Tag: crockpot

Vegetarian Tacos

I pinned this recipe for Meatless Tacos a few weeks back, and I was not surprised to see that it was repinned several times.  Almost everyone likes tacos, but this version features plant-based protein and lots of veggies.  And it’s a crockpot recipe that cooks while you shop wrap stroll around the city looking at pretty Christmas lights.

I made a few tweaks by using a can of Mexican-style stewed tomatoes rather than salsa, and cutting back the spices accordingly.  Tacos can be a little messy to eat so I thought it would be fun to scoop up the filling with chips.  But who needs a whole bag of Tostitos in the house?  I decided to make my own pita chips.  I cut the pita into triangles, brushed them with oil, and baked them at 400F for 7 minutes.

I garnished the taco filling and pita chips with shredded cheese, lettuce, and sour cream.  It made a really delicious meal, and was fun to eat!  This is the perfect dinner to make for a really busy day (and you can feel free to buy those chips….)  Any busy days ahead on your calendar?



Vegetarian Tacos

1 large onion, peeled and chopped
1 t minced garlic
1 t canola oil
1 c. lentils
2 c. vegetarian broth
1 (14.5 oz.) can Mexican style stewed tomatoes, chopped (with juices)
1 T chili powder
1 (14 oz.) can corn, drained
Pita Chips
Shredded Lettuce
Shredded Cheese
Greek Yogurt or Sour Cream

Place onion, garlic, oil, lentils, broth, tomatoes, and chili powder in crockpot.  Cook on Low for 5-6 hours.  Add corn, and cook on Low for 1 hour more.  Serve with chips, lettuce, cheese, and yogurt or sour cream.

-Adapted from Kitchenbelle

Crockpot Lentil, Mushroom, and Wild Rice Soup

Although it seems like everyone in the Northeast is preparing for a hurricane, I am just trying to prepare myself for a hectic week.  I sincerely hope that everyone stays safe, and feel lucky to live pretty far inland.  I do have candles, matches, and a flashlight, and I guess if the power goes out I’ll be eating a lot of soup!

This soup was inspired by a Betty Crocker recipe I saw on Pinterest.  It’s thick, creamy, and packed with vegetables and plant based protein.  It reminds me of something you’d make with those condensed soups in the red and white cans, except this has all real ingredients and a lot less sodium.

The recipe requires just a little more work than my usual “throw everything in the crockpot and go to bed” routine.  You saute onion and celery prior to starting the crockpot, and add some additional ingredients towards the end.  But it’s still a lot easier to make this soup on Sunday than it is to stare into your fridge at 6am Monday morning, trying to figure out what you’re going to bring for lunch.  🙂



Crockpot Lentil, Mushroom, and Wild Rice Soup

1 T vegetable oil
1 large onion, peeled and chopped
4 stacks celery, chopped
1 c. lentils
1 (8 oz.) package of sliced mushrooms
1 c. long grain and wild rice
1 t thyme
1/4 t black pepper
6 c. vegetable broth
2 c. water
1 c. frozen peas and carrots
1 (12 oz.) can fat free evaporated milk
2 T flour

In a small frying pan, heat oil.  Add onions and celery, and saute for 15-20 minutes, until soft and lightly brown.   Place in crockpot, and add lentils, mushrooms, rice, spices, broth, and water.  Cook on Low for 6 hours.

Add peas and carrots.  If soup appears very thick, add 1-2 cups of water or broth.  Cook for additional hour.

Whisk milk and flour in a small bowl, and add to crockpot.  Cook for 30-60 minutes until soup is thickened and heated through.

-Inspired by Betty Crocker

Crockpot Lentils and Mushrooms

I was a bit under the weather this week with a cold, and didn’t have a lot of energy.  Crockpot to the rescue, again!  This is a very simple recipe, but I love the combination of lentils, mushrooms, and tomatoes.

If you want to make this more of a soup or stew, I would suggest you double the vegetable broth.  I liked the thick consistency, and served it over brown rice.  It was just the kind of warm and comforting meal you want when you’re not feeling well.  And I had so much energy after eating it that I decided to bake!  So come back Monday for some fall inspired cookies.




