Week 10 – Crockpot Apple Cider

Crockpot Apple Cider From Scratch

Today’s recipe for homemade slow cooker apple cider might seem like a lot of work but it's super easy. It’s made 100% from scratch and has been one of my favorite entertaining recipes over the past few years. Don’t believe me, try it for yourself!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Drinks
Cuisine: American
Keyword: apple cider, apples, crockpot, slow cooker
Servings: 10 Cups
Calories: 125kcal

Equipment

  • Slow Cooker

Ingredients

  • 8 gala apples quartered or any apples you have on hand Remove the core
  • 1 orange sliced leave the rind on
  • 4 sticks cinnamon
  • 1 tablespoon whole cloves
  • 1 teaspoon whole allspice
  • 10 cups water
  • 1/2 cup brown sugar

Instructions

  • Place your quartered apples into a slow cooker.
  • Add in cinnamon sticks, orange, whole cloves, and allspice in there and pour in the 10 cups of water.
  • Cook on high for 3 hours.
  • After 3 hours, mash the apples with a potato masher.
  • Add in brown sugar and cook an additional 1-3 hours on low.
  • Using a cheesecloth, strain the solids from the liquids.
  • Discard solids and store liquids in an airtight container for up to 1 week or freeze for later use.
  • Enjoy!

This Not That Thursday – Skip the Bread, Veggie Stuffing recipe

Skip the Bread, Veggie Stuffing recipe

If the group you're feeding on Thanksgiving Day has someone who is vegetarian, gluten-free or following a low-carb special diet, this is the stuffing recipe you’ll need to make the day perfect!
Skip the carb-filled stuffing and have extra turkey 😉
Prep Time15 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, Thanksgiving
Keyword: comfort food, Gluten Free, low calorie, low carb, low fat, stuffing
Servings: 6
Calories: 90kcal

Equipment

  • large skillet

Ingredients

  • 4 tbsp. butter
  • 2 meduim onion chopped
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped or thinly sliced
  • 1 medium head cauliflower chopped
  • 1 cup 8-oz. package baby bella mushrooms chopped
  • 1 tsp Kosher salt add more to your tase
  • 1 tbsp Freshly ground black pepper
  • 1/4 cup freshly chopped parsley
  • 2 tbsp. freshly chopped rosemary
  • 1 tbsp. freshly chopped sage or 1 tsp. ground sage
  • 1/2 cup low-sodium vegetable broth

Instructions

  • In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  • Add cauliflower and mushrooms and then season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  • Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.
  • Serve hot and enjoy!

Week 9 – Crockpot 4 Cheese Spinach Artichoke dip

Crockpot Four-Cheese Spinach & Artichoke Dip

If you’re looking for a great holiday appetizer, this serves a ton of people and is super yummy! 
I love the combination of these two simple vegetables into a creamy dip. The recipe I’m sharing today is leagues above the recipes I’ve made in the past, taking spinach and artichokes from simple to extraordinary thanks to the addition of the 4 cheese blend. You are welcome!
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time3 hrs
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: artichoke, comfort food, crockpot, slow cooker, slowcooker, spinach
Servings: 16

Equipment

  • Crockpot

Ingredients

  • 1 jar 12 ounces roasted sweet red peppers
  • 1 jar 6-1/2 ounces marinated quartered artichoke hearts
  • 1 bag 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 8 ounces fresh mozzarella cheese cubed
  • 6 ounces cream cheese softened and cubed
  • 1 ⅓ cup feta cheese crumbled
  • 1 ⅓ cup provolone cheese shredded
  • 1/3 cup fresh basil minced
  • 1/4 cup red onion finely chopped
  • 2 tablespoons mayonnaise
  • 3 cloves garlic minced

Instructions

  • Drain peppers, reserving 1 tablespoon liquid; chop peppers.
  • Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
  • In a 3-qt. slow cooker combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers.
  • Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
  • Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer.
  • Stir before serving; serve with crackers.

