Source: Our Best Bites
Ingredients:
1 Tablespoon Extra virgin Olive Oil (or non-stick spray)
1 pound boneless chicken, cubed (about 3-4 boneless, skinless breasts) (I usually don't use this much - one or two (if I'm feeling really chickeny) is plenty)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon coriander (I know it's not common in a lot of spice cabinets, but I bought some just for this recipe and I'm very happy with it)
1/2 teaspoon salt
fresh cracked pepper (or just regular ground pepper from your shaker, no need to be fancy)
1 lime
1/2 cup chopped cilantro
32 ounces chicken broth
additional toppings: tortilla chips, jack cheese, diced green onions, lime wedges, more cilantro, sour cream, avocado
Directions:
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.
Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes. Then add green chills – along with all of the juices in the can.
Add beans, cumin, oregano, coriander, salt, and pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.
Remove from heat and add the juice from one lime and the 1/2 cup chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with toppings.
Makes about 8 cups of soup.
Optional: It's called a chili, but it’s really a soup consistency. If you want it thicker, just reduce the amount of broth. Or, alternatively, take an additional can of beans (drained and rinsed) and place them in a blender. Ladle in a cup or 2 of the finished broth (avoid the chicken pieces, etc,) and puree until smooth. Add this mixture to the soup. (I've never tried this with this soup because I like the brothiness of it, but it's a great idea if you're looking for something more chili-like.)
Also: I once tried this in the crockpot, literally "throwing everything in" (minus the lime juice and cilantro - I added that at the end) and starting with a frozen chicken breast. It worked great! I just cooked it on high for maybe 3 hours (ish?) and then dropped it to low till dinnertime (maybe 3ish hours more?). I think I like the texture of the chicken and onions and such better when it's on the stovetop, but it's definitely doable in the crockpot if that fits your schedule better.
Notes:
This is one of my favorite southwest-y flavored soups and I make it over and over and over throughout soup-eating months. And don't skimp on the toppings! (Haha - maybe that's the reason I love taco/tortilla/chili type soups so much?)
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Tuesday, April 30, 2019
Wednesday, July 26, 2017
Crock Pot Lasagna
Source: my momma
Ingredients:
1/2 lb ground beef (you can use more if you like, but this is plenty for me - Italian sausage would be tasty, too)
3 15 oz cans Italian style stewed tomatoes
1 8 oz can tomato sauce
1 tsp dried basil (or more? I don't ever measure)
1 tsp dried oregano (same as above)
1 tsp garlic powder (see above spice notes)
1 tsp onion powder (ditto)
1 lb (maybe more) shredded cheese (I use a mix of mostly mozzarella and some cheddar, and again, I didn't really measure so this is an estimate and more cheese can only make it better ;)
1 box regular lasagna noodles (you won't need the whole thing, and just keep them dry/uncooked)
Directions:
Brown your meat in a medium-large sauce pan, seasoning with salt and pepper to taste. While it's browning, blend two cans of stewed tomatoes until smooth (I suppose you could also use canned tomato juice - my mom always used home-bottled tomato juice, but I never have either of those things, so I blend the tomatoes). Drain the meat and then add the tomato puree or juice, tomato sauce, one can of tomatoes, and spices. Let that simmer for a few minutes while you grate your cheese.
Add a thin layer of sauce on the bottom of your large crock pot insert. Cover the sauce with a layer of uncooked lasagna noodles, breaking them up as needed to fit into the space allotted. Cover the noodles with another thin layer of sauce, and then a layer of cheese (you can be generous here). Repeat with another layer of noodles (broken to fit as needed - I like to switch directions of my noodles on each layer so if I went long-ways on the bottom, I'll go short-ways on the next layer, etc, etc), sauce, then cheese. Keep going until your sauce runs out (I think I can usually get about 3 layers of noodles). The last layer should be sauce topped with cheese.
Cover the crockpot and cook on low for 3 hours (or high for about an hour). (I didn't time it very well, but when I made this last I had it on high at 2:00 pm and the lasagna was done around 3:00 or 3:30, so I turned it down till we were ready to eat at 5:00.)
Enjoy!
Notes:
This is one of my all-time favorite meals. My mom used to always make it in a Dutch oven in the oven, but when it's hot she switches to the crock pot. (I love that it doesn't have to heat up the whole house.) I never made it for years because I never had my mom's home-bottled tomatoes or juice, but just recently I discovered the blending note listed above and it has changed my life. Haha. I'm sure it's flexible, so feel free to add other kinds of cheese or spices/meats you like to your sauce. I think they key is to keep the sauce a bit on the runny side so that the noodles have enough liquid to cook since they aren't cooked beforehand.
Ingredients:
1/2 lb ground beef (you can use more if you like, but this is plenty for me - Italian sausage would be tasty, too)
3 15 oz cans Italian style stewed tomatoes
1 8 oz can tomato sauce
1 tsp dried basil (or more? I don't ever measure)
1 tsp dried oregano (same as above)
1 tsp garlic powder (see above spice notes)
1 tsp onion powder (ditto)
1 lb (maybe more) shredded cheese (I use a mix of mostly mozzarella and some cheddar, and again, I didn't really measure so this is an estimate and more cheese can only make it better ;)
1 box regular lasagna noodles (you won't need the whole thing, and just keep them dry/uncooked)
Directions:
Brown your meat in a medium-large sauce pan, seasoning with salt and pepper to taste. While it's browning, blend two cans of stewed tomatoes until smooth (I suppose you could also use canned tomato juice - my mom always used home-bottled tomato juice, but I never have either of those things, so I blend the tomatoes). Drain the meat and then add the tomato puree or juice, tomato sauce, one can of tomatoes, and spices. Let that simmer for a few minutes while you grate your cheese.
