Guaco-tacos

If you could choose only one food to eat for the rest of your life, what would you choose? I always ask people this question, mainly because I’m hoping they’ll ask me the same thing.

If I could only choose one food to eat for the rest of my life, I would choose tacos, and let me tell you why! You see, tacos are very versatile. You can change the shell, the meat, the toppings, etc. There are limitless options.

Also, they’re actually not unhealthy, contrary to what a lot of people believe. They have carbs, protein, and veggies.

I’ve made a lot of taco dishes for my blog over the years (like this taco lasagna), and I’m excited to share another one today.

Let me introduce you to the guaco-taco! It’s essentially a taco in an avocado. But I stopped out the inside of the avocado, made guacamole with it, and added it back to the shells. I then topped it with taco meat, pico de gallo, and cheese. In a weird way, it’s a very similar concept to a twice-baked potato.

You can make the taco meat and veggies ahead of time for this dish, but I recommend waiting to cut into the avocados until you’re ready to serve the meal because avocados generally turn brown quickly.

Guaco-tacos
Yield: Makes 4 tacos (4 avocado halves, 2 whole avocados)
Ingredients

• 1/2 pound ground beef or other meat of your choice
• 1 packet taco seasoning
• 2 avocados
• 1/2 red onion, diced
• 1/2 jalapeño, diced
• 1/4 cup cilantro
• 1 Tablespoon lime juice 
• 1/2 teaspoon salt
• Additional toppings of your choice, like cheese, pico de gallo, shredded lettuce, and sour cream

Directions

1. Cook ground beef until it is no longer pink. Mix in taco seasoning, and set aside.
2. Cut open avocados and remove pits. Scoop out avocado flesh into bowl and mash. Gently stir in red onion, jalapeño, cilantro, lime juice and salt.
3. Add mixture back into avocados so they’re filled halfway. You’ll have some left over.
4. Top with taco meat, and your other favorite toppings like cheese, pico de gallo, and sour cream.

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Avocado Bacon Wontons

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

If you’ve been walking around planet Earth the past few years, you probably know that avocados are essentially the mascot of millennials. When is the last time you’ve been to a brunch spot and not seen a young person dining on avocado toast?

Fortunately, avocados are incredibly nutritious. Avocado is primarily fat, but it’s healthy fat that reduces inflammation and prevents the negative effects of aging.

My goal this week was to create a recipe that wasn’t a “health food,” but it also wouldn’t ruin your diet. Say hello to my newest creation: Avocado Bacon Wontons.

Some of you may be fans of The Cheesecake Factory’s avocado egg roll appetizers. That was the inspiration behind my ideas for these wontons. Except I knew I wanted to bake (not fry them), add cream cheese like a crab rangoon, and also include bacon because the saltiness is a good compliment to the avocado.

The most fun part of making these wontons is folding the wonton wrapper. The most basic shape is to fold the wrapper into a triangle. But my favorite shape is make a “flower bud.” I think it looks nice and it’s easier to pop the whole thing in your mouth. To do that, you for a triangle after sticking a teaspoon of filling in the center. Then roll the base (hypotenuse) of the triangle up halfway and bring the 2 sides together so they overlap. Squeeze them together so it sticks.

The trick to baking them so they become crispy like a fried wonton is to put a cooling rack over a baking sheet, spray the wontons with avocado oil (high burn point), and bake at 400 degrees for 10 minutes. Then take the baking sheet out of the oven, turn the broiler on high, and stick the baking sheet back in for no longer than a minute.

I just so happened to choose a recipe this week that focused on my hands, so I could show off the very special addition to my left ring finger. I am very excited to announce that William proposed to me last week at my favorite place, Mackinac Island. And with that, he has officially sealed the deal as my official taste-tester! It’s a position that lasts ’til death do us part!

