Advertisements

Tag Archives: Crockpot Dinners

Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

IMG_3354.JPG

 

Advertisements

Slow Cooker Lemon Pork Tenderloin

I know that I have said this several times before but cooking is so relaxing and a therapeutic hobby. I love it how I can just go into the kitchen start preparing a recipe and practically forget everything for a short time. My most favorite thing about it is rubbing spice mixture in my meats and marinating them in the fridge for several hours. I don’t know why it is but for some odd, reason it’s like some sort of therapy.

This zesty pork tenderloin is incredibly juicy and savory. It completely knocked my socks off when I took my first bite. Marinating the pork tenderloin the evening before placing it into the slow cooker was the perfect charm to making it even more flavorful and tender. If you have leftovers it tastes even better the next day.

Lemon Pork Tenderloin

Ingredients

1 2 lb pork tenderloin

2 lemons juiced

1/4 C Bragg or soy sauce

6 Garlic cloves, minced

2 Tbsp Worcestershire sauce

1 Tbsp extra virgin olive oil

Cornstarch Slurry: 1 teaspoon cornstarch whisked into two teaspoons of cold water (Optional)

Directions

Use a 6-quart crockpot insert. Place the pork tenderloin into the bottom of an airtight container, and add the lemon juice, Bragg, garlic, Worcestershire sauce, and oil. Close tightly, and refrigerate overnight. In the morning, dump the container contents into the crockpot, and cook on low for seven to nine hours. If you’d like to thicken the crock drippings before serving, you can whisk in the cornstarch slurry. slice the meat thinly and serve with rice.

 

rsz_img_3256

 

Source 365 Slow Cooker Suppers

 

Parmesan-Crusted Chicken

This is an uncomplicated recipe to prepare for your family on a busy weeknight, or it would make an excellent meal to take over to your friend(s) who is sick or for a mom who recently had a baby. It’s not overwhelmingly seasoned, but it has just enough flavor to satisfy your taste buds.

Parmesan-Crusted Chicken

Ingredients

4 boneless, chicken breast cut into halves pounded thin

1/2 C Duke’s Mayonnaise

1/2 C grated parmesan cheese

1/2 C Progresso Italian seasoned or plain bread crumbs

1 Tbsp Italian seasoning

Hot cooked pasta and salad for serving optional

Instructions

Use a four or six-quart slow cooker.

In a small bowl combine the Mayonnaise, cheese, bread crumbs and Italian seasoning. Set aside. Place the chicken onto a cutting board or parchment paper and spread the Mayonnaise mixture evenly over on top of the chicken. Cover and cook on LOW for five to six hours or on HIGH for about three hours. Serve warm with pasta and a salad.

Source 365 Slow Cooker Suppers

img_2921

No sauce required beef brisket

I don’t know what was more fun either preparing this brisket the day before it had to be slowly cooked in the crockpot for this Sunday Savory Beef Brisket or when I tossed everything into the marvelous machine the next morning.

Oh well lol, but what I do know is that this brisket recipe in my newest favorite. It’s savory and super duper juicy. I’m not kidding either. Here’s my proof when I took my first bite the meat just literally melted in my mouth. I mean it’s so moist and tasty that sauce isn’t even required.

This smoky meat will instantly become a family favorite.

Sunday Savory Beef Brisket

Ingredients

1 4-lb beef brisket
1/4 C packed brown sugar
2 Tbsps smoked paprika
2 Tbsps onion powder
1 Tbsp ground cumin
1/3 C Bragg all purpose seasoning
1 Tbsp Chili powder
1 Tbsp salt
1/2 tsp black pepper
One red onion
Four russet potatoes, rinsed, peeled and cut into chunks
Three large carrots, washed, peeled, cut into 2-inch chunks
Three stalks celery washed, cut into-2 inch chunks

Directions

1. in a small bowl prepare the spice rub by combining the sugar, paprika, onion powder, cumin, chili powder, salt, and pepper.
Place the meat onto a sheet of wax or parchment paper and rub the spice mixture evenly all over the brisket and flipping it over a few times to get good coverage.

2. Next, carefully put the meat into a container and pour 1/3 cup of Bragg all over the beef. Be sure it’s evenly covered. Then seal it tight with the lid and place the container with the meat inside in the fridge, leave it overnight. Also, to save time cut all of your veggies the night before and put them in airtight containers or Ziploc bags.

3. The next morning grab your 6-quart slow cooker/crockpot insert and put the meat into your slow cooker. Next, Add all of your veggies on top Do not add water. Cover and cook on low for eight to ten hours or until breaks apart easily with a fork.

