Frequently Asked Questions:
What I can I win?
First prize-$150; 2nd price-$50
How do I enter?
Two ways:
1. Go to Skinny Mommy's Facebook page and hit "like". Then...enter your recipe onto our wall. (No picture is necessary, but it is a plus)
2. Respond to this post with your recipe.
What's the deadline?
November 1st (Now November 8th!)
How will I be notified?
By November 15th (Now November 22nd!) I will post the winner's name on our FB page. (We can then communicate offline so I can get an address to ship the check)
Can my recipe include other ingredients besides what's in the slow cooker?Absolutely! I think adding fresh herbs or vegetables would be great.
Does my recipe need to be original?
No, but be sure to let us know if it is an original. If it is not, be sure to note where you got the recipe.
What do you mean by "Family Friendly"? If the recipe isn't exactly kid friendly be sure to give a "tip" on how to adapt it for kids.
I can't wait to see your recipes. Thank you in advanced for helping a crazy busy ( and slightly crazy!) mom out...
Bree
www.skinnymommy.com
Easy Slow Cooker Chicken and Veggies- this is an original recipe that my boys ages 3 and 6 like just as well as my husband. Carriejbegin@yahoo.com
ReplyDeleteServes 6
2lbs boneless chicken thighs
2 1/2 cups chicken broth
1 cup white wine
2 TBSP flour
1 cup of baby carrots
3 stalks of celery, chopped into bite sized pieces
1 bag of frozen brown rice
1/2 TBSP poultry seasoning
small baguette or italian bread
Add baby carrots and celery to the crock pot and mix with the flour to coat. Put chicken thighs on top of the veggies and shake the poultry seasoning on top. Add the broth and the wine and it should almost cover the chicken. Cook on low for 6 hours or high for 4 hours. When it is done, add the frozen rice and shred the chicken that will just fall apart with a fork. Let it sit for 10 minutes or so to soften the rice. Serve in bowls on top of a slice of italian bread to soak up the broth. I have let this sit in the crock pot well past the 6 hours and it never seemed to overcook.
It is just a family of two for me and my hubby- but I know for sure the kiddies would have a blast helping out in then kitchen with the assembly of the salad ingredients while an adult shreds the chicken.
ReplyDeletechocolatebroc@gmail.com
Southwest Salad
with Tropical BBQ Chicken
INGREDIENTS:
Chicken
4-5 (4ounce) chicken breast halves
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 cups bottle barbecue sauce of choice (I use Sweet Baby Ray's)
1 cup pineapple juice
1/4 cup Worchestershire sauce
1/2 cup brown sugar
3 tablespoons ketchup
3 tablespoons low-sodium soy sauce
Dressing
2 cloves garlic, minced
1/4 teaspoon kosher salt
4 Tablespoons Red Wine Vinegar
2 Tablespoons Olive Oil
The juice of one lime
Salad
4 cups Mixed Greens
1 cup tomato, diced
1/2 cup red onion, sliced
2 green onions, diced white and light green parts only
1 cup (4 ounces) reduced fat cheddar cheese, shredded
1 (15 ounce can) black or pinto beans, drained and rinsed
1 (14 ounce can) whole kernel corn, drained and rinsed
1/4 cup chopped cilantro
1/2 cup chopped avocado
2 cups tortilla chips, crushed
DIRECTIONS:
For the chicken; layer breasts in the bottom of your crock*pot. Sprinkle with garlic powder, paprika, and chili powder. Combine the remaining ingredients in a medium sized bowl, make sure sugar dissolves. Pour over chicken breast. Set on LOW for 6-8 hours. Removed chicken from pot and shred. Reserve.
For the dressing; combine all ingredients in a food processor or whisk together in a small bowl. Set aside.
