We love Mexican-inspired food and this was one sure-fire way for me to get around making tacos for my youngest (who always requests them). This recipe was super easy, I just threw everything in my crock pot and went about my day, which was filled with me cleaning the house from top to bottom. I served this over rice and topped it with some low fat cheddar.
5 chicken breasts (smaller side but I did one per person)
2 cups of salsa
15 oz. can of low sodium black beans
1 cup of fresh or frozen corn
1/4 cup of fresh cilantro
16 oz of chicken stock
4 scallions, chopped
1 tablespoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne
1 jalapeño, chopped
Salt and pepper to taste
Combine all of the ingredients in your crock pot. Cook on high for 4-6 hours or low for 8-10 hours. Remove the chicken prior to serving, shred with two forks. Return the chicken back to the mixture and let reheat thoroughly. Serve over noodles, rice etc. Top with low fat cheddar, non-fat Chobani yogurt or fresh cilantro.
This recipe has simply come from necessity. Tonight my daughter has a show at school and today was filled with running tons of errands for a rather large gathering we’re hosting Saturday evening. This dish is quite aromatic.
For the chicken dish ~ Ingredients:
1/2 c of tomato sauce
5 cloves of garlic, chopped
1.5 tbl of curry powder
2 tbl of freshly grated ginger
1-2 tsp of cumin (I added more but I just love it)
3/4 c of water
1 onion, medium sized, diced
Chicken breast – I was using tenders so I did 10 total (you can use breasts – 4 to 6 would work well)
1 tsp salt
1/2 tsp of freshly ground pepper
In your crock pot on high (to cook in 4 hours) or low (6-8 hour cooking time) – add the first 6 ingredients. Whisk to combine. Then add the onions to the mixture. Combine. Top with your chicken, salt and pepper. Cover and cook.
For the sauce:
1 c of Chobani non fat plain yogurt
Juice from one lime
3 cloves of garlic
3/4 c of fresh mint leaves
1/4 tsp of cayenne
1 tsp of cumin
1/2 tsp of smoked paprika
Salt and pepper
Blend together with your hand immersion blender or regular blender. Place a dollop over the chicken dish and serve. Garnish with mint leaves.
We don’t eat a lot of red meat but wow this is such a great recipe. I found it in my old archives of recipes & so glad I did. Super easy, economical dinner that turns into fabulousness via the slow cooker. Perfect for a busy family.
2 lb flank steak
1/4 c of cornstarch
1/2 c of low sodium soy sauce
1/4 cup of good drinking quality white wine
1/2 tbl white wine vinegar
1 tsp of sesame oil
1 tsp of molasses
2 tsp of grated ginger
1/4 c of onion, diced
1/4 tsp of freshly cracked black pepper
1/2 tsp of crushed red pepper flakes
3 heaping tbl of brown sugar
1 tsp of nut butter (I used organic almond butter)
5 cloves garlic, minced
5 spring onions, chopped
Sesame seeds, toasted, for topping
Dried parsley, topping
Slice the meat (with the grain) into thin strips and then coat with the cornstarch. Add the ingredients from soy sauce through spring onions. Mix well. Turn the slow cooker on low and add the meat. Toss and cover. Cook for 6-8 hours on low.
I served this mashed potatoes but brown rice or egg noodles work perfectly too. Top with some parsley and enjoy.
This is one of our favorite recipes for during the week (or on swim meet days). Simple. Easy. Tasty! What more can you want. I do vary the recipe depending on my taste that day so here is my version from today
2-3 lb pork shoulder (I used picnic style boneless)
1 bottle of root beer (individual serving size)
4-5 tbl ground cumin
2 tsp of dried oregano
1 tsp salt (adjust per your taste)
1/2 tsp cayenne
Pinch of ground cinnamon
Into your slow cooker, add the pork shoulder and one bottle of root beer. Cover and cook on low for 6 – 8 or so hours. 1 hour prior to serving, take the pork out of the slow cooker and shred it with two forks. Return it back to slow cooker and add all of the spices. If you like it spicier, add 1 tsp ground cayenne and one jalapeño (optional).
Serve on rolls and enjoy!
I would become a vegetarian if it wasn’t for my love of the pig! Ha ha. I love this pork recipe to death! It is unbelievably easy and so tasty.
Here we go. Buy a pork shoulder (2-3 lbs or so) and place it in your crock pot, set on low, and add one bottle (individual sized) of root beer soda. Yes, that’s it! It actually acts as a tenderizer. And cook it all day (6-8 hours). Take it out prior to serving, drain the drippings, and place it on a platter. Take two forks and shred it. Then it’s time for seasoning. We love cumin in my house! I use a lot of it in this recipe. I normally use about 2-3 capfuls (of the seasoning container), along with garlic powder, a touch of cayenne, salt and pepper. You should add what you like and how much you prefer. I then ladle some of the drippings back on the meat and then serve on a bun.
Hubby roasted some purple fingerling potatoes with some beautiful cauliflower too. Cut into bite-sized pieces. Drizzle with some olive oil, Rosemary, salt and pepper. Bake at 375 degrees for about 25-35 minutes or until fork tender. Enjoy!
I’ve been on a bit of a crock pot frenzy lately. Toss in a few ingredients & several hours later… POOF! Magic in my plate. I also gravitate towards it because my kids eat at different times due to swim practice so this can be ready when they are therefore making my life so much easier.
