Crock Pot Potato Soup

Hello everyone,

Welcome to Tasty Tuesday

With Fall here I’m beginning to have cravings for soups and all things warm and comforting. So today I wanted to share a very easy Crock Pot Potato Soup. So let’s get right into it.

Ingredients:

6 large organic potatoes cubed
5 oz. of organic shredded carrots
8  organic stalks celery, chopped
2  organic onions chopped
1 tsp of garlic powder and black pepper                                                                                                     2 tsp pink Himalayan salt
1/2 tsp of organic fennel seasoning                                                                                                             2 Tbsp of my DIY seasoning mix here
3.5 Cups of organic low sodium chicken stock
2 Cups of water
1 Cup of Original organic Unsweetened Almond Milk

Directions:

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Combine all ingredients except carrots in large crock pot stir to combine. Cook on low for 8 – 10 hours, or high 6-7 hours. When you have 1 hour remaining add carrots. Stir to evenly distribute. You can serve topped with shredded cheese, green onion, and turkey bacon. Or enjoy as is. As you can see I had to have the toppings!

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Now that Fall has arrived……what foods are you craving?

I hope you will give this recipe a try and enjoy it as much and my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Effortless Crock Pot Turkey Chili

 

Hello everyone and welcome,

On today’s menu, we have…………..

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Since I’ve been craving warm comfort food due to the cooler weather I decided to make some Chili which really hit the spot.

Although I will miss the warm summer months I am enjoying the cooler weather. I love being able to cut off the AC and open up the window’s and let the fresh air in and feel that nice fall breeze. Now that I’ve got that nice cool breeze blowing through the house and my music playing it’s time to get cooking!

Ingredients

2 lb Organic Ground Turkey

4 C organic vegetable broth ( or my DIY version which I used here )

1 (12 oz.) bag of organic frozen yellow corn

1 cup of organic peppers ( I use a frozen blend of yellow, red and green -diced)

5 stalks organic celery sliced

2 organic garlic cloves finely chopped

1 (13 oz.) package of pre-cooked organic beans of choice, rinsed and drained (cannellini beans )

1 (26 oz.) jar organic crushed tomatoes

1 medium yellow organic onion ( diced)

Grape seed oil (or oil of choice)

Seasoning Mix #1

In a small bowl mix together the following.

1 Tbsp organic paprika

1 tsp onion, garlic, cumin, and chili powder

1/2 tsp organic smoked paprika, cumin, pink Himalayan salt, black pepper & Mrs. Dash

Seasoning Mix #2 

In a small bowl mix together the following.

1 Tbsp Organic Cane Sugar

1 tsp organic onion, garlic, chili powder & Mrs. Dash

1/2 tsp organic black pepper, smoked paprika & pink Himalayan salt

Method:

In a skillet over medium heat add grapeseed oil and ground turkey. Once your turkey is nearly done add all of seasoning mix #1 and stir it to get the seasoning evenly mixed throughout the ground turkey.

In the crock pot add crushed tomatoes, vegetable broth, beans, celery, onion, peppers, corn, ground turkey and all of seasoning mix #2. Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.

If you’re looking for a meatless chili option check out my vegetarian chili option here.

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I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Instagram // Pinterest // Twitter

Until Next Time,

Sewloveable

 

Easy Crock Pot Ginger Chicken and Brown Rice Congee (aka chicken & rice porridge)

Hello everyone and welcome!

Today I am sharing my 1st official “Fall” dish of the year. This dish is easy, healthy, savory, comforting and delicious!

My goal with everything I make is to use the best quality ingredients I can and have it be full of flavor…….all the while having it be simple to make.

Let’s get cooking………..

Ingredients:

1 1/2 pounds skinless, boneless organic chicken thigh

1¼ cup organic brown rice, rinsed and drained

8 cups low-sodium organic broth of choice ( I used my DIY version here)

1 tsp organic ground ginger root powder

1/2 tsp organic black pepper

2 tsp Pink Himalayan salt

1 tbsp organic toasted sesame oil

Garnish options:

Add whatever you like here are some suggestions below…….just have fun with it.

organic spinach, bok choy or greens of choice

organic green onion, mushrooms, carrots, crushed red pepper flakes or sriracha

Method:

  1. In your crock pot combine rice, ginger, chicken, broth, salt, black pepper, and sesame oil. Cook on high for 5-6 hours or on low for 7-8 hours. Remove chicken about halfway through the cooking time and set aside to cool. The porridge is done when the consistency is almost smooth. Season to taste with additional salt if needed.
  2. Shred or cut the chicken into bite-size pieces and add back it back into your porridge, stir to evenly distribute the chicken throughout.
  3. Now it’s time to enjoy. Ladle a nice portion into the bowl and garnish as desired.