Add a thin layer of sauce on the bottom of your large crock pot insert. Cover the sauce with a layer of uncooked lasagna noodles, breaking them up as needed to fit into the space allotted. Cover the noodles with another thin layer of sauce, and then a layer of cheese (you can be generous here). Repeat with another layer of noodles (broken to fit as needed - I like to switch directions of my noodles on each layer so if I went long-ways on the bottom, I'll go short-ways on the next layer, etc, etc), sauce, then cheese. Keep going until your sauce runs out (I think I can usually get about 3 layers of noodles). The last layer should be sauce topped with cheese.
Cover the crockpot and cook on low for 3 hours (or high for about an hour). (I didn't time it very well, but when I made this last I had it on high at 2:00 pm and the lasagna was done around 3:00 or 3:30, so I turned it down till we were ready to eat at 5:00.)
Enjoy!
Notes:
This is one of my all-time favorite meals. My mom used to always make it in a Dutch oven in the oven, but when it's hot she switches to the crock pot. (I love that it doesn't have to heat up the whole house.) I never made it for years because I never had my mom's home-bottled tomatoes or juice, but just recently I discovered the blending note listed above and it has changed my life. Haha. I'm sure it's flexible, so feel free to add other kinds of cheese or spices/meats you like to your sauce. I think they key is to keep the sauce a bit on the runny side so that the noodles have enough liquid to cook since they aren't cooked beforehand.
Saturday, January 2, 2016
Carolina-Style Pulled Pork Sandwiches (Slow Cooker)
Source
Ingredients:
1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
Directions:
1. Cut roast into quarters.
2. Mix brown sugar, salt, paprika, and pepper. Rub over meat.
3. Place onions in the base of a crockpot, and place meat on top.
4. In a small bowl, whisk vinegar, worcestershire sauce, sugar, and seasonings. pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast; cool slightly. Reserve 2 cups cooking juices and skim fat, discard remaining. Shred pork with two forks and return meat to reserved juices in slow cooker. Heat through.
6. Serve pork warm on hamburger buns, topped with your favorite BBQ sauce and coleslaw.
Notes: Bret and I LOVE Carolina-style barbeque and this did not disappoint! My adaptation was much more mild than the original, as I omitted all but a few dashes of the cayenne and crushed red pepper. I also increased the tenderness of the meat by adding some sparkling cider that we had leftover from New Year's and increasing the cooking time to 10ish hours (overnight). Absolutely delicious!
Ingredients:
1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
Directions:
1. Cut roast into quarters.
2. Mix brown sugar, salt, paprika, and pepper. Rub over meat.
3. Place onions in the base of a crockpot, and place meat on top.
4. In a small bowl, whisk vinegar, worcestershire sauce, sugar, and seasonings. pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast; cool slightly. Reserve 2 cups cooking juices and skim fat, discard remaining. Shred pork with two forks and return meat to reserved juices in slow cooker. Heat through.
6. Serve pork warm on hamburger buns, topped with your favorite BBQ sauce and coleslaw.
Notes: Bret and I LOVE Carolina-style barbeque and this did not disappoint! My adaptation was much more mild than the original, as I omitted all but a few dashes of the cayenne and crushed red pepper. I also increased the tenderness of the meat by adding some sparkling cider that we had leftover from New Year's and increasing the cooking time to 10ish hours (overnight). Absolutely delicious!
Wednesday, July 29, 2015
Peach BBQ Pulled Pork Sandwiches
Source
Ingredients
1-4 pound pork shoulder
1 tbsp olive oil
1 onion
1 pound skinned and diced peaches (I used canned)
1/3 cup apple cider vinegar
2 tbsp dijon mustard
2 tbsp worcestershire sauce
1/2 cup brown sugar
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ginger
3/4 cup ketchup
Directions
1. If desired, sear the pork shoulder and place in the bottom of a slow cooker.
2. In a saucepan, heat the olive oil. Add in the onion and cook until translucent. Add in the peaches, cider vinegar, dijon, worcestershire, brown sugar, pepper, garlic powder, ginger, and ketchup. Cook until the sauce has slightly thickened and the peaches have softened, about 10 minutes.
3. Transfer the sauce to a food processor or blender and process until smooth (working in batches, if needed)
4. Pour the BBQ sauce over the pork in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is cooked through and pulls apart easily.
5. When the pork is done, remove it to a cutting board. Transfer the BBQ sauce from the slow cooker into a saucepan. Bring the sauce to a boil and cook until reduced down and thickened, 15-20 minutes. Meanwhile, shred the pork.
6. When the sauce has reduced and thickened, add back into the slow cooker along with the shredded pork. Stir to combine and serve on hamburger buns.
Notes
This is the pork that we made at the family reunion. It's one of my favorite crock pot dishes. The only changes that I make to the original recipe are to use canned peaches instead of fresh (just for the sake of convenience), and to double the sauce (the shredded pork soaks up all of the sauce, and I like to have extra for topping). I highly recommend serving this with coleslaw on top and/or grated apples!
Ingredients
1-4 pound pork shoulder
1 tbsp olive oil
1 onion
1 pound skinned and diced peaches (I used canned)
1/3 cup apple cider vinegar
2 tbsp dijon mustard
2 tbsp worcestershire sauce
1/2 cup brown sugar
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ginger
3/4 cup ketchup
Directions
1. If desired, sear the pork shoulder and place in the bottom of a slow cooker.
2. In a saucepan, heat the olive oil. Add in the onion and cook until translucent. Add in the peaches, cider vinegar, dijon, worcestershire, brown sugar, pepper, garlic powder, ginger, and ketchup. Cook until the sauce has slightly thickened and the peaches have softened, about 10 minutes.
