I love trying new recipes, but I am also a bit cautious, because of course, I am feeding the masses with my cuisine.  But every now and then I will just try something to see what happens.  We had some leftovers in the fridge as backup in case.  I only made one batch of this instead of doubling because I just didn’t know what the family would think of it, and I really don’t like wasting food.  This actually made a decent amount, but since EVERYONE LOVED IT, it was gone in a flash!  I barely eked out a bowlful for myself after everyone else had their share (and a few people got seconds).  I don’t even remember why I didn’t get a serving when everyone else was.  Maybe I was washing extra bowls for everyone since we had run out.  Whatever the reason, this meal went quickly enough that I almost didn’t get any while I was doing whatever I was doing in a pretty short period of time!  Next time I make this, I will definitely double it to feed my family of 12.  My 7-quart crock pot had room for a lot more.  For the average family, this amount should be perfect.  So, all that to say–this was surprisingly good and you should try this on your crew!

Sauerkraut-Sausage Bean Soup
Ingredients:
3 15-oz. cans white beans, undrained
16-oz. can sauerkraut, drained and rinsed well (I didn’t get the kind with caraway seeds)
1 lb. link sausage, cooked and thinly sliced (I used 20 oz., and it was perfect)
1/4 cup brown sugar
1/2 cup ketchup
Water and/or tomato juice to thin soup, if desired

Instructions:
1. Combine all ingredients in slow cooker.
2.  Use water and/or tomato juice to thin soup to desired consistency.  I used about 1 cup of water and 1 1/2 cups tomato juice to thin the soup.  I didn’t want it as thick as it would have been otherwise.  I think it turned out great with those added amounts of both water and tomato juice.  But if you like your soup thicker or more stew-like, skip adding the water and juice.
3.  Cover.  Cook on high 2-3 hours.

Serve with cornbread muffins on the side.

I have been trying to avoid too much meat in our menu for various reasons.  Chicken is healthy, but isn’t always affordable when you are trying to feed a large family on a fixed budget.  Lots of the recipes I have been using are bean-based with some meat mixed in.  I decided that this week, we would bring in a little chicken.  I really do love having chicken for dinner, so this was a good thing.  I found a great price for boneless, skinless chicken breasts at HEB, so I stocked up a little for future recipes as well.

Day 16: Brunswick Stew
This is a very interesting dish.  I was looking for something different, because it’s easy to get into a rut with cooking.  The challenge, of course, is finding something most of the children will like as well.  I don’t even say all of the children, of course.  Very rarely does a recipe really appeal to ALL of the children.  This meal is really good!  It has a warm, smokey flavor, and it was wonderful served over brown rice.  Everyone did enjoy it, and it makes a LOT, so I froze enough for a future meal!  I didn’t double this recipe, and I still had to use my large crock pot and put the overflow into my 4-qt. pot as well.  I really need at least an 8-qt. crock pot.  This recipe would fit perfectly into a true 8-qt. crock pot.

Ingredients:
3 lbs. boneless, skinless chicken breasts
Reserved chicken broth (from cooking chicken)
2 lbs. lean ground beef (I used lean ground turkey, and it was great)
2 cans creamed corn
1 can whole kernel corn, drained
2 cups ketchup
1 cup mild barbecue sauce
2 Tbsp. Worcestershire sauce
2 large sweet onions, chopped
15-oz. can sweet peas
1 qt. stewed tomatoes (I used 4 cans sliced stewed tomatoes, undrained)
salt and pepper to taste

Instructions:
1. In a good-sized stock pot, cook chicken in 2″ of water.  Cover and cook slowly, just until meat is tender, but not at all dry.
2.  Remove chicken to a platter and allow to cool, reserving broth.  When cool enough to handle, cut chicken into small chunks.
3.  Meanwhile, brown ground beef (or ground turkey) in a large skillet.  Stir occasionally to break up clumps.  Brown until meat is no longer pink.
4.  Place 1 cup chicken broth in slow cooker, reserving the rest of the broth for later use if necessary).
5.  Drain drippings off browned ground beef (or turkey).  Add to slow cooker.
6.  Stir all other ingredients into slow cooker, mixing with meats.
7.  Cover.  Cook on low 4 hours.

Notes:
1.  Add more broth if the stew gets thicker than you like.  Use canned broth, if needed.
2.  Serve over rice or noodles, if desired.  We served with brown rice, and it was perfect.

Day 17: Simple Chicken and Rice
Todd’s mother used to make a meal like this in the oven.  When we were first dating, Todd wanted me to get the recipe from her to make this.  It was the first time I ever talked on the phone with my future mother-in-law!  This slow cooker meal reminds me a lot of that recipe.  This quantity perfectly fed my family, and everyone got as much as they wanted.  There was even a little left over for Todd to take to work today for lunch!

