Tonawanda News — September is the perfect time to dust off your slow cooker. Fill your slow cooker before leaving for work in the morning, turn it on low and the kids can help themselves when they get home. You can include meat, vegetables, potatoes and your family’s favorite spices. To switch it up, have Italian or Mexican night. You can change the whole taste and feel of a meal by using different spices. Just remind the kids to put the lid back on the crockpot so your dinner is warm when you get home too.
One of my most favorite meals after a stressful day is breakfast for dinner. I find it very comforting. You can make the following recipe for dinner or fill your crockpot with the ingredients before bed and it will be ready for breakfast. For this recipe, you can use leftover potatoes instead of hash browns, add cooked diced ham, crumbled bacon or cooked sausage if you like.
Slow cooker breakfast for dinner
1 cup diced onion, celery and carrot
1/2 cup broccoli florets or spinach
1/2 cup skim or low-fat milk
Salt and pepper to taste
Spices — use your family favorites. I added a teaspoon of herbs de Provence.
Spray crockpot with cooking spray
Mix vegetables and hash browns together. Place in slow cooker. (For softer vegetables, pre-cook for 5 minutes or use leftovers)
Whip together eggs, milk and spices.
Pour over vegetable/ hash brown mixture.
Turn slow cooker on low for 7 to 8 hours.
Serve with cheese or salsa.
Makes 6 large portions: 155 calories, 7 grams fat, 8 grams protein, 13.5 grams carbs, 1.4 gram fiber (does not include cheese or salsa).
Jennifer Grier works with Creating Healthy Places to Live, Work and Play. It is a five year grant awarded by the New York State Department of Health to Cornell Cooperative Extension of Niagara County. The grant aims to prevent obesity, type 2 diabetes and other chronic diseases among the people of Niagara Falls by making it easier to be physically active and to eat more healthy foods. CCE Niagara County provides equal program and employment opportunities.