Week 8 – Crockpot Maple Pork Ribs

Crock Pot Maple Pork Ribs

Skip the same old boring barbecue sauce and opt for a maple dijon syrup glaze to slick up these pork ribs. These tender ribs are slow-cooked in a luscious maple-mustard sauce.
Easy peasy and finger lickin good!!!
Prep Time10 mins
Cook Time5 hrs
Course: Main Course
Cuisine: American
Keyword: crockpot, maple, ribs, slow cooker, slowcooker
Servings: 4
Calories: 428kcal
Author: Grandma Antoinette

Equipment

  • Crock Pot

Ingredients

  • 2 pound boneless country-style pork ribs trimmed and cut into 3-inch pieces
  • 4 teaspoons canola oil
  • 2 medium onion sliced and separated into rings
  • 4 cups maple syrup
  • 4 tablespoons Dijon mustard or spicy brown if you prefer

Instructions

  • In a large skillet, brown ribs in oil on all sides; drain.
  • Place ribs and onion in a 1-1/2-qt. slow cooker.
  • Combine syrup and mustard; pour over ribs.
  • Cover and cook on low until meat is tender, 5-6 hours.

Week 7 – Crockpot Chicken and Vegetables

Crockpot Chicken with Vegetables

Even a beginner cook could make this crockpot chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you’ll come home to a deliciously cooked chicken with veggies on the side.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: Chicken, comfort food, crockpot, Gluten Free, one dish meal, slowcooker
Servings: 6
Calories: 329kcal
Author: Grandma Antoinette

Equipment

  • Crockpot, Slow-cooker

Ingredients

  • 3 Medium Carrots peeled, and cut into 2-inch pieces
  • 2 Ribs Celery and cut into 2-inch pieces
  • 2 Medium Onions halve 1 and slice the other
  • 8 Small Red Potatoes quartered
  • 1 Teaspoon Salt divided
  • 1/2 Teaspoon Pepper divided
  • 1 Medium Lemon halved
  • 6 Cloves Garlic (I leave them whole since my kids don’t eat them)
  • 1 3/4 Lb broiler/fryer chicken
  • 1 Tablespoon dried rosemary crushed
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Olive oil
  • 2 Teaspoons Paprika

Instructions

  • Place carrots, celery, 3 cloves of garlic, sliced onions, and potatoes in a 6-qt. slow cooker; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  • Place lemon halves, onion halves and 3 garlic cloves in the chicken cavity.
  • Tuck wings under the chicken and tie drumsticks together. Place the chicken over the vegetables in the slow-cooker, breast side up.
  • Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub all over the chicken.
  • Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
  • Let stand 15 minutes before carving. Serve with the vegetables.

Week 6 – Crockpot Shredded French Dip Sandwiches

Week 6 – Crockpot Shredded French Dip Sandwiches

Shredded French Dip Sandwiches

Nothing says “comfort food” like the aroma of a warm roast wafting through your home. These Slow Cooker French Dip Sandwiches are a perfectly satisfying and easy dinner option for this rainy Halloween night. The contrast of the crusty French bread and the tender, juicy meat brings this sandwich to the next level.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: comfort food, crockpot, french dip, high protein, slow cooker
Servings: 6
Calories: 397kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 1 3 lb Boneless beef chuck roast Trimmed
  • 1 Can 10-1/2 ounces condensed French onion soup, undiluted
  • 1 Can 10-1/2 ounces condensed beef consomme, undiluted
  • 1 Can 10-1/2 ounces condensed beef broth, undiluted
  • 8 to 10 French or Italian rolls split

Instructions

  • Halve roast and place in a 3-qt. slow cooker.
  • Combine the soup, consomme, broth, and bouillon; pour over roast.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove meat and shred with 2 forks.
  • Serve on rolls.
  • Skim fat from cooking juices; serve juices on the side for dipping.

Week 5 – Crockpot Chicken Cacciatore

Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE our slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work. Set it & forget it!

Set it, forget it, then serve it up hot!

