15 MINUTE MEALS : CROCKPOT RECIPE food blog search

Crock Pot Slow Cooker Home Style Ribs

2013-07-04T11:26:00.001-07:00

Ingredients:

2 1/2 to 3 lb. country style pork ribs, boneless
1 tbsp. oil
1 large onion, quartered & sliced 1/4- to 1/2-inch thick
.
Sauce:
1/3 cup low sodium soy sauce
1/2 cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider vinegar
1 teaspoon celery seed
Preparation:

Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover and cook on low for 8 to 10 hours.
Serves 6.

Apricot Mustard CHicken

2012-03-22T11:54:00.002-07:00

Ingredients

11 1/2 ounces apricot juice/nectar, canned

2 tablespoons Dijon mustard

1 clove garlic, minced

1/4 teaspoon fresh ginger, grated

1/4 teaspoon cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground turmeric

1/8 teaspoon ground cardamom

6 boneless, skinless chicken breasts

4 cups prepared couscous or wild rice blend

Directions

In a mixing bowl, whisk together the apricot nectar, mustard, garlic, ginger and spices. Dip each chicken breast in the apricot mixture and place in Crock-Pot® slow cooker
Pour the remaining sauce over the breasts. Cover; cook on Low 7 to 9 hours (or on High for 4 to 5 hours).
Remove the chicken from the stoneware and arrange over rice or couscous. Spoon the apricot sauce over the chicken breasts.

Cook Time

7-9 hours on LOW
4-5 hours on HIGH

Slow Cooker

4 - 4.5 Quarts

Yields

6 servings

chicken divan

2012-03-22T11:53:00.000-07:00

Ingredients

2 to 3 cups chicken, cooked, cut up (large chunks)

1/2 small onion, chopped

10 3/4 ounces condensed cream of chicken soup

1/2 cup mayonnaise

3 tablespoons flour

2 stalks celery, thinly sliced

10 ounces frozen broccoli spears, thawed and cut into 1-inch pieces

1/2 teaspoon curry powder

1 tablespoon lemon juice

hot buttered noodles

Directions

In medium bowl, thoroughly combine all ingredients except noodles.
Pour into lightly greased stoneware.
Cover and cook on Low setting for 7 to 9 hours (on High setting for 2 to 3 hours.)
Serve with hot buttered noodles, spooning sauce over top.

Cook Time

7 - 9 hours on LOW
2 - 3 hours on HIGH

Slow Cooker

3 - 3.5 Quarts
4 - 4.5 Quarts

Yields

4-6 servings

Slow Cooker Beef with Root

2012-03-08T15:10:00.002-08:00

Ingredients

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Directions

Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.

Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.

Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

Slow Cooker Pepper Pork Chops

2012-03-08T15:09:00.002-08:00

Ingredients

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

SERVES 4; Calories: 347; Total Fat 17 grams; Saturated Fat: 4 grams; Protein: 24 grams; Total carbohydrates: 24 grams; Sugar: 18 grams; Fiber 3 grams; Cholesterol: 77 milligrams; Sodium: 4,150 milligrams

Slow-Cooker Ropa Vieja

2012-03-08T15:08:00.000-08:00

Ingredients

1 15-ounce can crushed tomatoes
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 jalapeno pepper, thinly sliced (with seeds)
Kosher salt
1 1/2 pounds skirt steak or flank steak
2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
1 small onion, thinly sliced
3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
Cooked white rice, for serving

Directions

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quartslow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g

Slow-Cooker Spinach Dip

2012-03-08T15:06:00.003-08:00

Directions

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Slow Cooker Melt-In-Your-Mouth Short Ribs

2012-03-08T15:06:00.000-08:00

The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.

Ingredients

6 serving-sized pieces beef short ribs (about 3 pounds)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer

Directions

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

Recipe Tips:

Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.

