Tuesday, September 20, 2016

Quick and Easy Slow Cooker Meals for the Fall

Fall is here which means parents are once again inundated with busy school, practice, rehearsal and work schedules.  Who has time to slave in the kitchen for hours just to get dinner on the table?  KRUPS has the perfect solution for busy parents, who still want to make good home-cooked meals for their families.

Spicy Turkey Chili

2 pounds ground turkey
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium potatoe peeled and shredded
1 (15-ounce) can turkey stock
2 Tbsp tomato paste
1 Tbsp dried hot red pepper flakes
3 tablespoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
Toppings: Sour cream, shredded Cheddar cheese, and chopped scallions

Put the turkey in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients. Stir everything together, cover, and cook on LOW for 6 to 8 hours. Just before serving, stir in the remaining 2 teaspoons of chili powder, and season with more salt and pepper, to taste, if desired.  Serve with the topping of your choice.

 Spicy Jambalaya

1 pound boneless skinless chicken breasts cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, cayenne pepper, bay leaves, dried parsley and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Serve mixture over cooked rice.

Slow Cooked Pot Roast

1 1/2 pounds beef bottom round roast
2  teaspoons sea salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme

Season the beef with salt and pepper, garlic and onion powder and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast.

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