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post your fave crockpot recipe! - Page 28

post #541 of 700
Magnificent thread! I was looking for crockpot recipes to freeze since we're expecting our first wee one at the end of the year - this just gave me 11 c&p'd pages of ideas!

Here's one I'll add, there was a similar chicken-based one earlier - mine is hamburger-based, and has always been a hit when I take it to company/church functions.

Taco Soup

1 lb hamburger
3 cans rotel (do not drain) (pick your flavor, I usually use 1 hot, 2 original. If you can't handle the heat, you could substitute stewed or diced tomatoes, but I don't make any flavor guarantees in that case Also, I usually buy one extra can of rotel, just in case.)
1 can corn (do not drain)
1 can black beans (drain)
1 can pinto beans (drain)
1 packet taco seasoning
1 packet ranch dressing seasoning
Tortilla chips
Shredded cheese
Sour cream (if desired)

Directions:

Brown hamburger, drain grease

In a crockpot, stir together the browned hamburger, 3 cans of rotel (undrained), corn (undrained), black beans, pinto beans, taco seasoning, and ranch seasoning.

I have made this in the morning before work - I just put the crockpot on the lowest setting (I also come home at lunch to give it a stir and to check to see if it needs water). If you do it at lunchtime or later, set the crockpot on medium-low. Add water to your desired soupy consistency. I make mine so that it's almost like chili - maybe a little runnier.

Serve with tortilla chips, shredded cheese, and a dollop of sour cream. Makes 8-12 servings. Delicious meal for the fall/winter months, and great for leftovers.

Vary this with different veggies and/or beans - I've used green beans, but I prefer the corn.
post #542 of 700
What is rotel?
post #543 of 700
Quote:
Originally Posted by Stargirl View Post
What is rotel?
Tomatoes mixed with green chilis. You can find it near the canned tomatoes at the grocery store.
post #544 of 700
:
post #545 of 700
Quote:
Originally Posted by Stargirl View Post
I stumbled upon this huge list of Slow Cooker Recipes.

http://www.angelfire.com/me4/ltlqn/aboutcrockpot2.html

It has WW points listed for the recipes for those that are into that.
I love recipes w/WW points listed, thanks!
post #546 of 700
Quote:
Originally Posted by daekini View Post
I just made this and it's delicious!

Crockery Apple Pork Tenderloin

2.5 - 3.5 lb pork tenderloin (pork butt roast would work too)
4 - 5 cloves garlic
1 onion, quartered
3 apples, cored and sliced
1 tsp salt or to taste
12 oz beer OR veggie broth (I absolutely LOVE Frontier's powdered broth! It makes any roast delicious!)

Randomly poke garlic cloves into the pork.
Sprinkle with salt.
Break up the onion pieces and put them on top of the pork along with the apples.
Pour beer or broth over everything.
Cook on high 7.5 - 8 hours.

Just so you know, the apples are pretty much desintegrated at this point and aren't exactly edible.
Is this really on HIGH for all that time? Seems like an aweful long time to be that high... I want to do this for Sunday dinner today...
post #547 of 700
Quote:
Originally Posted by sweetirishCT View Post
Is this really on HIGH for all that time? Seems like an aweful long time to be that high... I want to do this for Sunday dinner today...
I've edited my post, I think LOW would be fine. Mine was a bit tough on High. Or try less time? I was surprised to see that much time on High also, since tenderloin cooks really quickly!
post #548 of 700
Quote:
Originally Posted by daekini View Post
I've edited my post, I think LOW would be fine. Mine was a bit tough on High. Or try less time? I was surprised to see that much time on High also, since tenderloin cooks really quickly!
Yeah, I ended up going back to a slow-cooker cookbook for other pork loin recipes, and most said about that time on a low setting, so that is what I went with. I have made the mistake of leaving something on high for too long before, and not wanting to do that again... And I am using a 'regular' pork loin, more for my money than tenderloin...
post #549 of 700
Quote:
Originally Posted by sweetirishCT View Post
Yeah, I ended up going back to a slow-cooker cookbook for other pork loin recipes, and most said about that time on a low setting, so that is what I went with. I have made the mistake of leaving something on high for too long before, and not wanting to do that again... And I am using a 'regular' pork loin, more for my money than tenderloin...
I got a HUGE pork tenderloin @ Trader Joes for under $5 or I wouldn't be able to do it. I Trader Joes!
post #550 of 700

love this thread...

