cheese
1 (8-ounce) can tomato sauce
3 cups tomato juice
The Directions
Use a 6-quart slow cooker. Separate 12 cabbage leaves from a head of cabbage. Steam lightly by placing them into a covered casserole dish with a few tablespoons of water. Cook on high for 2 minutes in the microwave. Set aside to cool slightly.
In a mixing bowl, combine the ground turkey, raw rice, egg, onion soup mix, cheese, and tomato sauce. Mix well—the mixture will be like a gloppy meatloaf. Scoop about one-third cup of the mixture into each cabbage leaf and roll or fold. Put the stuffed cabbage leaves into the bottom of your cooker, seam side down. Pour tomato juice over the top; it’s okay if the cabbage rolls aren’t fully submerged. Cover and cook on low for 6 to 8 hours, or until meat is cooked through and rice is tender.
The Verdict
Cabbage was invented for cabbage rolls. And for hiding babies. Or is it for growing babies? Or for growing dolls with huge heads? I honestly was not expecting to like cabbage rolls, but I really did. Adam and I both ate three, and happily gobbled the leftovers for lunch. The children had boxed macaroni and cheese, and then played dolls for hours.
CHICKEN AND BROWN RICE CASSEROLE
serves 6
The Ingredients
1½ cups chicken broth
1½ cups milk (stick with 2 percent or lower in fat content; I used soy milk)
3¾ cup flour (I used a gluten-free baking mix)
cooking spray
1½ cups raw brown rice
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon paprika
1 small yellow onion, diced
8 ounces sliced mushrooms
4 to 5 boneless, skinless chicken thighs
kosher salt
The Directions
Use a 4-quart slow cooker. Combine the chicken broth and ½ cup milk in a saucepan and heat over medium heat on the stovetop. In a separate bowl, whisk the remaining 1 cup of milk wit ¾ cup flour. When the broth and milk have begun to boil (it will be quick; don’t wander off!), reduce the heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the saucepan aside to cool.
Spray the inside of your stoneware with cooking spray. Add the rice and seasonings. Add the onion and mushrooms. Stir in the broth, flour, and milk mixture. The rice will turn a bit red from the paprika. Lay the chicken pieces on top. Cover and cook on high for 4 hours, or low for about 8 hours. When you take the lid off the slow cooker, stir the rice. If the rice is fully cooked and youhave extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly. Season with salt to taste.
The Verdict
I was happy with the way that this turned out—chicken and rice casserole was one of the first things I learned how to cook as a newlywed, yet I always managed to burn the edges.
The brown rice held up nicely in the slow cooker, and had good flavor. The kids ate their chicken separate from the rice.
CHICKEN POTPIE
serves 4 to 6
The Ingredients
THE FILLING
cooking spray
2 uncooked skinless chicken thighs or breast halves, chopped in bite-size chunks
½ cup chopped carrots
½ cup frozen corn
½ cup frozen peas
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon celery seed
1 teaspoon onion powder
1 (10.75-ounce) can cream-of-something soup (or see homemade alternatives)
2 tablespoons low-fat milk (omit if using homemade soup alternative)
THE BISCUIT TOPPING
2 cups biscuit mix (I used a gluten-free baking mix)
½ tablespoon granulated sugar
8 tablespoons melted butter (that’s a whole stick)
¾ cup milk (stick with 2 percent or lower cow’s milk; I used soy milk)
The Directions
Use a 4-quart slow cooker. Spray the stoneware with cooking spray, and add the chicken. Add the vegetables and seasonings. Stir in the cream-of-something soup and add 2 tablespoons of milk tothe can; swish it around to get all the good stuff out of the can, and pour it into the crock. Stir well. In a mixing bowl, make the biscuit topping. The dough will be pretty
1 (8-ounce) can tomato sauce
3 cups tomato juice
The Directions
Use a 6-quart slow cooker. Separate 12 cabbage leaves from a head of cabbage. Steam lightly by placing them into a covered casserole dish with a few tablespoons of water. Cook on high for 2 minutes in the microwave. Set aside to cool slightly.
In a mixing bowl, combine the ground turkey, raw rice, egg, onion soup mix, cheese, and tomato sauce. Mix well—the mixture will be like a gloppy meatloaf. Scoop about one-third cup of the mixture into each cabbage leaf and roll or fold. Put the stuffed cabbage leaves into the bottom of your cooker, seam side down. Pour tomato juice over the top; it’s okay if the cabbage rolls aren’t fully submerged. Cover and cook on low for 6 to 8 hours, or until meat is cooked through and rice is tender.
The Verdict
Cabbage was invented for cabbage rolls. And for hiding babies. Or is it for growing babies? Or for growing dolls with huge heads? I honestly was not expecting to like cabbage rolls, but I really did. Adam and I both ate three, and happily gobbled the leftovers for lunch. The children had boxed macaroni and cheese, and then played dolls for hours.
CHICKEN AND BROWN RICE CASSEROLE
serves 6
The Ingredients
1½ cups chicken broth
1½ cups milk (stick with 2 percent or lower in fat content; I used soy milk)
3¾ cup flour (I used a gluten-free baking mix)
cooking spray
1½ cups raw brown rice
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon paprika
1 small yellow onion, diced
8 ounces sliced mushrooms
4 to 5 boneless, skinless chicken thighs
kosher salt
The Directions
Use a 4-quart slow cooker. Combine the chicken broth and ½ cup milk in a saucepan and heat over medium heat on the stovetop. In a separate bowl, whisk the remaining 1 cup of milk wit ¾ cup flour. When the broth and milk have begun to boil (it will be quick; don’t wander off!), reduce the heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the saucepan aside to cool.
Spray the inside of your stoneware with cooking spray. Add the rice and seasonings. Add the onion and mushrooms. Stir in the broth, flour, and milk mixture. The rice will turn a bit red from the paprika. Lay the chicken pieces on top. Cover and cook on high for 4 hours, or low for about 8 hours. When you take the lid off the slow cooker, stir the rice. If the rice is fully cooked and youhave extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly. Season with salt to taste.
The Verdict
I was happy with the way that this turned out—chicken and rice casserole was one of the first things I learned how to cook as a newlywed, yet I always managed to burn the edges.
The brown rice held up nicely in the slow cooker, and had good flavor. The kids ate their chicken separate from the rice.
CHICKEN POTPIE
serves 4 to 6
The Ingredients
THE FILLING
cooking spray
2 uncooked skinless chicken thighs or breast halves, chopped in bite-size chunks
½ cup chopped carrots
½ cup frozen corn
½ cup frozen peas
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon celery seed
1 teaspoon onion powder
1 (10.75-ounce) can cream-of-something soup (or see homemade alternatives)
2 tablespoons low-fat milk (omit if using homemade soup alternative)
THE BISCUIT TOPPING
2 cups biscuit mix (I used a gluten-free baking mix)
½ tablespoon granulated sugar
8 tablespoons melted butter (that’s a whole stick)
¾ cup milk (stick with 2 percent or lower cow’s milk; I used soy milk)
The Directions
Use a 4-quart slow cooker. Spray the stoneware with cooking spray, and add the chicken. Add the vegetables and seasonings. Stir in the cream-of-something soup and add 2 tablespoons of milk tothe can; swish it around to get all the good stuff out of the can, and pour it into the crock. Stir well. In a mixing bowl, make the biscuit topping. The dough will be pretty
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