Nutrition Information

Nutritional Values per Serving

Using Campbell's Condensed French Onion Soup: : Calories 622, Total Fat 48g, Saturated Fat 20g, Cholesterol 108mg, Sodium 316mg, Total Carbohydrate 16g, Dietary Fiber 1g, Protein 26g, Vitamin A 0%DV, Vitamin C 1%DV, Calcium 4%DV, Iron 18%DV

Slow-Cooked Beef and Wine Ragu

2012-02-28T08:51:00.002-08:00

what you need

Tbsp. oil, divided

lb. pearl onions, peeled, halved

lb. boneless beef chuck eye roast, cut into 1-1/2 inch cubes

can (6 oz.) tomato paste

cloves garlic, minced

cups beef stock

1/2

cup dry red wine

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4

tsp. each Salt and pepper

cups hot cooked rotini pasta

make it

HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.

HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.

REMOVE small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with past

SPECIAL EXTRA

Cook 1/2 lb. quartered fresh mushrooms with the onions.

SERVING SUGGESTION

Serve with roasted fresh vegetables or a mixed green salad tossed with your favorite KRAFT Light Dressing.

Apple crisp

2012-02-28T08:50:00.002-08:00

what you need

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2

cup sugar, divided

tsp. ground cinnamon

Granny Smith apples (3 lb.), peeled, sliced

cup fresh or frozen cranberries

Tbsp. butter, melted, divided

NILLA Wafers, coarsely chopped

1/4

cup PLANTERS Sliced Almonds

make it

MIX dry pudding mix, 1/4 cup sugar and cinnamon. Toss fruit with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).

MEANWHILE, combine chopped wafers, nuts, remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.

SPRINKLE with nut mixture just before serving.

SPECIAL EXTRA

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

APPLE VARIETIES

Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

Meatball Sub Simmer

2012-02-28T08:49:00.000-08:00

what you need

jar (26 oz.) spaghetti sauce

cup water

frozen cooked meatballs (1 lb.)

sandwich buns, partially split

1/2

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

make it

MIX spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).

FILL buns with meatballs and sauce; sprinkle with cheese.

SPECIAL EXTRA

Prepare as directed, adding 1/4 cup KRAFT Grated Parmesan Cheese with spaghetti sauce and water; stir well.

SERVING SUGGESTION

Serve with a bagged green salad tossed with your favorite KRAFT Dressing.

VARIATION

Add 1 chopped red pepper and/or onion to spaghetti sauce meatball mixture, and heat as directed.

Slow-Cooker Cheesy Chicken & Potatoes

2012-02-28T08:47:00.000-08:00

what you need

large green pepper, chopped

lb. red potatoes (about 3), very thinly sliced

tsp. paprika

small bone-in chicken thighs (2 lb.), skin removed

can (10-3/4 oz.) condensed cream of chicken soup

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

Tbsp. Worcestershire sauce

1/4

cup chopped fresh parsley

make it

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

SUBSTITUTE

Prepare using smoked paprika.

Cinnamon Bun White Hot Chocolate

2012-02-22T09:11:00.000-08:00

I saw this decadent cinnamon bun white hot chocolate some time ago. I wanted to make it in the crock pot and I couldn't find the time (or cool enough weather) to make it immediately. Man how I wish I would've found an excuse earlier! This stuff was to die for delicious. I mean TO DIE FOR DELICIOUS!

I tweaked the recipe a bit and made a much larger batch than the original

Here is how I did it:

1/2 gallon of milk (I used skim, lactose free milk.... any would work though)
8 cinnamon sticks
2 1/4 cups of premium white chocolate chips
1/4 cup of dark brown sugar
4 teaspoons of pure vanilla extract
4 teaspoons of ground cinnamon
pinch of sea salt
marshmallow fluff, chopped pecans and caramel dip for garnishing

Pour the milk into a 3 quart crock pot. Add the cinnamon sticks.

Cover and turn to low. Cook for 1 1/2 - 2 hours. You are infusing the milk with the cinnamon flavor DON'T SKIP THIS STEP!

