Deals and Meals...: Five Ingredients or Less... Your gonna be a "Crock--Star"!

Turkey Breast of Wonder (Crock-Pot)

Here I am sharing a recipe for turkey, without a pilgrim hat in sight! It may seem a bit misplaced, my friends... But Turkey doesn't belong to November alone, does it? Especially this fabulous, couldn't be EASIER (5 minutes prep is all you need) moist, tender, shred-able...
Turkey Breast of Wonder.

You could make it with a traditional side of Mashed Potatoes and Gravy and serve it for Sunday dinner.

NOTE: Make sure turkey breast is small enough to fit in your Crock-Pot.

· 1 5-6 lb. turkey breast

· 1/2 C orange juice (you could also substitute chicken broth)

· 1 14 oz. can whole cranberry sauce

· 1 1 oz. package Lipton Onion Soup Mix

· Salt and pepper

Make It…

Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it in a bowl, so you don’t have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside be sure to remove it if yours happens to come with one.

1. Place the Breast in the Crock-pot.

2. In a glass measuring cup combine 1/2 cup of orange juice, soup mix, and whole cranberry sauce.

3. Pour over top of the bird. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours, or until a meat thermometer stuck into the center of the bird reads 180 degrees.

4. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

GRAVY

1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan.

2. Mix 4 T of cornstarch into 1/2 cup of water.

3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water.

4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.

Recipe from my lovely sister Jen Willahan

Jamiecooksitup.net

Crock-Pot

Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches are a mouthwatering version of the popular hot sandwich recipe. Just 5 ingredients, easy to toss together, and slow cooked all day. This is absolutely one of my favorite

crock pot recipes to date.

Could not have been easier to make, and the flavors from the pickled veggies and hot pepper rings really made the beef sing.

Let’s not forget that chewy hoagie bun either, which soaks up all the yummy juices. So good…

Ingredients

· 3lb. chuck roast, trimmed of visible fat

· 1 envelope Good Seasons Zesty Italian salad dressing mix

· 8oz. pepperoncini pepper slices + splash of juice (plus extra for serving)

· 8oz. Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)

· 14.5oz. can beef broth

{Provolone cheese slices and Hoagie buns}

Directions

1. Start by trimming any large pieces of fat off a 3lb chuck roast then cut the roast into seven or eight big hunks and place them in the bottom of a 5.5-6 quart slow cooker.

2. Next, sprinkle in a packet of Good Seasons Zesty Italian Salad Dressing Mix. I like this pre-packaged mix because I recognize all the ingredients.

3. Now add 8oz. sliced pepperoncini peppers (hot or mild – your call) plus a splash of pepperoncini juice, and 8oz. Giardiniera.

4. I’d never had Chicago-style Giardiniera, a type of relish made with pickled olives and veggies that’s packed in herbs and oils… OH MY GOSH it is so good! It’s supposed to go over Italian beef sandwiches, but I could have eaten forkful after forkful all by itself.

5. Because it’s packed in oil though, which would add unnecessary fat to the dish; I scooped out the mix with a fork and let it drain away. You can get Giardiniera that’s packed in vinegar, but I found this style to be a real treat.

6. Finally, add a can of beef broth then place a lid on top of the crock pot and let it cook on low for 9 hours or until the beef can be easily shredded with a fork. Beef needs the low and slow action, vs cooking it on high, to make sure the meat gets very tender.

7. Once the roast can be easily shredded with a fork… shred then slip back into the slow cooker to cook in the juices for 1 more hour on low. Scoop the meat onto hoagie buns then slap a slice of provolone on top to melt from the heat of the beef. Serve with extra pepperoncini peppers and Giardiniera, and you’re golden

Adapted from Pioneer Woman

Five Ingredient White Chicken Chili

Behold… the Five Ingredient White Chicken Chili. This variety is fast, easy and deliciously amazing!! This is my new go to for White Chicken Chili! It has so many flavors…you would think I did a lot of chopping and prep work but it couldn't be easier. Dinner Done and Delicious!!

Here is what you need

· 1 lb. ground chicken, browned (or you could sub about the same amount of shredded cooked chicken breast)

· 2 cans of great northern beans

· 2 tsp. cumin

1 jar (or about 2 cups) of Salsa Verde! (This is the magic ingredient!!)

· 2-6 cups of chicken broth (I like a chunky chili… just add broth until you are happy with the consistency).

· Brown your chicken, put all the ingredients into your Crock-pot and adjust the temp for how long you have until you want to eat. I did "high" for two hours but you could do "low" all day.

I served it with a variety of toppings: sour cream, mozzarella cheese, tortilla chips and diced avocado. You could also serve with green onions, corn chips, etc. Be creative with your toppings! Dinner could be done and delicious!!

Fall Off the Bone BBQ Ribs

These ribs will make everyone think that you slaved all day…It couldn't be any easier

and the ribs literally fall

apart from slow cooking all day.

And even though they are fully cooked, the grilling is icing on the cake-

the BBQ sauce turns to a sticky glaze and they are incredibly delicious.

(Warning: you will need A LOT of napkins to clean your face and hands)

Ingredients

· 1 2-3 lb. rack of ribs (I use pork loin ribs)

· 3 1/2 cups pineapple juice (reserving 1/4 cup for later)

· 1 1/2 cups brown sugar

· 1 16 oz. bottle BBQ sauce (I love Famous Dave's Rich and Sassy sauce)

Directions

1. Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).

2. Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.

3. Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

4. After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

5. Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).

thank you sixsistersstuff!

Easy Crock-Pot

Pork Chops

This is ridiculously easy and takes less than 5 minutes of actual prep time… but it tastes like you spent hours in the kitchen! The gravy is to die for! Only 4 ingredients… That makes me VERY happy!

Ingredients

6-8 thinly sliced pork chops
1 pkg. Hidden Valley Ranch Dressing powder
1 can cream of chicken soup
1 can cream of mushroom soup

Instructions

1. Spray slow cooker with cooking spray.

2. Add pork chops.

3. Sprinkle ranch dressing powder evenly over the pork.

4. Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).

5. Serve with mashed potatoes or rice.

Slow Cooker Dr. Pepper Pulled Pork

If you LOVE Dr. Pepper and you are a fan of Pork… this is your recipe!! Easy and delicious! So tender and the rub… is a beautiful thing! Serve with Coleslaw and… maybe a Dr. Pepper.