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.

Thursday, January 31, 2013

Crockpot Old Santa Fe Soup and Chocolate Pie (suitable for Diabetics) for Dessert

As you can see I am still archiving Internet articles.  I can't believe I have over 1200 of these to go through.  Here is one with a crockpot soup and a chocolate pie for dessert.

For busy cooks, the crockpot or slowcooker is indispensable. This easy soup is another reason why. Versatile for lunch (cook on high three hours) or dinner (cook on low all day), Old Santa Fe Soup is a perfect slowcooker meal. Serve with tortilla chips, corn chips or softened warmed tortillas. What could be easier? For dessert try this chocolate pie that is a perfect dessert for diabetics as well as everyone. There's no need to make two desserts, one for diabetics and one for others. This pie is tasty enough for everyone to enjoy.

8-oz cubed low-fat cheddar cheese
1 lb. lean ground beef, browned and drained
1 can whole-kernel corn, undrained
1 can kidney beans, undrained
1 can diced tomatoes with green chilies
1 can no-salt-added stewed tomatoes
2 tbsp Taco seasoning mix

Combine all ingredients in slow-cooker or crock pot. Cover and cook on low for 6-7 hours or high for 3 hours. This is good served with corn chips or softened tortillas.

1 cup Equal Sugar-Lite
1/2 cup baking cocoa
5 tbsp cornstarch
3 cups milk
3 egg yolks, beaten
1 tsp vanilla extract
1 tsp butter
1 baked 9-inch pie shell
Whipped cream for garnish, if desired

Mix together Equal, cocoa and cornstarch. Set aside. Pour milk into a medium-sized heavy saucepan and heat until warm. Remove 1/2 cup milk and add the yolks; beat until smooth. Add mixture back into milk and stir constantly. Stir in cocoa mixture and continue stirring. Cook, stirring frequently, until thickened. Remove from heat and add vanilla and margarine. Stir until mixed well. Pour into pie shell. Before serving, top with whipped cream. (For diabetics, use Sugar-Free Whipped Topping.) Garnish with dark chocolate curls, if desired.


Tuesday, January 29, 2013


3 cups low-sodium chicken broth
1/3 cup tomato paste
1/3 cup packed light brown sugar
3 tbsp molasses
3 tbsp honey mustard
2 tbsp barbecue seasoning blend
4 cloves garlic, chopped
1 lb dried navy beans, rinsed and picked over
2 cloves
1 small onion, halved
1 1/2 lbs chicken-apple sausages, each halved lengthwise
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
Pickled peppers, sliced scallions and/or sour cream, fo topping (optional)

Whisk the broth, 3 cups of water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker.  Add the beans.  Push a clove into each onion half; tuck the onion and sausages into the beans in the slow cooker.  Cover and cook on high until the beans are tender, about 6 hours.

Discard the onion halves.  Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes.  (The longer the beans sit, the more flavorful they will be.)  Top with pickled peppers, scallions and/or sour cream, if desired.)

Serves: 6
Per serving: Calories 549, Fat 11 g (Saturated 3 g), Cholesterol 102 mg, Sodium 1,796 mg, Carbohydrate 75 g, Fiber 20 g, Protein 38 g

NOTE FROM LINDA:  This is a Food Network Recipe so I am obligated to list it exactly as they say.  Having said that, let me add the following:  I would soak the beans even though they are going to be slow cooked.  And I would not discard the onion.  I would cut it up and serve in the beans.  I would, however, dispose of the cloves.

Monday, January 28, 2013

Slowcooker Old World Sauerbraten Article

This is another article I pulled up to archive.  However, I discovered it is still very active on the web so I will not archive it at this time.  Since it is so popular on the web, I will go ahead and share it with you here.  I have this using Splenda and sugar-free gingersnap cookies as I am a diabetic.  You can use sugar and regular cookies, if you prefer.

