Honey Crisp Apple Sauce (NO sugar)

I keep finding amazing recipes that have vanilla beans in them, so I guess that is what I am into right now!  I had  bunch of Honey crisp apples that had been in my fridge and just weren't getting eaten, {GASP}, I KNOW! I blame it on all the yummy Holiday treats that were EVERYWHERE I turned!  So when I came across this NO SUGAR apple sauce recipe, I knew it had to be done! I didn't miss the sugar one bit, it is so sweet and yummy on its own! I found the recipe here.

Honey Crisp Apple Sauce

5 Honey Crisp apples, peeled, cored and thinly sliced
Juice of 1 lemon
1 cinnamon stick
1 T vanilla bean paste, or 1 vanilla bean scrapped

Put all of this in a pot and stir to combine. Let simmer on your stove on Medium low for about 1-2 hours or until the apples are super soft.  You can also put all this in your slow cooker on low for about 4 hours.  I used an immersion blender to blend to desired consistency.  It is great warm or cold!  It will store in your fridge for about 2 weeks or you can can it using a water bath! I doubled mine and got about 4 cups (I forgot to measure). I will definitely being doing bigger batches to can in the future!

Crockpot Pasta

I found this recipe on Pinterest and then changed it to what I had on hand and liked.  Such a great, easy crockpot meal!  Now who can argue with that!

Crockpot Pasta
1 lb. Italian seasoned ground turkey
1/2 onion, chopped
1 clove garlic, minced
1 can tomato sauce
1 can stewed tomatoes
1 t Italian seasoning
1 t oregano
8 ounces campanelle pasta, cooked
1 1/2 cups fresh spinach
1/2-3/4 cup mozzarella cheese, grated
1/4 cup mixture of Parmesan and Romano cheese, grated

Brown the ground turkey.  Drain and then add onion and garlic.  Cook until onion is translucent.  Put into slow cooker with tomato sauce, stewed tomatoes, and spices.  Cook on low for 4-6 hours.  Add cooked pasta, fresh spinach and cheeses.  Stir until cheese is melted and spinach is wilted. Serve hot with this Artisan bread!

Creamy Chicken and Wild Rice Soup

I found this recipe on this blog and have patiently waited for 2 long HOT months to make it.  At the first sign of a cooling trend (a rainy day) I quickly pulled it out.  I think I have found my new favorite comfort food!  I made mine in the crockpot, so super easy and I just LOVE smelling something yummy cooking all day! So the next rainy day or just a comfort food kind of day give this a try! Here is what I did...

Creamy Chicken and Wild Rice Soup

(6-8 servings)

3 cans chicken broth (about 5 cups)

1-2 cups water

2 boneless, skinless chicken breasts (I used frozen)

1 package Rice-A-Roni long grain and wild rice

1 cup chopped carrots

1 cup chopped celery

1/2 cup flour

1/2 cup butter

2 cups half and half

salt and pepper to taste (I didn't use any salt)

Combine water, broth, chicken, veggies, and rice with seasoning packet in a crockpot.  Cook on low for 6 hours or high for 4 hours (until chicken is tender and easy to shred).  Take chicken out and shred and then add it back in.  In a sauce pan, over medium heat, melt butter and add flour (like making a roux).  Cook this, stirring constantly until bubbly.  Slowly whisk in the half and half.  Once this is smooth, add this mixture to the crockpot and cook for 15 more minutes.  Salt and pepper to taste.

* I have made this a few times since and I didn't have any Half and Half so I just used fat-free milk.  it turned out great and I think I liked it even better!  It was still creamy and thick just not as rich and maybe even a little healthier :)!

Crockpot Coconut Chicken Curry

If you are like me and LOVE Indian food, especially Chicken Tikka Masala, then this recipe may just be your new best friend.  Now, if you have never had Indian food, first of all, shame on you, and second MAKE THIS RECIPE!  This recipe is wonderfully flavorful and satisfying.  It is so easy and best of all you get to make dinner at 10 am before the day gets crazy and hectic.  Your house will smell amazing all day and all you have to do to finish it off is make rice and maybe (ok definitely) some Naan bread. I found this recipe at Tasty Kitchen.

Crockpot Coconut Chicken Curry
(4-5 servings)

3 chicken breasts (skinless, boneless) about 2 pounds, cut into 1 inch cubes
1 whole onion
1 whole bell pepper (seeded) I like the sweetness of red bell peppers
1 (6 oz) can tomato paste
1 (14 oz) can coconut milk
1 1/2 t salt
1 T curry powder
1 T Garam Masala (Indian Spice Mix)
Fresh Cilantro, chopped (optional)

Cooked rice
Naan bread (we LOVE this recipe)

Place the cubed chicken into the slow cooker. Place the rest of the ingredients (except the water, cornstarch and cilantro) into a food processor or blender and mix until smooth.  Pour the sauce mixture over the chicken in the slow cooker and mix well.  Cook on low for 6 hours.  if it is not thick enough, add some cornstarch mixed with water about 1 hour before serving.  Serve over cooked rice, garnish with chopped cilantro.  Serve with warm Naan bread.

Crock Pot Beef Stroganoff

I totally LOVE Beef Stroganoff and I have already put a GREAT recipe for it on here, BUT it always seemed a little tedious to me so I didn't make it very often. Never fear! I have found the solution! This recipe is DELISH {AND} all you do is throw everything in your crock pot! Yes, I know I could totally KISS whoever it was who invented the crock pot, they have made my life easier! I found this recipe over at Tasty Kitchen and YES I did alter it, don't I always?  It is just because I am Lazy and try and use the stuff I have in my pantry instead of going to the store.

