Crock Pot Wednesday - Barbeques (aka Sloppy Joes)

I grew up calling them Barbeques. My friends think I'm crazy when I call them that and remind me that they are called "Sloppy Joes." Is it a farm kid thing, kind of like how I call the evening meal "supper" instead of "dinner"?

Well, whatever you call them, these sandwiches are delicious and very easy to make. I usually make them when I know I have company coming in from town later in the evening, because the meat keeps nice and warm in the slow cooker and the sandwiches will be ready for them whenever they arrive. Don't be scared off by the unexpected ingredient...sauerkraut. They really are delicious and you likely already have most of the ingredients in your fridge or pantry! (Wish I had a picture but I don't...I'll be making them next week so will add a picture then.) Enjoy!

Slow Cooker Barbeques

2 lbs. ground beef, browned and drained
1 medium onion, chopped fine
1 can tomato soup
2 T. sugar
2 tsp. mustard
1/4 c. ketchup
1 tsp. salt
1 tsp. pepper
1/2 can (about 7 oz.) sauerkraut, drained and chopped very fine

Mix all ingredients together. Simmer in the slow cooker on low for about two hours. Serve on buns or toast.

For more slow cooking ideas, please visit Dining With Debbie.

Crock Pot Wednesday - Easy Chicken Taco Filling

It just doesn't get any easier than this recipe. My family LOVES these chicken tacos. My husband claims these are as good - if not better - than Chipotle tacos...now THAT is a compliment!

This recipe is from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving by Jonni McCoy. This batch usually makes two meals for our family of two adults and two toddlers. The first night, we make chicken tacos with all the fixin's for the adults and chicken and cheese quesadillas for the little ones. The next night, we make chicken taco salads for the adults (and yes, quesadillas again for the kiddos). For the salads, we just mix together some salsa and sour cream and toss with romaine lettuce. Heat up the leftover chicken and put on top of the dressed lettuce along with some shredded cheese and crushed tortilla chips. Super yummy! Enjoy!

Chicken Taco Filling

1 c. low sodium chicken broth
1 packet low sodium taco seasoning (I use 3 T. of this yummy homemade taco seasoning mix)
1 lb. boneless, skinless chicken breast

Pour the chicken broth into the slow cooker. Dissolve the seasoning mix in the broth.
Place the chicken breast over the broth.
Cover and cook on low 6-8 hours (my slow cooker cooks things quickly so mine is done in 4-5 hours).
After chicken is cooked, shred and place back in slow cooker to absorb all of the juice. Use for tacos, nachos, or tostados.

For more slow cooker recipes, please visit Dining With Debbie.

Crock Pot Wednesday - Beef Stroganoff

My menu plan from last week was shook up a bit (but that's nothing unusual in this house). The Jam Chicken I made for the first time turned out to have much more of an Asian flair than anticipated. My plan was to make Broccoli Beef in the slow cooker the following night, but I knew that two soy-sauce-based recipes in a row would be overkill. I already had the round steak thawed in the fridge that needed to be used - so what to make? After browsing online I found a great Beef Stroganoff recipe (which also happens to be one of my dear hubby's favorite meals). It turned out beautifully - the sauce had great consistency and the beef turned out quite tender. Here's the recipe:



Slow Cooker Beef Stroganoff

1 pound round steak
8 ounces fresh mushrooms (I used portabello)
1 cup chopped onion (I only used about 1/2 cup)
1 teaspoon dried parsley flakes
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth (I used low sodium)
8 ounces sour cream (I used light)
hot cooked egg noodles


On cutting board, trim fat from steak. Cut steak diagonally about 1/4-inch thick.

Place steak, mushrooms, onion, parsley flakes, mustard, salt, dill, pepper and garlic in the slow cooker; stir well.

Place flour in a small bowl; slowly add broth, using a wire whisk to stir until blended.

Add broth mixture to slow cooker and stir well.

Cover slow cooker with lid; cook on high heat for one hour. Reduce heat to low setting and cook 7 to 8 hours or until steak is tender. (Everything seems to get done quickly in my slow cooker so I cooked mine on high for 45 minutes and then cooked on low for an additional 6 1/2 hours or so).

Turn slow cooker off, remove lid carefully and let stand for 10 minutes. Stir in sour cream. Meanwhile, bring water to boil in a medium saucepan. Cook noodles per package directions; drain.

Serve stroganoff over cooked noodles.

For more recipes and slow cooker inspiration, check out Dining With Debbie.