1 c of all purpose flour
1 tsp salt
2.5 chuck roast, trimmed and cubed
3 tbl of vegetable oil, canola oil or olive oil
2 c of a dry, full-bodied red wine
4 cloves of garlic, chopped
2 sprigs of thyme
2 bay leaves
24 baby white onions
Combine the flour and salt in a ziploc baggie. Shake to combine. Add the meat and shake to coat. Heat a large sauté pan over medium heat with 2 tbl of oil. Brown the meat in batches – should take about 5-7 minutes. Using tongs, remove and place on a plate with paper towels to drain. Then add the meat to the crock pot.
Add the wine to the pan and deglaze (scraping up the brown bits). Stir frequently until it begins to thicken. Add some salt to taste. Then add the garlic, thyme and bay leaves. Pour over beef. Cover and cook on low for 4-6 hours.
One hour prior to the stew begin served peel and trim the onions. Leave them whole but just remove the outer layer. Over a medium flame, place 1 tbl of the oil in the pan. Then add the onions. Cook until browned. Then add them to the crock pot.
Serve over rice, whole wheat egg noodles etc. Great on a cold winter night.
I love steel cut oats made in the crock pot. I simply throw everything in before bed & have this wonderful breakfast all ready when we get back from our frigid run. This recipe is so flexible. You can use what you have in your pantry, as I do each time I make steel cut oats.
I use my small crock pot but if you don’t have one, the larger model is fine.
Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of cherry cider (I use Trader Joe’s) but you can use apple juice, cider, cherry juice
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)
Spray the insert to your slow cooker then add all of the ingredients. Stir gently. Cover and cook overnight on low. I normally make this around 8 pm and eat around 6-6:30 am. I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.
Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like! My daughter gobbles this up in the morning. Great way to start your day off
I went to the farmer’s market and picked up a ton of citrus. Then I thought this recipe would be perfect for dinner tonight plus I love crock pot dinners. Light, fresh and full of flavor without a lot of calories. You can serve this alone, with salad or over brown rice.
4 large chicken breasts (to serve 5 for dinner)
Salt and pepper
4 tbl olive oil
8 cloves of garlic, peeled and roughly chopped
1 c of orange juice
1 c of freshly squeezed lime juice
Zest from one lime
1 Bay Leaf
1 medium yellow onion, sliced
1/4 c of fresh parsley, minced
Over a medium flame, heat some olive oil in your skillet. Once hot, add the chicken and brown on both sides. Work in batches if need be. Once browned, remove and place in the crock pot.
Deglaze the pan. First, add the garlic and sauté for about 1 minute. Then add both juices and the zest. Raise the heat to high to a boil. Scrape up the brown bits on the bottom of the pan. This process will add a ton of flavor to your dish. Remove from the heat and pour over the chicken in the crock pot. Add your bay leaf and onions on top. Cover and cook on low for 6-8 hours.
If serving with rice, follow the package instructions. Place cooked rice on the bottom of the plate. Spoon the chicken and juice overtop. Sprinkle the parsley on top and serve.
It is, without a doubt, one of the most comforting meals. This recipe is perfect for several reasons. One, you get to throw everything in your crock pot and not worry about dinner. Two, you can clean out your veggie drawer and toss everything you have in this dish. And finally, you can use a lesser quality meat and the end result will be divine!
This recipe is super flexible. I use what I have!
3-4 lb chuck roast
Salt and pepper
1.5 -2 c of broth (I used vegetable b/c I already had it open but beef would also work well.)
3 cloves of garlic, smashed
3 carrots, sliced into 1/2 inch pieces
3 sweet potatoes, sliced into medium sized pieces
2 stalks of celery, chopped
1/2 medium sized onion, diced
2 tsp of oregano
2 tsp of dried parsley
1 tsp of cumin
1 tsp of onion salt
1 pinch of red pepper flakes
1 crushed bouillon cube
Heat a skillet over a medium flame and add a drizzle of olive oil. Sprinkle the meat with salt and pepper. Add it to the pan and brown it on both sides for about 5 minutes each. Remove from heat.
Add the meat and juices to the crock pot (setting on low). Then add the remaining ingredients on top. Cover and cook for 6-8 hours.
This dish can be served over egg noodles or brown rice. Cook your choice according to the package directions. Serve the meat and vegetables over top and enjoy!
We don’t normally eat a lot of red meat in our home but when the cold weather rolls in, as it has, there is something about a pipping hot bowl of beef stew that just warms you up. I served this stew over whole wheat egg noodles. The family loved it! Another benefit, it was made in the crock pot so dinner was remarkably easy. I served this with the crusty bread I made yesterday. Great pairing!
2 tbl of olive oil
5 carrots, finely cubed or run through your food processor grater attachment
1 medium yellow onion, finely diced or run through the food processor as well
3 celery stalks, finely chopped (or use the food processor)
3 lb beef chuck roast, fat trimmed and then cubed into bite-sized pieces
1 28 oz can of crushed tomatoes
1 c of beef broth
5 garlic cloves, sliced
1/2 tsp red pepper flakes
Salt & Pepper to taste
1 bag of whole wheat egg noodles
In a skillet over medium flame, add the olive oil. Add the carrots, onion & celery & cook for 8-10 minutes, stirring often. Then remove and add to the crock pot. Add the cubed chuck roast along with tomatoes, broth, garlic, pepper flakes, salt & pepper. Cover and cook on low for 8 hours. If you have less time, cook on the high setting for 4-6 hours. Right before serving, cook the pasta according to the manufacturer’s directions. Drain and plate. Pour the beef stew over top and serve with a good crusty bread.