It’s time for fall and hearty, healthy, home cooked meals & we love using crockpots! The benefits of a crockpot include not having to baby sit your stove top all day for a delicious, slow-cooked taste. Here are some recipes we like here at Body Bar and some advice on in-season produce shopping for October!
According to Gourmetfood.com, here is the produce that is in season during the month of October.
And now, some of our favorite crockpot meals:
Gingered Beef and Vegetables
Makes: 6 servings
-1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
-4 medium carrots, cut into 1/2-inch-thick slices
-1/2 cup sliced scallions
-2 garlic cloves, minced
-1 1/2 cups water
-2 tablespoons reduced-sodium soy sauce
-2 teaspoons grated fresh ginger
-1 1/2 teaspoons instant beef-bouillon granules
-1/4 teaspoon crushed red pepper
-3 tablespoons cornstarch
-3 tablespoons cold water
-1/2 cup chopped red bell pepper
-2 cups loose-pack frozen sugar snap peas, thawed
1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.
Originally published in FITNESS magazine, April 2009.
Quinoa Butternut Crockpot Chili
Makes: 6 servings
-1 and 1/2 cups uncooked quinoa
-1, 15 oz can tomatoes
-1 can black or kidney beans
-1 onion, chopped
-2 cloves garlic, chopped
-1 T. olive oil
-1 T. Braggs
-1/2 of a butternut squash, cubed (without skin)
-3 cups water or vegetable broth
-1 red bell pepper, diced
Spices: 1 bay leaf, 1/2 T. cumin, 1/2 tsp. cayenne(reduce if you want it less spicy!), 1 tsp. cinnamon
1 T. molasses or honey
Originally published on Moderngirlnutrition.com November, 2012.
Healthy Crock Pot Cinnamon Apple Sauce
- 20 small to medium size apples, cored (& peeled if you’re using non-organic apples)
- cinnamon to taste
- 1/4 cup water
-You can store your applesauce in an airtight container in the refrigerator for up to one week. You may also put the applesauce in large-mouth mason jars to freeze. Make sure to label your jar before freezing to remember its contents!
What is your favorite crock pot meal for the fall?