COPYCAT CRACKER BARREL CARROTS

Add the carrots, butter, both sugars, garlic powder, salt and water to the cooker.

Place lid on cooker and cook on high 3 hours or on low 6 hours. Drain liquid before serving.

 

MAC AND TRIPLE CHEESE

10-oz dry elbow macaroni

1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
8-oz American cheese, sliced thin & roughly chopped
1 1/2 cups milk
1 can (12-oz) evaporated milk
1 1/2 tsps Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1/2 cup panko breadcrumbs

Spray the inside of your slow cooker or crock pot thoroughly with nonstick cooking spray.

Combine the macaroni, cheeses, and milks in the cooker; stir well to mix and place lid on cooker.

Cook mixture on high for 3 hours or on low for 4 hours.

30 minutes before the end of the cooking time, stir in the Worcestershire sauce, mustard, salt, and pepper.

In a small nonstick skillet over medium-high heat, melt the butter.  Stir in the breadcrumbs and cook, stirring for a couple of minutes until toasted golden.  Sprinkle over the macaroni and cheese and serve immediately.

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CHEESY MACARONI AND CHICKEN SOUP

3 1/2 cups low-sodium chicken broth 

1 (16-ounce) package frozen mixed vegetables 
1 (10.75-ounce) can cream of chicken soup, undiluted 
2 cups chopped cooked chicken 
1 (16-ounce) package pasteurized prepared cheese product, cubed 
1 (20-ounce) package frozen macaroni and cheese

In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.

To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.

This is a recipe from the Mr. Food website. 

CARIBBEAN PORK CHILI

1 1/2 lbs boneless pork loin roast, cut into 1-inch cubes

1 tbsp chili powder

2 cloves garlic, minced

1/2 tsp ground chipotle chili pepper, optional

1.2 tsp ground cumin

1/4 tsp salt

1 tbsp canola oil

2 (14.5-oz ea) cans no-salt-added diced tomatoes, undrained

1 can (15-oz) no-salt-added black beans, rinsed and drained

1 can (8-oz) no-salt-added tomato sauce

1 cup frozen whole kernel corn

1 medium mango, halved, seeded, peeled and chopped

1/4 cup snipped fresh cilantro

1/4 cup red onion slivers (optional)

In a medium bowl, combine pork, chili powder, garlic, ground chili pepper (if using), cumin and salt; toss to coat meat.

In a large nonstick skillet, heat oil over medium-high heat. Cook half the pork in hot oil until browned on all sides, stirring occasionally. Transfer to a slow cooker. Repeat with the remaining pork.

Add tomatoes, beans, tomato sauce and corn to the cooker. Cover and cook on low setting 4 to 5 hours or high setting2 to 2 1/2 hours. 

Top each serving with the mango, cilantro and onion slivers, if using.

Yield: 6 servings Per serving: 315 cal, 7g fat (2g sat), 246 mg sodium, 32g carbs, 32g pro,8g fiber

ZESTY MEATBALLS

2 lbs fully cooked frozen meatballs, preferably cocktail size

1 bottle (16-oz) Catalina salad dressing
1 cup orange marmalade
3 tbsp Worcestershire sauce
3/4 tsp red pepper flakes

Combine the Catalina dressing, marmalade, Worcestershire sauce, and the red pepper flakes in crockpot or slow cooker; mix well.  Add the frozen meatballs, stirring to evenly coat.

Place lid on cooker and cook on high 2 to 3 hours.

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BEEF POSOLE

8-oz round red potatoes, chopped

1 large onion, cut into thin wedges

1 lb flank steak, cut into 6 pieces

2 cans (14.5-oz each) 50%-less-sodium beef broth

1 can 15.5-oz can golden or white hominy, rinsed and drained

1 can (14.5-oz) diced tomatoes.

1 fresh polano chile pepper, chopped (tip-wear gloves or wash hands well with soap and water after handling)

1 tbsp hot chili powder

3 cloves garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

3 cups shredded cabbage

Chopped fresh cilantro for serving

Lime wedges for serving

Crumbled queso fresco (optional)

Place potatoes and onion in a 4-to-5-qt slow cooker. Top with the flank steak. In a bowl, combine the nest eight ingredients. Pour over the steak. Cover and cook on low 7 hours or high 3 1/2 hours.

