Our favorite recipes - thanks Pinterest!

I've enjoyed browsing Pinterest for meal ideas, particularly of the Crock Pot variety since we don't have a working oven (only toaster oven), and it's nice to be able to come home to a meal that's ready (or nearly ready). So without further ado, a few of our favorite recipes:

Crock Pot Spaghetti Sauce

Adapted from Chocolate & Carrots

Ingredients

1.5 lbs ground beef or turkey
1 tablespoon olive oil
1/2 cup frozen chopped onion
1/2 cup frozen chopped green bell pepper
3 cloves garlic, minced
1 (14 oz.) can diced tomatoes with italian seasoning, drained
1 (14 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 tsp. garlic salt
1 Tbsp. chocolate syrup
1 Tbsp. Italian seasoning
1/4 teaspoon freshly ground pepper
dash of red pepper flakes

Directions

In a pan, brown the ground beef and add it to the crock pot.
In the same pan, sauté the onion, green pepper, and garlic until tender. Add to the crock pot.
Put the remaining ingredients into the crock pot and stir together.
Cook on low for 8 hours, stirring occasionally.
Serve over your favorite hot noodles.

Note: I freeze half the sauce for Crock Pot Lasagna.

Crock Pot Lasagna

Adapted from The Girl Who Ate Everything

Ingredients

Leftover spaghetti sauce (from above recipe)
1 (16 oz.) container ricotta cheese
1 (8 oz.) package cream cheese, softened
2 cups mozzarella cheese
1/4 cup grated parmesan cheese, divided
1 tsp. garlic salt
1 egg
6 lasagna noodles, uncooked
2 tsp. dried parsley flakes

Directions

Line a 4-6qt Crock Pot with a Reynolds Crock Pot Liner, or spray with cooking spray.
Mix ricotta, 1 1/2 cups of mozzarella, cream cheese, 2 Tbsp parmesan, parsley flakes, egg and garlic salt in a bowl.
Spread 1 cup spaghetti sauce in the bottom of the pot.
Place half of the noodles on top of the sauce (break them to make them fit).
Spread half of the cheese mixture over the noodles.
Spread half of the remaining sauce over the cheese mixture.
Place the rest of the noodles on top of the sauce.
Spread the rest of the cheese mixture on top of the noodles.
Cover the cheese with the rest of the sauce. Place the lid on the pot.
Cook on low 4-5 hours.
Sprinkle with the remaining cheese and cover until it melts. Let it stand 10 min. before serving.

Note: Do not cook on high or overcook. We usually have this for Sunday lunch so that it only cooks for the recommended time. I make it on Saturday and put it in the fridge so that I don't have to do the work on our day of rest.

Crock Pot Santa Fe Chicken

Adapted from SkinnyTaste.com

Ingredients

24 oz (1 1/2) lbs boneless/skinless chicken breast (I've also used boneless chicken thighs)
14.4 oz can diced tomatoes with mild green chilies, undrained
15 oz can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/8 - 1/4 tsp cayenne pepper (to taste)
salt
Toppings (optional): shredded cheddar cheese, sour cream, jalepenos, hot sauce or salsa.

Directions

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Note: Ben and I have eaten this several times. Add some rice and wrap it in the biggest tortilla you can find, and it's very similar to a burrito at Moe's or Chipotle. It's also great on tortilla chips as nachos.

UPDATE - One New Favorite!

Saucilious Slow Cooker Pork Chops

Adapted from Chatting Over Chocolate

Ingredients

4 boneless pork chops, cut in half width-wise
1/2 pkg. baby carrots
4-8 red potatoes (depending on size), quartered
1 can cream of mushroom soup (I've used regular and 98% fat free - couldn't taste a difference)
2 tsp. Worcestershire Sauce
1/4 cup ketchup

Directions

Line your large crock pot with a disposable liner (Bed Bath and Beyond has packs of 8 "Slow Cooker Savers" for $5 - yay wedding gift cards!). Put the potato quarters in the bottom of the pot. Layer the baby carrots over the potatoes. Lay the pork chop pieces on top of the carrots. In a medium sized mixing bowl, combine the last three ingredients. Spread the sauce over the pork chops. Cover and cook on low for 8 hours. We serve this with Sister Schubert's frozen dinner rolls that are pre-baked and ready in 10 minutes! Our favorite rolls!