Avocado Bacon Wontons
Yield: About 40 wontons
Ingredients

• 2 large avocados, skin and pit removed
• 8 ounces Challenge cream cheese
• 5 pieces of bacon, crumbled
• 1/4 cup red onion, diced
• 1/4 cup shredded cheddar cheese
• 1/4 cup cilantro
• 1 jalapeno, diced with seeds removed
• 1 Tablespoon lime juice (about 1/2 lime)
• Salt to taste or about 1 teaspoon
• 40 wonton wrappers
• Avocado oil spray (or another oil spray)
• Sweet chili or teriyaki sauce for dipping

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine avocados, cream cheese, bacon, cup red onion, cheddar cheese, cilantro, jalapeno, lime juice, and salt in large bowl
3. Take 1 wonton wrapper and position it like a diamond with one point facing you. Dampen edges with water using pastry brush.
4. Put 1 teaspoon (no more!) of avocado filling in center, and fold the wonton wrapper so it’s a triangle. Pinch the edges to seal, making sure to squeeze out any excess air in the process.
5. Fold hypotenuse of wonton triangle up halfway and bring the two edges on either side together. Pinch to close. It may take some practice, but it should look like a flower bud.
6. Position baking rack on top of foil-lined baking sheet, and place wontons on rack. Spray generously with avocado oil spray.
7. Place in oven and bake for about 9 to 10 minutes, or until they start to turn golden brown. Turn on broiler and bake for an additional minute.
8. Remove from oven and serve with sweet chili sauce, teriyaki sauce, or your favorite sauce. They’re best right when they come out of the oven. If you plan to reheat, do so in oven to ensure they retain crispiness.

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Too many eggs coming from your chicken coop? Here are some recipe ideas

You probably already know that chicken coops are pretty popular nowadays. The coops seem to be especially popular in the Broad Ripple area, and I know I always see quite a few while biking on the Monon Trail. I think it’s an awesome idea if you have the space because the idea of fresh eggs in your backyard is very appealing.

That being said, this time of year the chickens’ egg production is in overdrive. The reason being is that chickens need Vitamin D  to produce healthy eggs, so they are stimulated to lay eggs by day length. The best egg production comes when chickens receive 14 to 15 hours of daylight, and that’s exactly what we get in Indianapolis in the months of June, July, and August.

That means this time of year, people with chicken coops will have a lot of eggs.

So what should you do with all of the eggs? Give them to your friends like me, of course!

But really, it’s best to find recipes that a) Use a lot of eggs and b) Freeze well so you can have the eggs when production is lower in the fall and winter months.

That being said, I’m sharing two recipes with you today that fit both of those conditions!

Number one on the list is quiche. Why don’t we make quiche more? There should be a quiche movement, and we should band together and vow to make more quiche. It’s obviously a hot breakfast item, but much like a chicken pot pie, I think it’s great for dinner too. Just like an omelette, serve quiche with any filling you please. I wanted to use the basil in my herb garden to make a caprese quiche, but sadly it wilted after a quick vacation I took over the weekend and now I’m trying to nurse it back to life. So I opted for a supreme quiche instead! You know, like a supreme pizza, only quiche.

Also, I just used frozen pie crust. Make your own if you want. If you want to freeze your quiche for a later date, wrap it in heavy-duty aluminum foil and slide it into a freezer bag. Don’t thaw it before reheating. Just bake at 350 for about 20 minutes, or until it’s heated through.

My second recipe idea: egg muffins. An egg muffin is essentially an omelette cooked like a muffin. Just like the quiche, customize them with your favorite toppings and add-ins. This is also a great way to use up leftover vegetables from last night’s dinner. These are packed with protein and great to have on hand for breakfast, lunch, snacks, etc. They will last in the refrigerator for a week. Or individually wrap them in plastic wrap and stick them in a freezer bag for several months.

The best way to make these is with silicone cup liners in the muffin tin because they just pop right out. If you don’t have silicone cups, spray your pan heavily with nonstick spray.

Also, another important note, don’t overfill your liner. I used about 1/4 cup of filling per muffin cavity.

Supreme Quiche
Ingredients

• 1 small white onion, diced
• 1 bell pepper (any color), diced
• 1 cup mushrooms, chopped
• 8 eggs
• 1 cup milk
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, shredded
• 1 cup sausage, crumbled
• 6 pieces of bacon, crumbled
• 1/2 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 2 (9-inch) frozen pie crusts

Directions

1. Preheat oven to 350 degrees Fahrenheit and pre-bake crusts for 10 minutes. Set aside to cool on racks.
2. In a large skillet, saute onion, bell pepper, and mushrooms until onions are soft and translucent. Remove from heat and set aside to cool.
3. In a large bowl, mix eggs and milk together. Stir in the shredded cheddar, shredded parmesan, parmesan, sausage and bacon. Add in sautéed vegetables.
4. Stir in vinegar, salt, pepper, tarragon, parsley, and garlic powder. Divide egg filling into the 2 frozen pie crusts and bake for about 50 minutes or until center is set.

