crockpot pork chops

Literally couldn’t get any easier. I will go home at lunch and throw this in, so it’s ready for dinner. The flavor is mild enough that any side dish works well. Serves 2, but can be doubled if your Crockpot is big enough.

• 2 boneless pork chops

• 1 chicken bouillon cube

• 1/4 cup hot water

• 2 tbs dijon mustard

• 1 red onion, sliced thick

• black pepper to taste

Dissolve the bouillon cube in the hot water. Whisk in the mustard and the black pepper.

Add the onion slices to the bottom of the Crockpot. Place the pork chops on top and cover with the sauce.

Cook for 3-4 hours on high, and don’t forget to serve with the onions.

crockpot buffalo chicken dip

The official food of football season. Makes way more than you think it will.

To prepare the chicken:

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

• Alternative: 2 15.5 ounce cans of chicken, drained

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and return to the Crockpot.

Add the following to the Crockpot:

• 8 ounces cream cheese, cubed (one of the bricks of cream cheese, not the tub)

• 1/2 cup ranch dressing

• 1/2 cup buffalo sauce (I used Frank’s Buffalo)

• 1/2 cup of your favorite shredded cheese

Mix well and cook on low for two hours.

Leftovers are good in a quesadilla or taquito.

lemon-ricotta pasta

Thanks, NYT Cooking, for this one. Gives you a cheese fix without feeling too heavy. Serves 4-6.

• 1 pound small pasta, like elbows or penne

• 1 cup ricotta cheese

• 1/2 cup grated parmesan

• 1 lemon - zest plus juice

• 1/2 cup frozen peas or 2 handfuls of baby spinach

• 1 grilled chicken breast, diced (optional)

• black pepper and red pepper to taste

• fresh basil

Cook the pasta according to package directions. Reserve 1 cup pasta water, and then drain.

In the same pot, whisk together the ricotta, parmesan, lemon zest, and lemon juice. Season with black and red peppers to taste. Add a little bit of pasta water at a time (start with 1/4 cup) and whisk until smooth. Add the frozen peas or spinach and stir until cooked through. Add the chicken and pasta and mix well, adding more pasta water if needed.

the best turkey meatballs

I don’t make the rules. Easily doubled. Serves 4 with pasta.

• 1 pound ground turkey

• 1/2 cup seasoned breadcrumbs

• 2 tsp parsley

• 1 tsp paprika

• 2 cloves minced garlic

• shredded cheddar or feta cheese to taste

Combine all ingredients. Form 1-inch balls. In a large skillet over medium heat, add some olive oil and lightly brown the meatballs on all sides. You can either cook them all the way through using this method, or add them to your favorite sauce in a pot and allow them to simmer for 40 minutes until cooked through.

chicken salad

Shredding chicken is the worst, so bring in the Crockpot! Makes 4-6 servings.

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and allow to cool.

While it’s cooling, make the dressing. This recipe makes a small serving but can easily be doubled to your liking. Combine:

• 1/2 cup mayo

• 1 tbs white vinegar

• 1 tsp black pepper

• 1/2 onion diced

• 1 stalk celery sliced thin

• 2 tsp curry powder

Combine with shredded chicken and refrigerate - it’s better after a day.