Using a crock pot may seem a little bit old school, but actually, it's really forward-thinking. Here are recipes that you can make that can be prepared while you're gone and ready when you come back.
Crock Pot Stuffed Bell Peppers
Ingredients
- 6 bell peppers
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 lb ground turkey
- 2 tsp thyme
- 2 tsp oregano
- 1 tsp turmeric
- 2 cups diced tomatoes
- 1/2 cup parsley
- 1/2 cup tomato paste
- 1/2 cup water
- 1/4 cup lemon juice
- 2 tbsp sugar
- 3 cups rice
- 1 tsp salt
- 1 tsp pepper
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Preparation:
- Cook rice as directed on the package.
- Cut off the tops of six bell peppers. Set aside on a dish to use as lids later.
- Remove seeds and ribs from peppers.
- Heat 2 tablespoons of olive oil in a medium pan.
- Add 1 chopped medium onion and 1 clove of garlic (minced). Cook for 10 minutes.
- Add 1 pound of ground turkey to the pan, and cook until the turkey is no longer pink.
- Transfer turkey mixture to a large bowl.
- Add 3 cups of cooked rice, 2 teaspoons of thyme, 2 teaspoons of oregano, 1 teaspoon of turmeric, and 2 cups of diced tomatoes.
- Mix gently, and fold in 1/2 cup of parsley.
- Season with 1 teaspoon of salt and 1 teaspoon of pepper (to taste).
- In another small bowl, mix 1/2 cup of tomato paste, 2 cups of water, 1/4 cup of lemon juice, and 2 tablespoons of sugar.
- Mix until sugar dissolves, and season with salt and pepper to taste.
- Place half of the tomato paste mixture in the bottom of the crock pot.
- Stuff peppers with turkey mixture and place upright in the crock pot.
- Spoon the remaining tomato paste on top of the peppers.
- Place pepper lids on each pepper.
- Cook on low for 6 hours (or on high for 2 hours)
Serve and eat!
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Wine Braised Chicken
Ingredients:
- 4 slices bacon
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dry white wine
- 1 28-ounce can whole tomatoes, with juice, coarsely chopped
- 1 teaspoon salt
- 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
- 1/4 cup finely chopped fresh parsley
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Preparation:
Cook bacon in a large skillet over medium heat until crisp (about 4 minutes). Transfer to paper towels to drain. Crumble when cool.
Drain off all but 2 tablespoons of fat from the pan. Add onion and cook over medium heat, stirring, until softened (3 to 6 minutes). Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
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Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender (about 3 hours on High or 6 hours on Low). Remove the bay leaf. Serve sprinkled with parsley.
Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon of extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown (about 2 minutes). Add 2 cups of shredded chicken, 2 cups of sauce, 2 cups of reduced-sodium chicken broth, 1 cup of sliced okra (fresh, frozen or thawed), 3/4 cup of instant brown rice and 1/8-1/4 teaspoon of cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender (about 10 minutes).
Crock Pot Chicken Enchilada Soup
Ingredients:
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced-fat cheddar cheese
- fat-free sour cream (optional)
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Preparation:
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft (3-4 minutes). Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat-free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!
