Tag Archives: crock pot

Crockpot Vegetable Pot Pie

Pot pie is not the recipe you expect to appear on a food blog right before Memorial Day. It should be burgers, fries, summery salads, fruity desserts, etc. But I’m sitting in my slippers and wearing a sweatshirt in my chilly house, since I refuse to turn on the heater this late in May. From my friends’ posts on Facebook, many others have a weekend ahead lacking in sunshine and summer.

While I fully intend to do my cookout on Monday (rain or shine), until then, I’m basking in some warm, hearty comfort food. This pot pie is on my list. I made this for company recently, and there were no leftovers with smiles all around on how delicious it was. Honestly, I think I even liked this better than most chicken pot pies I’ve had. So many more flavors with all the different vegetables. Enjoy!

Crockpot Vegetable Pot Pie (Serves 6-8)

Crockpot Vegetable Pot Pie

Filling:
1 ½ tablespoons + 2 teaspoons olive oil, divided
2 cups diced baking potato
1 ½ cup diced carrot
1 ½ cup diced parsnip
1 cup chopped celery
1 large yellow onion, diced
2 (8-ounce) packages white mushrooms, sliced
1 large zucchini, sliced in half moons
2 garlic cloves, minced
¼ teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ tablespoons all-purpose flour
1 ½ cups skim milk
¾ cup low sodium broth (chicken or vegetable)
2 cups frozen green peas
1 ½ tablespoons chopped fresh thyme or 1 teaspoon dried thyme

Biscuit topping:
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon freshly ground black pepper
4 ½ tablespoons cold unsalted butter, cut into pieces
½ cup grated Parmesan cheese
1 cup low-fat buttermilk

Preparation

1. Spray a crockpot with cooking spray.

2. Heat a large nonstick skillet with 1 teaspoon of oil over medium-high heat. Add potato, carrot, parsnips, and celery. Sauté 5 minutes. Transfer to slow cooker. Add 1 teaspoon of oil to pan and return to heat. When oil is heated, add onion, mushrooms, and zucchini. Saute until beginning to soften, about 3-5 minutes. Add garlic, and cook 1 minute more. Add to crockpot. Add salt and pepper to vegetable mixture, stirring to combine.

3. Heat remaining 1 ½ tablespoons oil in pan over medium-high heat. Add 2 ½ tablespoons flour and cook for 1 minute, stirring constantly with a whisk. Gradually whisk in milk and broth. Cook 3-5 minutes or until thick and bubbly, stirring constantly. Pour sauce into slow cooker. Add peas and thyme. Stir contents of crockpot to combine.

4. Cover crockpot and cook on low for 3 ½ hours.

5. When vegetable mixture is almost done, make biscuit topping, whisk together flour, baking powder, baking soda, salt, and 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. Add buttermilk, stirring just until moist.

6. Increase 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.

Nutritional Information (Amount per serving):

Calories: 365
Protein: 13 g
Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 25 mg
Carbohydrates: 50 g
Fiber: 7 g
Sodium: 555 mg

Recipe Notes: I normally don’t like recipes that require any cooking before you put things in the crockpot. But it is nice to get a little bit of color on the veggies first. I’m sure it would still turn out if you skipped that step. Feel free to adjust the vegetable amounts or types. I was probably a little under on the mushrooms – a few were bad in my packages and my husband doesn’t love them anyway – and a little over on the potatoes, carrots, and parsnips. I never have buttermilk; I just make it with skim milk and lemon juice.

Source: slightly adapted from Cooking Light

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Italian Braised Beef over Polenta

At my house, it is beginning to warm up and feel like spring and summer might actually happen. I spent so much time at the park yesterday that I got my first “tan” line of the year. But Mother Nature is tricky. Every year this happens, and then every year there is a random snow storm or cold streak that makes us all depressed again.

In anticipation of that cold streak, I bring you this hearty, Italian dish. It is warm, sticks to your ribs, and tastes amazing. Even better, it cooks in the crockpot, so you could make it on a spring or summer day without heating up your house.

Enjoy!

Italian Braised Beef over Polenta (Serves 4-6)

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½ tablespoon olive oil
2 cups diced onion
1 cup diced carrots
1 cup diced bell pepper
4 garlic cloves, minced
2 pounds boneless chuck roast (or about that much)
¼ teaspoon black pepper
2 (14.5-ounce) cans diced tomatoes, drained
1 teaspoon dried Italian seasoning
½ – 1 teaspoon dried basil
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups low-sodium chicken broth
1 ¼ cups cold water
1 cup polenta/corn meal
¼ cup parmesan cheese

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, carrots, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Transfer mixture to slow cooker.

2. Add chuck roast, pepper, tomatoes, Italian seasoning, and basil. Cover and cook on low for 7 to 7 ½ hours, until meat is falling apart and shreds easily with a fork.

3. Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes, while preparing polenta.

4. Combine broth, water, and polenta in a medium saucepan. Bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring frequently until polenta begins to pull away from sides of pan, about 15-20 minutes. Stir in parmesan cheese.

5. Shred meat with 2 forks. Serve meat with sauce over polenta.

Nutritional Information (Amount per serving):

Calories: 391
Protein:  37 g
Fat:  12 g
Saturated Fat:  3.5 g
Cholesterol:  116 mg
Carbohydrates:  34 g
Fiber:  4 g
Sodium:  275 mg

Recipe Notes: The original recipe called for pork. I’m sure that would be delicious as well. The original recipe had you sear the meat on all sides in oil before sautéing the vegetables. My meat was frozen, so searing wasn’t an option for me. I still think it tasted fine. I generally skip that step in lots of slow cooker recipes. My meat usually is frozen, but I also just don’t find that big of a flavor difference worth the mess or time it takes to sear it. I think it is a personal preference.

Source: adapted from Cooking Light

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Spaghetti Squash with Marinara

Now that it is fall, we can start talking about fall and winter squashes, which are my favorite.  First up, spaghetti squash.  I had honesty never tried this until last year, and I was blown away by how much I liked it.  You really do feel like you are eating spaghetti!  It isn’t carb free, but it is definitely lower in carbs than regular pasta.  Only 10 g of carbs for 1 cup cooked squash compared to 37 g of carbs for 1 cup cooked spaghetti.

This spaghetti squash with marinara is so incredibly simple but it hits all those satisfying, homey notes of a regular spaghetti dinner.

Enjoy!

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Spaghetti Squash with Marinara Sauce (Serves 2-3)

1 medium spaghetti squash
2 cups marinara sauce

1. Slice spaghetti squash in half widthwise. Scoop out seeds. Pierce with a fork a few times.

2. Pour sauce into bottom of crockpot. Place squash on top of sauce, cut sides down. Cook on high for 3-4 hours or low 5-6 hours, until squash is tender when poked with a fork.

3. Remove squash. Shred pulp into spaghetti like strands. Serve with sauce.

Nutritional Information (Amount per serving):

Calories: 160
Protein: 4 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 34 g
Fiber: 8 g
Sodium: 232 mg

Recipe Notes: You can also cook meatballs in the crockpot along with this.

Source: adapted from recipes online

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