Yesterday we “enjoyed” the snow from the comfort of our couch with the exception of one foray outside to take the obligatory snow pictures of Samuel.  We watched reruns of The Office, ate pancakes, and eventually watched the Oregon v. Auburn game.  It was nice, but now we’re on Day 2 of OMSnow, and I’m getting antsy.  Gym class at Gymboree was canceled.  My Junior League meeting was canceled. I’m hoping things return to normal tomorrow, and my Junior League meeting for tomorrow night goes on as planned!

This dish caught my eye the second I saw it in October.  I had never cooked turkey in my crock pot, and I love parsnips.  Let me say this: the vegetables in this dish were divine.  I’m thinking of just slow cooking the vegetables for a side dish next week.

Slow Cooked Turkey with Mustard Sauce {adapted from Simply Recipes}

Ingredients:

• 4 turkey drumsticks {with skin}
• 4 tbs vegetable oil
• 3 large parsnips
• 3 large carrots
• 3 cups chicken broth
• 2 tbs brown sugar
• 1/3 cup yellow mustard
• 1 tbs mustard powder
• 1 cup fresh spinach

Directions:

1.  Heat the vegetable oil in a large pan over medium-high until it pops.  Set the turkey into the oil.  Cook for 3-4 minutes then flip.  Do two at a time so that it cooks quickly.

2.  In a medium pot bring the chicken broth to a simmer.

3.  Add the brown sugar, yellow mustard, and mustard powder to the broth by whisking it all together.  Cook for 1-2 minutes.

4.  Peel and cut the parsnips and carrots.

5.  Put the turkey and vegetables in the crock pot.  Cover with the broth mixture.

6.  Cook on high for 6 hours.

7.  Before serving remove the turkey from the slow cooker and shred.  Discard skin and bones.  Return the turkey to the crock pot.

8.  Add the spinach to the crock pot and stir with a wooden spoon for about 30 seconds.

9.  Serve.

Grade: C+

Comments: Okay.  This wasn’t that bad.  My huge problem?  I cut the salt from the recipe completely, and it was still so salty I couldn’t eat it.  Now, as I’ve admitted a number of times I hate salty foods.  Nathan liked it, so this may just be a salt issue.  My other issue {albeit a small one} was the amount of effort.  I like crock pot meals, because they are supposed to be easy.  This one took some time, and frankly if I wasn’t a stay-at-homer I don’t know if I could have made it on a weekday.  That all said, if you don’t mind salty foods then you’ll probably like this.  I just don’t do salt, so I wasn’t that into it.

I’ve been using my crock pot a lot less than usual this Fall and Winter.  Maybe it’s because I’m home all day so I have the time to prepare dinner.  I’m not rushing around to get everything in my crock pot in the morning so I have dinner later now that I’m not working outside the home.  Don’t get me wrong, I’m still using it once-ish a week, but in prior years I’ve pulled that sucker out on average 3-4 times a week.

In the past few months, I’ve downloaded a slew of cooking apps to my iPhone.  It all started with the All Recipes app, and it just went on from there.  One day while I was playing with the Women’s Day app {don’t judge} I stumbled across this recipe.  It seemed like the perfect Fall day meal {made this in mid-November}, and I was more than excited to try it.  With a few tweaks, I think it turned out amazing.

Potato & Olive Chicken {adapted from the Women’s Day iPhone app}

Ingredients:

• 3 large baking potatoes
• 1 green bell pepper
• 15 oz tomato sauce
• 1/2 cup dry white wine
• 3/4 cup pimento – stuffed olives
• 1/2 tsp black pepper
• 1 tsp oregano
• 1/2 tbs parsley
• 3 lbs chicken breast

Directions:

1.  Peel potatoes & cut into 1″ pieces.

2.  Chop the pepper into strips.

3.  In a crock pot mix the potatoes, olives, pepper, spices, and tomato sauce.

4.  Once mixed, add the chicken.  Stir to coat.

5.  Cook on high for 5 hours or low for 8 hours.

{wow…sorry this picture is dark & blurry.  I don’t have another to use.}

Grade: A

Comments: Excellent.  The potatoes and olives go so incredibly well together.  I started this around lunchtime, and it was ready by the time Nathan got home from work.  The chicken fell apart, and it was so juicy and tender.  I’m a sucker for a crock pot dish that involves chicken.  If you had a larger crock pot this would be a great recipe to make and share with others.