 

I hope that you will enjoy this savory recipe as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Instagram // Pinterest // Twitter

Until Next Time,

Sewloveable

 

 

 

Crock Pot Potato Soup

Sewloveable

Hello everyone,

Welcome to Tasty Tuesday

With Fall here I’m beginning to have cravings for soups and all things warm and comforting.

Ingredients:

6 large organic potatoes cubed
5 oz. of organic shredded carrots
8  organic stalks celery, chopped
2  organic onions chopped
4 low sodium chicken bouillon cubes
2 low sodium vegetable bouillion cubes
1 tsp of garlic powder and black pepper
1/2 tsp of fennel seasoning
3.5 Cups of organic low sodium chicken stock
2 Cups of water
1 Cup of Original Unsweetened Almond Milk

Directions:

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Combine all ingredients except carrots in large crock pot stir to combine. Cook on low for 8 – 10 hours, or high 6-7 hours. When you have 1 hour remaining add carrots. Stir to evenly distribute. You can serve topped with shredded cheese, green onion and turkey bacon. Or enjoy as is. As you can see I had to have the toppings! :image

Now…

View original post 30 more words

Crock Pot General Tso’s Chicken (The lighter version)

Hello everyone,

Welcome to Tasty Tuesday!!!

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For years, I would only cook in my Crock Pot in the fall/winter months. Well, this summer my crock pot has been getting great use.

I’ve been thinking of making this dish for quite a while.

So today I just went for it. I decided to use the Crock Pot because my time is limited. This way I can accomplish everything I need to and still have a healthy meal prepared when I get home.

Here’s what you will need:

8 organic boneless skinless chicken thighs

1/4 C Amino Acid (or low sodium soy sauce)

1/4 C Rice Vinegar

1/4 C Organic Hoisin Sauce (this is the must have for this recipe it does not have to be organic)

1 C Organic diced peppers ( I use an organic diced frozen blend of  red, yellow & green)

2 Tbsp Raw Honey

1 Tbsp Organic Cornstarch

1 Tbsp Water

Seasoning:

Mix the following in a small bowl

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes (optional)

1 tsp of paprika, garlic powder and onion powder

 

Method:

1. Cut your chicken into medium size chunks and place in a large bowl.

2. Add your seasonings and cornstarch to the chicken. ( mix to get the chicken evenly coated and set aside)

3. For the sauce in a medium bowl add your Amino Acid, Vinegar, Hoisin Sauce, Honey & Water (stir to combine)

4. Pour sauce into the crock pot, add your chicken and pepper (stir to get everything evenly mixed)

5. Set your crock pot on High for 4 hours

Serve over rice and with veggies of your choosing.

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Thank you so much for taking the time to stop by, it’s greatly appreciated.

Enjoy & Until Next Time,

Sewloveable ☺

Easy To Make Crock Pot Curry Chicken

Hello everyone,

Welcome to Tasty Tuesday!!!

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I really loved this dish. It was simple to make. It’s the type of dish you can make ahead if entertaining because it just taste better the longer the flavor’s meld together. Making this dish in the crock pot….totally reduced my fear of making curry. You can’t go wrong with this.

Let’s get started and you can see for yourself……

Ingredients:

2 pounds of organic boneless chicken cut into 1″ pieces (I used thighs, but breasts or a combo would work as well.)
1 3/4 C of coconut milk (or 14 oz. container)
1  medium yellow onion (diced)
1 C organic diced pepper ( I use a organic frozen mix blend of yellow, red & green)
1 tsp pink himalayan sea salt
4 Tbs curry powder
2 Tbs organic corn starch + 2 Tbs water (mixed together in a small bowl)

Method:

In a medium bowl add coconut milk, salt, curry powder & corn starch mixture. Whisk everything together.

Add your chicken, onion, peppers & curry sauce. Stir to get everything evenly mixed.

Set your crock pot on low for 8 hours or high for 3- 3.5 hours.

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* You can also add celery, carrots and potatoes into the crock pot if you desire.

This is a very versatile dish. Using the crock pot makes for simple and practically worry free cooking. This is a healthy home cooked meal that anyone can make and will enjoy.

Thank you so much for stopping by. I truly appreciate it.

Until Next Time,

Sewloveable 🙂

Crock Pot Pumpkin Bread Pudding

Hello everyone,

Welcome to Tasty Tuesday!!!!!

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This is my first crock pot dessert. Simple to make and delicious. Who doesn’t love that????

