We are having Chicken Cacciatore tonight. I found the recipe in a new cookbook my sister gave me for my birthday. It's called Not Your Mother's Slow Cooker Cookbook. There are a lot of good recipes in here from breakfast to dessert. There are a lot of helpful hints and ideas. Check it out if you have a chance.
CHICKEN CACCIATORE
one 16 ounce jar Italian marinara sauce, such as tomato basil
1 medium size yellow onion, cut in and half and sliced in half moons
1 to 3 cloves garlic, to your taste, minced
1 medium size green bell pepper, seeded and cut into 1 1/2 inch chunks
4 boneless, skinless chicken thighs and 4 chicken drumsticks, skin removed
6 ounces fresh mushrooms, quartered
2 tablespoons all purpose flour (optional)
2 tablespoons water (optional)
2 tablespoons dry white wine (optional)
1. Layer half of the tomato sauce and all of the onion, garlic, bell pepper, and chicken in the slow cooker. Sprinkle the mushrooms on top and cover with the remaining tomato sauce. Cover and cook until the chicken is tender and cooked through, 2 1/2 to 3 hours on HIGH or 6 to 7 hours on LOW. The chicken will add some of it's own juices to the dish.
2. (Optional) Transfer the chicken to a warm platter. If you wish a thicker sauce, in a small bowl, whisk together the flour, water, and wine until smooth. Stir into the sauce in the cooker, turn to HIGH, cover, and cook until thickened, 10 to 15 minutes. Pour the sauce and vegetables over the chicken and serve.
Serve over white rice or noodles. Serves 4.
***The changes I made--I just used spaghetti sauce with mushrooms that I had in the cabinet, my minced garlic in a jar smelled funky so I threw it out and sprinkled some garlic powder over the chicken, and I used sliced mushrooms since that's what I had on hand. I'm sure it will be just as good as the original recipe.
Showing posts with label bell pepper. Show all posts
Showing posts with label bell pepper. Show all posts
Monday, November 10, 2008
Sunday, October 29, 2006
Unstuffed Bell Peppers
This is a new recipe we tried tonight. It was really good and very easy. I ended up not doing it in the crockpot. I just put it in one of my dutch ovens and let it simmer on low heat for about 30 minutes. I also added a can of corn to the recipe.
UNSTUFFED BELL PEPPERS
1 lb ground beef or ground turkey
4 large green bell peppers, cut into bite size pieces
1 medium onion, diced
1 can of Sloppy Joe sauce
1 can (14 oz) diced tomatoes
1 Tbsp. Worcestershire sauce
2 c. rice
3 c. water
Brown ground meat in a pan. Drain fat and transfer meat to crockpot. Add remaining ingredients. Cook until peppers and onions are soft.
***I did mine on top of the stove in a dutch oven. I turned it down and let it cook for about 30 minutes until the peppers were soft. I also added a can of corn because we like corn in our stuffed bell peppers.
UNSTUFFED BELL PEPPERS
1 lb ground beef or ground turkey
4 large green bell peppers, cut into bite size pieces
1 medium onion, diced
1 can of Sloppy Joe sauce
1 can (14 oz) diced tomatoes
1 Tbsp. Worcestershire sauce
2 c. rice
3 c. water
Brown ground meat in a pan. Drain fat and transfer meat to crockpot. Add remaining ingredients. Cook until peppers and onions are soft.
***I did mine on top of the stove in a dutch oven. I turned it down and let it cook for about 30 minutes until the peppers were soft. I also added a can of corn because we like corn in our stuffed bell peppers.
Monday, October 23, 2006
Viva la bell pepper!!
I haven't posted in a few days because I've been busy working on Kinsey's costume. It's going pretty good. I had a little problem with the skirt but I'm working it out. I still need to make the jacket but I have it cut and ready to go.
I haven't made any new recipes so I have nothing to report there. My Mom is here visiting and brought me my birthday presents. She and my Dad got me a great set of Dutch Oven pans. I have been wanting a BIG pot to cook soups and stews in and these are prefect. My brother got me a set of Wolfgang Puck Santoku knives with a wood block to store them in....really cool knives. I keep finding things to cut with them...lol!
Speaking of cutting, I have been buying bell peppers to cut up and freeze. My little grocery store has a rack that they put packaged veggies at a reduced price on. I always check it out to see if there is anything I can use. Lately they have had bell peppers on it. The regular price for 1 red pepper is $.89 or I can get 4 for $1.50 on the reduced price rack. Usually the peppers have a little mushy place that I just cut off. Tonight I bought 2 packs of peppers. One pack had 4 yellow peppers and the other had 5 green and one yellow. I had so much fun chopping them up. It's amazing how fast you can cut things up with a sharp knife.
I love bell peppers because they are so versatile and are considered one of the world's healthiest foods . They are high in vitamins A and C and have a good fiber content. You can use them in Mexican, Italian, Chinese, Cajun, and so many other kinds of foods. I just take some out of the freezer and toss them into things when I'm cooking...good flavor and color!
I haven't made any new recipes so I have nothing to report there. My Mom is here visiting and brought me my birthday presents. She and my Dad got me a great set of Dutch Oven pans. I have been wanting a BIG pot to cook soups and stews in and these are prefect. My brother got me a set of Wolfgang Puck Santoku knives with a wood block to store them in....really cool knives. I keep finding things to cut with them...lol!
