Sweet and Sour Chicken {crock-pot recipe}

Don’t leave out the fresh ginger – it adds sweetness to the chicken.  Feel free to use pork tenderloin instead of chicken thighs.  Recipe serves 6.

What you’ll need:

  • 1 cup chopped onion
  • 1/3 cup sugar
  • 1/3 cup ketchup
  • 1/4 cup orange juice
  • 3 tablespoons cornstarch
  • 3 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh grated ginger
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 (8-ounce) cans pineapple chunks in juice, drained
  • 1 large green bell pepper, cut into 3/4-inch pieces
  • 1 large red bell pepper, cut into 3/4-inch pieces
  • 3 cups hot cooked rice

What you’ll do:

  • Combine all the ingredients (except the rice) in a slow cooker.
  • Cover and cook on LOW for 6 hours or HIGH for 4 hours.
  • Serve over rice.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Pulled Pork Tacos

Let your crock pot do all the work with only 15 minutes of prep time.  Recipe serves 6 (3 tacos per person).

What you’ll need:

  • 2 cups bottled salsa
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 (2 1/2 pound) boneless pork butt (or shoulder), trimmed of excess fat
  • 18 corn tortillas
  • 1/2 cup fresh cilantro
  • 3/4 cup plain Greek yogurt (or fat-free sour cream)
  • 1 lime, cut into wedges (optional)

What you’ll do:

  • Combine the salsa, chili powder, oregano, cocoa powder and salt in the slow cooker.
  • Add the pork and turn to coat.
  • Cook, covered, on high for 4-5 hours or on low for 7-8 hours.
  • Preheat the oven to 350 degrees about 20 minutes before dinner.
  • Stack the tortillas and wrap in foil.
  • Bake for 15 minutes or until warm.
  • Shred the pork with 2 forks and stir into the cooking liquid.
  • Serve the shredded pork with the warmed tortillas and top with cilantro, Greek yogurt, lime and extra salsa.

Recipe and image from Health.

So what are you waiting for…Get dinner on the table!

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Don’t let the ingredient list scare you!  Most of the items are spices that you already had or canned products.  This slow-cooker vegetarian chili will warm you up on our first Monday in December. Recipe serves 4.

What you’ll need:

  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cocoa powder
  • 1/4 teaspoon cinnamon
  • salt
  • pepper
  • 1 28-ounce can of fire-roasted diced tomatoes
  • 1 15.5 ounce can of black beans, drained and rinsed
  • 1 15.5 ounce can kidney beans, drained and rinsed
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • sour cream, green onions, tortilla chips (for serving)

What you’ll do:

  • In a slow-cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa powder, cinnamon, 1 teaspoon of salt and 1/4 teaspoon pepper.
  • Add the tomatoes (and their liquid), beans, sweet potato and 1 cup of water.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Serve the chili with the sour cream, green onions and tortilla chips.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

 

Slow Cooker Pepper Steak

This delicious beef dinner will be waiting for you tomorrow night with a little preparation.  Serve over hot rice.  This recipe makes 6 servings.

What you’ll need:

  • 1 1/2 pounds boneless beef round steak
  • 2 medium onions, cut into 1/4-inch slices
  • 1 glove garlic, finely chopped
  • 1/4 teaspoon ground ginger
  • 1 cup beef broth
  • 3 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 1/4 cup cold water
  • 2 medium green peppers, cut into 3/4-inch strips
  • 2 medium tomatoes, cut into eighths
  • 6 cups hot cooked rice
What you’ll do:
  • Remove visible fat from beef.
  • Cut into 6 serving pieces.
  • Heat large skillet over medium-high heat; coat with cooking spray.
  • Cook beef about 8 minutes, turning once, until browned.
  • In a 3- to 4-quart slow cooker, layer beef, onions, garlic and ginger.
  • In a small bowl, mix the broth and soy sauce together.  Pour over beef.
  • Cover; cook on LOW setting  7-9 hours or until beef is tender.
  • Before servings, in a small bowl, mix the cornstarch and water.  Gradually stir into the beef mixture (after cooking).
  • Stir in the bell peppers.
  • Increase the heat setting to HIGH; cover and cook for 12 minutes.
  • Stir in the tomatoes, cover and cook for 3 more minutes.
  • Serve over rice.
Recipe and image from  Betty Crocker via recipe.com
So what are you waiting for…Get dinner on the table!

Cincinnati Chili

Serve this hearty chili over spaghetti noodles for a true Cincinnati-feel.  This recipe serves 10.  So make the whole recipe and freeze some or cut the recipe in half.

What you’ll need:

  • 2 pounds lean ground beef
  • 1 6-ounce can tomato paste
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • 1 (15-ounce) can kidney beans, rinsed and drained.

What you’ll do:

  • In a large skillet, cook the ground beef along with 1/2 teaspoon of salt over medium-high heat, breaking up the beef with a spoon.  Cook about 8 minutes.  Drain excess fat.
  • Add meat to a slow-cooker along with 2 cups of water, tomato paste and spices.
  • Cover and cook on low 5 to 7 hours.
  • Add beans and cook 1 hour more, stirring in another 1/2 cup water if it looks dry.

Recipe and image from All You.

So what are you waiting for…Get dinner on the table.

 

Chicken and Pepperoni

Craving pizza?  Don’t order take-out.  Make this easy crock-pot dinner that’s family-friendly.  Add some green to the side with a salad.  Makes 6 servings.

 

What you’ll need:

  • 3 1/2 – 4 pounds skinless chicken (breast, thigh, drumstick)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces sliced turkey pepperoni
  • 1/4 cup sliced pitted black olives
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup shredded mozzarella cheese

What you’ll do:

  • Place chicken in the bottom of a slow cooker (3 1/2-5 quart).  Sprinkle chicken with salt and pepper.
  • Cut pepperoni slices in half and add to the slow cooker along with the olives.
  • In a small bowl, whisk together the broth, tomato paste and Italian seasoning.  Add to the slow cooker.
  • Cover and cook on low for 6-7 hours or on high for 3 – 3 1/2 hours.
  • Remove the chicken and pepperoni and olives using a slotted spoon and transfer to a serving plate.  Sprinkle the chicken with cheese.  Cover with foil and let stand 5 minutes.

Recipe and image from diabeticliving.com

So what are you waiting for…Get dinner on the table!

Red Bean Chili

Slow-cooker to the rescue!  Once you’ve cooked the lean ground beef and onions, throw the remaining ingredients in your slow-cooker and it do all the work.  Serve with cornbread on the side and a sprinkle of cheese on top.

What you’ll need:

  • 2 pounds lean (93/7) ground beef
  • 1 large onion, chopped
  • 2 (15-ounce) cans light red kidney beans, rinsed and drained
  • 1 (12-ounce) can tomato juice
  • 1 (10 3/4-ounce) can tomato soup
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

What you’ll do:

  • Cook the beef and onion over medium-high heat 10-12 minutes or until the beef is no longer pink.
  • Combine the beef and onion mixture along with the beans, tomato juice, tomato soup, chili powder, salt and pepper to the slow cooker.
  • Cover and cook on high for 5 hours.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table.