HOMEMADE GREEK YOGURT IN YOUR SLOW COOKER
You don't need a dedicated yogurt maker to make homemade Greek yogurt. If you've got a slow cooker, you're all set! The fat content of the milk doesn't matter. Use your personal preference, but make sure it is not ultra-pasteurized.
Provided by Peggy McCormack
Categories 100+ Everyday Cooking Recipes
Time 14h5m
Yield 4
Number Of Ingredients 3
Steps:
- Pour milk into a slow cooker. Cover and cook on Low until hot, 2 1/2 to 3 hours.
- Unplug slow cooker; keep lid on. Wrap slow cooker completely in a large, thick beach towel for insulation. Let sit for 3 to 4 hours.
- Whisk plain yogurt together with 1 cup of hot milk from the slow cooker in a bowl. Return mixture to the slow cooker and stir to combine. Rewrap slow cooker with the towel. Allow to sit at least 8 hours to overnight.
- Line a large colander with 4 layers of cheesecloth and place over a bowl. Ladle yogurt into the colander; let whey drain into the bowl below. Let sit for 30 minutes, so the yogurt comes out quite dry. Store yogurt in a covered container in the refrigerator for 7 to 10 days.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 24.9 g, Cholesterol 40.6 mg, Fat 10 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 220.3 mg, Sugar 24.9 g
HOMEMADE CROCK POT YOGURT
Provided by Amanda Carlisle
Time 10h
Number Of Ingredients 6
Steps:
- Pour milk into crockpot and cook on high. Heat milk to 180 degrees, checking with the candy thermometer. (This will take between 1 1/2 to 2 1/2 hours.)
- Turn off the slow cooker and allow milk to cool to 120 degrees (This will also take between 1 1/2 to 2 1/2 hours.) Measure unsweetened yogurt and allow to sit at room temperature while milk is cooling.
- Once milk has reached 120 degrees, mix yogurt into milk and stir gently but thoroughly.
- Replace lid and bundle crockpot with several towels. Set crockpot in an out-of-the-way place where the yogurt can ferment, undisturbed, for 6-8 hours or overnight.
- Carefully unwrap crockpot and move crock to refrigerator to let yogurt cool completely. * Do not shake or stir-the less you disrupt it, the better it will set.
- You can add honey to taste to sweeten your yogurt. You can also mix in your choice of fruit, chocolate, granola, or coconut. Really whatever floats your boat.
- You can even save about 3/4 cup of your yogurt for the next batch you make.
SLOW COOKER YOGURT
Making yogurt in a slow cooker is foolproof and since it works just as well as a yogurt maker, it takes away the need for yet another gadget in your house! Yogurt usually keeps in the fridge for up to 2 weeks.
Provided by Diana Moutsopoulos
Categories 100+ Everyday Cooking Recipes
Time 6h20m
Yield 4
Number Of Ingredients 3
Steps:
- Place four 10-ounce jars in a slow cooker. Fill slow cooker with water up to 1/3 inch of the jar rims. Remove jars and set aside.
- Cover slow cooker and preheat on High while you prepare the yogurt for about 20 minutes.
- Pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature has dropped to 114 degrees F (46 degrees C). Lift pan out of the ice water.
- Measure about 1 cup of milk and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to the pan of milk. Pour milk mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
- Check the temperature of the water in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover slow cooker again, and allow to come to temperature. If it is too hot, uncover and turn off slow cooker.
- Set jars in the warm water; the water level should be up to the level of the yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid. Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb the yogurt. If the water is lower than 114 degrees F (46 degrees C), turn slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke the yogurt at all during this time.
- Check the yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Top with clean lids and place in the refrigerator.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 15.2 g, Cholesterol 33.1 mg, Fat 10.3 g, Protein 10.8 g, SaturatedFat 6 g, Sodium 138 mg, Sugar 15.2 g
HOMEMADE YOGURT IN THE CROCK-POT
Steps:
- Turn your crockpot on high. Be sure to do this first, as your crock pot needs to warm up properly before you place the milk inside. Now is also the time to take out your yogurt starter and let it sit on the counter, to warm up a bit.
- Pour all the milk into the pan (I use this) stirring occasionally until it begins to bubble and get frothy (around 185° if you would like to use a kitchen thermometer). Watch your milk to be sure it doesn't bubble over or burn the bottom of the pan. While you are keeping a close eye on your milk, now is the time to get a cold ice bath ready for your pan. Fill your sink with some water and ice.
