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Slow Cooker Unprocessed Philly Cheese Chicken Sandwiches with Chips

Slow Cooker Unprocessed Philly Cheese Chicken Sandwiches with Chips

Slow Cooker Chicken Philly

It can be a struggle sometimes to make all of my passions merge. Take for example my passions for cooking (and eating) and creating delicious homemade foods and my passion for #unprocessed cooking and healthy eating. Oh, and now that the temperatures are finally dropping delivering fabulous fall weather I am ready to create some passionately perfect soups and breads and other Autumn Awesomeness.

The past several weeks have been busy with work, family, and tacking my goals and goal posts (football pun). Today there was only one thing on my calendar that I had to do and that was go to a fundraiser breakfast for my nieces ballet troupe. Since it was an early event that left the rest of the day wide open for whatever else I wanted or needed to do.

While the girls worked on their Saturday chores I worked on today’s meal plan. I had already prepped our dinner when I made the weeks meals last Sunday:  Philly Cheese Chickens. The main dish was in the slow cooker so I decided to make the Italian rolls and a side of homemade chips to go with it. Knowing how my family feels about 100% whole grain bread I decided not to push the #unprocessed thing too far today. I found a recipe for Italian bread that sounded like it would work out perfectly. I also made some homemade oven baked potato chips, which were incredibly yummy. All in all, the dinner was a huge success and I was able to combine some of my passions perfectly.

This meal was perfect for a fall Saturday evening. We all enjoyed it. And Daughter Number 2 just happened to stop by while the rolls were baking to talk to us about some college stuff, and snagged a hot one right off of the pan. I feel satisfied in knowing that I merged my passions together for homemade bread and a warm and delicious #unprocessed meal for my family! Scored one for my goals! (and a new post)

Philly Cheese Chicken Sandwich Filling

  • 2 pounds boneless, skinless chicken breast, raw cut into strips
  • 2 red peppers, thinly sliced
  • 1 onion, thinly sliced
  • 8 ounces chicken or vegetable broth
  • Salt and Pepper
  • Cheese slices (Provolone is my fave)

Add all of the ingredients to a freezer bag. Remove from the freezer 12-24 hours before cooking. Cook in slow cooker on low for 6-8 hours. Turn slow cooker to warm and top with provolone cheese for 30 minutes. Serve on Italian rolls or hoagies.

The bread recipe I used follows. I did substitute 1 cup white whole wheat flour for 1 of the cups of bread flour, and I mixed it up in my KitchenAid.

http://cooklikeyourgrandmother.com/how-to-make-crusty-italian-bread/index.html

Italian rolls

Oven Baked Potato Chips

  • 2-3 Potatoes (russet or Yukon gold)
  • Cooking Spray
  • Sea Salt

Preheat the oven to 375 degrees F.
Spray 2 large baking sheets lightly with cooking spray. Use a mandoline (or a food processor with a slicing blade) to cut the potatoes 1/8-inch thick slices. Arrange the slices in a single layer on the baking sheets. Spray the sliced potatoes lightly with cooking spray and bake 5-8 minutes, turning over and baking for until golden brown and crisp. Check often since some of the chips will be done before others. Remove the chips from the baking sheet to a glass or metal bowl and sprinkle with sea salt while still hot. Cool before serving.

 
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Posted by on October 24, 2015 in Recipe

 

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Freezer to Crockpot – dessert

Freezer to Crockpot – dessert

One of the family’s favorite of the “Freezer to Slow Cooker” (aka Crockpot) recipes was the Philly recipe. Another new favorite will be the Slow Cooker Peanut Butter Cup Cake I made.

I served ours in hoagie style rolls. The Hubs taste tested them before I got home and told me that the recipe turned out so poorly he would have to eat it all, to save us from the pain. That is always a sign that he likes something.

It was easy to put together, and although Daughter Number 3 removed the onions and peppers from hers she told me that it was her absolute favorite. “I would even eat it for my birthday”, she said. Now, that is a huge compliment. We let the girls choose their birthday dinner every year – and she usually chooses Olive Garden!
I got the Philly (or Philly Cheese Steak as we are calling it) recipe from

http://www.mamainspired.com/2013/01/mass-crock-pot-dinners.html.
I also made the French Shredded Beef Recipe from that sight. We just had that tonight. We liked it, but not as much as the Philly Cheese!

Here are the recipes for both. I will obviously be making the Philly Cheese Steak recipe again. I’m not sure about the French Shredded Beef. If I do, I will alter some of the seasonings to better suit my family.

Well, after all our dinner of delicious Shredded French Beef sandwiches I had prepared a surprise dessert for the family. (It wasn’t a surprise for Daughter Number Four. She helped.) The other day The Hubs was saying how cool this new “Freezer to Slow Cooker” cooking was going. He gave me some much deserved props, and then said. “So, when do you start making ‘Freezer to Slow Cooker’ desserts?” I scoffed at him. Really? Are you serious with that? Of course that was in my head. Not out loud.

I sat down and started looking for slow cooker dessert recipes. I have not even attempted to look for “Freezer to Slow Cooker” dessert recipes, but I did find quite a few slow cooker cakes and puddings. Because I knew that this evening’s meal took no extra prep time, so I used that time to whip up the batter for a slow cooker cake. It went together in no time flat and ‘baked’ in the crockpot in just about 2 hours. Once the dinner dishes were done, dessert was ready! Below is where I found the recipe. It is definitely one I will make again!

http://crockpot365.blogspot.com/2010/04/slow-cooker-peanut-butter-cup-cake.html

Did I say we liked it? I meant to say we REALLY liked it! Everyone needed a big glass of milk to go with it and asked for seconds.

I am so glad I tried the Slow Cooker Peanut Butter Cup Cake to finish off our Slow Cooker dinner! I hope you enjoyed these morsels and tidbits as much as we did!

Philly Cheese Steak

  • 2 pounds cube steak (raw cut into strips)
  • 1 red pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1 onion (thinly sliced)
  • 8 ounces beef broth
  • Salt and Pepper
  1. Add all of the ingredients to a freezer bag. Remove from the freezer 12-24 hours before cooking. Cook in slow cooker on low for 6-8 hours.

  2. Turn slow cooker to warm and top with provolone cheese for 30 minutes. Serve on sandwich rolls or hoagies.

French Shredded Beef

  • 1 chuck roast (2.5-3 pounds)
  • 4 teaspoons homemade ranch seasoning (from mamainspired.com)
  • 1 teaspoon homemade Italian seasoning (from mamainspired.com)
  • ½ onion (chopped)
  • 1 clove garlic (minced)
  • 16 ounces beef broth
  1. Add all of the ingredients to a freezer bag. Remove from the freezer 12-24 hours before cooking. Cook in slow cooker on low for 6-8 hours.

  2.  Serve on bread, with sliced Swiss or Provolone, and a side of au jus.

 

Slow Cooker Peanut Butter Cup Cake

  • 1 cup all-purpose flour
  • 1 cup sugar (divided)
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup milk
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 1  cup boiling water
  1. Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. Melt peanut butter in the microwave, for about 30 seconds, and then add to the dry ingredients along with milk, oil, and vanilla. Stir well to combine. Spread this mixture into the bottom of your slow cooker.
  2. In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.
  3. Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake–underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in bowls.

 

 
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Posted by on September 23, 2013 in Recipe

 

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