Source 365 Slow Cooker Suppers `

rsz_img_2776

Coming up this week on cooking with

Crispy Southwest Warps

Crock pot Root Beer Pulled Pork

Famous Butter Chicken
Roasted Broccoli And Cauliflower Recipe With Parmesan & Garlic

 Slow-Cooker Chicken Burrito Bowls

 

Slow-Cooker Chicken Burrito Bowls

1 to 1 1/2 lbs boneless skinless chicken breasts, chicken thighs, or a blend
1 14.5-oz can diced tomatoes
1 C chicken stock, divided, plus more if required
2 tsp chili powder
2 tsp salt
1/4 tsp cayenne pepper, optional
1 tsp cumin
1 C brown rice, not quick cooking rice
1 15-oz can Goya black beans, drained and rinsed
1 C frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

1. Add the chicken breasts, diced tomatoes, one and a half cup of chicken stock, chili powder, salt, and cumin in the dish of a 2 1/2- to 4-quart crockpot. Make certain the chicken is covered, and combine additional stock if required. Cover with the lid and cook on low for three to four hours.

2. Lift the lid and combine the rice, black beans, frozen corn, and the remaining chicken broth. Return the lid and continue cooking on high for another three to four hours. Examine the rice regularly in the last hour of cooking, stirring a few times to make certain the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is finished when the rice is tender — if the rice is finished while there is still liquid left in the slow cooker, remove the lid and continue to cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is six to eight hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this in the slow cooker itself and then mix it into the rice, or you can carry the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a variety of toppings. The burrito mixture will last for one week refrigerated or three months in the freezer. This recipe makes about seven total cups of burrito mix.

Source  The kitchn

Court’s Cooking notes to prepare the rice separately: If you are not going to be home to combine the rice to the slow cooker, you can skip this step and cook it separately on the stove just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for six to eight hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock)

Peanut Butter Pork Chops

 

Peanut Butter Pork Chops

Ingredients

4-6 Pork chops

1 onion, sliced into thin rings

4 garlic cloves minced

3/4 C creamy peanut butter

1/3 C  honey

1/3 C  Bragg or low sodium soy sauce

2 Tbsp seasoned rice wine vinegar

Directions

Use a 4 or 6-quart slow cooker. Separate the onion rings and place them into the insert. In a medium bowl combine the garlic, peanut butter, honey, Bragg, and vinegar. Stir until well combined. Smear this mixture on each side of the pork chops -it will be pretty thick. Add the chops to the insert. Cover and cook on low for five to six hours or on high for approximately three to four hours.

Source 365 Slow Cooker Suppers `

 

IMG_2664.JPG

 

A healthier version of the classic pizza

I had a fun and exciting experience making these pizza peppers, which as you can see unfortunately do not have a picture at the moment because I did not like the way my peppers turned out lol. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly. However, they overall were quite tasty, so I am not at all discouraged about the outcome of this dish as it was my first time. Therefore I plan on making this recipe again soon. 🙂

These pizza peppers are a perfect low-carb and naturally gluten-free alternative to traditional pizza. The pepperoni gives a nice amount of spice: if you enjoy a spicier pepper, you can add a half teaspoon or so of dried red pepper flakes into the meat mixture.

What do you like in your stuffed peppers?

Slow Cooker Pizza-Stuffed Peppers

Ingredients

1 lb lean ground turkey
20 slices turkey pepperoni, diced
1 C prepared pizza sauce
2 tsp dried basil
1 tsp dried oregano
1/8-1/2 tsp dried red pepper flakes to taste
Six bell peppers, any color, cored, seeded, and left whole (retain tops)
1 C shredded mozzarella cheese
1/2 C water

Directions

1. Use a 6-quart slow cooker. In a large mixing bowl combine the turkey, pepperoni pizza sauce basil and oregano. Divide the mixture into six parts, and place a portion of the mixture into each bell pepper. Put the peppers into the insert and top each one with some of the cheese. Put the lids onto the peppers.

2. Carefully pour the water around the base of the peppers. Cover, and cook on low for six – seven hours, or until the meat is fully cooked, and the peppers have begun to wilt. Let stand for ten for minutes in the cooling slow cooker before serving.

Source 365 Slow Cooker Suppers

Crockpot day…A weekly holiday for the everyday cook

In the fall of last year, I started volunteering for the special needs ministry at my church on Wednesday nights. I love volunteering for the department because I have a huge heart for kids who have special needs. In fact, I enjoy it so much that I’m always looking forward to going and having fun playing and interacting with the children whom I see often. They are so adorable and funny.

However, I, unfortunately, can’t be at two places at once; church and at home to cook dinner. Which is why I love having Wednesdays as my slow cooker/crockpot day. There’s little or no labor, and the only thing I have to do is throw everything into my crockpot and let it do the cooking. And then bam I have a delicious hot meal waiting for me at home. It’s really nice to have somewhat of a break from doing all of the cooking at least once a week.

On my crockpot day, I threw together this Peach Glazed Pork Chops recipe. My family love these because they have a touch of sweetness and I especially loved them because…well they are a little sweet. And a little savory with browned butter. Yum, yum!! 😀 Just an excellent combo for everyone in the family!

What is/are  your crockpot/slow cooker day(s)? What do you usually prefer to toss into your crockpot?

