It is about that time of the year when you start craving the rich flavors and textures of fall. There is no doubt that I look cooking in the fall, but sometimes with the kids schedules, working at the restaurant, and the millions of errands I have to run I don’t have time to cook a meal when I get home. If you have kids you know, hungry kids equal crabby kids.
I am not one to pick up food, obviously I love cooking I work in a restaurant, so I have mastered the slow cooker meals. It is perfect, before I leave for the restaurant or after the kids leave for school I put some ingredients into the slow cooker and by the time I get home we have a wonderful meal to be had.
Here are my family’s favorite slow cooker recipes for fall.
Ingredients-
• 1 bag of meat free crumbles (I use Boca Ground Crumbles)
• 1 medium onion, chopped
• 1 cup canned pumpkin
• 1, 28 oz. can diced stew tomatoes
• 1, 15 oz. can kidney beans, drained and rinsed
• 1, 12 oz. bottle of chili sauce
• 1-2 tbsp. chili powder
• 2 tsp. pumpkin pie spices
• 1 tsp. salt
• 1tsp. pepper
Instructions-
• In a crock pot combine all the ingredients and cook on low for 3-4 hours. Enjoy!
Ingredients-
• 1, 8 oz. package of seasoned meatless chicken style strips (I use Morningstar Farms Chik’n Strips)
• 2, 8 oz. packages of reduced fat cream cheese
• 1, 16 oz. bottle of reduced fat ranch dressing
• 1, 12 fluid oz. bottle of buffalo wing sauce
• 1 cup Colby-Monterey Jack cheese blend
Instructions-
• Place the diced meatless chicken strips, cream cheese, ranch, and buffalo sauce in a slow cooker. Cook on low for 1-2 hours until hot stirring occasionally. Top with shredded cheese, let melt and serve. Enjoy!
Ingredients-
• 2, 24 oz. jars of Italian tomato sauce
• 9 think lasagna noodles
• 24 oz. part-skim ricotta cheese
• 3-4 cups chopped veggies of your choice
• 2 cups shredded mozzarella cheese
• Parmesan cheese for topping
• Fresh parsley to top if desired
Instructions-
• Spray the crockpot with nonstick spray and spread ½ cup of tomato sauce on the bottom, layer noodles to cover majority of the bottom. Cover noodles with about 1/3 of ricotta, veggies, sauce, cheese, and then top with noodles again. Cover noodles with a thin layer of sauce and cheese.
• Cook on high for 3 hours or low for 5-6 hours. After cooked let sit for 1 hour. Serve and enjoy!
There is no shame in being a busy mommy, and slow cooker meals make preparing dinner so much easier. So pull out your crockpot and slow cook away!
Go green and stay keen,
Julie
I am not one to pick up food, obviously I love cooking I work in a restaurant, so I have mastered the slow cooker meals. It is perfect, before I leave for the restaurant or after the kids leave for school I put some ingredients into the slow cooker and by the time I get home we have a wonderful meal to be had.
Here are my family’s favorite slow cooker recipes for fall.
Pumpkin Chili (Vegan)
Ingredients-• 1 bag of meat free crumbles (I use Boca Ground Crumbles)
• 1 medium onion, chopped
• 1 cup canned pumpkin
• 1, 28 oz. can diced stew tomatoes
• 1, 15 oz. can kidney beans, drained and rinsed
• 1, 12 oz. bottle of chili sauce
• 1-2 tbsp. chili powder
• 2 tsp. pumpkin pie spices
• 1 tsp. salt
• 1tsp. pepper
Instructions-
• In a crock pot combine all the ingredients and cook on low for 3-4 hours. Enjoy!
Vegetarian Buffalo Chicken Dip
• 1, 8 oz. package of seasoned meatless chicken style strips (I use Morningstar Farms Chik’n Strips)
• 2, 8 oz. packages of reduced fat cream cheese
• 1, 16 oz. bottle of reduced fat ranch dressing
• 1, 12 fluid oz. bottle of buffalo wing sauce
• 1 cup Colby-Monterey Jack cheese blend
Instructions-
• Place the diced meatless chicken strips, cream cheese, ranch, and buffalo sauce in a slow cooker. Cook on low for 1-2 hours until hot stirring occasionally. Top with shredded cheese, let melt and serve. Enjoy!
Vegetarian Crockpot Lasagna-
• 2, 24 oz. jars of Italian tomato sauce
• 9 think lasagna noodles
• 24 oz. part-skim ricotta cheese
• 3-4 cups chopped veggies of your choice
• 2 cups shredded mozzarella cheese
• Parmesan cheese for topping
• Fresh parsley to top if desired
Instructions-
• Spray the crockpot with nonstick spray and spread ½ cup of tomato sauce on the bottom, layer noodles to cover majority of the bottom. Cover noodles with about 1/3 of ricotta, veggies, sauce, cheese, and then top with noodles again. Cover noodles with a thin layer of sauce and cheese.
• Cook on high for 3 hours or low for 5-6 hours. After cooked let sit for 1 hour. Serve and enjoy!
There is no shame in being a busy mommy, and slow cooker meals make preparing dinner so much easier. So pull out your crockpot and slow cook away!
Go green and stay keen,
Julie
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