Whole Roasted Crockpot Chicken

1 Whole Chicken (rinsed)

Salt & Pepper to taste

A few tablespoons of butter

1/2 medium yellow onion

Optional seasonings:

Lemon slices

Paprika

Poultry Seasoning

Carrots / Celery

Lift skin on breast of chicken and place a couple of TBSP of butter under skin. Place a couple of crumpled tin foil pieces on bottom of crock pot. Season top and bottom of chicken with desired (librally season) seasonings and place breast down in crock pot. You can also place chicken on a bed of chopped potatoes and carrots instead of tin foil. If chicken is frozen, cook on high for approximately 6 hours until juices run clear. This chickin was seriously so delicious and fell right off of the bone!

Zuppa Toscana

1 lb. spicy Italian Sausage – crumbled
(3) 14.5 oz. cans (about 6 cups) Chicken Stock or Broth
3 lg. Russet Potatoes – scrubbed clean, sliced with the skin on
2 Garlic Cloves – peeled, crushed or pressed
1 med. White Onion – peeled, chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy Whipping Cream
salt and pepper – to taste

     In a frying pan, brown sausage over medium to medium-high heat, breaking up into small pieces as it cooks. Drain and rinse sausage. Set to the side.
     Meanwhile, in a large pot, place chicken broth, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender.
     Add sausage and simmer for 10 minutes. Add kale and cream, simmer (do not boil) until Kale wilts. Heat thoroughly. Serve with your favorite bread.
    
Notes:
1.  If you are looking for a milder flavor, use Mild Italian Sausage and add crushed red pepper flakes to your taste.
2.  In the case that you don't have chicken broth or stock, you may substitute 6 qts water and chicken bouillion. This of course, is not preferred.
3. For the Kale, I always cut out the center stem. I like the Kale in large, approx. 2" square, chunks. You decide.
4.  If using a crock pot for preparation, add all ingredients to the crockpot except the cream and kale. Add them just before serving.

Holly's Philly Cheese Steak Sandwiches

2 lb Rump Roast
1 Yellow Onion
1 Green Bell Pepper
Garlic Powder
Salt
Pepper
Deli Rolls or your choice
Cream Cheese
Cheese, your choice, white american, provolone, swiss...

Slow cook Rump Roast in crock pot for 10 hrs on low, or 5-6 hrs on high. Shred. Then thin slice one yellow onion, and one green bell pepper. Place both in a skillet with a little bit of butter and cook over medium heat until soft. Then add your shredded roast to skillet. Sprinkle garlic powder and salt and pepper to taste, cook over med-low heat until all warmed. Then get Sara Lee Deli rolls (or whichever you like). Toast in the oven under the broiler. Then spread cream cheese on bottom half. Add meat mixture, then top with cheese ( I used white american, but provolone or swiss would be great too!) And then place top bun on.
Enjoy and sooo yummy :D

Hamburger Barley Vegetable Soup

1 1/2 lbs. ground Beef
6 cups Beef Broth
2 cups sliced Carrots
1 1/2 cups coarsley chopped Onions
1 1/2 cup coarsley chopped Celery
1 cup fresh Green Beans, cut into 2" pieces
2 potatoes, diced
1/3 cup Pearl Barley
1 tsp Salt (optional)
1/8 tsp Pepper
1 clove Garlic
1 Bay Leaf
28-oz. can (3 cups) Tomatoes, undrained, cut up
8-oz. can Tomato Sauce

In 5-quart Dutch oven, brown ground beef: drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaf.
10 (1 1/2 cup) servings. Mmmm this is so yummy!

Nutrition Information per serving.
Serving size: 1 1/2 cups
Calories: 220
Protein: 15g
Carbohydrate: 18g
Fat: 10g
Sodium: 885mg
Potassium: 735mg

Crockpot Chicken Tacos

This is a really yummy, and fairly low calorie, recipe. I don't add the oil and I use frozen chicken tenders (about 10-12). Approximately 6 servings.

3 frozen chicken breasts
1 packet of taco seasoning
1 can Rotel canned Pico de Gallo
1/4 cup water
1/4 cup of olive oil (optional)
1 can black or pinto or kidney beans (optional)

In crockpot add packet of taco seasoning (or 1/4 cup). Place frozen chicken on taco seasoning on bottom of crockpot. Next add the Rotel (or may be substituted for fresh pico- it's just more expensive and I think the Rotel is really good). Add water and oil next. If you want to add in the beans drain and rinse them first and layer them in the crockpot over the Rotel. Cook on high for 4 hours or low for 6 hours. Remove the chicken from the crockpot and shred it then put it back in, stir it and cook for another 30 minutes.

Serve with:

Warmed flour tortillas
Lettuce
Cheese
Tomatos
and, of course, guacamole!

Enjoy!