Broccoli and Sausage Casserole (Crock Pot recipe)

This is another keeper from the 365 Slow Cooker Suppers cookbook.

 

I'm not sure I would categorize it as a casserole, but it's not exactly a quiche either. Whatever you'd like to call it -- it's so yummy!!

 

I used Polish kielbasa in place of the smoked sausage -- just a personal family preference.

 

NOTE: I just read the recipe again and I realized it calls for TWO (16 oz) packages of frozen broccoli. I made it with only one packet and it was plenty. I really loved the broccoli in this, but unless you are a broccoli fanatic, you can probably get away with only one package :)

 

Broccoli and Sausage Casserole

 

2 (16 oz) packages frozen broccoli, thawed and drained

1 pound smoked sausage, thinly sliced

2 cups shredded cheddar cheese

1 cup milk

4 large eggs

1/3 cup baking mix (I used gluten-free Bisquick)

1 tsp salt

1/2 tsp ground black pepper

 

Lightly grease a 4-qt slow cooker. Place the broccoli and sausage in the insert and mix together. In a large bowl, mix together the cheese, milk, eggs, baking mix, salt, and pepper. Pour the mixture evenly over the broccoli and sausage.

 

Cover, and cook on HIGH for 3-4 hours or until the casserole has browned on top and is pulling away from the sides.

 

Uncover, and continue to cook on HIGH for an additional 20 minutes to release condensation.

Brown Sugar Pork Loin with Mustard (Crock Pot recipe)

This is SO good! And it only has 5 ingredients!

 

I've been working my way through my 365 Slow Cooker Suppers cookbook and this was dinner tonight. (Let me just say, if you haven't purchased this cookbook yet, WHAT ARE YOU WAITING FOR?!?! It is hands down the best cookbook I own. It doesn't even get put away with my other cookbooks...I keep it on the counter because I use it so much! Every recipe has been a hit with my family!!)

 

This pork loin was delicious! My husband couldn't stop eating it...even after we were finished with dinner!

 

I served this with mashed sweet potatoes and steamed broccoli. Delicious!

 

{Note: I'm sure this would turn out just as well if you used thick, bone-less pork chops instead of pork tenderloin.}

 

Brown Sugar Pork Loin with Mustard

 

1 (2-3 pound) pork tenderloin

1/2 cup packed dark brown sugar

1/4 cup spicy brown mustard

1 tsp sea or kosher salt

1/3 cup lemon-lime soda

 

Place tenderloin in a 4-qt slow cooker. Top with mustard, brown sugar, and salt. Flip the meat until all sides are evenly coated. Pour soda over the meat.

 

Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

 

Slice and serve.

 

Slow Cooker Italian Wedding Soup

I typically do not gravitate toward "broth-y" soups. I like my soups creamy and hearty.

 

Our little family of four has been under the weather for over a week with colds, and yesterday was dreary and cool. I grabbed my new 365 Slow Cooker Suppers cookbook and found this recipe.

 

This soup is amazing! My husband said it is his favorite soup ever. That is saying a LOT coming from my picky-soup-eating husband :)

 

This soup had SO much more flavor than I was expecting.

 

I used gluten-free fusilli pasta and it turned out perfect. We had this with homemade gluten-free bread. This is the perfect comfort food!

 

 

 

Slow Cooker Italian Wedding Soup (recipe source)

 

1 lb. Italian-style frozen meatballs

1 onion, diced

1 cup chopped baby carrots

1/2 cup sliced celery

4 garlic cloves, minced

6 cups chicken broth

1 Tbsp dried Italian seasoning

1/2 cup elbow pasta (I used gluten-free fusilli)

2 cups fresh spinach

freshly grated parmesan cheese (optional)

 

In a 6-qt slow cooker, place meatballs, carrots, celery, onions, and garlic. Add chicken broth and stir in Italian seasoning. Cook on LOW 7 to 8 hours.

 

Stir in uncooked pasta and spinach. Recover and cook on HIGH for 30 minutes.

 

Serve with parmesan cheese.

"Skinny" Applesauce

I made a batch of this applesauce today.

 

Oh My Word. I am at a loss as to describe how amazing it really is!!

 

It is like Fall, Christmas, and wonderfulness all rolled into one.

