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.

Thursday, December 29, 2016

APPLE-CINNAMON PORK LOIN

3-4 lb. pork loin
1 apple, cored and finely sliced
1 onion, finely sliced
honey
1 tablespoon cinnamon
1 teaspoon salt

Place the pork loin in the slow cooker and make horizontal slices about an inch apart. Tip: Be careful when slicing and only cut about three-quarters of the way through.

Stuff the apple slices into the slits in the pork loin. Tip: Be sure to push the slices in to ensure their sweet juices are infused into the meat.

Scatter the sliced onions on top and around the pork. Top with a light drizzle of honey, the ground cinnamon, and the salt.

Place lid on cooker and cook for 3-4 hours on low.

Note: File Photo



Wednesday, December 21, 2016

HOT CHIPPED BEEF AND CHIPOTLE DIP

1 brick (8-oz) cream cheese, softened
1/2 cup shredded pepper Jack cheese
2 tbsp finely chopped onion
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chiles in adobo sauce, seeded and chopped fine
1 pkg (2 oz) dried beef, chopped fine
1/4 cup chopped pecans, toasted

In a medium bowl, combine the cream cheese, pepper Jack cheese, onion, mayonnaise, garlic powder and chiles; blend together well. Stir in the beef and place mixture in a 1 or 1 1/2-quart slow cooker or crock pot.

Place lid on cooker and cook on low 1 1/2 to 2 hours.

Just before serving, sprinkle the pecans over the top.

May be served from the cooker or placed in a bowl.

Serve with an assortment of crackers and/or cocktail breads.

Note: File Photo











NEW ENGLAND-STYLE POT ROAST

1 pkg. (0.9 oz.) onion-mushroom soup mix
3/4 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce
(2-1/2 lb) boneless beef chuck roast
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices

Mix soup mix, broth, and A.1. sauce until blended.

Spray cooker with nonstick cooking spray and place meat in cooker; top with vegetables and soup mixture. Cover with lid.

Cook on LOW 8 to 9 hours or on HIGH about 6 hours.


Note: I had never cooked a roast with A.1. sauce until I saw this Kraft recipe. It is quite tasty.

BEEF AND BROCCOLI

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets
Hot cooked rice for 4 for serving

Whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic in the crock pot or slow cooker.
Place slices of beef in the liquid and toss to coat. Place lid on cooker and cook on low for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into the crock pot and stir to mix well. Add the broccoli and gently stir to combine. Replace lid on cooker and cook 30 minutes until broccoli is tender and sauce is thickened.
Serve over the rice. 
Yield: 4 servings
Note: File Photo

Tuesday, December 20, 2016

CRAZY PORK CHOPS

  • 4 center cut pork chops
  • 1/2 cup flour
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup chicken or beef broth
  • 1 medium onion, chopped

Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.

Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and saute 2 - 3 minutes per side until golden brown.

Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about ½ cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.

Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.

Open the cooker and ladle out about ¼ cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker, stirring to mix. Cover and continue to cook 30- 45 more minutes.

Serve with mashed potatoes, using the sauce in the pot as gravy.

Note: This recipe and picture are from Recipe Lion.

Monday, December 19, 2016

GREEN CHILI ENCHILADA SOUP

4 cooked chicken breasts, shredded
2 cans (14 1/2-oz each) chicken broth
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired

Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.

Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.

To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.

Yield: 4 to 6 servings
This is a recipe all my chicken lovers enjoy. I first saw it on the website on the picture. All my followers know I do not allow chicken in my mouth so I cannot vouch for this personally.

Wednesday, December 14, 2016

SLOW COOKER TURKEY BREAST

6 lb turkey breast, skin removed

2 tsp canola or olive oil
salt to suit your taste and diet restrictions
freshly ground black pepper to suit your taste
1/4 tsp poultry seasoning
1 medium yellow onion, quartered
4 garlic cloves, peeled
1/2 cup water

Rinse the turkey breast and pat dry with paper towels.

Rub the oil over the turkey and sprinkle turkey with the salt, pepper, and poultry seasoning.

