Archive for the ‘Slow Cooked Meals’ Category
Tomorrow is the biggest and best holiday of the year, well, at least the biggest eating holiday of the year. A few weeks ago Malik and I were shopping at Walmart and it was packed with people getting their Thanksgiving fixins’.
Their carts were filled with all the ingredients to make the perfect Thanksgiving meal to share with their family and friends.
Many people will overcook and then have leftovers for days so it’s important to find creative ways in which to make those leftovers appetizing. Now I am not saying that a Turkey and Cheese sandwich with mayo and a slice of tomato isn’t appetizing, but there are other options.
As a small family of four, we always have Thanksgiving leftovers so in looking for creative recipes I found this one for a Crock Pot Turkey and Potato Chowder, but of course added a little twist based on my veggie preferences.
4-5 cups of Red Potatoes
3 tsp Minced Garlic
1 cup Onions, chopped
1 bag frozen Mixed Veggies (corn, peas and carrots)
1/2 bag frozen mixed Sweet Peppers
3 Sprigs of fresh Thyme – remove from stems
3-4 cups of cooked Turkey
4 cups of Chicken Broth
4 tbsp of Corn Starch
1 cup Heavy Cream
Wash and chop potatoes into 1-inch chunks. Stir corn starch into chicken broth than add potatoes and remaining ingredients except for the Heavy Cream into Crock Pot. Cover and cook on high for 4 hours or until the potatoes are fork tender.
Stir in Heavy Cream, cover and cook for an additional 30 minutes.
Serve with crackers or corn bread.
Do you have a recipe for leftover Thanksgiving turkey?
Enjoy and be safe!
Happy Veteran’s Day to all who served
and are continuing to serve
freedom of this country.
I don’t know about you, but as we get closer to Thanksgiving, I begin to focus more on clearing out my pantry and freezer in anticipation of preparing the biggest meal of the year. I tend to grocery shop less but still love to cook delicious meals for my husband and son. The Crock Pot is always on the counter and the oven is used less often.
As you know, chicken is a staple in my house and it is always on the menu several times per week. However, last month hubby went to the Dominican Republic for a mini vacation so it was just Tayair and myself. Instead of having chicken he suggested we try Smoked Turkey Sausage, so that is what we had for dinner the night hubby returned home.
Using the Smoked Turkey Sausage gave this meal more flavor than using plain chicken.
1 – Package fully cooked Smoked Turkey Sausage – Diced
1 – 14.5 oz can of Petite Diced Tomatoes
1 – Jar Alfredo Sauce
2 – Cups Penne Pasta (uncooked)
Options: Minced Garlic and Red Pepper Flakes
Most people don’t realize that you can put uncooked pasta in the Crock Pot, but for my money, it’s much better as it doesn’t get mushy and cooks up well.
Spray the inside of the Crock Pot with Cooking Spray, add Pasta, Diced Tomatoes and Smoked Turkey Sausage. Sprinkle on a little Italian Seasoning and pour in Alfredo Sauce. Add 1/4 cup of water to the jar, shake and then pour remaining sauce into Crock Pot.
Cover and cook on low for 6 hours or on high for 4 hours. If you prefer to use a red sauce like Marinara or spaghetti sauce as it works just as well.
Do you use Smoked Turkey Sausage in your meals?
I can’t believe that Crocktober is over, however, that is not going to stop me from cooking and posting my slow cooked meals. Thanks to my friends over at Jennie-O I received a package of Turkey Tenderloins so I decided to add a few ingredients to make this mid-week tasty treat for hubby and our son, Tayair.
1 package Jennie-O Boneless Turkey Breast Tenderloin
1 package of frozen peppers and onions
1 small can of Pineapple Tidbits
1 bottle Hawaiian Style Barbeque Sauce
Spray inside of Crock Pot with Cooking Spray
Add 1/2 bag of frozen peppers and onions
Add Turkey Tenderloins
Add Pineapple Tidbits
Add remaining frozen peppers and onions
Pour entire bottle of Barbecue Sauce
Cover and cook on high for 4 hours or on low for 6 hours. Serve over pasta or rice and enjoy. However, because we had enough for leftovers, my son decided just to shred it and put on a whole wheat bun with coleslaw.
With Thanksgiving just around the corner, have you started planning out your Turkey day recipes? If you need some inspiration, head over to the Jennie-O website for meal planning suggestions.
DISCLOSURE: I received the Turkey Tenderloins as a member of the Jennie-O Switch Circle. Recipe and all opinions are 100% my own.
Next Sunday is Valentine’s Day and I was trying to come up with a recipe that both hubby and I would enjoy but didn’t want to spend all day in the kitchen.
Having seen this recipe online, I decided to give it a try with a twist and trust me it tasted better than it looked! Hubby wasn’t too sure about using uncooked lasagna noodles in the Crock Pot, but I assured him that they would be done without having to boil them first.
