How many calendar events can one family fit in a week? There are some weeks that if we are home by 8 it is a breath of sweet relief. Those are the nights that dinner plans can go sour really quickly. We try not to eat out during the week, which is an easy option for a busy night. My goal is to feed my girls as healthy of a dinner as I can. Healthy does not have to be compromised if time is not on your side. Cue a busy mom’s best friend: The Crockpot. I actually have 3 crockpots that I have acquired over the years and it is my go to kitchen essential I could not live without!

Over the last few years I have made some yummy things in my crockpot that make coming home an even better experience. Here are just a few of my favorites.

Mexican Slow Cooked Pork Carnitas

Paleo Chili

Smothered Crockpot Buttermilk Chicken

Crockpot Black Bean Chili with Lime and Cilantro

Crockpot meals are great for a busy family. You can prepare the ingredients the night before and in the morning put the pot on. When you come home, there is nothing like having the aromas of a freshly cooked meal greet you at the front door. Bonus: Set the table and dinner is served. The kids and husband (the most important kid) are all happy. Super Bonus-Having more time to be with happy family because you were not in the kitchen prepping dinner.

Last week I stumbled upon a great crockpot soup recipe that I was anxious to try right away. Erin, author of The Healthy Apron, adapted a healthy and filling Loaded Baked Potato Soup that I knew would be my next crockpot adventure. I emailed her to ask if I could share with you her recipe and she so graciously agreed. You will not regret filling your crockpot with these recipe ingredients.

Loaded Baked Potato Soup

Created By: Erin-The Healthy Apron

Ingredients:

5 medium russet potatoes, diced into cubes (~1/2″); I left the skins on for extra nutrients!
about 3 celery stalks, diced
1 medium-large onion, diced
3 cups of vegetable broth
3 cloves of minced garlic
1/4 cup butter
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar
about 1/2 tsp pepper
1 tsp sea salt
1/2 tsp garlic powder
1/8 tsp red pepper flakes or more depending on preference

Directions:

1. Cut up all your veggies and add them to your crockpot.
2. Then add the vegetable broth, garlic, butter, salt, and pepper.
3. Allow these ingredients to cook on HIGH for about 4 hours.
4. After 4 hours, mash the potatoes and mix in cheeses, garlic powder, and red pepper flakes.
5. Allow to cook another hour on low, stirring frequently.
6. Jen suggested dropping in a few green onions but I didn’t have any! Sounds tasty though!
7. Add a little more black pepper, to taste, decide which toppings you would like to use, and VOILA!! YOU ARE READY TO EAT!!
8. NOM NOM NOM!!
9. I added a little extra celery and some carrot for topping.

Nutritional Profile: 292 calories, 13 g fat (8 g sat), 35 mg cholesterol, 1073 mg sodium (okay, it’s high), 929 mg potassium (almost balanced though), 36 g carbohydrate, 4 g fiber, 2.8 g sugars, 9 g protein, 30% Vitamin C, 20% calcium, 12% iron, 14% folate, 15% Vitamin A

Erin’s QUESTION of the Day: What is your favorite kind of soup!?

Mom on the Run Question: Do you have a crockpot? If you don’t- you need to get one. Your cooking life will be even better!

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