“play-doughy,” and I pretty much mixed it with my hands. Spread the dough on top of the chicken and veggie mixture. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The potpie is done when the biscuit topping is golden brown, and is hard to the touch in the middle. If you find that your slow cooker seals really well and you have a lot of condensation building up, you can prop open the lid with a wooden spoon or chopstick.
The Verdict
This was neat to try, and I’m glad that I did it. I like that you can use whatever vegetables and meat you have on hand, and throw it in under the biscuit topping. My brother really likes potpies, and next time I make this, I’m going to have him over. The filling is really good, and the flavor reminded Adam of stuffing.
CREAMY BEEF OVER NOODLES
serves 6
The Ingredients
2 pounds stew meat
2 tablespoons butter
¼ cup soy milk (or 2 percent or lower in fat content cow’s milk)
1 tablespoon gluten-free Worcestershire sauce
2 tablespoons dried minced onion, or 1 fresh, diced
¼ cup beef broth
½ teaspoon kosher salt
1 tablespoon black pepper
1 teaspoon herbes de Provence
4 ounces cream cheese
The Directions
Use a 4-quart slow cooker. Put meat into crock; frozen is fine. Add the butter, milk, Worcestershire sauce, onion, broth, salt, pepper, and herbes de Provence. Cook on low 10 to 12 hours, or until the meat is tender. Stir in the cream cheese. Serve over hot buttered noodles.
The Verdict
I completely made this up using ingredients on hand, and did a happy dance when I tasted the end result. Usually we blow money on the weekends on takeout or dinners out, but instead we came home from a very busy Saturday filled with errands, swim lessons, and birthday parties to a wonderful smell and a hot meal.
CREAMY CORN AND SPINACH ENCHILADA CASSEROLE
serves 6
The Ingredients
1 cup shredded cooked meat (I used chicken)
1 (14.5-ounce) can creamed corn
¼ cup finely chopped fresh cilantro leaves
1 cup baby spinach leaves
2 tablespoons chopped sliced jalapeños
2 cups shredded cheese (I used a packaged Mexican blend)
8 to 10 corn tortillas
2 cups green enchilada sauce
2 / 3 cup sour cream
The Directions
Use a 4-quart slow cooker. In a large mixing bowl, combine the shredded meat, creamed corn, cilantro, spinach leaves, jalapeños, and 1½ cups shredded cheese. Mix. You may need to use your hands to get the spinach leaves really wilty and coated with the creamed corn. This is your filling.
Place a corn tortilla into the bottom of your stoneware. Add a hearty spoonful of filling. Top with another corn tortilla. Repeat the layers until your crock is full. In a mixing bowl, combine the green enchilada sauce with the sour cream, and pour on top. Add the remaining ½ cup shredded cheese. Cover and cook on low for 5 to 7 hours, or on high for 2 to 4 hours. Let stand with the lid off for 20 minutes before cutting.
ENCHILADA CASSEROLE
serves 6
The Ingredients
2 cups cooked and diced chicken
1 (28-ounce) can enchilada sauce
6 corn tortillas
1 orange bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 (15-ounce) can black beans, drained and rinsed
1 (6-ounce) can pitted, sliced black olives
2½ cups shredded cheddar cheese
1 tablespoon water
Sour cream, avocado slices (optional garnishes)
The Directions
Use a 4-quart slow cooker. Combine chicken with enchilada sauce, and set aside. Starting with a corn tortilla (or 2 if needed), layer ingredients into stoneware: tortillas, chicken and sauce, chopped bell pepper, black beans, olives, cheese. Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that held the chicken and enchilada sauce. Cover and cook on low for 4 to 6 hours. Serve with a dollop of sour cream and a slice of avocado, if desired.
JAMBALAYA
serves 6
The Ingredients
2 cups chicken broth
½ cup dry white wine
1 cup raw brown
The Verdict
This was neat to try, and I’m glad that I did it. I like that you can use whatever vegetables and meat you have on hand, and throw it in under the biscuit topping. My brother really likes potpies, and next time I make this, I’m going to have him over. The filling is really good, and the flavor reminded Adam of stuffing.
CREAMY BEEF OVER NOODLES
serves 6
The Ingredients
2 pounds stew meat
2 tablespoons butter
¼ cup soy milk (or 2 percent or lower in fat content cow’s milk)
1 tablespoon gluten-free Worcestershire sauce
2 tablespoons dried minced onion, or 1 fresh, diced
¼ cup beef broth
½ teaspoon kosher salt
1 tablespoon black pepper
1 teaspoon herbes de Provence
4 ounces cream cheese
The Directions
Use a 4-quart slow cooker. Put meat into crock; frozen is fine. Add the butter, milk, Worcestershire sauce, onion, broth, salt, pepper, and herbes de Provence. Cook on low 10 to 12 hours, or until the meat is tender. Stir in the cream cheese. Serve over hot buttered noodles.
The Verdict
I completely made this up using ingredients on hand, and did a happy dance when I tasted the end result. Usually we blow money on the weekends on takeout or dinners out, but instead we came home from a very busy Saturday filled with errands, swim lessons, and birthday parties to a wonderful smell and a hot meal.
CREAMY CORN AND SPINACH ENCHILADA CASSEROLE
serves 6
The Ingredients
1 cup shredded cooked meat (I used chicken)
1 (14.5-ounce) can creamed corn
¼ cup finely chopped fresh cilantro leaves
1 cup baby spinach leaves
2 tablespoons chopped sliced jalapeños
2 cups shredded cheese (I used a packaged Mexican blend)
8 to 10 corn tortillas
2 cups green enchilada sauce
2 / 3 cup sour cream
The Directions
Use a 4-quart slow cooker. In a large mixing bowl, combine the shredded meat, creamed corn, cilantro, spinach leaves, jalapeños, and 1½ cups shredded cheese. Mix. You may need to use your hands to get the spinach leaves really wilty and coated with the creamed corn. This is your filling.
Place a corn tortilla into the bottom of your stoneware. Add a hearty spoonful of filling. Top with another corn tortilla. Repeat the layers until your crock is full. In a mixing bowl, combine the green enchilada sauce with the sour cream, and pour on top. Add the remaining ½ cup shredded cheese. Cover and cook on low for 5 to 7 hours, or on high for 2 to 4 hours. Let stand with the lid off for 20 minutes before cutting.
ENCHILADA CASSEROLE
serves 6
The Ingredients
2 cups cooked and diced chicken
1 (28-ounce) can enchilada sauce
6 corn tortillas
1 orange bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 (15-ounce) can black beans, drained and rinsed
1 (6-ounce) can pitted, sliced black olives
2½ cups shredded cheddar cheese
1 tablespoon water
Sour cream, avocado slices (optional garnishes)
The Directions
Use a 4-quart slow cooker. Combine chicken with enchilada sauce, and set aside. Starting with a corn tortilla (or 2 if needed), layer ingredients into stoneware: tortillas, chicken and sauce, chopped bell pepper, black beans, olives, cheese. Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that held the chicken and enchilada sauce. Cover and cook on low for 4 to 6 hours. Serve with a dollop of sour cream and a slice of avocado, if desired.
JAMBALAYA
serves 6
The Ingredients
2 cups chicken broth
½ cup dry white wine
1 cup raw brown
Similar Books
