Cleaning out the fridge: Slow Cooker Slop!

There will be no pictures, the creation was in no way photogenic. But trust me when I say it is delicious. And if you are like me and have produce left at the end of the week, you should try this out.

I love fresh produce. I love it so much that in addition to my CSA, I get additional produce during the week.

I also sometimes veer off course of my planned menu. Which means I sometimes have produce that would go to waste if I didn't create something else.

My favorite use for produce near the end of it's life is to toss it all in the slow cooker (aka crock pot) with some broth and seasonings, and let it simmer on low all day.

You can blend up the resulting soup to get a creamier soup, or just enjoy it chunky.

It's easy to make and filling to eat!

My latest Slow Cooker Slop included onions, carrots, broccoli, garlic, and cauliflower. I used low sodium organic chicken broth and Mrs. Dash garlic and herb seasoning. For those of you counting points, a cup of this would be zero. A giant bowl might be one.

Poppin' Cauliflower and Mushroom Casserole

1 head cauliflower, washed and chopped
1/4 lb fresh shitake mushrooms, cleaned and quartered
1 large shallot, sliced thin
1 can reduced-fat cream of mushroom soup
black pepper, to taste
1 bag Parmesan and Garlic Popchips

Preheat oven to 425 degrees.

Mix cauliflower, mushrooms, shallots, and soup together. Depending on how soupy you like the sauce, add up to 1/2 can of water (I added 1/2 can of water which gave it a thinner sauce). Pour into casserole dish and sprinkle with black pepper. Cover and bake for 30 minutes.

Remove from oven, uncover and stir. Place back into oven uncovered for 15 minutes (less time if your sauce is thicker, you want the casserole to be removed before it browns over).

Crush bag of Popchips and sprinkle over casserole. Place back into oven for 5 minutes, or until chips have browned.

You do not need a lot of seasoning. The soup adds salt and the chips add a lot of flavor to the dish.

This dish makes four large servings at 1 point each.