Crockpot Turkey Casserole -Thanksgiving Leftovers #goodcookkitchenexprt Recipe

Want something yummy that you can just throw together and forget about?  Well I have one for you!

This is great for using up those Thanksgiving leftovers.  You can use your turkey, your green beans, and serve over your leftover mashed potatoes!

For this recipe I use my Cream of Mushroom Soup recipe or if you want to use one that is dairy free please follow what I'm doing below.  You will want to check that out or if you don't need gluten free feel free to use two cans of the condensed cream of mushroom soup and one can of milk(my mom has used this recipe and that is what she did to get the same consistency).

You will need:

4 cups chopped turkey bits
1 lb green beans or whatever you have left to throw in there
8 oz mushrooms
one batch of my Cream of Mushroom Soup or this recipe which is dairy free: 2 cans coconut milk, 1 lb fresh mushrooms, and 1/3 cup cornstarch mixed well using a mixer(I used my Ninja).

Put the turkey and green beans with the mushrooms in the bottom of the crockpot and cover with the cream of mushroom soup.  Cook on low all day.

Chicken, asparagus, and mushrooms.
I LOVE asparagus!

I placed the turkey, green beans, and mushrooms in the crock first and then poured the cream of mushroom soup over them.

Ready to simmer all day long.

You can serve over rice or use up those leftover mashed potatoes.

The perfect supper served over rice.

Super yummy and good for you!  I hope you like it.  My kids LOVE it.  The last time we had this for supper most of the kids had 2-3 helpings and there was none left over when we were all through eating.  I of course, really just wanted to pick out all the green beans and eat it on my own!

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Creamy Chicken and Asparagus Crockpot Casserole

Want something yummy that you can just throw together and forget about?  Well I have one for you!

For this recipe I use my Cream of Mushroom Soup recipe.  You will want to check that out or if you don't need gluten free feel free to use two cans of the condensed cream of mushroom soup and one can of milk(my mom has used this recipe and that is what she did to get the same consistency). 

You will need:

2 chicken breasts- I pulled the meat off a chicken I had roasted.
1 lb asparagus- I bought some fresh to frozen at Aldi's.  It's really good when you can't get fresh.
8 oz mushrooms
one batch of my Cream of Mushroom Soup

Put all together in the crockpot and cook on low all day.

Chicken, asparagus, and mushrooms.
I LOVE asparagus!

I placed the chicken, asparagus, and mushrooms in the crock first and then poured the cream of mushroom soup over them.

Ready to simmer all day long.

You can serve over rice or mashed potatoes.

The perfect supper served over rice.

Super yummy and good for you!  I hope you like it.  My kids LOVE it.  The last time we had this for supper most of the kids had 2-3 helpings and there was none left over when we were all through eating.  I of course, really just wanted to pick out all the asparagus and eat it on my own!

Shared on:  Gluten Free Fridays, 

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Crockpot Oatmeal with Fruit

A super easy and oh so good for you meal that requires almost no prep!  Of course we love it!  This is so simple all you need is a crockpot, steel cut oats(or whole oat groats even), water, vanilla, some cinnamon, and some fruit!

All mixed up and ready for a night in the crockpot!

This is all that went into it!  So simple!

This has to be the simplest oatmeal recipe ever!  Here is what you do:

Before going to bed place all the following in a crockpot, set on low heat, put the lid on, and go to sleep!

8 cups water

3 cups steel cut or whole groat oats

1 pound plus 2 cups of frozen fruit(I used a berry mix-strawberries, raspberries, blackberries, blueberries, but you can use anything--that's what makes it so great)

1 Tb real vanilla(I make my own)

2 tsp cinnamon

Place on your low setting and just let the crock do work while you sleep.  Ideally it needs 8 hours to cook properly.  You can spray the crockpot or put a liner in to help with sticking during cleanup, but I just soak mine for a bit in boiling water with soap and it comes clean easily.

Serve with milk or honey.  We like honey on ours.  If you use gluten free oats it is gluten free.  It can also be dairy free as long as if you add milk you use dairy free milk.  We're not big on adding milk.  If we want more moisture we add yoghurt to ours.  

This serves 6.  I found that this served my whole family though so it can serve 10 if all but two are children!  Enjoy!

Shared on Gluten Free Fridays, Healthy 2Day Wednesdays, Frugal Ways Sustainable Ways, Thrifty Thursdays, Keep it Real Thursdays, Do you Hear this Enough, Whole Foods Wednesday, Real Food Wednesday, 

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Crockpot Baked Caramel Cinnamon Apples

I love baked apples.  The other day I decided that I wanted a baked caramel apple and set about creating a recipe for just that!

I took the apples I had, cored them and placed them in my crockpot.   I was able to get seven apples in my crockpot, but if you have smaller apples you could get more.

I then placed 5 cinnamon chips(you can find them in the baking section with the chocolate chips) and 3 unwrapped caramels into the cored out apples.  I also placed 4 Tb of apple cider along the bottom of the crock pot to help with the apples not drying out.

