Simple, healthy and delish. this is one of those throw it together and hope it turns out kind of thing. We love it and it is so easy.
Ingredients:
1 cup diced carrots
1/2 cup celery, diced
1 onion diced (sweet is best)
16oz sliced mushrooms
1 1/2 cups chopped zucchini
1 cup yellow squash, chopped
1 tbsp chili powder
1 tsp basil
1 tsp pepper
8z can tomato sauce
3 cups V-8 juice
2 14 oz cans diced tomatoes, undrained
1 can pinto beans
1 can black beans
1 can cannelini beans
1 can kidney beans
1 cup frozen corn
1. Saute the 1st 3 ingredients in a large skillet for 10 minutes over medium heat. Add mushrooms, zucchini, and squash. Saute for 3 more minutes.
2. Add chili powder and the next 2 ingredients and saute for 5 more minutes.
3. Stir together tomato sauce and tomato juice in a crock pot. Stir in diced tomatoes and the next 2 ingredients as well as the carrot mixture.
4. Cover and cook on low for 8 hours.
The slick part about this is that you can freeze it after it has cooled. We do this and store it in gallon size ziplocs.
A place to capture the sweet memories with the people I love doing what we love the most...so could you pass the taters please...
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Sunday, September 18, 2011
Friday, August 5, 2011
Cream Cheese Chicken
Have you noticed the trend of high sodium recipes? Sorry about that. Rarely do people get the green light to go hog wild with sodium from the doctor, but I am one of those extremely lucky people. :)No really, I have extremely low blood pressure so I am told to get quite a bit of sodium and I have to say I think I like that!
This recipe is from a MOPS cookbook that I purchased a few years ago. Simple, delicious and its a crockpotter! :)
ingredients:
2 lbs chicken
1/2 cup butter
1 envelope italian dressing mix
1 can cream of chix soup
1 block cream cheese
1. Turn crockpot on high and melt butter. When melted add the season mix.
2. Cut chicken in to 1 inch strips, add to crockpot and stir.
3. Cook on high for 2 hours. Remove and cool. Add creamy sauce from the crock pot.
****This can be served immediately or frozen.
This recipe is from a MOPS cookbook that I purchased a few years ago. Simple, delicious and its a crockpotter! :)
ingredients:
2 lbs chicken
1/2 cup butter
1 envelope italian dressing mix
1 can cream of chix soup
1 block cream cheese
1. Turn crockpot on high and melt butter. When melted add the season mix.
2. Cut chicken in to 1 inch strips, add to crockpot and stir.
3. Cook on high for 2 hours. Remove and cool. Add creamy sauce from the crock pot.
****This can be served immediately or frozen.
Monday, August 1, 2011
Yum Yum Chili
This is a generic chili recipe that I had that I mixed and matched a few other ingredients to my taste. I have to be honest, my husband is not a fan but Julia digs it. I think that the fresh peppers give it a nice tangy kick. :) Plus, it is a crockpotter. Boo-yah!
Ingredients:
1 1/2 lbs lean ground beef or turkey
2 onions, chopped
1 yellow bell pepper, seeded and chopped
1 red pepper, seeded and chopped
2 garlic cloves, minced
2 cans kidney beans
1 can of plain diced tomatoes
1 can of tomato sauce
1 cup chicken broth
3 tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1. Combine beef, onions, peppers, garlic, beans, tomatoes, tomato sauce, broth, 2 tbsp chili powder, 1/2 tsp cumin, 1/2 tsp oregano in the crockpot. Cover and cook on high for 4 hours or low for 6 hours.
2. When cooked, stir and add remaining tbsp chili powder, and 1/2 tsp cumin and oregano.
Ingredients:
1 1/2 lbs lean ground beef or turkey
2 onions, chopped
1 yellow bell pepper, seeded and chopped
1 red pepper, seeded and chopped
2 garlic cloves, minced
2 cans kidney beans
1 can of plain diced tomatoes
1 can of tomato sauce
1 cup chicken broth
3 tbsp chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1. Combine beef, onions, peppers, garlic, beans, tomatoes, tomato sauce, broth, 2 tbsp chili powder, 1/2 tsp cumin, 1/2 tsp oregano in the crockpot. Cover and cook on high for 4 hours or low for 6 hours.
