Hi all! Happy new year! I hope that your families break was a restful one. We had some really great family time and got caught up! It seems like it flew by. I could have used one more week. But that seems to be the case anymore with how busy life gets. I wanted to start off the new year with a classic soup recipe but this one cooks up all day in your slow cooker. A perfect soup to come home to after a long day in the cold….
I have posted a few other tomato soup recipes in the past. This one is perfect for a crowd. If you are just making it for your family I would cut it in half. As you can see from the picture below my slow cooker was packed I couldn’t fit anything else in there.
I did end up sharing it with our family so it worked out great. If you don’t have an immersion blender I would invest in one for this winter. I’m going to be sharing a few other soup recipes that really make easy weeknight dinners but the immersion blender is a requirement. Here is a link to one that I like…(affiliate link)
All you do is plug it in and blend it up right in the container. There’s no need to pour some in a blender and risk splattering it all over your kitchen. Hot liquid and blenders just don’t mix. I speak from experience. Live and learn. Perfect soup with a classic grilled cheese sandwich or maybe a grilled panini sandwich. Make some tonight and eat it all week:)
2-3 teaspoons salt (start with less and add to taste)
¼ teaspoon fresh ground black pepper
4 (28-ounce) cans whole peeled tomatoes
1 quart low-sodium chicken broth
½ C basil rough chopped
½ C heavy cream
Freshly grated Parmesan (for garnish, optional)
Place all of the ingredients, except for half and half and Parmesan into a very large slow cooker. Top with the lid and cook on high for 4 hours or low for 5-7 hours. The vegetables should be very soft at that point.
Use immersion blender (with foil covering slow cooker to contain splatter) and blend until smooth. Add in heavy cream and keep warm.
I bet the Pilgrims would have loved a good slow cooker recipe….after long hard day…building a house and pillaging for food…probably would have been real nice to come home to hot cooked meal. I often think….geez-Louise we have it good….I mean we can plug this device in…throw some food in…and it cooks for us…all day long…so that all we have to do when we get home at night is put it on a plate and dig in. Dang we are spoiled! Sidenote: have you ever watched the History Channel’s series called The Story of Us? It is mind blowing and truly incredible. It is basically the story of the United States…and how we came to be….from the Pilgrims landing and onward. Highly recommend if you haven’t seen it….Anywho, here is a fabulous cozy fall meal that truly is comfort in a bowl. Try it this weekend….:)
The beef is so incredibly tender…I suggest a “chuck roast”…. also, it MUST be cooked on low….low and slow= tender and awesome;)
Making your own big batch of marinara sauce makes you feel like a rockstar. It is very easy….you can spice it up or down…salt more or less…and when you family comes home at night they will smell the goodness and realize that you are indeed the rockstar mom that you have been telling them you are all these years. Win win right?! So, the next fallish Sunday….make up some sauce and enjoy. This recipe will yield enough to freeze up for another use…perfect….
I suppose you could even sauté the onion and garlic and then transfer everything to a slow cooker and let it simmer on low all day—if you aren’t around to keep an eye on the stove. Whatever works:)
2 28 oz crushed tomatoes (high quality—I used RedGold because I had it on hand)
1 15 oz tomato sauce
1 15 oz puree
Heat 2 T olive oil in a large pot.
Saute onions and garlic about 4-5 minutes.
Add in the rest of the ingredients.
Stir and cover.
Simmer very low all day....or place in slow cooker on low all day.
Sidenote: If you find yourself on pinterest pinning some fall inspiration projects….be sure to tag your pins with @truevalue. You could win a $500 giftcard just for sharing your pin with them! Here are the deets:
I’m recouping today after a fun fall break. Lots to share with you…but today…I am going to share a really easy recipe that would be perfect to whip up for Halloween night. Yet another slow cooker recipe that I promise will not let you down. If you want to be all gory you could call these “Sticky Bones”….up to you;) Whatever you call them….call them easy…because it doesn’t get any easier than this….
I always cook chicken on low in the slow cooker. Especially when you are using a newer slow cooker….they heat up quick and they retain heat better than the older ones….so don’t overheat…or your chicken will be sure to dry out.
That’s right….2 ingredients. Can you handle that? If you want to be super fancy…make this barbeque sauce..(Homemade sugar free bbque sauce recipe). If you are in a pinch….just grab one bottle of your favorite sauce.
Ohhhhh it’s almost the weekend:) Here is the perfect thing to make for your happy hour…..
Yes….it is fake cheese…but it is the best “cheese” to use for dips because it actually melts and remains creamy. This dip is really great to take to tailgates too because if you leave it in a little crock on low it will be good for hours. Dip veggies in it…it will make you feel better about eating fake cheese…You’d think I tailgate a lot…seeing as I tend to reference it a bunch…I don’t tailgate a lot….but I know that people do that this time of year.
