Crockpot Ideas for Holy Week

Roasted Potatoes recipe from the Lipton package
Throw in 1/3 cup of oil, a packet of onion soup seasoning, and 6 skinned and chopped potatoes. Stir every now and then on high for 1-2 hours or low 4-6 hours (sorry about the times; my crockpot will cook these on "keep warm" in 4-6 hours, so I'm never sure what others will do.)



Taco Soup
Throw in & simmer until you need to eat, juice and all:



1 can tomatoes
1 can tomato soup
1 can corn
2 cans of beans
1 can of hominy

then, either use packets if you're in a rush or measure to your taste cumin, oregeno & chili powder

if you use packets:
1 pack of ranch seasoning
1 pack of taco seasoning
Additional water, if things are too salty or not soupy enough
Optional: soy crumbles or tvp


Sloppy Joes
2 Lg. Onions, Chopped
1 Head Fresh Garlic, Peeled and Minced
2 Med. Zucchini Squash, Chopped (if you don't like zucchini, do bell pepper)
2 Tbsps. +/- Olive Oil or other oil
1 Can. Diced Tomatoes
1 Can Tomato Sauce
Either: 1 Pkg. Taco Seasoning
Or: 1 Tsp. Chili Powder + 1 Tsp. Ground Red Chiles + 1 Tsp. Paprika, or to taste
Salt & Pepper, to taste
2 Pkgs. Ground Meatless (frozen type) or Dehydrated TVP Chunks, moistened
¼ C. Fresh Parsley, Minced
Optional -for that sweet barbeque flavor, add 1/2 cup of brown sugar

Chop the vegetables and sauté them in the olive or other oil, adding first the onions, then the garlic, then the zucchini. Cook until well done. Add saute pan and rest of ingredients (except ground soy) to crockpot. Cook until flavors have blended. Add the ground meatless (meat substitute) and fresh parsley. Cook until blended. Serve on buns or over rice. If you want the one in the picture, instead of the sub-standard Lenten version, visit pbs for the recipe.


And finally... visit here for a Honey & Orange Tofu crockpot recipe.