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Spaghetti squash bolognaise

Throw 1 cooked spaghetti squash (Well, the insides that you forked out), 16 oz browned grass fed ground beef though ground turkey works also, 1 onion, some marinara sauce, Italian seasoning and S&P to taste in a crockpot. Cook on low for 8 hours.

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Crockpot Mexican Chicken

2 – 8 oz chicken breasts
1 small jar of salsa
1 packet Taco seasoning or you can make your own – 1 tbsp chili powder, 1/4 tsp cumin, 1/2 tsp coriander, 3 good shakes of onion powder, maybe 1/4 tsp black pepper, a little paprika and 1/2 teaspoon salt

Put a layer of salsa on the bottom of the crockpot so the chicken doesn’t stick and so it soaks into all sides of the chicken. Coat the chicken with your taco seasoning. Cover the chicken in the rest of the salsa. Cover and let cook for 8 hours on low or if you’re in a time pinch, 4 hours on high. It’s really a lot better and makes much more tender chicken on low.

You can also change it up by using marinara sauce instead of salsa and using Italian spices and calling it chicken cacciatore.

The Perfect Stew

Curried Beef Stew

Ingredients:

* onions

* carrots

* potatoes

* cubed pieces of stewing meat

* can of tomatoes with the juice

* apple juice

* curry powder

* salt pepper

All you need to do is layer the onions, carrots, and potatoes and then place the pieces of meat on top. Combine the remaining ingredients and then pour on the top. Cook on a low setting for eight to ten hours, and you will end up with a delicious beef curry.

Because the ingredients cook for so long, you will find that the potatoes and meat are deliciously soft and will melt in your mouth. Of course, this basic recipe can be changed according to your own personal taste. If, for example, you don’t like curry, leave out the curry powder and put in paprika for a more European taste. Alternatively, you could add some sugar and vinegar for a more barbecued taste. Or how about some soy sauce for a Chinese flavor? The possibilities are endless, but all of them will help you produce the perfect meat stew.

via The Perfect Stew.

Crockpot Chicken and Shrimp

  • 1 pound boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 14 ounce can seasoned diced tomatoes
  • 3 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried basil leaves
  • 3 tablespoons lemon juice
  • 8 ounce package frozen cooked shrimp, thawed
  • 12 ounce can artichoke hearts, drained and chopped
  • 1 tablespoon cornstarch
  • 2/3 cup crumbled feta cheese

Cut chicken into large chunks and sprinkle with salt and pepper to taste. Place onion and garlic in bottom of 3-4 quart slow cooker and top with chicken. Combine the diced tomatoes with their liquid, the tomato paste, chicken broth, thyme, oregano, and lemon juice in a medium bowl and mix well. Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken is tender and thoroughly cooked.

Stir in thawed and drained shrimp, thawed, and drained and chopped artichoke hearts mixed with cornstarch. Cover and cook for 15-20 minutes longer until thoroughly heated and slightly thickened. Serve over hot cooked pasta or couscous and sprinkle with feta cheese. 4 servings

Amount Per Serving Calories 438 Calories from Fat 135 % Daily Value* Total Fat 15.0g 23% Saturated Fat 6.4g 32% Cholesterol 234mg 78% Sodium 1281mg 53% Total Carbohydrates 20.9g 7% Dietary Fiber 5.7g 23% Sugars 8.6g Protein 53.1g

Crockpot Chicken Cacciatore

  • 3 lbs. bone-in chicken thighs, skin removed
  • 14 oz. can diced tomatoes with Italian seasoning
  • 6 oz. can tomato paste
  • 1 cup chicken broth
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup sliced mushrooms
  • 1/2 cup dry red wine
  • 1 tsp. dried Italian seasoning
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water

Place all ingredients except cornstarch and water in 4-5 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender.

If you want a thicker sauce, combine cornstarch and water in small bowl and mix well. Stir into crockpot; cover and cook on low 15-20 minutes until thickened. Serve with hot cooked pasta, if desired. 6 servings

Amount Per Serving Calories 521 Calories from Fat 159 % Daily Value* Total Fat 17.7g 27% Saturated Fat 4.8g 24% Cholesterol 202mg 67% Sodium 551mg 23% Total Carbohydrates 15.1g 5% Dietary Fiber 2.9g 11% Sugars 7.4g Protein 69.1g

