Winter seems to just call for the slow cooker! I love my crockpot for all sorts of things, but I especially love making soups. Soups are my comfort food – I have fond memories of my mom making soups on a cold winter’s day. We would rip off a piece of warm, crusty bread to dip in and get every last drop of delectable broth in the bowl!
This recipe is a nod to my time living in Boston’s North End — the Italian neighborhood! Crockpot Minestrone Soup is perfect to prep the day before, refrigerate, then set it on low for 8-10 hours.
Aren’t slow cookers the best? You can make something in the morning and let it cook all day until it is tender and delicious! But have you noticed so many slow cooker recipes use canned soup? IT is a short-cut to making something creamy – BUT you can’t control the ingredients! Though I am the Queen of Shortcuts, I try to make things from scratch so I can control the ingredients. That’s why this recipe is so good! It is all fresh (no canned soup here!), so I’m in control of all the ingredients, plus it is EASY!
This is a creamy & tasty dish that I feel good about serving the family. Make it in the morning, before the day gets busy (or assemble the night before, put in fridge & cook the next day!). You come home to a delicious smelling house! Doesn’t it look fabulous? (You should SMELL it!)
Serve it over egg noodles and pair it with a healthy vegetable side dish – Oh SO GOOD! Enjoy!
½ cup milk (you can use ½ cup evaporated milk for a richer feeling sauce)
¼ teaspoon pepper
½ teaspoon each of garlic powder, dried basil, dried oregano & sea salt
1 cup sliced mushrooms
1 clove minced garlic
½ cup onions, chopped
4 ounces cream cheese
½ cup sour cream
Place the cubed chicken breast into the crockpot.
In a sauce pan over medium heat, melt the butter. Add the flour and whisk into a paste. Remaining over medium heat, add the chicken broth and whisk. Add the milk and whisk. Continue whisking the mixture over medium heat until the mixture is a slightly thick sauce.
Add the pepper, garlic powder, dried basil, dried oregano, and sea salt. Stir well.
Add the fresh garlic, onion and mushrooms.
Pour sauce over the chicken in crockpot. Stir until all chicken pieces are covered in sauce.
Cover and cook on low for approx. 5 hours.
Add cream cheese (cube it first) and stir until melted.
Add sour cream and stir. Allow to heat up - maybe 20 minutes.
Serve over egg noodles, garnish with fresh chopped parsley, if desired.
Tired of serving stuffing out of a bird’s behind? Try presenting your stuffing in a creative way (plus, you don’t have to worry about undercooking and getting salmonella!).
Make your stuffing in a bundt pan! It is not only healthy, but it presents the stuffing in a unique form! The key is to add eggs to your favorite recipe so it will hold together when you take it out of the bundt pan. Look how pretty it looks!
You can use your own, favorite recipe, just be sure to add 3-4 eggs to your mixture (mix it in with the chicken broth you use in your recipe). Bake at 400 degrees for 30-40 minutes, until it is lightly browned.
My family LOVES sweet potatoes! I served these and they were a BIG hit, so I believe I will serve them for Thanksgiving this year. Buttery layers of sweet potatoes with rosemary and garlic and fresh parmesan cheese – my mouth is watering just thinking about them!
These are a different way to serve those delectable, spuds of the South! And best part? No mini marshmallows!
One of my favorite vegetables, second only to broccoli, is zucchini! It is a very versatile veggie! So speaking as a Zucchini Lover, this recipe is fantastic! You can almost convince yourself it is healthy because it is mostly zucchini, with a little bit of cheese!
I suggest you double the recipe – I made a single batch and literally, all of the pieces were devoured in minutes. And this recipe has my little vegetarian’s stamp of approval!
I love a good bowl of soup, especially on cool fall evenings! I find this soup, so thick it could almost be a stew, really hits the spot! A little spicy, a little Mexican – all my favorites in one dish!
I think when you try it, it will become a family favorite, too! Serve this up with some tortilla chips, a little sour cream, cheese, and maybe a little hot sauce to taste! Enjoy!
I know from experience it can be difficult to get kids to eat their veggies! For some reason, two and three year olds just don’t care when you explain that veggies are good for them! But like all good parents, we try to sneak vegetables into their diet – some with success, some without!
So I knew when I saw these adorable carrot “pumpkins” they would be a perfect fall treat for kids – and something a parent can feel good about giving them!
I hope you like the cutting demonstration in the video! Disclaimer: When using a big knife, I don’t recommend letting the kids cut the carrots! If you want to get them involved, give them the job of peeling and washing the carrots!
What kid could refuse these sweet & crunchy “pumpkins” – especially if they are served with dip! Or add them to chicken noodle soup for a Fall or Halloween theme!
However you serve them, you and your child are sure to love them! (FYI – Even my teenagers happily munched away on these – before I was done filming!)
Honey Dijon Dressing – it could be another food group for some kids! My kids put it on everything, so I thought I would try to make it from scratch – no preservatives and full of flavor! Try this tangy version is sure to make everyone happy in your home!
Oh yes, I am thinking of my trip to Greece when I make this dressing! This recipe comes together so easily you will be making it every week! Pour it over salad, make it thicker and use it as a dip for veggies and pita chips!