Happy Friday!  I’m looking forward to this weekend, because there is a certain rivalry game going on:

See, we’re a house divided.  I’m a Penn State fan, and Nathan is an Ohio State guy.  Now we have a kid.  Who obviously will be a Penn State fan tomorrow if only because I strategically purchased Ohio State onesies that would be too big for the game.  Only his Penn State ones fit.  What a shame!

I’m also making blue & white striped football cookies and buckeyes, because that’s fun.

Sidenote: I totally realize I still haven’t posted Nathan’s birthday dinner menu & recipes.  Early next week.  I promise.

Speaking of football, I made this a few weeks ago to eat while we watched various games.  It didn’t even make it to the games.  Nathan ate all of it throughout a Friday.  He’s begging me to make more.

I wish I could take credit for this recipe, but alas, I cannot.  The Pajama Chef made it, and I just changed the kind of apples used.  She used gala apples, and I went with Winesap apples.

Crock Pot Applesauce {from The Pajama Chef}

Ingredients:

• 8 apples
• 1/2 cup water
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice

Directions:

1.  Peel and core the apples. Cut into medium size chunks.

2.  In the crock pot mix the apples, water, brown sugar, and pumpkin pie spice.  Let cook on low for 8 hours.

3.  When done use a fork or potato masher to smash the apples.  Leave it as chunky as you wish.

Grade: A+

Comments: Like I said, this was a huge hit with Nathan.  I was nervous about it, because he always talks about the great applesauce his grandmother made.  I was sure I couldn’t live up to it, and since she passed away a few years ago I couldn’t get the recipe from her.  Thankfully, he said that my applesauce was just as good!  I was relieved.  It definitely was delicious.  I managed to get a spoonful.  I’d make it again in a heartbeat.  It is the perfect fall comfort food.

{On that note, I’m really on a healthy streak here aren’t I?  Don’t worry I’m about to undo that with an awesome pie I came up with earlier this week.  Look for the recipe Monday or Tuesday.}

It’s that time of year.  The crock pot comes out and the fall and winter meals spend all day cooking.  See, here in Georgia, it is still in the 80s.  However, I’ve been pretending it is cardigan weather for weeks now with all of my fall recipes even though I’m spending more time in short sleeves than cardigans.

My rule is that the crock pot must make an appearance by the first week in November.  I made it by pulling it out of the closet in time for the middle of October.

Chicken is one of my favorite things to cook in the crock pot, because it just gets so juicy.  It just screams “Put football on and pull out the fleece!”  {even in 80 degree weather}

Slow Cooker BBQ Chicken {adapted from AllRecipes.com}

Ingredients:

• 6 frozen skinless chicken breast halves
• 12 oz cooking BBQ sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tbs Worcestershire sauce
• 1 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/2 tsp cumin

Directions:

1.  Mix all ingredients in the crock pot.  Cook on high for 6 hours.

2.  Serve.  You can pull the chicken apart, but we chose to leave it in the breast form.

Grade: B- {Nathan gave it an A}

Comments: Very very spicy.  I really underestimated the strength of the BBQ sauce I used {thanks, Steve!}, and added more spices.  Huge mistake.  Nathan loved it, but it was just too much for me.  As I’ve said before, I hate spicy food.  If this had been less spicy it would have easily been an A for me as well, but I couldn’t even finish my piece of chicken.  The good news is that this is a total guy dish.  Are your husband or boyfriend having friends over to watch the big game?  Throw this on the table, and they will love it.

I usually try to post recipes in order, but with the holiday tomorrow I thought I would put up a more picnic-y recipe before some of the other ones.