Egg muffins
Ingredients

• 9 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili pepper
• 1 cup sausage crumbles
• 1/2 bell pepper, diced
• 1/2 cup baby spinach, shredded
• 4 green onions, chopped
• 1 cup cheddar cheese, shredded

Directions

1. Preheat oven to 350 degrees Fahrenheit and line muffin tins with silicone liners
2. Beat eggs in large mixing bowl. Stir in seasonings and toppings.
3. Scoop 1/4 cup of mixture into each muffin liner. Bake for  20 to 25 minutes or until the middle is set.

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Slow Cooker Balsamic Chicken and Vegetables

So, let’s discuss slow cookers. Everyone knows slow cookers are wonderful. You can use them to make extremely simple or gourmet dishes. My first solo experience with a slow cooker was my freshman year in college. I would make sweet potatoes in the slow cooker all of the time. Pretty much that’s all I ate ever. I realize this sounds peculiar, but have you ever made a sweet potato in a slow cooker. It is really delicious.

Oftentimes, I think people associate slow cookers with casseroles and soups. It’s true, those are great ways to use them, but you can use them for a whole lot more. And that’s what I wanted to showcase in this recipe. But first, let me share some slow cooker tips.

The flavor is in the brown

Do yourself a flavor (I hate that joke but I couldn’t resist) and spend 4 minutes of your day browning your meat before putting it in the slow cooker. You’ll be rewarded with an incredible depth of flavor in the finished dish.

Don’t peek!

Keep that lid closed! I know it’s tempting to get a sneak peek and a quick whiff, but the heat will escape from the inside and it will take a while for the temperature inside the slow cooker to return to what it was.

Don’t overfill it

Slow cooking works when the heat can properly circulate inside the slow cooker. If it’s too crowded, your ingredients will cook unevenly.

Put your vegetables on the bottom

Vegetables require more time to cook than meat, so placing them at the bottom will ensure they cook quicker.

Slow Cooker Balsamic Chicken and Vegetables

Ingredients

• 6 to 8 boneless, skinless chicken thighs
• 2 cloves garlic, minced
• 16 ounces baby carrots
• 1 sweet onion, quartered
• 16 ounces red potatoes, quartered
• Rosemary
• Thyme
• 1/2 cup brown sugar
• 1/2 cup balsamic vinegar
• 1 1/2 teaspoons red pepper flakes
• 1 head broccoli

Directions

1. Brown chicken thighs on stove 2 to 3 minutes per side, set aside
2. Drizzle a little olive oil in your 5-6 quart slow cooker and spread garlic on bottom
3. Add layers of the onion, carrots, red potatoes, and chicken thighs
4. Sprinkle rosemary and thyme on top
5. In small bowl, combine brown sugar, balsamic vinegar, and red pepper flakes and pour on top of chicken thighs
6. Cover slow cooker and cook on low for 5 hours or high for 3 hours
7. Add broccoli on top of chicken thighs, and cook for another hour
8. Garnish with more fresh herbs and slivers of almonds if desired

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Flu-Fighting Soup

A lot of times the content I produce for this blog and my segments is food that I don’t eat as a meal. Let’s face it, you’ve seen a lot of cookies and cupcakes around here. And contrary to popular belief, I don’t just go and eat those treats for breakfast, lunch, and dinner. That’s why it’s extra special when my recipe becomes my meals for the week, as was the case this week for this flu-fighting soup.

To be completely honest, I was shocked by how wonderful this soup tasted. I expected it to be good, but I couldn’t believe how much the individual flavor profiles within the soup stood out. You can really taste the ginger and the lime and the cilantro, but it all blends so well together.

I’ve eaten this every single day for the past week now, and I haven’t gotten tired of it.

What really makes this soup so special is the fact that I created it using ingredients known to fight off flu and colds. Those ingredients include ginger, garlic, onion, turmeric, and mushrooms. If you google search “What to eat to get rid of flu,” those are the ingredients that repeatedly appear, so I really recommend making this soup at the first sign of a cold.

