Butt Rust Cooking: Any ideas?
March 1st, 2011 | by TJ |A little bit back, I posted a series of pictures of how I can still contribute to the household by cooking dinner, even though I’m limited to only short periods of time out of bed each day. This is accomplished using the slow cooker.
As Butt Rust as stretched on, I’ve continued to be as helpful as possible in the dinner arena. I choose the recipes and plan some meals and make all the shopping lists for him. I spend a lot of time looking for recipes that fall in one of two different categories: slow cooker or easy enough for Phil to do.
Now, when I say “easy enough for Phil,” I’m not trying to be insulting. There are some things (mostly meat over fire) that Phil makes quite well. However, he’s not really had to be much of a dinner cooker. He works all day, he does everything around the house and all the shopping, and doesn’t want to come home only to eff up dinner and have to eat something gross. Plus, after all that, he really shouldn’t have to spend that much time cooking dinner, either. Phil is perfectly capable of learning how to cook. Right now is not the time to embark on such a project.
A couple of things that have become good choices for a Phil-cooked dinner: BBQ sandwiches. Burgers. Baked potatoes. Canned or frozen vegetables. Salad. This week, he’s even going to be tackling one of our favorite pork chop recipes. What I’m saying is, he’s not just hitting a drive through, but recipes that require minimal ingredients, minimal steps and minimal time from stove to table are ideal, both because he’s still learning to cook and because he’s just busy.
We’ve found some good slow cooker stuff, too, to go along with the stuff that Phil makes (and the frozen pizzas and hot pockets, because, come on, he’s busy).
There’s the recipe linked above, of course, which is convenient because it’s just dumping. There’s no other preparation. That works really well for me because while my restrictions on Butt Rust have stayed the same (2 hours out of bed per day, total), the longer a person spends laying down, the harder it becomes to get up. I get tired really fast, and get a lot of dizzy spells from standing up. Additionally, the last couple of doctor’s visits combined with keeping better track of my headaches has shown us how quickly my blood pressure creeps into the danger zone. It really doesn’t take that much, and we’re trying to be more conscious of how often I’m out of bed and why.
Even simpler was a recipe I raved about on Twitter and Facebook. I found it here, and really had zero faith in it when I first read it. However, it seemed like something Phil would like, if it worked out – I had it bookmarked long before Butt Rust even set in with the intention of making it eventually. What better time than now, when I want to cook dinner but can dedicate about 7 minutes to the task?
It was really as simple as the site said. Insert beef, dump jar of pepperoncinis over it, cook. On top of how easy it was, the house smelled really good all day. When dinner time came, Phil toasted some rolls, I shredded up the beef really quickly right in the slow cooker, and we had sandwiches. There was enough for sandwiches again for lunch the next day, and then Phil made the last of the leftovers into some nachos for a snack. The only question I have about this recipe is how often I’ll be able to get away with making it. We both liked it quite a bit.
On Sunday, I made a kind of beef stroganoff. Even though I’m not nearly a talented enough cook to pull off just making something up as I go, that’s pretty much what I did. Stew meat, some condensed soups, some beef juice, onion soup mix, Worcestershire sauce and onions, I think? I don’t really remember. It came out pretty okay, actually, and we both had some for lunch the next day. This one was a little tougher, because the onion and the meat had to be cut up, along with a lot of stirring and fussing at the end when, oh yeah, I added some cream cheese and sour cream (not, uh, health food). Phil was home, though, so he handled cutting the onions and the meat. While this one tasted just as good as the others, it definitely didn’t have the same “dumping” quality that made the other two so suited for butt rust.
Yesterday, I made a recipe for curry chicken that Phil had found in this cookbook: 6 Ingredients or Less. I was a little doubtful about making curry chicken in a slow cooker with 6 ingredients or less, but what the hell, right?
As written, the recipe calls for putting 4 chicken breasts into the slow cooker and mixing together the following:
1/4 c. melted butter
1/4 c. honey
2 TBSP mustard
1/2 tsp curry powder
1/2 tsp salt
and then dumping that sauce over the chicken and cooking on low for 3-4 hours. This recipe is a convenient one because it’s one of those ones where I just about always have all of the ingredients on hand.
Despite my doubts, it actually turned out quite well. I tossed rice in the rice maker with a chicken bullion cube and we ate the chicken over that. The house again smelled really good all day, which is both nice and terrible, because I have to be in the house all day with it and it makes me quite hungry.
I did make some changes to the recipe, though, which is strange, because again, I am not even remotely talented enough in the kitchen to be fucking with established recipes. However, if you’re interested in making it, here’s what I did:
Instead of just tossing the chicken breasts in, I cut them up into smaller pieces. I don’t know why, it just fit what I had in mind a little bit better. Also, when I mixed up the sauce, it didn’t really look like enough, so I made about half as much more again and added that. The original recipe might have intended for less of a sauce and more of a baked on glaze sort of effect, but especially with chicken, I feel like you kind of need more liquid in the slow cooker. I also didn’t really measure the second addition of sauce. The good thing about this sauce is that there’s nothing raw or unprepared in it, so you can mess with it and taste it until you get it the way you want.
OH, and about a half hour before it was done, I mixed up some cold water and cornstarch and dumped that in, because it hadn’t thickened as much as I wanted it to. I actually have no idea if what I made even came close to what the recipe intended, since there isn’t a picture.
If I did it again, I think I’d do everything mostly the same, but I might err more towards the 3 hours of cooking than 4 because the chicken was almost dry. Not quite, but close. I’d also probably just make a double batch of the sauce mix right off the bat. I’d likely use more curry powder, too – I used the correct amount this time because curry powder can be such a strong flavor, but a little bit more would taste pretty good, I think.
This recipe, while good, was another problem because of how much preparation it took. I know that chopping up some chicken and stirring up a sauce isn’t normally a big deal, but I had an appointment yesterday, and the dogs had me up and down all day, I kept checking on it, and I did not spend nearly as much time laying yesterday as I felt like I needed to.
There’s got to be some kind of medium, though, between “time spent on prep work” for a slow cooker meal and just dumping in cans of prepackaged food. Phil and I aren’t especially conscious of processed and prepackaged stuff (I’m sure we’ll develop strong opinions about what the kid eats, but for us, eh), but obviously stuff like the first recipe isn’t totally ideal (though it is quite delicious and easy).
