Category Archives: Crock pot

These are recipes which can or should be made in a crock pot

Best Black Bean Soup

My whole life up to this point, I have thought “Bean soup? Why would anyone just eat pureed beans?” I’ve read dozens of black bean soup recipes and thought either that it sounded way too simple, so how could it possibly be tasty, or that it was too complex because “toast your cumin seeds lightly  until fragrant and then grind in a spice grinder”; ain’t nobody got time for that.

But then one day, I had a big batch of fresh slow cooker black beans and several jars of slow cooker chicken stock in the refrigerator at the same time. And I thought to myself, self, broth based soups are very good for you and low in calories, and so are black beans.

Why not give it a try?

Lo and behold, with some very simple staple spices, I put together a black bean soup that was out-of-this-world tasty. You can probably pull this together in minutes at any time with what you already have in your home. It would also be very easy to adapt to a slow cooker, just add everything and cook on low for a few hours. Additionally, it would freeze beautifully to be enjoyed at a later date.

I wolfed down half a batch, felt guilty, checked the calorie count, and felt guilty no more, because the whole thing will cost you less than 1000 calories total. And it’s super filling because of all the fiber from the black beans, so you can easily get 3-4 bowls from this recipe.

I used chicken stock that I made in the slow cooker from a whole chicken carcass. I recommend using homemade because you can control the amount of sodium, or add extra flavors you like such as bay leaves, lemon juice, or jalapenos to the broth while it cooks. If you want to keep it vegetarian, just make vegetable broth by putting a bunch of veggies in a slow cooker with some water for hours, and then strain it.

I also usually add a can of stewed whole tomatoes to my broth, and I loved that one tomato got added into this broth. I think it adds a nice layer of flavor, but your black bean soup won’t suffer without it. Feel free to leave that part out, or add more based on your taste buds.

This recipe makes a little more than a liter of soup, enough for 3-4 good sized bowls with some chunky bread and/or a salad on the side, or two really hearty meals. It takes approximately 10 minutes total, which does not include cooking time for the beans themselves or the chicken stock if you make that as well.

Ingredients:

  • 4 cups cooked black beans^
  • 2 cups chicken stock*
  • 1 tbsp garlic powder
  • 1 tbsp dried chopped onion
  • Optional: 1 whole tomato, quartered
  • Optional: 1 tsp liquid smoke
  • Salt & Pepper to taste

Step 1: If cooking your own beans, soak them at least 8 hours, then cook them on low overnight or over 6-8 hours, and drain. If using canned beans, drain 2 cans but don’t rinse. Add the vegetable or chicken stock and the spices to your beans in a large bowl.

Step 2: Use an immersion blender or an upright blender to blend the soup to your desired thickness. I enjoy a few beans left whole, so I just pulsed it several times, but you can also blend the crap out of it until totally homogenized.

And that’s all there is to it! Since I regularly cook up large batches of dried beans on the weekend, I think this will become a standby recipe in my repertoire. It is super healthy, low calorie, very filling and crazy cheap.

Price Breakdown

Black beans: $8.84 for 12 lbs
2 cups dried = ~.66lb = 4 cups cooked
$8.82/lb /12 lb * 0.66 lb = $0.48

Chicken stock: I consider it free because most people throw away the carcass after eating the meat. But if we consider the cost of the whole chicken just to make stock: $3.61 + maybe $2 of other ingredients (1 jalapeno, 1 can tomatoes, 1 onion, spices) = $5.61
This makes approximately 1 gallon stock, 1 cup = $5.61/16 = $0.35

Onion: $5.98 for about 96 tbsp
1 tbsp = $5.98/96 = $0.06

Garlic powder: $8.94 for about 96 tbsp
1 tbsp = $8.94/96 = $0.09

Whole chicken 5.47 lb 3.61
12lb Black beans 8.84
Minced onion 5.98
Garlic powder 8.94

 

Total: 0.48 + 0.35 + 0.06 + 0.09 = $0.98! Total!

Therefore, even if you only get 2 bowls, that’s $0.49 per serving. Not too shabby at all.

^You can use 2 cans of black beans, drained but not rinsed, if you don’t want to make them from dried.

*You can also used canned or boxes of chicken stock if you don’t want to make your own, or use vegetable stock, to keep it vegetarian/vegan.

 

Best Black Bean Soup

Yield: 4

Best Black Bean Soup

Ingredients

  • 4 cups cooked black beans
  • 2 cups chicken stock
  • 1 whole roma tomato, quartered
  • 1 tbsp garlic powder
  • 1 tbsp dried chopped onion
  • Optional: 1 tsp liquid smoke
  • Salt & Pepper to taste

Instructions

  1. If cooking your own beans, soak them at least 8 hours, then cook them on low overnight or over 6-8 hours, and drain. If using canned beans, drain 2 cans but don't rinse. Add the chicken stock and the spices to your beans in a large bowl.
  2. Use an immersion blender or an upright blender to blend the soup to your desired thickness. I enjoy a few beans left whole, so I just pulsed it several times, but you can also blend the crap out of it until totally homogenized. 
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegan/best-black-bean-soup/

 

Weekly Eating – 10/23

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – I had a few applesauce muffins still left from making friends with the neighbors, and half a raspberry NOOSA yogurt

Lunch – the rest of a pasta salad I made from last weekend’s Triangle on FIRE Meetup, and a mason jar salad

Dinner – Minestrone Soup. I had this bag in the freezer from my batch freezer meal prep session a long time ago.  I defrosted it overnight, and then tonight just put it in a pot with the broth from the rib bones last week until boiling.

