Crock Pot Recipes MINUS the canned cream soups...

What is the reason your kids can't eat them? Celiac or some other food allergy?

why does it matter?

Because if her children have an allergy or an ingredient sensitivity, there are alternate 'Cream of' soups on the market that can be used in recipes. As I mentioned earlier, Pacific Naturals makes a great line of condensed, creamy soups that are gluten free and suitable for people with wheat allergies/sensitivities.

The original poster said she LIKED recipes made with condensed soup. I was trying to help her find alternative versions of the soup that her children might be able to eat.

That's why it matters. :flowerforyou:

Bump. Really interested too... :bigsmile:

http://www.skinnytaste.com/2011/10/crock-pot-asian-pork-with-mushrooms.html

made this one last night - big hit with the family!

Bourbon Pork Roast for crock pot...

http://sweetspatulas.com/2012/03/20/bourbon-pork-tenderloin-slow-cooker/

I have a vegetable lasagna in for tonight.

1-1/2 c of mozz
1/2 c of riccotta
1/3 c of parmesean
1 egg, slightly beaten
1 tsp of oregano
1/4 t of garlic powder
1/2 cup of low sodium marinade (or your own spaghetti sauce)
4 no boil lasagna noodles
2 medium zuchhini sliced
8 oz of sliced mushrooms
7 ounces fresh baby spinach

In a bowl combine the cheeses, egg, garlic & oregano. In the crock pot put down 2 T of sauce, 1/2 the zucchini, , 1/3 of the cheese mixture, 2 of the noodles, broken to fit pan, 2 T of sauce 1/2 of the spinach & 1/2 the mushrooms, repeat layers ending with the cheese (or toss it in there however you like)

Cook on medium 8 hours

I put this in the recipe calculator today using reduced fat cheeses and more sauce than the recipe called for and get 4 HUGE servings and got a bit over 300 calories.

Oh - i"ve made the skinny taste pork with mushrooms too and it was a HUGE hit with our family too.

You can cook a whole chicken in the slow cooker. Just take a whole, thawed chicken and rinse it and pat dry. Then rub the outside and inner cavity with salt--and be sure to fill the cavity with a quartered onion and some garlic cloves (or anything, really. I sometimes use lemons and/or oranges or an apple). Tie the legs and tuck the wings under. Place on top of some crumpled balls of aluminum foil and cook on high for 4 to 6 hours. Voila! Tender roast chicken dinner. It smells really good while it cooks, too.

FYI, you can use the same technique for turkey (depending on size or cut).

Serve with steamed vegetables and a side salad. Dinner's ready!

Could you not sub the canned soups for something in a similar flavor profile? From what I know they are basically just a milk based roux that has flavors added. For instance cream of mushroom is basically just mushrooms, salt, pepper, flour (or some other starch), some fat (butter or some oil you prefer) and milk then thickened.

I did not save it but I saw an article once about making a flour/spice base that the person could use to make a roux and then add milk, stock, or water to make a condensed soup version that had less salt and was not processed.

I'd try something like 1/4 c flour, 1/4 c butter, and 1.5 - 2 c of a liquid, milk or stock, or just plain water. flavor it with what ever spices and then use that as the canned soup base. It would provide liquid and the starch to make the sauce.

Simple roux instructions, melt butter in a pan until there is no water left (gives a nutty smell and a slight foam forums). Add the flour and make sure it is coated by the fat and cooked. The longer it cooks the less thickening power it will have but the more flavor it will have. More of the longer cooked rue to thicken the same as a lighter rue. Add in liquid and simmer until thickened.

There is a Good Eats episode where Alton Brown goes over rouxs fairly nicely but I can't remember it. But the formula for a roux is fairly simple, equal parts flour and fat cook until the flour is done then add in liquid and simmer.

Bump for later! Thank you!

I love using the crock pot on nights where we know we want a long workout or we won't be home until later in the evening. I also don't like cream soups...here are few good ones (I always modify the ingredients to get the macros/calorie counts/lower sodium content, etc. that I want):

Balsamic Glazed Pork (I use the balsamic glaze from this on on EVERYTHING, lol!)

http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

Honey Sesame Chicken

http://www.skinnytaste.com/2013/02/crock-pot-sesame-honey-chicken.html


I also love to do "Taco Soup" - I just wing it...tomatoes, corn, black beans, meat if you want it, other veggies, spices, a cup of tomato sauce/puree and some water. Yum.



Lumberjackie Soup (Shape Magazine)

This vegan soup is an amazing way to enjoy winter root vegetables. Plus, it's packed with vitamins and antioxidants to help you fend off winter colds. "This recipe was created while on a camping trip when we threw whatever we had into a pot and slow cooked it over the fire for hours—it came out wonderfully so I've used this recipe many times over the years," says Chef Lauren Hooks of Lithe Foods.


Ingredients:
7 1/2 cups rutabaga
6 cups carrots
1 1/2 cups celery
1 1/2 cups mushrooms
6 cups fresh spinach
2 cups cooked chickpeas (roast them for 15-20 minutes at 350 degrees)
5 teaspoons garlic powder
6 teaspoons black pepper
1 cup organic Dijon mustard
3 teaspoons extra-virgin olive oil
3 teaspoons sea salt
2 low-sodium vegetable bullion cubes
18 cups water

Directions:
Roughly chop rutabaga, carrots, celery, and mushrooms. Place vegetables in slow cooker with water, precooked chickpeas, garlic powder, black pepper, Dijon mustard, extra virgin olive oil, sea salt, and vegetable bullion cubes. Cook in Slow Cooker for approximately 6 hours (or until rutabaga and carrots are soft).

Finish by adding in fresh spinach, allow to cook down, and stir to incorporate into soup.

This recipe yields approx 21 cups (great for freezing and reheating or for feeding a crowd).

http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy

She also does a kalua pork in the slow cooker that is really good.

I make pepperoncini beef a lot. 2.5-3 lb chuck roast, 16 oz jar of pepperoncini peppers, cook on low for 8-12 hours, served on baked sweet potatoes with ghee or coconut oil. It's really good, and my kids love it.

bump for later. Always looking for more crock pot recipes!

Check out A Year Of Crockpotting: http://stephanieodea.com/
You can find EVERYTHING on here, sweet to savory, carnivore to vegan, gluten free to grain-filled.

yum, yum. Saving for later

bump

What is the reason your kids can't eat them? Celiac or some other food allergy?

why does it matter?

snark.

perhaps so they know not to recommend certain recipes?