Completely giving up on contributing to the cooking as much as I can isn’t an option, and neither is making the Pepperoncini Beef Sandwiches every day, appealing as that may sound. I’ve thought about those packages of meat and cut vegetables designed to just be dumped into a slow cooker, but I find the price pretty irritating for the quality. Phil is always happy to help, of course, but being able to take worrying about dinner off of his hands a couple of times a week is the idea.
So, Internet, do you have any recipes (slow cooker or otherwise) that literally (for real “literally,” not internet “literally”) require under 10 minutes of preparation? Or any recipes that less experienced cooks, like Phil (who AGAIN, is NOT incapable of being a good cook, I am specifically looking for easy to make things easy for him) can get going pretty quickly after a long day of work and every other single blessed thing in the house?
Stuff that requires a small amount of prep work that I can do the night before are also welcome – I was just thinking that for the curry chicken, I could easily cut the chicken up the night before, and that would cut all the work into two more manageable portions. Obviously, the less a recipe relies on prepackaged stuff, the more prep will be required.
Any ideas are welcome, Internet, as long as they really are the “super quick and easy” type. I have a “quick and easy and budget friendly” slow cooker cook book in which all of the recipes are each exactly none of those things. Listen, Sandra Lee, if your quick, easy, budget friendly recipes calls for three different types of meat, you are already on the wrong track.
By Ginger on Mar 1, 2011
We eat this meal at least twice a week (if not more):
1 package chicken drumsticks
salt
pepper
Heat oven to 350. Place chicken in roasting pan (cover with foil if you don’t want to deal with clean up, which you don’t). Salt, pepper to visual taste (we’ve also added these additional seasonings with success: paprika, garlic salt/powder, rosemary, cajun seasoning and good old Lawry’s). Cook for approximately 2 hours.
For a side dish, we usually roast some broccoli or cauliflower in with the chicken the last 30-45 minutes of cooking, but you could also do any easy veggie you want.
Easy, cheap(ish), and practically foolproof.
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Ginger Reply:
March 1st, 2011 at 1:14 pm
Uh, that should be cover the PAN in foil, not the chicken. Cuz that would be a totally different kind of cooking.
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By Brooke on Mar 1, 2011
I literally dump a large can of cream of mushroom soup (because I like a lot of liquid, too), stir in about another half a can full of water 4 chicken breasts (seasoned with salt and pepper) in my slow cooker. I do 8 hours and it comes out nice and tender and juicy. I do this probably once a week, because it’s freaking easy and my husband loves it. Then, I steam a veggie or rice just before we’re ready to eat and *voila* Dinner. Boom.
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By Karls on Mar 1, 2011
Put meat of some sort in crock pot. (this would easily work with beef, pork, chicken, in either chunks or meatballs). Dump in a small bottle (approx 2 cups worth) ketchup, 1 small can of cranberry sauce, and 1/2-1 tsp garlic powder. Mix thoroughly. Cook on low 8 hours or so. Serve over rice.
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By Midwest_Jen on Mar 1, 2011
Here’s one that I stole from Tasty Kitchen and made my own. It takes less than 10 minutes of prep and dinner is ready in 6-8 hours (assuming you do like I do and also make rice in a rice cooker).
http://www.facebook.com/?ref=logo#!/note.php?note_id=137431036321001
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By hydrogeek on Mar 1, 2011
On the same basis of that peppercini beef, you can do any kind of meat with a can of rotel tomatoes (pork chops are particularly good) and throw some rice and water in at the end, or do it in a rice cooker. I also do oven chicken with BBQ sauce over it (whole cut up chicken with BBQ sauce in a casserole dish, bake for 1 hour), or beef/pork roast with BBQ sauce and some water in the crock pot. Good luck with butt rust cooking!
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By Diane on Mar 1, 2011
I like just dumping cans of different kinds of beans and some tomato sauce and diced tomatoes into the slow cooker with either whatever spices you like to throw in your chili or (even easier) one or two of those packets of chili seasoning. Then I make rice or macaroni, and we mix it up with that. I don’t follow a recipe, I just try to get the liquid to bean to chunk of tomato ratio the way I like it. You can also add onion or peppers or chilis. This pretty much never fails.
Chicken breasts or a pork roast with a jar of salsa makes for good shredded meat for tacos. One such recipe is here: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-green-chili-pork-tacos/
I also throw chicken thighs or a pork roast and barbecue sauce in the slow cooker to make into sandwiches.
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By Dawn K. on Mar 1, 2011
Those beef sandwiches are phenomenal. We made those one night, and my husband, the skeptic of peppers, was alarmed about the whole jar being dumped in the cooker. However, he now asks all the time when we’re going to have them again.
I don’t know if you’re fish people or not, but the below recipe is great! VERY fast, minimal prep, and we usually pair with a steam bag or can of veggies.
http://www.eatingwell.com/recipes/chili_rubbed_tilapia_with_asparagus_lemon.html
Too bad food doesn’t ship well. I would make you casseroles and granola bars and send them. Food is my favorite gift to give to new parents/sickos/Butt Rust friends.
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By Life of a Doctor's Wife on Mar 1, 2011
Do you buy (or WOULD you buy) pre-chopped veggies? I am fine with mire-poix, but less fine with other types of veggies. But anyway, if you are okay with buying pre-packaged mire-poix, then I have a good easy soup.
It requires 4 cups chicken broth, lentils, mire-poix, garlic, flour, curry powder, salt and pepper.
Dump the mire-poix and garlic into a big pot on medium, saute until soft (about 3-5 minutes) (really, this is the longest part you will have to stand). Add three Tbsp flour and however much curry you want to the mirepoix, stir until cooked (a minute), add in the chicken stock and lentils. Don’t use a whole bag of lentils unless you want really thick, lentily stew. Fewer lentils (1/4 to 1/2 a bag) will make the soup more soupy.
Cook on medium-low until lentils are tender, which should be on the lentils bag. Salt and pepper to taste. Easy and delicious.
I do chili in a similar dumping fashion. You need ground beef (1 pound is good), 1 onion (pre-chopped from Trader Joe’s – so convenient), possibly 1 green pepper (pre-chopped) (if you are into that kind of thing), 1 can whole tomatoes, 2 little cans Hunt’s low-salt tomato sauce, one can dark red kidney beans, chili powder, shredded cheese (pre-packaged).
