Main Dish Recipes

This might be the best recipe of Wendy’s Chili I have ever tasted that tastes like Wendy’s! Last week, I was going through the internet to find recipes that I try and this came up all of sudden. I immediately clicked it and to my surprise, I happened to have all the ingredients needed. Lucky me! So, I went to the kitchen and tried it right away. To be honest, I wasn’t expecting a lot from it because I thought it was just gonna be one of those recipes that make you crave but it’s not the same taste like the one you are craving for but when tasted it, you know what happened next. It was awesome! I remember saying, “Holy smokes! It is legit!”. I know you are dying to know if what I’m saying is true. So, go to your kitchen and see if you have all these ingredients and start preparing! Enjoy!

INGREDIENTS

2 pounds fresh ground beef

1-quart tomato juice 1 (29-ounce)

can tomato purée 1 (15-ounce)

can red kidney beans, drained 1 (15-ounce)

can pinto beans, drained 1

medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

How to make Wendy’s Chili

Step 1: Place a large skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown and greasy.

Step 2: Drain the meat and remove the grease.

Step 3: In a 6-quart pot, arrange the beef. Spread the ground beef inside the pot then add the rest of the ingredients.

Step 4: Cook it for 1 1/2 hours covered. Simmer the chili while stirring through every 15 minutes.

Step 5: Garnish with chopped spring onions.

Step 6: Serve hot. Enjoy!

Wendy’s Chili

Rebecca This might be the best recipe of Wendy’s Chili I have ever tasted that tastes like Wendy’s! Last week, I was going through the internet to find recipes that I… Main Dish Recipes Wendy’s Chili European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds fresh ground beef
• 1-quart tomato juice 1 (29-ounce)
• can tomato purée 1 (15-ounce)
• can red kidney beans, drained 1 (15-ounce)
• can pinto beans, drained 1
• medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup chili powder (use less for milder chili)
• 1 teaspoon ground cumin (use more for real flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Instructions

Step 1: Place a large skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown and greasy.

Step 2: Drain the meat and remove the grease.

Step 3: In a 6-quart pot, arrange the beef. Spread the ground beef inside the pot then add the rest of the ingredients.

Step 4: Cook it for 1 1/2 hours covered. Simmer the chili while stirring through every 15 minutes.

Step 5: Garnish with chopped spring onions.

Step 6: Serve hot. Enjoy!

I’m pretty sure you all have heard about this recipe. This dish saved me through college! This is what I ate at least 3 times a week when I was still in school. It’s just really good and really easy to make. Egg noodles and ground beef? How awesome is that? and don’t forget about the cheese! Oh man, just the aroma of this dish, once you remove it from the oven, will give you that feeling that it’s gonna be amazing! You can add freshly chopped chilies as well. It gives a nice spicy twist to this casserole that I know some of you love! Try adding chopped spring onions too for additional flavor.

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Husband Casserole Recipe

Ingredients

1 pound ground beef

3 cloves garlic, crushed

1 teaspoon salt

1 tablespoon honey

2 (8-ounce) cans tomato sauce

12 ounces egg noodles

8 ounces sour cream

8 ounces cream cheese

1 1/2 cup Cheddar cheese, shredded

How to make Poor Man Husband Casserole

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown. Drain the excess oil and set aside.

Step 3: In the same skillet with the cooked ground beef, add salt, garlic, tomato sauce, and honey. Saute and simmer for 15 minutes covered.

Step 4: Place a pot on the stove and pour water then turn the heat to high. When the water is boiling, add egg noodles and cook until chewy. Drain and set aside.

Step 5: In a small bowl, combine cream cheese and sour cream. Mix until blended.

Step 6: In a casserole dish, add all the ingredients. Add the noodles first followed by cream cheese, ground beef, and finally, top with cheddar cheese.

Step 7: Place in the oven and bake for 20 minutes at 350 degrees.

Step 8: Remove from the oven and serve hot. Enjoy!

Poor Man Husband Casserole

Rebecca I’m pretty sure you all have heard about this recipe. This dish saved me through college! This is what I ate at least 3 times a week when I was… Main Dish Recipes Poor Man Husband Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 3 cloves garlic, crushed
• 1 teaspoon salt
• 1 tablespoon honey
• 2 (8-ounce) cans tomato sauce
• 12 ounces egg noodles
• 8 ounces sour cream
• 8 ounces cream cheese
• 1 1/2 cup Cheddar cheese, shredded

Instructions

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown. Drain the excess oil and set aside.

