Easy Slow Cooker Green Beans

July 8, 2014 by 3 Comments

green beans 1

Today’s recipe is one that came from my grandmother! She has always been innovative when it comes to cooking and making things easier and tastier. This one is one that she came up with when having to feed a crowd. Seems like she is always having a get together with family and friends. It doesn’t matter what time of day it is when I stop by to see her, she will offer me FOOD! That’s what grandmothers are for, right?

So this recipe. It’s SO easy and will feed a crowd. It’s easy on the wallet as well. You can make this to take to an event or serve right out of the slow cooker when you have folks over.

It’s a fix it and forget it kinda side dish that honestly, I could eat as a meal. My Addie doesn’t think fond of my veggies, but this is her absolute favorite. It’s almost bribe-worthy. Almost, I mean come on, they are green beans.

It starts with everything above. 1 LARGE can of green beans. It’s a 101 oz or 6 lbs, 5 oz can that you can get at Walmart, Kroger, or most grocery stores. Sam’s Club usually has the best price on these around $3.68 (ish). You will also need a 12 oz package of country ham seasoning pieces. This is fairly inexpensive too. I got this package for just $1.88. That makes this entire side dish around $6 bucks total. Not bad!

green beans 2

Ok, so start by opening up your can of green beans and draining out EVERY LAST DROP OF WATER. This is essential. The green beans will create their own water while cooking and if they have too much moisture, they will become mushy. Draining them gives just the right amount of juice.

green beans 3

This is so hard so far, right?

Refrain from complaining too much.

green beans 4

The country ham is already in pieces, but I usually cut it into smaller pieces. I also DO NOT remove the fat from the pieces. You could, if you were really serious about fat, but honestly it gives it even tastier flavor.

green beans 5

 

We had these last night and Addie was so excited to be getting her favorite beans. I’m pretty sure that I had 3 helpings and many bites of them while putting the leftovers away. Do you do that? It’s hard not to steal a few tastes while getting it all prepared for the refrigerator. Even though I was stuffed to the gills!

Let me know if you try these!

Slow Cooker Green Beans
Serves 15
A simple 2-ingredient slow cooker recipe for making A LOT of tasty green beans.
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Prep Time
10 min
Total Time
8 hr 10 min
Prep Time
10 min
Total Time
8 hr 10 min
Ingredients
  1. 1 (6 lb, 5 oz) large can of Green Beans, DRAINED
  2. 1 (12 oz) package country ham seasoning pieces, cut into small pieces
  3. Pepper to taste
  4. Garlic powder to taste (optional)
Instructions
  1. Place drained green beans and chopped country ham pieces into slow cooker. Set to low and cook 8 hours.
  2. After a few hours, add pepper to taste.
Notes
  1. I usually add a little garlic powder to mine. I just eye ball it.
  2. You can also cook these on high for 4-5 hours in a pinch.
  3. You could also make these overnight for a gathering the next day if you wanted to. No one would ever know they cooked while you slept!
Pennywise Cook http://www.pennywisecook.com/

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Crockpot Chicken Tacos

April 12, 2013 by 1 Comment

Well hello there! Long time no….er….blog?

As I was preparing the pictures for this post, even my husband made the comment about my lack of my snapping of photos of our dinners. Yes, I am usually known as the papparazi of food around here, but for the past couple of months there have been some awesome things happening around here and needless to say, I’ve been just a bit preoccupied.

But have no fear! I have a recipe today. One that even the least of cooks can throw together in minutes and makes for a family pleasing meal. Crockpot Chicken Tacos only take 3 ingredients and one of them is water. Your HUSBAND could make these.

He might get a big head afterwards. Just tell him that he did fabulous on dinner and that you adore his culinary skills. You didn’t realize that Crockpot Chicken Tacos could help you stroke your husband’s ego did you?

The most important ingredient in this one is, well, chicken! You need about a pound to a pound and 1/2. I used fresh because I got some on clearance, but frozen will also work. You’ll just need to adjust your crockpot setting depending on how fast you’d like it to cook.

Use tenderloins, breasts, thighs, whatever you’d like. It’s going to get tender and you’ll shred it anyways.

Brace yourself, this is where it gets a little tough. You must open a packet of taco seasoning and sprinkle over the chicken. I know, I know. How could I ask you to do such a laborious thing? Well suck it up. You’ll live.

Here’s the last step. Add the amount of water listed on your taco seasoning packet to the crockpot.

Place the top on your crockpot and walk away. Go update your status. Take out the trash. Clip your toenails (you know who you are). Hey look, now you have time to make a dessert! Might I suggest Salted Caramel Brownies? 