I was a little worried that the noodles would be mushy and gross from being frozen and then thawed, but it actually turned out to be the perfect consistency. This was a really tasty batch, I would use this recipe again.

Snack – I had a little packet of a nut butter sample in my desk drawer, combined with some pretzel crisps I keep as well it made a perfect little afternoon pick me up snack

Tuesday:

Breakfast – applesauce muffins 

Lunch – the last of the Buffalo Chicken Potato Bake leftovers

Dinner – I had a quick burrito before running off to the October Bull City Food Swap. This month’s swap was awesome, there were some really outstanding goodies. Especially the homemade smoked sausage made by my new best friend!  😉

I had brought several items for trade, including some marigold seeds from my yard, hickory nuts (we have 3 trees, and more nuts than we know what to do with) and some homemade garlic rosemary bread. The bread was a hit, as baked goods usually are. I think I found my niche, as you can trade for really good items with homemade bread.

I got lots of caramel corn, jerky, baked goods, fresh pasta, and some pesto. Luckily, pesto was already on the menu for tomorrow! I had also taken out a giant pack of chicken quarters I got on crazy clearance a few weeks ago.

It was $4.44 for 6 leg quarters! That is a lot of chicken for less than a buck a piece. I roasted them up on a sheet pan to keep in the fridge for the boy to snack on whenever he’s hungry this week.

Snack – blender hummus and veggies

Wednesday:

Breakfast – peanut butter granola bar

Lunch – leftover minestrone soup

Dinner – Pesto pasta, using up the fresh pasta from the Food Swap and the rest of some frozen blender pesto I’d made when the basil was done for the season. So garlicy and delicious!

Snack – a mini snicker bar at work

Thursday:

Breakfast – egg sandwich with 2 slices of my garlic rosemary bread

Lunch – a chicken quarter with some brown rice and edamame

Dinner – Beef roast in the slow cooker. I just chopped up some carrots, celery, and potatoes and tossed them in with a beef roast from the freezer. I paid about $10 for a ~3 lb roast, which is not bad

Luckily I have a programmable slow cooker, so I could set it on high for 4 hours, and then it automatically switches to “keep warm” setting so it doesn’t burn. It was a perfect meal for a chilly fall evening. I love that it is just starting to turn kind-of-cold now.

Friday:

Breakfast – I bought a pack of white corn tortillas with the idea to make quick breakfast burritos this week. They were delicious, but the tortillas fall apart and are way too flaky to eat in a car. Flour tortillas from now on.

Lunch – Beet and Goat Cheese Salad with a coworker. I did spend about $7, but this is my first lunch out all month, and the salad was really delicious. No regrets.

Dinner – Burritos, because there is never a bad day for a burrito.

Snack – chocolate peanut butter granola bar

The Weekend

This weekend is pretty exciting, we have a housewarming for a neighbor on Friday and will take a bottle of red wine over to say welcome to the ‘hood. They are about our age, so I’m hoping for a future friendship there. We got invited because I am the only one who has come to say hi since they moved in! It pays to be friendly.

Saturday is the NC Wine Festival in Raleigh! There will be 36 wineries, all from North Carolina, and all tasting is included. There will be food places too I believe, but you probably have to pay. We plan to have a big lunch, and hydrate well prior to going. The tickets were my 1-year ‘paper anniversary’ gift.  🙂

And then Sunday will be recovery and chores. Sleeping in, raking leaves, doing dishes and laundry. You know, all the fun adulting things you have to do. But probably a healthy dose of video games thrown in too.

Food Total: $63.85

This week I am quite pleased with groceries, especially since I was going for super healthy and lots of produce. Most people see winter as the time to gain a little “insulation”, but since we have plans for the holidays which may involve a swimsuit, I’m actually cracking down on my diet, meaning even more produce than normal, and hopefully lower volumes of carbs and dairy. We will see how the next few months go.

I did find some great deals, for example grass fed free range bison, which is absurdly expensive, was marked down nearly half off. It is still shockingly expensive to me, but we do love the flavor and so since I was far within my budget I picked it up to have as a treat at some point. Eggs were on super sale, at 79 cents per dozen, so that will likely be my go-to snack this month. And I found marked down crab meat for 0.99, so I’m going to try some new recipes.

Lessons Learned

This week really reinforced the benefits to eating leftovers. Every dollar spent on food is a sunk cost, so not eating leftovers and throwing away food is like throwing dollars in your trash can. I’m so glad hubs and I both don’t mind, and in some cases prefer, leftovers. I even plan many meals to make more than we can eat in one day, so that we have easily reheatable meals and snacks around.

I also am finding that I have way more food than I think we do! Just pulling most of our meals from the freezer this week, has helped tremendously in keeping overall cost down. And those stocked freezers come from picking up things on sale as I see them, then putting them away for future meals. The flexibility of being able to put together a meal from pieces picked up over time is a skill which can be developed by practicing over time. I’d highly encourage it!

 

How about you guys, did you have a great week or a learning week?

Weekly Eating – 10/16

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Hey y’all, for those who don’t know, October is Breast Cancer Awareness Month (along with a whole host of other causes I’m sure). Though I agree with BitchesGetRiches on how empty the promises of “raising awareness” I do want y’all to be aware that:

  • It is estimated that in 2017, there will be at least 252,000 new cases of invasive breast cancer among women
  • 40,610 deaths will be caused by breast cancer
  • A self-exam is the best preventative thing you can do
  • Men can also get breast cancer
  • Mammograms aren’t always the best idea before 40
  • About 1 in 8 women will get breast cancer in their life
  • Costs of cancer care can easily be in the hundreds of thousands, even with great insurance
  • Diet and exercise can lower your risk of developing cancer

(Sources: Susan G Komen.org, breastcancer.org, cancer.org, MayoClinic.org, The CDC, USNews.com, Washington Post)

Ways you can help:

Save the boobies!

