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.

Friday, August 18, 2017

OLD FASHION STYLE CHICKEN AND NOODLES

1 lb boneless skinless chicken breasts or tenders
2 cans cream of chicken soup, undiluted
4 cans (10.5 oz each) chicken broth
1 stick butter, cut up
1/2 tsp garlic powder
14 tsp freshly ground black pepper
1/4 tsp dried parsley flakes
1 pkg (24-oz) frozen noodles

In your slow cooker or crockpot combine the chicken, soup, broth, butter, garlic powder, pepper, and parsley.  Stir to combine well.  Place lid on cooker and cook on low for 8 hours.  Remove chicken and shred; return to cooker.  Stir in the frozen noodles, replace cover and cook for another hour until noodles are cooked through.
Note: This is a file photo.

Thursday, August 17, 2017

CANNED FRUIT SAUCE

This sauce is great for pouring over ice cream, pound cake, angel food cake, etc.

1 cup dried apricot halves, cut into strips
1 cup apricot nectar
6 cups sliced strawberries
2/3 cup sugar
2 tbsp fresh mint, minced
1 tbsp fresh ginger, grated

Place all ingredients in a crockpot or slow cooker and combine well.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Spoon the hot mixture into hot sterilized jelly jars and seal with not lids.  Process in a hot water bath according to regular canning method.

Be sure jars seal.  Any jars that do not seal should be refrigerated and used first.

Note: This is a file photo only. It is not this exact recipe.

Wednesday, August 16, 2017

HAM AND GREEN BEANS

1/4 packed cup brown sugar
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup cider vinegar
4 tsp Worcestershire sauce
2 lb lean ham steaks
2 cup fresh green beans

In a large bowl combine the brown sugar, garlic powder, salt, pepper, vinegar, and Worcestershire sauce.  Add the ham coating well.  Cover and refrigerate for 1 hour.

Lightly grease slow cooker or crockpot.  Add the ham and marinade to the cooker.  Place the green beans over the ham.  Cover and cook on low for 6 to 8 hours or on high 4 hours or until the green beans are tender.

Yield: 6 servings
Note: File Photo

Monday, August 14, 2017

SLOW COOKER HASH BROWN CASSEROLE

1 pkg (32-oz) frozen shredded hashbrown potatoes, thawed enough to break up some
2 cartons (12-oz each) sour cream
2 cans cream of mushroom soup
1/4 cup milk
2 tsp dried onion flakes
salt to taste
freshly ground black pepper to taste
6 to 9 slices (depending on size and shape of cooker) American cheese
1/2 cup butter, cut-up into pats

In a large mixing bowl combine the potatoes, sour cream, soup, milk, onion flakes, salt and pepper; mix together well.  Layer in cooker as follows: potato mixture, cheese, potato mixture, cheese, potato mixture.  Layer the pats of butter over the top layer of the potato mixture.  Place lid on cooker and cook on high for 1 1/2 hours then turn to low and cook another 2 1/2 hours or until the mixture is hot all the way through, cheese has melted, and the potatoes are tender.

Yield: 8 (or 10 small) servings

  Note: File Photo

Monday, August 7, 2017

CORN MUFFIN PUDDIN'

2 cans (10-oz each) whole kernel corn
1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

Note: File Photo

Friday, August 4, 2017

CARAMELIZED ONIONS

6 large Vidalia (or other sweet onions)
4 tbsp butter
1 can (10-oz) chicken (or vegetable) broth

Peel onions and remove stems and root ends.  Place the onions in a 4-quart slow cooker.

Melt the butter and combine with the broth.  Pour mixture over the onions.

Place lid on cooker and cook on low 12 hours.

 Note: File Photo

Thursday, August 3, 2017

MUSHROOM-DIJON CHUCK ROAST OVER NOODLES

1 (2 2/3 to 3 lbs) beef chuck roast, fat trimmed, meat cut into strips
1 pkg (12-oz) fresh white mushrooms
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream
1 tbsp Dijon mustard
hot cooked buttered noodles for serving

Combine the meat, mushrooms, onion, salt and pepper in slow cooker or crockpot.  Place lid on cooker and cook on low for 8 to 10 hours until beef is tender.

Whisk the cornstarch and cold water together until smooth. Carefully remove 1 cup of the cooking liquid from the cooker and combine with the cornstarch mixture.  Carefully return liquid to the cooker and cook until thickened.  Turn cooker to off.

Stir the sour cream and Dijon mustard into the cooker.  Serve beef and liquid over the hot buttered noodles.

Yield: 4 to 6 servings

Note: File Photo

Saturday, July 29, 2017

APPLE-PEANUT BUTTER CRUMBLE

4 to 5 (depending on size) Granny Smith apples, peeled, cored, sliced
2/3 cup packed brown sugar
1/2 cup raw quick oats
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/3 cup butter, slightly softened
2 tbsp peanut butter

Place apples in the bottom of crockpot or slow cooker.

In a small mixing bowl combine the brown sugar, oats, flours, cinnamon, and nutmeg; cut in the butter and peanut butter.  Sprinkle the eat mixture over the apples.  Place lid on cooker and cook on low for 5 to 6 hours.

This is really good topped with ice cream.

