25 Easy Crockpot Recipes Anyone Can Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Crockpot Chicken Tacos

Crockpot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

2. Easy Meatloaf Dinner

Easy Meatloaf Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup ketchup

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a bowl, mix the ground beef, breadcrumbs, and egg until just combined.
3. 3. Shape the mixture into a loaf and place in a lightly greased baking dish; brush the top with ketchup.
4. 4. Bake for 50–60 minutes, until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
5. 5. Let the meatloaf rest for 10 minutes before slicing.
6. 6. Slice and serve with extra ketchup if desired.

3. Chicken Pot Pie

Chicken Pot Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded or chopped
• 1 cup frozen mixed vegetables
• 1 can (10–12 oz) cream of chicken soup
• 1 refrigerated pie crust (bottom and top) or enough for a double crust

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a bowl, combine the chicken, vegetables, and cream of chicken soup until well mixed.
3. 3. Spoon the mixture into a pie dish and cover with the pie crust, sealing the edges and cutting a few slits in the top for steam.
4. 4. Bake for 25–30 minutes, or until the crust is golden and the filling is bubbly.
5. 5. Let stand for 5 minutes before slicing and serving.

4. Chicken Fajitas

Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers, sliced
• 1 large onion, sliced
• 1 packet fajita seasoning mix (about 1 oz)

Instructions

1. 1. Heat a large skillet with a light coating of oil over medium-high heat.
2. 2. Add the chicken strips and cook until lightly browned and cooked through, about 6 minutes.
3. 3. Add the sliced peppers and onions; sprinkle with fajita seasoning and cook until the vegetables are crisp-tender, about 4–5 minutes.
4. 4. Remove from heat and let rest 1–2 minutes before serving, with warm tortillas or over rice if desired.
5. 5. Serve immediately.

5. Honey Garlic Chicken

Honey Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1/4 cup honey
• 3 cloves garlic, minced
• 3 tablespoons soy sauce

Instructions

1. 1. Preheat the oven to 400°F (200°C) or the oven-safe skillet to bake.
2. 2. In a small bowl, whisk together honey, minced garlic, and soy sauce to make the glaze.
3. 3. Arrange the chicken thighs on a baking sheet or in a skillet and bake until they are cooked through, about 20 minutes; brush with the glaze and bake an additional 5–10 minutes to thicken the glaze.
4. 4. Rest 5 minutes before serving.

6. Chicken and Stuffing

Chicken and Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 1 box stuffing mix (prepared according to package directions)
• 1 can cream of chicken soup
• 1 cup chicken broth

Instructions

1. 1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. 2. Place the chicken breasts in the dish and pour the cream of chicken soup over them.
3. 3. Prepare the stuffing mix with the chicken broth as directed on the box, then spoon the prepared stuffing over the chicken and soup.
4. 4. Cover and bake for 45–50 minutes, until the chicken is cooked through and the stuffing is heated through.
5. 5. Let stand 5 minutes before serving.

7. Flavor-Packed Slow Cooker Stuffed Peppers

Flavor-Packed Slow Cooker Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked rice
• 1 cup tomato sauce

Instructions

1. 1. In a bowl, mix the ground turkey, cooked rice, and tomato sauce until well combined.
2. 2. Stuff each bell pepper with the turkey mixture and place them into a slow cooker.
3. 3. Pour any remaining sauce over the stuffed peppers.
4. 4. Cook on low for 6–8 hours (or high for 3–4 hours) until the peppers are tender and the filling is cooked through.
5. 5. Serve hot, with optional toppings as desired.

8. Crockpot Italian Pork Chop Dinner

Crockpot Italian Pork Chop Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pork chops
• 1 packet Italian dressing mix
• 1 can diced tomatoes (undrained)
• 1 can green beans (drained)

Instructions

1. 1. Place the pork chops in a slow cooker. Sprinkle the Italian dressing mix over them.
2. 2. Pour the diced tomatoes with their juices over the chops and add the green beans.
3. 3. Cover and cook on low for 6–7 hours or until the pork chops are tender.
4. 4. Remove lid, stir gently, and adjust seasoning if needed before serving.

