[MomtoJGJ]

Some fairly easy ones that my family loves... Sorry if these are repeats, but we have to head out in a few minutes... change all amounts to what you need... we generally double.

"Simply Delicious Pork"
1.5lbs boneless pork loin or chops
4 medium yellow delicious apples sliced
3 Tablespoons brown sugar
1 tsp ground cinnamon
1/2 tsp salt

place pork in crockpot, cover with apples. Combine spices in a small bowl and sprinkle over apples. Cover and cook on low 6-8 hours.

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Harvest Ham Supper

6 carrots sliced in half lengthwise (I just cut mine into chunks)
3 sweet potatoes sliced in half
1.5lbs boneless ham
1 cup maple syrup

place carrots and potatoes in bottom and ham on top, pour syrup over ham and veggies. Cook on low 6-8 hours.

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Old world chicken and veggies

1 Tbsp dried oregano
1tsp salt, divided
1tsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
2 medium green peppers cut into strips
1 small yellow onion thinly sliced
1 cut up whole chicken (3lbs)
1/3 cup ketchup

combine oregano, 1/2 salt, paprika, garlic powder, and black pepper in small bowl, mix well. Place bell peppers and onion in slow cooker. Top with chicken. sprinkle with oregano mixture. Cook on low 8 hours or high 4 hours. Then stir in ketchup and 1/2 tsp salt and let cook a bit longer.

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kat's slow chicken

3lbs of chicken
1 jar pasta sauce
1med onion sliced
1 med bell pepper sliced
4 carrots cut up
1 rib of celery cut up
4 cloves of garlic minced
1/2 tsp salt
2 Tbsp to 1/4 cup water divided
1 to 2 Tbsp cornstarch

combine all ingredients except water and cornstarch in slow cooker. Cover and cook on low 6-8 hours. Before serving combine 2tbsp water and 1tbsp cornstarch in small bowl. Stir until smooth. Add to slow cooker. Cook on high an additional 15 minutes or until mixture thickens. (really good with mashed potatoes)

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Vegetarian Lasagna (Awesome! but time consuming to prep... I'm assuming you could pre-prep some of the things and it would make it easier)

1 small eggplant, sliced
1 med zucchini, sliced
1/2 tsp salt
2 TBSP olive oil, divided
1TBSP butter
8 oz mushrooms, sliced (we don't use these)
1 small onion, diced
1 can (26oz) pasta sauce
1tsp dried basil
1tsp dried oregano
2 cups ricotta cheese
1/5 cups shredded Monterey Jack cheese
1 cup grated parmesan cheese, divided
1 package whole wheat lasagna noodles, cooked and drained (I don't precook mine)

-Sprinkle eggplant with salt, let sit 10-15 minutes. Rinse and pat dry; brush with olive oil. Brown on both sides in medium skillet over medium heat. Set aside.
-Heat remaining olive oil and butter in same skillet over medium heat; cook and stir mushrooms and onion until softened. Stir in pasta sauce, basil and oregano. Set aside
-Combine ricotta, Monterey Jack, and 1/2 cup parm cheese in medium bowl. Set aside
- Spread 1/3 sauce mix in bottom of slow cooker. Layer with 1/3 lasagna noodles, 1/2 eggplant, 1/2 cheese mixture. Repeat layers once. For last layer, use remaining 1/3 lasagna noodles, zucchini, remaining 1/3 sauce mixture and top with remaining 1/2 cup parmesan.
-Cover; cook on low 6 hours (takes mine about 4 normally) Let sit 15 minutes before serving.