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Slow Cooker Pork Ragù with Fresh Pasta

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slow cooker pork ragu

I made this recipe for Slow Cooker Pork Ragù earlier this winter and my husband raved about it so much that I knew I had to make it again.  I served it with fresh linguine and I highly recommend serving the pork ragù with fresh pasta if it’s available at your grocery store (or I suppose you could make it yourself as well, but I have not been that ambitious on the culinary frontier yet.)  I usually make pulled pork when I use the slow cooker to cook up a pork shoulder or butt.  This pasta dish definitely puts a new spin on the usual pork dishes.

Slow Cooker Pork Ragu with Fresh Pasta

The pork ragù can be prepped in less than ten minutes.  If you don’t have time in the morning to pull this together, you could also prep everything the night before and just put the slow cooker insert with all the ingredients right in the fridge.  In the morning, just pop the insert into the slow cooker and set your timer for the day.  I love coming home to the aroma of dinner already cooked!

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Slow Cooker Pork Ragù with Fresh Pasta
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 carrot, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 2 pounds boneless pork shoulder or butt, trimmed
  • 1 pound linguine (use fresh pasta, if available)
  • grated Parmesan, for serving
Instructions
  1. Add the carrot, onion, garlic, tomato paste, diced tomatoes, thyme, oregano, ¾ teaspoon salt, and ¼ teaspoon pepper to a slow cooker and mix together. Add the trimmed pork and give everything another few stirs.
  2. Cover and on low for 7 to 8 hours or on high for 5 to 6 hours.
  3. Cook the linguine according to the package directions (fresh pasta usually only takes a couple of minutes to cook.) Meanwhile, shred the pork and stir in the shredded pieces with the rest of the vegetables and cooking liquid. Drain the pasta and add it to the ragù. Stir to combine. Serve with grated Parmesan if desired.

Source: Slightly adapted from Real Simple, January 2013

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Slow Cooker Chicken Tortilla Soup

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slow cooker chicken tortilla soup

As we approach June (my due date,) I am on the hunt for recipes for easy to prepare meals.  In addition to quick preparation, they also must be really tasty, healthy, and also easy to clean-up afterwards.  Most slow cooker recipes I come across usually fulfill three of those four criteria.  I find that sometimes either taste or healthiness is sacrificed.

This recipe for slow cooker chicken tortilla soup meets all my requirements.  I pulled it together in less than 15 minutes, the whole family loved the soup, it’s pretty healthy and packed with veggies, and the only pan to wash was the crock pot insert.  (It does call for a can of cheddar cheese soup which some may consider to be an unhealthy option given the loooooong ingredient list on the soup can- I think an easy swap for this ingredient would be 1/2 cup of shredded cheddar cheese and 1/2 cup of half & half.  I ended up using the canned soup this time, but would consider swapping this out for my alternative suggestion next time I make it.)

slow cooker chicken tortilla soup

I feel like I was pretty prepared mentally for parenthood while I was pregnant with Baby T, but I have to admit the one thing that really surprised me was how many things there were to get done in a day and how little time there was to do them.  In my head, once I had 50+ hours freed up from not working anymore, I would have oodles of free time.  I quickly realized a few weeks into motherhood that my free time was more scarce and more precious than ever.  I’m starting to come to terms that whatever projects I don’t get finished by June will probably have to wait for a year or two (especially since this time around I will have a two-year old to tend to as well.)  I do love everyday of being a mom and having the opportunity to stay home with my little guy, but it’s amazing to think of the number of diapers changed, messes cleaned up, meals served, and loads of laundry washed that I have done over the past 2+ years.  Fortunately, recipes like this one help make life a little easier.

slow cooker chicken tortilla soup

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Slow Cooker Chicken Tortilla Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Soup
  • 1-1.5 pounds boneless, skinless chicken breasts, cut into ½ inch pieces
  • 14.5 oz can diced tomatoes with Green Chiles
  • 8oz can tomato sauce (The can of tomato sauce I used was 14.5 oz.- I poured in about half of it and froze the remainder in an ice cube tray for future use)
  • 32oz container of low-sodium chicken broth or stock
  • 10.75oz can cheddar cheese soup (alternative: sub soup out for ½ cup shredded cheddar cheese and ½ cup half & half)
  • 2 cups carrots, chopped
  • 8 oz. frozen corn
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 and ½ teaspoons chili powder
  • ¼ cup cilantro, chopped
  • salt and pepper (to taste)
Toppings (use all or any combination)
  • Shredded cheese (Monterey Jack, Cheddar, or a Mexican blend)
  • Sliced avocados or guacamole
  • Tortilla chips
  • Sour cream
  • Green onions, chopped
  • Limes, squeezed into soup
Instructions
  1. Combine all soup ingredients (not toppings) into a slow cooker. Cook on high for 5-6 hours or on low for 8 hours.
  2. To serve the soup, lay out all toppings in bowls and allow everyone to add garnishes to their soup as they see fit.

