Summer is officially over and the school year has finally started. What does this mean? The days of mom’s cooking, employee meals and family dinners have come to a halt. I must say this summer I wasn’t really worried about eating healthy or financial expenses. I worked at a restaurant 40 hours a week and was able to have free employee meals. When I wasn’t working my house was food heaven. My mom would make all of my favorite meals and the pantry was always fully stocked. This made heading back to college tough. But over the summer I researched amazing recipes, healthy eating habits, and clever food techniques and look forward to sharing with everyone just what I discovered.
Best investment this summer: a slow-cooker. It was so easy putting something in a pot, letting it sit there all day and BAM, I had a meal without having to stand over top of the stove risking disaster.
Believe it or not there are some recipes that only involve using 3 ingredients and let’s face it. We are in college so the less we have to spend the better.
This recipe was easy and didn’t take that much time. The only thing I had to do was stir occasionally.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Ingredients:
• 2 lbs. precooked frozen meatballs
• 1 cup grape jelly
• 2 cups cocktail sauce
Preparation:
Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Serves 8-10
Crockpot Sweet and Sour Chicken
The next recipe that I attempted was more of a main dish and my favorite.
This simple crockpot chicken recipe is full of flavor and nutrition.
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours, 10 minutes
Ingredients:
• 2 lbs. boneless, skinless chicken thighs
• 18 oz. bottle sweet and sour sauce
• 16 oz. pkg. frozen broccoli and carrots, thawed and drained
• 1 tsp. dried thyme leaves
• 1/8 tsp. pepper
Preparation:
Cut chicken thighs into 1-1/2″ pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Twenty minutes before serving stir in vegetables, thyme, and pepper. Cover, increase heat to HIGH and cook for 20-30 minutes or until vegetables are crisp-tender. Serves 6-8
Compliments of Linda Larsen
For more 3 ingredient recipes visit http://busycooks.about.com/cs/crockpotrecipes/a/3ingredcrock.htm
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