Note: File Photo

Friday, July 28, 2017

CROCKPOT BREAKFAST CASSEROLE

14 slices whole-wheat bread, quartered
1 lb sausage, browned, crumbled, drained
2 1/2 cups shredded Mexican-blend cheese
1 dozen eggs, beaten
2 1/4 cups low-fat milk
1 1/2 tsp salt
1 tsp freshly ground black pepper

Spray the liner of a crock
pot or slow cooker with nonstick cooking spray.  Make layers in the cooker in the following order; bread, sausage, cheese, repeat at least twice possibly more times until all the ingredients are used up. 


In a large mixing bowl beat together the eggs, milk, salt, and pepper; pour over the layers in the cooker.
DO NOT STIR! 

Place lid on cooker and cook for on low overnight for 8 to 10 hours.

Yield: 6 to 8 servings
Note: File photo

Thursday, July 27, 2017

CREAMY RICE-RAISIN PUDDING

9 cups milk
1 cup long-cooking rice, uncooked
dash of salt
1 cup granulated sugar
3 eggs, beaten
1 tbsp vanilla
1 tbsp granulated sugar
1 cup cooked raisins
Cinnamon for garnish

In a slow cooker or crockpot combine the milk, rice, and salt; cover and cook on high 2 to 3 hours.  Stir every hour while  rice is cooking. Once the rice is cooked, stir in the cup of sugar.

In a small mixing bowl beat the eggs, vanilla, and 1 tablespoon of sugar together.  Add the egg mixture to the cooker, stirring to mix in well.  Replace lid and cook another 10 minutes until heated through.  Fold in the raisins.

Sprinkle top with cinnamon as a garnish when serving.

Serves 6 to 8
Note: File Photo

Wednesday, July 26, 2017

TURKEY-CHEESE MEATLOAF

1 1/2 lbs lean ground turkey (read label to be sure you are getting lean - no skin)
2 cups bread crumbs
1 cup ketchup
1/2 cup chopped onion
2 large eggs, beaten
1 tsp salt
1 tsp pepper
8 slices American cheese, cut into 2 strips each
2 tbsp tomato paste

In a large mixing bowl, using your hands, combine the turkey, bread crumbs, ketchup, onion, eggs, salt and pepper.  Shape half the mixture into a loaf and top half the cheese strips.  Make the remaining meat into a loaf and top the cheese, sealing the two loaves together to seal in the cheese.  Place meatloaf in the slow cooker.  Spread  tomato paste over the top of the meatloaf and top it with the remaining slices of cheese.

Place cover on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: 6 servings

Note: I do not have a picture of this recipe so I am just posting a picture of one of my faithful standby crock pots which is currently cooking barbecue chicken legs!


Tuesday, July 25, 2017

Diabetic-Friendly Beef Stew

2 lbs. beef chuck, cubed, fat cut away
1/4 cup whole-wheat flour
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Worcestershire sauce
1 1/2 cups beef broth
1 minced garlic clove
1 bay leaf
4 medium carrots, chopped into bite-sized pieces
2 medium yellow onions, quartered
1 celery rib, sliced into bite-sized pieces
3 medium to large red potatoes, unpeeled, large diced

Place the meat cubes into the slow cooker or crockpot.  In a small bowl combine the flour, salt, pepper, and paprika; stir into the meat until the meat is thoroughly coated.

Add the remaining ingredients, mixing up well.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Yield: 6 servings
Per serving: 278 calories, 6 g (1.9 g sat) fat, 75 mg chol, 598 mg sodium, 28 g carbs, fiber 4 g, 28 g protein

 Note: File Photo

Monday, July 24, 2017

CLASSIC CROCKPOT BAKED BEANS

3 cans (16-oz each) baked beans,  2 cans drained
1 medium yellow onion, chopped
1/4 cup molasses
1/2 cup ketchup
1/4 tsp dry mustard
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
6 bacon slices, fried crisp and crumbled

Combine all the ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low for approximately 8-9 hours or on high for about 4 hours.

Yield: 6 servings

 Note: File Photo

Sunday, July 23, 2017

LEMON-DIJON CHICKEN

1/4 cup canola oil
3 tbsp Dijon mustard
1/2 cup lemon juice
salt to taste
pepper to taste
1/2 tsp dried basil
2 tbsp minced onion
3 to 4 lb whole chicken

In a small bowl combine the oil, mustard, lemon juice,salt, pepper, basil, and onion.

Place the chicken in crockpot or slow cooker; pour the seasoning mixture over chicken.

Place lid on cooker and cook on high for 1 hour, lower temperature to low and cook another 3 to 4 hours until chicken is cooked through.

Serving suggestion: serve over cooked brown rice.

Note: File Photo

Saturday, July 22, 2017

QUILTER'S CALICO BEAN SOUP

1/2 cup dry navy beans
1/2 cup dry black beans
1/2 cup dry lima beans
1/2 cup dry garbanzo beans
1/2 cup dry split peas
6 cups water
2 cups chopped ham
1 cup chopped onion
1 cup chopped carrot
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
6 cups water

Rinse and drain all the beans.

In a large pot, combine the beans with the first 6 cups of water and bring to a boil.  Reduce heat, simmer 10 minutes, uncovered.  Drain and rinse.

