Slow Cooker Picadillo

This is a Cuban dish I got from skinnytaste- it is SO good! I slightly adapted her recipe. Even the kids loved it- here are their dishes after eating with no complaining!

1 lb. ground turkey

1 minced onion

2-3 minced garlic cloves (1heaping tsp crushed)

1/4 cup chopped cilantro

1 diced tomato (I cut up grape tomatoes- about 1 cup)

8 oz tomato sauce

1/2 cup alcaparrado (I used the sliced Spanish salad olives from target)

1tsp ground cumin

Salt and pepper to taste

Brown meat in a skillet; season generously with salt and pepper. Add the onions and garlic and cook an additional 3-4 minutes. 

Transfer the meat to crockpot and add the tomato sauce, tomato, cilantro, olives, cumin and 1 cup water (I used a little bit of olive juice and just under a cup of water). 

Cook on high for 3-4 hours or low for 6-8 hours. Serve over brown rice. 

**Here is my confession- the original recipe calls for 2.5 lbs of beef, but I didn't even read it and just assumed it used only one tray of ground meat instead of two, so I only used about 1 lb of ground turkey, but kept the rest of the measurements the same (except I increased the olives!!!). It turned out so good that I'm keeping it that way! Plus, 2.5 lbs of meat is way too much for us. 

Slow Cooker Spaghetti Squash and Meatballs

This recipe is so easy, and it's a big family favorite- everyone loves it.  The kids gobble it up, and it's so healthy!

This is ALL you need...

1 spaghetti squash
1 can marina sauce (our favorite is Trader Joe's Tomato Basil Marinara of course)
1 bag frozen meatballs (the FarmRich Italian Style meatballs are delish!)

Cut the spaghetti squash in half and scoop out the seeds and guts.  I fill the holes with meatballs (see photo below) because I can never get all the meatballs to fit in the crockpot otherwise!  Place the squash flesh side down in the crockpot (you have to do it strategically if you fill the hole with meatballs).  Place the meatballs around the squash.  Cover everything with sauce.

Cook on low for 5 hours.  Take squash out and use a fork to pull the flesh out of the squash (your "spaghetti noodles").  You can either throw it back in the crockpot with the sauce and meatballs or serve it on a platter like in my photo above.  YUM!

Crock Pot Honey Sesame Chicken

I made this one tonight- VERY easy and VERY delicious.  Gary loved it!!  So did Everett.  Ella liked the rice and broccoli but declared that she no longer likes chicken because it's "gross".  Nice.

I slightly altered the recipe from this blog.

4 chicken breasts (I used only 3)
1/2 medium onion, finely chopped
2 cloves garlic minced (or 1 tsp. crushed garlic)
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tbsp. vegetable oil
Pinch red pepper flakes
Cooked brown rice
Sesame seeds
2 scallions, chopped

Place chicken in crock pot and lightly season with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and pepper flakes.  Pour over chicken.  Cook on low 3-4 hours or high for 2 hours.  Shred chicken in crock pot.  Serve over rice.  Sprinkle with sesame seeds and scallions.

As you see, I served it with broccoli, which was delicious mixed in with the rice and chicken!

Slow Cooker Barbecued Chicken

I made this tonight, and it was SO tasty!!  BUT, I halved the entire recipe and used about 1.3 pounds chicken breasts (which was 3 chicken breasts) and no lemon.  I shredded the chicken in the crockpot after about 6.5 hours on low, then stirred it a bit and put the crockpot on the "warm" setting.  Gary ate it on buns, but I just ate it plain- yum!  Both kids liked it too.

2 tsp salt
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp pepper
1 (3-3.5 lb.) cut-up whole chicken (I used 1.3 pounds chicken breasts)
1/2 cup cola soft drink (I used diet Coke)
1/3 cup ketchup
1/4 cup firmly packed light brown sugar
2 tbsp apple cider vinegar
2 tbsp bourbon (I used Jack Daniels because it's all we had in the house!)
1 lemon, sliced (I did NOT use any lemon)

1. Stir together first 4 ingredients in a small bowl.  Sprinkle over chicken.  Place chicken in a single layer in a lightly greased 6-qt slow cooker.

2. Whisk together cola soft drink and next 4 ingredients in a small bowl.  Slowly pour mixture between chicken pieces (to avoid removing spices from chicken).  Place lemon slices in a single layer on top of chicken.

3. Cover and cook on high 5 hours (or on low 6.5 to 7.5 hours) or until done.

4. Transfer chicken pieces to a serving platter; discard lemon slices.  Skim fat from pan juices in slow cooker.  Pour pan juices over chicken; serve immediately.

*OR*

Prepare through step 3 then remove chicken from slow cooker and let cool slightly, discard lemons.  Skin, bone and shred chicken.  Skim fat from pan juices and pour over chicken.  Serve chicken on buns.

From Southern Living mag.

Slow Cooker Hoisin Pork Roast

1 boneless pork loin roast (about 3 lbs.), tied
1 (10 oz.) jar hoisin sauce (about 3/4 cup)
3 cloves garlic, smashed and peeled
2 tbsp grated fresh ginger
1 tbsp chili paste
1 tbsp rice wine vinegar
1 tbsp soy sauce
2 tsp dark sesame oil
4 tsp cornstarch
1/3 cup chopped cilantro
2 scallions, thinly sliced on the diagonal

1. Spray the slow cooker with cooking spray and add the pork roast.  In a small bowl, combine the hoisin, garlic, chili paste, vinegar, soy sauce and oil.  Whisk in the cornstarch.  Pour sauce over the pork.

2. Cover the slow cooker and cook the roast until fork-tender and a thermometer registers 160, 3.5 hours on high heat or 8 hours on low heat.  Transfer the pork to a platter, cover with foil and let stand for 10 minutes.  Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface.

3. Slice the pork and arrange on a platter.  Sprinkle the scallions and cilantro on top.  Serve the Asian sauce on the side.

From Rachael Ray magazine.

Slow Cooker Meatballs

1 Jar of Grape Jelly, 1 bottle Heinz Chili Sauce, Pack of Frozen Meatballs.  Cook in Crockpot for 6 hours.

Asian Pork with Mushrooms- Slow Cooker

 

Photo and recipe from Skinny Taste

*Really delicious and tender.  I served it over brown rice, but I think it would be even better as an Asian taco like the taco trucks do.  All I would do differently next time is turn the roast over in the crock pot half way through cooking and not add the mushrooms (but I don't like mushrooms).  I would also probably not add the pork back to the sauce after shredding, but rather, just add the sauce to your rice and put the pork on top.

Ingredients:

• 2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
• kosher salt and fresh cracked pepper
• Non-stick oil spray (I used Smart Balance spray)
• 1 cup low-sodium fat-free chicken broth
• 1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
• 1/3 cup balsamic vinegar
• 3 tbsp agave (or sugar)
• 1 tsp hot sesame oil (aji oil)  (or use sesame oil + pinch red pepper flakes)
• 1/2 tsp Chinese five spice (I used McCormick)
• 3 cloves crushed garlic
• 1 tbsp fresh grated ginger root
• 8 oz sliced mushrooms (I used baby bella)

For topping:

• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro

Directions:

Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts. 

Barbacoa Pork- Slow Cooker

Photo & recipe from Skinny Taste

*If you forget to marinate the pork like I did, don't worry- I don't even think you need to...I just seared the pork on all sides then put it right in the crock pot with marinade ingredients and set it on high for 4 hours...I turned it over after 2 hours.

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.