Broccoli Apple Salad

Source:  sixsistersstuff.com

4 cups broccoli (chopped)
1/3 red onion (diced)
2 Gala apples (diced)
2/3 cup shredded carrots
1/2 cup chopped pecans
2 Tablespoons sugar
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup low fat Greek yogurt
1 Tablespoon lemon juice

DIRECTIONS:

Combine broccoli, onions, apples in a bowl.
Add carrots and pecans to the salad and mix until well combined.
In a separate bowl, mix the sugar, salt, mayonnaise, Greek yogurt, and lemon juice until well combined.
Pour the dressing over the salad and mix using two large spoons, folding and tossing.
Refrigerate for about 30 minutes.
Serve cold.

Slow Cooker Ranch Pork Roast

Source:  sixsistersstuff.com

1 pound red potatoes (quartered)
2 1/2 pounds boneless pork shoulder
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese (softened)
1 (1 ounce) package dry ranch salad dressing mix
DIRECTIONS:

Coat slow cooker with nonstick cooking spray.
Place quartered potatoes in the bottom of the slow cooker and place meat on the potatoes.
In a separate bowl whisk together soup, cream cheese, and dressing mix. Spoon over meat and potatoes in slow cooker.
Cover and cook on low temperature setting for 7 to 9 hours or on high temperature setting for 4 hours.
Use the extra sauce as a gravy for the meat and potatoes.

Cheesy Tortellini Bake

Source:  sixsistersstuff.com

2 pounds refrigerated cheese tortellini
3 cups marinara sauce
1/4 cup fresh Italian parsley leaves (chopped)
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
2 green onions (chopped) - optional
DIRECTIONS:

Preheat the oven to 350 degrees F. Spray an 9 x 13 glass pan with cooking spray.
Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the pan and add your sauce and parsley. Mix carefully until the noodles are covered in marinara sauce.
Top the mixture with cheese.
Sprinkle green onions on top. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Sheet Pan Meatloaf

Source:  sixsistersstuff.com

*Definitely half this recipe

1 1/2 pounds ground beef
2 eggs
1 onion (diced)
1/4 cup ketchup
Salt and pepper, to taste
1 cup quick oats
1/2 cup Italian bread crumbs
1 (10.75 ounce) can tomato soup (divided)
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1 Tablespoon olive oil
1 pound fresh green beans
DIRECTIONS:

Preheat oven to 400 degrees F.
In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
Spray a baking sheet with nonstick cooking spray.
Form meatloaf mixture into 12 patties and place on baking sheet.
In a small mixing bowl, whisk together remaining soup, Worcestershire sauce and brown sugar.
Spoon some of the soup mixture on top of each meatloaf patty.
Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft.

Serve with LOTS of mashed potatoes.  Derek likes to turn this into a shepherd's pie

Easy Pizza Quesadillas

Source:  sixsistersstuff.com

9 ounces sliced pepperoni
12 flour tortillas
1 (24 ounce) jar pizza sauce
12 ounces shredded mozzarella cheese

DIRECTIONS:

Heat a skillet over medium heat and fry the pepperoni until crisp - transfer to a paper towel to drain
Brush each tortilla with a thin layer of pizza sauce.
Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni. Sprinkle another layer of cheese and place the other tortilla on top, sauce side down
Preheat a greased skillet over medium heat.
Gently place quesadilla in the pan and cook for 3 to 5 minutes on each side, until cheese is melted and tortillas are crispy.
Slice into quarters and serve with the extra pizza sauce that has been warmed.

Slow Cooker BBQ Ranch Ribs

Source:  sixsistersstuff.com

2 pounds boneless country pork ribs
1 (.25 ounce) packet ranch dressing mix
1 1/2 cups ketchup
3 Tablespoons yellow mustard
4 Tablespoons Worcestershire sauce
2 Tablespoons white vinegar
1 1/2 Tablespoons lemon juice
1 Tablespoon honey
2 Tablespoons brown sugar
1 teaspoon pepper
Pinch salt
DIRECTIONS:

Place ribs into slow cooker and sprinkle ranch dressing packet on top.
In a medium bowl, whisk together ketchup, mustard, Worcestershire sauce, white vinegar, lemon juice, honey, brown sugar, pepper and salt.
Pour BBQ sauce over ribs.
Place lid on slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

Smashed Italian Red Potatoes

Source:  sixsistersstuff.com

2 pounds red potatoes
3 Tablespoons butter
3 Tablespoons minced garlic
1 Tablespoon Italian seasoning
3 Tablespoons olive oil
Salt and pepper, to taste
DIRECTIONS:

Preheat oven to 500 degrees F.
Scrub and rinse potatoes and place on a rimmed baking sheet.
Pour 3/4 cup water into the baking sheet and cover tightly with aluminum foil.
Bake for 30 minutes, or until potatoes are soft on the inside.
Carefully remove foil. Remove potatoes from pan and set aside on another baking sheet to cool.
In a small saucepan over medium heat, melt butter. Add garlic and saute for a minute, or until it turns golden brown.
Remove from heat and add Italian seasoning.
Using the bottom of a drinking glass, smash each potato flat.
Drizzle oil over the top of potatoes.
Drizzle butter mixture over potatoes and season with salt and pepper.
Return potatoes, uncovered, to oven for 5 minutes or until potatoes are lightly browned.
Serve immediately.