To build the salad, combine the lettuce, tomato, red and green onions, cheese, black beans, corn, and cilantro to a serving bowl. Drizzle with the vinagrette and give it a good toss- making sure all the greens are dressed. Portion out about 2 cups salad to each of 6 bowls. Sprinkle the diced avocado evenly over the bowls, about 1 tablespoon each. Top with about 3/4 cups shredded chicken (about 3 ounces) and drizzle 1 tablespoon extra BBQ sauce. End with about 1/3 cup crushed tortilla chips on top for some crunch!
Nutrition Information
Serves 6
Calories: 420
Fat: 12.8 g
Carbohydrate: 49 g
Fiber: 13 g
Protein: 28.7 g
I'm a new follower from MBC! Great blog! Looking forward to reading more of it.
ReplyDeleteAshley
www.modernmommymagic.blogspot.com
Hi! Here is my recipe for Pulled Pork in a crock pot with a secret ingredient. I have kids, so the secret ingredient is caffeine-free.
ReplyDeleteThe recipe was adapted from food.com.
Ingredients
about 2kg pork roast (I got one piece shoulder and one piece butt)
2 pressed garlic cloves
3 small onions sliced thinly
1/4 tsp black pepper, freshly ground
1/4 tsp Pimenton de la Vera (or cayenne pepper), ground
1 tsp liquid smoke
3 cans of Coca-Cola (or enough to cover the meat; if it doesn't turn the pieces a few times)
a pinch of salt
barbecue sauce
Soften the onions in some oil in the crock pot. Place the meat in the pot, add in the garlic, pepper and Pimenton de la Vera, the liquid smoke and the Coca-Cola. Set the meat on low heat and cook for 8-10 hours. When ready, remove from the pot, remove bones and trim fat. Use a fork to begin pulling the pork apart. You can serve the barbecue sauce mixed in. I preferred to serve it with a little of the cooking liquid mixed in to keep it moist and drizzled the sauce on top.
The result was delicious, exactly how I imagined it, although I might add a little salt next time I make it (so I included it in the ingredients - you know, to contrast the sweetness). Of the two pieces I preferred the shoulder as it is a fattier cut (which made it more tender) with a more complex flavor, but both were fall-apart soft.
Here is the easiest Turkey Breast ever:
ReplyDeleteRub a turkey breast with 1T olive oil, 2-3 cloves chopped garlic, salt and pepper.
Put in the crock pot, cover with 1 can organic chicken broth. Cover, cook on high for 6-8 hours or until the meat pulls away from the bone.
Finish the meal by thickening the juice on the stovetop: bring to high simmer in a sauce pan. In a small cup, combine 1/4 c cold water and 1T cornstarch until smooth. Whisk into lightly boiling turkey juices. Season with salt and pepper- you have gravy!
While you prepare the gravy, you can also roast green beans tossed in 1 T olive oil and slivered almonds at 450 degrees for 5 minutes.
If you wish, make garlic mashed potatoes with this: boil whole red potatoes with skin on, along with several whole peeled garlic cloves until tender. Mash with a bit of skim milk.
This is the easiest Thanksgiving-like turkey, mashed potatoes-green beans-and gravy dinner you'll make! And, it is healthy because you avoid much of the high-fat additives common to Thanksgiving.
Hi Brita -- great blog. Love it. I also love crock-pot recipes, so here is mine for a simple and yummy roast with veggies:
ReplyDeleteIngredients:
Chuck roast
Carrots
Celery
Mushrooms
Garlic
2 cans cream of mushroom soup
1 envelope dry onion soup mix
Rice or egg noodles
In a skillet in hot oil, brown all sides of the roast. I toss in some fresh garlic, too (be careful it doesn't burn), and I sprinkle salt & pepper all over the roast. Remove roast from skillet and set aside on a plate. Now throw in your carrots, celery and mushrooms, all washed and sliced/cut to your liking. This is just to give them a nice color and start them cooking. Throw in some salt & pepper on them, too. Cook them for just a minute or two.
Spray your crock-pot. Place veggies in the bottom of it. Place roast on top of veggies.
