Spicy, Smoky, & Sweet Chili

Original Recipe HERE

This chili was a success all around, with even picky *J* asking me to make it again sometime.  His vote counts twice because I get it less frequently than anyone else's. 

This recipe is easy to tinker with.  I added a can of navy beans that weren't called for in the original recipe because the chili was looking too saucy during cooking.  I'm sure the meat could be eliminated and more beans could take its place.  Also, I made it stovetop because I ran out of time to put it in the crockpot.  I didn't have enough tomato sauce, so I used one 15-ounce and one 8-ounce can.  This actually made it too tomato-y for my taste.  Next time I'll just use the 15 ounces and add a cup or so of water or broth.  Also, I put in the full three tablespoons of chili powder, and future makings will see that decreased.  The overall taste was definitely good, but it bordered on too intense.  I prefer my chili a little milder.

Ingredients

1lb ground beef or turkey
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
salt and pepper
15 to 28 ounces tomato sauce
15oz can Bush’s Vegetarian Baked Beans
15oz can black beans, drained and rinsed

1 can (15 oz) navy beans
2 to 3 Tablespoons chili powder
1 to 2 heaping Tablespoons brown sugar
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or more or less)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions
(1) In a large pot over medium heat, brown beef, shallot/onion, and garlic.  Season with salt and pepper.
(2) Add remaining ingredients.  Simmer 30 minutes; stir several times.

* To make in slow cooker: transfer beef mixture to 6-qt pot, add other ingredients, & stir.  Cook on low 4-6 hours.

Kid Participation: None.

Slow Cooker Chicken & Black Bean Soup

Original Recipe HERE

This was a huge hit, which surprised me because I've made many variations on Mexican/chicken/bean soups before.  Before it was even served, *J* told me that it looked delicious.  I served it with everyone's favorite cornbread, and the only complaint I heard was when I cut them off from more helpings.

The seasonings can be adjusted for heat.  I kept it mild so the kids would eat it.  To make it easier, I could've just done some generous shakes of McCormick Southwest seasoning.

I gave the soup a few zaps with the immersion blender to make it thicker.  We ate it straight from our bowls with spoons, but it could be served over rice or scooped with tortilla chips if thickened enough.

Ingredients

3 or 4 boneless, skinless chicken breasts [I cut each in half]

2 cans (15 oz each) black beans, drained & rinsed

2 cans (15 oz each) corn, drained & rinsed

2 cans (10 oz each) diced tomatoes & chilis [I used mild Rotel]

1 can (8 oz) tomato sauce

2 cups water

2 Tablespoons chili powder

1/2 Tablespoon cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon cayenne

4 large garlic cloves, minced [I did not use]

4 to 8 ounces cream cheese

garnishes: shredded cheese, sour cream, avocado, green onions, etc.

Directions

(1) Place all ingredients except for cream cheese into slow cooker.

(2) Cook on low 6-8 hours or high 3-4 hours, or until chicken is cooked.

(3) Remove chicken; shred.

(4) If desired, blend soup to desired consistency.  Return chicken to slow cooker.

(4) Add cream cheese; stir.  Heat until cream cheese is melted.

(6) Serve with garnishes.

Kid Participation: None.

Bean & Salsa Soup

Original Recipe HERE

This meal is so simple, my three-year old could do it.  So he did.  I assisted with opening cans and operating the stove, but otherwise he did the entire thing.  Everyone had at least one serving and declared it "good." I always have all these ingredients on hand, and this can be prepared hours in advance or in about 15 minutes.

I tweaked the ingredients to make a more substantial soup.  And to negate my previous statement, for once in my life, I didn't have a can of black beans in the pantry, so I used two cans of white beans.  Next time, I'd like something with a little more texture in it: green or red onions, red pepper, or something else to give a little crunch.  Also, I'll probably do a few zaps with the immersion blender to make it thicker.

Ingredients

1 can (15 oz) black beans, drained & rinsed

1 can (15 oz) navy beans [or other white beans], drained & rinsed

2 cups frozen corn

1 jar (12 to 15 oz) salsa

1 can (small) sliced olives, drained & rinsed

2 cups water or broth [I did 1 cup of each]

1 teaspoon Southwest Seasoning [McCormick brand, or any related spices]

flour tortillas [optional]

garnishes (avocado, chives, shredded cheese, sour cream, hot sauce, etc.)

