Spinach & Gruyere -stuffed Pork Chops

Got the idea from this recipe, but I modded it & adapted for slow cooker!! Buffalo Bob said they were really good :)
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INGREDIENTS:
marinade: (dash of each)
          pinot noir wine
          white wine vinegar (or regular vinegar)
          minced garlic
          honey
          oil (canola or olive)
          worcestershire
          soy sauce
12-16oz fresh sliced mushrooms (optional)
5 boneless pork chops (thick-cut is better)
fresh spinach leaves, torn into pieces
cheese (I used gruyere & extra sharp white cheddar)
dash of red wine (I used pinot noir)
1c beef broth (I made from stock)
1 packet onion soup mix
few dashes of soy sauce, teriyaki, & worcestershire
onion soup mix packet

DIRECTIONS:
Place pork chops in marinade mixture for 30+min.
Throw mushrooms in bottom of 3qt slow cooker (use larger if more than 5 pork chops)
Top with some worcestershire, terikayi.
Stuff/roll up the pork chops:
     If the pork chops are thick enough, slice into one side of them to make a pocket, then stuff each pocket with cheese(s) / spinach. I tried this but my pork chops were too thin to do it correctly so I ended up rolling the cheese/spinach up inside them & securing with toothpicks.
Place the pork chops on top of the mushrooms.
Sprinkle on the onion soup mix.
Sprinkle on some soy sauce, and the 1c beef broth.

Cook till pork reaches 145F. (It only took me 3hrs on low).

note: I have also made this with a pork loin that I sliced open, then rolled up & secured with toothpicks (See bottom photo).

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Chicken Minestrone

Based off this recipe & adapted it for slow cooker

INGREDIENTS: (7qt slow cooker)
3 chicken breasts, sliced in half
1/2 a red onion, sliced
small white onion, sliced
minced garlic (big glob of it
12-16oz fresh mushrooms, sliced
1 zucchini, peeled/ chopped
squash, chopped (I used half a leftover squash)
red & yellow bell pepper, chopped (I used half of each)
14.5 oz can diced tomatoes (not drained)
1 can cannellini beans, rinsed
8c chicken broth (I made from jar of ckn soup base)
3 T tomato paste (I used pasta sauce bc I was out of paste)
dash of pinot noir wine
16oz potato gnocchi pasta
8oz shredded "Italian" cheese
1 basil leaf, fresh parsley, chopped
other desired seasonings (oregano, etc)

DIRECTIONS:
Place raw chicken in bottom of slow cooker.
Add in the onions & garlic.
Add in everything else except for the gnocchi, cheese, and parsley.
Cook on low for ~8 hours.
Cook the pasta as directed, add into the soup. Also stir in parsley & cheese.

note: we thought the gnocchi was super-bland. Next time going to use shell or ditalini pasta instead.
Also the original recipe called for prosciutto. I decided to not use it bc why waste delicious, expensive prosciutto on a stew in which you wouldn't even taste it.

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Antipasto Pasta Salad

Found original recipe here. This was good, the dressing I used wasn't overbearing at all

INGREDIENTS:
red bell pepper, chopped (I used half of a pepper)
yellow bell pepper, chopped (used half of a pepper)
~ 1/2 c fresh parsley, chopped
Balsamic vinaigrette dressing (to taste) I used Kraft Lite dressing
1 can (14oz) diced tomatoes, drained
1 can sliced black olives, drained
~1.25lb (20oz) thick cut ham, cubed
8oz shredded white cheddar
1/2c grated parmesan (or more, to taste)
20oz frozen cheese tortellini (I used the tri-color kind)


DIRECTIONS:
Boil the tortellini according to directions. Drain and rinse with cool water.
In a large bowl combine all the ingredients (I stirred in the dressing & parm last).
Refrigerate before serving.

note: can add in salami & more bell peppers (I used used leftover ones I had).

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Ratatouille

Modified/combined this recipe and this recipe.

INGREDIENTS: (makes a 9x13" pan)
8oz fresh mushrooms, sliced
1 medium onion, sliced thin/chopped
big glob of minced garlic
1 yellow squash, sliced (I used half of a big one)
1 zucchini, peeled/sliced
1 red & 1 yellow bell pepper, sliced (I used half of each)
1 can diced tomatoes, drained
bunch of fresh parsley, chopped
3oz real bacon bits
20oz frozen meat ravioli
grated parmesan
12-16oz shredded provel

DIRECTIONS:
Preheat oven to 350F.
Boil the ravioli as directed.
Meanwhile, in a big skillet over med/med-hi heat cook the mushrooms, onion, garlic.
Add in the squash, cook some more, then add in the zucchini & bell peppers. About 20min cooking time total on the stove.
Drain the ravioli & rinse in some cool water.
In a greased 9x13" baking dish layer the ravioli. Top with the diced tomatoes.
Sprinkle parsley on top of that, then sprinkle on some of the shredded provel.
Add in the vegetable mixture. Top with the bacon bits & the rest of the shredded cheese.
Bake ~20 min, till the top layer of cheese is melty. Serve warm.

note: All ratatouille recipes I saw had eggplant in it. I substituted squash for it just cuz we had eggplant parm recently & I'm cashed out on eggplant. Also ratatouille normally doesn't have ravioli or meat in it, but I used meat ravioli & bacon, because I can.