Slowcooker Old World Sauerbraten

Don't even consider stopping for fast food on your way home. Why would you even consider it when you can have this delicious Old World Sauerbraten waiting for you at home. Pop it in the refrigerator to marinate overnight then put it in the slowcooker the next morning. Whether you have a busy day at work, volunteering, running errands, ballgames, etc. this sauerbraten will not only have your house smelling wonderful, dinner will be almost ready when you get home. One of the best things about this roast is that you may have leftovers to use later in the week.


1 1/2 cups water, divided

1 1/4 cups cider vinegar, divided

2 large onions, sliced, divided

1 med lemon, sliced

15 whole cloves, divided

6 bay leaves, divided

6 whole peppercorns

2 tbsp Splenda

2 tsp salt

1 beef sirloin tip roast (3 lbs), cut in half

1/4 tsp pepper

12 sugar-free gingersnap cookies, crumbled

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, Splenda, and salt; mix well. Add roast. Seal bag and turn to coat meat well. Refrigerate overnight, turn a couple of times.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onions, cloves, and bay leaves. Cover and cook on low for 6 to 8 hours or until the meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10 to 15 minutes or until gravy is thickened. Slice roast; serve with gravy.

Yield: 12 servings.


Sunday, January 27, 2013

I started to archive this article but changed my mind when I saw how busy it is on the internet.  With around 1500 views, I will leave it a little longer.  In case you missed these recipes on this blog, here is the article:

Busy lives! Aren't we all busy, busy, busy? Bring out the crockpot or slow cooker and you can make some tasty, economical meals for your family and cut down your kitchen time too. For these recipes, all you have to do is add a salad, perhaps a bread, and you've got dinner. Dessert can be elaborate or as simple as cookies or a bowl of ice cream.
This recipe requires a 4-quart slowcooker for best results.
Approximately 3 lb boneless pork loin roast, trim off fat
1 large garlic clove, sliced
5 medium potatoes, washed, cubed, unpeeled
1 large onion, sliced
3/4 cup water (or tomato juice, if desired)
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tbsp cold water

Make slits in roast in insert slices of garlic. Place roast under broiler to brown. Put potatoes in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables and cover with remaining onions. Combine water or juice with soy sauce and pour over roast. Place lid on slowcooker and cook on low about 8 hours. When ready to serve, remove roast and vegetables from cooker. Combine cornstarch and cold water. Add to the liquid in the slow cooker. Turn cooker to high until liquid is thickened. Slice meat and serve thickened liquid over the meat and vegetables.

This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old "meat and potatoes".

1 medium onion, chopped
1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper

In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.
Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.


Saturday, January 26, 2013


2 1/2 lbs beef chuck, cut into 2-inch cubes
2 tbsp packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

  1. Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl.  Heat the vegetable oil in a large skillet over medium-high heat.  Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan).  Transfer to a 5- to 6-quart slow cooker.
  2. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes.  stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.  add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.  Transfer to the slow cooker, cover and cook on low, 7 hours.
  3. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili.  Top with scallions, cilantro and/or sour cream.  Serve with chips, if desired.

Serves: 6
Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1, 227 mg; Carbohydrate 11 g; Fiber 0g; Protein 36 g

Note: Don't be afraid of all the chili powder in this recipe--the chili flavor mellows out in the slow cooker.

NOTE FROM LINDA: Since this is a food network recipe, I have to list it exactly as they do.  However, let me add that the vegetable oil should be canola (a heart-healthy oil) and diabetics should substitute 1 tablespoon Splenda Brown Sugar Blend for the 2 tablespoons of light brown sugar.

Friday, January 25, 2013

Apple Cider Crockpot and Slow Cooker Meals - Stew and Corned Beef and Cabbage

I am so busy this week archiving old internet articles that I haven't been able to post many new recipes.  Here is another article going into the archives that I will share with you first.  This first appeared online a couple of years ago and has been repeatedly used a couple hundred times.  Time now to archive.

