Slow Cooker Creamy Tortellini Soup


Slow Cooker Crockpot Creamy Tortellini Soup recipe - so easy and it uses frozen tortellinis, so great meal when fridge is empty!Find this and other recipes on my Slow Cooker Pinterest board.

Slow Cooker Crockpot Creamy Tortellini Soup

If you’re looking for a savory, robust and very filling soup, this Crockpot Creamy Tortellini Soup is amazing! My husband loved it – raving all night about how good it was. I like this recipe because I think it would work well without meat, without mushrooms and because it comes together so easily. This recipe will definitely make it into our regular slow cooker rotation.

INGREDIENTS

6 cups of spaghetti sauce
You can use homemade, I used a 24-oz store-bought jarred roasted garlic spaghetti sauce without meat.

1/2 lb browned ground beef

1/2 lb browned italian sausage, sliced (about 3-4)

4 cups of chicken broth

8 oz cream cheese
I used regular, not low fat cream cheese. I find that the lower fat cream cheeses can curdle in the slow cooker. The more you stir it the more likely it will all dissolve if you do opt for low fat cream cheese. I’d be interested to try this recipe with just regular half-and-half, eliminating this problem all together?

8 oz sliced fresh baby bella mushrooms

16 oz frozen cheese tortellini

1/2 cup freshly grated parmesan

Handful of fresh spinach leaves (optional), cut into strips

HOW TO PREPARE

1.) If you want to throw it together quickly in the morning I recommend cooking up your meat the night before. Brown your ground beef and italian sausages (separately). Drain beef. Cut cooked sausages into thin slices. Refrigerate until morning.

2.) In the morning, combine spaghetti sauce and meat, chicken broth, cream cheese and mushrooms to slow cooker. Cook on low for 6 – 8 hours.

3.) About 30 minutes before dinner, turn Crockpot to HIGH and toss in frozen tortellini, fresh spinach and parmesan cheese. Give it a good stir and cover and cook until it’s tender and hot.

4.) Serve it up and slurp it down. Top with parmesan or mozzarella cheese if you prefer more cheese.

Crockpot-slow-Cooker-tortellini-soup

This recipe was sent in by Monique W. as part of our Crock-tober series. Because we featured her recipe here on the blog she’ll get a $10 Amazon gift card!  Send in your recipe and if we feature your recipe – you’ll get a $10 Amazon gift card as well.

(This recipe is adapted from Heather Likes Food blog

Crockpot-Programmable-6-quart-crockpot

Need a Slow Cooker? I’ve found the best places to look are Costco and Amazon in terms of price and quality.  See all the current slow cookers available on Amazon at this time.

If you like this recipe, you might also like these: 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Chicken Cacciatore


Slow Cooker Chicken Cacciatore - Chicken, tomatoes, onion, bell peppers, wine and more, make this a delicious meal in your Crockpot!See this Chicken Cacciatore Crockpot recipe (and others) on my Slow Cooker Pinterest board

Slow Cooker Chicken Cacciatore recipe

I’ve been on a roll trying out new crockpot recipes and yesterday I made this Crockpot Chicken Cacciatore – another big hit! My husband especially liked it, so we’ll be adding this to our meal rotation.

INGREDIENTS

3-4 chicken breasts, whole and fresh

14 ounce can of diced tomatoes (I used one with basil and oregano flavorings)

6 oz can of tomato paste

1-2 bell peppers, diced finely
I used orange and yellow peppers because green peppers have such a strong flavor

1 medium onion, diced very fine

3-4 minced garlic cloves

1 cup kalamata olives, sliced finely
If you don’t like the strong flavor of kalamata olives, leave them out. This flavor is prominent in the sauce, which we love, but you might not. The sauce will be tasty even without. 

1/2 cup red wine, I used a Cabernet, but any dry wine will do

1 tsp italian seasoning

Fresh basil for garnishing
This adds SO MUCH to the flavor, if you like fresh basil – don’t leave it out!

Fresh parmesan for garnishing

Optional – If I had mushrooms, I would have thrown those into the crock, too.

Slow Cooker Chicken Cacciatore - Chicken, tomatoes, onion, bell peppers, wine and more, make this a delicious meal in your Crockpot!

HOW TO PREPARE

1.) Place chicken breast on the bottom of the slow cooker

2.) Throw all other remaining ingredients (except basil and parmesan) into the slow cooker

3.) Cook on low for 8-10 hours. Once your chicken is cooked throughout it’s ready to serve! If you want to thicken the sauce up – cook for an hour without the lid.