In a crock pot or slow cooker combine the beans, ham, onion, carrot, basil, oregano, salt, pepper, bay leaves, and the second 6 cups of water.  Place lid on cooker and cook 8 to 10 hours on low or 4 to 5 hours on high.

Note: 2 1/2 cups of any combination of dried beans may be used rather than the ones listed above.

 Note: File Photo

Wednesday, July 19, 2017

MEATLESS TORTILLA SOUP

4 garlic cloves, minced
1 medium onion, chopped
1 tsp bottled hot sauce
2 jalapeno peppers, seeded and minced
2 cans (8-oz each) tomato sauce
4 cups chicken broth
2 limes, cut into wedges
1 ripe avocado, cut into bite-sized pieces
6 oz crumbly fresh cheese, such as feta or shredded cheese of your choice
tortilla chips, crumbled for garnish

Combine the garlic, onion, hot sauce, peppers, tomato sauce, and chicken broth in a crockpot or slow cooker.  Cover and cook on low 4 to 6 hours or on high for 2 to 3 hours.

To serve ladle the soup into serving bowls and squeeze lime wedges into each bowl.  Top with the fresh avocado, cheese, and crumbled chips.

Yield: 6 servings

 Note: This is a file photo of a similar recipe.

Tuesday, July 18, 2017

BROCCOLI, CHEESE, MUSHROOM DIP

2 pkg (10-oz each) frozen chopped broccoli, cooked & drained
1 lb box Mexican Velveeta cheese
1 small can sliced mushrooms, drained
1 can cream of mushroom soup, undiluted
1/2 tsp minced garlic

Combine the cheese, soup, and garlic together in a crockpot or slow cooker.  With cooker on high, heat the ingredients until the cheese melts, stirring frequently to blend.  Add the broccoli and mushrooms; heat until heated through.  Serve directly from cooker, if desired.

Serve with tortilla chips, melba toast or whole grain crackers.

Yields: 20 cups

Note: File Photo

SWISS STEAK

3 lb round steak, trim off fat
1/3 cup white whole-wheat or garbanzo bean flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp basil
1 garlic clove, minced
3 tbsp coconut or olive oil
1 large yellow onion, sliced
1 large green bell pepper, sliced lengthwise
1 can salt-free stewed tomatoes
water

Cut steak into 6 to 8 serving-size pieces; sprinkle with the basil, salt and pepper; dredge through the flour.

Heat oil in a large skillet over medium heat and brown the meat on both sides. Transfer meat to at least a 4-quart size slow cooker.

In the same skillet, brown the onion, garlic, and bell pepper; add the tomatoes and bring to a boil. Pour tomato mixture over the steak in the cooker. Add enough water to cover the steak.

Place lid on cooker and cook on low for 6 to 8 hours or until meat is tender.

Yield: 6 to 8 servings.
Per serving: Approximately 296 calories, 13 g (3 g sat) fat, 11 g carbs, 33 g protein
Diabetic Exchanges: 2 vegetable 4 lean meat, .5 fat

Note: File Photo

Monday, July 17, 2017

RED ONION MARMALADE

This is a recipe I saw in an old crock pot cookbook.  I haven't tried it yet but it sure sounds good.  A note with the recipe said to use as a topping on steaks and fish or spread on sourdough bread rounds to use as appetizers.  If anyone tries this before I do, please let us know how you like it!

5 large red onions, thinly sliced
4 tbsp unsalted butter
1 tbsp olive or canola oil
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup water
2 tbsp currant jelly

In a large skillet, caramelize the onion in the butter, oil, and garlic.  Season with the cumin, coriander, salt and pepper.  Transfer to crock pot or slow cooker and add the water and jelly; mix thoroughly to combine.  Place lid on cooker and cook on high for 1 hour.

Allow marmalade to cool before serving.  May be kept in the refrigerator for up to 4 days.

 Note: File Folder

Friday, July 14, 2017

SAVORY CHICKEN CACCIATORE

1 tbsp olive or canola oil
3 lb skinless chicken breasts, thighs, and/or drumsticks
4 garlic cloves, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes in puree
1 lb white button mushrooms, halved
2 large yellow onions, diced
1 medium green bell pepper, cut into chunks
1 1/2 cups chicken broth or stock
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Chopped flat leaf parsley for garnish, if desired

Heat the oil over medium-high heat in a 12-inch skillet.  Add the chicken and cook until browned on all sides.  Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, bell pepper and 1 cup of the chicken broth in a 6-quart slow cooker.  Add the chicken, turning to coat both sides.  Place the lid on the cooker and cook on low setting 7 to 8 hours until the chicken is cooked through.  Remove chicken and keep warm.

Stir the cornstarch into the remaining 1/2 cup of broth until smooth.  Stir the mixture into the cooker.  Cover and cook on high about 10 minutes until the mixture boils and has thickened.  Serve with the chicken and the fettuccine. Sprinkle with the parsley, if using.

Yield: 6 servings.
 Note: File Photo

Thursday, July 13, 2017

ARTICHOKE CHEESE DIP

1 lb shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup artichoke hearts, drained, chopped
1 red bell pepper, seeded & chopped fine
2 garlic cloves, minced
dash of freshly ground black pepper

Place all the ingredients in a crock pot or slow cooker; mix together thoroughly.  Place cover on cooker and cook on high setting for 1 hour.

