Category: CrockPot


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1 pork shoulder roast

1 packet fajita seasoning mix

There’s nothing easier than pulled pork in the crock pot!  I wanted to season it with a Mexican flair as I planned to serve it over rice with tostones (I had some in the freezer that I’ve been meaning to cook up).

Rub roast with seasoning mix.

Place in crockpot and cook on low 8-10 hours.   Shred.  Add in seasoned bread crumbs to thicken juices, if needed.

 

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I didn’t actually get a picture of this one, but instead put pictures of two previously posted “Empty the Fridge Chowders”  Making a chowder or chili is one of my favorite ways to use up leftovers.

4-5 c. leftover meat and starch (I had about 4 or 5 cups of some delicious boneless lemon pepper chicken thighs and brown rice and black beans that weren’t getting eaten fast enough.  I chopped the chicken up into smaller pieces)

1 bag Dole Chopped salad (I save the salad toppings and dressings from the chopped salad for future use).  Broccoli slaw would also work well as the fresh add-in.

 

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Combine the leftovers with the greens from the Chopped salad, and place in crock pot.

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Add in:

1 jar salsa (I used Muir Glen organic that was on sale)

3 Tbsp. bacon jam

1 Tbsp. dehydrated minced onion

2 C. chicken broth

Any leftover meat and starch will do.  I sometime even freeze leftovers I know will work well in a chowder or chili.  Make sure you label them, though.  They are often unrecognizable when you look at them in a container in the freezer.

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To the chicken, rice, bean, and chop salad mixture, I then added salsa, bacon jam, dehydrated minced onion, and chicken broth.

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Cook on low in the crock pot for 8 hours.

Optional toppings:  Shredded cheese, nuts, sour cream, crushed chips, etc.

Optional add-ins:  Any leftover veggies or starches.

 

 

3 lb. ground turkey

1 package Chop Salad (any kind – keep the dressing and toppings for another time)

1 package frozen seasoning vegetables (onions, peppers, celery, and parsley)

1 can black beans

1 can white corn

2 pouches Frontera Lime Cilantro sauce – this is our favorite Rick Bayless sauce – all natural ingredients you can pronounce!

2 pouches Minute Multi-grain medley (uncooked)

Optional toppings:  Lettuce, tomato, avocado, red pepper, shredded cheese, black bean dip, etc.!

Brown meat.  Add veggies chop salad and seasoning and cook until softened.  Add sauce and cook in the crock pot 6-8 hours on low.  About 30 minutes before serving, turn crock pot to high and add in multi-grain.  It will absorb the extra liquid.  Heat tortillas and let everyone make their own burritos!

Since I made this the first time a couple of years ago, this easy spinach dip is my go to for large gatherings!

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2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Artichoke hearts and chopped cooked bacon – optional

Place spinach in crock pot and chop with kitchen shears.

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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.

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Cover and cook on low 1 1/2 hours. Stir to combine.

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Cook another 1 to 2 hours.

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8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.

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Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.

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Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

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Layer potatoes and onions next.

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Layer remaining egg/soup mixture next.

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Top with cheese.

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Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.

 

 

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1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

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3-4 lb. London Broil

1 c. barbecue sauce (homemade or bottle – I used Sweet Baby Rays)

1/2 sweet onion, coarsely chopped

1/2 green pepper, coarsely chopped

1/2 yellow pepper, coarsely chopped

1/2 red pepper, coarsely chopped

1 Tbsp. garlic

1 can garbanzo beans

1 can cannelloni beans

1/2 c. leftover corn and black bean salad from yesterday’s Little Big Meal

1/4 c. seasoned bread crumbs

Toppings:

Finely chopped sweet onion and green onion

Defrosted frozen peas

Shredded cheese

Hot sauce

Sour cream

Marinade meat in barbecue sauce mixed with peppers, onions, and garlic at least 20 minutes or overnight.

Place in crockpot on low and cook 8-10 hours.  The meat will shred easily.

Add in beans, leftover corn and black bean salad and bread crumbs.  Continue to cook until the rice is done.

I am sold on using a rice cooker now.  So easy.  I added in butter and garlic in tonight’s rice.  I also toasted up some garlic toast.

My kids said if they had this in a restaurant, they would go back there!

 

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1 1/2 lb. smoked sausage, cubed

1 package fajita style veggies (onions and peppers)

4 medium sweet potatoes cubed

1/2 c. apple juice or chicken broth

Eggs

Avocado

Green onions

Spray crock pot with cooking spray.  Layer sweet potatoes, then veggies, then sausage.

Pour juice or broth over.

Cook on high 4 hours or until potatoes are tender.

When serving, cook an egg and place on top with avocado and green onions.

I made a second batch with russet potatoes for the kids who are not fans of sweet potatoes.

I will make this again, but I think it would be better with fresh sausage that is cooked and crumbled.

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I have a new way of cooking spaghetti squash that is now going to be my go to!  Puncture whole spaghetti squash with a sharp knife and place in crock pot with an inch of water.  Cook overnight.  In the morning, put the squash in the fridge.   No more handling hot squash!  Also, I read somewhere that cutting it crosswise instead of lengthwise is the way to go, and I agree.

SAM_2510When I got home from work, I put the squash on a baking sheet and baked it next to some zucchini @ 350 F for 20 minutes.  I tossed them both with olive oil, a little pesto, some garlic, and cubed butter, and then roasted them.  You could also sprinkle with Parmesan, but I was out.

 

The bolognese cooked in the crock pot all day.  I cooked up ground meat and sausage and used the Gia Russa low sodium tomato basil sauce straight from the jar.  Amazing how low the sodium, sugar and carbs are, and how amazing it tastes!  No doctoring needed.  20 mg. sodium, 4 g sugar, 7 g carbs per 1/2 cup.

Gia Russa low sodium

 

Crock Pot Meatloaf

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I was originally planning to make some meatballs to freeze, but ran out of steam after mixing up the meat, etc.  Then I decided meatloaf would work, but it takes so long to cook, dinner would be late if I put it in after getting home from work.  I checked out recipes for meatloaf in the crock pot and all the recipes sounded like standard meatloaf.  After reading the reviews, I decided to line the crock pot with foil and spray it before putting the meatloaf in.  I wasn’t too worried about grease, since it was mostly ground chicken breast with a little ground pork.  This recipe makes a huge meatloaf.  I cooked in in my big oval crock pot on low for 8 hours and then it was on warm for 3 more hours before serving.

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4 lb. ground chicken

1 lb. ground pork

2 eggs

1/8 c. pickle relish

1/8 c. pesto

16 oz ricotta cheese

1/2 c. seasoned panko breadcrumbs

1 Tbsp. mango marsala curry salt

1 Tbsp. steak seasoning

1 small onion, finely chopped

Combine everything and shape into large football shaped loaf.

Place in prepared crock pot on low until internal temperature reaches 165 F.  Mine actually got up over 200, but it was still moist and delicious.

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