Step 3: In the same skillet with the cooked ground beef, add salt, garlic, tomato sauce, and honey. Saute and simmer for 15 minutes covered.

Step 4: Place a pot on the stove and pour water then turn the heat to high. When the water is boiling, add egg noodles and cook until chewy. Drain and set aside.

Step 5: In a small bowl, combine cream cheese and sour cream. Mix until blended.

Step 6: In a casserole dish, add all the ingredients. Add the noodles first followed by cream cheese, ground beef, and finally, top with cheddar cheese.

Step 7: Place in the oven and bake for 20 minutes at 350 degrees.

Step 8: Remove from the oven and serve hot. Enjoy!

Feel Mardi Gras with this Slow Cooker Jambalaya Recipe of Chicken and Sausage. A favorite Cajun made your crockpot super easy. A fantastic dinner idea, fun and festive. If you’re like me as a fan or a cajun, then the Jambalaya recipe is just right for you. These two classic Creole dishes have nearly identical basic ingredients. The principal difference is that gumbo is served either alone, almost as chili, or over a bed of rice, with a roux or some kind of thickener.

In that the rice and other ingredients cook together, jambalaya is more like the arroz con pollo. This is actually difficult to consistently pull off in a slow cooker. I, therefore, recommend that the rice be cooked separately and then either serve the jambalayas over the rice or put the finished jambalayas before being served. I prefer serving it on a single serving basis with rice. There are a few items to watch for when you assemble the recipe, but you will have a big jambalaya to keep yourself on a cool winter day if you follow the tips belonging.

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Chicken and Sausage Recipe

Ingredients:

1 Sweet Onion – chopped

3 Celery Ribs – chopped

1 Green Bell Pepper – seeded, chopped

1 Red Bell Pepper – seeded, chopped

1 pound Boneless, Skinless Chicken Breast (cut to bite-sized chunks)

12 ounces Andouille Sausage – sliced

28 ounce Can Crushed Tomatoes

1 Tablespoon Worcestershire Sauce

2 Tablespoons Cajun Seasoning

3 Garlic Cloves – peeled, grated

2 Bay Leaves

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1 teaspoon Smoked Paprika

2 Cups Chicken Broth

Salt/Pepper – to taste

1½ Cups Long Grain White Rice

Directions:

Combine the ingredients of salt, pepper, and rice in the large slow cooker and then cook on high for approximately 3-4 hours.

Season salt and pepper to taste. Stir rice, cover, and cook for about 30 minutes at high altitude. After 20 minutes, check for doneness and keep a watchful eye to avoid overcooking rice. If necessary, add water or broth.

Remove the bay leaves and serve.

Chicken and Sausage Slow Cooker Jambalaya Recipe

Rebecca Feel Mardi Gras with this Slow Cooker Jambalaya Recipe of Chicken and Sausage. A favorite Cajun made your crockpot super easy. A fantastic dinner idea, fun and festive. If you’re… Main Dish Recipes Chicken and Sausage Slow Cooker Jambalaya Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Sweet Onion - chopped
• 3 Celery Ribs - chopped
• 1 Green Bell Pepper - seeded, chopped
• 1 Red Bell Pepper - seeded, chopped
• 1 pound Boneless, Skinless Chicken Breast (cut to bite-sized chunks)
• 12 ounces Andouille Sausage - sliced
• 28 ounce Can Crushed Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Cajun Seasoning
• 3 Garlic Cloves - peeled, grated
• 2 Bay Leaves
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• 2 Cups Chicken Broth
• Salt/Pepper - to taste
• 1½ Cups Long Grain White Rice

Instructions

Combine the ingredients of salt, pepper, and rice in the large slow cooker and then cook on high for approximately 3-4 hours.

Season salt and pepper to taste. Stir rice, cover, and cook for about 30 minutes at high altitude. After 20 minutes, check for doneness and keep a watchful eye to avoid overcooking rice. If necessary, add water or broth.

Remove the bay leaves and serve.

