Hearty Minestrone Protein-packed and loaded with good-for-you veggies, this soup tastes 1,000 times better than the stuff in a can. Ingredients: (2) 14.5 oz cans diced tomatoes, 2 tablespoons tomato paste, 4 cups vegetable broth, 2 cups water, 1 bag frozen Italian vegetable mix, 1 big onion (diced), 5 cloves minced garlic, 2 teaspoons dried Italian spice, 14.5 ounce can red kidney beans (drained and rinsed), 14.5 oz can great northern beans (drained and rinsed), 1.5 cups ditalini (tubular) pasta, 2.5 cups baby spinach, salt and pepper to taste. Directions: Add the diced tomatoes, tomato paste, vegetable stock, water, onions, spices and frozen vegetables in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta and beans and cook for another half an hour, or until pasta is tender. Stir in spinach and mix until wilted. Serve hot, topped with shredded parmesan and a side of garlic toast.
Mongolian Beef Jump the Chinese takeout and make this one-pot flavorful dish at home. Ingredients: 2 pounds chuck roast, 1/2 cup soy sauce, 1/4 cup water, 1/2 cup dark brown sugar 3 tsp minced garlic, 2 teaspoons minced ginger and two tablespoons of cornstarch. Directions: Combine beef, soy sauce, water, brown sugar, ginger and garlic in a slow cooker. Cook on low for 8-10 hours. Remove meat from slow cooker and also shred. Whisk together 2 tablespoons of cornstarch with 4 tablespoons of water. Add 1/2 cup of the liquid in the toaster into a pan and then mix in the cornstarch mix. Cook over medium heat, whisking constantly, until thick and bubbly. Pour the thickened sauce back to the slow cooker and mix. Drink the shredded beef over rice with a spoonful of sauce and garnish with fresh green onions.
Spiced Mulled Cider Set the holiday mood with a warm, spiced cider. Ingredients: 1 gallon unfiltered apple cider, 1 medium orange (sliced), 1.5-inch piece fresh ginger, 5 cinnamon sticks, 1 tablespoon cloves, 3-4 cardamom pods. Directions: Place all ingredients in a slow cooker and cook on low for 4 hours or until the flavors meld. Optional: function with a shot of rum or bourbon on the side. Top with a piece of orange.
Spinach Artichoke Dip It has never been easier to whip this up audience favorite. Ingredients: 1 cup shredded mozzarella cheese, 6 oz Neufchatel cheese, 1/4 cup parmesan cheese, 1 tsp minced garlic, 1 jar artichoke hearts (chopped), 8 oz fresh spinach, pepper and salt to taste. Directions: Put all ingredients in a slow cooker and cook on high for 2 hours or until hot and bubbly. Serve with bread or tortilla chips.
Spiced Cranberry Chutney Fruity, spicy and a bit savory, this cranberry chutney is a tasty addition to your vacation spread. Ingredients: 3 cups fresh cranberries, 1-1/4 cup granulated sugar, 1/2 cup orange juice, 2 tart apples (peeled, cored and chopped), 1/2 little onion (diced), 3/4 cup golden raisins, 1 cinnamon stick, 5 whole cloves. Instructions: Blend all ingredients in a slow cooker. Cook on high for 3-4 hours. Drink hot, cold or at room temperature. This chutney tastes good with brie or onto a turkey sandwich.
Pork Carnitas This simple and flavorful Mexican-inspired dish is an instant crowd pleaser. Ingredients: 4 ounce pork roast, 2 tsp salt, 2 teaspoons chili powder, 1 teaspoon cumin, 5 cloves of garlic (minced), 1 onion diced juice from one lime, 1/2 cup of orange juice. Instructions: Put all ingredients in a slow cooker and cook on low for 8-10 hours. Shred the meat and serve on corn or flour tortillas with sour cream and cilantro.
Black Bean Tomato Soup With just a little spice, this black bean soup is hearty enough to maintain a crowd complete. Ingredients: (4) 15 ounce cans of black beans, two cans of fire-roasted tomatoes, 1 large onion (chopped), 2 cloves of garlic (minced), 1 tablespoon of ground cumin, 1 vegetable bouillon cube, 1 cup of water, 1 teaspoon dried chili flakes, 1 tablespoon Worcestershire sauce, 1 teaspoon salt. Directions: Put all ingredients in a slow cooker and cook on low for 4-6 hours. Serve with sour cream, green onions or shredded cheddar cheese.
Chicken Pot Pie Savory and filling, this crowd favorite is the best comfort food on a cold day. Ingredients: two boneless, skinless chicken breasts, 1 cup water, 1 bag frozen mixed vegetables, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried thyme, 1 tsp minced garlic, 2 chicken bouillon cubes, 4 tablespoons butter, 4 tablespoons flour, 1 cup milk. Directions: Place the chicken breasts in the bottom of the slow cooker. Add water, frozen mixed vegetables, spices, garlic and bouillon. Cook on high for 4 hours or low for 8 hours. Shred the chicken. In a sauce pan, melt 4 tablespoons of butter on medium. Whisk in the flour until combined. Add the milk and cook until thickened into sausage. Pour the sauce to the slow cooker and mix. Cook for 30 minutes that are extra. Serve with biscuits on the side.
Kale Quinoa Soup Yes, you can earn a nourishing, healthy and delicious soup in a toaster! Ingredients: 1 cup uncooked quinoa (rinsed), (2) 14.5 oz cans petite diced tomatoes, 15 oz can great northern beans (drained and rinsed), 1 onion (diced), 3 cloves garlic (minced), 1.5 tsp Italian seasoning, 4 cups of vegetable broth, 1 pack of kale (stems removed and chopped), salt and pepper to taste. Directions: Put all of the ingredients in a slow cooker but for the kale. Cook on low for 7-8 hours or high for 3-4 hours. Stir in kale till wilted.
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