- Now that your milk has started to bubble, turn off the burner and transfer your pan to the sink full of cold water. Place the pan in the cold water, but don't allow any of the water to enter the pan and touch the milk. Keep the lid on the pan. Allow, the milk to sit around 10 minutes. You want your milk to cooler, but not cold. You need to have warm milk for the crock pot.
- While the milk is cooling, scoop out a 1/2 cup of yogurt starter. Once the milk has cooled (but is still warm...10 minutes) turn off your crockpot (which is now nice and toasty warm). Place your yogurt starter and 1 cup of warm milk in the crock pot and gently whisk together. Now, add the rest of the of the warm milk to the crockpot and stir.Note to self: The baby will try to eat all your yogurt starter. Next time, make yogurt after bedtime.
- With the milk and yogurt starter in the crockpot (now turned off), place the lid on. Now wrap up your crockpot with a couple large towels. Tuck your milk and yogurt into bed, all nestled in to keep nice and warm. Let that bacteria get to work making fabulous, creamy yogurt!Leave your crockpot alone for 8-12 hours. The longer you let it sit, the tangier your yogurt will taste. I like the taste at 10 hours. I know you may be tempted to take a peak and spy on what's happening under those towels, but don't! Your milk and starter need time to culture.Relax!
- After 8-12 hours, remove the towels from the crock pot and you will find-yogurt! Before you stir or shake the yogurt, place your crock pot in the fridge and allow the yogurt to set. I usually allow it to set a couple hours. I've even neglected it all day in the fridge.
- After your yogurt has spent some time setting in the fridge you can now scoop into the containers of your choice. I use quart mason jars (like these).
- Store in the fridge and enjoy.
Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 108 mg, Sugar 12 g, ServingSize 1 serving
EASY CROCKPOT DOG FOOD
DIY dog food can easily be made right in the slow cooker. It's healthier and cheaper than store-bought, and it's freezer-friendly!
Provided by Chungah Rhee
Yield 12 cups
Number Of Ingredients 6
Steps:
- Stir in ground beef, brown rice, kidney beans, butternut squash, carrots, peas and 4 cups water into a 6-qt slow cooker. Cover and cook on low heat for 5-6 hours or high heat for 2-3 hours, stirring as needed. Let cool completely.
YOGURT (CROCK POT)
Fun and easy to make, even on a boat! When we leave port for several days this comes in handy! This can be made in a crock pot or a sauce pan. Besure to watch the milk carefully that it doesn't scortch. All you need are a crock-pot or pan, wide-mouth thermos bottle, an instant read thermometer, milk, powdered milk, and some lactobacillus powder (available at health food stores) or some plain yogurt from previous batch or purchased plain yogurt with live culture.
Provided by Galley Wench
Categories Breakfast
Time 8h20m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F. (A small sauce pan can be used, however watch carefully that the milk does not burn.).
- Allow milk to cool until it is warm, not hot (110 degrees F).
- Add the plain yogurt and stir well.
- Fill thermos with hot water.
- Drain hot water from wide-mouthed thermos and fill with yogurt mixture.
- Cap and set aside for 4 to 8 hours.
- The longer the yogurt sets the sharper the flavor.
- Store in the refrigerator; the yogurt will continue to thicken.
- Sweeten with fruit or honey.
Nutrition Facts : Calories 761.3, Fat 37.5, SaturatedFat 23.4, Cholesterol 148.6, Sodium 659.9, Carbohydrate 63.1, Sugar 17.7, Protein 44.5
CROCK POT YOGURT
Make and share this Crock Pot Yogurt recipe from Food.com.
Provided by MsTeechur
Categories Breakfast
Time 13h40m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Pour the milk into the crock pot and turn it on low. Let sit 2.5 hours.
- Unplug crock pot, leave lid on. Let sit for 3 hours.
- Ladle out a bit of the milk and stir it in with the yogurt starter. This yogurt MUST have live cultures. I used nonfat, plain Greek yogurt.
- Mix in pudding mix.
- Return the mixture to the crock pot and the rest of the milk; stir. Put lid back on and cover with a heavy bath towel or blanket (pot still unplugged). This is its insulator. Leave it like this at least 8 hours.
- The longer it sits, the tart-er it gets. I like mine nice and tart.
- It will be thin. If you want it thicker, place coffee filters in a colander and drain off whey. You can save the whey for cooking, as it is very healthy!
- You can use 2 tbs fat free dry milk or 1 packet plain gelatin in place of pudding mix. I just happened to have pudding mix on hand.
- Mix some jam, fresh fruit, etc. into it when you serve. If you don't use vanilla pudding mix, it could also be a great base for dips or sauces.
