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Chex Mix


9 cups Chex cereal (You can use equal parts corn, rice, and wheat Chex)
2 cups pretzels
1 cup Cheerios
1 cup peanuts
1/3 cup (6 Tablespoons) butter, melted and hot
1 Tablespoon seasoned salt
1/4 cup Worcestershire sauce
1 teaspoon garlic powder (optional)

1. Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.

2. In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved. Stir in the Worcestershire sauce until combined.

3. Drizzle the sauce evenly over the top of the cereal mixture. Toss for about 1 minute, or until the mixture is evenly combined.

4. Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn. Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.

5. Serve, or store in a sealed container for up to 3 weeks.

NOTE: If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation which could make the Chex Mix get too soggy. If that is the case, I recommend placing a towel underneath the lid of the slow cooker to collect the condensation.


Rosemary Olive Oil Crock Pot Bread


3 1/2 cups all purpose flour
1 packet dry active yeast (2? teaspoons)
1 1/4 cups warm water
1/4 cup fresh rosemary, chopped, divided
3 Tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided

You will also need:
Parchment paper
Paper towels
Crock Pot

In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.

Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.

Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.

Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.

Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.

Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.

Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 - 5 minutes to get a crunchier, darker crust.

Let cool before slicing. Serve with extra olive oil drizzled on top.


To line the crock pot with parchment paper, tear off a long piece and place it in the crock pot in a U-shape, and then take another piece and do the same perpendicular to the first piece, so four sides come to the top of the crock pot in different directions and the majority of the inside of the pot is covered with parchment paper.


Healthy Crock Pot Butter Chicken Recipe


3 - 3.5 lbs chicken breasts, skinless & boneless, cut into 2" pieces
4 garlic cloves, crushed
2 medium onions, minced
1/2 inch ginger root, peeled and minced
2 tsp garam masala
1 tsp curry powder
1/2 tsp chili powder
1/3 tsp salt
1/2 tsp freshly ground black pepper
6 oz can tomato paste
14 oz can coconut milk, light
1/4 cup whole wheat flour
1/4 cup cilantro/scallions, chopped (for garnish)
Cooking spray

1. Preheat a multicooker on Brown/Saute option or a medium skillet on medium heat, and spray with cooking spray. Add garlic, onions and ginger root. Stir frequently for 30 seconds. Add garam masala, curry powder, chili powder, salt, pepper, tomato paste, coconut milk, flour and whisk to combine. Cover and let cook for 3 - 4 minutes or until thickened.

2. Add chicken to multicooker or if using the skillet transfer sauce to a large crockpot and then add chicken. Stir to cover chicken in sauce. Cover with a lid and cook on High for 3 hours or on Low for 5 hours. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.


Super Easy Skinny Veggie Crockpot Lasagna


(2) 24 ounce jars or cans of Italian tomato sauce (See notes)
9 thick lasagna noodles with wavy edges
24 ounces part-skim ricotta cheese OR cottage cheese
3-4 cups chopped vegetables of choice
2 cups shredded Mozzarella or Provolone cheese
Parmesan cheese for topping
Fresh parsley for topping


Spray the crockpot with nonstick cooking spray. Spread ? cup tomato sauce to the bottom so the noodles don't stick.

Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking - not a big deal.

Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers.

End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Cover and cook on high for 3 hours or on low for 5-6 hours.

Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don't do this it will probably be more like lasagna soup - still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.


I didn't use ALL the sauce in both jars - I probably used a total of 36 ounces (about one and a half jars), and it was really saucy.


Warm Spiced Fruit Dessert - Gluten Free


3 granny smith apples, peeled and chopped
3 pears, peeled and chopped
1 scant cup cranberries or raisins
3/4 cup chopped red & green cherries
1 can Mandarin oranges or pineapples (can be omitted)
a few dabs of butter (3-4 teaspoons)
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup apple, cranberry or white grape juice
1/4 cup maple syrup (optional)
3/4 cup chopped walnuts (optional)


1. Spray slow cooker insert with cooking spray. Layer fruit in slow cooker. {I used a small slow cooker.

2. In medium bowl, stir together brown sugar, spices and cornstarch. Whisk in 1 cup juice with wire whisk. Pour over fruit in slow cooker.

3. Dab a few dots of butter around fruit in slow cooker.

4. Cover. Cook on high for about 2 hours. Stir in walnuts and maple syrup during last 10 minutes of cooking.

5. Serve warm alone or over vanilla ice cream. Store leftover fruit in fridge for 3-4 days.


life changing instant pot beef stew


2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons small tapioca - see notes
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar


Instant Pot Instructions: Place everything in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it's done, let everything mellow out for about 10 minutes before releasing the steam. Technically at this point, it's done. But I recommend finishing with a quick browning session in the oven (see notes below).

Traditional Oven Instructions: Preheat oven to 320 degrees. Place all ingredients in a baking dish - it can be glass or ceramic (we use a round casserole dish - something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions.

Finishing in the Oven: Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

Alternatives to Tapioca Pearls for thickening:

1) Just leave em out. Your gravy may be a little less thick, but it will still be delicious
2) Toss the beef in 1/3 cup flour, shake off excess and add to the Instant Pot as normal. If you do this and you have a newer Instant Pot, you will likely need additional liquid (I'll often do a second can of tomato juice) to avoid the burn warning on the Instant Pot.
3) Make a slurry of 2 tablespoons corn starch and 1/4 cup water. Add the slurry to everything in the Instant Pot after it's cooked.


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