Are you looking for something different to make in your crockpot or slow cooker? Perhaps you want to add something new to your family's meals. Why not add a little different flavor to your slow cooker and crockpot meals with Apple Cider? Try these recipes for Apple Cider Stew and Spicy Cider Corned Beef and Cabbage and have your family wondering what your secret ingredient is. The corned beef dish has meat, vegetables, and fruit all in one. The stew also contains beef stew meat and the vegetables potatoes, carrots, onion, and celery as well as apple. This makes both recipes easy to turn into a complete meal very easily. What could be better for the busy cook?

3 medium onions, sliced
1 small head cabbage, cut into wedges
1 (3 to 4-lb)corned beef brisket
1 cup apple cider
1/4 cup packed brown sugar
2 tsp grated orange peel
2 tsp yellow mustard
6 whole cloves
1 jar (14-oz) spiced apple rings

Place the onions and cabbage in the slowcooker or crockpot. Trim excess fat from brisket and place atop the vegetables.

In a bowl, stir together the apple cider, brown sugar, orange peel, mustard, and cloves; pour over the meat. Put the cover on the pot and cook on low for 8 to 10 hours.

To serve, remove to serving platter and garnish with the apple rings.

Yield: 6 to 8 servings

2 lbs beef stew meat
3 tbsp canola oil
3 tbsp flour
2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
4 carrots, chopped
3 potatoes, peeled and chopped
2 onions, sliced
1 stalk celery, chopped
1 apple, chopped
2 cups apple cider
1 tbsp vinegar
1/2 cup water
1/4 cup flour

In skillet or large saucepan brown meat in canola oil. Drain off excess fat. Combine the 3 tablespoons of flour, salt, thyme, and black pepper. Toss browned meat in the flour mixture to coat. Place the carrots, potatoes, onions, celery, and apple in the cooker. Place the meat over the vegetables.

Combine the apple cider and the vinegar; pour over the meat. Place lid on cooker and cook on low 10 to 12 hours.

Turn cooker to high setting. Blend the cold water into the 1/4 cup flour until smooth. Stir slowly into the stew. Replace lid and cook another 15 minutes until thickened.

Yield: 8 servings.


Thursday, January 24, 2013

Add Flair to Your Table With This Crockpot Latin-Style Meatball Soup or Round Steak Pot Roast

This is another old Internet article that I am putting into the archives.  As before, I am sharing it with you before it goes in the file bins.  This article was first published in July 2011 and has been published over 100 times since.  So why not one more post, I thought!

Are you tired of the same old meals? Would you like to surprise your family or friends with a little Latin flair? Then bring out the crockpot or slow cooker and try this recipe for Latin-Style Meatball Soup. Don't let them call you a dull cook! If you want something more traditional but with a different twist, try the Round Steak Pot "Roast."

1 large onion, coarsely chopped
1 lb ground lean beef
1/3 cup plain dried bread crumbs
1 large egg
4 tsp chili powder
3/4 tsp ground cumin
1/2 tsp salt
1 large red bell pepper, coarsely chopped
1 1/2 cups frozen corn, thawed
3 cups low-sodium chicken broth
1 can (15-oz) tomato sauce
1 can (14 1/2-oz) diced tomatoes with green chiles
1 zucchini, cut lengthwise in half, then thinly sliced
1 lime, cut into 6 wedges
Preheat oven to 425 degrees. Lightly spray large rimmed baking sheet with nonstick spray.
Set aside 3/4 cup of the chopped onion.
In a large bowl, combine beef, bread crumbs, remaining onion, egg, 3 teaspoons chili powder, cumin, and salt to mix well. Form the beef mixture into approximately 30 meatballs. Place the meatballs on the baking sheet and bake until lightly browned, about 10 minutes.
While meatballs bake, combine the reserved onion, bell pepper, corn, broth, tomato sauce, tomatoes, and the last teaspoon of chili powder in the crockpot or slow cooker. Stir in the meatballs, cover, and cook 4 to 6 hours on high or 8 to 10 hours on low.
Approximately 20 minutes before serving time, add the zucchini to the pot. Cover and cook until tender.

Serve with the lime wedges.