2. When cooked, stir and add remaining tbsp chili powder, and 1/2 tsp cumin and oregano.
Molasses Baked Beans
This is a recipe that I tweaked from Family Circle (LOVE!!) Again, another crockpotter---see the trend here? This is a classic with a twist.
Ingredients:
1 lb navy beans rinsed and soaked overnight
1/2 tbsp baking soda
4 slices of bacon
1 medium onion, finely chopped
1/4 cup molasses
1/4 cup dark brown sugar
2 cups boiling water
2 tsp dry mustard
1 tsp cider vinegar
1/2 tsp salt
1/2 tsp black pepper
1. Drain the bean and place in a large saucepan. Cover with water 2 inches above beans. Stir in baking soda. Bring to a boil over medium high heat and boil for 15 minutes. Skim off any foam that accumulates.
2. Heat a 10 inch nonstick skillet over medium heat and add bacon, cook for 4 minutes, stirring occasionally. Add onion and cook for 5 more minutes, stirring almost constantly.
3. Drain beans and transfer to crockpot. Top with bacon mixture. Stir in molasses, sugar, boiling water and 1 tsp dry mustard. Cover and cook on high for 5 hours or low for 6 1/2 hours.
4. When cooked, stir in 1 tsp dry mustard, cider vinegar, salt and pepper. Serve immediately.
Ingredients:
1 lb navy beans rinsed and soaked overnight
1/2 tbsp baking soda
4 slices of bacon
1 medium onion, finely chopped
1/4 cup molasses
1/4 cup dark brown sugar
2 cups boiling water
2 tsp dry mustard
1 tsp cider vinegar
1/2 tsp salt
1/2 tsp black pepper
1. Drain the bean and place in a large saucepan. Cover with water 2 inches above beans. Stir in baking soda. Bring to a boil over medium high heat and boil for 15 minutes. Skim off any foam that accumulates.
2. Heat a 10 inch nonstick skillet over medium heat and add bacon, cook for 4 minutes, stirring occasionally. Add onion and cook for 5 more minutes, stirring almost constantly.
3. Drain beans and transfer to crockpot. Top with bacon mixture. Stir in molasses, sugar, boiling water and 1 tsp dry mustard. Cover and cook on high for 5 hours or low for 6 1/2 hours.
4. When cooked, stir in 1 tsp dry mustard, cider vinegar, salt and pepper. Serve immediately.
Crockpot Rotisserie Chicken
I found this recipe by chance roaming through the blogosphere and it flat out ROCKS! It is easy-peasey and super delicious!
Ingredients:
1 whole roaster chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups baby carrots, sliced lengthwise
1/2 cup chopped onions
6-8 potatoes, peeled and cubed
1. Combine spices in a small bowl.
2. Remove all of the inner gross parts of the chicken... ie giblet, etc. rinse the inside and outside of the chicken and pat dry with paper towels.
3. Rub the spice mixture all over the outside of the chicken, top and bottom.
4. Place all veggies in the botton of the crockpot, then place your chicken on top.
5. Add about 1 cup of chicken broth.
6. Cover and cook on low for 4-6 hours or until chicken is fully cooked. For us, it took about 5 hours.
Happy Eating!
Ingredients:
1 whole roaster chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups baby carrots, sliced lengthwise
1/2 cup chopped onions
6-8 potatoes, peeled and cubed
1. Combine spices in a small bowl.
2. Remove all of the inner gross parts of the chicken... ie giblet, etc. rinse the inside and outside of the chicken and pat dry with paper towels.
3. Rub the spice mixture all over the outside of the chicken, top and bottom.
4. Place all veggies in the botton of the crockpot, then place your chicken on top.
5. Add about 1 cup of chicken broth.
6. Cover and cook on low for 4-6 hours or until chicken is fully cooked. For us, it took about 5 hours.
Happy Eating!
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