I usually let it cook for about 6 hours on low when I’m using fresh chicken. Towards the end of the cooking, I usually add just a tad bit more water and then shred up the chicken. It’s so tender that just stirring it usually shreds it without hassle.

Add your favorite toppings and enjoy.

We’ve started having what we’re calling Taco Tuesday. Some form of taco will be made on Tuesdays. Whether casserole, soup, or plain tacos, that’s our theme. And beef is good, but sometimes chicken feels a bit healthier. Plus, it’s a nice change.

Crockpot Chicken Tacos
 
Recipe Type: Main, Crockpot
Author: Pennywise Cook

With only 3 ingredients (one of which is water) and a crockpot, you can have chicken tacos for dinner tonight!
Ingredients
  • 1- 1.5 pounds fresh or frozen chicken breasts, tenders, or thighs (your choice)
  • 1 package taco seasoning
  • Water listed on taco seasoning packet + a bit more
  • Toppings of your choice
Instructions
  1. Place fresh or frozen chicken into crockpot.
  2. Sprinkle with taco seasoning.
  3. Add the amount of water listed on the seasoning packet.
  4. Cook on low for about 6 hours (fresh chicken) or medium/high for 6 hours (frozen).
  5. Add a little water, about 1/4 cup towards the end. Let absorb then stir and shred.
  6. Serve with tortillas or shells and add your favorite toppings!
 

 


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Slow Cooker Mexican Lasagna

October 8, 2012 by 6 Comments

I’m not always a patient person.

Ok, I take that back. I’m never a patient person.

I know it’s a virtue and all, but why did something so difficult have to be a virtue? Couldn’t one of the virtues be to eat lots of chocolate? I could really follow that virtue without any hesitation.

The crockpot is my best friend when it comes to impatience. You all know how much I really love that thing. Popping dinner into the crockpot in the morning and not looking at it again until that evening when it’s time to eat is truly the best way to go.

I got a hankering the other night.

A mexican hankering.

I honestly wanted this mexican lasagna that my friend Laurie has made for me a few times. It’s really tasty and seemed easy enough to make. But since I’m cursed with impatience, instead of giving her a call or even a text message, I just made up my own in hopes to coming somewhere close to her’s. I kinda had inklings on what ingredients might have been in it so I just went to work adding things as I thought would taste good.

I want to introduce you to the Slow Cooker Sling. No, it’s not something that you have to go out and buy at Bed, Bath, and Beyond. It’s something you can make in 2 seconds. This is the easiest way to remove your mexican lasagna without mess. It also makes it super easy to cut into pretty pie pieces.

Take a piece of long foil LONGER than your crockpot and let the ends hang out. Push it into the crockpot and form it into all the nooks and crannies.

Then take another layer of foil and go the other way with it. Depending on your crockpot, it may not need to be as long as the first piece. Once again, form it into your nooks and crannies. We wouldn’t want to leave any nooks or crannies out!

Then it’s time to whip up the filling for our lasagna. This is SO simple and incredibly tasty. It took everything in me to keep from eating all the filling. Unlike some crockpot meals, you’ll be happy to know that there is NO chopping and NO browning of meat in these steps.

That means it’s really easy y’all.

Flash forward past your laborious mexican lasagna stacking and it’s ready for the easy part…waiting. But the waiting is easy! Go play outside or enjoy a movie, or go to work. You know, whatever you normally do.

When you come home, plop a little shredded cheese on top to melt up and get ooey gooey. Then use your handy foil sling to pull it out.

NOTICE: Objects on foil are bigger than they appear! It may seem small when you first get it out, but I assure you, when you start to slice it into pieces it will be much bigger.

Yeah, like this big. Each and every single bite is heavenly.

When I first started making this I was considering calling it Mile High Enchilada Pie because it slices like pie. But when my daughter was describing it, she said “Momma, is this pasta?”. That’s how soft the tortillas get. They are almost like pasta which taste a lot like noodles and hence the “lasagna” name.

I don’t know if this is exactly like my friend Laurie’s but it’s quite tasty anyways! We ate every single leftover and I will be making this one on a regular basis!

Let me know if you make this. I’d love to hear your thoughts!

