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Food & Recipes
Articles: Food

One Month of Slow Cooking

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Day #25

Sour Cream Pork Chops

Serves 6

Ingredients

  • 6 pork chops
  • 1 can chicken broth
  • 2 tablespoons flour
  • 8 oz sour cream
  • 1/2 cup flour
  • 1/2 tsp garlic powder

Season pork chops with garlic powder and then dredge in ½ cup of flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and pour chicken stock over the chops. Cover and cook on low for seven to eight hours. Preheat oven to 200 degrees. After the chops have cooked, transfer the chops to the oven to keep warm. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for fifteen to thirty minutes or until sauce is slightly thickened. Serve sauce over pork chops.

Nutritional facts per serving (daily value):
Calories 294kcal
Protein 24g (48%)
Total Fat 15g (23%)
Sat. 7g (35%)
Chol. 77mg (26%)
Carb. 16g (5%)
Fiber 0g (1%)
Sugars 0g
Calcium 65mg (7%)
Iron 2mg (10%)

Side Dish Fare:

Serve the chops over buttered egg noodles with a side of corn.

Amy’s Tips:

Don’t use dairy products (i.e. milk, sour cream, or cream) until the last thirty minutes of your cooking. These products can appear curdled if put in too early.

Day #26

Slow Cooker Tuscan Pasta

Serves 8

Ingredients

  • 1 pound boneless skinless chicken breast - cut into 1" pieces
  • 15 ounces red kidney beans, canned - rinsed and drained
  • 15 ounces tomato sauce
  • 29 ounces Italian-style stewed tomatoes
  • 4 1/2 ounces canned mushrooms,
  • 1 medium green bell pepper – chopped
  • 1/2 cup onion- chopped
  • 1/2 cup celery - chopped
  • 4 cloves garlic – minced
  • 1 cup water
  • 1 teaspoon dried Italian seasoning
  • 6 ounces spaghetti - thin, uncooked, broken into halves

Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.

Nutritional facts per serving (daily value):
Calories 362kcal
Protein 30g (61%)
Total Fat 2g (3%)
Sat. 0g (2%)
Chol. 32mg (11%)
Carb. 58g (19%)
Fiber 16g (64%)
Sugars 7g
Calcium 134mg (13%)
Iron 7mg (37%)

Side Dish Fare:

Serve with steamed broccoli & a loaf of crusty bread.

Amy’s Tips:

When chopping the celery, chop extra for another soup. You can store this chopped celery in your freezer and pull it when making another dish where you need this ingredient.

Day #27

Lemon Pepper Cornish Hens

Serves 8

Ingredients

  • 4 Cornish hens
  • 28 oz chicken broth - (2 cans)
  • 4 cloves garlic - minced
  • 1 1/2 teaspoon lemon pepper seasoning

Season hens with lemon pepper, salt and sprinkle with minced garlic. Pour chicken broth in the slow cooker and carefully set hens into the broth. Cook for six to eight hours on low.

Nutritional facts per serving (daily value):
Calories 360kcal
Protein 52g (104%)
Total Fat 11g (17%)
Sat. 3g (14%)
Chol. 221mg (74%)
Carb. 10g (3%)
Fiber 0g (0%)
Sugars 0g
Calcium 52mg (5%)
Iron 3mg (14%)

Side Dish Fare:

Serve with Rice and Roni & a tube of crescent rolls.

Rice and Roni

Ingredients

  • 1 tablespoon oil
  • 1/2 pound pasta, vermicelli or spaghetti
  • 1 cup long grain rice
  • 1 small onion, chopped
  • 1 tablespoon chopped fresh parsley leaves, or 1 teaspoon dried parsley
  • 2 cups chicken or beef broth

Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces. Turn on the heat and stir the noodles in the oil until they begin to brown slightly. Add the rice, onion, parsley, and broth. Stir mixture, cover tightly, and cook as you would regular rice, approximately 20 minutes. Fluff rice with a fork and serve.

Amy’s Tips:

This is the perfect dinner to entertain with. Serve each guest’s Cornish hen on top of the Rice and Roni.

Keep a baggy of broken bits of noodles on hand for the Rice and Roni side dish. This is a great way to make use of those broken noodles.

Day #28

Homemade Spaghetti Sauce w/Meatballs

Serves 6

Ingredients

  • 1 pound ground turkey - lean
  • 1 cup bread crumbs
  • 1 tablespoon dried parsley
  • 1/2 cup grated parmesan cheese
  • 1/8 teaspoon garlic powder
  • 1 egg, beaten

Meatballs:

  • 4 cloves garlic, minced
  • 3 cans crushed tomatoes
  • 1 can tomato paste
  • 1 cup beef broth
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoon white sugar
  • 3 teaspoons salt

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, sauté garlic in olive oil until translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover in slow cooker and heat on low, and simmer 2 hours. Stir in tomato paste, Italian seasoning, and meatballs and simmer 2 hours or more. Serve.

Nutritional facts per serving (daily value):
Calories 212kcal
Protein 18g (36%)
Total Fat 9g (14%)
Sat. 3g (14%)
Chol. 94mg (31%)
Carb. 13g (4%)
Fiber 1g (4%)
Sugars 1g
Calcium 96mg (10%)
Iron 2mg (12%)

Side Dish Fare:

Serve with a tossed salad & steamed broccoli

Amy’s Tips:

For time-saving, you can bake the meatballs on a cookie sheet for 15-20 minutes at 400 degrees and then add them to the sauce in the slow cooker.

Day #29

Breakfast for Eight

Serves 8

Ingredients

  • 1 pound turkey sausage - sweet or spicy
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 2 cups milk
  • 6 slices white bread - toasted and cut into cubes
  • 8 ounces shredded Cheddar cheese

Crumble sausage and cook thoroughly. Drain meat. In a large bowl, mix all ingredients together evenly. Place the casserole in the fridge overnight. In the morning put in the slow cooker for four hours on high or six hours on low.

Nutritional facts per serving (daily value):
Calories 637kcal
Protein 34g (68%)
Total Fat 20g (30%)
Sat. 9g (46%)
Chol. 173mg (58%)
Carb. 78g (26%)
Fiber 2g (10%)
Sugars 4g
Calcium 298mg (30%)
Iron 6mg (33%)

Side Dish Fare:

Serve with a side of fresh fruit and orange juice.

Amy’s Tips:

This is a slow cooker favorite of our family, particularly for Sunday brunch. I can set the slow cooker before leaving for service, and we can come home and eat right away.

Make clean-up a little easier and spray your slow cooker with nonstick spray before putting in the ingredients.

You can substitute the sausage with chopped deli ham for a different variation on this dish.

Day #30

Pot Roast Italiano

Serves 6

Ingredients

  • 3 pounds beef chuck roast
  • 1 can diced tomatoes - drained
  • 1 can tomato sauce - 12 oz
  • 2 tablespoons red wine vinegar
  • 2 medium onions- sliced
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 6 oz. can tomato paste
  • Grated parmesan cheese
  • Salt and pepper

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.

Nutritional facts per serving (daily value):
Calories 325kcal
Protein 52g (104%)
Total Fat 9g (14%)
Sat. 3g (16%)
Chol. 123mg (41%)
Carb. 5g (2%)
Fiber 1g (3%)
Sugars 3g
Calcium 63mg (6%)
Iron 5mg (27%)

Side Dish Fare:

Serve the meat (with gravy) over angel hair pasta & with crusty bread.

Amy’s Tips:

Shred the meat that is leftover and use it to make Italian Beef sandwiches for your lunches. Serve the meat on hoagie rolls.