Roasted Garlic Soup

Well, I’m sure you weren’t expecting to be home on a Wednesday but here you are. How about a nice Roasted Garlic soup recipe that will help boost your immune system & your mood! Keep everyone healthy & happy with this tasty soup!

Roasted Garlic Soup

Five entire bulbs of garlic roasted to perfection and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: garlic, Gluten Free, vegetarian
Servings: 4
Author: Grandma Antionette

Ingredients

  • 5 bulbs garlic
  • ¼ cup olive oil
  • 6 tablespoons unsalted butter or ghee
  • 4 leeks chopped
  • 2 medium onion chopped
  • 6 tablespoons all-purpose flour or Gluten free to make it GF
  • 4 cups chicken broth or vegetable broth for vegetarian version
  • cup dry sherry
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt or to taste
  • 1 teaspoon Oregano
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons chopped fresh chives Optional

Instructions

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter in a heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry and oregano. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Garnish with chives.

Meatless Monday – Crockpot Eggplant Parmesan

Crockpot Eggplant Parmesan

This scrumptious Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Set it, forget it then enjoy it!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Main Course, One Dish Meal
Cuisine: Comfort, Italian
Keyword: comfort food, crockpot, high protein, low carb, low fat, nut free, one dish meal, slowcooker, vegetarian
Servings: 12
Calories: 258kcal
Author: Grandma Antionette

Equipment

  • Crockpot, Slow-cooker

Ingredients

  • 5 pounds eggplant
  • 1 tablespoon salt
  • 4 large eggs
  • 1/3 cup milk of choice
  • 1 1/2 cup breadcrumbs You can use Gluten Free bread crumbs to make the recipe GF.
  • 5 ounces Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese sliced or shredded
  • fresh basil for topping

Instructions

  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry.
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • When serving, top with fresh basil leaves.

Notes

Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg
 

Crockpot Fajitas

Fajitas

We have a little recipe to put a smile on your face – Crockpot Fajitas! You can go meatless or meat them up with anything you like. The base stays the same, just add the protein of your choice set it, forget it and eat!

Hot delish fajitas will be awaiting your return!

Crockpot Fajitas

This Crockpot fajita recipe is super easy and can include whatever protein you like. Some prefer meatless with mushrooms, some like fish beef or chicken. The base recipe is the same but you can make this recipe yours.
Prep Time20 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 30 mins
Course: Main Course, One Dish Meal
Cuisine: Mexican
Keyword: crockpot, fajitas, low calorie, slowcooker, vegetarian
Servings: 6
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

  • 1 14.5 oz can petite diced tomatoes with green chilies
  • 3 bell peppers ideally 1 red, 1 yellow and 1 green cored and sliced
  • 1 large yellow onion halved and sliced
  • 6 cloves garlic minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 Tbsp fresh lime juice
  • 1 Tbsp honey

Protein options:

  • 2 lb chicken breast cut into strips
  • 2 cup portobello mushrooms sliced and peeled with the stems removed
  • 1 can black beans
  • 1 can garbanzo beans

Instructions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with your choice of protein.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle the seasoning over protein. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat about 2 1/2 – 3 hours or low heat 4 – 6 hours.
  • In a small bowl whisk together lime juice and honey and add to slow cooker along with the protein and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

Optional Toppings
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instant Pot Chicken Marsala

Instant Pot Chicken Marsala

Incredibly juicy chicken cutlets cooked in mushroom and Marsala wine sauce. This flavorful dish comes together in your pressure cooker in less than 30 minutes! Fast & Fabulous!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, comfort food, high protein, Instant Pot, instapot
Servings: 4
Calories: 329kcal

Equipment

  • Instant Pot

Ingredients

  • 2 medium chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

The Sauce

  • 1 1/2 tablespoon unsalted butter
  • 4 garlic cloves minced
  • 1 cup chopped onion
  • 8 oz. white or baby Bella mushrooms
  • 1/2 cup chicken stock
  • 1/2 cup Marsala wine
  • 1/4 cup Heavy cream
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Make sure that your stainless steel insert is in your Instant Pot. Press “saute” setting and wait 2 minutes.
  • Add oil and butter to your Instant Pot and let it melt.
  • Cut each chicken breast lengthwise, to make two cutlets. Season with salt and pepper and dredge in flour.
  • Brown each chicken cutlet on each side. Remove onto a plate.
  • Add more butter to the Instant Pot. Add garlic, onion and mushrooms and saute until fragrant, about 3 minutes.
  • Press “cancel/off” button. Add chicken stock and wine to vegetables. Stir well.
  • Place chicken in the sauce. Close the lid, set valve to “sealing” positions (the newer IP models do it on their own).
  • Make sure the IP is set to cook at HIGH pressure. Set timer to 7 minutes.
  • The IP will beep and it will start coming to pressure. That can take about 5 minutes.
  • Once the timer is done, press “cancel/off” button and let the Instant Pot release pressure naturally.
  • Once the pressure pin drops, carefully open the lid away from your face.
  • Remove the chicken and set on a plate.
  • Mix cornstarch with water, heavy cream and add to the sauce in the pot. Stir and let it sit for a few minutes to thicken.
  • Serve chicken with sauce over mashed potatoes, roasted potatoes, rice or noodles.

Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash

Spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Spaghetti squash is also a perfect base for so many sauces or just a sprinkle of Parmesan cheese as a side dish. At the market, look for squash that are about 3 lbs.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: diabetic, Gluten Free, heart healthy, Instant Pot, instapot, low carb, low fat, one dish meal, soy free, spaghetti squash, vegan, vegetarian
Servings: 4
Calories: 109kcal

Equipment

  • Instant Pot

Ingredients

  • 1 3 lb spaghetti squash halved
  • 2 cloves garlic minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Instructions

  • Cut the squash in half lengthwise; scoop out and discard seeds.
  • Pour 1 cup water in the Instant Pot. Place a wire metal steam rack in pot. Arrange cut halves of squash on top of the steam rack. Put minced garlic on the inside center of the halved spaghetti squash.
  • Cover Instant Pot, and fasten the lid. Lock and seal the steam valve.
  • Set to HIGH pressure for 7 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  • Allow pressure to naturally release for 10 minutes, then carefully release pressure by turning valve to VENT.
  • Remove lid, and, using tongs, drain accumulated liquid from squash halves. Using a fork, scrape out flesh into spaghetti-like strands in a bowl (should have 4 to 6 cups)
  • Add olive oil, thyme, lemon zest, salt and pepper, to squash and toss to coat. Serve hot.

Instant Pot French Onion Soup

Instant Pot French Onion Soup

Instant Pot French Onion Soup—A quick and easy way to make a classic French onion soup recipe in a power pressure cooker. Delicious every time!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course, One Dish Meal
Cuisine: American, French
Keyword: Chicken, Instant Pot, instapot
Servings: 4 servings
Calories: 347kcal

Equipment

  • Instant Pot

Ingredients

  • 3 tablespoons unsalted butter
  • 4 Large yellow onions — or Spanish onions halved and sliced 1/4 inch thick (about 2 1/2 pounds)
  • 4 cloves garlic — minced about 2 teaspoons
  • 2 springs fresh thyme
  • 1 bay leaf
  • 1/2 cup dry red wine — such as Cabernet Sauvignon
  • 4 cartons Beef Bone Broth 8.25-ounce cartons
  • 4 cups Beef Stock
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 to 12 slices small baguette — cut about 3/4-inch thick
  • 1/2 lb sliced provolone Gruyère cheese — white cheddar fontina, and gouda, are also delicious

Instructions

  • Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
  • Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
  • Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
  • For the bread topping: When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Ladle the soup into bowls, then float the bread on top. Enjoy! Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.

Instant Pot Parmesan Chicken & Potatoes

Instant Pot Parmesan Chicken & Red potatoes

This Instant Pot Parmesan Chicken and Potatoes recipe is an easy one-pot meal that the whole family will love. This is healthy comfort food at its finest and most delicious. Parmesan cheese over the chicken and potatoes on your plate is the final, delectable touch.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, One Dish Meal
Cuisine: Italian
Keyword: Chicken, Instant Pot, Potatoes
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 1 1/3 pounds boneless skinless chicken breast Cubed
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt or more if desired
  • 2 tablespoons butter
  • 2 pounds baby red potatoes halved
  • 2 1/2 cups chicken broth
  • 3 clove garlic minced or chopped
  • 1/2 teaspoon dried thyme or fresh rosemary
  • 1 cup freshly grated parmesan reggiano
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Season chicken with Italian seasoning, salt and pepper, to taste.
  • Select “sauté on high heat” on the Instant Pot and add the butter. Once hot, add the chicken and sauté for about 2 minutes on each side (will not be completely cooked).
  • Add the potatoes to the pot and season with salt and pepper.
  • Stir in chicken broth, garlic and thyme or rosemary. Secure the lid.
  • Select “Manual” and cook for 20 minutes on high pressure.
  • When cooking is complete, slow-release for about 10 minutes before releasing the rest of the pressure.
  • Transfer the chicken and potatoes to a platter. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Meatless Monday – Crockpot Black Bean Soup

Crockpot Black Bean Soup

This Crockpot Black Bean Soup recipe is super easy to make, packed with protein, and it's super delicious! It also just so happens to be naturally vegan, vegetarian and gluten-free. Woo Hooo
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course, One Dish Meal, Soup
Cuisine: Comfort, Mexican
Keyword: comfort food, Gluten Free, heart healthy, vegan, vegetarian
Servings: 8

Equipment

  • Crockpot

Ingredients

Main Ingredients

  • 1 large onion (yellow) chopped
  • 2 red bell peppers cored and chopped
  • 1 green bell pepper cored and chopped
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 1 jalapeno pepper seeded and diced
  • 4 cups vegetable stock
  • 4 cans black beans, rinsed and drained (15 oz cans)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne

Additional Garnish (Optional)

    Instructions

    • Combine all main ingredients in the bowl of a slow cooker, and stir to combine.
    • Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.
    • Remove the bay leaf.
    • Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

    Additional Options

    • use a blender or food processor to puree the soup completely (thick and smooth)
    • use a blender or food processor to puree about half of the soup (thick and smooth but still has texture)

    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.