9. Tuscan Slow Cooker Chicken Thighs

Tuscan Slow Cooker Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 chicken thighs (bone-in, skin-on)
• 1 can diced tomatoes (14.5 oz)
• 2 cloves garlic, minced
• 2 cups fresh spinach

Instructions

1. 1. Place the chicken thighs in a slow cooker and pour the diced tomatoes over them. Add minced garlic.
2. 2. Cover and cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is cooked through and tender.
3. 3. Stir in the spinach and cook for an additional 5 minutes until wilted.
4. 4. Serve the braised thighs with the tomato-garlic sauce spooned over top.

10. Thai Chicken Curry

Thai Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2–3 tablespoons red curry paste
• 1 can coconut milk (14 oz)
• 1 cup mixed vegetables (e.g., bell peppers and carrots)

Instructions

1. 1. In a large pot, heat a small amount of coconut milk and stir in the red curry paste until fragrant.
2. 2. Add the chicken pieces and cook for 4–5 minutes until lightly browned.
3. 3. Stir in the remaining coconut milk and mixed vegetables; simmer for 8–12 minutes until the chicken is cooked through and the vegetables are tender.
4. 4. Taste and adjust heat or salt if needed; serve with steamed rice if desired.

11. Teriyaki Chicken

Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1/3 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. 1. Whisk together soy sauce, honey, rice vinegar, and ginger in a bowl.
2. 2. Heat sesame oil in a large skillet over medium-high heat; add garlic and cook until fragrant, about 30 seconds.
3. 3. Add chicken pieces; sauté until browned and just cooked through, about 5–6 minutes.
4. 4. Pour in the sauce and simmer until the chicken is coated and the flavors meld, about 3–4 minutes.
5. 5. Stir the cornstarch slurry (cornstarch mixed with water) into the pan and cook 1–2 minutes until the glaze thickens.
6. 6. Serve the chicken over steamed rice and sprinkle with sesame seeds and green onions.

12. Beef and Broccoli

Beef and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound flank steak, very thinly sliced against the grain
• 4 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1/2 cup beef broth
• 1 teaspoon cornstarch dissolved in 2 tablespoons water
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

1. 1. Toss the steak with 1 tablespoon soy sauce and a pinch of pepper; let rest 10 minutes.
2. 2. Heat oil in a large skillet or wok over high heat; sear the steak until browned; transfer to a plate.
3. 3. Add broccoli to the skillet and stir-fry 2–3 minutes until bright green; add garlic and ginger.
4. 4. Return steak to the pan; add remaining soy sauce and oyster sauce, brown sugar, and beef broth; simmer briefly.
5. 5. Stir in the cornstarch slurry and cook until the sauce thickens and coats the broccoli and beef.
6. 6. Serve hot, over steamed rice.

13. BBQ Little Smokies

BBQ Little Smokies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz package Little Smokies sausages
• 1/2 cup BBQ sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley for garnish
• Toothpicks, optional

Instructions

1. 1. Preheat oven to 400°F (200°C) or prepare a slow cooker.
2. 2. In a bowl, toss the sausages with BBQ sauce, honey, soy sauce, and paprika until evenly coated.
3. 3. If baking, spread on a parchment-lined sheet and bake 15–20 minutes, until glossy and heated through.
4. 4. If using a slow cooker, transfer and cook on low for 2–3 hours.
5. 5. Transfer to a serving dish and sprinkle with parsley; insert toothpicks if desired.
6. 6. Serve warm.

14. Pineapple Pork Loin

Pineapple Pork Loin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25-1.5 lb pork loin roast
• 1 cup pineapple juice
• 1 cup pineapple chunks, drained
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon vegetable oil
• Salt and pepper

Instructions

1. 1. Preheat oven to 375°F (190°C). Season the pork with salt and pepper; heat oil in an ovenproof skillet over medium-high heat.
2. 2. Sear the pork on all sides until browned, about 4–5 minutes.
3. 3. Whisk together pineapple juice, soy sauce, brown sugar, garlic, and ginger; pour the glaze over the pork.
4. 4. Add the pineapple chunks around the roast; transfer to the oven and roast until the internal temperature reaches 145°F (63°C), about 20–25 minutes per pound.
5. 5. Remove the pork; simmer the pan juices with the cornstarch slurry to thicken into a glaze, 3–5 minutes.
6. 6. Slice the pork, spoon the glaze over, and serve with pineapple chunks.