Slow Cooker Chicken Cacciatore

Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE this slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course, One Dish Meal
Cuisine: Italian
Keyword: Chicken, crockpot, Gluten Free, high protein, low calorie, slowcooker
Servings: 6
Calories: 207kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 2 Medium Yellow onions thinly sliced
  • 1 3/4 Lbs broiler/fryer chicken cut up and skin removed
  • 3 Cloves Garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can 14-1/2 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 1 can 4 ounces mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
  • 1/3 cup white wine or water

Options

  • Serve with Pasta or Gluten Free Pasta for a GF version.

Instructions

  • Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms, and wine.
  • Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over your pasta choice.

Notes

Nutrition Facts
1 serving (calculated without pasta): 207 calories, 6g fat (2g saturated fat), 73mg cholesterol, 787mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable.

Week 4 – Heavenly Crockpot Potato Soup

Slow Cooker Heavenly Potato Soup

Grandma Antoinette's Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a family favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheese and bacon and no one will be able to resist.
Prep Time15 mins
Cook Time8 hrs 30 mins
0 mins
Total Time9 hrs
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: comfort food, crockpot, low calorie, one dish meal, slowcooker
Servings: 12
Calories: 179kcal
Author: Grandma Antionette

Equipment

  • Slow Cooker

Ingredients

Main Ingredients

  • 8 Cups Diced Russet potatoes
  • 48 Ounces Chicken broth or vegetable broth for vegetarian version
  • 1 10oz Can Condensed Cream of Chicken soup, undiluted or Cream of Celery soup for vegetarian version
  • 1/2 Cup Chopped yellow onion
  • 1 Large Carrot diced
  • 1 Stalk Celery diced
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 8oz Package of cream cheese – Cubed

OPTIONAL

  • ½ Lb Sliced bacon cooked and crumbled (Omit for vegetarian version)
  • Minced chives
  • Shredded Cheddar cheese

Instructions

  • In a 5-qt. slow cooker, combine all the main ingredients EXCEPT the Cream Cheese.
    Cover and cook on LOW for 8-9 hours or until potatoes are tender.
  • Add cream cheese; stir until blended. Serve immediately & enjoy.
  • Garnish with bacon, cheese & chives if desired.

Notes

Nutrition Facts
1 cup (calculated without bacon): 179 calories,
9g fat (5g saturated fat),
25mg cholesterol,
787mg sodium,
21g carbohydrate
(2g sugars, 2g fiber),
4g protein.

Week 3 – Crockpot Rosemary Chicken & Mushroom Risotto

Crockpot Rosemary Chicken & Mushroom Risotto

This is one of my weekend favorites. 2-3 hrs in the slow cooker and before you know it, a superbly delicious, soul-warming meal. I use this when I have leftover chicken handy, usually grilled chicken or leftover rotisserie minus the skin. Skip the chicken and rosemary and you've got yourself a wonderful vegetarian mushroom risotto! Either way, enjoy 😉
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Main Course, One Dish Meal, Side Dish
Cuisine: American, Comfort, Italian
Keyword: crockpot, one dish meal, risotto, slowcooker
Servings: 8
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

  • 3 tablespoons olive oil
  • 2 cups precooked chicken skinless
  • 3 cups sliced fresh mushrooms about 8 oz
  • 1/3 cup chopped onion
  • 2 cloves garlic minced
  • 1 3/4 cups uncooked Arborio rice
  • 4 cups chicken broth
  • 3/4 cup dry white wine or additional chicken broth
  • 1/2 teaspoon cracked black pepper
  • ½ teaspoon Rosemary or a few fresh sprigs
  • Asiago or parmesan cheese shreds optional
  • Fresh Italian flat-leaf parsley leaves optional

Instructions

  • In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
  • Add in rice, stirring to coat for 2 minutes.
  • Dump the rice mixture to a 4-quart crockpot. Stir in broth, chicken, wine, and pepper.
  • Cover and cook – low-heat setting about 2 hours and 45 minutes or until rice is tender.
  • Top with cheese and/or parsley. Serve immediately.

Notes

Cooking times may vary a little depending on slow cooker brands. Some run  hotter than others. For this recipe, I used Crock-Pot.

Week 2 – Crockpot Sweet & Sour Pot Roast

In honor of Rosh Hashanah, this week’s Crockpot recipe is a flavorful pot roast for a delightful family dinner. (Brisket can be used if you prefer).