Remove the cinnamon sticks and add the chocolate chips, brown sugar, vanilla extract and grond cinnamon. Let cook for 30 - 45 minutes covered. When chocolate chips start to melt whisk to incorporate and add the sea salt.

Let cook for an additional 30 minutes covered.

Whisk again and ladle into heatproof mugs and garnish each mug full with a dollop of marshmallow fluff, pecans and drizzled caramel.

I definitely will be making this again and again and again. Everyone loved it! It probably should have served 8 people a 1 cup serving, but my mugs were ginormous so it served 5 people perfect.

Crock Pot Star Crunch® Snack Cakes

2012-02-17T04:09:00.002-08:00

Here is how I did it:

2 jars of crock pot caramel (easy peasy recipe can be found here)
1 1/2 cups of semi sweet chocolate chips
1 3/4 cups of a crispy rice cereal

Pour the caramel and chocolate chips into a 1 1 /2 - 2 quart crock pot.

Place the lid on and turn to low.

Cook for 1 - 2 hours until chocolate chips start melting well. Stir to incorporate as they're melting. I checked after about 40 minutes.

Once it's completely melted turn the heat off and stir in the crispy rice cereal. Make sure the cereal is completely coated.

You can either pour onto a wax paper lined cookie sheet or drop by the spoonfuls into lined muffin tins. I put cupcake liners in my muffin tin and it was perfect for portion control

Potatoe TOpped, Vegetable Beef Stroganoff.

2012-02-13T08:28:00.000-08:00

Ingredients

1: medium baking potato

1: teaspoon olive or vegetable oil

4: oz beef flank steak, cut across grain into thin bite-size strips

1: cup sliced fresh mushrooms

1: small onion, cut into thin wedges

1/2: teaspoon garlic powder

1/8: teaspoon pepper

1: can (18.5 oz) Progresso® Light savory vegetable barley soup

1/4: cup fat-free sour cream

2: tablespoons chopped fresh parsley

1 Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.
2 Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.
3 Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.
4 To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley.

FOR crockpot, cube potatoes into large chunks, place meat, mushrooms, onions, garlis and pepper together add soup. turn on low for 8 hours, high 4 hours, add sour cream 10 minutes before serving.

Easy Baked Chicken and Potato Dinner for Two

2012-02-09T08:29:00.000-08:00

2: boneless skinless chicken breast halves (1/2 pound)

2: tablespoons Dijon mustard

1/2: cup Bisquick Heart Smart® mix or Original Bisquick® mix

3/4: pound small red potato, cut into fourths

1: small red or green bell pepper, cut into 1/2-inch pieces

1: small onion, cut into 8 wedges

: Cooking spray

2: tablespoons grated Parmesan cheese, if desired

1/2

teaspoon paprika

1Heat oven to 400ºF. Spray baking dish, 13x9x2 inches, with cooking spray.
2Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
3Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Sausage and Beef Crock Pot Chili Beans

2012-02-07T03:42:00.001-08:00

In the winter time I am constantly looking for an excuse to make chili beans. With the Super Bowl coming up I figured it was the perfect time to make a crock pot of sausage and beef chili beans with the Carroll Shelby's Chili Kit (which I LUHUHUHV!).

Since I called this go around a test run and promised to make it again on Super Bowl Sunday the hubs and Miss Maddy were okay with that. They're a little accustomed (or spoiled... just sayin') to having these crock pot chili beans on Super Bowl Sunday.

Here is how I did it:

1 Carroll Shelby's Chili Kit
1 pound of ground turkey sausage, cooked and drained
1 pound of ground chuck, cooked and drained
1 medium sized onion, peeled and diced
28 ounce can of crushed tomatoes
15 ounce can of stewed tomatoes
8 ounce can of tomato sauce
(2) 15 ounce cans of red kidney beans, drained and rinsed
(2) 15 ounce cans of pinto beans, drained and rinsed

In a 5 - 6 quart crock pot add the sausage, ground chuck, onion, crushed tomatoes, stewed tomatoes, tomato sauce and the packet of large seasonings from the chili kit.

