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post your fave crockpot recipe! - Page 13

post #241 of 700
Originally Posted by VikingKvinna
Jessica, I would omit the soup substitute and just make a cheese sauce (again with a bechamel, and then add the cheeses you like), combine with potatoes and onions and cook until it's all tender and creamy. I *thought* I had posted my crockpot scalloped potato recipe on this thread, so do check for it. but that is the gist of it. HTH.
You did have something about using mustard but I don't think you had any actual recipe and since I have never cooked anything like this in the crockpot I was looking for more. I didn't get a chance to do any cooking at all yesterday but my mom is coming to play with the boys today so I'll just experiment and let everyone know how they come out tomorrow. (Did you catch the gist of that with all of my yesterdays, todays, and tomorrows? ) Thanks!

ETA: Ok, this is in the crockpot now and it smells heavenly! If it tastes as good as it smells I'll type out the recipe.
post #242 of 700
Ladies (and gents) tuna noodle cassarole. ALL from scratch. Stat!

post #243 of 700

post #244 of 700
I think I am gonna cook from this thread for the rest of summer.
post #245 of 700
Originally Posted by *Jessica*
Does canned cream soup freeze well?
Yes, the soups or the homemade versions all freeze beautifully.
post #246 of 700
Chinese New Year Crock-Pot Beef
Serves 4

1 pd boneless beef top round, cubed
1 tbs coconut oil
4 cloves garlic, pressed
sea salt and pepper
2 cups beef broth
2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
1 large red bell pepper, cut into 1" pieces
2 tsp ground ginger

Heat coconut oil over medium-high heat. Stir-fry beef 2 minutes until outside is no longer pink, and remove. Stir-fry garlic for one minute and remove. Salt and pepper garlic and beef. Combine bell pepper, broth and ginger in pan and deglaze the pan. Bring to a boil and reduce heat and cook for one minute. Add all to the crockpot and stir in the zucchini. Cook on 7 hours on low. The last hour leave the lid off to thicken the sauce.

Serve with steamed broccoli, cauliflower, a salad, and brown rice. Altern ately, you can put the broccoli in the crockpot when you turn to high and take off the lid.
post #247 of 700
Spaghetti Sauce

2 lbs. ground beef
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, crushed
1 c. chopped mushrooms (optional)
2 (28 oz.) cans tomatoes
1 (6 oz.) can tomato paste
2 tsp. salt
3 tsp. oregano
1/2 tsp. rosemary
1/4 tsp. thyme

Heat skillet and brown beef, discarding fat. Combine all ingredients in crockpot, stirring well. Cook on low 10-12 hours, on high 5-6 hours.
Yield: 2 quarts sauce.
post #248 of 700
Crockpot Beef Fajitas

1 1/2 pounds beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2-inch pieces
1 jalapeno pepper, chopped
1 tablespoon cilantro
2 cloves garlic, minced or 1/4 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 can (8 ounces) chopped tomatoes
Toppings: sour cream, guacamole, shredded cheddar cheese, salsa

Cut flank steak into 6 portions. In any size Crock-Pot combine meat, onion, green bell pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander, and salt. Add tomatoes. Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours. Remove meat from Crock-Pot and shred. Return meat to Crock-Pot and stir.
To serve fajitas without tortillas, spoon meat mixture into a bowl, stir in sour cream if desired, and top with above mentioned toppings if desired.

Serves 12.
post #249 of 700
Crockpot White Chicken Chili

1 pound navy beans, soaked
2 pounds boneless skinless chicken breast halves, cubed
2 tbs coconut oil
1 medium onion, chopped
3 cloves minced garlic
8 ounces chopped green chiles
2 teaspoons ground cumin
1 teaspoon oregano
1 1/2 teaspoons cayenne pepper
1/2 teaspoon sea salt
3 cups chicken stock

Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Discard water. Brown chicken in coconut oil. Put all ingredients in crock-pot. Stir to mix thoroughly. Cover. Cook on low 10-12 hours or high 5-6 hours.

Serves 6-8
post #250 of 700
Thai Chicken Stew

1 1/ 2 lbs chicken, cut into chuncks
2 cups julianne red peppers
1 cup thin sliced onions
4 cloves garlic minced
1/ 4 cup teriyaki sauce (NT p147)
1/ 4 cup (4 Tbsp) creamy peanut butter (NT p516)
2 Tbsp. rice vinegar
2 cups diced green onions
Prepared rice (NT p466)

1. Place chicken, red peppers and onions in a 1 gallon ziplock bag.
2. In a separate bowl, mix together peanut butter, teriyaki sauce, rice vinegar and garlic. Pour into ziplock, seal and freeze.
3. To cook, thaw completely and pour into crockpot. Cook on low for 6 hours.
4. Stir well before serving. Serve over rice and top with green onions.
post #251 of 700
Braised Lamb Shanks
Serves 4-8 (depending if you are big meat-eaters)

4 lamb shanks
3-4 cloves crushed garlic
1 tsp thyme
2 bay leaves
1 tbsp molasses
1 onion, sliced or diced
3-5 carrots chunked
1 fresh diced tomato or 1/2 cup stewed tomatoes
1/4 cup cider or red wine vinegar
1/4 cup broth of choice
dash or two of 5-spice powder or all-spice (optional)
sea salt and pepper to taste

Add all ingredients to crockpot in order listed. Cook on low 8 hours or longer until you are ready to serve. Serve with brown rice or mashed potatoes.

