Showing posts with label Slow Cooking Thursday. Show all posts
Showing posts with label Slow Cooking Thursday. Show all posts

Tuesday, November 17, 2009

Crockpot Recipes

One kitchen gadget I absolutely love is my crockpot! Just this summer, I discovered you can made desserts, good desserts, in your crockpot. If you haven't tried it, think about it -- delicious desserts without heating up your kitchen!!

Not only are they great for desserts -- but they make a warm meal ready when I walk in the door after a long day. Over the past year, I've discovered that I can make healthy meals in the crockpot to feed my family without relying on the traditional "packaged" foods that go into many crockpot recipes (i.e., canned and dried soups, etc.).

As part of Lindsay's Nourishing Crockpot Carnival today, I'm highlighting the recipes you can find on this blog that I consider rather healthy and nourishing for our family:

Main Dishes

Crockpot Minestrone

Lucy's Amazing Chili

Crockpot Spaghetti Sauce

Crockpot Apple Bacon Pork Chops

Crockpot Autumn Pork

Crockpot Broccoli Beef

Crockpot Chicken Parmesan

Crockpot Honey Lime Chicken

Crockpot Lemon Herby Chicken

Crockpot Mushroom Pork

Crockpot Philly Cheese Steak

Crockpot Scalloped Potatoes and Ham

Crockpot Swiss Steak

Crockpot Ratatouille

Crockpot Zucchini Lasagna


Crockpot Apple Cake (which just happens to be fat free)

Crockpot Apple Cobbler

Crockpot Berry Cobbler

This post is also linked to:

Wednesday, August 19, 2009

Crockpot Lemon Herby Chicken

A super easy, frugal meal that tastes great when you're craving "real" food rather than summer munchies! Chicken legs are relatively cheap, and all the other ingredients you likely already have in your kitchen :)

Crockpot Lemon Herby Chicken

4-8 chicken legs
4 T lemon juice
1/2 C chicken broth
2 T minced onion
2 tsp. oregano
1 garlic clove, minced

Place chicken legs in the crockpot.  Sprinkle with oregano and minced garlic.

Pour chicken broth over the top, and drizzle lemon juice over the chicken legs. Top with minced onion.

Cover and cook on low for 6ish hours, or until the internal temp reaches 180 degrees.

Serve over rice, drizzled with leftover sauce from the crockpot.

Yum. This was quite tasty, and excellent as leftovers (the flavors blend nicely). The chicken fell right off the bones -- just the way I like it :)

This post is linked to Crockpot Wednesdays and Slow Cooking Thursday.

Tuesday, August 11, 2009

Crockpot Chicken Marsala

Crockpot Chicken Marsala - Modified from Jenny at Making Lemonade

6-8 chicken tenders/breasts
5-6 large garlic cloves, minced
2 T minced onion
1/2 tsp. salt
1/2 tsp. pepper
8 oz mushrooms
1/2 C + 1/4 C chicken broth (divided)
2-3 T corn starch

Spray the inside of your crockpot with cooking spray. Then, place half of the minced garlic on the bottom of the crockpot. Top with chicken, salt, pepper, minced onion and remaining garlic.

Top with mushrooms, and pour the 1/2 C chicken broth over the chicken and mushrooms.

Cover, and cook on low for 4-6 hours.

About 10 minutes before dinner, remove the chicken with a slotted spoon, and set aside, covered, to keep warm.

Mix the remaining 1/4 chicken broth with corn starch. Add to the crockpot. Turn to high, and cook for 10 minutes or so, allowing the sauce to thicken.

Serve chicken atop garlic pasta covered with the mushroom sauce.

This post is linked to Crockpot Wednesdays and Slow Cooking Thursday.

Friday, July 31, 2009

Crockpot Apple Bacon Pork Chops

Typically, we have pork chops with Italian seasoning, or BBQ, or mushroom-flavored sauces. This recipe caught our attention because it is so different from what we typically eat... and it was very tasty. The combo of the sweetness from the apples, the saltiness from the bacon and the garlic from the croutons made this extra yummy!

Crockpot Apple Bacon Pork Chops - Modified from the Food Network

6 pork chops/loin slices
1/2 C chicken broth
1 T maple syrup
1 tsp. cinnamon
2 apples (we used Golden Delicious)
8 slices of bacon, cooked crispy
1 C croutons (we made our own)
1/2 C apple sauce (unsweetened)
2 zucchini, sliced into quarters
4oz mushrooms, sliced
1/2 tsp. Mrs. Dash Italian Seasoning

Heat a frying pan over medium heat. Brown pork chops a few minutes on each side until nicely browned.

Place browned pork chops into the crockpot, and without cleaning the frying pan, add the broth to the pan. Bring broth to a boil and add in cinnamon and maple syrup.

Stir while cooking over high heat to remove all the leftover pork-chop pieces from the bottom of the pan (I guess this process is called deglazing).

Then, pour the sauce over the top of the pork chops in the crockpot.

Peel, cut and layer the apples over the top of the pork chops.

Cover and cook on low heat for 4-6 hours, or until pork chops reach 170 degrees.

When you are just about ready to eat... start boiling some water for brown rice. And, quarter your zucchini and mushrooms.

If your insert to your crockpot can go in the oven, pre-heat your oven to 325. If not, don't worry.

Layer the cooked bacon, applesauce and croutons over the pork chops.

Set the insert into the oven while you prepare the zucchini and mushrooms. If you can't put your insert in the oven, turn the crockpot up to high, and close the cover.

Meanwhile, saute the zucchini and mushrooms with the Italian Seasoning.

Serve warm over rice with zucchini and mushrooms on the side.

You may choose to top with just a little bit of cheese.

*We made homemade croutons by taking older bread, sprinkling it with garlic and toasting it until it dried out! Yum.

This post is linked to Slow Cooking Thursday and Crockpot Wednesday.
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