TLCRecipes.com

Ingredients

• 2 slices bread
• 2 slices monteray jack cheese
• 1 tbsp. mayonnaise
• Slices ham
• Lettuce

Instructions

1. Toast the two pieces of bread to your liking. Spread mayonnaise on bread. Put one piece of cheese on each peice of bread then place 2 pieces of ham on each piece of bread. Close the sandwich. Cut it in two and enjoy.

Ingredients

• 1 lb. dried green split peas, sorted, rinsed
• 6 C. water
• 1/2 C. dry sherry or apple juice
• 1 lg. dark-orange sweet potato, peeled, cubed
• 1 lg. onion, chopped
• 4 cloves garlic, finely chopped
• 2 tsp. salt
• 3 C. firmly packed chopped fresh spinach leaves
• 1 C. heavy whipping cream
• 2 Tbs. chopped fresh dill weed
• freshly ground pepper to taste

Instructions

1. Time needed
2. 20 min preparation + 10.5 hour cooking
3. In slow cooker, mix split peas, water, sherry, sweet potato, onion, garlic and salt. Cover; cook on Low heat 10 to 11 hours. Stir in spinach, whipping cream and dill weed. Cover; cook on Low heat about 30 minutes or until spinach is wilted. Season with pepper.
4. Try this tasty pea and ham soup recipe!
5. Serving Size / Yield
6. 4-6 servings

Ingredients

• 1 C. chicken broth
• 1 16-oz. pkg. spaghetti, cooked according to package directions
• 4-6 C. cooked chicken breast, diced
• 1 10 3/4-oz. can cream of mushroom soup (can substitute with cream of chicken or celery soup)
• 1 C. water
• 1/4 C. green bell pepper, diced
• 1/2 C. celery, diced
• 1 med. onion, finely chopped
• 1/2 lb. white or yellow American cheese, cubed
• 1/2 tsp. black pepper

Instructions

1. Pour 1 cup of chicken broth into a large slow cooker. Add cooked spaghetti and diced chicken. In a large bowl, stir the soup and water together until smooth. Stir in remaining ingredients then pour all into the slow cooker. Cover. Cook on Low for 2-3 hours.
2. Variation: Zest it up with a 4-1/2 oz. can chopped green chilies.

Ingredients

• 1 2.5-lb boneless roast pork loin
• 1 tsp. kosher salt
• 1/2 tsp. lemon pepper seasoning
• 1 sm. red onion, halved, sliced
• 1 15-oz. can whole cranberry sauce
• 1 C. rose wine
• 2 Tbs. Dijon mustard
• 6 McIntosh apples, peeled, cored, and cut into 2-inch chunks
• 1 Tbs. cornstarch
• 2 Tbs. cold water

Instructions

1. Place the roast into the crockpot. Sprinkle with salt and lemon pepper, and place onion on top. In a small bowl, combine the cranberry sauce, wine and mustard; pour over pork. Add the apples, cover, and cook on high for 6 hours.
2. Remove pork and let stand for 10 minutes. Remove solids with a slotted spoon and reserve. Pour sauce into a small saucepan and bring to a boil. Combine cornstarch and water and add to sauce; continue boiling for 5 minutes until sauce thickens a bit.
3. Slice pork (it will be so tender that this won't look pretty, but no one will care because it tastes so good!) and place onto a platter. Top with reserved fruits/onions and pour some of the sauce over the top.

Ingredients

• 4 kielbasa sausages(cut into 1-inch pieces)
• 2 C. ketchup
• 2 C. brown sugar
• 1 15-oz. can crushed pineapple, undrained

Instructions

1. Place all ingredients in crockpot - cook on low setting for 5-6 hours.

Ingredients

• 6 pork chops
• 1/2 C. flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 2 Tbs. cooking oil
• 2 10 3/4 oz. cans chicken and rice soup

Instructions

1. Dredge the pork chops in mixture of flour, salt, mustard and garlic powder. Brown the pork chops in oil in large skillet. Place the browned pork chops in crockpot and add cans of soup. Cover and cook on low for 6-8 hours. Makes excellent gravy. Can add flour to thicken the gravy if needed.