Serves approximately 15 people


 Note: File Photo

Tuesday, July 11, 2017

PEACH BUTTER

4 cans (1 lb 13oz each) no sugar added peaches
3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves

Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.

Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.

Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.

Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb

Notes: May use apricots instead of peaches
          This recipe is from my diabetic blog. Granulated sugar may be substituted for the Splenda.


This is a file photo.

Thursday, July 6, 2017

CHICKEN-VEGETABLE-NOODLE SOUP

2 medium onions, chopped
5 medium carrots, sliced
2 celery stalks, sliced
1 (2-3 lbs) whole chicken
1 cup noodles, cooked just until until starting to get tender, drained
2 tbsp dried parsley
1 tsp salt
1/4 tsp black pepper
dash of garlic powder
1 tbsp fresh Italian parsley, minced
2 tbsp lemon juice

Combine the onions, carrots,  and celeryin the slow cooker or crockpot.  Add the noodles and the chicken.  Combine the dried parsley, salt, pepper, and garlic powder and sprinkle over all.  Place lid on cooker and cook on low for 6 to 8 hours or on high for 2 to 3 hours. 

Carefully remove the chicken from the cooker and place on a large plate.  Allow to cool slightly then remove the chicken from the bones.  Return the chicken meat to the cooker; discard bones.  Cover and cook for another 30 minutes on high.

Before serving, skim any fat from the soup, add the Italian parsley and the lemon juice.

Serves 6 to 8.
 Note: File Photo

Wednesday, July 5, 2017

HOT DOG SLOPPY JOES

8 to 10 hot dogs cut-up into 1-inch pieces
1 can (15-oz) chili beans
1 can (6-oz) tomato paste
1/4 cup ketchup
1 small green bell pepper, chopped
1 small onion, chopped fine
1 tsp prepared mustard
1 tbsp brown sugar
1/2 tsp salt, optional
1/2 tsp chili powder
1 cup shredded cheddar cheese, optional
hot dog or hamburger buns

Place all the ingredients except the cheese and buns in a crock pot or slow cooker; stir to combine well.  Place lid on cooker and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.  Approximately 10 minutes before serving, if using, stir in the cheese to melt slightly.  Serve on the buns.

Yield: 6 sandwiches

 Note: File Photo

Tuesday, July 4, 2017

TURKEY BREAST WITH HERBS

1 (approx. 4 lb) turkey breast
1/8 cup butter, softened
1/4 cup fresh sage, minced
1/4 cup fresh tarragon, minced
1 tsp freshly ground black pepper
1/2 tsp salt
2 garlic cloves, minced
1 1/2 tbsp cornstarch

Make a rubbing compound by mixing the butter, sage, tarragon, pepper, salt, and garlic together in a small bowl.  Using your hands, rub this compound all over the turkey breast.

Place the turkey in a crock pot or slow cooker and place lid on the cooker.  Cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.

Remove the turkey from the cooker and place on a serving platter with elevated sides; set aside.

With the cooker on high setting, slowly whisk the cornstarch into the cooking liquid.  When the sauce is thickened and smooth, pour over the turkey, slice and serve.

Yield: 8 servings
Note: File Photo


Monday, July 3, 2017

CHOCOLATE MOCHA BREAD PUDDING

1 cup butter
1/4 cup granulated sugar
1 tsp ground cinnamon
4 large eggs
1 1/2 cups chocolate milk
1/4 cup strong black coffee
1/2 cup currants
1/2 cup raisins, optional
1/2 cup chocolate chips
1 cup toasted, chopped pecans
4 cups state white bread, cut into cubes or bite-size pieces

In large mixer bowl, beat the butter, sugar, and cinnamon using mixer.  Add the eggs and beat until fluffy.  Mix in the milk, coffee, currants, and raisins, if using.  Using a large spoon or silicone spatula to fold in the chocolate chips, pecans, and bread cubes.

Lightly grease, or spray with a nonstick cooking spray, the crock pot or slow cooker.  Add lid and cook on low setting for 5 to 6 hours or on high for about 3 hours.

  Note: File Photo

Thursday, June 29, 2017

SLOW-COOKED CHICKEN CONTINENTAL

1 pkg dried beef
8 boneless skinless chicken breasts
8 slices bacon
1/4 cup sour cream
1/4 cup all-purpose flour
1 can undiluted cream of mushroom soup
1 small can mushroom stems & pieces, drained; optional

Spray the bottom of the crockpot or slow cooker with nonstick cooking spray and turn cooker on high.  Arrange the dried beef over the bottom of the pot.  Wrap each of the chicken breasts with a strip of the bacon; arrange over the beef.  Top with the mushroom stems and pieces, if using.

In a small bowl, blend the flour into the sour cream.  Add the soup to the sour cream/flour mixture and stir with a whisk until smooth and thoroughly combined; pour over the chicken.  Place lid on the cooker and reduce heat to low, cooking for 8 to 10 hours or leave cooker on high for 4 to 5 hours.

This is a good recipe to serve over hot buttered noodles with a salad for an easy meal.