Slow Cooker Mexican Lasanga
Recipe Type: Main Dish, Slow Cooker
Author: Pennywise Cook
No cutting, no chopping, no browning, no baking. Just a simple slow cooker mexican lasagna for a busy weeknight meal!
Ingredients
  • 28 oz Can Black Beans
  • 4 oz Cream Cheese, Softened
  • 1 can Corn
  • 1 Jar Salsa, Divided
  • 1/4 tsp Cumin
  • 1/2 tsp Chili Powder
  • Dash Salt
  • 6 Flour Tortillas
  • 1 and 1/2 c. Shredded Cheese- Divided
  • 1/4 c. Sour Cream
Instructions
  1. Begin by creating your foil sling in the bottom of your crockpot.
  2. In a large bowl mix the filling together- black beans, cream cheese, corn, 1/3 c. salsa, cumin, chili powder, and salt.
  3. In bottom of the crockpot pour 2/3 c. salsa. Place 1 tortilla on bottom. Top with 1/2 c. filling, then 1/4 c. shredded cheese.
  4. Layer another tortilla then 1/2 c. filling and another 1/4 c. shredded cheese. Continue until you have a total of 5 layers and 6 total tortillas. End with the tortilla.
  5. On top, mix the rest of the jar of salsa with 1/4 c. sour cream to create a creamy mixture. Cover and cook on low for 6-8 hours.
  6. When close to done cooking, top with 1/4 c. shredded cheese and allow to melt. Remove with sling and slice into pieces to serve.
Notes

You can adjust how hot or mild you make this by using your preferred heat salsa.


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Slow Cooker Cheeseburger Soup

August 28, 2012 by 2 Comments

There’s a time and a place for soup. At least at my house it’s that way. When planning meals, soup is never an option. I honestly think that my family would rather eat cardboard than eat such a thing called soup. It’s not because soup is such a bad thing. It’s probably just because when put up against a hearty casserole or grilled steak, soup just doesn’t compare. And therefore usually ends up being bypassed and never even a consideration. This is something that I’d loved to change here in my family.

I love soup! For many reasons too. You can make huge amounts at once, it freezes well, and best of all it’s cheap to make! All of my favorite traits of a good meal. So when I came across this Weight Watchers Cheeseburger Soup recipe, I knew I had to make it.

It’s contains the word, cheeseburger. I knew my family would have to love it.

It’s really easy to make. I healthified mine up a bit with ground turkey in place of the beef. The fam didn’t even know it. I take that back. They know me enough by now that all I use is ground turkey so maybe they did know. Either way, they didn’t care! It turned out really yummy and there are plenty of reasons why I love this particular soup. Not only was it cheap, but I made it in the crockpot so there was no slaving over the stove all evening.

Not to mention that it’s low-calorie. I mean come on, something that the family will eat that’s actually low-cal too? It’s a winner!

I made a few small changes to the recipe and it turned out really good. Mine doesn’t look near as yummy as theirs does, but I can assure you that it was just as tasty I’m sure!

 

Recipe adapted from Weight Watchers.

Slow Cooker Cheeseburger Soup
Author: Adapted from Weight Watchers
A meal that the whole family will love, this cheeseburger soup is easy and low-calorie too!
Ingredients
  • Cooking Spray or Crockpot Liner
  • 1 and 1/2 tsp Minced Garlic
  • 1 Medium Onion, Chopped
  • 1 lb Ground Turkey (see notes)
  • 2 Tbsp Flour
  • 3 Cups Low-Sodium Chicken Broth (see notes)
  • 1 c. Reduced Fat Evaporated Milk
  • 8 oz Cubed Cheese (I used Colby Jack)
  • 1/2 Tsp Paprika
  • Salt and Pepper to Taste
  • Tortilla Chips for crumbling on top
Instructions
  1. Spray a skillet with cooking spray. Saute garlic and onions until tender. Spray the inside of a slow cooker with cooking spray and pour the garlic and onions into it.
  2. In same skillet, brown the ground turkey and break into small crumbles as it cooks. Pour off any grease and place into slow cooker.
  3. In a cup, combine 2 tbsp flour with 1/2 cup broth until there are no more lumps.Pour into the same skillet. Then add remaining 2 and 1/2 cup broth.Bring to a simmer making sure to scrape up the browned bits on the bottom of the skillet. Pour into the slow cooker.
  4. Add evaporated milk, cheese, paprika, and salt & pepper to the slow cooker and stir. Cook on low for 2-3 hours.
  5. Serve with broken up chips on top.
Notes

I used a pound of ground turkey in this soup, but after making it and seeing how “soupy” it actually was, I would probably add another 1/2 pound next time. If you like your soups like this meaty, you might consider it.

This recipe originally called for chicken broth. I think that I will try part beef broth next time since after all, it is cheeseBURGER soup. Seems to me there needs to be more beefiness.

And honestly, the picture of this soup does not do it justice. It’s a lot more appetizing than the picture lets on. 🙂

Just notes from my brain about this dish! Enjoy!


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Slow Cooker Breakfast Casserole

August 17, 2012 by 1 Comment

We’ve made it to Friday my friends! I start looking forward to Friday beginning on Monday, don’t you?  I love Saturdays especially because there’s no rush to wake up and you can eat breakfast whenever you prefer. It’s always a good day of the week for a big breakfast since you can usually sit down as a family unit to eat without rushing off to work or school.