Directions

(1) Combine all ingredients except tortillas and garnishes in a soup pot or slow cooker

(2) Heat on the stove until simmering or in the slow cooker for 2 hours on low.

(3) If desired, cut tortillas into bite-size pieces and layer in individual bowls.  Garnish soup to taste.

Kid Participation: Everything.

Slow Cooker Lentil Chili

Original Recipe HERE

 

This almost filled my entire 5.5 quart (I think?) slow cooker.  Therefore we ate it for two dinners, plus we had leftovers for lunches.  Good thing everyone liked it, though it looked like it would've frozen well.  Or, instead, you could just cut the ingredients in half (or maybe just use less canned beans) and adjust cooking time slightly.  As long as the lentils are sufficiently softened, it's ready to go.  I served it with cheddar dill biscuits.

 

Ingredients

1 medium onion, diced
3 cloves garlic, minced
1/2 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced [I didn't have one]
2 1/2 cups vegetable broth
2 cans (15 oz each) tomato sauce
2 cans (15 oz each) diced tomatoes
1 bag (16 oz) brown lentils, rinsed
2 cans (15 oz each) small red beans, rinsed and drained [I used 1 black and 1 great northern]
2-3 tablespoons chili powder [I used 1-1/2 Tablespoons]
1 tablespoon cumin [I omitted]

1 to 2 Tablespoons seasoning of choice [I used a Cajun mix]
Salt and black pepper, to taste

"Mexican-style" toppings of choice

 

Directions

(1) Dice onion, peppers, and carrot.  Mince garlic.

(2) Remove seeds from jalapeno; finely chop.

(3) Add all ingredients to slow cooker.  Stir to combine.

(4) Cook on high for 4 hours or on low for 6 hours.

(5) If desired, blend a small portion of the soup to thicken it.

(6) Serve warm with sour cream, shredded cheese, diced green onion, etc.

 

Kid Participation: None.

Slow Cooker Refried Bean Soup

Original Recipe HERE

 

I thought this would be a standard, "good enough but nothing special" dish that wouldn't go into regular rotation but be an adequate "emergency" meal on days I wasn't sure what else to make.  However, it smelled really good while cooking, and its flavor exceeded my expectations.  I think the fresh garlic made the difference.  I decreased the amount of cumin from the original recipe (because it offends me) and subbed in smoked paprika.

 

Everyone in my family ate this.  I served it with shredded white cheddar and sour cream.  I also saw that it wasn't making the monstrous amount of food that crock pot meals normally do, so I made pearl barley as well, scooping it into bowls and ladeling soup over it.  Because I did that, I didn't feel the need to make any cornbread or add another "substantial" element to the meal.

 

Ingredients

1 can (15 oz) refried beans [I used fat free]

1 can (15 oz) black beans, drained & rinsed

1 cup frozen corn

2 cups vegetable broth

1 cup grape tomatoes, quartered

1 cup peeled, diced carrots

3 cloves garlic, chopped

1/2 teaspoon cumin [I used roasted]

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Directions

(1) Add all ingredients to slow cooker.  Stir.

(2) Cook on high 3-4 hours or low 6-8.  Stir on occasion to break up refried bean "mass."  Once carrots are softened to preference, soup is done.

(3) [Optional] Use an immersion blender to puree a small amount of soup to thicken it.

(4) Serve with shredded cheese, sour cream, sliced green onions, or other desired toppings.

 

Kid Participation:

* Add ingredients to slow cooker

* Grate cheese (under close supervision so fingertips and knuckles stay intact)

Meatless Burritos

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

There wasn't anything spectacular about this meal: it was certainly perfectly "fine" and will surely be made again because I always have the ingredients on hand.  Everyone seemed to like it, although rolled tortillas stuffed with filling usually don't mix well with little kids.  Next time I'll probably serve it with Tostitos and let them dig in, scooping style.  Also, I think it needed a little more flavor, which is easily fixable with some garlic, smoked paprika, green chilis, cayenne, cumin (if you like that sort of thing, and I don't, so I avoid using it whenever possible), etc.