 File Photo

Wednesday, June 28, 2017

CROCKPOT CHICKEN AND CARROTS

1 whole chicken, cut-up
6 carrots, cut into chunks
1 large yellow onion, cut into eights
1 can cream of chicken soup
1/3 soup can of water (or white wine, if preferred)
Brown rice for serving, optional

Layer the carrots, onion, and chicken pieces in the crockpot (or slowcooker).  In a small bowl combine the soup and the water until smooth.  Pour the soup mixture over the chicken and vegetables.  Place lid on cooker and cook on low 8 - 10 hours.  Remove the chicken from the cooker and remove the skin and bones.  Shred chicken into large pieces and return to cooker.  Stir well to combine the chicken with the carrots and onion.  Season with salt and pepper to taste.

Serve over the brown rice, if desired.

Serves 4 to 6

 
 Note: File Photo

Tuesday, June 27, 2017

BEEF AND NOODLES

2 pounds of beef roast or beef tips
2 cans of cream of "something" (I used a cream of mushroom & a golden mushroom)
1 packet Au Jus Gravy mix
1 12-16 ounce package frozen egg noodles
1 packet beefy onion soup mix
1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 large can of sliced mushrooms (optional)


  1. Spray, oil or butter your slow cooker insert Trust me, don't skip this step...you'll hate yourself later if you don't
  2. Dice up the meat and toss it in the slow cooker
  3. Mix your canned soups, soup mix and gravy mix with 4 cups of water
  4. Pour over the beef tips
  5. Cover and cook on low for 6 to 8 hours
    30 to 90 minutes before serving:
  6. Turn the crockpot to high
  7. Add the seasoning sauce, mushrooms and noodles
  8. Stir and squish down the noodles to be under the liquid
  9. Cover and cook on high for 30 to 90 more minutes.
 Note: This recipe and photo are shared from Slow Cooker Kitchen. Delish!

BEEF, SAUSAGE, CHEESE DIP

1 lb lean ground beef
1 lb Italian sausage
1 lb Velveeta or similar cheese product (I like the Mexican-blend Velveeta)

Turn cooker on low setting.

In a large skillet combine the ground beef and Italian Sausage, brown, stirring to break up; drain well in a colander.

Into a large microwave safe bowl, cube the cheese; add the drained meat.  Microwave on high for two minutes.  Stir well to melt all the cheese and blend the mixture.

Pour the mixture into the crock pot or slow cooker that is being preheated to keep warm for serving.

Serve with corn chips, tortilla chips, fresh veggies, etc.

Note: File Photo


Saturday, June 24, 2017

RASPBERRY-RHUBARB COMPOTE

3 cups sliced fresh rhubarb (or thawed frozen rhubarb)
3/4 cup water
1/3 cup granulated sugar
1/4 cup honey
1 tbsp quick-cooking tapioca
2 containers (6-oz each) fresh raspberries
grated zest of 1 lemon
1 tbsp finely chopped crystalized ginger
1/2 tsp cinnamon
1/2 tsp vanilla extract

Combine the rhubarb, water, sugar, honey, and tapioca in a slow cooker or crockpot.  Press the mixture down to form an even layer.  Place lid on cooker and cook about 2 1/2 hours on high setting or 5 hours on low setting, or until the rhubarb is tender.

Approximately 35 minutes before the end of the cooking time, stir in the raspberries, lemon zest, ginger, and cinnamon.  Replace lid and cook on high until the mixture begins to simmer and the raspberries are tender.  This will take about 30 minutes.

Before serving, stir in the vanilla until well blended.

Yield: 4 servings of approximately 3/4 cup
Per serving: 191 cal, 0 g fat, 0 mg chol, 8 mg sodium, 49 g carbs, 2 g protein, 206 mg calcium
WW Points = 3

NOTE:  This is a recipe from Weight Watchers.

Friday, June 23, 2017

BLACK AND WHITE BEAN CHICKEN CHILI

1 lb chicken tenders or boneless skinless breasts, cut into bite-size pieces
1 cup coarsely chopped onion
1 can Great Northern Beans
1 can Black Beans
1 can Mexican-style stewed tomatoes, with juice
2 tbsp chili powder

Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot.  Add the chicken and onion; cooking and stirring for 5 minutes or until the chicken is browned.

Combine the cooked chicken, onion, beans, tomatoes, and chili powder in a slow cooker or crockpot.  Cover and cook on low setting for 4 to 4 1/2 hours.



To serve, pile on your favorite chili toppings, if desired.

Yield: 4 to 6 servings
 Note: File Photo from McCormick's.

Thursday, June 22, 2017

TURKEY TACOS

1 lb ground turkey (read label and watch fat content)
1 medium onion, chopped
1 can (6-oz) tomato paste
1/2 cup chunky salsa
1 tbsp chopped cilantro
1/2 tsp salt
8 taco shells
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1/2 cup sour cream
Ground red pepper, optional

Over medium heat brown turkey and onion in a large skillet that has been sprayed with nonstick cooking spray.  Transfer brown mixture to a slow cooker or crockpot.

To the turkey in the cooker add the following: tomato paste, salsa, cilantro, and salt.  Place lid on cooker and cook on low 4 to 5 hours.

Spoon 1/4 cup of the hot turkey mixture into each of taco shells; keep warm.

