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.
1.5 lb sirloin tips cut into bite size chunks (I use other cuts of beef as well)
2 Tbsp oil
1 clove garlic- Pressed or minced
1 cup catsup (I use less of this and the Worcestershire)
3 Tbsp Worcestershire sauce
Sauté garlic in hot oil. Add meat and onions. Brown meat on all sides over medium heat. Mix remaining ingredients and add to meat. Cover and simmer over low heat on top of stove, or bake in oven for 1hour, or put
in crockpot on low for 4-5 hours (longer for tougher cuts of beef)
Serve over rice.
This is a recipe from my mom. It is always delicious. We usually double the sauce b/c we love it so much! I usually make it in the crockpot and its great!
Ingredients: (Serves 12-15)
4 lbs whole mushrooms
1 lb butter
1 bottle Burgundy wine
1 1/2 Tbsp. Worcestershire sauce
1 tsp dill seed
1 tsp ground pepper
2 small cloves garlic, minced
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
Combine all ingredients in large pot. Bring to a slow boil on medium heat; reduce to simmer. Cook down until all fits in crock pot and transfer to crock pot.* Cook 5-6 hours with pot covered. Remove lid and cook another 3-5 hours until liquid barely covers mushrooms. Serve hot in crock pot with toothpicks.
*Can just start with crock pot if making half the recipe.
Molly made this for us and they were just to die for. I liked them so much I made them for my family at Christmas. They are great for parties, potlucks, appetizers. Very decadent!