4.) Serve over pasta or eat like a stew.

I’d love to know what you think! Leave a comment if you give this recipe a try.

Slow Cooker Chicken Cacciatore - Chicken, tomatoes, onion, bell peppers, wine and more, make this a delicious meal in your Crockpot!

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Slow Cooker Indian Stew


Slow Cooker Indian Stew - Chicken, Curry, Chickpeas - so good!Check out this recipe and others on my Slow Cooker Pinterest board

Slow Cooker Indian Stew

I made this Slow Cooker Indian Stew for dinner tonight. Oh dear, did it hit the spot! It had the hearty, filling effect, without being a heavy high-fat recipe. Most of the ingredients are probably in your stockpile or freezer – making this an easy recipe to throw together on i-have-no-idea-what-to-make-for-dinner-days.

About an hour before serving the stew, I made a big batch of basmati rice in the rice cooker – timing both to be done about the same time. Ahhhh. . .between the fragrant basmati rice and the rich curry – my house smells divine.

Indian-Curry-Stew-Crockpot

INGREDIENTS

2 – 3 large, fresh chicken breasts, whole (about 1-2 pounds)

1 medium onion. diced finely

3 garlic cloves, minced

1 1/2 Tablespoons curry powder

2 Teaspoons ground ginger

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (leave out if you don’t like spice)

2 cans (15 oz) garbanzo beans, rinsed and drained

2 cans (14 to 15 oz) diced tomatoes

1 cup chicken broth

Prepared separately - rice, if desired, I prefer basmati with this recipe

HOW TO PREPARE

1.) Place whole chicken breasts in bottom of slow cooker

2.) Add all ingredients. Give it a good stir.

3.) Place lid on crockpot and cook on low for 8-10 hours or high for 4-6 hours, until chicken is cooked completely.

4.) After chicken breast are cooked – take two forks and pull chicken apart – shredding it in the stew.

5.) Serve over hot rice. Try to only have one bowl – I dare you.

Slow-Cooker-Indian-Stew-Chicken

I think this stew would be easily adaptable. If you prefer a vegetarian variation, replace the chicken with some of your favorite veggies or add another can of chickpeas (and sub broth of vegetable broth).

I think maybe I might try some diced celery, diced carrots or small cauliflower florets next time. Or small diced potatoes! You could also consider adding some coconut milk for a creamier consistency.  I’d love to know what variations you try!

This recipe was adapted from this Slow Cooker Indian Chicken Stew from Midwest Living.

I’d love to know what you think! Leave a comment if you give this recipe a try.

{ 1 Comment }

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Whole Chicken Cooked in Slow Cooker Crockpot


Crockpot Whole Chicken (slow cooker recipe)

Whole Chicken Cooked in Slow Cooker Crockpot

One of the easiest ways to cook a whole chicken is in a crockpot! The possibilities are endless, but I’m going to share two of my favorite recipes for cooking a whole chicken in a crockpot.

First let’s talk about whole chickens, I also call them roasters – because that’s typically how people cook them (read my tutorial on roasting two chickens at once here). They are a VERY frugal protein – often costing $0.88/lb to $0.99/lb on sale. I like to stock up when under a pound and they freeze beautifully. Not only can you get a substantial meal from the chicken – but the bones and “leftovers” makes amazing slow cooker chicken broth. It’s the meal that keeps on giving. :)

Here’s how to cook a whole chicken in a slow cooker . . . 

INGREDIENTS

Whole roasting chicken – between 3-5 pounds
Fresh or thawed. Don’t try this with a frozen whole chicken.

2 medium onions, sliced in half

SEASONING

1 Tablespoon italian seasoning

1 Tablespoon olive oil

1.5 teaspoons kosher salt

1 teaspoon paprika – I prefer smoked paprika, but any kind works.

1 teaspoon dried thyme

1 teaspoon minced garlic – dried or fresh

[Read more…]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Seahawks Party Ideas


Seahawks-Party-Ideas-Decorations-FoodsSee this and other Seahawks ideas on my Seahawks Love Pinterest board

Seahawks Party Ideas

It’s no secret that we are hardcore Seahawks fans in our house. Just for fun I came up with a list of recipes, foods and drinks I think would be fun a Seahawks party.  I’d love to hear what your favorite Seahawks-style foods would be, too!

