Crockpot Ham and Pinto Bean SoupThere is nothing better than putting your hands around a warm bowl of soup and enjoying it with your whole family around the table. Especially a soup that takes little effort, has FOUR ingredients, and tastes amazing (bonus points that the kids ask for seconds and thirds!). Ham and Pinto Bean SoupYields: Six Servings
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Slow Cooker Turkey Black Bean ChiliHere’s a quick, homemade meal that I know your family will love: Slow Cooker Turkey Black Bean Chili. You can throw it together in the morning or freeze it for a morning when you can’t afford to open cans and get messy. Slow Cooker Turkey Black Bean ChiliYields: 6 servings Ingredients
Slow Cooker Meatball Vegetable SoupThis is my all-time favorite recipe for meatball veggie soup. It’s a healthy and delicious recipe that your whole family will love. Plus, it’s easy to make! Plus, it’s incredibly easy to make and versatile. Feel free to swap out the veggies for others that your family likes or whatever is in season. Yields: 8 servings
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This soup tastes great with a piece of crusty bread on the side. Enjoy! Perfectly-Tender Beef Barley StewIngredients
Instructions
Hawaiian ChickenIngredients:
4 boneless, skinless chicken breasts 1 can pineapple (slices or chunks) drained and juice reserved 1 green bell pepper, seeded & chopped 3 tbsp soy sauce 2 tbsp brown sugar juice of 1 lemon 1/2 tsp ground ginger 2 tbsp corn starch 1/2 tsp salt 1/2 tsp pepper Directions: Toss chicken, pineapple, and bell pepper in a gallon size ziploc freezer bag. In a bowl combine pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, salt, and pepper and mix until cornstarch and sugar dissolve. Pour into ziploc and shake to mix. Freeze. To cook: Thaw in the fridge 24 hours, then cook in the crockpot on HIGH for 2 1/2 - 3 hours or LOW for 4-6 hours. Serve with rice. Slow cooker Asian chicken lettuce wrapsI’ve tried making this recipe with ground beef and ground turkey instead of the chicken and both are delicious. The finished dish is meant to be served on crisp pieces of lettuce, but you’re welcome to eat it on soft tortillas or a salad instead. Embrace the versatility of this simple recipe and turn the leftovers into a whole new meal. Slow Cooker Asian Chicken Lettuce WrapsYields: 6 servings
Ingredients
Serve on big pieces of iceberg or Boston bibb lettuce. YUM. Crockpot beef fajitasI finally made beef fajitas in my crockpot! Yum. The beef and peppers cook down and melt in your mouth. Add some tortillas or rice and you’re set with a simple, delicious, and family-friendly meal. I consider these crockpot beef fajitas to be pretty healthy. I know it doesn’t look like a lot of liquid is added to this recipe, but the meat and veggies release so much that you don’t need to add more. I had at least a cup or two of liquid in my crock when everything was done cooking. Yields: 4 servings Ingredients
To Freeze
Label your freezer bag. Add all ingredients. Remove as much air as possible, seal, and lay flat in your freezer for up to three months. When ready to cook, thaw and cook in crockpot on “low” setting for 8 hours or until beef shreds easily with a fork. Slow Cooker Cilantro Lime ChickenIn a slow cooker, mix together: One 24-ounce jar medium or mild salsa Juice from one lime 1/4 cup fresh cilantro, chopped One 1.25-oz. package taco seasoning 2 jalapeno peppers, finely chopped (optional) Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours. Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollop of sour cream on top with some crushed tortilla chips. This is also delicious as a taco filling or in a taco salad. This is one of my dinner go-to recipes. Tender, flavorful chicken cooked in a zingy sauce. Ingredients:
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Slow Cooker Stuffed Peppers (Freezer-Friendly!)These slow cooker stuffed peppers are so easy to make, only require a couple of ingredients, and can be added right to the slow cooker or assembled and frozen for later. This dish presents beautifully, especially if you use a variety of coloured peppers, so feel free to invite friends over for dinner!! Slow Cooker Stuffed Peppers (Freezer-Friendly!)Yields: 4 servings Ingredients
Serve with pasta and a fresh garden salad!
To Freeze and Cook Later Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (which will be three months from the prep day), and cooking instructions. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce. Separate mixture into four equal parts and firmly stuff into peppers. Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside gallon-sized bag with stuffed peppers. When ready to cook, thaw freezer bag. Place peppers in an olive-oil-coated slow cooker and top with sauce. Cook on “low” setting for 6-8 hours. Mushroom spinach crockpot stroganoff This vegetable version of the classic comfort food is the perfect way to transition from Winter to Spring! Mushroom Spinach Crockpot StroganoffYields: 6 servings
Ingredients
Slow Cooker Honey Sesame ChickenSimply throw everything in the crock-pot and you’re set for a family-friendly meal – it doesn’t get easier than that! It’s such a simple, effortless dish that comes together so easily in the slow cooker. Simply throw everything into your slow cooker and that’s it! There’s just one tedious part shredding the chicken. But other than that, it’s an easy-peasy, no fuss dish with a sweet honey flavor that even the pickiest of eaters will enjoy! YIELD: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 4 HOURS TOTAL TIME: 4 HOURS, 10 MINUTES Simply throw everything in the crockpot for a quick and easy, no-fuss, family-friendly meal!