This Slow Cooker Meatloaf is easy, delicious, and delicious. Set it and forget it for the perfect weeknight meal with a deliciously sweet glaze. Meatloaf is a favorite meal for my family. I loved it, and every time it was created, my children and my husband scarfed it down. If you’re like me, who takes comfort from food whenever you’re sick, in a bad mood, or simply because I had to choose a recipe to make, then it would surely be that one. It’s just that easy to do!

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Slow Cooker Meatloaf Recipe

Ingredients:

2 lbs ground beef

1 small onion, diced

2 eggs

1 cup breadcrumb

1 clove garlic, minced

1/2 cup milk

1 tsp Italian seasoning

1 tsp parsley

Salt & pepper, to taste

1/4 cup ketchup

For the Glaze:

3/4 cup ketchup

3/4 cup brown sugar

1 1/2 tsp Worcestershire sauce

Directions:

Add ground beef, onion, breadcrumbs, garlic, milk, Italian seasoning, parsley, salt, pepper, and ketchup in a large bowl.

Mix it softly with your hands or a wooden spoon until it combines.

Place your meat mixture into a pot with tin foil and form a loaf.

Cover and cook for 3 hours high or 6 hours low.

Remove meatloaf with tinfoil, drain any grease, and transfer on a baking sheet.

Whisk ketchup, brown sugar, Worchestershire sauce until it’s completely combined. Spread over the whole meatloaf, if desired leave some meat for dipping.

Stick in the oven and grill until slightly bubbly for a few minutes.

If desired, sprinkle with fresh parsley.

Note:

Use fat ground beef at least 80/20 or 85/15, anything with a higher fat ratio will produce more grease and make your meatloaf shrink.

You can recreate your meats and use turkey, Italian sausages, or mix ground beef and pork.

You do not want your meat to become tough and chewy, so you must mix your meat together softly.

Drain any grease out of your meatloaf before you remove the tinfoil, regardless of the grease, but it is easier to place it on the baking sheet if you drain the grease.

You might even have some remaining material into which we can dunk our snacks.

Slow Cooker Meatloaf

Rebecca This Slow Cooker Meatloaf is easy, delicious, and delicious. Set it and forget it for the perfect weeknight meal with a deliciously sweet glaze. Meatloaf is a favorite meal for… Main Dish Recipes Slow Cooker Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 2 lbs ground beef
• 1 small onion, diced
• 2 eggs
• 1 cup breadcrumb
• 1 clove garlic, minced
• 1/2 cup milk
• 1 tsp Italian seasoning
• 1 tsp parsley
• Salt & pepper, to taste
• 1/4 cup ketchup
• For the Glaze:
• 3/4 cup ketchup
• 3/4 cup brown sugar
• 1 1/2 tsp Worcestershire sauce

Instructions

Add ground beef, onion, breadcrumbs, garlic, milk, Italian seasoning, parsley, salt, pepper, and ketchup in a large bowl.

Mix it softly with your hands or a wooden spoon until it combines.

Place your meat mixture into a pot with tin foil and form a loaf.

Cover and cook for 3 hours high or 6 hours low.

Remove meatloaf with tinfoil, drain any grease, and transfer on a baking sheet.

Whisk ketchup, brown sugar, Worchestershire sauce until it's completely combined. Spread over the whole meatloaf, if desired leave some meat for dipping.

Stick in the oven and grill until slightly bubbly for a few minutes.

If desired, sprinkle with fresh parsley.

Note:

Use fat ground beef at least 80/20 or 85/15, anything with a higher fat ratio will produce more grease and make your meatloaf shrink.

You can recreate your meats and use turkey, Italian sausages, or mix ground beef and pork.

You do not want your meat to become tough and chewy, so you must mix your meat together softly.

Drain any grease out of your meatloaf before you remove the tinfoil, regardless of the grease, but it is easier to place it on the baking sheet if you drain the grease.

You might even have some remaining material into which we can dunk our snacks.

The slow cooker sweet and spicy barbecue wings are so tender that the meat falls off your mouth and shrinks. With this bold barbecue sauce, you get the best of both worlds. You won’t find a simple recipe made in the crockpot! You cook yourself just about. The spicy pepper paste and honey and brown sugar combine to create the perfect sweet and spicy covering. I grill them in the oven after the wings are slowly cooked and gloriously caramelized and sticky. These wings can be prepared and then warmed up for serving in the slow cooker. No frying. Easy stress-free recipes are one step towards the ultimate party, as who needs all the extra work?

