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post your fave crockpot recipe! - Page 33

post #641 of 700
One of my favorites is so simple but SO good! Just a whole chicken and then I put chopped garlic gloves and rosemary. It is so yummy.

Thanks for starting this thread!
post #642 of 700
subbing! i love my crock pot!!
post #643 of 700
Quote:
Originally Posted by *Jessica* View Post
We're trying this for the first time tomorrow so I just mixed it up to marinate in the crock overnight. I have to tell you.....it smells amazing! I hope it tastes as good as it smells! :
I made this for dinner last night!!:: I actually think I like the leftovers better! Lots of good flavor in this recipe
post #644 of 700
Oooops!! I meant to quote the recipe LeahC posted one page back.....
post #645 of 700
Quote:
Originally Posted by Literate View Post
OK, I haven't read all 18 PAGES!! yet but I hope this helps someone. It's a fantastic time saver.

Throw a little olive oil or butter or whatever in the bottom. Fill the crockpot completely with chopped onions (think Costco!). Leave it on for 4-5 hours. It'll smell wonderful.

Take out your much-reduced sauteed onions and freeze on a shallow baking pan. Take out of freezer, break into chunks, put into ziplock bag.

Now everytime you are making something that calls for 20 minutes of sauteing onions you say "Oh, I love that Literate. She's the best." and take a chunk of your onions out. Granted, you can't be too exact on measurements now, since if your recipe calls for "1 cup onion" it's probably only 1/2 cup now. But who cares.
I'm only on page 19, but Literate, if you are still around, I do love you!
post #646 of 700
Ok, this is easy and sorta from scratch.
Wash and quarter potatoes.
Put a little Italian dressing in crockpot, to cover the bottom. (I'm going to try it with a homemade vinegarette - sp?)
Add enough chicken parts to feed your family, season w/ salt and pepper.
Add potatoes - could also add carrots.
Add more Italian dressing.
Use a heavy hand and sprinkle parmesan over it all.
Cook on low 4-8 hours. My pot cooks super fast and only two people eating this right now, it takes about 5 hours. I use about half a bottle of dressing.
post #647 of 700
I'm so glad I found this one...will post some of my recipes asap!!:
post #648 of 700
:
post #649 of 700
This is my husband's favorite of anything I make. It calls for ground beef, but I use turkey instead.

Slow Cooker Lasagna
1 lb ground beef (or turkey)
onion, chopped
2 tsp minced garlic
29 oz can tomato sauce
6 oz can tomato paste
1 1/2 tsp salt
1 tsp dried oregano
12 oz package lasagna noodles
12 oz cottage cheese
1/2 cup grated parmesan
16 oz shredded mozzarella

In a large skillet over medium heat, cook ground beef, onion & garlic until brown. Add tomato sauce, paste, salt & oregano and stir until well incorporated.

In a large bowl, mix together cottage cheese, grated parm and shredded mozzarella.

Spoon a layer of meat mixture onto bottom of slow cooker. Add a double layer of uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of cheese mixture. Repeat the layering of sauce, noodles and cheese until all ingredients are used.

Cover & cook on low for 6-8 hours.
post #650 of 700
Got this recipe somewhere online and I love it

Black Bean Chili With Beef

Ingredients:
3/4 cup cooked black beans
1 lb. stew beef, cubed
2 tablespoons bacon drippings or vegetable oil
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chile peppers
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:
Brown stew beef in bacon drippings or oil with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low.
Serve hot in bowls with a little cheese sprinkled over each serving.

__________________________________________________ _____
Don't Agonize, Organize! - www.organizeanything.com
post #651 of 700
Subbing! I just found this thread and c&p about 100 meals off of here!!
post #652 of 700
It's been a long time since I read through this insanely long thread so please forgive me if this is old news. I was searching online today and stumbled along a blog written by a woman who decided to use her crock pot every single day in 2008. There's a ton of recipes with pictures, instructions, and a summary of how the dish turned out. I haven't tried to make any of her recipes yet but am definitely planning too! :
post #653 of 700
Quote:
Originally Posted by papschmitty View Post
It's been a long time since I read through this insanely long thread so please forgive me if this is old news. I was searching online today and stumbled along a blog written by a woman who decided to use her crock pot every single day in 2008. There's a ton of recipes with pictures, instructions, and a summary of how the dish turned out. I haven't tried to make any of her recipes yet but am definitely planning too! :
Very cool!
post #654 of 700
:
post #655 of 700
anyone have one of these?

http://www.hamiltonbeach.com/slow-co...w-cookers.html

i'd love to hear reviews. my mom found one cheap and wants to buy it for me, but i know cheap ain't always the best.
post #656 of 700
I'm not sure if someone already posted this but I made an Asian Inspired Slow Cooker Short Ribs with Cabbage and Carrots from Nourishing Days. It was amazing. cooked it two weeks ago and I'll have to cook it again next weekend.

