Recipe for Slow Cooker Turkey Burgers with a Faux Hollandaise Sauce

Pin It

Makes 7 patties

1 lb ground turkey

1 tsp Dijon mustard

1 tsp garlic

1 Tbsp ketchup

1 Tbsp Worcestershire sauce

1 tsp dried oregano leaves

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

2 Tbsp bread crumbs

1 egg white

1.  In a bowl, combine all the ingredients.  Mix with hands and incorporate well.  Form into about 6-7 patties and place in the bottom of a large slow cooker, so that they don't overlap.

2.  Cover and cook on LOW for about 3-4 hours or on HIGH for 1 1/2-2 hours (depending on how fast your slow cooker cooks).

3.  Drain off grease and carefully scoop out the patties.  Serve on hamburger buns (or if you want you can make your own creation like I did.)

My creation:

1 toasted English muffin

1 turkey patty

1 fried egg

Smother with faux Hollandaise sauce or you can make the real thing

Review:

Bet you didn't think you could make turkey burgers in the slow cooker.  Well, I did.  And it worked fairly well.  They were just a bit crumbly.  I've been obsessed with Eggs Benedict since I got home from the cruise I went on.  So I bought some English muffins and made this little creation.  I liked it a lot.  Not as much as when someone else makes it for me and brings it to me in my stateroom.  But hey, you can't win 'em all. :)  3 1/2 stars

Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

Pin It Make sure to enter the THRIVE $100 giveaway!

Makes 6-8 servings


4 cups cooked cubed potatoes (I had leftover baked potatoes that I just cubed, skin and all)
1 cup sliced mushrooms
1-2 cups fresh spinach leaves (they shrink down so much so use more than you think you need)
1 lb breakfast sausage, cooked and drained (or you can use cubed ham or bacon or whatever you want)
6 eggs 
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp garlic powder
1 tsp ground mustard
1-2 Tbsp Thrive freeze-dried onions
Handful of Thrive freeze-dried red bell pepper or green pepper
Salt and pepper
Salsa


1.  Spray the inside of a 4-6 quart slow cooker.  Use a foil collar on the hot spot of your slow cooker.
2.  Place potatoes on bottom of cooker.  Salt and pepper.
3.  Sprinkle mushrooms and spinach on top of potatoes.
4.  Top with sausage, peppers and onions. (you don't have to re-hydrate the veggies)
5.  In a small bowl, whisk the egg, milk, garlic powder and ground mustard together.  Salt and pepper the eggs.  Pour over the top of the sausage.
6.  Sprinkle the cheese evenly over the eggs.
7.  Cover and cook on HIGH for about 2 hours or on LOW for about 4.  Scoop out and serve with salsa.

Review:
I served this hearty breakfast casserole for dinner.  It hit the spot...there were so many layers and delicious ingredients.  This would be great for a brunch or Christmas morning or as I served it--for dinner.  Feel free to add in whatever veggies you want.  3 1/2 stars

German Pancakes in the Slow Cooker

Pin It

Makes 6 servings

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
4 Tbsp melted butter

1.  Combine flour, milk, eggs and salt in a bowl.  Mix well.

2.  Spray 6 quart slow cooker with nonstick spray.  Melt butter and pour into bottom of slow cooker.  

3.  Pour batter into slow cooker.  Cover and cook on HIGH for about 1 hour.  Pancake will puff up.  Serve with powdered sugar or syrup on top.

Review:
When I was on Channel 2 a few weeks ago a cameraman asked me if I had ever made pancakes in the slow cooker before.  I kind of laughed a bit and purposely didn't tell him about this recipe.  Then he went on to say, "I bet you could make German pancakes in the slow cooker."  Of course after he said that I decided that I had to try it and see.  I ended up using whole wheat flour for this recipe and I think that it kind of weighed it down a bit.  If I was to make this again I would use regular all-purpose flour instead.  This tasted good to me straight out of the crock hot.  But there were leftovers and they just weren't appealing at all to me.  I think this is something that you need to eat fresh.  3 stars.

No Stick Steel-Cut Oats Breakfast

Pin It

Add your favorite toppings...I did apples and bananas.

Spray an oven safe dish with non-stick cooking spray.  Fill it up with the ingredients and place inside your slow cooker...no sticky mess in the morning just perfect oatmeal!