15. Garlic Chicken

Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5–1.8 lb)
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper
• 1/4 cup chicken broth
• Fresh parsley leaves for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Pat the chicken dry and season with salt, pepper, and thyme.
2. 2. Heat olive oil in an ovenproof skillet; place chicken skin-side down and cook until the skin is crisp and browned, about 6–8 minutes.
3. 3. Flip the thighs, add garlic, and cook 1 minute until fragrant.
4. 4. Pour in the chicken broth and lemon juice; transfer skillet to the oven and roast until the chicken reaches 165°F (74°C), about 20–25 minutes.
5. 5. Let rest 5 minutes; spoon pan juices over the meat.
6. 6. Garnish with chopped parsley.

16. Pepper Steak Recipe

Pepper Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound flank steak, thinly sliced
• 2 bell peppers, sliced
• 1 medium onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili flakes (optional)
• 1/2 cup beef broth
• 1 teaspoon cornstarch dissolved in 2 tablespoons water
• 1 tablespoon vegetable oil
• Green onions for garnish

Instructions

1. 1. Toss the steak with 1 tablespoon soy sauce; let rest 10 minutes.
2. 2. Heat oil in a skillet; sear the steak until browned; transfer to a plate.
3. 3. Stir-fry peppers and onion until they are crisp-tender.
4. 4. Return the beef to the pan; add garlic, remaining soy sauce, oyster sauce, and beef broth; simmer.
5. 5. Pour in the cornstarch slurry and cook until the sauce thickens to a glossy coating.
6. 6. Serve with rice or noodles; garnish with sliced green onions.

17. Whole Chicken

Whole Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 whole chicken (about 4–5 pounds)
• 2 tablespoons olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tablespoon fresh thyme or rosemary
• Salt and pepper
• 1 cup chicken broth

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Pat the chicken dry; rub with olive oil, salt, pepper, and herbs.
3. 3. Stuff the cavity with the lemon halves and garlic.
4. 4. Roast on a rack, basting once or twice, until the skin is golden and the internal temperature reaches 165°F (74°C) in the thickest part.
5. 5. Let rest 10 minutes before carving.
6. 6. Serve with pan juices.

18. White Turkey Chili

White Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 cups white beans (cannellini or navy), drained and rinsed
• 1 cup corn kernels
• 1 can (4 oz) green chilies
• Salt and pepper
• Optional toppings: shredded cheese, sour cream, cilantro, lime wedges

Instructions

1. 1. In a large pot, brown the turkey with onion until no longer pink; drain excess fat.
2. 2. Stir in garlic, jalapeño (if using), cumin, and chili powder; cook 1 minute.
3. 3. Add broth, beans, corn, and green chilies; bring to a simmer and cook 20–25 minutes.
4. 4. Season with salt and pepper to taste.
5. 5. Ladle into bowls and top with optional toppings as desired.

19. Anti-Inflammatory Broccoli, Ginger, and Turmeric Soup

Anti-Inflammatory Broccoli, Ginger, and Turmeric Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground turmeric
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup light coconut milk
• Salt and pepper
• Optional garnish: lemon juice or chili flakes

Instructions

1. 1. Warm the oil in a pot and sauté the onion until translucent.
2. 2. Add garlic, ginger, and turmeric; cook 1–2 minutes, stirring constantly.
3. 3. Add broccoli to the pot and pour in the broth; simmer until the broccoli is tender, about 8–10 minutes.
4. 4. Puree the soup with an immersion blender until smooth and bright green.
5. 5. Stir in the coconut milk; heat through gently.
6. 6. Season to taste and finish with a squeeze of lemon if desired.

