Roasted Canned Tomatoes - Crock Pot Style

I was feeling lazy with cooking the other day, but wanted a yummy tomato sauce to smother my chicken in. So I made THIS but used a crock pot instead of roasting them in my oven for a couple of hours on a hot summer day. It turned out REALLY tasty

2 28 oz cans peeled whole tomatoes, drained, halved, and seeded.
1/2 to 2/3 C extra-virgin olive oil
14 large fresh basil leaves, torn
2 4-inch branches fresh rosemary
1/2 medium red onion, cut into 1/4-inch dice
5 large cloves garlic, coarsely chopped
Salt and freshly ground black pepper

Throw it all together in a crock pot, stir until well mixed. Cook on high for 4 hours, or low for 6-8 hours. Serve over chicken, rice, pasta, or anything else.

Three Envelope Pot Roast

From Real Mom Kitchen via Steph's Kitchen

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours. Remember to make gravy from the drippings in the crock pot by adding water, beef bullion and thickening using water and cornstarch! It's the best gravy I have ever had and I love love love gravy!

**Notes From Em**
For some reason I really struggled to get a good, moist, crock-pot pot roast, until I found this recipe. It's AMAZING every time, and so ridiculously simple. If you want to add potatoes, carrots and onion to your pot roast, and I recommend you do, just cut them up into fairly large pieces, and toss them in about 2 hours before you are ready to eat. You can use a turkey baster to get some of the gravy on your veggies when you put them in. It's impractical to try and 'stir' a pot roast.

Shauna Millet Meatballs

Don't be thrown off by how weird these sound based on the ingredients. They're FANTASTIC little meatballs. My toddler, who is very picky about eating meat, had 8 of them for dinner last night, and 5 more for lunch today. Yes, they're that good.

1 bag frozen meatballs (about 80)
12 oz grape jelly
12 oz chili sauce
1 T lemon juice
1 T brown sugar

Preheat oven to 375. Spread meatballs in a single layer on a baking sheet and bake for 15 minutes.

While meatballs are in the oven, combine remaining ingredients in a large pot and bring to a boil; reduce to simmer.

Remove meatballs from oven and add to sauce. Toss until well coated and cook for 20 minutes, stirring occasionally.

**Notes from Em**
These are great for wedding and baby shower type snacks. Make them in a crock pot and serve them with toothpicks.

Creamy Dill Chicken and Rice

Creamy Dill Chicken and Rice

Serves 8

4 - 6 Chicken breasts
2 Cans cream of chicken soup
1 C plan yogurt (or sour cream)
1 packet dry Italian dressing mix
1/2 T dill

Combine all ingredients and place in a crock pot on low for 6-8 hours. Serve over a bed of cooked rice.

**Notes from Em**
The original recipe called for twice as much of the ingredients for the sauce, but I found it made WAY too much sauce. I had literally half a crock pot of sauce left and no more chicken. But if you're a sauce person, feel free to take it back to its original doubled amount.

I've also decided it would be really good to throw some baby carrots and/or frozen peas in there

Crock Pot Mexican Pork

This recipe is so simple it seems insane.  But it really is that simple.  It makes a delicious meat that you can put into just about any burrito, enchilada, taco, or quesadilla you can imagine.

Crock Pot Mexican Pork

From Stephanie Wardle

Serves 4

1lb pork cut in pieces such as pork chops or country style ribs

1- 20 oz can of salsa

1 can chopped chilies
1 small can of green enchilada sauce

Mix and cook in crock pot on low for 6-8 hours. Use a fork to separate/shred and add one drained can of black beans. Serve when the beans are heated through.

Served inside of smothered burritos and topped w/ lettuce, grated cheese, sour cream and guacamole and more salsa or served on a bed or rice w/ the same toppings.