Crockpot Mac & Cheese - Serves 3

Slow-cooker Crockpot Mac & Cheese - serves 3, or 4 medium servings

Adapted from Spend With Pennies

Ingredients:

• 2 cups uncooked elbow macaroni, cavatappi, or similar pasta
• 10.5 oz can condensed cream of chicken soup
• 2.5 to 3 cups cheddar cheese, shredded (~1 block Murray's Rustic Red + 1/2 block Extra Sharp White Cheddar)
• 1 cup Gruyere, shredded
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 tsp dry mustard powder (or ground mustard seeds) 
• 1/2 tsp black pepper
• Optional: 1 tsp onion powder

Equipment/Other:
4 to 6 qt slow-cooker

Directions:

1. Boil pasta according to directions to make them *very* al dente (at sea level, cook for about 1-2 minutes less than directed on the bag. If at elevation, cook about to the time stated on the bag). 
2. Drain and rinse under cold water to stop pasta from continuing to cook.
3. Add all ingredients to the slow-cooker. Gently fold a couple times to combine. Cook on low for 3 hours, or on high for 2 hours. Stir once or twice as needed during cook time.
4. Serve hot, ideally.

Crispy Smashed Potatoes w/ Sour Cream Dip - Serves 2

CRISPY SMASHED POTATOES with Sour Cream Dip - Serves 2

Adapted from Modern Honey

Ingredients for Smashed Potatoes

• 0.75 lb (12 oz) Fingerling Potatoes (i.e., Petite Yukon Gold)
• 1.5 Tbsp Butter, melted
• 1 Tbsp Extra-Virgin Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• Optional: Fresh Parsley, chopped

Ingredients for Sour Cream Dip:

• 2 Tbsp Mayonnaise
• 2 Tbsp Sour Cream
• 1/2 Tbsp apple cider vinegar
• 1/2 tsp Dijon or yellow mustard
• 1 tbsp chopped fresh dill, or 1/2 to 1 tsp dried dill 
• Optional: Shredded or creamed cheese (cheddar preferred, but whatever you have on hand is fine)

Equipment/Other:
Baking sheet

Drinking glass with smooth bottom

Smashed Potato Directions

1. Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender, depending on their size. You want them to be soft enough to smash!
2. Preheat oven to 425 degrees F (or 400 degF in Air Fryer). 
3. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. 
4. Prepare the baking sheet (if using oven, you can line with silicon baking mat or parchment paper; if using air fryer, use whatever the air fryer came with). 
5. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them. If they're large (i.e., the smashed potatoes have a diameter the size of a tennis ball or larger), cut them in half with a knife.
6. Drizzle the smashed potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. 
7. Bake in a 425-degree oven for about 35-45 minutes (or 400-degree Air Fryer 30 minutes), depending on the level of desired crispiness. 
8. While baking, make the Sour Cream dip below.
9. Once done baking, sprinkle with fresh parsley and serve with sour cream dip.

Garlic Cheddar Sour Cream Dip:

In a small bowl, mix together all the ingredients for the sour cream dip.
Top the potatoes with the dip, or serve on the side to dip the potatoes in.

Easy Slow Cooker Ravioli - Serves 8-10

 Adapted from: RecipeTinEats

Grade Level - 1, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

30-40 oz frozen ravioli, any variety (e.g., 2 Gina Italian Village bags)

45 to 48 oz pasta sauce, divided (any variety of approx 2 jars)

3 cups shredded mozzarella (pre-shredded bagged is fine)

Optional vegetable additions: Minced garlic cloves, diced onions, diced peppers, sliced mushrooms

Equipment/Other:
5 to 6 qt Crockpot/Slow cooker

Directions

1. Spray or oil the inside of the slow cooker with cooking spray. 
2. Spoon 1 cup of pasta sauce into the slow cooker.
3. Sautee any optional vegetables as desired. Add remaining pasta sauce to sauteed vegetables and simmer 2 minutes.
4. Add half the frozen ravioli to the slow cooker
5. Top with half the cheese
6. Top with half of the cooked pasta sauce
7. Repeat layers one more time, ending with cheese
8. Cover and cook for 4 hours on low (do not overcook the pasta)

NOTE: At 3 hours in our vintage Crockpot, pasta was cooked, but the insides of the ravioli was only room temp

Za'atar Slow Cooker Chicken - Serves 2 large or 4 small servings

Adapted from: Taste Of Home

Grade Level - 2, in Ducbee's Opinion (Hands get dirty, but that's it)

(1 - easiest, 5 - difficult)

Ingredients
1/8 cup za'atar seasoning

1/8 cup olive oil

1.5 tsp dried oregano

1 tsp salt

1/4 tsp ground cumin

1/4 tsp ground turmeric

1.5 lb bone-in chicken thighs or drums (5-ish pieces)

1/2 cup olives (green and kalamata are a good mix)

1/4 to 1/3 cup dried apricots

1/4 to 1/3 cup pitted dried plums (prunes)

1/4 cup water (or chicken or vegetable broth if you have some to use up)

Cooked basmati or other rice or cous cous (optional), to serve

Equipment/Other:
Crockpot/Slow cooker

Large bowl

Directions

1. In the bottom of a slow cooker, arrange olives, apricots, and plums.
2. In a separate large bowl, combine the first 6 ingredients.
3. Add chicken to the bowl; toss to coat
4. Add 1/4 cup water (or broth); top with chicken. Cook, covered, on Low for 5-6 hours (our crockpot was just under 5) or until chicken is tender.
5. Serve with rice or cous cous