Favorite Crock-Pot Recipes? (+ How to Win A Crock-Pot!)

Disclosure:  Redpack provided me with canned tomatoes and a spoon in exchange for my sharing about their Crockpot giveaway.  As always, the opinions expressed are my own.

Growing up, my family didn’t really use a slow cooker. I’m pretty sure there’s one in the basement, but I can’t remember anyone ever using it. (This is the sort of post introduction that leads to my mother calling to correct my recollections.)

But everyone knows that slow cookers are one of those things you “have to” register for when you’re getting married.  So we did.  And though we don’t use our Crock-Pot as often as some people, I do really love it.  I’ve used it to make pulled pork and Easy Springtime Crockpot Minestrone and stuffed peppers and Dijon Corned Beef and my favorite, this vegetarian slow cooker chili (which we’ve been enjoying for dinner this week).

So when Redpack offered to send me some of their canned tomatoes, I was all over it.  It is so awesome to arrive home to work and rediscover that dinner is already cooked, as I did yesterday.  It was cold and rainy and I had a million things on my mind and the moment I walked in the door I remembered that I’d made chili.  I would be thrilled if some of my readers were able to enjoy slow cooking as much as I do.

Do you love your slow cooker?  Do you have a favorite slow cooker recipe?  Please share it in the comments below or on the Relishments Facebook.  I would love to expand my repertoire, especially of vegetarian slow cooker ideas.

Do you wish you had a slow cooker?  Good news!  Redpack is giving away 2 Crock-pots a day from now through November 12.   In addition to the 22 Crock-Pots there is also a grand prize: One Grand Prize Winner will be awarded (1) Redpack Slow Cooker Prize Package, including one All-Clad 7-Qt. Deluxe Slow Cooker with Cast Aluminum Insert, one Stainless-Steel Prep Serve Dip Spoon, one Silicone Tipped Braising Tongs, and the products to make the Redpack “Slow Cooker Recipes” having an MSRP of approximately $330.

Check out their post on Facebook to enter:

In case you can’t see the embedded Facebook post above, the Redpack Facebook giveaway can be found here.

Weeknight Dinner: Black Bean Sweet Potato Quesadillas

I am ready for this week to be over.  And yes, I realize that it’s only Tuesday.  I just have so much going on this week!  By Sunday night, I was already making adjustments to my menu plan because my schedule had already changed—and gotten more full.

Last night’s dinner was a recipe I’ve made before, but not in a while.  It’s inspired by a recipe from my friend Cynthia, formerly of It All Changes.  As her site is no longer up, I thought it only fair to share this awesome combo with you here.

filled black bean sweet potato quesadilla | relishments.com

black bean sweet potato quesadilla filling

Black Bean Sweet Potato Quesadillas

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Black Bean Sweet Potato Quesadillas

Ingredients

  • 1 pound sweet potatoes
  • 1 15 ounce can black beans
  • 2 cups shredded cheddar cheese
  • 6 whole wheat tortillas
  • vegetable or other

Instructions

  1. Peel and cut the sweet potatoes into 1" dice. Use a pot and a steamer basket to steam the sweet potato for 12-15 minutes, or until soft.
  2. Transfer the sweet potatoes to a bowl. Mash them with a fork or a potato masher until smooth. Add the black beans and stir to combine.
  3. Heat a large, slightly oiled skillet over medium heat. Fold a tortilla down the center to crease it and place it in the pan. Spread half with the sweet potato-black bean mixture. Topping with cheddar cheese. Fold over the other half of the tortilla. (Note: You can make the quesadilla with two tortillas, one on top of the other, but I find it much easier to flip them when folded.)
  4. Cook the quesadilla for 3-5 minutes, or until browned and crispy. Flip and cook the other side until browned and crispy.
  5. Fill and cook other tortillas as explained above. If desired, keep them warm in a 200 degree oven until ready to serve.
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Here’s to next week!

Highlights: Vegetarian Meals

In light of yesterday’s menu post, it seemed only fair to make today’s highlights a collection of vegetarian recipes.  These recipes are the sort that I gravitate to during my menu planning.  I hope they help you with yours!