What can I say….I am helpful like that….moving on…It also taste good just eating it on your couch in front of your tv…:)
Get ready….follow along….many directions here…. Get out your crock pot and pour in a bottle of plum sauce and a bottle of a favorite barbeque sauce. Cut up some favorite sausage and some meatballs (you could make your own….but I was short on time..) Set on low for 5 hours. Yes, that is it….you are welcome.
Again with the slow cooker…. again….is that what you’re saying in your head? What can I say….I’m on a roll I tell ya :) These sweet almonds cook up in quick in the slow cooker and they make your house smell divine. I’m sure you have the ingredients on hand (except the almonds maybe). These cinnamon sugar almonds make great neighbor gifts or party favors. I wrapped a few up with some kraft paper into a cone shaped…easy and affordable and really thoughtful.
Mix up the dry ingredients and set aside. In a large bowl, whisk together egg white and vanilla. Toss in almonds and stir to coat. Toss in sugar mixture and coat. Spray slow cooker with cooking spray, place almonds in the slow cooker. Cook on high for 2 hours, stirring every 25 minutes. Pour almonds on foil to cool. Store in a covered container for a couple weeks.
To make the cone, fold a piece of kraft paper in half length wise. Place a piece of wax paper on top. Roll the papers and tape. Fill with cooled almonds and secure top with twine.
Try to eat just one….dare ya ;)
Cinnamon sugar Almonds (slow cooker recipe)
1 1/2 cup sugar
3 T cinnamon
1/8 kosher salt
1 egg white
1 1/2 t vanilla
3 1/2 C raw almonds
Combine sugar, cinnamon and salt…set aside. In a large bowl combine egg white and vanilla. Toss and coat almonds. Toss in sugar mixture and coat. Place almonds in a slow cooker (sprayed with cooking spray first). Cook on high 2 hours, stir every 25 minutes. Cool on foil. Store in covered container.
A couple of other things….I am again offering Handmade Holiday ad space on the sidebar to any artisan who may be interested. Ad will be up from now until Dec. 30th. Just $18 ….email me at cleverlyinspired at gmail.com if you are interested. I will even make the button for you :)
Oh…remember to click on the picture below to enter your email…you want some new boots right?!?
I am definitely on a slow cooker kick lately…it is so easy and I love not worrying about dinner all day. I made this recipe up with things I already had on hand…and everyone loved it! I use chicken thighs because they will not dry out…they just get better and juicier the slower and longer they cook. No fail people!
Drain and chop up a can of artichokes. Slice half and onion and some mushrooms (as many as you want is fine)…place artichokes, onions and mushrooms on bottom of slow cooker. Add in chicken thighs. Sprinkle with 1 heaping Tablespoon of Italian seasoning. Pour in 1/2 C Italian dressing (any that you have on hand is fine). Cook on low for 6 to 7 hours. Serve with noodles or rice and a green salad :)
My girl Kari Anne at Thistlewood Farms had a really fun and sweet Thanksgiving Mantle post yesterday!
Did you see?? Go see…she is always up to something fabulous. And be sure to tune in on Friday to The Hunted Interior…Kristen is cooking up a fun tablescape!
I realize I have given you a few options when it comes to lasagna….but this one has got to be the easiest one yet. No need to boil noodles (yay…) you could make the filling and keep it in the fridge for a couple days (make ahead…bonus!) And it is really really tasty. Great week night meal…all you need is a salad and you are good to go. And….I used a slow cooker liner (sold by the foil and cling wrap…) NO clean up! Just take the liner out and wipe down. Love that! Feel free to substitute your favorite veggies in lieu of carrots (peppers would be great in here…)
Chop up veggies and brown meat. Toss veggies in pan with meat…along with garlic and sauce. Layer slow cooker—sauce, dry noodles, cheese, sauce, dry noodles, cheese…you get the point ;)
Cook on low.
Here’s what you will need:
1 pound ground beef sirloin (can add in sausage if you would like)
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)
In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
I think that it is so funny….one of my all time most popular post is a slow cooker recipe. This angel chicken recipe is number 2 on the blogs most visited post. So….I thought I would dish out another super easy…super yummy…crowd pleasin slow cooker recipe. This is perfect for those busy school nights when everyone is running in and out….you can keep it on low…and it is ready to eat when people need to eat :)
Place 5 skinless chicken thighs (you can use breast too) in the slow cooker…salt and pepper. In a bowl, combine soy, scallions, honey, ketchup, canola oil, garlic, red pepper flakes. Mix and pour over the chicken. Cover & cook on low 4 hours.
After 4 hours…take chicken out. Cover, set aside. combine 1 T cornstarch with 1/2 T water…mix and stir into slow cooker. You can place the chicken back in after 5 minutes. (Feel free to cut it up first and dump it back in….or leave whole…doesn’t really matter). Keep on low until ready to serve. Pairs great with green beans and rice :)