Mexican Pork

2 pounds pork loin
3/4 cup ranch dressing
2 cups picante salsa (medium heat)
1 small can diced green chillies

Thaw and put all ingredients into the crock pot and heat on high for about 5-6 hours. Shred with a fork. Place back in crock pot to soak up sauce. Serve with tortillas or over a salad.

Pasta Fagioli Soup

Pasta Fagioli Soup in a Crock Pot (Olive Gardens Soup)
2 lbs. ground beef1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
3 (10 oz.) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 oz.) jar spaghetti sauce
8 ounces pasta

1. Brown beef in skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook in crock pot on low 7-8 hours or high 4-5 hours.
4. During last 30 minutes on high or 1 hour on low add pasta.
5. For extra zip add a little ketchup to individual bowls.

Stuffed Hamburgers

My receipe is already on here sorry to do it again it's just I needed something easy and fast and since I haven't done dinners the last couple of times I thought you guys wouldn't mind a repeat one.

Italian Chicken

4 boneless chicken breasts
1 pkg dry italian salad dressing mix
1 8 oz pkg of cream cheese
2 cans cream of chicken soup
1 soup can of milk

In a crockpot cook chicken, seasoned with ilatian salad dressing mix. Cook for 3-4 hours until chicken is tender. Remove chicken and add cream cheese, milk and soup to broth. Heat until creamy. Add diced chicken back to crock pot. Serve over noodles or rice.