Place turkey, meaty side up, in slow cooker.

Place the onion quarters and the garlic cloves around the sides of the turkey.

Place lid on cooker and cook on low 9 to 10 hours (meat thermometer in the thickest part of the breast should read 170 degrees).

Remove turkey breast from the slow cooker to a cutting board; allow to rest for 10 minutes before slicing to serve.

Note: File Photo

Tuesday, December 13, 2016

TACO LASAGNA

1 pound lean ground beef or ground turkey
1 package (1.25-ounces) taco seasoning
1 tablespoon tomato paste
1 container (16-ounces) cottage cheese (or ricotta cheese)
1 egg
10 whole-wheat lasagna noodles
3 cups picante sauce
8 oz sharp or medium cheddar cheese, grated
8 oz mozzarella cheese, grated
1 can (2.25 ounces) sliced black olives, optional
Sour cream, for topping
Diced red onion, for topping
Cilantro, chopped, for topping
Sliced avocado, for topping

Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Add taco seasoning and tomato paste, stirring occasionally for even browning. Continue to brown beef until no longer pink; drain excess fat. Set aside.

Place ricotta in medium bowl; add egg and whisk until combined. Set aside.

In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked whole-wheat lasagna noodles over bottom (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of beef over ricotta. Pour half of salsa over beef.

Mix cheddar and mozzarella together to blend. Sprinkle half of cheese mixture over salsa.

Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture. Top cheese layer with sliced olives, if using. 

Cover slow cooker; cook on high 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado some favorites.).

Note: Whole-wheat lasagna noodles are used as they do not get mushy as the regular ones do.

Yield: 12 servings
Note: This photo and recipe from 365 days of slow cooking.

Monday, December 12, 2016

SPLIT PEA SOUP

I love split pea soup and this is a good recipe.

  • 1(16 ounce) package dried split peas, rinsed
  • 2cups diced ham
  • 3carrots, peeled and sliced
  • 1medium onion, chopped
  • 2stalks celery, plus leaves, chopped
  • 2garlic cloves, minced
  • 1bay leaf
  • 12teaspoon seasoning salt
  • 12teaspoon fresh pepper
  • 12quarts hot water or 1 12 quarts broth
  • Layer ingredients in crockpot.
  • Pour in water, so don't stir.
  • Cover and cook on high 4-5 hours or on low for 8-10 hours.
  • Remove Bay leaf.
  • Serve with some nice crusty bread or buns.
  • Yield: 4 to 6 servings
  • Note: Recipe and picture from FOOD.

Wednesday, December 7, 2016

CHOCOLATE PECAN PIE

  • Cake:
  • 1 package (2-layer size) chocolate cake mix
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • Pecan Pie Topping:
  • 2 cups chopped pecans
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 tablespoon vanilla extract
  • Spray inside of 6-quart slow cooker with no stick cooking spray. 
  • For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
  • Cook 2 hours on LOW or until cake is almost set.
  • For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
  • Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
  • Yield: 12-14 servings
  •  

  • Note: This is a McCormick's recipe.

Friday, November 25, 2016

EASY SQUASH STUFFING

Note: This recipe and picture are from TOH.
  • 1/4 cup all-purpose flour
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 medium yellow summer squash, cut into 1/2-inch slices
  • 1 small onion, chopped
  • 1 cup shredded carrots
  • 1 package (8 ounces) stuffing mix
  • 1/2 cup butter, melted
  • In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
  • Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender. 
  • Yield: 8 servings.

Tuesday, November 22, 2016

TEX-MEX CHICKEN

1 lb boneless skinless chicken breasts, cut into 1-inch strips
2 tbsp taco seasoning mix
2 tbsp all-purpose flour
1 medium-size green bell pepper, cut into strips
1 medium-size red bell pepper, cut into strips
1 cup frozen or drain whole-kernel corn
1 1/2 cup thick and chunky salsa
2 cups hot cooked long-grain rice for serving
1/2 cup shredded taco blend cheese
2 green onions, sliced

Toss the chicken strips with the taco seasoning and flour in a slow cooker. Add the veggies and salsa; stir to blend. Place the lid on the cooker and cook on low 6 to 8 hours or on high for half that time.

