Slow Cooker Black Bean Soup

I love my slow cooker, because you can "set it and forget it." Dinner is ready whenever you are, and the cooking is already done...so it's great for busy evenings. This recipe does call for some skillet-cooking of vegetables ahead of time, but I think it would probably be fine if you didn't do that, as long as you cook it the full 8 hours. You could also leave out the oil if you did it that way. As usual, I have backed down on the spices in my version because I'm not a fan of things that are really hot. If you want it hot, add the 1/2 tsp cayenne pepper back into the recipe.

Black Bean Soup
Adapted from Fresh from the Vegetarian Slow Cooker

1 tbsp olive oil
1 small onion, chopped
1 medium carrot, chopped
1 small green bell pepper, chopped
1 tsp minced garlic
2 14.5 oz cans black beans, rinsed & drained
14.5 oz can diced tomatoes (not drained)
4 cups low sodium vegetable broth
1 tsp ground cumin
1 tsp dried thyme
salt & pepper to taste
2 bay leaves

In a large skillet, heat oil over medium heat. Add onion, carrot, bell pepper, and minced garlic, stir, cover, and cook for 5 minutes to soften. Meanwhile, in slow cooker, add beans, tomatoes, and spices and stir together. When vegetables are done, add them to the cooker. Pour broth over top, stir, and add the bay leaves. Cook on low for 8 hours. Before serving, remove bay leaves and use an immersion blender for a few seconds to puree a small portion of the soup, just enough to thicken. You can also remove 2 cups of soup from the cooker and puree in a blender, and add back to the soup.

This recipe makes 6 servings of 1 1/2 cups each.

Cornbread Topped Southwest Pot Pie

This is an easy and tasty Meatless Monday recipe with a healthy dose of fiber! :) And best of all, it's a "pot pie" with a cornmeal crust that cooks right in the slow cooker. The original recipe called for cooking the onion, carrots, and peppers in a skillet before adding to the slow cooker, but I didn't do this and it turned out fine.

Cornbread Topped Southwest Pot Pie
Adapted from Fresh from the Vegetarian Slow Cooker

1 small onion, chopped
1 medium carrot, chopped
1/2 sweet bell pepper, chopped
28 oz can pinto beans, rinsed & drained (or 2 smaller cans)
1 cup frozen corn
4 oz can diced green chiles
1 tbsp soy sauce
1 tsp minced garlic
3/4 cup vegetable stock
1 tbsp minced fresh cilantro
2 tbsp olive oil
1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 cup plain soy milk (or fat free milk)

In a slow cooker, combine all ingredients except the oil, cornmeal, baking powder, baking soda, and milk. Cover and cook on low for about 6 hours or high for 3 hours. About an hour before serving, in a large bowl, stir together remaining ingredients, spoon over ingredients in the slow cooker and spread evenly. Cover, turn slow cooker to high, and cook about 30 minutes to 1 hour or until crust is done. Serves 4 with 1 1/2 tsp of your healthy oils per serving.

Slow Cooker Corn Chowder

If you're looking for an easy recipe that you can toss in the slow cooker before work or a busy day and come home to a warm, homemade dinner, this one is perfect. You can dice your own potatoes and onions if you prefer, or you can use refrigerated, prepared diced potatoes with onions. (Be sure to check the ingredients list for added sugar or oil.) I apologize that this recipe doesn't have a photo -- I forgot to take it and the leftovers were gone before I could get one, but I wanted to share the recipe anyhow.

Slow Cooker Corn Chowder

5 potatoes, peeled & diced
1 large onion, diced
(or 2 bags prepared diced potatoes with onions)
2 cups diced ham
3 stalks celery, chopped
15.25 oz can corn (not drained)
2 cubes chicken bouillon*
2 tbsp Blue Bonnet light margarine*
water
12 oz can fat free evaporated milk

Add potatoes, onion, ham, celery, corn, bouillon cubes, and margarine to slow cooker. Stir to combine. Add water to cover. Cook on low for 8-9 hours. Stir in evaporated milk and cook 30 minutes more.

This recipe makes 10 2-cup servings.

Apple Cider Beef Stew

I created this recipe today after looking at several different ones for apple cider beef stew. Since I'm too lazy to simmer anything on the stove for over 2 hours, I brought the slow cooker into play, and came up with this. It was very tasty, with a nice combination of sweet and savory flavors.

