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Posts Tagged ‘slow-cooker’

Nothing is better than coming home from work to the smell of a dinner that is done!  This dish was pretty easy, and tasty enough that I will probably add it to my permenant crock-pot repertoire.  I used a mixture of chicken breast and thigh meat to give it a little more flavor.  You could use all breast meat to cut down on the fat though.  I found this recipe from www.myrecipes.com, which is a great website if you want the nutritional information for the recipe!  This is also the website where you can find all of the Cooking Light recipes.

Spicy Chicken Stew, adapted from myrecipes.com

Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 6 Servings
Cost per Serving: $2.22

Ingredients

  • 2  baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
  • 1  (10 oz.) package frozen sweet corn
  • 2  stalks celery, chopped
  • 2  carrots, peeled and cut into chunks (1 cup)
  • 1  onion, thickly sliced
  • 2  cloves garlic, minced
  • 1  (12.5 oz.) jar salsa
  • 2  teaspoons  kosher salt
  • 1 1/2  teaspoons  ground cumin
  • 1  teaspoon  chile powder
  • 1/2  teaspoon  black pepper
  • 1  skinless, boneless chicken breast, halved (about 1 lb.)
  • 4  skinless, boneless chicken thighs (about 10.5 oz.)
  • 2 1/2  cups  chicken broth
  • 4  (6 inch) fresh corn tortillas, cut into strips

Preparation

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.

Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.  *Optional:  top with chopped cilantros and shredded cheese.

Nutritional Information

Calories:  355
Fat:  6g (sat 1g)
Protein:  34g
Carbohydrate:  42g
Fiber:  6g
Cholesterol:  85mg
Sodium:  1101mg
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The second part of my weekend with apples was a slow-cooker applesauce.  Since I was busying myself with too many other baking projects that day, I needed to do the applesauce in the crock pot.  I used this recipe from www.allrecipes.com.  I used about 12 apples, but kept all of the other ingredients the same.  It turned out to be pretty tasty, but perhaps a bit too “spiced”, even with the additional apples.  Cutting the pumpkin pie spice in half is probably sufficient, and maybe even the sugar, but it all depends on your taste.  I prefer my applesauce to taste a bit more natural.  I will tell you one thing though, this was VERY easy, and tasted so good while it was still warm!  Perfect, healthy snack for a fall afternoon.

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We had family over for dinner on Sunday, so I was looking for something I could throw in the slow cooker and not have to do too much other work too.  I wanted to have time to make all of the accompaniments for my meal, so this recipe worked out great.  Pork shoulder, a bottle of root beer, and a bottle of BBQ sauce.  Does a meal get any easier?  I used a rather large piece of pork (about 6 lbs) so I ended up using around 24 ounces of root beer.  It didn’t quite cover the meat, but I just turned it a few times while cooking.  I adapted this recipe from a post here.  Here is the recipe in a nutshell:

1 pork shoulder or pork butt

1 bottle of root beer

1 bottle of BBQ sauce

Cooke the pork shoulder and root beer in a slow-cooker for 4 hours on high or 6-7 hours on low setting.  Then drain the root beer, add barbecue sauce.  Cook for one more hour in the sauce.  Then shred.  We used Hawaiin rolls, as the buns I tried to make did not turn out this time!

Lemon Coleslaw

I used a recipe adapted from one posted on epicurious.com, posted at yumsugar.

  • 4 tablespoons low-fat sour cream
  • 1/2 teaspoon finely grated fresh lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon sugar
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 lb green cabbage, thinly sliced (4 cups)
  • 2 carrots, cut into julienne strips or coarsely grated
  • 1 bunch scallions, thinly sliced diagonally (1 cup)
  • 1/2 cup chopped cilantro
  • Whisk together sour cream, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and cilantro and toss well. Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.

    Read More http://www.epicurious.com/recipes/food/views/Lemon-Coleslaw-106582#ixzz114E7jyRl

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    Chicken noodle soup, and slow-cookers for that matter, may seem a little out of season still.  However, the husband was feeling a little sick and requested some chicken noodle soup.  He rarely requests specifics (as he eats just about everything), so I felt that I had to oblige!  I searched a few recipes online, but most of them required about 6 more hours than I was prepared to spend on this, so I ended up making my own.  Below is an approximation of the quantities of ingredients.  You may need to tweak here and there depending on taste and how much liquid you like in your soup.

    6 cups low-sodium chicken broth

    1 cup chopped celery

    1 cup sliced carrots

    2 shallots, diced  (you could use onions too, I just happened to have shallots on hand)

    1 cup frozen sweet corn kernels

    ½ package egg noodles (12oz package of yolk-less egg noodles)

    1 small rotisserie chicken (shred meat off bones)

    1 T chopped fresh rosemary

    Salt

    Pepper

    Place all ingredients, except noodles, in slow-cooker.  Cook on high for 4 hours.  Put the noodles in the slow cooker about 10-15 minutes before it’s done.  Use salt and pepper for taste at your discretion.

    This actually turned out really tasty!  I served it with some crusty bread and was the perfect weekend dinner…and lunch the next day.  Leftover soup could also be frozen to enjoy at a later date.  Keep in mind one of the great things about homemade soups is that you can add an assortment of different vegetables and starches depending on what you already have in your kitchen!

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