The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat. You’ll need to have this on for about 7-8 hours but it will be worth it!
L’shana tova umetukah

Crockpot Sweet & Sour Pot Roast

The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid, and cook a long time over low heat.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American, Jewish
Keyword: Gluten Free, nut free
Servings: 8

Equipment

  • Crockpot

Ingredients

  • 3 pound pot roast
  • 2 large onions
  • 6 large carrots cut thin
  • 5 stalks celery chopped
  • 8 cloves garlic chopped
  • 1/4 cup of dried cranberries
  • 6 Tbsp of cider vinegar
  • 1/4 cup brown sugar
  • 1/2 cup ketchup
  • 3/4 cup beef stock
  • 3/4 cup red wine
  • A handful of fresh cut herbs – parsley and tarragon

Instructions

  • Heat up a large skillet and add 1 tablespoon of oil. Sprinkle all sides of your pot roast with a couple of pinches of salt and pepper. Add pot roast to the sauté pan and brown on both sides (about 5 minutes per side). When pot roast is browned, add to crockpot.
  • In same skillet, add a touch more oil and sauté onions, celery, carrots, and garlic for about 5-10 minutes, cooking the vegetables just a touch.
  • Meanwhile in a measuring cup add wine, stock, brown sugar, ketchup, and vinegar. Whisk and set aside.
  • When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
  • Carefully pour vegetables and sauce over pot roast, cook high 4-6 hours or on low 8-10 hours.
  • When done, take out the meat, let it cool for 5 minutes or until it’s easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.

Notes

Side note: This pot roast can be cooked a day in advance; let the meat and vegetables cool in the crockpot in their juices, and then cover and refrigerate. Reheat, covered on high, about 30 minutes.

-Dr. P
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This, Not That, Thursday – Using Apple Peels & Cores

Apples! Did someone say apples? This week “This, Not That Thursday” is all about saving those apple peels and cores.

Every fall we take at least one trip to an apple orchard near us. They have family-friendly activities, wonderful local canned goods for sale, and of course, apples. So many apples! Plain apples, apples to make applesauce, pies, crisps and the “mother” of them all… Apple Cider Vinegar

When making any of the above you will probably peel & core some of those apples but did you know you can use the peels and the cores to make apple cider vinegar? This way you have virtually no waste! WINNER!

It is also totally possible to make apple cider vinegar from the whole apple so don’t worry if you don’t have leftover peels and cores from anything.

There are several more elaborate ways to make apple cider vinegar at home, but today I’m gonna show you how to make it from apple scraps. I especially like this method since it allows me to use the apples for other stuff while still making a valuable product from the “waste”.

HOW TO MAKE HOMEMADE APPLE CIDER VINEGAR

Prep Time10 mins
Cook Time5 d
Total Time5 d 10 mins
Course: Snack
Cuisine: American
Keyword: dairy free, Gluten Free, heart healthy, low calorie, low carb, low fat, low sodium, nut free, soy free, vegan, vegetarian
Author: Grandma Antoinette

Equipment

  • One quart jar
  • One canning lid ring OR a rubber band
  • Coffee filter OR paper towel

Ingredients

  • 5-6 Large apples Apple peels & cores any browning/discolored flesh from organic apples
  • 2-2 1/2 Tbsp granulated sugar I like Turbinado raw sugar
  • 2-2 1/2 cups water boiled and allowed to cool

Instructions

  • Cover the bottom of your jar with apple scraps, filling no more than 3/4 full. The apples need room to expand and stay submerged.
  • Add 2 Tbsp of granulated sugar and 2 cups of filtered water to the jar. The apples should be completely submerged. Mold can grow on any portions of apples that are not covered and ruin your batch of vinegar. If your scraps float to the top of the jar add a smaller jar on top to keep them submerged.
  • 3.Stir the apples, sugar, and water and cover with a coffee filter. Secure with a canning band, or a rubber band.
  • Allow apples to sit in a warm, dark place for 2 weeks. Above the refrigerator or on the top shelf of a cupboard are great places. Just don’t forget you put it there!
  • After 2 weeks, you might notice some fizz or bubbles. That’s good news! Strain out the apple pieces and compost. Cover the apple cider vinegar again with a coffee filter and canning band. Allow continuing to sit at room temperature for another 2-4 weeks.
  • The vinegar may become cloudy or a SCOBY could form on the top, both of which are normal. Taste test the vinegar once a week until it’s to your liking. You can stop the fermentation process by replacing the coffee filter with a canning lid and storing it in the refrigerator.
  • Use your homemade vinegar just like you would store-bought vinegar– for cooking, cleaning and everything in between

