Creamy Tomato Basil Parmesan Soup

I've seen this recipe floating around on pinterest lately and I finally decided to give it a try - you know, actually do something with the things that I pin... :)  I've always loved a good tomato soup, and this one has great flavor and variety that is something different from the average tomato soup.  Enjoy!

Printable Version

Ingredients
2 (14 ounce) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup shredded Parmesan cheese
½ cup butter
2 cups half and half, warmed (substitute milk for less calories)
1 teaspoon salt
¼ teaspoon black pepper

Directions
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth.  Return blended veggies back to the slow cooker.
3.  About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 

4.  Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
5.  Cover and cook on low for another 30 minutes or so until ready to serve.

Source: The Girl Who Ate Everything via 365 Days of Cooking

The 3 Packet Roast

I love this meal :)  Not only is it delicious, but it is really simple to make, which is always a good thing!  I have always loved a good roast, but this recipe adds so much flavor.  Serve with some delicious mashed potatoes, and you have got yourself a meal your whole family will love.  Enjoy! :)

Printable Version

Ingredients:
1 packet Ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 roast of choice
1/2 - 3/4 cup water
assorted veggies (optional)

Directions:
1.  Place roast and assorted veggies (if using) in crockpot.
2.  Sprinkle mix packets on roast.  Pour water over the top.
3.  Cook on low for 6-8 hours.

Source:  The Sisters Cafe

Teriyaki Chicken Bowls

Anyone having one of those days where you just want to throw something in the crockpot and be done with dinner in a snap?  This recipe is just that, and if you like the chicken bowls from Teriyaki Stix, you should definitely try this one!  This recipe has become one of my husband's favorite meals....the first time we ate this, he was ooh-ing and aww-ing the whole time.  In my opinion, if it passes the husband test, this one has got to be good!  Enjoy! :)

Printable Version

Ingredients:
2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce (I don't recommend less sodium)
1/2 cup brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 tablespoons toasted sesame seeds (optional)

Thickening Sauce:
2 tablespoons corn starch
2 tablespoons water

Directions:
1.  Place chicken thighs in crock pot.
2.  Whisk together remaining ingredients in a bowl and pour over chicken.
3.  Cover and cook on low for 6-7 hours or 3-4 on high.  Serve over rice.
4.  If you would like to thicken the sauce, remove sauce from crockpot and bring to boil in saucepan.  In separate bowl, combine cold water and corn starch.  Add corn starch mixture to sauce and stir until it thickens.  Continue to add more corn starch/water until sauce reaches desire thickness.

Source:  Dish Delish

Pulled Pork Sandwiches

Printable Version

Ingredients:
4 pounds pork roast (shoulder or butt)
2 onions, sliced
1 cup Pepsi
1 (18 ounce) bottle BBQ sauce (We like Kraft's Sweet and Spicy Chipotle)
hamburger buns or rolls
extra BBQ sauce for serving (optional)

Directions:
1.  Place one onion in the bottom of the crock pot.
2.  Put roast in crockpot and top with the second onion.  Pour ginger ale over top.
3.  Cover and cook on low for about 12 hours.
4.  Remove the meat, strain, and discard all liquid and onion.
5.  Shred the meat, and discard remaining fat, bones, and skin.
6.  Return shredded meat to crockpot and stir in BBQ sauce.
7.  Cook an additional hour.

Source:  Food.com