Skinny Zucchini Quiche

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Looking for a light side dish and/or main dish to add to your menu?  You’ve got to try this skinny zucchini quiche!  I was looking for something a little “lighter” to serve while my family was in town, and this worked perfectly.


I am so. so. SO. glad I made it . . . because it was delicious.

and . . . 


it’s good for you too!



The best part? 


Since it’s a meatless meal, not only will you skimp on calories, you’ll also skimp on price without sacrificing taste at all.


I love that. 🙂 


Here’s how to get started: 


Shred zucchini (I used three good sized zucchinis as I was making two quiches.) Since I was pressed for time, I just popped them in my Black & Decker Chopper (I love this thing!)


Squeeze as much water out of the zucchini as you can (I used my salad spinner which worked great!)


Put all the ingredients except the eggs and zucchini in a bowl – then add the zucchini and pour the slightly beaten eggs on top.


Mix it up until combined and pour that into a greased pie plate and pop it in the oven.




. . . and you’re done!


Skinny Zucchini Quiche

PRINT RECIPERecipe adapted from Skinnytaste


  • 10 oz shredded zucchini (about 2 medium sized zucchinis – with as much liquid squeezed out as you can get)
  • 1/2 cup onion, chopped
  • 1/4 fresh chives, chopped
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, slightly beaten
  • 1/2 tsp salt
  • pepper to taste


  1. Mix the flour, baking powder, salt and pepper in one large bowl.
  2. Add both cheeses, onions, chives, olive oil and zucchini to the dry mixture.
  3. Beat the eggs in a small bowl and pour on top of the ingredients.
  4. Mix well and pour into a greased pie plate.
  5. Bake at 400° for 30-35 minutes and let stand 5 minutes before serving ~ Enjoy!




Looking for more recipes? Here are a few of our favorites:

Green Bean Casserole

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3 Ingredient Easter Nests



You guys …  are you looking for something quick and easy to add to your Easter menu?  These cute nests took just ten minutes to make!!




Here’s what you’ll need . . .




Melt candy coating in the microwave and dump in the chow mein noodles …




Drop by tablespoons onto parchment paper, add Cadbury mini eggs (I love those!)








And use them to decorate your table.


You’re welcome. 🙂 


Hope your family is enjoying a wonderful Easter weekend!



Easter Nests

  • 1 lb of candy coating (vanilla or chocolate)
  • 1 bag of Chow Mein Noodles
  • Cadbury Mini Eggs


  1. Microwave the candy melt for 1 minuet.  Stir and melt again in 15 second intervals until completely melted.
  2. Dump the chow mein noodles into the melted chocolate and mix until they are all evenly coated.
  3. Drop the “nests” onto parchment paper using a spoon.
  4. Place two Cadbury mini eggs on top and you are done!




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Whoopie Pie Cake


Oh my word.


You have got to make this cake.


It’s got everything you need rolled right up in one perfect cake, and your family will rave about your baking skills. 🙂 


Start off with a chocolate cake mix (substituting the oil for unsweetened applesauce, and adding an extra egg – I forgot to include a picture of the applesauce in the picture!)


Now, beat up the whoopie pie filling.  Mix in butter and marshmallow cream until it’s nice and fluffy . . .  then add in the powdered sugar until combined.


Dump all that whoopie pie filling on the first layer of your cake and spread around evenly.


Top with your second layer and get ready to make the ganache.


Ganache is so easy to make ~ don’t let the name fool you (just two ingredients!)  Heat up your half and half on the stove and just before it starts to boil, remove it from the heat.


Dump in your chocolate chips and stir gently …


… until they’re all completely melted.


Spread that perfect ganache all over the cake, and let your friends share what an amazing cook you are.


You’re welcome. 🙂 




Whoopie Pie Cake

  • 1 box of chocolate cake mix (prepared per package directions – subbing unsweetened applesauce for the oil and adding one extra egg)
  • 1 cup butter at room temperature
  • 2 cups marshmallow fluff
  • 3 cups powdered sugar
  • ½ cup half and half
  • 1 cup semisweet chocolate chips


Whoopie Pie Cake

  1. Preheat oven to 350°.
  2. Spray or Grease 2 9×13 pans.
  3. Prepare cake according to package directions, subbing unsweetened applesauce for the oil and adding one extra egg.
  4. Split the batter between the 2 pans and bake for 15-20 minutes until a toothpick comes out clean.
  5. Let the cakes cool completely.

