3 Top Vegetable Recipes For Slow Cooker

When one thinks of cooking using a crock pot, he would automatically think of making meats juicy and tender. But slow cookers aren’t only good for meats, they’re ideal for all types of ingredients including fresh fruits and vegetables. So if you’ve recently started a healthy diet, you can count on your trusty crock pot to make delicious meals!

Here are 3 top vegetable recipes for slow cooker that are a must-try:

Best Ever Crock Pot Mashed Potatoes

What you need:

  • 2 1/4 kilograms red potatoes, sliced into chunks
  • 3 cubes chicken bouillon
  • 1 cup sour cream
  • 1 cup cream cheese, softened
  • 1/2 cup butter
  • 1 tablespoon minced garlic
  • Salt and pepper to taste

Fill a large pot with lightly salted water and boil potatoes with chicken bouillon and garlic until potatoes are tender but still firm. Drain potatoes in a bowl, reserving water. Mash potatoes with sour cream and cream cheese, spooning reserved water to achieve desired consistency. Transfer mashed potatoes to a slow cooker, cover and cook for 2 to 3 hours on low. Stir in butter, salt and pepper before serving.

Crock Pot All-Veggie Chili

What you need:

  • 2 zucchini, thinly sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can whole peeled tomatoes with juice
  • 1 can garbanzo beans, drained
  • 1 small can chopped green chile peppers
  • 1/3 cup chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt

Mix together zucchini, carrots, celery, green bell pepper, red bell pepper, onion, garlic, tomatoes, garbanzo beans and green chile peppers in a slow cooker. Stir to combine ingredients well. Season with chili powder, oregano, cumin and salt. Cover and cook for 6 to 8 hours on low or for 3 to 4 hours on high.

Slow Cooked Creamy Potato Soup

What you need:

  • 10 red potatoes, sliced into cubes
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 3 cups water
  • 1 cup half and half
  • 3/4 cup real bacon bits
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup chopped green onion
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon ranch dressing mix
  • 2 teaspoons dried parsley
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper

In a large bowl, toss potatoes in all-purpose flour to coat. Place coated potatoes, onion, garlic, chicken bouillon granules, ranch dressing mix, parsley, seasoned salt and black pepper in a crock pot. Stir to combine ingredients well. Add the water to the mixture. Cover and cook for 7 to 9 hours on low. When ready, add half and half to the soup, stir and cook for 15 minutes more. Sprinkle with Cheddar cheese and garnish with green onion to serve.

Enjoy healthier meals – try these top vegetable recipes for slow cooker!



Source by Donna H.

Simple Vegetable Side Dishes for the Family

Sometimes what really makes a meal isn’t necessarily the main dish, but the sensational side that accompanies it. This fall, make the most of your local harvest to create vibrant vegetable side dishes which lock in warm autumn flavors and keep your table balanced. From Squash to Potatoes; easy vegetable side dishes add both texture and color to your meals, while keeping your staple weekly menu fresh and interesting for the whole family.

Here are a few simple vegetable side options to work into your recipe repertoire. Whether discovering new flavors, or giving life to a forgotten favorite, these ideas will help you provide mouth-watering meals to the people you love the most.

French Onion-Roasted Potatoes

If you have a crew who love their scrumptiously crispy roast potatoes, then this recipe is guaranteed to go down a treat, with its added twist on a traditional weeknight classic. Provincial flavors of rosemary and French onion combined beautifully with olive oil and red potatoes result in a perfectly roasted veggie side.

Prep time: 10 minutes

Cooking time: 35 minutes

Super Easy Sweet Potato Mash

A great alternative to mashed potatoes, this sweet potato mash is creamy and rich. Boil, microwave or roast the sweet potatoes until tender. Then simply mash them by hand, or place them in the food processor for a quicker turnaround. To finish, add some butter and stock to bolster bold flavors in this easy vegetable side recipe.

Prep time: 18 minutes

Cooking time: 12 minutes

Pesto Roasted Vegetables

There couldn’t be a more versatile way to prep veggies for a sensational side dish than roasting. Pick out whatever looks good at the grocery store or farm stand, and then you can really go to town. Spread the veggies out on a baking dish or cooking sheet, season with pesto sauce mix, drizzle with olive oil and pop it all in the oven for a quick vegetable side. As an added bonus, whatever’s left over can go into the next day’s salad, or into a delicious sandwich with fresh mozzarella and basil.