3. Transfer the sauce to a food processor or blender and process until smooth (working in batches, if needed)
4. Pour the BBQ sauce over the pork in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is cooked through and pulls apart easily.
5. When the pork is done, remove it to a cutting board. Transfer the BBQ sauce from the slow cooker into a saucepan. Bring the sauce to a boil and cook until reduced down and thickened, 15-20 minutes. Meanwhile, shred the pork.
6. When the sauce has reduced and thickened, add back into the slow cooker along with the shredded pork. Stir to combine and serve on hamburger buns.
Notes
This is the pork that we made at the family reunion. It's one of my favorite crock pot dishes. The only changes that I make to the original recipe are to use canned peaches instead of fresh (just for the sake of convenience), and to double the sauce (the shredded pork soaks up all of the sauce, and I like to have extra for topping). I highly recommend serving this with coleslaw on top and/or grated apples!
Thursday, July 2, 2015
Not-Too-Sweet Baked Beans
Source: a mixture of Our Best Bites and the Essential Mormon Celebrations Cookbook (pg 96)
Ingredients:
7 slices bacon (~6 oz), cut in 2 inch pieces
1 small-med onion, chopped
1 red pepper, chopped (green is good, too)
2 cans Mexican-style stewed tomatoes (you could use diced tomatoes and skip the potato masher step, I'm sure, but this is what I had in the cupboard)
2 cans pork and beans, undrained
1 can dark red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained (I made these a second time and used pinto instead and I think I like that way better)
1 can great northern beans, rinsed and drained
⅓ cup molasses (I had slightly less, so I added a titch more brown sugar to make up for it)
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1 teaspoon salt
½ teaspoon hot sauce (I used Cholula)
Directions:
Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. Place all beans in a large baking dish or crock pot. Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. (I just dumped the tomatoes in the empty crock pot and mashed them a bit with a potato masher, then added the beans to it.) Pour over beans. Add molasses, brown sugar, mustard, salt and hot sauce and mix well. Stir in bacon, onion, and pepper mixture. Cover and bake at 325 degrees for about 1 hour or 4 hours on low/2 hours on high in crock pot (I've made it twice in the crockpot and it's a cinch at either temp!). Makes 12 servings.
Ingredients:
7 slices bacon (~6 oz), cut in 2 inch pieces
1 small-med onion, chopped
1 red pepper, chopped (green is good, too)
2 cans Mexican-style stewed tomatoes (you could use diced tomatoes and skip the potato masher step, I'm sure, but this is what I had in the cupboard)
2 cans pork and beans, undrained
1 can dark red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained (I made these a second time and used pinto instead and I think I like that way better)
1 can great northern beans, rinsed and drained
⅓ cup molasses (I had slightly less, so I added a titch more brown sugar to make up for it)
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1 teaspoon salt
½ teaspoon hot sauce (I used Cholula)
Directions:
Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. Place all beans in a large baking dish or crock pot. Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. (I just dumped the tomatoes in the empty crock pot and mashed them a bit with a potato masher, then added the beans to it.) Pour over beans. Add molasses, brown sugar, mustard, salt and hot sauce and mix well. Stir in bacon, onion, and pepper mixture. Cover and bake at 325 degrees for about 1 hour or 4 hours on low/2 hours on high in crock pot (I've made it twice in the crockpot and it's a cinch at either temp!). Makes 12 servings.
Notes:
I really was craving baked beans this month, and luckily I had two opportunities to make (and eat) some (a lot). I first whipped up a batch for our big birthday bowling/hot dog roast extravaganza and I got good reviews there, so when I was asked to bring something to another family bbq, and one of the options was beans, I jumped at the chance to make them again. Super yum both times. And really as easy as can be to throw together. I especially love the variety of beans and the fact that it's not too sweet (there's still some sweetness, obviously with molasses and brown sugar, but it's not overpoweringly sweet). You get all kinds of good smoky, beany, peppery flavors going on and I think they're just delish. Long live beans!
Sunday, January 11, 2015
Peach Salsa Pork Roast with Sweet Potatoes (Slow Cooker)
Source
Ingredients:
1 (2 - 2.5 pound) boneless pork roast
salt and pepper
1 tablespoons oil
5 small peeled sweet potatoes, cut into 1-inch chunks
2 cups peach salsa
Directions:
1. Scatter the cubed sweet potatoes in the bottom of a slow cooker/crock pot. Put the lid in place and set the slow cooker to high.
2. Sprinkle the pork roast generously with salt and pepper on all sides.
3. Sear the pork roast in a skillet over high heat. Set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on high for 4-5 hours or low for 7-9 hours. (The pork is done when it measures 145 F on a meat thermometer inserted into the thickest part of the roast.)
Notes: Oh my heavens. This was delicious. I served it with garlic-mushroom couscous and green beans and it was one of the best Sunday dinners that we've had in a while. A few notes/adaptations:
- I think the outcome of this recipe is quite subjective to the quality of the salsa you use. As much as I wish I had home-bottled peach salsa in my pantry, I don't (but making some is now on my to do list for next summer!), so I picked up some fresh mango salsa from my grocery store's deli, then added a can of peaches (drained) into the crockpot. When making this in the future, I'll definitely always use something as yellow as possible (as opposed to tomato-based salsa with a few chunks of peach tossed in).
- This didn't have as much flavor as it smelled like it would. I was expecting more of a saturated, stand-alone flavor, but it wasn't like that. We had to top each piece with some salsa for it to have enough flavor. It worked out nicely though because the kids liked how plain it was and gobbled it up. This may also have to do with the fact that I used a huge roast (almost 4 pounds) so that we would have lots of leftovers to freeze for lunches and future pizza nights.