Serve chicken mixture over the hot rice and garnish with the cheese and green onions.

Yield: 4 servings
Note: File Photo

Thursday, November 17, 2016

BLACK BEAN AND POTATO SOUP

1 can (16-oz) black beans, drained
2 medium potatoes, peeled and diced
1/2 lb cooked ham, cut into bite-size pieces
6 cups defatted beef broth
1/4 cup dried chopped onion
1 can (4-oz) chopped jalapeno peppers
1 garlic clove, minced
1 tsp ground cumin
1 tsp oregano
1 tsp thyme
1/8 tsp ground cloves
Sour cream for garnish, if desired
Chopped tomatoes for garnish, if desired

Combine the beans, potatoes, ham, broth, onions, peppers, garlic, and spices in the crock pot. Place lid on cooker and cook on low setting 8 to 10 hours or high setting 4 to 5 hours. When serving, garnish with the sour cream and/or tomatoes, if desired.

Yield: 6-8 servings
Note: This is a file photo, not exactly this recipe.

Wednesday, November 16, 2016

"FRIED CHICKEN"

1 (2 to 3 lb) fryer, cut-up
1 cup flour
1 tsp salt
1 tsp paprika
1 tsp sage
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Oil for frying

Rinse chicken pieces and pat dry with paper towels.

Combine the flour, salt, paprika, sage, garlic powder and pepper in a large resealable plastic bag. Add chicken pieces a few at a time and toss to coat.

In a large skillet, pour oil to a 1/4-inch depth and heat until hot. Add chicken and cook over medium-high heat until golden brown. Remove from skillet and place in crock pot with the wings on the bottom. Do not add any liquid. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.

Yield: 4 servings

Note: File Photo

Monday, November 14, 2016

REALLY DIFFERENT GROUND TURKEY TACOS

Taco Meat:
1 lb ground turkey
1 small-medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
1 garlic clove, minced
1 can (6-oz) tomato paste
1/2 cup white cooking wine
1 tbsp chopped parsley
1/2 tsp salt
1 tsp pickling spice (yes, you read that correctly!)
4 whole peppercorns
8 taco shells
Cream Sauce - recipe below

Brown turkey and onion in a skillet over medium heat.

In the crock pot, combine the turkey with the rest of the ingredients through the salt. Place the pickling spices and peppercorns in a cheesecloth bag or a tea ball; add to the crockpot. Place lid on cooker and cook on low 4 to 5 hours. Remove the spice bag and discard. Make the cream sauce.

Cream Sauce:
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1 egg, slightly beaten
1/2 cup plain yogurt
Dash of ground nutmeg

Melt butter in a small saucepan; stir in flour and salt. Gradually add milk, stirring constantly. Cook over low heat until thickened; remove from heat.

In a small bowl, combine the egg, yogurt, and nutmeg; stir into the milk mixture. Return to heat and cook, while stirring constantly, for 1 minute.

To assemble tacos:
Spoon 1/4 cup turkey mixture into each taco shell and top with cream sauce.




Saturday, November 12, 2016

3-BEAN TURKEY SOUP

1 lb ground turkey
1 cup chopped onion
1 medium bell pepper, diced
2 garlic cloves, minced
1 can (16-oz) red kidney beans, drained
1 can (16-oz) Great Northern beans, drained
1 can (16-oz) black beans, drained
3 cups water
2 cans, whole tomatoes, undrained, chopped
1 can (8-oz) tomato sauce
2 cups sliced carrots
2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp chicken-flavored bouillon granules
1/2 tsp salt
1/2 tsp black pepper

In a large skillet, cook turkey, onion, bell pepper, and garlic until turkey is no longer pink. Drain off any fat.
Transfer mixture to  a crock pot/slow cooker. Add the beans, water, tomatoes, tomato sauce, carrots, spices and bouillon. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Before serving, mash beans slightly to make a thicker soup. Garnish, if desired.

