Crock Pot Recipes: Meals with Maria

 Slow Cooker Cube Steak:

Add to your slow cooker: 1-2 lbs cube steak 1 packet onion soup mix 1 onion sliced 1 packet of gravy mix 2 cans of cream of mushroom soup Cook on low for 6 hours.

Mushroom beef Stew: Add to your slow cooker: 1 lb stew meat 2 cans of mushrooms (drained) 1 packet onion soup mix 1 can cream of mushroom Cook on low for 8-10 hours Season to taste

CAULIFLOWER LEEK SOUP

  • 1 tbsp unsalted butter
  • 1 tbsp all purpose flour, use ap gluten-free flour for GF
  • 4 cups reduced sodium chicken or vegetable broth
  • 1 bunch leeks, about 3 or 4 dark green stems removed
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • kosher salt and fresh pepper to taste
  • optional toppings: crumbled bacon, cheddar, scallions (extra)
  • 1 tbsp unsalted butter
  • 1 tbsp all purpose flour, use ap gluten-free flour for GF
  • 4 cups reduced sodium chicken or vegetable broth
  • 1 bunch leeks, about 3 or 4 dark green stems removed
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • kosher salt and fresh pepper to taste
  • optional toppings: crumbled bacon, cheddar, scallions (extra)

CHICKEN AND ANDOUILLE SAUSAGE STEW

347.5 Cals 47 Protein 8 Carbs 13 Fats 

INGREDIENTS

  • 2 tsp oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 14 oz 4 lean skinless chicken thighs, with bone*
  • 12 oz 4 lean skinless chicken drumsticks, with bone**
  • salt and fresh pepper, to taste
  • 1 tbsp all-purpose flour, rice flour for gluten-free
  • 2 cups water
  • 2 links, 6 oz andouille chicken/turkey sausage (Applegate)
  • 1 bay leaf
  • 1/4 cup chopped scallion

INSTRUCTIONS

  • Heat a large deep non-stick skillet over medium heat.
  • When hot, add the oil, onions, peppers and celery.
  • Cook 3 to 4 minutes, stirring.
  • Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper.
  • Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.
  • Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low.
  • Simmer 30 to 35 minutes, remove bay leaf and top with scallions.
  • Serve with rice or quinoa if desired.

NOTES

*thighs were 10 oz total weight cooked, off the bone **drumsticks were 6 oz total weight cooked, off the bone

SLOW COOKER MINESTRONE SOUP

190 Cals 9 Protein 32 Carbs 3 Fats
PREP TIME:15 mins
COOK TIME:45 mins
TOTAL TIME:1 hr
YIELD:8 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
This is by far the BEST Slow Cooker Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

INGREDIENTS

  • 1 15 ounce can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 28 oz can petite diced tomatoes
  • Parmesan cheese rind, optional
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh, or frozen defrosted spinach
  • 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
  • extra parmesan cheese for garnish, optional

INSTRUCTIONS

Slow Cooker Version:

  • Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
  • Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

  • Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

  • Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
  • Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.
Serving: 11/2 cups, Calories: 190kcal, Carbohydrates: 32g, Protein: 9g, Fat: 3g, Sodium: 483mg, Fiber: 8g, Sugar: 4g
 
WW Points Plus:4

BEST EVER INSTANT POT BEEF STEW

Ingredients

  • 1 ½ Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut Into Slices
  • 1 Pound Potatoes, Cubed
  • 2 ½ Cups Beef Broth
  • 1 10 Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Instructions

  • Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
    • Cook the meat until Browned on all sides.
    • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
    • Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
    • Close the lid and steam valve on the instant pot.
    • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
    • Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

    Nutrition

    Sodium: 1333mg | Calcium: 103mg | Vitamin C: 16.7mg | Vitamin A: 35IU | Sugar: 2g | Fiber: 3g | Potassium: 1246mg | Cholesterol: 105mg | Calories: 384kcal | Saturated Fat: 3g | Fat: 12g | Protein: 42g | Carbohydrates: 23g | Iron: 8.2mg

Crock Pot Cheeseburger Soup
  • 4 small russet potatoes peeled and diced
  • 1 small white or yellow onion chopped
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pound lean ground beef
  • 3 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 2 cups milk I use 2%
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

  • Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
  • About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
  • Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
  • Serve and enjoy!

