CHINESE CHICKEN STEW

1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional

In a bowl, toss the cut-up chicken pieces with the Chinese spice.  Stir in the red pepper flakes. 

In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned.  Add the mushrooms and garlic, cooking until the chicken is cooked through.

Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside.  Place the cooked chicken mixture into a slow cooker or crockpot.  Add the remaining broth, bell pepper, and soy sauce; stir to blend.  Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.

Stir in the cornstarch mixture, sesame oil, and the green onions.  Cook another 30 to 45 minutes until the juices have thickened. 

To serve, ladle into soup bowls and scoop a half cup rice, if using, into center of each bowl.  Sprinkle with the chopped cilantro, if desired.

yield: 6 servings

the file photo

EASY SLOW COOKER HAM

2 cups packed brown sugar

1 (about 8 lb) bone-in picnic ham
1 can (6-oz) crushed pineapple, optional
Pineapple rings for serving, if desired

Place 1 1/2 cups of the brown sugar over the bottom to a slow cooker/crockpot.  Place the ham over the brown sugar, flat side down.  Trim bottom a little if needed to be able to fit lid over cooker.

Using your hands, rub the remaining brown sugar all over the ham.  Add the pineapple, if using.

Place lid on cooker and cook on low for 8 hours.  (This time is for a picnic ham.  It is too long for a spiral sliced ham!)

file photo for reference only

SPINACH-PARMESAN DIP

Nonstick cooking spray

2 (10-oz ea) pkgs frozen chopped spinach, thawed

1 (14-oz) can quartered artichoke hearts, drained and coarsely chopped 

1 cup chopped onion

1 tbsp Dijon mustard

4 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp cayenne pepper

1/2 cup light mayonnaise (I use olive oil mayo)

1/2 cup fat-free sour cream

1/4 cup shredded Parmesan cheese

1/4 cup shredded Italian cheese blend

1 tbsp lemon juice

Crackers and/or fresh veggies for serving

Coat a 3 1/2 or 4-quart slow cooker with cooking spray.

Squeeze spinach dry, reserving 1/3 cup of the spinach liquid. Combine spinach, spinach liquid, artichoke hearts, onion, Dijon mustard, garlic, oregano, cayenne pepper.

Place lid on cooker and cook on low 2 1/2 to 3 hours or on high 1 1/2 hours. Turn off cooker, stir in the mayo, sour cream, cheeses and lemon juice. Serve with the crackers and/or fresh veggies.

Yields: 16 serving

file photo for reference

CHICKEN STEW WITH DUMPLINGS

2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)

Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot.  Stir in the chicken broth, saving 1 cup for later.  Place lid on cooker and cook on low setting for 2 hours.

Stir the flour into the 1 cup of saved chicken broth until smooth.  Slowly stir the mixture into the mixture in the cooker.  Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an additional 4 hours until the chicken is cooked through and the veggies are tender.  Stir in the cream.

DUMPLINGS:
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk

In a small bowl combine the biscuit mix and herbs.  Stir in the milk to form a soft dough.  Spoon the dough on top of the stew in four large spoonfuls.  Cook, uncovered, for 30 minutes then cover and cook for another 30 to 45 minutes.  The dumplings should be firm and a wooden toothpick inserted in the center should come out clean.   

Yield: 4 servings

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SPARERIBS & SAUERKRAUT

3 - 4 lbs lean pork spareribs, cut into serving-size pieces

salt to your taste
pepper to your taste
2 cans sauerkraut
1 onion, thinly sliced
1 apple, quartered, cored, sliced
1 tsp caraway seeds
1 cup water
1 tsp salt, optional

Sprinkle the salt and pepper to taste on the spareribs and brown ribs in a heavy skillet or the broiler.  Layer half of each of the following; ribs, sauerkraut, onion, and apple.  Repeat with the remaining half.
Add the caraway seeds to the water with additional salt, if using, and pour over the layers.  Cover and cook on low setting for 6 to 8 hours or on high for about 4 hours.