Flu-Fighting Soup
Yield: Makes about 10 servings
Ingredients

• 2 large carrots, chopped
• 1 red pepper, chopped
• 1/2 cup mushrooms (I used canned, whole mushrooms, but it’s your preference)
• 6 scallions (or about 1/2 bunch), chopped
• 2 cloves garlic (about 2 teaspoons), minced
• 3 Tablespoons red curry paste
• 1 1/2 Tablespoons ginger, minced
• 2 teaspoons turmeric
• 6 cups chicken broth
• 1 (14 ounce) can coconut milk
• 2 Tablespoons lime juice
• 1 1/2 pounds chicken, cooked and shredded
• 1 (8 ounce) box brown rice noodles
• 1/2 cup cilantro, chopped
• Optional: Avocado, limes, or more cilantro for serving

Directions

1. Heat large soup pot to medium heat with a little bit of oil; add carrots and sauté until soft, or about 5 minutes
2. Add red pepper and mushrooms, and sauté for another two minutes
3. Add scallions, garlic, and ginger, and sauté for one minute
4. Add red curry paste and turmeric and sauté for 30 more seconds
5. Pour in chicken broth, coconut milk, and lime juice; bring to boil then reduce to simmer
6. Add chicken and noodles and let simmer for about 5 minutes, or until noodles are al dente
7. Right before serving, stir in cilantro
8. Serve soup with sliced avocado, lime wedges, or more cilantro

Slow Cooker Version

If you want to adapt this recipe for a slow cooker, simply dump all ingredients except chicken, noodles, and cilantro in slow cooker and cook on low for about 6 hours. You may want to microwave your carrots for about a minute first just to make sure they're soft enough.

Once the 6 hours is up, add chicken and noodles and cook for an additional 5 to 10 minutes in the slow cooker, or until the noodles are al dente. Right before serving, stir in the cilantro.

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Granola Fruit Pizza

I'm a big proponent of getting kids in the kitchen at an early age. I think it cuts down on picky eating, and also, it gives them a better appreciation of food. I was thinking about when the last time I even cooked for a child was, and I don't think it's been since when I was in high school when I used to babysit a family of five kids that lived down the street from me.

The extent of the cooking I did for them wasn't even close to "gourmet." All they wanted to eat was hot dogs and sauerkraut (yes, they were German). I started cutting their hot dogs to look like octopus, and they thought it was the coolest thing ever.

But I feel like today's era of children would roll their eyes at my octopus hot dogs. They grew up with Pinterest moms, and they expect their food to be exciting. That's why I wanted to come up with a dish that was not only easy to make, but also colorful and pretty too.



I think I really nailed it with this granola fruit pizza.

The crust requires just a few ingredients, and you don't need to bake it. The ingredient measurements don't need to be extremely precise, so your kids can get practice measuring and patting the crust down into the cake pan.

As you can see, I made a rainbow design with fruit on the pizza, but you can use anything to decorate it. I suggest setting out a variety of ingredients in bowls (like chocolate chips, shredded coconut, sprinkles, nuts, fruit) and let the kids express their creativity by deciding what to put on top.

I served this Granola Fruit Pizza for my FOX59 segment on National Kids Take Over the Kitchen Day. I also shared two other kid-friendly treats: Banana Sushi and Apple Slice Doughnuts.

The Banana Sushi is just a banana wrapped in a tortilla that's covered with peanut butter. Slice it up so it looks like sushi. I drizzled melted peanut butter and sprinkled Fruity Pebbles on top for decoration.

Apple Slice Doughnuts start with apples sliced about 1-inch thick on their side. Just cut right through the core. Then use a melon baller to scoop out the center so it looks like a doughnut. Cover each apple slice with either cream cheese, nut butter, or chocolate then decorate with sprinkles or chocolate chips so they look like doughnuts!



Granola Fruit Pizza
Yield: Makes about 8 servings
Ingredients

• 3 cups granola
• 2/3 cups peanut butter
• 1/3 cup honey
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 cup Greek Yogurt
• 1/2 cup fruit, other toppings

Directions

1. Combine granola, peanut butter, honey, cinnamon, and vanilla
2. Line 9-inch cake pan with parchment paper
3. Dump granola mixture into pan and spread until top is even
4. Refrigerate for 1 hour or freeze for 20 minutes
5. Remove granola pizza crust from cake pan and move to plate
6. Spread Greek yogurt evenly onto granola pizza
7. Top with fruit, chocolate, nuts, shredded coconut, or whatever you please

Recipe adapted from Tip Buzz

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Cajun Shrimp and Sausage Foil Packets

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I was at the grocery store with my mom recently to pick up ingredients for this amazing foil packet dinner when I noticed the shrimp was from Indiana.