Cook the beef and onions (and peppers) over medium until meat is browned (this might be a better Phil type dish), add tomato products plus one tomato can full of water, add kidney beans, shake in a lot of chili powder, simmer on medium-low until the house smells too good to NOT eat. Top with shredded cheese and whatever else you top your chili with.
I wish I had slow-cooker friendly offerings, but I don’t own a slow cooker. :-(
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Tracey Reply:
March 1st, 2011 at 1:53 pm
Actually, this is a great slow cooker dish. My husband just made this very chili last week. He did indeed brown the beef and onions [if you buy the low-fat kind, this step might be optional - worth a try], but then everything goes into the slow cooker. We did 6 hrs on high, which might have been a bit too long – OTOH, we omitted the tomato sauce, which I think would have been a vast improvement. I personally prefer dry beans – dump the bag (1lb) in a bowl and cover with water the night before. Then just drain and dump into the crockpot.
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By Chris on Mar 1, 2011
About as easy as it comes
1 2-3 pound frozen pork tenderloin
Garlic Powder
One can of either Coke or Dr. Pepper
BBQ Sauce – your favorite brand
Put pork in slow cooker, sprinkle garlic powder on the meat, pour in the coke (or Dr.P) and slow cook it for 8-10 hours on low.
Pull meat out and shred – pour BBQ sauce on it, either make sandwiches or use as a side meat with other fixin’s.
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By Dawn K. on Mar 1, 2011
Also, a good make ahead recipe that keeps for a few days (I’ll make a batch for my week of lunches) is this yummy tuna salad:
http://www.eatingwell.com/recipes/tuscan_style_tuna_salad.html
I HATE mayo, so I love this recipe. Plus, it’s really just opening a few cans, so very minimal effort.
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By Diane on Mar 1, 2011
Oh, this other thing I make … I don’t even really know what you would call it. It’s one drained can of black beans, one can of Rotel at your desired level of hotness, 1 can of diced tomatoes, and about a cup of frozen corn. I heat that up until it’s good and hot, and we eat it over pasta with some grated cheese.
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By Chaninn on Mar 1, 2011
Similar to the beef, I have a simple pork recipe.
Pork (shoulder roast works well)
salt
pepper
Season the pork, put the pork in the slow cooker, cover with water and cook for 4-5 hours.
I leave the pork to cook for another hour to hour-and-a-half after I get our dinner portions because that makes it fall apart tender. I get pulled pork for at least 2 more meals after when I do this.
And.. it is soooo yummy!!!
P.S., If you add some taco/southwest seasonings for the final hour-ish, the pork is perfect for tacos, nachos, pulled pork sammiches and quesadillas!
P.S.S. If Phil wants to make gravy:
take some of the liquid from the crock pot (1-2 cups)
cook that on medium until it’s reduced by half
then add 1/2 cup flour -stirring while adding the flour
cook on low for another 5 minutes -stirring occasionally
Gravy will thicken as it cools. Enjoy!
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Emma Reply:
March 1st, 2011 at 7:27 pm
We do this same thing but buy coleslaw mix and dressing and baked beans too and turn it into this dish that a local restaurant makes called a ‘June Bowl’. You put hot baked beans (stove? microwave? who cares!) into a bowl, and then some dressed coleslaw on top, and then put the hot pulled pork on top with barbecue sauce.
The hot sweet beans, cold crunchy coleslaw, and hot tangy pork – I make this in the slow cooker like every other week.
Ha. Hot tangy pork.
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By Beth on Mar 1, 2011
I have a couple options for you, so I apologize for the length of the comment.
My first is a super easy layered casserole that freezes REALLY WELL. There’s more prep involved, but I double the quantity listed in the recipe and get 3 full meals for hubs & I, so maybe a weekend prep for Phil?
Recipe: Kaci’s Chicken Tucson
Ingredients:
- 1 20oz jar salsa
- 2 16oz cans black beans (I use 1 black beans & 1 corn)
- 2 cups cooked, shredded chicken breast (grocery store rotisserie chicken works great!)
- 6 corn tortillas
- 2 cups shredded cheddar (or cheese of your liking)
- sour cream
Prep:
Preheat oven to 350. Spread 1/2 cup salsa in casserole dish and set aside. Drain black beans and rinse well. Drain again. In large bowl, combine beans, bell pepper, chicken, and remaining salsa and mix well. Place 3 tortillas on salsa in bottom of dish. Top with half of the chicken mixture and sprinkle with half of the cheese. Top with 3 more tortillas, then remaining chicken mixture. Top with remaining cheese. Bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Serve with sour cream.
Next is Taco Soup, and it is of the “dump” variety. Makes a LOT, and is crock pot friendly (6 quart size):
Ingredients:
- 6 cans of any bean (I use kidney beans, black beans, pinto beans, sometimes a white bean)
- 2 cans of tomato (I use 1 can diced & 1 can rotel)
- 4 cans any vegetable (usually 2 corn, 2 cans mixed veg)
- 2 packets Hidden Valley Ranch powder
- 2 packets Taco seasoning
Prep:
Open cans, dump in crockpot set to low, forget about it. I usually rinse the beans, and then add either water or chicken stock to make up for the missing bean liquid. (Mostly because canned bean liquid squicks me out.)
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MandaPanda Reply:
March 1st, 2011 at 8:29 pm
I do a very similar dish in the slow cooker. 1 can black beans, 1 can corn, 1 jar salsa, chicken breasts. Cook on low for 6 hours. Shred with forks. Add cream cheese or sour cream or melty cheese for the last 30 minutes, serve over rice.
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By Kristina on Mar 1, 2011
Do I have your permission to go a little crazy here? K, thanks. I work full time, have two kids and don’t get home until 5:30 or 6, so I am a HUGE fan of having dinner ready to go.
Recommendation 1:
boneless skinless chicken breasts
Franks Hot Sauce (I like the buffalo kind)
one package dry ranch dressing.
Dump everything in crock pot. Shred about 30 minutes before serving, make sandwiches. If you’re not a fan of spicy stuff, don’t worry, it’s not as spicy as you’d think.