Source: Slightly adapted from The Crockin’ Girls

Do you have a favorite slow cooker recipe that helps make getting dinner to the table a little easier?

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Chicken Fajitas

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Chicken Fajitas

These Chicken Fajitas are one of my main go-to meals that I have been making since I started cooking for myself in college.  The recipe has come along over time and matured (just like me!)  I no longer need my George Forman to cook a piece of chicken like I did in college.  I have moved on to making chicken in my Le Creuset cast iron skillet and it comes out so juicy and tender.

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They key to not overcooking with the cast iron skillet is to cut the chicken breast (which can be so huge!) into thin pieces that are around the same thickness. I use my instant read thermometer to know when the chicken is done so there is no overcooking.  I then prepare some fresh sliced bell peppers and onion in a large frying pan with  a small amount of oil until they onions are cooked and then stir in some fresh cilantro, lime juice, and cayenne pepper.  I serve the sliced chicken and veggies in a warm whole wheat tortilla topped with salsa and light sour cream.   Since my boyfriend and I are trying to eat healthier, the fajitas have been making it into our menu line-up most weeks.

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Ingredients
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 onion
  • Juice from 2 limes
  • 2-3 tablespoons Cilantro
  • 8 oz. of Chicken Breast, butterflied into two
  • ½ tsp. Cayenne Pepper
  • 2 tsp. Olive Oil
  • Salt and pepper, to taste
  • Light Sour Cream
  • Salsa
  • Whole Wheat Flour Tortillas
Instructions
  1. In a medium bowl, marinade the chicken with 2 tablespoons of lime, 1 tsp. olive oil, ¼ tsp. cayenne paper, salt and pepper. Allow chicken to marinade for 20-25 minutes while chopping vegetables.
  2. Cut the peppers and onion in thin slices.
  3. Heat a skillet on medium and cook the thin chicken breast until cooked, registering a 160 degrees on a meat thermometer.
  4. Heat the remaining olive oil in a large frying pan. Sauté vegetables until the onions are cooked. Once cooked, take off heat and stir remaining lime juice and cayenne pepper and all of the cilantro into veggies.
  5. Slice the cooked chicken.
  6. Warm tortillas in the microwave between two pieces of paper towel.
  7. In the middle of tortilla place a few slices of chicken, some peppers and onions and then top with salsa and light sour cream to your liking.

What is your favorite recipe that you have been cooking for a long time and that you have improved over time?

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Panera Mac and Cheese

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I recently came across this recipe for Panera Mac and Cheese and knew I needed to make it on the next cold, rainy fall day that we had.  I made a batch of it this afternoon while Baby T was napping (he is recovering from a cold and is ever so grouchy when he is sick.)  I figured some mac and cheese would be the perfect antidote for his dinner tonight.

My first memory of going to a Panera was when I had my first job out of college.  My apartment was just down the street from one and I would stop in all the time to grab a weekend bagel or even a loaf of bread to serve alongside dinner.  I hadn’t been to one in years, but lately my family and I seem to be going all the time.  I’ve actually never tried the Panera Mac and Cheese before, but I have heard rave reviews. I’m usually a Mediterranean Veggie on Tomato Basil kind of girl, but after making this recipe, I might be leaning towards the Mac and Cheese next time.  Or then again, I could just make this recipe again…

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Panera Mac and Cheese
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 (16-ounce) package of small pasta shells (I used Orecchiette)
  • 4 tablespoons butter
  • ⅓ cup all-purpose flour
  • 1 and ¼ cup whole milk
  • 1 and ¼ cup half & half
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon hot sauce
  • 4 oz. white American cheese, chopped
  • 8 oz. white cheddar cheese, shredded
Instructions
  1. Prepare pasta according to package directions in a large pot of water. Drain pasta and return cooked pasta to the pot.
  2. Melt butter over medium heat. Whisk in flour and cook 1 minute, whisking constantly.
  3. Gradually whisk in milk and half & half. Add mustard, salt, and hot sauce to pan. Cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
  4. Add cheese by the handful, stirring until cheese melts and sauce is smooth.
  5. Pour cheese sauce over pasta and stir until incorporated.

Source: Adapted from MyPanera.com and Annies’s Eats

Do you grab a bite to eat from Panera occasionally?  What’s your favorite menu item?

