TABLE OF CONTENTS

It’s a mystery, isn’t it? How is it that your family expects to you to put food on the table—even when it feels like you’ve just barely finished cleaning up after the last meal?

If you’d prefer to spend your time quilting rather than cooking, why not
call upon your trusty slow cooker to do all of the cooking while you’re busy strip-piecing?

For this edition, we’ve included three top-notch recipes you can toss into the slow cooker around noon and just forget about until the delicious aromas start wafting into your studio many hours later.

Multi-tasking: it’s what’s for dinner. You’re welcome.

Three-Packet Roast

Recipe from AllRecipes.com

Ingredients:

  • 1 3-lb. boneless beef chuck roast
  • 1 packet each:  1-oz. dry ranch dressing mix, 7-oz. dry Italian-style salad dressing mix,  ¾-oz. dry brown gravy mix
  • 1 c. water

Directions:

  1. Whisk together all three dry mix packets with the 1 cup
    water until smooth.
  2. Place the roast into your slow cooker, and pour the sauce mix
    over the top.
  3. Cook on low heat for six to eight hours or until the roast is easily
    pierced with a fork.

Chicken Enchilada Soup

Recipe from AllRecipes.com

Ingredients:

  • 1 lb. skinless, boneless chicken breast halves
  • 1 15.25-oz. can whole kernel corn, drained
  • 1 14.25-oz. can diced tomatoes, including the juice
  • 1 14.5-oz. can chicken broth
  • 1 10-oz. can diced green chiles
  • 1 white onion, chopped
  • ¼ c. chopped fresh cilantro
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ¼ tsp. ground black pepper

Directions:

  1. Rinse and pat dry the chicken breasts and place in the slow cooker.
  2. Add all other ingredients and cook on low for six hours.
  3. Take a break from sewing to transfer the super tender chicken breasts onto a plate and shred them with two forks.
  4. Put the shredded meat back into the slow cooker and continue cooking for another 40 minutes to an hour.

Pork Chops with Mushrooms and Wine Sauce

Recipe from MagicSkillet.com

Ingredients:

  • 1 10 ¾-oz. can low-fat cream of mushroom soup
  • ¼ c. dry white wine
  • ¼ c. Dijon mustard
  • ¾ tsp. dried basil
  • 1 tsp. minced garlic
  • ½ tsp. freshly ground black pepper
  • 5 potatoes, peeled and sliced into ¼ –inch thick slices (use the slicing wheel on your food processor!)
  • 1 medium onion, peeled and thinly sliced
  • 4 pork loin chops

Directions:

  1. Lightly grease the inside of your slow cooker with cooking spray
    or a light coat of olive oil.
  2. Combine the soup, wine, mustard, and spices in a bowl and set aside.
  3. Arrange the potato and onion slices in your cooker. Pour the soup and spice mixture over the top and toss. Place the pork chops on top.
  4. Cover and cook on low for six or seven hours until pork and vegetables are tender.
Hot Dish!

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