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.

Saturday, December 29, 2012

BUSY COOK'S STEW

1 1/2 lb lean stew meat
flour for dredging
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste

Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.

Heat the canola oil over medium-high heat in a large nonstick skillet.  Add the beef and brown on all sides. Remove to a slow cooker or crockpot.

Add the remaining ingredients to the cooker and stir to blend.  Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.

Yield: 6 servings

Friday, December 28, 2012

CROCKPOT CHICKEN FROM A FELLOW BLOGGER

As most of you know I do not eat chicken.  However, my family loves it and you all seem to love chicken recipes.  I have borrowed this easy chicken recipe from a fellow blogger who swears it it delicious.  I will let you be the judge of that!  I like it because it can be the base of so many other recipes and that is always a good idea.

Cafe Rio Chicken


  • 2 lbs chicken breasts
  • 1/2 a small bottle of zesty italian dressing
  • 1/2 Tbsp. minced garlic
  • 1 pkt ranch dressing mix (mixed with 1/2 cup of water)
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.
 
 

Thursday, December 27, 2012

RANCH MUSHROOMS FROM CDKITCHEN

1 pound fresh mushrooms
1/2 cup butter, melted
1 envelope Ranch salad dressing mix

Put mushrooms in a crock pot or slow cooker.

Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.

The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water.


 

Wednesday, December 26, 2012

LOADED BAKED POTATO SOUP FROM KRAFT

I just got this recipe from Kraft Foods and it sounded so good I am sharing it before I even try it.  I love baked potato soup and Kraft's recipes are always good.  Thought some of you might be as interested as I am!  While I don't usually list name brand ingredients, since this is a Kraft recipe, I am leaving it intact.

8 slices OSCAR MAYER Bacon, chopped
1 onion, finely chopped
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives
 
COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

PORK CHOPS WITH MUSHROOM SAUCE

4 loin pork chops, about 1/2 lb each
1 tbsp canola oil
1 small onion, sliced thin
2 tbsp quick-cooking tapioca
1 can cream of chicken soup
1/2 cup apple juice
1 1/2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups sliced fresh mushrooms
Fresh thyme sprigs for garnish, if desired

Trim excess fat from the pork chops.

Heat the canola oil in a large skillet over medium heat; add chops and cook until brown, turning to brown evenly. Drain off the fat.

In a slow cooker or crockpot layer the onion and the chops.

Crush the tapioca and combine with the soup, apple juice, Worcestershire sauce, thyme, and garlic powder; stir in the mushrooms. Pour the mixture over the chops.

Place lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours. Serve chops with the sauce poured over them. Garnish with the fresh thyme sprigs, if desired.



Note: 6 chops may be used with the remaining ingredients the same.

Tuesday, December 25, 2012

MERRY CHRISTMAS

To all the readers and followers of Grandma's Slow Cooker Recipes,

I wish you a very Merry Christmas or a special time during whatever you celebrate at this season. I am a Christian so I say, "Merry Christmas" to you from the bottom of my heart. May you have a very special and healthy day with your family and friends as we celebrate the birth of Jesus. So here is a Texas Merry Christmas to you all.

Monday, December 24, 2012

TURKEY SLOPPY JOES

1 red onion, chopped
1 green bell pepper, chopped
1 1/2 lbs lean cooked turkey, finely chopped
1 cup ketchup
1/2 tsp salt
1 large garlic clove, minced
1 tsp Dijon mustard
2 to 3 grinds of fresh ground black pepper
6 whole-wheat or multi-grain sandwich buns

Combine the onion, bell pepper, and turkey in a slow cooker or crockpot.

Combine the ketchup, salt, garlic, Dijon, and pepper together in a small bowl.  Pour mixture over the turkey and veggies; stir to mix well.

Place the lid on the cooker and cook on low setting for 4 to 6 hours.

Serve on the sandwich buns with your choice of condiments.
Yield: 6 sandwiches.

Note: If you need to cut back on the bread use whole-wheat or multi-grain sandwich thins.  You could even serve open-face sandwiches by putting the sloppy joes on bun or sandwich thin bottoms and eating with a fork.


Sunday, December 23, 2012

COCONUT CHICKEN DRUMSTICKS

2 lb chicken legs
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground cinnamon
2 medium-size onions, sliced thin
1 cup coconut milk
1 cup water
1 tbsp fresh squeezed lemon juice
1/2 tsp grated lemon rind
2 green onions, sliced, for garnish, if desired

In a small bowl combine the garlic, salt, pepper, cumin, coriander, fennel, and cinnamon; rub all over the chicken legs.

Place the chicken legs in a slow cooker or crockpot.  Sprinkle any leftover seasoning mixture over all.

Evenly distribute the onion slices over the chicken.

Combine the coconut milk, water, lemon juice, and lemon rind in a small bowl.  Pour over the chicken and onions.

Place lid on cooker and cook 6 to 8 hours on low setting or 3 to 4 hours on high setting.


When serving, garnish with the green onions, if desired.

Note:  If cooking for a crowd you can use a 5 to 7-quart slow cooker and double the ingredients, except the water.  You would still only use 1 cup of water.

