Okay, due to our overwhelming response to date, I'll kick this thread off with the first recipe.
My #1 thing I always use a crockpot for at Thanksgiving, is mashed potatoes. You can make them up to a week ahead (I love that) and re-heat them in the crockpot. I put chives, parsely, and garlic in mine for garlic mashed potatoes.
Speaking of potatoes, now is a good time to go to Goodwill and get a small crockpot if you don't have one, a 1.5 - 2qt size, for gravy. No more cool yucky gravy during Thanksgiving.
There are a zillion recipes online; I don't remember which one I used last year. So here's one in SparkRecipes for everyone. Just like me, you can add or delete spices and flavorings to taste:
Low-Fat Slow Cooker Garlic Mashed Potatoesrecipes.sparkpeople.com/recipe-detail.asp?
5 pounds red potatoes
3 teaspoons low-fat chicken bouillon granules
1 teapoon salt
6 cloves of garlic, minced
8-ounce package fat-free cream cheese
8 ounces (1/2 cup) Breakstone fat-free sour cream
Ground black pepper, to taste.
Scrub potatoes and cut them into chunks. Rinse well and transfer to a stock pot. Cover with cold water, add salt, minced garlic, and bouillon granules. Bring to a boil and cook approximately 10 minutes, or until potatoes are fork-tender.
Drain, reserving liquid. Add cream cheese and sour cream to pan and mash potatoes, adding reserved liquid as needed to achieve desired consistency.
Transfer to slow cooker and cook on low for 2 hours. Before serving, stir well and season with ground black pepper to taste.
Makes approximately 25 (1/2 cup) servings.
NOTE: Can be prepared up to the point of transfer to slow cooker and refrigerated. However, if you do this, you will need to increase the slow-cooker cooking time to 3 or 4 hours.
| current weight: 303.0