Monday:

Breakfast – I had made another big batch of smoothie in jars for this week, so I had a strawberry banana smoothie. It was also nice and pink!

Lunch – Salmon Couscous Salad: I brought enough for 3 days lunches

Dinner – Ham & Bean soup. I had some veggie soup leftover, plus some of a pork loin from the weekend. To use them both up and make it into something new I just chopped the pork, added a can of white beans, and simmered it together for about 20 minutes. With the rest of the leftover rolls, it was delicious and perfect!

Tuesday:

Breakfast – Smoothie in a jar

Lunch – Salmon Couscous Salad

Dinner – White cheddar shells with pork. I just could not even, Tues was a stressful day. So I said F it, I’m making boxed mac n cheese. Hubs was sweet and took over, and decided to tear up the remaining piece of pork loin and add it to the mac n cheese.

It turned out really really good actually! Since the mac n cheese was a Friday Freebie at Kroger and the pork was leftovers, this was basically a free meal. Not bad for not wanting to cook.

Snack – 2 Cookies & Green tea

Wednesday:

Breakfast – smootie in a jar

Lunch – Salmon couscous salad

Dinner – Ribs with potato wedges & roasted cabbage. I had planned to make stuffed cabbage casserole, but the face hubs made when he saw that on the meal plan board was so sad… since I was grocery shopping today, I decided I’d pick up whatever was on sale and surprise him. And boy, when I saw organic grass-fed ribs on sale for $5, you better believe I snatched that right up!

Even better, when I got to the checkout, the sale price rang up wrong, about $2 more than it should have been. I politely pointed it out to the lady, who checked the sticker and saw I was right. Turns out, if something rings up incorrectly and you catch it, you get that item for free! So we had FREE ORGANIC RIBS! Best day ever.

Of course, having ribs meant having bones leftover. And I’m not one to waste an opportunity, so of course I tossed the bones into the small crock pot overnight with some spices and odd and ends, so now I also have a quart of organic beef broth!

Snack – a coworker brought in pumpkin oatmeal bars, so I had one of those with some green tea. Delightful. I’m trying to cut back from 2 cups of coffee a day to only one, plus it is finally getting chilly around here, hence all the green tea this week.

Thursday:

Breakfast – (free) Raspberry Noosa & my homemade tropical granola. Noosa was another Kroger Friday Freebie, and I already know I love this brand, so I was pretty excited about it. I used half the container and added about 1/2 cup of granola for a perfect and tasty breakfast.

Lunch – Peanut butter and banana sandwich, (free) peach cottage cheese, mason jar salad. The cottage cheese was another Kroger Friday freebie (I really love these things) and it sounded interesting. I love cottage cheese, and I love peach yogurt. but I gotta say, not a fan of them mixed together. I could only handle about half, and then I threw the rest in the trash. I know, I’m sorry!

Dinner – Spaghetti with meatballs, garlic bread, and zucchini. I had a half loaf of garlic bread in the freezer, so I pulled that out and roasted it on a pan with some meatballs and zucchini while we went for a nice walk. When we got back I just boiled up some pasta, added sauce, and pulled the pan out of the oven.

Snack – granola bar

Friday:

Breakfast – mason jar smoothie

Lunch – Employee Appreciation Day picnic! We got free lunch of bbq pulled pork, baked beans, chicken tenders, pasta salad, and coleslaw. I haven’t had chicken tenders in ages, so that was delightful. There was live music and games and tons of free swag too! You know my favorite price is “free”.

They were pretty good gifts as well, multiple travel sized toiletries which will be perfect for upcoming trips, a full sized bottle of ibuprofen, a tshirt which will probably see many yoga workouts, a nice divided lunch box, and several nice pens. All in all a very good day, I felt quite appreciated.

Dinner – Stir Friday! I found 2 pork chops in the freezer, which I took out and thawed. I also got a marked down bag of chopped cauliflower rice for myself, and made regular brown rice in the rice cooker for hubs. With a cup of frozen mixed veggies, some garlic and soy sauce, it was a perfect simple meal.

The Weekend

This weekend I am super excited to have found a Triangle FIRE Meetup group! So I’ll be making some pasta salad to take to that, and hopefully learn a lot and make some new friends. We are also contemplating going to the NC State Fair, since Sunday is the last day to do so.

I need to make another batch of peanut butter granola bars since I’m running low, and maybe a few more mason jar salads for next week. If we find the energy, we might find a pumpkin patch or go apple picking. I also acquired a Singer sewing machine, which I need to look up the manual for and try to get it working.

Food Total: $55.13

I was very pleased with this week’s food shopping. I had an offer from Kroger where you get 200 bonus fuel points if you spend at least $50, but I didn’t want to go very far over that. Especially since last week I inventoried the freezers and have the rest of October already planned out. So hitting just over $50 was perfect, I got the bonus fuel points which will help keep gas costs down, but didn’t over-spend on my food budget.

Lessons Learned

It is SO GOOD to have a flexible meal plan, backup meals in the pantry, and knwo how to cook several simple meals. On days where work is stressful or you’re upset or whatever and you just cannot think about cooking something, having a pantry with options you can just make happen in 20 minutes or less is so critical. It saves us from the expense of ordering delivery or going out to get food, food that is probably not very healthy (because it would be either pizza or Firehouse brisket and cheddar subs, I guarantee).

How about you guys, did you have a great week or a learning week?

