Hey Girls,
It's Easter vacation and having my hubby home has kept my mind less on blogging and more on spending time with my hunny!! SO her goes the recipe for this week...Super Easy...
Awfully Easy Chicken
You will need:
1/2 cup water
4-lb. chicken legs and thighs ( I only have legs)
14 -oz. bottle barbecue sauce
Directions:
1. Place water in the bottom of the slow cooker. Add chicken. Pour BBQ sauce over top.
2. Cover. Cook on low for 8 hours.
Didn't I say it was Super Easy!! I'm actually making it tonight!! Bon Appetito!!
Have a blessed Easter Break celebrating the life and death of our Lord and Savior, Jesus. Who died so that my SINS and your SINS are forgiven through the shedding of His blood.
God bles
Wednesday, March 31, 2010
Monday, March 22, 2010
Fellow Crockpot friends,
Of all the recipes I've posted, which one is your favorite?? I'd love some feedback!!
My favorite recipe to date has to be a toss up between the Carnitas and the Albondigas Soup. Al I know my friend Marlo says that her husband loves the Cream Cheese Chicken. So, tell me, Are you loving your crockpots or what?? I think my sister and I might start making two meals each Thursday and swap meals! That will be two nights worth of meals done in one day! You should grab a friend or two and do the same. My house and Zachary are waiting for you folks to come over!! Know any GOOD & EASY crockpot recipes...PLEASE share!!
Here is this weeks recipe
Mojo Chicken
What you need:
1 lime
1/3 cup frozen orange juice concentrate, thawed
3 Tbsp. honey
1 1/4 tsp. ground cumin
1 tsp. dried oregano, crumbled
1/4 to 1/2 tsp. chipotle chile powder
3/4 tsp. salt
1 sweet onion, quarted and thinly sliced
4 (1/4-pound) skinless chicken thighs (I'm using boneless skinless chicken breast)
2 yellow squash, cut into 3/4- inch chunks
2 small zucchini, cut into 3/4-inch chunks
1/4 cup chopped fresh cilantro
Directions:
1. Grate zest from lime: cut lime into wedges.
2. Wisk lime zest, orange juice concentrate, honey, cumin, oregano, chile powder, and salt into 5- or 6-quart slow cooker. Stir in onion. top with chicken, yellow squash and zucchini. Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.
3. Transfer chicken to platter. stir cilantro in crockpot. Pour vegetables and sauce over chicken. Serve with lime wedge.
This recipe was taken from Weight Watchers Slow Cook It Cookbook.
for t hose of you doing Weight Watchers, like I am... (1 chicken thigh with 3/4 cup vegetables and sauce) 6 points
I hope you enjoy this recipe.
Have fun crockin'!!
Stephanie
Of all the recipes I've posted, which one is your favorite?? I'd love some feedback!!
My favorite recipe to date has to be a toss up between the Carnitas and the Albondigas Soup. Al I know my friend Marlo says that her husband loves the Cream Cheese Chicken. So, tell me, Are you loving your crockpots or what?? I think my sister and I might start making two meals each Thursday and swap meals! That will be two nights worth of meals done in one day! You should grab a friend or two and do the same. My house and Zachary are waiting for you folks to come over!! Know any GOOD & EASY crockpot recipes...PLEASE share!!
Here is this weeks recipe
Mojo Chicken
What you need:
1 lime
1/3 cup frozen orange juice concentrate, thawed
3 Tbsp. honey
1 1/4 tsp. ground cumin
1 tsp. dried oregano, crumbled
1/4 to 1/2 tsp. chipotle chile powder
3/4 tsp. salt
1 sweet onion, quarted and thinly sliced
4 (1/4-pound) skinless chicken thighs (I'm using boneless skinless chicken breast)
2 yellow squash, cut into 3/4- inch chunks
2 small zucchini, cut into 3/4-inch chunks
1/4 cup chopped fresh cilantro
Directions:
1. Grate zest from lime: cut lime into wedges.
2. Wisk lime zest, orange juice concentrate, honey, cumin, oregano, chile powder, and salt into 5- or 6-quart slow cooker. Stir in onion. top with chicken, yellow squash and zucchini. Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.
3. Transfer chicken to platter. stir cilantro in crockpot. Pour vegetables and sauce over chicken. Serve with lime wedge.
This recipe was taken from Weight Watchers Slow Cook It Cookbook.
for t hose of you doing Weight Watchers, like I am... (1 chicken thigh with 3/4 cup vegetables and sauce) 6 points
I hope you enjoy this recipe.
Have fun crockin'!!
