Crockpot Ribs

Ingredients

• 1-2 slabs of ribs
• 1 can of Coke
• Sweet Baby Rays BBQ Sauce
• Salt and Pepper to taste

First, use a non-stick cooking spray or place a slow cooker liner inside the crock pot. Next place the slabs of ribs in the crockpot. Add in the Coke. Set the crockpot on LOW.

After 8 hours, drain out the Coke. Keep the ribs in the crockpot and smother them with Sweet Baby Rays BBQ Sauce. (Make sure all the ribs are covered.)

Once the ribs are coated in BBQ sauce, cover and cook on HIGH for 1 hour. 

After an hour, take the ribs out to serve. Be gentle-- the ribs tend to fall of the bone easily.

Enjoy!

Coffee Cheesecake Ice Cream Pie

Ingredients

• 1 pre-packaged graham cracker (or Oreo!) crust
• 2 (8 oz.) packages cream cheese, softened
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup milk (2%)
• 1 pint coffee-flavored ice cream, softened
• 1/2 cup chocolate chips

With an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract and milk, and beat until creamy. Add in the ice cream and beat until smooth. Pour mixture into graham crack crust and freeze in the freezer for at least 3 to 4 hours, or until completely firm and frozen.

*Before serving, drizzle with melted chocolate, if desired.

Bang Bang Shrimp Pasta

Ingredients

• 8 oz. spaghetti
• 8 ounces medium shrimp, peeled and deveined
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 2 Tbsp chopped fresh parsley leaves

For the Sauce

• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 2 cloves garlic, pressed
• Juice of 1/2 lime, or more, to taste
• 1 teaspoon Sriracha, optional
• Pinch of crushed red pepper flakes

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 

Place the shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from the oven and set aside. 

In a large pot of boiling water, cook pasta according to package instructions; drain well.

To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.

 In a large bowl, combine pasta, shrimp and mayonnaise mixture. 

Serve immediately, garnished with parsley. 

Slow Cooker Broccoli Cheese Soup

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese
• 2 oz parmesan cheese, freshly and finely shredded

Melt butter in a large skillet over medium heat. Add onions and sauté until they begin to soften, about 3-4 minutes. Add garlic and flour, and season lightly with salt and pepper. Stir constantly for about 2 minutes. 

While continuing to whisk, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring until it begins to thicken. Then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream. Next add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm. 

Enjoy!

Banana Oat Energy Bites

Ingredients

• 2 ripe bananas 
• 2 cups rolled oats
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup honey
• 2 Tablespoons mini chocolate chips
• 1/2 teaspoon cinnamon

Mash up the bananas in a large mixing bowl. Stir in the rolled oats, almond butter, honey, mini chocolate chips and cinnamon. 

Scoop about 2 Tablespoons of the mixture and roll into a 1-inch ball. Repeat with the rest of the mixture. 

Refrigerate for 2 hours, allowing the oats enough time to soften. 

Store the energy bites in the refrigerator.

Breakfast Burrito

Ingredients

• 1 lb. pork sausage
• 1 1/2 cups frozen cubed hash brown potatoes
• 1/4 cup diced onion
• 1/4 cup diced red or green pepper
• 4 large eggs, lightly beaten
• 12 flour tortillas (8 inch), warmed
• 1/2 cup shredded cheddar cheese
• Picante sauce and sour cream, optional

In a large skilled, cook sausage over medium heat until no longer pink; drain.

Add the potatoes, onion, and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.

Spoon filling off-center on each tortilla and sprinkle with cheese. Fold sides and ends over filling and roll up. 

Serve with picante sauce and sour cream if desired.

Tip

Make these on the weekend and freeze for an easy breakfast throughout the week. 

Gnocchi with Meat Sauce

Ingredients

• 1 lb. ground beef
• 1 1/2 cups diced onion
• 2-3 cloves garlic, minced or grated
• 3 cans (8 oz. each) no salt added tomato sauce
• 1 can (14.5 oz.) no salt added diced tomatoes
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 lb. gnocchi
• Freshly grated parmesan cheese, for serving
• Shredded basil, for serving

Heat a large skillet over medium-high heat. Add the ground beef, onion and garlic and cook until the beef is cooked through, breaking up the beef as it cooks. Add in the tomato sauce, diced tomatoes, sugar, oregano, basil, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until the gnocchi rises to the surface of the water. Remove with a slotted spoon. Add the cooked gnocchi to the meat sauce and stir to combine. Serve topped with freshly grated parmesan cheese and shredded basil, if desired.

Enjoy!