1 (1 1/2 lb) bottom round steak
1/2 tsp salt
1/2 tsp black pepper
2 tsp olive or canola oil
2 large yellow onions, sliced
3 garlic cloves, chopped
2 cups beef broth
3 tbsp tomato paste
3 large carrots, sliced into chunks
2 stalks celery, sliced into 1/2-inch pieces
8 thyme sprigs, tied together
1 bay leaf
1 lb small red potatoes, halved
Turn heat on in a 5 to 6-quart slow cooker or crockpot.
Sprinkle the beef with the salt and pepper. Heat the oil in a large skillet over medium-high heat and add beef. Cook until browned, approximately 3 minutes per side. Remove from skillet and put in the slow cooker or crockpot. Add the onions and garlic to the beef.
Put half the beef broth in the skillet with the tomato paste. Whisk constantly while bringing to a boil; cook about a minute. Pour the mixture into the cooker over the beef. Add the remaining broth, carrots, celery, thyme, and bay leaf. Press the potatoes down into the mixture, cut sides down.
Cover the pot and cook at high setting for 5 to 6 hours or on low setting for 10 to 12 hours.

Yield: 6 servings



Wednesday, January 23, 2013

Crockpot Swiss Steak, Tangy Cucumber Onion Salad, and Mini Cherry Cheesecakes

This is another of my old Internet articles I am archiving today.  This article was first pubished in August of 2008 with several subsequent publications.  Before archiving it today, I am sharing it with you.  This article was written for a publication regarding meals that included crockpot/slow cooker dishes.  That is why only one of the three recipes are for the slow cooker.

Back to school time is here. We all know that can be a busy and expensive time for families. With our economy currently not doing so good, stretching the food budget becomes especially important as money is being spent on school fees, clothing, athletic fees, even glasses for the children. Here is a menu that is tasty, inexpensive, and easy for busy, working moms and others.


1 1/2 lbs beef round steak cut into 6 pieces
1/4 tsp salt
1/8 tsp black pepper
8 new red potatoes, scrubbed and cut into fourths
1 lb whole baby carrots
1 med onion, sliced
1 can diced Italian-style tomatoes, undrained
1 jar homestyle beef gravy
fresh parsley, chopped; optional

Spray a 12-inch non-stick skillet with cooking spray and heat over medium-high heat. Sprinkle salt and pepper over beef pieces. Cook meat 6-7 minutes, turning once, until browned.

Layer potatoes, carrots, onion and beef in 4 - 5 qt crockpot or slow cooker. Mix tomatoes with gravy and spoon over meat in slow cooker. Cover, and cook on low setting for about 8 hours or until meat and vegetables are tender. Sprinkle each serving with chopped parsley, if desired.

Makes 6 servings.

This is a good recipe for diabetics as it has a great protein to carb ratio. Per serving: 27 g protein and 20 g carbs.


1 cup fat-free sour cream
2 tbsp cider vinegar
2 tbsp lemon juice
1/4 tsp salt
1/8 tsp pepper
3 large cucumbers, peeled and thinly sliced
1 small sweet onion, thinly sliced

In a large bowl, combine the sour cream, vinegar, lemon juice, salt and pepper. Add cucumbers and onion and toss to coat. Cover and refrigerate at least 1 hour before serving. Use a slotted spoon for serving.


1 pkg of 6 mini graham cracker pie shells
1 (1 oz) pkg instant sugar-free fat-free cheesecake pudding mix
12 tbsp no-sugar-added cherry pie filling
6 tbsp sugar-free whipped topping, optional

Prepare pudding mix according to package directions. Fill mini pie shells about 2/3 full (this will leave some pudding left over). Top pudding with 2 tablespoons of pie filling per pie. Refrigerate until serving time. Top with a tablespoon of whipped topping if desired.

Variations: Use 1 full-size pie shell to make a regular-size cheesecake.

Use different pie fillings to suit your taste. Blueberry, peach, etc are also good.