Stephanie
Tuesday, March 16, 2010
Hello crockpot friends,
Finally my computer is working for me!! So, I had lots to say earlier when the kids were napping and it was quiet in my house, BUT now hubby is home, sister is here and so are all the "rugrats". So, this will be short and sweet!! Anyone try the Albondigas?? I know Alicia did, (WAY TO GO)!! My family enjoyed it and on Sunday my sister and her family came and we enjoyed it with an Adorable Bear shaped sour dough bread that we bought on our SF trip for the kids. We are making "Steak Stroganoff this week, per request by my sister Ginger.
Steak Stroganoff
You will need:
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 3/4 pounds boneless beef round steak
1 can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
9 oz. jar sliced mushrooms
1/2 cup sour cream
1 Tbsp. minced fresh parsley
Directions:
1. Combine flour, garlic powder, pepper, and paprika inslow cooker.
2. Cut meat into 1 1/2 x 1/2 inch strips. Place in flour mixture and toss until meat is well coated.
3. Add mushroom soup, water, and soup mix. Stir well until well blended.
4. Cover. Cook on High for 3-3 1/2 hours, or low 6-7 hours.
5. Stir in mushrooms, sour cream, and parsley. Cover and cook on High 10-15 minutes, or until heated through.
6. Serve with rice. ( I will serve it with noodles)
I hope you enjoy this recipe. It will be my first time making this. I got it from my "FIX-IT and FORGET-IT COOKBOOK". I have used so many recipes from this book and I'm usually very happy with the end results and so is my family (which really is my prime purpose for making food)!!
Lord Bless your week and Happy Crockin'
Stephanie
Next week I want to try a recipe from my Weight Watchers Slow Cook It book: Mojo Chicken...sounds yummy!!
Finally my computer is working for me!! So, I had lots to say earlier when the kids were napping and it was quiet in my house, BUT now hubby is home, sister is here and so are all the "rugrats". So, this will be short and sweet!! Anyone try the Albondigas?? I know Alicia did, (WAY TO GO)!! My family enjoyed it and on Sunday my sister and her family came and we enjoyed it with an Adorable Bear shaped sour dough bread that we bought on our SF trip for the kids. We are making "Steak Stroganoff this week, per request by my sister Ginger.
Steak Stroganoff
You will need:
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. paprika
1 3/4 pounds boneless beef round steak
1 can cream of mushroom soup
1/2 cup water
1 envelope dried onion soup mix
9 oz. jar sliced mushrooms
1/2 cup sour cream
1 Tbsp. minced fresh parsley
Directions:
1. Combine flour, garlic powder, pepper, and paprika inslow cooker.
2. Cut meat into 1 1/2 x 1/2 inch strips. Place in flour mixture and toss until meat is well coated.
3. Add mushroom soup, water, and soup mix. Stir well until well blended.
4. Cover. Cook on High for 3-3 1/2 hours, or low 6-7 hours.
5. Stir in mushrooms, sour cream, and parsley. Cover and cook on High 10-15 minutes, or until heated through.
6. Serve with rice. ( I will serve it with noodles)
I hope you enjoy this recipe. It will be my first time making this. I got it from my "FIX-IT and FORGET-IT COOKBOOK". I have used so many recipes from this book and I'm usually very happy with the end results and so is my family (which really is my prime purpose for making food)!!
Lord Bless your week and Happy Crockin'
Stephanie
Next week I want to try a recipe from my Weight Watchers Slow Cook It book: Mojo Chicken...sounds yummy!!
Tuesday, March 9, 2010
CrockPot Albondigas (Meatball) Soup
To all my crockpot buddies,
Well, what's the verdict on the Carnitas?? I have to say that when it says use Pork Shoulder, use Pork Shoulder!! I got to see the difference in the outcome of five different crockpots. The Pork Shoulder, which might I add was MUCH cheaper seemed to look and taste the best. It just shred so nicely. I still enjoyed it and will definitely add that recipe to my favorites.
This week we are staying within the Latin Theme: We are making Crockpot Albondigas (Meatball) Soup.
I got this recipe from "A year of slow cooking blog, and she got it from Elise Bauer's. In her notes she states that Costco has gluten-free meatballs, but Elise makes her own. I too will be making my own meatballs from scratch. My mom has taught me how to make the meatballs from scratch, so I will add them to my crockpot.
