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! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, July 19, 2017

MEATLESS TORTILLA SOUP

4 garlic cloves, minced
1 medium onion, chopped
1 tsp bottled hot sauce
2 jalapeno peppers, seeded and minced
2 cans (8-oz each) tomato sauce
4 cups chicken broth
2 limes, cut into wedges
1 ripe avocado, cut into bite-sized pieces
6 oz crumbly fresh cheese, such as feta or shredded cheese of your choice
tortilla chips, crumbled for garnish

Combine the garlic, onion, hot sauce, peppers, tomato sauce, and chicken broth in a crockpot or slow cooker.  Cover and cook on low 4 to 6 hours or on high for 2 to 3 hours.

To serve ladle the soup into serving bowls and squeeze lime wedges into each bowl.  Top with the fresh avocado, cheese, and crumbled chips.

Yield: 6 servings

 Note: This is a file photo of a similar recipe.

Tuesday, July 18, 2017

BROCCOLI, CHEESE, MUSHROOM DIP

2 pkg (10-oz each) frozen chopped broccoli, cooked & drained
1 lb box Mexican Velveeta cheese
1 small can sliced mushrooms, drained
1 can cream of mushroom soup, undiluted
1/2 tsp minced garlic

Combine the cheese, soup, and garlic together in a crockpot or slow cooker.  With cooker on high, heat the ingredients until the cheese melts, stirring frequently to blend.  Add the broccoli and mushrooms; heat until heated through.  Serve directly from cooker, if desired.

Serve with tortilla chips, melba toast or whole grain crackers.

Yields: 20 cups

Note: File Photo

SWISS STEAK

3 lb round steak, trim off fat
1/3 cup white whole-wheat or garbanzo bean flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp basil
1 garlic clove, minced
3 tbsp coconut or olive oil
1 large yellow onion, sliced
1 large green bell pepper, sliced lengthwise
1 can salt-free stewed tomatoes
water

Cut steak into 6 to 8 serving-size pieces; sprinkle with the basil, salt and pepper; dredge through the flour.

Heat oil in a large skillet over medium heat and brown the meat on both sides. Transfer meat to at least a 4-quart size slow cooker.

In the same skillet, brown the onion, garlic, and bell pepper; add the tomatoes and bring to a boil. Pour tomato mixture over the steak in the cooker. Add enough water to cover the steak.

Place lid on cooker and cook on low for 6 to 8 hours or until meat is tender.

Yield: 6 to 8 servings.
Per serving: Approximately 296 calories, 13 g (3 g sat) fat, 11 g carbs, 33 g protein
Diabetic Exchanges: 2 vegetable 4 lean meat, .5 fat

Note: File Photo

Monday, July 17, 2017

RED ONION MARMALADE

This is a recipe I saw in an old crock pot cookbook.  I haven't tried it yet but it sure sounds good.  A note with the recipe said to use as a topping on steaks and fish or spread on sourdough bread rounds to use as appetizers.  If anyone tries this before I do, please let us know how you like it!

5 large red onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive or canola oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup water
2 tbsp currant jelly

In a large skillet, caramelize the onion in the butter, oil, and garlic.  Season with the cumin, coriander, salt and pepper.  Transfer to crock pot or slow cooker and add the water and jelly; mix thoroughly to combine.  Place lid on cooker and cook on high for 1 hour.

Allow marmalade to cool before serving.  May be kept in the refrigerator for up to 4 days.

 Note: File Folder

Friday, July 14, 2017

SAVORY CHICKEN CACCIATORE

1 tbsp olive or canola oil
3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Chopped flat leaf parsley for garnish, if desired

Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.

Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine. Sprinkle with the parsley, if using.

Yield: 6 servings.
 Note: File Photo

Thursday, July 13, 2017

ARTICHOKE CHEESE DIP

1 lb shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup artichoke hearts, drained, chopped
1 red bell pepper, seeded & chopped fine
2 garlic cloves, minced
dash of freshly ground black pepper

Place all the ingredients in a crock pot or slow cooker; mix together thoroughly.  Place cover on cooker and cook on high setting for 1 hour.

Serves approximately 15 people


 Note: File Photo

Tuesday, July 11, 2017

PEACH BUTTER

4 cans (1 lb 13oz each) no sugar added peaches
3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves

Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.

Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.

Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.

Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb

Notes: May use apricots instead of peaches
          This recipe is from my diabetic blog. Granulated sugar may be substituted for the Splenda.


This is a file photo.

Thursday, July 6, 2017

CHICKEN-VEGETABLE-NOODLE SOUP

2 medium onions, chopped
5 medium carrots, sliced
2 celery stalks, sliced
1 (2-3 lbs) whole chicken
1 cup noodles, cooked just until until starting to get tender, drained
2 tbsp dried parsley
1 tsp salt
1/4 tsp black pepper
dash of garlic powder
1 tbsp fresh Italian parsley, minced
2 tbsp lemon juice

Combine the onions, carrots,  and celeryin the slow cooker or crockpot.  Add the noodles and the chicken.  Combine the dried parsley, salt, pepper, and garlic powder and sprinkle over all.  Place lid on cooker and cook on low for 6 to 8 hours or on high for 2 to 3 hours. 

Carefully remove the chicken from the cooker and place on a large plate.  Allow to cool slightly then remove the chicken from the bones.  Return the chicken meat to the cooker; discard bones.  Cover and cook for another 30 minutes on high.

Before serving, skim any fat from the soup, add the Italian parsley and the lemon juice.

Serves 6 to 8.
 Note: File Photo

Wednesday, July 5, 2017

HOT DOG SLOPPY JOES

8 to 10 hot dogs cut-up into 1-inch pieces
1 can (15-oz) chili beans
1 can (6-oz) tomato paste
1/4 cup ketchup
1 small green bell pepper, chopped
1 small onion, chopped fine
1 tsp prepared mustard
1 tbsp brown sugar
1/2 tsp salt, optional
1/2 tsp chili powder
1 cup shredded cheddar cheese, optional
hot dog or hamburger buns

Place all the ingredients except the cheese and buns in a crock pot or slow cooker; stir to combine well.  Place lid on cooker and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.  Approximately 10 minutes before serving, if using, stir in the cheese to melt slightly.  Serve on the buns.

Yield: 6 sandwiches

 Note: File Photo

Tuesday, July 4, 2017

TURKEY BREAST WITH HERBS

1 (approx. 4 lb) turkey breast
1/8 cup butter, softened
1/4 cup fresh sage, minced
1/4 cup fresh tarragon, minced
1 tsp freshly ground black pepper
1/2 tsp salt
2 garlic cloves, minced
1 1/2 tbsp cornstarch

Make a rubbing compound by mixing the butter, sage, tarragon, pepper, salt, and garlic together in a small bowl.  Using your hands, rub this compound all over the turkey breast.

Place the turkey in a crock pot or slow cooker and place lid on the cooker.  Cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.

Remove the turkey from the cooker and place on a serving platter with elevated sides; set aside.

With the cooker on high setting, slowly whisk the cornstarch into the cooking liquid.  When the sauce is thickened and smooth, pour over the turkey, slice and serve.

Yield: 8 servings
Note: File Photo