A slow cooker or crock pot can be a busy mom or working woman's best friend. Throw a little of this or a pinch of that in the stoneware pot, set it on low to simmer all day, and by dinner time, the meal is ready with nary a take-out container in sight. Here are a couple of recipes to get started.
A few things to keep in mind when cooking with a crock pot:
1. Don't lift the lid to "peek" on the food. Steam is an essential part of the slow cooking process; every peek into the crock pot adds another 20 minutes of cooking time.
2. In the past, people avoided using the slow cooker because of the mess it creates. Search out "slow cooker liners" at the grocery store (in with the zipper-lock bags). They make cleanup a breeze.
Enchilada Casserole (lacto-ovo vegetarian)
Enchiladas Serves 6
Ingredients:
* 3 T. diced green chiles, divided
* ½ c. salsa
* ¼ c. chopped green onions
* ¼ c. chopped fresh cilantro
* 15 oz. can black beans, drained and rinsed
* 11 oz. can mexicorn (corn with red and green peppers), drained
* 10 oz. can enchilada sauce
* 8 ½ oz. pkg. corn muffin mix
* ½ c. egg substitute
* 2 T. chopped bottled roasted red bell pepper
* 1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese
* 6 T. reduced-fat sour cream
Directions:
1. Place 2 T. green chiles and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.
2. Combine remaining green chiles, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour--until cornbread is done.
3. Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.
4. Top each serving with sour cream.
Depending on your family's tolerance for heat, you can reduce the amount of green chiles or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ t. dried cilantro for the fresh.
Enjoy!
I just printed it also. Sure looks easy and great
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