Crock Pot

Slow-Cooker Hobo Stew

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We affectionately call this hobo stew because it’s not fancy food and, to us, that’s the best kind.  My son loves this stew so much he requested it for his birthday dinner last year.  What kind of 7-year-old requests beef and vegetable stew for his birthday?!  Mine apparently.  He eats salads without being forced, as well.  He’s a good eater, that kid.

salt_20180908_193945_519I love to prep this at night and put it in the crockpot in the morning before work.  Nothing like walking in the door to have a home-cooked meal waiting for us.

My slow-cooker (this one!) has a stovetop setting, which is nice because I can brown the meat in the slow-cooker itself.  No extra dirty pans!

My favorite way to serve this is with cornbread crumbled and stirred right in.  If you’re a purist, it’s also good all by itself!  Enjoy!  ~Erin

Ingredients:
  • 1 ½ lb. 96% lean ground beef
  • 1 medium onion, finely diced
  • 1 T. minced garlic
  • 1 ½ lb. peeled and diced potatoes
  • 12 oz. baby carrots, roughly chopped
  • 1 (15 or 16 oz.) can whole kernel sweet corn
  • 2 (15 or 16 oz. each) cans cut green beans
  • 32 oz. box of fat free beef stock
  • 2 T. beef bouillon granules
  • 2 cups water
  • 2 T. flour
  • ½ T. cornstarch
  • 1 envelope (about 4 T.) dry Lipton Onion Soup Mix
  • 1 T. Worcestershire sauce
  • ½ to 1 T. seasoned salt
  • 1 tsp. black pepper

Ingredients: 

  1. Brown the beef with the diced onion over medium heat.
  2. When the meat is no longer pink, add garlic and cook until fragrant (just about 30 seconds).
  3. Add the flour and cornstarch to the beef mixture; stir until combined.
  4. Remove from heat and transfer to the pot of your slow cooker, if needed.*
  5. Add the rest of the ingredients to the crockpot: potatoes, carrots, corn, green beans, spices and soup mix, beef stock, bouillon, and water.
  6. Cook on high for 4 hours or low for 8 hours.
  7. Serve with cornbread or crackers, if desired.

*You can also cook this in a large pot on the stove. Simply bring the mixture to a boil, reduce heat and simmer (stirring occasionally) until the carrots and potatoes are fork-tender.

WW Freestyle Info: This recipe makes approximately 12 servings. Each 10 oz. serving (1 ¼ cups) is 5 points.

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Simple Crockpot Pot Roast

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Some of my favorite things to cook are the things that I know I can use for more than one meal.  If you’re as busy as we all are (And really, who isn’t these days?), then you know the value of things that are easy, delicious, and can have multiple uses.  This Simple Crockpot Pot Roast has so many tasty uses, it’s one of my favorite things to cook. In fact, we had this tonight as barbeque sandwiches. Tomorrow we’ll be eating it as tasty beef enchiladas, and if I’m really lucky, I’ll get shredded beef nachos the next day!  ~Tracy

Ingredients:
    • 1 rump roast – I try to buy in the 3 to 4 pound range

 

    • 5 beef bouillon cubes

 

    • 1 large onion, peeled and quartered

 

    • 3 cloves garlic, peeled and smashed

 

    • 1 generous tablespoon kosher salt

 

    • 3 tablespoons whole black peppercorns

 

  • Enough water to cover roast approximately 2/3 up the side

Instructions: 

    1. Picking out your cut of meat may be the hardest part of making this recipe. When searching for a roast, choose one that has some fat. You can always trim a little of the fat off, but let’s be real: fat = flavor. Look for a roast on which all or most of the grain of the meat is going in the same direction. Just as a nice piece of wood should have grain going all in one direction, so should a nice piece of meat. I find that rump roasts usually come out very flavorful and tender, but most any roast can be used.

 

    1. I highly recommend using a crockpot liner for easy cleanup (I have had good look with the ones from Reynolds). You can put everything right in the lined crockpot and once cooled, remove the liner and throw it away.

 

    1. Place the quartered onion and smashed garlic in the bottom of your crockpot.

 

    1. Place roast into crockpot.

 

    1. Add salt and peppercorns.

 

    1. Place bouillon cubes into crockpot along the sides of the roast.

 

    1. Add water to about 2/3 up the sides of the roast. Don’t completely cover the meat.

 

    1. Cook on high for 7 hours or on low for 12.

 

    1. Carefully remove meat from crockpot with tongs or forks.

 

  1. Shred meat and serve as traditional pot roast or any way you like!

WW Freestyle Info.:  Rump roast is 3 points per serving.

