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ingredients:
1 package (about 1 lbs.) frozen cocktail meatballs
1/2 cup real maple syrup
1 jar (12 oz) chili sauce
1 jar (12 oz) grape jelly
instructions:place meatballs, syrup, chili sauce and jelly in a slow cooker. stir to combine. cover and cook on low 3 to 4 hours or on high for 2 to 3 hours. serve warm.
i love my slow cooker, especially now that i am back in school full time. but whether it is school or work or just a busy life in general, we could all use some extra time.
set your slow cooker to go in the morning and dinner is ready when you get home! or for those recipes that call for a shorter cook time, run your errands and return home to a lovely, home cooked meal.
we received our slow cooker as a wedding gift and we have loved it! it came complete with two ceramic inserts, one of which is split 70/30 so you can cook two different things at once. it comes in handy for cooking up a side dish along the main dish. i'll cook veggies in the smaller portion or diced potatoes to make mashed potatoes when they are done cooking. lots of options!
slow cookers are readily available and relatively reasonably priced (some as low as $14.99). not to mention they are the ultimate cooking tool for any multi-tasker!
ingredients:
2 Tbsp olive oil
1 small yellow onion, finely chopped
1 lbs boneless, skinless chicken tenders
1 jar marinara sauce
3/4 sliced black olives
3/4 c chopped parsley
1 can refrigerated pizza crust dough
instructions:
1 Tbsp oil in large skillet over medium-high heat. added onions and saute until golden brown and opaque. place chicken in a 5 quart or larger slow cooker. pour in marinara sauce, onions, and olives over chicken. cover and cook on low for 3 to 4 hours or until chicken is fully cooked. stir in parsley 20 minutes before cooking is finished. preheat oven to 450 degrees and lightly coat a baking sheet with cooking spray. on a lightly floured workspace, divide dough into 2 equal portion and flatten into rounds. roll dough until 6" or 7" in diameter. spoon half of the chicken filling onto the bottom half of the round dough. fold dough in half over filling, using a fork to press the edge together tightly. pierce the top of each calzone three times (to release steam). place on baking sheet in lower third of oven and bake for 10 to 15 minutes or until crust is golden brown. cool on baking sheet 5 to 10 minutes before serving. serves 4
ingredients:
1 Tbsp butter
1/4 white wine (optional)
2 Tbsp quick cooking tapioca
2 lbs boneless, skinless chicken tenderloins
1 lbs assorted mushrooms (shiitake, cremini, and baby portobello)
1/2 tsp sea salt
1/2 ground black pepper
4 oz fat free cream cheese
8 oz dry farfalle pasta
instructions:
coat 5 quart or larger slow cooker with butter and leave excess butter inside. add wine, if using, and tapioca to cooker and stir. add chicken and mushrooms. sprinkle with salt and pepper. cover and cook on low for 7 hours. stir well to combine and cook 1 more hour. in a sauce pan bring water to a boil and add in pasta until cooked. drain water. add cream cheese to the cooker, stir and serve over hot pasta.
