CROCKtober - break out your crock pot recipes for October!
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Bumping to save- they all sound delicious!0
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Delicious! Bump!0
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bump!!!!!!!!0
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bump!0
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bump....it all sounds so delicious!0
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*bump*0
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What does it do or mean when you type bump?0
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hmm I need to come back here to check these out!0
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Bump. I'll have to try these!0
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Chicken and Chickpea recipe:
Chicken pieces ( 4-6 Leg quarters or any cut you like )
Butter ( I used 1 tbsp )
Onion ( one big one chopped )
Garlic ( as much as you like)
14oz Canned or fresh Spinach ( water squeezed out )
half a bunch Fresh Cilantro chopped
Old Bay Seasoning ( 1 Tbsp )
Cumin ( 1 tbsp)
Coriander ( 1/2 tbsp)
Salt
Black Pepper (1 tsp)
Carrots
Potatoes
Canned Chick Peas ( I added 1 can )
Put it all in the Crockpot. Cook until chicken is tender. Add more salt and pepper if needed and FRESH chopped Green Onions/Scallions and also the other half of the Cilantro bunch chopped to garnish. Tastes YUM!!!0 -
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Bumping for later use. Thanks0
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Cinnamon apples
6-8 apples cored and sliced (I've used gala and granny smith)
2 tbs raw maple syrup (not pancake syrup)
1/3 c agave
1 tsp vanilla
3 tsp cinnamon
1 tsp nutmeg
2 tbsp Earth balance/butter/margrine
Cinnamon sticks (optional)
Slice apple slices so they are thin. Spray cooker with cooking spray and place apples on bottom. Add all ingredients, toss to coat. Cook on low minimum of 2 hrs, up to 6 hrs.0 -
bump.... what is bump for.....0
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wow....GREAT IDEAS! BUMP BUMP BUMP!0
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bumping to keep this, looks like awesome recipes0
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Slow Cooker Beef Stroganoff:
2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons water
2 tbsp spicy brown mustard
1/2 cup light or regular sour cream
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershire sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour, mustard, and water in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes (I prefer no-yolk egg noodles!).
(Feel free to add mushrooms - the husband hates them, so I leave them out.)0
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