Posted at 8:00 pm
Bought a bunch of apples. Like 3 bags. Just felt like it. Here is where some of them went.
My stuff here….
Tunred into this here.
Slow Cooker Blueberry Applesauce
- 2 lb bag of organic apples (I used pink lady) Core them, slice them, and leave the peel on because yes, you bought organic, right??
- 1 cup frozen blueberries
- 1 box apple juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract (not the fake stuff!)
- Add all ingredients to your pre-sprayed slow cooker.
- Cover, and cook 3 hours on high or 5 hours on low, until apples are soft.
- Slowly add your contents into your food processor. It will be hot, so go slow. Pulse until desired consistency.
Posted at 8:00 pm
This is a great make ahead slow cooker recipe for those busy days. Okay who am I kidding, that’s everyday, but whatever. For one of those days when you want to feel like a cook without actually cooking.
Has a little bit of a curry thang going on. It is healthy, but hearty enough that you will not leave the table starving. I paired this chili with soft naan. Love naan. Any excuse to eat it is fine by me.
Slow cooker Lentil-Chickpea Chili
Modified lightly from Family Circle magazine to suit our family’s taste buds 🙂
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1- 16 oz bag of red lentils
- 1- 14.5 oz can fire-roasted diced tomatoes
- 1 sweet onion, diced
- 2 carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 2- 15 oz cans chickpeas, drained and rinsed
- Serve with bread of choice
- Whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne and salt in the bowl of your slow cooker.
- Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. (Everything except the chick peas.)
- Cover and cook on low for 8 hours.
- Stir in chickpeas.
Leftovers reheat well too!
Posted at 8:00 pm
I love the smell of cooked apples.
I feel very Suzy Homemaker when I can time that scent to when the family walks in the door. Here is a recent dessert timed just right for when the school bus did a drop off and left me with two hungry boys.
Healthy Slow Cooker Apple and Pear Crisp
- 1/2 cup brown sugar
- 1/4 cup coconut palm sugar (or more brown sugar)
- 1 cup rolled oats
- 1/2 cup white whole wheat flour
- 4 tablespoons coconut oil (slightly soft. If yours is solid, microwave for a few seconds)
- 3-4 cups sliced apples and pears (I left the peels on because mine were organic. Hopefully I convinced you to go organic after this post.)
- 3/4 cup water
- 1/4 cup sugar
- 1 tsp. cinnamon
- Stir the first 4 ingredients together in a medium-sized bowl.
- Add coconut oil and use a fork to scramble it up a bit and make soft crumbs.
- Combine the apples and pears in a large bowl. Stir in half the crumbs, mixing to coat all the apples.
- Pour into your pre-sprayed bowl of the slow cooker.
- Whisk water, sugar and cinnamon together. Pour over apple/pear mixture.
- Top with remaining crumb mixture.
- Place a paper towel over the bowl before putting lid on slow cooker. This will keep it “crisp”.
- Cook on low for 2 hours.
A few pictures to help your process…
Mix up the first four ingredients.
Add your coconut oil.
Chop your apples and pears.
Fruit and crumble mixture.
Don’t forget your paper towel to get rid of excess moisture.
What is your favorite slow cooker dessert?