Posts tagged ‘crock pot’

August 4, 2013

Pot roast in the crock pot

This is my mom’s recipe… warning, you will have plenty of leftovers! The amount of vegetables will depend on the size of your crock pot.

Ingredients
1 3-lb chuck roast
baby carrots
red potatoes, quartered
1 packet french onion soup mix
Water

Directions

  1. Using saute pan over medium heat on stove top, sear roast on all sides.
  2. Put roast into crock pot.
  3. Top with roughly equal amounts of baby carrots and quartered red potatoes until crock pot is nearly full.
  4. Add french onion soup mix on top.
  5. Pour in water until all carrots and potatoes are submerged.
  6. Cook on low for at least 6 hours (all day is OK).

If you want to get fancy, you can slice up a couple of yellow onions and brown them in the pan after the roast, then add to the crock pot along with the other veggies. Serve with bread for lots of sopping goodness.

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April 24, 2013

Meal plan week of 4/21

I was inspired by Deriving Mommyhood’s meal plan post to put ours up. I put together a meal plan every week, since otherwise it would be way too easy to just order pizza or go out.

Several days have to be fast and easy since we have plenty of evening activities, but that’s the case pretty much every week. We usually have sandwiches of some kind on Girl Scout night, since I’ve got an extra kid to feed (one of the Scouts) and we all have to be fed and at the meeting on time (well, I like to be there early to set up).

So here’s this week’s plan, which we’ve stuck to so far, along with recipe links:

Sunday: Italian wedding soup, bread

(Meatless!) Monday: hummus, pita, carrots, celery

Tuesday: crock pot mac & cheese, sausage, salad

Wednesday: baked potato soup, roasted broccoli (my modifications: toss florets with olive oil, salt, pepper, and lemon juice; roast at 425 for 20 mins)

Thursday: BLTs, fruit

Friday: Chicago-style hot dogs, fries, salad

Saturday: caprese pasta skillet, sausage, salad (this may become a pizza night due to schedule demands, and we’ll push everything back a day)

Sunday: Italian tilapia, pasta, salad (we use about 2 tbsps oil and add dried basil and oregano to the panko for the fish). This is a great emergency meal since everything for the main course can come from the pantry or freezer, it takes less than 20 minutes to make, and you can sub in frozen green veggies for the salad.)

The baked potato soup and caprese skillet are new this week, from Iowa Girl Eats, which is my new favorite food blog. Everything I’ve tried from her site has been great, including the Italian wedding soup, which is a semi-permanent fixture in our meal plans because we love it so much.

I’m looking forward to the baked potato soup tonight, despite the fact that it is 70 degrees here in CNY today! Guess I’m going to have to stop planning so many soup dinners soon… but we should also be able to pull the grill back out soon.

November 12, 2012

Recipe review: Sweet Potato and Black Bean Burritos with Lime from Kalyn’s Kitchen

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Yet another Pinterest find! I love black beans and sweet potatoes, separately and together. They make an excellent combination, the flavors really work well together.

However, I had some trouble with these black bean and sweet potato burritos, none of which were the fault of the recipe.

For starters, the recipe says to cook the potato/bean mix on high, and I accidentally cooked it on low. Needless to say, when I came home, the potatoes weren’t even close to done. I managed to salvage dinner by dumping the crock pot contents into a casserole dish and baking it at 350 for about 25 minutes, but the resulting mix was a little dry.

I forged ahead and served it to the kids anyways, but they rejected it. I thought my burrito was great, and the lime was wonderful.

But I was left with most of a casserole dish full of beans and potatoes that no one else would eat 😦

Then, J had a brilliant idea yesterday… Make the leftovers into sliders! Surely the kids would go for that!
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So tonight I took the remaining leftovers, ground them up in the food processer, and shaped them into slider patties. I heated the patties up, topped them with provolone, and placed them on toasted slider buns. The kids had theirs with ketchup and mustard; I had mine with salsa.

Sadly, the kids were not fooled by the burgers, and rejected this incarnation as well. Sigh.

November 9, 2012

Recipe review: Hearty black bean soup

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This is post No. 100 for this blog! Thanks for reading. I’m enjoying sharing these comments/reviews/photos with the world.

I found this Black Bean Soup recipe on Pinterest (I ❤ Pinterest for recipes), then pinned it for when I needed an easy, filling soup.

I actually made it with dry beans and converted it for the crockpot, however, so the complete recipe I used is below. This is very easy, filling, and healthy, and involves minimal actual “cooking” – my style of comfort food to a T. I used my 3.5QT crock pot, but this recipe could easily be doubled for a larger slow cooker.

We served the soup with some freshly baked bread and a few slices of lime on the side – delicious and perfect for a cold fall day.

