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, 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.

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