Prep time: 10 minutes

Cooking time: 20 minutes

So, in this fall season have some seasonal veggies to keep oneself energetic and away from any seasonal illness. Vegetables are not nourishing but they are rich in fiber and other vital vitamins and minerals which will keep you healthy and hale. With these vegetable side dishes you can have meat or chicken recipes to complete your platter.



Source by Chris Bilyk

What Do Betta Fry Eat?

Betta fry are difficult to raise. One of the toughest things is, well what do they eat. Do not try using powders or flakes, it will just totally foul up the tank. The best thing I have used is microworms. These are tiny little wiggly worms that you can grow yourself and never run out of them. I purchased my first microworm culture from a site called aquabid. Make sure you get this culture before your betta fry are born. Like probably a week before. When the fry are swimming freely, and ready to eat then its time to feed them these microworms.

What I use is a mashed potato mixture to a consistency of like peanut butter. I just used potato flakes and water and put them in a small clear bowl with a lid with small wholes in the top. Place a tablespoon of the culture you got from aquabid in the center of the bowl on top of the mashed potatoes. After about a week, you will see them crawling up the sides of the bowl. Sounds kinda icky, but its not too bad. Then you can take a Q tip and run around the sides of the bowl pulling off the microworms. Then just empty them in the tank off of the Q tip. You will be able to see them wiggle and see the baby betta frys eat them. Do this twice a day.

Its good to have 2 to 3 cultures of microworms growing at all times. All you have to do now is repeat the instructions above and you will never run out of food for your betta fry. The culture usually last about a month or so, so always make new mashed potatoes and take a table spoon from the one you grew and start another one.



Source by Bradley Durham

Cleaning Up Mashed Potato Spills on Your Rug

Mashed potatoes are really delicious and is definitely one of the favorite dishes that people love to eat. It is not only consumed during special occasions such as holidays like Thanksgiving but it is likewise an everyday food item that people enjoy.

But while mashed potatoes can be really tasty and delicious and can put a big smile on your face, if you accidentally drop it on your rug then that would instantly flip that smile upside down. This is because mashed potato spills can be really difficult to clean up and will likely cause you a ton of effort just to try and get your rug tidy once again.

Lucky for you that this is not an impossible task and with the guide below you will surely be able to get your rug back to normal in no time. Here’s what you’ll need to do to correctly clean up the mashed potato spill on your rug.

• Start off by clearing up all of the spilled mashed potato on your rug using a spoon and scooping it up. Do this repeatedly until all of the mashed potato is removed.

• After clearing the area, the next thing that you will have to do is to create a cleaning solution that will get rid of the ugly stain on your rug. It is actually very easy as long as you know the right thing to do. Just combine a teaspoon of non-bleach laundry detergent with a cup of warm water and then place it inside an empty spray bottle and bring it to the affected area of the rug.

• Spray the area several times with the cleaning solution and then give it a few seconds to work on the stain. Then, use a clean white cloth to slowly blot the stain until it is completely removed. It may take a while but pretty soon you will be able to get rid of the mashed potato stain on your rug.

• After removing the stain your work is not done just yet. You would still need to rinse the rug with some water to ensure that no residue is left behind. Residue may not sound threatening to your rug but it can build-up over time and cause damage to it right under your nose.

• Dry the rug thoroughly with some clean rags and you’re now good to go.

If you are having this problem in your home, try the guide above out and get your rug looking clean in no time.



Source by Johnny D Sol

Tips in Cleaning Up Mashed Potato Spills on Your Carpet

Mashed potatoes are delicious, tasty and one of the favorite foods that people love to eat. But while mashed potatoes are great with fried chicken, turkey, and many other food items, it certainly isn’t something that you would want to have on your carpet.

Having this kind of spill on your carpet can be very frustrating as it can leave a nasty stain that can really ruin your carpet’s appearance. That is the reason why knowing how to properly clean up this mess is very important for a carpet owner.

