Crock pot recipes!

[purple]

It's fall. I am lazy. I have a crockpot. I also am poor.

Ideas? :D

[purple]

Oh, and a lot of recipes I am finding say to cook for 6 hours. Well, I am often gone for 9+ hours, so I need to find recipes that can cook a little longer, if I am going to use them during the week.

[Lisa]

Ahhh. A day would not be complete without crock pot talk.

You can cook for longer. Just make sure there is enough liquid.

Please hold for links.

[Lisa]

http://www.recipezaar.com/50144

http://www.recipezaar.com/31717

http://www.recipezaar.com/45940

[Kellee]

Oh, and a lot of recipes I am finding say to cook for 6 hours. Well, I am often gone for 9+ hours, so I need to find recipes that can cook a little longer, if I am going to use them during the week.

Basically if you have it on low with enough liquid, you can cook something in a crockpot for-EVAH. My favorite is throwing a seared on all sides roast into the crock pot with carrots, potatoes, garlic, onion, and some mushrooms. Season with a little salt and pepper, cook for 8-10-12-14 hours on low and come back. Delicious.

[Lisa]

http://www.recipezaar.com/17181

[Lisa]

http://www.phenomsonline.com/board/showthread.php?t=16726

I know there are more.

I do roasts, and beef stew. Just toss the stuff in.

Cream cheese chicken. Chicken breasts, cream cheese, cream of chicken, and dry ranch mix.

[wicked]

i like making beanless chili in the crock in the fall and winter its not so bad if you are counting carbs and you can put it over dreamfields elbo pasta.
and its very cheap

[Dar]

Most recipes I consider are the ones that say you cook on low for 8-10 hours. However, meat with bones it in, from my experience is not best for cooking that long. The bones break up too much and it's not fun.

I really like Dana Carpender's beef stroganoff and her chicken burritos. (one thing I've learned about her recipes... when she says "chicken THIGHS", she means it... the breasts dry out too quickly)

Roasts are the easiest to make.

And of course, there's the polynesian spare rib recipe I go on about all the time.

[purple]

Basically if you have it on low with enough liquid, you can cook something in a crockpot for-EVAH. My favorite is throwing a seared on all sides roast into the crock pot with carrots, potatoes, garlic, onion, and some mushrooms. Season with a little salt and pepper, cook for 8-10-12-14 hours on low and come back. Delicious.


If I wanted to do this, how do I know what to buy? I am stupid about buying meat (having spent a good chunk of my adult life as a vegetarian)...so talk to me like I'm 5. What does the label say?

[purple]

Stiffado is fun to say. I should try that. I think Alex would like it too.

[Sheba]

LC Beef Stroganoff (Crock Pot recipe)

(Dana Carpender recipe)

2 lb beef round steak (cut into cubes) – I used the already cut stew meat
1 large onion, chopped
8 oz jarred mushrooms
14 oz canned beef broth
1 tsp beef bouillon powder
1 tsp paprika
2 tsp Worcestershire sauce
8 oz cream cheese
8 oz sour cream

Place beef in crock pot. Dump onions on top, then mushrooms, including the juice.
Mix together broth, bouillon, paprika, and Worcestershire, then pour over meat and vegetables.
Cover and turn crock pot on low. Cook for 8-10 hours.
When time is up, cut cream cheese into cubes and mix into pot until melted.
Mix in sour cream.

Serve over your choice of lc pasta.

According to Ms. Carpender, this makes 8 servings. I got 6 big servings out of it (I ladled them into freezer containers, so it was hard to judge size of a serving), so I could easily see you getting 8.

MY variations:
- I used 8 oz. FRESH mushrooms.
- Instead of canned beef broth and bouillon, I just mixed up 2 cups of hot water with 2 bouillon cubes. I felt the extra water was justified since I used fresh mushrooms, and it was a bit easier.
- I added a splash of sherry cooking wine when I got home and before I stirred in the cream cheese. If I had thought about it, I would have put some in with the rest of the liquid. I love sherry in my stroganoff.
- I served mine over some cabbage that I had rough cut and then steamed. It was delicious!!!

I can’t remember her numbers, but I analyzed it in FitWatch with 8 servings and came up with:

Calories – 359
Fat – 24.5 g
Carbs – 5.3 g
Fiber - .6 g
Protein – 29 g


LOVE THIS - when I make it I used a bunch of bok choy or cabbage or artichokes or whatever veggies I have on hand to stretch it. Served with steamed cabbage or mixed veggies is another good option. The only trouble is it's SO good it's hard to not overeat it :nono:

Ditto I've noticed that too Dar, especially chicken when it starts falling off the bone.

Are you low carbing? if not now is a good time (or starting to be) for great prices on root veggies. Whack up sweet potatoes, rutabagas, carrots, turnips, onions, yams, hard (winter) squashes & load a pot up one day. Then you've got cooked root veggies for the rest of the week. I'd cook in plain salted water or some chicken broth, don't load the whole pot up with water or you'll over-mush them and leach out the vitamins & minerals. SAVE THAT WATER for the next time you need broth or soup starter :eat:

You can't get much cheaper than beans, and if you cook them right they aren't gassy at all.

7 bean mixes or black beans are great - just put in a pot & fill with water to about 4 inches over the beans (keep a check) and bring to a hard rolling boil. Cover & put off the heat for an hour. This is quick cooking, now they are ready to be stuck in the fridge for cooking tomorrow or later in the day.

Drain that water off & discard & refill/drain 2-3 times. Now put in your pot or crockpot with chopped onions, peppers, salt & pepper, hunk of ham or cooked bacon for seasoning.

Serve with rice, noodles, bread, cornbread or spaghetti squash - heck even over steamed veggies.