Crock Pot Chicken Verde – 3 Ways

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This recipe was born of necessity.  I needed lunch for the week and this is what I had in the pantry and freezer.  Well, let me tell you, it was a happy accident because, in just about 5 minutes of prep work, I had this going in the crockpot.  The result is 3 recipes in one! Throughout the week, I ate this as a dip (my favorite way), a soup with the addition of a little chicken broth, and a rice bowl…so versatile, so delicious!  ~Erin

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Ingredients:
  • 1 ½ lb. boneless, skinless chicken breasts (I use the individually frozen kind)
  • 1 can (16 oz.) pinto beans, drained & rinsed
  • 1 can (16 oz.) fat free refried beans
  • 1 can (15 oz.) whole kernel corn
  • 1 c. fat free salsa verde
  • 1 can (4 oz.) diced green chiles
  • 2 – 3 T. ground cumin (I used 3 because I love cumin)
  • 1 ½ tsp. garlic salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • Corn chips, for dipping (I use Good Thins The Corn One – found in the cracker aisle), optional
  • Cooked rice, optional for serving
  • Fat free chicken broth, optional
  • Chopped cilantro, optional
  • Cheese, optional

Instructions: 

  1. Place frozen chicken breasts in the bottom of your slow cooker. (You can use thawed breasts too but keep in mind it may cook faster.)
  2. Pour in beans, refried bean, corn, green chiles, & spices.
  3. Cook on high for 4 hours or low for 8 hours.
  4. Within the last 30 minutes of cooking, remove the chicken, shred, and add back to the slow cooker.
  5. Stir to combine the ingredients.
  6. Three ways to serve: 1. As a dip, serve with chips. 2. Add broth for a soup. Top with cheese, green onions, or chopped cilantro if desired. 3. Over rice; add cheese, green onions or cilantro if desired.

WW Freestyle Info: This is ZERO points. Be sure to calculate your added points if you serve with rice, cheese, or chips.

Corned Beef Done Right

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After I created this recipe, my family has become fans of corned beef. This isn’t the extremely salty, painful-to-eat corned beef you might have tasted in the school cafeteria or from the can (eeewww!). It is tender, juicy and flavorful. The slow cooker does all the work while you are busy through the day. Serve alongside mashed potatoes, a veggie or salad and dinner is served. Used leftovers to make a Reuben sandwich that will knock your socks off! ~Kathy

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Ingredients:

1 packaged corned beef, flat cut*

1 medium onion

1 c. beef broth

1 garlic clove

1/8 tsp black pepper

Red pepper flakes

Instructions:

Slice onion into thick slices or wedges. Place half of the onion into the bottom the slow cooker. Crush or mince garlic clove and place in slow cooker with onion. Add beef broth to slow cooker.

Remove corned beef from package. Discard seasoning packet. Rinse well to remove brine. Trim fat and discard. Place into slow cooker on top of onion and broth.

Top beef with black pepper, a pinch of red pepper flakes and remaining onion.

Cover, cook on low for at least 8 hours.

When tender, remove to a platter and slice about ½ inch thick, against the grain.

*Packaged corned beef comes in two cuts: flat cut and point cut. They are labeled on the top of the package. You will want to ensure you have the flat cut for the best results.

Weight Watchers Info: Each 3 ounce serving is 6 SmartPoints.

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10 Recipes for the Big Game that Won’t Keep You Sidelined

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It’s almost time for the big game! If you are anything like us, you most look forward to socializing with good friends and enjoying some delicious game-day food! Honestly, I usually don’t even know what teams are playing until the game starts. However, I have the menu planned days, or sometimes weeks, in advance.

This year, to make things easier for everyone, we’ve compiled some of our favorite football watch-party foods, categorized for your convenience! Some are on the healthy side (and include Weight Watchers points) and some are a bit more indulgent. Most of these can be made in advance and warmed in the crockpot or finished in the oven right before game time, so there’s no need to miss any of the game (or commercials) because you’re stuck in the kitchen. Hope you find a few good ones here and, as always, please share with us what you make! We love to hear from you on social media! ~Erin

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Kick Off :

Pizza Dip

Spinach Artichoke Dip

Two Point Conversions:

Buffalo Ranch Chicken Chili (2 WW SmartPoints)

Hearty Beef Chili (2 WW SmartPoints)

Half Time Show:

Chili Dog Bake (9 WW SmartPoints)

Italian Beef Sandwiches (5 WW SmartPoints)

Bacon Burger Meatballs (4 WW SmartPoints each)

Make Ahead Meatballs (2 WW SmartPoints each)

End Zone:

Brookies

No Bake Chocolate Peanut Butter Bars (A.K.A. Homemade Reese’s)

Buffalo Ranch Chicken Chili

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This recipe was inspired by my husband. When I created my Jalapeno Popper Chicken Chili, he suggested that Buffalo style might be another tasty variation. He was right! Even if you don’t love Buffalo wings, I am confident you will love this chili. It’s packed with flavor & has just the right amount of kick! ~Erin

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Ingredients:

  • 4 oz. reduced fat or Greek cream cheese, softened
  • 1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup
  • 32 oz. unsalted chicken stock
  • 2 lbs. boneless, skinless chicken breasts – individually frozen
  • ½ c. finely chopped carrots
  • ½ c. finely chopped celery
  • 3 cans (15.8 oz. each) great northern beans, drained and rinsed
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix
  • 1/3 c. Frank’s Red Hot Buffalo Wings sauce
  • Optional garnishes: real bacon bits, green onions, extra buffalo sauce

Slow Cooker Instructions:

In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.

Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).

Add beans but do not stir them in — leave them on top.

Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Electric Pressure Cooker Instructions:

In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster – refer to your pressure cooker manual for cook times).

Pressurize and cook 40 minutes, then quick release pressure.

Carefully remove the lid when all pressure is released.  Remove the chicken from the pot and shred; set aside.

In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.

Now return the shredded chicken to the pot and stir in the beans.

Using the saute’ setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.

Turn off the heat and stir in the thinned cream cheese.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

WW Freestyle Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 points. Serves 10. Optional garnishes should be calculated separately.

French Onion Pork

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FrenchOnionPork

Okay, so think about the best part of onion soup. In my opinion, it’s that top layer. The crusty bread, the melty cheese…the perfect accompaniment to the buttery caramelized onions.  For me, the only thing missing is the meat. I feel like it needs some protein. With that in mind, I give you French Onion Pork.

The onions and pork loin are slow cooked together until the onions are sweet and the meat literally falls apart when you shred it. Inspired by the soup, this French Onion Pork is served over the top of crusty, toasted French bread (rather than under it) and topped with cheese. I like to serve mine in a heat safe dish or small skillet, so I can pop it under the broiler until the cheese starts to bubble and brown. So good! Hope you enjoy it as much as my family has.  ~Erin

Ingredients:

  • 2 ½ pounds sweet onions, thinly sliced (I use my mandolin slicer.)
  • 2 T. light butter, melted
  • 2 tsp. brown sugar (loosely measured – not packed)
  • 1 T. minced garlic (about 3 cloves)
  • 2 T. all-purpose flour
  • 1 ¾ pounds boneless pork loin
  • 2 packets Lipton Recipe Secrets Onion Soup & Dip Mix
  • Bread of choice – I used a French baguette, sliced & toasted
  • Sliced cheese of choice – I used Provolone

Instructions:

Toss the sliced onions in your slow cooker with the melted butter, brown sugar, and garlic until evenly coat onions. Cook on high for at least an hour and a half. Stir in flour and cook 30 minutes more on high. This part can be done the night before, if desired, and refrigerated until the next day.

Place the pork roast on top of the onions and sprinkle in both packets of Lipton Onion Soup & Dip Mix. Reduce heat to low and cook for 8 to 10 hours. No water was needed for mine. It produced plenty of its own juice. If you are leaving it alone to cook all day, you can certainly add half a cup or so of water or beef broth if you’re concerned about it getting too dry.

Shred the pork and stir it together with the onions. Serve the onion/pork mixture over toasted bread and top with cheese. Don’t forget to put it in an oven-safe pan or skillet. Toasting the cheese under the broiler before serving is well-worth the bit of extra time.

WW Freestyle Info.:  4 ounces of the pork/onion mixture is 2 points; same points. Remember to calculate your bread & cheese selections.

African Sweet Potato Stew

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Are you all still using up Thanksgiving leftovers?  I know I am!  If you have extra sweet potatoes still in your pantry, this is the recipe for you.  My husband brought this recipe home from work one day years ago.  I was skeptical at first because… peanut butter in stew?!  Too weird!  But he assured me it was good so I tried it.  He was right! (Don’t tell him I said that.)  The flavors in this are different than anything I’d ever had, for sure, but they all complement each other so well.  The peanut butter just adds creaminess and a nutty background to the spicy stew.  Garnished with some chopped peanuts (if you like the extra salty crunch) and hit with the juice of a lime wedge, it’s a seriously delicious flavor profile!  ~Erin

Ingredients:

  • 1 ¼ lbs. (4 to 5 cups) peeled and cubed sweet potatoes
  • 2 (10 oz. each) cans diced tomatoes & green chiles (I use one regular and one mild, Ro-Tel brand.)
  • 1 (16 oz.) can red beans, drained & rinsed
  • 1 (14.5 oz.) vegetable broth (or chicken broth)
  • ½ c. water
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced or pressed
  • 1 tsp. fresh ginger or ginger paste OR ½ tsp. ground ginger
  • ½ tsp. salt
  • 1 tsp. cumin
  • ¼ tsp. black pepper
  • 3 T. creamy peanut butter
  • Optional garnishes (but highly recommended):  chopped dry roasted peanuts, lime wedges, chopped green onions

Instructions:

Combine first 12 ingredients (all except peanut butter) in a slow cooker.

