Crockpot Cheese Tortellini

We tried this recipe tonight and both Mike and I liked it.  The boys did not but that didn't surprise me--we are still trying to get them to try new things.  I made a few changes to this recipe which I put in parenthesis.  We will definitely eat this again.  It was super easy to prepare and delicious.  The original recipe came from here

Crockpot Cheese Tortellini

Ingredients:
1 bag of frozen tortellini (I did not use frozen tortellini)
1 small bag of fresh spinach (I didn't have fress spinach but had frozen spinach so I used frozen)
2 cans of italian style diced tomatoes
1 box or 4 cups or chicken broth
1 block of cream cheese
1 lb. of roll sausage

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.(Because my tortellini was not frozen I waited to put the tortellini in until the last hour and a half.)
Cook on low for 5-6 hrs.

Peanut Butter Thai Pork

This recipe is actually from Dave and Tana. We made this and really liked it so I thought I'd share the recipe.

Peanut Butter Thai Pork

2 lbs boneless pork loin
2 cups red pepper (sliced thin, about three)
1/4 cup teriyaki sauce
2 Tbsp rice vinegar
1 tsp. crushed red pepper
2 garlic cloves (minced)
1/4 cup creamy peanut butter

Place all the ingredients in your crockpot except the peanut butter on low for six hours. Add peanut butter at the end. Place over rice. You can squeeze lime over the top and sprinkle with peanuts (we really thought the lime and peanuts added the perfect touch).

Bar-B-Qued Short Ribs

Short ribs are one of the cheapest cuts of beef and are not the most tender cut – except for this recipe! This is a wonderful recipe!!

1 cup Ketchup
1 tsp mustard
1/3 cup vinegar
½ cup brown sugar
½ tsp chili powder
black pepper
1/8 cup Worcestershire sauce
½ cup water
¼ cup vegetable oil

Parboil ribs and then bake 350 F. for 2 hours covered. This can be put into the crock pot (all ingredients mixed) to cook all day.

Creamy Italian Chicken

4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg. (8oz) cream cheese, softened
1 can cream of chicken or cream of mushroom soup
1 can (4oz) mushroom stems and pieces, drained

Place chicken in Crockpot (or big deep pan with lid). Combine salad dressing mix and water; pour over chicken. Cover and cook in Crockpot or in the oven on low for three hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour more or until chicken juices run clear. Serve over noodles or rice. Note: if you cook it in the oven, it is usually done before the three hours. Just check on it.