CROCKtober - break out your crock pot recipes for October!

Spinach & Artichoke Dip

1 (14-ounce) can artichoke hearts, drained and chopped
1 (9-ounce) bag baby spinach, chopped
1 cup shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/4 cup fat free sour cream
1/4 cup mayonnaise
4oz fat free cream cheese
1-2 tbsp chopped banana peppers

Drain and chop artichoke hearts, and add to the crockpot. Scrunch the spinach and chop it the best you can---mostly try to get the long stems off if you can. Add to the crockpot. Add mayo, sour cream, creamed cheese and peppers. Top with 1/2 cup each shredded mozzarella and parmesan. Cover and cook on low for 2 hours. The spinach should begin to welt. If it hasn't, cook some more. When the spinach is totally wilted, take the lid off and add the other 1/2 cup of each cheese, and let it melt while the lid remains off. Serve with your favorite chips, sliced veggies, or bread cubes.

Will be trying these later thanks everyone.....

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Peaches and Pork

had this at a friends very yummy with mashed potato!

• 2 tablespoons dried tarragon leaves
• 1 tablespoon dark brown sugar
• 2 garlic cloves
• 1 tablespoon honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb boneless pork loin, trimmed of Visible fat
• 1 cup pecan pieces
• 2 chopped onions
• 2 tablespoons extra virgin olive oil
• 2 (15 ounce) cans peaches, drained

• Combine all in a slow cooker and cook on low 6-8 hours.

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I got this from the slow cooking lightly book, it's what I am cooking today actually. I do it once a week and it gets us through 2 meals (2 adults, 1 5 year old) and a couple lunches for me.

Chicken and mushroom stew

3 Chicken breasts, cut up
3 cups zucchini, chopped
2 16oz packages chopped mushrooms OR 2 16oz cans of mushroom bits.
1 green bell pepper
1 chicken bouillon cube
3 tomatoes or a can of diced tomatoes
6oz tomato paste
6 oz water
2tblsp olive oil/veg oil or just use pam spray
Italian seasoning

Use skillet with 1 tablespoon oil to brown chicken then put it in slow cooker.
Add cut up zucchini, mushrooms and green pepper to skillet and cook in the remaining juice until tender, add to slow cooker.
Add Tomatoes, bouillon cube, paste, water and seasoning to crock pot. Stir it all up.
Cook on low for 5-6 hours.
Serve with rice if you want, but I eat it on it's own and my family have rice with it.
It's about 285 calories for 1 1/2 cups.

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Bump for later. They all look so good.

can someone tell me why you all keep saying 'bump' ? what does that mean?? (v. new/confused) :embarassed:

These threads move so fast that by replying to it or "bumping" it, it's then added to "your topics" so you can find it later. If they had a better set up for the forum, it wouldn't be needed, but we have to work with what we have.

can someone tell me why you all keep saying 'bump' ? what does that mean?? (v. new/confused) :embarassed:

when you type bump in the reply box you can find the topic under your my topics later. Sometimes we see something we want to look at again so if we don't have type for a better response at that time we just type in bump so we can find it again

This morning before I left the house I threw in

4 frozen boneless/skinless chicken breasts
1 can creamed corn
1 can green beans
1 can cream of chicken soup
Salt, pepper, granulated garlic.

Cook it on low all day. My hubby is going to dump in 1 cup uncooked rice later this afternoon.

Easy chicken caserole

Sounds interesting.

This was WONDERFUL!! The whole family gobbled it down.

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