Penne with Spicy Sausage and Kale

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I don't really have a regular menu item that I consistently make for dinner each week throughout the year.  However, one recipe that does seem to pop up on our menu a lot is Penne with Spicy Sausage and Kale.  I also like to use dandelion greens, broccoli rabe, or swiss chard instead of kale.
This is definitely a hearty meal, but I feel a little better being able to sneak in so many greens into one dish.  If you wanted to make this a lighter recipe, you could sub in chicken sausage and wheat pasta, but you might lose out on some of the flavor.  I find myself making this recipe throughout the year, but it's especially delicious as these cooler fall evenings start to kick in.
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Penne with Spicy Sausage and Kale
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large bunch of kale, stalks trimmed and quartered crosswise (can also use swiss chard, broccoli rabe, or dandelion greens)
  • 16 oz. penne pasta
  • 3 tbsp olive oil
  • 1 lb hot Italian pork sausage, casings removed
  • 3 garlic cloves, minced
  • pinch of dried crushed red pepper flakes
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ½ tsp freshly ground black pepper
Instructions
  1. Boil large pot of salted water. Add kale and cook for about 5 minutes. Strain kale, reserving all the cooking liquid. Set aside.
  2. Cook pasta in same pot of boiling water until al dente. Drain, reserving 1 cup of the cooking liquid.
  3. Meanwhile, in large heavy skillet, heat the oil over a medium flame. Add sausage and cook, breaking up with spoon until the sausage is brown and juices form, about 8 min. Add garlic and red pepper flakes and saute for 30 seconds. Add kale and toss to coat.
  4. Add pasta and enough reserved cooking liquid, ¼ cup at a time to moisten. Stir Parmigiano-Reggiano, salt, and pepper in to taste. (Depending on the size of your pots, it may be easier to combine all the ingredients together in the large pot you cooked the pasta in.)

Source: Adapted from Giada De Laurentiis

Do you have a particular recipe that you always find yourself making for dinner?

Fiesta Chicken Tacos with Pineapple Salsa

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I sort of invented this recipe one night because I didn’t feel like going to the grocery store.   I was reading through my Cooking Light 2010 Annual Recipe Cookbook and spotted a recipe for Chicken Tacos with a Jicama and Mango Slaw.  I then immediately thought about how good this would be with pineapple salsa instead of the slaw.  I  happen to have pineapple on hand and knew that the spicy chicken and the sweet and tart pineapple salsa would be a perfect combination.  In the end the mixture of the two were delicious and it was even fussy-boyfriend approved.   The whole recipe is easy to pull together and you can even eat the leftover pineapple salsa with some tortilla chips. That is, if there is leftovers.

Pineapple salsa

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Fiesta Chicken Tacos with Pineapple Salsa
Author: 
Recipe type: Entrée
 
A Spicy chicken with peppers and onion, topped with sweet and tart pineapple salsa, served on a warm corn tortilla.
Ingredients
  • For Pineapple Salsa:
  • 1 cup chopped fresh pineapple
  • ¼ cup chopped red onion
  • ¼ cup chopped red pepper
  • Handful of chopped cilantro (to your liking)
  • 1 juiced lime
  • For Chicken Filling:
  • 2 teaspoons olive oil
  • 1 pound of skinless, boneless chicken breast, cut into strips
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ⅓ teaspoon cumin
  • ⅛ teaspoon ground red pepper
  • 1 cup red pepper, sliced into strips
  • 1 onion, sliced into strips
  • ¼ teaspoon salt
  • 8 corn tortillas
Instructions
  1. For Salsa: Mix all ingredients in a bowl, cover with plastic wrap and place in the refrigerator until tacos are ready
  2. For Taco Filling: Heat 1 teaspoons of olive oil in a skillet over medium high heat.
  3. In a bowl combine chicken strips, lime juice, chili powder, cumin, and ground red pepper.
  4. Add chicken mixture to pan and cook for 3 minutes. Remove chicken from pan.
  5. Heat remaining 1 teaspoon of oil in the same skillet and add in pepper and onion strips. Cook for 3 minutes.
  6. Add chicken back to pan and cook until chicken is done. Sprinkles with salt.
  7. To Serve: Heat corn tortillas in a warm frying pan sprayed with cooking spray. Heat both sides until warmed.
  8. Serve chicken/pepper mixture on warmed corn tortilla and top with pineapple salsa.

Source- Adapted from Cooking Light and Cook Yourself Thin
Have you ever made up a new recipe to use up ingredients you had on hand?   What did you end up making?

