It has been mighty cold here in Northern VA the past several days and thankfully the pace of life has slowed a bit. The city is quiet and everyone is hunkered down for the next four days of Inaugural events.
Of course in my house, we are preparing for Thursday's March for Life. This will be the first time in over 5 years that Courtney will "marching". She has been too ill in recent years to attend. So God willing, we will go and have our voices heard. This will be the first time ever for my husband. It will be interesting to see what he thinks of it all.
So, with a busy schedule ahead, this week the theme in my kitchen is CrockPot LOVE Baby! This will streamline prep time as well as insure that there is something yummy and warm when supper time roles around. It's also very easy on your wallet.
Over the next several days I will be sharing some of our family's favorites. I would love to know what some of yours are, so please feel free to share in the comments section. Consider it a crock pot recipe exchange!
Start your cockpots...here we go. The first recipe is for a vegetarian version of Split Pea Soup. I froze this dinner kit ahead of time and then thawed it last night to prepare today. Dinner kits are part of my "Frugality in the Freezer" cooking philosophy, which I will cover much more thoroughly in a future post.
With Lent fast approaching, I am always looking for hearty veggies meals. This one fits the bill.
recipe by Leanne Ely at Saving Dinner.com
1 (14.5 oz) can low sodium vegetable
broth1/2 cup chopped onion1/2 cup celery, chopped1 cup grated carrot1/8 teaspoon Worcestershire sauce1 clove garlic, pressedSalt and pepper to taste
Place in sealed gallon freezer bag and label. Lay flat to freeze.
At time of cooking add these ingredients:
1 cup potatoes, peeled and diced1/2 pound split peasCooking Instructions:Remove preassembled Crock Pot Split Pea Soup from thefreezer and defrost.Peel and dice potato Add split peas and potatoes into theslow cooker.Add the contents of the bag to the slow cooker. Cover andcook on low for 6 - 8 hours.Serving Suggestions` Serve with a big green salad and whole grain rolls
Labels: In the Kitchen