Skinny Crock Pot Pizza Casserole

I'm still sick here, week 2 ... I'm sorry I haven't been around between work and this cold my world has not been working like I would like it to.  So a quick and easy crock pot meal is in order. This Skinny Crock Pot Pizza Casserole on Six Sister's Stuff it is easy to make and is a crowd pleaser!

Ingredients

1 Box Spiral Pasta (I used gluten free noodles)
1 pound lean ground turkey
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup pepperoni (I used Turkey Pepperoni)
1/2 can of olives
16 ounces pizza sauce or pasta sauce (I used Pizza Sauce)
1/2 cup water
1 cup shredded lowfat mozzarella cheese

Directions

Spray crockpot with non-stick spray In a medium skillet over medium-high heat, brown the ground turkey with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir in olives and pepperoni. Pour Pasta sauce and 1/2 cup water over noodle mix. Stir again and make sure it is mixed well. Top with shredded Mozzarella. Cover and cook on low for 4-5 hours.

ALEXIS NOTES: I recommend a crock pot liner it makes clean up work so much easier!

Enjoy! Hope you're all warm during this season!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.  

Getting our Roast on ... Slow Cooker Classic Pot Roast

Sunday Supper Meal Idea!  Who doesn't love a Roast on Sunday?  And to be on the skinny version?  YUP it was so yummy and the kids loved it so much!

Next on our roast list to do was a Slow Cooker Classic Pot Roast I found on Skinny Ms., a great site for Weight Watcher recipes.   The Rick and his buddies worked the SeaHawks welcome home parade after they won the superbowl and it was a VERY cold day.  I figured when they got home they would need something warm and filling so I made this.  It was perfect, even the boys who sometimes don't eat all their meals finished up their plates!

Ingredients

3 large carrots, peeled and sliced (optional, 2 cups baby carrots)
2 medium red potatoes, sliced into wedges (optional, 8 small red potatoes)
1 medium onion, sliced thinly
2 bay leaves
1 (3 pound) boneless chuck roast or tenderloin for an extra lean cut
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 cups beef broth, fat free, low sodium
Kosher or sea salt to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch or Tapioca starch (optional)
2 tablespoons water (optional)

Directions

Add carrots, potatoes, onion, bay leaves, roast, garlic, vinegar and broth to slow cooker, in that order. Sprinkle with salt and pepper, cover and cook on low 6-8 hours or until internal temperature of roast has reached 145 degrees and vegetables are tender. If using a Set 'n Forget slow cooker, set the internal temperature of the roast to reach 145 degrees.

For a thicker gravy, combine cornstarch and water, pour into slow cooker the last 15 minutes of cooking time, for a thicker sauce.

ALEXIS NOTES: I used a pork roast (well because I'm cheap .. lol), I only had chicken broth on hand which was fine since I used pork instead of beef.  I had yellow potatoes on hand instead of red.  My sauce wouldn't thicken up like I liked so I did make a roux (light butter & flour) and put it on the stove to thicken it up.  I took the meat and veggies out and put in my roaster pan in the oven to keep it warm until the guys got home.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Pasta Palooza .... Crockpot Cheesy Chicken Spaghetti

Happy Sunday!  I usually don't post on the weekends, but I had this typed up and ready to go so why not share a warm meal that maybe you want to make for this Sunday Supper!

So technically mine is not spaghetti, but I do like I always do when I like a recipe but don't have exactly what I need on hand.  I do the next best thing, fake it until you make it!  So I thought it would be fun to use the spiral noodles I had in the pantry.  The boys could have cared less it had chicken, cheese and noodles and it was put in front of them ... hehe!   I found this great recipe on Cooking with Kim.

Ingredients:

16 oz. dry spaghetti, cooked

1 lb. Velveeta Light (2%)Cheese

2 cups cooked, chopped chicken (I use white meat only)

1 can 98% FF cream of mushroom soup

1 can 98% FF cream of chicken soup

1 can of petite diced tomotoes

1 4oz. can of mild green chilies

4 oz can mushroom stems & pieces, drained

1/2 cup water

1 small onion, diced--or less, to taste

salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.

ALEXIS NOTES: I skip the spray and use a crockpot liner and call it good!  As you see I used spiral noddles instead of spaghetti. And yes I skipped the mushrooms, no one here likes them.  I also put in noddles in a 1/2 hour before serving, I HATE mushy noddles, AND no I don't precook them.

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soups On ... Cheeseburger Soup (WW 7 Points)

Keeping with warming up our belly in this cold weather with out all the extra pounds that can come with that.  I hit up Emily Bites again for another yummy recipe.  I knew this would be a HUGE hit with the boys, and I was right they ate 2 bowls each (EVEN Rick did which he never does).  I've made a version of this before but I really loved this version of Cheeseburger Soup.

