One of the hardest things as a busy mom is dinner time. It seems like when I’m trying to balance the schedule of 6 kids and a husband, I can barely get the main dish done. I’ve found that if I do the side dish in the slow cooker, or a main dish, then I’m more likely to have a healthier selection of food for dinner. Now, this doesn’t happen very often when I have a baby, so if you stop by my house tonight…we might be having PANCAKES(which I hate, but my kids love)! BUT, I would much rather have this!
I love roasted veggies in the oven, but sometimes I know that I’ll be too busy around dinner time to make sure I don’t burn them, so this is a great way to make a delicious side dish without the fuss.
Here’s the recipe:
About 10-13 small/medium potatoes, washed, cubed
4 lg. carrots, peeled, sliced
1 medium onion, finely minced-or 1/2 if you don’t love onions
4 garlic cloves, minced
¼ C olive oil-you can use a little less too
1/2-1 lemon, juiced-use your preference on how much lemon flavor
2 tsp basil
1/2 TBSP salt
1 tsp pepper
Few dashes of paprika
Place chopped potatoes, carrots, onions, and garlic in the slow cooker.
Mix all other ingredients together in a small bowl(or 2 C glass measuring cup). Whisk together. Pour over veggies. Stir.
Turn on crock pot and cook for 5-6 hours on high. Then wa-la! You have your side dish all ready. Or if you are into the instant pot craze, put all ingredients in the instant pot-but I would use less oil(probably 1/8 C)- then follow the cooking directions for chopped potatoes.
I had a CRAZY instant pot accident, which caused me to drop my instant pot, thus permanently damaging it. And I have not replaced it yet. I’ll save that story for another day!
And after you get these babies going, then head on over to Kalyn’s Kitchen for my favorite chicken marinade. I do use fresh garlic and regular paprika in my version and it’s tasty too. Just prep this, put it in your fridge, and grill for dinner.
Life is Good. Share the Good.