Hearty Black Bean Soup (Slow cooker and dry beans adaptation)

Ingredients
  • 1.5 cups dry black beans, rinsed
  • water to cover beans
  • 2 tsp chicken or vegetable broth granules
  • 1 cup tomato salsa
  • 1-2 cups water, as needed
  • 1 teaspoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • Sour cream or plain yogurt (optional)
Instructions
  1. The night before you want to eat the soup, place the rinsed dried beans in the slow cooker. Add enough water to cover the beans by about an inch. Turn the slow cooker on low and leave it overnight (about eight hours).
  2. In the morning, add the salsa and broth granules. Stir to combine. If beans look dry, add another 1-2 cups water.
  3. Cook in the slow cooker for another for 3-4 hours on low.
  4. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it (or use an immersion blender, and puree in the slow cooker until the desired consistency is reached). Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream/plain yogurt, if desired. Makes 4 servings.
November 1, 2012

Recipe review: Egg Brunch Casserole | a Latte with Ott, A

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This was another Pinterest find. I was looking for crock-pot breakfasts for when I’m up late on Friday or Saturday night and don’t want to get up early, but want a hot breakfast the next day. Since the crock-pot french toast was such a win, I thought I’d give this Egg Brunch Casserole a try!

This was almost as easy as the french toast – you do have to do some actual cooking, but not much. I modified the recipe a bit to use what we had on hand:  instead of bacon I used sliced ham, which I chopped fine; I omitted the bell peppers, which are never a hit in our house; I used mozzarella instead of cheddar cheese; I used 1% instead of whole milk; and I halved the recipe thinking that would be plenty for four of us (it was). We also ended up eating this for dinner (hence the salad), in a clean-out-the-fridge before the power goes out due to Hurricane Sandy attempt (we never lost power, thankfully).

J and I loved it, although he felt it could have been a bit more spicy; the kids thought it was OK but not as great as the french toast. I think if we do this again, I’m going to layer in the eggs along with the cheese, because the top part was nice and eggy but the bottom part was a little dry. I also think I might throw in some other veggies next time (I think mushrooms would work well).

October 13, 2012

Recipe review: Crock Pot French Toast | The Cake Eccentric’s Blog

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I found this crock-pot french toast recipe on Pinterest last night, and I had to try it. What is there not to like about a crock pot breakfast?

In short, this was an epic win. Everyone has seconds! We served it with some sliced fresh fruit.

My substitutions: I used our “soft whole wheat” bread since that’s what we had; I used apple butter instead of sugar; I added a half tsp each cinnamon and nutmeg (I think it could have been spicier, but that’s just me). Will definitely make again. And there are leftovers!

February 3, 2011

Crock Pot Mac & Cheese

From my Twitter:

Totally need to double the recipe the next time I make this mac & cheese. OMG nomz.

Here’s the pic, and the recipe!imageMac & Cheese is not very photogenic, esp. when I’m trying to take a pic of what it looked like in the pot. But this dish was amazing. The kids each had three servings and I had two.

The recipe, once again, came from Not Your Mother’s Slow Cooker Cookbook. But since I was able to find it already posted on the web, I’m re-posting below. Enjoy!

1 1/2 cups skim or low-fat milk
One 15-ounce can evaporated skim milk
1 large egg, beaten
1/4 teaspoon salt
Large pinch of freshly ground black pepper
1 1/2 cups shredded medium or sharp cheddar cheese, such as Oregon Tillamook, Vermont colby, or Wisconsin longhorn
8 ounces elbow macaroni (about 2 cups)
2 tablespoons freshly grated or shredded Parmesan cheese

1 Coat the slow cooker with cooking spray. Combine the low-fat and evaporated milks, egg, salt, and pepper in a separate bowl and whisk until smooth. Add the cheese and macaroni; gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Pour into the crock pot. Sprinkle the Parmesan on the top. (Edited – the original recipe said to mix everything in the crock pot. Don’t do that, it defeats the purpose of coating the pot with spray.)

2 Cover and cook on LOW until the custard is set in the center and the pasta is tender, 3 1/2 to 4 hours. Do not cook more than 4 hours, as the sides will dry out and burn.

Macaroni and Italian Cheese: For the cheddar, substitute a combination of 1 cup of shredded fontina (4ounces) and 1/2 cup of diced or shredded mozzarella (2 ounces).

Macaroni and Swiss Cheese: Substitute an equal amount of shredded Gruyere or Emmenthalar cheese for the cheddar.

Macaroni and Blue Cheese: Add 1/2 cup of crumbled Gorgonzola (2 ounces), Stilton, Roquefort, or American blue cheese to the cheddar and macaroni.

My notes: I went with regular old shredded sharp cheddar cheese from the grocery store. And I left out the salt, since cheese has a lot of salt anyways. Turned out great! The texture is definitely similar to what you get from a baked mac & cheese. The prep took me exactly 2 minutes, and that’s with W’s “help.” If I were to change anything, I think I’d stir about halfway through to redistribute the cheddar. But it was a definite crowd-pleaser as-is.