Ingredients:

1 ½ tablespoons light butter, divided

1 hamburger bun with sesame seeds

A pinch of garlic powder and salt

1 celery stalk, diced

1 small onion, diced

2 garlic cloves, minced

¾ lb of 95% lean ground beef

1 ½ - 2 teaspoons McCormick Hamburger Seasoning 

1 ½ cups fat free, low sodium beef broth

1 (10.75 oz) can of Campbell’s Healthy Request Cheddar Cheese Soup

½ cup fat free half and half

½ cup fat free plain Greek yogurt

3/4 cup shredded 2% sharp cheddar cheese, divided

Directions:

1. Pre-heat the oven to 325 degrees. Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25). Melt a tablespoon of the butter and toss the cubes in it until coated. Sprinkle a pinch of garlic powder and another of salt over the bread cubes. Lay the cubes in a single layer on a baking sheet and bake in the oven for 15 minutes until they have a crouton texture. Set aside.

2. In a large pot, bring the remaining ½ tablespoon of light butter over medium heat. Add the celery and onions and cook for about 4 minutes. Add the garlic and cook another minute until vegetables are softened. Remove vegetables to a side plate.

3. Keep the pot over medium heat and add the ground beef, breaking it up with a spoon or spatula. Sprinkle the meat with the hamburger seasoning and continue cooking until browned. 

4. Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese. Stir the mixture together until well combined and increase the heat to high. Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes. Serve topped with remaining cheese and reserved croutons.

ALEXIS NOTES: I couldn't fid the hamburger seasoning so I just used salt and pepper.  I couldn't find the Healthy Choice soup version so I did use the regular version making the points a little off on my version.  I also made more croutons since the boys aren't watching their diet and I knew they would love them!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Winner Winner Chicken Dinner ... Slow Cooker Cheesy Chicken And Rice

So this is not a pretty looking meal but it sure was a pleaser for the boys!  I found this Slow Cooker Cheesy Chicken and Rice recipe on Southern Plate.  It was a super simple recipe to make throw it in the crock pot and go!

Ingredients

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)1 -15 ounce can whole kernel corn, drained

Instructions

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

ALEXIS NOTES:   I put the chicken in frozen (because I'm lazy like that). I used the brown rice I buy in bulk instead of the Zatarain's rice.   I put my rice in my rice cooker and right before it was time to serve I added the rice so it didn't get soggy.

Another yummy and quick recipe for a busy night!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Winner Winner Chicken Dinner ... Crock-Pot Italian Chicken

This was another simple recipe I made for the boys, it was just for the 3 boys and I knew they wouldn't be wanting left overs so I halved a recipe for Crock-Pot Italian Chicken on The Girl Who Ate Everything.  I even threw the recipe in my mini crockpot to have less to clean!  When it was all done I threw some spaghetti noodles on a plate and topped with the shredded chicken.  It smelled so good I wished I could have just a small bite, but I resisted (stupid diet .. lol).  So it's not the prettiest meal but packed with flavor.

Ingredients

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Instructions

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Alexis Notes: I halved the recipe and used my little crock pot.  I put the chicken once it was cooked in my mixer and used the paddle to shred the chicken and put it back in the sauce and mixed it all up.  I served of spaghetti noodles.

Give this one a try it was so simple and you can even put the frozen chicken in and let it go!   You know me anything that makes my life easier is a winner!!  This will be one I make when I can eat real food again :).

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Winner Winner Chicken Dinner ... Slow Cooker Chicken Taco's

We had our dinner friends over the other week and I knew taco's are always a big hit with all the boys (her one and my two).  I bought Chicken on sale so we had a week of chicken recipes.  I didn't want to do taco's with ground beef, so I wanted to go with chicken.  BUT I didn't want it to be just plain chicken so I found a easy 3 ingredient recipe for Slow Cooker Chicken Taco's on the Six Sister's Stuff. Looking for a way to spice up Taco night well you found it!

Ingredients:
1 envelope taco seasoning (I used reduced sodium seasoning and it was still delicious)
5-6 boneless, skinless chicken breasts (mine were frozen)
1 (16 oz) jar of your favorite salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

ALEXIS NOTES: I buy taco seasoning in the bulk section at winco and store in my plastic spice bottles.  I again use the mixer to shred the chicken!

Hope you give this a try it I swear took less then 5 minutes to put it in the crockpot, then before time to serve I put the cooked chicken in my mixer with the paddle and shredded the chicken and done!

What's on your Menu Tonight?

Don't forget to see the parties I link up to HERE.