 

I called it "skinny" because it is sugar-free (unless you add a tiny bit of brown sugar), but I also left the skins on my apples. They cooked down so well in the slow cooker and then I pureed it quickly in the food processor.

 

"Skinny" Applesauce (source)

 

5 lbs. apples - cored and thinly sliced (I used mainly gala apples and 2 granny smith apples)

 

1 1/2 Tbsp. ground cinnamon

 

1/2 tsp. ground cloves

 

1/4 tsp. ground nutmeg

 

brown sugar (optional) - to taste

 

Layer apples in the slow cooker. Top apples with cinnamon, cloves, nutmeg, and brown sugar (if desired).

 

Cook on LOW 6-7 hours, until apples have cooked down and are soft. Whisk vigorously for a chunky-style applesauce. For a smooth applesauce, use an immersion blender or food processor to puree in small amounts. (Note: If using a food processor, only process a small amount and do not completely seal of the lid. Leave opening for steam to escape.)

 

 

 

 

Cookbook Review: 365 Slow Cooker Suppers

I think it's pretty clear from most of the recipes on this blog that I really, really love using slow-cookers to make meals. My pinterest boards have more crock pot recipes than any of my other boards.

 

I'm always on the hunt for new slow-cooker recipes.

 

I found Stephanie O'Dea's slow-cooker website when she started her journey of cooking 365 slow-cooker recipes in one year. She published her first book in 2009 and has since published three more.

 

Her most recent cookbook, 365 Slow Cooker Suppers, came out in September.

 

Stephanie graciously sent me a copy to review.

 

 

I was so excited when this little beauty arrived. I looked through the book and found so many enticing recipes!

 

My favorite part of this cook book is that it is ALL dinner recipes. While I love appetizers, desserts, side dishes, etc., that are made in the slow-cooker, what I needed was dinner ideas!

 

My husband went gluten-free in February and it has been a struggle for me to find new recipes that work in the slow-cooker.

 

Stephanie has a child that is gluten-free, so all of the recipes in this book incorporate gluten-free items. Of course, if you are not gluten-free then you don't need the gluten-free version of pasta, bread crumbs, etc.

 

I sat down one afternoon with my new cookbook and wrote out every recipe I'd like to try. I came up with 90 new recipes! I have already made 7 slow-cooker dinners from this cook book and every one has been fabulous!!

 

Here are a few of what I've made so far: Apple Pork Chops, Mongolian Beef Takeout Fake Out, 2-Packet Chicken, Chili Con Carne (no bean chili), Au Gratin Potatoes and Ham.

 

 

Every recipe has "The Verdict" where Stephanie wrote her opinions and suggestions for that recipe.

 

 

There are fabulous color pictures through out the cookbook.

 

 

The different categories make it easy for my to meal plan each week: Meatless, Seafood, Soup, Beans, Sandwiches, Poultry, Beef, and Pork.

 

365 slow cooker meals in one book. Amazing!

 

The two recipes I'm looking forward to the most are Crab and Tomato Chowder and Cajun Shrimp Chowder.

 

In just the few short weeks I've had this cookbook it has become my go-to in meal planning!

 

 

*Disclosure: I received a free copy of this book from the publisher to review.  All opinions and thoughts are my own.

#365slowcooker

 

Crockpot Chicken Stock {made from rotisserie chicken parts}

I recently bought a rotisserie chicken. I pulled all the meat off and then decided to make stock from the bones. I combined a few ideas that I found online and ended up with the best stock. Our kitchen smelled like amazing chicken noodle soup as it cooked!

 

You don't have to add veggies, but I had some that needed to be thrown out so I tossed them in for added flavor.

 

 

I put the following in a 6-qt crockpot:

 

all the bones from a rotisserie chicken

1 onion, peeled and quartered

baby carrots

celery {I left the leaves on}

1 Tbsp white vinegar {this draws extra nutrients out of the bones}

water to completely submerge chicken and veggies {I added water until it was 1 inch from the top of the crockpot}

 

I didn't start cooking it until 2pm, so I cooked it on high for about 6 hours and then cooked it on low overnight. It cooked about 14 hours total.

 

Remove the veggies and bones and throw them away. Strain the stock until it is clear.

 

I got almost 12 cups of chicken stock out of one chicken.