Ingredients:

1 Loaf of Challah bread

1 C of raisins

2 eggs

1 (16 oz.) carton of Pumpkin Puree

1 Cup of Vanilla Almond Milk

1 T vanilla extract

1/2 C packed brown sugar (diy recipe here)

1/2 C melted butter

1 1/2 t of pumpkin spice

Method:

Cut your bread into cubes and place into your crock pot along with the raisins.

In a large bowl whisk together eggs, pumpkin puree, almond milk, brown sugar, butter, vanilla extract and pumpkin spice.  Stir to evenly incorporate.

Pour the mixture into the crock pot. Stir to evenly coat your bread and evenly distribute your raisins.

Cook on low for 3-4 hours

Once done serve with a scoop of ice cream if you desire.

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Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable 🙂

Crock Pot Asian Inspired Sticky Wings

Hello all,

So this recipe is perfect for those times when you forget to unthaw your food……but you have an idea for a great dish. This is exactly how this dish came about.

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Ingredients:
1/3 cup honey
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup amini acid (or low sodium soy sauce)
3 garlic cloves, minced
1 teaspoon ginger
1 teaspoon sriracha (or your favorite hot sauce)
black pepper
15-20 chicken wings
1 tablespoon cornstarch
sesame seeds

Directions:

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In a sauce pan add the honey, brown sugar, balsamic vinegar, amino acid, garlic, ginger, sriracha and black pepper to taste. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugar dissolves). Remove from heat and allow to cool for a 2 minutes.

Place the chicken into the crock pot. Pour the sauce over the chicken and move the chicken around so that it is completely coated with sauce. Put the lid on and cook on high for 5 hours if using frozen chicken and 4 hours if your chicken is unthawed. Flip chicken a couple of times during the cooking process.

Once finished cooking, remove the chicken and place in a medium bowl. Now in a small bowl, mix together the cornstarch and 2 TBS of the liquid from the crock pot, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the crock pot and let cook for about 10 minutes (or until the sauce starts to thicken up). Just before serving, sprinkle with sesame seeds.

Crock Pot Vegetarian Chili…..you will not miss the meat I promise

I have been wanting to make this dish for quite some time.  This was a big hit and my family really enjoyed it.  I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family.  I am always looking for ways to get more veggies in.  This was a BIG HIT……….  So now it’s time to share.  I hope you will enjoy this as much as my family an I did.

This recipe is for a 6 Qt or larger crock pot

Ingredients:

    • 2 pack of Helen’s Kitchen Veggie Ground

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  • 1 qt of vegetable broth
  • 1 pack of frozen yellow corn
  • 1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
  • 4 stalks of celery sliced
  • 2 garlic cloves finely chopped
  • 2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
  • 3 of cans of diced  tomatoes with liquid (I used one can of  fire roasted and two cans of no salt added diced tomatoes)
  • 1/2 cup of cauliflower puree
  • 1/2 medium yellow onion, diced
  • Green or Spring onion finely chop all of it
  • 1 TBSP olive oil
  • 2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
  • 1 tsp of garlic and onion powder for seasoning veggie ground
  • 1/2 tsp of black pepper, salt
  • 1/4 tsp herb provence
  • 1 teaspoon sugar, optional

Step by Step

In a non-stick skillet add olive oil , veggie ground  and the 1 tsp of garlic and onion powder.  Cook according to directions which will be for 4-5 minutes and set aside.

In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.

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Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.

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Garnish with Avocado

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Enjoy & Happy Cooking

Until Next Time

Sewloveable

Full Flavor Healthy CrockPot Macaroni & Cheese made with Whole Grain Pasta

Macaroni & Cheese has been a favorite since I was a little girl. In my family mac & cheese never came from a box “EVER”.  The women in my family have always been serious about their cooking.  Whenever I went to visit my grandmother she always made me my favorite dish and boy oh boy…….she made the best.  She made the best everything and always made everything from scratch.   Now that I have share some good memories……..let’s make some HOMEMADE Macaroni & Cheese.

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Making this in the crockpot was a first for me. Since it turned out great I had to share.

Ingredients
  • 13.25 ounce medium whole grain shell macaroni
  • 1 teaspoons olive oil
  • 1 cup skim or plain almond milk
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1/2  teaspoon of paprika
  • 1 cup of Shredded Sharp and 1 cup of Shredded Mozzarella Cheese or cheese of choice
  • 1/2 cup of cauliflower puree (optional-add’s extra fiber)
Instructions
  1. Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
  2. Generously oil the sides and bottom of your slow cooker (I use about 1 tablespoons of  olive oil).
  3. Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2½ to 3½ hours, stirring a few times.
  4. When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look and sprinkle paprika over the top to finish it off

I love taking a recipe and finding ways to make it healthier and not loose the delicious flavor.

Enjoy & Until Next Time,

Sewloveable