2 Jars Marinara Sauce
Lasagna Noodles (uncooked)
2 packages Turkey Meatballs
1 Medium Red Onion chopped
1 Container of Ricotta Cheese
1/2 Package Mozzerella Cheese
1 Package frozen Spinach
1 Container fresh mushrooms (washed thoroughly)
Coat Crock Pot with Cooking Spray
Pour a small amount of Marinara sauce onto the bottom of the Crock Pot
Break noodles in half and lay a few on top of the Marinara Sauce
Spread a little Ricotta Cheese on top of noodles
Add a few meatballs, onions, mushrooms and spinach
Top with a little more Marinara Sauce
Continue another layer of ingredients until Crock Pot is full
Pour remaining Marinara Sauce over all ingredients and top with slices of Mozzarella Cheese. Cover and slow cook on high for 4 hours or low for 6 hours depending on the model of your Crock Pot.
Top with Crushed Red Peppers to spice it up a bit then pour yourself a glass of wine and relax until dinner time!
Do you have a special recipe for Valentine’s Day or will you and your sweetie be heading out to dinner?
We love Barbeque Chicken especially when it’s cooked outdoors on the grill, but when the weather is not conducive to firing up the backyard grill the Crock Pot is the next best thing.
Cooking in a Crock Pot is not only quick and easy, it is also very convenient especially when you are snowed in as we were last weekend. Chicken is by far my favorite meat to cook in a slow cooker simply because we do not eat a lot of red meat. I always tease my family, telling them that we eat so much chicken and turkey that I’m surprised that we haven’t sprouted feathers!
This 4 ingredient Crock Pot meal is not only one of my favorites but is also a standby because the ingredients are always in the freezer and pantry. Stopping at Shoprite a few hours before the forecasted #2016Blizzard I picked up these All Natural Pre-Cut Diced Chicken Thighs and decided to give them a try.
Added to the Crock Pot with 4 cups of frozen onions and peppers, a bottle of BBQ Sauce and a little seasoning made for a perfect Sunday meal which was served over Organic Brown Rice with a side of sautéed Kale.
- 2 lbs diced skinless chicken thighs, breasts or tenderloins
- 4 cups of frozen mixed onions and peppers
- 1/2 tsp seasoning, I chose Sylvia’s Secret Seasoning
- 18 oz bottle of Barbecue Sauce
- Cooking Spray to coat inside of Crock Pot
Make sure to coat the inside of the Crock Pot with Cooking Spray to keep the sauce from sticking. You can if you prefer, use a Crock Pot liner but personally I don’t like cooking food inside of plastics.
Add diced chicken, top with seasoning and frozen onions and peppers. Pour in entire bottle of Barbecue Sauce then add a little water to the empty bottle, shake and pour over chicken, seasoning and veggies. Adding a bit of water will provide more liquid and you won’t waste the remaining sauce that sticks to the inside of the bottle.
Cover and set Crock Pot to low and cook for 4 hours or on high to cook 2 hours.
Stir before serving over rice then enjoy!
If you can’t grill it, like our friends here did, slow cook it!
What is your favorite way to Barbecue Chicken when the weather doesn’t cooperate?
Football Sunday should be filled with family, fun and food but that doesn’t mean you have to be stuck in the kitchen all day long prepping the meal. Some Sundays before heading to Church I’ll fill the Crock Pot with chicken breasts or thighs, add a sauce then top with some frozen veggies so that when I get home, I can sit back and relax with my son and hubby.
I am not a football fan so while they are watching the game I can read the Sunday paper or work on my blog but usually I am sitting back enjoying the aroma coming from the Crock Pot in the kitchen.
Last month before the game between the Eagles and the Giants #FlyEaglesFly (BTW The Eagles beat the Giants 27 to 7!) I used a package of McCormick Slow Cookers Sweet and Smokey Pulled Chicken seasoning and 4 chicken breasts to create these awesome slow cooked chicken sliders with homemade coleslaw.
1 package McCormick Slow Cookers Sweet and Smokey Pulled Chicken
1 cup ketchup
1/2 cup brown sugar
2 lbs of chicken breasts
According to package instructions, mix together McCormick seasoning, ketchup and brown sugar. Put chicken breasts into Crock Pot and cover with mixture and cook on high for 4 hours.
If you want to give it a little kick, add some Tabasco or Hot Sauce. After chicken has cooked, shred it using two forks then put some onto slider rolls and top with cheese or coleslaw.
I made my coleslaw using a 1/2 package of pre-made Classic Coleslaw, to which I stirred in a little mayonnaise, Apple Cider vinegar and a sprinkling of sugar then topped each slider which gave them a crispy crunch.