Whoopie Pie Filling

  1. Mix the butter and marshmallow fluff together until smooth.
  2. Slowly add in the powdered sugar until smooth.
  3. Spread the whoopie pie filling on top of one of the cakes. Top this with the other cake.

Whoopie Pie Ganache

  1. In small saucepan bring the half and half to an almost boil.
  2. Quickly remove from the heat and stir in the chocolate chips until smooth.
  3. Allow to cool for 10 minutes and spread evenly over the cake.


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Recipe adapted from Cookies & Cups.

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4 Ingredient Slow Cooker Salsa Chicken


Oh my. 


I was so excited this week to find a 21 Day Fix recipe that also works in Mrs. Potts.




(I know, I know, that’s a little too much excitement, but cooking in Mrs. Potts makes me happy, and there aren’t all that many 21 Day Fix recipes that work well in my crockpot!)


But this one does. 


It’s simple.


(Really simple.)


And, you can cook up a ton of chicken breast like I did if you like, bake some for dinner tonight, then leave the rest in the slow cooker to cook a wee bit longer and shred it up for nachos.


If you’re 21 day fixin’, you can use the meat for Mexican lettuce wraps or taco salad. You’re welcome. 🙂  

Let’s get started. 



Dump your chicken in Mrs. Potts.



Pour on some taco seasoning (if you’re doing the 21 Day Fix perfectly, pick up low sodium taco seasoning – this is what I had in my pantry, so I decided to work with it!)



Pour on a jar of salsa.




Let Mrs. Potts do the cooking for about 2 hours on high. (Don’t let her cook longer than that or the meat will shred up and you won’t be able to bake it.


Once meat has cooked, transfer to baking dish.


Top with some shredded cheese.


Bake for 15 more minutes . . .


And top with a little extra salsa.






4 Ingredient Slow Cooker Salsa Chicken

PRINT RECIPERecipe adapted from jocooks.


  • 6 chicken breasts, boneless, skinless
  • 1 jar mild salsa (about 2 cups – low sugar salsa is best on 21 Day Fix)
  • 1 packet of taco seasoning (low sodium taco seasoning is best on 21 Day Fix)
  • 1 cup shredded cheese, Mexican blend


  1. Place chicken breasts in slow cooker and pour the salsa to cover them. Cook between 1½ to 2 hours on high, don’t cook longer because it will start to fall apart.
  2. Preheat oven to 425 F degrees.
  3. Spray a baking dish with cooking spray or grease and carefully place the chicken in the dish. Spoon the leftover salsa/sauce (from the slow cooker) over the chicken and sprinkle with the cheese.
  4. Bake for 15 minutes or until it’s nice and golden brown, and you see the sauce and cheese bubbling.


Note: I baked all 10 chicken breasts that I had, but only pulled out 4 to bake for dinner. I left the rest in Mrs. Potts to cook for another hour, then shredded it to use for tacos, nachos, and taco salads (I even froze some for a quick dinner in a pinch.) Love that!

21 Day Fix Counts

  • 1 red container
  • 1/2 green container
  • 1 blue container for cheese (use less if you’d rather it count for less!)





Looking for more chicken recipes:


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2 Ingredient Apple Chips

Looking for more penny pinched recipes? Here you go!



Note from Laurie ~ my friend Cheryl shared this 21 Day Fix approved snack with me, and goodness it looks so good! I haven’t tried them yet, but have some apples in my fridge so I’m hoping to make them for my kids this afternoon. For 21 Day Fix participants, these would count as one purple. 




Slice up two apples (you can use a mandolin, or a knife will do) seeds and all!  I used two apples, one Gala and one Red Delicious as that is what we had on hand.  The Gala was far better than the Red Delicious, so use a sweeter apple.