Boneless skinless chicken breasts
1/2 jar sliced pepperoncinis
1 package dry Italian Seasoning
1 can beer (non-alcoholic for you, TJ)
Dump everything in crock pot. Shred about 30 minutes before serving, make sandwiches. If you’re not a fan of beer, don’t worry, you can’t taste it.
This one is courtesy of Suburban Bliss. PHENOMENAL. Go make them now. Here’s the link http://www.suburbanbliss.net/suburbanbliss/2009/12/did-they-eat-it-slow-cooker-chicken-tacos.html.
Ok, last one, promise:
Slice up boneless skinless chicken breast
Toss in Shake n Bake (and I helped) (Sorry)
Place on foil-lined cookie sheet
Bake at 400.
Low calorie, super easy “fried” chicken. Yum.
K, I’ll stop, but I have more. For real. E-mail me if you’re interested!
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By Amelia on Mar 1, 2011
A quick search for my favorite “gift for a bachelor” cookbook “A Man, A Can, A Plan” turned up this: http://recipes.prevention.com/Recipes/SearchResults.aspx?WithSource=A+Man,+a+Can,+a+Plan
Pretty easy, revolving around dumping stuff together. Good luck!
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By Jessie on Mar 1, 2011
My dad makes something called peachy pork picante. You dump in diced pork, a can of picante salsa, some peach preserves and I like to add some corn and black beans to it too. Just let it cook for like 6 hours on low and then serve with rice.
Crock-pot.com has a lot of recipes that look quick and easy to throw together into a crock pot. They even have some pasta recipes that look super yummy.
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By Linnea on Mar 1, 2011
my favorite “dump” recipe for my crock-pot that my husband insists doesn’t suck:
Chicken Tortilla soup:
2 cans chicken (dark or white meat, depending on preference)
1 can black beans
1 can corn
1 can tomatoes w/ green chilis (or just tomatoes for less spice)
1 jar salsa of choice
1 box of chicken or vegetable broth
Dump it in, cook on low for 2-3 hours, serve with tortilla chips, sour cream & chips
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By Jessie on Mar 1, 2011
Also, you should check out allrecipes.com When I was on hospital bed rest with my son (same thing as you have) I would spend hours looking at recipes my hubby could throw together at home to bring to dinner for me (hospital food was bad bad bad and being there 3 weeks, there was no way I was eating that crap for that long) He has a short repertoire of foods he could make, so the easy crock pot recipes and simple recipes helped him out a lot :)
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By Alex on Mar 1, 2011
[Jarred] Pesto + pasta = dinner. Phil could even grill up a couple chicken breasts to put in with that.
Still might be too much work but it’s all I’ve got!
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Dinsdale Reply:
March 1st, 2011 at 4:22 pm
This is one of my favorite dinners.(I am very very lazy.) I usually add frozen peas (you can microwave them for 30s to heat them, or just chuck them in frozen and the heat from the pasta will cook them), sliced deli ham, and parmesan and pine nuts if I have them on hand. It tastes really good and looks like you put in way more effort than you did.
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cakeburnette Reply:
March 2nd, 2011 at 5:14 am
My hubby does 2 variations of grilled pesto chicken that this reminded me of (yes, I know that’s not grammatically correct, but it’s too early and I haven’t had enough coffee yet to be able to fix it):
1) Basil pesto over the grilled chicken (either chicken breasts or chicken thighs) and right before serving, put a slice of mozzarella cheese over the top and melt.
2) Sun-dried tomato pesto with a slice of provolone.
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By Katie on Mar 1, 2011
At least once a week I do:
1 jar salsa
1 can black beans
1 package frozen corn
Nestle in 3-4 boneless/skinless chicken breasts
Sprinkle packet of taco seasoning on top
Cook on low 7-10 hours
Shred it all up and put it in tacos.
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By Lisa on Mar 1, 2011
This taco soup is a good slow cooker recipe if Phil makes the ground beef the night before. Next day, you dump the cooked ground beef and all other ingredients into slow cooker.
http://trappedinnorthjersey.blogspot.com/2010/12/delicious-soups.html
This one is not a slow cooker recipe, but a really easy, quick soup with minimal hands on time that Phil could make quickly after work. (Buy one of those onion/celery/carrot precut veggie packs,egg noodles, and a rotisserie chicken and you are good to go.)
http://freckleschick.blogspot.com/2011/01/liquid-therapy-not-wine.html
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By Becky on Mar 1, 2011
We just made chicken tacos in the crock pot the other week, and they were so good, and SO EASY.
Chicken breasts (we used 2 frozen, but the liquid in this could easily cook 4 I think)
1 can green enchilada sauce
1 can green chilis.
Dump it all in the crock pot, and cook on low all day. Shred right before eating. It smelled delicious and made great leftovers as well!
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By Laura Lou on Mar 1, 2011
I make BBQ pork chops in the crock pot all the time. Put as many pork chops as you like in the crock pot and cover with barbecue sauce. Cook for 6-8 hrs on low. You don’t have to use the expensive bbq sauce, I use whatever’s on sale and it doesn’t make a difference. Make sure you get the regular-cut pork chops instead of the thin-sliced ones though.
Also, this is a great Chicken Stew from Real Simple: http://tinyurl.com/48eqp7w If you use baby carrots, the only thing you have to cut up is the celery and onions.
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By kakaty on Mar 1, 2011
since you have a rice cooker this should be easy & fast:
http://steamykitchen.com/10802-korean-beef-rice-bowl.html
I make it without the zucchini because I don’t like it. I make the marinade and chop the onion the night before (10 min) and then it takes about 10 minutes to cook. Of course I bought the matchstick carrots because – duh! carrots are a pain to chop like that. I usually a flank steak but you could eaily use already-cut flank steak (AKA fajita steak) or ask the meat counter to slice it for you while you shop. Or even easier, use ground beef. You could even go all-out and buy the pre-chopped onion I see in the produce section at our local grocery stores.
This made enough for 3 big bowls and one small bowl for the preschooler.
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By Danielle on Mar 1, 2011
The easiest I’ve made is just throwing frozen chicken breast in the crockpot with a jar of your favorite spaghetti sauce, about 10 minutes before your ready to eat you put slices of mozz cheese on top and let it melt. Throw it on a roll and you have chicken parm sandwiches, or with pasta to make a really yummy filling dinner.