Crockpot Albondigas (Meatball) Soup Recipe
You will need:
4 cups chicken broth
3/4 cups baby tomatoes, quartered ( I will be using stewed tomatoes, Canned)
1 cup baby carrots, diced
3 stalks celery, diced
1/2 cup frozen corn (I will used canned)
1/4 cup prepared pasta sauce (She used pizza sauce)
1/2 teaspoon dried mint ( Not sure where to get, guess I'll figure it out)
15-18 Frozen meatballs, Italian or similar flavor ( I will make my meatballs from scratch, *see instructions below)
1 cup frozen peas( if you stir them in 20 min. before serving they will retain their color)
The Directions:
Use a 6 quart slow cooker. Put broth, vegetables, pasta sauce, and mint into your slow cooker. Stir in frozen meatballs (drop in meatballs from scratch, don't mix.) Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what gives the soup flavor, so the longer the soup cooks the more flavor your broth will have. Stir in frozen peas 20 minutes before you serve.
Garnish with onion and cilantro (optional)
What will I serve with this dish???
I will serve mexican rice, flour tortillas, or by itself. This soup is very hardy because of the meatballs.
*To make meatballs from scratch, I do not measure seasoning when I add them to my hamburger, but i will give you estimated measurements.
Put hamburger in a bowl, add: 1/2 - 1 tsp. garlic salt, 1/2 tsp. pepper, 1/8 tsp.cumin, 1/8 tsp oregano. Mix with hands, add 1/2 C. Rice to the mixture and mix again. Form into 2 to 3 in. balls.
I'm a seasoning freak, so i was very reserved with the amount to add. Knowing myself I will use more!
I hope you enjoy this soup!!!
God bless you,
Stephanie...loving my crockpot!!!!!
You have to check out this blog, http://crockpot365.blogspot.com, use your crockpot on more than just Thursdays!!!
I'm also going to check out a sight titled: mealtimemakeover.com. I'll let you know if it is helpful in planning and eleviating a little stress from our daily blessing of MOMMYHOOD!!
P.S. The offer is still open for you to come over my house ANY THURSDAY!! I'd love to fellowship with you, and I know Zachary will gladly play with your children!!!
Well, what's the verdict on the Carnitas?? I have to say that when it says use Pork Shoulder, use Pork Shoulder!! I got to see the difference in the outcome of five different crockpots. The Pork Shoulder, which might I add was MUCH cheaper seemed to look and taste the best. It just shred so nicely. I still enjoyed it and will definitely add that recipe to my favorites.
This week we are staying within the Latin Theme: We are making Crockpot Albondigas (Meatball) Soup.
I got this recipe from "A year of slow cooking blog, and she got it from Elise Bauer's. In her notes she states that Costco has gluten-free meatballs, but Elise makes her own. I too will be making my own meatballs from scratch. My mom has taught me how to make the meatballs from scratch, so I will add them to my crockpot.
Crockpot Albondigas (Meatball) Soup Recipe
You will need:
4 cups chicken broth
3/4 cups baby tomatoes, quartered ( I will be using stewed tomatoes, Canned)
1 cup baby carrots, diced
3 stalks celery, diced
1/2 cup frozen corn (I will used canned)
1/4 cup prepared pasta sauce (She used pizza sauce)
1/2 teaspoon dried mint ( Not sure where to get, guess I'll figure it out)
15-18 Frozen meatballs, Italian or similar flavor ( I will make my meatballs from scratch, *see instructions below)
1 cup frozen peas( if you stir them in 20 min. before serving they will retain their color)
The Directions:
Use a 6 quart slow cooker. Put broth, vegetables, pasta sauce, and mint into your slow cooker. Stir in frozen meatballs (drop in meatballs from scratch, don't mix.) Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what gives the soup flavor, so the longer the soup cooks the more flavor your broth will have. Stir in frozen peas 20 minutes before you serve.
Garnish with onion and cilantro (optional)
What will I serve with this dish???
I will serve mexican rice, flour tortillas, or by itself. This soup is very hardy because of the meatballs.
*To make meatballs from scratch, I do not measure seasoning when I add them to my hamburger, but i will give you estimated measurements.
Put hamburger in a bowl, add: 1/2 - 1 tsp. garlic salt, 1/2 tsp. pepper, 1/8 tsp.cumin, 1/8 tsp oregano. Mix with hands, add 1/2 C. Rice to the mixture and mix again. Form into 2 to 3 in. balls.
I'm a seasoning freak, so i was very reserved with the amount to add. Knowing myself I will use more!
I hope you enjoy this soup!!!
God bless you,
Stephanie...loving my crockpot!!!!!
You have to check out this blog, http://crockpot365.blogspot.com, use your crockpot on more than just Thursdays!!!
I'm also going to check out a sight titled: mealtimemakeover.com. I'll let you know if it is helpful in planning and eleviating a little stress from our daily blessing of MOMMYHOOD!!
P.S. The offer is still open for you to come over my house ANY THURSDAY!! I'd love to fellowship with you, and I know Zachary will gladly play with your children!!!
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