Friday, December 21, 2012

TEXAS CHILI WITH BEEF CHUNKS

2 1/2 lbs beef chuck, cubed into bite-size pieces
2 tbsp brown sugar
salt to taste
2 tbsp canola oil
1 small onion, chopped fine
5 garlic cloves, minced
2 cans (4.5-oz) chopped green chiles, drained
1 tbsp ground cumin
3/4 cup chili powder
1 1/2 cups water
1 can (14-oz) diced tomatoes with chiles
1 to 2 tbsp hot sauce (to suit taste)
sliced green onions for garnish, optional
grated cheddar cheese for garnish, optional
sour cream for garnish, optional
tortilla chips, crackers, or cornbread for serving

Place the beef cubes in a large bowl and toss with half the brown sugar and salt to coat.

Heat the oil in a large skillet over medium-high heat; cook beef until browned on all sides; transfer to a crockpot or slow cooker (needs to hold 5 to 6 quarts).

Reduce heat under skillet to medium and add the onion, cooking 4 to 5 minutes until tender.  Add the garlic, chiles, cumin, chili powder to the skillet and cook, stirring, 2 to 3 minutes.  Add the water and tomatoes; simmer another 2 to 3 minutes while scraping the browned bits from the bottom of the skillet.  Pour the mixture into the slow cooker over the beef.

Place lid on the cooker and cook on low setting for 7 - 8 hours.

Stir in the remaining brown sugar and the hot sauce.

Ladle chili into serving bowls and top with your choice of toppings.  Serve with the chips, crackers, or cornbread.
Yield: 6 servings

Wednesday, December 19, 2012

CAULIFLOWER WITH CREAM CHEESE

1 large head cauliflower (2-2 1/2 lbs), broken into 8 pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup vegetable broth (or chicken broth)
4-oz reduced fat cream cheese, cubed
1/2 tsp dried thyme
1/2 cup shredded reduced fat cheddar cheese

Place the cauliflower pieces in a 4 to 5-quart slow cooker or crockpot.  Sprinkle the salt and pepper evenly over the cauliflower and add the broth.

Place the lid on the cooker and cook on low setting for 3 to 4 hours. (In a hurry?  Cook on high setting for half that time.) Using a slotted large spoon, transfer the cauliflower to a serving bowl.

Make a sauce by adding the cream cheese and thyme to the liquid in the cooker, whisking until smooth.  Spoon the sauce over the cauliflower.  Sprinkle with the cheddar cheese and serve.

Yield: 6 to 8 servings.

Tuesday, December 18, 2012

EASY CROCKPOT MAC AND CHEESE

1 1/2 cups dry elbow macaroni
1 1/2 tbsp soft tub margarine made with olive oil
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired

Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.

Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using.  Layer the cheese over the macaroni.

Combine the two milks and pour over all.  Sprinkle a couple grinds of pepper over all, if desired.

Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.

NOTE: This is a free stock photo and not a true representative of this dish.

Monday, December 17, 2012

BEANS, BEANS, AND MORE BEANS

1 1/2 lb ground beef
1/2 lb bacon, cut up
1 regular can baked beans
1 regular can kidney beans
1 regular can butter beans
1 regular can pork and beans
1/2 cup ketchup
1 yellow onion, chopped
1 tsp prepared mustard
1 cup brown sugar
4 tbsp apple cider vinegar

In a large skillet, brown the ground beef and bacon together; drain well.

Transfer the drained meat into a crockpot or slow cooker; add all the beans - do not drain.  Stir in the remaining ingredients until well blended. 

Place lid on cooker and cook on low 4 to 5 hours.


Note: Good served with cornbread.

NOTE: You can use other bean combinations to suit your taste.

Saturday, December 15, 2012

Clean Eating Slow Cooker Southwestern 2 Bean Chicken

For my readers who love and request chicken recipes (you know I don't touch the stuff!), I am sharing this recipe I got from a fellow blogger.  This blogger has a "clean living" blog and does organic which I don't do.  I am just sharing the recipe and you can do as you please with the organic.  (Having been born and raised in the country, I know too much about organic.  It is in the same category as chicken in my little Southern Indiana farm country mind!  Yes, I know it's a mental problem, okay?)

Ingredients
4 raw, boneless, skinless chicken breasts (about 8 oz. each)
1 (15 oz.) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (15 oz.) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (28 oz.) can diced tomatoes in juice, low sodium is best
1 lb. frozen and thawed organic corn (organic to avoid GMO corn)
1 (12 oz.) jar of your favorite salsa, no sugar added
Directions
Step 1 – Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
Step 2 – Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.
Eat and Enjoy!

COCA-COLA STEAK

1 (1-lb) round steak
1/2 cup flour (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, sliced into rings
4 tbsp catsup
2 cups coca-cola

Cut steak into 4 serving pieces.  Sprinkle with the salt and pepper then dredge in the flour, if using.

Spread half the onion in the bottom of the cooker.  Layer the steak pieces over the onion and top with the remaining onion.

Blend the catsup into half the coco-cola; pour over all.  Add the remaining coke.

Place the lid on the cooker and cook on low setting 6 to 8 hours or on low for 3 1/2 to 4 hours or until the meat is cooked through and tender.
Yield: 4 servings

Wednesday, December 12, 2012

ONIONY POTATOES

6 medium russet potatoes, diced
1/3 cup olive or canola oil
1 packet dry onion soup mix
2 green onions, sliced
1 small green bell pepper, diced

Combine the potatoes and oil in a large plastic bag and shake well to coat potatoes.