- The sweet potatoes were very soggy, delicious (maybe even my favorite part), but more mashed than cubed by the end.
Ingredients:
1 (2 - 2.5 pound) boneless pork roast
salt and pepper
1 tablespoons oil
5 small peeled sweet potatoes, cut into 1-inch chunks
2 cups peach salsa
Directions:
1. Scatter the cubed sweet potatoes in the bottom of a slow cooker/crock pot. Put the lid in place and set the slow cooker to high.
2. Sprinkle the pork roast generously with salt and pepper on all sides.
3. Sear the pork roast in a skillet over high heat. Set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on high for 4-5 hours or low for 7-9 hours. (The pork is done when it measures 145 F on a meat thermometer inserted into the thickest part of the roast.)
Notes: Oh my heavens. This was delicious. I served it with garlic-mushroom couscous and green beans and it was one of the best Sunday dinners that we've had in a while. A few notes/adaptations:
- I think the outcome of this recipe is quite subjective to the quality of the salsa you use. As much as I wish I had home-bottled peach salsa in my pantry, I don't (but making some is now on my to do list for next summer!), so I picked up some fresh mango salsa from my grocery store's deli, then added a can of peaches (drained) into the crockpot. When making this in the future, I'll definitely always use something as yellow as possible (as opposed to tomato-based salsa with a few chunks of peach tossed in).
- This didn't have as much flavor as it smelled like it would. I was expecting more of a saturated, stand-alone flavor, but it wasn't like that. We had to top each piece with some salsa for it to have enough flavor. It worked out nicely though because the kids liked how plain it was and gobbled it up. This may also have to do with the fact that I used a huge roast (almost 4 pounds) so that we would have lots of leftovers to freeze for lunches and future pizza nights.
- The sweet potatoes were very soggy, delicious (maybe even my favorite part), but more mashed than cubed by the end.
Tuesday, January 6, 2015
Honey-Orange Glazed Ham in the Crock Pot
Source: here
Ingredients:
1/2 cup apple juice (I didn't have any apple juice so I just left it out - I had plenty of liquid)
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup honey
1 ham, bone-in or boneless, spiral or not, probably the most important key is that it fits in your crock pot
Directions:
Place ham in the crock pot. Cover with juices, sugar and honey. Cook on low for 6-8 hours, brushing with glaze occasionally.
Notes:
Couldn't be easier than that. We had this for Christmas dinner with a good ol' hash brown casserole (i.e. funeral potatoes), rolls, and a green salad. Simple, hearty, leftovers for days (the ham freezes great and can be used in soups, sandwiches, pizzas, whatever you want).
Ingredients:
1/2 cup apple juice (I didn't have any apple juice so I just left it out - I had plenty of liquid)
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup honey
1 ham, bone-in or boneless, spiral or not, probably the most important key is that it fits in your crock pot
Directions:
Place ham in the crock pot. Cover with juices, sugar and honey. Cook on low for 6-8 hours, brushing with glaze occasionally.
Notes:
Couldn't be easier than that. We had this for Christmas dinner with a good ol' hash brown casserole (i.e. funeral potatoes), rolls, and a green salad. Simple, hearty, leftovers for days (the ham freezes great and can be used in soups, sandwiches, pizzas, whatever you want).
Salisbury Steak in the Slow Cooker
Source: allrecipes.com, via Pinterest
Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom soup instead, as per some suggestions)
1 (1 ounce) packet dry au jus mix
3/4 cup water
a handful of mushrooms, chopped
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add chopped mushrooms. In a medium bowl, mix together the cream of chicken (or mushroom) soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Notes:
This was really great. My only complaint is that it is quite salty. Not sure how to overcome that with all the packaged salt (basically) that you add, but just be aware. Other than that, this made a yummy, warm, easy Sunday dinner served over mashed potatoes with some mixed steamed veggies.
Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom soup instead, as per some suggestions)
1 (1 ounce) packet dry au jus mix
3/4 cup water
a handful of mushrooms, chopped
Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add chopped mushrooms. In a medium bowl, mix together the cream of chicken (or mushroom) soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Notes:
This was really great. My only complaint is that it is quite salty. Not sure how to overcome that with all the packaged salt (basically) that you add, but just be aware. Other than that, this made a yummy, warm, easy Sunday dinner served over mashed potatoes with some mixed steamed veggies.
Monday, January 5, 2015
Creamy Black Bean Chicken Soup
Source: here, via Pinterest
Ingredients:
2 chicken breasts (I used 1 small one and it was totally chickeny enough)
1 cup chicken broth (I think I probably used one can, which is closer to 2 cups)
1 can black beans, drained and rinsed
1 can corn, drained (I used about a cup of frozen corn kernels)
1 cup salsa
1 package taco seasoning (I used a few tablespoons of a homemade seasoning mix)
1/2 cup sour cream (optional)
1/2 cup cheddar cheese (optional)
Tortilla chips
Directions:
Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.
Cook on low for 6 hours (or high for 3 hours).
Remove chicken and shred. Re-add chicken.
If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)
Serve with tortilla chips.
Notes:
I stumbled across this little recipe on pinterest one day and immediately changed my plans for that day's dinner and made this instead. It was super easy, super delicious and super small. Which actually was perfect for us on the Thursday before Thanksgiving since I didn't need lots of leftovers to deal with before we left town for a week. So yeah, it doesn't make a ton, but it easily could be doubled in a bigger crock pot. Yum!
Ingredients:
2 chicken breasts (I used 1 small one and it was totally chickeny enough)
1 cup chicken broth (I think I probably used one can, which is closer to 2 cups)
1 can black beans, drained and rinsed
1 can corn, drained (I used about a cup of frozen corn kernels)
1 cup salsa
1 package taco seasoning (I used a few tablespoons of a homemade seasoning mix)
1/2 cup sour cream (optional)
1/2 cup cheddar cheese (optional)
Tortilla chips
Directions:
Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.