Yield: 10



Monday, November 7, 2016

LOADED MASHED POTATOES

5 pounds red potatoes, whole & unpeeled
2 cups Swanson® Chicken broth
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese (about 4 ounces)
4 ounces cream cheese
8 ounces (about 8 slices) bacon, cooked, drained & crumbled
3 green onions, chopped


Place the potatoes into a 6-quart slow cooker.  Add the broth.

Cover and cook on HIGH for 4 hours or until the potatoes are tender. Do not drain.

Mash the potatoes and broth in the cooker.  Stir in 1 cup Cheddar cheese, the cream cheese, butter, bacon and green onions.  Season to taste.  Top with the remaining Cheddar cheese.  Serve immediately or keep on WARM in slow cooker for up to 2 hours.  Stir before serving.
Note: This is a Campbell's recipe and picture.

CHEESE-FILLED SALSA MEATBALLS

Note: This is a Kraft Foods recipe so I am showing it with their ingredients.

1 cup TACO BELL Thick & Chunky Mild Salsa, divided
1/2 tsp ground chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 lb lean ground beef
1/4 cup dry bread crumbs
1 egg
4-oz (1/2 of 8-oz pkg) Draft Pepper Jack Cheese, cut into 24 cubes
1 can (8-oz) tomato sauce

Mix 1/2 cup salsa and the seasonings in a large bowl until blended. Add the ground beef, bread crumbs, and egg; mix just until blended. Shape into 24 1-inch meatballs.

Press 1 cheese cube into the center of each meatball. Press meat mixture around the cheese to completely enclose cheese. Spray interior of cooker with nonstick cooking spray and add the meatballs. Mix the tomato sauce and the other 1/2 cup of salsa together and pour over the meatballs. Place lid on cooker.

Cook on low setting 3 to 4 hours or on high setting 1 1/2 to 2 hours or until meatballs are cooked through.

Yield: 24 meatballs







Friday, November 4, 2016

ALMOND CHICKEN

1 can (14-oz) chicken broth
1 slice bacon. diced
2 tbsp butter
1 lb (approximately) boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups sliced celery
1 small yellow onion, sliced
1 can (4-oz) sliced mushrooms, drained
2 tbsp soy sauce
1/2 tsp salt
Hot cooked rice for serving
2/3 cup slivered almonds, toasted

Pour the broth into a crock pot, place lid on cooker and turn to high.

In a large skillet, cook bacon in the butter; add chicken and brown quickly on each side. Remove chicken with a slotted spoon and place in crock pot.

Quickly saute the celery, onion, and mushrooms in the same skillet until crisp tender. Pour mixture into the crock pot. Add the soy sauce and salt; stir mixture well. Place lid back on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Serve over the hot rice and garnish with the toasted almonds.

Note: This is a file photo similar to this recipe.

Thursday, November 3, 2016

SOUTHWESTERN TURKEY STEW

1 1/2 lbs turkey tenderloins, cubed
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1 red bell pepper, diced
1 green bell pepper, diced
3/4 cup chopped yellow onion
3 garlic cloves, minced
1 can (15 1/2-oz) chili beans in sauce, do not drain
1 can (14 1/2-oz) chili-style stewed tomatoes, undrained
3/4 cup prepared salsa OR picante sauce
Fresh cilantro for garnish, if desired

Place the turkey in a slow cooker. Sprinkle the spices and salt over the turkey; toss to coat. Add the peppers, onion, garlic, beans, tomatoes, and salsa. Stir to mix well.

Place lid on cooker and cook on low 5 hours or until turkey is no longer pink in the center.

To serve, ladle into bowls and garnish each with a sprig of the cilantro, if desired.

Yield: 6 servings
Note: File Photo


Wednesday, November 2, 2016

CINNAMON APPLE BUTTER

16 cups apples, cooked
8 cups sugar
2 tbsp quality ground cinnamon
dash of salt

To cook the apples: Wash, quarter and core apples. Cover with water and cook until soft. Push through a colander.