Seahawks-Rice-Krispies-Green-Blue

Blue and Green rice Krispies

Make three (or more smaller batches of Rice Krispies) and color them with food coloring. Layer them in a non-stick pan, preferably sprayed with non-stick baking spray. Add in blue or green sprinkles or Skittles. Get the details for Seahawks Rice Krispies Treats here.

Russells-sprouts-dip-russell-wilson-seahawks

Russell Sprout Cheesy Dip

Think artichoke dip. But with brussell sprouts instead of artichokes. In honor of Seattle’s main man Russell Wilson this gooey dip can be served with crostinis, crackers or bread. Get recipe for Russells Sprouts cheesy dip here.

 

 Seahawks-jello-salad-blueberries-game-day-ideas

Seahawk salad with blueberries

Watergate salad is such a very easy salad. And it’s green. Add blueberries and you have a green and blue dessert “salad.” My kids LOVE this recipe. Get the recipe for Seahawks Salad with Blueberries here.

[Read more…]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

I Bleed Blue & Green Seattle Football T-Shirt – $12.99 shipped (reg. $19.99)


I Bleed Blue Green Seattle Shirt

I Bleed Blue Green Seattle Football T-Shirt

Groupon has these great I Bleed City Pro Football T-Shirts on sale for $12.99 (reg. $19.99) – this includes a great “I Bleed Blue Green” Seattle Football Shirt (pictured above)!  This shirt is being sold through Groupon Goods and ships FREE with orders of $24.99 or more.  Buy 2 shirts and get FREE Shipping.

Find it here:  I Bleed Blue Green Seattle Football T-Shirt

I Bleed City Shirts

If you aren’t a Seahawks fan, other team shirts are available as well.

Seahawks Gear

Be ready for the big game on Sunday with our big list of Seahawks Gear and Party Ideas.

(Thanks, Thrifty NW Mom!)

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Homemade hummingbird food (nectar) recipe


Hummingbird-Nectar-Recipe-FoodPhoto taken in my backyard! I have feeders everywhere. This recipe works like a charm.
I have this pinned to my Gardening Pinterest board here.

Homemade Hummingbird Food (Nectar) Recipe

I love the satisfaction of spotting a hummingbird. They are such fast little buggers that you barely get more than a buzzing over your head as they fly to their next sweet spot. My friend gave me a homemade hummingbird nectar recipe many years back – and it works like a charm at beckoning these long-beaked beauties. The birds love the nectar, it’s simple and frugal to make, and it is safe for the birds (unlike some of the red colored packaged stuff from the stores).

Ingredients

4 cups water

1 cup white sugar

Directions

Boil water, add sugar, stir until dissolved.

Don’t boil too long – it will change the ratio of sugar to water. You want a ratio of four (4) parts water to one (1) part sugar. So you could do 2 cups water and 1/2 sugar, if you wanted or any quantity that follows the ratio.

Wait for it to cool and add to feeders. If you have leftovers, keep in fridge for up to two weeks.

Don’t add food coloring – it can be harmful. I’ve found red feeders with clear nectar are very effective without adding extra colorings. Also placing the feeder near flowers and/or greenery – the birds like a quick escape into a tree or brush. Try to avoid spilling – or else you’ll be in the business of attracting ants.

Clean your feeders about twice a month to keep build-up at bay. Once the hummingbirds find you – you’ll need to be filling them up about that often anyway! Lowes or Home Depot carry window hooks that allow you to put the feeders on your windows – which is a fantastic way to see a bird. In fact, we had a hummingbird on our feeder throughout most of dinner last night – right on the dining room window. The whole family enjoyed watching it and we were glad he/she joined us for our meal. ;)

Hummingbird-nectar-recipe-backyard

If you don’t spot hummingbirds right away – don’t fret. Just keep putting out the food and they’ll come once they’ve deemed it safe, promise. Then they’ll come in droves.

  

And just for fun, I want to share one of my favorite mom memories. This is a photo of my son when he was about 9 months old. Watching the hummingbirds fly around the back deck and sip from the feeder. I can’t believe he’s going to be  even years old this year. Time flies, almost as fast as a hummingbird. . .

Do you have any secrets for attracting hummingbirds?

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Seahawks Party Food – Seahawks Salad with Blueberries


Seahawks-jello-salad-blueberries-game-day-ideasPin it here.

Like Watergate salad? Well that’s basically what this is – but I added blueberries because you can’t have the green without the blue! And I think it’s the perfect complement to the pineapple and pistachio flavor. My KIDS love this and I hope you do too.

