Okay so I have been SO excited about crockpot season approaching.
Easy ticket out of the kitchen during witching hour. Yes, the hour that you turn into a witch (kind of). The dreaded slice of time while you’re hammering out homework, signing folders, unloading the dishwasher–just to make room for the dirty ones that are on deck…..all while trying not to burn what’s cooking.
And breaking up sibling spats, sharpening pencils, giving snacks to stave off the hunger, and trying to leave for guitar lessons and cheer practice on time.
Yes. That hour. Witching hour.
My number one passion lies in serving my fellow Mamas.
I get it…serving hot dinners (and healthy ones) can be a huge chore. One that can easily get traded up for a drive thru trip.
But. You can totally do the fast food thing. You throw dinner in the crockpot at 9 am. And fast enough, it will be 5 pm…and dinner will be SERVED. And heck, you can use paper plates to save on dishes.
So. Here are three that I used just this week. And I swear it has been SUCH a little blessing for our
witching hour evenings. I think all three kids even got one extra bath than usual this week because of it. No joke.
On deck we have….
1 lb ground turkey
1 yellow onion
2 bell peppers (yellow, red, or green!)
1 can of kidney beans
1 can of navy beans
1 can of black beans
2 15 oz cans of tomato sauce
1 can crush tomatoes
1 extra can of tomato sauce (only use if it needs it toward the last hour)
2 tsp chili powder
2 tsp cumin
Himalayan sea salt to your liking (I try to go easy on it since sodium is in the tomato sauce).
In a skillet you sauté the onion until it’s translucent. Then you add the ground turkey. Once it’s done, you transfer every single ingredient from above into the crockpot with the cooked turkey and onions, put it on low, and go on about your day.
I always serve mine with a dollop of greek yogurt, fresh cilantro and some avocado.
My kids all LOVE this dish. I hope you do too.
Here’s the color-coded container calculation:
1.5 Red: Turkey & Greek Yogurt
1 Green: Veggies
1 Blue: Avocado
1 Yellow: Beans
Dijon Crockpot Chicken:
This dish is UH-MAZE-BALLS.
2 pounds of boneless chicken breast
1 Cup Maple Syrup
1/4 cup of dijon mustard
1 tsp fresh rosemary
Garlic to your liking (I like lots-a-mania!!)
Himalayan salt and pepper to flavor.
So basically you take all those ingredients and dump into the crock pot. Put it on low (if it’s gonna be all day). Or on high for 4 hours.
I served it with brown rice (I bought the minute microwave rice to make this even easier). But quinoa would work wonderful here as well.
And I roasted brussel sprouts in oven for 15 minutes on 400. I tossed them around about 7 minutes in and cooked the rest for 8 minutes. I used olive oil cooking spray, minced garlic, and himalayan sea salt to flavor.
Dang!! This is like….SO YUM.
In container language:
1 Red: The chicken
1 yellow: The rice
1 Green: The Brussels
Sweet and Sour Crockpot Chicken:
Another easy-peasy recipe.
2 lbs boneless skinless chicken breast
2 Tbsp liquid aminos
1.4 cup of honey
1.4 cup asian garlic chili paste (it’s in asian section in ethnic isles–even walmart has it!)
2 garlic cloves-minced
1 tbsp ginger-minced.
Place the honey, ginger, liquid aminos and chili paste in the crock pot. Add the chicken and stir all the sauce over it.
Crank a lid on that joker and cook all day on low or, on high for 4 hours.
Your house will smell divine. I served this the exact same as my Dijon meal.
I had left over brussel sprouts and I heated up minute brown rice in microwave.
Dude….dinner was SERVED.
In container language:
1 Red: Chicken
1 Yellow: Brown Rice
1 Green: Brussels
I hope you enjoy these new crockpot meals as much as I did. You better believe I’ll be giving you more new things to try as fall unfolds.
Momhood ain’t easy. But crockpot meals sure are.
I love all you awesome, self-sacrificing, and precious Mama friends!!
‘share’ this on your favorite social media site so you can find these recipes later.
In HIM and health,