Put apples, sugar, cinnamon and salt in a crock pot or slow cooker. Cook on low setting for 12 hours or more. Remove the lid during the last half of the cooking time.

Ladle applesauce into hot jars and seal with hot lids.

Yield: 8 pints

See picture below for great gift-giving idea.

Note: File Photo




Tuesday, November 1, 2016

CROCK-POT CLAM CASSEROLE

3 cans (6.5-oz each) minced clams, drained
4 eggs, well beaten
1/2 cup minced onion
1/3 cup milk
1/4 cup butter, melted
1/4 cup miced green bell pepper
1 tsp salt
1 cup coarsely crushed saltine crackers

In a mixing bowl, combine all the ingredients stirring until well combined.

Spray the interior of a crock pot with nonstick cooking spray. Coat the cooker well.
Pour the clam mixture into the crock pot.

Place the lid on the cooker and cook on low for 5 to 6 hours. (Cooking on high is not recommended.)

Yield: 6 servings

Disclaimer: I have not made or tasted this recipe as I detest clams. But I have been told it is tasty.


Monday, October 31, 2016

WHITE CHILI IN A TORTILLA BOWL

4 cans (14.5-oz each) chicken broth
1 can (16-oz) navy beans, drained
1 onion, chopped
2 garlic cloves, minced
1 tbsp ground white pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground cloves
5 cups chopped cooked chicken
2 cans (4-oz each) chopped green chilies
1 cup water
8 flour tortillas
Monterey Jack Cheese for serving
Salsa for serving
Sour Cream for serving

In a crock pot or slow cooker, combine the chicken broth, beans, onion, garlic, pepper, oregao, cumin, salt, cloves, chicken, chilies and water. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

To serve, make 4 cuts in each tortilla toward the center but not cutting all the way through. Use tortillas to line serving bowls, overlapping edges. Ladle chili into the tortilla lined bowls. Top with the cheese, salsa, and sour cream, if desired. Serve immediately.

Yield: 8 servings

Saturday, October 29, 2016

TURKEY MEATBALLS AND GRAVY

2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup chopped onion
1/2 cup finely chopped celery
2 tbsp chopped parsley
1/2 tsp poultry seasoning
1/4 tsp black pepper
1/8 tsp garlic powder
2 lbs lean ground turkey
2 tsp canola or olive oil

In a large bowl, combine the first 8 ingredients; add turkey and mix well. Shape mixture into 1-inch diameter balls.

Heat oil in a large skillet, add meatballs and cook until browned. Drain well and transfer to a slow cooker.

Gravy:
1 regular can cream of mushroom soup, undiluted
1 cup water
1 envelope turkey gravy mix
1/2 tsp shredded lemon peel
1/4 cup dried thyme
1 bay leaf

In a bowl, combine all ingredients; pour over the meatballs in the cooker. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Discard bay leaf before serving.

Serving advice: Serve over hot buttered noodles or mashed potatoes.

Yield: 8 servings
Note: File Photo

Friday, October 28, 2016

CHEESY TURKEY COTTAGE FRIES

3 to 4 cups frozen cottage-style potatoes
2 cups cubed cooked turkey
2 cups frozen cut broccoli, thawed and drained
1 cup pasteurized processed cheese product
1 jar (2-oz) diced pimiento, drained

Spray the inside of a crockpot or slow cooker with nonstick cooking spray.

Layer the potatoes over the bottom of the cooker.

In a bowl, combine the turkey, broccoli, cheese, and pimento; stir to mix well. Pour over the potatoes in the cooker.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: Serves 4

Thursday, October 20, 2016

TUNA SALAD CASSEROLE

2 cans (7-oz each) tuna, drained and flaked
1 can condensed cream of celery soup
3 hard-boiled eggs, chopped
1 1/2 cups diced celery
1/2 cup mayonnaise
1/4 tsp black pepper
1 1/2 cups low-salt crushed potato chips, divided

Reserve 1/4 cup of the potato chips. Combine the remaining ingredients and transfer to a crock pot that has been lightly sprayed with nonstick cooking spray. Sprinkle the reserved chips over all. Cover and cook on low setting 5 to 8 hours.

