Sheryl's Slow Cooker Spinach and Artichoke Chicken

4 Chicken Breasts, cut in half

1 Cup chicken Broth

1 10oz package of frozen spinach, well drained

1 can of quartered artichoke hearts

1/4 diced sweet yellow onion

1 can of diced tomatoes, drained (or 4 fresh diced tomatoes)

1 package of cream cheese (light ok, not fat free)

1/2 Cup Parmasean

1/2 Cup Mozarella

3 cloves garlic 

1 tsp Italian seasoning

salt and pepper to taste

1. Slice chicken in half, season with garlic, salt and pepper, Italian seasoning, and onion in crock pot for 2 hours (on high) or 4 hours (on low) [Note: This can vary by crock pot.]
2. When chicken is almost cooked, add the well drained spinach, tomatoes, can of artichoke hearts, cream cheese, mozzarella and Parmesan cheese.
3. Cook for another hour until cheeses are well melted and stir to incorporate flavors.
4. Top with mozzarella cheese and serve.

Sweet and Smoky Crock Pot Pork Tacos

Recipe by Our Best Bites

Ingredients:

1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)
Kosher salt and freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons dry onion
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup Coke (not Diet Coke)
1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
Juice of 1 lime

Ingredients:

Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.

In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast. Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.

Labels: (12) Sweet and Smoky Crock Pot Pork Tacos

Thaw pork roast and sear on all sides. Season with Salt and Pepper. Rub the spices over the top of the pork roast. Place in crock pot. Pour liquid mix over top. Cover and cook 8-10 hours on low or 5-6 on high. Shred. Squeeze lime juice over top. Serve with tortillas, lime wedges, cheese, pico, avocado and other favorite taco toppings.

Honey Barbecued Ribs

3 pounds country style pork ribs
1/2 t garlic salt
1/2 t pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 T Worcestershire sauce
1-1/2 t liquid smoke

Place country style pork ribs in the bottom of a large crock pot. Cover and cook on high for 3 hours. drain. Reduce heat to low. In a bowl, combine remaining ingredients. Mix well. Pour over ribs in crock pot. Cover and cook on low for 3 hours. Remove from crock pot and allow to cool. Place in gallon freezer bag. Label and freeze.

Labels (12):
Honey Barbecued Ribs - Thaw. Heat until hot throughout. Serve with corn on the cob and rice or potatoes (optional).

Mother's Day Chicken Marinade

6-8 skinless chicken breasts
4 TBS. Worcestershire sauce
2 TBS. Dry mustard
1 cup oil
1/2 cup red wine vinegar
3/4 cup soy sauce
1 tsp. black pepper
1 tsp. minced garlic
1/2 TBS. parsley flakes

 Combine all marinade ingredients. Place chicken in ziplock bags and pour marinade over the meat. Let sit 1-2 hours-OR freeze for later.

Labels (12) : Mother's Day Chicken Marinade. THAW and grill or broil till done.

Chicken Wraps

Wraps
- 8 oz. cream cheese (softened)
- 1/4 cup softened butter
- 1/3 chopped almonds
- 2 cans refrigerator crescent roll
- 1 l lb chicken cubed size
- salt
- pepper
- melted butter
- bread crumbs

Stir together cream chesee, butter and chicken.  Salt and Pepper to taste.  Roll out 16 crescent rolls.  Place 2 Tbl chicken mixture  in center of flattened roll.  Fold together edges and pinch to seal.  Dipin melted butter and then bread crumbs.  Bake at 350 for 25 - 30 minutes or until golden brown.


Gravy sauce
- 1 can cream of chicken
- seasoning salt
-  parsley
- 1/2 cup chicken broth
-Almond

- Stir in a sauce pan until creamy and hot.  Use seasoning to taste.


Label (24) Chicken Wraps.  Wraps: Thaw and bake at 350 for 30 minutes or until golden brown.  Gravy:  Warm up in a saucepan til warm and creamy.  Season to taste.

Firehouse Meat Loaf

1 egg, beaten
1 c. soft bread crumbs (I use Italian)
1/2 c. bottled pasta sauce with vegetables and/or herbs
1 to 2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
8 oz. Italian sausage
1 lb. ground beef

2 oz. provolone or mozzarella cheese, cubed

2 Tbsp. bottled pasta sauce with vegetables and/or herbs
2 Tbsp. shredded provolone or mozzarella cheese

1. In a large bowl combine egg, bread crumbs, the 1/2 c. pasta sauce, garlic, and rosemary. Remove casings from sausage, if using. Add ground beef and sausage; mix well. Press two-thirds of the mixture evenly in the bottom of an 8x4x2-inch loaf pan. 
2. Make a 1/2-inch indentation down the center of the meat mixture. Place the cheese cubes in  indentation. Pat remaining meat mixture over top.
3. Bake, uncovered, in a 350 degree oven for 55-60 minutes until no pink remains and until a thermometer inserted in the thickest part of the loaf registers 170 degrees. Let stand for 10 minutes.
4. To serve, transfer meat loaf to a platter. Drizzle top with the 2 Tbsp. pasta sauce. Sprinkle with the 2 Tbsp. shredded cheese. 

Label (12): Firehouse Meatloaf  Thaw completely. Bake meat loaf, uncovered, at 350 degrees for about 60 min, or until a thermometer inserted in thickest part registers 170 degrees. Let stand 10 min. Transfer to platter and top with warmed pasta sauce and shredded cheese.