We’ve gathered a handful of easy meals to please your family in the busy months ahead.
Gluten-Free Breakfast
Apple Pie Steel-Cut Oatmeal
Ingredients:
1 cup steel-cut oats
4 cups unsweetened almond milk
2 medium apples, chopped
1 tsp. coconut oil
1 tsp. cinnamon
¼ tsp. nutmeg
2 Tbsp. maple syrup
Splash of lemon juice
Directions: Use certified gluten-free oats and almond milk, if necessary. Place all ingredients in a slow cooker and stir. Cook on low for 8 hours or high for 4 hours. Stir well. When serving, add your favorite toppings, like sliced apples or peanut butter. Leftovers can be refrigerated for up to a week. To reheat, add a splash of almond milk and heat in microwave.
Vegetarian/Vegan
Apple & Butternut Squash Soup
Ingredients:
1 butternut squash, peeled and cut into ¾-inch pieces
3-4 potatoes peeled and cut into
¾-inch pieces
1 large green apple, peeled and chopped
1 onion, chopped
2 cups vegetable broth
1 Tbsp. vegan butter
1 tsp. pumpkin pie spice
Pinch of salt and pepper to taste
Directions: Combine squash, potatoes, apples, onion and broth in the slow cooker. Cover and cook on low 5-6 hours or high for 3-4 hours, until potatoes are tender. Stir in vegan butter, pumpkin pie spice, salt and
pepper and let sit for 3 minutes to blend the flavors. Use ground ginger and nutmeg if you don’t have any pumpkin pie spice on hand.
Family Favorite
Slow Cooker Chicken & Dumplings
Ingredients:
4 boneless, skinless chicken breasts
2 Tbsp butter
2 (10.75 oz.) cans condensed cream
of chicken soup
1 diced onion
1 or 2 potatoes, cubed
2 or 3 carrots, cut up
1 (16 oz.) package refrigerated biscuit dough, torn into pieces
Directions: Place the chicken, butter, soup, onion, potatoes and carrots in a slow cooker and add enough water or chicken broth to cover all ingredients. Cover and cook on high for 5-6 hours. About 45 minutes before serving, place the torn biscuit dough in the slow cooker on top of the other ingredients. Cover again and heat until the dough is fully cooked.
Meat Lovers
Crockpot Shredded Beef (Barbacoa)
Ingredients:
1/3 cup apple cider vinegar
½ yellow onion
2 Tbsp. fresh lime juice
5 garlic cloves
4 tsp. ground cumin
2 tsp. oregano
1 tsp. ground allspice
1 tsp. salt
1 tsp. pepper
½ tsp. ground cloves
3-4 chipotle chilis in adobo sauce
(¾ of a small can)
¾ cup beef stock
3.5 lbs. beef chuck roast
Directions: In a blender, mix vinegar, onion, lime juice, garlic, cumin, oregano, allspice, salt, pepper, cloves and chilis with adobo sauce until smooth. Trim any excess fat off the roast and place it in a slow cooker. Pour the beef stock over the meat, and then pour on the blended sauce. Cook on high for 6 hours or on low for 8 hours. Shred the meat and serve it hot with tortillas.
Dessert
Cranberry White Chocolate Cookie Bars
Ingredients:
¼ cup sugar
¼ cup firmly packed
brown sugar
3 Tbsp. butter, softened
1½ tsp. vanilla
1 large egg
1 cup all-purpose flour
½ tsp. baking powder
½ cup chopped cranberries
½ cup white chocolate chips
¼ cup chopped nuts
Glaze:
1/3 cup powdered sugar
1-2 tsp. water
Directions: Grease a small baking pan and place on a trivet in a slow cooker. In a bowl,
combine the sugars and butter. Add vanilla and egg; mix until smooth. Add the rest of the
ingredients, and stir well to form dough. Press the dough into the baking pan. Place slow cooker lid on loosely, so steam can escape. Cook on high for 2-3 hours. Remove pan to cooling rack. Mix the powdered sugar and water, and drizzle glaze over cooled cookie bars.
