Crock pot fajita pork chops

As a new momma I am in love with any easy and delicious crock pot recipes. I sort of invented this one. It's yummy and different

• 6 thin sliced pork chops
• 1 jar picante salsa
• 1 package fajita seasoning mix
• 1/2 cup water
  
• 2-3 small white onions, chopped
  
• 1 tablespoon chopped garlic
• salt, pepper and chili powder to taste
• cheese and sour cream for a garnish
  

Brown the pork chops in a skillet with salt and pepper. Place a single layer of pork chops on the bottom of the crock. Put the chopped onions and garlic on top. Sprinkle with the fajita mix and chili powder. Pour 1/2 cup water over top. Then pour the entire jar of salsa over top. Cook on low for 5-6 hours. Top with cheddar and sour cream, will be making this again.

My moms homemade chicken soup

I'm not going to lie, this soup requires a little bit of effort. It is SO worth it. The smell of this soup making me think of childhood. I love making it. It makes a lot, you will have a lot of left overs.

• 1 whole chicken, 5-6 lbs (giblets removed)
  
• 1 lb carrots, peeled
• 1 lb parsnips, peeled
• 1 lb turnips, peeled
• 2-3 celery stalks
• 1/2 a large white onion
• 2-3 cloves finely chopped garlic
• a handful of fresh dill (must be fresh)
• 2 bay leaves (remove before eating)
• salt and pepper to taste, I use a lot of pepper
  
• 3 chicken bullion cubes
• a large soup pot
• enough water to cover chicken and veggies
• Parmesan cheese for the top of the soup, this is pretty much a must

Add chicken and peeled veggies, herbs, bullion and spices to a large pot. Add water to cover all ingredients. Bring to boil, then turn down to medium simmer. Simmer for 1-2 hours or until chicken is cooked and falling apart. Take chicken and whole veggies out of the pot and let cool, but keep the liquid simmering. Take skin off chicken, then pick all the meat off of the chicken (told you this took a little effort), add chicken back to the pot. Chop of veggies, add back to the pot. Cook on low for an additional 3-4 hours. I usually make this one day, refrigerate and reheat the next day. You must must must add parm cheese on top. No excuses! Enjoy!!

Crock Pot Italian Wedding Soup

I am Italian and have never had a really decent Italian wedding soup unless it was homemade. Usually it has noddles in them, but you really don't need them, and really with this recipe you wont need them.

for the little meatballs

• 1 lb lean ground beef
• 1/2 cup seasoned bread crumbs
• 1 egg
• 1/4 cup Parmesan cheese
• 1 Tablespoon parsley
• a pinch of red pepper flakes
  
• salt, pepper and garlic powder to taste

Mix together in a bowl. Roll into little meatballs (about a 1/2 an inch). Place on foil lined baking sheet and bake at 400 for 15 minutes.

In the crock pot add 8 cups of chicken broth. Add in--

• 1 chopped white onion
• 1 Tablespoon chopped garlic
• 1 small zucchini chopped
• 1 box frozen chopped spinach
• 1 Tablespoon dried parsley
• 1 Roma tomato seeded and chopped
• a pinch of salt
• teaspoon black pepper

When the meatballs are done add them to the crock pot. Simmer on low for 6 hours or high for 3-4 hours. About 30 minutes before eating, mix together 1 egg with 1/4 cup Parmesan cheese. Mix together and swirl into soup. This soup is SO yummy.

Crock pot "brown sugar" chicken

I got the inspiration for this recipe from the "crock pot lady." Of course she didn't have WLS and doesn't have to watch her sugar intake. This was delicious and very different.

• 1 lb chicken breasts or thighs
• 2 cups frozen peppers and onions
  
• 1 cup brown sugar Splenda
• 1/4 cup diet sprite
• 2/3 cup red wine vinegar
• 6 whole cloves of garlic, peeled
• 2 Tablespoons soy sauce
• black pepper

Place chicken on the bottom of the crock pot. Put onions, peppers, garlic and black pepper on top of that. Add Splenda, sprite, vinegar and soy sauce. Cover and cook on high for 3-4 hours or on low for 6-7 hours. This is very yummy!!

Asian crock pot pork chops

These are seriously delicious. I ate 2 of these they were so good. Not to mention easy!

• 6 pork chops 1/2 inch thick (browned in pan with salt and pepper)
  
• 1 onion sliced thin
• 1 Tablespoon chopped garlic
• 1 teaspoon crushed red pepper flakes
• 1/4 cup brown sugar splenda
• 1 teaspoon ginger powder
• 1 Tablespoon chinese 5 spice
• 1/2 cup Worcestershire sauce
• 1/2 cup ketchup
• 1 teaspoon black pepper

Brown up pork chops in a pan seasoned with salt and pepper. Place the pork chops on the bottom of the crock pot. Place onion and garlic on top of that. Mix the rest of the ingredients in a bowl. Pour over top of pork and onions. Cook on low for 5 hours. These will be falling apart when they are done. They are SO good.

Veal meatballs in home made marinara

I had a random pound of ground veal I needed to use up. I had made meatloaf, burgers and chili this passed week. I decided to make meatballs and I had no desire to go out and buy additional meat. So I made just veal meatballs and my goodness they were delicious!

• 1 lb ground veal
• 1 egg
• 1/2 cup Parmesan cheese
• 1/2 cup Italian bread crumbs
• 1/2 cup chopped onion
• 2 Tablespoons chopped garlic
• 1 teaspoon each salt, pepper and dried oregano

Mix all ingredients in large bowl. Form one inch balls. Bake at 400 degrees for 20-25 minutes. These were so freakin good. And the great thing about veal is per pound contains less calories and half the fat of lean ground beef. Serve with your favorite sauce, or use my homemade simple marinara recipe.

In a sauce pan heat 2 Tablespoons chopped garlic with 1 teaspoon salt and pepper. Add in 1 28 ounce can crushed tomatoes. Mix in 1 jar tomato paste, 1/4 cup fresh basil and 1 teaspoon red pepper flakes. Simmer on low for an hour. Mix in meatballs. Eat, enjoy, repeat.

Mediterranean Chicken Stir fry

My husband said this is the best thing I've ever made. I liked it too. The picture is not so good, but believe me this is delicious.

• 1 lb chicken breasts, sliced thin seasoned on both sides with salt, pepper and dried rosemary
  
• 1 pint grape tomatoes-halved
• 1 jar marinated artichoke hearts
• 1 lb sliced white mushrooms
• 2 Tbsp capers
• 1 Tbsp chopped garlic
• 2 cups fresh spinach or arugula
• 1/4 cup Italian dressing
• 1/2 cup feta cheese
• salt, pepper and olive oil cooking spray

In a large pan saute chicken breasts for 5-7 minutes on each side. Remove from pan and set on a plate, re-spray with cooking spray and add tomatoes, artichokes, mushrooms, capers and garlic. Add salt and pepper to taste. You want to stir fry these veggies in essence. Cook until veggies are softened.

Then take the spinach or which ever you are using and toss with Italian dressing. Place this on your dish first. Add chicken next, then put veggies on top. Top with feta cheese. I will be making this again very soon.