Slow Cook Your Way to the Beach
When the sun is shining and the waves are calling, the last thing you want to do is tend to a hot stove for hours. But you're bound to get hungry when you're spending all that time being active outdoors. Wouldn't it be great if you could play in the sand all day and come home to a perfectly prepared dinner?
With a slow cooker like the Crock-Pot® 6.5-Quart Countdown Touchscreen Digital Slow Cooker, you can. Toss in your ingredients and take your trip to the beach. By the time you get back, your delicious meal will be ready for you to enjoy.
You can also switch things up a bit and prep all of your food the night before your big beach adventure. Cook these recipes in your slow cooker as you pack the car and prepare your beach bag. They'll be ready in time for your trip, and they'll keep you satisfied while you spend the day lounging in the sun.
When you're in a bathing suit, the last thing you want to do is load up on heavy food. Stick to some light but filling snacks like this spinach dip to satisfy your hunger without weighing you down. One of the greatest parts about this recipe is that it's quick and easy to make. Prep time is minimal, meaning you can focus more of your attention on getting everything ready for your beach day.
- 2 14-ounce cans artichoke hearts, drained and chopped
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 1/2 cup light sour cream
- 3/4 cup Greek yogurt
- 1 small onion, diced
- 2 cloves garlic, crushed
- 3/4 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 tablespoon red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 8 ounces cream cheese, cubed
Place first 10 ingredients in your slow cooker and mix well until combined. Top with cream cheese cubes and cover lid. Cook on low for 2 hours. Allow to cool down to room temperature before storing in the fridge. Be sure to pack it in a cooler and bring along crackers and pita to serve with it at the beach.
Chilled Squash Puree
What's one way to stay hydrated and nourished all at once? Eating a chilled soup. Try this recipe that features one of the season's top veggies: summer squash. Like the spinach dip recipe, prep for squash puree takes just minutes.
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 1 butternut squash, peeled, cubed
- 2 cups water
- 2 4-inch sprigs of fresh thyme
- 1 2-inch sprig fresh rosemary
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- 4 chicken bouillon cubes
- 1 package cream cheese, cubed
Place all ingredients in your slow cooker and cover lid. Cook on low for 3 hours, then transfer mixture to a blender and puree. Allow it to cool down to room temperature before storing in the fridge. Pack it in your cooler and pour into individual cups for all of your hungry beach goers.