 

Ingredients

3 cans (15 oz each) black beans and/or red kidney beans, drained & rinsed

1 can (14.5 oz) diced tomatoes, undrained [I used petite cut]

1-1/2 cups salsa

1 cup corn [I used frozen]

1/2 large jalapeno, seeded & finely chopped

2 teaspoons chili powder

2 cloves garlic, minced

16 8- or 10-inch flour tortillas

* Optional Toppings:

shredded lettuce

shredded Mexican cheese blend

sour cream

cooked rice

green onions, sliced

 

Directions

(1) In 3.5-, 4-, or 5.5-quart slow cooker, combine beans, tomatoes, salsa, corn, jalapeno, chili powder, and garlic.

(2) Cover; cook on low 6-8 hours or high 3-4 hours.

(3) To serve, spoon bean mixture onto tortillas.  Top with desired toppings.  Roll.

 

Kid Participation:

* dump all ingredients into slow cooker

* activate slow cooker

* make a massacre of the meal and earn yourself a bath

Slow Cooker Saucy Baked Beans with Sausage

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes.

 

This recipe was a hit with every family member, so there was only one serving left over for lunch the next day.  The great thing about it is how easy it would be to increase its volume: another can of beans, some extra sausage, another squirt of ketchup, chopped red or green pepper and onion, and so on.  I'm sure it could be prepared on the stovetop, but I needed a fix-it-and-forget-it meal that day, so the slow cooker was my method of choice.

 

I served it with barley I cooked on the side.  It was too saucy to eat as-is; I think it needs something like rice or barley to bulk it up.

 

Ingredients

2 cans (15 oz each) Great Northern beans, drained & rinsed

2 cans (15 oz each) pinto beans or small red beans, drained & rinsed

12 oz cooked smoked sausage, cut into 1/4" slices

3/4 cup ketchup

1/2 cup barbecue sauce

1/2 cup pure maple syrup

2 Tablespoons packed brown sugar

2 Tablespoons prepared mustard

1/4 teaspoon black pepper

1 medium red onion, finely chopped

 

Directions

(1) In a 3.5-, 4-, or 5.5-quart slow cooker, combine all ingredients.

(2) Cover; cook on low 5-6 hours or high 2.5-3 hours.

 

Kid Participation:

* dump all ingredients into slow cooker

* push slow cooker buttons (yay, allowed to play with appliances for once!)

Slow Cooker Honey-Sauced Chicken

Original Recipe HERE

This is a pretty standard teriyaki-like chicken dish, but I'll never pass up a throw-everything-in-the-slow cooker-and-voila! recipe.  Everyone happily ate this.

I served it over brown rice with roasted cauliflower on the side, but next time I'll roast broccoli or asparagus instead and toss everything together for serving.

Ingredients

3 to 4 skinless, boneless chicken breasts

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion or 1/16 cup onion flakes)  [I used flakes]

1/8 cup ketchup

1 Tablespoons vegetable oil [I used grape seed]

1 clove garlic, minced or pressed

1/8 to 1/4 teaspoon red pepper flakes

Directions

(1) Put chicken in slow cooker.

(2) Whisk together all other ingredients.  Pour over chicken, flipping chicken once to coat.

(3) Cook on low for 3 hours or high for 1.5 hours.

(4) Cut, shred, or dice chicken.  Return to slow cooker; toss with sauce.

Kid Participation: None.

Slow Cooker Honey-Glazed Ham

Original Recipe HERE

 

Ham is a ham is a ham.  Unless it's horribly dried out, it's pretty hard to ruin a pre-cooked, spiral-cut ham.  Still, this turned out really well and might just be my standard holiday ham recipe from now on.  Using the crockpot is key because that leaves the oven available for all the side dishes.

 

The smallest ham I could find was 8.5 pounds.  I did my best to jam it into the crockpot, but it was ever so slightly too big.  I hacked away at it to make it fit.

 

Ingredients

5-7 pound bone-in, pre-cooked/smoked, spiral-cut ham
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup butter, melted
1 teaspoon Worcestershire sauce
1 Tablespoon brown sugar
2 teaspoons ground thyme

Directions

(1) Use a 6-quart slow cooker. Unwrap ham and discard flavor packet. Put ham into slow cooker.  Slice if necessary to fit.

(2) In a small bowl, whisk together vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over ham.

(3) Cover.  Cook on low for 6 hours, or until heated through.  Quickly baste 2 or 3 times during second half of cooking time.

 

Kid Participation: Eat lots of it.  And feed bits of it to the cats.