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By Home Sweet Sarah on Mar 1, 2011
Here are some recipes I wrote for Food Lush re: slow cooker easiness:
Chicken tortilla soup: ttp://www.foodlushblog.com/2011/02/my-slow-cooker-saves-the-day-chicken-tortilla-soup.html
Chicken tacos: http://www.foodlushblog.com/2011/01/my-slow-cooker-saves-the-day-chicken-tacos.html
Also check the comments for other people’s recipes…
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By Home Sweet Sarah on Mar 1, 2011
Correct link for the CTS: http://www.foodlushblog.com/2011/02/my-slow-cooker-saves-the-day-chicken-tortilla-soup.html
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By Leigh on Mar 1, 2011
My two favorite crockpot meals:
(1) Roughly chop an onion and put it in the bottom of the crockpot. Put a whole chicken on top of it, and sprinkle in 1 tsp salt, 1 tsp pepper, and 2 tsp dried basil. Add 1/2 cup of chicken broth or white wine, and let it cook on low about 8 hours. When it’s finished, pull the chicken apart and serve it over rice.
(2) Chop 1/2 an onion and however many cloves of garlic you like. Add two cans of white (great northern) beans and 1/2 a package of chicken apple sausage. Pour in enough chicken broth to keep things moist (ew), and let it cook on low about 4 hours. Serve with cornbread and maybe top it with some pickle relish, if you’re feeling particularly Southern.
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By Dr. Maureen on Mar 1, 2011
Artichoke chicken:
some amount of chicken (I usually use 2 breasts, so that’s your scale)
1 jar marinated artichokes
1 packet Onion soup mix
1 onion, sliced
white wine
1. Put chicken in oven-safe dish that has a cover
2. Put the sliced onions on top
3. Sprinkle with soup mix
4. Drain artichokes, reserve marinade, and dump artichokes onto chicken
5. Mix marinade with 1/2 c white wine (or water, if you have to), pour over chiken
6. Bake at 350F till done, ~40ish min
Not sure if this is too much prep, but it’s very EASY prep.
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By Plontonik on Mar 1, 2011
Coke Roast is stupidly easy and my boyfriend demands I make it all the time.
Put a chuck roast in a crock pot, dump a can of cream of mushroom soup on top, fill the soup can with Coke (or any pop really) and dump it in, add a packet of Lipton Onion Soup mix, and let it cook all day. It makes its own delicious gravy that is great with mashed or baked potatoes and steamed carrots.
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Melissac Reply:
March 1st, 2011 at 4:04 pm
We do this with coke, 1 cup of ketchup and a chuck roast. So easy! Yours sounds great, too!
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By Anna on Mar 1, 2011
Try this one TJ, my husband loves it and it only takes a minute longer than the time it takes to brown sausage.
disclaimer: The recipe is totally not healthy. I have been known to slip in some mushrooms, peppers, or even use turkey sausage to add a little healthy to it.
http://www.cookingwithjoey.com/2008/09/crock-pot-pizza-pasta.html
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By Chelle on Mar 1, 2011
6 hour beef- Similar to the pepperocini, cut up the beef roast into cubes. Add one can of cream of celery, one half can of water, one packet of dry onion soup. Cook in crockpot for about 6 hours or so and then shred the beef. Serve on buns.
I have also done similar with pork. Several boneless pork chops and two cans of gravy. Shred and serve on buns or over noodles.
Cheesy potatoes -
one bag of frozen hashbrowns, a stick of butter, two cans cream of celery soup and a tub of sour cream. Bake for about 1 1/2 hours or you can put in the crock pot for a few hours as well. Add in a package of shredded cheese near the end of cooking. Don’t have too often beacuse its pretty high in calories. I use reduced fat sour cream and light cheese.
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cakeburnette Reply:
March 3rd, 2011 at 1:49 pm
what temperature do you bake the cheese potatoes on if you are using an oven instead of a crockpot? This sounds yummy!
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Chelle Reply:
March 4th, 2011 at 7:16 am
I do 375 for about an hour and a half. Use a VERY non-stick pan, but they will get a bit crispy and brown a little and it’s even better!
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By Heather on Mar 1, 2011
Pasta fagioli has been our go-to slow cooker recipe with an infant. Tasty enough for company (and even for the in-laws), makes enough for two for dinner plus a couple lunches, and reasonably healthy and cheap.
Start with this recipe: http://crockpot365.blogspot.com/2008/10/day-305.html
I used ground turkey or turkey sausage instead of beef. I see no reason that it needs to be browned first– raw meat can go in the slow cooker, right?
I add a whole box of whole wheat pasta, not the measly 1/2 cup the recipe calls for. It absorbs a lot of the tomato-y liquid and it’s very tasty.
So, the celery, onion, and carrot have to be chopped, and the rest is just opening cans.
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By Tina on Mar 1, 2011
Put 3-4 chicken breasts (can be frozen)in crockpot, cover w/ 1 pkg italian salad dressing mix and 1/4 c. water. Cook on low for 3 hrs, then add 1 can cream of chicken soup (low fat works fine) and a can of mushrooms (can leave out) and 1 (8 oz) pkg cream cheese. Cook 1 hr longer, serve w/ pasta or rice.
We make this all the time, even my 6 kids love it!
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By Kero on Mar 1, 2011
Boneless skinless chicken breast
equal parts bbq sauce and fruit preserves (apricot and plum are my favorite for this)
salt
pepper
granulated/powdered garlic
crushed red pepper
fruit juice (apple or orange would be best, I think)
Dice chicken the night before, season to taste with salt, pepper, garlic; toss to coat.
Take chicken out 30 minutes prior to cooking to come closer to room temp (better browning, browning is good). Saute in oil (whatever you have on hand) on med high until browned, stirring frequently, about 5-7 minutes. While that’s cooking, combine bbq sauce, preserves (I usually pop the preserves in the microwave to make it easier to mix) and 1/4 part juice; amounts used depends entirely on how much chicken you’re cooking and how saucy you want it. When chicken is almost done, reduce heat to medium/med low and add sauce mixture and crushed red pepper to taste (none at all or as spicy as you’d like- a 1/4 to 1/2 teaspoon per cup or so of sauce should provide nice flavor without being overpowering). Continue to cook until chicken is cooked through and sauce is slightly thickened. If too thick, add more juice, if too thin, add more bbq and/or preserves. I serve mine over rice with veggies, and it makes great sandwiches hot or cold. Hope it helps!