Recipe from the Jell- Pistachio pudding box.

INGREDIENTS

1 can (20 oz) crushed pineapple, in juice, undrained

1 package (3.4 oz) JELL-O Pistachio flavor instant pudding

1.5 Cups thawed Cool Whip Whipped Topping

1 Cup Jet-Puffed miniature marshmallows

1-2 Cups fresh blueberries

Optional: 1/2 Cup chopped pecans (I left them out)

Optional: Garnish with lime?

[Read more…]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Homemade Spaghetti Sauce recipe


Spaghetti-Sauce-Homemade-recipeHomemade spaghetti sauce on Pinterest

Homemade spaghetti sauce recipe

Homemade spaghetti sauce is really the only way to go if you want flavor, freshness and frugality. It’s so incredibly easy and makes a world of difference compared to the store-bought-jarred-or-canned-stuff.  I whipped up a batch of this homemade spaghetti sauce last night and I think it’s one of my best batches yet.

This homemade spaghetti sauce recipe could be made in the slow cooker, but you’ll still want to cook up the garlic, onions and beef before you toss it into the slow cooker. I used a Le Creuset Signature Enameled Cast-Iron 5-Quart Oval French Oven, Cherry (Amazon) – but any large pan will do.

INGREDIENTS

Olive oil – 2 Tablespoons

Ground beef or turkey – about 2 pounds
I am an Alaskan girl, so I used moose meat :)

1 large onion – diced finely

Garlic cloves – 5 cloves, peeled and minced

Tomato sauce – 3 cans, 15 oz each

Diced tomatoes with basil, garlic and oregano – 3 cans, 15 oz each

Tomato paste - 1 can, 12 oz

Brown sugar – 2 Tablespoons

Dried Oregano (or Italian seasoning mix) – 1 heaping Tablespoon

Dried Sweet Basil – 1 heaping Tablespoon

Bay leaves – two whole leaves (remove when done cooking)

Optional: Sliced fresh mushrooms (probably 12 – 16 oz), diced fresh red or yellow peppers, parmesan cheese

HOW TO PREPARE

1.) In a large dutch oven or stock pot over medium heat, add your olive oil. After it’s hot, toss in your diced onions and minced garlic. Cook until softened and slightly browned. Be careful, the garlic can burn if you’re not careful.

2.) Once your onions are cooked, toss in your ground beef (or turkey). Cook until it’s no longer pink. Drain any excess fat. (If the pan is hard to drain, use a turkey baster to remove grease.)

Hunts-tomato-spaghetti-sauce-recipe

3.) Once your meat is no longer pink and the grease drained – toss in all the tomatoes, brown sugar and spices!

[Read more…]

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Winter Bok Choy Slaw recipe


 Mouse over image to PIN or click here 

Originally posted in January 2013, I’m sharing again – it’s one of my favorite winter salads. 

If you like your salads to be pretty, this Winter Bok Choy Slaw could definitely win the title of America’s Next Top Model, Salad Edition. I think it would be a great side (or topping) for some fish tacos or some grilled fish.

My husband, who is not a fan of “slaw” thought this was one of his favorite salads. I think it tastes better overnight in the fridge as the flavors seem to marry and the peppers mellowed.

INGREDIENTS

3 Cups thinly sliced baby bok choy
Make sure it’s baby bok choy – because it will have more tender leaves.

1 Cup grated carrot

1 Cup thinly sliced purple cabbage

1 ripe mango, peeled, pitted and diced
I think next time I’ll add two mangos. I liked this part of it a lot. The sweet mangos help cut the spice in the jalapeño.

1 small jalapeño chile, seeded and finely chopped
Make sure and use latex gloves when you seed and chop a jalapeno pepper. You do not want seed juice in your eyes. Believe me. If you don’t like spice, start with 1/2 jalapeno – you can always add more if you want more kick.

1/2 cup chopped cilantro

2 Tablespoons lime juice (use fresh)

1 Tablespoon agave nectar
I used honey. 

2 tsp. toasted sesame oil
This has a very strong flavor, don’t overdo it 

1 tsp. low-sodium tamari

1/2 cup toasted almonds, chopped

HOW TO PREPARE

1.) Combine bok choy, carrot, cabbage mango, jalapeño and cilantro in a large bowl.

2.) Add lime juice, agave, sesame oil and tamari. Toss to combine.

