Crock Pot Pineapple Chicken

Crock Pot Pineapple Chicken

4 frozen chicken breasts

1/2 c. soy sauce

1/2 c. teriyaki sauce

1 can pineapple chunks,  drain half the juice out

Crushed red pepper flakes

Spray the crock pot with nonstick cooking spray and add chicken breasts.  Pour soy sauce, teriyaki sauce, and pineapple chunks (with half of the juice) over the chicken.  Sprinkle as many red pepper flakes on top as desired.  Cook on high for 4-6 hours.  Shred chicken with two forks in the crock pot and serve over rice. 

Crock Pot Pork Roast

Today was Sunday, thus the day of "Roast." I love making roasts because it seems to make my husband a very happy man... and also because it is truly the easiest thing to make IN THE ENTIRE WORLD!! (bee tee dub, you should know that I NEVER EVER exaggerate) On this particular Sunday, we had made plans to combine efforts for lunch with a few of my dear friends. I would provide said roast and asparagus and they would provide the other items needed for a delicious and satisfying southern style Sunday Dinner. So, what did I do? I fell back on the trusted and amazing 3 ingredient pot roast recipe that worked deliciously before. (Link found here) I experimented with various ingredients I had in the house... YIKES!! yup, I was cooking for 4 and I did something daring like that.. But guess what.. They LOVED it :) yay! It turned out awesome and the gravy I made from the juices only required a pinch of salt and corn starch to thicken it.

So here is what I did..

1. Pan sear all sides of my 4lb roast with olive oil and onion
2. Place in Crock Pot
3. Dump in packet of Au Jus mix  ( I used the Knorr brand)
4. Squeeze half a bottle of Zesty Italian dressing in
5. Squeeze half a bottle of Peppercorn Ranch dressing in
6. Scoop 2 tsp of beef bouillon in
7. Use a spoon to spread it evenly on the roast
8. Cook on low for 10 hrs

easy peasy cheesy

We enjoyed this roast with 

• Green salad
• Mashed potatoes
• Carrots
• Aparagus
• Bread rolls
• Brownies for dessert

The best part is that with the leftovers I'm making BBQ pulled pork sandwiches. That's awesome.

Freestyle Crockpot Lasagna

Not gonna lie, this recipe was largely an experiment. First, I've never actually made lasagna before (not even with my mom!), and second, I didn't actually follow a recipe per say... But I will say that mylasagnarecipe.com was my inspiration. I'm actually going to post what I put in the ol' crockpot since there is no recipe quite like mine *evil laugh*


Drumroll....

In a large pot combine these ingredients

• 1 lb. ground beef
• 3 tsp onion flakes
• 2 tsp minced garlic

Sear these together until beef is well cooked, about 9 minutes
Add the following into the same pot, stirring as you go.

• 2 cans of diced tomatoes
• 1 can of crushed tomatos
• 1 small can of mushrooms
• 1/3 can of whole olives (I did this to compromise with my non-olive-loving spouse :)
• 2 tsp basil
• 1 heaping tsp of Italian seasoning
• About 2 tsp salt (more or less depending on your taste)
• 1/2 tsp of pepper

Let this simmer and work on the next bit.

In a medium size bowl stir together with a spoon

• 20 oz. Cottage Cheese
• A dash of nutmeg
• 1 egg

Now you are ready to layer your lasagna in the crockpot.

1. First the layer of meat sauce
2. Second the Cottage Cheese 
3. Third the unprepared lasagna noodles
4. Repeat until gone
5. Top off with Mozzarella Cheese ( I used dairy free veggie cheese) ((don't be alarmed, even my cheese loving husband likes this stuff))
6. Turn on low
7. Come back in 5 hrs
8. Enjoy delicious homemade lasagna!!