Cook on low for 6 hours (or high for 3 hours).
Remove chicken and shred. Re-add chicken.
If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)
Serve with tortilla chips.
Notes:
I stumbled across this little recipe on pinterest one day and immediately changed my plans for that day's dinner and made this instead. It was super easy, super delicious and super small. Which actually was perfect for us on the Thursday before Thanksgiving since I didn't need lots of leftovers to deal with before we left town for a week. So yeah, it doesn't make a ton, but it easily could be doubled in a bigger crock pot. Yum!
Sunday, October 26, 2014
Chicken Marsala
Source
Ingredients:
4 boneless skinless chicken breasts
1 cup flour
3 tbsp olive oil
2 oz prosciutto or bacon
1 onion finely chopped (I added)
8 oz fresh sliced mushrooms
1/3 cup dry marsala wine (or chicken broth)
1/3 cup chicken broth
1/4 cup chopped fresh parsley (I omitted)
Directions:
1. Place flour in shallow bowl and season with salt and pepper.
2. Coat the chicken evenly with the flour, shaking off the excess.
3. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't overcrowd the pan. Transfer to crock pot once browned.
4. In the same skillet, brown the prosciutto or bacon until it becomes crisp. Remove onto paper towels.
5. Add onion to skillet and cook until soft. Add mushrooms and cook until both the onion and mushrooms have browned. Once brown, stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
6. Pour the mushroom and wine sauce over the chicken in the crock pot.
7. Cover and cook on low for about 4 hours.
8. Top with the cooked crumbled prosciutto and chopped parsley right before serving.
Notes: I'm trying to increase my healthy crock pot recipe repertoire. Although this doesn't rate super high on the healthy scale (hello bacon grease), it gets a perfect score for both deliciousness and ease. This will definitely become a regular in our household.
Ingredients:
4 boneless skinless chicken breasts
1 cup flour
3 tbsp olive oil
2 oz prosciutto or bacon
1 onion finely chopped (I added)
8 oz fresh sliced mushrooms
1/3 cup dry marsala wine (or chicken broth)
1/3 cup chicken broth
1/4 cup chopped fresh parsley (I omitted)
Directions:
1. Place flour in shallow bowl and season with salt and pepper.
2. Coat the chicken evenly with the flour, shaking off the excess.
3. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't overcrowd the pan. Transfer to crock pot once browned.
4. In the same skillet, brown the prosciutto or bacon until it becomes crisp. Remove onto paper towels.
5. Add onion to skillet and cook until soft. Add mushrooms and cook until both the onion and mushrooms have browned. Once brown, stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
6. Pour the mushroom and wine sauce over the chicken in the crock pot.
7. Cover and cook on low for about 4 hours.
8. Top with the cooked crumbled prosciutto and chopped parsley right before serving.
Notes: I'm trying to increase my healthy crock pot recipe repertoire. Although this doesn't rate super high on the healthy scale (hello bacon grease), it gets a perfect score for both deliciousness and ease. This will definitely become a regular in our household.
Saturday, May 3, 2014
Slow Cooker Vegetarian Lentil Sloppy Joes
Source
Ingredients:
1 cup dried brown or green lentils, rinsed
1 1/2 cups vegetable broth
1 15-ounce can diced tomatoes
1/4 cup + 1 tbsp tomato paste
1 onion, chopped fine
1/2 red or green bell pepper, chopped fine
1 tbsp apple cider vinegar
1 tbsp minced garlic
1 1/2 tsp dried oregano
1 1/2 tsp smoked paprika
1 tbsp chili powder
1 tsp salt
freshly ground black pepper
1/8 tsp cayenne pepper, or to taste (I omitted to make it a little more family-friendly)
Directions:
1. Stir ingredients together right in the slow cooker.
2. Cover and cook on high for 3-4 hours or on low for 7-8 hours. (I actually cooked mine on low for 10 hours and it was great)
Notes: We love lentils in our family. We also love replacing and/or supplementing meat with as many vegetables as possible, so this was a great fit for us. I didn't love the sauce and texture as much as I thought I would, so next time I think I'll just adapt Mom's sloppy joe recipe to use lentils and vegetables instead of meat, but the concept is a definite keeper! Oh, I also added a shredded carrots, maybe 1/2 - 1 cup.
Ingredients:
1 cup dried brown or green lentils, rinsed
1 1/2 cups vegetable broth
1 15-ounce can diced tomatoes
1/4 cup + 1 tbsp tomato paste
1 onion, chopped fine
1/2 red or green bell pepper, chopped fine
1 tbsp apple cider vinegar
1 tbsp minced garlic
1 1/2 tsp dried oregano
1 1/2 tsp smoked paprika
1 tbsp chili powder
1 tsp salt
freshly ground black pepper
1/8 tsp cayenne pepper, or to taste (I omitted to make it a little more family-friendly)
Directions:
1. Stir ingredients together right in the slow cooker.
2. Cover and cook on high for 3-4 hours or on low for 7-8 hours. (I actually cooked mine on low for 10 hours and it was great)
Notes: We love lentils in our family. We also love replacing and/or supplementing meat with as many vegetables as possible, so this was a great fit for us. I didn't love the sauce and texture as much as I thought I would, so next time I think I'll just adapt Mom's sloppy joe recipe to use lentils and vegetables instead of meat, but the concept is a definite keeper! Oh, I also added a shredded carrots, maybe 1/2 - 1 cup.
