1-2 pork tenderloins
1 jar salsa verde
1 can black beans (optional)
1 can corn, drained (or 1.5 c frozen corn)
Add all ingredients to the crock pot and cook until meat is falling apart. 4-5 hours on high or 6-8 hours on low.
This recipe came from some friends at Regent. Its so simple but so delicious! If you buy Trader Joe’s salsa verde, the black beans and corn are already in the salsa. Since they don’t have TJ’s up in Canada, I just add the black beans and corn separately. This meal also goes great with the Southwest Chopped Salad or Texas Caviar or Warm Black Bean & Corn Salsa.
1 pound boneless skinless chicken thighs
1/4 t salt
1/4 t pepper
2 T olive oil
1 jalapeno pepper
4 garlic cloves
2 t dried oregano
1 t ground cumin
2 (15-ounce) cans cannellini beans
2.5 cups chicken broth or water
Optional toppings: shredded cheese, avocado, tomatoes, cilantro, tortilla chips
Cube the chicken, season with S+P, and cook through in large pot with a bit of olive oil. Add chopped onion, garlic, and jalapeno, oregano, and cumin. Drain & rinse cannellini beans. Reserve 1 cup of beans and add the rest to the pot. Add chicken broth to the pot. Next, mash up the remaining 1 cup of beans into a paste. Add this to the pot and stir to thicken the broth. Simmer 20 minutes or so to let the flavors combine. Enjoy!
I found this recipe on Taste of Home. It is written as a crock-pot recipe, which works well too! One benefit is that it has a creamy consistency without any cream, thanks to the mashed up beans. It also doesn’t have too many ingredients, so can be put together pretty quickly. We first tried this recipe when vacation with Brian’s parents on the Sunshine Coast in Seshelt, BC. Enjoy!
1 tsp. oil
1-2 potatoes cubed, skin on
1 can chickpeas, rinsed and drained
1 medium onion, diced
2-3 garlic cloves, minced
1 can coconut milk
1 can tomato puree
1 Tbsp garam masala
1 Tbsp cumin
1 tsp chili powder
1/4 tsp ginger
salt and pepper
1 package frozen or fresh spinach (optional)
Toppings: yogurt, cilantro.
Diced onions and potatoes. Heat oil in skillet and saute onions until translucent. Add garlic and saute one minute. Add all additional ingredients and bring to a boil over medium heat. Reduce heat and simmer until potatoes are soft. Serve over rice. Top with yogurt and cilantro.
Alternatively, after frying the onions and garlic on the stovetop, transfer everything to a crockpot and cook on high 4-5 hours until sauce thickens and potatoes are soft.
This recipe is from Delish Knowledge, a great vegetarian cooking blog. I substitute potatoes for tofu.
2 28 ounce cans diced tomatoes, with juice
3 cups vegetable broth
1/2 cup finely chopped onions
1 bag shredded carrots
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 Tablespoons butter
1/2 cup whole milk
Add all ingredients to the crockpot and cook on low for 7-8 hours or high for 5 hours. I have put this completely frozen in my crockpot on high for 8 hours and came home to a delicious meal. Also, the original recipe says to use an immersion blender after the soup is cooked but I have eaten it without blending and it is still delicious (if you like your tomato soup chunky! 🙂 Or if you are just lazy like me). I’ve also added fresh basil just before serving. You could also add the milk towards the end of cooking for a creamier texture.
This is an easy and delicious recipe I found via Pinterest when looking for crockpot meals that I could make ahead and freeze. This recipe is easy enough that you can throw it together the day of without too much trouble if you don’t want to make ahead. The website is called Once a Month meals and has lots of great recipes! Check it out!
3 lb bottom round beef roast
2 (1 oz each) packages dry Italian salad dressing mix
1 cup water
1 (16 oz) jar pepperoncini peppers (can substitute milder, sweeter peppers if desired)
Combine all ingredients (except rolls) in crockpot and cook high for 7 hours or low for 10-12 hours. Serve on rolls.
This recipe is from a website that shows you how to make 10 crock pot freezer meals in 90 minutes! This is one of our favorites from the bunch. Six Sister Stuff.
1 onion, chopped
1 (16 ounce) cans chili beans
1 (15 ounce) cans black beans
1 (15 ounce) cans whole kernel corn, drained
1 (8 ounce) cans tomato sauce
1 (12 fluid ounce) cans or bottles beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) packages taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Combine all ingredients in slow cooker and cook on low for 7 hours. From Allrecipes.com
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
This recipe is from Alton Brown. I don’t use the grains of paradise because I don’t usually have it and I’m lazy. But I love lentil soup on a cold day and this one has a lot of flavor, even minus a spice or two. This is another soup that goes great with homemade bread. Could also be made in the crock pot, although I’ve never tried it.