Slow Cooker Chicken Curry RecipeThis recipe for slow cooker chicken curry is absolutely delicious and so easy to make. I promise that even your pickiest eaters will love it! Slow Cooker Chicken CurryYields: 6 servings
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Top with fresh cilantro and serve with pita bread, naan, or rice. Crockpot greens & beansUnless you are of Italian descent, or have frequented many Italian restaurants, there’s a chance that you’ve never even heard of it. Well, my friends, prepare to have your mind…and your taste buds blown! Greens & Beans is something that I make when we need to go grocery shopping! Its ingredients are usually the last foods left in our house, and when combined they create one of the healthiest, most delicious comfort foods you could possibly imagine. Usually, like my Grandmother, I wing it…at least I used to before I created this crockpot version. Now, I may never make it on the stove again…it’s THAT good!! Crockpot Greens & BeansYields: Six servings
Ingredients
Directions
Slow Cooker Cranberry Pork RoastWith only four ingredients, this slow cooker cranberry pork roast recipe is something that anyone can make. Simply combine the ingredients and let your slow cooker do all of the work for you. It only takes a few minutes to add the ingredients to your slow cooker in the morning, but you can also assemble the ingredients in a gallon-sized freezer bag and freeze for later. Next time pork roasts are on sale at the grocery store, you can buy a couple, freeze for later, and save lots Since the meat is frozen raw, it cooks for the first time in your slow cooker and doesn’t taste like leftovers at all. Genius, right? Here’s exactly what you need to do… Yields: 4 servings
Ingredients
I recommend serving the leftover cranberry mixture in the slow cooker with the meat – it’s so yummy! Add some sides of green beans and stuffing and dinner is done. SLOW COOKER CHEESY TORTELLINI
There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crockpot!
Now the beauty of this recipe is that it comes together so easily right in your slow cooker. All you have to do is crumble up some ground beef and throw everything into the crock pot. Easy enough, right? Then, 15 minutes before serving, you’ll throw in your fresh tortellini and that cheesy goodness. That’s it!
YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES COOK TIME: 8 HOURS, 20 MINUTES TOTAL TIME: 8 HOURS, 35 MINUTES
There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crock-pot!
SLOW COOKER CHEESY TORTELLINIYIELD: 6 SERVINGS PREP TIME: 15 MINUTES COOK TIME: 8 HOURS, 20 MINUTES TOTAL TIME: 8 HOURS, 35 MINUTES There’s nothing better than coming home to the cheesiest tortellini ever, and yes, it’s easily made right in the crockpot!
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DIRECTIONS:
Breakfast Burritos75 Cook time 30 Prep time 12 Serves Med Skill
Ingredients
For the breakfast potatoes
Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can. Yield: 8 servings Ingredients
Preparation Preheat oven to 425°. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough. Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking). Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette. Nutritional Information
Amount per serving
Prep: 30 minutes
Total: 30 minutes Yield: Serves 6 Ingredients
Preparation 1. Stir together vinegar, sugar, red pepper flakes, 1 cup water and 1 tablespoon salt in a large saucepan; bring to a boil over high heat. Add ramps; reduce heat to medium-high and simmer for 5 minutes. Drain. 2. Process mayonnaise, Parmesan, garlic, 2 tablespoons water, 1 tablespoon of the lemon juice, 1 teaspoon black pepper and 1/2 teaspoon salt in a mini food processor until smooth. 3. Stir together 4 to 6 cups water (enough to cover artichokes) and remaining 1/4 cup lemon juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon; discard. Trim any leaves and dark green layer from base. Rub edges with lemon and place in lemon-water mixture. Once all artichokes are trimmed, remove 1 at a time from water and thinly slice with a mandoline or sharp knife. Place in a large bowl. Add dressing, arugula and mushrooms; toss to coat. Top with ramps Nutritional Information Calories per serving: 125 Fat per serving :5g Saturated fat per serving: 1g Cholesterol per serving: 6mg Fiber per serving: 4g Protein per serving: 6g Carbohydrate per serving: 14g Sodium per serving: 618mg Iron per serving: 2mg Calcium per serving: 146mg Good to Know Artichokes—which are rich in magnesium and folate—are related to thistles and sunflowers Baby Carrots with Dill, Butter, and Lemon
Ingredients