Tuesday, January 22, 2013

A Variety of Crockpot Beef Recipes: BBQ Chili and Beef Steak Fajitas

I am currently going through my internet articles and archiving them.  I thought I would post this one today that was published in August 2011 before I stick it in the archives.

You may have already seen these recipes on this blog but maybe not.  Here is the article:

Crockpots and Slowcookers are great for a wide variety of foods. These recipes highlight some of the variety of beef recipes that work great in your cooker. Chili is often considered a "crockpot recipe" but have you considered BBQ Beef Chili? This is a different twist to the traditional chili and is great for those game-watching parties. How about Beef Fajitas? Had you ever considered making them in your slowcooker? This recipe will win you over.
1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese
Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.
Place the beef mixture into a 5 to 6 quart slow cooker or crockpot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

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1 (1 1/2 lb) beef flank steak
1 can (14.5-oz) diced tomatoes with garlic & onion
1 jalapeno pepper, seeded & chopped
2 cloves of garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 med onion, sliced
1 med green bell pepper, sliced into thin strips
1 med red bell pepper, sliced into thin strips
1 tbsp minced fresh cilantro
2 tsp cornstarch
1 tbsp water
12 (6-in) flour tortillas, warmed
3/4 cup sour cream
3/4 cup your favorite salsa
Slice the steak across the grain into thin strips and place in a 5-quart slow cooker. Add the tomatoes, with the liquid, jalapeno, garlic, coriander, cumin, chili powder, and salt. Stir to blend ingredients and then cover the cooker. Cook on low for 7 to 8 hours. Add the onion, red and green peppers, and the cilantro; cook another hour or until the meat is tender.
Combine the cornstarch with the water and stir until smooth. Gradually stir the mixture into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about a half cup of the meat mixture down the center of each tortilla. Add a tablespoon of the sour cream and a tablespoon of salsa to each. Fold the bottom of the tortilla up over the filling and roll tortilla up.

Yield: 12 fajitas


Linda Wilson
You will find more of Linda's slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com She also shares her large collection on old fashion recipes at http://grandmasvintagerecipes.blogspot.com


Monday, January 21, 2013


Put that slow cooker/crockpot to use making dessert!

  • 4 cups bread cubes (about 7 slices day-old bread), preferrably multi grain
  • 5 eggs beaten
  • 1 tsp vanilla extract
  • 1/2 tsp lemon flavoring
  • 3/4 cup brown sugar
  • 3 1/2 cups milk
  • 1/2 teaspoon salt
  • 2 tablespoon ground cinnamon
  • 1/4 cup golden seedless raisins (or regular raisins)
  • 1 tablespoon butter melted
    In a large mixing bowl, combine all the ingredients together until the bread is wet. 
    Spray the inside of the cooker with nonstick cooking spray.  Transfer the mixture to the cooker.  Place lid on cooker and cook on high 4 to 5 hours.  About 30 minutes before the end of the cooking time, remove lid to help the juices cook down.

    Saturday, January 19, 2013


    This is a diabetic-friendly slow cooker recipe that is very tasty for everyone.  I got this recipe from Better Homes & Gardens and thought it was worth sharing with you.  I consider this one of my healthy soups.  To all my diabetic readers, this soup has an excellent carb/protein ratio.
    Stuffed Pepper Soup
     Nutrition Facts Per Serving:
    • Servings Per Recipe: 8
    • cal.(kcal): 218
    • Fat, total(g): 7
    • chol.(mg): 37
    • sat. fat(g): 3
    • Monosaturated fat(g): 1
    • carb.(g): 22
    • fiber(g): 2
    • sugar(g): 4
    • pro.(g): 17
    • vit. A(IU): 826
    • vit. C(mg): 81
    • Thiamin(mg): 0
    • Riboflavin(mg): 0
    • Niacin(mg): 0
    • Pyridoxine (Vit. B6)(mg): 0
    • Folate(µg): 20
    • sodium(mg): 405
    • Potassium(mg): 147
    • calcium(mg): 91
    • iron(mg): 2
    • Diabetic Exchanges

