These cozy recipes feature seasonal veggies like spinach, mushrooms and sweet potatoes.
Plus, they have four- and five-star ratings, so we know youll love them.
Frozen artichoke hearts have less sodium than canned, but canned can be used in their place.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Just be sure to give them a good rinse before adding them to the slow cooker.
Using 2 cans of cream of mushroom soup cuts down on prep time.
The crisp, tangy coleslaw is the perfect pairing for the tender, rich brisket.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Serve with chips, crudites and cold beer to round out the meal.
Serve with crusty whole-wheat bread for sopping up the tangy sauce.
Lightly toast the tortillas, if desired.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Use any leftover avocado cream as a chip dip, and serve with tortilla chips.
Slow-Cooker Chile-Orange Chicken Tacos
A taco night favorite!
The top tortilla layer gets beautifully crispy in the slow cooker.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
We use pinto beans, but you could easily swap in black beans.
Sour cream helps cut the heat, but you could also use plain strained yogurt.
Now, you’re able to, and here’s the recipe to prove it.
Garnish with fresh oregano leaves and additional kosher salt and black pepper, if desired.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Ali Redmond
Ali Redmond
