Recipe Monday - Ham and Lentil Soup

Look, there's just no way to make this look appetizing. But it's delicious, so I tried my best.

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups diced cooked ham
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon black pepper
32 ounces chicken broth
1 cup water
8 teaspoons tomato sauce



In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

Boom. That's it. You're done. It's so good, lasts forever, and we served it with grilled cheese. Yes.

 

Recipe Monday - Best Crock Pot Pork

Seriously, my husband would eat this every day. Even though it looks...less than appetizing.


Ingredients:
• 5 to 6 pork chops (I used a roast this time. Usually I use the chops.)
• 1/4 c. brown sugar
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 can (8 ounces) can tomato sauce
• 1 large can (approx. 29 ounces) can cling peaches (halves), drained, syrup reserved
• 1/4 c. vinegar
• Salt and pepper

Preparation:
Brown chops lightly on both sides in a heavy skillet. (I never do this. I just put it all in the pot.) In a bowl, combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar; set aside. Season the browned pork chops and arrange in slow cooker. Arrange drained peach halves over the pork chops. Pour tomato mixture over all. Cover and cook pork chops on low for 7 to 9 hours.



I serve it over rice or mashed potatoes.

Recipe Monday - French Onion Pot Roast

This is even easier than my regular, throw everything in there, pot roast. I didn't have potatoes this time, so I made mash for it to go over.

• 3 Tbsp flour
• 1 tsp kosher salt
• 1/4 tsp pepper
• 3-4 pound boneless beef chuck roast
• 1-2 Tbsp canola oil
• 2 stalks of celery
• 4 carrots
• 1 (10.5oz) can Campbell’s condensed french onion soup

Instructions

1. In a small bowl, combine the flour salt and pepper.
2. Trim any large pieces of fat on the roast and coat with the flour mixture.
3. Heat the oil in a large skillet and sear meat over medium high heat. You want a nice brown color on each side of the roast. Add more oil and lower heat if needed.
4. Remove from heat and set aside.

Just so we are clear...I did not do any of that. I started here.

1. Add the carrots and celery to the bottom of the crock pot. Cut into pieces if need to fit in the bottom of your crock pot. (I have an oval crock pot so it wasn’t necessary to cut the celery and carrots.)
2. Pour the soup into the bottom of the crock pot along with 1/2 can of water.
3. Place roast in the crock pot on top of the vegetables. Cook on low for 10 hours.
4. Slice or shred roast removing and big pieces of fat. Serve with some of the juice remaining in the pot or use the juice to make gravy and serve with the roast.

 

Recipe Monday - Sweet and Sour Meatballs

Sweet and sour meatballs like you've (probably) never had them before. It's the easiest meal in the world, courtesy of my friend, Hep.

Frozen meatballs
Can of cranberry sauce
Two cans (10 oz) of mandarin orange slices
One bag of sauerkraut
Cheddar cheese

Put frozen meatballs in the crock pot.
 Mix together cranberry sauce, orange slices and kraut (drained)
Pour it on top of the meatballs.

Cook on low for six to eight hours.
Put on hoagie rolls and cover with cheddar cheese.

Delicious meal that's so quick to prep! (No claims about being healthy, though).