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Recipes for Busy Moms Recipes for Busy Moms

Recipe Box Challenge Day 10: Crockpot! WIN a Bonus Prize!

Posted by on May. 3, 2013 at 7:21 AM
  • 135 Replies
2 moms liked this

Welcome to Day 10 of the Recipe Box Challenge! Each day we'll give you a new food theme to add to our recipe box!

Your theme for today is: Crockpot!


One lucky member who participates in today's activity will receive a CafeMom Tote Bag!

Remember, you don't have to cook something each day -- though of course we'd love to see pictures if you whip something up! You can do any of the following:

  • Post a photo and include a recipe of a dish you've made in the past that fits the theme.
  • Post a photo and include a recipe you've seen online, that you'd like to try based on the theme.
  • Post a recipe based on the theme even if you don't have a photo.
  • Post a recipe and/or idea for leftovers based on the theme.

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Be sure to come back and check out this post when you need ideas for crockpot recipes!


One member who signs up for our Recipe Box Challenge and replies to all 10 daily posts will be chosen at random to win a $25 gift card!

Click here to sign up & join in the other daily activities:

Join Our Recipe Box Challenge! WIN a $25 gift card and lots of other PRIZES!

The Giveaway Rules:
The Recipes Box challenge starts 4/22/13 at 10am (ET) and ends 5/5/2013 at 11pm (ET) (the "Giveaway Period"). Enter by replying to this post with an appropriate comment during the Giveaway Period.
Multiple entries are permitted and encouraged, as it increases your chances of winning. One winner will be selected in a random drawing of all eligible entries to receive a CafeMom Tote Bag.
The random drawing shall occur on or about 5/7/13. No Purchase Necessary. Open to US, DC, and PR residents 16 years and older. Void where prohibited. Click here for the rest of the Official Rules.
by on May. 3, 2013 at 7:21 AM
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Replies (1-10):
la1118
by Bronze Member on May. 3, 2013 at 7:34 AM



Flemish Beef Stew
Active time: 45 minutes | Total: 8 3/4 hours
To make ahead: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.

For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf

1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.
3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
Makes 8 servings


michiganmom116
by on May. 3, 2013 at 7:35 AM


Spicy Roast Chicken

  • 1 large whole chicken
  • 3 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. cayenne pepper (you can cut this down if you don't care for the "heat")
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder

Combine all the spices and rub under the skin of the chicken. Rub a bit on the inside too, and any leftover on the skin. If you are making a single chicken, you can roast it in your crockpot; just put it in the crockpot, cover and cook on low for 8 hours.

michiganmom116
by on May. 3, 2013 at 7:35 AM


Steak & Gravy

  • 2 to 2 1/2 lb. round steak, cut into serving size pieces
  • 1 pkg. dry onion soup mix
  • 1/4 cup water
  • 1 can condensed cream of mushroom soup

Place steak pieces in crockpot. Add rest of ingredients. Cover and cook on low for 6 to 8 hours. Serve with mashed potatoes or rice.

michiganmom116
by on May. 3, 2013 at 7:35 AM


Swiss Steak

  • 2 lbs. round steak, cut into serving size pieces
  • 2 Tbsp. flour
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 2 to 3 Tbsp. vegetable oil
  • 1 16 oz. can diced tomatoes
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 1 stalk celery, sliced thin
  • 1 tsp. worcestershire sauce

Mix flour, salt and pepper. Coat steak pieces with flour mixture and brown on both sides in hot oil. Place pieces in crock pot. Mix rest of ingredients and pour over steak. Cover and cook on low for 6 to 8 hours.

michiganmom116
by on May. 3, 2013 at 7:35 AM


Crock pot Salsa Chicken

  • 4 to 6 chicken breasts
  • 32 oz. salsa (2 16 oz. jars)
  • 1 15 oz. can corn, drained
  • 1 16 oz. can black beans, drained and rinsed

Lay chicken pieces in bottom of crock pot. Top with rest of ingredients. Cover and cook on low for 6 to 8 hours until chicken is done. Serve with rice, or with flour tortillas, sour cream, black olives, tortilla chips, etc.

michiganmom116
by on May. 3, 2013 at 7:36 AM


Baked Beans

  • 1 lb. dry navy beans (I've also used black-eye peas or great northern beans)
  • 6 cups water
  • 1 small onion, chopped
  • 3/4 c. ketchup
  • 3/4 c. brown sugar
  • 3/4 - 1 c. water
  • 1 tsp. dry mustard
  • 2 Tbsp. molasses
  • 1 tsp. salt

Soak beans in water overnight in large pot. Bring to a boil, reduce heat, simmer until soft, about 1 1/2 hours. Drain and discard water. Mix together all ingredients in crock pot. Cover and cook on low 10 to 12 hours.

Note: I often soak the beans the day before, cook them and then cook in crock pot overnight.

Note: I sometimes add sliced hot dogs or ham to the mixture. When I do this I reduce the salt to 1/2 tsp.

michiganmom116
by on May. 3, 2013 at 7:36 AM


Crock Pot Potatoes & Ham

  • 6 to 9 medium potatoes, sliced
  • 1/2 to 1 lb. ham, cut into slices or chunks
  • 1 medium onion, sliced
  • 1 can cream of mushroom soup
  • 1 c. shredded cheddar cheese

Layer potatoes, ham, onion, and cheese in crockpot. Repeat. Top with cream of mushroom soup. Cover and cook on low for 6 to 8 hours until potatoes are tender.
NOTE: Watch your crock pot carefully! Mine will cook this recipe in less than 6 hours on low.

michiganmom116
by on May. 3, 2013 at 7:36 AM


Pork Chops with veggie sauce

  • 4 to 6 pork chops
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 15 oz. can stewed or diced tomatoes
  • 1/2 c. ketchup
  • 2 Tbsp. vinegar
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. lemon juice
  • 1 beef bouillon cube
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water

Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours. Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more. Usually served over rice.

michiganmom116
by on May. 3, 2013 at 7:37 AM


Hungarian Beef

2 - 3 lb. beef roast

1 large onion, sliced

1 clove garlic, minced

1/2 c. ketchup

2 Tbsp. Worcestershire sauce

1 Tbsp. brown sugar

2 tsp. salt

2 tsp. paprika

1/2 tsp. dry mustard

1 c. water

1/4 c. flour

Place meat in crock pot; cover with sliced onion.  Combine rest of ingredients but water and flour; stir in water.  Pour over meat.  Cover and cook on low for 9 to 10 hours.  If you would like to thicken the tasty sauce, then turn to high about 30 minutes before serving.  Dissolve flour in a small amount of cold water; stir into sauce mixture in crock pot.  Cook until slightly thickened.  Serve over noodles, potatoes, or rice.

Note:  You can also add potatoes about 4 - 5 hours before cooking time is done.

michiganmom116
by on May. 3, 2013 at 7:37 AM
1 mom liked this


Crockpot Pizza casserole

1 lb. ground beef

16 oz. pkg. rigatoni pasta, cooked (or any other macaroni)

15 oz. can pizza sauce

16 oz. mozzarella or pizza blend shredded cheese

12 oz. pepperoni (I use 1/2 of this)

Brown the round beef in a skillet on the stovetop.  Drain well and cobine the beef with pizza sauce and 1 c. cheese.

Layer in crockpot:  macaroni, ground beef in sauce, pepperoni, and rest of cheese.  Cover and cook on low for 7 to 8 hours.

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