Nutrition Facts : Calories 118, Fat 0.7, SaturatedFat 0.4, Cholesterol 5.5, Sodium 168.7, Carbohydrate 16, Sugar 2.4, Protein 11.5
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- Pour 1/2 gallon of milk into cooking pot and warm over medium heat on the stove top. Stir occasionally.
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- After that time has passed, unplug the crock pot and let it sit for 3 hours. I always set a timer for these or I don’t remember.
- After the 3 hours has passed, stir in the 1/2 cup of yogurt. Replace the lid of the crock pot and cover with 2 big towels or a blanket. Let rest for 8 to 12 hours (overnight works well). In the morning you’ll have yogurt!
- Place it in a 1/2 gallon mason jar and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep a 1/2 cup of this yogurt for your next batch and say goodbye to buying yogurt!
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- Pour 1/2 gallon of milk into crock pot and turn it on low. Let it sit for 2 hours and 45 minutes. Set a timer and walk away from the crock pot at this point.
- When the timer dings, turn the crock pot off and unplug it. Whisk in sugar and vanilla. Let the yogurt sit for 3 hours. Again, set your timer and resume your regular activities.
- After the 3 hours are up, spoon 1 cup of the milk into a small mixing bowl. Whisk in your yogurt starter. Add this mixture back to the crock pot and whisk it all together.
- Put the lid back on the crock pot and wrap the entire crock pot in one or two beach towels. I wrap one around the outside and cover the top with another towel. (The reason being is that it allows the temperature of your yogurt to slowly cool and culture.)
CROCKPOT YOGURT - EASY HOMEMADE SLOW COOKER YOGURT …
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4.7/5 (7)Calories 77 per servingCategory Breakfast, Dessert
- Unplug your crockpot. Leave the cover on, and let it sit for 3 hours. You don't have to do anything. Just let it sit unplugged.
- When 3 hours have passed, take 2 cups of the warmish milk from the crockpot and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine. (you can also add in the gelatin at this time)
- Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
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21 EASY KETO CROCKPOT RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 154Published 2021-10-06
- Crock Pot Keto Chili Recipe. If you are looking for an excellent no-bean chili recipe, you’ve found it. Most chili recipes call for beans, but beans are high in carbs, so they’re not the best thing to eat when you’re following a keto way of eating.
- Crockpot Parmesan Meatballs. Everyone loves a delicious spaghetti and meatball dinner, and while keto eaters usually skip the pasta, there’s no reason you can’t enjoy some juicy meatballs.
- Slow Cooker Sausage and Peppers. There’s never a bad time for sausage and peppers, and when you use Italian sausage, this tasty dish is like eating a crockpot crustless pizza.
- Slow Cooker Cauliflower Chowder. If you’ve been doing keto for a while, one of the things you likely miss is the humble potato. Although full of carbs, the versatility of the potato has a lot of appeal.
- Crockpot Buffalo Chicken Wings. Do you remember the first time you ate buffalo chicken wings? It was like heaven on a plate! When you cook your chicken wings in a slow cooker, you don’t have a greasy mess.
- Slow Cooker Chicken Cacciatore. This chicken cacciatore is elegant enough to serve to company but easy enough for a healthy dinner on a busy weeknight.
- Crockpot Loaded Cauliflower Casserole. When you’re living the keto way, cauliflower is one of your best friends. For us, there’s no better way to enjoy cauliflower than with lots of melty, gooey cheese.
- Slow Cooker Butternut Squash Soup. Slow cookers are great for cooking so many things, but it seems like they were born for keto crockpot soup. When it comes to keto slow cooker recipes, there are few that are creamier and healthier than butternut squash soup.
- Slow Cooker Pot Roast. A good pot roast keto dinner is usually welcomed by every member of the family, and it’s one of our favorite keto slow cooker recipes.
- Keto Queso Dip. Who doesn’t love queso dip? Even in Congress, there are contests as to who can make the best queso. The best queso crockpot recipe is rich and creamy, and getting that with a keto queso recipe is easy as pie (without all of the sugar that’s in a pie!).
CREAMY HOMEMADE YOGURT {CROCK POT} - BACK TO THE BOOK ...
From backtothebooknutrition.com
3.3/5 (3)Category BreakfastCuisine AmericanTotal Time 18 hrs 5 mins
- Step 1: Pour 1/2 gallon of milk into the Crock Pot and cook for 3 hrs on low setting, or until the mixture reaches a temperature of between 150-175 degrees.
