Crockpot Enchiladas (from Wendy in the Mailbag)
You can use chicken or beef prepared like you use to make tacos
spray the inside of your crockpot with cooking spray
layer corn or flour tortillas (2 or 3) on the bottom
layer a can of corn
layer your meat mixture
layer mexican blended cheese
pour part of a can of enchilada sauce over it
start another layer of tortillas (I use 2)
layer a can of black beans
layer meat mixture
layer chili’s or jalenpeno’s chopped (I use both)
layer mexican blended cheese
pour more enchilada sauce over it
start another layer using 2 tortilla’s
layer the remaining meat mixture
top it off with a tortilla
pour the remaining sauce over the whole thing
add the remaining cheese to the top

cook in crockpot for 5-7 hours on low

you can add whatever toppings you like
sour cream, guacamole, olives, tomatoes, salsa, etc..

base the amount of meat, cheese etc.. on the size of your crockpot or how many people you would like to serve.

Hash-Brown Winner
6 frozen hash-brown patties, slightly thawed
1 lb ground chuck
1 medium onion, chopped
1 (10 oz) can diced tomatoes and chilies
1 (10 3/4 oz) can cream of celery soup
1 1/2 cups shredded cheddar cheese

Position 4 hash-brown patties in bottom and along sides, if needed, of slow cooker. In a skillet, brown ground chuck and onion over medium high heat; drain and put mizture on top of hash browns. Mix together diced tomatoes and chilies with cream of celery soup and pour over beef mixture in slow cooker. Top with 2 hash-brown patties and 1/2 cup cheddar cheese. Cook on low for 6 to 8 hours. During last half hour of cooking, add remaining cheddar cheese.

This recipe is from Slow Cookin’ in the Fast Lane by Julie Kay.

Jodi’s Roast and Gravy
Buy whatever roast is on sale (but is still pretty!)
packet of Lipton onion soup mix
can of cream of mushroom soup

Put roast in crock pot.  Pour a pack of lipton onion soup with a can of cream of mushroom soup over the roast.  Put the top on the crock pot and cook on low for 10-12 hours. For the last hour of cooking drop in some mushrooms if you like them. If you like carrots drop those in with the Lipton soup packet and the can of soup.

Listeners Roast and Gravy recipe! (thanks Edna!)
1 pkg of zesty italian dressing mix
1 pkg of ranch dressing
1 pkg of brown gravy mix
roast

Mix all dry ingredients together in bowl. Rub it on the roast, place in the crockpot and add 1 cup of water. Cook for 8 hours on low.

Fast-Track Nachos
1 lb lean ground beef
1 (4 oz) can diced green chilies
2 cups chunky salsa
1 (16 oz) can pinto beans, drained
1 (6 oz) bag nacho chips
1 (8 oz) package shredded mozzarella and cheddar cheese blend

In a small skillet, cook ground beef and drain off grease. Put beef into slow cooker and add green chilies, salsa, and beans. Cook on low for 6 hours. If used as a main course, pour chips into casserole dish, crumble if desired, and top with beef mixture. Sprinkle cheese blend over all. For appetizers, use chips to dip into beef mixture.

This recipe is from Slow Cookin’ in the Fast Lane by Julie Kay.

Jodi’s Slow Cooked Chicken and Gravy
1 Whole, Cut – Up Chicken
1 Can – Cream of Chicken Soup (Jodi uses two cans of soup because she likes more gravy)
1 pack of Lipton Onion Soup Mix
1/2 cup water

Wash & pat dry the chicken parts, then place in slow cooker. Sprinkle with garlic powder and pepper. In a mendium bowl, stir the soup, soup mix and 1/2 cup of water together. Pour over the chicken pieces. Cover and cook on low for 8 hours. Serve over rice.

Serves 4-6

Pulled Pork
1 pork roast
1 medium onion
teriyaki sauce
favorite bbq sauce
Bag o’ buns

Trimmed the fat off of the pork roast.  Slow cook it 8-10 hours on low in a crock pot.  Add sliced onion while it’s cooking.  Take it out and drain it.  Then pull it apart with a fork.  Put it back in the slow cooker and dash with teriyaki sauce (optional) and add a whole bottle of bbq sauce and serve on warm toasty buns.

Meatball Subs
1 large french bread loaf or pistolettes – open, and toasted
15-16 meatballs (frozen or homemade)
red sauce -your favorite
provolone cheese slices
1 cup shredded mozzarella

Warm the meatballs in the red sauce – either until hot, or all day in the crock pot. As soon as the bread is toasted, put the provolone slices on.  Then add the meatballs and sauce.  Top with shredded cheese.

TIP – if the meatballs are big, slice in half before putting on the sandwich.  They’ll stay in place!



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