Sunday: Spinach stuffed shells
Monday: Chicken pot pie
Tuesday: Tater tot casserole
Wednesday: Zesty chicken bbq sandwiches and baked potato
Thursday: Leftovers
Friday: Bbq chicken pizza
BBQ Beef Sandwiches
I bought a 3-pound chuck roast a week or two ago when it was on sale, and I’ve been looking for a good recipe to use it in. When I came across these sandwiches on 365 Days of Slow Cooking, I knew exactly what I’d be making!
Rick and I both LOVE these bbq pulled pork sandwiches, but I thought it would be fun to try bbq beef for a change. While we still prefer the pulled pork, these sandwiches were great as well! I love cooking meat in the crockpot — it always comes out so tender and delicious!
Ingredients:
3 lb. chuck roast
1 cup water
2 beef bouillon cubes
15 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup mustard
1 tbsp. minced onion
about 1/4 tsp. Worcestershire sauce
Directions:
Place roast in your crockpot, and add 1 cup water and the bouillon cubes. Cook on low for 6 hours.
Remove meat from crockpot and shred. Retain about 1/2 cup of juice from the crockpot, but dump the rest.
Put the shredded meat back in the crockpot, and add the rest of the ingredients, including the 1/2 cup of retained juice. Stir well.
Cook on low for another 3-4 hours. Serve on buns, and enjoy!
Menu Nov. 29-Dec. 5
Sunday: BBQ beef sandwiches
Monday: Pesto Chicken Florentine
Tuesday: Black bean and corn creamchiladas
Wednesday: Hamburgers
Thursday: Chicken pesto pizza
Friday: leftovers
Cranberry sauce
Believe it or not, this is the only Thanksgiving dish I cooked in the crockpot this year. You could do mashed potatoes, stuffing, and even turkey in your crockpot, but seeing as how this is my first time making a Thanksgiving dinner, I wanted to go the more traditional route.
I got this recipe from the Crockpot Lady. I made it the day before Thanksgiving, and it was so easy to just toss in the crockpot and forget about while I was busy preparing for all our guests the next day!
This recipe was a huge hit. My mom said it was the dish that she was most impressed with! It’s so easy, I definitely recommend it for your holiday celebration.
Ingredients:
12 oz. cranberries, fresh or frozen
1/2 cup orange juice
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. cinnamon
Directions:
Rinse cranberries and place in your crockpot. Add the water and orange juice. Add the sugars and cinnamon, and stir to combine.
Cover and cook on high, stirring every hour or so. After about 2 or 2.5 hours, your cranberries will be soft enough to smoosh against the side of the crockpot with the back of a spoon.
Smoosh all the cranberries and stir well. At this point, continue cooking, uncovered, for about 30 to 45 minutes.
Refrigerate for at least 2 hours before serving, in order to get the right consistency.
Happy Thanksgiving!
Menu Nov. 15-21
I’ll be hosting a Thanksgiving dinner for the first time ever this year! We’re doing it this Sunday, though, due to everyone’s crazy schedules. That means that I wanted to plan an easy week this week. There’s nothing really special on the menu, but hey, it will fill our tummies!
Sunday: Taco soup
Monday: Skyline 4-ways
Tuesday: Pizza
Wednesday: Salsa chicken
Thursday: Pasta w/alfredo sauce, dinner rolls
Friday: Grilled cheese and tomato soup
Saturday: Mexican casserole
Chili cheese dip
Source: cdkitchen.com
I actually made this yummy dip for our Halloween celebration a couple weeks ago, and just got around to posting it (sorry!). We didn’t do anything special for the holiday, but I wanted to make sure we had yummy foods to snack on while watching scary movies. This dip went well with the mummy dogs we made for our “main course” (although our mummy dogs did not exactly look as pretty as they do on the Pillsbury website, haha). It’s not anything special or exotic, but if you’re looking for a fun snack to have, this is super easy to whip up!
Ingredients:
8 oz. block cream cheese, softened
15 oz. can chili
1 cup shredded cheddar cheese
Directions:
Place block of cream cheese in bottom of crockpot. Pour chili over top. Cover and cook on low for 1-2 hours. Stir in cheese and mix well. Serve with Fritos!
Shared at Foodie Friday, For the Love of the Slow Cooker
Menu Nov. 8-14
Sunday: Mexican chicken pizza
Monday: Ham and swiss casserole
Tuesday: Brats w/oven fries
Wednesday: Baked spaghetti w/garlic bread
Thursday: Pulled pork tacos
Friday: Leftover tacos
Saturday: Meatloaf w/mashed potatoes
Chicken wings
Source: CDKitchen
Rick’s friend Jon came down to visit over the weekend. While they were hanging out around the house, I wanted to make sure they had something to munch on all day. We can’t have our visitors getting hungry! 
I thought these chicken wings would be a good bet. I cooked them on high for 4 hours, so they were ready when Jon got here, and just left them in the crockpot all day on warm, so they could grab some whenever they wanted. These were a hit, and great for the next time you’re having people over.
Ingredients:
5 lb. bag frozen chicken wings (mine was 4 lbs., so I adjusted all other ingredients accordingly)
2 cups brown sugar
1 cup mustard
4 tbsp. soy sauce
Directions:
Place chicken wings in crockpot. In a large bowl, combine brown sugar, mustard and soy sauce, stirring until well combined. Dump over chicken wings, and toss to cover as much as you can. Cook on low for 8 hours or high for 4 hours.
Note, this makes a lot of extra sauce — we ended up dumping a lot of it. So if you wanted to cut down on the measurements a little, that would probably work as well.
Menu Nov. 1-7
Sunday: Chicken wings and pizza
Monday: Turkey wraps w/veggie soup
Tuesday: Tortellini in garlic-tomato-wine sauce
Wednesday: Cola ham w/mac and cheese
Thursday: Ham sandwiches w/veggie soup
Friday: Mexican pasta
Saturday: Ham and swiss casserole
