The Crock Pot Blog

While this recipe is not cooked in your crock pot, it does make as great side dish or appetizer.

What You Need:

8 baking potatoes, scrubbed well
4 tbsp butter, melted
2 tbsp hot sauce
1/2 tsp salt
1/2 tsp onion powder

How to Make It:

Preset the oven to 350 degrees allowing the oven to preheat.
Pierce the potatoes in a few places with a fork.
Place the potatoes directly on the oven rack and bake 55 minutes or until fork tender.
Remove the potatoes and set aside to cool enough to handle.
Adjust the oven temperature to 450 degrees.
When the potatoes have cooled cut each of the potatoes into quarters.
Remove the potato pulp with a spoon leaving a 1/4 inch shell.
Reserve the pulp for another use.
Place the potato skins, skin side down, on an ungreased baking sheet.
Stir the hot sauce, salt and onion powder into the melted butter until blended together well.
Brush he potatoes with the melted butter mixture.
Bake 15 minutes or until browned and crispy around the edges.

Tips:

Makes 8 servings.
These make a great appetizer when you have company over.
Believe it or not the potato skins are where most of your nutrients are found in potatoes.
Serve these with a light blue cheese dressing as a dip.
Use the reserved potato pulp to make a chunky potato soup or for those tasty mornings hash browns.

With the economy just starting to pick back up, people are still looking for an inexpensive way to eat healthy. There are numerous options for eating healthy and more often than not, it is less expensive to fix a healthy meal at home rather than eat one out. When preparing that fantastic healthy meal at home, it helps to know what kinds of foods that are high quality for not-so-high prices.

Quinoa
For the group of people who must have pasta at least three times a day, quinoa is a great alternative without all of the carbs and for a fraction of the price. Finding quinoa in the bulk isle is a steal; it is easy to prepare, completely healthy and cheap as all get-out. Quinoa is more like a grain than pasta, but can double in some of the same ways that pasta does, plus it is a great addition to salads.

Oats
Oats are one of the most, if not THE most, versatile foods around. They taste like whatever you cook them with, they can be creamy or crunchy, baked, fried, sautéed; you name it, oats can probably do it. The bigger the container, the cheaper it will be. Oats are loaded with fiber and contain a decent amount of calories for the serving size.

Frozen Fruits and Veggies
Many people have the misconception that fresh fruits and vegetables are the best way to go. It turns out that many of the fresh produce you see in the store, is actually around a week old by the time you pick it up and give it a squeeze. Once picked, produce begins to lose its nutrients, so by the time it gets to the store, there aren’t much of the original nutrients left.

Frozen produce is typically flash-frozen 24-48 hours after picking, locking in the highest concentration of nutrients available. Since they come in packages, they tend to be cheaper by the pound than their plump partners and can store for longer periods of time. The next time you go to the store, take a look at the price of frozen spinach versus fresh spinach. Even if they are priced around the same mark, think about how long the fresh spinach has been sitting there.

Brown Rice
Not only is brown rice healthy, with around 4 grams of protein, 2 grams of fiber and only 170 calories per serving, it is dirt-cheap. The great thing about rice is the servings are measured by dry volume, which means, when the rice is cooked, your serving size nearly doubles. Brown rice can be used in burritos, casseroles, fried rice and is even hearty enough to stand up in many stews.

Beans
No matter if you buy bean from the bulk isle or get them in a can, they are cheap and packed with protein. Out of the hundreds of varieties, there are countless numbers of ways to utilize beans in your cooking.

Eating healthy does not have to break the bank. Just look for nutritional food that is fresh and vibrant and you can’t go wrong. Another idea for healthy eating on a dime is to keep the meal simple. Keeping a meal simple is usually the best way to make sure all of the nutrients are there and it allows you to taste everything in the dish. Make a quick trip to the store, pick up a few of the healthy items listed above and see what you and your family can create.

Sometimes it seems that your grocery bill each month is more than your mortgage or rent. It’s true. Eating healthy can be expensive. However, it really doesn’t have to be. You can still eat healthy and cut your grocery bill in half. Here are a few simple strategies to eat well on a shoestring budget.