30 Days of 5 Ingredient Vegetarian Dinners (Oh My Veggies)

Gluten-Free Taco Veggie Burgers (Healthy Delicious)

Vegan Breakfast Sandwiches with Cholula Cashew Cheese (Oh My Veggies)

Open Faced Kimchi and Egg Sandwich (Food in Jars)

How To Transform a Head of Cauliflower into Dinner (Food52)

Deep Fried Avocado Tacos (Serious Eats)

Fall-toush Salad (Smitten Kitchen)

Quick Veggie Stir Fry Sticky Rice Bowl (Everybody Likes Sandwiches)

Beet Braised Lentils with Thyme and Apples (Simple Bites)

Mushroom Lentil Tacos (Food52)

Delicata Squash Honey Mustard Quinoa (Healthy Tipping Point)

Looking for more?  Check out the vegetarian section of my menu index!

recipe index

What’s your favorite vegetarian recipe?  Please share!

On the Importance Of CSA Menu Plans (CSA Menu Plan #14)

There are times when I consider not posting menu plans anymore.  They’re not particularly popular posts.  They don’t get many comments or much feedback and honestly, they’re sort of a pain to write.  Sometimes, I think to myself, I have better things to do with my weekends.

Last weekend, I didn’t post a menu plan.  This was partially due to the fact that I didn’t feel like it (see above) and partially due to the fact that I gave this site a lovely makeover.  But then Brian and I had the pleasure of having this conversation 7 times:

“What’s for dinner tonight?”

“I don’t know, what do you feel like?”

We ate dinner, of course, but I don’t remember half the things we had.  And, when I went to put this week’s vegetables in the refrigerator, I discovered that we still had half of last week’s CSA pick up left.  Awesome.  So this week I’m getting back to that planning thing.  And it’s okay if no one reads it, because I know that I’ll be a lot healthier and less stressed and less wasteful as a result.  It’s a little bit of a short week for me because of some plans I have next weekend, but I’m making up for it by adding lunches to the plan.  Because the only thing worse than the randomness we ate for dinner this past week was the scrambling Brian had to do to make us lunch for work.

CSA pick up 10.18.14

This week’s pick up: spaghetti squash, cauliflower, red potatoes, kale, broccoli, sweet potatoes, peppers, shallots, carrots, beets, Brussels sprouts

Leftovers from last week: delicata squash, onions, acorn squash, Romanesco cauliflower, lettuce, spinach

The plan:

Sunday

Monday

Tuesday

Wednesday

Thursday

black bean, spinach + sweet potato quesadillas + roasted beets An adaptation of slow cooker chili + roasted Brussels sprouts Leftover chili + corn bread broccoli feta frittata + roasted red potatoes

spaghetti squash with tomato sauce and mozzarella + kale chips


Lunch:

Delicata Squash Casserole (still working on that recipe!) remaining casserole leftover chili + cornbread assorted seasoned roasted vegetables

In the interest of improving these menu posts, please let me know if there’s anything you’d like me to include in future menu plans.

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TWOSDAY XVIII: Makeover Edition

Reasons I haven’t posted in the past several days: 1.  I gave my blog a makeover! 2.  It was the weekend…sometimes a blogging vacation is in order! Reasons my blog needed a makeover: 1.  I’d been running the same theme since 2011.  The blogging world has changed some in the past few years and I…

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Roasted Romanesco Cauliflower and Potato Soup

Last Friday, Brian and I were picking up our vegetables at the farm, like we do.  As we pondered our options (aloud, no doubt to the pleasure of the other people in attendance), I suggested that I could make potato soup this week.  Our CSA manager piped in with “Know what’s really good?  Roasted Romanesco…

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Two for One (CSA Menu Plan #13)

It’s been a good couple of weeks around here.  My birthday last weekend was fabulous, I feel like I’m really getting into the school routine and we’re solidly into my favorite season.  Brian and I finally got our acts together this week to go apple picking and it was gorgeous.  Hopefully I can do some…

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101 in 1001: The Final Tally

In 2012, I posted a list of the 101 things I intended to do before my 30th birthday.  As of last Saturday, I am done.  My time is up.  And, just like I’m happy to be 30, I’m happy to be done with this list.  Similarly to many of my blogger friends who started 101…

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Thoughts on 30 + My New Favorite Party Recipe

I turned 30 last weekend.  And I’m totally okay with that.  It seems to me that, for my generation, 30 is the new 20.  Very few people I knew had a clue about what they were doing in their 20s.  We changed our majors and our significant others and our apartments.  We found and lost…

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Highlights: Apples and Pumpkins

I have not been quiet, in the past or present, about my love of fall.  I really enjoy the whole going back to school, celebrating my birthday, wearing jeans and cardigans, drinking hot tea without sweating time of year.  I’m also a big fan of apples (I think we’re finally going picking this week!) and,…

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