I made this a couple of weeks ago using Golden Delicious apples a neighbor picked from his tree for us. I doubled the recipe because I have the ginormous Crock-Pot. I really hate peeling and coring apples, but it can be done a lot more easily using the Pampered Chef apple peeler-corer-slicer (which I don't have!)
Chunky Cinnamon Applesauce
Makes: 8-10 servings
Prep time: 10 minutes
Cooking time: 3-10 hours (I did it on low for 10 hours, overnight, and we had it for breakfast.)
Ideal slow cooker size: 4-quart
Ingredients:
8 apples, peeled, cored, and cut into chunks or slices (about 6 cups)
1/2-1 cup sugar (I used 1/2 cup)
2 Tbsp red hot candies (I used one Decor cake decoration bottle full)
Directions:
1. Combine all ingredients in slow cooker.
2. Cook on Low 8-10 hours, or on High 3-4 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good, though the recipe in the book calls for additional water, and I found that made the applesauce way too watery. Apples have enough water of their own!
Wednesday, October 6, 2010
Vegetable Pork Dish
I'm making this tomorrow in the Crock-Pot. It sounds delicious. It's being made almost entirely with ingredients we got from Angel Food Ministries. Yay for thriftiness. :)
Vegetable Pork Dish
Makes: 6 servings
Prep time: 15 minutes
Cooking time: 7 hours
Ideal slow cooker size: 4 quart
Ingredients:
2 sweet potatoes, peeled and cut into small pieces
10-ounce package frozen corn
10-ounce package frozen Italian beans
1 medium onion, chopped
1-1/2 pounds lean pork, cut in small pieces
14-1/2-ounce can low-sodium diced tomatoes, undrained
3/4 cup water
1 tsp garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
Directions:
1. Combine sweet potatoes, corn, beans, and onion in slow cooker.
2. Place pork on top.
3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.
4. Cover. Cook on low for 7 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good
Vegetable Pork Dish
Makes: 6 servings
Prep time: 15 minutes
Cooking time: 7 hours
Ideal slow cooker size: 4 quart
Ingredients:
2 sweet potatoes, peeled and cut into small pieces
10-ounce package frozen corn
10-ounce package frozen Italian beans
1 medium onion, chopped
1-1/2 pounds lean pork, cut in small pieces
14-1/2-ounce can low-sodium diced tomatoes, undrained
3/4 cup water
1 tsp garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
Directions:
1. Combine sweet potatoes, corn, beans, and onion in slow cooker.
2. Place pork on top.
3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.
4. Cover. Cook on low for 7 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good
Monday, January 25, 2010
Mexican Casserole
This is a great recipe to make with the kids. My 3 year old enjoyed helping me by dumping in the ingredients and stirring the food. :)
Mexican Casserole
Ingredients:
2 Tbsp vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat (I used two of those half-breast things)
1 small onion, diced
2 cloves garlic, diced
1 can black beans, undrained
1 can recipe-ready diced tomatoes, undrained
1 can diced chiles, drained - can use spicy or mild (I used the latter because of the kids)
1 can Mexicorn, drained
1 C shredded cheese of your choice (Mexican blend, Monterey jack, cheddar, etc.)
1 small can sliced black olives, drained
1-1/2 C crushed plain tortilla chips (I used the low-guilt chips from Trader Joe's)
rice to serve it over (your choice)
Directions:
In a large skillet over medium high heat, saute chicken in preheated oil, adding in the onion and garlic. Drain any extra oil that remains. Add beans, tomatoes, chiles, and Mexicorn. Bring to boil; cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F.
Transfer chicken mixture to a 9"x13" baking dish. Top with half of the cheese, the olives, and crushed tortilla chips.
Bake for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly (10-15 minutes).
Best served over rice; I used brown rice.
Mexican Casserole
Ingredients:
2 Tbsp vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat (I used two of those half-breast things)
1 small onion, diced
2 cloves garlic, diced
1 can black beans, undrained
1 can recipe-ready diced tomatoes, undrained
1 can diced chiles, drained - can use spicy or mild (I used the latter because of the kids)
1 can Mexicorn, drained
1 C shredded cheese of your choice (Mexican blend, Monterey jack, cheddar, etc.)
1 small can sliced black olives, drained
1-1/2 C crushed plain tortilla chips (I used the low-guilt chips from Trader Joe's)
rice to serve it over (your choice)
Directions:
In a large skillet over medium high heat, saute chicken in preheated oil, adding in the onion and garlic. Drain any extra oil that remains. Add beans, tomatoes, chiles, and Mexicorn. Bring to boil; cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F.
