If you like pasta you will enjoy this. It is super easy because thats the kind of recipe’s I find, the quickest, most tasty, and especially easy. Let me know what you think! 🙂 Im confident you will make it more than once.
1 Green Bell Pepper, diced
1 Onion, diced
1 Can Diced Tomatoes
1 TSP Ground Cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
5-6 chicken breasts
2 Cans Cream of Mushroom Soup
1 Box Barilla Spaghetti or Angel Hair, cooked and drained
2 cups Cheddar Cheese, grated
3/4 C Chicken Stock (or water)
1. Place onion, bell pepper, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked.
2. Remove chicken breasts from the crock-pot, dice and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Using a pair of tons coat the pasta in sauce and melt cheese, adding in a few splashes of chicken stock (or water). Cook another 20-30 minutes on low and serve.
Ever thought of making lasagna in the crock pot? You will never go back to making it another way. It is not as fast as other crock pot dinners but thats because the prep time is 25 min rather than 5. That is much better than the 1-2 hours it takes otherwise. Post what you thought about it.
1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
This is one of the most creamy delicious dinners to make in a crock pot. It takes a quick 15 min to prep and cooks for 5 to 6 hours. You family will want you to make it every week. After you try it let me know if you know of one that is better. Happy eating 🙂
4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
1/2 cup milk
fresh chopped parsley (optional)
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.
I have made this soup in the crock pot many times. It never fails to be a big hit with friends or family. It it filling and even though it has a lot of ingredients, it is still quite fast to through together. It is so yummy and tasty! You must try it and tell me what you think.
1 pound boneless, skinless chicken breasts
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1½ cups water
1 teaspoon ground cumin
½ teaspoon dried cilantro
1 cup shredded cheddar cheese
Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
If you have ever cooked steel cut oats you know they take a while to cook. Why do people bother then? Steel cut oats are much more nutritious and tasty than instant oats. They are well worth the wait. This recipe is genius because not only do you cook it overnight, but you wake up with breakfast all hot, fresh, and ready in the morning!You have to try this! Your body will love you for starting off the day so healthy too.
Comment about your experience!
6 h 15 m 6 servings 208 cals
1 cup steel cut oats
3 1/2 cups water
1 cup peeled and chopped apple
1/2 cup raisins
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoons brown sugar
1 teaspoon vanilla extract
Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
One of the absolute fastest, easiest, and tastiest crock pots. It takes 5 min to put in the crock pot and then let it cook while your gone to work, school, or out and about. Your friends or family will love you.
SERVINGS 6 UNITS US
2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1⁄2 cups baby carrots
1 large onion, quartered and pulled apart
1 1⁄2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)
Place roast into crockpot and surround with vegetables.
Combine beef broth and vegetable soup mix, then add to crockpot.
Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
This is so simple and easy and one of the tastiest I have made. Definitely will not be disappointed. It took me maybe 15 min total to put everything together and mix up the sauce.
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
Try A Holiday Cheddar Potato Casserole
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
This is where I found the recipe:
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