Cover and cook on low 7 - 9 hours or on high for 3 - 4 hours.

The last hour of cooking add the canned beans, just to heat them through.

*NOTES*

There will be 3 more packets in the chili kit. Salt, masa and chili powder. Before adding beans taste the chili and see if it needs any more seasoning from the salt or more heat with the additional package of chili powder. Add as needed.
If the chili is to thin for your liking, sprinkle some (or all) of the package of the masa over top of the chili and stir in to incorporate. This will thicken it within a few minutes of adding.
If the chili is too thick for your liking, add additional tomato sauce, chicken or beef stock or even water. I would start with a 1/4 cup at a time until the consistency you desire is reached.

Serve topped with cheese, sour cream, salsa, chopped green onions and tortilla chips.

Pot Roast Pizzaiola

2012-02-07T03:40:00.002-08:00

Pot Roast Pizzaiola

There are a million different recipes for traditional pot roast. Some include vegetables, some are just simply seasoned and some are braised with wines. My idea of pot roast is to mix it up a little bit. Don't get me wrong, I love traditional pot roast with carrots, potatoes and onions. I just want something different from time to time.

Ultimately this is how I came to the conclusion that a crock pot pot roast pizzaiola would be perfect. It gives us something different to eat, but with flavors we all love.

Here is how I did it:

4 - 5 lb boneless chuck roast
20 - 28 ounce jar of spaghetti sauce (I used a chunky garden style so I wouldn't have to cut extra peppers, garlic and tomatoes)
1 yellow onion, peeled and diced

Place the onions in an even layer in the bottom of a 5 - 6 quart crock pot. They will serve as a bed for the meat to rest on. Lay your roast on top of the onions and then evenly pour the jar of sauce over top.

Cook on high for 3 - 5 hours or on low for 6 - 8 hours.

Slice or shred and serve with your favorite starchy side.

This was wonderful. And I don't mean just okay wonderful.... I mean WONDERFUL! We had it with roasted garlic mashed potatoes and it was the perfect accompaniment.

There was a little bit left over so I'm going to shred it and make it a pizza topping for lunch tomorrow (if the hubs can keep from making beefbarbecue with it for a midnight snack).

I definitely will be making this again. I think it would be great to make when the chuck roasts go on sale and freeze it for tacos, soups and sandwiches.

Southwestern Chicken with White Beans

2012-02-07T03:40:00.000-08:00

Southwestern Chicken with White Beans

We are big chicken lovers in my household. I'm always trying to do something with chicken in the crock pot that everyone will love. This crock pot southwestern chicken with white beans was perfect. It had everyone wanting seconds (not to mention it was healthy and they didn't even know....shhhhh).

Here is how I did it:

3 pounds boneless, skinless chicken (can be breasts, thighs or tenderloins)
(2) 15 ounce cans of white beans (I used great northern beans, but any white bean wold work)
16 ounce package of frozen corn
16 - 24 ounce jar of your favorite salsa (I used a chunky salsa)

Place all the ingredients in a 4 - 6 quart crock pot in the order listed.

Cook on low for 6 - 8 hours or on high for 4 - 5 hours.

Serve over rice and enjoy.

This made quite a bit. It served the three of us easily and there were leftovers for lunch the next day (I used the leftovers as a taco filling...YUM!).

Pizza Casserole

2012-02-07T03:39:00.001-08:00

This was so easy and so delicious. I don't really know why I had never made it in the crock pot before. After all, when I would make pizza casserole for cooking in the oven it was devoured immediately.

Here is how I did it:

1 pound of ground Italian sausage, browned and drained
1/2 pound of ground beef, browned and drained
1/2 large white onion, chopped
8 ounce box of short pasta (rigatoni, penne or ziti), cooked... but undercooked slightly
(3) 14 ounce jars of pizza sauce
2 teaspoons of Italian seasoning
2 cloves garlic, chopped
8 ounce package of sliced pepperoni, placed between paper towels and microwaved for a few seconds to remove all the grease
16 ounces of shredded mozzarella cheese

In a large bowl mix everything together except for the mozzarella cheese.

