Dependable Eats



Crock-Pot Roast

This “to die for” Crock-Pot roast recipe came from Could add in vegetables to make it a one-pot meal.


  • 4-5 lb beef roast
  • 1 pkg brown gravy mix
  • 1 pkg dried Italian salad dressing mix
  • 1 pkg Ranch dressing mix
  • 1/2 cup water


  • Place beef roast in Crock-Pot
  • Mix the dried mixes together in a bowl and sprinkle over roast
  • Pour water around roast
  • Cook on low for 7-9 hours

Crock-Pot Sesame Chicken

An easy and healthy alternative to a takeout favorite. Works great with a side of broccoli, and it is easy to spice up or down depending upon your tastes.


  • 2.5 lb boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup honey
  • 1/2 cup soy sauce
  • 4 Tbsp diced onion
  • 2 Tbsp ketchup
  • 2 Tbsp Sriracha (if you prefer less spice, use 4 Tbsp ketchup and no Sriracha)
  • 2 TbspĀ canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 4 tsp cornstarch dissolved in 6 Tbsp water
  • Sesame seeds


  • Spray slow cooker with cooking spray or use liner
  • Season chicken with salt and pepper and place on bottom
  • Combine honey, soy sauce, onion ketchup, Sriracha, oil, garlic and pepper flakes in a small bowl; pour over chicken
  • Cook on low for 3-4 hours or until chicken is just cooked through
  • Remove chicken from Crock-pot, leaving sauce
  • Dissolve cornstarch in water and pour into Crock-Pot; stir
  • Replace lid and cook sauce on high for 10 minutes
  • Cut chicken in bite-sized pieces then return to Crock-Pot; toss with sauce
  • Sprinkle with sesame seeds and serve over rice

Crock-Pot Taco Chicken

This is a great set-it-and-forget-it recipe that is another terrific option for Taco Tuesday.


  • 1 pgk taco seasoning
  • 2 lb boneless, skinless chicken breasts
  • 1 jar salsa


  • Dump all ingredients in Crock-Pot
  • Stir and cook on high for 4-6 hours or low for 6-8 hours
  • Shred with fork
  • Use in tacos and salads, and enjoy!

Cafe Rio Chicken

Found this recipe on Pinterest and it has become a staple in our household. Make a big batch on the weekend and use throughout the week in salads, burritos, tacos, wraps, etc.


  • 2 lb boneless, skinless chicken breasts
  • 1/2 small bottle Zesty Italian dressing
  • 1/2 Tbsp minced garlic
  • 1 pkg Ranch dressing mix, mixed with 1/2 cup water
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp ground cumin


  • Place all ingredients in Crock-Pot
  • Cook on high for 5-6 hours or on low for 8 hours
  • Shred with fork

Italian Chicken and Potatoes

This slow cooker meal goes great with peas and tastes even better as leftovers the next day.


  • 6 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup bottled Italian salad dressing
  • 2 Tbsp Italian seasonings
  • 1/2 cup grated Parmesan cheese
  • 8 medium potatoes, peeled and cut in wedges (or small red potatoes)


  • Season chicken with salt and pepper and place in bottom of large Crock-Pot
  • Sprinkle with 1/2 cup Italian dressing, 1 Tbsp Italian seasonings and 1/4 cup Parmesan cheese
  • Place potatoes on and around the chicken
  • Cover chicken and potatoes with remaining dressing, seasonings and cheese
  • Cook on high for 6-8 hours, or until the chicken is cooked and the potatoes are tender

No Boil Baked Ziti

My mom discovered this “no boil” ziti recipe from the Ragu website, and it has served us both well over the years.


  • 1 lb ground beef
  • 1 jar pasta sauce
  • 1.5 cups water
  • 1 container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 8 oz uncooked ziti


  • Preheat oven to 400Ā°
  • Brown mean and drain; add sauce and water
  • Stir in ricotta, 1 cup mozzarella and Parmesan; then stir in uncooked ziti
  • In 13″ x 9″ baking dish, evenly spoon ziti mixture; cover tightly with foil and bake 55 minutes
  • Remove foil and sprinkle with remaining cup of cheese; bake uncovered an additional 5 minutes
  • Let stand 10 minutes before serving

Intellectuals Pasta

This recipe is from a friend of my sister-in-law. A little different from your typical weeknight spaghetti, it’s a nice option for mixing things up.


  • 1/2 lb Penne pasta
  • 3 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 lb Italian sausage
  • 14 oz can diced tomatoes
  • 1/2 cup heavy cream or half-and-half


  • Brown sausage and drain fat
  • Simultaneously, bring water to a boil and cook pasta
  • Combine garlic, onion, olive oil, butter, diced tomatoes and cream with sausage; simmer
  • Combine cooked pasta with sauce
  • Add Parmesan cheese and serve immediately (garnish with herbs, if desired)

Hungarian Goulash

Another family recipe that takes me back to my childhood. We’ve always served over noodles, but would also work over potatoes.


  • 2 lb beef stew meat
  • 1/4 cup flour
  • 2 medium onions, sliced
  • 2 Tbsp oil
  • 2 Tbsp paprika
  • 2 tsp salt
  • 1 tsp marjoram leaves
  • 1/4 tsp pepper
  • 1 medium green pepper
  • 1 clove garlic, minced
  • 1/2 cup water
  • 16 oz can diced tomatoes, undrained
  • 3 Tbsp flour
  • 1/2 cup water


  • In large bowl or plastic bag, coat beef cubes with 1/4 cup flour
  • In large skillet or Dutch oven, brown meat and onions in hot oil
  • Stir in seasonings, chopped green pepper, garlic, 1/2 cup water and tomatoes
  • Heat to boiling; reduce heat and simmer covered 2 hours or until meat is tender
  • Combine 3 Tbsp flour with 1/2 cup hot water; stir into hot meat mixture
  • Heat mixture until it boils and thickens, stirring constantly
  • Serve over cooked noodles or potatoes

Beef Burgundy

Growing up, this was one of the few recipes in my dad’s cooking repertoire. He had learned to make it from my grandmother (who wasn’t big on measurements). It’s a classic that always delivers.


  • 6+ strips of bacon
  • 1 lb stew beef, seasoned with salt, pepper and tenderizer
  • 1/2 stick margarine
  • 2 big spoons flour
  • 1 can beef consomme
  • 1/2 cup burgundy
  • Onion flakes, thyme, parsley and chives
  • Egg noodles, cooked


  • Cook bacon and drain all but a little of the grease
  • In the same skillet, brown stew meat after seasoning and tenderizing
  • Melt butter and add flour, consomme and burgundy; add this mixture to the meat
  • Add chopped bacon and seasonings
  • Simmer until cooked through
  • Serve over cooked egg noodles

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