Weekly Eating – 10/10

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Ha, do y’all remember those commercials for 10-10-220? This week’s date made me think of it. Sheesh, I’m old…

Wow, there is so much going on in this with the grungy guy, the flirty lady, the cops and donuts routine… we won’t go there. Has anyone actually used this? Does it still work? No I kind of want to make a call to, say, Ecuador or Kazhakistan just to see.

 

Monday:

Breakfast – granola bar

Lunch – mason jar salad

Dinner – Buffalo chicken grilled cheese & soup

I saw this recipe online somewhere last week, and knew I had to have it! We had plenty of shredded cooked chicken from a whole one I roasted in the crock pot. I added in some Ranch and Yum Yum Sauce too, because why not?

I had mine with some homemade chicken noodle soup, and the boy had some tomato soup with his. They were quite tasty!

Tuesday:

Breakfast – 2 scrambled eggs on toast

Lunch – Cabbage vegetable soup, actually very flavorful and like, 20 calories per bowl! I may have had a few…

Dinner – Burritoes. Because there is never a bad time for a burrito.

Snack – M&Ms, peach yogurt

Wednesday:

Breakfast – Chocolate peanut butter bar & yogurt

Lunch – Black beans & rice. I had made about a half pound of black beans from dried over the weekend, so combined with some leftover brown rice this is a super simple lunch I pack quite often.

Dinner – Lemon Honey Chicken Breasts in the slow cooker with steamed veggies & potatoes. I didn’t get a picture of this one, mostly because we were hungry and ate it too fast, but also it just wasn’t pretty. But it tasted good! Just 2 chicken breasts on low in the crock pot all day with a dash of lemon and a drizzle of honey.

Snack – raw veggies & blender hummus

Thursday:

Breakfast – 2 scrambled eggs on toast. For whatever reason, I’ve been in a scrambled eggs mood this week.  ¯\_(ツ)_/¯

Lunch – Homemade chicken noodle soup <3

Dinner – Stir Fry! Stir Thursday… Stursday? I sorta cheated and used a pre-packaged mix for this. But ya know, sometimes you just don’t want to chop a bunch of veggies, and it would also be more expensive for me to buy a tiny quantity of snow peas, carrot, broccoli slaw, etc. So when I saw this on sale, of course I snagged it.

I had some shredded chicken still left from my whole chicken, and between  the veg and chicken it was the perfect amount of food for the two of us. I made a big batch of brown rice in the rice cooker, and kept the rest in the fridge for later meals.

Snack – Granola bar

Friday:

Breakfast – scrambled egg wrap with salsa

Lunch – Rice & beans, mason jar salad

Dinner – Friday the 13th party! This is the only Friday the 13th all year, and it just so happens to be in October. So we decided to have a fall/Halloween dinner party for the occasion. It was a small affair, with good food, corn hole, good conversation and a lot of laughs.

I roasted 2 big pork loins, along with some potatoes with rosemary and acorn squash with nutmeg. Some homemade stuffing, homemade sauerkraut, and whole wheat dinner rolls rounded out the meal. It was quite tasty, if I do say so myself!

I also had made some rosemary lemonade (since I have a gigantic rosemary bush by the mailbox that needs harvesting), and a special spooky rum punch.

The Weekend

I decided to finally stop procrastinating and bake something to welcome a few new neighbors. In the past 2 months, 3 houses on our block had been sold, and I desperately wanted to welcome them to the ‘hood. So I took some applesauce I had made last weekend, and turned it into cinnamon apple muffins! Everyone knows the quickest way to befriend someone is to feed them. 🙂

Sunday was quite productive too, I did some recording (potentially some exciting announcements coming soon…) and along with the muffins made a huge batch of my #1 recipe: Buffalo chicken potato bake.

Also prepped several mason jar salads, and a pitcher of smoothie for quick breakfasts. Cleaned out the refrigerator of some very old stowaways (green tomato salsa… from Connecticut? Ew!) and took everything out of the freezer, reorganized it, and made the rest of the month’s meal plan based off of what we have. Phew!

Food Total: $166.04 (less booze = $67.35!)

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Ouch… But we were having a fall/Halloween/Friday the 13th party, so I stocked up on several seasonal and variety packs of beer and some wine. I also picked up some dry ice, to make the punch extra bubbly and spooky. There was also a good price on honey, and since we want to dabble in making mead I grabbed some, so about $20 of that is honey. Without the party costs, food this week was actually way below budget!

There were some great sales on chicken breasts, so even though they weren’t on the meal plan I snagged a few. We can adapt the weekend or next week’s meals or freeze as needed. I also found a great discount on 70/30 ground beef, which we ALWAYS need, so I grabbed that too and froze it.

Lessons Learned

Honestly, in terms of what was on my grocery list this week, the cost was under $40! Not bad. But stocking up ahead of time when there are great sales is one of my favorite grocery tricks to keep overall spending and cost per meal low.

Another lesson here is that alcohol is not a frugal beverage! Of course, the best beverage choice is free: water. But we both enjoy a glass of red or a cold beer now and then, and especially in social situations. Sure, we could tell everyone to BYOB and maybe even get a few free leftover 6 packs, but I prefer to be generous when hosting. And hubs loves variety!

It did bring up the conversation of homebrewing again though. We might have to follow Mr. Picky Pincher’s lead on this one!

 

How about you guys, did you have a great week or a learning week?

Crock Pot Chocolate Chili

 

As we roll into the autumn months and the days get shorter and colder, we crave comfort foods. There’s nothing I like more than coming home to a house that smells amazing with a crock pot full of dinner bubbling away! It’s low work, high reward.