Sprinkle cinnamon over the slices – I did front and back – but front will be plenty (not too much or they will come out bitter).




Halfway through baking, turn them over (they should look like these, just a little curled).  And, your house will smell delicious!




1-2 hours later you are ready to snack on these crunchy healthy treats. Yum!



Note – depending on how thinly these are sliced they will take less time.  Thicker slices may require 2 hours where thinner slices will be ready in one hour!


If you’re trying to determine a decent price on apples to make any apple recipes (like Apple Cake, Apple Dumplings, Skillet Apple Pie, Snickers Apple Saladwhatever), aim to pay less between 60¢-80¢/lb. during the fall season, around 99¢ per pound during the rest of the year. And if you’re lucky enough to live near an apple orchard (or have a friend who has an apple tree), this is a great time to stock up!






2 Ingredient Apple Chips


  • 2 sweet apples
  • cinnamon


  1. Slice apples thinly (use a mandolin like this one or just use a knife).
  2. Place sliced apples on parchment lined cookie sheets.
  3. Sprinkle cinnamon on the slices (you can do front and back but not too much or they will be bitter).
  4. Cook at 225 degrees for 1 hour to 1 and a half hours (depending on how thin the apple slices are) – turning once midway.
  5. Take them out and let them cool and enjoy!






Looking for a few apple recipes? Here are our favorites:




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21 Day Fix Bruschetta Chicken



Oh my word. 

This is some must-make-chicken.


So. so. good. 


It’s good for you too. 


You’re welcome. 🙂 

One of the sweet girls that joined our 21 Day Fix group shared it from Fit Mom Angel D, and I was honestly so surprised that it was so yummy. (If you’re interested in joining the group, we’ll start a new round in mid-April.) It was absolutely fantastic, and just got added to our regular menu rotation even when we’re not 21-day-fixin’.


(In fact, my 15 year old got home late from rugby practice and ooh’ed and aah’ed over the leftovers. Success!)

So, pull out your sharpest knife (I’ve heard rave reviews on these), and get ready to chop up some fresh tomatoes. You’ll be so glad you did!


21 Day Fix Bruschetta Chicken

PRINT RECIPERecipe adapted from Fitmomangelad.


Bruschetta Topping

  • 6 medium roma tomatoes, chopped finely
  • 1/4 cup fresh basil leaves chopped finely
  • 1/2 tsp sea salt
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 1 1/2 tbsp olive oil


  • 2 lbs boneless skinless chicken breast
  • 2  1/2 tbsp Italian seasoning
  • 2 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • Parmesan cheese (I used about 1/4 cup – use more or less depending on your personal preference ~ I like the DiGiorno Parmesan cheese or Kroger Private Selection found in the dairy case best)



  1. Mix together bruschetta ingredients in bowl and refrigerate until ready to serve.
  2. Place chicken in gallon bag.
  3. Mix together remaining ingredients for chicken and pour over chicken.
  4. Refrigerate at least 1 hour, longer if you have time (overnight is best, but I only had one hour and it was still delicious!)
  5. Let chicken sit at room temperature for 30 minutes.
  6. Heat oven to 350.
  7. Place chicken in baking dish, discard marinade.
  8. Cook 30-40 minutes, until chicken is cooked through. (Can also grill chicken on grill if you prefer, 5  minutes per side.
  9. Serve bruschetta on top of chicken, garnish with a little extra Parmesan if desired. Can also serve over pasta.

21 Day Fix Counts

  • 4 oz chicken toped with 1/2 – 1 cup bruschetta salsa = 1 red, 1/2 green, 1/2 blue, and 1 tsp







Looking for more 21 Day Fix Recipes? Try out this 21 Day Fix Approved Black Bean Chili. 


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Menu Plan Monday: Week Of 2/29/16


Have you made your menu plan yet for the week? I’ve taken off quite a few months because I just haven’t been organized (eek!), but decided it was time to get my act together this week.


This weekend I was fortunate to hang out in Florida with some amazing women entrepreneurs, and was so inspired to just do life better ~ home life, business life, and really just all my life. So, I’m working on a few strategies here to get my life in order, which always begins with menu planning at our house.

