Cass' Kitchen

Ingredients 2 1/2 lbs of Chuck Roast 1 Teaspoon onion powder 1 Teaspoon garlic powder 1 Teaspoon Oregano 4 Beef Bullion Cubes 2 Cups of Water Sandwich Rolls Green Pepper Giardinara Instructions Put the chuck roast in the slow cooker with the onion, garlic, oregano, bullion cubs and water. Cook on high for 8 hours or on low for 5. Place broiler on high. Put the beef on the roll and add the cheese. Broil for 3 min until melted.  Now if you are true Chicagoan dip the whole sandwich in the juice. Serve with sweet peppers and Giardinara 

Ingredients 2 lbs. Chicken Breast 1 16 oz Jar of Tikka Masala Simmer Sauce 1/4 Cup of Curry 2 Tablespoons Ground Coriander 1 Med Onion sliced thin 1 Large Bell Pepper sliced thin 1 Cup of White Rice Salt and Pepper Instructions Place the chicken, tikka masala, curry, coriander, onions, peppers, and salt and pepper in the crock pot.  Simmer on low for 8 hours or high for 5. Add white rice and 2 cups of water to a saucepan. Bring to boil Simmer for 15-20 min. Serve the chicken masala over the rice. Enjoy!

Ingredients  2 lbs. Chicken Breast 1 Jar of Korean BBQ sauce or Teriyaki or Bulgogi sauce Lettuce ( I used Romaine but you can use Butter, or Iceberg) Toppings Diced Tomatoes Avocado Carrot (peeled and grated) Red Onion Cilantro Instructions Put the first two ingredients in the slow cooker. Cook on low for 6 hours or high for 3. Peal apart lettuce into cups. Add meat and your favorite toppings.

Ingredients 1 1/2 lbs. of Chicken Breast 1 8oz Can of Black Beans, drained 1 6oz Can of Tomatoes and Green Chilis  1 8oz Can of Tomato Sauce 1 Cup Chicken Stock 1 Tablespoon Chili powder 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon paprika 1/2 Teaspoon of Cayenne Pepper Salt and Pepper   Toppings Sour Cream Shredded Cheese Tomatoes Avocado Hot Sauce Onion Instructions Dump all of the ingredients into the crock pot and cook on low for 8 hours or high for 4. Add you favorite toppings. Enjoy!

Ingredients 3 Med to Large Green Peppers 1 1/2 Lbs. of Ground Turkey 1 Cup of White Rice 2 Cans(4oz) of Tomato Sauce split 1 Can(8oz) of diced Tomatoes 2 Garlic Cloves Diced 1 Tablespoon Italian Seasoning Salt and Pepper Instructions First cut the tops off of the Green Peppers. Scoop out the seeds and white membranes. I like to arrange the rings that were cut off the top on the bottom of the crockpot to help keep the green peppers from burning and to help them stay upright.  Next you want to mix the ground turkey with the diced tomatoes, 1 and 1/2 cans of tomato sauce, rice, Italian seasoning, garlic, salt and pepper.  Stuff your peppers and place them on the rings in your crockpot.  I added any remaining mixture around the peppers to help hold them up. Now go ahead and add the last half can of tomato sauce.  Cook on low for 8 hours or on high for 4. Serve with extra sauce if you desire. Enjoy!

Ingredients 1 1/2 Cups of Carrots Chopped 1 1/2 Cups of Celery Chopped 1 Large Onion Diced 2 lbs of Chicken Breast 6 Cups of Chicken Stock or 6 Bullion Cubes(low sodium) 1-2 Cups Egg Noodles or Elbow Noodles  Salt and Pepper Instructions Chop your carrots and celery. Dice your onion and put into the slow cooker.  Next, add the chicken breast, pepper, a pinch of salt, and chicken stock. I used bullion cubes and water.  Cook on low for 8 hours or high for 4. Shred your chicken and add your noodles. Cook an additional 15 min until the noodles are cooked. I made the mistake of going to the gym after I put the noodles in and so they overcooked, but it still turned out amazing. 

Ingredients  2 lbs. Ground Turkey 1 Jar of Korean BBQ sauce or Teriyaki or Bulgogi sauce Lettuce ( I used Romaine but you can use Butter, or Iceberg) Toppings Diced Tomatoes Avocado Carrot (peeled and grated) Red Onion Cilantro Instructions Put the first two ingredients in the slow cooker. Cook on low for 6 hours or high for 3. Peal apart lettuce into cups. Add meat and your favorite toppings. 

Ingredients  2 lbs. Ground Turkey  1 can of Black Beans drained (8oz) 1 can of Diced Tomatoes drained (8oz) 1 can of green chili's (4oz) 1 large Onion 2 Tablespoon Chili Powder 1 Tablespoon  Cumin 1 Tablespoon  Garlic Powder 1 Tablespoon  Onion Powder 1 Tteaspoon Cayenne Pepper Toppings You can use any combination of the following or anything else your heart desires.  Diced Tomatoes Diced Onions Cilatro Sour Cream Shredded Cheddar Cheese Avocado Hot Sauce Corn Chips Instructions Add all ingredients to the slow cooker.  Cook on low for 8 hours or high for 4 hours. Top chili with your favorite toppings. As you can see, I like mine with lots of avocado.

Ingredients 2 Med Green Peppers 1 Large Onion 4-6 Celery stalks 2 lbs. Boneless Skinless Chicken Thighs 1 Andouille Sausage 1 Tablespoon Tony Chachere cajun seasoning (you can use whichever brand you prefer) 1 Tablespoon Hot Sauce 1 Tablespoon Worcestershire sauce Salt and Pepper White Rice 2 to 4 servings Instructions Cut up Green peppers, dice onions and slice celery into small pieces.  Cube chicken thighs and cut Andouille sausage into small slices.  Add all ingredients to the slow cooker.  Cook on low for 8 hours or high for 4. With 30 minutes remaining prepare rice according to package directions.  Put rice in a bowl and ladle over the Jambalaya Enjoy

 3 Lbs. Pork shoulder  1 onion quartered   3 garlic gloves  1 bay leaf  2 Tsp Cumin  Salt and pepper.             Put everything in the crock pot on low for 8 hours or high for 5 hours.             Once the meat is done cooking shred it and then put on a cookie sheet.             Broil for 5-7 min to get crispy. Serve with your favorite toppings. Mine are onions and cilantro and Salsa Verde. 

Want something easy and boy do i mean easy and delicious for dinner TOMORROW? (Why tomorrow you ask? You have to give your roast time to soak in all the spices)  Pop into your local grocery establishment and head straight to the butcher section. Pick yourself up a 3-6 lb. pork roast (aka Boston roast, aka picnic roast, aka port butt, aka pork shoulder. Why do they have some many names for the same cut of meat?) While your there grab yourself a six pack, you deserve it for putting so much effort into this meal. When you get home unwrap that beautiful hung o meat. What I use for a rub is a store bough BBQ blend that i spice up a little. I add brown sugar, garlic, and lots of pepper. Rub that rub all over your roast and then wrap tightly. Mine looks like this . . . Ok now that you know how good my camera skills are put that in the fridge overnight. When you wake up in the morning pull it out and let it rest on the counter while you get ready for work.  Before you leave the