There’s nothing more simple than throwing a chuck roast, onions and spices into a slow cooker and letting it cook all day long to show up 6 hours later and dinner is cooked. This pot roast was delicious and we all loved the cooked onions that went with it. I served it over egg noodles, a la “stroganoff.” It made for great leftovers too!
My kids are growing like weeds! I’ve been noticing their pants are getting shorter and they’ve been complaining their shoes are too small. It might explain all the snacking they’ve been doing! I wanted to make something that would be packed with protein, but still have a little bit of sweetness and found this delicious recipe for trail mix…. made in the crockpot! It makes a big batch and we’ve all been snacking on it all week. I love the crunchy banana chips, toasted coconut and of course the dark chocolate chips. YUM!
2 1/4 cup raw walnuts (chopped)
1 cup raw cashew halves (chopped)
1 cup unsweetened coconut flakes
1/3 cup coconut sugar
4-5 Tbsp coconut oil
1 tsp vanilla extract
2 cup unsweetened banana chips
3/4 cup dark chocolate chips
In a slow cooker, mix the walnuts, cashews, coconut, sugar, vanilla and coconut oil. Mix together until combine. Cook on high for 45 to 60 minutes. Stir occasionally to make sure the coconut doesn’t burn. Reduce heat to low for an additional 20 to 30 minutes. Transfer to a parchment lined baking sheet to allow to dry out. Add in the banana chips and chocolate chips. Store in an air-tight container.
Source: Cotter Crunch
The weather has finally started to turn here in Southeastern PA and I had to break out the slow cooker to make this chili. Plus, chuck roast was on sale and I was able to get a good deal on a two pound roast. The chili was really good and I like the combination of three different types of beans, plus it stretched out this to make a good amount of leftovers. There’s nothing better than a leftover bowl of chili for lunch. I served it with warm honey cornbread muffins.
Evenings have been a little crazy around our house the past couple of weeks, so I’m always looking for ways to get dinner on the table quickly. This recipe definitely did that…except I was the only one who enjoyed it. Everyone else in my family was just blah on it. Oh well, you can’t always please everyone 🙂 I still wanted to share it with you all! I liked the hint of barbecue sauce with the shredded chicken. I served it with a green salad and dinner was ready in no time at all.
Last weekend, I received a head of cabbage in our CSA share and cauliflower was on sale…it was the perfect timing to make this low carb unstuffed cabbage soup. I love stuffed cabbage, but it’s a pretty labor intensive dish…but this soup fills that craving for me. Plus it’s made in the slow cooker! Win, win!
This soup was even better the next days. The flavors really came together and tasted just like stuffed cabbage. Both of my kids enjoyed it too – especially since I told my son it was “cheeseburger soup.” He thought it was so funny and ate his entire bowl. Whatever works. 🙂
Surprise…two Secret Recipe Club reveals in one month! Since August has five Mondays, we are having a special theme reveal day – Back to School. It’s perfect timing since today is my daughter’s first day of fourth grade. She’s ready to go to back to school, see all her friends and meet her new teacher. I’m ready to be done paying for camp fees 🙂
This reveal’s theme was open to so many things – quick dinners, breakfast, lunches and after-school snacks. I decided to go with the snacks since Madeline is always hungry when she comes home from school. I needed something quick and would fill her up, so when I saw this recipe for Slow Cooker Cinnamon Almonds from my assignment, Cookaholic Wife, I knew it would be perfect. Nichole is the foodie behind Cookaholic Wife and we both are compulsive-list makers and baking helps us relax. There’s just something about crossing off items on a list that I enjoy.
Back to the almonds, they were simple and easy to whip together yesterday. Yes, I waited until the day before the reveal to make this recipe, but I knew it would be successful! They’re the perfect amount of sweet and a handful really fills you. Plus, I have enough almonds to get us through at least the first four days of school.