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Barbecue Wings Recipe

Ingredients:

1/4 cup good honey

1/2 cup packed light brown sugar

1/2 cup ketchup

2 tablespoons soy sauce

2–3 tablespoons chili pepper paste, to taste

1 teaspoon kosher salt

2 cloves garlic, minced

3 pounds fresh chicken wing drumettes

Directions:

Add honey, brown sugar, ketchup, soy sauce, pepper, salt, and garlic in a 5-quarter slow cooker on low, then stir to mix. Add the wings of the chicken. Stir to a tightly coated the chicken wings. Cook for 1 to 2 hours at a high (or 21⁄2 to 3 hours at low heat) until the wings are cooked.

Remove the wings of the slow cooker and place them on a foil-lined baking sheet.

Transfer the sauce to a casserole from a slow cooker and heat over medium to high heat. Cook the sauce for 7 to 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon. Then spread the sauce on the wings.

Cook until sauce begins to darken and caramelize, for two to 3 minutes. And don’t leave the oven. Broiling can go from being caramelized to being burned in a blink, trust me. Open the oven and brush on the wings with another layer of sauce. Repeat on the wings until you have 3 layers of sauce. Take out of the oven.

If you choose to use frozen wings then you may cook it for 2-3 hours at high heat or 4-6 hours at low heat.

SLOW COOKER SWEET AND SPICY BARBECUE WINGS

Rebecca The slow cooker sweet and spicy barbecue wings are so tender that the meat falls off your mouth and shrinks. With this bold barbecue sauce, you get the best of… Main Dish Recipes SLOW COOKER SWEET AND SPICY BARBECUE WINGS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup good honey
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 2–3 tablespoons chili pepper paste, to taste
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 3 pounds fresh chicken wing drumettes

Instructions

Add honey, brown sugar, ketchup, soy sauce, pepper, salt, and garlic in a 5-quarter slow cooker on low, then stir to mix. Add the wings of the chicken. Stir to a tightly coated the chicken wings. Cook for 1 to 2 hours at a high (or 21⁄2 to 3 hours at low heat) until the wings are cooked.

Remove the wings of the slow cooker and place them on a foil-lined baking sheet.

Transfer the sauce to a casserole from a slow cooker and heat over medium to high heat. Cook the sauce for 7 to 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon. Then spread the sauce on the wings.

Cook until sauce begins to darken and caramelize, for two to 3 minutes. And don't leave the oven. Broiling can go from being caramelized to being burned in a blink, trust me. Open the oven and brush on the wings with another layer of sauce. Repeat on the wings until you have 3 layers of sauce. Take out of the oven.

If you choose to use frozen wings then you may cook it for 2-3 hours at high heat or 4-6 hours at low heat.

This dump cake is perfect for your family, bringing you to a Spring or Summer party. Today, this is what I did. Surely they are always my taste testers. I’ve made many changes and they’re all excellent indeed. The first version of dump cake was used as a convenience dish, using canned cherries, canned apple and cake mix, together with all of the ingredients in a dish that looks like a cobbler when he leaves the oven. The recipe is also convenient on the side of the ingredient, but also on the side of the time. Make the cake right in the pot, it’s easy to clean.

Dump cakes are called dump cakes as they are ‘dumped’ into the baking pot literally. There is no need to mix or mix a bowl. The taste and texture are flourishing even if they don’t know they ‘re made with a cake mix. A dumping cake with or without whipping or ice cream can be served hot or cold. I prefer my warm ice cream dump cakes most of the time. However, the cooling texture is slightly appealing. The remaining dump cake can be stored in the refrigerator for a few days. Up to 3 months can be frozen. Defrost in the refrigerator of the frozen dump cake. In a microwave for 30 seconds, reheat cooled dump cake.

Ingredients:

1 (20 ounces) can of pineapple, cubed or crushed

1 (15 ounces) can of tropical fruit

1 package of orange cake mix

1 1/2 sticks of butter

1/2 cup instant oatmeal

1 cup coconut flakes

Directions:

Preheat oven at about 350 degrees.

In a 9 x 12 Pyrex baking dish, dump both fruits and their juices. Pour the dry mix of cake over the fruit and spread uniformly.

