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!
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!
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.