But who in the heck wants to slave over the skillet, or oven, or even microwave on a Saturday morning? Well that last one isn’t that difficult, but I must admit that I find it a little laborious sometimes. 😉 That’s when a slow cooker comes in handy. Making something up ahead of time to enjoy later is a win-win situation no matter how you look at it.

But for breakfast you say? Yep. Even breakfast. Your Christmas morning may never be the same again.

This is my version of a simple Slow Cooker Breakfast Casserole. This is made with things that I had on-hand. Very cheap to make and best of all, simple. My favorite part? It makes a TON! I’m able to make more than just 1 breakfast out of this which saves time and hassle for a few days to come.

I love Save-A-Lot’s 10 for $10 sales. You can’t go wrong with turkey bacon for a $1.You could also buy precooked bacon to make life easier if you’re willing to shell out the extra dough. Otherwise, it’s just a matter of cooking up the bacon before adding it to the crockpot.

Enjoy your weekend! I’ve got a special giveaway coming next week. I can’t wait to share!

Slow Cooker Breakfast Casserole
Recipe Type: Breakfast, Main Dish
Author: Pennywise Cook
Breakfast doesn’t get any easier than creating it the night before and have it wait for YOU in the morning!
Ingredients
  • 1 Package 24 oz Frozen Hashbrowns
  • 1 c. Onions, Chopped
  • 1 12 oz Package Sausage
  • 10 Pieces Turkey Bacon, Chopped
  • 12 Eggs, Scrambled
  • 3 Tbsp Chicken Broth
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1 c. Shredded Cheddar Cheese
Instructions
  1. In a skillet, cook onions, bacon, and sausage until no longer pink.
  2. In slow cooker, place the hashbrowns and top with meat mixture.
  3. In a large bowl, scramble eggs and add the chicken broth and s&p. Pour over hashbrowns and meat mixture in slow cooker.
  4. Put lid on and cook on low for 4-6 hours. You can choose to stir it halfway through the cooking time if you prefer or leave it be. I did stir mine, but I think I’ll leave it next time.
  5. minutes or so until you plan to serve, sprinkle the shredded cheese over and replace the lid to let it melt.
Notes

If you’re making this overnight, you might even use the “warm” setting on your slow cooker to avoid overcooking.

I made this during the day (to have breakfast for dinner) and did not cook my meats through before hand. Mine cooked for 8 hours and I stirred halfway through.


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Slow Cooker Corn on the Cob

August 13, 2012 by Leave a Comment

So I told you how I’ve been keeping things on the easy side the last few weeks. With Addie starting kindergarten and with family in town off and on these last couple weeks, the cooking has been a little out of routine. Out of routine meaning that I didn’t want to bore my guests with my food portraiture and involvement with my food. So I opted for easy yet tasty.

The other day I was talking to my mom about the Crockpot Baked Potatoes when she mentioned that she had also used her Crockpot to make up some corn on the cob. We usually just pop our corn on the grill when we’re grilling out, but it’s been so hot lately that we haven’t wanted to be outside for more than 10 minutes. Though, it’s FINALLY beginning to cool down just a bit around here. So to save a little propane and heat from the stove or oven, I decided to throw some ears in my slow cooker.

I seasoned them up with a little mayo concoction that I put together, then rolled them up in foil and placed them straight down into the slow cooker. I didn’t add water, I didn’t put anything inside to raise them away from the sides. I didn’t do anything at all, but just let them go. It worked great! The steam from the moisture in the corn is what cooks it.

With sweet corn being so cheap (in places not affected by the droughts), it’s an easy and tasty side dish for just about anything. Plus you can use corn on the cob to make up creamed corn, corn bread or muffins, and more. If you need cooked corn for a recipe and want it fresh, throw some ears into your slow cooker overnight and in the morning you’ll be ready with slow cooked and perfect corn!

Slow Cooker Corn on the Cob
Recipe Type: Side Dish, Crockpot
Author: Pennywise Cook (and Momma!)
Another shortcut idea that makes corn as simple as 1,2, 3 to make!
Ingredients
  • 4 Ears Corn on the Cob
  • 2 Tbsp Reduced Fat Mayonnaise
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • Dash Salt and Pepper
Instructions
  1. Whip ingredients together and rub 1/4 mixture onto each ear of corn. Wrap in foil and place in slow cooker. Cook on lowest setting for 4-6 hours.
Notes

I used the low setting on my slow cooker, but if you have a “warm” you might consider using that for longer cook times.


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