Notes

Tip: You don’t HAVE to use a quart-sized jar, but it’s what I readily have available. Feel free to use whatever size jar you have on hand. If you use a different size jar, the ratio is 1 Tbsp sugar per 1 cup water.
NOTE: About preserving and pickling with homemade vinegar: It’s generally recommended that you do NOT use homemade vinegar for any sort of preservation. In order to ensure the safety of your home canned products, you need a vinegar with an acetic acid level of 5%. Since most of us don’t have a way to check the levels of our homemade vinegar, it’s best just to skip using it for canning or preserving– better safe than sorry!
NOTE: You want the peels to be from apples that have been scrubbed very, very well. Organic apples are preferred, but simply buy the best you can afford and wash them very well. Secondly, it’s okay to use brown or bruised apples. However, it is NOT okay to use moldy or rotten apples.


Week 1 – Crockpot Apple crisp

Crockpot Apple Crisp

This Crockpot Apple Crisp is a perfect way to use some of the apples you got while apple picking out east! This super easy dessert is bursting with juicy apples, brown sugar, and a buttery oat crumble topping, just like grandma used to make.
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Keyword: soy free
Servings: 8 People
Calories: 366kcal
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

The Apple Mixture:

  • 8 Granny Smith apples (Or what you have on hand) peeled, cored, and cut into ¼-inch thick slices
  • ½ cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

The Crisp Topping:

  • 1 cup old-fashioned oats
  • ¾ cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cut into cubes

Instructions

Apple mixture:

  • Place sliced apples in the slow cooker. Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir. (Be sure to use a non-metal spoon so as not to scratch your slow cooker insert.) Let sit while you prepare the crisp topping.

Crisp Topping:

  • Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Stir until well combined. Using your fingertips, work the butter into the oat mixture until the mixture starts to clump together.
  • Back to the apple mixture, stir one more time and then spread apples out into an even layer. Now, sprinkle on the crisp topping evenly.
  • Cook on high for 2 hours or on low for 3-3½ hours, until apples, are soft. Turn off heat and let stand for at least 30 minutes and up to 1 hour before serving (keeping the lid on).
    We serve it with vanilla ice cream, but you can use any flavor you like. Enjoy!

Notes

Nutrition Information
Serving size: ⅛ recipe
Calories: 366kcal
Fat: 13g
Saturated fat: 7g
Carbohydrates: 64g
Sugar: 42g
Sodium: 158mg
Fiber: 7g
Protein: 4g
Cholesterol: 31mg
 

-Dr. P
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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

"This is a creamy variation of a family classic. The Cream cheese addition takes it to the next level. Serve over hot, cooked egg noodles to complete this easy peasy dinner ."
Prep Time10 mins
Cook Time8 hrs
Course: Main Course
Cuisine: American
Keyword: high protein, nut free, soy free
Servings: 4
Calories: 376kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 1 pound cubed beef stew meat
  • 1 can cream of mushroom soup
  • 1/2 cup chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 4 ounces cream cheese

Instructions

  • In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
  • Cook on Low setting for 8 hours, or on High setting for about 5 hours.
  • Stir in cream cheese just before serving.

Notes

Nutrition Facts
Per Serving: 376 calories;
27.3 g fat;
9.5 g carbohydrates;
22 g protein;
97 mg cholesterol;
711 mg sodium

This, Not That, Thursday – 5 uses for used coffee grounds

Something that never felt right to me was throwing away used coffee grounds. Many people wake up in the morning looking forward to their cup of coffee and then habitually toss the grounds into the trash without a second thought.