Preparation 1. Place broth in a large pot. Arrange carrots in a metal steamer insert or bamboo steamer; place in pot. Cover; bring broth to a boil. Steam carrots for 10 minutes or just until crisp-tender. Transfer carrots to a large bowl. Add remaining ingredients; toss well. Serve immediately. Nutritional Information Calories per serving: 82 Fat per serving: 3g Saturated fat per serving: 1g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.0g Protein per serving: 2g Carbohydrate per serving: 13g Fiber per serving: 3g Cholesterol per serving: 6mg Iron per serving: 1mg Sodium per serving: 341mg Calcium per serving: 57mg Bacon and Jalapeño Egg Sandwich
Ingredients
Preparation 1. Warm a skillet over medium heat. Cook the bacon until crisp. Set aside. 2. Place muffin, cut-side down, in skillet. Press to toast (2 minutes). Set aside. 3. Coat skillet with cooking spray. Cook egg about 30 seconds. Sprinkle with pepper and cheese. Cook until set. Transfer egg to muffin half. Top with the bacon, jalapeño, onion, tomato, cilantro, and second muffin half. Nutritional Information Calories per serving: 313 Fat per serving: 11g Saturated fat per serving: 2.9g Monounsaturated fat per serving: 3.7g Polyunsaturated fat per serving: 1.9g Protein per serving: 21g Carbohydrate per serving: 35g Fiber per serving: 7g Cholesterol per serving: 215mg Iron per serving: 3mg Sodium per serving: 565mg Calcium per serving: 277mg Good to Know Build a better-then-ever egg sandwich using organic eggs, a whole-grain english muffin, reduced-fat cheese, and a few other exciting extras like jalapeno that will give your metabolism a spicy boost. Linguine Frittata With Greens
Ingredients
Preparation 1. Coat a large ovenproof skillet with cooking spray, and melt 1 teaspoon butter over medium heat. Add leek, and sauté 4 minutes or until softened. Set aside. 2. Whisk eggs, egg whites, milk, Parmesan, oregano, salt, and pepper in a large bowl. Stir in linguine, collards, and reserved leek. 3. Melt remaining 1 teaspoon butter in skillet over low heat. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set. Meanwhile, heat broiler. 4. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown. Cut into wedges. Nutritional Information
Calories per serving: 330 Fat per serving: 12g Saturated fat per serving: 6g Monounsaturated fat per serving: 4g Polyunsaturated fat per serving: 1g Protein per serving: 23g Carbohydrate per serving: 32g Fibre per serving: 4g Cholesterol per serving: 181mg Iron per serving: 3mg Sodium per serving: 500mg Calcium per serving: 421mg Grilled Salad PizzaA great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit.
Ingredients
Preparation Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface. Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses. Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately. Nutritional Information
Amount per serving Calories 357 Calories from fat 25 % Fat 9.8 g Satfat 3.3 g Monofat 4.4 g Polyfat 1.1 g Protein 15.5 g Carbohydrate 53.5 g Fiber 3.8 g Cholesterol 13 mg Iron 4.2 mg Sodium 572 mg Calcium 269 mg Golden Bell Pepper SoupPrep: 25 minutes Cook: 30 minutes Total: 55 minutes Yield: 6 Ingredients
Preparation 1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt and black pepper. Cook until vegetables are tender, about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato and broth. Season with salt and black pepper, cover and bring to a boil. Reduce heat to a simmer and add marjoram. Simmer until potato is tender, about 20 minutes. 2. Let soup cool slightly, then transfer to a blender in batches and puree until smooth. If needed, thin soup with water. Adjust seasoning with additional salt and black pepper, if necessary. Return soup to pot to keep warm until serving. Garnish with croutons, avocado, cilantro, and/or sriracha, if desired. Nutritional Information
Calories per serving: 188 Fat per serving: 10g Saturated fat per serving: 1g Cholesterol per serving: 0mg Fiber per serving: 5g Protein per serving: 3g Carbohydrates per serving: 22g Sodium per serving: 519mg Iron per serving: 1mg Calcium per serving: 37mg Fregola Sarda Pasta with Tomatoes
Ingredients
Preparation 1. Preheat oven to 375°. In a roasting pan, toss tomatoes with garlic, sugar, dried oregano, a pinch each salt and pepper, and 1 tsp olive oil. Roast 25 minutes, until tomatoes begin to caramelize. 2. Meanwhile, cook fregola sarda as package directs. 3. Squeeze roasted garlic from skin; pulse in food processor with pine nuts, basil, a pinch each salt and pepper, and remaining 1 TBSP olive oil. Add Parmesan; pulse to combine. 4. In a bowl, combine fregola sarda, tomatoes, olives, goat cheese, and pesto. Scatter fresh oregano leaves on top, if desired. |
CRAFTY KITCHEN
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