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Cheese-Stuffed Turkey Meatballs

Created this recipe using this and this as guidelines

INGREDIENTS:  (makes 15-16 big meatballs)
2 lb ground turkey
italian-style bread crumbs (I eyeballed it, prob used a cup)
1 med onion, sliced thin & chopped (I used half a big onion)
minced garlic (big wad of it)
dried parsley (fresh would prob be better)
dash of salt/pepper
1 egg, beaten
grated parmesan (I prob used about a cup)

chunk mozzarella and/or cheddar (or whatever desired cheese), cut into cubes.
pasta sauce

DIRECTIONS:
Combine everything in a bowl (except the cubed cheese & pasta sauce).
Shape meatballs around each piece of cubed cheese. I used pretty big cubes & made large meatballs.
Place meatballs in slow cooker (I used a 7qt slow cooker). Pour some pasta sauce over them.
Cook ~8 hrs on low.
note: I made the meatballs the night before & put the slow cooker in the fridge overnight. About an hour before I left in the morning I put the slow cooker in the freezer (bc I was worried about it overcooking since I wouldn't be home till late). I set slow cooker on a timer for 8hrs and they turned out great!
If you cook them from room temp I would cook less than 8 hrs, just keep an eye on them.

I served over pasta with homemade alfredo
I have baked these, with pasta sauce poured over the meatballs instead of slow cooking, to save time.

I have also made these into meatball subs. I made garlic bread, sliced it in half, then put the meatballs & some pasta sauce on there with some sliced provel cheese. Then put under oven broiler for a minute

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Taco Burgers

Used our previous burger triumphs to create this awesome burger recipe!

INGREDIENTS: (makes 4 big burgers)
1 lb ground beef
1 lb ground sausage
1 packet taco seasoning (I used like 3/4 of the packet)
4-6oz shredded "mexican cheese blend"
3oz real bacon bits

bacon strips, cooked (or turkey bacon)
bean dip (I used tostitos brand)
salsa con queso
onion buns

DIRECTIONS:
In a bowl combine the beef, sausage, shredded cheese, taco seasoning, bacon bits.
Shape into 4 patties, make a divet in the middle (helps to cook the burgers evenly).
In a large skillet, cook the burgers on med-hi heat. Flip only once.
When burgers are done, top with some salsa con queso and cover the skillet till the cheese melts.
Assemble burger patties, bean dip, & bacon on buns.

These can be cooked on a grill, we just like the juiciness that we seem to achieve from cooking on the stove. Plus its super ass cold outside to be grilling.

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Eggplant Parmesan

Used this recipe as reference, we liked this. good alternative to chicken parm.

INGREDIENTS:
1 eggplant
sea salt

2 eggs, beaten (for coating)
bread crumbs (for coating the eggplant)
grated parmesan (for coating)

pasta sauce
8oz shredded mozzarella
grated (or shredded) parmesan
minced garlic
basil (and any other desired seasonings)

DIRECTIONS:
Peel & slice eggplant into 1/4" or thinner slices.
Coat the eggplant slices with sea salt, and place them on paper towels (or in a strainer) for 30min. (I read online that this drains out some of the water which keeps the eggplant from absorbing oil & reducing bitterness, preventing it from tasting like balls).
Rinse the salt off & dry the eggplant.
Heat oven to 400F.
Beat the eggs in a bowl.
Combine the bread crumbs & some grated parm in a 2nd bowl.
Dip each eggplant slice in egg, then coat with the bread crumb/parm mixture. Place on baking sheet.
Bake in the 400F oven for 5 min, then flip the slices over & bake another 5min.
Lower oven temp to 350F.
In an 8x8" or 9x9" baking dish layer the following:
     layer of pasta sauce
     layer of half the eggplant slices
     sprinkle of minced garlic
     layer of mozzarella / parmesan
     basil/seasoning
     -repeat-
( I added a bonus top layer of sliced white cheese)
Cover with foil & bake ~30min. Can remove foil for the last few min of baking time.
Serve warm, over pasta etc.

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