I don’t like pork. Especially bacon. ((I know it’s so uncool to not like bacon, but alas, I was never cool.)) I’ll eat the occasional bratwurst with a beer, meat on a pizza, or add Italian sausage in my family recipe pasta sauce, but I don’t do pork loin, pork chops, breakfast sausage, etc. So when I found a great Chile Verde recipe, I subbed the pork with beef stew meat, and this delicious meal was created. It is one of my favorites to freeze and have as ‘frozen meal’ lunch with out all the preservatives and crap found in commercially made frozen meals. I also don’t like cooked carrots is why I only chop them into thirds, so I can pull them out and throw away (in the compost bin) when stew is done. Just use for the sweet flavor they add.
Chile Verde Stew
1.5-2 lbs stew meat
1 14.5 oz can diced tomatoes, drain
2 7oz cans diced green chiles
6 red potatoes, quartered skin on
3 carrots peeled and cut into thirds
½ onion, chopped
5 cloves minced garlic
1 tsp ground cumin
1 tsp Italian seasoning
1 tsp salt
½ tsp pepper
1 tbsp green hot sauce
1 cup frozen roasted corn
Place meat on bottom of slow cooker. Mix all other ingredients and pour over top. Cook on low 6-7 hours.
So I am realizing that part of my problem with posting the recipes that I’ve been trying is that I don’t take pictures of the food all of the time. Also when I was taking pictures, those pictures are either on my old phone or camera and I need to upload them to the computer… I’ll get on it, but until then here is another one of my New Recipe Of The Week (may refer to it as NROTW from now on I think):
Chicken Enchilada Soup
3 cups chicken broth
2 tsp cumin
¼ tsp chili powder
¼ tsp cayenne pepper
1 mini chiplote bullion cube, crumbled
2 cans (28oz total) diced tomatoes
½ can diced jalapeno peppers
1 green bell pepper, diced
1 onion, diced
4 cloves garlic, minced
1 15oz can black beans, drained and rinsed
½ bag frozen roasted corn
1 can tomato paste
2 large skinless boneless chicken breasts
Mexican Blend shredded cheese
Tortilla chips, crumbled
Mix all soup ingredients in slow cooker, except chicken breasts. Place chicken in mixture, covering completely. Cook on low 6 hours. Remove chicken from cooker, shred, place back in slow cooker for 30-60 minutes. Serve in bowls with toppings.
Oh my gosh! I found this recipe in an old cookbook and as usual tweaked it to what I had on hand and it was fast and delicious. Not to mention it made great leftovers for lunch!
Slow Cooker Lasagna
1 15oz container ricotta cheese
2 cups shredded cheese
1/2 cup parmesan cheese
1 1/2 jars spaghetti sauce
1 box pasta (shape of your choice)
1 Tbsp italian herbs
I always always always start by putting a liner in my slow cooker. Not on sale/no coupons they run $2 a box at Target- so 50 cents per liner- worse case scenario. This is a small price to pay for the easy clean up.
Mix all three cheeses and herbs together well in bowl. Pour a little over half of the spaghetti sauce on the bottom of the slow cooker. Layer half of the box of UNCOOKED pasta next. Layer half of the cheese mixture on top of that. Repeat with rest of sauce, rest of pasta, and rest of cheese mixture. Cook on low for 3 hours. Sprinkle a little more shredded cheese on top and let cook additional 15 minutes. Ready to serve! Firms up just like lasagna too!