Nathan and I had a great day yesterday.  We woke up around 8:00 AM and headed to the Roswell Farmer’s Market where we got some fresh veggies and placed an order for eggs to be picked up next week.  Honestly, it was one of the best farmer’s markets I’ve been to in a while.  Next we went and did some browsing at one of the antique stores in Historic Roswell, went home and had a light lunch and start the BBQ, then headed back to Historic Roswell for some shopping.  We ended up stopping at Ceviche to split a veggie quesadilla.  Eventually we made our way home so I could take a nap before we packed a picnic and headed over to Riverside Park for movie night!  They were showing The Fantastic Mr. Fox on a huge inflatable screen.  {The movie is hilarious and well done, but in my opinion, so not for young children.}

Today we’re heading to Mass and then Northside Hospital for birth classes, because there is nothing like waiting until you are 36 weeks {UM WHAT?!?} to go to your first birth class.  We’ve already done the parenting class, and the Women’s Center tour.  This Sunday and next Sunday are the last two things we have to do class-wise before Samuel gets here.  {If I ever get my act together we’ll finish the nursery…}

I had planned to make this Friday night for dinner, but we decided to go out to eat on Thursday which rearranged a few of my meals.  It turned out perfect, because it was a great item to take on our picnic dinner.  So incredibly easy.

Homemade BBQ Pork {my recipe}

Ingredients:

• 3 lbs boneless pork ribs
• 1 bottle BBQ sauce
• 14 oz low sodium beef broth

Directions:

1. In a crock pot dump the beef broth.
2. Add the ribs.
3. Dump in the entire bottle of BBQ sauce.
4. Cover and cook on high for 5 hours.
5. Shred with a fork. 
6. Serve!

Grade: A

Comments:  Super easy and very good.  The broth keeps the pork from going dry.  The BBQ flavor is there, but it is not so overwhelming that you can’t taste the meat.  It is one of my favorite BBQ recipes.  Nathan ate his on some bread, and I just ate a very small amount by itself.  We took these to the park with potato chips, goldfish, yogurt for me, an apple for Nathan, and some juice.  It was a great picnic! 

{You can buy the Lilly Pulitzer items from Preppy Princess to make your summer picnic even more cheerful!}

This is the other recipe Nathan had to make last week.  I bought the ingredients early in the week, but it was his meal to get through the weekend while I was in Pennsylvania.

Nathan said this was very easy to make, and he literally just had to throw the ingredients in the crock pot.  It lasted him all through the weekend, and there is still a little bit left for him to finish up for lunch today.

Unfortunately Nathan didn’t take any pictures when he made it, so I just have the recipe to share.  I’m bummed, because I bet it looked delicious!

Slow-Cooker Chili Chicken Tacos {from MarthaStewart.com}

Ingredients:

• 2 pounds boneless, skinless chicken thighs (about 6)
• 4 garlic cloves, thinly sliced
• 1/2 cup prepared tomato salsa, plus more for serving
• 1 to 2 tablespoons chopped canned chipotle chiles in adobo
• 1 tablespoon chili powder
• Coarse salt and ground pepper
• 8 hard corn taco shells
• Sour cream, for serving

Directions:

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Grade: A

Comments: According to Nathan this is very spicy.  He really liked it though, and he said he actually liked it better on a sandwich than in the taco shells.  He’s been eating the leftovers on bread rather than in the shells.  He also said he didn’t actually eat the peppers, but rather just used them for flavor.

Next week’s menu is up already!

I couldn’t have planned this meal better if I tried.  Yesterday as I was putting the ingredients in the crock pot, the news announced we’d be getting 3-6 inches of snow!  Nothing is quite as wonderful as chili on a snowy day.

I do not eat much meat at all.  I was a vegetarian for most of my life, and quite honestly, I am still not a huge meat fan.  However, I have been trying to eat it 2-3 times a month while pregnant.  I know there are plenty of women who are vegetarians through pregnancy, but for me, this is probably the best decision.  While I do not eat any red meat at all, I do find myself eating ground turkey.

