Tasty Tuesday: Crockpot Garlic Herb Potatoes

As I mentioned in my last post, I've been struggling with finding my motivation. Motivation for working out, motivation for blogging, motivation for, well, pretty much everything.

I think most people get in these weird slumps from time to time, and last week I decided to just say, "Fuck it" and take some time away from the things I felt like I had to do. (And you'll see exactly how little I cared by the end of the month when I post my goals and results!)

Instead of working on blog posts, I watched countless hours of Dexter with Eric. (And yes, we've both seen it before. We randomly decided to start the series over from the beginning a few weeks ago because we both love it so much.) Instead of stressing about finding time and energy for a workout, I did yoga videos when I felt like it and didn't worry about how hard I was pushing myself.

I'd like to say that I'm completely relaxed and centered now, and that I'm ready to get back into the groove of things ... But that's not exactly true. I'm slowly getting there, but it's definitely a process.

I realize that introduction probably doesn't seem like it has anything to do with a recipe, but it actually kind of does. One thing I struggle with when I lack motivation is the inspiration to try new things in the kitchen. I either want to go the ridiculously easy route (i.e. frozen pizza, pasta and jarred sauce, grilled chicken breasts, etc.) or, if I'm really unmotivated to throw together a meal, I resort to going out or getting takeout. 

I went a little crazy with eating out last month, and the result was an emptier wallet and tighter pants. Remember how I lost two pounds in January and another two pounds in February? Well, two of those pounds found their way back after I spent the entire month of March stuffing my face with Qdoba, chocolate, gyros from my favorite Greek place, pancakes, potato chips ... The list could go on and on. The point is, I stopped caring about making stuff at home and am now regretting some of those choices.

But anyway ... There will be plenty of time to talk about that in an upcoming post. 

Today's post is all about one of the recipes I made early last week that kind of helped me get my groove back in the kitchen.

I struggle with coming up with interesting side dishes. 98% of the time I stick with things like Steamfresh vegetables, salads, and rice. While those are all fine, I get sick of having the same thing all the time.

The only problem is that I never really feel like putting much effort into side dishes. In general, I don't love spending hours in the kitchen, but I'm much more willing to put in some extra time and effort for a main dish than for a side.

But, since I wanted to start trying new recipes again, I thought a simple side dish might be a good start. So I spent some time searching Pinterest and found this recipe. I tweaked things a bit, but it's essentially the same basic idea.

Honestly, I had no idea how these potatoes would turn out. I worried that they'd either get too mushy or wouldn't cook completely. But they were actually really good!

This isn't a fancy side dish ... Not at all. Sometimes, though, keeping things simple is best. And this combination of potatoes, garlic, butter, olive oil, and herbs is the perfect compliment to a meal.

Crockpot Garlic Herb Potatoes

Adapted ever so slightly from a recipe on Damn Delicious.

Ingredient List:

• 3 lbs small potatoes, halved (I used a combination of red, purple, and yellow baby potatoes.)
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 4 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 tsp basil
• 1 tsp oregano
• 1 tsp black pepper
• 1 tsp garlic salt
• 1/2 tsp dill

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the halved potatoes, 2 tbsp olive oil, butter, garlic, basil, oregano, dill, and black pepper to the crockpot and mix well.

3.  Cook on low for 4-5 hours or high for 2-3 hours. (I checked my potatoes often, and, after starting them on high, switched to the low setting. I cooked them on high for 1.5 hours and then finished them on low for 2 hours. I felt like this gave me the slightly softened yet not at all mushy texture I was going for. I highly suggest checking the potatoes several times as they cook ... The cook time may differ depending on their size.)

4.  After the potatoes have cooked for about 2 hours, add the remaining 1 tbsp olive oil. This is completely optional, but I thought my potatoes seemed like they weren't completely covered in oil and butter and I worried that they might dry out if I didn't add a little more. I opted to add oil, but you could always add more butter if you prefer.

5.  At the end of cook time, add the garlic salt (or you can use regular salt if you think that's too much garlic!), and stir the potatoes several times.

Although I felt like I needed to check my potatoes regularly to ensure they didn't overcook, I still thought this was a really simple recipe. It was also a nice change from the usual steamed vegetables or salad (though definitely not as healthy!).

It probably sounds silly, but after I made these potatoes, I started feeling more excited about trying new recipes again. I guess sometimes the simplest things can work to get you back on track!

