December 22-Crockpot Cashew Chicken

I'll be the first to admit, I've slacked off on finding new recipes over the last few months. Between work, the holidays, family gatherings, and day-to-day routine, it was easiest to stick with our tried and true favorites. I still cook at least 2-3 times a week, but I've fallen into a routine of cooking the same 15 favorites over and over and over and...

This week I was inspired to try something new.  I usually crave Chinese food around the holidays (why is that?) and found this recipe for Cashew Chicken on Sally Cooks. It looked tasty and simple enough, so I gave it a shot. It was great!

Crockpot Cashew Chicken

By Sally Cooks

1.5-2lb boneless chicken breasts, cut into smaller pieces

1 bag frozen broccoli

1 cup carrots, sliced

1/2 cup unsalted cashews (We really like nuts, so I put in a whole cup)

1 tbsp olive oil

1/2 cup soy sauce

4 tbsp rice wine vinegar

3 tbsp ketchup

1 tbsp brown sugar

1 garlic clove, minced

1 tbsp ginger paste

1/4 tsp red pepper flakes

salt and pepper to taste

1/2 cup water or chicken broth

1. Layer chicken and vegetables in the crockpot. 

2. Combine remaining ingredients, except water and cashews, and pour over chicken and vegetables in crockpot. 

3. Add water or broth if necessary so mixture is almost completely covered. 

4. Cook for about 6-7 hours on low. Add nuts when there is about an hour left. (I added the nuts from the beginning and there were completely cooked through and soft. I'd suggest adding them later if you like the crunch.)

5. Enjoy over rice. 

November 13-Make Ahead Meal #3: Crockpot Pepper Steak/Cheesesteak Flatbread Sandwiches

Although adjusting to a longer commute can be a challenge, discovering new make-ahead meals can be pretty fun! There is nothing like coming home to a home cooked meal simmering in the crockpot. Yum.

Crockpot Pepper Steak
Original Recipe from MJWAGNER68 at Allrecipes.com
1.5-2lbs beef sirloin, cut into 2-inch strips
Garlic powder
3 tbsp vegetable or olive oil
1 cube beef bouillon
1/4 cup hot water
1 tbsp cornstarch
1/2 cup chopped onion or 2 tbsp dried onion
2 large bell peppers, chopped
1 14.5oz can stewed tomatoes, with liquid
3 tbsp soy sauce
1 tsp white sugar
1 tsp salt


The night before (or the morning of):

1. In large skillet, heat oil and brown the beef strips. Sprinkle with garlic powder to taste. Transfer meat to slow cooker.
2. Mix bouillon cube with hot water until dissolved. Next, mix cornstarch until dissolved. Pour into slow cooker with meat. Stir in onion, peppers, tomatoes, soy sauce, sugar, and salt.
3. Cover and refrigerate until ready to cook (I recommend cooking within 24 hours of prep).




The day of: 

Cover and cook on High 3-4 hours or on Low 6-8 hours.

Cheesesteak Flatbread 

This pepper steak works great as sandwich filling! Toast two flatbread rounds. Using a slotted spoon to eliminate juice, placed a scoop of the steak and pepper mixture on top of one half. Top with mozzarella cheese and place other half of the flatbread on top to create a sandwich. Enjoy!

*Original recipe suggests serving the pepper stead over rice or noodles, which would pair very nicely with this dish!

August 27-Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

There is something wonderful about cooking from a cookbook. Don't get me wrong, the internet is fantastic, but lately I've been inspired to break into my cookbook collection that has been collecting dust above the kitchen cupboards.

The first cookbook I ever purchased was "Fast Weeknight Favorites" by Good Housekeeping. I had just set out on my kitchen-venture and figured that I couldn't go wrong with something that promised to not only be fast, but also turn into a family favorite. Tonight I rediscovered this collection of quick and easy suppers and found this tasty recipe. Another home run!

Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes
Recipe below contains a few slight adaptations; Original Recipe on Good Housekeeping. 
1.5-2 lbs boneless, skinless chicken tenders
2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 tsp smoked paprika
1/2 tsp ground allspice
3/4 cup reduced-sodium chicken broth
1/2 cup salsa
3 large garlic cloves, crushed
1 can black beans, drained
1.5 lbs sweet potatoes, peeled and cut into chunks
1 small jar roasted red pimento peppers
1/3 cup cilantro leaves, chopped
lime wedges

1. Sprinkle chicken with 1/2 tsp cumin, salt, and pepper. Heat nonstick skillet over medium heat until hot. Add chicken and brown on all sides, about 10 minutes. Remove chicken to plate and remove skillet from heat.
2. In the same skillet, combine paprika, allspice, broth, salsa, garlic, and remaining 1.5 tsp cumin.
3. In a slow cooker, combine beans and sweet potatoes. Arrange chicken in a single layer on top of the potato mixture. Pour broth mixture on top. Cover slow cooker and cook 8 hours on low or 4 hours on high.
4. Remove chicken with tongs and place on a large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.
5. Enjoy!

June 26-Crock Pot Teriyaki Chicken

The perfect meal for warm summer nights when you don't want to heat up your menu without heating up the entire kitchen.

Crock Pot Teriyaki Chicken

Adapted from the original recipe from Lake Lure Cottage Kitchen

2lb boneless, skinless chicken breasts cut into large chunks

2/3 cup sugar

2/3 cup soy sauce

4 tbsp apple cider vinegar

1/2 tsp ground ginger

1/2 tsp minced garlic

1/4 tsp pepper

3 1/2 tsp cornstarch

3 1/2 tsp cold water

1. Combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper in a slow cooker. Add chicken and stir through so that chicken is coated. Cover and cook on low for  about 4 hours, or until chicken is cooked.
2. Transfer liquid to a sauce pan (It may help to remove the chicken and pour the liquid directly into the pan. Return chicken to slow cooker.) Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir the mixture into the sauce until thickened.
3. Return sauce to pot and mix through.
4. Serve with Jasmine rice.

March 7-Balsamic Crockpot Chicken

This crockpot dish was full of flavor and easy to make. My finished product however looked nothing like the photo that accompanies the original recipe on Youbeauty.com (original recipe submitted by Stephanie O'Dea). Comparing the two photos, you'd think we made two completely different dishes. It could have been because I let mine cook for a little longer than recommended since I was at work all day. I like my veggies very well done, so it worked out perfectly. 

Oh well...I think I captured the taste and my husband and I enjoyed eating it!

Balsamic Crockpot Chicken

1.5lb boneless, skinless chicken breasts

2 zucchinis, sliced into bite sized pieces

2 yellow squash, sliced into bite sized pieces

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 head garlic, peeled (whole cloves)

1/4 cup balsamic vinegar

2 tsp Worcestershire sauce

1/4 tsp kosher salt

1 tsp black pepper

Place chicken in a 6-quart slow cooker. In a large mixing bowl, combine chopped veggies, garlic cloves, balsamic vinegar, Worcestershire sauce, salt and pepper. Toss to combine. Pour mixture on top of the chicken. Cover and cook on low for 6-8 hours, or on high for 4 hours. Serve with rice or quinoa.

January 9- Lasagna Soup

I found a recipe for crockpot lasagna soup and thought I'd give it a try. I'm not sure what size crockpot this recipe was meant for, but mine did not cut it. As I continued to add veggies to the pot, I quickly realized that the other ingredients were not going to fit. 

 I decided to improvise in a few areas, learned a few lessons along the way, and ended up with a pretty tasty meal in the end. My husband and I both enjoyed this.