Yield: Serves 4


Disclaimer: This recipe is different as there is no noodles or other pasta in this casserole. I have never made it as I don't eat tuna but I am told it is good.



Wednesday, October 19, 2016

HOT CHICKEN SALAD

2 1/2 cups diced cooked chicken
1 cup toasted almonds
2 cups sliced celery
1/2 cup diced red bell pepper
3 tbsp lemon juice
1 cup mayonnaise
3 tbsp grated onion
1 cup cubed processed cheese, divided
1 cup crushed potato chips, divided
1/2 cup grated Parmesan cheese

Lightly spray the interior of a crock pot with nonstick cooking spray.

In a bowl, combine the chicken, almonds, celery, bell pepper, lemon juice, mayonnaise, onion, 1/2 cup of the processed cheese, 1/2 cup of the potato chips and half the Parmesan cheese; transfer to the prepared crock pot. Place lid on cooker and cook on low 4 to 6 hours.

Before serving, sprinkle with the remaining cheeses and potato chips.

Yield: 6 to 8 servings
Note: This is a file photo 

Tuesday, October 18, 2016

CANDIED POLYNESIAN SPARERIBS

2 lbs lean pork spareribs
1/3 cup soy sauce
1 tbsp ground ginger
1/4 cup cornstarch
1 cup sugar
1/2 cup cider vinegar
1/4 cup water
1 tsp salt
1/2 tsp dry mustard
1 small piece gingerroot or 1" long piece crystallized ginger

Preheat oven to 425 degrees.

Cut ribs into individual 3-inch size pieces.

Mix soy sauce, ginger, and cornstarch until mixture is smooth; brush over the ribs. Place on broiler rack and bake in a 425 degree oven 20 minutes to remove the fat; drain.

Combine the sugar, vinegar, water, salt, mustard and ginger together in the crock pot/slow cooker; stir together well. Add the ribs. Place lid on cooker and cook on low 8-10 hours or on high 4-5 hours.

Note: File Photo




Monday, October 17, 2016

BEAN AND CORNBREAD CASSEROLE

1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) red kidney beans, undrained
1 can (16-oz) pinto beans, undrained
1 can (16-oz) diced tomatoes, undrained
1 can (8-oz) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
Dash of hot sauce

Lightly grease crock pot or spray interior with nonstick cooking spray.

In a skillet that has been sprayed with nonstick cooking spray, cook the onion, bell pepper, and garlic until tender. Transfer to the crock pot and stir in the beans. Add the tomatoes, tomato sauce, chili powder, pepper, mustard and hot sauce. Cover and cook on high setting for 1 hour. Make the cornbread.

Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 eggs
3 tbsp olive oil
1 can (8.5-oz) cream-style corn

In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the eggs, oil, and corn. Spoon cornbread mixture* over the beans. Cover and cook on high 1 1/2 to 2 hours.

*Depending on the type and size of your crock pot, you may have leftover cornbread batter. If so, place in greased muffin tins and bake at 375 degrees for a half hour or until browned.

Yield: 6 to 8 servings.

Saturday, October 15, 2016

PORK CHOPS WITH JALAPENO-PECAN CORNBREAD DRESSING

6 boneless loin pork chops, 1-inch thick
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup coarsely chopped pecans
1/2 medium jalapeno pepper, seeded and chopped
1 tsp rubbed sage
1/2 tsp dried rosemary
dash of freshly ground black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth*
1 egg, slightly beaten

Trim any excess fat from the chops.

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chops and cook until browned on both sides, about 10 minutes. Remove from skillet and set aside.

Add the celery, onion, pecans, pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes; set aside.

In a medium bowl, combine the stuffing mix, celery mixture, and the broth in a medium bowl. Stir in the egg until blended. Spoon mixture into slow cooker and arrange chops over the stuffing. Place lid on cooker and and cook on low 5 to 6 hours until chops are cooked through.