Crock Pot Wednesday - Jam Chicken

This recipe for Jam Chicken is adapted from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving by Jonni McCoy. I tried it for the first time on Monday (unfortunately I don't have any photos of the dish). It turned out pretty good, but after it cooked for a while I realized that the recipe needed a little doctoring. I'll add my two cents later:

Jam Chicken

2 T. jam (I used low-sugar apricot)
3 T. low sodium soy sauce
2 T. water
1 T. grated fresh ginger (I didn't have any fresh ginger so I used 1/4 tsp. ground ginger)
1 lb. boneless, skinless chicken breasts

Combine jam, soy sauce, water and ginger in the slow cooker.
Add the chicken and toss so that it is covered completely with sauce.
Cook on low for 4 hours.

It had much more of an Asian flavor than I had anticipated (since it was called "Jam Chicken" I thought it would be a little sweet and was going to serve it with roasted red potatoes and vegetables). But then I decided to serve it with brown rice instead. About a half hour before serving, I also took the chicken out and shredded it and put it back in the slow cooker to soak up all of those yummy juices. I also steamed a 16-oz. bag of broccoli and tossed the broccoli in with the chicken about 15 minutes before serving. It suprisingly turned into a very good dish served over brown rice (with some unexpected Asian flair!)

Enjoy!

For more great slow cooking ideas and recipes, please visit Dining With Debbie.

Crock Pot Wednesday - Apple Cake

This yummy, healthy Apple Cake was the first thing I ever "baked" in my slow cooker. It turned out delicious and perfect! Click on this link to check out the recipe for this nearly "guilt-free" dessert! (But to add a little guilt to it, I suggest serving it warm with a little vanilla ice cream...super yummy!)

This awesome recipe and many others can be found at a new favorite site of mine: Finding Joy in My Kitchen. Check out all of her good, healthy recipes!

For more great slow cooking ideas, please visit Dining With Debbie.

On another note, my dear hubby and I are heading up north for a couple of nights tomorrow. Our first time away from the kids in a loooong time and we're so looking forward to reconnecting as a married couple. Although I'm sure we'll end up talking about the kiddos the whole time, we are looking forward dinners out without high chairs and kids menus!

Crock Pot Wednesday - Spicy Pork Chops

Spicy Pork Chops in the slow cooker is one of my husband's favorite meals. I stock up on thin-cut pork chops whenever they are on sale and put them in the freezer. I love this super-simple, 4-ingredient recipe. The best part is: it calls for frozen chops - no need to set the meat out ahead of time! I serve these with some roasted red potatoes and mixed vegetables. Couldn't be easier or yummier....Enjoy!

Spicy Pork Chops
(from Fix-It and Forget-It 5-Ingredient Favorites by Phyllis Pellman Good)

4 frozen pork chops (I use boneless, thin-cut)
1 cup Italian salad dressing
1/2 cup brown sugar
1/3 cup prepared spicy brown mustard (Since I have little ones that don't like things too spicy, I use half spicy mustard and half course-ground mustard)

Place frozen pork chops in the slow cooker.
Mix remaining 3 ingredients in a bowl. Pour over chops.
Cover and cook on low 5-6 hours or until meat is tender but not dry.

Crock Pot Wednesday - Turkey Chili

I love my slow cooker. Especially since I can usually assemble supper during my kids' naptime, plug it in, and not worry about it until it's time to serve up supper! It's not unheard of for me to cook at least two meals a week in my slow cooker. This time of year, my favorite is this great, easy, healthy recipe for Turkey Chili. I'm sneaky and even add in a couple chopped carrots for extra veggies and vitamins - and nobody is the wiser! My toddlers like it served on top of spaghetti noodles, Cincinnati-style, with cheese and sour cream. Enjoy!

Slow-Cooked Chili


1.25 lb. package lean ground turkey
1 16-oz. can kidney beans, rinsed and drained
1 16-oz. can chili beans, with liquid
2 14.5-oz. cans diced tomatoes, undrained
8 oz. can tomato sauce
1 medium onion, chopped
1 green pepper, chopped
3 carrots, finely chopped
1 clove garlic, minced
1 T. chili powder (or more to taste)
1 tsp. salt
1/2 tsp. pepper
shredded cheddar cheese
sour cream

Brown ground turkey in skillet. Drain. Transfer to slow cooker.
Stir in remaining ingredients (except cheese and sour cream).
Cover. Cook on Low 8-10 hours or on High 4 hours.
Garnish with cheese and sour cream.