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Kero Reply:
March 1st, 2011 at 4:46 pm
EDIT: Before adding sauce mixture to pan, add 2-3 tablespoons extra juice to pan to deglaze- then add sauce and continue as above.
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By Bell on Mar 1, 2011
Okay, so, I was a terrible cook once upon a time. Like, if it didn’t come in a box, then it would be suck and I would cry. My chicken and dumplings reformed into one monster dumpling.
But I can cook now! Or fool people into thinking I can.
Basically, what I do is get an onion, a bell pepper, dry pasta, butter, and garlic (fresh or chopped, not powder.)
Put water into a pot sufficient for the amount of pasta you want to eat.
While you wait for it to boil, cut up the bellpepper, about a quarter of the onion, two garlic cloves and any other random vegetables you think would taste well with those.
Put some butter in the bottom of a saucepan/skillet. Enough so that when it melts, it coats the bottom. Turn the stove on medium.
As soon as the water boils, add the pasta into the pot. While that cooks, put the chopped stuff into the skillet with the butter. Use a spatula to poke it for five or so minutes. Remove from heat.
Once the pasta is done cooking, drain it. If there’s room, add it to skillet/saucepan, or mix it all together in a big bowl. For extra flavor, add parmesan cheese into the mix.
Ta da! It tastes like real food but has no exacting instructions!
Oh, also, I don’t really eat meat so I can’t really help in that department…which is why this is a meatless recipe. Sorry! It would probably go well with any kind of meat you could cook, as it’s an accommodating flavor.
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By Morgaine on Mar 1, 2011
I just tried to make a new meal today, it turned out really good (and my super picky husband liked it…but it is his favorite foods practically, so he should have).
It goes in the slow cooker for 4-5 hours on low.
4 Chicken Breasts
1 cup of Ranch dressing
2 cups of mozzarella cheese
Mix the salad dressing and the cheese together. Put chicken breasts in slow cooker, top with dressing/cheese. Cook on low for 4-5 hours.
Served over rice it was great. A little juicy, so you could half the dressing/cheese if you don’t like sauce.
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By Natalie on Mar 1, 2011
I only skimmed the comments, but I like to make pot roast in the crockpot and you can cut up potatoes and carrots the night before. They don’t look great in the morning, but they taste fine. So, pot roast, potatoes, carrots, cream of mushroom soup and water.
Also, I know this isn’t what you asked, but I’ve been experimenting with cooking a lot of stuff on Sunday and then having it on hand for both lunch and dinner for the week. It’s going pretty well. I made spaghetti casserole, taco meat, some chicken & pasta, etc. My cooking repertoire basically consists of meat + pasta or rice + sauce. Phil could do any of that stuff easily.
My dad’s spaghetti casserole is awesome too. It’s not a crock pot recipe, but here it is anyway.
1 lb ground beef, with peppers and onions if preferred
1 can cream of mushroom
1 can tomato paste
1 can tomato soup
spaghetti noodles
velveeta cheese, in small cubes
You brown the meat, make the noodles, then mix it all up, toss some velveeta on the top and put it in the oven to melt. Even better left over.
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By Brie @ Brie Fit on Mar 1, 2011
This slow cooker chicken and dumplings is really good and five ingredients: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx
You can even cut the butter in half if you want to make it healthy, and I suggest using the reduced sodium soup to make it less salty. The biscuit dumpling things are heavenly, though.
I also recommend the cookbook Fix it and Forget it. It’s one of those homey-type cookbooks where old ladies send in their recipes and it has a plastic ring binding, but the recipes are pretty great. I think it’s pretty cheap on Amazon.
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By Tammy on Mar 1, 2011
Cranberry chicken
One can whole berry cranberry sauce
One pkg dry onion soup mix
One bottle french or catalina dressing
4-6 boneless skinless chicken breasts
put chicken in cooker. Mix other ingredients together and dump on top. Give a quick stir, cover and cook on low for 6-8 hours. Serve over rice.
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By B on Mar 1, 2011
If you can get Phil to brown the hamburger with the diced onion and green pepper the night before, this recipe becomes of the “dump” variety:
1 lb. hamburger – browned and drained
1 medium onion – diced
1 small green pepper – diced
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes
1 can kidney beans
1 can black beans
1 can whole kernel corn
Chili powder, black pepper and dried red pepper to taste (I use about 2 tsp chili powder, ½ tsp black pepper and ½ tsp dried red pepper.)
Basically, you brown the hamburger with the onion and green pepper (so they get tender). Then dump that mixture, the cans of everything and the spices in the crockpot together. It can cook on low for the whole day. It’s my absolute favorite go-to meal and it also freezes well.
To make it even easier, I often just use frozen diced onion and green pepper. No chopping! I also prefer the diced tomatoes be petite diced (I don’t like chunks of tomato and the petite diced break down better) but to each her own.
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By taylor on Mar 1, 2011
Had this last night–it makes your house smell heavenly. 4-6 boneless chicken thighs (mine were frozen solid); a couple of handfuls of grape tomatoes, two onions quartered, a couple of handfuls of sliced mushrooms (you could also add potatoes or sweet potatoes, but I didn’t). Throw these ingredients in a crock pot, add salt, pepper, a couple of teaspoons of dried rosemary (or a couple of tablespoons of fresh rosemary), and a couple of tablespoons of olive oil. Stir a little. Cook on low 6-8 hours. It’s my husband’s favorite meal.
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By Liz B. on Mar 1, 2011
Quesadillas, easy peasy and very low on effort if you’re willing to buy pre-prepped ingredients.
Take a big ol’ flour tortilla, put it in a big ol’ frying pan (lightly greased, or sprayed with Pam), put your favorite shredded cheese in it, just on one side. Add a sprinkle of pre-chopped veggies (tomatoes, peppers, onions, mushrooms, whatever floats your boat) and/or pre-cooked chicken or beef or bacon. Fold in half, cook for a few minutes on both sides until the cheese has melted, slide it off on a plate. Bam. Ready to make another one.
If you don’t have a big frying pan or if you want even less effort involved, you can assemble several at a time on a baking sheet and put them in the oven for about 10-15 minutes at about 350-375, but they don’t have *quite* the same texture.
