Main Dishes, Recipes

Slow Cooker Cola Pot Roast

It’s cold outside! I’ve been in comfort food mode lately, and this is the perfect cozy, cold weather main dish. Assemble this roast in the slow cooker in the morning or at lunch time. Savor the aroma all afternoon, or be greeted by the yumminess as you come home from work. The sugar from the cola adds sweetness to the meat and helps to tenderize it.

Slow Cooker Cola Pot Roast

Click here for a printable version of this recipe


  • 1 (14.5 ounce) can stewed tomatoes
  • 1 cup cola-flavored carbonated beverage
  • 1/4 cup spaghetti sauce seasoning mix (a store bought packet would also work)
  • 1 coarsely chopped onion
  • ¾ cup chopped celery (about 3-4 stalks, give or take)
  • 1 additional teaspoon salt (the sauce seasoning mix has salt in it as well – so you can omit this if you’re watching your salt)
  • Additional garlic, minced, if desired (there’s dry minced garlic in the seasoning mix, too)
  • 3 lbs. beef chuck roast (the roast pictured above is bottom round)


  1. In a large bowl, break up tomatoes in their juice. Stir in cola, spaghetti sauce seasoning mix, celery, and the additional salt and garlic if desired. Stir until spaghetti sauce mix is dissolved.
  2. Place the onion in the crock pot and put the roast right on top. Pour the sauce mixture over the roast and cover.
  3. Cook on high for 4 hours, or on low for 6-8 hours.

So how about you? What’s your favorite cold weather comfort food? Link to the recipe in the comments – I’d love to check it out!

Main Dishes, Recipes

Creamy Chicken Pepper Penne

I committed the ultimate blogging sin earlier this week.

After happily harvesting 7 beautiful green bell peppers from the garden, I hurried to the kitchen to begin making my stuffed pepper recipe. I knew it was something I was going to want to share here on my blog, so I took a little snapshot of the peppers as I was getting started.

See how pretty? All ready for my recipe.
See how pretty? All ready for my recipe.

I placed the prepped, stuffed peppers in the fridge, because I had to take the kids to karate. I had Hubberman pop them in the oven while we were gone, and by the time we got home, the smell of the delicious peppers was heavenly to our hungry family. We dove in and enjoyed those peppers thoroughly.

Without taking a photo of them before we ate them.

Really!? So much for that post.

I promise I will post the stuffed pepper recipe eventually, preferably with a photo. Thankfully, I did still have two more peppers waiting in the wings for another recipe this evening. And so I present to you…(after the longest intro in history…)

Creamy Chicken Pepper Penne

Creamy Chicken Pepper Penne


1 1/2 cups cubed, cooked chicken breast (I used leftover grilled chicken with Copycat Ohana Marinade)

1 cup thinly sliced red onion

1 cup thinly sliced bell pepper (I used a combo of both green and red)

1/2 pound (1/2 box) of penne pasta

1 tsp olive oil

1 clove garlic, minced

for sauce:

1 1/4 cup heavy cream (no substitutes – treat yourself!)

juice and zest from half of a large lemon (about 1/4 cup of juice, or more to taste)

1/4 cup fresh parmesan cheese (asiago would be yummy too)

1/4 tsp salt

Cracked black pepper to taste


Start a large pot of water to boil for pasta.

In a large pan, heat olive oil with garlic until fragrant. Add peppers and onions and saute until crisp tender. Remove from pan and set aside. Keep your pan handy, you’ll need it for the sauce in just a bit.

By now your water should be boiling. throw in your pasta and boil for 10-11 minutes for regular sized penne.

Meanwhile, in the still warm pan, add your cream. Heat the cream over medium/high heat to just boiling. Immediately turn down the heat and then add the lemon juice. The sauce should thicken as you stir.

Add your cheese and salt to the sauce.  Stir until cheese has melted. Add back the peppers and onions, and add the cooked chicken and heat through.

Drain your pasta and add the penne to your sauce and toss to combine. Top with more cheese and cracked pepper if desired.

Creamy Chicken Pepper Penne