Add the dry soup mix and shake well to coat again.

Dump the mixture into a crockpot or slow cooker; add the green onions and bell pepper, stirring to blend.

Place lid on cooker and cook on low setting for around 6 hours or on high for around 3 hours.

Yield: 6-7 servings

Tuesday, December 11, 2012

SLOW COOKER CABBAGE ROLLS

4 cups water
12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water

Place the 4 cups of water into a deep pan and bring to a boil.  Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened.  Remove from water and drain well.  Allow to cool enough to handle.

Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended.  Place 2 tablespoons of this mixture on each cabbage leaf.  Roll up firmly and stack in the slow cooker or crockpot.

Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.

Place lid on cooker and cook on low setting approximately 8 hours.


Yield: 6 servings of 2 cabbage rolls each

Monday, December 10, 2012

NUTTY PUMPKIN-PIE PUDDING

Received this in my inbox today from bhg.com  Thought I would share it with you my readers.

Nonstick cooking spray
1 15 ounce can pumpkin
1 5 ounce can evaporated milk (2/3 cup)
1/3 cup sugar
2 tablespoons pumpkin pie spice
1 1-layer-size yellow cake mix
1 cup pecans or walnuts, toasted and chopped
1/4 cup butter, melted

Frozen whipped dessert topping, thawed (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

 
Nutrition Facts (Nutty Pumpkin-Pie Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 349,
  • Fat, total (g) 20,
  • chol. (mg) 21,
  • sat. fat (g) 5,
  • carb. (g) 42,
  • fiber (g) 3,
  • pro. (g) 4,
  • sodium (mg) 278,
  • Percent Daily Values are based on a 2,000 calorie diet

Friday, December 7, 2012

HAM AND LENTILS

2 cups dry lentils, sorted and rinsed
1 medium-size onion, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1 cup cooked, chopped ham
1/2 cup chopped carrots
1 cup diced tomatoes
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
1 tsp ground coriander
3 cups water
fresh cilantro sprigs for garnish, if desired

Place all ingredients in a crockpot or slow cooker; stir to blend.

Place lid on cooker and cook on low setting for approximately 8 hours.


Note:  Check cooker after about 5 hours.  If the mixture is getting too dry, you can add another cup of water.

Yield: Approximately 6 servings

EASY PEACH COBBLER

1/3 cup buttermilk baking mix
2/3 cup dry quick oats
1/4 cup + 1 tbsp brown sugar
1 tsp cinnamon
4 cups sliced peaches (fresh or canned)
1/2 cup peach juice or water

Spray slow cooker or crock pot with nonstick cooking spray.

Mix the baking mix, oats, brown sugar, and cinnamon together in cooker.  Stir in the peaches and juice or water.

Place lid on cooker and cook on low for 5 hours.  If you like a drier cobbler, remove lid for the last 30 minutes of cooking time.

Yummy served warm with ice cream!

Note: File Photo



Friday, November 30, 2012

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com
 
6 skinless, boneless chicken breast halves

Tuesday, November 27, 2012

Mediterrean Beef over Noodles

2 tablespoons olive or canola oil
1 pound boneless top round, trimmed and sliced into 1/4 x 2 inch strips
1 small onion, chopped
1/2 cup green pepper, chopped
2 cloves garlic, minced
14 1/2 ounces artichoke hearts, canned, drained and halved
1 can (14 1/2 ounces) tomatoes with basil, garlic and oregano

1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce

1 tablespoon balsamic vinegar
1/4 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
1/2 cup black olives, sliced, divided
12 ounces fettuccine, cooked according to package directions.


Heat oil in a nonstick skillet. Saute beef until browned. Remove and drain.

Place beef in the crockpot or slow cooker.

Add onion, green pepper, garlic, and artichoke hearts.

Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano and pepper pour over ingredients in the cooker and stir well.

Stir in olives.

Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours.

Serve sauce over fettuccine and garnish with remaining olives.




Yield: 6 to 8 servings

Note:This basic recipe is from CROCK-POT The original slow cooker with some touches of my own added.

Sunday, November 25, 2012

PORK AND CABBAGE MEAL

2 lbs boneless pork chops
3/4 cup chopped onion
2 tbsp dried parsley flakes
4 cups shredded green cabbage
1 tsp salt
dash of freshly ground black pepper
1/2 tsp caraway seeds
1/8 tsp allspice
1/2 cup beef OR vegetable broth
2 medium Granny Smith apples, cored and sliced 1/4-inch thick

Place the chops in a 4 to 5-quart slow cooker or crockpot.  Layer in the following order over the chops: onions, parsley, cabbage.

Combine the slat, pepper, caraway seeds, and allspice; sprinkle over the cabbage.

Pour the broth overall.

Cover and cook on low setting 5 to 6 hours.

Approximately 30 minutes before the end of the cooking time, add the apples slices over the top of the mixture.

Yield: 6 servings

Note: This is also an excellent diabetic recipe having a ration of 9 g carbs and 18 g protein per serving.

Wednesday, November 21, 2012

TOFFEE FONDUE

3/4 cup butter, cut-up
2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

Thursday, November 15, 2012

Jamaican Jerk Bbq Chicken

This is not my recipe as I would never make this but I am putting on this blog for those of you who love chicken slow cooker recipes.  This is from BETTERRECIPES.COM

Submitted by: (see all recipes) | Source: Woman's Day - tweaked by Grandpaskip



2010-05-17 Other
4.1 12
5 ingredients and all day cooking for a busy working mother

    • Servings: 4 to 6
    • Prep Time: 5 mins
    • Cook Time: 6 to 8 hrs
    • Total Time: 8 hrs

    Ingredients:



    8 Chicken Drumsticks or Thighs, about 2 pounds, skin removed
    2 tsp Caribbean Jerk Seasoning
    ¾ cup Barbecue Sauce
    1 Tbsp Dark Rum, optional
    ¼ cup sliced Scallions



    Directions:

    Rub drumsticks or thighs with seasoning. Place in 3 1/2-quart or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.
    Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.
    Great with coleslaw and cornbread on the side. (I have previously posted recipes for both).

    Tuesday, November 13, 2012

    APPLE-WALNUT BREAD PUDDING

    8 slices multi-grain bread, cubed
    2 medium-size tart apples, peeled & sliced
    1 cup chopped toasted walnuts
    3/4 cup sugar
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    2 eggs, lightly beaten
    2 egg whites, lightly beaten with the whole eggs
    2 cups cream
    1/4 cup apple juice
    2 tablespoons butter, melted

    Grease lightly or spray with nonstick cooking spray, the interior of a crockery slow cooker or crockpot.

    Combine the bread cubes, apples, and walnuts together gently and place in the prepared slow cooking.

    Combine the sugar, cinnamon, and nutmeg; add the eggs with egg whites, cream, apple juice, and butter.  Mix together well and pour over the bread cube mixture.

    Cover and cook on low for 3 to 4 hours or until a knife inserted in the center comes out clean.

    Serve with ice cream or whipped cream, if desired.

    Yield: 8 to 10 servings

    Note: File Photo

    Monday, November 12, 2012

    DELICIOUS SWEET POTATO CASSEROLE IN THE SLOW COOKER

    2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)
    1/3 cup butter, melted
    2/3 cup firmly packed light brown sugar
    2 large eggs, lightly beaten
    1 tsp vanilla extract
    1 tsp ground cinnamon
    1/3 cup whipping cream
    1 cup coarsely chopped pecans
    3/4 cup firmly packed brown sugar
    1/4 cup flour
    2 tbsp butter, melted

    In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon.  Using mixer on medium speed, beat until smooth.  Add the whipping cream and stir well.  Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).

    In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture.  Sprinkle the mixture over the sweet potato mixture.  Place lid on cooker and cook on high setting 3 to 4 hours.
    Yield: 12 to 16 servings

    Note: I believe I got this recipe from Southern Living some years ago.

    Saturday, November 10, 2012

    TRIPLE CHOCOLATE NUT CLUSTERS

    Candy in your slow cooker? Absolutely!  And it is sooo good and easy.

    1 jar (16-oz) dry-roasted peanuts
    1 can (9 3/4-oz) salted whole cashews
    2 cups pecan pieces
    18 (2-oz each) squares of chocolate bark candy coating, cut each in half
    1 pkg (12-oz) semisweet chocolate chips
    4 (1-oz each) squares bittersweet chocolate, broken into pieces
    1 tbsp shortening
    1 tsp vanilla

    In a 5-quart slow cooker or crockpot, combine the peanuts, cashews, pecan pieces, chocolate bark, chocolate chips, bittersweet chocolate, and shortening; cover and cook on low setting for 2 hours or until chocolate is melted. 

    Stir chocolate and nuts together well and then stir in the vanilla blending well.

    Drop the candy by heaping teaspoonfuls onto waxed paper.  Allow to stand for a couple of hours or until set and firm.  Once completely cooled and firm, candy may be stored in an airtight container.  This candy makes an excellent gift place in cellophane bags and tied with a pretty ribbon suited to the occasion.

    Yield: 6 dozen candy nut clusters

    Note: I got this recipe several years ago from Southern Living.

    Friday, November 9, 2012

    CREAMY MASHED POTATOES FROM POTATO FLAKES

    1 tsp salt
    4 tbsp butter, melted
    2 1/4 cups milk
    7 cups less 1/4 cup instant potato flakes
    6 cups water
    1/2 block (8-oz size) cream cheese, softened
    1 cup sour cream
    1/2 cup finely shredded cheddar cheese, optional

    Combine the salt, butter, milk, potato flakes, and water according the the potato flakes box directions.

    Whip the cream cheese with an electric mixer until creamy; blend in the sour cream.

    Fold the potato mixture into the cream cheese mixture beating well.  Place potatoes into a 5-quart slow cooker and cover.  Cook on low setting for 3 to 5 hours.

    Sprinkle with finely shredded cheddar cheese, if desired.

    Note: File Photo

    Thursday, November 8, 2012

    CHEESY CORN CHOWDER

    3/4 cup water
    1/2 cup chopped onions
    1 1/2 cups sliced carrots
    1 1/2 cups chopped celery
    1/4 tsp salt
    1/2 tsp pepper

    Combine the above ingredients in a 4-quart slow cooker.  Cover and cook on high 4 to 6 hours until vegetables are getting tender.

