Slow Cooker Zuppa Toscana

As soon as the leaves show even the slightest hint of orange and red, I dust off my slow cooker and start making any number of delicious soups, stews, and chilies. This year I found a new recipe that will definitely be added to my regular fall rotation.

What You Need: img_3327

  • 1 lb ground turkey sausage
  • 4 medium to large potatoes, cut into cubes
  • 1 large yellow onion, diced
  • 2 large cloves garlic, minced
  • 32 oz chicken stock
  • 1/2 bunch kale, torn into pieces and de-stemmed
  • 1 cup heavy cream
  • 2 Tbsp flour
  • Salt and pepper, to taste
  • Pinch of red pepper flakes

 

What You Do:

  1. Dice potatoes, onion, and garlic.
  2. De-stem and rip kale.
  3. Brown sausage over medium heat in sauce pan.
  4. Add minced garlic and onion and stir.
  5. Drain the grease and add sausage, onion, and garlic to the bottom of slow cooker. This works out nicely if you spray just a little cooking spray into the bottom of the slow cooker.
  6. Add potatoes and cover with chicken stock. If potatoes and sausage aren’t completely covered, add water.
  7. Cover and cook on low for 5-6 hours.
  8. Whisk cream and flour until blended and add kale. Pour mixture into slow cooker and stir to combine.
  9. Cover and cook on high for 30 minutes to thicken.
  10. Add salt, pepper, and red pepper flakes to taste.

Serve with a crispy Parmesan bread. (We loved this with a Rosemary Olive Oil Italian loaf.)

 

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Chicken Tetrazzini

As my grandmother would say, “It’s good for all that ails you!”

When someone is sick, has a baby, or is otherwise in need of a good, hearty meal, I have great recipe for chicken tetrazzini that is a total yum and is super easy to make. The best part is, no measurements necessary! (Be wild. Be daring. Throw the rules out the window.) Really, who has the time? #amiright

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Slow Cooker Stuffed Peppers

New Year’s Resolution One (Cook more often) plus New Year’s Resolution Two (Have more sit-down family dinners) divided by New Year’s Resolution Three (Do little pieces of house work each night so a whole Saturday doesn’t get wasted with chores) equals SLOW COOKER MEALS FOR DAYS! With a solid arsenal of slow-cooker recipes, my time in the evening isn’t spent fumbling around in the kitchen with a toddler pulling on my pants. Instead we’re in the master bedroom. Folding clothes. Makes a world of difference!

 

 

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Pasta-less Eggplant Lasagna

I know, I know. Who wants lasagna without pasta? “Give me #allthecarbs,” etc… I get it. But, in the interest of attempting to make healthier decisions, we’re shaking things up over here at House of Frost.

Last week, it was a delicious Mexican quinoa and this week it’s eggplant lasagna! I thought it would be a fun experiment to sneak some veggies into a meal without mentioning it to Bear… So, that’s exactly what I did! I substituted strips of eggplant for the lasagna noodles and didn’t change anything else. How did it go? What’s the recipe? Read on to see…

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One Pan Mexican Quinoa

I have a window of about 30 minutes to make dinner every night and I’m running out of healthy recipes that are also quick and easy. (And there are only so many crock-pot meals you can take before you slow-cook your way to crazy.)

 

Pinterest and Google to the rescue. I found a recipe for Mexican Quinoa and tweaked it a bit. If you’re also in the market for a healthy meal in a pinch and you “just can’t” with salads anymore, this is the recipe for you!

one pan mexican quinoa

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