Monday, September 20, 2010

Monday's Meals: Ode to the slow cooker

I love throwing a bunch of yummies into a crock pot and not touching it until dinner time when the aroma fills the house. I don't have to worry about dinner. So this week's recipes are for slow cookers....major props for whoever invented them.

Monday: Steve's awesome rump roast
1 large roast...the good one, not the cheap one
1 can cream of mushroom soup
1 can chicken broth
Baby carrots
1/2 onion
minced garlic
salt and pepper
halved red taters

Throw everything in crock pot, put enough water in to barely cover the roast. Cook on high for 4-5 hours and then on low for a few hours. Serve with crusty bread.

Tuesday: Chicken Tortilla Soup (from sisters cafe)
4 chicken breast halves
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup salsa
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Wednesday: Beef Barley Veggie Soup (

  • 1 (3 pound) beef chuck roast
  • 1/2 cup barley
  • 1 bay leaf
  • 2 tablespoons oil
  • 3 carrots, chopped
    • 3 stalks celery, chopped
  • 1 onion, chopped
  • 1 (16 ounce) package frozen mixed vegetables
  • 4 cups water
  • 4 cubes beef bouillon cube
  • 1 tablespoon white sugar
  • 1/4 teaspoon ground black pepper
  • 1 (28 ounce) can chopped stewed tomatoes
  • salt to taste
  • ground black pepper to taste
  1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Thursday: Creamy Potato Soup
  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 onion, finely chopped
  • 2 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground white pepper
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12 fluid ounce) can evaporated milk
  1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
  • Friday: Leftovers baby. Really.

    1 comment:

    codi said...

    Yum! Thanks for the ideas! Doing childcare is really kicking my butt, so having something going in the slow cooker would be great:) Congrats on the tri, by the way!