Then simply set the crock on low.  I let mine cook for 7 hours on low and served them hot for dessert after supper.  My crew loved them.  They did think that next time some ice cream on them might be even better!

All ready to start cooking!

Yum yum yum

The baked caramel cinnamon goodness

Make sure to drizzle some of the sauce out of the bottom on the apples before serving!

Shared on Mama's Monday Moments,

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Crockpot Tomato Sauce/ Spaghetti Sauce

Tomato Sauce:

Peel the skin off and core enough tomatoes to fill a 6 quart crockpot.  I leave my seeds and everything else in there, just no skin.  You then will use an old fashioned potato masher to mash those up into small pieces.  You don't want it pureed, just chunky.

To this you then add:

1 red onion, chopped/diced

1 minced garlic clove

1 cup olive oil

1 Tb fresh oregano

1 Tb fresh basil

1 Tb fresh thyme

1 pinch cinnamon

Mix all up and put lid on.  Simmer this on low for at least 15 hours.  The longer it simmers the more flavorful it gets.  You can then can or freeze in quart jars. 

tomatoes waiting mashing

Love my potato masher and yes this is what I use to mash potatoes with still!

Shared on Homestead Blog Hop #75 Keep it Real Thursdays

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Crockpot Ketchup- Gluten Free, Refined Sugar Free

not only does it look good, it tasted and smelled so good!

Homemade CrockPot Ketchup
-----yield(for me) was 12 quarts

1- 6 quart crockpot filled to 1 inch below the top with pureed tomatoes
1 cup apple cider vinegar
1 cup honey
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves

Place all ingredients in a crockpot and slowly stir.  Turn crock on to low and let simmer covered for at least 24 hours.  I let my batch the other day simmer for almost 48 to get it the right thickness.  It will be a bit runnier than you're used to.  That's ok.  It will thicken some in the refrigerator.

Once you decide your ketchup is done to your liking you can either can or freeze it.  I choose to fill my quart jars 2/3 full and freeze.  Note:  make sure not to fill them totally full or you will have burst jars in your freezer and a big mess.  If you fill your jars full to can, this made 12 quarts, with my 2/3 full rule.

This recipe was adapted from Simply Sugar and Gluten Free's recipe that you can find HERE.  I just adapted it to fit what I had on hand and to fit the need for much larger version!



Shared on Whole Foods Wednesdays.  Somethings in the Oven Recipe Linky.   Homestead Blog Hop #75 Pin It Now!

Crockpot Orange Chicken

I made this dish on Monday.  I had it cooking in the crockpot and it smelled so good, I couldn't wait to try it.  And then, I didn't get to try it until tonight because we had to rush our son to the emergency room with an inguinal hernia.  He's doing great now and I have to say that this recipe is even wonderful warmed up for leftovers!

I found the recipe over at Real Food Allergy Free.  and knew I had to try it!  I'm so glad to have found it.  Sorry that I don't have a picture, but I'll have add that next time we make it.  I did change a few things and will note those.

Crockpot Orange Chicken
          This is the recipe for a single batch.  I used 2 pounds of chicken and doubled the whole recipe.
1-2 pounds chicken(recipe said bite sized pieces, but I did mine in strips)
1/2 cup biscuit or pancake mix(I used brown rice flour with some garlic and herb seasonings)
palm shortening(I used olive oil)
6 oz frozen orange juice concentrate, pulp free thawed(I was out of orange so I used pineapple)
                          because I didn't use orange concentrate I added about 4 Tb of orange juice
4 Tb sucanat or brown sugar(I used demerara and only 4 Tb for the entire double batch)
3 Tb ketchup(I used about 1/2 cup ketchup for my double batch)
1 tsp balsamic vinegar(I used apple cider vinegar)
2 tsp salt
1/2 tsp ginger(I used 1 tsp fresh minced ginger)


Place flour in gallon ziploc and shake chicken until coated.  Bring oil or shortening to good heat in skillet and lightly brown both sides of the coated chicken(do not fully cook).  Place chicken in the bottom of the crockpot.

Combine the remaining ingredients well in a bowl. You may taste and add more sugar as needed(I added more ketchup not sugar).  Pour sauce over the chicken.

Cook on low for 6 hours or 3-4 hours on high.  Serve over rice(I used brown rice).

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Gluten Free/Dairy Free Broccoli Cheese Soup

This soup is simply scrumptious!  I personally love broccoli soup and have adapted a recipe I loved to create this allergy free recipe.

