Tonight we had salmon, mac n cheese and broccoli. Tomorrow will be 15 bean soup, except I didn't buy the bag of beans so there aren't really 15 different varieties in there. Maybe it's 6 bean soup?
more crockpot recipes CHICKEN & RICE SOUP 1 lb boness skinless cooked chicken breast, cut into pieces 3 (14.5 oz) cans chicken broth 2 cups frozen mixed veggies 3/4 cup uncooked converted white rice 1/2 cup sliced celery 1/2 cup water 1 tbsp dried parsley flakes 2 tsp lemon pepper seasoning Combine all ingredients in Crockpot. Cover and cook on low for 6-8 hours. ** If soup gets too thick, add a little water to desired consistency. -------------------------------- CREAMY VEGETABLE SOUP 3 medium sweet potatoes, peeled & chopped 3 zucchini, chopped 1-2 cups broccoli, chopped 1 large onion, chopped 1/4 cup melted butter 3 (14.5 oz) cans chicken broth 2 medium baking potatoes, peeled & shredded 2 tsp salt 1 tsp ground cumin 1 tsp pepper 2 cups milk In crock stir together sweet potatoes, zucchini, broccoli, onion and butter. Pour in chicken broth and stir. Add baking potatoes & seasonings. Stir. Cover & cook on low for 8-10 hours. Add milk and cook an additional 30 minutes -1 hour. I always serve both of these soups with some homemade white bread.
Corn and Sausage Chowder for the Slow Cooker 1 pound fully cooked smoked turkey sausage, halved lengthwise and cut into 1/2" slices 3 cups loose packed frozen hash brown potatoes with onions and peppers 1 medium carrot, coarsely chopped 1 stalk celery, coarsely chopped 2 cans condensed golden corn soup 2 1/2 cups water Snipped fresh chives or parsley In a 4 or 5 quart slow cooker, place sausage, frozen hash brown potatoes, carrot, and celery. In a bowl, combine soup and water. Add to cooker. Cover; cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Ladle into bowls. Sprinkle with chives or parsley. Makes 6 servings.
Corny Chicken and Potato Chowder 4 servings 1 tablespoon olive oil 6 slices turkey bacon,chopped (optional) 2 medium onions, chopped 2 cans chicken broth 2 good sized potatoes, peeled and cut into 1/2 -inch pieces 4 cups com kernels, frozen or canned 2 cups cooked chicken, chopped 11/2 teaspoons thyme 1 cup milk Salt and pepper to taste Cook bacon with olive oil in a large saucepan over medium-high heat until brown and crisp (about 5 mins).Remove bacon to paper towels and drain, setting aside for later.Add onion, sauteing until soft (about 3 mins).Place soft onions in slow cooker. Add broth to the skillet. Turn up heat and with a wire whisk get up all the browned bits from the bottom of the saucepan.Pour the broth into the slow cooker and add the potatoes.Cover and let cook on low setting for 8 hrs.Turn slow cooker to high setting and add corn,chicken,thyme and milk. Cover with lid and allow to cook for another hr.Season the chowder to taste with salt and pepper.Ladle into bowls.Crumble bacon over the top and serve.
Crock Pot Bean Soup with Cornmeal Dumplings 1 15 1/2 oz. can black beans, rinsed and drained 1 15 1/2 oz. can red kidney beans, rinsed and drained 1 15 1/2 oz. can garbanzo beans, rinsed and drained 1 14 1/2 oz. can crushed tomatoes 1 medium onion, chopped 1 16 oz. package frozen mixed vegetables 4 cloves garlic, minced 1 14 1/2 oz. can vegetable broth 1/4 tsp. salt 1 tsp. chili powder 1 tsp. black pepper 1 Tbsp. dried parsley Combine ingredients in crock pot. Cover and cook on low 8 to 10 hours (high 4 to 5 hours). At end of cooking, turn crock pot to high and prepare dumplings. Cornmeal Dumplings 1/2 cup all-purpose flour 1/3 cup yellow cornmeal 1 tsp. baking powder 1 Tbsp. sugar (or Succanat) 1 egg, beaten 2 Tbsp. skim milk 2 tsp. oil In a medium bowl, stir together flour, cornmeal, baking powder, and sugar. In a small bowl, combine egg, milk, and oil Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover and cook 30 minutes more without lifting lid until end of cooking. 8 servings.
Hearty Brown Stew 2 onions, sliced 2 celery stalks, sliced 2 carrots, sliced 3 potatoes, chinked 1/2 lb mushrooms, quartered 2-3 large cloves garlic, crushed 2 cups water 1/4 cup low-sodium tamari (or soy sauce) 1/4 cup red wine (or apple juice) 1/2 tb grated fresh ginger 1/2 tsp marjoram 1/2 tsp thyme 3-4 tb cornstarch or arrowroot*** Cook on high for 6 hours or on low for 12 hours. ***Add the cornstarch or arrowroot just before serving and stir until thickened.
5 Bean Crock Pot Soup 1 pound browned hamburger 1/2 pound browned bacon in small pieces 1chopped onion 1 can kidney beans with juices 1 can lima beans 1 can garbonzo beans 1 can pork 'n beans 1 can baked beans 1 TBS Molassas 1 TBS Dijion Mustard Hamhock (optional) Put all ingrediants into a large crock pot and let slow cook most of the day!!