    1 can (15-oz) whole-kernel corn, drained
    1 can (15-oz) cream-style corn
    1 1/2 cups milk
    1 1/2 cups half & half cream
    1 cup grated cheddar cheese

    Add the above ingredients to the cooker and stir to mix well.  Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.

    Yield: 6 to 8 servings

    Friday, November 2, 2012

    BEER CHILI

    2 lb lean ground beef
    1 onion, chopped
    4 garlic cloves, minced
    2 tbsp chili powder
    2 tsp ground cumin
    1 tsp ground red pepper
    1 tsp paprika
    1 can (6-oz) tomato paste
    1 can (14 1/2-oz) can beef broth
    1 12-oz dark beer
    3 cans (8-oz each) tomato sauce
    2 cans (15-oz) chili beans
    1 can (4 1/2-oz) chopped green chiles
    1 tbsp Worcestershire sauce

    In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender.  Drain well and place into a slow cooker or crockpot.  Stir in the chili powder, cumin, red pepper, and parika, blending well.

    Add the remaining ingredients and stir to mix together well.

    Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.


    Yield: 8 to 10 servings

    Thursday, November 1, 2012

    SLOW COOKER BBQ CHICKEN

    "Works with any cut of meat, but recipe listed is for chicken. Two-pound cuts work best. Given to me from my aunt!" -    This recipe is from allrecipes.com and this quote is from the lady who sumbitted it.  Since I don't eat chicken, my chicken recipes are limited. But chicken recipes are always #1 on this blog so sharing this recipe with you today.

    4 largeskinless, boneless chicken breast halves
     

           
    Linda's  Note: This recipe has been reviewed on allrecipes.com 88 times and has a 4 1/2 star rating out of 5.

    Tuesday, October 30, 2012

    CHEESY CAULIFLOWER

    2 pkgs (10-oz each) frozen cauliflower, slightly thawed
    2 tbsp butter, melted in a saucepan
    1 tbsp flour
    1 cup evaporated milk
    1/4 cup cheddar cheese
    2 tbsp cottage cheese
    1 tbsp Parmesan cheese
    4-5 slices bacon, fried crisp, drained, crumbled

    Place the cauliflower evenly in a crockpot or slow cooker.

    Stir the flour and evaporated milk into the butter, stirring until smooth.  Heat over low heat, stirring constantly, until thickened.  Stir in the cheddar, cottage, and Parmesan cheeses; pour over the cauliflower in the cooker.

    Sprinkle the crumbled bacon over all.  Place lid on cooker and cook on low heat 4 to 5 hours.

    Yield: 4 to 6 servings

    Note: This is a stock photo.

    NOTE: This recipe is good for diabetics, too.  However it is best to use low-fat evaporated milk and cheeses.

    Monday, October 29, 2012

    CHILI PEANUTS

    1/2 stick butter, melted
    2 cans (12-oz) cocktail peanuts
    1 packet (1 5/8-oz) chili seasoning mix

    Place the peanuts in a 3-quart slow-cooker; pour butter over nuts.  Sprinkle the dry chili mix over all.  Stir to blend.

    Place lid on cooker and cook on low 2 1/2 hours.  After 2 1/2 hours remove the lid and turn cooker to high.  Cook nuts on high, without the lid for about 15 minutes.

    Delicious served warm or cooled.


    Store in an airtight container.

    Sunday, October 28, 2012

    SLOW COOKER HAM-POTATO CHOWDER

    1 pkg (5-oz) scalloped potatoes with sauce mix
    1 cup lean ham, cubed
    4 tsp chicken-flavored bouillon powder
    4 cups water
    1 cup chopped celery
    1 small carrot, diced
    1/4 cup chopped onion
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    2 cups low fat cream
    1/3 cup all-purpose flour
    shredded cheddar cheese for garnish, if desired
    chopped green onion for garnish, if desired

    In a 4-quart slow cooker, combine the potatoes with the powdered sauce mix, ham, bouillon, water, celery, carrot, onion, salt and pepper; stir to blend well.

    Place lid on cooker and cook chowder on low for 7 hours.

    In a small bowl, mix the cream into the flour blending until smooth.  Slowly stir the mixture into the chowder, stirring constantly. until smooth.  Replace lid and continue cooking for 45 minutes to one hour or until thickened, stirring several times.

    Ladle chowder into serving bowls and sprinkle with cheese and/or green onion, if desired.

    Friday, October 26, 2012

    SLOW-COOKER DOUBLE CHILI



    
    1 lb ground beef
    1 can (28-oz) diced tomatoes with the juice
    1 medium onion, chopped
    1 medium-sized green bell pepper, chopped
    1 can (15-oz) fat-free vegetarian chili
    1 can (8-oz) tomato sauce
    2 tbsp chili powder
    2 tbsp minced fresh parsley
    1 tbsp dried basil
    2 tsp ground cumiin
    4 garlic cloves, minced
    1 tsp dried oregano
    3/4 tsp black pepper
    1/8 tsp hot pepper sauce
    6 tbsp shredded reduced-fat cheddar or other cheese
    1 tbsp minced chives or sliced green onion.

    In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-quart slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot sauce. Cover and cook on low for 6 to 8 hours. Sprinkle with cheese and chives or green onion before serving.



