TURKEY BREAST WITH ORANGE SAUCE

1 large yellow onion, chopped

3 garlic cloves, minced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
1 2-3 lbs boneless skinless turkey breast
1 1/2 cups orange juice

Place onion over bottom of slow cooker.

In a small bowl or a cup, combine the garlic, rosemary and pepper; set aside.

Lay turkey breast on a cutting board and with a large slicing knife cut slices at 2-inch intervals about 3/4 way down the turkey. Rub the garlic mixture between the slices.

Place turkey, cut side up, over the onions in the cooker. Pour orange juice overall.

Place lid on cooker and cook on low 7 to 8 hours.

To serve, cut slices through and serve with the sauce in the cooker.

Garnish with fresh orange slices or wedges and sprinkle with fresh rosemary, if desired.

Yield: 4 to 6 servings

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BEEF AND VEGGIES IN RICH SAUCE

1 pkg (8-oz) baby carrots

1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings

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EASY CHICKEN CHOWDER

3 cups cubed cooked chicken

1 can (14-oz) chicken broth
2 cans (10-oz each) cream of potato soup
1 large onion, chopped
3 celery ribs, sliced
1 pkg (16-oz) frozen corn, thawed
3/4 cup water
2/3 cup heavy cream

Combine all ingredients, except cream, in a 5 - 6 quart slow cooker. Place lid on cookers and cook 3 to 4 hours on low.

Add the cream, stir and cook another 15 minutes until heated through.

Yield: Serves 4 to 6

THE SOUTHERN PLATE'S PULLED PORK BARBECUE SANDWICHES

This is the pork barbecue sandwich I really enjoy!

Ingredients

• Pork Roast (approximately 5 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
• 2 tablespoons brown sugar
• 1 tablespoon hot sauce
• 1 teaspoon crushed red pepper flakes

Instructions

1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
2. I estimate this to make enough for about eight sandwiches, give or take.
3. *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.

BEEF AND BROCCOLI

2 lbs sirloin steak or boneless beef chuck roast, sliced thin

1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets
Hot cooked rice for 4 for serving

Whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic in the crock pot or slow cooker.

Place slices of beef in the liquid and toss to coat. Place lid on cooker and cook on low for 4 hours.

After 4 hours, whisk together cornstarch and water in small bowl. Pour into the crock pot and stir to mix well. Add the broccoli and gently stir to combine. Replace lid on cooker and cook 30 minutes until broccoli is tender and sauce is thickened.

Serve over the rice. 

Yield: 4 servings

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DUSTIN'S PORK CHOPS

As most of you know, several of my grandchildren love to cook.  Today I told my 19-year-old* grandson I was going to put some pork chops in the slow cooker.  He immediately headed to the kitchen.  Here is the result and I must say they were juicy, tender, and tasty.  Thank you, Dustin!

4 bone-in pork chops
salt to taste
freshly ground black pepper to taste
garlic powder to taste
1/4 cup bottled barbecue sauce
1 tbsp water
1 large garlic clove, minced

Rinse chops and pat dry.  Season with salt, pepper, and garlic powder to suit your taste.  (Dustin loves garlic so we won't recommend the amount!)  Place chops in the cooker.

Pour the barbecue sauce over the chops then use the water to rinse out the measuring cup and pour over the chops.  Sprinkle the minced garlic overall.

Place lid on cooker and cook on high 2 to 4 hours until chops are tender and cooked through (or 4 to 6 hours on low.  Dustin's were cooked on low about 2 1/2 to 3 hours and then on high for 1 hour.

  For a stronger barbecue flavor, double the amount of barbecue sauce.

 *I first wrote this in 2012. Dustin is now in his 30s and still enjoys cooking.

PASTA FAGIOLI IN THE CROCKPOT~ just like Olive Garden

2 lbs ground beef

1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

Note: A friend sent me this recipe. My family and friends know I love Olive Garden's Pasta Fagioli.

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SPINACH SPOONBREAD

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg (5.5-oz) cornbread mix
6 green onions, sliced
1 stick (1/2 cup) butter, melted
1 1/4 tsp seasoned salt

Lightly grease the interior of the crock of a slow cooker; preheat on high.

In a large bowl, combine all the ingredients and mix together well. Pour mixture into the prepared cooker

Place lid on cooker slightly ajar to allow excess moisture to escape. Cook on low 3 to 4 hours or on high 1 3/4 to 2 hours or until the edges are golden brown and a knife inserted in the center comes out clean.

Serve bread by spooning from the cooker or loosen from bottom and sides with a knife; invert onto a serving platter and cut into wedges.

Yield: 8 servings

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HULA CHICKEN

This is a Betty Crocker recipe.

1

cup pineapple juice

1/3

cup soy sauce

1/2

cup ketchup

1

tablespoon rice vinegar

1/3

cup packed brown sugar

2

cloves fresh garlic, finely chopped or grated

1

tablespoon grated gingerroot

1

to 2 tablespoons Sriracha sauce

2

lb boneless skinless chicken thighs or breasts

1

can (16 oz) crushed or diced pineapple, drained, juice reserve 

In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.

Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.

Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

CROCK POT RAVIOLI CASSEROLE

1 1/2 lbs. lean ground beef

1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. whole-grain bowtie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, Parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

This is from a fellow blogger's site some years ago: becomingbetty.blogspot.com