Crock Pot Beef Stroganoff 
(8 servings)

3 lbs. Beef round steak
1/2 cup flour
2 t salt
1/4 t pepper
1/2 t dry mustard
1 onion, sliced thin and separated
1/2 lb fresh mushrooms, sliced
1 (14 oz) can beef broth
1 1/2 cups sour cream
1/4 cup flour
egg noodles

Cut meat into 1/2 inch by 3 inch strips. (I found that sticking my meat in the freezer for just 15-20 minutes makes it much easier to slice). Combine the 1/2 cup flour, salt, pepper and dry mustard then use this mixture to coat the strips of meat. Combine the meat, onions, mushrooms and broth in the crock pot and stir well.  Cook this on low for 8-10 hours.  Before serving combine the sour cream with the 1/4 cup of flour and stir into the meat mixture.  Let this heat through and thicken up a bit.  Serve over prepared noodles or rice.

Sweet and Sour Meatballs

These little yummies are so easy and such a fun party food. I used ready made and frozen Italian meatballs from Sam's Club and these literally took about 3 minutes to throw together and then about 2 hours in my crock pot! My kids thought they were great too!

Sweet and Sour Meatballs

1(15 oz) can tomato sauce

1/2 cup brown sugar

1/3 cup vinegar or cider vinegar

1 T molasses

1 t Dijon mustard

1/2 t chili powder

25 frozen Italian meatballs (or homemade meatballs, cooked through)

Mix all ingredients in your crock pot, except meatballs, until smooth. Add meatballs and cook on low for at least 2 hours (or until meatballs are heated through). You can just let these babies simmer while you party on!

Chili Verde

I am completely in LOVE with Mexican food! I crave it daily, I never get tired of it, and I love to cook it. So when I saw this recipe over at My Kitchen Cafe, I immediately added it to my "must try" list. It is so good, the pork is so tender and it made for the perfect Sunday meal for my family and friends. Do plan time for this, though, and DO NOT skip the reducing of the sauce, it is VERY important to this recipe!

*I altered this recipe to use what I had on hand, this is my version

Chili Verde (Mexican Stewed Pork)

(8-10 servings)

2 T canola oil

5 pounds boneless pork roast, trimmed of as much fat as possible

salt and pepper for seasoning roast

2 yellow onions, chopped

5 cloves of garlic, finely minced

1 (15 oz) can green enchilada sauce

2 (7 oz) cans diced green chilies

2 (14 oz) cans petite diced tomatoes

1 cup beef broth

1 t ground cumin

1 t dried oregano

1/2 t pepper

Cut the roast into 3-4 large chunks. Season the pork with salt and pepper. In a large heavy pot, heat the oil over medium heat until shimmering and hot. Add the pork and brown on all sides (about 1 minute on each side), do not crowd the pork. You may need to do the pork in shifts. Leave the pork in the pot and add the onion and garlic and cook for 1-2 minutes. Place the pork, onion and garlic in the slow cooker and stir in the rest of the ingredients. Cover and cook on low for 8-9 hours. After the pork has cooked, remove it and shred it. Cover with foil to keep warm. Now pour the remaining sauce into a large sauce pan and bring to a boil. Simmer vigoriously for 20-30 minutes. Stir often to prevent sticking and burning. The sauce should be reduced by about half and thickened. Add the sauce and the pork back into the slow cooker and heat through. Serve with homemade tortillas, and all the fixings... cheese, sour cream, avocado, lettuce, tomatoes, salsa etc.

Holiday Wassail

This is one of my favorite Fall drinks. As soon as the weather turns cold I crave this! I make a full batch just so I can heat up a cup whenever I want. I got this recipe from my sis-in-law. I have never had any other that even came close, in my opinion.  Happy Fall!

Holiday Wassail

1 qt water

2 cups sugar

2 cups lemon juice

12 oz orange juice concentrate

10 cloves

2 cinnamon sticks

1 whole piece of ginger (about 2 inches)

2 quarts apple juice

Add all the ingredients together, except the apple juice, in a large pot on your stove or your crock pot. You don't even need to peel the ginger, just drop it in, skin and all. Let this simmer for about 1 hour. Add the apple juice, then add as much water as you need to desired potency. (For me this is about 3-4 more cups of water, but I like it strong).

Fall Apart *Yummy *Roast

Abby to the rescue once again! I can't even tell you how totally amazing it is to have foodie friends! They just "get it" when it comes to all things food and I love Abby for that! This is a super simple recipe that turns out great AND you can do the night before. I don't know about you but anything that I can make the night before just makes me giddy!

Fall Apart Roast

Chuck roast
1 can cream of mushroom soup
1 package lipton onion soup mix
garlic powder
salt and pepper

Salt and pepper the roast and put it in a crockpot. Spread the soup over the roast. Sprinkle the soup and garlic over the top. Put about an inch of water in the bottom of the crockpot. Cook on low for at least 12 hours.

Crockpot Chicken

This has been a staple in our house for awhile now. A basic recipe but always a hit and it couldn't be easier!

Crockpot Chicken

1 can cream of chicken soup
1-8 0z package cream cheese
1 package italian dressing mix
2-4 skinless boneless chicken breasts (I use frozen and don't even defrost!)

Mix these together with electric mixer and spread over chicken in crockpot. Cook on low for 6 hours or high for 4 hours. This is for frozen chicken, could be less if chicken is NOT frozen. Serve over cooked rice or noodles.