This is a chili recipe I decided to try based on what was in my refrigerator. We had some Hershey’s dark chocolate sauce from the sun-dae bar for the eclipse, so I got a little crazy! And you know what? It turned out great! Sometimes, the experiment that is cooking goes well. I’m glad this was one of those days.

This makes enough for 4-5 healthy sized servings. You can change up the types of beans, adding 4 or 5 kinds or using all one kind. If you drain them first, the chili will be thicker, but you can just open the cans and dump them in.

Ingredients:

  • 2 cans diced tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 1 can cannelini beans
  • 1 pound ground beef or turkey
  • 1 clove garlic
  • 1 onion
  • 1/4 cup chocolate sauce
  • 1/4 cup chili powder
  • 2-4 tbsp hot sauce (optional!)
  • 1/2 cup coffee or dark beer

Step 1: Open and drain all your beans, and dump into the crock pot. In a blender, add one whole can of tomatoes, the onion, and the garlic, and pulse. This breaks it up into smaller pieces, and the longer you blend the more juice-like it becomes. Add to the crock pot.

Step 2: Brown the ground beef or turkey. Drain off excess fat, and add to the pot.

Step 3: Add the coffee, chili powder, and chocolate sauce, and any other spices you want. I used some red hot sauce, but you can use ancho chilies, jalapenos, cayenne powder, whatever you like. Or leave the spice out completely. Cook on high 1-2 hours or low at least 4 hours up to 12 hours.

The best thing about chili is that it gets better over time! Leftovers the next day have more time to meld flavors and usually it tastes even spicier. We throw a tablespoon or two of plain Greek yogurt or sour cream in to cut the heat. You can also top with shredded cheese, diced green onion, avocados…

Chili makes a great topping for chili cheese dogs and chili stuffed baked potatoes too! Oh, and it freezes beautifully! What are you waiting for? Get some chili cooking right now.

 

Crock Pot Chocolate Chili

Yield: 5

Crock Pot Chocolate Chili

Ingredients

  • 2 cans diced tomatoes
  • 1 can black beans
  • 1 can kidney beans
  • 1 can cannelini beans
  • 1 clove garlic
  • 1 onion
  • 1/4 cup chocolate sauce
  • 1/4 cup chili powder
  • 2-4 tbsp hot sauce (optional!)
  • 1/2 cup coffee or dark beer

Instructions

  1. Open and drain all your beans, and dump into the crock pot. In a blender, add one whole can of tomatoes, the onion, and the garlic, and pulse. Add to the crock pot.
  2. Brown the ground beef or turkey. Drain off excess fat, and add to the pot. 
  3. Add the coffee, chili powder, and chocolate sauce, and any other spices you want.
  4. Cook on high 1-2 hours or low at least 4 hours up to 12 hours. 
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/comfort-food/crock-pot-chocolate-chili/

Weekly Eating – 7/31

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Excuse me while I have an existential crisis real quick…

{OMG WHAT ITS AUGUST!? It was January like 2 seconds ago, we just moved to a new state, started a new job, had no furniture but an air mattress and knew not a darn soul… now we’ve been here TEN WHOLE MONTHS and have, like, a real adult home?!? And friends?? WHOA. Pretty sure this is where I should insert “hashtag blessed” or something..}

Okay, thanks for hanging in there readers, on to the deets of this week’s noms!

I had made a big ol’ pot of crockpot chili on Sunday night, which is one of my favorite things to do. I take all the kinds of dried beans in the house, and soak them in water overnight. In the morning, I pour out the water, refill it, and add the extra tomato juice, veggies, meat, and spices. Then you just let it rock and roll all day.

It is insanely cheap, because dried beans. It is also insanely versatile, use up the ends and bits of whatever, lentils, bell peppers, onions, black beans. So it is a little different every time. This became lunches several days, kept the work-from-home hubs from starving, and also chili cheese dogs and chili baked potatoes! <3

Monday:

Breakfast – bagel with almond butter & apple. This has become one of my favorite to-go breakfasts, so fast and easy, yet healthy!

Lunch – stuffed poblano peppers from last week’s food swap

Dinner – eggplant parm & pasta. I have tried multiple times, I just cannot like eggplant! This saddens me, because it is so good for you, and people very often want to give it away. But I just cannot.

Snack – white bean rosemary hummus with raw veggies. Y’all, if you have not tried this yet you are missing out! Get out the blender, go read the recipe right now, and make it!

Tuesday:

Breakfast – 2 egg veggie omelet. Had some onions, peppers, and mushrooms so I stir fried them and wrapped them in eggs!

Lunch – tuna noodle casserole. This is giving it a bit more credit than I probably should. I just took some leftover cooked pasta salad that already had bits of peppers and onion and mayo, and added a can of tuna to it to give it protein. Then I called that lunch!

Dinner – baked blue cheese & spinach chicken rolls with oven-roasted potato wedges & garlic aioli. Sounds super fancy, I know, but honestly it is literally 3 ingredients! Just thin chicken breasts, a pinch of blue cheese and handful of spinach, roll up and secure with cooking twine or toothpicks and bake!

The garlic aioli is 1-2 garlic cloves diced small, 2 tbsp. lemon juice, and 1/2 cup mayonnaise, mixed well. This is an excellent dip for chicken and potato wedges. Feel free to pull out this recipe anytime you need to impress someone but have seriously 5 minutes to focus on making the food.

Oh, and I also got a little crafty this week! I had seen a YouTube video for a bathing suit wrap that’s almost no-sew, and just had to try it. Of course, I didn’t get to it in time for the beach last weekend, but that’s ok.