    Yield: 6 servings
    Per 1 1/3 cups serving: 266 cal, 8 g fat (3 g sat), 42 mg chol, 759 mg sodium, 27 g carbs, 8 g fiber, 23 g protein

    Diabetic exchanges: 3 lean meat, 3 vegetables, ½ starch

    Thursday, October 25, 2012

    EASY ITALIAN SAUSAGE SCRAMBLE

    Note: This is a recipe from Rival, maker of the Crock Pot.

    1 medium onion, diced
    1 1/2 lbs. Italian sausage, removed from casing
    6 medium red potatoes, diced
    1 medium tomato, diced
    1 cup fresh or frozen kernel corn
    1/4 cup fresh Italian parsley, minced
    2 cups cheddar cheese, grated
    1 cup milk
    1 1/2 tsp salt
    2 tsp freshly ground black pepper

    In a medium skillet, saute the onion and brown and crumble the sausage.  Drain any fat and transfer sausage and onions to the Crock-Pot slow cooker.  Add the remaining ingredients, mixing well to combine thoroughly.  Cover; cook on Low for 6 to 8 hours (or on High for 3 to 4 hours), or until the potatoes are tender.  Makes 6 servings.

    Note: Choose your favorite style of Italian sausage to make this dish memorable or try a sweet or extra spicy style as an exciting variation.

     
    One of Rival's many Crock-Pots.

    Wednesday, October 24, 2012

    CROCK POT SPINACH DIP

    This makes a warm version of the classic spinach dips.

    12-oz cream cheese, cubed
    1/2 cup heavy whipping cream
    1 pkg (10-oz) frozen chopped spinach
    1 envelope dry onion soup mix
    1 tsp hot sauce
    1/2 cup green onions, finely sliced
    1 tsp fresh lemon juice

    Combine the cream cheese and whipping cream in the cooker.  Place the lid on the cooker and cook on high until the cream cheese is melted.  This will take 45-50 minutes.

    Add the spinch to the cooker along with soup mix, and hot sauce; stir together thoroughly.

    Place lid back on the cooker and cook on high for another 30 minutes. 

    About 5 minutes before serving, add the green onions and stir in the lemon juice; mix together well.

    Serve directly from the cooker or place in a bread bowl.

    Serve dip with fresh veggies, party crackers, or party breads.

    Note: This is a file photo.

    Monday, October 22, 2012

    SPICY LENTIL SOUP

    1 cup rinsed lentils
    1 can (28-oz) stewed tomatoes with juice
    2 large red potatoes, diced
    2 large carrots, sliced thin
    1 medium-size yellow onion, diced
    1 stalk celery, sliced thin
    3 large garlic cloves, minced
    3 bay leaves
    3 tbsp curry powder
    1 tsp salt
    1 tsp coarsely ground black pepper
    1 tsp ground cumin
    1 tsp Cajun seasoning
    4 cups vegetable broth*

    Combine the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low setting 8 to 10 hours or on high half that time or until the lentils are tender.  Remove the bay leaves and discard before serving.

     
    Serves 4 to 6


    Sunday, October 21, 2012

    PEPPERONI PIZZA-FLAVORED RICE

    2 cups uncooked brown rice
    2 cups pizza sauce
    3 1/2 cups water
    1 can (7-oz) mushrooms, drained
    3 oz pepperoni slices
    1 cup grated mozzarella cheese

    In a crockpot or slow cooker, combine the rice, pizza sauce, water, mushrooms, and pepperoni slices, stirring to combine well.  Place lid on cooker and cook on low 4 to 6 hours or in high 4 to 5 hours.

    Before serving, sprinkle with the mozzarella cheese.


    White or Brown Rice?  I suggest always using brown rice.  It is so good, you will hardly notice a difference and brown rice is a whole-grain making it much better for you.  White rice is refined rice.

    Friday, October 19, 2012

    APPLE CHICKEN

    1 1/2 lbs boneless skinless chicken breasts, large diced
    1 1/2 cups whole-grain croutons
    1/2 cup no-sugar-added apple juice
    1 tsp salt
    1 tsp coarsely ground black pepper
    1/4 tsp paprika
    1 1/2 tsp curry powder
    1 large garlic clove, minced
    3/4 cup sliced celery
    1/2 cup golden raisins
    1 large Granny Smith apple, cored and diced
    1 small onion, chopped
    1/2 tablespoon brown sugar*

    Combine all ingredients in a large mixing bowl and toss to mix well.  Transfer to a crockpot or slow cooker.  Place lid on cooker and cook on low approximately 8 hours or on high 3 1/2 hours.

    Suggestion: Serve with brown rice and a green salad.

    * Use 1 1/2 teaspoons of Splenda Brown Sugar Blend for a diabetic-friendly recipe.

    Wednesday, October 17, 2012

    CROCKPOT OLD-FASHION GINGERBREAD

    4 tbsp butter, softened
    6 tbsp granulated sugar
    1 egg
    1 cup light molasses
    2 1/2 cups all-purpose flour
    1 1/2 tsp baking soda
    1 tsp ground cinnamon
    2 tsp ground ginger
    1/2 tsp ground cloves
    1/2 tsp salt
    1 cup hot water

    Grease and flour a 2-lb metal coffee can; set aside.

    Cream together the butter, and sugar.  Add the egg and molasses; mix together well.

    Stir in the flour, baking soda, cinnamon, ginger, cloves, and salt; mix together well.

    Add the hot water while beating well.

