Here are some of my favorite crock pot recipes! I hope you guys enjoyed crock pot week as much as I did~I can’t wait to try some more recipes in my slow cooker this winter!
The Midas Feast (we really need to do this again~so TASTY)
As if you couldn’t tell, M and I really enjoy beer. We found an awesome local beer stop (the owner is from Grand Forks, so he and M had a great laugh out about Ohio weather) where you can make your own 6 pack. We had such a blast figuring out a flight we enjoyed later that weekend. While $14 seemed crazy to spend on a 6 pack, it was much cheaper than almost anything we could have done out and no one had to drive!
What are some of your favorite cheap date night ideas?
One of my good friends turned me onto this recipe and I am so happy she did! This is fool proof and super versatile! We had it fresh from the crock pot as a taco filling and I put the rest in the fridge and used it later in salads. I even reheated it with a bunch of frozen veggies for a super healthy supper. I also think I’ll serve it over rice in the future too!
2 lbs chicken breast
1 medium onion, minced
4 garlic cloves, minced
1 can Rotel
3 tbsp salsa or chipotles in adobo if you like it spicier
salt to taste
Combine everything in the slow cooker and cook on high for 3-4 hour or on low for 6-8 hours. Let it cook with the lid off for the last 20 minutes or so to let some of the water steam off. Shred in the crock pot with two forks. Serve immediately or let cool before you refrigerate it.
It’s day two of crock pot week! We bought a fancy can of spicy black beans that I used to make these homemade black bean burgers. But since you can get a bag of dry beans for a buck and can of beans runs $1.50. So the cheap-o in me loves making beans at home. These aren’t very spicy but they certainly have a hint of flavor that I like better than the just plain ones I usually make.
a pound of dry black beans
1 small onion, diced
2 jalepenos, diced (with seeds)
Soak the beans in a large bowl of water overnight. Rise before you put them in a crock pot and stir onion and jalepenos. Cook on low for 6-8 hours, until the beans are just fork tender. Serve immediately or portion into 1 1/2 cup portions and freeze for later use. A cup and a half is equal to the volume of a can, so feel free to sub your frozen beans (thawed of course) in any recipe that calls for a can.
Welcome to CROCK POT WEEK! It’s cold here ya’ll. And that means it is time for some cozy food and that pretty much means crock pot (or slow cooker) cooking to me!
2 lbs cube steak, cut into chunks about 1 inch square
2 cans cream of mushroom soup
1 medium onion, chopped
1 tbsp Worcestershire sauce
salt and pepper to taste
1 bag egg noodles
milk, if you like a thinner sauce
steamed broccoli, if you like to up the veg
sliced green onions
Combine cube steak, soup, onion, and Worcestershire sauce in crock pot. Cook on low for about 6 hours, until steak breaks apart under a fork. If you find the sauce too thick for your taste, add a little milk towards the end of the cooking process. You can also stir in steam broccoli if you like (not M’s favorite, but it’s green!). Serve about 1 cup over egg noodles.
Happy Thanksgiving! I’ll be spending the day with my family and stuffing my face with green bean casserole and stuffing. It’ll be grand. And I’ll be back tomorrow with my (now surprisingly) regular ‘This Moment’ series.
We went out to Seventh Son for a date night a while ago (embarrassingly long ago) and had a real blast! There is a food truck there on weekend nights for some grub and the beers are very good and extremely well priced for great local beers. To my knowledge, they don’t yet bottle so you can only get them on taps here in the central Ohio area. You should check it out~maybe we’ll see you there!