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.

Tuesday, September 23, 2014


I do not cook or eat lamb but try to post lamb recipes occasionally for you who do. I recently received this recipe from Better Homes and Gardens so I am sharing it with you.

1 3/4 lbs boneless lamb leg roast
nonstick cooking spray
2 medium Yukon Gold potatoes, cut into 1-inch wedges
1 large red onion, cut into thin wedges
3 cups green beans (12-oz), trimmed if desired
2 tbsp quick-cooking tapioca
2 tbsp honey
2 tbsp lemon juice
1 tbsp snipped fresh rosemary
4 garlic cloves, minced
1/2 tsp salt
1/4 tsp ground black pepper

  1. Trim fat from meat. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Set aside.
  2. Coat a 3 1/2- or 4-quart SLOW cooker with cooking spray. Place potatoes in the bottom of the prepared cooker. Add onion; top with green beans.
  3. In a small bowl combine tapioca, honey, lemon juice, snipped rosemary, garlic, salt, and pepper. Pour mixture over vegetables. Top with meat. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  4. Remove meat from cooker; slice meat. Serve meat with vegetables and some of the cooking juices.
  5. N

    utrition Facts

     (Honey-Rosemary Roast Lamb with Potatoes and Green Beans)
  6. Per serving: 
  7. 343 kcal cal., 
  8. 7 g fat
  10. (3 g sat. fat, 
  11. 0 g polyunsaturated fat, 
  12. 3g monounsatured fat), 
  13. 98 mg chol., 
  14. 380 mg sodium, 
  15. 34 g carb., 
  16. 5 g fiber,
  17. 12 g sugar, 
  18. 36 g pro.

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