Tasty Tuesday: Crockpot Chicken Fajita Soup

I know I just posted a Southwestern Chicken Noodle Soup recipe about a month ago and today's recipe is pretty similar, but you know what? Sometimes you try a couple of spicy chicken soups within a short period of time and they're both so good that you just have to share the recipes.

I decided to make a chicken fajita soup after Eric said he was in the mood for fajitas. Soup is obviously not the same as a traditional fajita, but honestly ... I'm not a huge fajita fan. I love all of the components, but for some reason I always feel like they're missing something.

That being said, I loved this soup. It's a little thicker/heartier than the Southwestern Chicken Noodle Soup, and it's perfectly spicy without being "too much." (I usually gauge this on Eric's comments. I like my food much spicier than he does, so if it's the right amount of spice for him, I assume it's probably the right amount for most people.) It's also made in the crockpot, which means it requires minimal effort. (My favorite kind of recipe!)


I couldn't get a great picture of this soup (believe me, I tried), but trust me when I say it's worth trying. (Especially if you're a fan of Mexican/Tex-Mex flavors!)

Crockpot Chicken Fajita Soup

Adapted from a recipe on The Recipe Critic.

Ingredient List:

• 2-3 boneless, skinless chicken breasts
• 1 15 oz. can black beans, rinsed and drained
• 1 10 oz. can mild Rotel tomatoes and chilies with their juices
• 2 10.75 oz. cans condensed cream of chicken soup (I used low sodium.)
• 1 1/2 cups water
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 poblano pepper, diced
• 1 cup shredded cheese (I used a cheddar jack blend.)
• 2 tsp cumin
• 2 tsp garlic powder
• 2 tsp chipotle chili powder
• 1 tsp black pepper
• 1 tsp onion powder
• Toppings for serving (if desired): avocado, fresh cilantro, additional cheese, sour cream, etc. (I just used some sliced avocado this time, but next time I'll probably add some fresh cilantro as well.)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Place the chicken breasts in the bottom, then add the black beans, Rotel, cream of chicken soup, water, cumin, garlic powder, chipotle chili powder, black pepper, and onion powder. Stir the mixture several times to blend everything together.

3.  Cook on low for 6-8 hours. 

4.  When about 35-40 minutes of cook time remain, remove the chicken to a plate and shred with two forks. Stir the shredded chicken back into the soup mixture.

5.  After the chicken has been shredded and placed back into the crockpot (about 30 minutes prior to the end of the cook time), add the sliced green bell pepper, sliced red bell pepper, and diced poblano pepper. Mix well to combine the peppers with the soup. (I chose to add the peppers later because I wanted them to retain some crunch. They softened a little, but they still had a slightly crisp texture. I'm sure they would be fine if you added them at the beginning, but I prefer slightly crisp to soft when it comes to peppers.)

6.  Stir in the cheese, and allow it to melt completely into the soup. (This should take about 10-15 minutes.) Serve with your favorite toppings.

Tasty Tuesday: Boozy Beefy Beany Crockpot Chili

For years I've been on the hunt for the perfect chili recipe. I've made quite a few versions that I thought were really delicious (including this Cheesy Hash Brown Chili I posted last year which is still one of my absolute favorite ways to prepare chili), but I still find myself looking for new and interesting variations.

And, while I wouldn't call this the "perfect" chili recipe, it's pretty damn good. The extra bit of flavor from the beer really set it apart from the other chilis I've made in the past, and, as an added bonus, it cooks in the crockpot all day and makes your house smell amazing.

One of the best things about this chili, though, is the fact that it falls under the "set it and forget it" category. You can literally dump all the ingredients in the crockpot, give them a couple of good stirs, and then let it cook for a few hours. And, I don't know about you, but I love recipes like that!

Boozy Beefy Beany Crockpot Chili

Adapted ever so slightly from a recipe on Gimme Some Oven.