1/2 cup steel-cut oats

1/4 cup pearl barley (regular not quick-cooking)

1/2 tsp cinnamon

2 tsp brown sugar

1/8 tsp salt

2 3/4 cup water

Optional toppings:  fresh fruit, milk, nuts, raisins etc.

1.  Spray an oven safe dish (mine is corningware and it is about 1.7 quarts) that fits into your 5-7 quart slow cooker with non-stick cooking spray. 

2.  Place all ingredients inside dish and stir to combine.

3.  Place dish directly inside slow cooker insert.  Cover the slow cooker and cook on LOW for about 7-9 hours.

4.  Remove dish carefully and serve with desired toppings.

Review:

I've been on a mission:  To figure out how to cook steel-cut oats overnight without losing half of them because they stick to the sides and get all crusty.  I figured it out, people.  And I'm still excited.  

Use a dish inside your slow cooker that is sprayed with non-stick cooking spray.  Without the oats touching the sides of the slow cooker you prevent the sticking.  If you use a dish inside you also can extend the time that your breakfast can cook without getting overdone.  

I especially loved this combination of the pearl barley and the steel-cut oats.  It added a texture dimension and seemed extra hearty.  I love to eat these after a long Saturday run when I'm so hungry.  They stick with you and you can add all your favorite toppings.  I will be using this method again and again and again!!!  4 stars.

Slow Cooker Ham and Swiss Frittata

Pin It

Makes 6 servings

6 eggs, lightly beaten

Salt and Pepper

2 garlic cloves, minced

2 or 3 mushrooms, sliced

3/4 cup shredded Swiss cheese, divided

3/4 cup - 1 cup cubed ham

1 small tomato, diced

Bacon bits, optional

Salsa, optional

1.  In an oven-safe dish that fits in a large slow cooker, combine the eggs, garlic, mushrooms, 1/2 cup of Swiss, ham and tomato.  Salt and pepper to taste.  Stir until combined.

2.  Sprinkle the rest of the Swiss cheese on top.  Sprinkle with bacon bits, if desired.

3.  Place dish inside slow cooker.  Cover and cook on HIGH for 90 minutes to 2 hours.

4.  Slice and serve with salsa

Review:

Because I had so much success with this other frittata I wanted to try another version.  I loved the ham and Swiss combo.  My kids loved this as well.  This was our dinner but you could definitely make it for breakfast or brunch too.  4 stars.

One-Serving Overnight Steel Cut Oats

Pin It

Makes 1 servings

1/4 cup steel cut oats

3/4 cup + 2 Tbsp water

Dash of salt

1/4 cup dehydrated apples (optional)

Fresh fruit (optional)

1.  Combine water, steel-cut oats, salt and apples in Little Dipper Crock-Pot.  

2.  Plug in the Little Dipper and cook for about 7-9 hours.

3.  Serve oatmeal with fresh fruit and milk, if desired.

Review:

Every time I make steel cut oats overnight they always stick to the sides of the slow cooker and get all crusty.  I wondered if I made them in a smaller slow cooker if it would help.  Cooking in my little dipper (which doesn't actually have a LOW or HIGH setting) seemed to work a bit better.  I put them in about 11 pm and didn't end up turning of the cooker until 7:45 am.  They were cooked nicely and less stuck to the sides of the slow cooker.  I am also the only one in my house that likes steel-cut oats so making one serving worked well for me.  I'll be using this method again.  4 stars.  

Slow Cooker Strawberry French Toast Casserole

Pin It

Makes 6 servings

10 slices of bread, cubed and toasted (I put mine in the oven to toast)

1 cup evaporated milk

1/2 cup flour

1 tsp vanilla

6 eggs

1/2 cup strawberry jam (I used this recipe)

Powdered sugar and cinnamon

1.  Line your slow cooker with a foil collar (see instructions below).  Then spray inside of slow cooker with nonstick cooking spray.

2  Place toasted bread cubes in the slow cooker.

3.  In a large bowl, whisk together the flour, milk, vanilla, eggs and strawberry jam.  Pour over the top of the bread.  Press down bread to submerge in the liquid.

4.  Cover and cook on LOW for 3 hours.  

5.  Sprinkle with cinnamon and sugar and serve.

Review:

I thought that this was really yummy.  However, not one other member of my family ate it.  They thought it was weird.  I guess I'll probably just stick with normal French toast from now on.  3 stars.