Plan ahead
There’s nothing worse for the budget than going to the grocery store for tonight’s dinner. Because you’re tired, rushed and probably hungry, you’re likely going to buy whatever is easiest. This isn’t cost effective. Instead, plan ahead. Make a list of breakfast, lunch and dinner meals on the weekend. Choose recipes and make sure you have the ingredients. If not, add them to your list. Once you get to the store, shop from your list. If you deviate from your list make sure it makes sense to do so.

Use the store supplements
The grocery store supplements are often found in the newspaper or online. Before you make your weekly shopping list, grab a copy of the store’s weekly advertisement. Use the ad to plan your meals and create your shopping list. For example, if apples are on sale for fifty cents a pound, then you know you’re having apples this week. Maybe apple pancakes or apple bread for breakfast.

Stock up
Many things freeze well. You can save tons of money each month if you stock up on sale items and freeze them. Bread, for example, can cost five dollars a loaf. If you find it on sale, then buy several loaves. Chicken and other meats often go on sale too. Buy in bulk. Buy family packages. You can separate them at home into smaller meal-sized portions. Place them in freezer bags. Label the bag so you know when you bought it and what it is.

Visit the butcher
Often, you can save as much as 50% on your meats if you buy them from the local butcher. Visit yours and compare prices.

Visit the farmer’s market
If you have a farmer’s market in town, visit it and compare prices. Often, because the produce doesn’t have to be shipped and is local, you can save money. And the produce generally tastes wonderful.

Buy what’s in season
If you’re trying to buy apples in May you’re going to pay more for them than in August and September when they’re in season. Buy your fruits and veggies when they’re in season and save money.

Cut back on meat
Do you really need to eat meat every night? Did you know that beans and rice are a complete protein? Beans and rice are a whole lot cheaper than a package of meat too. Try to cut back and eat a few vegetarian meals each week. You’ll likely be healthier and you’ll save money on groceries. And there are some really tasty vegetarian recipes.

With a little advanced planning and some thought you can feed your family really well and still save money. Pay attention to what’s on sale. Plan ahead. And cut back on the pricey items like meat and processed foods.

This is a very simple recipe to make barbecue chicken breasts in your crock pot.

What You Need:

4-6 skinless, boneless chicken breasts
1 bottle of your favorite BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes (optional)

How To Make It:

Place chicken breasts in a large (6 qt.) crock pot.
In a bowl mix together remaining ingredients.
Pour mixed sauce over chicken in crock pot.
Cover, and cook on low setting for 4 – 6 hours.

Tips:

This recipe for barbecue chicken breasts goes great with baked beans, potatoe salade or cole slaw.
You can also use this recipe to make “pulled” chicken sandwiches just as you would with pork.

This is a delicious appetizer recipe to make during the Holiday Season.

What You Need:

1/2 C flour
1 tsp salt
1/4 tsp pepper
1 lb chicken livers, cutup
3 slices bacon
1 onion, chopped fine
2 C chicken broth
1 (11 oz) can golden mushroom soup
1 (4 oz) can mushrooms, sliced and drained well

How to Make It:

Cook the bacon in a skillet over medium heat until crisp.
Remove and drain well on a paper towel.
In a medium size mixing bowl mix together the flour, salt and pepper.
Coat the chicken livers well.
Cook the chicken livers and onions in the bacon grease 5 minutes or until the livers are browned.
Add 1 C of the chicken broth to the skillet.
Stir until well blended.
Cook 2 minutes or just until boiling.
Pour the mixture into a small crock pot.
Crumble the bacon and add the crock pot.
Slowly stir in the remaining 1 C chicken broth, the soup and the mushroom.
Cover and cook on low for 3 hours.

Tips:

If desired you can replace 1 C of the chicken broth with a 1/2 C of white wine to give it a little different taste.  Also, if it looks like it is becoming too dry, add a little extra chicken broth during cooking.

This turkey and rice casserole recipe will make good use of that leftover holiday turkey.

What You Need:

2 cans cream of mushroom soup
3 cups water
3 cups converted long-grain white rice (uncooked)
1 cup thinly sliced celery
1 to 2 cups cubed cooked turkey
2 cups frozen mixed vegetables (peas & carrots, oriental mix, etc.)
1 teaspoon poultry seasoning
1 tablespoon dried minced onion

How To Make It:

Pour the soup and water into a medium sized crock pot and stir to combine.
Add remaining ingredients and mix well.
Cover and cook 6 to 8 hours on low or 3 to 4 hours on high.

