November 8 2013 - Cranberry Turkey

Cranberry Turkey
2 frozen turkey breasts
One can cranberry sauce

Combine and cook on low for 6-8 hours.  Once cooked, take the turkey out to shred it and place the shredded turkey back into the juices in the slow cooker and stir to fully coat.

Egg Noodles
Cooked according to package directions and tossed with butter to prevent sticking.

Green Beans
3 bags frozen green beans reheated in the microwave for about 6 minutes.

September 26 2013 - Beef and Beer Stew

Beef and Beer Stew
3 lbs beef roast
1 large onion
1 package button mushrooms
2 cloves garlic
1 bottle amber beer
3 carrots
1 potato
2 Tbsp dijon mustard
1 tsp Italian seasoning
1/2 tsp caraway seeds
1/2 tsp black pepper
2 bay leaves

Combine all ingredients in slow cooker and cook on high for 4-5 hours.

Corn
Frozen corn microwaved until warmed through.

Bread
http://www.breadworld.com/Recipe.aspx?id=600

Cost Breakout:

Beef	8.92
Corn	3.00
Carrots	0.25
Potato	0.25
Onion	0.50
Mushroom	1.72
Baguette	1.00
Beer	1.00
Total	16.64

$2.77 per person with one large serving leftover

Linking up with the Supper Club

September 19 2013 - Pork with White Beans

Pork with White Beans
3 lb Pork Roast cubed

1/2 cup dried Great Northern beans
1 small can diced tomatoes
1/2 cup dry white wine
3 garlic cloves, smashed
1 rosemary sprig
1 small jar tomato paste
2 tablespoons balsamic vinegar
1 squeeze honey
Water as needed

1. Place the dry beans in a bowl with enough water to cover completely. Cover the bowl, and soak the beans at room temperature for around 8 hours.
2. In a slow cooker, combine the drained beans with the other ingredients.  If there is not enough liquid to mostly cover, add a enough so that the dish will not dry out. Keep in mind the pork and tomatoes will give off more liquid during cooking.
3. Cover and cook on low for about 5 hours.

Garlicky Spinach
2 bags frozen spinach
3 cloves garlic

Combine the minced garlic and spinach in a skillet and sautee, stirring frequently over medium heat, until the garlic is cooked through and the spinach is warm.

Whole Wheat Rolls
http://www.anoregoncottage.com/soft-100-whole-wheat-dinner-rolls/

 Before the rise

After the rise

Cost Breakout:

Pork	8.32
Tomatoes	0.59
Tomato Paste	0.39
Rolls	1.00
Garlic	0.25
Beans	0.50
Spinach	3.00
Honey	0.20
Vinegar	0.20
Rosemary	-
Wine	0.50
Total	14.95

Per Person Cost: $1.87
The cost of the rosemary is not included because it came from the garden. Some items in the cost breakout are estimates based on what portion was used.

Salt is not added to anything, but is placed on the table for personal adjustment.  

Linking up with the Supper Club

September 12 2013 - Lamb Citrus Stew

Lamb Citrus Stew
3 lbs lamb
5 medium carrots
1 medium onions
1 tsp cinnamon
1/2 tsp allspice
Zest of one lemon
Zest of one orange
Zest of one lime
1 28 oz can diced tomatoes
1/4 cup water

(Note the Rotel was not used since the crock was full without it)

Green Beans - 2 16 oz bags of frozen green beans defrosted in the fridge overnight then microwaved to warm through at lunch.

Egg Noodles - Package directions with about 2 tablespoons butter to prevent sticking

Cost Breakout:

Lamb	$    6.79
Noodles	$    2.00
Carrots	$    0.50
Green Beans	$    2.00
Tomatoes	$    1.24
Total	$  12.53

Per Person cost: $2.09
The cost of the zest is not included because the fruit was used for other purposes.  






Salt is not added to anything, but is placed on the table for personal adjustment.
Linking up with the Supper Club

August 22 2013

Korean(ish) Venison
2 lb Ground Venison
1/4 cup molasses
1/2 cup soy sauce
2 Tbsp sesame oil
2 tsp garlic powder
2 tsp minced ginger
3 Tbsp BBQ sauce
2 diced jalapenos

Add all ingredients to slow cooker and break it up into small chunks, stirring thoroughly to ensure everything is well coated. Cover and cook on LOW for about 3-4 hours.

Brown Rice - Package Directions

Pea and Carrots - Perhaps with some butter, salt and pepper

August 02 2013

I promised July 25th, but that didn't happen.  We rescheduled to August 1st which also didn't happen and for the first time ever SCT was on a Friday.  It was time and just had to happen.

To go along with a rough re-start there is only an after picture.

Isn't that just what you wanted to see?

Menu:

BBQ Chicken

2 Tbsp Water

1 Whole Chicken, a little over 4 lbs, with skin removed

1 Tbsp Poultry Seasoning Mix 

2 Tbsp BBQ Sauce

Put everything in the slow cooker in the order listed and just putting the seasoning and BBQ sauce on top. Cook on high for 4-5 hours.

Homemade Cloverleaf Rolls

The recipe was something like this, but came from a cook book.

http://www.howsweeteats.com/2011/11/buttery-cloverleaf-rolls/

Spicy Sauteed Yellow Squash

1 Medium Onion

2 Fresh Jalapenos

4 Yellow Squash

1-2 Tbsp Fresh Herbs

Start with sauteing the onion and jalapeno for 3 minutes.  Add the squash and saute for another 7 minutes, stirring occasionally.  Toss in the fresh herbs (Oregano and Parsley were used this time around).  I made this ahead earlier in the week and just microwaved to reheat for lunch.

We Are Back!

After a year hiatus, it is time to resume having a home cooked lunch from a Slow Cooker on Thursdays.

July 25, 2013 Menu

Spiced Chicken in the Slow Cooker
Candied Carrots
Summer Squash Sautee
Home Cooked Bread

Stay tuned for pictures and recipes.