Here is one of my fav's. It makes alot and I cook it on LOW (not HIGH as recipe states). I hope this is not a repeat recipe. I have not had time to go through each page yet...only the first 7 or so. This recipe is from 'Cooking Light' magazine~

Chickpea and Veggie Stew

Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges


Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

enjoy,
brenda
post #551 of 700
Slow-Cooked Tuscan Pork with White Beans
Ingredients
2 cups dried navy beans
1 tablespoon minced fresh sage, divided
2 teaspoons kosher salt, divided
1 teaspoon ground fennel seeds
8 garlic cloves, minced and divided
2 1/2 pounds boneless pork shoulder (Boston butt), trimmed
4 cups water
2 bay leaves


Preparation
Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours. Drain the beans. Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in slow cooker and cook on HIGH for 8 hours. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


**The first time I made this I thought it was a little bland so feel free to jazz it up with more spices as you see fit. Mix the left over pork with BBQ sauce and serve on buns to make pulled pork sandwhiches for dinner the next night.
post #552 of 700
Quote:
Originally Posted by brenda-sw View Post
Here is one of my fav's. It makes alot and I cook it on LOW (not HIGH as recipe states). I hope this is not a repeat recipe. I have not had time to go through each page yet...only the first 7 or so. This recipe is from 'Cooking Light' magazine~

Chickpea and Veggie Stew

Ingredients
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges


Preparation
Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

enjoy,
brenda
Sounds really great, thanks for posting!
post #553 of 700
Quote:
Originally Posted by chasmyn View Post
As a matter of fact, I'll make it even easier than that. Here it is:

http://docs.google.com/Doc?id=dcmp6fcj_11dw9x82
for those who haven't made it through reading all pages.
post #554 of 700
I LOVE this thread!!
post #555 of 700
MMMMM...ham and beans.

1.25 lbs dry pintos, large chopped onion, ham hock, garlic, salt, pepper, and chili powder, 8 cups of water. I put it all in the crock in the fridge over night, let it go until I get home from work, and viola! Yum. And super cheap!
post #556 of 700
Quote:
Originally Posted by daekini View Post
I got a HUGE pork tenderloin @ Trader Joes for under $5 or I wouldn't be able to do it. I Trader Joes!
I have to drive 35-45mins to Trader Joes in Worcester. Oh well, next time I'm in the area I will have to hit it up...
Well, as far as the apple pork loin goes it was 'OK'. DH was not crazy about the combo of the garlic and the apples. I wasn't sure if it was the apples/onions, or apple/garlic, or if the garlic was just not fresh enough. Dunno. I will try it next time with a bunch of apples and spices (cinn, nutmeg,etc) and see how it turns out. Mine was a bit dry, even on low, but I think b/c it was more like 8hrs by the time I served dinner. And I even tried the 'warm' setting! grr... Oh well, on to the next recipe!!
post #557 of 700
Yum - brilliant thread! I'm subbing so I don't miss anything while starting from the very beginning!

My favourite quick crockpot meal is chicken casserole - I brown 500gm diced chicken, 1 tsp garlic and 1 diced onion, then toss it all in the crockpot with 1kg frozen vegies, a jar of diced tomatoes and a jar of pasta sauce (one of the tomato ones).

I put it on anytime between 9am and 12pm, and it's ready for dinner anytime from 6pm - 7pm!
post #558 of 700
Quote:
Just out of curiosity, exactly what about it is not healthy at all? I mean, I understand that some people want to avoid genetically modified food. But in what way isn't it healthy? Or more specifically, is there some way that cornstarch has been demonstrated to be unhealthy, as in bad for your health as opposed to just being a food ingredient that's rather empty in terms of its nutritional content?
Here is some information on corn, cornstarch (which is used to make high fructose corn syrup) and a little info on highly procesed foods.

http://www.mercola.com/2004/apr/10/corn_fat.htm

Foods that are overly processed actually depleat the body of nutrition. It's always a good idea to stay clear of processed foods. It isn't just nutritionally depleated, but it actually depleats micro nutrients your body already has.
post #559 of 700
Quote:
Originally Posted by cjr View Post
Here is some information on corn, cornstarch (which is used to make high fructose corn syrup) and a little info on highly procesed foods.

http://www.mercola.com/2004/apr/10/corn_fat.htm

Foods that are overly processed actually depleat the body of nutrition. It's always a good idea to stay clear of processed foods. It isn't just nutritionally depleated, but it actually depleats micro nutrients your body already has.

Ahhh... Didn't know that!
post #560 of 700
Sorry it took me so long to respond. I have not been back to this thread in awhile.
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