee baking bits
Vanilla ice cream, optional

Toss apple slices and cinnamon and place in slow cooker. In a small bowl, combine the oats, brown sugar, flour, and cinnamon; cut in butter until mixture is crumbly. Sprinkle over apples. Stir pecans and baking bits sprinkle over apples.

Cook on low for 4-6 hours. Serve warm with ice cream if desired.

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Crock Pot Recipes: Corny Bacon Chowder

6/6/2020

It's about that time of year again when we are in sandwich heaven. With the weather looking so lovely, who wants to be stuck in the kitchen long?

This recipe makes a delicious, hearty soup that can be pared with your favorite sandwich.

2 tablespoons of butter
6 slices bacon strips, chopped
1/2 cup red onion onion
1 can (14-3/4 ounces) cream-style corn
14 oz. can corn
1 can (12 ounces) evaporated milk
2 tab. flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 teaspoon dried parsley

In a large skillet melt butter, cook bacon and onion over medium heat until crisp, add flour, salt, pepper, and cayenne pepper to skillet, mix thoroughly. Add milk; cook and stir until thickened. Transfer to slow cooker; add remaining ingredients. Cover and cook on low from 3 to 4 hours.

Camp Chef

Crock Pot Recipes: Easy Special Pot Roast

6/6/2020

This is one of the most sublime pot roast recipes I've ever tasted. There is not need to fuss, season meat, and sear. This comes out ultimately delectable each time I make it.

The most delightful part of this recipe is the gravy. Since there is no water to add, this gravy comes out perfectly with the meat juices already in tow.

1 boneless beef chuck roast (3 pounds)
10 3/4 oz. can cheddar cheese soup
10 3/4 oz. can golden mushroom soup
10 3/4 oz. can French onion soup

In a 5- or 6-qt. slow cooker, whisk soups; top with roast. Cook, covered, on low 6-8 hours or until meat is tender.

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