If you have accidentally spilled mashed potatoes on your carpet, be sure to check out the guide below to aid you in solving this carpet cleaning problem.

• For the first step, you would need to remove as much of the spilled mashed potatoes from your carpet. You can do this by using a spoon or a blunt knife to carefully scoop it from the carpet. This is important because you cannot clean up the stain on your carpet without dealing with the food particles first.

• After clearing the carpet of the excess mashed potatoes, it is now time for you to use a carpet cleaning solution on the stain. For this, you will need to create a solution using white vinegar and water. Take a teaspoon of the former and mix it with a cup of warm water and then use this on the mashed potato stain on the carpet.

• Once you have applied the cleaning solution onto the stain, get a piece of clean white cloth and slowly blot the affected area. Work your way from the outside of the stain moving inwards in order to get the best results. After repeatedly doing this, eventually the stain will become lighter and soon enough you will be able to get rid of it completely. You may not see the results quickly but just continue blotting the area and be patient and pretty soon the stain will be completely gone.

• For the last step of the process, rinse the area where the stain was with a cup of clean water. This is in order to remove the excess cleaning residue that could potentially build-up and cause harm to your carpet.

Mashed potato spills can be really tough but they are certainly not impossible to clean up. If ever you are faced with this kind of problem again, be sure to use the guide above to help you out.



Source by Johnny D Sol

Mashed Potato Casserole – French Style Comfort Food

In France, this mashed potato casserole gets the fancy name of Hachis Parmentier. It’s a quick and easy dinner to prepare, yet still very typically French. And since it’s French, it comes with a wonderful story that you can entertain your family with at the dinner table.

Introducing Monsieur Parmentier

Antoine Parmentier was a Frenchman that lived during the 18th and early 19th century. A pharmacist by training, he spent many years serving in the Seven Year War, and was imprisoned in Germany. It was during this incarceration that he discovered the nutritional virtues of the potato. (The tuber had previously been brought to Europe from South America, but had spent several hundred years languishing in the vegetable garden, disdained by the people and even prohibited by the government.) When he returned from the war, it was to a nation that was starving.

It was Parmentier who saw in the humble potato the solution to France’s hunger problems. Through a long and genius marketing campaign, Parmentier single handedly changed the French peoples’ ideas about the potato, turning it into a significant food source for the starving population. Parmentier courted the French king, Louis XVI, in his efforts and even got the wife of the king, Marie Antoinette, to wear potato flowers in her hair. Parmentier was a brilliant scientist who spent his life working to improve the food quality of his nation and it is most appropriate that his name is synonymous with potatoes in French cooking.

Onto the Mashed Potato Casserole Recipe

For this recipe I recommend you use instant mashed potatoes, because that’s what makes mashed potato casserole so quick and easy to prepare. Do use a high quality instant mashed potato however — all it should have in it is potatoes. Read your labels.

The recipe here is for a fairly typical French version of Hachis Parmentier, but feel free to change the vegetables, seasoning, and even the meat in this recipe. Hachis Parmentier is extremely versatile.

Mashed Potato Casserole

  • 2 onions, chopped
  • 3 garlic cloves, minced or pressed
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 tomatoes, chopped
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon Herbs de Provence or other herbs
  • salt and pepper (to your taste)
  • 1 egg yolk
  • 2 tablespoons Parmesan cheese
  • 4 – 5 cups mashed potatoes (instant is fine)
  • 3/4 cup grated cheese (gruyère, emmental, or swiss)

In a large frying pan, cook the onions and garlic in the butter and olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt and pepper. Cook until the meat is browned thoroughly. Turn off heat and add egg yolk and Parmesan cheese, stirring to mix completely.

Spread the meat in the bottom of an lightly oiled oven proof dish (a 13 X 9 inch Pyrex dish would be perfect for the amount given in this recipe). Spread the potatoes on top of this and finish by sprinkling grated cheese on top.

Brown in 400° F oven for 15 to 20 minutes.

Makes 8 servings.



Source by Kim Steele

How Do Mashed Potatoes Affect Your Blood Sugar Levels?

