Thursday, July 17, 2008
I admit it, I'm guilty.
I'm guilty of lurking around sites and blogs to find great crockpot recipes for my menu this week. Each day I've prepared dinner in the crockpot and tada!!! I'm done! I may use this menu plan several times this year.
A couple of the recipes I've used for a while. I've used Salsa Chicken since we've been married. It is extremely simple, makes your house smell great, and is delicious. Just add 3-4 chicken breasts (can be frozen), a can of black beans, a drained can of corn, and a medium size jar of salsa to the crockpot and cook on low all day. We love this on rice or in tortillas as a wrap.
The BBQ Pork sandwiches are easy too. Just add a pound or two of pork to the crockpot with your favorite bottle of barbecue sauce. I have found the cheaper cuts of pork actually taste better. Start this one early in the day on low so your pork will just shred when you cut it with a fork.
You can find the other recipes by clicking below. I found them at Crockpot 365, of course!
Chinese Tofu with Veggies
Eggplant "Parmesan" with Feta
Macaroni and Cheese
I've enjoyed all of the meals but I am especially proud of the Crappie & Veggie Soup. I created this recipe myself! I have made up recipes before but was rather nervous about this one. I wasn't even sure if I'd ever actually eaten a fish soup (not counting chowders) much less made one. So here it is. You can use any white fish if you aren't lucky enough to get crappie from your dad that came out of Lake Cumberland.
Crappie & Veggie Soup
Lightly oil bottom of crockpot with olive oil. Put about 2 pounds fish in crockpot (can be frozen). Cook on low for an hour or so. Be sure to keep an eye on it so it doesn't cook to fast.
When the fish will flake when you cut with a fork, add the following ingredients:
half of a red onion (chopped)
half jar of roasted red peppers
cup of baby carrots
handful of chopped kale
2 cups of new potatoes
4 cups of vegetable broth
a dash of italian seasoning
a dash of Old Bay seasoning
Let soup cook on low for 2-3 hours.
Add salt and Pepper right before serving or let family members/guests do that themselves. The kids and I added feta cheese as a topping to our soups. Matt added oyster crackers. We all loved this light, healthy meal!