Crockpot Recipes to Share | Seventh Generation
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Crockpot Recipes to Share

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Author: Seventh Generation

These favorites from Cooking Light prove that there's nothing quite like comfort food to bring the family together.

Pesto Lasagna with Spinach and Mushrooms

  • 4 cups torn spinach
  • 2 cups sliced cremini mushrooms
  • ½ cup commercial pesto
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • ¾ cup (3 ounces) shredded provolone cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 large egg, lightly beaten
  • ¾ cup (3 ounces) grated fresh Parmesan cheese, divided
  • 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
  • 1 (8-ounce) can tomato sauce
  • Cooking spray
  • 1 (8-ounce) package precooked lasagna noodles (12 noodles)

Preparation

1. Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

2. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in ¼ cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

3. Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining ½ cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

Vegetable and Chick Pea Curry

  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion
  • 1 cup (¼-inch-thick) slices carrot
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 ½ cups cubed peeled baking potato
  • 1 cup diced green bell pepper
  • 1 cup (1-inch) cut green beans
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ? teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk
  • 6 lemon wedges

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

2. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Three Bean Vegetarian Chili

  • 1 ¾ cups organic vegetable broth
  • 1 cup chopped onion
  • ¼ cup chopped seeded jalapeño pepper (2 peppers)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • ½ cup reduced-fat sour cream
  • 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about ½ cup)
  • ¼ cup chopped fresh cilantro

Preparation

1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.

2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

  • Filling:
  • 2 tablespoons olive oil, divided
  • 2 cups diced peeled baking potato (8 ounces)
  • 1 ¼ cups diced carrot (3 carrots)
  • 1 cup diced parsnip (2 parsnips)
  • ¾ cup chopped celery (3 stalks)
  • 2 (8-ounce) packages presliced cremini mushrooms
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups 1% low-fat milk
  • ¾ cup organic vegetable broth
  • 2 cups frozen petite green peas
  • 1 ½ tablespoons chopped fresh thyme
  • 1 (16-ounce) package frozen pearl onions
  • Biscuit topping:
  • 7.5 ounces all-purpose flour (about 1 ? cups)
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ? teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 ½ tablespoons unsalted butter, cut into pieces
  • 2 ounces grated fresh Parmesan cheese (about ½ cup)
  • 3 tablespoons chopped fresh chives
  • 1 cup low-fat buttermilk

Preparation

1. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 ½ teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Heat remaining 1 ½ tablespoons oil in pan over medium-high heat. Add 2 ½ tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 ½ hours or until vegetables are tender.

3. To make biscuit topping, weigh or lightly spoon 7.5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.

4. Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.

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