Ingredient List:

• 1 lb lean ground beef
• 1 medium red onion, diced
• 1 15 oz. can dark red kidney beans, rinsed and drained
• 1 15 oz. can light red kidney beans, rinsed and drained
• 1 14 oz. can diced tomatoes with their juices
• 1 4 oz. can diced green chilies
• 1 jalapeño pepper, diced
• 1 cup beer (I used Lucky Bucket lager, which is from a local brewery. I say use whatever you'd normally drink, or whatever you'd normally use to cook with if you're not a fan of beer.)
• 2 tbsp chili powder (I know this seems like a lot, but I find that when I use the crockpot the flavor sometimes cooks out a bit. If you're unsure, add less. You can always add more later if you taste the chili and find it's not spicy and/or flavorful enough!)
• 1 tbsp chipotle chili powder
• 1 tbsp cumin
• 1 tbsp Mexican oregano
• 1 tbsp garlic powder
• 2 tsp black pepper
• 1 tsp sea salt

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Crumble the ground beef into the crockpot. (If you want to cook this beforehand, you can. I didn't, though, and I thought this turned out perfectly fine. It's really up to you and what you're comfortable with. I would, however, caution against using anything less than 90% lean if you're planning to just dump it into the crockpot without cooking it ... You don't want the chili to be overly greasy!)

3.  Add the red onion, dark red kidney beans, light red kidney beans, diced tomatoes with their juices, diced green chilies, and jalapeño pepper.

4.  Sprinkle in the chili powder, chipotle chili powder, cumin, Mexican oregano, garlic powder, black pepper, and sea salt. (Again, if you don't want to use such large amounts of some of these spices, cut the amounts down to whatever you're comfortable with. Like I said above, you can always add more later if you don't think it's enough!)

5.  Pour in the beer, then mix the ingredients together.

6.  Cover and cook the chili on low for 6-8 hours or high for 3-4 hours.

7.  Taste the chili and add additional seasoning if necessary. When serving, add any of your favorite toppings: cheese, sour cream, tortilla chips, crackers, etc.

I don't think this chili is overly spicy, but it has a nice amount of heat from the jalapeño and two types of chili powder and some smokiness from the chipotle chili powder. Eric isn't a fan of incredibly spicy food, and he gobbled this up ... So I think it's probably okay for most people.

If you're concerned that it will be too spicy, though, you can easily tweak the recipe to fit your tastes. That's one of the best things about chili ... It can easily be customized! 

Tasty Tuesday: Crockpot Cheesy Buffalo Chicken Pasta

If you came here today hoping for a healthy recipe, you're going to be disappointed. If, however, you were hoping for something simple, spicy, and delicious, you've come to the right place.

I love buffalo chicken, and have for many years. The obsession began when I was in college. I lived on campus all 4 years, and our dining hall had (surprisingly) good food ... Most of the time, anyway. The most popular station in the dining hall was the one that allowed you to get a "made to order" meal. On Saturday mornings, that meant omelets. Sometimes during the week it meant pasta skillets with whatever toppings you wanted. And, on the very best days, it meant buffalo chicken wraps.

I'm not even joking when I say that the line for the buffalo chicken wraps was always insane. It would snake through the entire dining hall, and if you really wanted one, you knew you had to give yourself at least 25-30 extra minutes for lunch in order to wait in line. But they were always completely worth the wait.

Even though I graduated college in 2006 (which makes me feel really old sometimes, by the way), my love for buffalo chicken is still just as strong. So when I found a recipe for buffalo chicken pasta (which is, as most of you know, one of my other favorite foods), I knew I had to make it immediately.

And the best part (besides the fact that it was amazingly creamy and delicious, of course)? You can make it in the crockpot!

I'd suggest not throwing this in in the morning on a work day (unless you're only working for half the day or happen to work from home), though. It only required 5.5 hours of total cook time for the chicken and sauce, and you do need to be nearby to add the noodles (and stir regularly to make sure they don't stick!) during the last 30 minutes. 

Although it does require slightly more effort than the average "set it and forget it" crockpot recipe, I promise that it's completely worth it (especially if, like me, you love buffalo chicken and pasta)! This is a rich, creamy, cheesy dish ideal for a chilly fall or winter evening. And while it's not something I'd recommend making all the time (because calories), it's the perfect meal if you want to indulge a bit.

Crockpot Cheesy Buffalo Chicken Pasta

Adapted ever so slightly from a recipe on Crockpot Gourmet.

Ingredient List:

• 1 box linguine noodles (I used whole wheat pasta.)
• 1 lb boneless, skinless chicken breasts
• 8 oz. cream cheese
• 1 1/3 cups shredded sharp cheddar cheese
• 1/2 cup hot sauce, divided (I used Frank's Red Hot.)
• 3 cups chicken broth
• 1 tbsp cornstarch
• 1 tbsp + 1/4 cup water (You may not need the additional 1/4 cup, but I felt like I needed to add the additional liquid to properly cook the pasta. You will, however, definitely need the tablespoon of water!)
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 packet dry ranch dressing mix
• Diced green onions for serving (optional)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the chicken, chicken broth, packet of dry ranch dressing mix, black pepper, garlic salt, and 1/4 cup of the hot sauce to the crockpot.

