It’s Slow Cooker Season! FamilyFun magazine has delicious, stress-free recipes for every meal of the day. Hint: Orange-Soy Ginger Beed and Apple Cinnamon Oatmeal! So pick up the ingredients and drop them in your best kitchen sidekick, then sit back and enjoy the snow day cuddled up with family and friends.
Apple-and-Cinnamon Oatmeal
ACTIVE TIME 20 MIN.
TOTAL TIME 4½ HOURS
MAKES 6 SERVINGS
INGREDIENTS
1½ cups steel-cut oats
5 cups water
½ cup half-and-half
3¼ cups peeled, cored, and cubed apples (about 3)
½ cup golden raisins
½ cup maple syrup, divided
1½ tsp. pumpkin pie spice
1½ tsp. vanilla extract
½ tsp. salt
½ cup toasted pecans (optional)
- Stir together oats, water, half-and-half, apples, raisins, ¼ cup maple syrup, pumpkin pie spice, vanilla, and salt in bowl of a 4- to 6-quart slow cooker.
Cover and cook on low, 4 to 4½ hours. (The cooker will switch to “warm” mode until you wake up.)
- Spoon oatmeal into bowls. Drizzle with remaining syrup and, if using, pecans.
PER SERVING 340 CALORIES; 8g PROTEIN; 5g FAT (2g SAT. FAT); 67g CARBS; 7g FIBER; 1g SUGAR; 218mg SODIUM
Buffalo-Chicken Dip
ACTIVE TIME 10 MIN.
TOTAL TIME 1¾ HOURS
MAKES 10 SERVINGS
INGREDIENTS
Nonstick cooking spray
10 oz. cream cheese, cut into chunks
2 cups shredded Mexican-blend cheese
1 cup sour cream
⅓ cup hot sauce
6 Tbs. chopped scallions, divided
¼ cup grated onion
¼ cup crumbled blue cheese
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
3 cups shredded skinless rotisserie chicken
Tortilla chips, carrots, and celery sticks, for serving
- Coat inside of a 4-quart slow cooker with nonstick spray. Stir together cream cheese, Mexican cheese, sour cream, hot sauce, 4 Tbs. scallions, onion, blue cheese, Worcestershire sauce, and garlic in the bowl of a 4-quart slow cooker until well combined. Fold in chicken.
- Cover and cook on low for 1½ hours, stirring halfway through. Transfer to a serving dish and stir to combine. Top with remaining 2 Tbs. scallions. Serve with tortilla chips, carrots, and celery.
PER SERVING 306 CALORIES; 20g PROTEIN; 24g FAT (13g SAT. FAT); 4g CARBS; 0g FIBER; 2g SUGAR; 707mg SODIUM
Orange-Soy Ginger Beef
ACTIVE TIME 25 MIN.
TOTAL TIME 6 HOURS
MAKES 8 SERVINGS
INGREDIENTS
3 lbs. boneless beef chuck, cubed
2 bell peppers, cut into ½-inch-thick slices
¼ cup hoisin sauce
¼ cup fresh orange juice
¼ cup orange marmalade
3 Tbs. low-sodium soy sauce
4 large minced garlic cloves
1 Tbs. dark sesame oil
½ cup thinly sliced scallions, divided
¼ cup plus 2 Tbs. chopped fresh cilantro, divided
2 tsp. finely grated fresh ginger
¼ tsp. hot pepper flakes (optional)
3 Tbs. all-purpose flour
Cooked brown rice, for serving
- Add beef and peppers to a 4- to 6-quart slow cooker. Stir together hoisin sauce, orange juice, marmalade, soy sauce, garlic, sesame oil, ¼ cup scallions, ¼ cup cilantro, ginger, and hot pepper flakes (if using). Pour over beef and peppers; mix. Cover and cook until meat is tender, on high for 5 to 6 hours or low for 6 to 7 hours. Remove lid and skim fat. Transfer 1 cup liquid to a bowl; whisk in flour until smooth. Stir into slow cooker until combined. Cover with lid and cook on high for 30 minutes more or until slightly thickened.
- Serve on top of rice. Garnish with remaining scallions and cilantro.
PER SERVING 312 CALORIES; 39g PROTEIN; 9g FAT (3g SAT. FAT); 16g CARBS; 1g FIBER; 10g SUGAR; 470mg SODIUM
Chocolate Bread Pudding
ACTIVE TIME 20 MIN.
TOTAL TIME 3 HOURS
MAKES 6 SERVINGS
INGREDIENTS
Nonstick cooking spray
8 cups 1-inch cubed challah bread
½ cup dried sweetened cherries or cranberries
⅓ cup semisweet chocolate chips
2¾ cups half-and-half
6 large egg yolks
½ cup Nutella
⅓ cup granulated sugar
2 tsp. vanilla extract
1 cup whipped cream, for serving
- Lightly coat the inside of a 4-quart slow cooker with cooking spray. Spread challah in one layer on a sheet pan; dry out in a 350°F oven for about 10 minutes. Let cool.
- Mix together challah, dried fruit, and chocolate chips in a large bowl. Transfer to slow cooker. Whisk together half-and-half, yolks, Nutella, sugar, and vanilla in the bowl until well combined. Pour over bread in slow cooker and press gently so the mixture seeps in. Cover and cook on low until set, 2½ to 3 hours. Let cool 15 minutes before serving.
- Spoon bread pudding into bowls and top with whipped cream.
PER SERVING 639 CALORIES; 15g PROTEIN; 29g FAT (13g SAT. FAT); 82g CARBS; 6g FIBER; 48g SUGAR; 412mg SODIUM
Broccoli Mac ’n’ Cheese
ACTIVE TIME 20 MIN.
TOTAL TIME 2¾ HOURS
MAKES 8 SERVINGS
INGREDIENTS
Nonstick cooking spray
2 cans evaporated milk (24 oz. total)
3 cups whole milk
2 cups water
3 Tbs. all-purpose flour
1½ tsp. dry mustard
¾ tsp. salt
¼ tsp. cayenne pepper
2½ cups shredded extra-sharp cheddar cheese, divided
2 cups shredded Monterey jack cheese
⅓ cup finely grated Parmesan
1 lb. dried elbow macaroni
1 package (14.4 oz.) frozen broccoli, thawed and drained
Sweet paprika (optional)
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Stir together evaporated milk, milk, and water in its bowl. Sprinkle flour on top and whisk constantly until smooth. Stir in mustard, salt, pepper, 2 cups cheddar, Monterey jack, and Parmesan. Fold in macaroni and broccoli, making sure the macaroni is immersed in liquid.
- Cover and cook on high until pasta is tender and most of liquid is absorbed, 2 hours. Remove cover and stir mixture until it comes together. Sprinkle remaining ½ cup cheddar cheese evenly over top. Cover and cook 15 minutes more. Garnish with paprika if desired.
PER SERVING 669 CALORIES; 34g PROTEIN; 32g FAT (18g SAT. FAT); 62g CARBS; 3g FIBER; 16g SUGAR; 753mg SODIUM