    Pour the batter into the coffee can.  Place the can inside the cooker and cover the top of the can with 6 to 8 paper towels, depending on thickness.  Place lid on cooker and cook for 2 1/2 to 3 hours on high.

    Good served with warm applesauce or with whipped cream dusted with a sprinkling of nutmeg or cinnamon.

    Tuesday, October 16, 2012

    EASY SLOW COOKED BEEF STROGANOFF

    1 lb round steak, fat trimmed and cut into cubes
    1 envelope dry onion soup mix
    1 can (4-oz) mushroom stems and pieces, drained
    1 can cream of celery soup
    1 con cream of mushroom soup
    1/2 cup sour cream
    cooked noodles for serving

    Place the steak in a crock pot or slow cooker and sprinkle the mushroom stems and pieces over the steak.  In a mixing bowl, using a wire whisk, combine the cream of celery soup, cream of mushroom soup, and the dry onion soup mix until blended; pour over the meat and mushrooms.

    Place lid on cooker and cook 6 to 8 hours on low.

    Before serving, stir in the sour cream, blending well.  Serve stroganoff over hot cooked noodles.


    Yield: Approximately 6 servings

    Saturday, October 13, 2012

    BACON CABBAGE WITH APPLES

    6 sliced bacon, fried, drained on paper towels, crumbled into large pieces
    1 head(approx. 2 lbs) cabbage, sliced
    1 yellow onion, chopped
    3 Granny Smith apples, cored, quartered
    1 tsp salt
    1/4 tsp coarsely ground black pepper
    1 cup hot water
    1 tbsp sugar
    1/3 cup cider vinegar
    1 1/2 tbsp of the bacon drippings

    Layer ingredients in a slow cooker or crockpot in the following order: cabbage, bacon, onion, salt, apples, pepper, sugar, vinegar, bacon drippings, and water.

    Place lid on cooker and cook on low approximately 8 hours or on high about 3 hours until cabbage is tender.  Stir well before serving.
    I prefer this type of cooker for this recipe but to each his own.  I like these ingredients spread out in layers rather than so stacked.
    Yield: approximately 6 servings

    Wednesday, October 10, 2012

    CROCKIN' GIRLS PINEAPPLE UPSIDE DOWN CAKE

    This recipe makes a great cake so I wanted to share it with you.  It is from the Crockin' Girls.

    1 box of pineapple cake mix (prepare according to box)
    2-3 eggs (will be listed on the box)
    vegetable oil (will be listed on the box)
    Milk (use instead of water on the box)
    1 Can of pineapple rings or 1 fresh pineapple cut into 8 rings
    1 Can of maraschino cherries
    1 small bag brown sugar
      
    Spray 6-quart slow cooker with bakers joy or spray and flour lightly.
     
    Lightly coat the bottom of the slow cooker with brown sugar.
     
    Place pineapple rings of pineapple on top of the brown sugar. Insert one cherry in the middle of each pineapple ring.
     
    In a separate bowl, make box cake according to the package directions and pour batter into the slow cooker.
     
    Cook on HIGH for 2-3 hours or until toothpick inserted comes out clean.
     
    Remove crock from the base & let cake cool for about 10-15 minutes.
     
    Place a platter over the top of the crock and flip crock over, letting the cake fall onto the platter. Serve as is or top with fresh pineapple and cool whip.         
     
                 

    Monday, October 8, 2012

    SLOW COOKER MEATLOAF FROM COOKING LIGHT

    I love meatloaf and I love mushrooms so I was immediately drawn to this recipe and I thought some of you might like to have it, too.  I won't touch poultry so I will make mine all beef but I'm sure most of you will enjoy it just as listed.

    Slow-Cooker Meat Loaf with Shiitake Mushrooms
    Photography: Photography: Karry Hosford;

    Because no evaporation takes place, the crockpot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.
    Servings:6 servings (serving size: 4 ounces) Prep Time:n/a Cook Time:n/a

    Nutritional Info

    Ingredients

    • 2 (1-ounce) slices whole wheat bread
    • 3/4 pound ground round
    • 3/4 pound ground turkey
    • 1 1/2 cups sliced shiitake mushrooms
    • 1/2 cup grated fresh onion
    • 1 teaspoon dried Italian seasoning
    • 3/4 teaspoon salt
    • 2 large eggs, lightly beaten
    • 1 garlic clove, minced
    • 2 tablespoons ketchup
    • 1 1/2 teaspoons Dijon mustard
    • 1/8 teaspoon ground red pepper
    Amount Per Serving
    • mono fat:5.1 g
    • saturated fat:4.2 g
    • fiber:1.9 g
    • sodium:545 mg
    • iron:3 mg
    • calories:265
    • protein:25.2 g
    • calcium:41 mg
    • poly fat:1.7 g
    • carbohydrate:12.7 g
    • cholesterol:152 mg
    • calories from fat:43 %
    • fat:12.7 g

    directions

      Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
      Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

    MUSHROOM AND WINE BEEF STEW

    1 lb sirloin, cut into cubes
    2 tbsp whole-wheat flour
    1 tbsp canola oil

    Heat the oil in a large skilllet.
    Place flour in a shallow bowl or pie plate and dredge sirloin through the flour, place in slow cooker or crockpot. 