3.  Top with both the cream cheese and shredded cheddar cheese.

4.  Cook on low for 5 hours.

5.  After the 5 hours of cook time is up, remove the chicken to a plate and shred with two forks.

6.  In a separate small bowl, whisk together the cornstarch and 1 tbsp water.  Pour the mixture into the crockpot, and whisk everything together until the sauce is completely smooth and combined.

7.  Break the noodles in half, and add them to the crockpot. Stir to cover them with the sauce.

8.  Add the chicken back to the crockpot, and pour in the remaining 1/4 cup hot sauce. Stir several times to combine.

9.  Cook the noodles with the chicken and sauce for about 30 minutes, stirring regularly to prevent any sticking. Add the additional 1/4 cup water if you feel the noodles need more liquid in order to cook properly. (I thought the noodles turned out perfectly with this additional liquid, but you may not need it.)

10.  Serve with diced green onions, if desired.

As I said earlier, this isn't the typical "set it and forget it" crockpot recipe, but it's still very simple. (And you don't have to do anything for the first 5 hours once you've added the initial ingredients!) It's also totally worth the extra calories. It's probably my favorite thing I've made recently, and we will definitely be having this as often as we can (i.e. as often as we can without gaining tons of weight)!

Tasty Tuesday: Spicy Crockpot Beef and Peppers

It's no secret that I love my crockpot. There's no better feeling than putting in minimal effort to create a delicious, filling meal.

Seriously, though ... I make pretty elaborate, time consuming dinners from time to time. And while I definitely feel a major sense of accomplishment when it all comes together, I don't feel any less accomplished if I just throw a few things together in a crockpot and wait. It may not be a fancy meal, but as long as it tastes good, I'm happy. (Not to mention the fact that instead of slaving away in the kitchen, I have time to do other things like work out, read, work on blog stuff, etc. That's a win in my book!)

I found this recipe while searching Pinterest for healthy crockpot recipes. I barely made any changes to it because it honestly didn't need a bunch of extra stuff. I've also been trying to use the beef we still have from last year's purchase (we'll be buying the same amount from Eric's cousins this year, but we still have a decent amount of meat left in our freezer), so this was perfect.

This is incredibly easy to put together and really good (though my less than stellar photo might make you think otherwise). The Sriracha gives the sauce a nice kick, but it's not overwhelmingly spicy. You can also always use less Sriracha (or more) depending on your tastes.

Spicy Crockpot Beef and Peppers

Adapted ever so slightly from a recipe on Let the Baking Begin.


Ingredient List:

• 1 lb beef stew meat (I might double this next time so we can have more leftovers.)
• 1 large red bell pepper, cut into slices and then halved
• 1 large orange bell pepper, cut into slices and then halved
• 1 medium white onion, cut into slices and then halved
• 1 cup beef broth or 1 cup water + 3 beef bullion cubes (I used the water/bullion option.)
• 2 tbsp cornstarch
• 1/2 cup water
• 1 tsp garlic salt
• 1 tsp black pepper
• 1 tbsp Sriracha (Again, you can use more or less depending on your personal tastes.)
• 4 cups cooked rice (I used basmati rice, but any white or brown rice works.)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the beef stew meat, red bell pepper, orange bell pepper, and white onion to the crockpot.

3.  Sprinkle the garlic salt and black pepper over the meat and vegetable mixture.

4.  Mix the Sriracha with the water and beef bullion cubes (or with the beef broth, if that's what you're using) in a small bowl, and pour over the meat and vegetables in the crockpot.

5.  Cook on high for 3-4 hours.

6.  About 15 minutes before the end of cook time, stir the 1/2 cup water and cornstarch together in a small saucepan.

7.  Add about 1 cup of the liquid from the crockpot to the water and cornstarch, and cook over medium high heat until boiling. Stir constantly to ensure that the cornstarch doesn't get clumpy.

8.  Once the sauce is boiling, allow to cook for about 2-3 minutes. This should help get rid of any cornstarch flavor.

9.  Pour the sauce back into the crockpot, and stir the mixture a few times. 

As I said, I served this over a bed of white basmati rice. I also made a side of green beans, but they didn't make it into the picture.

