Our family is exhausted and hungry after a day on the mountain. When we're on vacation, the kids want a quick bite so they can head over to the pool or hot tubs. I miss the old days where we could relax and head out to dinner, but the kids are just too tired to go out at night. Although apparently, not too tired to swim for hours.
Sadly, my apres ski involved going to the grocery store and coming home to cook. Not exactly how I wanted to spend my vacation. Things had to change, so last year I dusted off my crock pot in search of great eats for apres ski.
My goal: to feed a group of hungry kids, and satisy the adult appetites as well. Usually the vacation condo doesn't have the amenities to prepare a 5 star meal, nor do I want to take the time away from doing other fun things. Ski vacations don't work with recipes that involve too much stuff or work.
These are simple and basic, with just a few ingredients, but absolutely delicious. Throw everything in before you head out for the day, set to low, and dinner will be ready when you are home. I've included some side suggestions for you to pick up at the grocery store. Or add some cut up veggies, and you have everything you need.
Slow Cooker BBQ Pulled Pork
1 package McCormick Slow Cooker BBQ Pulled Pork Seasoning
2-3 pounds boneless center cut pork roast, trimmed of any fat
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegarMix seasoning with ketchup, brown sugar, and vinegar. Adjust to taste - we prefer our pulled pork with a little extra vinegar. Place roast in slow cooker and pour mixture over. Set on low for 8 hours. Shred pork with a fork and continue to heat for a bit longer.
Rolls - Slider or dinner rolls make them easy to eat for kids.
Bag of ready to eat cole slaw + bottle of cole slaw dressing or vinigarette
Alexia Brand All Natural French Fries or Onion Rings (in the frozen organic foods section)
Slow Cooker Chili
1-2 pounds lean ground beef or turkey
1 package McCormick Slow Cooker Chili Seasoning Mix
2 cans (14 1/2 oz each) petite diced tomatoes, undrained
1 16 oz can kidney beans, drained and rinsed
1 16 oz can pinto beans, drained and rinsed
1 can (15 1/2 oz) tomato sauce (buy two cans and save the 2nd to add if the chili becomes too thick)
Toppings: Shredded cheddar cheese, chopped onions or scallions, sour cream
Bread bowls: Available at most Park City grocery stores in the bakery sectionBrown beef or turkey in large skillet If you are using extra lean meat, I usually skip this step. Add meat with all other ingredients into the crock pot, stir to mix well, and cook on low for 8 hours. Stir well before serving. Serve in bread bowls and add your favrorite toppings.
For a vegetarian version, add more beans in lieu of the meat, either extra kidney, pinto, or even garbanzo beans.
Salad Kit in a Bag - Ultimate Ceasar or Harvest Salad are our favorites.
Quesadillas - Flour tortillas and shredded mexican or taco cheese makes for an easy to whip up side dish that all kids love.
Slow Cooker Shredded Chicken with Cilantro and LIme
2-3 pounds of boneless skinless chicken breasts
1 16 ounce jar of salsa
1 package of dry taco seasoning mix
3 tablespoons of fresh cilantro, chopped
Juice from 1 lime
Flour tortillas or taco shells
Toppings: Fresh diced tomatoes or pico de gallo, shredded lettuce, shredded cheese, jalapenos, sour cream, guacamole.Mix the taco seasoning, lime, cilantro, and salsa together in the crock pot. Add chicken and toss well. Cover and cook on low for 6-8 hours in the crock pot. Serve on tortillas or taco shells.
Mexican rice (grab the kind that is easy to microwave such as Knorr Rice Sides - these are easy and dont need the butter that the package suggests)
Salad in a Bag
Thanks to these easy recipes, you can enjoy apres ski with the family and not spend all night in the kitchen!
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