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Tag Archives: Crockpot Dinners

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 `

 

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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 

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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.

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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

 

Slowly Cooked Sausage with veggies

I just love the idea of one pan/pot dinners. They require little preparation, most of them are ready less than thirty-five minutes and clean up is a breeze. I confess I can get pretty spoiled. As some of you already know, I usually come across these dinners on Pinterest. Whenever I do find one of these superb dinners on my go-to site, I immediately get motivated to want to cook the dish. 

Therefore, I’ve had this one Pot Sausage, Green Beans, and Potatoes Recipe in my ginormous cookbook that I found on Pinterest a long time ago. I too have been wanting to cook it for awhile, but I just couldn’t find the perfect timing until I finally had the opportunity to prepare it earlier this week. The food prep and clean up for it is about the same, just like with the other one-pot suppers that I have cooked this year.

However, I must say that the actual cooking time for this recipe requires at least four-six hours for it to be fully cooked because everything is being cooked in the crockpot. I know that sounds awful especially when supper time rolls around and you are super hungry. But I honestly can say that is one of the biggest perks about this dish cause for one your slow cooker will make everything taste amazing and two you don’t have to babysit your food while it’s cooking.

I promise you and your family are going to enjoy this Crock Pot Sausage, Green Beans, and Potatoes recipe. Here’s why: you seriously only have to do a little bit of preparation, it has good for you ingredients and last, but definitely not least it’s incredibly tasty!

Where do you usually get your recipes from? Do you prefer cookbooks or online?

Crockpot Sausage, Green Beans, and Potatoes

INGREDIENTS

2 pkg of traditional rope turkey sausage, cut into half inch slices (I used venison and pork sausage) 

6-8 Russet potatoes, peeled and cubed

3-4 cans of green beans
1 small onion, chopped

1/8 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes optional

 

INSTRUCTIONS

Use a four or six-quart crockpot insert and lightly grease it with non-stick cooking spray. Place your potatoes into the bottom of your crock pot. Place the onion on top and combine the sausage and green beans. Sprinkle with salt, pepper, and red pepper. Cover and cook on LOW for six-eight hours. Yummoelicious! 

Source Recipes that crock

I mentioned last week in my Cook. Eat. Sleep. Dream. Repeat. post that I would make this excellent Crockpot Taco Soup today, but other arrangements were made, plus we still have plenty of leftovers from last night’s meal. Oh well. Maybe I will make it next week. 🙂 However, I still intend on cooking this savory and really creamy Crockpot Chicken Rice soup on Saturday.

Also, within the past few years, it has been hot in Texas, both on Christmas eve and day and, Unfortunately, it’s going to get hot once again. But that’s totally cool with me because I chose to make the best of it and have a great attitude in regards to the crazy weather and make Vietnamese Iced Coffee on Christmas Eve. I am very excited!

Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

A love for Barbcue

 

I want to share with you what I enjoy using for when I’m cooking, and that is my crock pot. Why you might ask??? Because all you have to do is dump all of the ingredients (for whatever the recipe calls) into the pot, turn it on and forget it for a few hours during the day and when dinner time rolls around your food is ready to eat.

Here is what I usually do when I find a dish I want to cook. I typically start in the mornings, so that it will take all day. I always make sure to read the list of ingredients and directions thoroughly, so that I don’t forget anything. Then I will get the appropriate size pot, and the things needed for the recipe, and dump all of the ingredients into the bowl. Then turn on the heating base to the appropriate heat setting. Cover, and let the crockpot do the rest of the cooking. Lol, that is my all time favorite part of when I get to have the pleasure of using that incredible cooking machine.

Do you know what else I like? I love pulled pork sandwiches. They are amazing! Here are three reasons why they’re my fave; 1. Very messy 2. Delicious 3. Last but not least it’s incredibly satisfying. 🙂

I want to share with you this Slow Cooker Texas Pulled Pork Sandwich recipe. They are 100% tasty and incredibly easy to prepare. Oh get this you don’t have to eat it as a sandwich you either can eat it with a slice of cheese or just by itself. Whichever way you decide how to devour this I promise you won’t be complaining. Enjoy!

Slow Cooker Texas Pulled Pork Sandwiches

Ingredients

One tsp of vegetable oil
1 4 lb pork shoulder roast
1 C. Sweet Baby Ray’s barbecue sauce
1/2 C. apple cider vinegar
1/2 C. chicken broth
1/4 cup of light brown sugar
1 Tbsp of yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp of chili powder
One extra large onion chopped
Two large cloves garlic, crushed
1 1/2 tsp dried thyme

Optional:
8 Hamburger buns split
Two tablespoons of butter
Cheese slices

Directions

1. Pour the vegetable oil into the bottom of the of a slow cooker. Place the pork roast into the slow cooker, pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and tyme. Cover and cook on low for six to seven hour or until the roast shreds easily with a fork.

2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down in a skillet over medium heat until golden brown. (If you don’t feel 100% comfortable using a hot skillet on the stove at the moment then it’s totally okay. 🙂 However, if you still would like to toast your bread, then I prefer using a toaster (And yes even I use it) because you don’t have to worry about burning yourself as much. After toasting get a spoonful of pork and spread on the toasted bread and Oh, I am HUGE cheese fan, so if you are a cheese lover like me, you can put a slice on top of your lovely masterpiece. Then you’re ready to eat. Enjoy! 🙂

After you’ve finished eating be sure to wait until the crock pot is completely cooled before you put away the leftovers.

Just a few things: if you have sensitive eyes and cutting onions make your eyes water, don’t feel embarrassed because I always cry lol. I know it might sound silly, but one thing that has worked for me so far is wearing my swim goggles. If you don’t want your eyes to water and sting; then my suggestion to you is wearing swim goggles (If you own a pair) or do whatever works while you’re cutting up the onion. Also, if you have a food processor you can put the onion in it little at a time to chop it up. I typically will put an onion in my food processor to speed things up a bit. If you don’t have a clue what I’m talking about or don’t own one of the kitchen appliances I’ve mentioned today in today’s post that is entirely fine with me, there will be links to websites on my links page for what they are and where you can buy them.
Next week I will be telling you about how to make a beloved Mexican dish into soup using the crockpot, cooking homemade sloppy joes on the stove and roasting broccoli in the oven. I know it’s crazy scary stuff for some of you readers but, YOU CAN DO IT!!! 🙂

Recipe adapted from All Recipes

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