Serve with salad and/or rice. (If you do the rice cooker and replace some of the water with a small can of tomato sauce or diced tomatoes, it’s *almost* like Mexican rice.)
The leftovers reheat fairly well in the microwave, too. Not as crispy, obv, but still pretty tasty with a little guac and salsa as a snack or lunch.
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By Kay on Mar 1, 2011
This is an easy dish for chicken and dumplings I made, and it was pretty good too.
You’ll need;
A can or two of precooked chicken
or
2 cups of cooked chicken (depends on what you have around, I did with the cans and it tasted just fine)
1 can of Cream of Mushroom soup
1 can of Cream of Chicken soup
2 soup cans water
4 teaspoons of all purpose flour
2 teaspoons of chicken bouillon granules (if you don’t have these you can crush up some cubes and they’ll work just fine)
1/2 teaspoon of black pepper
1 can of buttermilk biscuits
Mix everything together except for the biscuits in the slow cooker.
Cut biscuits up add to mixture.
Cook on low for 4-6 hours.
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By Ruune on Mar 1, 2011
For the slow cooker:
Get whatever chicken pieces you want (I prefer boned pieces for the taste, but Hub prefers thigh fillets) – dump in the cooker with about 100g of dry lentils or split peas, one can chopped tomatoes and one can water and whatever herbs and spices you feel like. Cook on low for 6-7 hours, add more water if it is too dry. You can have variety by changing the herbs or the types of lentils and it is very very inexpensive and filling.
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By MandaPanda on Mar 1, 2011
Favorite “dump” recipe with minimal prep:
chicken breasts, one jar of pre-made curry (butter sauce or korma are yummy), chopped up sweet potatoes, or regular potatoes or both, cauliflower if you like cauliflower, 1 can chick peas, 1 can coconut milk. Dump into slow cooker, low for 6 hours, serve over rice. So good.
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By Kristy on Mar 1, 2011
I am the queen of easy, slow cooker recipes.
Pulled Pork
Boston butt ~ 6lb
Liquid smoke
Kosher/sea salt
—– pour salt and liquid smoke on pulled pork, fat side up, in slow cooker for about 16-20 hours , turning halfway thru & adding more salt & liquid smoke (more smoke than salt). Pull apart, add fave BBQ sauce
Cheesy Chicken
4 boneless breasts
2 cans cream of chicken
1 can cheddar cheese soup
Garlic powder
Salt &pepper
—– layer breasts two at a time w/salt & pepper and garlic powder in between. Top with soup mixture, cook for about 8 hrs on low; serve with rice or noodles
Chicken & dumplings
4 boneless chicken breasts
2 cream of chicken can
2 tbsp butter
Salt & pepper
1 can refrigerated biscuits
– add soup and butter to slow cooker with chicken and mix together, add water to cover chicken, cook on low about 6-8 hrs, 30 mins before tear biscuit dough into pieces and add to slow cooker & let it cook until dough isn’t raw in middle
Turkey
Six pound upon turkey
Roasted garlic & herb (McCormick)
—- put turkey in slow cooker, sprinkle spices on it generously, DO NOT add extra liquid – turkey will make it’s own, cook ~8 hrs on low; mini- Thanksgivjng!
Cola pot roast
~4-6 lb chuck roast
Dry onion soup mix
Can of regular soda
Potatoes & carrots as desired
—- pour soup mix over beef, pour cola over that, cook ~6-8 hrs on low, add potatoes and carrot about half way thru so they don’t get mushy
And my favorite!
Meatball tortellini soup
Frozen meatballs (1/2 pkg or so)
Frozen tortellini
Frozen spinach
Carrots
32oz chicken broth
Salt&pepper
Italian seasoning
Optional: white beans
—- dump meatballs, spinach (I usually warm it up first to break it up), carrots, beans, Italian seasoning, salt and pepper in crock pot, pour chicken broth over it all, cook on low 6-8 hrs. 30 mins or before, add tortellini and once its soft soup is ready, serve with crackers.
I also make chili with groud beef 2 cans of diced tomatoes, 2 can of kidney beans and 1 mild chili seasoning packet (someone xoesnt like spicy) – occasionally add corn. Dump it all, cook on low 6-8 hours.
Most of these are easy to adjust to taste & quantity. I have made all of them when I’ve left for work all day, hence the low 6-8 hour standard. And they all are pretty forgiving if you’re not dead on accurate with measurements. Good luck & let us know how it turns out!
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By Bluetiger on Mar 2, 2011
Ok, so I had this dish in mind (chicken, bacon, peanuts, cream and chilisauce) but when I started typing it out a)it was a pain to translate the amounts to imperical (go Metric please!) and b) it was not as a Instant as I thought.
I am not the main food-prepper in my house, the husband is way more at home (and gets home from work at least an hour before I do) in the kitchen than me so….
Hope some of these recipes work for you TJ, they sound delicious!
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By Anabella on Mar 2, 2011
I shall propose a dish that we Croatians (yes, Croatia, Europe) like to eat. it’s quite filling and tasty. Beware, though, that you shall fart, so it’s not to be eaten before going to work.
1/2 kg potatoes
1/2 kg sauerkraut, cut into ribbons (or however you call that…) I am not sure about the avialabilty in your stores, but I’m guessing you can find it
250 g (one can) of cooked beans (they are easily available even in Croatia, you can find red beans, white beans, dark ones… all cooked and packed into can with some of the liquid from cooking)
Peel and cut the potatoes to small enough pieces that they will cook fast, but not so small so as to fall apart when cooked). Put them into a pot (cold water, slightly salted), put to boil
Rinse sauerkraut untill it’s just right for you (sometimes it can be too salty or sour)
Dump into a large-ish non-sticky pan. I suggest inox pan, not teflon, on a bit of oil, slow fire (so that it doesn’t burn)
Add a bit of pepper, maybe some red papprika spice, or chilly, depending on taste
Stir occasionally, add a bit of water if it dries up too quickly. You can keep the pan covered too, it will keep the moisture better and allow for faster cooking
When the sauerkraut starts looking glazed, it’s time to pour the water out of the potatoes and add the (mostly done but not all the way there) potatoes to the sauerkraut. Open can of beans and pour contents into the pan too. Cover the pan, leave for another 5-10 minutes
Apart from the occasional stir and dump, this is something that takes about 30 minutes to make, and doesn’t need you to hover over it, which is a requirement for you :)
If you feel adventurous, find some nice sausages that can be grilled. I’m not sure what kinds are available in USA, so I will not even try guessing
The dish is perfect for colder days, the quantity is good for two people for two days, but make sure to refrigerate it (potatoes don’t take kindly to being left out during the night).