Melt the butter in a small saucepan over low heat; stir in the flour and the 1/4 teaspoon of salt.  Slowly stir in the milk.  Cook the mixture over low heat until thickened.  Remove from the heat.

Combine the sour cream and red pepper, if using, in a small bowl then stir into the milk mixture.  Return to the heat and cook for about a minute, stirring constantly.  Spoon the mixture over the taco filling.

Yield: 8 tacos

Wednesday, June 21, 2017

GROUND CHICKEN & WHITE BEAN CHILI

1 lb lean ground chicken
3 cups coarsely chopped celery
1 can (16-oz) whole tomatoes, undrained, coarsely chopped
1 can (15.5-oz) Great Northern beans
1 1/2 cup coarsely chopped onions
1 cup chicken broth
4 tsp chili powder
3 garlic cloves, minced
1 1/2 tsp ground cumin
3/4 tsp ground allspice
3/4 tsp ground cinnamon
1/2 tsp pepper

Spray a large skillet with nonstick cooking spray; heat over high hea until hot.  Add the ground chicken and cook, stirring, until browned.  Transfer the chicken to a slow cooker or crockpot; add the remaining ingredients.  Stir the mixture well.  Place lid on cooker and cook on low setting for approximately 6 hours until the chicken is cooked through and the celery is tender.

Yield: 6 servings

 File Clip Art

Tuesday, June 20, 2017

SPANISH CHICKEN

3 to 4 lb chicken, cup up
salt & pepper to taste
1/4 tsp paprika
1/4 tsp garlic salt
1 can (6-oz) tomato paste
1/2 can (6-oz) beer
1 small jar (3/4-cup) stuffed olives with liquid

Wash chicken and cut-up.  Season with salt, pepper, paprika, and garlic salt.  Place the chicken into the crock pot or slow cooker.

Mix the tomato paste with the beer and pour over the chicken.  Add the olives and liquid.  Place lid on cooker and cook on low setting for 7 to 9 hours.

To serve:  Serve the chicken over hot buttered rice.

 Note: File Photo

Saturday, June 17, 2017

BEEF BRISKET DINNER

5 lb brisket, well trimmed
1 large onion, chopped
1 large carrot, chopped
2 tsp salt
1 bay leaf
1 cup water
1/2 tsp thyme
1 lb tiny onions, peeled
6 medium-size carrots, cut into strips about 1/4-inch thick

Place about a third of the onion over the bottom of the slow cooker or crockpot.  Cut brisket if half or fit into the cooker over the onion.  Add the remaining onion, chopped carrot, salt, bay leaf, water and thyme.  Place lid on cooker and cook on low setting for 10 to 12 hours.  Gently lift the brisket from the stock supporting with a large spatula; keep warm.  Add the tiny onions and the carrots to the stock in the cooker.  Change setting to high and cook 1 to 2 hours until the carrots are tender.

To serve, remove the veggies from the cooker using a slotted spoon.  Place the brisket on serving platter and place the veggies around the meat.

Note: File Photo

Friday, June 16, 2017

CROCKPOT/SLOW COOKER PARTY MIX

Yes, you can even make party mix in your crockpot or slow cooker!

3 cups of rice cereal squares
2 cups O-shape cereal
2 cups bite-size shredded wheat cereal
1 cup peanuts or pecans
1 cup thin pretzel sticks, broken in half
1/2 cup butter, melted
4 tbsp Worcestershire sauce
1 dash hot pepper sauce
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

Combine the three cereals, nuts, and pretzels in the cooker.  In a small bowl combine the butter, Worcestershire sauce, hot pepper sauce, and the seasonings, stirring together to mix well; pour over the cereal mixture in the cooker.  Toss the mixture lightly to coat all the ingredients.  DO NOT PUT A LID OVER THE COOKER!  Cook mixture on high for 2 hours or on low for 2 to 6 hours.  Stir every 30 minutes.  Cool and store in an airtight container.

Note: File Photo

Thursday, June 15, 2017

CREAMY GARLIC SWISS STEAK

2 lbs round steak, 3/4-inch thick
salt to taste
pepper to taste
1 onion, sliced thin
1 can cream of mushroom soup
1/2 soup can of water
1 garlic clove, minced

Cut the steak into serving-size pieces and season to taste with the salt and pepper.

Layer half the onion slices in the bottom of the crockpot or slow cooker; top with the steak pieces.  Layer the remaining onion slices over the steak.

In a bowl whisk together the mushroom soup, water, and garlic until smooth.  Pour the soup mixture over the ingredients in the cooker.  Place the lid on the cooker and cook on high for approximately 1 hour.  Lower the heat to low and cook 8 up to 10 hours.

To serve place the meat on platter and spoon cooking sauce over the top.

 Note: File Photo

Wednesday, June 14, 2017

BAVARIAN RED CABBAGE

1 small head red cabbage, coarsely sliced
1 medium onion, chopped
3 tart apples, cored and quartered
2 tsp salt
1 cup hot water
1 1/2 tbsp granulated sugar
1/2 cup vinegar
3 tbsp bacon drippings (or butter, if you prefer)

Place the above ingredients into the crock pot or slow cooker in the order listed above.  Place the lid on the cooker and cook on low heat setting for 8 to 10 hours or 3 to 4 hours on high.  Before serving, stir well.