Crock Pot Baked Potatoes

To say that I love baked potatoes would be an understatement!! I love, Love, LOVE them!! Always have. My mom used to make baked potato dinners with all the toppings...cheese, sour cream, steamed broccoli, sauteed mushrooms and onions, bacon. Oh yum!!!

I've never understood how my hubby and siblings never cared for baked potatoes. I always choose a potato as my side when we eat out.

Recently, I was eating a potato and hubby asked for a bite. He tried it and decided that it was pretty yummy :) I asked if that was ok to start making them for dinner...he agreed!!

I had heard about cooking baked potatoes in the crock pot, so I recently tried it. I will never go back!! These are the best potatoes...just like a restaurant!

Wash potatoes and dry. Wrap in foil and place in crock pot. Cook on low for 8 hours.

{I'm sure you can also coat potatoes in olive oil and sprinkle with sea salt before cooking.}

Serve with your favorite toppings.

Warm Christmas Punch

I found this recipe in a magazine about 10 years ago. I love to make it for our family brunch on Christmas morning. It is so warm, comforting, such a pretty color red, and most importantly...Christmas-y!!

Just a little note -- I used to find the red hot candies at the grocery store, but the past few years I haven't found them there. These days I usually can find them at the d0llar store. Last year I used hot tamales because I couldn't find the red hots. The tamales worked fine, but the red hots dissolve much faster and have better flavor. If you can find the red hots, definitely use those over hot tamales!

 

Warm Christmas Punch

1 bottle (32 oz) cranberry juice

30 oz. unsweetened pineapple juice

1/3 cup red hots candies

1 (3-1/2 inch) cinnamon stick

In a 3 or 4 qt crock pot, combine the juices and candies. Add the cinnamon stick. Cook on LOW for 2-5 hours. Discard the cinnamon stick before serving.

Turkey Breast in Crock Pot

I have wanted to try cooking a turkey breast in the crock pot for a long time. It was SO easy and yummy!!

It tasted like it was oven roasted, but it didn't dry out at all! This is the way I will make all my turkey breasts from now on!!

I didn't thaw it first, just tossed it in frozen. It was in the crock for 8 hours and completely fell apart when I took it out.

I cooked a 7 lb turkey in my 7 qt crock pot. Once I unwrapped it, I realized that the turkey was too tall and the lid didn't fit. Crud!

To solve the problem, I used foil as a lid. I wrapped two sheets over the pot and then placed the lid on top. After a few hours, the turkey had shrunk down enough that the lid fit perfectly, so I removed the foil and placed the lid back on for the remainder of the cooking time.

Crock Pot Turkey Breast

Turkey breast (small enough to leave room on the sides of the crock); no need to thaw

Half stick of butter or margarine
salt & pepper

Liberally coat turkey with butter. Generously salt and pepper turkey.

Place breast side down in crock pot. Cook on high for 1 hour; reduce heat to Low and cook for 7-8 hours.

White Chicken Chili

This is a simple white chicken chili that can easily be doubled! I doubled the batch the other night and I got 3 separate meals for our family...we ate the chili that night and I froze two more batches for future meals!

White Chicken Chili

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz) can chopped green chilies

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper (more if you like it really spicy)

1 (14.5 oz) chicken broth

1 can cream of chicken soup

3 chicken breasts (no need to thaw or cook, toss them in frozen)

3 (15 oz) cans white beans

shredded cheese

Place all ingredients in a 4-5 qt crockpot. (Use a 6 qt if you are doubling the recipe)

Cook on low for 7-8 hours. Remove chicken and shred with two forks.

Serve with cheese.

*******

NOTE: You can puree one can of beans before cooking to make the chili thicker.

Pepperoncini Beef Sandwiches

I have seen this recipe all over the internet, but the first place I saw it was here.

I love pepperoncinis, but wasn't sure how their pungent flavors would work as only one of two ingredients in this recipe. Well, after cooking in the crockpot for 8+ hours, they are amazing!!

The peppers are not spicy (especially after cooking all day), so don't worry about little kids eating it. My 11 old month ate the meat and loved it!

You can freeze any meat leftovers, too!