Spray the inside of a 4 - 6 quart crock pot with non-stick spray.

Layer the mixture alternately with the shredded mozzarella cheese. I did three layers... ending with the cheese on top.

Cover and cook on LOW for 3 1/2 - 4 hours. If cooked for longer than 4 hours or on high it may burn.

Serve with your favorite breadsticks and a side salad.

This is a great meal to make on the weekends or days that I don't remember to do anything for supper until around lunch time (I'm just saying it happens... not saying how often though (o: ).

Chamomile and Lemon Tea

2012-01-22T17:45:00.001-08:00

The last few days Miss Maddy and I have been fighting a nasty head cold.

There are several times throughout the day and night that we have both wanted something warm to drink, but I just didn't have the energy to get up, put water on to boil, wait for it to boil and then steep the tea. Well, at least I didn't have the energy to do this more than once a day. This is when I decided that I could do it in the crock pot and we could have a warm drink whenever we wanted.

It worked like a charm! We were able to have a warm, soothing tea to warm us up from the inside out throughout the day. And when you're not feeling good you just want something comforting and cozy to drink.

Here is how I did it:

10 cups of water
6 chamomile tea bags
2 lemons
honey

In a 5 - 6 quart crock pot add the water. Put the lid on and turn to high.

Once it's warmed completely through (about 2 hours or after you get up from a nap... just sayin') add the chamomile tea bags and steep for 15 - 20 minutes.

Once the tea has steeped, remove the bags, turn to warm and add the juice of 1 lemon. Slice the other lemon into thin rounds and add to the crock pot.

When serving add the amount of honey you'd like to each heatproof cup before ladling the tea into the cup. Stir to incorporate and serve, making sure you add a slice of lemon to each cup (there's something healing about the lemon that will help you to feel better.... I just know it!).

This was perfect and stayed the perfect temperature throughout the day. Miss Maddy is feeling much better, and I'm sure I'm going to be feeling better in no time. In the meantime, I'll make the crock pot chamomile and lemon tea so I only have to do the work once, but can have it any time I want a cup throughout the day.

Using your Crock Pot as a Humidifier

2012-01-22T17:44:00.001-08:00

Just as Miss Maddy and I start to feel better I woke up and my throat was scratchy. I thought "Oh NO! Please don't let this stuff be lingering and coming back around."

After downing more water than the average camel I realized that it was the air that was super dry. During the winter when the temperature is cooler and we're having to run the heat it seems that the combination of the two suck all the moisture right out of the air.

Only having two small humidifiers (which I've been running around the clock) I decided to utilize my crock pots and use them to put moisture in the air.

Here is how I did it:

I took several of my crock pots (all different sizes) and set them in different rooms around the house. I used the smaller 1 1/2 - 3 quart ones in the bathrooms and kitchen. I used the 4 - 6 quart ones in the bedrooms and livinng room.

I then filled them 3/4's of the way with water, placed the lid on and turned to high. This allowed the water to quickly heat up.

After an hour or so I removed the lids and let the moisture start escaping in the air.

You want to make sure you keep an eye on these so that they don't run dry. I would suggest not adding cold tap water to them as they need water, but catch some water in pitchers or bowls and let it come to room temperature before adding to the already hot crocks.

This worked wonderfully. After only a little while we all quit feeling like we had cotton balls stuffed in our mouths. I definitely will be doing this throughout the winter since I have several crock pots instead of buying more humidifiers.

Tin Can Vegetable and Meat Soup

2012-01-22T17:40:00.001-08:00

I must be crazy. No, really. I mean it!