Cover and cook on low for 7-8 hours or high for 4 hours, until vegetables are tender.

Spoon ½ cup cooked stew liquid into a small bowl.  Add peanut butter to liquid and whisk until well combined.  Stir mixture into the stew.

Garnish each serving with chopped dry roasted peanuts (trust me on this – it’s good!) and lime  (also good!).

WW Freestyle Info.:  Recipe makes 8 servings at 9 ounces (about a cup) per serving.  Each serving is 4 points.

Mom’s Best Weekday Chicken

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The slow cooker is my best friend during the week. With all that goes on — work, helping with homework, shuffling kids to various activities, etc. (you know, the list goes on and on) – there is nothing better than coming home to a meal that is pretty much ready to go!  This recipe is rich with a ton of flavor.   Served over egg noodles, it’s a great, quick-to-assemble weeknight dinner.   See notes for Weight Watchers alternative ingredients. ~Kathy

Ingredients:

  • 2 1/2 lb. boneless, skinless chicken thighs or breasts (use breasts, if following Weight Watchers)
  • 2 (10 ¾ oz. each) cans Campbell’s Healthy Request cream of mushroom soup
  • 1 (10 ¾ oz.) can Campbell’s Healthy Request cream of chicken soup
  • 1 c. sour cream or plain nonfat Greek Yogurt (use Greek yogurt, if following Weight Watchers)
  • 1 T. paprika, plus more for garnish
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. chicken base, mixed in 1/3 c. hot water**
  • ¼ tsp. cayenne pepper
  • ¼ tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. package wide egg noodles – not included in SmartPoints calculation below

Instructions:

Trim chicken of any visible fat. Place in a slow cooker that’s been sprayed with non-stick cooking spray (or lined with a crockpot liner).  In a large bowl, combine remaining ingredients and mix well.  Pour over chicken.  Cook on low about 8 hours, until chicken is fork tender. Remove chicken with a slotted spoon to a cutting board or plate and cut into bite sized pieces.  Return to sauce mixture.

Cook egg noodles according to package directions. Serve chicken mixture over noodles.  Garnish with extra paprika, if desired.

**Chicken base is found in the isle next to chicken bouillon (which I recommend using for this recipe).  It is generally not as salty as cubed bouillon. I prefer Better than Bouillon brand. If not available, substitute one chicken bouillon cube and omit salt. This may alter the flavor slightly.

Weight Watchers info:

This recipe makes 7 servings, 10 ounces (weight) each.  On the Freestyle plan, each serving is only 2 Smartpoints!  This calculations is for the chicken/soup mixture only, so don’t forget to add the points for your serving of noodles.

Slow Cooker Beefy Pinto Beans

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BeansLogoThis is my husband’s recipe for beefy pinto beans.  He made this for me when we were newly married and honestly, until then, I didn’t know how to make pinto beans.  Sounds silly because they are like the easiest meal in the world to make.  If you can run water, you can make pinto beans.  I just never had done it before we got married and didn’t know where to start.  (The basic directions are usually on the package, I found out later.  Duh!)  The good thing about beans is that they are customizable and basically take on the flavor of whatever you cook with them.  I grew up with ham in my beans.  My husband, who was raised on a cattle ranch, always had ground beef in his beans.  I like them both ways, but I prefer this beefy version over the ham… especially with some chopped up jalapenos and fresh cornbread mixed in!  If you’ve never tried making pinto beans, try them this way.  The beef and seasonings add so much flavor!  I think you’ll love them.  ~Erin

Ingredients:

  • 2 pounds dry pinto beans
  • 3 T. seasoned salt (I use Lawry’s)
  • 1 lb. 93% lean ground beef, browned
  • Water
  • Optional: pickled jalapeños

Instructions:

Rinse your beans in a colander and remove any beans that don’t look normal.  Place the beans in the slow cooker pot and cover them with 2 to 3 inches of water above the top of the beans. They will expand a lot.  Allow the beans to soak overnight at room temp.

In the morning, pour the water off the beans and rinse them again.  This doesn’t have to be a perfect rinse job.  Just pour as much off as you can without dumping them in your sink, run water over them, and repeat a couple times.

Finally, fill the pot with enough to cover the beans with about an inch to an inch and half of water over the top of the beans.

Cook the beans on low for at least 10 hours.  When about 2 hours of cook time is remaining, stir in the seasoned salt* and cooked ground beef and continue to cook for the last 2 hours.

Serve the beans with cornbread and, if desired, chopped pickled jalapenos.

WW Freestyle Info.: This recipe makes 11 servings.  Each serving is 8 ounces (about 1 cup) at only 2 points per serving.

*The salt is not added until the end of cook time because, if added too early, it inhibits the tenderizing process.