Make five comforting meals with little effort.
At the end of a long, cold day, wouldn't it be nice to get home to find that a hot, comforting meal has already "made itself"? That's the beauty of a crock pot. It couldn't be easier to use, usually requiring little to no preparation—just add the ingredients, turn it on, and walk away! It's a versatile cooking tool for all types of dishes. Here are a few to try this winter.
1 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, crushed
2 large red peppers, chopped
1 cup zucchini, grated
2 15½ oz. cans no-sodium kidney beans, drained and rinsed
2 cups grated carrots
6 oz. can tomato paste
1 cup water
1 large granny smith apple, peeled, cored, and chopped
1 tsp. cumin
½ tsp. crushed red pepper flakes (optional)
Sauté onion, garlic, and peppers in olive oil over medium heat. Put in crock pot along with all other ingredients. Cook on low heat for 4 to 5 hours. Top each serving with reduced-fat cheddar cheese if desired.
1 medium onion, chopped
1 leek, white part only, sliced
1 8 oz. pkg. baby bella mushrooms, sliced
1 8 oz. pkg. baby carrots
3 medium red potatoes, cut into chunks
2 lbs. skinless chicken tenders
1 15 oz. can crushed tomatoes
¾ cup low-sodium chicken broth
¼ tsp. fresh thyme
1 sprig rosemary
Salt and pepper to taste
Coat bottom and sides of crock pot with cooking spray (olive oil spray if you have it). Place vegetables in the crock pot. Add chicken, followed by herbs, tomatoes, and chicken broth. Cover and cook on low for 7 to 9 hours.
2 lbs. extra-lean stew beef
¼ cup flour
1 tsp. salt
½ tsp. pepper
2 cups low-sodium beef broth
1 clove of garlic
1 bay leaf (optional)
1 tsp. paprika
4 carrots, peeled and sliced
3 potatoes, peeled and chopped into 1-inch cubes
2 medium onions, chopped
1 stalk of celery
½ cup of uncooked barley
Mix flour, salt, and pepper. Stir into remaining ingredients (except barley) and add to crock pot. In last hour, add barley. Cook on low for 6 to 8 hours.
Italian Vegetable Soup
Serves 6
1 Tbsp. olive oil
1 large onion, diced
1 clove garlic, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 red pepper, diced
3 medium potatoes, unpeeled and diced
1 16 oz. can diced tomatoes
1 15.5 oz. can cannellini beans, drained and rinsed
5 cups low-sodium chicken broth
½ tsp. salt or to taste
¼ tsp. pepper
1 tsp. dried oregano
6 oz. baby spinach, fresh
1 cup frozen green peas
Prepared pesto, optional (Found in refrigerated section of supermarket)
Heat oil in pan and sauté onions and garlic until tender, about 5 minutes. Place in crock pot and add carrots, celery, red pepper, potatoes, tomatoes, beans, chicken broth, salt, pepper, and oregano. Set crock pot on low and cook for 6 hours. During last half hour, add peas and spinach. Ladle into bowls and add a teaspoon of pesto to each serving if desired.
Pulled Chicken With Vegetables
Serves 6
2 lbs. skinless chicken breasts or chicken thighs with skin removed
1 large onion, thinly sliced
2 6 oz. cans tomato paste
8 oz. sliced mushrooms
1 yellow pepper, chopped
2 cloves garlic, minced
1½ tsp. oregano
1 tsp. dried basil
½ celery salt
¼ tsp. salt
¼ tsp. pepper
½ cup dry white wine
3 Tbsp. olive oil
Place onions in bottom of crock pot, add chicken pieces. Mix remaining ingredients together, pour over chicken. Cook on low heat for 8 to 9 hours. Serve over whole-wheat pasta or couscous.
