Crockpot Pork Chops and Cheesy Scalloped Potatos

Ingredients:

• Pork Chops I recommend boneless chops, I used four
• Red potatoes
• An onion
• Shredded cheddar cheese
• Butter

Directions:

Turn your crockpot on high and add a spoonful of butter. While the butter melts, slice your onion so you end up with bunches of little circles. Next, Slice and wash your potatoes. You're going to want to leave them pretty thin. Now, it's time to season your pork chops. I used Moroccan Seasoning from McCormick, but you can use whatever you like. Generously sprinkle seasoning on BOTH sides of meat. Lay the pork chops in the bottom of the crockpot. They'll probably overlap a bit, that's okay. Cover the meat with a layer of onions, then a layer of potatoes. Salt and pepper the layer of potatoes. Next, generously cover the potatoes with a layer of cheese. Repeat the process of layering onions, potatoes, salt & pepper and cheese until you're crockpot is full. Or you're out of ingredients.. :) Cook on high for around 4 -6 hours, or on low for roughly 8 hours. Your potatoes will be soft and your meat with pull apart easily. Sprinkle some extra cheese on each helping and serve.

Crockpot Bean Soup

I threw some things in the crockpot last night around 5 p.m., knowing that we would be hungry after our session at the temple. It turned out pretty good, so I thought I'd share the "recipe" on here.

In a crockpot combine:

2 quarts water

1 cup dry soup mix from the cannery

1 cup 12-bean soup mix (this is a combination of dry beans--pinto, red, kidney, black, lentils, black-eyed peas, Navy, split peas, etc.)

1 bay leaf

2 teaspoons chicken bouillon powder

1/2 large onion

2 huge carrots peeled and diced

2 ribs celery cut up

1/2 pound ground turkey, broken into pieces

Cook for 4 hours on high. Then add a can of corn (I included the liquid) and a can of stewed tomatoes, and salt and pepper to taste.

We ate it with toast and butter, and a big plum for dessert. It hit the spot for me.

Roast Beef

Last week when I knew we needed something to eat for meals the next day, but we wouldn't be home due to the temple and Education Week and work, and we didn't want to eat out, well, I got this idea, and it turned out really well.
Wednesday night before we went to bed I put in the crockpot:
a small beef roast
a cut up green pepper and half a red pepper
1n onion cut up
2 16-oz cans of whole tomatoes
Canadian steak seasoning
And put it on low all night long.
IN the rice cooker I put:
2 cups brown rice
4 cups water

Then we went to bed. During the night I heard the rice cooker going off, but managed to ignore it until sometime after midnight, when I got up and unplugged it and put the rice in the fridge. Then, in the morning, I shredded the beef from the roast, stirred it back in with the veggies, and then spooned a cup of it into a container over a cup of the rice, topped it with cooked green beans from the garden, and there was our lunches for the day. It was really, really good.