Crockpot Lentils and Mushrooms

1 c. lentils
1 (8 oz.) package sliced mushrooms
1 (14.5 oz.) can diced tomatoes
1 c. chopped onion
1 t minced garlic
2 c. vegetable broth

Mix all ingredients in a crockpot.  Cook on Low for 8-10 hours.  Serve over brown rice.

Crockpot Baked Beans with Bacon

My favorite recipe for Baked Beans is a vegetarian one, but we were at a family party a few weeks ago and had an amazing version with bacon.  My Mom tracked down the details, and it turns out to be an old family recipe.  I hate to tinker with tradition but the original recipe used a pound of real bacon and I was convinced that you could get the same smoky flavor with much less.  I also wanted to convert it to a crockpot recipe since oven space is a precious commodity when you are cooking for a crowd.

This recipe was easy to put together, and makes a lot of baked beans.  Good thing we had that much, because they turned out to be quite a hit at the party.  In fact, there was only a large spoonful left at the end of the night.  I like using a mix of beans, but you can use whatever you happen to have on hand.  I am not ready for summer to be over, but if you must have an ‘end of summer’ BBQ, you might want to give these a try.




Crockpot Baked Beans with Bacon

12 oz. turkey bacon, such as Oscar Mayer
2 (15 oz.) cans Great Northern beans, rinsed and drained
2 (15 oz.) cans light red kidney beans, rinsed and drained
2 (15 oz.) can cannellini beans, rinsed and drained
1 (26 oz.) jar pasta sauce
1 (15 oz.) can tomato sauce

Cook bacon in a frying pan until crispy.  Cool slightly and crumble.  Add crumbled bacon, beans, and sauce to the crockpot and stir well.  Cook on High for 3-4 hours, then turn to Low until ready to serve.

Crockpot Ethiopian Chicken Stew

I’ve been looking for some spicy food lately, and this Ethiopian Chicken Stew looked like a good recipe to try.  The recipe also calls for hard boiled eggs, and it just so happens that I had some beautifully colored eggs in my refrigerator.  Traditionally, the egg is placed in the stew whole, but it was easier to eat when I chopped it up.

Some of the comments on the original recipe indicated the stew was fairly spicy, and a full teaspoon of cayenne pepper seemed like too much for me.  I cut that back to a 1/4 teaspoon which ended up being just right.  I also wanted to mention that I used frozen chopped onions for the first time.  Not only did it save me time, but I am pretty sure it also saved me money.

The stew may not be the prettiest dish in the world, but it hit the spot perfectly. Next time I’ll try to make my own injera!




Crockpot Ethiopian Chicken Stew

1 (14.5 oz.) can petite diced tomatoes
6 boneless, skinless chicken thighs
1 (12 oz.) bag chopped onion
1/4 c. red wine vinegar
1 t ginger
1 T paprika
1/4 t cayenne pepper
1 t turmeric
2 c. water
Hard boiled eggs

Place tomatoes in the bottom of the crockpot.  Place chicken thighs over tomatoes.  Add onions, vinegar, spices, and water.  Cook on High for 4-5 hours, or until chicken is falling apart.  Serve each bowl with a hard boiled egg.

-Adapted from Stephanie O’Dea (Crockpot 365)

Vegetable Stew with Cornmeal Dumplings

Everyone’s working extra hours these days, and my crockpot is no exception.  Last weekend, I made Lentil Soup overnight, poured it into containers, and then got the crockpot clean and ready for this recipe.  The stew by itself is a hearty vegetable and bean stew which is good, but a little boring.  It’s the cornmeal dumplings that make the difference!  The texture of the dumplings is hard to describe; they are firmer than a matzoh ball, but moister than a biscuit.  The steps at the end of the recipe take a few minutes, but the dumplings are well worth the time!




Vegetable Stew with Cornmeal Dumplings

1 (20 oz.) package peeled and diced butternut squash
1 (16 oz.) package sliced mushrooms
1 (28 oz.) can diced tomatoes in juice
1 c. frozen shelled edamame
1 (16 oz.) bag Trader Joe’s frozen romano beans
1 c. water
2 t Italian seasoning
1/2 c. flour
1/3 c. cornmeal
2 T Parmesan cheese
1 t baking powder
1 egg, beaten
2 T milk
2 T canola oil

Place squash, mushrooms, tomatoes, edamame, beans, water, and Italian seasoning in crockpot.  Stir and cook on High for 5 hours.  Lift cover and smash butternut squash pieces against the side of the crockpot to thicken the stew.