    • Vegetables(d.e): 1
    • Starch(d.e): 1
    • Lean Meat(d.e): 2
    • Fat(d.e): 1
    • 1 pound lean ground beef
    • 1 large onion, chopped (1 cup)
    • 1 medium red sweet pepper, chopped (1/2 cup)
    • 1 medium orange sweet pepper, chopped (1/2 cup)
    • 1 medium green sweet pepper, chopped (1/2 cup)
    • 2 cloes garlic, minced
    • 4 cups lower-sodium beef broth
    • 2 cups water
    • 1 14 1/2 ounce can diced tomatoes, undrained
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 3/4 cup uncooked instant brown rice
    • 1/2 cup finely shredded colby and Monterey Jack cheese
    1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
    2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
    3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.

    Thursday, January 17, 2013


    This mix makes 12 1/2 cups of a healthy soup mix. You make this up and it will keep up to 6 months when stored in a cool, dry place.

    1 pkg (14-oz) dry green split peas
    1 pkg (12-oz) pearl barley
    1 pkg (14-oz) alphabet macaroni or other small pasta
    1 pkg (12-oz) dry lentils
    1 1/2 cups brown rice
    1/4 cup dry onion flakes

    Combine all ingredients in a large airtight container and stir well to mix.  Keep in a cool, dry place.  Shake before measuring out an amount for use.

    8 cups water
    1 1/2 cups soup mix above
    1/2 tsp salt
    2 sliced carrots
    1 celery stalks, sliced
    1 cup chopped cabbage
    1 can (6-oz) tomato paste
    1 lb cooked ground beef or cooked roast beef, shredded

    Combine all the ingredients in a crockpot or other slow cooker.  Place lid on cooker and cook soup on high 4 to 6 hours or on low 8 to 10 hours.

    Yield: 6 to 8 servings

    Note: You can substitute chicken or turkey for the beef, you can add a can of diced tomatoes, change the vegetables out for corn, etc.  There are a lot of possibilities with this soup mix.

    Wednesday, January 16, 2013


    1 lb boneless beef stew meat, cut into bite-size pieces
    3 tbsp chili powder
    1 tsp cumin
    1/4 tsp salt
    1/2 tsp oregano
    1/2 tsp garlic powder
    1/2 tsp black pepper
    2 tbsp tomato paste
    1 can (14-oz) tomatoes
    2 large onions, chopped fine
    2 cans (15-oz each) black beans, rinsed
    1 jalapeno pepper, seeded and minced, optional
    sour cream for topping, optional
    shredded cheddar cheese for topping, optional

    Place the beef in crock pot or slow cooker set on high.

    In a cup or small bowl, combine the chili powder, cumin, salt, oregano, garlic powder, and pepper; sprinkle over the beef, tossing to coat.

    Combine the tomato paste into the tomatoes and pour over the beef.  Add the onions, beans, and jalapeno pepper, if using.  Stir to blend.

    Place lid on cooker and cook on high setting 4 to 5 hours or lower setting to low and cook 8 to 10 hours.

    Yield: 8 servings

    Note: File Photo

    Tuesday, January 15, 2013


    2 cans (14-oz each) water-packed artichoke hearts, rinsed, drained, coarsely chopped
    2 cups (8-oz) shredded mozzarella cheese
    1 brick (8-oz) cream cheese, cubed
    1 cup shredded Parmesan cheese
    1/2 cup shredded Swiss cheese
    1/2 cup mayonnaise 
    2 tbsp lemon juice
    2 tbsp plain yogurt
    1 tbsp seasoned salt
    1 tbsp chopped seeded jalapeno pepper
    1 tsp garlic powder
    Baked tortilla chips for serving
    In a slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
    Yield: 5 cups of dip or 20 servings of approximately 1/4 cup.
    Per serving (dip only): 152 calories, 12 g (5 sat) fat, 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein
    This is a recipe I got from an old TOH.