Ingredients:
2 cups dry instant rice (they do have an instant brown rice, which we used–probably not as healthy as the real thing, but it was good)
10 1/4-oz. can cream of chicken soup
10 1/4-oz. can cream of mushroom soup
10 1/4-oz. can cream of celery soup
1 stick (8 Tbsp.) butter, melted
1 soup can water
10 boneless, skinless chicken breast halves, or 1 large chicken, cut into 10-12 pieces.  ( I prefer boneless, but some people really like the flavor using bone-in chicken gives the meal.)
1 envelope dry onion soup mix

Instructions:
1.  Place rice in large slow cooker.  I used my 7-qt. cooker, and there was only a little room to spare)
2.  Combine soups, butter, and water in a large bowl.  Pour half over rice, spreading with a spoon to cover the rice.
3.  Lay chicken over rice.  Pour remaining soup mixture over chicken.
4.  Sprinkle with dry onion soup mix.
5.  Cover.  Cook on Low 4-5 hours, or until chicken is done but not dry, and rice is tender but not mushy.

Serve with steamed broccoli or other steamed vegetable and a salad for a nice meal.

Yesterday was my daughter’s 14th birthday.  For birthdays, I always allow the birthday child to choose what they would like for dinner.  With rare exceptions, my children usually choose a family favorite we call “Poppy Seed Chicken.”  So, Nina chose this family favorite as well.  I still wanted to make something in the crock pot, of course, so I made broccoli cornbread (recipe from day 7), and a new recipe–Bread pudding.  This stuff was so good, and it was a nice alternative to cake for the adults present  at the birthday dinner.  I doubled this recipe, and it turned out beautifully in my 7-quart crock pot.

Bread Pudding

Ingredients: 
8 slices bread (raisin bread is especially good), cubed
4 eggs
2 cups milk
1/4 cup sugar1/4 cup melted butter, or margarine
1/2 cup raisins (use only 1/4 cup if using raisin bread)
1/2 tsp. cinnamon

For Sauce:
2 Tbsp. butter, or margarine
2 Tbsp. flour
1 cup water
3/4 cup sugar
1 tsp. vanilla

Instructions: 
1. Place bread cubes in greased slow cooker.  I recommend using a crock pot liner for this recipe.
2. Beat together eggs and milk.  Stir in  butter, sugar, raisins, and cinnamon.  Pour over bread and stir.
3. Cover and cook on High for 1 hour.  Reduce heat to Low and cook for 3-4 hours, or until thermometer reaches 160 degrees.
4.  Make sauce just before pudding is done baking.  Begin by melting butter in saucepan.  Stir in flour until smooth.  Gradually add water, sugar, and vanilla.  Bring to a boil.  Cook, stirring constantly, for 2 minutes or until thickened.
5. Serve warm sauce over pudding.

Variations:

1.  Use dried cherries instead of raisins.  Use cherry flavoring instead of vanilla.
2. Use 1/4 tsp. ground nutmeg, instead of 1/2 tsp. ground in pudding.
3. Use 8 cups day-old unfrosted cinnamon rolls instead of the bread.
4. Use 1/4 tsp. vanilla and 1/4 tsp. ground nutmeg instead of 1/2 tsp. cinnamon.

Wednesday, we had a meal the kids really like to eat.  I actually originally made this as a side dish for a potluck, but have since been making it as a main dish.  You can serve it with rice.  There are things you can do to make it healthier, too, which I will add below. I always double this one.

Day 9: Calico Beans

Ingredients:
1 lb. bacon, diced
1 onion, chopped
1/2 cup ketchup
1/3-1/2 brown sugar, according to taste
3 Tbsp. cider vinegar
28-oz. can pork and beans, drained
16-oz. can kidney beans, drained
16-oz. can butter beans, drained

Instructions:

1. Brown bacon in skillet.  Drain, reserving 2 Tbsp. drippings.  Saute onion in bacon drippings.
2. Mix together ketchup, sugar, and vinegar.
3. Combine al ingredients in cooker.
4. Cover.  Cook on Low 3-4 hours.

NOTES:  You can use turkey bacon or omit the bacon.  You can also cut down on the brown sugar.  1/4 cup would work fine, or you can substitute raw sugar or molasses mixed with xylitol crystals.  To cut down on sodium, use dry beans, soaking overnight beforehand.  If you use dry beans, you will need to double the cooking time or cook the beans before adding to slow cooker.  You can use dry pinto beans in place of the pork and beans, if desired.

Day 10: Overnight Pumpkin Oatmeal

I LOVE making breakfast in the crock pot!  It is awesome waking up and not having to worry about cooking something for breakfast.  My children wake up starving and ready to eat, so breakfast in the crock pot is fabulous!  This is a delicious, vegan oatmeal recipe and it is perfect for this time of year, but we enjoy it any time of year.  I have to make 5 times the recipe to feed my family.