Lasagna Soup 

(Recipe includes my improvisations)

1.25 lb  package of Jenny O ground turkey

3 cups of beef broth

1 cup of water

4-5 cloves of garlic, minced

2 fresh summer squash, diced

2 fresh zucchini, diced

1 bag frozen bell peppers, drained

1 TB dried parsley

1 TB dried basil

1, 28 oz can of diced tomatoes

1, 6oz can of tomato paste

1 cup V8 

12 oz Ronzoni Smart Taste elbows

1/4 tsp pepper

1/4 gsp salt

1. Mix tomato paste and tomatoes in crockpot. 

2. Add broth, vegetables, seasonings, and V8. Brown turkey and add to the pot.

3. Cover and cook on low 7-8 hours or on high for 5-6 hours.

4. In a large soup pot, cook noodles as directed.

5. Drain noodles and add crockpot contents. Combine and heat through.

December 28- Chicken and Cornmeal Dumplings

Nothing calls for classic comfort food like cold winter nights. I saw this recipe for Chicken and Cornmeal Dumplings on Pinterest and it looked delicious. 

Tonight I made the recipe and it was a little disappointed. I'm not sure if I missed something, or if it had to do with the fact that I used boneless breasts and reduced sodium broth, but it seemed to be lacking flavor. I did use more chicken than suggested, but I tried to counteract by multiplying the other ingredients by 1 1/2. 

The chicken and the veggies were tender, and the dumplings were good, but the flavoring seemed a little off. I added salt to my bowl and it made it better. Not awesome, but not bad either.

 (If anyone else has made this, let me know how yours turns out!)

Chicken and Cornmeal Dumplings

2 medium carrots, thinly sliced

1 stalk celery, thinly sliced

1/3 cup fresh or frozen corn kernels

1/2 of a medium onion, thinly sliced

2 cloves garlic, minced

1 tsp snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 tsp ground black pepper

2 chicken thighs, skinned (I used boneless breasts)

1 cup reduced-sodium chicken broth

1/2 cup fat-free milk

1 tbsp all-purpose flour

Dumplings

1/4 cup flour

1/4 cup cornmeal

1/2 tsp baking powder

dash of salt

1 egg while

1 tbsp fat-free milk

1 tbsp canola oil

1. In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

3. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.

4. Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

September 8-Crock Pot Chicken Taco Chili

I can almost taste autumn. Football season, pumpkin spice lattes, crockpot chili...Oh yummy. 

Crock Pot Chicken Taco Chili
Adapted from The Comfort of Cooking
1 16oz can black beans
1 16oz can kidney beans
2 garlic cloves, minced
1 medium onion, chopped
1 jalapeño pepper, minced  or one small can of diced jalapeños
1 green bell pepper, chopped
10 oz package frozen corn
1 8oz can tomato sauce
1 28oz can diced tomatoes
1 tbsp cumin
1 tbsp chili powder
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground pepper
1/4 cup chopped fresh cilantro
2 boneless, skinless chicken breasts

1. Combine all ingredients (except chicken breasts) in a slow cooker and stir thoroughly.
2. Place chicken breasts on top and cover.
3. Cook low for 6 hours or high for 4 hours, stirring occasionally.
4. 30 minutes before serving, remove chicken breasts and shred with a fork. Return chicken to pot and stir. Allow chili to cook for additional 30 minutes.
5. Serve with cilantro topping, shredded cheese, and/or sour cream.
6. Enjoy!

May 30- Slow-Cooker Italian Chicken & Potatoes

Whoever invented the slow-cooker deserves a giant slice of gourmet cheesecake and an exuberant thank you. Kudos to you, whoever you are. Thank you for making life a little easier.

My slow-cooker hasn't had much use since the winter months, so I set out to find a recipe that was versatile enough to fit any season. I came across this recipe for Italian Chicken & Potatoes and decided to give it a shot. It was really easy to make and we both thought that it was tasty. I considered adding more seasoning next time, but my husband assured me that he thought it tasted great as it is. Why mess with deliciousness?