My husband is always asking me to make au gratin potatoes and last time I made them, they didn’t turn out so well. I knew it was time again and I came across a recipe that uses a slow cooker. I was a little hesitant to try it out, but they came out perfect. Even better as leftovers! The potatoes were cooked through and the cheese sauce was perfect. It was a big hit at our Easter dinner!
It’s been beyond frigid here lately…like I don’t even want to get out of bed its so cold. Now throw in a housebreaking a puppy…I really don’t want to go outside. Once the weather gets cold like this, I crave soup, stews and chowder. The best part of this recipe is being able to throw it all into the slow cooker and not fuss with it for the rest of the day. It only takes 4.5 hours to cook…perfect if you’re running late or don’t have a full day to let something simmer in the slow cooker. Plus it’s dairy free! The original recipe called for a minced chipotle pepper, I omitted it to make it kid-friendly.
We all enjoyed it. It was a hearty soup even with a thin broth. The bacon added a nice smoke flavor to it and I loved the touch of fresh cilantro.
3 cups frozen corn
2 cups Yukon potatoes, diced
1 red pepper, diced
1 onion, minced
Juice from one lime
1/4 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
14 oz can fire roasted diced tomatoes
4 cups low sodium chicken stock
1 can of light coconut milk
Fresh ground pepper and salt
In a slow cooker, combine the corn, potato, red pepper, onion, lime juice, cilantro, cumin, tomatoes, and chicken stock. Season with fresh ground pepper and salt.
Cook on high for four hours. Add the can of coconut milk, stir and cook on high for an additional 30 minutes. Serve with crumbled bacon on top.
Source: Joyful Healthy Eats
A couple of weeks ago, I asked what my readers wanted to see and there were lots of requests for soups and slow cooker recipes. I’ve been making a bunch of new recipes using the slow cooker and lots of soup recipes too. This recipe for maple Dijon pork chops was so simple and I loved the unique flavor of the maple and Dijon, plus the chops were falling apart as I tried to plate them. The kids inhaled their dinner and there were no complaints. The only change I’ll make next time I make this recipe will be to use whole grain Dijon mustard.
4 large boneless pork chops
1 large onion, chopped
3 Tbsp pure maple syrup
2 Tbsp Dijon mustard
1/4 cup apple cider vinegar
1/4 tsp salt
Dash of fresh ground pepper
1 Tbsp vegetable oil
In large skillet, heat the oil over medium-high heat. Season the chops with salt and pepper. Place the chops in the skillet and sear for 2 minutes in each side. Transfer to your slow cooker.
Lower the heat of the skillet and add the onions. Cook until the onions begin to soften. Add the syrup, mustard, vinegar and salt and pepper. Simmer for an additional two minutes and then pour over chops in the slow cooker. Cook on low for 6-7 hours. Serve with the remaining sauce.
Source: Eat, Live, Run
This recipe was a mistake! I had planned to make a slow cooker chicken parmesan soup, but after looking at the recipe, I was missing some ingredients…so I winged it and came out with this delicious soup instead! Sometimes mistakes turn into something really good. Since I work from home the majority of the time, I have flexibility to throw dinner in the slow cooker on my lunch break and can cook it on high and it’s ready by dinner.
Everyone loved the soup, no complaints from the kids and it was great for leftovers too!
3 garlic cloves, minced
1 medium green bell pepper, diced
14.5 oz can diced tomatoes
1/2 lb raw boneless, skinless chicken breast
4 cups chicken stock (more may be needed)
1/2 cup chopped onion
1 tsp dried basil
1 tsp dried oregano
1/8 tsp red pepper flakes
6 ounces uncooked ditalini pasta
In the slow cooker, combine the garlic, green pepper, can of tomatoes, onions, chicken stock, chicken breasts, and seasonings. Cook on low for 7 hours or high for 3 1/2 hours. Once cooked, removed the chicken breasts and shred. Return to the slow cooker and add in the uncooked pasta. Increase the heat to high and cook for an additional 30 minutes or longer until the pasta is completely cooked. Add more stock if necessary.
Serve and garnish with fresh basil or parsley.
Adapted from: Foxes Love Lemons