Crock Pot Cheesy Bacon Potatoes Recipe

Crock Pot Cheesy Bacon Potatoes Recipe

1 bag of frozen hash browns country style 

2 cans of condensed cream of potato soup 

8 oz of sour cream 

1 bag (2 cups) of Mac n Cheese shredded cheese 

1 bag of Oscar Meyer recipe style bacon pieces

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale Recipe

Slow-Cooker Vegetarian Lasagna with Mushrooms & Kale Recipe

Ingredients:
2 teaspoons olive oil
1/2 sweet onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
20 ounces from a 32 oz. container part-skim ricotta
4-5 ounces of low-fat cottage cheese
1 large egg
1 cup coarsely chopped Kale leaves
6 oz. mushroom caps, stems removed, roughly minced
3 1/2 cups or so (maybe 30 ounces) of high quality marinara sauce (low sugar, low salt)
15 lasagna noodles (whole-wheat preferred), uncooked
1 cup shredded parmesan or reduced-fat cheddar
Coarse salt and ground black pepper, to taste

Directions:
1. In a skillet (I used the ninja cooking system so I cooked in it on stove-top function), heat the oil over medium heat. Begin sauteing the onion and green pepper, stirring often for about 5 minutes. Turn of the heat, toss in the garlic, stir and allow to cook 30 seconds or so.

2. Meanwhile combine ricotta, cottage cheese, egg, kale and mushrooms in a large bowl. Mix the saute mixture into the ricotta mixture and mix well.

3. Unless nonstick, coat a 6-quart or larger slow cooker with cooking spray and spread 1 cup or so of the marinara sauce on the bottom of the slow cooker. Place 4-5 noodles over the sauce, overlapping them slightly and breaking into pieces as necessary to fill up the space.

4. Spread some of the ricotta-vegetable mixture over the noodles followed by some marinara sauce. Repeat until you have used up all of the luscious ingredients.

5. Sprinkle the Parmesan or cheddar on top and set the slow-cooker on high for 2 hours (or 4 hours on low). I found mine was done at about 1 hour and 40 minutes.

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Instructions:

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.

Crockpot Baked Potato Soup

Slow Cooker Baked Potato Soup 

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

(Source)

Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

Ingredients

• 1 pkg. (26 ounces) frozen shredding hash brown potatoes
  1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
  1 cup (4 ounces) shredding mozzarella cheese
  1/2 cup (2 ounces) shredding parmesan cheese
  1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  6 green onions, sliced
  12 eggs
  1/2 cups milk
  1 teaspoon salt
  1/4 ground black pepper  

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.