*Another cup of broth may be used if you prefer a more moist dressing.

Yield: 6 servings.
Note: File Photo

Friday, October 14, 2016

PORK, POTATO, GREEN BEAN STEW

2 cans (14.5-oz each) chicken broth, divided
1 lb pork loin, trim away fat and cube
4 red potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1/3 cup white whole-wheat flour
2 cups frozen cut green beans
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp black pepper

Turn cooker on low setting.

In a large skillet, heat one can of the broth, pork, potatoes, onion and garlic about 10 minutes over medium heat; transfer to slow cooker.

Combine 3/4 cup broth with the flour in a small bowl, stirring until smooth; set aside.

Add the remaining broth, green beans, Worcestershire sauce, thyme and pepper to the cooker, stir to blend.
Place cover on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

If you have been cooking on low, turn heat to high; if on high, leave on high and add the flour mixture the last 30 minutes of cooking to thicken.

Yield: 8 servings

Note: File Photo



Thursday, October 13, 2016

ITALIAN-STYLE MEAT LOAF

1 can (8-oz) pizza sauce, divided
1 egg, beaten
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup dry Italian-seasoned bread crumbs
1/2 tsp garlic salt
1/4 tsp black pepper
1 1/2 lbs lean ground beef
1 cup shredded mozzarella cheese

Reserve 1/3 cup pizza sauce, cover and refrigerate.

In a large bowl, combine the remaining sauce and egg. Stir in the onion, bell pepper, bread crumbs, garlic salt and pepper. Add the ground beef and mix together well. Form mixture into a loaf that will fit your slow cooker.

Make 3 long strips with heavy-duty aluminum foil and place in cooker leaving extra folded down to later use as handles to remove meatloaf.

Transfer the meatloaf to the cooker and place lid on cooker. Cook on low 8-10 hours or on low 4-6 hours. Be sure meat is cooked through. A meat thermometer inserted into the center should read 170 degrees.

Spread the reserved sauce over the meatloaf and sprinkle with the cheese. Replace cover and cook another 15 or more until cheese melts. Use the foil strips to remove to a platter.

Yield: 6-8 servings
Note: File Photo



Wednesday, October 12, 2016

TERIYAKI FLANK STEAK

1 (2 lb) flank steak
6 slices pineapple in its own juice; drain, saving 1/2 cup juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp ground ginger
2 chicken boullion cubes
1 1/2 cups boiling water
1 cup uncooked long-grain converted rice

Roll steak, tie and cut into 6 individual steaks.

In a shallow bowl, stir together the pineapple juice, soy sauce, brown sugar, Worcestershire sauce and ginger. Marinate the steaks for 1 hour at room temperature in the mixture.

 In the crock pot, dissolve the boullion in the boiling water; combine with the rice and 1/2 cup of the soy mixture. Top each of the steaks with a pineapple slice and place into the crock pot. Place lid on cooker and cook on low 8 - 10 hours or on high 3 - 4 hours.


Tuesday, October 11, 2016

HOMEMADE BEEF STOCK

3 beef soup bones
1 or 2 onions, chopped
1 to 2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp dried parsley flakes
2 tsp salt
2 peppercorns

Place all ingredients in a crock pot and add enough water to cover completely. Place lid on cooker and cook on low 12 to 14 hours. Strain and refrigerate up to 4 days. May also be frozen.

Yield: Approximately 8 cups stock.

Note: You may cook on high 4 to 6 hours but the stock will be lighter in color and less concentrated.

Note: Stock photo


Friday, October 7, 2016

BEEF HASH

2 1/2 cups cut-up cooked beef
2 pkgs (10-oz each) frozen hash brown potatoes, thawed
1 cup brown gravy or beef broth
1 onion, chopped fine
1/4 cup butter, melted
Salt and pepper to taste

Place all ingredients in a crock pot. Place lid on cooker and cook on low 6 hours or on high 2 to 3 hours.