Ingredients

• 1 10-12 lb. Boston butt pork roast
• 1 lg. bottle of BBQ sauce of your choice
• 2 tsp. liquid smoke
• 1 sm. onion, chopped

Instructions

1. Place roast into crock pot, season with salt and pepper if desired. Throw in the chopped onion, add the BBQ sauce and liquid smoke. Place lid on crock pot, set on low and forget until time to eat. Remove pork from the pot, draining fat. Place back into pot with more BBQ sauce if needed. Place on buns, add condiments of your choice.

Ingredients

• 1 lb. lean ground beef or turkey
• 1 sm. onion diced
• 1/8 Tbs. cayenne pepper
• 2 tsp. brown sugar
• 1-pkg. taco seasoning
• 1 15-oz. can kidney beans
• 1 15-oz. can pinto beans
• 1 15-oz. can pork 'n beans
• 1 24-oz. bottle tomato juice
• Optional garnish:
• shredded cheese
• sour cream
• jalapenos
• green onion
• Greek yogurt

Instructions

1. Brown ground beef or turkey, drain and put in crock pot. Dice 1 small onion and add to beef. Drain the cans of beans and add to crock pot. Add the cayenne pepper, brown sugar, taco seasoning and tomato juice to crock pot and stir to incorporate all ingredients. Turn crock pot on low for 4-6 hours then serve with shredded cheese, sour cream or Greek yogurt. Crush tortilla chips or taco shells and add to soup. Green onion or jalapenos make a great addition as well.
2. Serving Size / Yield
3. 10 servings

Ingredients

• 2 Tbs. butter
• 2 med. onions, coarsely chopped
• 2 med. potatoes, coarsely chunked (1/2 inch)
• 2 med. carrots, peeled and coarsely chunked (1/2 inch)
• 2 garlic cloves, minced
• 2 stalks celery, sliced
• 1 lb. boneless chicken breast
• 1 lb. smoked sausage
• 1 14-oz. can diced tomatoes
• 2 C. marinara sauce
• 2 C. chicken broth
• 2-3 tsp. Cajun spice (to taste)
• 1 tsp. oregano
• salt and pepper to taste

Instructions

1. Melt butter in a large saucepan/soup pan over medium heat. Add the onion, potatoes, carrots garlic and celery. Saute for 10 minutes until golden. Stir frequently so they don't stick. Cut the chicken up into 1-inch pieces and add to the hot pan. Sear on all sides and cook for 5 minutes. Slice up the smoked sausage into 1/4-inch pieces and add to pot. Mix in and cook another 5 minutes. Place all ingredients in a large crockpot and add together the tomatoes, marinara sauce, chicken broth and seasonings. Stir well. Turn heat to low, cover and let cook for 5-6 hours or until vegetables are fork tender and broth has thickened. Reseason to taste. Serve with hunks of hot cornbread.

Ingredients

• 12 oz (340 g) dried egg-free spaghetti
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 2 oz (55 g) rocket torn into 1 in (2.5 cm) pieces or shredded finely
• 4 garlic cloves, finely chopped
• 1 oz (30 g) Parmesan, grated plus extra to serve
• 1 red chilli, deseeded and chopped
• sea salt and freshly ground black pepper to season
• zest of 1 1/2 lemons
• Read More http://www.ivillage.com/pasta-rocket/3-r-64818#ixzz1kWsp7AmN
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Instructions

1. 1
2. Cook the pasta in a large pan of boiling water according to the packet instructions or until al dente.
3. 2
4. While the pasta is cooking, heat the oil in a small pan over a low heat. Add the garlic, chilli, and lemon zest. Cook until the garlic has softened (about 2 minutes). Add the lemon juice.
5. 3
6. Drain the pasta and pour over the flavoured oil. Add the rocket leaves and parmesan and toss well.
7. 4
8. Season to taste with salt and pepper and serve immediately, with extra Parmesan on the side.
9. Read More http://www.ivillage.com/pasta-rocket/3-r-64818#ixzz1kWtCdg7p
10. Sign up for iVillage Special Offers