Easy Easter Roast Recipe!

Easy Easter Roast Recipe!

Apr 15, 2022 | Dinner, Food, Holiday Food

This roast is great for Easter, but it’s something you will enjoy cooking year-round! It’s a perfect family dish that will bring everyone together. While it takes a while to cook in the slow cooker, this allows you to cook other dishes for your celebration.

This roast recipe will work for beef or pork, take your pick! It’s also versatile; feel free to shred it up and make a sandwich out of it or have it as a main course with your choice of sides to compliment it.

Ingredients

  • 1 pack of ranch seasoning mix 
  • 1 pack of Lipton onion soup mix 
  • 1 pack of McCormick slow cooker roast blend
  • 1 onion
  •  1 green pepper 
  • 1 garlic clove
  • 1 celery stalk
  • 1 stick of butter or ghee butter 
  • 1 tbs avocado oil
  • 1 tbs of onion powder, garlic powder, paprika, salt, and black pepper
  • 2 cups vegetable broth 
  • 4 potatoes diced
  • 2 carrots diced

Instructions

  1. Wash the roast in lemon juice and trim the excessive fat.
  2. Spray the crockpot with cooking spray.
  3. Dice all veggies (add everything except carrots and potatoes). 
  4. You will then add carrots and potatoes when there are only 2 hours left on the roast.
  5. Poke holes in the roast on both sides with a fork or meat tenderizer.
  6. Coat meat with oil.
  7. Combine all seasoning and sprinkle all over the meat on both sides.
  8. Add 2 cups of vegetable broth.
  9. Cook on slow for 8 hours.

 

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Chicken Spaghetti

Chicken Spaghetti

Feb 23, 2022 | Dinner, Food

Good ole’ Chicken Spaghetti!

Here’s another one of my favorites! Chicken spaghetti! This is a great meal for the family at dinner time! Make sure you serve it with Love!

 

Ingredients

  • 3/4 cooked chicken breast or boneless skinless thighs. (You can use and shred a rotisserie chicken from store for a quicker option)
  • 3 c. dry spaghetti or pasta noodles of choice broken into two-inch pieces
  • 2 chicken boudin cubs
  • 1/2 stick kerrygold garlic & herb butter
  • 1 can of Rotel tomatoes
  • 1 can cream of mushroom soup
  • 1 can cream of chicken herb
  • 1 Velveeta cheese
  • 1/4 of cream cheese
  • 1 c. grated sharp cheddar cheese(to liking)
  • 1/4 c. finely diced green pepper
  • 1/4 c. finely diced onion
  • 1/4 c. Finely diced celery
  • 1/4 c.finely diced green onion
  • 2 c. reserved chicken broth from pot or buy
  • 2 tsp. Lawry’s Seasoned Salt
  • 1/8 tsp. (to 1/4 teaspoon) cayenne pepper, salt, and pepper to taste
  • 1 c. additional grated sharp cheddar cheese

Instructions

  • Wash chicken in lemon juice. Place the chicken in a large pot and just cover with water. Add boudin cubes. Cook over medium-low heat until cooked through. Allow to cool enough to handle, then shred using two forks.
  • Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish with butter.
  • Preheat skillet with butter, sauté veggies
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a large pot, combine sautéed veggies, the Rotel with the juice, undiluted cream of mushroom & chicken soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked pasta . Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
  • Bake for 20 to 30 minutes or until heated through and the cheese has melted. Serve with Garlic bread and roasted broccoli or green beans. Don’t forget to add an extra LOVE SLICE! .

 

 

 

 

 

 

 

 

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Fall “Feel Good” Crockpot Recipe

Fall “Feel Good” Crockpot Recipe

Nov 2, 2021 | Dinner, Food, Holiday Food

Feel Cozy with some Hearty Soup!

via GIPHY

With the leaves turning yellow and cold breezes lowering temperatures, it’s time to break out one of my favorite warm and cozy recipes—Crockpot Lentil Soup! Not only is this recipe a family favorite during the fall, it is easy to make with the help of a handy Instant Pot or your slow cooker of choice. 

 

Here’s the recipe for my lentil soup!

 

Ingredients

  • 3 tablespoons extra-virgin olive oil 
  • 1 medium yellow onion diced 
  • 3 medium carrots peeled and cut into a ½-inch dice
  • 3 stalks celery thinly sliced 
  • 1 teaspoons Italian seasoning 
  • 1 teaspoon kosher salt 
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon black pepper 
  • 4 cloves garlic minced 
  • 1 pack of Lipton onion soup mix 
  • 2 cups of Lentils. I do not recommend red lentils.
  • 1 can (15 ounces) of basil, garlic, oregano diced tomatoes
  • 4 cups low-sodium vegetable broth 
  • Parmesan rind optional; add it if you have it in a large skillet (or All Clad Gourmet Plus Slow Cooker using sear option), 

 

Instructions

  1. Heat the olive oil over medium high heat. Once the oil is hot, add the onion, garlic, carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
  2. Transfer to a 6-quart or larger slow cooker (or leave if using suggested slow cooker and turn to slow cook setting). Add to sautéed mixture the slow cooker, add the lentils, diced tomatoes, and vegetable broth. 
  3. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender, but are not mushy. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. 
  4. Taste and adjust the seasonings as desired. 

 

Once the soup is flavoured to your preferences, serve it hot with a sprinkle of parsley on top! I like to add a bit of quinoa and include a side of bread to create a truly filling meal. This soup pairs perfectly with family and cool nights, making it an autumn staple!

 

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