Husband's boss gave us a crockpot as an early wedding present and it has been amazing. It's so easy to throw food in there and leave it to cook all day while I'm at work. When I walk into the house after work, it not only smells amazing, but I don't have to spend any more time preparing dinner.
Crockpots are especially great for stews and cozy meals. Since we got married in March, we haven't had many opportunities to make cozy, home-cooked stews/soups. A Texas summer just doesn't leave one craving hot, belly-warming dinners, but now that it's fall, I feel like it's a good time to start putting that amazing kitchen device to work! (I'll just pretend the high isn't teetering on triple digits today).
As you know, I'm quite fond of the recipes from Fitness Magazine. That's the first place I go when looking for a quick/healthy meal. I was searching the site today and I found two easy recipes that look delicious. I'm headed to the store after work today so I can get the ingredients.
Makes: 6 servings
Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.
Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber
Makes: 6 servings
Ingredients
1 28-ounce can diced tomatoes
1 14-ounce can chicken broth
1 cup chopped onions
1 cup chopped green bell pepper
1 6- to 6-1/4-ounce package long-grain and wild-rice mix, such as Uncle Ben's
1/4 cup water
2 garlic cloves, chopped
1/2 teaspoon Cajun seasoning
1 pound cooked, shelled and deveined shrimp
Hot-pepper sauce (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine tomatoes with their juices, chicken broth, onions, bell pepper, rice mix with seasoning packet, water, garlic, and Cajun seasoning.
2. Cover; cook on low-heat setting 5 to 6 hours or on high-heat setting 3 to 3 1/2 hours.
3. Stir shrimp into rice mixture. Cover; cook for 15 minutes longer at high-heat setting. Sprinkle with hot-pepper sauce if desired.
Nutrition facts per serving: 223 calories, 21g protein, 32g carbohydrate, 2g fat (0g saturated), 3g fiber
I can't wait to try these out. I'm sure Husband will love them as well!
What are some of your favorite crockpot recipes? What are some of your favorite fall recipes?