Pepperoncini Beef Sandwiches

2 lb. beef chuck roast (no need to thaw if it is frozen)

1 jar (16 oz) pepperoncini, whole or slices (if whole, cut off stems before cooking)

hoagie rolls

swiss or provolone cheese

Place roast in crockpot. Add jar of peppers, including juice from the jar.

Cover and cook on low for at least 8 hours. Shred the meat and serve on rolls with cheese.

Crockpot Chicken Tacos

This is such an easy meal! Simply toss in a few ingredients and let it cook all day!

 

This is my go-to dish that I bring to new moms. I bring a box of hard taco shells and a bag of tortillas -- for variety. Toss in a bag of shredded cheese and a container of sour cream and you have an easy meal to deliver to a new family. Of course, I always bring my creamy orange jello too!

 

Crockpot Chicken Tacos

4 chicken breasts (no need to cook them, toss them in frozen or thawed)

1 can Rotel

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

1 packet taco seasoning

Place chicken breasts in crockpot. Sprinkle chicken with half of the taco seasoning. Top chicken with corn, Rotel, and beans. Sprinkle remaining seasoning on top.

Mix slightly and cook on low for 8-10 hours. Remove chicken and shred with two forks; return to pot and stir.

Serve in your favorite taco shell with cheese, sour cream, and salsa.

Crock Pot Chicken & Dumplings

I love my recipe for made-from-scratch Chicken & Dumplings. The only problem is it can be time-consuming and messy.

I had heard of chicken & dumplings cooked in the crockpot, but it didn't sound like it would be as good as made-from-scratch ones. This recipe is thisclose to being just as good!!

I love that I can toss everything in the pot in the morning and not have to roll out the dough, cut it, and stand over the stove while the dumplings cook. I wasn't sure how the biscuits would taste as dumplings...they are SO good!!!

To make this a more complete meal, you can add in a can or two of mixed veggies or some frozen mixed veggies with the other ingredients.

Crockpot Chicken & Dumplings

4 chicken breasts (no need to cook them first, toss them in frozen or thawed)

2 cans cream of chicken soup

1 small onion, diced

water or chicken broth (the broth gives it much more flavor)

2 cans refrigerated biscuits

Place the chicken in the crock pot. Mix together the soup and onion and place over the chicken. Pour enough water or broth in the crock pot to completely cover the chicken and soup mixture. Cook on low for 5-6 hours if your chicken is thawed; if chicken is frozen, cook on low for 7-8 hours.

Once chicken has cooked completely, remove the chicken from the pot and shred with a fork. Return chicken to the pot.

1 - 2 hours before serving, tear the raw biscuits into pieces and drop in the pot. Let the biscuits cook for an hour. (The liquid will cook the raw biscuits and turn them into dumplings). The biscuits will absorb the extra liquid.

Cowboy Beans

This recipe is my mother-in-law's. It's one of Hubby's favorite meals, and ever since I joined their family it's become a favorite of mine. It's great served with corn bread.

Cowboy Beans

1/4 lb. (4 oz) crumbled bacon
1 1/2 lb. ground beef or turkey  (no need to cook it first, toss it in frozen or thawed)

small onion, chopped

1 can (16 oz) pork & beans, undrained

1 can (16 oz) lima beans, undrained

1 can (16 oz) kidney beans, undrained

1/2 c. brown sugar

1/2 c. ketchup

1 tsp. mustard

Microwave bacon & crumble. Brown meat and onions. In large crockpot add all ingredients and stir until blended. Cook in crockpot on LOW for 6-8 hours, stirring occasionally.

**Note: If you put the groud beef/turkey in raw and let it cook, you will probably have to skim the grease off the top before serving. However, if you cook the beef/turkey in the crock pot the results are so much better!

Spicy Cheese Soup

This recipe is a must for the fall and winter. It doesn't get any easier for a crock-pot recipe! Just brown the meat, open the cans and dump it all in!! The juices from the canned veggies give all the liquid needed for the soup, so don't drain them!

I don't add the jalepeno because we don't like it super spicy.

Spicy Cheese Soup

1 lb processed cheese cube (like Velveeta)
1 lb ground beef, cooked & drained
1 (8.75 oz) can whole kernel corn, do not drain
1 (15 oz) can kidney beans, do not drain
1 jalepeno pepper, seed & dice
1 (14.5 oz) can diced tomatoes with green chilis, do not drain
1 (15.5 oz) can stewed tomatoes, do not drain
1 envelope taco seasoning

Combine all ingredients in a 4.5 - 5.5 qt crock pot.

Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours.

Serve with sour cream and corn chips.

Slow Cooker Pulled Pork

You must make this just for the simple fact of using only 3 ingredients!

I put the pork on buns, but feel free to serve in whatever way your heart desires. It freezes great too!

 

Slow Cooker Pulled Pork

1 (2 lb) pork tenderloin

1 can or bottle of root beer

1 bottle of your favorite BBQ sauce

Place the pork in the crock pot; pour root beer over the pork. Cover and cook on LOW for 6-7 hours or until well cooked and shreds easily.

Drain well. Shred meat; stir in BBQ sauce.

*************************

Updated 6/22/11: I recently made this with a pork butt (which is actually a pork shoulder). This is SO much better using the shoulder than a tenderloin. You will have to remove the bone, but it is only one and it's pretty large. The meat is so much more flavorful and tender...also, pork butts are much cheaper than tenderloins! :)

Chicken Tortilla Soup

This is such a yummy, perfect-for-winter soup. Beware, this is not exactly friendly for your New Year's resolution to lose weight...but, it is SO worth it! :) It's that good!

 

Chicken Tortilla Soup

4 whole Chicken Breasts (no need to cook them first, toss them in frozen or thawed)
4 cans Cream Of Chicken Soup (10 Ounce Cans)
1 can Rotel Tomatoes And Chiles (10 Ounce Can)
2 cups Milk
2 cups Half-and-half
1 pound Mexican (or Regular) Velveeta
Tortilla Chips

This makes a lot, so use at least a 5 qt crock pot.

Mix all ingredients (except tortilla chips) together in crock pot and cook on low for 7-8 hours or high for 4-6 hours. Before serving, remove the chicken and shred with two forks. Return chicken to pot and stir into soup. Serve over tortilla chips.

 

************

My changes:

• Added taco seasoning

Crockpot Chicken & Rice Casserole

This recipe came from a Slow-Cooker recipe book that I have. All the recipes are low-fat, healthy versions of popular and new meals.

I found this to be a little too thick. Next time, I may thin it some with a little water or chicken broth.

Chicken and Rice Casserole

1 (10¾ oz) can Healthy Request Cream of Chicken soup

1 c. skim milk

½ c. (2.5 oz jar) sliced mushrooms, undrained

1 c. finely chopped celery

1 medium onion, chopped

1 c. uncooked instant rice

16 oz. boneless, skinless uncooked chicken breast, cut into small pieces

Spray crock pot with cooking spray. In pot, combine soup, milk, and undrained mushrooms. Stir in celery, onion, and uncooked rice. Add chicken. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

Serves: 4 (1 full cup)

WW points: 6

Saucy Italian Chicken

Anything cooked in a crockpot always tastes good! I think it's because you didn't have to slave away over a stove or oven to make it :)

Hubby has deemed this "the best chicken you've ever made". I served it over rice and added garlic, salt, and pepper.

According to the cookbook, the secret to this recipe is in the spices. Make sure your's are not too old!

 

Saucy Italian Chicken

4 boneless, skinless chicken breast, halved  (no need to cook them first, toss them in frozen or thawed)

1 cup (8 oz. can) tomato sauce

1 tsp. Italian seasoning

I Tbsp. Splenda

1 tsp. dried onion flakes

Spray slow-cooker with cooking spray. Place chicken on the bottom of the crock. Mix together the remaining ingredients and spoon evenly over the chicken. Cover and cook on LOW for 6 - 8 hours.

Serves 4

Crock Pot Salsa Chicken

Crock Pot Salsa Chicken

1 - 1.5 lb. boneless, skinless chicken breasts  (no need to cook them first, toss them in frozen or thawed)

1 (15.5 oz) can black beans

1 (15 oz) can corn

1 (15 oz) jar salsa (whatever kind suits your fancy)

1 (8 oz) pkg cream cheese

Place chicken in crock pot. Cover with corn, beans, and salsa. Cook on high for 4-5 hours. Shred the chicken in the pot, and then toss the brick of cream cheese on top in one big piece. Replace cover and cook another 30 minutes. Stir in melted cheese and serve.