I think I would make this one! All Day Beef Stew Recipe By: Crockery Kitchen 1 lb. beef stew meat 4 carrots, cut in chunks 1 onion, chopped 2-3 stalks celery, diced 2-3 medium potatoes, diced 15 oz stewed tomatoes, undrained dash thyme dash oregano pinch salt 1 beef bouillon cube 1 1/2 cups water Combine all ingredients in crockpot. Cover; cook on low for 7-9 hours.
Crockpot Hamburger Soup 1 lb. lean ground beef 1/4 tsp pepper 1/4 tsp oregano 1/4 tsp basil 1/4 tsp seasoned salt 1 envelope onion soup mix 3 cups water 8 oz can tomato sauce 1 Tbsp soy sauce 1 cup sliced celery 1 cup sliced carrots 1 cup macaroni, cooked and drained 1/4 cup Parmesan cheese Crumble beef into crock pot. Add spices and soup mix. Stir in water, tomato sauce and soy sauce; then add celery and carrots. Cover and cook on low for 6 to 8 hours. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10 to 15 minutes.
Maybe I'll post more later, but I just thought it was ironic that some of you were asking about crockpot soups and then the headline with about 8 pages of recipes popped up on the TOH site. If you want the link to look for recipes your self let me know. Fire up those crockpots ladies!
low carb soup Cheese Cauliflower Soup (Crockpot) 6 servings (1.5 c ea) 10.5 g. carb 2 bags frozen cauliflower 1 med onion chopped 1 stalk celery chopped 4 c chicken stock 2 c cream 1/2 t Worcestershire sauce 1 c cheddar cheese grated salt/pepper Put cauliflower, onion, celery and chicken stock in crockpot. Cover and cook on low for 6-8 hrs. Puree in blender. Return to crockpot. Blend in cream, worcestershire and cheese. Add seasonings to taste. Stir to mix well. Turn control to high to heat through.
another low carb soup: Fabulous Asparagus Parmesan Soup 14.5 oz can asparagus, including juice 1/2 c cream 1/4 c parmesan cheese salt & pepper to taste Add all to blender and combine. Transfer to soup pot and heat to desired temperature. (This is one of my favorite soups!) Serves 2 Each serving= 280 cal; 25 g fat; 7 g carb; 2 g fiber, 9 g protein= 5 net carbs.
Now don't tell me I'm not thinking of you all trying to loose weight!:love: Chicken Chipolte Soup ***spicy*** 32 oz Chicken broth 1 can Cream of Chicken Herbs soup 1 can water 4 canned chipolte chiles, rinsed 1 Tablespoon peanut oil (any oil would be fine) 1/2 onion, sliced 1 Tablespoon minced garlic 4 Boneless, skinless chicken breasts, cubed Avocado- diced Jack Cheese-diced Cilantro-chopped Cook onion in large sauce pan in oil. When it starts to brown, add garlic and cook for another minute or two. Add chicken broth and can soup w/ water, bring to boil, reduce to medium heat. Add chiles and chicken and cook until chicken is cooked through. Put serving in bowl, top with avocado, cheese and cilantro. Makes 4 big servings, carbs-8.5 each
Oven-Fried Chicken 1/4 cup butter 1/2 cup flour 1 tsp. salt 1 tsp. paprika 1/4 tsp. pepper 2 1/2-3 lbs. cut up chicken Heat butter in rectangular 13x9x2 inch pan in 425 degree oven until melted. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Place skin sides down in pan. Bake uncovered 30 minutes. Turn chicken, bake until thickest pieces are done, about 30 minutes longer. Crunchy Oven-Fried Chicken Substitue 1 cup crushed cornflakes for the 1/2 cup flour. Dip chicken in butter before coating. *This recipe comes from the Betty Crocker Cookbook!
Amy, that cheese cauliflower sounds GREAT! Problem is, DH doesn't care for cheese. I'll be sure to make it when he's going to be gone. I bet the kids would eat it just fine!
We're having leftover minestrone tonight ... and probably tomorrow night, too. I need to learn how to make smaller batches of soup! :lol:
puppysrule Hello everyone, I was referred to this site by a new friend. I quickly found myself in the "food section" that is a subject I love. And I like to get ideas from others of what to cook for dinner. Yesterday was a productive day for me, we went to our local butcher shop, and I got a pork roast (put it in the oven with some olive oil on the bottom of the pan, sprinkled it with some garlic powder and some season salt, covered it with aluminum foil) 25 mins at 400 deg. dropped it to 350, for about 35 mins, roast was about 2 1/2 lbs I think - it came out deliceous. I also got a pound of ground beef and made Hamburger Helper lasagna style. The roast was supposed to be for today, but we ate the "burger stuff", me and my daughter, then each had a slice of the pork roast. My husband came home late and had the hbgr hlpr. Today I have to do something creative with the left over pork roast. Any suggestions would be helpful. I have never been good with fixing left overs to make a new meal. Not enough creativity. Glad to read about everyones ideas!:angel:
