Monday, October 30, 2017

Crockpot Pizza Tater Tot Casserole ***

This was a winner for us, but it was also kind of a no-brainer. I love almost anything with tater tots (except for the regular old-school Tater Tot Casserole, oddly enough), and it's pretty hard to go wrong where pizza is involved. We love the Crockpot Pizza, so I basically put the same toppings in this one. I went with onions, green peppers, black olives, and mushrooms. SOOO good.  I used ground turkey for this one, just because I had some in the freezer to use up. I am totally making this one again, though. Yum!

(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

2 lbs ground beef
1/4-1/2 c onion diced
10.5 oz can cream of mushroom soup
10.5 oz can cream of chicken soup
14 oz pizza sauce
37 pepperoni slices (approx)
1/2 c green pepper chopped
2 1/2 c shredded mozzarella
32 oz bag tater tots
Pizza toppings, per preference

Brown beef in a skillet with onion over medium-high heat and drain
Mix beef mixture with your soups
Spray your crock pot with cooking spray
Pour your mixture into your crock pot and spread out evenly
Pour your pizza sauce evenly across your mixture
Place your pepperoni slices evenly across the top
Spread your green peppers evenly across your pepperoni slices
Sprinkle your cheese on top
Cover evenly with your tater tots
Place aluminum foil on top of your crock pot
Cover and cook for 3 hours on high
Remove your aluminum foil and continue cooking on high for an additional hour
Optional: Place in your broiler (on high if you have the choice of hi/lo for 2-4 minutes, watching very closely

Monday, October 23, 2017

Slow Cooker No-Peek Chicken*

This was just so unbelievably bland. I wasn't expecting much from it, just a simple meal that had a bit of flavor to it. It just really had no flavor at all. Even with the soup mix in it. It was disappointing, to say the least. We all just kind of picked at it, but not a one of us ate our full portion. That's rare for our house. I'm not even going to waste any more of my time writing about it. It was bland, blah, and blech. That pretty much sums it up.


1.5 lbs. boneless skinless chicken breasts
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 can water (measured from one of the cans above)
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups Minute® rice (not standard rice)
1 (1-oz.) packet Lipton® onion soup mix

Add the cans of soup, one can of water, garlic powder, pepper and Minute rice to a large bowl. Mix well.
Spray the slow cooker with non-stick spray.
Add half of the above mixture in the slow cooker. Lay over the chicken breasts. Spread over the rest of the rice mixture.
Sprinkle over the soup mix.
Cover and cook on HIGH for 3.5 hours. Do not peek during the cooking time!
Serve and enjoy!

Wednesday, September 27, 2017

White Chicken Chili (Crockpot) **

This was okay. I mean, it was good and all, but it just really wasn't what I was looking for in a white chicken chili. I have one that I love (see recipe here), but I was looking to find a good one for the crockpot. One that I love just as much as the stovetop version. This just didn't do that for me. I think the Rotel might have thrown it off a bit. I don't think I like the idea of tomatoes in a white chili. All in all, the flavor in this was fine. If I hadn't already had something different in mind, it probably would have been okay. Just not for me, lol.

(luckymommyto2boys ~ Amy ~ PassionforSavings)

1 lb chicken breasts
1 white onion, diced
2 cans white northern beans
1 can whole kernel corn
1 (10-oz) can Rotel
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 (32-oz) container chicken broth
1 (8-oz) block cream cheese
1/4 cup half & half or heavy cream
Topping Ideas: cheese, avocado, fresh cilantro, sour cream, salsa, & tortilla chips

In a bowl combine salt, pepper, cumin, chili powder, cayenne pepper, garlic powder; stir.
Place chicken breasts in bottom of slow cooker.
Sprinkle seasonings over the chicken.
Top with onion, beans, corn, and Rotel.
Add the entire container of chicken broth to the slow cooker.
Cover and cook on low for 6-8 hours (until chicken is fork tender).
Remove chicken and shred with forks. Return chicken to slow cooker.
Add in cream cheese and half & half.
Cook another 15 minutes on high.
Serve with your favorite toppings!

Monday, August 28, 2017

Cherry Pork Chops (Crockpot) ***

We loved this one! I can only stand pork chops when they're done in the crockpot, and I was just kind of intrigued by the idea of making them with the pie filling. If anyone but Amylz had posted it, I might have thought it sounded crazy, but her recipes have never failed me in the past. I figured it was worth a shot. And we loved it! The 12-year-old is already asking to have it again! The cherries were actually my favorite part. I had them as a side instead of a topping, just because I liked them so much on their own. You can't beat this for ease, obviously, but they taste more complex than they actually are. Definitely a winner for us!