Sprinkle over the cake some mix oatmeal and coconut. Melt the butter and pour it on top uniformly. The whole cake mix should be covered.

Bake for an hour and serve with ice cream.

Tropical Dump Cake

Rebecca This dump cake is perfect for your family, bringing you to a Spring or Summer party. Today, this is what I did. Surely they are always my taste testers. I’ve… Main Dish Recipes Tropical Dump Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (20 ounces) can of pineapple, cubed or crushed
• 1 (15 ounces) can of tropical fruit
• 1 package of orange cake mix
• 1 1/2 sticks of butter
• 1/2 cup instant oatmeal
• 1 cup coconut flakes

Instructions

Preheat oven at about 350 degrees.

In a 9 x 12 Pyrex baking dish, dump both fruits and their juices. Pour the dry mix of cake over the fruit and spread uniformly.

Sprinkle over the cake some mix oatmeal and coconut. Melt the butter and pour it on top uniformly. The whole cake mix should be covered.

Bake for an hour and serve with ice cream.

Garlic Parmesan chicken is an easy and yet tranquil dish for the whole family. Make this meal in an instant pot or slow cooker. My preferred approach is to look at the images and videos here with your skinless chicken breasts. You can, however, use the favorite chicken cut, whether monochrome or bone-in, breasts, thighs, or legs. I know because I used all these cuts to make this recipe as well. Add to the cook another hour when using dark meat, as dark meat takes longer to cook than white meat.

You may want to brew the chicken in a pot before adding it to the slow cooker if you choose to use skin-on chicken. Of course, this is an optional step, you can throw it raw inside. If you look for crooked skin, you can remove it from the slow cooker or Instant Pot and put it in your oven broiler for a couple of minutes after the chicken has been cooked. Once more, optional too.

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Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

1 lb potatoes, chopped

1/2 cup grated Parmesan cheese

1 cup shredded Parmesan cheese

2 garlic cloves, minced

1 tbsp garlic powder

1 tbsp Italian seasoning

1 tbsp extra-virgin olive oil

Salt & pepper to taste

3/4 c of low-sodium chicken broth (for IP)

2 tsp oil (for IP)

Directions:

For Slow Cooker:

Add the shredded parmesan cheese to the slow cooker except for all ingredients. Stir to well mix.

Cook for 2-3 hours or 4-6 hours.

Cut on Parmesan shredded cheese and cook for a further 10 to 20 minutes until they are melted.

For Instant Pot:

Turn on the Instant Pot to saute. When IP warms, add oil & chicken to each side and cook for a couple of minutes until browned.

Except for Parmesan cheese, add all ingredients including the chicken broth. Stir well to combine

Make sure to close the valve and seal its lid. Cook for 8 minutes in high pressure, the internal temperature for the chicken must be 165 degrees F. Quickly release the pressure

Put the shredded Parmesan cheese on top. Cook until cheese is melted.

Slow cooker/instant pot garlic Parmesan chicken & potatoes

Rebecca Garlic Parmesan chicken is an easy and yet tranquil dish for the whole family. Make this meal in an instant pot or slow cooker. My preferred approach is to look at… Main Dish Recipes Slow cooker/instant pot garlic Parmesan chicken & potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 56 voted )

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb potatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp extra-virgin olive oil
• Salt & pepper to taste
• 3/4 c of low-sodium chicken broth (for IP)
• 2 tsp oil (for IP)
• Directions:

Instructions

For Slow Cooker:

Add the shredded parmesan cheese to the slow cooker except for all ingredients. Stir to well mix.

Cook for 2-3 hours or 4-6 hours.

Cut on Parmesan shredded cheese and cook for a further 10 to 20 minutes until they are melted.

For Instant Pot:

Turn on the Instant Pot to saute. When IP warms, add oil & chicken to each side and cook for a couple of minutes until browned.

Except for Parmesan cheese, add all ingredients including the chicken broth. Stir well to combine

Make sure to close the valve and seal its lid. Cook for 8 minutes in high pressure, the internal temperature for the chicken must be 165 degrees F. Quickly release the pressure

Put the shredded Parmesan cheese on top. Cook until cheese is melted.