Tasty Tuesday: Crockpot Turkey Sloppy Joes and Parmesan Zucchini Rounds

After sharing some of my most embarrassing musical guilty pleasures yesterday, I'm hoping I can redeem myself with today's recipes.

I rarely share two recipes in one post, but I decided I'd make an exception today. These two things don't have to be made together, of course, but I think they're a great combination (especially if you're trying to cut some calories!). 

Eric and I have actually made these sloppy joes several times in the past, but I never bothered to post the recipe. I'm not sure why ... They're really good! We like them so much that we even made a huge batch one weekend last fall when we had a bunch of people over to watch a Husker game. They were a big hit, and everyone was surprised when we told them they were made from ground turkey. They don't taste "light" at all, but they're much lower in fat and calories than traditional beef sloppy joes.

And the zucchini? This was quite possibly one of the simplest side dishes I've ever thrown together. It's also one of the healthiest, which was a huge bonus! We usually have potato or pasta salad with these sloppy joes, so it was nice to mix things up and pair them with something lighter.

Crockpot Turkey Sloppy Joes

Adapted ever so slightly from a recipe on Six Sisters' Stuff.

Ingredient List:

• 1 lb ground turkey
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 1 tbsp olive oil
• 1 10.75 oz. can condensed tomato soup
• 1/2 cup ketchup
• 2 tbsp classic yellow mustard
• 1 tbsp brown sugar
• 1 tsp garlic salt
• 1 tsp black pepper
• Hamburger buns for serving

Instructions:

1.  Heat the olive oil in a large skillet over medium heat.

2.  Add the ground turkey to the skillet and cook until it is no longer pink, breaking it up as it cooks.

3.  Toss in the diced onion and green pepper near the end of cook time, cooking until just tender.

4.  Spray the inside of the crockpot with cooking spray.

5.  Drain any excess grease from the skillet, then add the turkey and vegetable mixture to the crockpot.

6.  Add the tomato soup, ketchup, mustard, brown sugar, garlic salt, and black pepper to the crockpot. Stir several times to mix thoroughly.

7.  Cook on low for 4 hours.

Parmesan Zucchini Rounds

Adapted ever so slightly from a recipe on Five Heart Home.

Ingredient List:

• 2 medium zucchini
• Garlic salt
• Black pepper
• Mrs. Dash Original blend
• 1/3 - 1/2 cup shredded Parmesan cheese

(Please note that I didn't actually measure out how much seasoning I used. I just sprinkled my zucchini slices as evenly as possible with each of the 3 seasonings listed. Feel free to use whatever amount you like, but I will say that you shouldn't need much.)

Instructions:

1.  Preheat the oven to 425 degrees.

2.  Wash and dry the zucchini. Cut the vegetables into slices about 1/4 - 1/2 inch thick.

3.  Line a baking sheet with aluminum foil, and spray it with cooking spray.

4.  Place the zucchini slices on the baking sheet, leaving little to no space between them.

5.  Sprinkle them as evenly as possible with the garlic salt, black pepper, and Mrs. Dash.

6.  Add a tiny amount (use your best judgment because I didn't measure out how much I used on each slice) of Parmesan cheese to each of the slices.

7.  Bake for 12-15 minutes, or until the cheese has melted. (I only baked mine for 12 minutes because my cheese was melted by then and I didn't want to risk burning them. If you think you'd like the cheese a little more golden brown, I'd suggest leaving them in a little longer ... Just make sure you check on them regularly to make sure they're not getting overcooked or burnt!)

If you're looking for an easy, healthy meal full of the flavors of summer, this is it. And if sloppy joes aren't your thing, I'm sure the zucchini rounds would also pair nicely with chicken or fish.

Tasty Tuesday: Crockpot BBQ Chicken Chili Mac

I love crockpot meals. They're ridiculously simple and require minimal effort (always a plus in my book!), and they're particularly awesome during the hot summer months since a crockpot will never heat up your kitchen the way an oven will. So when I stumbled across an intriguing crockpot recipe on Pinterest, I knew I had to give it a try!

This recipe is really interesting because it combines barbeque and Tex-Mex flavors. The result is a delicious, flavorful dish that's basically a kicked up special edition version of classic comfort food.















































I don't think this picture does this meal justice. It may not be the prettiest dinner I've ever made, but it tastes amazing. I already have plans to make it again this week!

