By Lindsey & Lauren
Get your crock pots ready, ladies. ‘Tis the season for hearty and easy dishes that don’t always have to resemble the pot roast. Here are some of our favorite recipes.
It’s a fiesta in your crock pot with these first two dishes…
South of the Border Shredded Beef
If you’re a Mexican food addict like we are, you’ll enjoy this recipe from Lindsey’s friend Betsy’s blog: Shugart & Spice.
*serves 6-8
Ingredients:
- 1 4 pound chuck roast
- 1 teaspoon salt
- 1 teaspoon fresh, ground black pepper
- 2 tablespoons olive oil
- 1/2 dry onion soup packet
- 1 4 ounce can diced green chilies
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- 1 5 ounce cholula hot pepper sauce {by the hot sauces}
- 1 12 oz. can beef broth
For directions, click here.
Crock Pot Chicken Tortilla Soup
From allrecipes.com
As easy as it gets and healthy, too! A great way to start out the New Year!
Ingredients:
- 1 pound shredded, cooked chicken ( I use a rotissere chicken)
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water 1 (15 ounce) can of black beans (drained)
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Garnish with cheese, avocadoes and fresh lime juice.
For directions, click here.
Here’s another worldly option from the orient…
Red-Cooked Chicken with Stir-fry Vegetables
From Good Housekeeping
At approximately 350 calories per serving, this sweet and spicy Asian dish offers a break from the usual crock pot “roast.”
Serves: 4
Prep Time: 20 min
Cook Time: 8 hr
Ingredients:
1/2 cup(s) dry sherry
1/3 cup(s) soy sauce
1/4 cup(s) packed brown sugar
2 tablespoon(s) grated peeled fresh ginger
1 teaspoon(s) Chinese five-spice powder
3 clove(s) garlic, crushed with press
1 bunch(es) green onions, cut into 2-inch pieces (white and green parts separated)
3 pound(s) bone-in skinless chicken thighs
1 bag(s) (16-ounce) fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, etc.)
For directions, click here.
Crock Pot Parmesan-Sage Pork Loin and Watercress Salad
From Robin Miller/ The Food Network
Ingredients:
- 2 pounds diced red potatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 1/2 cups reduced-sodium chicken broth
- 1/2 cup sherry
- 1 (2-pound) pork loin
- Salt and freshly ground black pepper
- 2 tablespoons dried sage
- 1 tablespoon salt-free garlic and herb seasoning
- 1/4 cup freshly grated Parmesan
Watercress Salad with Pine Nuts, Pears and Goat Cheese
- 2 tablespoons pine nuts
- 4 cups watercress leaves
- 2 ripe pears, cored and thinly sliced
- 4 ounces crumbled goat cheese
- Olive oil
- Sherry vinegar
For directions, click here.
Enjoy!
(So, why do we link to recipes directions with a “click here” instead of simply having them on this page? Simply stated, the directions are the copyrighted work of somebody else. It’s simply good online etiquette to link to the directions and give the proper person credit. We hope the extra step of clicking is not too much of a hindrance!)