- Step 2: Ladle 1/2 to 1 cup of heated milk into a bowl and add gelatin, 1 tsp at a time, whisking constantly so that no clumps form. Return milk-gelatin mixture back to Crock Pot and give it a good whisk (If you mixed them gradually, you shouldn't have clumps; but, if you do, use a fine mesh strainer to pour the milk-gelatin mixture back in to remove clumps).
- Step 3: Turn Crock Pot off and allow the milk to rest for 2-3 hrs, until the mixture cools to around 110 degrees (if milk is 115 degrees or above, bacteria in the starter can be damaged).
- Step 4: Ladle 1/2 to 1 cup of milk from the Crock Pot into a small bowl and whisk in the yogurt starter. Add this mixture back into the Crock Pot and give it a few gentle stirs. Cover the entire Crock Pot (still turned off) with a couple of large towels or a large blanket, and allow to incubate for 8-12 hours.* (The longer the incubation, the higher the acidity and the more tart the yogurt - I usually incubate for 10-11 hours)
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5/5 (1)Total Time 16 hrsCategory CheesemakingCalories 134 per serving
- Let the milk reach 180˚ F. This will take a couple of hours (maybe even a bit longer). Once in a while, come by the pot to check the temperature and stir the milk.
- When the milk reaches 180˚ F, turn the heat off. Keep the pot covered and let the milk cool slowly to 115˚ F. This also may take a couple of hours.
- While the milk is cooling, set your cup of active culture yogurt on the counter so it will come to room temperature.
SIMPLE CROCK POT GREEK YOGURT - EASY BUDGET RECIPES
From easybudgetrecipes.com
Ratings 2Category Breakfast, SnackCuisine GreekTotal Time 18 hrs 5 mins
- Pour the milk into the Crock-Pot insert, cover, and heat over HIGH heat for 2 ½ - 3 hours, or until the milk registers 180 degrees F on an instant-read thermometer.
- Turn off the slow cooker, cover, and let the milk sit until it has cooled to 110 degrees F. This will take about 2-3 hours.
- Unplug the slow cooker and wrap it with a bath towel. Let the mixture sit for 10-12 hours (when you open the lid you’ll see that the milk be a little chunky and it will have separated some from the whey).
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- Close and lock the lid, leaving the steam release valve OPEN. Press YOGURT and leave it on low temperature. Set time for anything between 8-12 hours. The longer you cook the more tart the flavor will be. I like mine to cook for 9 hours.
- Once the yogurt has reached the desired taste (or the cooking cycle has ended) press START/STOP. Remove the inner pot, cover with foil and place in the refrigerator for at least 4 hours. Yogurt will thicken slightly as it cools.
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- Once the mixture reaches 180° F, remove it from the heat and allow it to cool to 110° to 115° F. You can speed the cooling process by plunging it into an ice bath. In the winter I just put the pot outside to cool.
- Combine one cup of warmed milk with your yogurt and stir gently to combine. Add this mixture back to the large batch of heated milk.
- For the next 5 to 10 hours, depending on desired flavor and consistency, keep the yogurt between 110° and 115° F. You can get creative with how you do this. As I mention above, I use a crock-pot with the thermometer tucked along the side. You could also use a thermos or an oven with just the pilot light on. They key is to check it often. The longer you incubate the yogurt, the thicker and tarter it becomes. Do not stir the yogurt during incubation.
SLOW COOKER YOGURT - RETRO RECIPE BOX
From retrorecipebox.com
5/5 (1)Total Time 11 hrs 10 minsCategory BreakfastCalories 166 per serving
- Pour the milk into the slow cooker crock. Use High or Low setting to bring the milk up to 180° F. Keep an eye on it.
- Once the milk has reached 180°, turn off the slow cooker and let the milk cool to between 110° F and 115° F. (this is the temperature that the yogurt cultures can live in, No hotter).
- Add the yogurt starter to a small bowl and whisk some of the milk into it to temper it. Then whisk it into the milk in the crock.
- Put the lid on and wrap it in a blanket or towels and let it sit in a warm spot in your kitchen. My favorite place to put it is in the oven with the oven light left on (the oven itself is OFF). This keeps it warm enough and is off of the counter. You will just put the crock with the lid in the oven, not the slow cooker housing. Don't wrap in blankets or towels if using your oven and oven light. No need! Also, if using the oven, write yourself a note that it is in there so you don't forget and accidentally turn it on!
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- In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
- Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add half of the spice mixture (reserve the second half) and stir to combine. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.
- Coat the bottom of a 5 or 6-quart slow cooker with cooking spray. Add the chicken and all of the yogurt marinade. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
- With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
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Reviews 13Servings 8Cuisine AmericanCategory Snack
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