    Monday, January 14, 2013


    2 lbs lean ground beef
    1 cup chopped green bell pepper
    1 cup chopped yellow onion
    2 large garlic cloves, chopped
    1 can (28-oz) diced tomatoes, undrained
    1 can (15-oz) chili beans, undrained
    1 can (6-oz) tomato paste
    1 1/2 cans water
    1 1/2 tbsp chili powder
    1 1/2 tsp seasoned salt
    1 tsp cumin
    1/2 tsp freshly ground black pepper
    2 cups (uncooked) elbow macaroni
    1 cup grated cheddar cheese

    Brown the ground beef in a large skillet with the bell pepper, garlic and onion until the beef is no longer pink, stirring to break up beef; drain well.

    Place the drained beef into a crock pot/slowcooker and add the tomatoes, beans, tomato paste, water, chili powder, salt, cumin, and black pepper. 

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

    20 minutes before the end of the cooking time, prepare the macaroni according to the package directions; drain.  Pour the cooked macaroni into the slow cooker, replace lid, and cook until heated through.

    To serve, garnish each serving with some of the cheddar cheese.

    Yield: Approximately 3 1/2 quarts.

    Note: This is a free stock photo and and not an actual picture of this chili mac.

    Sunday, January 13, 2013


     4 tbsp salt-free butter
     2 large Granny Smith apples, cored and cubed (do not peel)
    1/4 cup brown sugar
    3 tbsp granulated sugar
    1/2 cup ketchup
    1 1/4 tsp ground cinnamon
    1 can (24-oz) great northern beans (do not drain)
    1 can (24-oz) pinto beans (do not drain)

    Melt butter in a large skillet; add apples and cook until tender. Stir in the Splenda products and cook until melted. Add the ketchup and cinnamon. Add the two types of beans, mixing well. Pour the mixture into a slow cooker or crockpot.

    Place lid on cooker and cook on high 2 to 4 hours.

    Note: File Photo

    Thursday, January 10, 2013


    1 onion, sliced

    Wednesday, January 9, 2013


    This is a great recipe for anyone wanting to eat healthier in the new year!  If you don't want to use the beer, use 12-oz of chicken broth.

    1 1/4 to 1 12 lbs lean boneless pork, cubed
    2 garlic cloves, crushed
    3/4 tsp salt
    1 tsp ground cumin
    1/4 tsp ground red pepper
    1/2 tsp ground ginger
    3/4 tsp dried oregano
    1/4 tsp dried thyme
    1/4 tsp ground allspice
    nonstick canola cooking spray
    2 cups vegetable broth
    1 can (12-oz) light beer
    2 tbsp packed brown sugar
    1/2 lb sweet potato, peeled and cubed
    1 cup cubed carrots
    1/2 lb pearl onions (or white onion, diced coarsely)
    1 turnip, diced
    1 cup sliced celery
    1 small zucchini, sliced
    1 can (15-oz) yellow hominy, rinsed & drained
    4 tsp fresh cilantro, chopped
    4 tsp lemon juice

    In a mixing bowl, combine the garlic, salt, cumin, red pepper, ginger, oregano, thyme, and allspice; toss the cubed pork in the spice mixture.

    Spray a large nonstick skillet with the cooking spray and heat over medium-high heat.  Brown the meat, half at a time, in the skillet, turning to brown on all sides.  Transfer the meat to a 4-quart (at least) slow cooker or crock pot.

    To the meat in the cooker add the broth, beer, and brown sugar; stir to combine.  Add the sweet potato, carrots, onions, turnip, and celery to the cooker.  Place lid on cooker and cook on low setting for 7 to 8 hours or half that time on high setting.  The meat and veggies should be just tender.  Stir in the zucchini and hominy.

    Replace lid on cooker and cook stew on high 15 to 30 minutes until the zucchini is tender.  Stir in the cilantro and lemon juice before serving.