Slow-Cooker Italian Chicken & Potatoes

4-5 boneless, skinless chicken breast halves

1/2 cup fat-free Italian dressing

1 tsp Italian seasoning (I mixed oregano, crushed red pepper, and garlic)

1/2 cup grated Parmesan or Romano cheese

4-6 medium potatoes, cut into thick wedges

Baby carrots (Optional)

1. Spray slow-cooker with cooking spray. Place chicken at the bottom of the pot.

2. Sprinkle with half of the dressing, half of the seasoning, and half of the cheese.

3. Place potatoes and carrots on top. Add remaining ingredients.

4. Cook on low for 6-8 hours, or until chicken is done and potatoes are tender.

March 1- Slow Cooker Chicken Tacos w/Homemade Guacamole

Fiesta night at the Hernandez home. My husband and I loved these.

Slow Cooker Chicken Tacos w/Homemade Guacamole

(Once again, please pardon my estimated measurements...I improvised as I went along)

Slow Cooker Chicken Tacos

4-6 small boneless, skinless chicken breasts

1/2 package chicken taco seasoning

1/4 cup water

1 small can of salsa w/chiles

Combine all ingredients in slow cooker and cook on low for 8 hours. Before serving, remove chicken and shred. Return to slow cooker and set to warm. Serve with tortillas and your favorite taco fixings (salsa, corn, cheese, guacamole, etc).

Homemade Guacamole

2 avocados mashed

Cumin

Garlic powder

Garlic salt

Dried Onion

1tbsp light Miracle Whip

Mix ingredients well. 

February 14- Santa Fe Chicken Over Rice

One of my favorite new toys is my slow cooker. It is so easy to prepare a meal the night before, flip the switch on the way out the door, and come home to a mouthwatering meal. This week I tried Santa Fe Chicken (original recipe found via Pinterest...What can I say?). Compared to the photo from the original recipe, mine looked more like a stew. I followed the recipe and carefully measured, but mine seemed to have more broth. (It's probably because the rice soaks up the juice and I didn't serve mine with a lot of rice.)

Either way, it turned out great! 

Santa Fe Chicken

1.5 lbs chicken breast

15 oz can black beans

14.5 oz diced tomatoes with chiles

14.5oz chicken broth

8 oz frozen corn

1/4 cup cilantro

1 tsp cayenne (to taste)

1 tsp garlic powder

1tsp onion powder

1 tsp cumin

Combine all ingredients (except chicken) in slow cooker. Salt chicken and lay on top. Cook low 10 hours or on high 6 hours. 30 minutes before serving, remove chicken, shred, and return to cooker. 

Serve over rice. 

February 8- Slow Cooker Chicken Enchilada Soup

This turned out to be a great hands-off approach to a delicious meal. I did all of the prep the night before, which made for an even easier day. The soup was flavorful and the chicken was super tender and well marinated! My husband ate two bowls, and polished off the leftovers today. Definitely adding it to the recipe collection. 

Slow Cooker Chicken Enchilada Soup

Ingredients: 1.5 lb boneless, skinless chicken breast

14.5 oz corn

14.5 oz diced tomatoes w/juice

14.5 oz chicken broth

10 oz enchilada sauce

4 oz diced green chiles

1 white onion, chopped

1/4 cup cilantro

3 garlic cloves, minced

1 tsp ground cumin

1tsp chili powder

1 tsp salt

1/4 pepper

(The recipe I found on allrecipes.com also asked for 2 bay leaves)

Place chicken at the bottom of a slow cooker. Add remaining ingredients. Cook on low for 6 hours. Then,  remove chicken, shred, and return to slow cooker. Continue cooking for 30 minutes-1 hour. 

I enjoyed it as it, but my husband said it was really good with shredded cheese and sour cream too!

January 29-Slow-Cooker Vegetarian Chili With Sweet Potatoes

Today I followed this recipe from Real Simple Magazine.  The warmth and texture is perfect for a crisp evening. The flavoring was interesting...still good, but different than what I expected. Overall a winner and an addition to the recipe box.

Source: Uploaded by user via Kristin on Pinterest