How to make a foil collar:

• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.

Slow Cooker Spinach and Mushroom Frittata

Pin It

Place the oven-safe dish inside your slow cooker filled with the ingredients.

Cheesy, deliciousness

Cut and serve

Makes 4 servings

6 eggs, lightly beaten

Salt and pepper to taste

2 garlic cloves, minced

3 mushrooms, sliced

1 cup fresh spinach

1/2 cup - 1 cup shredded cheese

1.  Spray an oven-safe dish that fits inside your large slow cooker with non-stick cooking spray.

2.  Combine the eggs, salt and pepper, garlic, mushrooms, spinach in the dish.  Sprinkle the top with cheese.

3.  Place dish in the bottom of the slow cooker.  Cover and cook on HIGH for 90 minutes to 2 1/2 hours.  

4.  Slice and serve.

Review:

I had zero expectations for this dish (I wasn't sure how the eggs would cook and if the texture would be rubbery or what).  I was pleasantly surprised by how it turned out.  It was delicious.  My husband and my kids all ate it and thought it was great.  My husband commented on the consistency of the eggs.  This is a perfect brunch recipe or a quick and easy dinner.  4 stars

Crockpot Blueberry Pancakes with Lemon Glaze

Pin It

You'll know it's done when the edges are brown and start pulling away from the sides of the slow cooker.

Pancakes in the slow cooker???

1 1/2 cups pancake batter

1/2 cup blueberries, fresh or frozen

1 1/2 tsp lemon juice

1 1/2 tsp milk

1/2 cup powdered sugar

1.  Cut a piece of parchment paper to fit the bottom of your slow cooker.  Place parchment paper in bottom of slow cooker and then spray parchment and sides of slow cooker with nonstick cooking spray.  (I used my 3 quart round slow cooker).

2.  Pour 1 cup of batter in bottom of slow cooker.  Sprinkle the blueberries on top of batter.

3.  Top with remaining 1/2 cup of batter.

4.  Cover and cook on HIGH for 1 hour (or until toothpick inserted in the center comes out clean).

5.  Loosen the edges of the pancake with a butter knife and turn slow cooker over to let pancake fall out onto a plate.

6.  Whisk the lemon juice and milk and powdered sugar together in a small bowl and drizzle over the top of the pancake. 

7.  Cut and serve.

Makes 4 servings

Review:

This morning as I was making pancakes for my kiddos for breakfast I looked over and saw my crockpot sitting on the counter (of course, where else would it be?).  I decided to try to make "pancakes" in the slow cooker with my remaining batter.  Or course they didn't turn out really as pancakes but as one big ol' pancake.  It kind of reminded me of coffee cake or some other sweet breakfast/brunchy food.  It wasn't quite sweet enough on its own so I made the powdered sugar glaze to go over the top.  This was okay, but next time I'll slice up strawberries and mix in a little sugar and have blueberry and strawberry pancakes instead.  I love the summer fruits!  I just bought a big package of strawberries and blueberries so I'll be trying this variation soon.  3 1/2 stars.

Purple Oatmeal

Pin It

Makes 4-6 servings

4 cups water

1 cup steel cut oats (find in the bulk section of your grocery store)

1 cup frozen or fresh raspberries

1 cup frozen or fresh blueberries

1.  Spray slow cooker with non-stick cooking spray.

2.  Dump all the ingredients into your slow cooker.  The bigger the slow cooker the quicker it will cook.

3.  Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.

4.  Top with bananas, milk and sugar, if desired.

Review:

What do you get when you mix red and blue together?  In this case, you get a nice purple oatmeal.  I made this on Saturday morning for myself and I enjoyed it so much.  The raspberries added tartness and the blueberries added sweetness.  I topped mine with milk, bananas, and a little sugar.  This breakfast is so satisfying and will stick with you.  Not to mention pretty darn healthy.  I want this for dinner tonight.  4 stars.

March Madness Day 8: Apple Cinnamon Oatmeal

Pin It

Makes 4 servings

1 cup steel-cut oats
1 Tbsp butter
4 cups water
1/2 cup raisins
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
Sliced apple

Melt butter in skillet over medium heat.  Add steel-cut oats and stir for about 2 mintues.  Transfer to the slow cooker.  Add in the water, raisins, brown sugar, cinnamon and salt.  Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.  Serve with milk and sliced apple on the top. 

