Breakfast, lunch and dinner!

With winter coming to my and others parts of the Northern Hemisphere I’ve been looking at using my slow cooker (aka a crock pot) more often in order to be able to come home from a long day at work (or on a lazy Sunday) and have a hot healthy meal ready to serve up. I sometimes struggle with cooking for myself, so this is a good way for me to keep on track of eating well and taking care of me. 🙂

So for my blog today I bring you 3 recipes, not all of them slow cooker recipes of course, but delicious and easy to make just the same. 

BREAKFAST: French Toast with Apples & Gouda (of course use organic ingredients and gluten free bread if that’s something you’re concerned about or dealing with).

2 eggs
1/3 cup (80 mL) Milk
2 thick slices of Canadian Gouda or
1 apple, sliced thin
4 slices of raisin bread
2 tbsp (30 mL) butter

In a small bowl, beat eggs and milk.
Arrange cheese and apple slices on 2 slices of raisin bread and top with remaining bread. Press down firmly on each sandwich.
Carefully dip each sandwich in egg mixture and let it soak up egg mixture on both sides. (you may find using a pie plate makes this easier)
Heat a non-stick frying pan over medium heat. Melt butter and cook sandwiches for about 3 minutes per side, or until golden brown.

LUNCH: Burritos with Spanish Rice and Black Beans This could be lunch or dinner, but I like the idea of this for lunch while the next recipe is cooking in the slow cooker for a leisurely dinner. It’s also pretty mildly spiced so for those who like things hotter you might want to add jalapenos or chipolte spice.

1 medium onion, chopped
1 green or yellow pepper, stemmed, seeded and chopped
½ –1 jalapeño chile, stemmed, seeded and finely diced (add more or less to taste)
2 cloves garlic, minced
4 cups cooked brown rice
1½ cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
1½ cup black beans (or 1 15-ounce can), rinsed well
1 teaspoon ground cumin
1 teaspoon ancho chili powder (or other pure, mild chili powder)
½ teaspoon chipotle chili powder (or more, to taste)
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste

Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste. Serve in warmed large tortilla wraps.

DINNER: Crockpot Chicken and Dumplings Use an organic and/or gluten free biscuit mix to make the dumplings. 

1 potato, peeled and chopped
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
1 cup sliced mushrooms, if desired
14 oz. can ready to serve chicken broth
1/4 cup flour
1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. pepper
2 lbs. boneless, skinless chicken thighs or breasts, cut into 2″ pieces
9 oz. pkg. frozen baby peas
1-1/2 cups Homemade Bisqwick Mix
1 Tbsp. snipped chives
1/2 cup milk
2 Tbsp. butter, melted

In a 4 quart crockpot, mix potato, carrots, onion, garlic, and mushrooms if using. In medium bowl, combine chicken broth, flour and seasoning and mix until smooth. Pour over vegetables in crockpot. Add chicken.
Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on high for 20 minutes until peas are hot.

In small bowl, combine baking mix with chives, milk, and melted butter and mix just until combined. Do not over mix.

If you don’t have any baking mix, combine 1-1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon snipped chives in a small bowl. Melt 6 tablespoons butter and mix with 1/2 cup milk; add to flour mixture and stir just until combined.

Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on high for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean.




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