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Because I’m doing the 21 Day Fix (we’ll be starting a new round in two weeks if you’d like to join us ~ go HERE to learn more!), this week’s recipes are pretty low calorie, healthy-for-our-family kind of food. We’re keeping it simple here, but it just makes life so much easier when we have a menu plan together. Here’s what’s on the plan:


 Looking for more menu planning ideas?  Here you go!
Do you have anything yummy on your menu plan this week?  I’d love to hear what you’re having, and if you have any great recipe ideas please leave a comment to share!  



Check out my recipes to try board on Pinterest, and see more penny-pinched recipe ideas.  This post is linked up to OrgJunkie’s Menu Plan Monday where you can find lots more menu planning ideas! 


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Scandalous Grace Cake

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Years ago, I heard Julie Ann Barnhill speak about her book Scandalous Grace at a MOPS conference.


She made the analogy that scandalous grace was like her grandmother’s beloved cake recipe. Lavished with mounds of Philly cream cheese frosting, grace was simply abundant.


Since then, every single time I think of grace, a picture of a big ole’ slice of chocolate cake comes to mind. 


So Saturday afternoon, as I baked my daughter’s 13th birthday cake, of course I thought of grace.


{Am I the only girl who thinks about grace when she bakes a cake? Hmph.}


I was in a hurry for that cake to bake up, and pulled the most luscious, perfect chocolate cake out of the oven just a wee bit too early.


After a few moments I looked over to see those perfectly plump cake rounds fall just a bit in the center.


Then a little bit more.


And within just a few minutes, they were thoroughly depressed.


The perfect cake that I’d spent over an hour preparing wasn’t quite perfect any more.


But, out came the grace.


I whipped up the frosting.


Not just a smidgen, but gobs of perfect chocolate buttercream and a little Oreo-filled-frosting too. 


Once the first layer plopped out on its plate I doled out the frosting.


A little cavern where it fell a pinch further?


Heap on a little more grace. 




{Topped with a few semi-sweet-morsels to hide extra flaws too.}


Adding on the second layer, I knew I’d find a few more holes to fill in. 


A dollop here, a smattering there, this cake’s grace was abundant.


Scandalous, really. 


In fact, all those extra imperfections simply made way for a heaving pile of amazing grace.




You’ve never tasted a cake so perfectly delightful.


And just like that cake . . .


Our imperfections.


Our mess.


Our holes.


Our weakness.


His grace fills them all in.


It fills in the empty spots where I’ll never be good enough.


it inflates the sullen areas too worn down to keep going.


It smooths over each hollow and blemish completely.


It plumps everything right up perfectly ~




~ and turns this mess of a momma into His masterpiece.






And it makes us want to do better.


To be fuller.


To live richer.


To lavish abundant grace on everyone around us, because we’ve so generously experienced it ourselves.



So go ahead.


Layer on the grace.


Whip it up fully and plop it down on everyone you meet. 


And share grace completely, because He first showered it on you.


‘But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly about my weaknesses, so that Christ’s power may rest on me.’ 2 Corinthians 12:9 




Scandalous Grace Cake, adapted from Taste’s Better from Scratch Chocolate Cake with Oreo Frosting




  • 2 cups flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup oil
  • 2 eggs
  • 2 tsp vanilla
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 1 cup boiling water


  • 1/2 cup butter (1 stick), softened
  • 1 1/2 – 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp milk
  • 1/2 cup of semi-sweet mini chocolate chips (to sprinkle in the middle)
  • 6-8 Oreo cookies, crumbled
  • 1/2 cup of semi-sweet mini chocolate chips (to sprinkle on the top)


  • 1/2 cup (1 stick) butter, melted
  • 2/3 cup unsweetened cocoa powder
  • 2 1/2 – 3 cups powdered sugar
  • 1/3 cup evaporated milk, or regular milk
  • 1 tsp vanilla extract