 

Crockpot Pork Chops and Potatoes is a great fast, easy and easy weekday dinner. Drop it all down and forget about your slow cooker. A new family favorite is going to be slow cooker pork chops! Slow-cooked pork chops with just a few ingredients are easy. We don’t use canned soup because I don’t use this as a whole lot, honestly. However, there are lots of this style of the recipe all around the Internet, if you look for the saucy canned soup of pork chops (no judgment here).

This is a spin-off from a popular slow cooker recipe, probably made by most of our moms. However, a scratch sauce is made instead of cans of condensed soup. I’m not a food snob – I promise – but not only tastes 100 times better to make your sauce, but it’s also really super simple. You need to open a can a bit longer, but believe me – it’s worth it! This pork chops and potatoes Slow cooker creamy ranch was a big hit in our house!  This is so simple to prepare, as it is done in the slow cooker. The main dish and two sides are all cooked in the simple creamy sauce of this ranch.  It’s just so easy to make and so yummy, I love this recipe.

Ingredients:

3 Lbs Red Potatoes – quartered

6 (3/4 inch) Boneless Pork Chops

1/2 Cup Olive Oil

2 Tablespoons Dry Ranch Seasoning

2 teaspoons Apple Cider Vinegar

2 Tablespoons Butter – cubed

Directions:

Sear pork chops over medium to high heat in an oiled skillet. Mix oil, ranch, and vinegar of apple cider.

In a slow cooker, place potatoes, and pork chops. Put the ranch blend on the top and toss to uniformly cover potatoes and chops.

Add butter cubes on top.

Cooking for about 3 hours on high heat. 5-6 hours at low temperature. Add salt/pepper to taste.

Crockpot Ranch Pork Chops and Potatoes

Rebecca Crockpot Pork Chops and Potatoes is a great fast, easy and easy weekday dinner. Drop it all down and forget about your slow cooker. A new family favorite is going… Main Dish Recipes Crockpot Ranch Pork Chops and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 Lbs Red Potatoes - quartered
• 6 (3/4 inch) Boneless Pork Chops
• 1/2 Cup Olive Oil
• 2 Tablespoons Dry Ranch Seasoning
• 2 teaspoons Apple Cider Vinegar
• 2 Tablespoons Butter - cubed

Instructions

Sear pork chops over medium to high heat in an oiled skillet. Mix oil, ranch, and vinegar of apple cider.

In a slow cooker, place potatoes, and pork chops. Put the ranch blend on the top and toss to uniformly cover potatoes and chops.

Add butter cubes on top.

Cooking for about 3 hours on high heat. 5-6 hours at low temperature. Add salt/pepper to taste.

Slow Cooker Beef In your mouth beef and hearty veggies, the bourguignon is crazy, tender, and perfectly cooked in a rich sauce. For the cold months ahead, this meal is comfortable and perfect! This delicious and hearty meal this winter season is warm and satisfying. Try this Tuscan chicken stew, pork cocoon, or beef stew, with bacon, if you love good stew. The word bourguignon is derived from a French dish, which is in English called Buruandy.

Similar to a beef stew, Bourguignon has a few ingredient variations and a lot more deep aroma. A classical Burgundy is made of red wine, which is cookable and safe for children to enjoy this recipe of Burgundy. This Burgundy recipe is thick, full of flavor. This is your recipe if you’re looking for a reassuring, hearty blow, and flavoring beef stew.

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Beef Bourguignon Recipe

Ingredients:

5 slices bacon finely chopped

3 lbs. boneless beef chuck cut to 1-inch cubes

1 cup red cooking wine

2 cups chicken broth

1/2 cup tomato sauce

1/4 cup soy sauce

1/4 cup flour

3 garlic cloves finely chopped

2 Tablespoons thyme finely chopped

5 medium carrots sliced

1 pound baby potatoes I used tricolor

8 ounce fresh mushrooms sliced

fresh chopped parsley for garnish

Directions:

Cook bacon over medium heat to a crisp in a large saucepan. In a slow cooker, place bacon. Add the beef to a saucepan and pepper, and sear for 2-3 minutes on each side. Transfer the beef onto the slow cooker.

Into the pot add red wine and sprinkle the brown bits. Cook chicken broth, tomato sauce, and soy sauce. Whisk the flour. Add sauce to the slow cooker.

Add the slow cooker with garlic, thyme, carrots, potato, and mushrooms. Stir and cook at a low temperature until beef is tender for 8-10 hours or high, and serve with mashed potatoes, if desired.