Luckily for my mom (wink wink), I know a lot about Indiana shrimp, so of course, I was very eager to share that knowledge with her!

Did you know that Indiana produces some of the best shrimp in the world? I realize that sounds like a crazy claim to make about our landlocked state, but it’s true! Just like soybeans and corn, shrimp is produced in indoor shrimp farms throughout the state. The shrimp grow and develop in large above ground pools.

There are about a dozen shrimp farms in the state, and RDM Aquaculture is the largest. They sell about 250,000 shrimp each month! Farm-raised shrimp is supposed to be a good alternative to wild ocean shrimp because of the growing concern of water pollution.

I was feeling pretty proud about this spiel until I realized the sign said the shrimp was actually from India, not Indiana. Oh well. Onto the recipe!

These foil packet dinners with shrimp, sausage, corn and potatoes are so tasty! And there are minimal ingredients – the flavor comes from just a little creole seasoning and butter.

I have a few tips before you try out this great recipe!

First of all, I recommend sticking each ear of corn in the microwave for about 30 seconds. Otherwise, the cob will be very hard to cut through.

Also, I recommend microwaving the potatoes for about 1 minute before you cut them and put them in the foil packets. This is because the potatoes will take longer to cook on the grill than everything else.

Also, my dad brought to my attention that apparently a new study shows cooking with aluminum foil can cause health issues. I’m not sure if there’s any merit to this, and it’s predominantly with acidic foods. But if you’re uncomfortable cooking your food straight on the aluminum foil, just lay a piece of parchment paper in the foil packet before adding your ingredients.

Also, just to clarify, everything goes into the foil packet raw and it cooks on the grill!

Cajun Shrimp and Sausage Foil Packets

Yield: Makes about 4 foil packets

Ingredients

• 4 ears of corn on the cob, shucked and cut into thirds
• 1 pound red potatoes, cut into fourths
• 1 pound uncooked shrimp, peeled and deveined
• 1 pound Andouille sausage, cut into 1-inch chunks (turkey sausage works well too)
• 4 Tablespoons Challengebutter
• 3 Tablespoons Cajun / creole seasoning (I use Tony Chacheres Creole Seasoning)
• Parsley for garnish, if desired
• 4 teaspoons minced garlic

 Directions

1. Preheat grill to 400 degrees
2. Cut 4 sheets of 12-inch aluminum foil and spray with non-stick cooking spray
3. Evenly distribute corn, potatoes, shrimp and sausage into the center of each foil packet
4. Sprinkle 2 teaspoons creole seasoning evenly over ingredients in each foil packet and add 1 Tablespoon of butter and 1 teaspoon of minced garlic to each center
5. Seal foil packets by folding up the sides over the ingredients and sealing edges, allowing some room for heat circulation
6. Place foil packets on the grill and cook for about 12 to 15 minutes or until shrimp are no longer pink and veggies are cooked
7. Garnish with parsley and serve immediately

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Pizza on a Stick

Oh pizza. Pizza is such a big weakness for so many people—myself included. But it doesn’t always have to be completely unhealthy.

The recipe I came up with for pizza on a stick is low in fat and loaded with veggies.

As I’ve mentioned before on my blog, I am currently going to school to become a registered dietitian. And even though a lot of the recipes I share on my blog are desserts and other indulgent treats, I am very passionate about childhood nutrition.

I obviously don’t have any children of my own, but I’ve been around enough kids to understand the struggle parents face when trying to get them to eat nutritious foods.

Fortunately, there are certain “tricks” to making vegetables and other healthy foods more appealing. One way is to get kids involved with the preparation of the meal. This pizza on a stick recipe is a great way to do that because kids will enjoy sticking the veggies and meats onto the skewers.

Also, it’s a lot more enjoyable for kids to eat food off a stick rather than a pile on their plate. And as you can imagine, anything is infinitely more fun when you attach the word “pizza” to it.

This recipe would also be great as an appetizer for a party because you can grab one and eat it while standing up and chatting.