  1. Preheat oven to 350 degrees and spray two 9-inch round cake pans well with non-stick cooking spray .
  2. In a large bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt. Add oil, eggs, vanilla, milk and sour cream and mix until well combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute until batter is nice and fluffy.
  3. Pour the batter evenly between the cake pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove the cakes from oven and allow them to cool completely.
  5. To make the Oreo filling, beat butter with electric mixer about 3 minutes.  Add powdered sugar, vanilla and milk and mix well.  Fold in crumbled Oreo cookie pieces.
  6. Spread Oreo filling over the top of one of the cake rounds and sprinkle with half of the mini chocolate chips then top with the second cake round.
  7. To make the chocolate frosting, add cocoa powder to a bowl with the melted butter and mix well to combine. Alternately add powdered sugar and milk, beating until you reach your desired spreading consistency.  Stir in vanilla.
  8. Cover the cakes with chocolate frosting and decorate with whole Oreos and mini chocolate chips.



Need a little extra grace today? Here you go . . . 

Recipe adapted from Tastes Better from Scratch.  If you need a little more menu inspiration, go HERE

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Black Bean Chili – 21 Day Fix Approved

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We’re 3 days into the 21 Day Fix (I’m loving the group that’s joined me there!), and had to share a quick recipe we tried earlier this week!


My husband loves chili, so I was determined to find a lightened up recipe that he would like. This was perfect (really, so good), and the best part was that we have leftovers to pack for lunches this week.


Here’s how to get started . . . 


Chili (makes 8 servings)




21 DAY FIX SERVINGS: 1/2 green, 1 red, 1/2 yellow for 1 cup serving


  • 1 tsp olive oil
  • 1.5 lbs raw 93% lean, ground turkey
  • 1 medium onion, chopped
  • 1 medium green (or red) bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1.5 tsp ground cumin
  • 1 tbsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 2 (15 oz) cans black beans (can also used pinto beans), drained & rinsed
  • 1 (15 oz) can all-natural diced tomatoes, no sugar added (do not drain)
  • 1 (12 oz) can rotel (do not drain)
  • 12 fresh cilantro sprigs, finely chopped (optional, for garnish)


  1. Heat olive oil in saucepan over medium high heat.
  2. Add onion, bell pepper, garlic and turkey and cook over medium high heat until turkey is cooked through and veggies are tender.
  3. Next, add cumin, chili powder, salt and cayenne pepper to saucepan.
  4. Cook for one minute, stirring constantly.
  5. Add drained beans, Rotel and canned tomatoes with liquid.
  6. Bring to a boil.
  7. Reduce heat to low and continue to cook, 15-20 minutes until thickened.
  8. Sprinkle with cilantro and serve. Enjoy!



Recipe adapted from Super NoVA Mom. If you need a little more menu inspiration, go HERE

Try more chili recipes here:

Slow Cooker White Chicken Chili

Slow Cooker Chili Colorado Burritos


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15 Slow Cooker Secrets To Success


Have I mentioned lately I love my slow cooker (aka Mrs. Potts?) 🙂 Y’all know I do ~ seriously one of my favorite things ever to use in my kitchen.


If you don’t use a slow cooker very often though, there are a few secrets you’ll want to know before slow cooking to help the process go more smoothly. Here are the things I stick to when I slow cook . . .


1. A slow cooker and crock pot are the same thing.

Crock Pot is a specific brand of slow cooker, so if you find a recipes for a slow cooker or crockpot, they’ll all work in your slow cooker (or crock pot.) 🙂 

2. Find the right size slow cooker.

Slow cookers come in all different sizes, and depending on the size of your family you’ll want to make sure you use the right size. I use a 4 1/2 quart slow cooker for our family for most recipes, but also have an 8 quart for making larger recipes (I sometimes use it to cook 2 whole chickens at once.) Depending on the size of your family, you’ll want to get one that’s big enough, but not too big so things cook correctly.

