Tag Archive: Crock Pot


sam_2784

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.

sam_2779

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

sam_2778

Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

sam_2780

Layer potatoes and onions next.

sam_2781

Layer remaining egg/soup mixture next.

sam_2782

Top with cheese.

sam_2783

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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sam_2721

1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!

curry-over-quinoa-and-lentils

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.

SAM_2594

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!

 

SAM_2255

4 medium russet potatoes

1/2 c chopped red onion

2 packages al fresco maple chicken breakfast sausage, sliced

1/4 c. olive oil

salt and pepper

9 eggs

1/4 c. milk

1 can cream of mushroom soup (low sodium)

1/2 c. shredded pepper jack cheese

1/4 c. shredded colby jack cheese

1/2 c. shredded sharp cheddar cheese

Bake potatoes in microwave for 10 minutes.  Let cool.

Mix eggs and milk with salt and pepper and soft scramble over medium low heat.

Add in mushroom soup.

Put in a bowl and set aside.

SAM_2253

Cut potatoes into small cubes.  Toss with onions, cut sausage and oil.  Season as desired.  I put a little salt and pepper.

Clean and reuse skillet from eggs to cook potato hash.  Cook over medium to medium high until golden brown, stirring to keep from burning.  Add more oil if needed.

SAM_2252

Prepare crock pot by spraying with coconut oil spray.

Place half the egg, mushroom soup mixture in crock pot.

Top with half the potato hash.

Sprinkle with pepper jack cheese.

Top with remaining potato hash.

Sprinkle with colby jack cheese.

Top with remaining eggs.

Top with cheddar cheese.  You can place it in the fridge overnight.

Cook on low until cheese melts (about 30 minutes if cooking right away, or about 1 hour if cooking from being in the fridge)

You can keep it warming for 4- 6 hours.

Loads of variations!!

SAM_2230

4 C. chicken, cubed or shredded (use Rotisserie if you don’t cook ahead and freeze like I do)

1 container (32 oz.) Progresso Tuscany Broth (chicken and Tuscan herbs)

Tuscany broth

1 can cream style corn

1 package Simply Potatoes Southwest Hash Browns (buy and freeze when they are on BOGO sale – great for lots of recipes)

hash browns

1 package Birdseye sweet barbecue corn

Corn

1 container cream cheese with chives

Put all ingredients into crock pot except cream cheese.  My chicken and my hash browns were frozen.   Cook on low 8-10 hours.  45 minutes before serving, stir in cream cheese.

I am not exaggerating when I say this was everyone’s favorite in a long time!!!

SAM_2125

4 c. leftover Chimichurri chicken, shredded (or buy a rotisserie chicken to use)

1 can white shoepeg corn, drained

1 can garbanzo beans, drained

1 can great northern beans, drained

1 container fresh salsa

2 Tbsp. sun-dried tomatoes

Combine everything in a crock pot and cook on low 8-10 hours.

Serve with Diaya shredded cheddar style cheese (non-dairy alternative cheese) and chips.

Sour cream and guacamole would have been nice too, if I had had any.

SAM_2105

1 lb. hot breakfast sausage, cooked, crumbled and drained

3-4 c. leftover purple potato hash (you can use any potatoes)

10 eggs, soft scrambled

1 c. leftover cream stye soup (I used potato, often use mushroom)

4 slices Daiya cheddar style slices – this is so delicious, I may NEVER EAT CHEESE AGAIN!!

2 oz. Veggie Shredds (cheese alternative)

Whenever I buy breakfast sausage, I often cook it ahead of time, crumble and drain and then freeze for future use.  It makes breakfast preparation much much easier.

Soft scramble eggs.  Add in cream soup.

Spread a small amount in the bottom of crockpot, which has been sprayed with coconut oil spray.

Brown leftover potato hash in skillet at high heat with olive oil and butter until crispy.

Layer potatoes over eggs.

Layer cooked sausage next.

Layer remainder of eggs.

Top with cheese slices and use shredds to fill between slices.

Put on low.  This is ready to eat when the cheese is melted, and can be kept warm all morning until everyone gets up!

SAM_2008

1 lb. breakfast sausage (I used Jimmy Dean Maple since i was on sale)

1 package frozen seasoning vegetables (onions, peppers, celery, parsley) or fresh, if you have it!

12 eggs, soft scrambled

1 c. cream soup (I used sausage and bean from an earlier meal.)

I envelope shredded cheese (I used Trader Joe’s cheese alternative which is really good)

Cook sausage, breaking into bit size pieces.

When the sausage is seared on the outside, but still raw in the center, add in frozen seasoning vegetables.

Cook until veggies are soft, but not mushy.

Meanwhile, soft scramble some eggs.  I mixed 12 medium eggs and 1/2 c. milk with salt and pepper.

Cook over medium heat scraping the bottom regularly so the eggs stay soft.  Undercooked is better than overcooked!

Mix in soup and stir until well incorporated.

Pour half of the egg mixture into crockpot.  (4 or 5 qt).

Top with sausage and veggies.

Sprinkle with 2/3 of the cheese.

Pour remaining egg mixture and top with remaining cheese.

You can refrigerate this overnight at this point.

If you are not refrigerating it, cook it on low for 25 minutes or until cheese is melted.

If you have refrigerated it, let it sit on the counter before turning it on.

It will take a significant amount of time to heat through.  The only way to be sure it’s warm enough is a thermometer.  Times vary depending on your crock pot and whether you use high or low, or a combo of the tow, it will be at least an hour, probably up to two, to heat through.  If too wet, put a paper towel under the lid to absorb the moisture.

Make sure it is at least 160 before serving.

SAM_1785

2 lb. ground chicken

1/2 jar mango salsa

1 can petite diced tomatoes with zesty jalapeno

1 can corn drained

1 can garbanzo beans drained

1 can great northern beans drained

1/2 onion, chopped

1/4 c. sofrito

Combine everything in the crock pot and go off to work!  Come home to a yummy chili.  I ate mine topped with avocado, sour cream and shredded cheddar.  The kids had some chips with theirs!

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