Chicken Sliders Served with Hot Apple Cider
I am glad that McCormick finally came out with a Pulled Chicken seasoning pack as I had previously used the Pulled Pork seasoning however, I found it to be a bit overwhelming for chicken.
Have you tried any of the McCormick Slow Cooked Seasonings?
There are a lot of things that I love about Autumn including the changing color of the leaves and the cooler temps, however, my most favorite is Crocktober! You all know just how much I love slow cooking my meals as evidenced by these last two recipes; Slow Cooked Mediterranean Chicken and Slow Cooked Breakfast Frittata. I am always looking to try new Crock Pot recipes and since I started using less beef I have decided to cook more Lamb.
Last Sunday I made Slow Cooked Lamb Shoulder using a Korean BBQ Simmer Sauce from Safeway, BTW, you don’t have to use a sauce made specifically for Crock Pot cooking. Taking an interest in the picture on the Simmer Sauce jar, I decided to pair the lamb with MaiFun Noodles topped with steamed spinach.
Ingredients (serves 4)
2 – packages of Grass Fed Lamb Shoulders, approximately 6 pieces
1 – Jar Korean BBQ Simmer Sauce
1/4 cup scallions – diced
1 – package MaiFun Noodles
1 – cup frozen spinach – steamed
Extra Virgin Olive Oil (optional)
Spray inside of Crock Pot with Cooking Spray or use Crock Pot liner bag
Place Lamb Shoulders into Crock Pot, pour in jar of Simmer Sauce and top with diced scallions. Cover and cook on low for 5 hours or on high for 3 hours.
During the last 30 minutes of slow cooking the lamb, soak the MaiFun noodles in a bowl of cold water for 10-15 minutes, drain then boil them in water for 15 minutes. Also during this time, use a double boiler or steamer to steam spinach for approximately 10-15 minutes.
Turn off slow cooker, plate a layer of MaiFun noodles, top with a few a few pieces of the lamb and sauce, top with a little spinach then drizzle on a little Extra Virgin Olive Oil and ENJOY!
I also made these awesome Duncan Hines Cranberry Orange bars for breakfast and they were excellent.
Do you cook Lamb, if so, please share a recipe and I might feature it on my Brunch with Blake YouTube vlog.
This shop has been compensated by Safeway. All opinions are mine alone. #StockUpOnPace #Safeway #CollectiveBias
There’s a nip in the air and the holidays are right around the corner, so now is the best time to break out the Crock Pot and begin making some wonderful meals for the family. Cooking in the Crock Pot not only saves you time in the kitchen but it can also create fun family memories.
I am a night owl so when the boys were younger, I enjoyed staying up late to do chores and prepare meals for the following day. One of my favorite slow cooked meals was breakfast frittatas. It was great because the boys would help me shop for the ingredients then put them all into the Crock Pot. The only problem with this slow cooked breakfast is the aroma; the wonderful smell would always wake us up earlier then we had planned on rising. The boys couldn’t wait to rush downstairs to eat and then head back to bed for a few more hours of sleep.
Safeway is having a Stock Up sale on Pace Picante Sauces and Salsas so I headed over to pick up a few jars to make my Crock Pot Breakfast Frittata for last Sunday’s brunch. Pace Picante kicks up the flavor in this breakfast meal and with the 16 oz varieties being on sale at Safeway for 2/$4, it was the perfect time to stock up.
Family breakfast doesn’t have to be boring bowl of cereal and if you make this the night before it will free from the stove giving you more family fun time around the table. As you know, both of my sons are now in college and with time flying by so quickly, spending as much time with them is important especially during the holidays.
1 – 16 oz package frozen spinach, thawed and drained
1 Jar Pace Picante Sauce
8 eggs beaten
1 – 20 oz package cooked Hash browns
1 package pre-cooked sausage (links or patties diced or crumbled sausage)
1/2 cup shredded cheese
1/2 cup scallions diced
Spray the Crock Pot generously with cooking spray
Place spinach, hash browns, sausage, scallions, beaten eggs, and Picante Sauce into Crock Pot. Toss slightly to mix all ingredients then top with shredded cheese.
If cooking overnight use the 6 hour setting or cook 2-3 hours on high if preparing in the morning, check to ensure it is well set. Allow the breakfast frittata to cool slightly before cutting into equal square portions, serve with a breakfast biscuit or an English Muffin.
Note: You can freeze leftovers or reheat in the microwave for 30-45 seconds.
During the Stock Up Sale at Safeway I also purchased a few other flavors that will be great for chicken Crock Pot meals especially the Peach Mango.
This Slow Cooked Breakfast Frittata is by far one of our favorite family holiday meals and a tradition that I hope my boys will continue with their own families.
Do you have a favorite Crock Pot Meal? If so, please leave a comment below and I might try and make it as well as feature it as part of my “Brunch with Blake” YouTube series.