Who in the world is going to try to build a house from the bottom up, nurse a patient who has just had knee surgery AND continue to keep a blog in the coldest months of the year? Me, that's who ;o)

I am truly depending on my crock pot now more than ever (see previous paragraph). I'm trying to cut down on any "pre cooking" because of my busy schedule. Right now EVERY second in my day counts.

This crock pot tin can vegetable and meat soup is the perfect recipe to fit my schedule, feed my family and warm us up from the inside out.

Here is how I did it:

29 ounce can of mixed vegetables, drained
14.5 ounce can of cut green beans, drained
14.5 ounce can of stewed tomatoes
15 ounce can of tomato sauce
9.6 ounce package of cooked turkey sausage
1 large potato, peeled and diced
1/2 large onion, diced
1 teaspoon of seasoning salt
1 teaspoon of garlic salt
1 teaspoon of Italian seasoning
1 bay leaf
1 - 2 cups of water

Put all ingredients into a 4 - 5 quart crock pot.

Place lid on and cook on high for 4 hours or low all day while you're at work, school or getting a spa treatment (I WISH!).

Remove bay leaf and serve in heatproof bowls with crackers or peanut butter and honey sandwiches.

NOTE:

If you like a thicker soup you can small can of tomato paste and stir it in to incorporate the last hour of cook time.

This is super delicious and super easy to make. It is so versatile that you can use what ever canned veggies you have on hand. Or if you like peas better than beans, use those. If you have some ground beef or venison stew meat you need to use, put it in instead of the turkey sausage. Just make it your own :o)

We definitely have this soup several times throughout the winter. It's so easy I know you're going to have it on a regular basis during the cold weather months too.

Cheesy Chicken and Hashbrown Casserole

2012-01-20T12:15:00.000-08:00

This crock pot cheesy chicken and hashbrown casserole made throwing supper together in the morning a breeze. I admit, I cheated (and will continue to while we're building our house.... and with our super busy schedule in general) by using frozen products instead of fresh, but who can blame me for that right now with ALL of the stuff going on with us right now? I do plan on having a small-ish garden this year so I'll redeem myself during the harvest. Right? RIGHT!

his dish turned out beautifully. Everyone went back for seconds. The only complaint was "Why isn't there more?!" LOL

Here is how I did it:

20 ounce bag of frozen hashbrowns with onions and peppers, thawed in fridge overnight
16 ounce bag of frozen chicken fajita strips (already cooked kind)
10.75 ounce can of cream of chicken soup
12 ounce can of evaporated milk
2 cups of shredded sharp cheddar cheese
1 teaspoon of seasoing salt
1/2 teaspoon of ground black pepper

Spray the bottom and sides of a 4 - 6 quart crock pot with non-stick spray. I opted to use a slow cooker liner because it makes for easier clean up.

Pour the bag of hashbrowns in the bottom of the pot and spread out in an even layer. Do the same thing with the chicken and cheese.

In a medium sized mixing bowl mix together the soup, milk, salt and pepper. Make sure it's well incorporated and pour evenly over the contents in the crock pot.

Place a couple of layers of paper towels over the top of the crock pot, securing them with the lid ( I did this because the chicken was still frozen and I knew it would produce more moisture than if I'd thawed it).

Cook on low for 6 - 8 hours on low or on high for 3 - 4 hours.

Serve with a small salad or your favorite green vegetable for a complete meal.

This will definitely be made again and again. It was super easy, super good and a huge hit with the kiddos.

Crock Pot Lasagna

2012-01-12T03:54:00.001-08:00

1 lb lean ground beef
1 onion , chopped
2 garlic cloves , smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles , uncooked
16 ounces shredded mozzarella cheese

Directions:

1
Brown ground beef, onion and garlic in frypan.
2
Add tomato sauce, tomato paste, salt and oregano.
3
Cook long enough to get it warm.
4
Spoon a layer of meat sauce onto the bottom of the slow cooker.
5
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6
Repeat with sauce, noodles and cheeses until all are used up.
7
Cover and cook on low for 4 to 5 hours