The pumpkin custard got me looking and I found this recipe for pumpkin oatmeal..

2 cups Old-fashioned Oats
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 cup Greek yogurt, plain, fat free
2 egg whites
1 cup pumpkin puree (not pie filling)
1/3 cup raw honey, more or less to taste
1 3/4 cups milk
Directions: Add the first 4 ingredients to slow cooker and stir to combine. In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine. Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces.

The recipe is from www.skinnyms.com I saw others there that looked good and they are for crock pot also

made this for the family just the other day and yes again teh Arwen is amazing

These are great, I've had them several times and when I've asked how to make them...it's always this recipe.

I don't use my crock pot for much - You can't control it and mess with it enough lmao, especially my roast I have to be able to really watch and add things to when it's time...it makes me nervous waiting for it and not having any real input except at the beginning lmao.

I have one thing I make in the crock pot though, all the time. I got the recipe somewhere on the net.

Slow Cooker Mac and Cheese

16oz elbow macaroni
3 C cheese - I use cheddar and pepperjack but you can use anything
8oz cream cheese
2 1/2 C milk (may need more depending on how creamy you like it)
12oz evaporated milk

Cook it on low for two hours, check it out and make sure everything is melting properly. Cover it back. Should be done in 2 1/2-3 hours total. Super creamy. You can add more milk if it's too thick for you.

Bumping for all ye crock potters. Best kitchen appliance ever...

Lentils (legumes)
 

Today I got my small crock pot out and I am cooking up a batch of lentils.

Here is what I do:

First, rinse off a small package of mixed lentils, which also has split peas too, and rinse off half of a small bag of white navy beans; then put all the washed and rinsed off lentils and beans in the crock pot and cover them with about 20 ounces of miso broth and about a quart of spring water (don’t use tap water).

Add a splash or two of your favorite vinegar (I love rice vinegar), then turn the crock pot on high and wait for the contents to become bubbly hot. Then turn your crock pot down to a low temp, add two cups of dry red wine, and let it all meld together to make a juicy lentil soup.

Serve with naan bread and your favorite hummus (I love red bell Pepper hummus).


Enjoy❣️

I’m inspired!