 

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

20-Minute Black Bean Soup

Original Recipe HERE

 

Easy to throw together, quick to cook, and consumed by every family member (some via more helpings than others, but no one complained...that's a win in my mind).  It was filling while still feeling "light" and not overwhelming (either in taste or in heft).  I bet this could be made in the slowcooker.

 

Ingredients

2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes, undrained

1 cup corn [fresh, frozen, or canned]
1-1/2 cups vegetable broth
1 teaspoon salt
1/4 c feta cheese [optional]

shredded cheese [optional]

sour cream [optional]

Directions

(1) In a large pan, heat olive oil over medium heat. Add onion and garlic; cook 6-8 minutes or until beginnning to brown.

(2) Stir in cumin and chili powder.

(3) Add beans, tomatoes, corn, broth, and salt. Bring to a boil; allow to cook for 2 minutes.

(4) Transfer 1 cup to a blender.  Process until smooth; stir back into soup (or use an immersion blender and blend to your liking).

(5) Remove from heat.  Serve topped with cheese(s) and sour cream.

 

Kid Participation: None.

Slow Cooker Pizza Chicken

Original Recipe HERE

As always, I used my 6-quart cooker.  I modified the original recipe a bit because I've learned that adding chopped veggies at the beginning of a slow cooking process usually results in mush.  I prefer mine to maintain a little crunch and their individual flavors so you can actually taste the pepper or onion or whatever if you get some of it in any particular forkful.  Also, cheese can get kind of burn-y and dried out, so I usually put it in with only a little cooking time left (or even wait until the cooker automatically switches to the "warm" setting).

This was a pretty basic recipe and therefore nothing mind-blowing, but it was hearty and easy and good enough to make again.  Thinking I didn't want to just serve bowls of saucy, cheesy chicken gooey-ness (not that there's anything wrong with that), I spontaneously baked a pizza crust.  I served it in wedges for dipping and scooping the main dish.  It worked fine, but next time I'll plan ahead and make breadsticks or tomato muffins or something more interesting.

Ingredients

3 to 4 skinless, boneless chicken breast halves

1 green bell pepper, seeded and chopped

1 small yellow onion, peeled and diced

14 oz pasta or pizza sauce

seasonings like basil, oregano, and garlic powder [optional]
20 pepperoni pieces [optional; I did not use]

1 4-oz can sliced black olives [optional]
3 to 4 cups shredded mozzarella cheese

Directions
(1) Put chicken into cooker.  Top with sauce and seasonings (if using). Put the pepperoni pieces evenly over the top if using.

(2) Cover and cook on low for 4 hours or about 3 on high.

(3) Add vegetables; stir to combine.  Sprinkle cheese on top.  Cook for an additional 30 minutes to 1 hour.

 

Kid Participation:

* Dump sauce over chicken

* Place pepperoni slices

* Sprinkle cheese on top

Slow Cooker Black Bean Soup

Original Recipe HERE

This soup was a hit with everyone in the house, and it couldn't be easier.  The original recommends working with dried black beans, but I couldn't find them at the commissary (there's always one thing that I can't get and sends me to the regular grocery store).  I used 2.5 15-oz cans of beans, and it wasn't enough - the soup was much too thin.  After immersion blending the soup, I added a can of chickpeas (since I was out of black beans) and blended again, which helped a bit.

This made an entire 6-quart slow cooker full of soup.  So we aren't eating it for lunch and dinner for three days straight, next time I'll cut the recipe in half.

We sprinkled some mexican cheese blend into the kids' bowls, because adding shredded cheese makes them more willing to try anything.  *N* also liked sour cream, though the creme fraiche we tried (per the original's suggestion) didn't do anything for anybody.

Ingredients

1 Tablespoon olive oil

1 onion, diced

3 garlic cloves, chopped

2 cups dried black beans, soaked overnight, rinsed & drained [or 3 to 4 15-oz cans of black beans, rinsed & drained]

1 32-oz container chicken broth or vegetable stock

1/4 cup cilantro, chopped [optional; I did not use]

2 bay leaves

2 teaspoons kosher salt

1 cup water

shredded cheese [optional]

sour cream, plain yogurt, or creme fraiche [optional]

Directions

(1) Heat oil in sauté pan over medium heat.  Sauté onions for 4 minutes.

