The temperature is getting a little colder.  (We’re not going to say the sn*& word).   A nice, hot meal can hit the spot:  behold the crockpot.   Yes, indeed, as you try to keep up with busy fall agendas and keep your family fed, we have some healthy recipes for you which will literally allow you to dump and run.  We have searched high and low, (you need a crockpot with both settings) to find easy recipes for the family on the go.

From StaceyMakesCents.com:

Not only does she make cents, all of the recipes she has gathered  are with non-processed foods.  These recipes may take a bit longer to prepare but the health factor is worth it.

Turkey Sausage and Red Bean Stew

1 pound turkey sausage (browned)
2 cups cooked red beans or 1 can (15 ounces) small red beans
1/2 cup brown rice (uncooked)
1 cup water
1 1/2 cups corn (frozen or canned)
2 cups tomato juice
1/2 cup chopped sweet green pepper (more if you like)
salt and pepper, to taste

Combine all ingredients in a slow cooker. Cook on low setting for 6 hours.  This stew is great served with hot cornbread and a glass of milk.  It is also gluten free – a bonus for those of you with GF needs! Makes 6-8 servings.

Here’s what we like about it:  It’s hearty, so you feel like you’re really eating something.  The tomato juice hides the fact that you’re sneaking in the brown rice, and it’s gluten free!

Crockpot Parmesan Chicken

serves 4-6

4 boneless, skinless chicken breasts

4 tablespoons olive oil

6 tablespoons dry white wine

1/2 teaspoon salt

1/2 teaspoon pepper

4 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried parsley

1/4 cup finely grated parmesan cheese + 2 tablespoons

1 cup uncooked whole wheat orzo

3/4 cup vegetables of your choice

The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.

The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours.

Prepare whole wheat orzo according to directions. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo. Add in vegetables of your choice! Top with additional parm.

This is a great meal to make ahead of time and store in the fridge for easy lunches and dinners.

Here’s what we like:  you can make it the night before and throw it in a zip lock bag!  We also like white wine, and the orzo, is not only a fun word but it’s filling without bringing on too much carbs.

INGREDIENTS

• 2 pound boneless pork loin roast, trimmed of large fat pockets
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water

• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

DIRECTIONS

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
2. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.
   Sweet Balsamic Glazed Pork Loin {Slow Cooker}
    YIELD: SERVES 6-8

    Note: This recipe is easily doubled – increase all the amounts (for the pork or the glaze) if making a larger roast.

   INGREDIENTS

   Pork:
   • 2 pound boneless pork loin roast, trimmed of large fat pockets
   • 1 teaspoon ground sage
   • 1/2 teaspoon salt
   • 1/2 teaspoon pepper
   • 1 clove garlic, finely minced or crushed
   • 1/2 cup water
   Glaze:
   • 1/2 cup brown sugar, light or dark
   • 1 tablespoon cornstarch
   • 1/4 cup balsamic vinegar
   • 1/2 cup water
   • 2 tablespoons soy sauce

   DIRECTIONS

   1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
   2. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Here’s what we like about it:  we can pronounce all the ingredients, it’s easily doubled and it doesn’t appear to be that complicated.

But let’s just say for a second, that you’re fine with dinner, it’s breakfast that gets you crazy.  Instead of having them let go of their Eggo, you’d just like it if they had a nice warm meal for breakfast.  Fear not:

From Family Fresh Meals:

Crockpot Breakfast Casserole