Apple Cider Beef Stew

1/2 lb lean and trimmed stew beef (I buy mine at Walmart, it's called "super trim" there)
1 medium potato, peeled & diced
1 large carrot, peeled & cut into 3/4" chunks
1 celery stalk, cut into 1/2" slices
1 medium apple, peeled, cored & diced
1/2 small onion, cut into large squares
1/4 tsp dried thyme
1/4 tsp salt
1 1/2 cups apple cider*
4 tsp apple cider vinegar

Layer vegetables and meat in bottom of 2 1/2-quart slow cooker. Sprinkle seasonings over meat. Pour cider and vinegar over all. Cook on low for about 8 hours. Makes 3 servings of 1 1/2 cups each.

Slow Cooker Chicken Taco Stew

I have seen this recipe in a few different places on the internet, with different variations. Today, I made my own variation in the slow cooker, since the heat has returned here in Indiana and the last thing I want to do is heat up the kitchen running the oven or simmering something on the stove. It's super easy to throw together, and fairly cheap, especially considering that it makes 8 servings. The chicken taco seasoning gives it a different flavor from regular ground beef taco seasoning. Unfortunately, I forgot to take a picture before all of the leftovers were either gone or in the freezer! I will take one the next time I make it and update the post.

Slow Cooker Chicken Taco Stew

1 medium onion, chopped
2 cups frozen corn
15 oz can Mexican-style diced tomatoes, with liquid
15 oz can regular diced tomatoes, with liquid
15 oz can black beans, rinsed & drained
15 oz can kidney beans, rinsed & drained
8 oz can tomato sauce
1 packet McCormick Chicken Taco Seasoning
1 lb boneless, skinless chicken breasts, trimmed

Mix all ingredients except chicken in 4 1/2-quart slow cooker (larger is fine). Lay chicken on top and cook on low for 6-8 hours or high for 3-4 hours. Remove chicken breasts, allow to cool slightly, shred with forks, and stir back into stew. Enjoy!

The serving size is 1 generous (slightly heaping) cup, and the recipe makes 8 servings.

Farmer's Market Ratatouille

I scored quite a haul for a very cheap price at our local farmer's market this week, and I am eager to use up all of these beautiful veggies! Ratatouille seemed like a great way to combine a lot of them together and "eat the rainbow," so to speak, so I stuck it in the Crock Pot for a light, pre-workout dinner.

Farmer's Market Ratatouille

1 medium eggplant, diced
1 medium yellow summer squash, coarsely chopped
2 medium tomatoes, coarsely chopped
1 medium green bell pepper, finely chopped
1 small onion, finely chopped
8 oz can tomato sauce
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp minced garlic or 1 clove, minced

Combine all ingredients in the slow cooker and cook on low for 4-5 hours or high for 2 hours. Stir in snipped fresh basil just before serving, if desired.

Slow Cooker Lemon-Garlic Cornish Hen

This recipe is my first "original creation" for this blog! When I bought the cornish hen, I originally intended to grill it, but that day turned out to be stormy...not so great for grilling. So I decided to cook it in the slow cooker instead. I used my trusty 2 1/2 qt slow cooker, which is perfect for two people, and doesn't heat up the kitchen like the stove or oven.

Slow Cooker Lemon-Garlic Cornish Hen

1 cornish game hen, giblets discarded (mine was 20 oz raw weight)
3-4 medium red potatoes, quartered
1 small onion, halved
1 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
fresh lemon with peel, quartered

Place potatoes in bottom of 2 1/2- or 3-quart slow cooker. Take one half of onion and separate layers, spreading over potatoes. Mix spices together and rub all over inside and outside of hen, getting between the meat and skin as much as you can. Put remaining half of onion and one lemon quarter inside cavity. Place hen on top of potatoes in slow cooker. Cook on high 3-4 hours or low 6-8, or until meat is cooked through. Remove skin before serving.

Homemade Meat Sauce

Most of the time I'm too lazy to make a sauce from scratch, even though it's super easy. Today, I took the plunge and did it! I found a WW Core spaghetti sauce recipe for the slow cooker, modified it a bit to fit my tastes, and gave it a shot. It turned out really tasty, and made enough for my husband and I for dinner tonight, lunch leftovers tomorrow, and 2 pint jars to freeze for later. I topped my serving with 2 tsp of grated Parmesan cheese*.

Simply Filling Meat Sauce

Adapted from Food.com

1 lb 93 or 96% lean ground beef, browned
1 onion, chopped
28 oz tomato sauce (canned)
28 oz diced tomatoes (plain, canned)
2 tsp minced garlic
2 tbsp Mrs. Dash Italian Medley
1/2 tsp salt
1/2 tsp pepper
1 tsp dried oregano
2 packets of Splenda

Combine all ingredients in slow cooker and cook on low for 6-8 hours.