(2) Add chopped garlic.  Sauté one additional minute.

(3) Place onion-garlic mixture into slow cooker along with all other ingredients.  Stir to combine.

(4) Cook on low for 8-10 hours or high for 4-5 hours.

(5) Remove bay leaves.  Using either hand blender or traditional blender, puree ingredients to desired texture.
(6) Top each serving with shredded cheese and dollop of yogurt, sour cream or crème fraiche.

Notes: None, other than using more beans.

Kid Participation:

* Add ingredients to slow cooker

Slow Cooker Cranberry Chicken

Original Recipe HERE

A "seasonal" meal that adds a bit of autumn to your table - and is really easy to make.  I had trouble finding "whole berry cranberry sauce," but apparently half a bag of Craisins and 3/4 cup of water can be subsituted.  I usually add vegetables halfway through the cooking time so they retain a little of their crunch, but they can be added at the beginning with everything else and with no harm done.

I served this with brown rice because I was lazy.  Both kids ate what I gave them and asked for more.

Ingredients
3 skinless boneless chicken breasts
1 can (16 oz) whole berry cranberry sauce
1 cup barbecue sauce
1/2 onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
(1) Put chicken, cranberry sauce, barbecue sauce, salt, and ppper into slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours (until chicken is cooked through).
(2) Halfway through cooking time, add onion and celery.

Notes: I may try it with Craisins and water next time because I always have Craisins in the pantry.

Kid Participation: None.

Basic Slowcooker Bean and Sausage Soup

Original Recipe HERE

This soup was good.  Nothing fancy, but it was tasty and filled us up, plus made leftovers.  It offers a lot of room for improvisation...also known as, "I have these vegetables in my fridge that are going to go bad in the next 24 hours and I need to use them up."  I used frozen peas, frozen corn, celery, and green onions.  I thought I had carrots, but Husband had taken the rest of them to work.  Darn him for brown-bagging healthy lunches.

Ingredients

1 can white kidney beans, drained & rinsed

1 can pinto beans, drained & rinsed

1 can garbanzo beans, drained & rinsed

1 teaspoon dried or ground thyme

1/2 teaspoon dried minced garlic (approximate)

2-4 chicken or turkey sausages

1/2 chopped yellow onion

1/2 cup leftover rice (or about 1/3 cup uncooked rice)

2 cups chopped fresh vegetables

1 quart chicken or vegetable broth

Directions

1) Chop vegetables into bite-size pieces.

2) Slice sausage length-wise and then length-wise again, followed by slicing into smaller pieces (so you have quarter-rounds).

3) Add all ingredients to slowcooker.

4) Cook on low for 6-9 hours, or on high for 4-5. The soup is done when it's heated through and the vegetables are tender.

Notes: None, other than to try different types of vegetables next time, as well as another type of sausage, just to see how it turns out.

Kid Participation:

* Drain beans.

* Dump ingredients into slowcooke.r

* Throw bean cans into recycling bin but miss, forcing Mom to walk out into the rain to pick up the cans and lids strewn on the patio.

Slowcooked Chicken BBQ Sandwiches

Original Recipe HERE

Nothing overly remarkable about this recipe, other than it produces a tasty and easy dish.  I prefer my barbecue on the sweeter side - I can't remember what region that's from, but if I leave the Food Network on long enough, a show on barbecue is sure to come on (and make me hungry).  This fits the bill.  I toasted some sub rolls, melted some sliced American cheese on them, and then piled on the chicken.  Some chopped red onion was sprinkled on top, and I was a happy eater.

Ingredients

2 to 4 skinless, boneless chicken breasts - frozen or thawed [I used 2 thawed; approximately 1 pound]

3/4 cup ketchup

1/2 cup brown sugar

1 tablespoon + 1 teaspoon vingear [I used cider]

Directions

1) Place chicken breasts in crockpot.

2) Mix ketchup, brown sugar and vinegar in a bowl and pour over chicken.

3) Cook on high for 3-4 hours or low for 6-8.

4) Remove chicken from crockpot, and shred with fork. Return to crockpot to keep warm.  Serve on a bun.

 

Notes: I cooked them for 3.5 hours but got home well after the timer had gone off.  The chicken and sauce weren't burned at all, but next time I'll set it for 3 hours if I'm using thawed again.

 

Kid Participation:

* Mix sauce ingredients.