Last night we held our MamaTone party which was awesome! Bootcampers don’t worry we will have one for you soon! I made the first recipe on today’s blog. I really love sweet and sour chicken and this was certainly an easy way to make it! There was tons left after the party, but I would like to think that was because there was so much other wonderful food instead of the alternative… nobody liked it! So it looks like I will be eating sweet and sour chicken for the upcoming week!
Enjoy my mom’s recipes!
As we promised last week, we will share some crock pot recipes today. Dustin just called and was trying to figure out what to bring to the Mamatone potluck this evening (Thursday); I just happened to be looking at the following recipe for chicken. He thought it sounded good and said he’d try it out and let us all know how it turned out :). If lots is left, guess we will have to try to revamp it!
CROCK POT SWEET AND SOUR CHICKEN:
2 lbs. boneless, skinless chicken thighs
18 oz. bottle sweet and sour sauce
16 oz. pkg. frozen broccoli and carrots, thawed and drained
1 tsp. dried thyme leaves
1/8 tsp. pepper
Cut chicken thighs into 1-1/2″ pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Twenty minutes before serving stir in vegetables, thyme, and pepper. Cover, increase heat to HIGH and cook for 20-30″ or until vegetables are crisp-tender.
I hope to have room for several recipes, so let’s move onto a breakfast that cooks all night in the crockpot:
2 c. steel cut oats
2 c. diced apples
1 c. dried cranberries
1/2 c. slivered almonds
1/2 c. chopped pecans
3 c. water
1 c. milk
1 Tbsp. cinnamon
1 tsp. pumpkin pie spice
2 tsp. butter or coconut oil
Combine all the ingredients in the crockpot and cook on LOW overnight or 8 hours. Someone blogged that they used cider instead of the water and that they added the nuts just before serving to keep them from getting soggy. Others wrote that the time was too long, depending on your heat setting, so you might want to check it before the 8 hours. Obviously, whatever you have handy should work in this recipe.
Here’s one for you meat eaters:
SLOW COOKER BEEF STROGANOFF:
2 lbs. cubed beef stew meat
2 reg. can of condensed golden mushroom soup
1 c. of chopped onions
2 Tbsp. Worcestershire sauce
1/2 c. beef broth
2 Tbsp. corn starch
4 Tbsp. cold water
1 c. sour cream
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, and broth. Cook on LOW SETTING for 8 hours, or on HIGH setting for about 5 hours. Stir in the cornstarch/water mixture.
Just before serving, add the sour cream and reheat-do no boil.
Serve over your favorite healthy noodles.
I think we can slip one more in here, just to help use up all those apples we have around from our visit to the orchards. Dustin will remember when Nana came over when it was time to make applesauce with our neighbor’s apples (the kids would always help pick every fall and we’d make gallons of wonderful apple cider at their place)……she would always make a huge panful of Apple Betty, Pennsylvania Dutch style. Here is the slow cooker version:
3 c. apples-peeled, cored, and diced
10 slices w.w. bread, cubed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. seasalt
3/4 c. brown sugar
1/2 butter, melted
Place apples into the crockpot. In a bowl, toss together the bread cubes, cinnamon, nutmed, salt, and sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on LOW for 3 hours, or until apples are tender.
My Mom’s version was made in the oven, resulting in crispy bread cubes. I think we also mixed the apples with some sugar, and sliced the apples instead of dicing. The Pa. Dutch touch to this recipe is serving it right out of the oven with milk sweetened with brown sugar~yikes, eh?! 🙂 And it was the main dish, served after a busy day of canning…..guarenteed no leftovers with hungry kids!
Looking forward to your favorite crockpot meals :)………