Pizza on a Stick

Yield: Makes 8 pizzas on a stick

Ingredients

• 1 (13.8 ounce) tube refrigerated pizza dough
• 16 cherry or grape tomatoes
• 8 small mushrooms, sliced in half
• 6 sausage links, cut in thirds
• 1 (7-ounce) package pepperoni
• 1 large red pepper, cut into 1-inch pieces
• 1 large green pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 cup shredded mozzarella cheese
• 2 teaspoons oregano

Directions

1. Preheat oven to 400 degrees Fahrenheit; if you are using wooden skewers as opposed to metal skewers, soak them in cold water while you prepare the ingredients.
2. Unroll pizza dough onto flat surface and use pizza cutter to cut dough lengthwise into 8 equal strips.
3. Pierce 1 tomato, 1 mushroom, 1 sausage, 1 or a few pepperoni, 1 pepper, and 1 onion onto skewer. Repeat process so there are 2 of each on the skewer.
4. Spiral-wrap dough around each skewer, securing in place by piercing dough on either end.
5. Repeat process for each skewer until no pizza dough remains.
6. Place skewers onto prepared baking and sprinkle mozzarella cheese and oregano on top.
7. Bake in oven for 10 to 12 minutes, or until pizza dough begins to turn golden brown.
8. Remove from oven and serve with pizza sauce or pesto.

 Recipe adapted from My Turn for Us

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Utilizing slow cookers during the holidays

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Utilizing slow cookers is crucial for the holidays because oven space is always limited, especially when you’re the visitor. Fortunately, you can turn just about ANY recipe into a slow cooker recipe.

Cooking Time Conversions

The biggest change is obviously the cooking time.

Generally, one hour of baking in the oven at 350 degrees is equal to about 6 hours on the “low” setting of your slow cooker and 3 hours on the “high” setting.

Oven cooking time	Slow cooker setting on low (about 200 degrees F)	Slow cooker setting on high (about 300 degrees F)
15 to 30 minutes	About 4 to 5 hours	About 1 ½ to 2 hours
35 to 45 minutes	About 5 hours to 6 hours	About 2 to 3 ½ hours
50 to 3 hours	About 6 to 8 hours	About 3 ½ to 5 hours

There are a lot of slow cooker conversion charts online, but I’ve found that they seem to be a little off, as in the cooking times are much too long. I used to think it was just my slow cooker, but I have multiple slow cookers and it’s the same with each one. So just like anything, error on the side of caution, and check your food at the minimum suggested cooking time.

Don’t Peek

Try your best not to take a sneak peak before the cooking time is complete. The lid traps heat and when you lift up the lid, you break the seal and allow cold air in which affects the cooking time.

Moisture

Slow cookers create a lot of moisture and none of the moisture boils off because it stays in the sealed slow cooker.  To reduce the moisture, cut the amount of liquid in the recipe by 1/3.

Also, keep moisture from ruining your dish by placing a tea towel under the lid so the condensation doesn’t fall back on top of the dish.

Conversely, slow cooker recipes should start out with some liquid. If a recipe does not include any liquid, add 1/2 cup of water or broth before cooking. Moisture is needed to produce the steam that allows the slow cooker to reach appropriate cooking times.

Cleanup

For the easiest cleanup in all of cooking, use either a slow cooker liner or make your own makeshift liner with aluminum foil. Aluminum foil also serves a dual purpose by helping the food cook more evenly

Keep food warm

Additionally, you're slow cooker can be used to keep dishes warm. You can stick your mashed potatoes in your slow cooker on Thanksgiving and choose the “warm setting” and it will keep your potatoes warm throughout without drying them out for several hours.

Here are a few of my favorite slow cooker recipes that I will be serving this Thanksgiving!

Slow Cooker Corn Casserole

Yield: Makes about 8 servings

Ingredients

1 (15.25-ounce) can whole kernel corn, drained

1 (14.75-ounce) can cream-style corn

1 (8-ounce) package Jiffy corn muffin mix

1 cup low-fat sour cream

2 Tablespoons Challenge butter, melted

1 cup shredded Cheddar cheese

Directions

Mix together whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, and cheese.

Dump in slow cooker; cook on low for about 3 to 4 hours (check at 3 hours).

Slow Cooker Sweet Potato Casserole

Yield: Makes about 8 servings

Ingredients

4 pounds sweet potatoes, peeled

1/4 cup water

1/4 cup brown sugar

2 teaspoons cinnamon

2 Tablespoons Challenge butter, melted

1/2 cup milk

1/2 cup chopped pecans

Directions

Peel sweet potatoes, chop into 1-inch slices, and add in slow cooker.

Add water, brown sugar, and cinnamon. Cover and cook on high heat for about 4 hours or until sweet potatoes are very soft.

Mash sweet potatoes until smooth.

Add butter and milk, and stir until combined.

Sprinkle chopped pecans on top and serve.

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