Review:
I just love steel-cut oats.  I love the hearty taste and the texture.  The apple adds a touch of sweetness and a crispy crunchy yumminess. I ate this after I had run 8 miles.  8 miles, people.  Appreciate me.  Please.  Needless to say I ate 2 bowls, some toast, and an egg.  I was full until about 3 pm. :) 4 stars

Day 345: French Toast Casserole

Pin It
6 slices stale French bread

4 large eggs
1/2 cup milk
1 tsp cinnamon


Spray slow cooker with non-stick cooking spray. Cut up the bread into cubes. In a small bowl, mix the eggs, milk, and cinnamon together with a whisk. Place 2 slices of the cubed bread in bottom of slow cooker. Pour 1/2 cup of egg mixture over bread. Add 2 more slices of bread. Pour another 1/2 cup of egg mixture over the top. Add the final cubes of bread and the final egg mixture. Push down the bread so that it is all moist. Cover and cook on HIGH for 2 hours. Spoon onto a plate and drizzle with maple syrup and serve. Makes 6 servings.

Review:
This breakfast was delish the first day, and not so good as leftovers. I loved it with just a bit of syrup and the kiddies liked it too. A very easy way to make french toast. 3 1/2 stars

Day 311: Cranberry Raisin Steel Cut Oats

Pin It

1 cup steel-cut oats

1/2 cup dried cranberries
1/2 cup raisins
3 1/2 cups water
1/2 tsp salt

Combine all ingredients in a small (1 ½ quart to 3 quart) slow cooker. Cook on LOW for 4-6 hours. Serve with milk or cream, if desired. Makes 4 servings.

Review:

I put this in the slow cooker right before I went to bed and had it when I woke up. It worked out great. The oatmeal was just sweet enough and didn't need any sugar or honey. It was almost a little creamy. Skyler loved it and ate 2 bowls. 4 stars.

Day 283: Slow Cooker Hot Chocolate

Pin It Serves 6

3/4 cup non-fat dried powdered milk
4 3/4 cups hot water
4 3/4 Tbsp cocoa
4 3/4 Tbsp sugar
1/4 tsp salt

Combine powdered milk, cocoa sugar, and salt in slow cooker. Use wire wisk to stir ingredients and get any lumps out. Pour in hot water and stir. Cover and turn on low for 1-2 hours. Turn to warm and serve.

Review:
When I was growing up my mom would always make us hot chocolate and toast in the winter. I loved it so much. When it's cold outside it tastes so good. This is a great recipe, using your powdered milk from food storage and it tastes great. Makes a comfy and cozy Saturday morning. If you want to plan ahead you could mix all the dry ingredients together and store in a tupperware container and use instead of hot chocolate packets. 4 stars.

Recipe Source: My own recipe

Day 235: Sausage and Waffle Strata

Pin It Serves 4-5

1/2 lb breakfast sausage, browned and drained
4 frozen waffles, toasted (I used homemade waffles)
1 cup shredded Colby cheese
6 oz evaporated milk
4 oz cream cheese
3 eggs
1/2 tsp dry mustard

In skillet, cook sausage until browned. Cut toasted waffles into cubes. Layer sausage and waffle cubes with cheese in 3 quart slow cooker. Drain skillet, discarding fat; do not wipe out. Add milk and cream cheese to skillet; cook over low heat, stirring frequently, until cheese melts and mixture is smooth. Remove skillet from heat and beat in eggs, one at a time, until smooth. Stir in dry mustard and pour into slow cooker. Cover and cook on low for about 4-5 hours, until eggs are set. Serve with warmed maple syrup.

Review:
This was pretty good. I have like some of the other breakfast dishes a bit better than this one. Like the baked oatmeal or the breakfast hash. I didn't really notice the waffles. I wonder if that's because I didn't toast mine so they got soggy. I did notice the use of cream cheese and I loved it, as usual. I give this dish 3 stars.