3.) Garnish with smoked or toasted almonds

Add chicken if you want a more substantial meal.

Source: This recipe was adapted from the January/February 2013 issue of Vegetarian Times.

This salad recipe is part of our Soup and Salad recipe series!   You might also like:

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Crockpot Slow Cooker Spiral Ham with pineapple


Slow Cooker Crockpot Ham. This is an easy way to make ham - especially spiral ham!Pin it

Slow Cooker Crockpot Spiral Ham

You can’t really screw up a ham. And when you toss it into a crockpot, it really feels like cheating. I’ve been wanting to try cooking a Crockpot Spiral Ham for awhile and I’m glad I gave it a try. This Crockpot ham recipe calls for pineapple and brown sugar so it definitely comes out tasting sweet – perhaps like a Honey Baked ham? I’m only guessing since I’ve never had one.

INGREDIENTS

Spiral Ham with glaze packet
You would ideally want it to fit in your slow cooker. Mine was about 10 pounds in a 6 quart crockpot.

Pineapple bits in can, with juice, 20 oz

2 Cups brown sugar

1 Cup Ginger Ale

Crock pot Slow Cooker Ham

How to prepare

1.) Line the bottom of the crockpot with two cups of brown sugar. Some recipes call for three, that seems like an awful lot.

2.) Place ham, slices down (flush with the flat bottom of the crock)

3.) Sprinkle the ham glaze powder (comes with most spiral hams) over the ham

4.) Pour full can of pineapple bits into crockpot with juice. Pouring over the ham and glaze powder.

5.) Pour a cup of Ginger Ale over the ham

6.) Place lid on top of ham and cook on low for 4-6 hours until it’s heated through
If the ham is too big to fit in the crockpot, you can cover it with aluminum foil – for a makeshift lid. Or you can cut off the top part of the ham and shove it into the side of the crockpot. Whatever works – as long as it can be covered.

7.) Serve with some of the juice from the crockpot and it’ll be great!

Crockpot Spiral Ham Slow Cooker recipe

If you overcook this it will be dry. Basically you want to give it enough time to soak up some of the juice and heat up! Don’t even think about putting it on anything higher than low. And don’t go playing with it – the more you move it around the more it’s likely to shred and break apart.

Crockpot Spiral Ham recipe, with pineapple

I hope you like it! 

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here

Roasted root vegetables with herbs and balsamic vinegar


Roasted Root Vegetables recipe

If you’re looking for a unique, frugal and delicious vegetable side dish for Thanksgiving – let me recommend you make Roasted Root Veggies with Thyme, Marjoram and Vinaigrette. Every single time we’ve served this it’s been a HUGE hit.  In fact, it’s become a staple in our Thanksgiving line-up!

INGREDIENTS
10 servings

Nonstick vegetable oil spray (or use olive oil in a sprayer)
9 Tbsp extra-virgin olive oil
2 Tbsp plus 1 1/2 tsp fresh thyme
1 Tbsp plus 1 1/2 tsp fresh marjoram
2 pounds medium yams, peeled, halved lengthwise, then cut into 1 1/4 to 1 1/2 inch pieces
1 1/2 pounds carrots, peeled, cut into 3/4″ rounds (about 4 cups)
1 1/2 pounds parsnips, peeled, cut into 3/4″ rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, cut into 1/2″ pieces (about 4 cups)
2 medium size red onions, peeled, root ends left intact, cut into 1/2 inch thick wedges

3 Tbsp balsamic vinegar
3 Tbsp chopped fresh parsley
2 tsp grated lemon peel
Fresh parsley sprigs

HOW TO PREPARE

1.) Before you get started, position one (1) rack in the top third of your oven and one (1) rack in the bottom third of the oven.

2.) Preheat oven to 425.

3.) Spray two (2) large rimmed baking sheets with nonstick spray (or brush or spray olive oil on it).

4.) Whisk 6 Tbsp oil, 2 Tbsp thyme, 2 Tbsp marjoram in large bowl.

5.) Add yams, carrots, parsnips, rutabagas, and onions and toss to coat.  Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

6.) Whisk balsamic vinegar, remaining 3 Tbsp oil, 1 1/2 tsp thyme, and 1 1/2 tsp marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter, garnish with parsley sprigs. Serve hot or room temperature.

Enjoy!

(Thanks, Tracy!)

Other holiday recipes I’ve posted:

This post may contain affiliate links. These affiliate links support this site, see our disclosure policy here