Slow Cooker Peach Glazed Pork Chops

Ingredients

4-6 boneless pork chops (about 1.5 lb)
6 Tbsp butter
¾ C Smucker’s peach preserves (Sugar-Free)
½ tsp thyme
½ teaspoon salt
1/2 tsp pepper

Instructions

In a medium skillet over medium-high heat melt the butter and occasionally whisk until it starts to bubble. Continue whisking until it just starts to develop little brown bits, combine seasonings and then remove from the heat. Continue to whisk and let it cool for one-two minutes. Stir in the preserves until smooth (There might be little chunks of fruit from the preserves) Place chops into your crockpot and pour sauce over them. Cover and cook on low for six-seven hours or high for three-four hours.

Court’s cooking notes:

I cooked these on low in my 4-quart crockpot for six hours.

Recipe by Slow Cooker Gourmet 

rsz_img_2473

Crockpot Spaghetti Squash and Meatballs

As some of you already know, I have decided to do a 30-day healthy eating challenge. I am pleased to say that I am doing a great job! Ha, no I am joking I did a real poor job for the first few days of this difficulty. Oh well, I am determined to do a much better job to eat fewer carbs and less sugar starting now. In which of course is easier said than done I know but I am determined to conquer this challenge.

Whenever I do hear sugar call out my name I acknowledge that it will be incredibly tempting not to answer the cry of that one package of cookies lol. The few things that usually help me defeat those annoying cravings are to drink much water or make a smoothie.

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner.
Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

all day I dream about food

http://alldayidreamaboutfood.com/2015/05/low-carb-slow-cooker-spaghetti-squash-and-meatballs.html

So, to start this healthy eating hurdle in regards to cooking, I put my ambitious mind to the test and prepared this slow cooker spaghetti squash and meatballs with homemade marinara sauce: crushed tomatoes pureed in the food processor with garlic, oregano, salt, and pepper. Then I tossed it all into my crockpot and let that machine do the work for me.

For me, the preparation of the recipe was relatively easy. The only few challenges I had were: cutting up the spaghetti squash and removing it from the crockpot and scooping out the flesh. I was incredibly determined not to give up, and show that squash whose boss. It was completely worth the work though as this dish has all of the great flavors of a savory meal. Oh, guess what? It only has 10 grams of carbs.

Need a healthy, simple meal that doesn’t take much work? Toss some spaghetti squash and some meatballs in your crockpot and boom. Insta-dinner. Yum, yum!

 

Crockpot Spaghetti Squash and Meatballs

Ingredients

One medium spaghetti squash
1 1/2 C crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 oz chicken or turkey meatballs
2 Tbsp olive oil
Additional salt and pepper to taste

*Note on how to soften the skin; place your spaghetti squash in the microwave for about five-six minutes before you begin cutting. Let the squash cool slightly.*

Instructions

1. Use a sharp knife to cut the spaghetti squash in half, crosswise. Place in the bottom of a 6-quart slow cooker, cut-side face down. In a food processor or blender, mix crushed tomatoes, salt, garlic powder, pepper, and oregano. Puree until smooth. Pour into bottom of slow cooker. Place meatballs over tomatoes, around spaghetti squash. Cover and cook on low for six to seven hours or on high for three to four hours.

2. Using tongs and kitchen gloves, carefully remove spaghetti squash from your crockpot. Ladle/scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain for three-four minutes to reduce moisture. Transfer to a large bowl and stir in butter or olive oil. Divide between four plates and top with sauce and meatballs.

IMG_2359.JPG

 

Source all day I dream about food

 

 

A Four-Ingredient Crockpot Dinner

 

Oh man, you know what I have been craving for a real long time? Some delicious Chinese food. It’s one of my most favorite cuisines.

What about you? Have you been craving for some serious Chinese food lately as well? Have you been on the hunt for a different tasty meal?? But then you think ugh I don’t want to spend the money on takeout or waste all of my time to prepare it? If you answered yes to all of these questions, then I have the perfect solution to your problem. How about you give this spectacular, insanely delicious and crazy easy Crockpot Orange Chicken dinner a try.

This simple Chicken Recipe delivers all of that… BIG Time!!! Oh, how I LOVE Orange Chicken! Skip the takeout and make some at home…with ONLY four yes, just 4 ingredients!

Crockpot Orange Chicken Recipe

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
¾ C Smuckers Sweet Orange Marmalade
¾ C of Sweet Baby Ray’s Original BBQ Sauce {it’s delicious!}
2 Tbsp. Bragg 

Instructions

1. Lightly grease your crockpot with non-stick cooking spray. Place the chicken into the crockpot and cook on HIGH for three hours or on LOW for six hours (Covered). After three hours on HIGH or six hours on LOW, empty the juices from crockpot At this point… you can either leave the chicken breasts complete, or remove, cut into cubes, and transfer back to crockpot.

2. In a large bowl combine bbq sauce, orange marmalade, and soy sauce. Pour mixture over chicken, and cook on low or high for thirty more minutes {covered} Yummoelicious!

Source The frugal girls