Hash brown Surprise

--30 oz package of plain frozen hash brown(shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--1 1/2 cups shredded cheese
--12 eggs
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper

The Directions.
Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.

In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.

Cover and cook on 375 1 hour. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.

Mexican Breakfast Casserole

The Ingredients.
serves 8, easily.

7 corn tortillas 
8 eggs 
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

The Directions.
Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely. 
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the Bean Pot, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook on 350 for 1 hour. 

Gluten Free Cherry Lava Cake

2 (21-ounce) cans pie filling
1 (15-ounce) box cake mix (gluten free)
1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)
1 tablespoon water

The Directions

Dump out the pie filling into the bottom of your Bean Pot. (don't forget to lick the cans! that stuff is GOOD.) In a large mixing bowl, mix together together the cake mix, melted butter, and water. You're going to have a crumbly cake mix, but what you're really trying to do is to "wet" all of the powder.

Pour this evenly over the top of the canned filling. Cover, and cook in microwave 8-12min.  

Scoop and serve! 

Creamy Beef over Pasta

--2 lbs stew meat

--2 T butter

--1/4 cup soy milk

--1 T gluten free worcestershire sauce

--1 T black pepper

--2 T dried minced onion

--1/4 cup beef broth

--1/2 t kosher salt

--1 t herbs de provence

--1/2 block of cream cheese (not pictured)

The Directions.

Place meat in Bean Pot. Dump all other ingredients over meat. NOT cream cheese yet. Save it for later 

Cook on 325 for 2 hours. 

Squeeze in a half block of cream cheese, and stir until it is incorporated.

Serve over hot pasta. 

BBQ Beef and Bean Sandwiches

--3 pound chuck roast (mine was frozen solid)
--1 yellow onion, sliced in rings
--3 cloves chopped garlic
--1 can (16.5 oz) barbecue baked beans
--2 T water
--1/4 cup barbecue sauce 
--cheese, optional
--jalapeno slices, optional

The Directions.
Place meat in Bean Pot, add onion and garlic. Poured the contents of the bean can over the meat. 
Add barbecue sauce.

Cover and cook on 350 for 2 hours or until meat shreds easily with a fork. 
Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapeños.

Beef Stew 5 Ingredients

2 pounds beef stew meat
1 (16-ounce) jar southwest salsa (has corn, black beans, onions, tomatoes, chiles)
4 cups beef broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup baby carrots, or chopped carrot

Put the meat into your Bean Por and add the rest of the ingredients --- there is no need for any other seasoning; the southwest salsa provides plenty of flavor all on it's own. If you can't find this particular kind of salsa, you can certainly add frozen or canned corn or diced potatoes, or anything else you'd like. 

I was trying to keep the ingredient listing to 5, and to not pull out a cutting board, but if you'd like to doctor it up with veggies you have in the house, go for it!
Cover and cook 375 for 1 hour or until the meat is so tender it falls apart when pokes  

Asian Shredded Beef

4 pounds boneless beef or pork roast
1/2 cup gluten free soy sauce
1/2 cup gluten free hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)

The Directions.

Trim any visible fat from the meat, and plop it into your Bean Pot. My meat was fresh, but it's okay if your meat is still frozen. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey. Pour in the soy and hoisin sauces. Cover and cook on 350 for 2 hours, or until meat shreds easily with a fork. 

Serve over white or brown basmati rice, or over shredded cabbage. 

A-1 Steak

--4-6 steaks, or a hunk of tri-tip you cut into 4-6 steaks

--2 T A-1 sauce

--2 T dijon mustard

--1/4 cup white wine

The Directions.

--combine the A-1 steak sauce and the dijon mustard in a little bowl

--paint the sauce mixture on all sides of each piece of meat

--place the meat into your Bean Pot

--pour in the 1/4 cup of white wine

cook on 375 for 1 hour or until beef cooked through

*serve with potatoes or rice or french fries or vegetables or something that you normally want to eat with steak.

Meditaranian Chicken with Artichoke

--3-4 frozen chicken breast halves

--bag of frozen artichoke hearts

--half jar of green olives (no juice)

--large can of tomatoes (and juice)

The Directions:

Put everything in your Bean Pot and cook on 375 for 1 hour

Chicken Parmesan

Ingredients

 4 boneless, skinless chicken breast halves

1/2 cup bread crumbs (I use gluten free bead crumbs)

1/4 cup shredded parmesan cheese

1/2 teaspoon Italian Seasoning

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

1 tablespoon olive oil

1 beaten egg

sliced mozzarella cheese

1 (26-ounce bottle) favorite jarred marinara sauce

Directions:

--spread the 1 tablespoon of olive oil into the bottom of your Bean Pot

--whip the egg with a fork in a separate bowl

--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish

--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings

--place the chicken breast pieces in the bottom of the Bean Pot

--layer 2-3 slices of mozzarella cheese on top

--cover with entire jar of marinara sauce

-- place lid on top, cook on 375 for 1 hour. If your chicken is still frozen, it will take longer.

Serve with your favorite pasta. 

Baked Potato Casserole (gluten free)

5 potato’s
1 small package of mexican blended grated cheese
1/3 package of ground turkey meat
1 tub of sour cream
1 tsp of salt
1/2 tsp of pepper
1 TBS of mrs. dash seasoning
1 TBS of johnnys(lawry’s) seasoning salt

rinse off potatoes and cut them into small squares and put in bean pot with salt and pepper and mrs. dash seasoning salt. put in oven on 375 degrees for 20 min. While the oven is pre-heating fry the turkey meat and add the Johnny’s/Lawrys seasoning salt. Put in oven for 20 min. After the 20 min take out of oven and stir, Potatoes will be hard, put in for an additional 20 min. when finished add in the cheese and stir. Put in the oven for 7 min. take out of oven and let it cool for a good 5 min and add sour cream and enjoy!!!

Bean Pot Citrus Cinnamon Chicken (Gluten Free)

Ingredients
1 cup ketchup
¼ cup instant tapioca
1 cup orange juice
1 stick cinnamon
6 pounds chicken thighs, bone-in, skin removed

Instructions
In a bowl, combine the ketchup, tapioca, and orange juice. Put about half in the bottom of your Bean Pot. Place the cinnamon stick on top of the sauce.
Put a single layer of chicken in the pot, spoon some sauce over each piece, add another layer of chicken and sauce. Repeat if necessary.
Cook at 375 for 1.5 hours or until chicken is done.
Serve with rice and zucchini.

Citrus Cinnamon Chicken - Gluten Free

Ingredients
1 cup ketchup
¼ cup instant tapioca
1 cup orange juice
1 stick cinnamon
6 pounds chicken thighs, bone-in, skin removed

Instructions
In a bowl, combine the ketchup, tapioca, and orange juice. Put about half in the bottom of your Bean Pot. Place the cinnamon stick on top of the sauce.
Put a single layer of chicken in the pot, spoon some sauce over each piece, add another layer of chicken and sauce. Repeat if necessary.
Cook at 375 for 1.5 hours or until chicken is done.