Classic Crockpot Chili

It's almost that time of year:-) I freaking love Fall- Its the best. I love cockpot meals, and I love that my kids eat them. Chili is one if the easiest to prepare and easiest to make healthy. My kiddos eat it plain, on hot dogs (gross), or (duh) with Fritos. One if them loves ketchup on chili (seriously... so gross), and one loves it on baked potato (even though he doesn't like potatoes)... hmm... boys are wierd. But whatever, cook it like this, and your family can wreck it however they'd like;-)

1 pound ground beef, cooked and drained (turkey can be used too)
5 cans of beans (I mix light and dark kidney beans with black beans)
1 quart diced tomatoes in juice
1-2 quart stock (chicken or vegetable)
1 large onion
2 cans diced green chilis
2 jalapenos, seeded and diced
1 green bell pepper, diced
1 bunch cilantro, leaves only, chopped (or 2 tbs dried)
Juice and zest of one lime
2 tbs cumin*
1 tbs chili powder*
Hot sauce (optional)
Salt and pepper

After browning and draining the hamburger, place all ingredients in the crockpot and cook on low for 4-5 hours.

Garnish with chopped green onions, sour cream, and shredded cheese. Or, if you are like my children, garnish with a bag of Fritos and some ketchup:-)

Leftover idea: drain all the juice and roll the filling in tortillas. Cover in enchilada sauce and bake for 35 mins on 350 for some quick, home made enchiladas.

Omit the meat and use veggie stock for a vegan option. Conveniently, this dish is also gluten, dairy, egg, and nut free:-)

*You can sub taco seasoning for these spices

Crockpot Potato Soup

This is the perfect soup for Fall. The kids love it because its "yummy" and I love it because its easy and inexpensive. Plus, crockpots are great because you only have one dish to clean when you're done:-)

You'll need:
7-10 potatoes, washed and diced (I like Yukon Golds and reds mixed, but any kind will do). In the end it will be about 8 cups.
2 onions, diced
4 celery stalks, diced
2 leeks, sliced very thin (or use 2 bunches green onions)
1 quart stalk (chicken or vegetable- homemade is best)
1 cup heavy cream
Salt and pepper

Put all ingredients except the cream in the crockpot and cook on low for 4-5 hours. Add cream for the last 30 minutes.

We serve our with bacon pieces on top and steamed broccoli or green beans on the side.

Crockpot Mediterranean Chicken

This recipe is a classic. You really can't mess it up. Inliterally make it different every single time I prepare it, and its always turned out great. It's the perfect lighter dish for fall.

4 boneless, skinless chicken breasts, sliced
1 quart diced tomatoes in juice
3 zucchini, sliced very thick (or sub eggplant)
1 onion, diced
1 fennel bulb, finely diced
3 cloves garlic, minced
2 red bell peppers, sliced
8-12 Brussels sprouts, cut in half
8-12 green olives, cut in half
1 cup chopped fresh spinach or swiss chard without the stem
1 tbs oregano
1 tbs parsley
1 tbs dill
Lemon juice
3 tbs caper berries
Salt and pepper to taste
Spaghetti noodles (spghetti squash can be used for a lighter version)

Place all ingredients except noodles in crockpot and cook on low for 5-7 hours. Serve over noodles or spaghetti squash and garnish with feta cheese and a lemon wedge. I like ours with a cucumber salad.

Jamaican Chicken Sausage Jambalaya with Rice & Shrimp

I made this for the first time a few months ago, and it quickly became a favorite of my kids.  Even though my three year old insists that it is "hot dog soup"- gross- it gets him to eat it.  So... sausage, hotdogs, whatever:)

It is easy to make and can be pretty healthy and "clean". The crockpot version is easier, but it can also be made in a stockpot. Both versions are below.

4 boneless, skinless chicken thighs (I have also used chicken breasts but dark meat is better in this recipe)
18 ounces smoked link sausage (I use a mix of pork, beef, and chicken)
1/2 to 1 pound shrimp, de-veined and peeled
1 quart diced tomatoes in the juice
2 bell peppers, diced
1 onion, diced
2 carrots, diced
3 celery stalks, diced
1 package sliced mushrooms
4 tbs Wildtree Jamaican Jerk Seasoning (You can order the mix from my personal website)
OR use 2 tbs cinnamon, 1 tbs nutmeg, 1/2 tbs cayenne pepper, 1/4 tbs thyme, 1/4 tbs oregano, and salt and pepper to taste.
Rice (optional)
Cilantro and parsley- as garnish (optional)

Place all ingredients in the crockpot and cook on low for 6-8 hours. During the last thirty minutes, add the shrimp.

Serve over rice with some fresh cilantro, green onions, and lime wedges. If you left the chicken whole, shred with a fork once cooked.

If you use a stockpot, cube the chicken. Saute the chicken in some olive oil. Add the veggies and saute until tender. Add the tomatoes and bring to a boil. Turn to simmer and add the shrimp. Serve like you would the crockpot version.

Jambalaya without the shrimp