Slow Cooker Taco Soup

IMG_4317The slow cooker is a fantastic tool for those busy days, when you can pop dinner in and literally forget about it until supper time. Providing you with a little more freedom and relief. I really appreciate it as I don’t have to think about when or how I am going to make supper as well as having that extra hour that I wouldn’t normally have before supper. Not to mention the lovely smells that are wafting through the house as it cooks throughout the day!

As a result I am constantly on the lookout for new and tasty slow cooker recipes to try. Years ago, back when I first starting blogging, I found this recipe for Taco Soup on the Canadian Parents website (they had quite the selection of slow cooker recipes and I got quite a few from there). I was sad when their site changed and I could no longer access these recipes and not having written them down I was hooped. I did the best I could and guessed at it but it wasn’t quite the same.

IMG_4311Happily, I discovered a way to recover old webpages and was able to recover the recipe! I was so excited as it is such a yummy one and the kids really enjoy it. Of course the original recipe called for ground beef, so I substituted ground turkey instead. With a few other modifications you have the recipe I use below.

Of course the part the kids like the best is being able to have ‘chips’ for supper, though they do eat and enjoy the soup as well. It’s like having a treat for dinner. The spices I often find are hit or miss as some days it turns out spicer than others, some with no spice at all. Either way it is one of the favorite dishes at our house and especially enjoyable on a cool Autumn Day.

Slow Cooker Taco Soup

1 lb. ground turkey

1 pkg. taco seasoning (or 1 tbsp. *homemade mix)IMG_4319

28 oz. can diced tomatoes

19 oz. can red kidney beans

1 medium onion, chopped

1 yellow pepper, chopped (may also choose green, red, or orange if prefered)

2 c. water

10 oz. can tomato soup

2 tsp. chicken bouillon powder

Season to taste with garlic powder, parsley, oregano, salt and pepper

In a medium frying pan, brown ground turkey and chopped onion. Once browned drain well and add taco seasoning, stir. Combine remaining ingredients in slow cooker and cook on low for 4-5 hours.

Serve with taco chips and/ or shredded cheese.

One of the other things I have discovered is how to make my own spice mixes at home, instead of buying them from the store. A lot of them have added preservatives and sugar that I want to avoid, so I found this easy ‘just like in the package’ taco seasoning recipe that I use now. I also have one for chicken bouillon powder which I use in all my soups, stews, etc.

*Homemade Taco Seasoning

1 tbsp. chili powder

1/4 tsp. garlic powderIMG_4315

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. sea salt

1 tsp. black pepper

Mix all ingredients together. Store in an airtight container.

What are your favorite slow cooker recipes?

 

Fabulous Baked Beans

IMG_2839Growing up I always loved a can of baked beans. They reminded me of sitting around the campfire and enjoying them usually with hot dogs. But when we changed our diet canned baked beans was another thing that had to go! 🙁 Usually made with brown sugar and molasses (molasses being the worst culprit; which is 50% sucrose and is actually a by product of making refined white sugar, with the added chemicals) I had to forgo baked beans for awhile.

In fact, I never thought that I could make my own. Funny enough I thought they come in a can so how could I? Yet one day we went for supper at my neighbors house and he had made them from scratch. Thinking nothing of it, a little while later my mother said she wanted to make baked beans for the camping trip that she and my father were taking my oldest son Matthew on. I then remembered that my neighbor had made them and kindly asked for his recipe.

eden-foods-barley-malt-24412By this time I knew enough about different natural substitutes to make the necessary changes in ingredients. Barley Malt is often substituted for molasses and we had found a ketchup, that was not only organic but sweetened with honey. It was perfect!

And of course I love using my slow cooker, putting something in in the morning and let it cook slowly all day, the sweet smells wafting through the house as it cooks. By the time they are ready to eat our mouths are watering in anticipation!

The recipe turned out beautifully and so delicious! I often make them myself when we go camping and just reheat when we get there. I even make them at home from time to time and they are always gobbled up! I have a friend who I introduced them to, who now says that he will never be able to go back to the canned ones. Which I guess is good and bad 🙂

True, this is not a recipe that you can whip up in 30 minutes, but it is totally worth the time it takes to make them. And really it only takes a little prep and preplanning.

IMG_2836Now the original recipe calls for only 1/3 pkg. of bacon but I use the whole thing. In fact I buy the cheapest and fattiest brand I can find, which is probably why mine are better than my Mum’s even though we are using the exact same recipe! (sorry Mum)

So whether you are looking for something around the campfire or warm comfort food at home these beans will not disappoint! Once you’ve tried this recipe please return and share your comments about how they turned out.

Baked Beans

2 cups red kidney beans (soaked overnight)

1 pkg. bacon

1 onion chopped

1/2 c. Honey Bunny Bodacious Ketchup

1/3 c. pure maple syrup

1/4 c. barley malt

1 tsp. dry mustard

Soak beans overnight in water. Use a large container and add in generous amounts of water as beans will soak up quite a bit of it. Cover with lid.

Boil gently soaked beans until soft. Put beans into crock pot. Mix the rest of the ingredients together in a bowl and pour over beans. Cover and put on low. Cook all day (for a minimum of 8 hours)

*if you prefer a sweeter recipe you can adjust maple syrup and barley malt to taste