Crockpot BBQ Chicken Chili Mac

Adapted ever so slightly from a recipe on The Recipe Rebel.


Ingredient List:

• 2 boneless, skinless chicken breasts (I used very large pieces of chicken, so I'd suggest using at least 3 if your chicken breasts are kind of small.)
• 1 red bell pepper, diced
• 1/2 medium red onion, diced
• 1 15 oz. can black beans, rinsed and drained
• 2 14.5 oz. cans diced tomatoes (I drained most of the juice, but left about 1/3 of the juice from one of the cans to be poured into the crockpot with the tomatoes.)
• 2 4 oz. cans diced green chilies
• 1 cup chicken broth
• 1/2 cup BBQ sauce
• 1/2 cup ketchup
• 3 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 tbsp chili powder
• 2 tsp sea salt
• 2 tsp black pepper
• 1 box dry macaroni
• Shredded cheese for serving (I used a cheddar Jack blend.)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the chicken, red bell pepper, red onion, black beans, tomatoes, green chilies, chicken broth, BBQ sauce, ketchup, garlic, sea salt, and black pepper to the crockpot. 

3.  Cook on high for 3-4 hours or low for 6-8 hours.

4.  When approximately 30 minutes of cook time remain, remove the chicken and place it on a plate or cutting board. Shred the chicken with 2 forks, then return it to the crockpot. Stir a few times to combine.

5.  Add the dry macaroni to the crockpot, turn the heat to high (if it's not on high already), and stir several times to ensure that the pasta is coated with the sauce. Check the pasta after about 15-20 minutes to make sure it has completely cooked through. (Side note: The original recipe suggests allowing the pasta to cook for 25-30 minutes, but my pasta ended up a little mushy. This still tasted amazing, but I wish I would have checked my pasta at around 15 or 20 minutes. This may have been due to the fact that I was cooking my meal on high from the start, but, based on my experience, I'd suggest checking your pasta after about 15-20 minutes. You can always cook it longer if you need to!)

6.  Once the pasta is cooked, dip the chili mac into bowls or plates and top with shredded cheese.

Like I said, my pasta was a little overcooked and mushy, but I think it was because I didn't check it soon enough (and maybe because I was cooking on high from the beginning). I still thought this was worthy of sharing on my blog, though, because the flavors were fantastic! I just need to be more aware of my pasta cook time the next time I make this.

I served this meal with a simple green salad. It's such a filling, protein packed meal that you really don't need a lot on the side.

Tasty Tuesday: Crockpot Beef and Broccoli with Black Bean Garlic Sauce

I have a confession to make: the recipe I'm sharing today isn't something I've made recently. I actually made it (and took the picture) way back in September, but just never bothered to post it.

I'm not sure why it's taken me so long to write about this meal. It was delicious, simple, filling, and much healthier than ordering Chinese takeout ... There really wasn't any reason not to share it.

I think sometimes I just go through periods where I'll try a ton of new recipes and then I get so backed up with images and recipe notes to share on my blog that I tend to just pick the ones that were either really amazing (i.e. I'm really impressed that I could actually make it and/or I could eat it every single day for the rest of my life and be pretty happy) and/or the ones with decent pictures. And while today's recipe was really good (I'll definitely make it again in the future), it probably wouldn't qualify as "amazing" (at least not based on the standards listed above). The picture also isn't the best, and though I've never claimed to be a wonderful photographer (I'm not), I know I can do better.

But anyway, I'm sharing it now and that's all that matters. Right?

Not the prettiest meal, but at least it tastes great!

Crockpot Beef and Broccoli with Black Bean Garlic Sauce

Adapted from a recipe on One Perfect Bite.

Ingredient List:

• 1 1/2 lbs beef stew meat
• 3 tbsp black bean garlic sauce (I used the Lee Kum Kee brand, and it was delicious!)
• 1/4 cup low sodium soy sauce
• 1/2 cup chicken broth, divided
• 1 tbsp honey
• 1 tbsp ginger
• 1 clove garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 tsp black pepper
• 1 tbsp cornstarch
• 1 package frozen broccoli florets (They don't have to be completely thawed, but I wouldn't toss them straight into the crockpot from the freezer.)
• 4 green onions, diced and divided
• 6 cups cooked rice (I used jasmine rice, but any white or brown rice should be fine.)

