Potato Salad

If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking. The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad.

INGREDIENTS

• 2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons of mustard 
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped celery
• 1/4 cup chopped parsley
• 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
• Coarse salt
• Freshly ground pepper

METHOD

1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Yield: Serves 4-6.

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Crock Pot Roasted Summer Vegetables

Crock pot roasted summer vegetables (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

(Printable version)

2 red onions, cut into small wedges

2 green bell peppers, seeded and cut into strips

1 large zucchini, halved lengthwise and sliced into 1/2" chunks

1 large yellow squash, halved lengthwise and sliced into 1/2" chunks

1 pound yellow or green beans, ends trimmed

5 garlic cloves, peeled

3 Tbsp olive oil

1 Tbsp dried basil

salt and pepper to taste

2 Tbsp balsamic vinegar

Combine first 6 ingredients in a large crock pot (I used a 5 1/2 quart, and it was extremely full). Add oil, basil, and salt and pepper and stir well to coat all veggies. Cook on high for 2 hours, or until all veggies are tender (you may want to stir everything after about an hour). Stir in vinegar before serving. Serves 5.

This was delicious, and I can't stop eating it. I've become a roasting fiend in the last year, but using the crock pot was a nice alternative because it prevented the kitchen from heating up. It's also great because you can put a variety of vegetables in at the same time, even though they would have different cooking times in the oven. I will definitely be making this again soon, and can't wait to try out new veggie combinations.

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Crock Pot White Bean and Spinach Soup

Recipe & Instructions here... omit the ham!

Light Potato Cheese Soup

Ingredients:

• 6 large potatoes
• 2 1/2 cups vegetable broth
• 4 green onions, chopped (some reserved for garnish)
• 2-3 cloves garlic, minced
• 2 cups evaporated skim milk
• Fresh ground black pepper, to taste
• 1 cup reduced fat sharp cheddar cheese, shredded
• 
  

Directions: Combine all ingredients in crock of slow cooker except cheese. Cook on low for 6-8 hours or high for 3-4 hours. Remove lid and mash potatoes with a potato masher, stir in cheese, replace lid and cook an additional five minutes, or until cheese is melted through. Pour into bowls and garnish with additional green onions. Serves 6.

Tips: Make your potato soup zesty by adding a few hits from your favorite bottle of hot sauce. Customize your soup without adding too many calories or fat grams by adding healthful mix-ins: crumbled vegetarian bacon, fresh corn, roasted red peppers, or diced japaneno are all welcome additions.

You can use regular skim milk, but evaporated skim has a creamier texture.

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Broccoli & Cheese Soup

Ingredients


1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans vegetable broth
1 (1 pound) Velveeta (or cheap brand), cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions


In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.


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French Onion Dip

Ingredients


2 large onions, finely chopped (about 3 cups chopped onions)
2 T olive oil
1 T butter
large pinch salt
1 cup sour cream
1/2 c. mayonnaise
1 small pinch cayenne pepper
salt to taste


Instructions


Place onions, oil, butter and pinch of salt into a slow cooker, and stir to coat. Cook on high for 8 hours, or until onions are deep caramel brown.


Drain any liquid off the onions. Combine half the onions with remaining ingredients in a small bowl, salt to taste. Serve with potato chips and enjoy the Superbowl.


Cooking time: 8 hours


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Crockpot Breakfast Burritos

Adapted from Cooking Light Slow Cooker

Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours.

1 15oz can black beans, drained and rinsed
1 10oz can diced tomatoes with green chiles, don't drain
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cups frozen corn, no need to thaw
1/4 cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 garlic cloves, chopped

When the filling is done, scramble however many eggs you intend to eat, and spread some of the filling on an flour tortilla along with the eggs. Garnish with any or all of the following:

Shredded cheddar cheese
Fresh cilantro
Salsa
Lettuce
Guacamole

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Crockpot Refried Beans

Crockpot Refried Beans

• 3 cups of dry pinto beans (rinsed)
• 1 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

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