I did it! I used the crock pot everyday for 1 week (minus 1 day - we have leftover day in our house).
These are the dishes I made:
-roasted turkey
-roasted chicken
-shaghetti sauce
-pulled pork
-chili
-pot roast

This project actually made my life much easier last week - I threw the stuff in and left it alone - it made this week hard for planning what to make for dinner cause I am cooking again. I think the part that is hard is the fact that I knew I was using the crockpot all week, I knew I was throwing things in and leaving them - So I preplanned!! Preplanning is the key here - every other day I am thinking at noon - shoot I still have to get something out for dinner!! I think I have some options here - I know of OMAC (once a month cooking) that I think will be a new challenge for me on my next list :)

Recipes

I have been cooking up a storm making new foods for my family! With great success they are not that picky anymore!! Or maybe - I can cook :) I am going to share a few recipes that I have been meaning to post for the last couple weeks.

This first one was a new weekly recipe - and it also ended up being a new fish dish that the family likes:
Broiled Tilapia Parmesan
Ingredients:
1/2 cut Parmesan cheese
1/4 cup butter, softened
3 T mayonnaise
2T fresh lemon juice
1/4 t dried basil
1/4 t black pepper
1/8 t onion powder
1/8 t celery salt
2 lbs tilapia fillets

Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the parmesan cheese, butter, mayo and lemon juice. Season with dried basil, pepper, onion powder and celer salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

The second recipe I am posting here is the Homemade (canned) Apple Pie filling - I doubt I will ever buy canned apple pie filling again:
Canned Apple Pie Filling
Ingredients:
4 1/2 cups with sugar
1 cup cornstarch
2 t ground cinnamon
1/4 t ground nutmeg
2 t salt
10 cups water
3 T lemon juice
6 lbs apples

Directions:
1. Peel, core, and slice apples. Pour lemon juice over the apples.
2. In a large pan mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil, cook until thick and bubbly. Turn down on low - keep filling hot.
3. In steralized jars, pack apple slices into each jar leaving a 1/2 head space.
4. Fill jars with hot syrup - using a plastic knife to work the bubble out.
5. Please steralized lids on jars, process 20 minutes.

Lastly, I think I finally mastered the peanut cookie. My kids and husband love them. They are soft, peanut buttery and YUMMY!! These ingrediants make what would be a double batch. The key to these to truely bake them until the are just starting to turn brown. They may not look done but they are and they will be real soft.

Peanut Buttery Cookies
2 c butter
18 oz peanut butter
2 c sugar
2 c brown sugar
4 eggs
2 T vanilla
2 sm boxes vanilla pudding mix
5 cups flour
2 t baking powder
2 t baking soda
1 t salt
1 bag peanut butter chips

1. Cream together butter, peanut butter, sugars and eggs in a large bowl. Then add the vanilla and pudding mix.
2. In a separate bowl mix flour, baking powder and soda and salt. Stir into batter. Add peanut butter chips. Refridgerate for 1 hour.
3. Roll dough into 1 inch balls and place onto a baking sheet. Flatten balls with fork tines in a criss cross pattern.
4. Bake in a preheated over at 375 degrees for about 8-10 minutes - or just until the cookies start to brown, do not overbake.