Instructions:

1.  Spray the inside of the crockpot with cooking spray, and add the beef stew meat.

2.  In a small bowl, mix together the black bean garlic sauce, soy sauce, 1/4 cup of the chicken broth, honey, ginger, garlic, black pepper, and cornstarch. Stir the sauce until the cornstarch is completely dissolved, then pour it over the beef stew meat in the crockpot. Stir several times to coat the beef.

3.  Pour the remaining 1/4 cup chicken broth over the meat and sauce mixture, stirring again to combine. (This should help completely cover the meat in liquid to prevent it from drying out.)

4.  Cook on low for 6 hours.

5.  When 30 minutes of cook time remain, add the broccoli to the crockpot. Stir to combine the vegetables with the meat and sauce.

6.  At the end of the cook time, add half of the diced green onions to the crockpot and mix them into the sauce. Use the remaining green onions as garnish.

This meal is a great lazy Sunday dinner (especially if you're already contemplating ordering Chinese!). It requires minimal effort, and, as I said earlier, it's healthier than the stuff you'd get from most Chinese restaurants. It's definitely one of the better Asian-style dishes I've made at home as well. I still don't feel like I've perfected my Asian cooking, but this tasted pretty damn good!

Tasty Tuesday: Crockpot Pepper Beef Goulash

I love the simplicity of a dinner that can be made in the crockpot.  It's just so nice to be able to toss everything in and then go about your day, knowing that in just a few hours you'll have a perfectly cooked delicious meal waiting for you.

I know I've mentioned several times that we've been trying to use more beef because we bought 100 lbs of beef from Eric's cousins who own a farm in western Nebraska.  While it's not impossible to come up with meals using beef, I occasionally find it difficult to come up with new and interesting ways to use it.  I mean, sure we could have pasta with meat sauce and shredded beef burritos multiple times a week, but, as much as I enjoy those things, I need variety.

Enter today's recipe.  It uses beef, and it's made in the crockpot ... So basically it's the perfect lazy day meal for us.  It's seriously so easy to make, and the flavors are rich and a little tangy.  While it isn't a traditional goulash, it's worth a try if you're looking for a new way to use beef in your cooking.

This is definitely one of the better crockpot meals I've made!

Crockpot Pepper Beef Goulash

Adapted from a recipe on Taste of Home.


Ingredient List:

• 1 1/2 lbs beef stew meat
• 1 6 oz. can tomato paste
• 1/2 cup water
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 2 tbsp white vinegar
• 1 tsp garlic salt
• 1 tsp cornstarch
• 1/4 tsp dry ground mustard
• 1 tsp chili powder
• 1 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 6 cups cooked rice (I used long grain white rice)

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Add the beef stew meat, tomato paste, diced white onion, diced green bell pepper, water, white vinegar, garlic salt, cornstarch, dry ground mustard, chili powder, black pepper, and crushed red pepper flakes to the crockpot.  Stir a few times to make sure the meat and vegetables are well coated with the sauce.

3.  Cook on high for 3-4 hours or low for 6 hours.  (I wouldn't recommend cooking this for longer than 6 hours because you want the meat to be tender, but not falling apart.)

And that's seriously all you have to do.  I served this over long grain white rice with a side of Steamfresh green beans.

Tasty Tuesday: Crockpot Peanut Butter Chicken

Yesterday's post got kind of heavy, so if you read that ... Thank you.

I promise that today's post won't be anything like that.  Today's post is all about food (as any good Tasty Tuesday post should be).

Since my last two main dish recipes have featured beef, I decided to change things up and share a chicken based meal.  This recipe is extremely easy since you're basically just throwing everything in the crockpot and letting it work its magic.  It's also somewhat healthy (especially if you use reduced fat peanut butter), so it's probably a good recipe to share right before the new year because, let's be honest, most of us are going to resolve to lose weight or start eating better or start working out more often or some combination of these things.

The peanut sauce in this dish is rich, creamy, and slightly sweet.  It's not spicy like some peanut sauces, so it could be a good option for you if you want to try a peanut sauce but don't really like spicy food.  And while it's not my absolute favorite chicken and rice meal, it's a great option when I'm in the mood for chicken and rice but want something a little different.

I know that the color of the sauce isn't overly appealing, but at least it tastes good!

Crockpot Peanut Butter Chicken

Adapted ever so slightly from a recipe on Family Fresh Meals.