It really was so easy! Just cut it to the right width to wrap around you, cut arm holes, and braid 3 strips of fabric for the shoulder straps. The straps were the only sewing part, and it took like 10 minutes total! I can’t wait to go somewhere that I can use it!

Wednesday:

Breakfast – homemade pretzel PB choc chip granola bars using THIS RECIPE from Tiffany @ Don’t Waste the Crumbs

This recipe was so easy to follow, and I LOVE pretzels, so how could it possibly go wrong? Well, I think using JIF added more oil than it needed, what with the extra coconut oil, so it was pretty greasy… but the flavor was out of this world delish, so this recipe is a keeper! I will definitely tweak it and make these again.

Lunch – crock pot turkey chili, I brought in a big enough container that I could only finish half! Good thing we have work refrigerators

Dinner – slow cooker pulled beef sandwiches with steamed broccoli and pinto beans. I literally just stuck a pound of beef roast in the crock pot before work, came home and shredded it. Could not ask for a simpler, but seriously tasty, dinner!

Snack – white bean hummus with raw veggies

Thursday 

Breakfast – pepper & onion omelet for me, cherry vanilla smoothie for the man. I think we’ve found a new favorite! 1/2 cup frozen cherries, 1/2 cup cherry juice, 1/2 cup yogurt, 1 scoop vanilla protein powder. It is GOOD!

Lunch – the rest of the turkey chili & more white bean hummus! See how making big batches of things early in the week can mean less work the rest of the week?

Dinner – turkey burritos! Because burritos are the kings of food.

I also had a great batch-prep night because this is when I went grocery shopping for the weekend parties (see below). I cooked up like 6 pounds of ground turkey and beef and packed it in 1lb zip locks to freeze, got a great deal on marked-down overripe bananas that I froze to make smoothies and bread in the future, and washed and cut up and bagged grapes, cherries, and strawberries for snacks.

Friday

Breakfast – vanilla Greek yogurt with strawberries, chia seeds, & walnuts. I made a grave error at the store, and grabbed flavored Greek rather than plain. I do make my own yogurt, but haven’t mastered the making it thicker like Greek yogurt part. So I got some for the hubs to put on burritos… oops. Well, now we will have smoothies and yogurt for breakfasts.

Lunch – Beef & veggie leftover soup. I took my small crock pot to work, and used up the little bit of leftover pulled beef, beans, broccoli, and some kale. I added a bit of barley, and let it go on my desk all morning. The office smelled great, and I had a cheap hot lunch!

Dinner – One pan roasted chicken, potatoes, and cauliflower with a side salad. I know this dinner is so “white” i.e. not much color. And also, not stir fry. But the below mentioned cheap chickens were around, so I roasted one, and Kroger also had a 5lb bag of potatoes for 0.99, so…

Hence the side salad, for at least a little greenery in our diet.

Snack – granola bar nomnomnom

The Weekend

Saturday is a neighborhood potluck, for which I plan on making some potato salad and ham sandwiches. I also got whole chicken on sale this week for 0.79 / pound!! Can you even believe it! Yeah I stocked my freezer, as you’ll see below in the total…

And then Sunday we are hosting  a wine tasting by Unique Pairings! I’m super pumped because it means an excuse to eat all the cheese and sweets and try lots of wines! This also helped to inflate the food budget a little, but totally worth. I adore hosting parties.

Total: $177.86

My goal is to keep this number under $100 all the time, and eventually get down to $75/week for food.

Lessons Learned

Uh, yeah, so we overshot by $100. BUT. As noted above, we are going to 2 different parties this weekend, and most of the extra food was for appetizers/foods to share. Also, as hosts, we will frequently wind up with tons of leftover food, which will likely feature in a lot of next week’s meals.

Plus, SEVENTY NINE CENTS A POUND for chicken!! Come on. Tell me you wouldn’t buy like ten if you had the freezer space for that. A lot of this was stocking up on good sales, so that in future weeks we won’t have to spend as much on meats/etc.

How about you guys, did you have a great week or a learning week?

How to: Make Homemade Yogurt in Mason Jars

 

Have you ever had the Greek yogurt flips? They are so delicious, and I’ve recently fallen in love with them, as a quick breakfast or anytime snack or treat. But…

  1. They can do some damage to your budget, at about $4 per 4-pack
  2. They cause a lot of plastic waste with their cute individual serving size square plastic covered to-go-ness
  3. They contain a pretty big dose of sugar

In my first Weekly Eating post, I promised that I would try to find a more frugal alternative. Turns out, making your own yogurt at home is quite easy, if tons of bloggers are to be believed! Special thanks to Mrs. Picky Pincher, whose blog finally convinced me to give it a go.

There are so many ways to do so, from fancy temperature-controlled and timer-activated yogurt making machines to crock pots to stovetop.

But who has time for that?

Not me! I’m all about the easiest, most frugal solution that satisfies a need. Therefore when I read that making yogurt in a mason jar was a thing, my eyes lit up! Conveniently, I read this on my go-to-the-store day, so I picked up a half gallon of milk to experiment with. Even if it went horribly wrong, I would only be out $1.18.

Turns out, it truly is SO SIMPLE!

I turned on a show on Netflix after dinner, and while hubby and I enjoyed bonding time the yogurt was doing its thing. We even left it overnight to do the incubation part, and I woke up to 2 fresh quarts of delicious, additive and sugar free homemade yogurt! Talk about feeling like a badass homesteader.

This recipe makes 2 quarts of yogurt from one half gallon of milk.

You can easily scale it up for a whole gallon and make 4 quarts, or even down to make as small as one pint of yogurt. Now that I know how well this works and how easy it is, I will probably make at least one gallon each week.