Soup's on ... Crockpot Mexican Soup

Our third day of soup recipes we bring you this Crockpot Mexican Soup.  When I found it on Pinterest for my meal plan I found that it was just a picture with the recipe in the name field.  Which if you know me drives me NUTS!  I hate when pins aren't linked to a post.  So I went to a Google search and tada I found the recipe on Foodfolio and guess what it was the same picture (yup someone had to actually save the picture and then type in the recipe lol ... instead of just pinning the link ... ugh ... ok off my soapbox).

This was another one that had my mouth watering from the great smell but I was good and didn't take a bite.  My boys and my friend loved it.  Her son is pretty picky eater and only picked the chicken out and after some coaxing ate that.  Caden said he loved it and actually went back for seconds, and he doesn't usually ever do that!  

ingredients

1 can rotel

1 can of corn

1 can black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 TBS cumin

1 tsp onion powder

1 tsp chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy! 

ALEXIS Notes: I also didn't use Rotel it's just a name brand I bought the store brand tomatoes with chilies (well this time I accidentally grabbed strewed tomatoes with chilies so I put it in my ninja and blended ... lol) I used my mixer trick to shred the chicken (put cooked chicken in mixer with paddle and it shreds it for you!).  I also added about a 1/2 of chicken broth to make it not so thick.

Enjoy, hope this makes it to your table!

What's on the menu tonight?

Don't forget to see the parties I link up to HERE.

Soups on ... Slow Cooker Corn Chowder

On to day 2 of our featured of soup recipes!  The great thing about crockpots is using a crockpot liner.  I serious LOVE the person who made these! They make it so easy that you can do a quick rinse out and tada you can use it again for the next day!  Oh yeah no more soaking it overnight or longer and not using the crockpot for a few days. 

The next soup we tried out for the family and our friends was a Slow Cooker Corn Chowder I found on Baked by Rachel.  I must say it smelled so good I was tempted to take a little taste but I resisted.  The boys all loved this one and even went back for seconds. 

Ingredients:

5 slices bacon
1 1/2 C onion
2 cloves garlic, peeled and minced
1 16oz can whole corn, drained
1 16oz can creamy style corn
1 tsp thyme
1 C chicken broth
4 C potatoes
3/4 tsp salt
3/4 tsp pepper
1 C half and half
3-4 tbsp corn starch

Directions:

Cook bacon in a skillet or in your stove. Meanwhile, chop onions into smaller than bite size chunks. If using a skillet for your bacon, reuse the same pan and bacon drippings for your onion. If baking your bacon, heat up 1 tbsp olive oil in a medium skillet. Cook onions until they are nearly translucent. Transfer onions to a small bowl, set aside. Chop up bacon, reserving 1 slice of bits for topping later.

Mince Garlic (either bought or do it yourself). Scrub potatoes and chop into bite size pieces.

Add all ingredients to slow cooker bowl, except corn starch and half and half. Remember to reserve a portion of your chopped bacon. Gently stir ingredients. Cover and cook for 7 1/2 hours on low.

At the 7 1/2 hour mark, add half and half. Give it a quick stir, replace cover and cook for an additional 30 minutes. Your chowder will not have a creamy look until you add the half and half. It also will not be thick until the final step.

Just before serving add corn starch. This will help to thicken it up. If you add to much you can counteract that by adding a bit more chicken broth into the mix. Add 1 tbsp of corn starch at a time and mix well. It will thicken fairly quick. Continue to add corn starch 1 tbsp at a time until you are satisfied with the consistency. 

Serve warm, topped with bacon.

Alexis Notes: I used turkey bacon and cut it up and crisped it up on the stove top.  Cole found a great new job of peeling potatoes (may not have been perfect but it worked).  And I held back the gagging with the cream of corn ... I'm sorry that is one that will always get me.

Happy Tuesday, Hope you have a wonderful day!

What's on your Meal Plan today?

Don't forget to see the parties I link up to HERE.

A New Mac & Cheese Recipe (It was a hit)

I've been trying to be better at doing blog hops, it has been helping me meet new bloggers Like Brenda at Chatting Over Chocolate who posted a new yummy Most Requested Crockpot Macaroni and Cheese recipe.  Now I must say at first when I saw the ingredients I was thinking Corn .. hmm that can be interesting.  Then I saw creamed corn ... yup I must say I gagged a bit at that one.  I'm so a crazy texture picky eater and cream corn makes me want to gag ... lol.  BUT I'm on this crazy no carb diet so the meal didn't have to please me it had to please the boys.  This recipe got rave reviews from all three boys.

INGREDIENTS:
1 1/2 cups of large elbow macaroni
1 cup Velveeta, cubed
1 can whole kernel corn, undrained
2 cans cream corn, undrained
1 stick of butter/margarine, melted 

1. Spray crockpot.
2. Place all of the ingredients in the crockpot.
3. Stir everything together. 

4. Cover and cook on high for 2 1/2 hours.  {Stirring occasionally}

Alexis Note:  I have a thing with noodles in crockpots, so I waited until the last 1/2 hour to add them in so they didn't get soggy.  I also accidentally put in too many noodles so it was a little noodle heavy I'll be better for next time.