It will create a good amount of liquid and the broth will gelatinize.
post #252 of 700
I made the split pea soup from this thread a couple of nights ago, and boy was I glad. I came down with a bad cold yesterday and a 103-degree fever. : After the fever broke the first thing I wanted was split pea soup. It was really good.

I didn't have all the ingredients so I improvised a bit and combined some recipes. Here's what I used:

16 oz split peas, rinsed
3 slices pork bacon, 3 slices turkey bacon, diced (usually calls for 1 meaty hambone, 2 ham hocks or 2 cups diced ham)
3 carrots - coined
1 chopped onion
1 potato, cubed
2 ribs of celery chopped
2 cloves pressed garlic
6 c. water
1 bay leaf
1 tsp marjoram
1 tbsp sea salt
1/2 tsp black pepper

Put all ingredients into crockpot. Cook on low 8 to 10 hours. If very watery, cook with lid slightly off for an hour. If very thick, thin with water or milk.

Mine came out watery when I checked it and I took the lid off. Since I was very ill by then, I fell asleep and didn't check it for 3 hours.
It was *very* thick by then. I turned it off, covered, put away and went back to sleep. Later, I thinned mine with some kefir. I really liked it that way! DH liked it semi-solid just the way it turned out.
post #253 of 700
I made the split pea soup vegetarian awhile back and it tasted pretty good (just needed a lot of s&p). If you put in bacon instead do you cook it before hand or just put it in raw?
post #254 of 700
I put it in raw.
post #255 of 700

I also wanted to add that I cooked a whole 5.5 pd chicken in the crockpot and it was incredible. My dh loved it. All I did was rinse it remove the goodie bag stick it in with some S&P and some poulty season and a tablespoon of water (will use less next time or none at all the juices are enough) and cooked it on high for 6 to 8 hours. It was so tender when it was finished that it fell in half trying to take it out!
post #256 of 700
This is so exciting! I just got a crockpot today because of this thread--an hour after reading it I had to rush out! I'd thought about them before, but the veg recipes & book recommendations were what I needed. Previously the recipes I'd seen were either meat or too heavy for me.

I'm a disaster at meal planning, so we end up eating out way too much. Bad for the pocketbook and for me seriously bad for my health. Somehow 5 PM or so is when I am the least interested in cooking! I really hope this works better. Soups and stews are my non-summer standbys (it isn't that hot here yet, and summer produce isn't out) so I think it'll fit in nicely.
post #257 of 700
after seeing this thread i need to get out my crock pot, everything looks so yummy
post #258 of 700

Two new pork recipes!

I had a bunch of pork stew meat (one big chunk) so I improvised!

SW Pork Stew

1 lb. pork stew meat cut into chunks
2 TBS. flour
2 med. carrotts, sliced
1 green or red bell pepper, chopped
1 can diced tomatoes, drained (or keep liquid and reduce broth to 1 c.)
1 cup corn kernels
1 cup green beans, snapped in 1 inch pieces
2 c. broth

Toss meat and flour together in crock pot until thoroughly coated. Add all other ingredients and stir to mix. Cook on high 5-6 hrs or low 10-12. Season with salt and pepper to taste.

Sweet and Sour Pulled Pork

2 Tbs. balsamic vinegar
2 Tbs. soy sauce
2 Tbs. honey
1 tsp. dry mustard
1 lb. pork stew meat (uncut) or pork brisket

Mix first four ingredients in the crock pot until well-blended. Add meat. Cover and cook on high 4-5 hours. Remove meat and shred, then stir back into sauce. Serve on buns, bread, in wraps, over rice. . .
post #259 of 700

Our favorite crock pot recipe

beef daube provencal
Cooking Light, p. 127, Nov. 2004


2 tsp. olive oil
12 garlic cloves
1 (2 lb.) boneless chuck roast, trimmed and cut into 2” cubes
1 ½ tsp. salt, divided
½ tsp. freshly ground pepper, divided
1 cup red wine
2 cups chopped carrot
1 ½ cups chopped onion
½ cup less-sodium beef broth (Herb-Ox)
1 Tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14 ½ oz.) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles


Cook on high for 5 hours.
Discard bay leaf. Serve over noodles. Yield 6 servings.


Substitute 3 chopped potatoes for noodles. Add potatoes at same time as carrots.
post #260 of 700
more veggie recipes PLEASE?!?!??!?!?! Espically a tuna noodle cassorole WITHOUT canned soup.

Also, decadent desserts....
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