Category Archives: Crock Pot

Slow Cooker Vegetarian Tamale Pie

Serves 6

Amount Per Serving
Calories: 362
Fat: 10 g
Cholesterol: 43 mg
Sodium: 285 mg
Sugar: 10.5 g
Carbohydrate: 55 g
Protein: 17 g

Source: www.cleaneatingmag.com

PREP 20 Min

COOK 7 Hr 20 Min

TOTAL 7 Hr 40 Min

Ingredients

  • 3 tsp chili powder
  • 1 tsp dried oregano
  • 1 1/2 cups whole-grain yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1 large egg
  • 1 1/2 cups skim milk
  • 1 1/2 tbsp apple cider vinegar
  • 2 tbsp melted coconut oil
  • 1/2 cup low-fat shredded cheddar cheese
  • 3 cloves garlic minced
  • 28 ounce box diced tomatoes
  • 8 ounces sliced baby Portobello mushrooms
  • 1 cup diced yellow onion
  • jalapeno pepper seeded and minced
  • 1 large zucchini diced
  • 1 large red bell pepper diced
  • 2 cups cooked black beans or 1 15-oz BPA-free can black beans, drained and rinsed
  • 1/4 tsp sea salt
  • 2 tsp ground cumin

1. In a 5-6 quart slow cooker combine garlic, tomatoes and accompanying juices, mushrooms, onion, jalapeno, zucchini, bell pepper, beans, chile powder, cumin, oregano and salt. Stir to combine, cover and cook on low for 6 hours.

2. Increase slow cooker heat to high. Meanwhile, prepare cornmeal batter: In a medium bowl, whisk cornmeal and baking powder. In a large glass measuring cup or small bowl, whisk egg, milk, oil and vinegar. Add to cornmeal mixture and stir to combine. Stir in cheddar.

3. Remove lid from slow cooker. Pour cornmeal mixture over top of vegetable mixture and spread evenly to form a crust. Place a clean dish towel over top of slow cooker and replace lid, resting over top of towel (this will prevent condensation from wetting the surface of the cornmeal crust). Cook for 1 hour, until cornbread sets. Remove lid and towel and slice into wedges.


 

This tasted great! I eliminated the Jalapeno since my husband isn’t a fan of spicy foods. It had awesome flavor without it. The mushrooms were a total surprise to my husband since he’s the one who chopped the veggies while I nursed our daughter.

I wasn’t a fan of the cornmeal topping. It didn’t really create a crust on the top, and kind of sank in the middle. Plus it was pretty grainy, something that I’m not used to in a corn breading.

Overall, we give this 3.5 out of 5 stars, and will add it to the rotation. Next time I’ll use some vegetarian corn bread mix (the jiffy mix uses lard, :(.) I also might add in some veggie crumbles.

This would be great with ground beef or chicken, per my husbands suggestion. Maybe one of my loyal followers could make it and let me know how it turns out!

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Crockpot Pepper Jack Tomato Soup Recipe

Source: thefrugalgirls.com

Ingredients

  • 1 large can Tomato Soup
  • 1 large can Diced Tomatoes
  • 1.5 cups Milk
  • 8 oz. Pepperjack Cheese {shredded}
  • 4 oz. Cream Cheese {cubed}
  • 1 tsp. Sugar
  • 1 tsp. Paprika
  • 1 tsp. Basil
  • 1/4 tsp. Garlic Powder
  • 2 dashes Tabasco Sauce

Directions

1.  Spray crockpot with non-stick cooking spray.

2.  Add all ingredients to crockpot and stir.

3.  Cook on High for 3 – 3.5 hours, or until done, stirring occasionally.


This soup was AWESOME. The only thing I forgot to add was the sugar, and it really didn’t need it. My husband suggested using blackstrap molasses next time instead of the sugar. I also might use the immersion blender for part of it since the cream cheese didn’t fully melt.

We are giving this 4.5 out of 5 stars and it will definitely go into the rotation.

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Baked Potato Soup: Part II

So, last night’s macaroni and cheese wasn’t a success, and the slow cooker bag sprung a hole making the cheese get baked to the side of the crock. I didn’t get it cleaned in time so I took some of the Baked Potato Soup from the other night out of the freezer. Except tonight, after heating it up, we added cheese, bacon bits (they are made of soy and therefore vegetarian), and sour cream.

I have to admit, it was SO MUCH BETTER the second day, and adding the extras to make it a loaded baked potato was my best idea ever. EVER.

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Slow Cooker Macaroni and Cheese (no boil)

Source: http://www.thetipgarden.com

Ingredients

Cooking oil spray
2 cups skim milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups uncooked elbow macaroni
Directions | Numbered…

Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crock pot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. My kids love that part, but if yours don’t you’ll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. You can cut it back down if you prefer.


 

I was not impressed with this at all. It had pretty much no flavor. I will give it 1 out of 5 stars, and it will not go into the rotation.

Finished Product

Slow Cooker Mushroom Stroganoff

Slow cooker mushroom stroganoff

Ingredients

  • 2 Cups mushrooms sliced
  • onion diced
  • 1 tbsp butter
  • 2.5 Cups stock
  • 2 tbsp tomato ketchup
  • 3 tsp paprika
  • 3 cloves garlic thinly sliced
  • 4 tbsp sour cream (heaped)
  • Handful fresh parsley chopped

In a large pan, melt the butter and gently cook the onion and mushroom for 5-10 minutes, until they are slightly softened and beginning to shrink in size, but are still not yet fully cooked. Transfer these to the slow cooker, and add the stock, kethcup, paprika and sliced garlic. Cook on high for 4 hours.

When cooked, stir in the sour cream and chopped parsley.

I liked my stroganoff as it was, but if you would like it to be thicker, just transfer it to a saucepan and simmer for 10 minutes to reduce it slightly.

Serve with pasta or rice.


It was good. I served it over egg noodles, but it was a bit soupy, so next time I’d use rice.

Overall we gave it 3 out of 5 stars. It will go into the rotation.
Sautee the mushrooms and onions in butter
Added into Crockpot
After the sour cream
Before eating

Baked Potato Soup – Crockpot Recipe

Print Recipe

Source: www.keyingredient.com

Course: Soup

Serves: 1

Ingredients

  • 5 pounds russet potatoes washed and peeled. Diced into \’bd inch cubes
  • 1 small/medium yellow onion diced
  • 5 cloves of garlic minced (if you use jarred, it’s a 2\’bd teaspoon)
  • 64 ounces (8 cups) chicken stock or broth
  • 16 oz cream cheese softened
  • 1 tablespoon seasoned salt
  • crumbled bacon optional topping
  • shredded cheese optional topping
  • green onion optional topping

Directions

  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2.  Cook on high for 6 hours or low for 10 hours.
  3.  Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
  4. Stir well, top with your choice of garnishes & enjoy!

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I made this tonight. It was great! I would have used more shredded cheese and added in green onion to make it more of a “loaded baked potato soup”, and I might crumble bacon for my husband. Instead of Seasoned Salt, I used Mrs. Dash since it’s what I had in our pantry.

Overall, we gave it 3.5 out of 5 stars. It will definitely go into the rotation.

Meal in the Crock Pot