Transfer chicken mixture to a 9"x13" baking dish. Top with half of the cheese, the olives, and crushed tortilla chips.
Bake for 15 minutes. Add remaining cheese and bake until cheese is melted and bubbly (10-15 minutes).
Best served over rice; I used brown rice.
Wednesday, October 28, 2009
Chicken Enchiladas for the Slow Cooker
This is really more of a casserole than strict chicken enchiladas. It's still yummy! I doubled this recipe because I have the huge-sized Crock-Pot. This recipe is intended for the smaller, 3-quart Crock-Pot.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Tuesday, October 27, 2009
Low-Fat Crock-Pot Roast
Made this today. It was so easy and made the house smell wonderful!! I made a few changes which I'll note...
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Wednesday, March 11, 2009
Becky's Slow Cooker Chili
That's right! A recipe by yours truly! And it's super easy. Let me know what you think!
Becky's Slow Cooker Chili
Ingredients:
1 pound ground beef (or ground turkey, if you prefer)
1-2 cloves garlic, to taste, minced
1 packet of taco seasoning or 1-2 Tbsp chili powder, to taste
1 can chili beans, undrained
1 can pinto beans, undrained
1 can Ro*Tel tomatoes with chiles, undrained
2/3 C salsa of your choice
Choose one or more of the following garnishes, if you like:
shredded cheddar or jack cheese
sour cream
sliced green onions
salsa of your choice
Directions:
1. Brown the ground beef with the garlic.
2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.
3. Cook on low setting for 8-10 hours.
4. Serve hot and garnish with any desired garnishes.
5. Enjoy!
Becky's Slow Cooker Chili
Ingredients:
1 pound ground beef (or ground turkey, if you prefer)
1-2 cloves garlic, to taste, minced
1 packet of taco seasoning or 1-2 Tbsp chili powder, to taste
1 can chili beans, undrained
1 can pinto beans, undrained
1 can Ro*Tel tomatoes with chiles, undrained
2/3 C salsa of your choice
Choose one or more of the following garnishes, if you like:
shredded cheddar or jack cheese
sour cream
sliced green onions
salsa of your choice
Directions:
1. Brown the ground beef with the garlic.
2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.
3. Cook on low setting for 8-10 hours.
4. Serve hot and garnish with any desired garnishes.
5. Enjoy!
Saturday, February 7, 2009
Simple Penne Casserole
This is a recipe I made up myself, using ingredients I had on hand. It was very easy and the family liked it. :)
Simple Penne Casserole
Ingredients:
1 lb. hamburger
2 tsp Italian seasoning
2 tsp minced garlic
1 lb package penne pasta (I used Barilla whole grain, 13.5 oz package)
1 jar of your favorite pasta sauce
3 C shredded mozzarella cheese
Directions:
1. Brown the hamburger with half of the Italian seasoning and all of the minced garlic mixed in.
2. Meanwhile, cook the pasta according to the package directions. Drain.
3. Mix hamburger mixture with pasta. Add pasta sauce, the rest of the Italian seasoning, and then mozzarella cheese.
4. Top with more mozzarella cheese if desired.
5. Cook in preheated 375° oven for 25 minutes or until cheese is melted and sauce is hot. Serve with garlic bread and salad. Enjoy!
Simple Penne Casserole
Ingredients:
1 lb. hamburger
2 tsp Italian seasoning
2 tsp minced garlic
1 lb package penne pasta (I used Barilla whole grain, 13.5 oz package)
1 jar of your favorite pasta sauce
3 C shredded mozzarella cheese
Directions:
1. Brown the hamburger with half of the Italian seasoning and all of the minced garlic mixed in.
2. Meanwhile, cook the pasta according to the package directions. Drain.
3. Mix hamburger mixture with pasta. Add pasta sauce, the rest of the Italian seasoning, and then mozzarella cheese.
4. Top with more mozzarella cheese if desired.
5. Cook in preheated 375° oven for 25 minutes or until cheese is melted and sauce is hot. Serve with garlic bread and salad. Enjoy!
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