    Yield: 6 servings
    Per serving: 250 calories, 7 g (2 sat) fat, 27 g carbs, 17 g protein, 702 mg sodium
    Dietary Exchanges: 1 1/2 veg, 1 bread, 2 meat

    Tuesday, January 8, 2013


    3 lbs lean ground turkey
    1 onion, finely chopped
    1 green bell pepper, chopped fine
    2 cans (8-oz each) tomato sauce
    3/4 cup ketchup
    1/4 cup firmly packed brown sugar
    3 tbsp cider vinegar
    1 tbsp liquid smoke
    1 tbsp Worcestershire sauce
    1 tsp cayenne pepper
    1/4 tsp black pepper
    1/2 tsp garlic powder
    10 sandwich buns, preferably whole-grain
    condiments as desired

    Lightly spray a large skillet with nonstick cooking spray and brown meat until no longer pink; drain off any fat.  Transfer the meat to a slow cooker/crockpot. 

    Add the onion, bell pepper, tomato sauce, ketchup, brown sugar, vinegar, liquid smoke, Worcestershire sauce, cayenne and black peppers, and the garlic powder; stir to mix together well.

    Place lid on cooker and cook on low setting 8 to 10 hours or on high setting approximately 4 hours.

    To serve, spoon turkey mixture on bottoms of buns, add condiments as desired, and top with the top half of the buns.

    Yield: 10 sandwiches

    Note: If cooking for a big crowd, use at least a 5-qt cooker.  Double the amounts of everything except the vinegar, ketchup, and brown sugar.  You might add a bit more of these but not nearly double.

    Note: File Photo

    Sunday, January 6, 2013


    I don't eat much meat as I just don't like it.  But I do enjoy pork and pork chops are a favorite.  I got this recipe last year from another recipe blog and thought I would share it with you.  Pork chops, potatoes, and mushrooms are three of my favorite foods.  Combine them in an easy slow cooker meal and to me that is a winner!  I think I got this from allrecipes but not sure.

    1 (10.75 ounce) can condensed cream of mushroom soup

    Thursday, January 3, 2013


    3 or 4 slices bacon, cut-up
    1 medium-size onion, chopped
    2 cans (8-oz each) clams, drained
    3 medium to large garlic cloves, minced
    3 medium-size potatoes, peeled and cubed
    1 1/2 cups water
    1 tsp salt
    1/2 tsp freshly ground black pepper
    1 can (13-oz) evaporated milk
    Extra crumbled fried bacon for garnish, if desired
    Chopped parlsey for garnish, if desired

    In a medium skillet, cook the bacon and onion until bacon is browned and onion is tender.  Drain off grease and place bacon and onion into a crockpot or slow cooker.  Add the clams, garlic, potatoes, water, salt, and pepper. 

    Place the lid on the cooker and cook on low 6 to 8 hours or on high 2 to 4 hours until the potatoes are tender.  During the last hour of cooking, add the milk and stir to blend together well.  Replace lid.

    To serve, ladle into bowls and top with garnishes if desired.

    Yield: 4 servings
    Note: Bing File Photo

    Wednesday, January 2, 2013


    1 tbsp canola oil
    2 1/2 lb ground beef for chili (this beef is a coarser grind than regular ground beef)
    2 lb diced onions
    2 cans (28-oz each) diced tomatoes
    1 cup water
    4 tbsp chili powder
    4 tbsp celery flakes
    2 tsp salt
    1 tsp oregano
    1/2 tsp garlic powder
    1/2 tsp ground cumin
    3/4 tsp powdered mustard
    1/2 tsp curry powder
    1/2 tsp garlic salt
    1/2 tsp ground red pepper
    2 cans (4-oz each) green chilies, drained & chopped
    1 jalapeno pepper, chopped

    Heat the oil in a large skillet; add the ground beef and onions, cooking and stirring until the meat is no longer pink.  Drain the mixture and place in a large slow cooker or crock pot.

    Add the tomatoes, water, spices, green chilies, and the jalapeno pepper to the meat and onions.  Stir to blend well.

    Cover and cook on high setting for 30 minutes.  Reduce heat to low and cook, stirring a couple of times, 4 to 6 hours.

    Yield: Approximately 6 servings.