Lentils are quick cooking and you don't have to drain/rinse those. They all freeze after cooking VERY well so you could make some and freeze some for later.

[Dar]

If I wanted to do this, how do I know what to buy? I am stupid about buying meat (having spent a good chunk of my adult life as a vegetarian)...so talk to me like I'm 5. What does the label say?

Um, I think for a roast it will say something like chuck roast. Ask your butcher, and he'll point you in the right direction.

If you're going to do a roast, put the vegetables in first, place the roast on top, pour in a cup or two of beef broth, water, wine, whatever your heart desires. Set on low and let it cook all day. Keep the lid closed (no peeking!) to keep in the moisture.

http://www.crockpot.com/recipes.aspx

[Sheba]

If I wanted to do this, how do I know what to buy? I am stupid about buying meat (having spent a good chunk of my adult life as a vegetarian)...so talk to me like I'm 5. What does the label say?That's the beauty of "low & slow" cooking in a crockpot or dutch oven. A tough, cheap cut of meat that would be like shoe leather cooked any other way will be meltingly tender.

So look for the big hunks at the best prices :D Check the $ per pound. If they are very lean meats (you don't see any fat) just add a LITTLE oil to your pot, like a tbsp or less. You could use some bacon grease too, which is very tasty. I like to brown mine first in a skillet on all sides in seasoned oil heavily doused with pepper, cayenne, basil, rosemary - ect then put it in the pot. Move it with tongs or wooden forks - Don't pierce the meat - the searing helps hold the meat's liquid inside it so it basts itself. Now after 8ish hours it will start falling apart but that's ok, that's when it's goooooooooooooooood!

PS I usually put a little vinegar or wine in with mine too, this also helps tenderize it and adds a little interesting flavor to it (like adding pickles or kraut, YUM) I usually put my meat on the bottom tho & veggies on top & load up on the water (we like the juice) but that's just me.

[Lisa]

Stiffado is fun to say. I should try that. I think Alex would like it too.

It is good. Over rice is way better than noodles we found.

[Sheba]

Try this sometime - it sounds bizarre but it's insanely good and easy -

Sear roast & put in pot, cover with a jar of purple kraut (juice and all) and a couple of chopped shallots. Cook the devil out of it (6+ hours) serve with other veggies & rice.

[Lisa]

http://www.phenomsonline.com/board/showthread.php?t=16695

[Sheba]

http://www.phenomsonline.com/board/showthread.php?t=16695
:dance: I haven't made this yet but it's on the menu for next Friday, WHwohowho!

[Moke]

I found another link to crock pot recipes if anyone is interested.

http://fp.enter.net/~rburk/crockpot/crockpot.htm

[Becky]

I am not a great cook, but I make a great pot roast - and it's super easy.

Take a chuck roast - put meat tenderizer on both sides.

Take 1 can cream of mushroom

1 package Lipton onion soup mix

1/2-3/4 water

I usually toss in a hand full of frozen diced onions and some carrots.

Cook overnight or all day.


(you don't really taste the mushroom soup, and in a pinch i've used cream of celery - - it just seems to keep it really moist and tasty )

[taragunner]

If I wanted to do this, how do I know what to buy? I am stupid about buying meat (having spent a good chunk of my adult life as a vegetarian)...so talk to me like I'm 5. What does the label say?
The cheaper cuts of meat like chuck roast, do great in a slow cooker. Think cheaper and fattier. Made in the oven it would turn out tough, but from the slow cooker it will melt in your mouth.

[Becky]

The cheaper cuts of meat like chuck roast, do great in a slow cooker. Think cheaper and fattier. Made in the oven it would turn out tough, but from the slow cooker it will melt in your mouth.


I'm just beginning to cook too. The roasts are specific. They say "chuck roast" or "arm roast". I think the chuck roast turns out far better. The meat tenderizer is key too IMO. (I get the kind with nothing added to it - it's cheap about 99 cents for a bottle in the spice isle)

I've found really good chuck roasts at Sams - - they are usually bundled in "2's" - which is fine even for me being single - i just freeze one.

[Alli]

One of our FAVORITES.

6 boneless chicken breasts (or however many)
1 can cream of chicken soup
1 can(I prefer fresh) mushroom
3 slices cooked bacon crumbled(throw on top)
brown chicken breasts
cook for however long (at least 5 hours - can be more)
about 10 minutes before you're ready to eat put 3-4 slices of shredded Swiss on top and cook until melted

YUM

[Becky]

One of our FAVORITES.

6 boneless chicken breasts (or however many)
1 can cream of chicken soup
1 can(I prefer fresh) mushroom
3 slices cooked bacon crumbled(throw on top)
brown chicken breasts
cook for however long (at least 5 hours - can be more)
about 10 minutes before you're ready to eat put 3-4 slices of shredded Swiss on top and cook until melted

YUM


oooh that sounds SO good - I am going to try it - thanks! :) :eat:

[Mary Ann]

I make this a lot with my crockpot:

http://www.recipezaar.com/176381

It always turns out great.

[Alie]

Question- do those cream of chicken soups have a lot of carbs in them??

We are making the pepperoncini beef tomorrow. Its soooo easy and yummy. Just a cheap cut off beef and dump a jar of the pepperoncinis with some of the juice in and cook on low all day. Its great for me bc during the week I never have the time to brown anything that needs to go in. I serve it with mashed cauliflower :eat: The pefect comfort food.

[Lisa]

I believe the cream of whatevers do have carbs in them.

Has the Crockpot Stiffado been mentioned yet?

[Phoebe]

yogurt

http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

[Dani]

Buffalo Chicken Wing Soup

http://allrecipes.com/Recipe/Buffalo-Chicken-Wing-Soup/Detail.aspx?prop31=1

[Rebecca]

Thanks, Dani! :D