This is what Paul and I had for dinner last week. As you can see, it’s CrockPot-heavy. After making do with a manual 2.5-qt CrockPot for years, I decided to upgrade to a 6-qt model (with a timer!) a few weeks ago. I found one on Amazon, but ended up buying the exact model I wanted (in an unopened box!) from a seller on Craigslist.
This was fantastic served with Greek yogurt. The yogurt really brought out the flavors of the other ingredients.
Butternut Squash Soup
This was good, but rich. Next time I would freeze half of it, rather than taking large portions to work for the next few days. It’s better in small servings.
CrockPot Turkey White Bean Pumpkin Chili
This recipe calls for two pounds of ground turkey, but I only used one pound and thought it was plenty. Served with Greek yogurt.
I made this vegetarian dish because Paul isn’t eating meat during Lent. I didn’t use amchoor powder or a hot green chili pepper because I didn’t have either one, but the dish was still much tastier than I expected.
White Chicken Chili
This chili wasn’t gluten-free; I made it for Paul because I was trying to use up some ingredients I wanted to get out of my kitchen and he enjoys eating it. I made a large batch and froze the leftovers.