Tag Archives: Crock pot

Slow Cooker Tuscan Chili

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Slow cooker tuscan chiliI think winter is actually over. Heat is where it’s at now. I like to use my slow cooker a lot when the temperatures soar, it doesn’t heat up the house as much as having the oven on, plus it is oh so nice to not be cooking over the hot stove top come dinner time. I still like eating hot dinners though, so that leaves slow cooker or BBQ. Another thing that has come back with the heat is swimming lessons, which I booked exactly at supper time. This means that we have to have a really early supper or a really late one. I don’t want to send starving children into the pool so early it is, makes slow cooker even a bit more enticing. And so I made this delicious chili recipe, that actually contains not one speck of chili powder in the whole thing, oh well, it was yummy anyways.

Recipe from What’s Cooking Magazine Festive 2011

  • 1 lb Italian sausage, casings removed
  • 1 onion chopped
  • 1 green and yellow pepper, chopped
  • 1 can diced tomatoes, ( 19 ounce)
  • 1 can tomato paste (5.5 ounce)
  • 1 can white kidney beans ( 19 ounce)
  • 1/2 tsp each dried basil and oregano
  • 1 1/2 cups shredded mozzarella cheese

1. In large skillet crumble sausage, add onion and cook until meat is cooked through and onion is tender. Place in slow cooker.

2. Add next 4 ingredients and stir. cook on low for 4 hours. Add spices. cook on high for additional 10 minutes.

3. Serve into bowls and top with cheese.

4. Eat and enjoy!

Tasty Tomato Soup (Slow Cooker)

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Tomato SoupAh the crock pot. Truly a great thing. One of my “busy” days is definitely Thursdays. A lot of running around, shuttling kids around to activities so it makes it extra nice to have dinner ready when we get home. Last night was a quick and easy family favorite. Although my family is still partial to Campbell’s, this soup was pretty good too. I would describe it as tangy, and was delicious accompanied by grilled cheese for a quick kid friendly meal.
Recipe slightly modified from  Fix-It and Forget-It Kids Cookbook

  • 1 sprig celery leaves
  • 46 ounce can tomato juice
  • 8 oz can tomato sauce
  • 1/2 cup water
  • 1 Tbsp bouillon granules
  • 1/2 tsp dried basil
  • 2 Tbsp sugar
  • 1 bay leaf
  • 1/8 tsp ground cloves

1. Rip up celery leaves with hands. Place all ingredients in slow cooker. Mix well. Set on low and cook for 5-8 hours.

2. Eat and enjoy!

 

 

Slow Cooker Orange Chicken with Walnuts

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Orange ChickenI took a small 4 day hiatus from blog land. We were all just chilling and hanging out, eating at some of our favorite restaurants, making some of our favorite meals. Alas, blog posts these do not create! So last night back to our usual fare, something new. I already have 2 other orange chicken recipes on the blog but what can I say I like orange chicken. This recipe was both the easiest (as it cooks in the crock pot all day) and the tastiest. Yay, orange chicken!

Recipe from Campbell’s 3 books in 1

  • 2 Tablespoons cornstarch
  • 1 1/2 cups chicken broth
  • 1/4 cup teriyaki sauce
  • 3 cloves garlic , minced
  • 3/4 cup orange marmalade
  • 4 medium green onions, chopped and divided
  • 8 skinless boneless chicken thighs
  • 1/2 cup walnut pieces
  • hot cooked rice

1. Stir together the first 5 ingredients in large slow cooker. Stir in half of the green onions and the chicken. Cook on high for 4-5 hours.

2. Serve chicken with sauce ladled over the rice. Sprinkle with remaining green onions and walnuts.

3. Eat and enjoy!

Slow Cooker Mexican Corn Pudding

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Corn PuddingYummy, this recipe was so good! I served it with the Pineapple Enchiladas last Thursday and they complemented each other perfectly! This summer I have started a little love affair with my slow cooker, the ease it makes at supper time just can’t be beat! Now that we are back into home school mode I think I will just let this little love affair continue.

Recipe from Southern Living Slow-Cooker Cookbook

  • 2 large eggs
  • 1 can kernel corn, undrained (15.25 ounce)
  • 1 can cream-style corn (14 3/4 ounce)
  • 1 can diced green chiles (4.5 ounce)
  • 1 box corn muffin mix (8 1/2 ounce)- thanks mom for bringing me some from the states :)
  • 1/2 cup butter melted
  • 1 tsp cumin

1. Whisk eggs, mix in remaining ingredients.

2. pour mixture into a greased 3 quart crock pot.

3. cook on low (covered) for 5 hours on low.

4. Stir before serving, eat and enjoy!