Recipe Source: Adapated from a recipe in Church Potluck by Linda Larsen

Day 217: Crockpot Breakfast Casserole

Pin It

Serves 6-8

32 oz bag of frozen southern style hashbrown potatoes

1 lb of bacon cut into pieces, fried and drained (I used turkey bacon)

1/2 cup diced onions (I left these out)

3/4 lb cheddar cheese, diced (I shredded mine)

1 dozen eggs

1 cup milk

1/2 tsp dry mustard

salt and pepper

Layer the frozen potatoes, bacon, onions and cheese in the crockpot in two or three layers. Finish up with cheese (I layered the cheese with the other ingredients). Beat the eggs, milk and mustard, salt and pepper together. Pour over the whole mixture. Cook on low for 10-12 hours. (I cooked on high for 4 hours).

Review:

This was a great way to make eggs, hash browns, and bacon. It tasted great and was perfect for a Saturday brunch. 4 stars.

Recipe Source: Blog Reader Maryreadsalot

Day 186: Poached Egg

Pin It Pour 4 cups boiling water in the bottom of the slow cooker and set the temperature to "High." Cover and heat for 20 minutes.

Spray custard cups with non-stick cooking spray. Break one egg into each cup.

Place the eggs in their custard cups into the crock pot in a single layer and cook on high for 12 minutes. Test your eggs for doneness. If the white is solid, but the yolk soft, the egg is done. If the egg white is still runny, cover the crock pot and cook a few minutes longer.

Remove and serve.

Review:
I've never had nor made poached eggs before trying them in the slow cooker. They tasted great, and it was easy as can be. I didn't need as much water as the recipe called for. I probably used about 3 cups. 3 stars.

Recipe Source: http://www.ehow.com/how_4881267_how-egg-recipes-crockpot.html

Day 166: Baked Oatmeal

Pin It

1/3 cup oil

1/2 cup sugar
1 large egg, beaten
2 cups dry quick oats
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
Pour oil into slow cooker to grease bottom and sides. Add remaining ingredients. Mix well. Bake on LOW for 2 1/2 to 3 hours. Serves 4-6

Review:

I did not think that this would be good but it was awesome! I am going to be making this again soon, maybe tomorrow. I ate it for lunch, but this would be wondeful for breakfast or brunch if you can get it in the crockpot early enough. 4 stars.

 

Day 159: Egg and Broccoli Casserole

Pin It HAPPY 4TH OF JULY! Have a wonderful day filled with barbeque, parades, fireworks, and freedom! Fill up on some healthy breakfast before you go out.

Makes 6 servings

24 oz carton small-curd cottage cheese
10 oz pkg frozen chopped broccoli, thawed and drained
2 cups (8 oz) shredded cheddar cheese
6 eggs, beaten
1/3 cup flour
1/4 cup melted butter or margarine
3 tbsp finely chopped onion
1/2 tsp salt
shredded cheese, optional

1. Combine first 8 ingredients. Pour into greased slow cooker.
2. Cover and cook on high 1 hour. Stir. Reduce heat to low. Cover and cook 2 1/2 to 3 hours, or until temperature reaches 160 degrees and eggs are set.
3. Sprinkle with cheese and serve.

Review:
I enjoyed this breakfast for dinnerish meal. It was really cheesy and didn't need the extra cheese on top. Greg commented that he in no way likes broccoli mixed in with meals. This stems from his bad experience as a child with his mom's broccoli casserole. I get annoyed with this because I love broccoli casseroles and everytime I try to make something like that no one but me ends up eating it. So, in the future I will always serve the broccoli on the side. Boo hoo for me. 3 stars.

Day 119: Peanut Butter Granola

Pin It Serves 16-20

6 cups dry oatmeal
1/2 cup wheat germ
1/2 cup toasted coconut (I didn't toast mine)
1/2 cup sunflower seeds
1/2 cup raisins
1 cup butter
1 cup peanut butter
1 cup brown sugar

1. Combine oatmeal, wheat germ, coconut, seeds, and raisins in large slow cooker.

2. Melt together butter, peanut butter, and brown sugar. Pour over oatmeal in cooker. Mix well.

3. Cover. Cook on low 1 1/2 hours, stirring every 15 minutes.

4. Allow to cool on cookie sheet. Break up chunks when cooled and store in airtight container.

Review:

Has anyone ever had monster cookies before? This granola tastes like monster cookie crumbs. It is so good! I'm probably the biggest fan of peanut butter that you'll ever meet though, so take that into consideration. I go through a jar of pb pretty much once a week! I buy it by the case. Do you think you could substitute canola oil for the butter? Or would it make it gross? That way you could make it a little healthier. Maybe I'll try it. 4 stars.