CHICKEN AND WILD RICE SOUP

Another soup recipe for the cold days of January. Yes, this is two rice recipes in a row but both are hearty, healthy recipes.

1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 cans (14-oz each) chicken broth
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1 cup sour cream
1/2 cup white whole-wheat flour
1/2 cup sliced toasted almonds, optional

In slow cooker/crock pot, combine the rice, carrot, broth, chicken, celery, and onion.

Place lid on cooker and cook on low 6 to 8 hours or on high 4 to 6 hours until the chicken and rice are tender.

Before serving, stir the sour cream and flour together until smooth.  With the cooker on high heat setting, stir the sour cream mixture into the soup, stirring constantly.  Replace lid and continue to cook 5 to 10 minutes, stirring often, until the soup starts to thicken and is creamy.

Ladle into soup bowls and top with the almonds, if using.

Serves 6 to 8.

file photo

CHICKEN GNOCCHI SOUP

1. 2 15-oz jars Alfredo sauce
2. 2 cups water
3. 2 cups cooked, cubed chicken
4. 2 16-oz. pkgs potato gnocchi
5. 2 cans chopped spinach
6. 1 can creamed corn
7. 1 10-oz evaporated milk

    

    Add all ingredients except gnocchi to the slow cooker and combine well.

1. Cook on high for 2 hours or low 4 hours.
2. Add gnocchi to soup and combine well. Cook for 1 hour longer on low.
3. Fills a 6 qt slow cooker to capacity. Cut recipe in half for a 4 qt. cooker.

Note: If you have leftovers to warm later, add a little water.  Soup thickens when it sits.

As you know, I am not a chicken eater.  I saw this recipe and thought my family would like it and you might want it, too.  I cannot give my opinion of this recipe either good or bad.  This recipe is from Marty's Musings.

HAMBURGER DIP

2 lbs lean ground beef
1 cup chopped onion
1 cans (8-oz each) tomato sauce
2 pkg (8-oz each) cream cheese, cut into cubes and softened
2/3 cup grated Parmesan cheese
1/2 cup ketchup
2 garlic cloves, minced
2 tsp granulated sugar
1 1/2 tsp oregano
1 tsp mild chili powder
salt to taste

In a large skillet, brown the ground beef along with the onion; drain well.  Tranfer to a crockpot or slow cooker.  Add the tomato sauce, cream cheese, Parmesan cheese, ketchup, garlic, sugar, oregano, chili powder and salt.  Stir to blend.

Place lid on cooker and cook on low for about 2 hours until cheese is melted and thoroughly blended in.  Stir and taste before serving.  Adjust seasonings if desired.

Serve with Fritos or Tortilla Chips.

Note: For a spicier dip, use hot chili powder.

COUNTRY-STYLE BARBECUE RIBS

4 lbs bone-in country-style pork ribs
2 tsp salt, divided
1 medium onion, chopped
1 cup firmly packed brown sugar
1 cup apple butter
1 cup ketchup
1/2 cup lemon juice
1/2 cup orange juice
1 tbsp A-1 steak sauce
1 tsp freshly ground black pepper
1 tsp minced garlic
1/2 tsp Worcestershire sauce

Cut the ribs apart if necessary to fit into a 5-quart crock pot/slow cooker and trim away any excess fat.  Sprinkle half the salt over the ribs and set aside.

In a bowl, combine the remaining salt with the rest of the ingredients; blend together well.  Pour half of the mixture into the bottom of the slow cooker.

Place the ribs in the cooker over the sauce; top with the remaining sauce.

Place lid on cooker and cook on high for 6 to 7 hours.

PAULA DEEN'S CROCK POT POTATO SOUP

1 bag hash browns
2 cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp black pepper
1 8-oz block cream cheese

Combine the hash browns, chicken broth, soup, onion, and pepper together in the crockpot/slow cooker. Place lid on cooker and cook for 5 hours on low.

Stir in the cream cheese and cook for another 30 minutes, stirring occasionally.

SMOKED SAUSAGE, SAUERKRAUT, AND APPLES

1 can (14-oz) sauerkraut, rinsed and drained well
1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice

This recipe works best in a 3-quart cooker.

Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper.  Spread the remaining sauerkraut over the top.  Pour the apple juice overall.

Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.

EASY SLOW COOKER HAM

2 cups packed brown sugar
1 (about 8 lb) bone-in picnic ham
1 can (6-oz) crushed pineapple, optional
Pineapple rings for serving, if desired

Place 1 1/2 cups of the brown sugar over the bottom to a slow cooker/crockpot.  Place the ham over the brown sugar, flat side down.  Trim bottom a little if needed to be able to fit lid over cooker.

Using your hands, rub the remaining brown sugar all over the ham.  Add the pineapple, if using.

