These recipes originally appeared in the January 2022 issue of HomeLife Magazine.
It’s time to get out the slow cooker.
Three . . . Two . . . One! Happy New Year! Here’s to a great start and an exciting year.
Like everyone else, I’m thinking there are a couple of new healthy habits I’d like to put in place. As you can imagine, our country’s top resolutions for the last several years have been healthier eating and upping our finances. Coming in a close third was exercise, which isn’t really my area to infuse motivation. However, I can offer a bit of inspiration for the first two. I can sum up a remedy for healthier eating and better budgeting throughout the year with two words: slow cooker.
Busy parents, working professionals, and those who really don’t like to cook, take heart — this little gem of an appliance was made for you. Every day at roughly the same time comes a rumbling in our bellies and that nagging question, “What’s for dinner?” Am I right? And every evening you have a choice to either grab a bag of burgers, order pizza, wander through your grocery store, or come home to the savory aroma of Spanish Pork Chops wafting from your kitchen. It’s almost as if your grandmother was home all-day preparing dinner for your arrival. So, I’ll ask you, which choice sounds more appealing and cozier to you on a cold and dark January evening? Hands down, I’m voting Granny!
Planning for nightly dinners is easier than you might imagine, and this commitment toward healthy eating habits and better budgeting has extra benefits, such as added quality time with your family and more cash in your wallet. As with forming any habit, it will take commitment, a solid plan, and a little time to shape your norm. Be patient with yourself but get started now.
To begin, purchase a slow cooker and plan to set aside three nights next week to eat at home. Grab the ingredients for the three recipes I’ve listed. Then (here’s the big one), set aside 20 minutes the morning of. I know, I know — your mornings are hectic already. You have that meeting to prepare for, or your kid can’t find his other shoe, but I promise it’ll be worth it. Simply layer the ingredients in your slow cooker and place the dial on low (usually taking about four to six hours).
Now off you go to a fabulous day knowing you’ve shrunk your food budget and created a healthy meal that’s warm and waiting. And don’t forget to invite your Granny.
White Chicken Chili ▶ Makes 6-8 servings
Ingredients:
3 Tbsp. butter
1 large onion (diced)
4 chicken breasts (raw and cubed)
32 oz. chicken broth
1 can corn (drained)
3 cans white beans
4.5 oz can chopped green chiles
1 envelope McCormick White Chili seasoning
Directions:
In a large skillet over medium heat, add butter and onions to the pan. Sauté until tender. Add to the slow cooker. Add the remaining ingredients. Stir and cover. Cook for four hours on low.
Tip From Laura
Add some diced jalapeño to kick up the spice a bit!
Spanish Pork Chops ▶ Makes 8 servings
Ingredients:
8 bone-in 1-inch or so thick pork chops
1-1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. flour
2–3 Tbsp. oil
2 cans diced tomatoes with green pepper, onion, and celery
2 white onions (sliced)
2 green peppers (cored and sliced)
3 cloves garlic
Directions:
In a gallon-sized resealable bag, add pork chops, salt, pepper, and flour. Seal and shake to coat. In a large cast iron skillet over medium high heat, brown both sides of the pork chops for about three minutes each. Layer into the slow cooker in this order: pork chops, canned tomatoes, onions, peppers. Cover and dial to low. Cook for four to six hours.
Tip From Laura
You may skip the browning step if in a hurry, but it intensifies the flavor of the meat.
Italian-Style Pot Roast ▶ Makes 8 servings
Ingredients:
3 lbs. bottom round beef or pot roast
1-1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. flour
1 Tbsp. olive oil
14.5 oz. can diced tomatoes with basil and garlic
1 jar Heinz brown gravy (may substitute with dry mix)
1 large red onion (quartered)
3 cloves garlic
8 carrots (peeled with ends cut off, then rustic cut in three large pieces)
8 oz. Baby Bella sliced fresh mushrooms
1 Tbsp. fresh rosemary (1 tsp. dried)
Fresh parsley to garnish (optional)
Directions:
In a gallon-sized resealable bag, add beef, salt, pepper, and flour. Seal and shake to coat. Empty the beef into a large cast iron skillet over medium high heat, add oil, and brown all sides. Layer in a slow cooker in this order: beef, canned tomatoes, gravy, onion, garlic, carrots, mushrooms, and rosemary. Cover and dial to low. Cook for four hours.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.