2016 is off to a delicious start. I’ve made some tasty things and have many more meals already planned. I have six cookbooks out of the library right now. I have a problem.
For my first week of new recipes, I decided to make two crockpot creations, both from Stephanie O’Dea’s book, Make It Fast, Cook It Slow.
Adapted from Make It Fast, Cook It Slow
- 4 frozen chicken breasts
- 16oz. frozen artichoke hearts (that was a bag and a third for me)
- 1C green olives, sliced in half
- 1 (14.5oz) can diced tomatoes
- Crumbled feta
Place chicken breasts in crockpot. Plop artichoke hearts, olives, and tomatoes over them. Cook on low for 8 hours. Serve with rice and sprinkle with feta.
Verdict: I added the feta when we had leftovers and it was perfect. This is delicious.
From Make It Fast, Cook It Slow
- 1lb. lean ground beef
- 1 recipe Sloppy Joe Mix
- 1 (6oz.) can tomato paste
- 1C warm water
Sloppy Joe Mix
- 1T dried onion flakes
- 1T paprika
- 2T brown sugar
- 1t cumin
- 1t salt
- 1t cornstarch
- 1/2t garlic powder
- 1/4t dry mustard
- 1/4t celery seed
- 1/4t black pepper
Combine all ingredients in crockpot and stir well. Cover and cook on low for 6 hours. Serve on buns.
Verdict: I cooked this a little too long (closer to 7.5 hours) but it was still great. Next time I plan to double the recipe.