If using low, turn to high. Add the cabbage. Cover and cook on high 30 to 60 minutes or until beef is tender. Transfer beef to a cutting board, using two forks, pull into shreds. Stir back into the slow cooker.

Top each serving with cilantro, lime wedges, queso fresco, if desired. Add sliced chile peppers, if desired.

Yield: 6 servings Per serving: 231 cal, 6g fat (2g sat), 24g carbs, 20g pro, 755mg sod

slow cooker favorite volume 4

SLOW COOKER CHICKEN POT PIE

1/3 cup all-purpose flour

1 3/4 tsps poultry seasoning
1 3/4 tsps dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp canola oil
2 large carrots, cut-up into bite size pieces
2 celery ribs, sliced
2 large red potatoes, cut into bite-size pieces
8 mushrooms, sliced thin
1 large yellow onion, chopped
1 1/2 cups chicken broth
2 1/4 cups Bisquick or similar product
2/3 cup milk

In a large resealable plastic bag combine the flour, poultry seasoning, 1 teaspoon of the thyme, salt, and pepper; add chicken and shake to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Remove chicken pieces, shaking off excess flour and using a slotted spoon, place chicken into the skillet.  Cook for 5 minutes, stirring occasionally to brown on all sides.  Remove from the skillet and place in slow cooker or crock pot.

Add the remaining tablespoon of the oil to the skillet.  Stir in the carrots, celery, potatoes, mushrooms, and onion; cook, stirring, for 5 minutes.  Stir in the remaining seasoned flour and cook for 1 minute.  Add the broth and bring to a boil.  Pour the mixture over the chicken in the cooker.

Place lid on cooker and cook on low for 7 hours or on high for 4 hours.

One hour before the end of cooking time, stir together the Bisquick, milk, and remaining thyme just until mixed.  Drop by tablespoonfuls over the chicken mixture in the cooker.  Place a cotton dish towel over the cooker then place the lid over the towel.  Continue cooking until the biscuits are done.

Note: This is another of my recipes I got from an old Family Circle magazine years ago.

SLOW COOKER BAKED APPLES

• 1/4 cup brown sugar
• 1/4 cup walnuts, chopped
• 2 tablespoons trans-fat free margarine or butter
• 1 teaspoon cinnamon
• 6 Gala or Macintosh apples, cored
• 1/2 cup apple juice or apple cider
• 2 tablespoons orange liquor (optional)

• In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
• Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
• Fill the apples with the filling and place them in the crock-pot.
• Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
• Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
• If you don’t have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
• If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
• You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.
• 
  

Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.

Weight Watchers® Points Plus: 5

Note: This is from the Skinny Chef.

HOT FRUIT PUNCH

1 quart cranberry juice

3 cups water

6-oz can frozen orange juice concentrate, thawed

10-oz pkg frozen red raspberries, thawed

2 oranges, sliced

6 cinnamon sticks

12 whole allspice

Combine all ingredients in slow cooker.

Place lid on cooker and cook on high for 1 hour or until hot. Remove the spices before serving. Turn heat to low to keep punch hot during serving.

file photo for reference

CHICKEN & SAUSAGE PAELLA

2 1/2 to 3 lb chicken breasts and thighs, skinned
1 tbsp canola oil
1/2 lb smoked sausage, halved lengthwise then sliced
1 large yellow onion, sliced
3 garlic cloves, minced
2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground turmeric
1 can (14 1/2-oz) chicken broth
1/2 cup water
2 cups chopped tomatoes
1 yellow bell pepper, cut into very thin bite-size strips
1 green bell pepper, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked brown rice

Heat oil in a large skillet; add chicken and brown (doing in two batches, if necessary).  Drain of any fat.

Place the drained chicken, smoked sausage, and onion in a crockpot or slow cooker.  Sprinkle with the garlic, thyme, pepper, and turmeric.  Combine the broth and water; pour overall
.

Place lid on cooker and cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours.

Add the tomatoes, peppers, and peas; replace cover and allow to set for 5 minutes. 

To serve, spoon the paella over the hot brown rice.

Yield: 6 servings.

file photo for reference