Ingredient List:

• 4-5 boneless, skinless chicken breasts (I used 5 and we had plenty of leftovers)
• 1 red bell pepper, sliced
• 1 cup white onion, diced
• 1/2 cup chunky peanut butter (I used reduced fat and it worked just fine)
• 1/2 cup chicken broth
• 1/4 cup low sodium soy sauce
• 1/2 of a lime
• 2 tbsp honey
• 6 cups cooked rice (I used jasmine rice and I thought it really brought out the sweetness of the peanut sauce)
• Peanuts for serving

Instructions:

1.  Spray the inside of the crockpot with cooking spray.

2.  Place the red bell pepper and white onion in the bottom of the crockpot.  (The original recipe recommended this because they can act as a "stand" for the chicken to prevent it from drying out.)  I've never had an issue with chicken drying out in the crockpot, but I did follow these instructions since there isn't a ton of liquid in the peanut sauce.  You're also not adding any additional water or chicken broth, so it's definitely not a bad idea!  (If you're wondering, my chicken was tender and juicy when I followed this method.)

3.  Place the chicken breasts on top of the pepper and onion.

4.  Mix the chunky peanut butter, chicken broth, soy sauce, juice of 1/2 of a lime, and honey together in a separate small bowl.  Once everything is fully combined, pour the sauce over the chicken.  (I'd recommend trying to cover as much of the chicken as possible since, as I said before, you want to prevent it from drying out.  In order to do this, you may have to lightly stir the chicken and sauce around in the crockpot ... Just remember not to stir the peppers and onions up from the bottom.)

5.  Cook on high for 3-4 hours or low for 6 hours.

6.  When approximately 15 minutes of cook time remain, shred the chicken with two forks.  (Although I usually remove meat from the crockpot when I shred it, I left it inside the crockpot for this step so I wouldn't lose any of the sauce.)  After shredding, replace the cover and continue cooking for the remainder of the time.

As I said earlier, I served the chicken over jasmine rice and topped everything with lightly salted peanuts.  I highly recommend using a peanut topping because it balances out the slightly sweet sauce with some saltiness.  I also served this with a side of Steamfresh vegetables (I used an Asian medley).

Tasty Tuesday: Crockpot Butter Chicken

Eric and I are both huge fans of Indian food.  Unfortunately, it's one of those things that I just haven't perfected at home.  Don't get me wrong ... When I make Indian-inspired dishes, they're good.  But they're not as good as what you'd get in a restaurant.

This was one of those dishes.

The best part?  This is a crockpot meal.

I'm sharing it today because while it was nowhere near restaurant quality, it was good.  It was also ridiculously easy (and you can't go wrong with that).  Eric and I both liked this recipe, and I'd make it again.  I just wish I could figure out how to make restaurant quality Indian food.  Maybe one day.

For now, though, I'll share this recipe ... Because, as I said, it was pretty damn good.

Crockpot Butter Chicken

Adapted ever so slightly from a recipe on Half Baked Harvest.

Ingredient List:

• 4-5 boneless, skinless chicken breasts, cut into bite size chunks
• 1 white onion, diced
• 2 tbsp low fat margarine or butter (I used low fat margarine)
• 3 cloves garlic (or, if you're lazy like me, the equivalent of jarred, pre-minced garlic)
• 1 tbsp ginger
• 1 tbsp curry powder
• 1-3 tsp red curry paste (I used 3 tsp of Thai Kitchen Red Curry Paste)
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 1 tsp sea salt
• 1 6 oz. can tomato paste
• 1 14 oz. can coconut milk (I used lite)
• 3/4 cup Greek yogurt (I used Fage 0% plain yogurt)
• 1/4 cup half and half or heavy cream (I used heavy cream)
• 4 cups cooked basmati rice

There's a fork hiding somewhere under all that chicken and rice.

Instructions:

1.  Combine the coconut milk, heavy cream, Greek yogurt, tomato paste, garlic, ginger, curry powder, red curry paste, garam masala, turmeric, cayenne pepper, and sea salt in a large bowl.  Mix until completely blended.

2.  Spray the inside of the crockpot with cooking spray, and add the diced onion.

3.  Add the chicken to the onion in the crockpot.

4.  Pour the coconut milk mixture over the chicken and mix until the chicken is completely coated.

5.  Add the butter and place the lid on the crockpot; cook on high for 4 hours or low for 6-8 hours.  (I cooked it on low for 7 hours.)

See?  It's an incredibly easy recipe.  I served this over cooked white basmati rice with a side of peas.