3.  Pick the right cut of meat.

While I cook just about everything in the slow cooker, there are certain cuts of meat that seem to do better for me. Here are my “proven winners”:

  • Beef shoulder roasts (also chuck roasts, but I think shoulder roasts tend to be less fatty)
  • Boneless skinless chicken breast
  • short ribs
  • pork shoulder
  • pork tenderloin

4. Plan ahead.

Be sure to plan slow cooker meals ahead of time, especially if you’re heading out the door early in the morning. Chop your veggies, set out your ingredients, and make sure to have your meat ready to go.  If a recipe requires the meat to be pre-cooked, take care of that the night before too.

5. Most recipes that tell you to brown the meat ahead of time are okay without the extra browning step.

If you’re in a hurry and a recipe (typically for pork or beef) tells you to brown the meat ahead of time, skip this step in a pinch. The recipe may be a little more flavorful if you have a few minutes to saute the meat, but most recipes will be fine even without that extra step.

6. Fill your slow cooker no more than 3/4 way full.

Also, you don’t want your slow cooker too empty or the food will dry out, so make sure it’s at least half full. 

7. Know where the heat comes from.

The heat in your slow cooker comes from below the crockpot, so you want to place items that take longest to cook (typically veggies like potatoes and carrots) on the bottom. 

8. Layer your ingredients.

Most recipes recommend putting veggies in the bottom before adding meat on top. Here’s a general guideline:

  • Layer root veggies (carrots, potatoes) first (make sure these and all veggies are cubed before adding to crockpot)
  • Then add in other vegetables
  • Next add in meat or poultry
  • Lastly add on additional seasonings or sauces
9. Keep the lid on.

To keep the heat in and make sure your meal cooks properly, keep the lid on your slow cooker throughout the day. 


10. Most crockpot recipes (other than soups) don’t require much liquid.

It’s easy to want to ad quite a bit of liquid to recipes, however because liquids don’t evaporate easily in the slow cooker, most of the moisture cooked out of your meat will keep it moist. Add the recommended liquids in the recipe, but don’t overdo it.

11. Newer slow cooker cook much more quickly than older models.

If you’ve purchased a slow cooker in the last few years, you’ll notice it cooks much faster than an older version. If you get a new slow cooker, I recommend trying it out the first few times while you’re at home to gauge how quickly it cooks.

(For example, my newer slow cooker easily cooks boneless, skinless chicken breast in four hours on low.)


Slow Cooker Pot Roast
12. As a rule, meat needs to be cooked to 140° or above.
  • Poultry cooked to 180°
  • Meat cooked to 165°


13. To prevent food from sticking to your slow cooker, spray with cooking spray prior to cooking.

I’ve also heard you can add bacon to the bottom of your slow cooker to prevent food from sticking and add extra flavor. I haven’t tried it myself, but yum. 🙂 

14. Many recipes can be changed to slow cooker recipes by changing the cooking times.

Typically, when cooking on the “low” setting on your slow cooker it should be cooking around 200°, and the “high” setting cooks around 300°.

Here’s a general idea of how to swap things out . . .



15. Some things don’t cook well in the slow cooker.

While you can cook many (many) things in the slow cooker, not everything will work. Here are a few things I generally avoid cooking in Mrs. Potts.

  • rice
  • pasta – instead cook on stove top and add it for the last 30 minutes of cooking if you’re making a recipe that requires cooked pasta (note – I have made macaroni and cheese in the slow cooker, I still cook the pasta ahead of time, and the entire recipe cooks for just 2 hours)
  • tender veggies (think peas and asparagus)
  • seafood
  • most dairy products – if a recipe calls for dairy, make sure to add it in add the end of the cooking time to keep it from curdling


Looking for a great slow cooker? Here are a few I recommend . . . 

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Hamilton Beach Stay or Go 6-Quart Portable Slow Cooker (lowest price ever $23.99)


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 Crock Pot Manual Stainless Steel Slow Cooker (lowest price ever $23.99)


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Crock-Pot Casserole Crock 3.5-Quart Slow Cookers in Black (lowest price ever $29.99)


 Not sure what to make in your slow cooker this weekend?  Here are a few of our family’s favorite recipes to try. . .

Can’t get enough of your slow cooker? Here are 5 Reasons You Need to Use Your Slow Cooker Every Single Week + a few more recipes to get you started.

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