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Starry's post about the Virtual Potluck gave me an idea! I wish I had the time or dedication to participate in the game, but I probably will be stealing some of the recipes! They all look so good!
I have a crockpot that I don't use nearly as much as I'm sure I could. I work 9 hours a day and I really need to start busting out the pot to get some good healthy meals made for my family, so I don't have to cook when I get home from work. I have no time to!
SO, help me and the other working Moms out by submitting your favorite crockpot recipe!
Here's my two contributions, most recently done at Easter time. These were obtained from the interwebs, and doctored by me (my doctoring is included)....
Ham and Bean Soup (this stuff is to die for, you will wish you had a bigger pot to make more! I used left over Easter Ham to make this!)
HEADS UP! This recipe requires a very little night before prep:
1 pound bag of dry beans- I recommend 15 bean mix
4- 6 cups water- I recommend chicken stock instead of water
1/2 teaspoon salt (omit salt if using chicken stock)
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
1. Place the beans in a large bowl and fill the bowl with water so that an inch of water stands above the beans. Leave the beans in a cat-proof place (lesson learned!) to soak overnight.
1. Rinse the beans, sorting out any broken or discolored ones.
2. Add all ingredients to your crockpot, adding water/chicken stock last and pouring in enough so that you have an inch or two of room at the top. Stir all ingredients together well. Finally top off with more water or chicken stock to the fill line or just below the rim.
3. Cook for 8 hours on HIGH.
4. Remove the ham bone and bay leaves before serving.
HELPFUL SANDY COOKING TIP- I buy alot of bags of mixed frozen veggies already chopped in order to cut back even more on prep time in the kitchen. My grocery store carries these in the frozen foods section. My favorite is the Pepper & Onion mix which is chopped white onion, red bell pepper, green bell pepper, and yellow bell pepper. There are also french, cajun, mexican, californian, and a host of other chopped veggie mixes.
4 Chicken Breast
2 Cans of Chicken Gravy
2 cans of chopped Chilies
1 package of tortillas
1 package of low-fat shredded cheese (I use 2% cheddar)
Cook all day in slow cooker. When you get home shred the chicken and wrap in tortillas (I use whole wheat) and use about a tablespoon of low fat shredded cheese in each enchilada. Put the enchiladas in a baking dish and pour some low-sodium enchilada sauce over all the enchiladas. Top with remaining cheese Bake for about 10-15 minutes until cheese is melted.
These sound weird (with the chicken gravy) but they are SOOO good!
This is one I came across in the SAHM board, I copied and pasted it here.
I used frozen boneless skinless chicken breasts because I don't like thighs. I used 5 chicken breasts, a packet of taco seasoning, and 2 cans of diced tomatoes with zesty green chiles. Let it cook for about 6 hrs. on high. Then shredded it. We ate it on flour tortillas. YUMMY! The only thing is make sure you thaw them unlike me. I put mine in frozen so there was extra juice and it made them really messy to eat. LOL
I'll have to look through my recipe books to see what I've made that I like.
One of my favs is just a whole cut up chicken (or any pieces you like best), a packet of spaghetti seasoning, a can of tomato sauce and a large can of diced tomatoes. Let it simmer on low all day and serve over rice. Yummy!
put ham in slow cooker on bed of brown sugar and then pack brown sugar around it. If you use a pre-cooked ham you just put it on low for the afternoon to caramelize the brown sugar and infuse the ham with the flavour. Yup, I'm lazy
__________________ Ashley, mommy to Mackenzie 01/01/08