Place lid on cooker and cook on low for 8 hours.  (This time is for a picnic ham.  It is too long for a spiral sliced ham!)

HAM BALLS

3 large eggs
3 cups crushed graham crackers
2 cups milk
2 tsp dried minced onion
1/4 tsp black pepper
2 lbs extra-lean ground ham
1 1/2 lbs lean ground beef
1 1/2 lbs ground pork that has been trimmed of fat
nonstick cooking spray

Beat eggs slightly in a large mixing bowl.  Add the crushed crackers, milk, onion, pepper, and ground meats; mix well.

Form the mixture into 24 balls, using 1/2 cup for each ball.

Make the TOPPING:
1/2 cup ketchup
1/4 cup water
1/2 cup brown sugar
1/4 cup + 2 tbsp vinegar
1/2 tsp dry mustard

Combine all the topping ingredients in a small bowl until well mixed.

Layer the meatballs in a lightly sprayed 6-quart slow cooker or crock pot.  Pour topping over the meatballs.
Do this in layers, meatballs, topping, meatballs, topping if necessary.

Place lid on cooker and cook on high for 1 hour.  Reduce the heat to low and continue to cook 3 to 4 hours until meatballs are cooked through.

CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients

1/2 Cup Stick Butter

1 Cup Dark Chocolate Chips

1 Can Sweetened Condensed Milk

Instructions

1. Add the ingredients to the crock-pot.
2. Cook on low for about 5 minutes stirring as the ingredients melt.
3. Stir until the chocolate has mixed and melted.
4. Store in a container in the refrigerator.

Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-homemade-chocolate-fudge-sauce/#hkVtGgfEfjx1e84T.99

SLOW COOKER BAKED APPLES

• 1/4 cup brown sugar
• 1/4 cup walnuts, chopped
• 2 tablespoons trans-fat free margarine or butter
• 1 teaspoon cinnamon
• 6 Gala or Macintosh apples, cored
• 1/2 cup apple juice or apple cider
• 2 tablespoons orange liquor (optional)

• In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
• Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
• Fill the apples with the filling and place them in the crock-pot.
• Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
• Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
• If you don’t have a crockpot, you can use a 7x11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
• If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
• You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.
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Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.

Weight Watchers® Points Plus: 5

Note: This is from the Skinny Chef.

FRUITED PORK CHOPS

• 6 boneless pork loin chops, approximately 1-inch thick
• 1 tsp dried thyme
• 2 pkgs (7-oz each) mixed dried fruit
• 1 medium-size red bell pepper, seeded and sliced
• 1 cup favorite barbecue sauce
• Fresh thyme sprigs for garnish, if desired 

Trim any excess fat from the chops; place in slow cooker or crock pot.  Sprinkle the dried thyme over the chops.  Top with the dried fruit and bell pepper.  Pour the barbecue sauce overall.

Place cover on cooker and cook on low for 4 to 4 1/2 hours or on high for half that time.

Remove pork chops to serving platter, top each with some of the peppers and fruit. Skim fat from the cooking juices in the cooker.  Spoon some sauce over the chops and serve remaining sauce along side, if desired.  

Garnish with the fresh thyme, if desired.

Note: This is my version of a BH&G recipe.

YUMMY CHILI CON QUESO

1 lb pasteurized process cheese spread, cut into cubes (Velveeta-type cheese)
1 can (10-oz) diced tomatoes and green chiles, do not drain
1 cup sliced green onions
2 tsp ground coriander
2 tsp ground cumin
3/4 tsp hot pepper sauce
Green onion strips for garnish, optional
Hot pepper slices for garnish, optional

Combine all ingredients except green onion and hot pepper slices in a slow cooker or crock pot until well blended.  Cover and cook on low 2 to 3 hours or until hot.

Garnish with the green onion strips and/or hot pepper slices, if desired.

Yield: Around 3 cups

Serve with tortilla chips or toasted pita chips (directions follow).

To make toasted pita chips:
Cut pita bread into triangles and toast in a preheated 400 degree oven for 5 minutes or until crisp.

CROCK POT ROAST WITH GRAVY

1	2-3 lb. roast of choice
1 Tbsp	kitchen bouquet*
3/4 c	beef broth
1can(s)	cream of mushroom soup
1 pkg	onion soup mix
1 Tbsp	worcestershire sauce
1 Tbsp	red wine vinegar
1/2tsp	garlic powder
1/2tsp	dried thyme
1/4tsp	black pepper
2Tbsp	butter
2Tbsp	flour n a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside. 2  Rub kitchen bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium high heat. Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks). Transfer to the crock pot. 3  Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened. Pour gravy over roast. 4  Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles. Enjoy! * Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label. Note: I got this recipe from Just a Pinch