WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather!

Saturday, April 25, 2015

TEX-MEX MAC AND CHEESE

5 cups rotini pasta, cooked just to al dente, drained well
2 cups cubed American cheese
1 can (12-oz) evaporated milk
1 cup cubed sharp cheddar cheese
1 can (4-oz) diced green chilies, drained
2 tsp chili powder
2 medium-size tomatoes, seeded and chopped
5 green onions, sliced

Place the pasta, cheeses, milk, chilies, and chili powder in a slow cooker; stir to mix well.

Place lid on cooker and cook on high for 2 hours, stirring twice during cooking.

Stir in the tomatoes and onions; cook until they are heated through.

Yield: 4 servings

Note: File Photo


Friday, April 24, 2015

BEAN POT MEDLEY

1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can baby lima beans, rinsed and drained
1 1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
12 cup water
2 1/2 tsp cider vinegar
1 tsp dry mustard
2 bay leaves
1/8 tsp black pepper

Combine all ingredients in a slow cooker and stir to combine. Place lid on cooker and cook on low 6 to 7 hours or until the onion and peppers are tender.

Before serving, remove and discard bay leaves.


Thursday, April 23, 2015

CHICKEN AND VEGGIE SOUP

1 pkg (22-oz) grilled and ready/fully frozen grilled chicken breast strips
2 cups chicken broth
1 can (14.5-oz) diced tomatoes - do not drain
1 pkg (10-oz) frozen corn
1 1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4-oz) green chilies
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 cups fresh baby spinach

Cut chicken breast strips into chunks, if desired.

Combine all ingredients, except spinach, in a 4 to 5-quart slow cooker.

Place lid on cooker and cook on low 8 to 10 hours or until the potatoes are tender. Stir in the spinach and cook just until wilted, approximately 5 minutes.

Yield: 8 servings


Note: I got this recipe from a Tyson's ad.

SWEET AND SPICY BEANS

1 can kidney beans, rinsed and drained
1 can whole kernel corn, drained
1 can garbanzo beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 tsp hot pepper sauce
Chopped green onions for garnish, optional

Combine all ingredients except the green onions in a 4 to 5-quart slow cooker. Place lid on cooker and cook on low 5 to 6 hours.

Top with the green onions when serving, if desired.


Source: This is a recipe and picture I got from a TOH magazine 2 or 3 years ago.



HEALTHY HOMEMADE CROCK POT KETCHUP/BBQ SAUCE (NO PROCESSED WHITE SUGAR)

1 (28 oz) can organic tomato puree (I try to by Eden brand for canned - it is BPA free) 
2 small cans organic tomato paste 
1 small onion, chopped 
1/2 cup apple cider vinegar (use good quality such as Braggs) 
3 tablespoons raw, organic honey 
1/4 teaspoon ground allspice 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1/4 teaspoon ground red pepper 
sea salt to taste 
fresh ground black pepper to taste
Place all ingredients into medium sized crock pot. Stir well. Cover and turn on high for 2 - 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or use a food processor to blend until smooth. Cook in crock pot for another ½ hour or so, until thick in consistency. 
Cool and transfer to storage container, leaving about 1 - 1 ½ cups in the crock pot.

Healthy Homemade BBQ Sauce

Remaining ketchup in crock pot (1 - 1 ½ cups) 
1 can organic tomato paste 
1 cup organic apple cider or apple juice 
2 tablespoons organic molasses 
2 tablespoons cider vinegar 
1 tablespoon raw, organic honey 
1 tablespoon maple syrup 
2 tablespoons, dry yellow mustard 
¼ teaspoon cayenne papper 
Ground black pepper to taste 
1 tablespoon chili powder


Place all ingredients in crock pot, stir well. Cover and cook on high for about 1 hour. Stir well, adjust taste as needed. Cook for another ½ to 1 hour with lid off until sauce thickens. 
Pour into storage container. The best BBQ Sauce you have ever had and it is all healthy!