As it turns out, there are many wonderful things you can do with these spent coffee grounds. Before you throw out those grounds after brewing up your morning beverage, give one of these ideas a try.

1. Coffee grounds are wonderful at exfoliating your hair. 

To exfoliate hair, use 1/4 cup to 1/2 cup used coffee grounds, depending on hair length. In the shower, wet hair thoroughly. Massage grounds through hair focusing on the scalp. It helps to part the hair and work in sections. Once you have covered the whole scalp, thoroughly wet the hair again. Don’t try to rinse the grounds out as it won’t work. Use your shampoo to work up a nice lather. Then you can rinse it all out. A second shampooing may be necessary. Finish with your normal conditioner or apple cider vinegar rinse.

2. Soil aeration and nitrogen boost for houseplants. 

Adding coffee grounds to your houseplants helps the pH balance (toward acidity) as well as increasing nitrogen and aerating the soil. Tomatoes love acidic soil!

3. Neutralize refrigerator odors. 

Placing them in the refrigerator acts as a natural deodorizer. The only thing you need to watch for is mold if you use damp grounds. Replace immediately with fresher grounds if it turns into a science experiment.

4. Weigh Down Ashes for Fireplace Clean-up:

If you have a wood-burning stove or fireplace, those old coffee grounds will become your best friend. When it is time to clean out the ashes, cover them with a layer of wet coffee grounds to moisten and weigh them down. This will greatly reduce the amount of ash that will float up and coat your living room when you scoop them out.

5. Pest Repellent

Snail, slug, and cat repellent. In the garden, just mound up a barrier of used grounds around the plants which slugs and cats are attracted to. It will help keep them at bay.

-Dr. P
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Insta Pot Beefy Gyros

These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?

Beef Gyros with the Insta Pot

These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish, Snack
Cuisine: Mediterranean
Keyword: low carb, soy free
Servings: 6
Calories: 395kcal

Equipment

  • Insta Pot

Ingredients

  • 2 lbs beef roast thinly sliced *I've also used loin flap meat and it's so easy to slice and cook
  • 4 cloves garlic minced
  • 1 tbsp parsley dried
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 cup vegetable or beef broth
  • 1 red onion thinly sliced
  • 1 tbsp lemon juice
  • 4 tbsp oil olive, coconut, avocado, etc
  • 1 tsp apple cider vinegar optional
  • 1 tsp olive oil optional

Toppings

  • Pitas or Naan bread
  • carrots sliced
  • onions sliced
  • grape tomatoes quartered
  • cucumbers sliced
  • Lettuce
  • Feta or goat cheese optional, use container to measure

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber peeled seeded, and chopped finely
  • 1 clove garlic minced
  • 1 tsp salt and pepper
  • 2 tbsp fresh dill

Instructions

  • Turn Instant Pot on saute and let the pot warn up. When it’s warm, add oil to the bottom of the pot and let it get hot.
  • Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes.
  • Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset, cook the gyro meat for 9 minutes.
  • Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
  • While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor, drizzle apple cider vinegar and olive oil over vegetables.

Notes

Note: To make your gyro, layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita
or naan from getting soggy.
Nutrition
Calories: 395 cal | Carbohydrates: 4g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 989mg | Potassium: 596mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2.5% | Vitamin C: 5% | Calcium: 6.9% | Iron: 18.1%

-Dr. P

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Summertime Grecian Flounder

“Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!”

Summertime Grecian flounder

“Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!”
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Gluten Free, heart healthy, low calorie, low carb, low fat
Servings: 4
Calories: 282kcal

Ingredients

  • 5 Plum (Romtomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 onion chopped
  • 3 cloves garlic chopped
  • 1 pinch Italian seasoning
  • 24 kalamata olives pitted and chopped
  • 1/4 cup white wine
  • 1/4 cup capers
  • 1 teaspoon fresh lemon juice
  • 6 leaves fresh basil chopped
  • 3 tablespoons Parmesan cheese freshly grated is best
  • 1 pound flounder fillets
  • 6 leaves fresh basil torn

Instructions

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.