Mix flour, cornmeal, cheese, and baking powder in a small bowl and set aside.  Mix egg, milk, and oil in a small bowl.  Add wet ingredients to dry and stir just until moistened.  Drop the dough by spoonfuls into the stew.  Replace the cover and cook on High for 45 minutes.

-Adapted from Better Homes & Gardens Crockpot Cookery

Crockpot Lentil Soup

When things get hectic, and they always do, I like to go back to the basics.  The celery and carrots in my vegetable drawer looked pretty tired, but I hate throwing away produce.  While I got a good night’s sleep, the soup simmered in the crockpot and the vegetables came back to life.  I stirred in a little balsamic vinegar at the end for extra flavor.  You’d never know this soup is just lentils, vegetables, and spices because it tastes much richer.  Getting back to the basics can be really good.


Crockpot Lentil Soup

1/2 large Vidalia onion, chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
1 c. lentils
1 t minced garlic
1 t Italian seasoning
4 c. vegetable broth
1 (14.5 oz.) can petite diced tomatoes in juice
2 T balsamic vinegar

Combine all ingredients except vinegar in crockpot.  Cook on Low for 12 hours.  Stir in vinegar and serve.

-Lightly adapted from the Better Homes & Gardens Crockery Cookbook

Spicy Carrot and Pumpkin Soup

This week has been a bit “wintery” and no winter week is complete without using the crockpot.  I was inspired by this recipe for Slow Cooker Spicy Carrot and Pumpkin Soup, published by Healthy Food Guide in New Zealand.  Normally I don’t like crockpot recipes that require you to saute ingredients beforehand, but I made an exception here.   I am glad I did, because this was a very rich and flavorful soup.

Normally I also make soups that are one-pot meals, but I made another exception.  I paired this soup with a container of Greek yogurt to add some protein and make it a meal, but it would also be a nice first course for any dinner.



Spicy Carrot and Pumpkin Soup

1 T canola oil
1 Vidalia onion, diced
1 t minced garlic
1 (15 oz.) can pumpkin
1 large potato, peeled and cut in 1″ chunks
5 carrots, peeled and cut in 1″ slices
3 c. vegetable broth
3 T flour
2 t paprika
1 t curry

Heat canola oil in a large frying pan.  Saute onion and garlic until lightly brown, and place the cooked onions in the crockpot.  Add pumpkin, potato, and carrots to the crockpot.  In a small bowl, whisk together broth, flour, paprika, and curry.  Pour liquid over vegetables in the crockpot.  Cook on High for 6 hours.  Mash carrots and potatoes with a potato masher.  Stir well and serve.

-Adapted from Healthy Food Guide

Crockpot Tomato Sauce

Anyone who makes homemade tomato sauce knows that it takes time.  The flavor needs to develop and the sauce needs to thicken.  But there’s nothing better than a spoonful of freshly made tomato sauce when it’s done.

In this tomato sauce recipe, the crockpot minds the sauce and you get the same rich tomato flavor.  If your crockpot tends to allow steam to escape, make sure to add at least half a cup of water to the recipe.  In the end, you’ll still have a thick and chunky sauce that’s perfect for pasta, pizza, or a slice of Italian bread.  I think this is my new go-to recipe for tomato sauce!


Crockpot Tomato Soup

There is nothing like hot tomato soup on a really cold day.  It’s pretty easy to make tomato soup on the stovetop, but the crockpot seems to intensify the rich tomato flavor.  In any case, you won’t go back to eating Campbell’s.

I wanted to keep things simple, so I modified this recipe.  Just four hours later, I had a pot of gorgeous tomato soup.  Serving the soup over barley makes it a bit more like a meal, but I won’t stop you if you’d rather make a grilled cheese sandwich.


Crockpot Tomato Soup

1 T olive oil
1 t minced garlic
1 Vidalia onion, peeled and chopped
1 (28 oz.) can crushed tomatoes
3 c. vegetable broth
2 bay leaves
1 – 1 1/2 c. cooked barley

Heat olive oil in a frying pan.  Add garlic and onion, and saute for 10-15 minutes.  Place in crockpot, along with tomatoes, broth, and bay leaves.  Cook on high for 4 hours.  Remove bay leaves, and serve over cooked barley.