SLOW COOKER BEEF BOURGUIGNON

Rebecca Slow Cooker Beef In your mouth beef and hearty veggies, the bourguignon is crazy, tender, and perfectly cooked in a rich sauce. For the cold months ahead, this meal is… Main Dish Recipes SLOW COOKER BEEF BOURGUIGNON European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 5 slices bacon finely chopped
• 3 lbs. boneless beef chuck cut to 1-inch cubes
• 1 cup red cooking wine
• 2 cups chicken broth
• 1/2 cup tomato sauce
• 1/4 cup soy sauce
• 1/4 cup flour
• 3 garlic cloves finely chopped
• 2 Tablespoons thyme finely chopped
• 5 medium carrots sliced
• 1 pound baby potatoes I used tricolor
• 8 ounce fresh mushrooms sliced
• fresh chopped parsley for garnish

Instructions

Cook bacon over medium heat to a crisp in a large saucepan. In a slow cooker, place bacon. Add the beef to a saucepan and pepper, and sear for 2-3 minutes on each side. Transfer the beef onto the slow cooker.

Into the pot add red wine and sprinkle the brown bits. Cook chicken broth, tomato sauce, and soy sauce. Whisk the flour. Add sauce to the slow cooker.

Add the slow cooker with garlic, thyme, carrots, potato, and mushrooms. Stir and cook at a low temperature until beef is tender for 8-10 hours or high, and serve with mashed potatoes, if desired.

Slow cooker’s recipes are my best friend in this busy season of life. It’s the easiest way to have dinner at the table for me. Once all the kids have come from school, I can’t get into the kitchen to cook a meal. It’s hard enough to get food on the plates, pour milk and wash everyone up and down! The Easy Slow Cooker Taco Pasta is an innovative recipe with which I first fell in love.

When I made this recipe I wanted it to be as easy as possible. First, I was thinking of making the recipe necessary for no chopping, like this Taco Soup Slow Cooker Chicken. But I wanted sneaky veggies in this taco pasta, and so I added a chop bell pepper. The taste is impeccable and, after a long day, the comfort food you want is the sort of warm. Ground beef pasta and your favorite taco taste. I’m beginning to starve to think about it! My crock-pot roast is another of our favorite comfort foods.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…

Taco Pasta Recipe

Ingredients:

1 pound lean ground beef

salt and pepper

1 bell pepper chopped

15 ounce can crushed tomatoes

1 cup jarred salsa I used mild

15 ounce can corn drained

3 tbsp taco seasoning

2 ½ c of water or low sodium chicken broth about 14.5 oz

12 oz shell pasta shapes (whole grain or white)

1 cup shredded cheddar cheese

Directions:

Over medium heat, heat a large skillet. Fill the beef then add salt and pepper to taste. Cook the meat, stir often until browned. Transfer the beef into the slow cooker.

Add and stir the bell pepper, salsa, crushed tomatoes, corn, taco seasoning, and broth or water.

Cook at a low temperature for 5-6 hours or 2-3 hours high.

Stir the pasta. Cook 10-20 minutes on high. The time of the pasta cooker varies by slow cooker, and check for doneness about 10 minutes.

Stir in and serve with cheddar cheese.

Easy Slow Cooker Taco Pasta

Rebecca Slow cooker’s recipes are my best friend in this busy season of life. It’s the easiest way to have dinner at the table for me. Once all the kids have… Main Dish Recipes Easy Slow Cooker Taco Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 pound lean ground beef
• salt and pepper
• 1 bell pepper chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa I used mild
• 15 ounce can corn drained
• 3 tbsp taco seasoning
• 2 ½ c of water or low sodium chicken broth about 14.5 oz
• 12 oz shell pasta shapes (whole grain or white)
• 1 cup shredded cheddar cheese

Instructions

Over medium heat, heat a large skillet. Fill the beef then add salt and pepper to taste. Cook the meat, stir often until browned. Transfer the beef into the slow cooker.

Add and stir the bell pepper, salsa, crushed tomatoes, corn, taco seasoning, and broth or water.

Cook at a low temperature for 5-6 hours or 2-3 hours high.

Stir the pasta. Cook 10-20 minutes on high. The time of the pasta cooker varies by slow cooker, and check for doneness about 10 minutes.

Stir in and serve with cheddar cheese.