Note: File Photo

ORANGE-CIDER PUNCH

6 cups orange juice
2 cups apple cider
1 cup sugar
2 cinnamon sticks
1 whole nutmeg
Orange slices for garnish, optional
Cinnamon sticks for stirring, if desired

Mix all ingredients in a crock pot; stir well. Place lid on cooker and cook on low at least 4 hours but up to 10 hours. May be cooked on high 2 to 3 hours and turned to low or keep warm to serve from cooker. Top each serving with a thin orange slice, if desired. Add a cinnamon stick for stirring, if desired.

Yield: About 8-10 servings.



Monday, October 3, 2016

CHICKEN AND VEGGIE CHOWDER

1 lb boneless skinless chicken beasts, cut into bite-size pieces
1 can (14-oz) chicken broth
1 can (10 3/4-oz) condensed cream of potato soup
1 pkg (10-oz) frozen chopped broccoli
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup whole-kernel corn
1 jar (4.5-oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp dried thyme
1/3 cup half-and-half cream

Combine all ingredients except cream in a slow cooker. Place lid on cooker and on low setting 5 hours or until veggies are tender and chicken is cooked through. Stir in the half-and-half. Turn cooker setting to high and cook 15 minutes or until heated through.

Yield: 6 servings


Saturday, October 1, 2016

SAUSAGE-RICE CASSEROLE

1 lb bulk sausage, browned in skillet and drained well
4 cups water
2 celery stalks, diced
3/4 cup long-grain converted rice
1/3 cup slivered almonds
1 pkt (1.5-oz) dry chicken soup mix
salt to taste
pepper to taste

Lightly grease crock-pot and combine all ingredients inside; stir well to mix.

Place lid on cooker and cook on low 7 to 10 hours or on high 3 to 4 hours. Cook until rice is tender!

Yield: 4 servings
Note: File Photo

Note: Sometime I like to substitute ground beef for the sausage.

Friday, September 30, 2016

CHICKEN, BROCCOLI, AND RICE CASSEROLE

1 small onion, chopped
1 cup brown rice, rinsed and drained
1 pound boneless, skinless chicken breasts
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ teaspoon salt
⅛ teaspoon pepper
2 cups low sodium chicken broth
1 cup water
1 pound broccoli, cut into small pieces (4-5 cups)
½ cup plain Greek yogurt
½ cup grated Parmesan cheese1 cup grated cheddar cheese
Combine onion and rice in bottom of slow cooker. Place chicken on top and sprinkle with the garlic powder, thyme, salt and pepper. Pour in chicken broth and water.
Cook on low heat for 6 hours, or on high heat for 3 hours.
Transfer chicken to a cutting board and chop into bite-size pieces (or shred it in the slow cooker). Stir chicken back into the rice mixture in the slow cooker.
Place broccoli on top of chicken and rice; do not stir in. (This will steam the broccoli.) Continue cooking on high for about 1 hour, until broccoli is crisp-tender. 
Alternatively, you can steam the broccoli in the microwave and then add it to the casserole. See directions below.*
Turn slow cooker off. Stir in Greek yogurt, Parmesan and cheddar. Serve.
*If you don’t want to have to do the step of adding the broccoli to the slow cooker an hour before the casserole is cooked (or you won’t be home to do so), you can steam the broccoli in the microwave. This will also keep the broccoli a nice bright green color, if that is important to you. 🙂 Here’s what you’ll do:
1. After step 1 in the recipe, cook the chicken and rice for 7-8 hours on low, or 3 ½-4 hours on high, until completely cooked.
2. When the chicken and rice are done, chop the chicken into bite-size pieces and stir it back in to the rice in the slow cooker.
3. Steam the broccoli: place broccoli and 1-2 inches water in a microwave-safe bowl; cover with plastic wrap. Cook on high heat for 3-4 minutes, until broccoli is crisp-tender. Drain. Stir broccoli into the slow cooker mixture, followed by the Greek yogurt and cheeses. Serve.
Note: This recipe is from fellow blogger Kristine's Kitchen. She recommends you do not use white rice or double this recipe as it does not adapt well.