Notes

Cook Time: 6 to 8 hours (because all crock pots heat differently)

SLOW COOKER INDIAN BUTTER CHICKEN

INGREDIENTS

  • 1 cup basmati rice
  • ½ cup chicken stock
  • 1 6-ounce can tomato paste
  • 2 teaspoons yellow curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • ½ sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup heavy cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 ½ teaspoons light brown sugar

INSTRUCTIONS

  • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
  • Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
  • Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
  • Serve immediately with rice.

Super Easy Country-Style Ribs

Ingredients

  • 1-1/2 cups ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup white vinegar
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon liquid smoke, optional
  • 2 pounds boneless country-style pork ribs

Directions

  1. In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender.
  2. Remove pork to a serving plate. For sauce, skim fat from cooking liquid; transfer liquid to a small saucepan to thicken; bring to a boil. Cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs.
    To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.

Nutrition Facts

6 ounces cooked pork with about 1/3 cup sauce: 550 calories, 21g fat (8g saturated fat), 131mg cholesterol, 2003mg sodium, 51g carbohydrate (51g sugars, 0 fiber), 40g protein.


Slow Cooker General Tso’s Chicken

ngredients

  • 3 large boneless skinless chicken breasts - (about 2 pounds), chopped into bite size pieces
  • 2 tablespoons oil
  • 1 cup corn starch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper

Sauce

  • 4 tablespoons hoisin sauce - (can be found in the Asian section at most markets)
  • 4 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoons minced garlic
  • 2 tablespoons water
  • 1 teaspoon crushed red pepper flakes
  • steamed or fried rice for serving

Instructions

  • Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.
  • Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
  • Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay)
  • In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
  • Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.

Notes

Serve with steamed rice or fried rice, and roasted vegetables for a complete meal. 

Nutrition

Calories: 360 kcal, Carbohydrates: 45 g, Protein: 21 g, Fat: 10 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 55 mg, Sodium: 1956 mg, Potassium: 402 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 176 IU, Vitamin C: 2 mg, Calcium: 22 mg, Iron: 1 mg

Easy Crockpot Chicken & Gravy

 By 

Easy Crockpot Chicken And Gravy Recipe

  • 2-3 large chicken breasts (approximately 1.5lbs)
  • 1 can cream of chicken soup
  • 2 packets chicken gravy mix
  • 1 1/2 cups water
  • 1/2 cup sour cream
  • garlic powder & black pepper to taste
  • mashed potatoes, rice or pasta for serving

INSTRUCTIONS

  1. Season the chicken with salt, pepper and garlic powder; set aside.
  2. Mix everything together in your crockpot except for the sour cream.
  3. Place the seasoned chicken into the mixture and pour the juices over top.
  4. Cook on LOW for 6-8 hours or until the chicken shreds easily.
  5. Once cooked, shred the chicken with a fork and then stir in the sour cream.
  6. Allow it to warm for an additional 15 minutes.
  7. Serve over mashed potatoes, rice or pasta. Yum!

Quick Cheesy Broccoli

4 cups broccoli florets
 
3 Tbsp. water
 
1/4 cup KRAFT Zesty Italian Dressing
 
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Microwave broccoli and water in microwaveable bowl on HIGH 5 min. or until broccoli is crisp-tender; drain.
2
Toss broccoli with dressing and cheese.
Kitchen Tips
Tip 1
Variation
For a change of pace, prepare using KRAFT Greek Vinaigrette Dressing and crumbled feta cheese.
 
Tip 2
Substitute
Substitute KRAFT Natural Three Cheese Crumbles for the shredded cheese.


Pulled Chicken: Add 1-1.5lb chicken breasts and 1 cup of bbq sauce to a slow cooker. Cook for 3-4 hrs on high or 6-8 on low. Shred chicken with forks. Enjoy alone or on a bun with coleslaw!

