crockpot turkey white bean pumpkin chili

serves: 6-8

ingredients:
1/2 tbsp olive oil
1 lb lean ground turkey
1 small onion, chopped
3 garlic cloves, minced
1 1/2 tsp chili powder
2 bay leaves
1 1/2 tsp cumin
1 tsp oregano
1/4 tsp cinnamon
1/2 tsp each salt and black pepper or to taste
1 15 oz can white great northern beans, rinsed and drained
1 15 oz can pumpkin puree (not pumpkin pie filling)
1 7 oz can chopped green chilies
2 cups low sodium chicken broth

for serving optional, if desired:
chopped cilantro
chopped green onions
sour cream
tortilla chips

instructions:
1. heat 2 tsp. oil in a large saute pan over high heat .  add ground turkey and cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 5-6 minutes.  add to crock pot.

2.  add remaining oil to saute pan.  add in onions; saute for 2-3 minutes.  add in garlic and saute for an additional 1-2 minutes.  add cooked vegetables to crock pot.

3.  to crockpot add herbs and spices, beans, pumpkin puree, green chilies and broth.  cover and cook on high for 4 hours or low for 7-8 hours.

4.  remove bay leaves and adjust seasonings to taste, if needed.  serve topped with chopped  cilantro, green onions, sour cream and tortilla chips, if desired.

ranch chicken soup

4-5 frozen chicken breasts or tenders
1 can corn, undrained
1 can rotel tomatoes
1 can any beans, but black beans are good, drained and rinsed
1 8 oz pkg cream cheese, cut up
1 pkg ranch dressing mix
1 TBS cumin
put all together in crock pot.  high: 3 hours, low: 4ish
7 min prep time

butternut squash and chickpea curry

2 1/2 c. butternut squash, peeled and diced
1 1/2 c. chickpeas, drained and rinsed
1 small onion, diced
2 small garlic cloves, diced
1 can coconut milk
1 c. spinach
1-2 large tomatoes
3 c. vegetable or chicken broth
3 tbsp. yellow curry powder
1 tsp. salt

add all ingredients besides peas and spinach to slow cooker.

20-30 minutes before serving, add frozen peas and spinach.

if sauce is too thin, make a quick mix of cornstarch and hot water. add to crockpot to thicken.

serve over brown rice.  top with coconut and cilantro.

* i usually brown ground turkey and add. 
*original recipe from stacie anderson.

slow cooker butternut squash soup

ingredients:
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot peeled and diced
1 granny smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded, diced
1 sprig fresh sage
1 white onion, diced
1/2 tsp. salt, or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
1/8 tsp. cayenne
pinch of ground cinnamon and nutmeg
1/2 c. canned coconut milk
(optional garnishes: extra coconut milk and cayenne

directions:
add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to slow cooker.  toss to combine.

cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and bashes easily with a fork.  stir in the coconut milk.

use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  taste and season with additional salt, pepper and cayenne if needed.

serve warm with optional garnishes, if desired.

*original recipe from www.gimmesomeoven
*cayenne is very strong in this recipe.  reduce amount to make kid friendly.

slow cooker vegetarian chili with butternut squash

ingredients:
1 medium onion - diced
1 red pepper - seeded and diced
15 oz. fire roasted diced tomatoes
15 oz. kidney beans - drained and rinsed
4 c. butternut squash - peeled and diced
2 c. vegetable broth or chicken broth - low sodium
1 c. corn - fresh or frozen
3 cloves garlic - minced
2 chipotle peppers in adobo - minced (removed seeds to lower heat)
2 tbsp. cumin
1 tbsp. chili powder
1 tbsp. oregano
salt and pepper to taste

instructions:

1.  place all ingredients in your slow cooker and heat on high for 4 hours or low for 8 hours
2.  garnish with scallions, greek yogurt, cilantro or crush tortilla chips.


