Mom’s Sunday Pot-roast

 

Almost every Sunday growing up, we would come home from church and in the oven was pot-roast. When I got married I said I never wanted to have roast again. Well, things have changed, I’ve developed a hunger again for my moms roast. Also, my boys think it’s the best roast ever. So, I asked my mom for her recipe the other day and we had Sunday Roast last week. Yum! 

1 pork or beef roast

Drizzle Worcestershire sauce all over roast

Pour a packet of onion soup packet all over roast. 

Season with a little garlic salt and season salt if you wish. 

Add carrots and cut up potatoes too if you like. 

Put into oven pot or crock pot. 

Put about an inch of water into pan. Cake covered for 20 minutes on 350. Turn oven down to 250 and your roast will be ready when you come home from church or if you’re wanting for supper, mom said to turn oven down to 225. 

Enjoy! 

White Chicken Chili

One cold day last week I was searching on pinterest for a new recipe that looked appealing to me.  I found this one at this website and tried it.  It is my new favorite white chili recipe.  I’ve tried others before but this is my favorite so far and this one is very easy!

Ingredients:
3-4 chicken breasts
2 – 14.5oz cans black beans (rinsed)
2 – 14.5oz cans sweet corn (one drained, one with liquid)
1 can Rotel (I use Mild – but add more Ro*Tel or a hotter version to spice it up)
2 pkgs Ranch dressing mix
2 – 8oz pkgs cream cheese
2 tsp chili powder
2 tsp onion powder
2 tsp cumin
1/2-1 cup gluten-free broth (optional)

1) Place the raw chicken in the bottom of the crockpot.
2) Pour the beans, corn and Rotel over the chicken. Mix in the ranch mix and spices.
2a) This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much; just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese and shred the chicken.

Sweat Pea's Chicken Chili

The snow falling on Tuesday made me hungry for soup. I searched through all kinds of cookbooks for a recipe that I had all the ingredients for. I was unsuccessful and since I wasn't able to run to the store since both boys were napping, I threw several ingredients together that I had on hand and came up with what I will call...Sweet Pea's Chicken Chili. Brad is not crazy about chicken but he said it was a keeper!

2 T. Butter

1 C. Chopped Onion

1 C. Chopped Green Pepper

2 Garlic Cloves Minced

4 1/2 C. Shredded Chicken

2 Cans Stewed Tomatoes

1 Can Kidney Beans (drained)

1 tsp. Chili Powder

1 tsp. ground cumin

1 pkg. Ranch Dressing Mix

1 pkg. Taco Seasoning Mix

8 oz. Block of Cream Cheese

Saute onion, green pepper and garlic in the butter. Add all ingredients except cream cheese and bring to a boil. Reduce heat and add the cream cheese and let it melt slowly in the soup. Serve with green onion and cheese sprinkled on top. Brad put picante sauce on his too.

White Chili

This cooler weather got me in the mood for soups. Several weeks back at the office Pastor Travis was talking about his white chili recipe that is the best. Ever since he's talked about that I've been thinking that I'm going to try making White Chili. I looked up some recipes online but didn't really like those so I took some of the ingredients off the recipes and then added my own too. It turned out really good and Brad even told me that I could make it anytime.

Package of Boneless Chicken Breast (4)
2 Cans Chicken Broth
1 Can White Northern Beans (drained)
1 8 oz. Package Cream Cheese
1 large can Chopped Green Chilies
2 Cups Velvetta Cubbed (melts easier)
Garlic Salt to Taste

Boil the chicken breast in water for about 30 minutes or until very tender. I chopped the chicken fine after it was cooked so it would be easier for Hunter to eat. Put the chopped chicken along with all the other ingredients in a crockpot. Cook on high until all the cheese is melted. You can serve with mozzarella cheese and chopped green onions on top.

Sandy's Lean Stew Meat Dish - Crock Pot Recipe

Sandy Burnham posted this Crock Pot recipe to facebook. Sounds wonderful and very easy. Will be trying it very soon.

Lean Stew meat
1 can Cream of mushroom soup
1 pkg. dry lipton onion soup mix
1 small sliced onion

Combine all the ingredients and layer sliced onions on top for a little extra flavor. Put the lid on. Serve over rice or noodles.

Chicken and Rice - Crock Pot Recipe

Another fast and yummy recipe from my Crock Pot Cookbook! This one is perfect for when you are in a BIG hurry!

10 3/4 oz. can cream of chicken soup
10 3/4 oz. can cream of mushroom soup
1 pkg. dry onion soup mix
2 1/2 cups water
1 1/2 cups long-grain rice, uncooked
4 boneless chicken breast
1/4 tsp. black pepper

Combine all ingredients in slow cooker. Cook on low 5-6 hours. Stir occasionally. (note: I was gone all day and didn't stir it occasionally and it turned out great)

Chicken with Dried Beef and Bacon -Crockpot Recipe

Brad got me this awesome Crock pot Recipe book for my 31st Birthday so I pulled out my crock pot that's been stuck in the closet for years and decided to try some recipes out. I found out that the crock pot is a working woman's best friend! Most of these recipes take only 5-10 minutes preparation time. I dump my ingredients in the pot in the morning and come home at 5pm to a house that smells like I've been home cooking all day and a wonderful warm meal. It's wonderful!!!

4-6 slices bacon
8-12 slices low-sodium dried beef, divided
4-6 boneless, skinless chicken breasts, divided
10 3/4 -oz. can low-fat, low sodium cream of mushroom soup
1 cup sour cream

Microwave bacon on high for 2 minutes, until bacon is partially cooked. Absorb the bacon fat with some paper towels.

Line cooker with half the slices of dried beef.

Wrap a slice of bacon around each chicken breast and place the first layer of chicken into the slow cooker. Cover first layer of chicken breasts with the remaining slices of dried beef. Add second layer of chicken.

In a mixing bowl, combine soup and dried beef. Cover and cook on low 7-8 hours, or on high 3-4 hours.

Serve over cooked noodles or rice.