 Note: This is a file photo

Monday, June 12, 2017

CLASSIC CHUNKY CHICKEN SOUP

1 1/2 lbs boneless skinless chicken breasts, cut into strips

2 tsp canola oil
2/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 cup drained canned or frozen whole kernel corn
1 can condensed cream of potato soup, undiluted
1 can condensed cream of celery soup, undiluted
1 1/2 cups low-fat chicken broth
1 tsp chopped dill
1 cup frozen peas
1/2 cup evaporated milk

Turn the slowcooker or crockpot on the low heat setting.

Heat the oil in a large skillet over medium-high heat; add the chicken and cook until browned.  Transfer the chicken, using a large slotted spoon, to the crockpot or slow cooker.  Add the onion, carrots, celery, and whole kernel corn.

In a medium bowl whisk together the potato soup, celery soup, chicken broth, and dill until smooth.  Slowly stir the mixture into the cooker.  Add the lid and cook on low heat setting for 4 to 5 hours until the vegetables are tender.  Stir in the peas and the evaporated milk.  Replace lid and cook for 30 minutes more or until heated through.

Yield: 6 servings

Note: This is a file photo.

Saturday, June 10, 2017

CIDER CHICKEN WITH ROOT VEGETABLES AND FRUIT

2 bone-in chicken breasts, skinned

3 parsnips, peeled, halved lengthwise then sliced
2 sweet potatoes, peeled and cut into approximately 1-inch chunks
1 yellow onion, quartered then sliced thin
3/4 cup apple cider
2 tbsp whole-grain (or Dijon) mustard
2 garlic cloves, sliced very thin
1 tsp dried thyme
3/4 tsp salt
2 tbsp cold water
1 tbsp cornstarch
1 Gala apple, peeled and sliced thin
1 Bosc pear, peeled and sliced thin
1/4 cup sour cream, optional

In a 5 to 6-quart slow cooker or crockpot, combine the parsnips, sweet potatoes, onion, cider, mustard, garlic, thyme, and salt.  Place the chicken over the top of the mixture; cover and cook on high 3 to 4 hours or on low 6 to 8 hours.

Approximately 25 to 30 minutes before the chicken dish is done, mix the cold water with the cornstarch until smooth.  Stir the cornstarch mixture into the cooker.  Add the apple and pear, gently stirring into the pot.  Replace the cover and cook on high approximately 20 to 25 minutes or until the mixture simmers and thickens and the fruit is just tender.  Do not overcook the fruit.

Transfer the chicken to a cutting board and cut each breast in half crossways.  Transfer chicken to a serving platter with sides and pour the vegetable/fruit mixture and sauce over the chicken.  Top with the sour cream, if desired.

Yield: 4 servings

NOTE: This is a good diabetic dish as the protein to carb ratio is good.  Per serving: Approximately 31 grams protein to 45 grams carbohydrates.



SWEET AND CREAMY CORN

2 bags (16-oz each) frozen whole-kernel corn

1 brick (8-oz) cream cheese
1/4 cup butter, cut-up
2 tbsp sugar
chopped fresh parsley for garnish, optional

Combine all ingredients except parsley in a 4-quart slow cooker. 

Cook on high, stirring a couple of times, for 2 to 2 1/2 hours or on low for 4 to 5 hours until cream cheese is melted and flavors are blended.

Note: Recipe and picture are from Land 'O Lakes butter.

Friday, June 9, 2017

SWEET AND SPICY SHORT RIBS

4 lbs meaty beef short ribs

1 onion, chopped
2 garlic cloves, minced
1 tsp ground cinnamon
1 can (8-oz) tomto sauce
1 tbsp + 2 tsp red wine vinegar
1 tbsp + 1 tsp packed brown sugar
1/4 tsp salt
1/4 tsp black pepper

In a mixing bowl combine the onion, garlic, cinnamon, tomato sauce, 1 tablespoon of the vinegar, 1 tablespoon of the brown sugar, the salt and pepper until blended well.

Place the ribs in the crockpot or slow cooker and pour the sauce overall.  Place lid on cooker and cook on low setting for approximately 9 hours.

Remove the ribs to a serving platter.

Skim fat from pot liquid and discard.  Stir the remaining 2 teaspoons of vinegar and 1 teaspoon of brown sugar into the liquid in the pot.  Stir until brown sugar is dissolved.  Pour the sauce over the ribs.

Serving suggestion:  Serve with hot buttered noodles.

Yield: 8 servings

Note: File Photo

Thursday, June 8, 2017

HAM, POTATO AND CORN CASSEROLE

1/4 cup butter

1/2 small green  or red bell pepper, chopped
1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground thyme
1/8 tsp marjoram
1/2 tsp dry mustard
2 cups milk
1 can (8-oz) cream-style corn
2 cups diced cooked potatoes
1 medium onion, chopped
2 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

In a 2-quart saucepan melt the butter; add bell pepper and saute until starting to get tender.  Stir in the flour, paprika, salt, pepper, thyme, marjoram, and dry mustard.  Gradually stir in the milk; cook until thick.  Pour the mixture into the crockpot or slow cooker and add the corn, potatoes, onion, ham, and cheese. Stir together to blend.  Add lid to the cooker and cook on low setting for about 8 hours.

