Lets Cook Dinner! Crock Pot Edition!
In this ongoing class, students will make and prepare crock pot dinners.
Libby Bolles
Average rating:
4.9
Number of reviews:(10)
What's included
1 live meeting
40 mins in-class hours per weekClass Experience
In this ongoing class, we will create delicious slow cooker meals for the entire family. This class will be focused on the ingredients for the slow cooker meals, but may require a prepared side to complete the meal (noodles, rice, etc.) Students should be prepared with ingredients, and ready to discuss with the entire class. Week of 3/3: Swedish Meatballs over noodles Week of 3/10: Chicken Rice Bowls Week of 3/17: Cajun Chicken Alfredo Week of 3/24: Chicken Fajita Soup Week of 3/31: Salsa Chicken over rice Due to the nature of this class, we may end 5-10 minutes early/late. Additional supplies and menus will be posted with at least two weeks notice. Students will be using the crock pot and sharp objects such as knives and parental guidance should be provided.
Other Details
Parental Guidance
Students will be using the crock pot and sharp objects such as knives and parental guidance should be provided.
Supply List
Week 1of 3/3: Swedish Meatballs over noodles Frozen Meatballs 1 1/4 cups low sodium beef broth 1/2 cup half and half 2 tablespoons corn starch 1 tablespoon Worcestershire sauce 1 teaspoon minced garlic 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon thyme 1/4 teaspoon pepper Egg Noodles Week of 3/10: Chicken Rice Bowls 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 (14.5-ounce) can diced tomatoes 1 cup low-sodium chicken broth, plus more as needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed 1 cup uncooked brown rice 1 cup frozen corn kernels Week of 3/17: Cajun Chicken Alfredo 1 tablespoon olive oil 1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 8 oz freshly shredded parmesan cheese about 2 1/2 cups kosher salt and black pepper garlic powder Week of 3/24: Chicken Fajita Soup 1 pound boneless skinless chicken breasts 2 10.75 ounce cans condensed cream of chicken soup 1 cup salsa 2 cups frozen corn 1 15 ounce can black beans, drained and rinsed 1 1/2 cups water 1 teaspoon ground cumin 1/2 teaspoon dried cilantro 1 cup shredded cheddar cheese Week of 3/31: Salsa Chicken over rice 1 pound boneless skinless chicken breasts 1 8oz package of cream cheese 1 Jar of Salsa Prepared Rice Cheese Additional supplies and menus will be posted with at least two weeks notice
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined February, 2021
4.9
10reviews
Teacher expertise and credentials
Hello! Welcome to my Outschool Profile! Thank you for stopping by. I have a passion for American History and I can not wait to share it with your little learner! I have a bachelors Degree in History and Political Science, and a Masters Degree in Public Administration and I spent 7 years working in the State and Federal Government, before becoming a teacher. From George Washington and the founding of our country, to both World Wars, we will cover it all. How does government work? What is a bill and what does it do? Answers to those questions and more in my upcoming courses! History doesn't have to be boring. I think learning should BE FUN and just because we are meeting virtually, doesn't mean we won't be active and moving through our lesson. I look forward to meeting you and diving in to the history of our beautiful and magnificent country!
Reviews
Live Group Class
$13
weekly1x per week
40 min
Completed by 1 learner
Live video meetings
Ages: 10-14
1-18 learners per class