Since I need to cook quick meals when I come home from work, and due to my dietary requirements (I got a gull bladder stone), I have more and much lighter recipes, so let me know if you are interested :)
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By Lasha on Mar 2, 2011
This is my absolute favourite crockpot recipe. So good and freezes really well. The amounts of each thing can be varied too, and it’s a good one to prep the night before and just turn on in the morning.
Beer Bourguignonne (and it sounds fancy!)
1.5 lbs stewing beef, in cubes
sliced onion (1 cup)
small or sliced mushrooms (2 cups)
carrots (optional)
bacon (pre-cooked, crumbled, optional)
1 can of cream of mushroom soup
1 tsp beef bouillon powder
1/4 c. red wine
1/2 cup water
salt and pepper
Stir the second group of ingredients vigourously. Pour over other ingredients in crock pot. Cook for 4-5 hrs on high or 8-10 hours on low. Serve over noodles or rice or potatoes, whatever.
I also do the cornstarch/water thing at the end to make the sauce a little more thick.
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By jenni (with an i) on Mar 2, 2011
All these recipes are annoying me, because my husband is a vegetarian and they sound awesome! We’ll have to have meat-eating friends over soon so I can try them. It’s hard for me to justify cooking meat very often when I’m the only one who eats it.
I do crock-pot chili, and it is one of my favorite meals because it is of the dump variety. I’m giving you my vegetarian recipe, but obviously you could replace the vegetarian “meat” options with beef.
1 can black beans, rinsed and drained
1 can hot chili beans – the medium sized one
1 can vegetarian chili
1 can Rotel with chili spices
1 can fire roasted tomatoes – I like the smokiness
frozen chopped onion
frozen chopped green pepper
Morningstar crumbles – it’s soy ground beef, essentially
Spices to taste: I add cumin, chili powder and cayenne pepper, occasionally cilantro if I have it
Dump everything in the crock pot. Stir to mix it up. Set it on High if you want to eat in a few hours, or low for it to cook all day. Ladle into bowls. Eat with hella sour cream and cheddar.
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By thepsychobabble on Mar 2, 2011
You can take just about ANY (pork, beef, one of those turkey breasts, or a small chicken.) roast-y thing, and do it in the crockpot (I use onions, garlic, salt, and pepper as my base for every roast. I add other seasoning on a whim).
If on the poultry you want a crispier skin, throw it under the broiler in your oven for a few minutes (5-10ish in mine, but mine is possessed, so maybe just watch it the first time?)
And then you can use the left overs in fajitas, tacos, bbq sandwiches, or you know, whatever.
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By Suzy on Mar 2, 2011
Pork Chops & baked beans
Get your lean pork chops, salt & pepper & garlic powder them both sides.
Squirt some yellow mustard on them, then cut some thin slices of lemon, put on top of said chops.
Open up a can or two of Bush’s baked beans (We like the big cans of vegetarian or bold n spicy)
Slow cook them all day. It would work fine without the lemon, I don’t always have a lemon when I need one.
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By Beruthiel on Mar 2, 2011
This is Robert’s favorite dish – and I probably don’t make it for him enough. This recipe can be easily doubled (as that is how my dad originally cooked it when I was growing up as a kid) and the leftovers are very tasty as well.
Chicken and Rice -
Prep Time: 10 minutes (or less!) Bake Time: 60-90 minutes
Ingredients:
2 Cups Boiling Water
4 Bouillon Cubes (chicken flavor)
2/3 can cream of chicken soup
1/2 cup uncooked rice (I use brown rice)
2 chicken breats
Directions:
*Preheat oven to 350 degrees.
*Combine boiling water and bullion cubes in an 8×8 dish (I tend to use my oval correlleware) and mix until cubes melt (I help break up the cubes with a fork for faster melting).
*Add 1/2-2/3 can Cream of Chiken soup to the pan and mix (I like really creamy rice so I use 2/3 of the can).
*Add 1/2 cup uncooked rice to pan and mix.
*Place chiken breats in pan, on top of rice mixture.
*Bake for 60 minutes. If rice mixture is runny stir and bake in 15 minute increments for up to another 30 minutes. Let sit to thicken up a bit if needed.
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By Dan on Mar 2, 2011
SUPER SIMPLE Zesty Chicken.
1 Bottle of Italian Salad Dressing.
4 Chicken Breasts cut in to 3 or 4 pieces each
Put in a crock pot on low.
Cook all day.
Shred chicken with two forks.
Return chicken to the “juice” and mix.
Enjoy!
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By Mel on Mar 2, 2011
I have three recipes I use in rotation for roasts to keep them non-boring. Italian beef (a pack of dry italian seasoning, pack of onion soup mix), Bbq beef with bbq sauce, and pot roast (onion soup mix and a can of crm of onion soup) all have a different flavor and are good alone or on bread.
Put meat in crock pot, add toppings, then cook on low 6-8 hours.
Of course, u can also make it into shredded taco meat, with salsa, or taco seasonin/water. I make them all in the crockpot, though. And, beef can be substitued for chicken or pork, based on your liking.
I like to use leftover roast/chicken meat and make ‘potpie’, with a pre-bought crust (in the refridgerator section), frozen veggies and sliced potatoes and gravy (I use the jar of fat free heinz gravy) on top. Bake at 350 degrees for 45 minutes or so, then enjoy.
Although, the best is using the ‘leftovers’, veggies and cheese of your choice (green giant has a steamer bag the is cheesy broccoli that is AWESOME and easy), and have a baked potato bar. Microwave or bake the potatoes in the oven, it doesn’t matter. My kids love cubed ham, with broccoli and cheese. So good. (I prefer the oven baked potatoes brushed with olive oil, sprinkled with coarse salt, for 2 hours in the oven. Seems a bit excessive, but the potato guts are super soft and almost nutty, and the skin is awesome and crispy like a potato chip!)
Hope these help, you have a ton above, that I will be trying too! :)
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