Wednesday, April 23, 2014
Crockpot Jalapeno Popper Chili
Source: Mel's Kitchen Cafe
Ingredients:
1 cup chopped yellow or white onion
2 jalapeno peppers, seeded and finely chopped
3 cloves garlic, finely minced or pressed
1/2 cup red or yellow bell pepper, small diced (I just had a green one - not as much great color, but still tasted yummy)
1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14-ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth
12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans
1 teaspoon salt
1/2 teaspoon pepper
8 ounces light cream cheese, cut into cubes
1 cup frozen corn kernels
6-8 slices bacon, cooked and crumbled or chopped (Next time I think I'll just skip the bacon - it was flavorful enough on its own)
Directions:
Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
Remove the chicken and chop into pieces or shred into bite-sized pieces. You could blend part of the soup at this point to make it thicker/creamier, but I opted not to and it was fantastic anyway. Return the chicken to the slow cooker.
Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon (like I said, I think I'll just skip the bacon next time - I ate the leftovers without it and it was not missed) and tortilla chips.
Notes:
Easy peasy and super yummy! This soup has a little bit of a kick, but I didn't think it was overly spicy, even with 2 jalapenos. Callie loved the beans I cut in half and plopped on her tray and it wasn't too hot for her. But if you go for really tame stuff, you could drop it down to just one, I bet. I'm a big fan of this one.
Ingredients:
1 cup chopped yellow or white onion
2 jalapeno peppers, seeded and finely chopped
3 cloves garlic, finely minced or pressed
1/2 cup red or yellow bell pepper, small diced (I just had a green one - not as much great color, but still tasted yummy)
1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14-ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth
12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans
1 teaspoon salt
1/2 teaspoon pepper
8 ounces light cream cheese, cut into cubes
1 cup frozen corn kernels
6-8 slices bacon, cooked and crumbled or chopped (Next time I think I'll just skip the bacon - it was flavorful enough on its own)
Directions:
Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
Remove the chicken and chop into pieces or shred into bite-sized pieces. You could blend part of the soup at this point to make it thicker/creamier, but I opted not to and it was fantastic anyway. Return the chicken to the slow cooker.
Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon (like I said, I think I'll just skip the bacon next time - I ate the leftovers without it and it was not missed) and tortilla chips.
Notes:
Easy peasy and super yummy! This soup has a little bit of a kick, but I didn't think it was overly spicy, even with 2 jalapenos. Callie loved the beans I cut in half and plopped on her tray and it wasn't too hot for her. But if you go for really tame stuff, you could drop it down to just one, I bet. I'm a big fan of this one.
Crockpot Orange Chicken
Source: here
Ingredients:
4-5 boneless skinless chicken breasts, thawed (I just added them frozen and it worked perfectly)
3/4 cup orange marmalade
3/4 cup BBQ Sauce
2 Tablespoons soy sauce
Directions:
Cook chicken in crockpot on high for 3 hours. After 3 hours, drain juices. Mix together marmalade, BBQ sauce, and soy sauce in a small bowl. Pour over chicken and cook on high for 30 more minutes.
Notes:
Couldn't be simpler! Luckily it was awesomely tasty, too. The chicken was so soft and moist and flavorful. I did shred it slightly into big chunks when I added the sauce mixture, just so I could ensure that I upped the chicken-to-sauce ratio. We ate this with some delicious rice pilaf, but plain rice would be fantastic, as well.
Ingredients:
4-5 boneless skinless chicken breasts, thawed (I just added them frozen and it worked perfectly)
3/4 cup orange marmalade
3/4 cup BBQ Sauce
2 Tablespoons soy sauce
Directions:
Cook chicken in crockpot on high for 3 hours. After 3 hours, drain juices. Mix together marmalade, BBQ sauce, and soy sauce in a small bowl. Pour over chicken and cook on high for 30 more minutes.
Notes:
Couldn't be simpler! Luckily it was awesomely tasty, too. The chicken was so soft and moist and flavorful. I did shred it slightly into big chunks when I added the sauce mixture, just so I could ensure that I upped the chicken-to-sauce ratio. We ate this with some delicious rice pilaf, but plain rice would be fantastic, as well.
Friday, April 4, 2014
Cabbage Patch Stew
Source: my good friend Heather Hay texted me this picture after a conversation about cabbage soup at lunch one day
Ingredients:
1 lb lean ground beef
1 cup chopped onion
2 celery ribs, chopped
11 cups coarsely chopped cabbage (about 2 lbs)
2 14.5 oz cans stewed tomatoes
1 15 oz can pinto beans, drained and rinsed
1 10 oz can diced tomatoes with green chiles (undrained) (I accidentally opened up a third can of stewed tomatoes, so I ended up using no diced tomatoes when I made this stew and it was totally fine and tasty)
1/2 cup ketchup
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper (I always use a little less pepper than things call for, but that's just me)
1/4 teaspoon salt
optional: cheddar cheese and sour cream, for garnish
Directions:
In a large skillet, cook the beef, onion and celery over medium heat till the beef is no longer pink; drain. Transfer to a 5-quart (or 7-quart if that's what you have, like me - just use a biggish one) slow cooker. Stir in the cabbage, tomatoes, beans, ketchup, and spices. Cover and cook on low for 6-8 hours (my crock pot must be on the warm side because mine was ready in 5 hours on low) or until cabbage is tender. Serve with cheese and sour cream if desired.
Notes:
As mentioned above, I got this recipe from my friend Heather after a lunchtime discussion (or almost debate) about cabbage soup. I was one of the group who agreed that cabbage in soup was delicious, so after we got home, she texted me this recipe, knowing that I'd love it. And she was right. It kind of reminds me of non-spicy chili with cabbage added. And Gregg was taken back to his Romanian days where sarmale (or cabbage rolls) were a special treat. While this stew wasn't quite the same as what he had on his mission, it was kind of close, and he really liked it, especially with a dollop of sour cream. Yum! Soup Thursday for the win.