White Beans and Sun-Dried Tomatoes

  • 2 cups Great Northern beans, sorted
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 cups vegetable broth
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon Herbs de Provence
  • 3/4 cup chopped sun dried tomatoes in oil, drained
  • 4 ounce can sliced black olives, drained
  • 1 cup shredded Havarti cheese
  • 1/2 cup grated Parmesan cheese

Mix all ingredients except tomatoes, olives, and cheeses in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture. Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Stir in both types of cheese and serve. 5 servings

Amount Per Serving Calories 479 Calories from Fat 151 % Daily Value* Total Fat 16.8g 26% Saturated Fat 7.6g 38% Cholesterol 33mg 11% Sodium 1474mg 61% Total Carbohydrates 54.9g 18% Dietary Fiber 17.0g 68% Sugars 3.2g Protein 29.8g

Crockpot Black Bean Chili

Serves 8

  • 2 Tbsp. olive oil
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 (14 oz.) cans diced tomatoes, undrained
  • 2 tsp. cumin
  • 1 Tbsp. chili powder
  • 1/2 tsp. crushed red pepper flakes
  • 10 oz. pkg. frozen corn
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 cup picante or taco sauce

Preparation:

In a heavy skillet, saute onions in the olive oil until tender, stirring frequently. Add garlic and cook 2 minutes longer. Add cumin and cayenne pepper, and whatever other spices you might like. Cook for two minutes longer.Mix all ingredients into a 4-5 quart slow cooker. Cover and cook on low about 10 hours. If you have a newer, hotter cooking crockpot, cook on low for 6-7 hours. 

Amount Per Serving Calories 494 Calories from Fat 56 % Daily Value* Total Fat 6.2g 9% Saturated Fat 1.0g 5% Cholesterol 0mg 0% Sodium 241mg 10% Total Carbohydrates 88.0g 29% Dietary Fiber 20.8g 83% Sugars 12.2g Protein 26.8g

Crockpot Turkey Breast

  • 2 onions, chopped
  • 3 stalks celery, chopped
  • 1 lb. baby carrots
  • 1 Tbsp. chopped garlic
  • 4-6 lb. boneless turkey breast, cut in half, thawed if frozen
  • 1 tsp. dried thyme leaves
  • 14 oz. can low sodium chicken broth
  • 1/2 cup white wine or water
  • 1/2 tsp. poultry seasoning
  • 1/8 tsp. pepper

Preparation:

Spray a 4-6 quart crockpot with nonstick cooking spray. Place the onions, celery, carrots, and garlic on the bottom of the slow cooker. Put the turkey breast halves on top of the vegetables. Combine the thyme, chicken broth, wine or water, poultry seasoning, and pepper and pour over the turkey breast.Cover crockpot and cook on low for 5-7 hours or until turkey is tender and meat thermometer registers 170 degrees. 8 servings 

Amount Per Serving Calories 408 Calories from Fat 55 % Daily Value* Total Fat 6.1g 9% Saturated Fat 1.2g 6% Trans Fat 0.0g Cholesterol 146mg 49% Sodium 3662mg 153% Total Carbohydrates 22.8g 8% Dietary Fiber 4.0g 16% Sugars 16.2g Protein 59.9g

Three Bean Cassoulet

  • 1 cup dried lima beans
  • 1 cup dried great Northern beans
  • 1 cup dried garbanzo beans
  • 4-1/2 cups water
  • 16 oz. bag baby carrots
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. dried parsley flakes
  • 1 tsp. dried basil leaves
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1 bay leaf
  • 14 oz. can diced tomatoes, undrained
  • 2 Tbsp. tomato paste

Preparation:

Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt, tomatoes, and tomato paste in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings
Amount Per Serving Calories 462 Calories from Fat 37 % Daily Value* Total Fat 4.1g 6% Saturated Fat 0.6g 3% Cholesterol 0mg 0% Sodium 615mg 26% Total Carbohydrates 85.8g 29% Dietary Fiber 25.7g 103% Sugars 17.7g Protein 24.7g

Crockpot Vegetable Minestrone

  • 4 cups vegetable broth or stock
  • 4 cups tomato juice
  • 1 tsp. salt
  • 1 Tbsp. dried basil leaves
  • 1/8 tsp. pepper
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 1-1/2 cups uncooked rotini pasta
  • Parmesan cheese

Preparation:

Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
Amount Per Serving
Calories 112
Calories from Fat 15
Total Fat 1.7g
Saturated Fat 0.6g
Cholesterol 16mg
Sodium 716mg
Total Carbohydrates 19.0g
Dietary Fiber 1.7g
Sugars 5.9g
Protein 6.2g
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