For starter culture, just pick a plain yogurt that you enjoy the taste of, and use about 2 tbsp per half gallon. It can be plain or Greek yogurt, organic or not, you decide. That’s the beauty of making your own homemade staples! You can also find freeze dried or powdered yogurt starter cultures online.

 

You will need:

  • 1/2 gallon whole or 2% milk
  • 2 large quart mason jars & lids
  • 2 tablespoons plain yogurt to start the culture
  • A big pot to boil water
  • Optional but helpful: A thermometer, a crock pot

Step 1: Make sure your jars are washed and clean. If you really are paranoid about germs (silly, since you’re about to purposefully grow jars of bacteria, but whatever…) you can boil them or run them through a dishwasher cycle first.

Fill the 2 jars with milk, leaving 1-2 inches of space at the top. Place them in a pot of water that covers them at least 2/3 of the way. I added extra jars around them so they do not tip over or rattle as the water boils. Bring the water to a gentle simmer.

Step 2: Go do something else while you wait for the milk to reach about 180 degrees. If you have a thermometer, great, you can check it every half hour or so. They took about an hour to reach 180 for me. If you don’t have a thermometer, the milk will be ready when a thick “skin” forms on top of the milk. Throw this skin away, and remove the jars from the water.

Step 3: Preheat a slow cooker on high, this will be your incubator later*. You can be lazy like me and just leave the hot jars on a surface to cool, this will take about an hour also. Or you can put them in a pot of lukewarm to cold water, to cool them faster. I didn’t want to chance breaking the jars, so I just put them on the stovetop and we went for a walk.

You want the jar to reach 110-120 degrees before adding the starter culture. If you don’t have a thermometer, just go by feel. When the jars are cool enough that you can wrap your hand around it and hold on for a minute or so, they are ready. You want it cool enough that the good bacteria you are about to add don’t get immediately scorched, but to grow they like a nice cozy temp.

Step 4: Take about 2 tbsp of plain yogurt, pour 1/2 cup of the warm milk into it, and mix well. Then pour half of this mix back into each jar. Give it a nice stir to distribute the good guys all around the milk, but not too violent. Unplug your slow cooker, put the jars in the warm crock, cover, and wrap in a few towels.

That’s it! Let your jars sit, undisturbed, for at least 8 hours up to overnight. You can start this in the morning and let it go all day, or start it at night and let it cook while you sleep. This is a great hands-off activity that leaves you feeling so accomplished!

*If you do not have a crock pot, you can also use a small cooler for the incubation period. Just take a small, waterproof container and fill it with warm to hot water. Put  your mason jars with starter culture in there, cover well, and wrap it in some towels. Let it sit for at least 8 hours up to overnight.

How to: Make Homemade Yogurt in Mason Jars

Yield: 2 quarts

How to: Make Homemade Yogurt in Mason Jars

Ingredients

  • 1/2 gallon whole or 2% milk
  • 2 large quart mason jars
  • 2 tablespoons plain yogurt to start the culture
  • A big pot to boil water
  • Optional but helpful: A thermometer, a crock pot

Instructions

  1. Make sure your jars are washed and clean. Fill 2 jars with milk, leaving 1-2 inches of space at the top. Place them in a pot of water that covers them at least 2/3 of the way. Bring the water to a gentle simmer.
  2. Go do something else while you wait for the milk to reach about 180 degrees. If you have a thermometer, great, you can check it every half hour or so. They took about an hour to reach 180 for me. If you don't have a thermometer, the milk will be ready when a thick "skin" forms on top of the milk. Throw this skin away, and remove the jars from the water.
  3. Preheat a slow cooker on high, this will be your incubator later. You can be lazy like me and just leave the hot jars on a surface to cool, this will take about an hour also. Or you can put them in a pot of lukewarm to cold water, to cool them faster. You want the jar to reach 110-120 degrees before adding the starter culture.
  4. Take about 2 tbsp of plain yogurt, pour 1/2 cup of the warm milk into it, and mix well. Then pour half of this mix back into each jar. Give it a nice stir to distribute the good guys all around the milk, but not too violent. Unplug your slow cooker, put the jars in the warm crock, cover, and wrap in a few towels.
  5. That's it! Let your jars sit, undisturbed, for at least 8 hours up to overnight.
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Disclaimer: I am not a health professional, no content on this blog is intended to diagnose, treat, or cure and ailment or condition. I am also a member of Amazon Affiliate program, some links will lead you to products which, if you choose to buy, will give the blog a portion of profits without affecting your experience. It helps keep this great content coming for you! 

Easiest Ever Crockpot Sweet and Sour Meatballs

 

Sometimes you need to bring a dish to a potluck or birthday party. Or there’s a big game on and you’re hosting. Or maybe you just want to try something different for dinner, but don’t have the energy or time for something complicated.

Allow me to help!

This recipe for sweet and sour meatballs is a longtime classic in my family. There are only three ingredients, though one of them may be surprising to you. Trust me, the finished product is delicious!

Using a slow cooker makes this as simple as: pour, mix, turn on. Done.

Three ingredients sweet and sour meatballs

Ingredients:

  • 1 jar cocktail sauce
  • 1 bag mini meatballs
  • 1 ~12oz jar jelly (grape or blackberry work best)

Optional: You could add some vinegar for more tang, or some cayenne or other red pepper for a bigger bite.

sweet and sour crock pot meatballs

Step 1: Pour the meatballs in the crock pot. I poured them in right from frozen and it works just fine.