Ingredients:
1 lb lean ground beef
1 cup chopped onion
2 celery ribs, chopped
11 cups coarsely chopped cabbage (about 2 lbs)
2 14.5 oz cans stewed tomatoes
1 15 oz can pinto beans, drained and rinsed
1 10 oz can diced tomatoes with green chiles (undrained) (I accidentally opened up a third can of stewed tomatoes, so I ended up using no diced tomatoes when I made this stew and it was totally fine and tasty)
1/2 cup ketchup
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper (I always use a little less pepper than things call for, but that's just me)
1/4 teaspoon salt
optional: cheddar cheese and sour cream, for garnish
Directions:
In a large skillet, cook the beef, onion and celery over medium heat till the beef is no longer pink; drain. Transfer to a 5-quart (or 7-quart if that's what you have, like me - just use a biggish one) slow cooker. Stir in the cabbage, tomatoes, beans, ketchup, and spices. Cover and cook on low for 6-8 hours (my crock pot must be on the warm side because mine was ready in 5 hours on low) or until cabbage is tender. Serve with cheese and sour cream if desired.
Notes:
As mentioned above, I got this recipe from my friend Heather after a lunchtime discussion (or almost debate) about cabbage soup. I was one of the group who agreed that cabbage in soup was delicious, so after we got home, she texted me this recipe, knowing that I'd love it. And she was right. It kind of reminds me of non-spicy chili with cabbage added. And Gregg was taken back to his Romanian days where sarmale (or cabbage rolls) were a special treat. While this stew wasn't quite the same as what he had on his mission, it was kind of close, and he really liked it, especially with a dollop of sour cream. Yum! Soup Thursday for the win.
Tuesday, December 3, 2013
Balsamic Root Vegetables
Source: here, after a google search for "crock pot vegetable side dishes"
Ingredients:
1 1/2 pounds sweet potatoes (I probably had closer to 2 lbs)
1 pound parsnips (I think my parsnips came out to a little over a pound)
1 pound carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper (left it out on accident and it was fine - you could just add pepper at the table, if you'd like)
1/3 cup chopped fresh flat-leaf parsley (bought it, but totally forgot to add it - would've looked nice, I think, but otherwise was not missed)
Directions:
Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top. (I didn't follow this layering technique - just threw everything in together.)
Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
Cover and cook on high 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.
Notes:
I was assigned a vegetable side for Thanksgiving with the Blanchards (which happened on the Sunday before) and I remembered that last year the oven was quite occupied before the big meal. In an effort to avoid waiting for vegetables to cook in a crowded oven or stove top, I decided to utilize the trusty crock pot. After googling recipes for vegetable sides cooked in a slow cooker, I saw this one first thing. It looked good, and with Laurel's encouragement, I decided to give it a try. I admit I felt a little nervous trying a brand new recipe for a big family dinner, but Kim's excitement over the ingredient list gave me hope that it wouldn't be a huge flop. I'd never bought or eaten parsnips before, but they turned out to be delicious. And I'm glad Kim talked me into using both red onions; it definitely wasn't too oniony and they cooked up nice and sweet. This was a hit and totally delicious!
Ingredients:
1 1/2 pounds sweet potatoes (I probably had closer to 2 lbs)
1 pound parsnips (I think my parsnips came out to a little over a pound)
1 pound carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 tablespoon light brown sugar
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper (left it out on accident and it was fine - you could just add pepper at the table, if you'd like)
1/3 cup chopped fresh flat-leaf parsley (bought it, but totally forgot to add it - would've looked nice, I think, but otherwise was not missed)
Directions:
Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top. (I didn't follow this layering technique - just threw everything in together.)
Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
Cover and cook on high 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.
Notes:
I was assigned a vegetable side for Thanksgiving with the Blanchards (which happened on the Sunday before) and I remembered that last year the oven was quite occupied before the big meal. In an effort to avoid waiting for vegetables to cook in a crowded oven or stove top, I decided to utilize the trusty crock pot. After googling recipes for vegetable sides cooked in a slow cooker, I saw this one first thing. It looked good, and with Laurel's encouragement, I decided to give it a try. I admit I felt a little nervous trying a brand new recipe for a big family dinner, but Kim's excitement over the ingredient list gave me hope that it wouldn't be a huge flop. I'd never bought or eaten parsnips before, but they turned out to be delicious. And I'm glad Kim talked me into using both red onions; it definitely wasn't too oniony and they cooked up nice and sweet. This was a hit and totally delicious!
Tuesday, October 22, 2013
Crock Pot Orange Mandarin Chicken
Source: inspired by a combination of this and this, via Pinterest (because I couldn't find any pineapple preserves at the store!)
Ingredients:
4-5 chicken breasts
1/2 bottle Panda Express Mandarin Sauce (use about 10 oz)
1/2 jar orange marmalade (use about 9 oz)
Directions:
Cook chicken in crock pot on high for 3 hours. After 3 hours, drain juices from crock pot. Mix Mandarin sauce and orange marmalade together and pour over chicken. Cook on high for another 1/2 hour - hour. (I broke up my chicken breasts into biggish shredded chunks to better distribute the sauciness over more chicken area.) Serve with a side of rice (and some cooked peas for color!).
Notes:
Perhaps the simplest recipe I've ever made in my life. But it surely didn't taste that way. We both really enjoyed this Teriyaki-type dish. Easy peasy.
