Posts tagged ‘slow cooker’

Garlic Artichoke Pasta

The cookbook describes it better than I can: Herb-infused tomatoes tango with garlic, artichokes, and cream–a dance that results in a sauce with Mediterranean flair.

I spent all day today on this pasta… Or rather, my slow cooker did. 🙂  This recipe came out of my 5-Ingredient Slow Cooker Recipes book.

3 14.5-oz cans diced tomatoes with basil, oregano, and garlic
2 14-oz cans artichoke hearts, drained and quartered
1 Tbsp bottled minced garlic (6 cloves)
1/2 c whipping cream
12 oz uncooked linguine, fettuccine, or other favorite pasta
(optional ingredients)
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives
Crumbled feta cheese or finely shredded Parmesan cheese

Coat a 3.5- or 4-quart slow cooker with cooking spray.  Drain 2 of the cans of diced tomatoes (do not drain remaining can).  In the prepared cooker, combine drained and undrained tomatoes, artichoke hearts, and garlic.  Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Stir in whipping cream; let stand about 5 minutes to heat through.  Cook pasta according to package directions; drain.  Serve sauce over hot cooked pasta.  If desired, top with olives and/or cheese.

As usual with slow-cooker recipes, I mixed this up this morning and let it cook all day while I was at work (9 hours).  No optional toppings for us this time, and it came out great.

Bottom line: Good, unique pasta sauce.  If you’re not a huge fan of artichokes, though, I’d recommend using only one can.

July 29 at 8:46 pm Leave a comment

Chicken Jambalaya

Ok, I really can’t take the credit here as my husband did all of the cooking. However, this is a recipe that we both enjoyed VERY much last week. Again, this one comes from my 5-Ingredient Slow Cooker book, and it’s probably my favorite recipe from there so far.

8 oz boneless skinless chicken breasts, cut into 1/2 inch strips
1 16-oz pkg frozen stirfry veggies (red, green, and yellow peppers and onions)
8 oz smoked turkey sausage, halved lengthwise and cut into 1/2 inch pieces
2 cups water
1 14 1/2-oz can diced tomatoes with jalapeños, undrained
1 8-oz pkg jambalaya rice mix

Place veggies in a 3 1/2 quart slow cooker. Top with chicken strips and sausage. Add water, tomatoes, and seasoning packet from rice (if present). Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice mix and turn to high-heat setting. Cover and cook 45 minutes or until most of the liquid is absorbed and rice is tender.

This is a GREAT one-bowl recipe. It’s full of lean meat and veggies and is just the right amount of filling. It’s got a good spice, but nothing too dangerous 🙂 I’m sure this would be even better with fresh peppers and onions… feel free to give that a try and tell me what you think. The frozen veggies are a nice convenience, though, and you actually don’t lose much nutritional value.

Check out the interesting history of jambalaya as well as some great ingredient variations at Wikipedia.

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March 24 at 9:41 pm 1 comment

Cheesy Tortellini Casserole

This is a new recipe for me, from my 5-Ingredient Slow Cooker Recipes book (which, by the way, I LOVE!). I wouldn’t actually call it a “casserole” …It’s more of just a pasta with sauce, but whatever.

I mixed up the ingredients the night before and refrigerated it. All I had to do the next morning was drop it in the slow cooker and turn it on before I left for work. Now THAT’S how to do dinner!

2 15-oz containers marinara sauce
2 14 1/2-oz cans diced tomatoes with basil, oregano, and garlic (undrained)
1 12-oz package sausage
1 9-oz package refrigerated tortellini
1 cup shredded mozzarella (4 oz)

Lightly coat the slow cooker pot with cooking spray. Stir together the marinara, undrained tomatoes, and sausage.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

If using high-heat setting, turn to low-heat setting. Stir in tortellini. Cover and cook for 15 to 20 minutes or until tortellini are tender. Sprinkle with mozzarella cheese. Let stand covered for 10 minutes until cheese is melted. 8 servings

My thoughts: This was pretty tasty and VERY easy to make. Nothing super out of the ordinary here… We had ours with Italian bread and green beans the first night, salad the second. I will mention that (for us at least) it made 6 servings rather than 8.
Things I used to make it healthier:

  • Turkey sausage rather than pork
  • Whole-wheat tortellini
  • Cheese made from 2% milk
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March 12 at 9:26 pm 1 comment


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