Step 2: Pour in the cocktail sauce & jam, and mix well. Turn to low for at least 4 hours, up to 12 hours.

sweet & sour meatballs in a slow cooker

You could serve these on buns, or with toothpicks, or on skewers like a kebab. The flavor is surprisingly complex for just two ingredients!

 

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How to: Cook Dried Beans in a Slow Cooker

 

One of my all-time-favorite money-saving appliances is the handy dandy slow cooker. It is amazing at taking tough (cheap) cuts of meats and slow cooking them to tasty perfection. It is great for making wicked frugal soups and stews. It makes dinner a breeze on crazy weeknights, keeping me from just ordering a pizza or take out. And it allows me to make staple items, like beans, for literally pennies per serving.

Beans aren’t usually listed on “top 10s” of superfoods, but I think they should be. There are so many kinds, black, pinto, navy, chickpea, green… And they are a fantastic source of protein for a very pocketbook-friendly price, I can usually find them about $1 per pound. And since beans plump when you cook them, you get much more than one pound out of that bag. If you find a good sale or buy in bulk, that price drops even lower. You can’t beat that in a can!

However, you also can’t beat the convenience of canned beans. Just sitting on a shelf, ready and waiting for a taco Tuesday or a last-minute decision to make minestrone. All you need is a can opener and you’re in business.

But you’re paying a premium for that convenience.

Someone else took the time to soak and cook dried beans ahead of time, and stick them in that can. They also may have chemicals or preservatives or flavorings or way too much sodium in the can. When you cook your own, you are in control of all these things.

So here’s the big secret: You can cook your own dried beans at home, with just a few minutes of effort, and have delicious beans ready to toss into whatever any time! For, like, a dollar!

Enter the slow cooker.

crock pot black beans with nori

Almost every Saturday, I toss a half pound or a pound of either black, navy, chickpeas, or pintos into a slow cooker with water to cover them, and let them soak overnight. Then on Sunday, I change the water and add some spices and let it simmer all day. The finished product gets canned, separated by cup into individual bags and frozen, or put in the refrigerator for use that week.

That way I have a stock of frozen beans ready at a moment’s notice, and fresh beans for recipes whenever I want! Hello, black bean and egg burritos, white chicken chili, tortilla soup, or red beans and rice anytime.

Ingredients:

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Step 1: Cover your beans with water, and let soak 6 hours or overnight. Drain, and cover again. Cook on high for about 4-6 hours, or low for 8-10.

Slow cooker pinto beans canned

Step 2: You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.

The beautiful thing is that now you have this super-cheap base to use to make your own refried beans, hummus, (did you know you can make hummus with black beans too!), vegetarian burger patties, or you can can them for later. (By the way, do use a pressure canner, or keep them in the refrigerator. We don’t want botulism now do we?)

 

Slow cooker dried beans

Slow cooker dried beans

Ingredients

  • 1 pound beans
  • Water to cover
  • ~2tbsp vinegar (any kind)
  • Spices recommended: 2 bay leaves, 1 tsp fennel seed, onion, chili powder, or oregano. Choose 1-2 you like and see what happens
  • Optional: 1 strip of seaweed

Instructions

  1. Cover your beans with water, and let soak 6 hours or overnight.
  2. Drain, and cover again.
  3. Cook on high for about 4-6 hours, or low for 8-10.
  4. You can keep the cooking liquid, or discard, up to you. I usually keep it, especially when canning or freezing the beans, and then drain just before using in recipes.
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Slow Cooker Enchilada Casserole

 

Slow cookers are such a blessing to a busy cook! Whether you don’t like cooking, don’t want to spend hours in the kitchen, are feeding just one or an army, slow cookers can make healthy, quick meals a snap. With a small amount of planning, you can have dinner ready and cooking in 10 minutes or less before you run out the door, and come home to a hot, home-cooked meal at the end of the day.

Enchiladas are a favorite in my house, because they are customizable, economical, and delicious! Tortillas are cheap, and can even be made at home, corn or flour, for pennies. You can use chicken, beef, or keep it vegetarian with tofu or beans. And beans are great money savers! Especially if you buy dried, and cook them at home (another thing slow cookers are great at!).

Slow cooker enchiladas

In this recipe, I used burrito-sized flour tortillas, because they happen to be the exact size of my slow cooker. You can use smaller corn tortillas and layer them, or even roll individual enchiladas and pile them up in the sauce. Whatever makes you happy!

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Ingredients:

  • 1 pound ground beef or turkey
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 can diced tomatoes (or diced whole tomatoes)
  • 1 cup frozen corn (or canned)
  • 1 can black and/or pinto beans, drained
  • 3-4 tortillas
  • 1 jar enchilada sauce
  • Shredded cheese to taste

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Step 1: Brown your ground meat in a frying pan, and drain. Add the pepper and onion, saute until softened. You can add any spices you like here, such as cumin, taco seasoning, chili powder…

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Step 2: Spray the crock pot with cooking spray, if you like. Line the bottom with a tortilla.  Layer on the meat, tomatoes, corn, and beans. Top with sauce, cheese, and another tortilla.

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Step 3: Continue layering 2-3 times, until the crock is full. Top with some more cheese, and the enchilada sauce.

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Step 4: Set to low for 4-6 hours, or high for 1-2 hours. A programmable crock pot is best to ensure you don’t burn it. Cut yourself a nice slice, and enjoy!

 

Sidenote: If you don’t have a slow cooker, or just want to try something different, do the same thing but in a pie pan or 8×8 pan. Layer all the ingredients, cover with foil, and then bake at 350 for 1 – 1.5 hours. Still an enchilada casserole! You can also then freeze this for re-heating easily later.