Note: File Photo

Wednesday, June 7, 2017

1-2-3-4 CASSEROLE

1 lb 90% lean ground beef
2 onions, sliced
3 carrots, sliced thin
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cold water
1/2 tsp cream of tartar
4 medium-size potatoes, unpeeled and sliced thin
1 can (14.5-oz) 98% fat-free cream of mushroom soup
1/4 cup fat-free milk
1/2 tsp salt
1/8 tsp pepper
Lightly spray a 4-quart slow cooker with nonstick cooking spray. Layer in the following order: ground beef, onions, carrots, 1/2 teaspoon of salt and the 1/4 teaspoon of pepper.
Dissolve the cream of tartar in the water in a bowl large enough to hold the potatoes. Place the potatoes in the water and toss to wet all; drain.
Combine the soup and milk; toss with the potatoes. Add the remaining salt and pepper. Layer potatoes over the other ingredients in the slow cooker.
Place lid on cooker and cook on low for 7 to 9 hours.
Yield: 8 servings

Per serving: 216 calories, 7 gr fat (2.5 sat), 24 g carbs, 15 gr protein, 6 gr sugar, 3 gr fiber


Tuesday, June 6, 2017

HAM AND RICE STUFFED BELL PEPPERS

6 small to medium green bell peppers

approximately 1 lb ground ham
1/3 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 tsp salt
1 + 1/4 cup ketchup, divided
1/2 cup water
4 carrots, peeled and cut into 3-inch pieces

Cut off tops and clean out peppers; rinse and drain well.  Sprinkle a little salt into the cavity very lightly. 

In a medium bowl combine the ground ham, rice 2/3 cup of water, onion, salt, and 1/4 cup of the ketchup; mix well.  Stuff this mixture into the peppers filling each about 2/3 full.  Arrange peppers in the crockpot or slowcooker, stacking if necessary.  Use the carrot pieces to help support the peppers.  Mix the cup of ketchup with the 1/2 cup of water; pour into the cooker.  Cover cooker and cook on high setting for 3 hours on or low setting for 6 to 8 hours.

To serve, pour the tomato sauce over the tops of the peppers.  

Note: File Photo of a similar recipe.

Tuesday, May 30, 2017

DOWN HOME PORK BARBECUE

2 sliced onions

4 to 5 lb pork roast
5 whole cloves
2 cups water
1 bottle (16-oz) barbecue sauce
1 chopped onion

Place half the sliced onions in the bottom of slow cooker or crockpot.  Add the pork, cloves, and water.  Place the other half of the sliced onions over the top of other ingredients.  You want the pork to cook between two layers of onions. 

Place lid on cooker and cook overnight or about10 to 12 hours on low setting.

Remove meat to a cutting board and remove the fat and bones.  Return the meat to the cooker.  Add the chopped onion and barbecue sauce.  Cover and cook on low an additional 4 to 5 hours on low.  Stir 2 or 3 times during this last cooking stage.

Serve with buns and condiments of your choice.  Slaw is an especially good condiment with pork barbecue!

Note: File Photo

Saturday, May 27, 2017

PORK POT ROAST

4 lb loin end pork roast

salt and pepper to taste
1 garlic clove, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove
1 cup hot water
2 tbsp soy sauce

Rub the meat with the salt and pepper.  Make small slits in the meat and poke the garlic slices into the slits.  Place roast on broiler pan and broil 20 minutes to remove excess fat.

Place half the onion slices on the bottom of the slow cooker or crockpot.  Add the browned roast, remaining onion, and all remaining ingredients.  Cover cooker and cook on high setting for 1 hour.  Reduce the heat to low and cook approximately 10 hours.

Remove the roast from the cooker to a serving platter.

Make a gravy by blending 2 tablespoons of cornstarch with 2 tablespoons cold water until smooth.  Set cooker temperature on high and pour the cornstarch mixture into the cooker liquid.  Stir well to keep from lumping and allow to come to a boil.  Boil about 15 minutes or until thickened.

Note: File Photo

Friday, May 26, 2017

ITALIAN FLAVORED POT ROAST

1 (3 to 4 lb) rump or pot roast

3 potatoes
3 carrots
2 onions
1/2 cup water
1 can (8-oz) tomato sauce
salt to taste
freshly ground black pepper to taste
1 tsp oregano
1 tsp basil

Place the potatoes, carrots, and onions into the slow cooker or crockpot.  Salt and pepper the roast; add to the cooker over the vegetables. 

In a small bowl combine the water, tomato sauce, oregano, and basil; pour the mixture over the meat and vegetables.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Note: This is a file photo from the internet.

Thursday, May 25, 2017

SPANISH RICE

1 1/2 cups raw long grain rice

1/2 cup butter (or olive oil)
1 1/2 cups tomato juice
1 1/2 cups water
1 onion, chopped
1 green pepper, chopped
1 1/2 tsp salt
1 lb ground beef, fried, crumbled, and well drained

Saute raw rice in the butter or oil until golden brown.  Put the rice into the crockpot or slow cooker with the remaining ingredients.  Stir well to blend.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting 2 to 3 hours.

Note: This is a file photo.