In making preparations for my marathon to write 50,000 words in November, (see http://www.fortheloveofwriting.net/almost-time-for-nanowrimo/), I’m searching my recipes for easy prep meals that will be nourishing and delicious. Two of my favorites listed below can be assembled in the crock pot and left to cook all day.
I’ll shop early and have all of the ingredients on hand, which means I can have dinner prepared in less than thirty minutes.
My apologies for not posting pictures of these recipes or doing a You-tube video to show how they are prepared. (Aren’t those the most wonderful things?) I simply need to stay focused on my writing right now, and don’t have time to do the frills. But trust me, these recipes are delicious!
1 ½ cups cooked chicken (rotisserie)
½ onion chopped
1 cup frozen roasted corn
2 green onions, chopped
15 ounce can diced tomatoes
1 cup chopped fresh vegetables of choice (celery, peppers, mushrooms, asparagus, etc.)
4 garlic cloves, chopped
¼ tsp. crushed red pepper flakes
¼ tsp. cayenne pepper (or to taste)
1 tsp. ground cumin
3 cups chicken broth
Tortilla chips, shredded cheese, sour cream for topping
Put all ingredients in a 4-quart slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
Serve with shredded cheese, sour cream, and tortilla chips
1 pound ground turkey or beef, browned and drained
1 medium onion chopped
15 ounce can kidney beans, drained
15 ounce can pinto beans, drained
15 ounce can of corn in juices
16 ounce can diced tomatoes in juices
Small can of tomatoes with chiles (Rotel) in juices
½ packet ranch dressing mix
½ packet taco seasoning
sour cream and cheddar cheese for garnish
Put all ingredients in 4-quart slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Ladle in bowls and top with sour cream and cheddar cheese.
This recipe can be doubled and cooked in a 6-quart slow cooker for a large crowd.
(Recipes adapted from Stephanie O’Dea’s Make it Fast, Cook it Slow)