Chicken Piccata

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I made chicken piccata for dinner last night and I remembered why it is one of my favorite dinners to make. It’s fairly easy to have all the ingredients prepped and ready to go, and then make it in 10-15 minutes once it’s dinner time. The flavor in the sauce is incredible!  I like to serve it with egg noodles and roasted asparagus on one large platter.  We could have eaten it all last night, but I saved some leftovers for my lunch today.

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Chicken Piccata
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 lb chicken tenderloins (or slice up a large chicken breast into thick strips)
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock
  • ¼ cup brined capers, drained
  • ¼ cup dry white wine (may be omitted)
  • 2-3 tablespoons fresh parsley, chopped
Instructions
  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 1 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  3. Add the lemon juice, stock, capers, and white wine to the pain. Return to stove and bring to boil, scraping up brown bits from the pan. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk until melted and incorporated. Pour sauce over chicken and garnish with parsley. Serve with egg noodles on the same platter to soak up some of the excess sauce.

Source: Adapted from Giada De Laurentiis

Chili Mac and Cheese

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Well hello, hello!  I feel like I have been MIA lately.  Do you want to know what is to blame this time?  The Hunger Games!  I got so wrapped up in these books during the last week that I feel like I got nothing done besides read those books.  You will be happy to know that I finished the series and I can now give you my full attention.  I am, however, going to see the movie this weekend which I am very excited about! Are any of you addicted to these books and plan on going to see the movie?  It seems like everyone I talked to was wrapped up in these books.

Well, besides my Hunger Games vacation, I also received my Cooking Light magazine over the weekend.  I am pretty excited because they have an entire section for 40 meals under 40 minutes.  I don’t know about you, but on the weeknight, I need a dinner that is easy and quick to pull together.

The first meal I picked from the magazine is a little unlike me because I am not a huge chili or mac and cheese person.  Don’t get me wrong about mac and cheese- I do love it, but I tend not to make it because it is not always healthy.  I picked a recipe for Chili Mac and Cheese and let me tell you… it was awesome!  My boyfriend also loved it- when I offered him one more scoop, he happily obliged which he hardly ever takes seconds of meals.  I loved this recipe because it was like a healthier homemade version of Hamburger Helper, which I use to love in college. Also this recipe is super easy and only uses two pots! Okay on with Chili Mac and Cheese.

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Chili Mac and Cheese
Ingredients
1 tsp. canola oil
1 lb. ground beef (95 % lean)
1 tsp. garlic powder
1 tsp. ground coriander
1 tsp. ground cumin
2 tsp. chili powder
2 cups fat-free, lower sodium beef broth
1 cup water
1  10 oz. can diced tomatoes and green chilies (I used hot but you can also use mild)
8 ounces uncooked elbow macaroni
1/2 cup fat-free milk
4 oz. of 1/3 less fat cream cheese
4 1/2 oz. of shredded reduced fat cheddar

Instructions
Heat a large Dutch oven or pot over medium-high heat . Add oil and allow to heat up.  Stir in ground beef and all 4 spices and cook for about 3-4 minutes. Next add broth, water, and tomatoes. Bring mixture to a boil and stir in elbows.  Cover with lid and let cook for 10 minutes or until the macaroni has been cooked and most of the liquid in the pot has been absorbed.

In a small sauce pan heat the milk and cream cheese over medium heat, stirring constantly until cream cheese has been melted and combined with milk.  Remove from heat and stir in cheddar cheese until melted.   Add cheese sauce to the macaroni and stir well. Serving size is about 1 cup.  Makes 6 servings.

Source– slightly adapted from Cooking Light,  April 2012

Super Easy Weeknight Dinner- Jambalaya

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Jambalaya is a ridiculously easy weeknight meal that I make once awhile during the winter.  It probably doesn’t even warrant a post, but I just wanted to throw the idea out there in case you have never made it before.  This recipe uses a box of Zatarains Jambalaya mix, but I like to change a few things up from their recommendation to make it a bit more healthy.  Once you are done cutting up the vegetable and meat, you throw it into the rice mix and let it cook.  Some days you just need something that easy!

Jambalaya:

Ingredients:
-1 box Zatarains Reduced-Sodium Jambalaya mix
-2 and 1/2 cups water
-2 tablespoons olive oil
-13 oz turkey polska kielbasa links, sliced into 1/4 inch pieces
-1 green pepper, diced

Directions:
Mix the water and olive oil in a Dutch Oven.  Bring to a boil.  Add the Jambalaya mix, kielbasa, and green pepper.  Mix well.

Return to boil.  Reduce heat to low, cover, and simmer for 25 minutes.  Remove from heat and let stand for 5 minutes before serving.

What are you go-to easy weeknight meals when you don’t feel like spending too much time in the kitchen?

-m

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