In a separate bowl, mix together the two cans of soup and the envelope of soup mix. (You can also throw in some red wine if you're feeling crazy. Adds some nice flavor.) Pour the soup mixture over the roast & veggies and cook on low all day. Your house will smell heavenly.
Beef should just be soft and delish and easy to cut/pull apart. Serve the beef, veggies and saucy stuff over rice or egg noodles. Perfect for a cold day when you need comfort food. Enjoy!
xo
Laura Merritt Bird
Thanks for hosting such a lovely event..
ReplyDeleteFollowed steps to enter. and Here's my family favorite recipe.
SPICY VEGETARIAN MEXICAN CHILI: SLOW COOKER METHOD AND QUICK EASY METHOD
http://a2zvegetariancuisine.blogspot.com/2011/06/quick-easy-spicy-vegetarian-mexican.html
Know What You Eat: There is nothing like a hot bowl of chili on a cold winter/rainy day. It is the perfect combination of protein, carbohydrates, spices and with colorful vegetables. Black beans has the amazing protein-plus-fiber content, from a single, one-cup serving of black beans you get nearly 15 grams of fiber which is found especially helpful in lower blood cholesterol levels. By increasing the body's supply of antioxidant and anti-inflammatory nutrients, black beans may be able to help lower cancer risk. Don’t be intimated with the list of ingredients. Basically all you need is black & kidney beans, veggies and spices. This fast and simple OR SLOW COOKER recipe goes to Bree's SkinnyMommy where she is hosting Fresh, Skinny and Family Friendly Recipe CONTEST
Preparation time: 20mins OR SLOW COOK METHOD 1-3 HOURS
Number of Serving: 4
Spice Level: 3-4 (adjust as per your taste)
INGREDIENTS:
1/2 C Kidney Beans
1 C Black Negro Beans
1/2 C Yellow corn
2 Stalks Celery
1 Big Onion,finely chopped
1 Green pepper,finely chopped
1 Red pepper ,finely chopped
1 Carrot ,finely chopped
5 Tomato (medium sized)OR (1-12oz.) Crushed tomato can
4 cloves Garlic,Chopped finely
2 Jalapeno pepper,finely chopped (optional)
2 tsp Cayenne Pepper or more as per your taste
1 1/2 tsp Salt as per your taste
2 Bay leaves
1/2 tsp Cumin pwd
1/2 tsp. ground coriander
2 tsp dried oregano leaves
3/4 C Water
1-1/2 Tbsp Olive oil
1 tsp Black pepper (or to your taste)
Juice of 1 small Lemon
Fresh Cilantro, chopped (optional)
QUICK & EASY METHOD:
1. Soak all the dry beans overnight, add salt and pressure cook till tender.
2. Bring 2 to 3 cups of water to boil then place the tomatoes and cover,keep it for 5 minutes.(Follow step 2 if not using Crushed tomato can)
3. On medium heat, in a wok add oil, finely chopped garlic and bay leaves.
4. Once the garlic is slightly browned, add the chopped onions and stir till it is slightly brown now add celery, bell pepper, carrot, jalapeno peppers.
5. Saute for 10 minutes and now add the peeled and crushed tomatoes,corn, water,cayenne pepper, salt, cumin/coriander powder, oregano leaves,cooked beans and simmer for 30 minutes. Depending on your preference adjust the consistency by adding more or less water.
6. Add black pepper,lemon juice and cilantro.
7. Add your choice of shredded cheese for absolute kid friendly palate, while also briefing them what is the goodness of this recipe when you sit together for dinner tonight.
8. Serve it with your choice of bread.
SLOW COOK METHOD:
For slow cook method soak beans overnight and follow step 2,3,4,5,6 and 7. Just combine all ingredients INCLUDING soaked beans except the lime juice in a large slow cooker. Cook on low about 2-3 hours. Constantly stirring and checking for right consistency. Stir in the lime juice. Serve with tortilla chips. OR with corn bread.
Tip: Add your choice of shredded cheese for absolute kid friendly palate, while also briefing them what is the goodness of this recipe when you sit together for dinner tonight.