Pork Chops and Mushroom Gravy

Pork Chops and Mushroom Gravy
Pork Chops and Mushroom Gravy

4 boneless pork chops
Salt and pepper, to taste
8 oz. sliced fresh mushrooms, or 2 6 1/2-oz. cans mushroom pieces, drained

2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 10 3/4-oz. cans condensed golden mushroom soup

Season chops with salt and pepper, set aside.

In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step).

Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until very tender.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts
Calories 217 calories
Protein 25 grams
Fat 9 grams
Sodium 625 milligrams
Cholesterol 63 milligrams
Saturated Fat 3 grams
Carbohydrates 11 grams
Fiber 2 grams

Crock-Pot 4-Quart Manual Slow Cooker

Spicy Orange Black and Pinto Bean Soup

Spicy Orange Black and Pinto Bean Soup

Spicy Orange Black and Pinto Bean Soup

1 lb pinto beans, dried
1 lb black beans, dried
1 or 2 teaspoons sage, dried
1 tablespoon oregano, dried
1 teaspoon cilantro, dried
5-6 bay leaves
12 cups water

8 cloves garlic
2 onions, large
2 chipotle peppers
6 oz. orange juice concentrate

1-6 oz can tomato paste

The night before: Sort out any unwanted material (small stones or soil particles, etc.) from the dried pinto and black beans. Rinse beans and place in slow cooker set on “high.” Add the sage, oregano, cilantro, and bay leaves.

Heat the 12 cups of water in the microwave oven, 2 cups at a time, adding it to the beans in the slow cooker.

Before retiring for the night, stir beans and check to make sure the beans are covered with enough hot water. Add more water, if necessary. Reduce heat to “low.”

In the morning, stir beans, and check water level, adding more if desired. Set heat to “high.”

Peel and clean garlic cloves and onions. Remove stems from chipotle peppers. Place garlic, onions, chipotle peppers, and orange juice concentrate in blender. Run covered blender at “high” until contents are creamy. Pour the contents into a microwaveable dish or pot. Rinse out the blender container with a little water and add to the dish. Heat to boiling and add contents to slow cooker and mix in.

Add tomato paste and stir well. Continue to cook until beans are very soft. Mash some of the softened beans against the bottom of the slow cooker with a spoon or potato masher and mix well to have a thicker consistency.

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Green Chile Corn Chowder

1 can 15-oz or 16.5-oz. cream style corn
2 potatoes, peeled and diced
2 tablespoons fresh chives, chopped
1 can 4-oz. diced green chiles, drained
2 oz jar pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz) monterey jack cheese, shredded

In slow cooker, combine all ingredients except milk/cream and cheese.

Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired.

Serve in individual bowls; sprinkle with shredded cheese.

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Red Beans Barley and Sausage Stew

Red Beans Barley and Sausage Stew
Red Beans Barley and Sausage Stew

1 pound dried red kidney beans
46 ounces can chicken broth
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 each bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme

Rinse beans. Place in a large bowl, cover with water and soak overnight. Drain and rinse.

Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours.


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3 Cheese Chicken and Noodles

3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cream of chicken soup
1 8 oz. pkg. wide egg noodles, cook, drain
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms, drain
2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves

Combine all ingredients in slow cooker. Stir to coat evenly.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

This Serves 8

To freeze; Cool completely, Spoon in gallon size freezer bags, lay flat, freeze.

Don’t forget to label and date, keeps 3 months in freezer.


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Easy Cheesy Chicken

4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)

Mix the two soups together in a seperate freezer bag.

Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).

To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.

You can serve this over mashed potatoes, rice or noodles


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Mexican Style Tasty Goop

2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chiles
1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces

Spray crockpot with non-stick cooking spray.

Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.

Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat

Cook on low 6-8 hours. Stir well and serve with sour cream


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Crockpot Cajun Ribs

1 1/2 lb pork ribs
1 can carrots
1 teaspoon garlic — pressed
1/4 teaspoon pepper
bar-b-q sauce

Put ribs in crockpot drain carrots and put on top of ribs. Add spices and pour bar-b-q sauce on top.

Set crock pot on low setting and let cook all day.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.9% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fat.


Crock-Pot Stainless Steel 7-Quart Oval Manual Slow Cooker

Beef And Peppers

2 lb. round steak
2 green bell peppers, sliced thin
2 tablespoons dried minced onions (or 1/2 onion, chopped)
1 cup beef broth
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
1 teaspoon Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot.

Place the pepper rings in the bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot). Arrange the meat on peppers, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours.


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Slow Cooker Chicken and Noodles

4 chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped, optional
Salt and pepper, to taste
1 (12 oz) pkg frozen egg noodles

Place chicken water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm.

Turn the slow cooker up to high and heat and stir in the frozen egg noodles. Cook until the noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.


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