Crockpot Recipes to Share | Seventh Generation
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Crockpot Recipes to Share

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Author: Seventh Generation

The best escape on these sub-zero evenings? Something warm and delicious ready and waiting in your crock pot. These favorites from Cooking Light prove that there's nothing quite like comfort food to bring the family together.

Pesto Lasagna with Spinach and Mushrooms

  • 4 cups torn spinach
  • 2 cups sliced cremini mushrooms
  • ½ cup commercial pesto
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • ¾ cup (3 ounces) shredded provolone cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 large egg, lightly beaten
  • ¾ cup (3 ounces) grated fresh Parmesan cheese, divided
  • 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
  • 1 (8-ounce) can tomato sauce
  • Cooking spray
  • 1 (8-ounce) package precooked lasagna noodles (12 noodles)

Preparation

1. Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

2. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in ¼ cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

3. Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining ½ cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

Vegetable and Chick Pea Curry

  • 1 tablespoon olive oil
  • 1 ½ cups chopped onion
  • 1 cup (¼-inch-thick) slices carrot
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 ½ cups cubed peeled baking potato
  • 1 cup diced green bell pepper
  • 1 cup (1-inch) cut green beans
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ? teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk
  • 6 lemon wedges

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

2. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Three Bean Vegetarian Chili

  • 1 ¾ cups organic vegetable broth
  • 1 cup chopped onion
  • ¼ cup chopped seeded jalapeño pepper (2 peppers)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • ½ cup reduced-fat sour cream
  • 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about ½ cup)
  • ¼ cup chopped fresh cilantro

Preparation

1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.

2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.

Vegetable Pot Pie with Parmesan-Black Pepper Biscuits

    Filling:
  • 2 tablespoons olive oil, divided
  • 2 cups diced peeled baking potato (8 ounces)
  • 1 ¼ cups diced carrot (3 carrots)
  • 1 cup diced parsnip (2 parsnips)
  • ¾ cup chopped celery (3 stalks)
  • 2 (8-ounce) packages presliced cremini mushrooms
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 2 ½ tablespoons all-purpose flour
  • 1 ½ cups 1% low-fat milk
  • ¾ cup organic vegetable broth
  • 2 cups frozen petite green peas
  • 1 ½ tablespoons chopped fresh thyme
  • 1 (16-ounce) package frozen pearl onions
    Biscuit topping:
  • 7.5 ounces all-purpose flour (about 1 ? cups)
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ? teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 ½ tablespoons unsalted butter, cut into pieces
  • 2 ounces grated fresh Parmesan cheese (about ½ cup)
  • 3 tablespoons chopped fresh chives
  • 1 cup low-fat buttermilk

Preparation

1. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 ½ teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Heat remaining 1 ½ tablespoons oil in pan over medium-high heat. Add 2 ½ tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 ½ hours or until vegetables are tender.

3. To make biscuit topping, weigh or lightly spoon 7.5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through 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 and chives. Add buttermilk, stirring just until moist.

4. Increase slow cooker 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.

2
Comments

SJanus picture
SJanus
01/31/14
Just some clarification - is the package precooked lasagna noodles regular noodles that you have pre-cooked? Or is that the no-boil noodles?
reinmiller3@yahoo.com picture
reinmiller3@yahoo.com
01/23/14
The veg curry looks like the last portion of the recipe is missing. Can you post the remainder, looks great!