"3/4 cup low sodium soy sauce (~1/3 cup if using regular soy sauce)
2 T. honey or ~1/8 tsp. stevia
1/4 cup rice vinegar
2 garlic cloves, smashed and peeled
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes
2 - 3 lbs. grass-fed beef short ribs (4-6 ribs)
5 medium carrots, peeled and cut into 2″ pieces
1 medium green cabbage (~2-3 lbs), cut into eighths
1 tablespoon sesame oil
4 scallions, thinly sliced

Directions

Optional step: In a large skillet, over medium heat brown the ribs on all sides.
In a 4-6 quart slow cooker, combine soy sauce, honey/stevia, vinegar, garlic, ginger and red pepper flakes. Add the ribs (browned or not) and the carrots, arranging in a single layer if possible. Lay the cabbage on top of the ribs and carrots.

Cook on high for 4-6 hours or on low 7-8 hours. After a few hours of cooking, or 30 minutes before serving, stir the cabbage into the juices in order to distribute the flavor.
Before serving, taste for seasoning and add salt as necessary.
Remove the bones from the ribs and set aside to use for stock.
Serve with a small drizzle of sesame oil and sprinkle with scallions."

I ended up using Peanut oil instead of sesame oil b/c I didn't have any sesame oil and it came out great still. I also took her suggestion and had it with caulifried rice. Another new gem I have to cook again.

I found that sauteeing the beef beforehand helped to lock in flavors (I seasoned it beforehand) and, of course, brown the meat.
post #657 of 700
Quote:
Originally Posted by kimiij View Post
I'm not sure if someone already posted this but I made an Asian Inspired Slow Cooker Short Ribs with Cabbage and Carrots from Nourishing Days. It was amazing. cooked it two weeks ago and I'll have to cook it again next weekend.

"3/4 cup low sodium soy sauce (~1/3 cup if using regular soy sauce)
2 T. honey or ~1/8 tsp. stevia
1/4 cup rice vinegar
2 garlic cloves, smashed and peeled
1 tablespoon grated fresh ginger
1/2 teaspoon red pepper flakes
2 - 3 lbs. grass-fed beef short ribs (4-6 ribs)
5 medium carrots, peeled and cut into 2″ pieces
1 medium green cabbage (~2-3 lbs), cut into eighths
1 tablespoon sesame oil
4 scallions, thinly sliced

Directions

Optional step: In a large skillet, over medium heat brown the ribs on all sides.
In a 4-6 quart slow cooker, combine soy sauce, honey/stevia, vinegar, garlic, ginger and red pepper flakes. Add the ribs (browned or not) and the carrots, arranging in a single layer if possible. Lay the cabbage on top of the ribs and carrots.

Cook on high for 4-6 hours or on low 7-8 hours. After a few hours of cooking, or 30 minutes before serving, stir the cabbage into the juices in order to distribute the flavor.
Before serving, taste for seasoning and add salt as necessary.
Remove the bones from the ribs and set aside to use for stock.
Serve with a small drizzle of sesame oil and sprinkle with scallions."

I ended up using Peanut oil instead of sesame oil b/c I didn't have any sesame oil and it came out great still. I also took her suggestion and had it with caulifried rice. Another new gem I have to cook again.

I found that sauteeing the beef beforehand helped to lock in flavors (I seasoned it beforehand) and, of course, brown the meat.
YUMMY: Gonna have to try this one!
post #658 of 700
Mom's Baked Beans
1lb beans
6c water
1/2 tsp baking soda
1/2 lb bacon or ham (optional)
1 small onion, chopped
1/3c molasses
1/4c sugar
1 tsp dry mustard
1/4 tsp pepper
1 can tomato soup
1c ketchup
1c water

1lb beans
Pick over, wash, soak overnight in 6c water

A.M. Boil beans, water & 1/2 tsp baking soda for at least 10 minutes

Place ham, onion & beans in slow cooker

Combine molasses, sugar, ketchup, soup, mustard & pepper. Add just enough water to cover beans. Pour over beans, stir thoroughly.

Cook all day on low or at least 4 hours on high. Freeze leftovers.
post #659 of 700
Quote:
Originally Posted by columbusmomma View Post
Oooops!! I meant to quote the recipe LeahC posted one page back.....
Did you get a chance to try it? If so, what did you think? It is a favorite here in our house and everyone who has tried it has given 2 thumbs up.
post #660 of 700
Autumn is here
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