*original recipe from www.thelemonbowl.com
**i usually use plain diced tomatoes and add a 4 oz. can of green chilies.  i don't add the chipotle peppers.  

sweet potato, chicken and quinoa soup

1 1/2 lb. boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can petite diced tomatoes
1 tsp. minced garlic
1 packet chili seasoning mix*
5 cups chicken broth

spray slow cooker with non-stick spray.  place chicken in slow cooker with rinsed quinoa.  add sweet potatoes to slow cooker.  add black beans, tomatoes, garlic, chili seasoning and chicken broth to crockpot.  cook on high for 3-5 hours.  shred chicken with two forks and stir all ingredients together. 

*original recipe from www.chelseasmessyapron.com.

cilantro lime chicken with corn and black beans

1 1/2 lbs. chicken breasts
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz.) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp. cumin
salt and pepper to taste

place all ingredients in a resealable gallon-sized freezer bag.  mix together and zip bag closed.  

when ready to eat, remove from freezer and thaw in fridge for 24 hours.  cook on LOW for 8 hours (or HIGH for 4 hours).

serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese.

*original recipe found on sixsistersstuff.com

crock pot nachos

4 frozen chicken breasts
1 can corn
1 can black beans
18 oz. salsa
cream cheese

cook in crock pot 4-5 hours on high.  shred chicken and add block of cream cheese.  serve over chips with lettuce, cheese, sour cream and guacamole.

*original recipe from mom.

spinach spoonbread

6 sliced green onions

1 diced red pepper

10 oz pkg. frozen spinach (thawed w/ water squeezed out)

4 lightly beaten eggs

1 c cottage cheese

1-10 oz pkg. cornbread mix

1/2 c butter

grease crock pot.  turn on high to warm up.  mix all ingredients together.  put ingredients in crock pot. cook on high 1 hour 45 minutes to 2 hours, or low for 4 - 5 hours.

*original recipe from a vegetarian cookbook from steph vause 

slow cooker pulled pork

1 (2 lb.) pork tenderloin

1 (12 oz.) can or bottle of root beer

1 (18 oz.) bottle of your favorite bbq sauce or sweet and sour mustard bbq sauce 

8 hamburger buns, split and lightly toasted 

place the pork tenderloin in a slow cooker; pour the rootbeer over the meat.  cover and cook on low until well cooked and pork shreds easily; 6-7 hours.  drain well.  

add sauce on top of meat on bun.  

kielbasa and cabbage

1 lb. kielbasa
1 onion, thinly sliced
1 small head cabbage, coarsely shredded
2 apples, peeled, cored and sliced
1/2 tsp. salt
1 tsp. caraway seeds
2 c. broth
carrots and red potatoes

cut kielbasa into 2 inch chunks.  in slow cooker, arrange alternate layers of sausage w/ onion, cabbage, apples, carrots and potatoes.  sprinkle w/ salt and caraway seeds.  add broth.  cover and cook on low 5-6 hours, until cabbage is tender.

white bean chili

for a large crockpot

6 cans white beans (drained but not rinsed)

-drain less if you want it thick

3 cans chicken broth

1 pint salsa (whatever you like)

--warm these together for a while

about an hour before you serve add 1 rotisserie chicken cubed/shredded.  (i sometimes just cook and cube boneless chicken breasts instead of using a rotisserie chicken.)

serve with shredded pepper jack cheese and sour cream.

*original recipe from mom 

crock pot buffalo chicken lettuce wraps

servings: 6
serving size:  1/2 c. chicken

ingredients:

for the chicken:

24 oz. boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz. fat free low sodium chicken broth
1/2 c. hot cayenne pepper sauce (frank's is recommended)

for the wraps:
6 large lettuce leaves, bibb or iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks

directions:

in a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough).  cover and cook on high 4 hours

remove the chicken from pot, reserve 1/2 cup broth and discard the rest.  shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and hot sauce and set on high for an additional 30 minutes.  makes 3 cups chicken.

to prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.  (i like blue cheese.)  wrap up and start eating.

*original recipe from www.skinnytaste.com

http://www.skinnytaste.com/2012/04/crock-pot-buffalo-chicken-lettuce-wraps.html