Tag archives for Sara Lynn Cauchon

4 Easy SLOW COOKER Recipes

More Slow Cooker Recipes Here

Frequently Used & Favorite Items

Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

*SOME links provided above are affiliate links

The Domestic Geek is Hosted by Sara Lynn Cauchon.

Leave a comment

3 Healthy Breakfast Wraps | Better Breakfasts

Click here to SUBSCRIBE on YouTube

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Frequently Used & Favorite Items Here

Fajita Breakfast Wrap
1 teaspoon oil
1/4 green pepper, sliced
1/4 red pepper, sliced
1/4 white onion, sliced
1 teaspoon chili powder or fajita seasoning
1 small whole wheat tortilla
2 scrambled eggs
1 tablespoon sour cream
2 tablespoons shredded cheddar cheese
Salt and freshly cracked black pepper

Heat the oil in a skillet over medium-high heat. Add the peppers and onion and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Season with the chili powder, salt and pepper.

Assemble the wrap by layering all of the ingredients in the centre. Serve immediately topped with the sour cream and cheddar cheese.

Egg White, Spinach and Artichoke Wrap
1 small whole wheat tortilla
1-2 tablespoons cream cheese
2 teaspoon vegetable oil, divided
1 garlic clove, minced
2 cups chopped spinach
Red pepper flakes to taste
3 tablespoons chopped marinated artichoke hearts
3 large egg whites
Salt and freshly cracked black pepper

Spread the cream cheese over the tortilla. Set it aside.

Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook until it begins to wilt, another minute. Add the red pepper flakes to taste and artichoke hearts. Continue to cook until the spinach has completely wilted and the artichoke hearts have heated through. Transfer the spinach mixture to the centre of the tortilla.

Reduce the heat to medium and add another teaspoon of oil into the skillet and add the egg whites. Cook, stirring occasionally, until the egg whites have solidified, 2 to 3 minutes. Add the egg whites to the wrap and season with salt and pepper to taste. Roll up the wrap and enjoy!

Vegan Breakfast Wrap
1 small whole wheat tortilla
2 tablespoons hummus
2 teaspoons vegetable oil
2 mushrooms, chopped
1 shallot, minced
1/2 cup crumbled extra-firm tofu
1/4 teaspoon ground turmeric
1 teaspoon soy sauce
1 tablespoon freshly chopped basil
1/3 cup sprouts
1/4 red pepper, finely sliced
Salt and freshly cracked black pepper to taste

Spread the hummus over the tortilla and set it aside.

Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown, 4 to 5 minutes. Add the shallot and cook until they begin to soften, 1 to 2 minutes. Add the tofu, turmeric, soy sauce and basil. Cook them, stirring occasionally, until the tofu is heated through. Season the mixture with salt and pepper to taste. Once hot, transfer the mixture to the tortilla and top with sprouts and red pepper slices.

Enjoy!

*SOME links provided above are affiliate links

Leave a comment
  • Twitter

  • Facebook

  • Want more?

Swedish Greys - a WordPress theme from Nordic Themepark.