Hope you all give this a shot it was a easy recipe to make and the boys loved it, so we'll be making it again!

Linking up to a few parties Pin Me Meme and Festive Friday Fiesta.

White Bean Chili Thrown into the crockpot!

It went from being a sunny day yesterday where I thought I would need the fans put into the house. Then today back came the rain and the cool weather.  Out came my crockpot and my crockpot liner because I refuse to soak another crockpot and dinner was made!

I found this amazing recipe on Eating Well for a White Bean Chili.  I threw mine in the crockpot because I’m lazy like that .. lol.

INGREDIENTS

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 4-ounce cans chopped green chilies
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 3 15-ounce cans great northern beans, rinsed
• 4 cups reduced-sodium chicken broth
• 4 cups diced cooked skinless turkey, or chicken
• 2 tablespoons cider vinegar

PREPARATION

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve. My changes is throw it all into the crockpot and let it cook it , raw chicken and all.  I put the chicken in the kitchen aid with the paddle and shredded chicken came out (Thank you Pinterest for that tip). I also added an extra can of beans.

This was super easy to throw into the crockpot and 5 hours later, shred the chicken and it’s dinner time! 

Turkey & Black Bean Enchilada’s are on our Wednesday night dinner.  How about you what is your dinner plan?

Kicking it with my Crockpot again …

It’s still a little chilly here (well we did have a sunny day Monday) but it’s still soup time in my mind!   This is one of my favorite soups I have made.  I believe I’ve made it before and posted.  Cole actually ate 3 bowls of it.  I was actually spooning the bottom of the crockpot for it!

Ingredients

• 2 spray(s) cooking spray  
• 1 clove(s) (medium) garlic clove(s), minced  
• 1 medium uncooked onion(s), chopped  
• 1 rib(s) (medium) uncooked celery, chopped  
• 1 pound(s) uncooked 93% lean ground beef  
• 2 Tbsp all-purpose flour  
• 3 cup(s) canned chicken broth, divided  
• 1 cup(s) low-fat evaporated milk  
• 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed  
• 1/2 tsp paprika  
• 1/4 tsp table salt  
• 1/8 tsp black pepper  
• 24 item(s) baked low-fat tortilla chips, crumbled  

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Enjoy!  Hope you all have a wonderful night.  We have swim tonight, so I’m thinking it will be another crockpot night so dinner is ready when we get back. 

What is on your menu tonight?

Noodles & Banana’s (ok not together … lol)

Ok have I told you how much I love Pinterest?  I love doing my meal planning with it and have found these two recipes PLUS a really cool trick how to shred chicken fast (instead of me doing it with 2 forks and having uneven chicken.

First I found this Bacon Ranch Slow Cooker Chicken, that was super yummy served over whole wheat noodles.

This was the trick I found on pinterest and it ACTUALLY worked!  I cooked the chicken in the crockpot and then threw it in my Kitchen-aid mixer with the paddle and with in seconds I had perfectly shredded chicken.

And a little something special for my neighbor.  I found this Banana Oatmeal Cookie Recipe that I made into scones in my new scone pan!  Then a simple glaze of powder sugar, milk & vanilla.

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So there you have it two more easy recipes.  We ended up buying a new bed last night at Ikea so it was a quick meal at the Ikea Bistro.  So hopefully tonight while Rick is building our new bed (with that lovely allen wrench) and taking apart our old four poster log bed.  I may get an actual dinner together.

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Crockpot lazy Girl (One healthy and One NOT so much … But darn it was good)

I’ve been seeing this Chicken and Dumpling for weight watchers for a while know and thought I’d try it out.  The only thing that got me was the dumplings were a little doughy for my liking but overall it was a very filling meal for 11 points!  As always I say use a slow cooker liner! I still haven’t found a replacement for my recipe card widget (if you know of one for blogger PLEASE let me know) so I’m sorry you’ll have to click the link above to get the recipe.

Then I made not so healthy but oh so yummy Ranch House Crock Pot Pork Chops and Parmesan Mashed Potatoes.  If your looking for a fabulous meal idea you must check out this site Chef in Training they are not super healthy but your belly would be happy .  Now I did have a collage of all the steps but I couldn’t find it for the life of me so you just get the final shot lol!

So there you go 2 easy meals to do in your crockpot that will make everyone in your house happy!

Tuesday is our dinner guest night after we return from swim class for the boys.  We have Braided Spaghetti Bread on our menu which I think is so cool since it’s spaghetti & bread all in one.  I couldn’t find the bread it called for so I’m going to make a batch in the am.

Now for you who want to (Beth don’t feel on the spot .. lol ) What is on your menu tonight?