Tips:

Soy sauce may be added to vary the flavor.

This is an easy turkey cheese melt recipe for your holiday leftovers.

What You Need:

6 cups diced turkey
3 cups diced cheese (American or Velveeta)
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 cup Miracle Whip

How To Make It:

Mix all of above and put in medium sized crock pot.
Cook on low for 3-4 hours, stir occasionally.
Add a small amount of water, if needed.
Serve hot over fresh buns or bread.

Spices play an important part in almost every recipe we prepare. They give our foods distinct flavor and aroma. Did you know that certain spices can give your body warmth and have other beneficial health properties? Here are just a few that can help warm a body and keep the winter chills away.

Cinnamon – This winter spice is used for its distinctive taste and smell. Add a cinnamon stick to a hot beverage. Ground cinnamon is a great topping for toast, oatmeal and fruit. Cinnamon also finds it way into baked foods, chili and soup. Cinnamon can be used as a natural sweetener for applesauce. Diabetics can use this winter spice to help reduce blood sugar levels along with triglycerides and cholesterol.

Ginger – Ginger not only warms a cold body, but is also quite healthy. This spice is known for having powerful anti-inflammatory agents. Many use this spice to help with migraine headaches, arthritis and nausea. Ginger can be added to soups, to top vegetables or sprinkled over meats to give them a tangy flavor. It can also give tea a zesty bite.

Cloves – Cloves have a unique taste. They are often used when roasting meats to give the meat a full flavor. Hams are especially tasty when topped with cloves. This spice can be used in teas or baked foods. Cloves are also known for their anti-inflammatory properties.

Turmeric – This Indian spice is usually found in powder form. It adds flavor to soups, stews and chili. It can be used when roasting meats and is often found in pasta sauce. Scientific studies have shown that turmeric not only warms the body but may also help in protecting the body against cancer. Turmeric has been used for treating stomach ulcers and relieving free radical stress in people suffering inflammation.

Cardamom – In experimental studies cardamom has been shown to help prevent cancer and help in detoxifying the liver. Cardamom is often used in conjunction with cinnamon. Teas, ciders and flavored hot waters are enhanced by cardamom. Cardamom can also be used when flavoring foods with cloves to enhance the flavors and aroma.

Pepper - Just the sound of pepper warms a body. Pepper is a strong spice often used when cooking bland dishes. This spice gives a pungent flavor to almost any food. Adding a little extra pepper instead of salt to your foods can be both a warming and healthy benefit. Pepper is also said to be helpful to those who have asthma.

These are just a few of the winter spices that will help head off that cold winter chill. Add them to any of your favorite foods recipes. The taste and smell are sure to warm the body and comfort the soul.

The Italian Slow Cooker

A great gift idea for the crock pot cook.

This is a cook book that combines the fresh, exuberant flavors of great Italian recipes with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.

Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are recipes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.

The wide variety of main dishes—seafood, meats, veggies and legumes—and corresponding soups and sauces, capitalize on the flavor that only slow-cooked food can deliver. The sauces are the book’s standouts, with recipes for ragus made with chunky pork shoulder or spicy Tuscan sausage, for example.

Buy The Italian Slow Cooker from Amazon.com

This recipe for barbecued meatballs makes a great holiday party treat.

What You Need:

For the meatballs:
2 lb. ground beef
1 c. bread crumbs
1 tsp. garlic powder
2 packages onion soup mix
2 tsp. Worcestershire sauce
2 eggs

For the barbecue sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 c. Worcestershire sauce
1/4 c. red wine vinegar
1/2 c. brown sugar
1/2 c. sweet pickle relish
1/2 c. beef broth
2 tsp. salt
2 tsp. dry mustard

How To Make It:
Combine first 6 ingredients and in a large bowl and mix well.
Shape into meatballs and brown in a skillet with 1 tablespoon of oil.
Drain well and dry on paper towels.
Add all sauce ingredients to a medium sized crock pot and stir well.
Add meatballs and cook, covered, on low for 5 to 6 hours or on high for 2 to 3.

Tips:

Serve from the crock pot if you have a “keep warm” setting.
This recipe makes about 50 to 60 meatballs depending on the size of each.