January 22, 2012

Crock Pot Dinner[s]

We've been in our house for a little over a month now and still have no counter tops in the kitchen. When we had the cabinets made we had butcher block counters priced and they were too high outrageous, so we had to look at other options. We came across concrete and decided those were the ones we had to have...and we even thought seriously about making them ourselves. But, when you've been working on a project for 5+ months and in the process have moved into that project - you know it's time to just get 'em done. So, we've talked with a guy in Greenville who is graciously letting Mike be his labor to save us on costs and we're getting these bad boys under way! Whooohooo!! One of the last big projects on the inside of the house will be done by the end of this week / early next week! I cannot wait. And don't worry...we'll definitely have pictures to show. 

Because we have no counter tops in the kitchen [and subsequently, no sink] I haven't been able to cook very much over the last month. Sure, breakfast is easy [although eggs would be nice] and lunch we typically just brown-bag it, but dinner is tricky. Actually we've been eating out for dinner most of the time and I honestly don't want to step foot in any restaurant within 20 miles of here for a very, very long time. I really love to cook and I miss it.

I thought I'd share with you 2 of my favorite CrockPot recipes that we've been living off of:

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and healthy. Serve over Bulgar wheat with fat free sour cream, shredded cheddar, and sliced avocado or guacamole. 

  • 1.5 lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 14.4 oz can fat free chicken broth
  • 1/4 cup onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp pepper

Combine chicken broth, beans, corn, tomatoes, onions, garlic powder, onion powder, cumin, pepper and salt in the crock potLay chicken breast on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shredReturn chicken to slow cooker and stir in. Serve over Bulgar wheat with fat free sour cream, shredded cheddar cheese and sliced avocado or guacamole. 

We discovered Bulgar wheat this summer, thanks to our friends Megan and Jake [Battlecat & OTT] from the trail. It's not only healthy, but delicious [and a much needed change from brown rice or tortilla chips]. 

Crock Pot Chili
adapted from Tasty Kitchen 
Crock Pot Chili


  • 1 pound ground turkey
  • 1 package McCormick Chili Seasoning (or Preferred Choice)
  • 1 whole Green Pepper, Chopped
  • 14 oz [1 can] Whole Tomatoes
  • 14 oz [1 can] Diced Tomatoes 
  • 14 oz [1 can] Rotel 
  • 14 oz [1 can] Light Red Kidney Beans
  • 14 oz [1 can] Dark Red Kidney Beans
  • 14 oz [1 can] Navy Beans [or preferred beans] 
  • Fritos or corn bread
  • cheddar cheese
  • sour cream

Note: if you want a veggie chili, skip the turkey
Additional note: I drain all but a smidge of the juice from all of the cans. Just enough for flavor but not enough to water the chili down.
Brown the ground turkey over medium heat. Once browned, drain grease and return browned meat to pan. Add chili seasoning packet to meat. *If you like a spicy chili, add in extra chili powder. Pour beef mixture into a crock pot, adding in pepper, all tomatoes and all beans. Stir and then cover and cook on low for 6-8 hours. Serve and top with shredded cheddar cheese, sour cream and Fritos or corn bread. 
You can't go wrong with either of these dishes. Mike and I love them both and for me it'd be hard to pick a favorite. They both make a lot of food, so be prepared to share or have leftovers! (:

[both original recipes can be found under the Cook tab at the top of the blog] 

No comments:

Post a Comment