    1 large yellow onion, chopped
    2 large garlic cloves, minced
    1/2 lb fresh sliced mushrooms

    Add the onion, cloves, and mushrooms to the skillet where the sirloin was browned, cooking just until turning soft.  Add to the meat in the cooker.

    2 celery ribs, sliced
    3 large carrots, sliced
    4 large potatoes, cubed
    2 tsp seasoned salt
    1 can (14.5-oz) beef broth or stock
    3/4 cup red cooking wine

    Add the celery, carrots, potatoes, salt, broth, and wine to the cooker.  Place lid on cooker and cook on low for approximately 6 to 8 hours.

    Yield: 8 to 10 servings.

    Note: This is also a diabetic-friendly recipe.

    Saturday, October 6, 2012

    Slow Cooker Winter Spiced Beef and Apple Stew

    This recipe is a Kraft Foods/McCormick Seasonings Recipe which is why it calls for McCormick seasonings.  Normally I do not list ingredients by brand but since this is their recipe, used with permission, I will leave their name in the ingredients.  This is a great Fall dish so I thought you would probably enjoy having the recipe.  The picture is theirs, too.

    4 teaspoons McCormick® Gourmet Collection Cumin Seed
    1 1/2 pounds lean beef stew meat, cut into 1-inch cubes
    3 tablespoons flour
    1 tablespoon oil
    1 3/4 cups Kitchen Basics® Beef Stock
    1 can (6 ounces) frozen apple juice concentrate, undiluted
    1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves
    1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground
    1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
    1/2 teaspoon salt
    2 medium sweet potatoes, peeled, cut into 1-inch chunks
    2 medium firm red cooking apples, peeled, cored and cut into 1 1/2-inch chunks

    1. Heat small skillet on medium heat. Add cumin seed; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Set aside.

    2. Coat meat with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add meat in batches; cook 5 minutes or until browned. Place meat and remaining ingredients in slow cooker; toss to coat well. Cover.

    3. Cook 8 hours on LOW or 4 hours on HIGH.



    Thicken with additional flour, if desired.

     

    Friday, October 5, 2012

    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 salt 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 over all.

    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.  Dustins 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.

    WEIGHT WATCHERS CATALAN SEAFOOD STEW

    This is a Weight Watchers recipe.  I have never tried it as I don't touch seafood and I don't do Weight Watchers.  However, I get requests for both so here you go.

    1 onion, sliced
    2 garlic cloves, crushed through a press
    1 1/2 tsp ground cumin
    1 1/2 tsp smoked paprika
    1/4 tsp salt
    1/4 tsp crushed red pepper flakes
    1 can (15-oz) kidney beans, rinsed & drained
    1 can (15-oz) chickpeas, rinsed & drained
    1 can (14.5-oz) fire-roasted diced tomatoes
    1 cup low-sodium chicken broth
    1 bell pepper (any color), cut into 1-inch chunks
    2/3 cups brown rice
    1/2 lb skinless halibut or cod fillet, cut into 1-inch chunks
    1/2 lb large shrimp, peeled & deveined
    1/2 cup fresh cilantro leaves

    Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, paprika, salt, and red pepper flakes.  Transfer onion mixture to a 5 or 6-quart slow cooker or crockpot.  Stir in beans, chickpeas, tomatoes, bell pepper, and broth.  Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.

    About 30-40 minutes before cooking time is up, cook rice according to package directions.

    At end of the cooking time, stir fish and shrimp into the slow cooker.  Cover and cook on high until they are opaque in the center, about 8 to 10 minutes.

    Divide the rice among 4 plates with rims and top with the stew.

    Sprinkle the cilantro leaves over the tops of the plates.




    Yield 4 servings of 1 cup stew over 1/3 cup rice = 297 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 56 mg cholesterol, 470 mg sodium, 46 g carbs, 10 g fiber, 24 g protein, 101 mg calcium

    Weight Watchers Points = 5

    (Have a connection to WW that allows posting recipes as long as it states it is WW.)

    Thursday, October 4, 2012

    HOW TO COOK FROZEN MEATS IN A CROCKPOT OR SLOW COOKER

    It is okay to put frozen meats directly into your slow cooker or crockpot, however it is best to make these changes to your recipe.
    • Before placing the meat into the cooker add a cup of warm liquid (broth, water, etc - whatever liquid your recipe calls for).
    • Do not preheat the cooker before adding frozen meat.
    • Cook the recipe for an additional 4 to 6 hours on low or 2 to 3 hours on high.

    Tuesday, October 2, 2012

    GROUND BEEF & ITALIAN SAUSAGE SPAGHETTI SAUCE

    1 lb ground beef
    1 lb Italian sausage, sliced
    2 cans (28 oz each) crushed tomatoes
    3/4 of 1 of the tomato cans of water
    2 tsp garlic powder
    1 tsp freshly ground black pepper
    2 tbsp minced parsley
    2 tbsp dried oregano
    1 tsp dried basil
    2 cans (12-oz each) tomato paste
    2 cans (12-oz each) tomato puree

    Brown meats in a large skillet and drain well; transfer to a 4-quart slow cooker or crockpot.  Add the crushed tomatoes, water, garlic powder, pepper, parsley, and oregano.

    Cover cooker and cook on high for 30 minutes.

    Add the tomato paste and tomato puree to the cooker; replace lid and cook on low for 6 hours.