(Amy - amylz - The Everything Slow Cooker Cookbook )

6 pork chops
1/2 tsp salt
1/2 tsp pepper
1 (21 oz) can cherry pie filling
1 chicken bouillon cube
2 tsp lemon juice

Place the pork in a large skillet on the stove. Brown on medium high heat for 5 minutes. Sprinkle with salt and pepper. Mix half the can of cherry pie filling, the crushed bouillon cube and the lemon juice in the crock pot. Place the pork chops on top. Cover and cook on low for 4-5 hours. Heat the remaining cherry pie filling and serve over chops.

Thursday, July 27, 2017

Crockpot Tater Tot Sloppy Joe Casserole ***

This was better than I thought it would be. I am generally not a big Sloppy Joe fan, but I am a HUGE tater tot fan (as I might have mentioned once or twice on here 😉). I figured that would be enough to keep my interest. And I was right! This was not bland at all, which can be a problem with crockpot tater tot meals. I used some frozen ground turkey that I had on hand, so I just skipped the first step and mixed everything together in the pot. I also subbed pinto beans for the kidney beans, since Hubs is pretty anti-kidney.  It was all great, though. The kids loved it. I will definitely make again!

(luckymommyto2boys ~ Amy ~ TammiLeeTips)

1 lb ground beef
1/2 onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Brown beef with onions, garlic, salt, and pepper.
Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well.
Add the kidney beans
Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper
Place a layer of tater tots on the bottom of the bowl
Cover with the beef mixture
Place another layer of tater tots on top of the beef mixture.
Cover the bowl with a tea towel, and place the lid over that.
Cook on high for 4 hours
In the last 30 minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.
When serving, garnish with a dollop of sour cream or ketchup if you prefer.
*luckymommy/Amy's notes: I subbed pinto beans for the kidney and ground turkey for the beef.

Wednesday, July 26, 2017

All-In-One Crockpot Chicken with Rice and Brussels Sprouts *

This was just disgusting. The chicken had zero flavor (which I should have known, but I must have totally been off my rocker that day). I coated it well with rotisserie rub, but you honestly couldn't taste it at all. The sprouts were decent but bland. The rice was just kind of there. I mean, it was kind of mushy, with no flavor whatsoever. We love sprouts, but this is something I will never be making again.


1 cup long grain brown rice
4.5 cups water
2 large chicken breasts, herbed to your liking with rosemary, thyme, olive oil, salt and pepper
1 pound of Brussels sprouts, halved (or any vegetables you like!)

Layer as listed above and cook on high for 4 hours.
I enjoyed mine with a dollop of Greek yogurt on the side. We ate all of the chicken but had plenty of rice + sprouts to save for a side dish the next night.

Tuesday, July 25, 2017

One Skillet Sausage and White Bean Gnocchi **

This was my first attempt at making anything with gnocchi at home. We love the Olive Garden gnocchi soup, so I knew we'd eventually need something for that at home as well. I'm WAY behind on my reviews, so when I made the recipe, it was way too hot for the soup. This seemed like a good way to incorporate it into our meal plan. We did all like it a lot. The gnocchi didn't quite soften up like it should have, though. I don't have a Dutch Oven, so I cooked it on the stove in my regular skillet and then transferred it to a 9x13 baking dish to put it in the oven. That could have had something to do with it, I guess. Anyway, we did like it, but I don't know that I would bother with this exact recipe again. I'm usually pretty busy in the evenings, so this takes a little more prep work that I prefer, unless it's a phenomenal dish that we all are crazy about. I doubt I'll be making it again.

(luckymommyto2boys ~ Amy ~ ChelseasMessyApron)

1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
1/4 cup water or chicken broth
1 can (14.5 ounces) Italian diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika optional
Seasoned salt and pepper
1 can (15 ounces) white kidney or cannellini beans
1 package (16 ounces) gnocchi
1 and 1/2 cups fresh spinach ~4-5 ounces
1/2 cup freshly grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Optional: fresh parsley

Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
Put a large oven-safe skillet (I use a 12 inch lodge dutch oven skillet), on the stove at medium-high heat. Pour in the olive oil.
Add in the chopped onion and stir until the onion is transparent -- about 4 minutes. Add in the garlic and stir for another 30 seconds.
Coin the turkey sausage and add to the skillet. Cook over high heat until lightly browned or about 3-4 minutes.
Add in the water or broth, undrained Italian diced tomatoes, oregano, parsley, garlic powder, paprika, seasoned salt and pepper, THOROUGHLY rinsed, drained, and dried cannellini beans, and uncooked gnocchi. Stir until everything is well combined. Gently stir in the spinach and make sure it's covered with liquid.
Top with mozzarella and Parmesan cheese and place in the oven.
Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy top.
Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.