Slow Cookin’

4 Jan

Hi Everyone! Happy 2013! I can not believe 2012 is over, feels like time keeps going faster and faster. As you know most of the time I discuss current research in the field of child psychology but as I am on break from school right now and can not force myself to read through my Counseling magazines I figured I could share with you my other passion, cooking! Well and baking but as the theme seems to be starting the year off on a healthy foot, baking is probably left for later. One thing I absolutely love in the winter is my slow cooker. I am telling you if you don’t have one they are amazing and since there are so many different kinds out there they aren’t very expensive. I figured I’d get you all started by giving you some of my favorite easy recipes! 

BBQ pulled chicken 

Ingredients:

2.5 lbs boneless skinless chicken breasts 

1 package McCormick slow cooker BBQ pulled pork seasoning pack

1/2 cup ketchup 

1/2 cup brown sugar

1/3 cup cider vinegar 

(this can also be done with 3 lbs of pork shoulder)

Directions:

Place chicken in slow cooker

In separate bowl mix all other ingredients and pour over chicken 

Cook on low for 5 hours or high for 2.5 hours (for pork cooking time differs: 8 hours on low and 4 hours on high)

Shred chicken with fork when finished and ENJOY! Its as simple as that! 

Here are a few recipes that might be great for the Redskins game coming up on Sunday

Maple Glazed Meatballs 

Ingredients:

1.5 cups ketchup

1 cup maple syrup or maple-flavored syrup (yes these are in fact different)

1/3 cup reduced-sodium soy sauce

1 tablespoon quick-cooking tapioca

1.5 teaspoons ground allspice

1 teaspoon dry mustard

2 packages (about 16 oz each) frozen fully cooked meatballs, partially thawed and separated

1 can (20 oz) pineapple chunks in juice, drained 

Directions:

Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker

Carefully stir meatballs and pineapple chunks into ketchup mixture

Cook on low for 5-6 hours. Stir before serving. 

Creamy Cheesy Spinach Dip

Ingredients: 

2 packages (10 oz each) frozen chopped spinach, thawed

2 cups chopped onions

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

12 oz pasteurized processed cheese spread with jalapeño peppers, cubed

Directions:

Drain spinach and squeeze dry, reserving about 3/4 cup liquid. Put spinach, reserved liquid, onions, salt, garlic powder, and pepper (use a small sized crock pot for this) 

Cook on high for 1.5 hours

Stir in cheese and cook 30 minutes longer or until cheese is melted 

 

These are just a few good ones, if you are looking for a slow cooker book I recommend Best-Loved Slow Cooker Recipes by Crock-Pot, they are simple and very yummy. Enjoy! 

– Sara 

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