Speaking of cutting, I have been buying bell peppers to cut up and freeze. My little grocery store has a rack that they put packaged veggies at a reduced price on. I always check it out to see if there is anything I can use. Lately they have had bell peppers on it. The regular price for 1 red pepper is $.89 or I can get 4 for $1.50 on the reduced price rack. Usually the peppers have a little mushy place that I just cut off. Tonight I bought 2 packs of peppers. One pack had 4 yellow peppers and the other had 5 green and one yellow. I had so much fun chopping them up. It's amazing how fast you can cut things up with a sharp knife.
I love bell peppers because they are so versatile and are considered one of the world's healthiest foods . They are high in vitamins A and C and have a good fiber content. You can use them in Mexican, Italian, Chinese, Cajun, and so many other kinds of foods. I just take some out of the freezer and toss them into things when I'm cooking...good flavor and color!
Wednesday, October 04, 2006
Should I change the name of my blog?
So I'm thinking I should change the name of my blog to "Cooking Healthy with a Crockpot" because I have been trying new recipes all week. I found 2 great recipes that are both tasty and healthy! I haven't been doing any baking because....well it's not not so healthy. It could be if I didn't scarf up all the cupcakes/cookies/pumpkin anything in the first 5 minutes but that's not going to happen any time soon. I'm an emotional eater and tend to turn to food when I'm happy/sad/everything. I'm trying to change that but after almost 37 years it's kind of hard. Are you wishing I would quit blabbering about my problems and just get to the recipes yet??? Here they are
SOUTHWEST STEAK AND BEANS
1-1/2 lbs. flank steak*
1 onion, chopped
3 cloves garlic, minced
16 oz. jar chunky salsa
1/2 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black beans, drained and rinsed**
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice***
Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings.
*I couldn't find flank steak at my little grocery so I used bottom round steak. After 8 hours in the crockpot it basically just flaked into chunks so I never got to slice it. It was very tender.
**I found out I really don't like black beans. I think next time I make it, I will use pinto or red kidney beans.
***We ate it more like a stew and put low fat sour cream and low fat cheese on top. We also each had a flour tortilla to scoop it up. Kind of like eating picadillo or green chili stew. Very yummy and filling.
CHICKEN CACCIATORE
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1/2 cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
1/4 cup dry red wine *
1/8 tsp. pepper
1/4 tsp. salt
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. 6 servings
*didn't add the wine b/c I don't drink wine.
This was very good! I served it over egg noodles.
I had a few tips for both these recipes. Since I know I'm going to be in a hurry in the morning when I start the crockpot, I try to cut any veggies up and put them in baggies in the fridge the night before. I also set any can goods, spices, etc on the counter with the crockpot. I always spray my crockpot with non-stick spray. It makes clean up so much easier. Lastly, since I'm using the bell peppers in the crockpot, I checked the discounted veggies section. Instead of paying $.89 each I got 2 red, 1 yellow and 1 green for $1.50!
Even though we are trying to eat healthier, I still want great flavor. This is why I found recipes that would give us that. I have also been making my lunches taste good. Today I made chicken salad with a can of chicken, 1 tbs of light mayo, 1/2 a small chopped Granny Smith apple, 10 grapes sliced, 2 tbs pecans pieces, salt and pepper. Mix and serve on a bed of romane lettuce or spinach leaves (if we can ever eat them again). I sliced the rest of the apple and put it around the edge of the plate and had a few thin wheat crackers with it. Arby's makes a similar sandwich filling that I love but they use tons more mayo. I got the same results with much less LITE Miracle Whip.
Stay tuned for more healthy crockpot recipes!!
SOUTHWEST STEAK AND BEANS
1-1/2 lbs. flank steak*
1 onion, chopped
3 cloves garlic, minced
16 oz. jar chunky salsa
1/2 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black beans, drained and rinsed**
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice***
Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings.
*I couldn't find flank steak at my little grocery so I used bottom round steak. After 8 hours in the crockpot it basically just flaked into chunks so I never got to slice it. It was very tender.
**I found out I really don't like black beans. I think next time I make it, I will use pinto or red kidney beans.
***We ate it more like a stew and put low fat sour cream and low fat cheese on top. We also each had a flour tortilla to scoop it up. Kind of like eating picadillo or green chili stew. Very yummy and filling.
CHICKEN CACCIATORE
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1/2 cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
1/4 cup dry red wine *
1/8 tsp. pepper
1/4 tsp. salt
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. 6 servings
*didn't add the wine b/c I don't drink wine.
This was very good! I served it over egg noodles.
I had a few tips for both these recipes. Since I know I'm going to be in a hurry in the morning when I start the crockpot, I try to cut any veggies up and put them in baggies in the fridge the night before. I also set any can goods, spices, etc on the counter with the crockpot. I always spray my crockpot with non-stick spray. It makes clean up so much easier. Lastly, since I'm using the bell peppers in the crockpot, I checked the discounted veggies section. Instead of paying $.89 each I got 2 red, 1 yellow and 1 green for $1.50!
Even though we are trying to eat healthier, I still want great flavor. This is why I found recipes that would give us that. I have also been making my lunches taste good. Today I made chicken salad with a can of chicken, 1 tbs of light mayo, 1/2 a small chopped Granny Smith apple, 10 grapes sliced, 2 tbs pecans pieces, salt and pepper. Mix and serve on a bed of romane lettuce or spinach leaves (if we can ever eat them again). I sliced the rest of the apple and put it around the edge of the plate and had a few thin wheat crackers with it. Arby's makes a similar sandwich filling that I love but they use tons more mayo. I got the same results with much less LITE Miracle Whip.
Stay tuned for more healthy crockpot recipes!!
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