Crock-Pot Chicken Caesar Sandwiches

ngredients

Chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper

Dressing:

  • 2 (5.3-ounce) containers nonfat plain Greek yogurt (or about a scant 1 1/4 cups)
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons smooth Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/16 teaspoon black pepper

For Serving:

  • 1/3 cup chopped fresh flat leaf (Italian) parsley
  • 1/4 cup shredded Parmesan cheese
  • Whole wheat buns or whole wheat pita pockets
  • Romaine lettuce
  • Additional shredded Parmesan cheese, if desired

Instructions

  1. Place chicken in slow cooker and add water.
  2. Sprinkle 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/8 teaspoon black pepper on chicken.
  3. Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
  4. Meanwhile, stir together Greek yogurt, 1/2 cup Parmesan cheese, lemon juice, Dijon mustard, vinegar, soy sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You can make the dressing ahead of time and cover and refrigerate it until needed.)
  5. Near the end of cooking (and preferably about 30 minutes before serving), check chicken to be sure it's fully cooked and then shred cooked chicken (using two forks). Stir reserved Caesar dressing into chicken in crock pot, and then continue cooking for about 30 minutes more, to allow flavors to meld. (See note.)
  6. Immediately before serving, stir in fresh parsley and remaining 1/4 cup Parmesan cheese.
  7. Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.

Notes

Slow cooker variations: The exact heat and speed of cooking can vary between different slow cookers. Some slow cookers, especially newer models, may cook hotter and faster than others. Our research has also led us to believe that some models allow for imperceptible evaporation of liquid (although you’d expect that no liquid would be lost when using a slow cooker), which can leave your recipes less saucy and moist. Because this particular recipe uses very little liquid, it’s particularly sensitive to these variations. No need to worry – it’s delicious even when cooked until it’s a bit drier, particularly since the creamy Caesar dressing adds moisture. The key is simply to control the cook time and temperature to yield the most juicy, fall-apart-tender result.

Adding Caesar dressing: For best results, leave the Caesar dressing and chicken in the crock pot for 30 minutes before serving. This allows the flavors to develop and meld together. You can eat the sandwiches immediately after stirring in the Caesar dressing, but the flavors may be stronger and more pronounced.

Nutrition Information:
 YIELD: 6 servings SERVING SIZE: 2/3 cup chicken
Amount Per Serving: CALORIES: 277TOTAL FAT: 8gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 4g




Comments

Post a Comment

Popular posts from this blog

Easy 5 Bean Chili

  5 Bean Easy Chili 1 medium onion diced small 1 medium bell pepper ( I prefer red or orange for color) 1 small hot pepper (I prefer red hot chili peppers) seeds removed 2 lbs ground meat (I prefer turkey)   15.5 ounce cans-1 each: Cannellini OR Navy; Dark Red Kidney; Seasoned Black Beans; Small Red; Pinto   1 Tablespoon EACH: Himalayan OR Kosher Salt; Smoked Paprika; Garlic Powder; Chili Powder, Black Pepper   Cooking Directions 1.)   Sautee all spices, diced onions, diced bell and hot peppers with either 1 Tbs butter OR 1 Tbs olive oil until peppers and onions are tender but not mushy. 2.)   Add ground meat and cook on medium heat until no longer pink and slightly browned, scraping bottom and sides 2-3 times so spices do not burn to bottom of pan and to create a slight caramelization. 3.)   Add ALL cans of beans (unrinsed) and 2 ½ cans of water to pot with meat, spices, onions and peppers. 4.)   Let come to a roll...
Read more

Panera-Style Bread Bowls // Restless Chipotle

  Ingredients 1 packet active dry yeast, ¼ ounce or 2-¼ teaspoons 3 cups warm water, (100F - 105F) 0.7 ounces Good Seasons Italian dressing mix, or 2 teaspoons salt 1 tablespoons sugar 6 cups bread flour, you may need up to a cup more Instructions 1.Add yeast and water to the bowl of your mixer (if kneading by machine) or a large bowl (if kneading by hand ) 2.Stir it up to blend with the paddle attachment in place. 3.Add sugar, and 1 cup flour to the yeast mixture and mix. 4.Add dressing mix and 2 more cups of flour. 5.Beat well. 6.Add the flour 1 cup at a time until the dough is soft and sticky. 7.Remove the paddle attachment and add the kneading hook. 8.Knead for 5 minutes by machine or about 8 minutes by hand. 9.Oil a large bowl. Add the dough to the bowl, oil the top, cover with a tea towel. 10.Let rise until doubled - about 30 minutes. 11.Deflate the dough and divide it into 6 equal portions. 12.Shape each into a round ball and place on a baking sheet covered with silpat or p...
Read more