In much of the English-speaking world, mashed potatoes are a favorite comfort food. An accompaniment to meat dishes at family gatherings, they have become associated with love and belonging, and it’s not without reason that they get gobbled down by soldiers and travelers away from home. But if you have type 2 diabetes, mashed potatoes can wreak havoc on your blood sugar control.

The first thing to know about this style of cooked potatoes is that all potatoes are not equal when it comes to their effects on blood sugars. Instant mashed potatoes, for instance, have a glycemic index of 110. They actually release glucose into your bloodstream faster than table sugar, which has a glycemic index of 100. The type 2 diabetic pancreas can hardly keep up with the load of glucose released by two, three, or more servings of instant mashed potatoes.

Peeling Red Russet potatoes, steaming them, and them mashing them, however, results in a mashed potato that has a glycemic index of 86. And serving them cold rather than hot results in an even slower release of glucose into your bloodstream, with a glycemic index of 58. Adding a drop or two of milk, or butter to the Red Russets brings the glycemic index down to 50.

Blood sugars go up less when mashed potatoes are made from scratch, when they have a little added fat, and when they aren’t eaten piping hot. Your body still has to create insulin to cover the release of sugars, but when mashed potatoes are homemade, it doesn’t have to find the insulin quite as fast.

If you do your own cooking…and every type 2 diabetic should… you can use other vegetables in place of potatoes for mashing. Rutabagas, turnips, and cauliflower all make a good mash, with less than half the carbohydrate of potatoes. If your cauliflower has a cabbage-y taste, just add a whole walnut to the cooking water while you boil the vegetable. The cabbage-like smell goes into the hull of the walnut. Just be sure to remove the walnut before mashing.

Another option for potatoes after boiling, is to allow them to go cold, dice them up and turn them into potato salad. By adding vinegar to them you will lower the glycemic index and, when eaten, will turn into glucose more slowly… thus giving a lower blood sugar and insulin response. Using new potatoes again helps with a lower glycemic index.



Source by Beverleigh H Piepers

Type 2 Diabetes and Mashed Potatoes – How To Make a Favorite Comfort Food More Diabetes-Friendly!

There is no single food that causes more downfalls to diabetes control than mashed potatoes. Potatoes. a high glycemic form of carbohydrate are said to increase insulin resistance and the risk of Type 2 diabetes. A favorite side dish of the American Thanksgiving feast, spuds of all fashions make blood sugar levels soar, but there are three things you can do to minimize, or even eliminate, the damage.

1. Just say no to instant: When nutritional researchers measured the glycemic index of instant mashed potatoes, they found that the instant mashers made blood sugar levels go up faster even than eating glucose tablets. That seems a little unlikely, until you consider what’s really in instant potatoes.

There are all kinds of additives, flavorings, and stabilizers designed to keep the flakes from smushing together in the box. When these chemical additives get into your system, you have an immediate reaction.

Without getting into the chemistry, this can be a “fast” allergic reaction or a slower immune sensitivity reaction, but both cause your adrenal glands to release cortisol, which in turn makes blood sugar levels go up. Simply peeling potatoes, boiling them, and mashing them up, makes their impact on glucose control much easier to manage. Instant has a glycemic index of about 110. Boiled red Russets have a glycemic index of about 78.

2. Don’t eat them piping hot: Another factor that gets overlooked in choosing foods to keep blood sugar levels as near to normal as possible is heat. Hot foods… although not scalding hot foods… are digested more quickly than warm or room-temperature foods. If you just let your food cool down before you eat it, your body will digest it more slowly, and your pancreas will have more time to release the insulin needed to transport digested sugars where they need to go. You can still make your blood sugars soar out of control by eating too much cold carbohydrate food, but all other things being equal, warm food or cold food is better for diabetics than piping hot food.

3. Try cauliflower: If you trim away the green leaves before boiling, boiled cauliflower has the same color as boiled spuds. If you put an unshelled walnut in the water with the cauliflower while it’s boiling, the walnut soaks up the “cabbage” flavor and the result tastes like potatoes. If you thoroughly drain the cauliflower in a colander before mashing, getting every last drop of cooking liquid out, then you have the same consistency as mashed spuds. But you’ll have 80 per cent less carbohydrate.



Source by Beverleigh H Piepers