Ingredients:
4-5 chicken breasts
1/2 bottle Panda Express Mandarin Sauce (use about 10 oz)
1/2 jar orange marmalade (use about 9 oz)
Directions:
Cook chicken in crock pot on high for 3 hours. After 3 hours, drain juices from crock pot. Mix Mandarin sauce and orange marmalade together and pour over chicken. Cook on high for another 1/2 hour - hour. (I broke up my chicken breasts into biggish shredded chunks to better distribute the sauciness over more chicken area.) Serve with a side of rice (and some cooked peas for color!).
Notes:
Perhaps the simplest recipe I've ever made in my life. But it surely didn't taste that way. We both really enjoyed this Teriyaki-type dish. Easy peasy.
Saturday, August 17, 2013
Slow Cooker Coconut Rice Pudding
Source: With Style and Grace, via Pinterest
Servings: 4-5
Ingredients:
Directions:
Servings: 4-5
Ingredients:
- 1/2 cup basmati rice – white or brown will also work (I used jasmine rice)
- 1 can light coconut milk
- 1 cup unsweetened vanilla almond milk or milk of choice
- 1/4 – 1/2 cup water - more or less for desired consistency
- 1/4 cup sugar (I added this for sweetness)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins
- 1/4 cup almonds, chopped and toasted
- 1/4 cup shredded coconut
- 1/4 cup agave nectar or honey, divided
Directions:
- Turn the slow cooker on.
- Add rice, coconut milk, almond milk, sugar (if desired), vanilla extract, almond extract, cinnamon, and nutmeg to the slow cooker. If you need to add more liquid, add a little water.
- Set to high for 2-2 ½ hours or low for 4 hours.
- When ready, mix in raisins, almonds & coconut. Divide the rice pudding among four bowls and drizzle ½-1 tablespoon of agave nectar or honey, then sprinkle a few coconut flakes over top.
- Serve and enjoy!
Wednesday, June 19, 2013
Laurel's Sloppy Joes
INGREDIENTS:
1 lb. ground beef or
turkey
1 large onion, diced
1 c. grated carrots
1 c. grated zucchini
1 c. shredded
cabbage
1 can black beans, rinsed
1 can black beans, rinsed
1/3 c. sloppy joe seasoning mix
1/2 cup water
1 8-oz. can tomato sauce
1 8-oz. can tomato sauce
¼ cup BBQ sauce
DIRECTIONS:
1. Saute meat and
onion until onion begins to become tender.
2. Add vegetables and beans,
cook until meat is cooked through and vegetables are desired tenderness.
3. Add seasoning, water, and sauces, bring to boil. If too thick, add orange juice or more water.
NOTES: I love having this stuff on hand to put on top of salads, toast, baked sweet potatoes, etc. It's a very flexible recipe that usually ends up being a mixture of whatever vegetables and sauces I have on hand, but this is the basic idea.
Sunday, January 27, 2013
Slow Cooker Enchilada Casserole
Source: The Crockin' Girls
Ingredients:
Directions:
Ingredients:
- 1/2 to 1 T. butter
- 1/2 onion chopped
- 1 pound ground turkey meat
- 1 T. cumin, or to taste
- 1/2 c. light sour cream
- 2 Cup low fat cottage cheese
- 1/2 tsp. Teaspoon salt
- pinch of black pepper
- 20 corn tortillas
- 2 c. mozzarella cheese
- 1 (10 oz) can* mild red enchilada sauce (*I doubled this)
- 1 can sliced black olives (optional)
Directions:
- Meat Mixture: Heat butter in skillet on medium high. Cook onions until tender and then add the ground turkey meat. Cook until turkey meat is cooked through. Add cumin to meat mixture halfway through cooking the meat.
- Cheese Mixture: Mix sour cream with cottage cheese, salt, and pepper. Combine cheese mixture with meat mixture and mix well.
- In layers, cover the bottom of the crock pot (I used a 6-quart) with corn tortillas, overlapping each other.
- Spread half of the meat mixture evenly over the corn tortillas*, then add a layer of mozzarella cheese. Add another layer of tortillas, finish up the meat mixture and then another layer of mozzarella cheese, leaving enough to top off the casserole. (*I also poured some enchilada sauce over each layer after I added the meat mixture.)
- Add the last layer of corn tortillas. Pour the enchilada sauce over the casserole. Add the black olives and top with the remaining cheese.
- Cover, cook on LOW for 3 hours.
Comments:
We really rely on our CrockPot a lot, especially on Sundays, and it was fun to find a yummy Mexican slow cooker recipe. Plus, with the ground turkey, it's pretty healthy! As was mentioned in the ingredients and directions, I preferred it with much more enchilada sauce. The original recipe called for enchilada sauce poured only over the top -- which made it a bit dry and bland -- I prefer the enchilada sauce more distributed throughout the whole casserole. We non-olive-loving Wihongis omitted those entirely, but we topped each serving with sour cream, guacamole, extra cheese, etc., and we were plenty happy. This is so tasty!
Monday, January 14, 2013
Ratatouille (Slow Cooker)
Source: tasteofhome.com
Ingredients
- 1 large eggplant, peeled and cut into 1-inch cubes
- 2 teaspoons salt, divided
- 3 medium tomatoes, chopped
- 3 medium zucchini, halved lengthwise and sliced
- 2 medium onions, chopped
- 1 large green pepper, chopped
- 1 large sweet yellow pepper, chopped
- 1 can (6 ounces) pitted ripe olives, drained and chopped
- 1 can (6 ounces) tomato paste
- 1/2 cup minced fresh basil
- 2 garlic cloves, minced
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Directions
- Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray.
- Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high for 3-4 hours or until vegetables are tender.
Notes
- This was the simply, hearty definition of delicious! What a wonderful winter meal! I did add a touch more seasoning to give it a bit more zip, but other than that, it was perfect in every way!
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