We made it through an entire week of Crock Pot cooking! I hope you’ve enjoyed the recipes. Try one, try them all. Send me a comment and let me know what you thought of them.
Here’s a recap of this past week:
And now for Day 7’s delight. I found this recipe on the LiveStrong.com website. That website is full of so many useful tips on cooking, healthy living and even green cleaning. I haven’t even scratched the surface of all it has to offer.
This recipe is only 200 calories per serving, so no guilt…unless you eat the whole batch.
- Cooking spray
- Parchment paper
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup fat-free evaporated milk
- 1/3 cup trans fat-free margarine or butter substitute (I didn’t have this, so I used regular butter. I’m sure it added a few more calories, but it worked just fine.)
- 1 egg
- 1 1/2 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips (may substitute dark chocolate chips)
- 1/2 cup chopped walnuts (optional)
- Spray the Crock Pot with cooking spray, coating it thoroughly. Line the bottom of the Crock Pot with parchment paper, then spray the parchment with cooking spray.
- Mix flour, sugar, cocoa powder, baking powder and salt in a bowl and blend well.
- Combine evaporated milk, butter, egg and vanilla extract in a separate bowl. Gently fold in the dry ingredients and mix until smooth. Stir in chocolate chips and walnuts, if desired.
- Pour mixture into your Crock Pot, cover and cook on the low setting for 2 to 3 hours. Check the brownies after 2 hours by inserting a toothpick into the center. If toothpick comes out clean, turn off the Crock Pot and allow brownies to cool for 15 minutes.
Have a fantastic holiday! And please take a quick second to like my page on Facebook. Thanks!
Today is Day 6 of my Crock Pot cooking week. I have loved it so far! Since it’s Saturday and the start of a holiday weekend, today’s recipe will feed quite a few people. I got this recipe from food.com.
Time is short, so let’s jump right in!
- 3-4 boneless chicken breasts, cut into strips
- 1 sweet onion, sliced however you like
- 2 tablespoons of lime juice
- 1-2 garlic cloves, minced or 1 tsp. garlic powder
- 3/4 tsp. ground cumin
- 1 tsp. seasoning salt
- 1/2 tsp. chili powder
- 1 green bell pepper, thinly sliced
- Place chicken, onions and pepper in slow-cooker. Sprinkle spices over all. Add lime juice and stir well.
- Cook on low for 4-6 hours. If chicken is frozen, cooking time may be longer.
- Serve with warm tortillas, cheese, sour cream or your favorite toppings.
If you have a favorite crock pot recipe you would like to share, please email me at firstname.lastname@example.org. I would love to feature it in another blog post!
Wow! Day 5 already?! I am so excited about sharing today’s recipe with you!! My family LOVES this one. The first time I made it, my husband said he could eat it everyday and die a happy man. My son, who isn’t too crazy about meat, couldn’t get enough of it. And it’s so low-maintenance and delicious, so therefore I love to fix it! Win-win-win if you ask me.
I’ve made a few additions to the original recipe from food.com, but nothing too crazy.
So, now you’re dying to know what “it” is. Well…it’s…
- 1 (4-5 lb) beef roast, any kind
- 1 (1 1/4 oz.) package brown gravy mix, dry
- 1/2 package of dried Italian salad dressing mix (original recipe called for the whole package, but I found it too salty)
- 1 (1 1/4 oz.) package ranch dressing mix, dry
- 1/2 cup water
- 2-3 potatoes, any kind (I just use scrubbed Russet potatoes, skin and all.)
- 1/2 lb. carrots
- 1 small onion
- Place beef in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Cut up potatoes, onion and carrots into bite-size portions and place around the beef.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
Your house will smell amazing while this is cooking! The beef is so tender, and don’t get me started on how tasty the gravy is…OMG!! I personally think brown gravy can make anything taste good. This one is a MUST TRY & happy crock pot cooking!
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Soup, soup, soup…I love a good soup! One of my favorite things about soup is that it’s usually better the 2nd day.
Day 4’s recipe is super easy but delicious!
- 1 lb. ground beef
- 1 onion, chopped
- 1 (16 oz.) can chili beans, with liquid
- 1 (15 oz.) can kidney beans, with liquid (I sometimes substitute with black beans)
- 1 (15 oz.) can whole kernel corn, with liquid
- 1 (8 oz.) can tomato sauce
- 2 cups water
- 2 (14.5 oz.) cans peeled and diced tomatoes
- 1 (4 oz.) can diced green chile peppers
- 1 (1.25 oz.) package taco seasoning mix
- In medium skillet, cook the ground beef until brown over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles and taco seasoning mix in a slow cooker. Mix to blend, and cook on low for 8 hours.
I love to add a little sour cream to this. Or eat it with some tortilla chips…mmm, yummy!
Let’s get right to it!
- 6 skinless, boneless chicken breast halves (I just take them straight from the freezer)
- 2 tablespoons of melted butter
- 1 (.7 oz.) package dry Italian dressing mix
- 2 tablespoons butter
- 1 small onion, sliced and separated into rings
- 3 cloves of garlic, minced
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup chicken broth
- 1 (8 oz.) package of cream cheese, softened
- Grated parmesan cheese to taste
- Place chicken in the slow cooker. Top with 2 tablespoons of melted butter; sprinkle with Italian dressing mix.
- Cover, and cook on high for 3 hours. (Time may vary depending on if you are using frozen or thawed chicken. Cook until juices run clear.)
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in cream of chicken soup, chicken broth and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
- Cover and continue to cook on low until chicken is fork tender and the sauce has thickened, about an additional hour.
- Sprinkle with parmesan cheese and serve over spaghetti or egg noodles.
Welcome back to my experiment of nothing but slow cooker recipes for an entire week. Today is Baked Potatoes! Who knew you could bake potatoes in the crock pot? Not me. My sister told me about a luncheon she had at her work, where someone brought these. What a great idea for a potluck!
If you have some leftover pulled pork from yesterday’s recipe, I bet it would be really good added to a baked potato. You can view the pulled pork recipe here.
- 4 baking potatoes, well scrubbed (or use enough to fill the crock, great for the next day lunch or dinner)
- 1 tablespoon extra virgin olive oil
- kosher salt to taste
- 4 sheets of aluminum foil
- Prick the potatoes with a fork several times. Then rub potatoes with oil, sprinkle with salt and wrap tightly in foil.
- Place the potatoes in a slow cooker, cover and cook on high for 4 1/2 to 5 hours, or on low for 7 1/2 to 8 hours until tender.
The weather is starting to heat up, and that means my kitchen really gets hot when I use my oven and stove. Slow cooker meals are a life-saver this time of year. Really any time of year, because they are so quick and easy to fix!
Each day this week, I will be sharing a crock pot recipe. So, check back often for a different recipe!
- 1 (2 lb.) pork tenderloin
- 1 (12. oz.) can or bottle of root beer
- 1 (18 oz.) bottle of your favorite barbecue sauce
- 1 package of hamburger buns
- Place the pork tenderloin in a slow cooker; pour root beer over meat.
- Cook on low until well cooked and the pork shreds easily, 6 to 7 hours. (Note: the actual length of time may vary according to slow cooker.)
- Drain well. Stir in barbecue sauce. Serve on hamburger buns.