I digressed.

This recipe is delicious.  I had 1/2 cup, and I was FULL.

Slow Cooker Turkey Chili {from allrecipes.com}

Ingredients:

• 1 tbs vegetable oil
• 1 lb ground turkey
• 2 cans low sodium tomato soup
• 2 cans kidney beans, drained
• 1 can black beans, drained
• 1/2 medium onion, chopped I used a green bell pepper instead.
• 2 tbs chili powder
• 1 tsp red pepper flakes
• 1/2 tbs garlic powder
• 1/2 tbs ground cumin
• 1 pinch ground black pepper
• 1 pinch ground allspice
• salt to taste

Directions:

1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and bell pepper. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
3. Cover, and cook 8 hours on Low or 4 hours on High.

Grade: A-

Comments: This chili is very filling and incredibly delicious!  It would be perfect with saltines or oyster crackers, but unfortunately we didn’t have any.  Nathan had his as an open-faced sandwich.  He put down a piece of wheat bread and topped it with chili, and he loved it that way.  Definitely try this recipe especially on a cold evening!

You know how there are some bloggers that become like best friends even if they live halfway across the country?  Champagne Mom has become one of those friends.  We chatted over Twitter for a long time, and I just think she is absolutely wonderful.

Last week I put out a request on Twitter for some good recipes, and she quickly responded with some crock pot greats.  I love making soup in the crock pot so this was a great choice!  We’ve had it for lunch all week {and there is still more}.  I did make a few changes, so the recipe below is a combination of her recipe & mine.

Vegetable Medley Soup

Ingredients:

• 3 cans (14 ounces each) chicken broth {I used bouillon cubes in boiling water.}
• 3 sweet potatoes, peeled and chopped
• 3 zucchini, chopped
• 2 white potatoes, peeled and chopped
• 1/3 large onion, chopped
• 1 stalk celery, finely chopped
• 1 carrot, peeled and chopped
• 1tsp black pepper
• 1/4C butter, melted
• 2C half-and-half or milk
• 1Tbsp salt
• 1tsp ground cumin

Directions:

1. Combine chicken broth, vegetables, butter and peppers in Crock-Pot. Cover; cook on low 8-10 hours or high 4-5 hours.
2. Add half-and-half, salt and cumin. Cover; cook 30 minutes to 1 hours or until heated through.

Grade: A-

Comments: This soup is so filling.  Less than half a bowl kept me full from lunch until dinner with no snack!  I love soups loaded with vegetables.  You could probably add any veggies you wanted, and it could only make this soup better.  In retrospect I have some parsnips I need to use, and I bet they would have been great in this.  The soup is very good, and it really is one of the most perfect lunches ever.  Thanks to my dear friend, Champagne Mom, for sending it along to me!

Easy peezy.  That sums up this recipe.  Also?  Delicious.  I modified it slightly.  The original is from All Recipes {found here}, and I will put the original ingredients in parentheses.

Ingredients:

• 1 lb lean ground turkey (1 lb lean ground beef)
• 1/2 green onion, chopped (1 onion, chopped)
• 2 tsp minced garlic
• 29 oz pasta sauce
• 6 oz tomato paste
• (1.5 tsp salt…I used no salt)
• 1 tsp dried oregano
• 1 package lasagna noodles
• 16 oz fat free cottage cheese (12 oz cottage cheese)
• 1/2 grated Parmesan cheese
• 16 oz shredded fat free mozzarella cheese (16 oz shredded mozzarella cheese)

Directions:

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover, and cook on LOW setting for 4 to 6 hours.
5. Serve!

Grade: B+

Comments: My biggest issue was how hard it was to get it out of the crock pot in pieces.  They need to make square crock pots so you don’t have to break the noodles to fit in the oval.  It wasn’t runny at all, and the sauce was the perfect consistency for lasagna.  I also ended up just picking the meat out of my portion since it would have been hard to make two types of lasagna.  This would be great with a lot of veggies instead of meat.  I would probably add bell peppers, carrots, asparagus, and spinach.