Ingredients:
1/2 cup steel cut oats
2 cups unsweetened vanilla-flavored almond milk
1/2 cup pumpkin puree (store-bought or homemade), just plain pumpkin
1/2 tsp. cinnamon
1/4 tsp. ground allspice
Pinch of ground cloves
Brown sugar, agave, or other sweetener, for serving, if desired
Chopped pecans, for serving, if desired

Instructions:
Night before: Oil the crock of your slow cooker.  Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker. Cook on low for 6 to 8 hours.

In the morning:
Stir the oatmeal to get a consistent texture.  Serve in bowls topped with brown sugar and chopped pecans.

Oh, my goodness! I am so excited to share this recipe! This is one of those meals that I was making because I knew it was healthy, but I wasn’t expecting it to taste too great. I was fairly certain most of my children wouldn’t like it too well, either. I made it anyway, deciding that Todd and I would have healthy leftovers for lunches and the kids would have tried something new. I told everyone they had to at least try a few bites before deciding they didn’t want any. We are following our Advent wreath/Jesse Tree tradition every night, and we often enjoy hot chocolate while we are reading the evening’s installment, so I told the kids they had to eat at least one taco in order to be allowed to have some hot chocolate. So, bribe in place, we dug in. Most everyone was pleasantly surprised! This meal was so delicious! Something about the spices and texture was very pleasing, and we all really enjoyed it. I doubled this, and we had a little leftover for lunches.

Crockpot Quinoa Lentil Tacos (serves 6)

Ingredients:
Filling:
1 sweet potato, peeled and chopped
1/2 cup dry lentils
1/2 cup dry quinoa
2 1/2 cups vegetable broth
2 cloves garlic, minced
1 Tbsp. Bragg’s Amino Acids or Tamari
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp. cumin

For tacos:
Tortillas
Avocado
Shredded Lettuce
Sour Cream and/or cheese
Salsa
Hot Sauce
Fresh Cilantro

Instructions:
Add all ingredients to crock pot and cook on low for 7-9 hours. Assemble tacos as desired and enjoy!

We had a lot of leftovers from the stew I made for the church dinner, so we planned to have that as our main dish yesterday.  I decided to make a side dish in the crock pot.  I chose a cornbread, because I particularly love how cornbread goes with stews and soups.  This bread is easy and simple, but very tasty.  It takes about 15 minutes to assemble, and then cooks on low for 6 hours.  This is another recipe that I don’t recommend trying to cook on high for a shorter time because I would be afraid that the outside would cook too quickly and burn.  My old faithful crock pot from over 20 years ago (wedding gift) may have been able to cook it on high for a couple of hours to perfection, but sadly that one was broken over Labor Day this year.  My new crock pot is large and wonderful, but they just don’t make them like they used to!

Everyone seemed to like this cornbread a lot.  I loved it, and Todd thought it was really good, too.  I think next time I could add some cooked bacon, cut into small pieces for a little added flavor.  But it was wonderful just like this!

Broccoli Corn Bread

Ingredients:
1 stick butter or margarine, melted
10-oz. package chopped broccoli, cooked and drained
1 onion, chopped
1 box cornbread mix
4 eggs, well-beaten
8-oz. cottage cheese (I used fat free, and it was fine)
1 1/4 tsp. salt

Instructions:
1. Combine all ingredients in a bowl.  Mix well.
2. Pour into greased crock pot.  Cook on Low for 6 hours, or until a toothpick inserted in the center comes out clean.
3. Serve like spoon bread, or invert the pot, remove the bread, and cut into wedges.

Tomorrow, Lentil and Quinoa Tacos!

This is a family favorite that I have been making for years in the crock pot.  It is truly the simplest, easiest meal to throw in the crock pot and then let cook all day.  It requires a good 10-12 hours, so it’s great for days when you need to leave the house early or have things going on all day and are too busy to worry about dinner.  My children all adore this meal.  It’s not Todd’s favorite meal, but he will eat it without complaining.  He likes it better if I substitute the red potatoes for sweet potatoes, but then the kids don’t like it as much.  I make it both ways every other week or at least once per month.  This is designed to fill a big crock pot, but you can adjust it to make less, if you wish.

Sausage, Potato and Green Bean Bake

Ingredients
3-4 packages Lil’ Smokies Sausages (I use the turkey sausages)
Red Potatoes (Cubed, not peeled)–enough for your family
2 large cans French Cut Green Beans, one drained, one undrained
1 stick butter

Instructions:
1. Cut potatoes and place in bottom of crock pot.
2. Pour green beans on top, and spread out to cover evenly.
3. Place Lil’ Smokies on top of the green beans.
4. Slice the stick of butter into squares, and place them on top of the Lil’ Smokies.
5. Cover with lid of crock pot.  Cook on low for 10-12 hours.

That’s it!  Simple and tasty!