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EASY SOUTHERN BRUNSWICK STEW

2 to 3 lbs pork butt

17-oz can white whole-kernel corn, undrained

14-oz bottle ketchup

2 cups diced cooked potatoes

1 lb pkg frozen green peas

2 cans (10 1/2-oz) tomato soup

2 tsp hot sauce

1 tsp salt

1 tsp pepper

Place pork in a slow cooker. Cover and cook on high 1 hour; turn heat to low and cook another 4 to 6 hours. Remove meat from the bone and shred, Discard the juices.

Combine all ingredients in the slow cooker, cover and bring to a boil on high. Reduce heat to low and cook another 30 minutes.

Yield: 10 to 12 servings

file photo for reference, not this exact recipe

FRUITED PORK CHOPS

• 6 boneless pork loin chops, approximately 1-inch thick
• 1 tsp dried thyme
• 2 pkgs (7-oz each) mixed dried fruit
• 1 medium-size red bell pepper, seeded and sliced
• 1 cup favorite barbecue sauce
• Fresh thyme sprigs for garnish, if desired 

Trim any excess fat from the chops; place in slow cooker or crock pot.  Sprinkle the dried thyme over the chops.  Top with the dried fruit and bell pepper.  Pour the barbecue sauce overall.

Place cover on cooker and cook on low for 4 to 4 1/2 hours or on high for half that time.

Remove pork chops to serving platter, top each with some of the peppers and fruit. Skim fat from the cooking juices in the cooker.  Spoon some sauce over the chops and serve remaining sauce alongside, if desired.  

Garnish with the fresh thyme, if desired.

Photo and basic recipe from an old BH&G

 

HAMBURGER-PEPPERONI CROCKPOT PIZZA

1 1/2 lbs ground beef
1 yellow onion, chopped
salt to taste
pepper to taste
1 lb rigatoni pasta, cooked according to package directions
1 green bell pepper, chopped
1 small can mushroom stems and pieces, drained
1 small pkg sliced pepperoni
10-oz mozzarella cheese
10-oz pkg cheddar cheese
2 cans (8-oz each) pizza sauce

Brown the ground beef with the onion, salt, and pepper until no longer pink; drain. In the crockpot (or slowcooker) put half the ground beef/onion mixture. Top with half the rigatoni, half the bell pepper, half the mushrooms, and half the pepperoni. Sprinkle the cheddar cheese over the pepperoni and pour 1 can of the pizza sauce over all.

Repeat layer with the remaining ground beef/onion mixture, remaining rigatoni, bell pepper, mushrooms then the sauce, remaining pepperoni and end with the mozzarella cheese.

Cook on low heat in the crockpot for at least 3 hours up to 5 hours or until the cheese is melted and casserole is bubbly.

Sprinkle with Parmesan cheese, if desired, when serving.

 

PORK STROGANOFF

1 1/2 lbs boneless pork shoulder, cubed 

1 tbsp canola oil 

1/2 cup chopped onion 

1 garlic clove, minced 

1 cup water 

1 can (3-oz) mushrooms stems and pieces, drained 

1 tbsp instant beef bouillon granules 

1 tsp dillweed 

1/8 tsp pepper 

1/2 cup dairy sour cream 

1/4 cup cooking white wine, optional 

3 tbsp flour 

Hot cooked noodles for 6 servings. 

Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker. In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours. Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened. To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.

file photo for reference

file photo for reference

CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients

1/2 Cup Stick Butter

1 Cup Dark Chocolate Chips

1 Can Sweetened Condensed Milk

Instructions

1. Add the ingredients to the crock-pot.
2. Cook on low for about 5 minutes stirring as the ingredients melt.
3. Stir until the chocolate has mixed and melted.
4. Store in a container in the refrigerator.

I got this recipe from the crockpotladies in 2013