Note: File Photo


Article Source: http://EzineArticles.com/8297786

Wednesday, April 22, 2015

FIVE-CHEESE SPINACH AND ARTICHOKE DIP

1 jar (12-oz) roasted sweet red peppers
1 jar (6.5-oz) marinated quartered artichoke hearts
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
8-oz fresh mozzarella cheese, cubed
1 1/2 cups shredded Asiago cheese
2 pkg (3-oz each) cream cheese, softened and cubed
1 cup (4-oz) crumbled feta cheese
1/3 cup shredded provolone cheese
1/3 cup minced fresh basil
1/4 cup finely chopped red onion
2 tbsp mayonnaise
2 garlic cloves, minced
Assorted crackers for dipping

Drain peppers, reserving 1 tablespoon of the liquid; chop peppers.

Drain artichokes, reserving 2 tablespoons of the liquid; coarsely chop artichokes.

Spray a 3-quart slow cooker with nonstick cooking spray. Place the spinach, cheeses, basil, onion, mayonnaise, garlic, peppers and artichokes in the cooker; stir in the reserved liquid from the peppers and artichokes.

Place lid on cooker and cook on high 2 hours. Stir dip, replace lid and cook another 30 minutes to 1 hour. Stir before serving with the assorted crackers.

Yield: 16 servings of 1/4 cup each
Per serving: 197 calories, 16g fat - half saturated, 4g carbs, 1g fiber, 9g protein


Source: I got this from TOH a few years ago.

Tuesday, April 21, 2015

RANCH POTATOES

6 bacon strips, cut-up
2 1/2 lbs. small red potatoes, cubed
1 pkg (8-oz) cream cheese, softened
1 can condensed cream of potato soup, undiluted
1/4 cup low-fat milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp thinly sliced green onions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon from skillet to paper towels to drain. Reserve 1 tablespoon of the drippings.

Place potatoes in a 3-quart slow cooker.

In a bowl, beat the cream cheese, soup, milk, dressing mix, and the reserved bacon drippings until blended; stir into the potatoes. Sprinkle the bacon over the top of the potatoes.

Place lid on cooker and cook on low 7 to 8 hours or until tender. Top with the green onions before serving.

Yield: 10 servings
Per serving: 230 calories, 12 g fat (6 sat), 25 g carbs, 2 g fiber, 6 g protein

Source: TOH a few years ago.

Thursday, April 16, 2015

SWEET AND SAVORY COUNTRY-STYLE RIBS

1 large onion, chopped
4 lb boneless country-style pork ribs
1 bottle (18-oz) honey barbecue sauce
1/3 cup maple syrup
1/4 cup spicy brown mustard
1/2 tsp salt
1/4 tsp pepper

Place onion in bottom of a 5-quart slow cooker. Layer ribs over the onion.

In a mixing bowl combine the barbecue sauce, syrup, mustard, salt and pepper; pour over the ribs.

Place lid on cooker and cook on low 8 to 9 hours or until the ribs are tender.


Source: TOH 2013

GREEN BEANS WITH BACON AND TOMATOES

1 lb thick-sliced bacon, cut into bite-size pieces
1 red onion, chopped
2 pkg (16-oz each) frozen cut green beans
1 can (28-oz) petite diced tomatoes, undrained
1/4 cup packed brown sugar
1 tbsp freshly ground black pepper
1/2 tsp seasoned salt
1 can (16-oz) red beans, rinsed and drained

In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Drain bacon well on paper towels. Reserve 2 tablespoons of the drippings in the skillet and add the onion. Cook onion, stirring, over medium-high heat until tender.

Place the green beans, tomatoes, brown sugar, pepper, salt, bacon and onion into a 4 or 5-quart slow cooker. Place lid on cooker and cook on low for 4 hours.

Stir in the red beans and cook another 30 minutes or until heated through.

Yield: 12 servings
Per serving: 162 cal, 7 g (2 g sat) fat, 20 g carbs, 5 g fiber, 7 g protein


Tuesday, April 14, 2015

COOKED CHICKEN

1 medium onion, sliced
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder

Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.

Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.

This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.

Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.

Note: May be frozen for later use.