20. Cream of Mushroom Soup

Cream of Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups vegetable or chicken stock
• 1 cup milk or cream
• 1/2 cup grated Parmesan cheese or 2 tablespoons cream cheese
• 1/2 teaspoon dried thyme
• Salt and pepper
• Chopped parsley for garnish (optional)

Instructions

1. 1. Melt butter in a pot; sauté onion until translucent.
2. 2. Add mushrooms and cook until they brown and release their juices.
3. 3. Stir in garlic and flour; cook 1 minute to remove raw flour taste.
4. 4. Add stock; simmer 10–15 minutes until flavors meld.
5. 5. Stir in milk and cheese; simmer until smooth and heated through.
6. 6. Season with salt, pepper, and thyme; garnish with parsley if desired.

21. Black Bean Soup

Black Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional toppings: sliced avocado, lime wedges

Instructions

1. 1. In a large pot, heat the olive oil over medium heat and sauté the onion, garlic, carrot, and celery until they are softened, about 5–7 minutes.
2. 2. Stir in the ground cumin and smoked paprika and cook for another minute until fragrant.
3. 3. Add the black beans and vegetable broth; bring to a gentle simmer.
4. 4. Simmer 15–20 minutes, allowing the flavors to meld and the vegetables to soften.
5. 5. Use a potato masher or spoon to lightly mash some of the beans for a thicker texture, if desired.
6. 6. Stir in lime juice and chopped cilantro; season with salt and pepper to taste.
7. 7. Ladle into bowls and serve with optional toppings if desired.

22. Easy Cabbage Soup

Easy Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups green cabbage, shredded
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup cooked white beans (optional)
• Salt and pepper to taste

Instructions

1. 1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
2. 2. Add the cabbage, carrots, and celery; cook until the vegetables begin to soften, about 5–7 minutes.
3. 3. Stir in diced tomatoes, vegetable broth, thyme, and bay leaf; bring to a simmer and cook 20–25 minutes.
4. 4. If using white beans, stir them in and heat through; season with salt and pepper.
5. 5. Remove bay leaf and adjust seasonings to taste.
6. 6. Ladle into bowls and serve.

23. Beer Ribs Rice Bowl

Beer Ribs Rice Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds pork ribs, cut into individual ribs
• 1 cup beer (lager or pale ale)
• 1/3 cup barbecue sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 2 cups cooked white rice
• Salt and pepper to taste

Instructions

1. 1. Season ribs with salt and pepper and brown them in olive oil in a large skillet over medium-high heat.
2. 2. In a small saucepan, whisk together beer, BBQ sauce, brown sugar, soy sauce, and garlic; simmer 5–7 minutes to lightly thicken.
3. 3. Return ribs to the pan and simmer until the meat is tender and coated with glaze, about 20–25 minutes.
4. 4. Fluff the cooked rice and portion into bowls.
5. 5. Serve ribs over the rice and spoon remaining glaze over the top.
6. 6. Garnish with optional green onions or herbs if desired.

24. Chicken Casserole

Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken breast, diced
• 8 oz egg noodles
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup frozen mixed vegetables
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1/4 cup breadcrumbs
• 1 tablespoon butter, melted
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C). If noodles are not cooked, cook them until al dente, then drain.
2. 2. In a bowl, whisk together the soup and milk; stir in the chicken, cooked noodles, vegetables, sour cream, and half of the cheese.
3. 3. Transfer the mixture to a casserole dish and top with the remaining cheese.
4. 4. Mix breadcrumbs with the melted butter and sprinkle over the top.
5. 5. Bake 20–25 minutes until bubbling and the cheese is melted and lightly golden.

25. Balsamic Chicken

Balsamic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 skinless, boneless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. 1. Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken until browned on both sides.
2. 2. Add garlic and cook 30 seconds until fragrant.
3. 3. Stir in balsamic vinegar, honey, and chicken broth; simmer until slightly reduced and glossy, about 6–8 minutes.
4. 4. Return the chicken to the pan and simmer 6–8 minutes more, until cooked through and nicely glazed.
5. 5. Garnish with parsley and serve with your choice of side.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.