Here is what you will need:

3 bunches broccoli, cup up(Note here I use the WHOLE thing, stems leaves and all)
2 Tb olive oil
2 cloves garlic, minced
1 medium onion diced
16 ounces sour cream or dairy free equivalent-go here for a great dairy free sour cream recipe.
18 ounces plain yoghurt( you can use regular or dairy free)
8-12 ounces of cream cheese-go here for a great dairy free recipe
1/2 gallon almond milk(you can use regular milk if you can have it)
1 pound cheese(I used sharp cheddar-raw unpastuerized and undyed goat cheese) you are welcome to use whatever brand, flavor you like--shredded

optional add ins:
bacon bits
croutons

1. cut up the broccoli into bite sized pieces
2. saute the garlic and onion in the olive oil
3. add the cream cheese to the onion mixture and stir constantly until melted
4. place the onion, cream cheese mixture into a stock pot and pour in the almond milk, yoghurt, and sour cream
5. using a whisk mix this all up really well
6.  turn the pot on to to a medium heat and add the broccoli to the broth
7.  cook until the broccoli is tender
8. add the cheese and stir until melted

Place in bowls and serve!  We like to add bacon bits to our soup right before serving and then eat with croutons.  The croutons soak up the  yummy broth and add a few spices to the mix.  Here are the gluten and dairy free croutons I have found that we like.

This recipe is also super easy to fix and put in the crockpot and forget about until time to eat.  I really like it.  Kids were so so.  Some liked it but a few didn't, so I'll be freezing the leftovers in small portions so that I can eat it when the kids are having a more kid friendly meal in our future.

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Crockpot Apple Pie Filling

I really love my crockpot.  Have I mentioned that before?  Maybe that's why I have three of them!  Anyway now onto how to make apple pie filling. 
I quarter my apples and remove the seeds.  I then cut each quarter into four or five slices. 
Place these into your crockpot.  Fill that pot to the brim with apples. 
Now add 2 cups of apple cider and a blend of spices-cinnamon, nutmeg, cloves, cardamon, allspice, and a small pinch of ginger.  
Put crockpot on low and cook until apples are tender. 
Add one cup of tapioca pearls and 2 cups of tapioca starch.  Stir well and allow to simmer on low or warm until mixture is thickened.
You can now use, can, or freeze the mixture.  Stay tuned as I make mini apple pies with mine!

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Deer Roast-Meal 2-Stew

Ok, so like I said I love to get more than one meal out of my food.  So the deer roast and veggies that we ate on Saturday became Sunday's after church crockpot dinner.  It is super easy to do.

After you eat your first meal cut up the meat, potatoes, and carrots into small bite size pieces.  Save the remaining broth/juices from the pan in a bowl to use in the soup.  It really helps with the flavor and nutrients! 

Sunday morning I woke up and while I was making breakfast I was also making dinner.  Place all the cut up meat, potatoes, and carrots into a crock pot with the broth that you saved.   Cut up an onion and add that.  I also cut up a full stalk of celery and add that.  Next I add some seasonings-thyme, basil, and oregano.  You may need to add some water to help fill it out and keep it all from drying out.  Set on low and let it simmer away while you enjoy your morning.  Eat and enjoy with little fuss.

When you are done with the stew simply put all leftovers into the refrigerator and you'll have another meal plan for tomorrow- roast pot pie! Pin It Now!

Apple Butter in the crockpot

I love apple butter, but hating taking a lot of time to make it.  So I converted my grandmum's apple butter recipe into a crockpot recipe.

First, get a bunch of apples(I used around 10 pounds), peel and core them.  Then chop them up into small pieces.  Place them in the crock pot until it is full.  I then always add 2 cups of apple cider(really helps the flavor) and my spice blend of nutmeg, cloves, cinnamon, small dash of ginger, allspice, and cardamon.  Stir these into the apple pieces and put the lid on.

Forgive the horrible picture.

I let this cook down until the apples are all mush. . . then I cook it some more.  I cook mine until it is a really dark amber color and almost all the moisture(juice) is gone.  Then it is ready to put in jars or eat!  Very simple very easy and very  yummy!  Picture of the apple butter in jars coming tomorrow! Pin It Now!

Crockpot Baked Apples

I love baked apples but hate using my oven for that long for a large casserole dish(for a family my size we need at least a 13 by9).  So I decided to convert my normal oven baked apples recipe to a crockpot recipe!

First you need to core and slice your apples.  I used a  juice grade apple that I had gotten on sale through Azure Standard.  Great organic produce for a fraction of the price in store and it's delivered to a location close to you.  Make sure to check and see if they have a drop near you.  We order many things from them so you'll be seeing their name often.

Ok so now our apples are cored and sliced.  Place them in your crockpot.  Once you have filled your crockpot with them, you top with your spices.  I like to use cinnamon, allspice, nutmeg, and cardamon(just a sprinkle).  I have no idea on the actual amounts of these spices or how many apples I used as I just guess and sprinkle on spices!  You also will want to add about 1/4-1/2 cup of apple cider to your crockpot to keep the apples from drying out.  I then drizzle honey over the top of the apples and spices and stir it all together.

Put the lid on and bake on low for around 4 hours.  Serve up with ice cream and enjoy! Pin It Now!