Friday, July 26, 2013

More crockpot...

Slow Cooker Sunday: Honey Garlic Chicken

Slow Cooker Sunday:  Honey Garlic Chicken

Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities – serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.
Sunday Slow Cooker: Honey Garlic Chicken
Servings: 6 servings
Serving Size: about 2/3 cup
Nutritional Info: 153.4 calories, 3g of fat, 29.4g of carbohydrates, 6.2g of fiber, 14.3g of protein * 5 P+
  • 1.5 lbs. boneless, skinless chicken breast, cut into chunks
  • 3 garlic cloves, minced
  • 3/4 tsp. dried basil
  • 1/3 cup soy sauce
  • 1/3 cup ketchup
  • 1/4 cup honey
  • Pinch red pepper flakes
  • Bag of stir fry frozen vegetables
  1. Whisk together the garlic, basil, soy sauce, ketchup, and honey.
  2. Add the chicken to the crockpot.
  3. Pour the sauce over and mix everything together.
  4. Cook on low for 4 hours.
  5. For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

Sunday Slow Cooker: French Onion Soup

Sunday Slow Cooker:  French Onion Soup
It’s funny how you forget about food you really love sometimes. It sneaks off into some far expanse of your brain and until you see it, or in this case smell it, you forget about it entirely. This is what happened to me with French Onion soup until a few days ago when I smelled it emanating from a neighbor’s apartment, and then it all came back – the deep and rich onion flavor, crunchy bread, and melty cheese. Yum. I needed some immediately. However instead of immediately, I settled for about 8 hours later with this delicious crockpot version that’s perfect for a cold night.
Crockpot French Onion Soup
Servings: 8 cups
Serving Size: 1 cup
Nutritional Info: 74.1 calories, 3.7g of fat, 7.4g of carbohydrates, 1.1g of fiber, 3.2g of protein * 2 P+

  • 4 sweet onions onions, sliced
  • 2 tbsp butter
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 3 garlic cloves, minced
  • 2 tsp brown sugar
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 3 tbsp all-purpose flour
  • 64 ounces beef, vegetable, or chicken broth
  • 2 tbsp fresh thyme
  • French bread, add points
  • Low fat Swiss cheese, add points
  1. Set your crockpot to high and add the onions, butter, Worcestershire sauce, vinegar, garlic, brown sugar, salt, and pepper. Cook for 60 minutes until onions begin to brown and caramelize, stirring occasionally.
  2. Stir in the flour and let cook for 5 more minutes.
  3. Add the broth and thyme. Cook on low for 6-8 hours.
  4. To serve with bread and cheese, slice a small piece of french bread and place on top of the soup. Cover with one slice of Swiss cheese and broil for 3 minutes.

Saturday, July 13, 2013

Easy Slow Cooker Recipes

I make no claims as to the tastiness of these recipes-- I just wanted to find some recipes that were TRULY "one pot" kind of dishes... none of this "brown this on the stove, bake this in the oven" etc. then add it to the crockpot type recipes. Ugh. If I wanted to do any of that, I would just cook on the stove or bake it in the oven!  So, I scoured the internet, and here are a few that I plan to try in the near future. I'll let you know if any of them are worth doing in the future.

Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

Makes: 4 to 6 servings
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.
Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber