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.

Wednesday, October 18, 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

Saturday, October 14, 2017

WEEKDAY CHILI

2 lbs ground beef
2 medium onions, chopped
4 large garlic cloves, minced
2 green bell peppers, chopped
2 cans (14-oz) chili beans, do not drain
1 can (14-oz) diced tomatoes
1 can (4-oz) diced green chilies
1 tbsp oregano
2 tsp cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 tbsp green onions, sliced thin

Saute the onions, garlic, and bell peppers in a couple tablespoons canola oil until crisp tender; transfer to a slow cooker or crockpot.

Add the beef to the same skillet and brown, stirring to break up.  As soon as meat is browned, drain well then add to the cooker.  Add the beans, tomatoes, green chilies, oregano, cumin cayenne, pepper, salt, and broth; stir to mix well.  Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.

To serve, ladle chili into serving bowls and garnish with the sour cream, cheese, and green onions as desired.

NOTE: Add a couple teaspoons of chili powder, if you like your chili hot.

 Pillsbury Photo

Friday, October 13, 2017

LEMON TURKEY BREAST

1 (3 lb) turkey breast
1/2 cup lemon juice
6 garlic cloves, minced
1/4 tsp dried parsley
1/4 tsp dried tarragon
1/4 tsp dried rosemary
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup chicken broth

Place the turkey breast in a crockpot or slow cooker.

Combine the lemon juice, garlic, parsley, tarragon, rosemary, sage, salt, pepper, and broth in a small bowl, mixing well.  Pour the mixture over the turkey.

Place lid on cooker and cook on low 8 to 10 hours or on high for half that time.

Remove from cooker and allow to set about 4 or 5 minutes before slicing to serve.

Yield: 4 to 6 servings

NOTE: This is a great recipe for diabetics and for those on the weight watchers program.

Note: File Photo. Credit on photo.

Thursday, October 12, 2017

OLD WORLD HOOLIPSEY (PORK, CABBAGE, & RICE)

NOTE: This recipe calls for ground pork.  It is important to use ground pork, not pork sausage.  Either grind your own pork or buy ground pork.

1 large head or 2 small to medium heads green cabbage
1 lb ground pork (see note above)
1 onion, chopped
1 1/2 cups brown rice, uncooked
salt and pepper to suit your taste
1 jar (32-oz) sauerkraut, drained - juice reserved

Fill a large pot halfway full of water (large enough to hold the cabbage/cabbages whole).  Sprinkle with a little salt and bring to a boil over medium-high heat. 

Run a sharp knife around the cabbage stems to loosen leaves.  Lower the temperature of the water to a simmer.  Place the cabbage/cabbages core side down in the water.  Place lid on pot.

In a large bowl combine the ground pork, onion, rice, salt, and pepper.  Pour the juice reserved from the sauerkraut over the mixture.

Drain the cabbage and allow to cool enough to handle.  Remove the wilted leaves and set aside.

Layer half the sauerkraut in the bottom of the slow cooker or crockpot.

Place a tablespoon of the pork mixture in the center of each cabbage leaf; wrap leaf around pork and place, seam side down, atop the sauerkraut in the cooker.  Cover the cabbage rolls with the remaining sauerkraut. 

Place lid on cooker and cook on low for 6 hours.

To serve, gently lift the cabbage rolls from the sauerkraut and place on serving platter.  Serve the sauerkraut around the cabbage rolls.

Yield: 8 to 10 servings

Wednesday, October 11, 2017

MEXICAN RICE/BEAN SOUP

1/2 cup chopped yellow onions
1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.

Note: This photo is a file photo used for reference purposes only. It is not a picture of this exact recipe.

Tuesday, October 10, 2017

ORANGE BEEF STEW

1 1/2 lbs beef stew meat
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf

Place all the vegetables into a slow cooker or crockpot.

Whisk the tomato paste into the beef broth; stir into the vegetables.

Spread the beef over the vegetables; pour the orange juice overall.

Add the salt, pepper, bay leaf, and orange peel.

Place the lid on the cooker and cook on low 8 to 10 hours or on high for 4 to 5 hours.

Yield: 4 to 6 servings
Note: This is a file photo.

Monday, October 9, 2017

GREEN BEANS, POTATOES, AND HAM

This is a recipe I got from the internet five or six years ago.

2 lb fresh green beans, rinsed and trimmed
1 onion, chopped
3 ham hocks
1 1/2 lbs new potatoes, quartered
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
1 tbsp chicken bouillon granules
freshly ground black pepper, to taste

Break beans in half and place in slow cooker with just enough water to cover. Add the onion and ham hocks.

Place lid on cooker and cook on high until simmering. Reduce heat to low and cook 2 to 3 hours until the beans are crisp tender but not done.

Add the potatoes and cook another 45 minutes or until tender. While potatoes cook, remove ham hocks and shred the meat; return to the cooker. Add the seasoning and bouillon; cook until potatoes are tender.

File photo that was with recipe.

MEXI STEW

1 lb ground beef
1/2 cup chopped onion
1 pkg (16-oz) frozen corn
1 can black beans
1 can chili beans
1 can pinto beans with jalapeno
1 can diced tomatoes
1 pkg taco seasoning mix
1 soup can water

Brown the ground beef and onion together in a skillet, stirring to break up meat.  Pour into a colander and drain well.

In the crockpot or slow cooker, combine the drained beef and onions, corn, all the beans, and the tomatoes.  In a small bowl, stir the water into the taco seasoning mix and blend well; pour over the ingredients in the crockpot.

Place lid on cooker and cook about 3 hours on low or 1 to 1 1/2 hours on high or until heated through and flavors have a chance to blend.


.

Thursday, October 5, 2017

GREEN CHILE CORN CHOWDER

1 can (16-oz) cream-style corn
3 medium potatoes, peeled and diced
2 tbsp fresh chopped chives
1 can (4-oz) diced green chilies, drained
1 jar (2-oz) chopped pimentos, drained
1/2 cup chopped cooked ham
2 cans (10.5-oz each) chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp Tabasco sauce, optional
1 cup whole-milk

Combine the first 10 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low 7 to 8 hours.

Stir in the milk and continue to cook until heated through.

Good with a crusty bread or cornbread.

Note: File Photo

Wednesday, October 4, 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 Mug

Sunday, October 1, 2017

FALL APART PARMESAN PORK ROAST

Ingredients

1 (2-3 pound) boneless pork roast

⅔ cup grated Parmesan cheese

½ cup honey

3 Tbsp Kikkoman soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp Bertolli olive oil

½ tsp salt

2 Tbsp Argo cornstarch

¼ cup cold water

Instructions:

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Recipe and photo courtesy of This Grandma Is Fun

 

 

 

GARLIC AND ROSEMARY CHICKEN

2 tbsp butter, softened
8 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3-lb) whole chicken
1 cup chicken broth
3 tbsp fresh lemon juice
6 small red potatoes, halved
2 tbsp minced chives, for garnish

Combine the butter, garlic, rosemariy, salt and pepper together in a small mixing bowl.  Rub the mixture over the skin and inside the cavity of the chicken.

Place the chicken into a crockpot or slow cooker.  Arrange the potatoes around the chicken.

Combine the broth and lemon juice and pour over the chicken.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

Before serving, garnish with the chives, if desired.

Yield: 4 servings

 File Photo for Reference Only

Saturday, September 30, 2017

FALL FRUIT SAUCE

3 pears, peeled and diced
3 Granny Smith apples, peeled and sliced
1 tbsp lemon juice
3 tbsp brown sugar
2 tbsp maple syrup
2 tbsp unsalted butter, melted
1/2 cup chopped pecans or walnut
1/4 cup raisins, optional
2 cinnamon sticks
1 tbsp cornstarch
2 tbsp cold water

Place the pears and apples in a crockpot or slow cooker; toss with the lemon juice.

In a small bowl, combine the brown sugar, maple syrup, and butter.  Pour over the fruit in the cooker.

Stir in the nuts, raisins - if using, and the cinnamon sticks.

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

Combine the cornstarch with the cold water, stirring together until smooth.  Slowly stir into the cooker.  Replace the lid and turn heat to high setting.  Cook approximately a half hour or until thickened.

Discard the cinnamon sticks and serve over pound cake, ice cream, oatmeal, or whatever you like.

Note: File Photo

Friday, September 29, 2017

SWEET POTATO STUFFING

1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp canola oil
6 cups dry bread cubes
1 large sweet potato, peeled & cubed
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the canola oil in a skillet; add the celery and onions.  Saute vegetables until tender.

Spray the inside of the slow cooker or crockpot with some nonstick cooking spray.  Transfer the skillet mixture into the cooker.  Add the bread cubes, sweet potato, broth, pecans, and the seasoning to the cooker; toss gently.

Place lid on cooker and cook on low 4 hours.

Yield: 8 servings
 File Photo for reference only.

Thursday, September 28, 2017

CHEESY GREEN BEAN CASSEROLE

1 bag (16-oz) frpzen green beans, cooked
3/4 cup fat-free milk
1 cup grated American cheese
2 slices bread, crumbled

Place the green beans into a slow cooker or crockpot.

In a saucepan combine the milk and cheese; heat while stirring constantly, until the cheese melts.  Remove from the heat and stir in the bread crumbs.  Pour the mixture over the beans in the cooker.

Cover and heat on high for 2 hours.

Yield: 4 to 5 servings


 File Photo

Wednesday, September 27, 2017

CARIBBEAN CHICKEN SOUP

3 whole chicken breasts, skinned
3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired
Fresh lime wedges for garnish, if desired

Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.

Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic.  Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.

Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces.  Cook chicken 6 to 8 minutes or until browned, turning to brown evenly.  Remove chicken from skillet and add to the slow cooker. 

Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits.  Pour broth over the chicken.  Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker.  Cover and cook on high setting for 1 hour.  Decrease temperature to low setting and cook for 3 additional hours.

Remove the chicken from the cooker and cool for 10 minutes.  Remove the chicken from the bones and return meat to the cooker.  Stir in the lime juice.

To serve, place rice in serving bowls and pour soup over the rice.  Garnish with the cilantro and radishes, if desired. Add a lime wedge to each serving, if desired.

 Note: File Photo

Tuesday, September 26, 2017

CAJUN HAM and BEANS

Note: This delicious recipe is from bunsinmyoven. The photo is theirs, too.

1 package Hurst's Cajun 15 Bean Soup
8 ounces carrots
1 sweet onion
4 stalks celery
2 cloves garlic
8 cups chicken broth
15 ounce can diced tomatoes
2 cups diced cooked ham
 
  • Rinse and sort the beans, removing any debris.
  • Add beans and seasoning packet to a 6 quart slow cooker set to high.
  • Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth.
  • Cover and cook on high for 5 hours or until beans are tender.
  • Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour.

  • Note: I use vegetable broth as I don't do anything chicken.


    WHITE CHEESE DIP

    1 small onion, chopped fine
    3 garlic cloves, minced
    2 cans (10-oz each) diced tomatoes & green chilies
    1 can (4 1/2-oz) chopped green chilies
    1/2 tsp oregano
    1/4 tsp freshly ground black pepper
    2 lbs white American cheese, sliced
    1 cup milk

    Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwave on high for 2 minutes.  Stir in the garlic, tomatoes, green chilies, and oregano.

    Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

    Yield: 8 cups

    Monday, September 25, 2017

    WEIGHT WATCHER'S CHICKEN BREASTS STUFFED WITH MUSHROOMS & CHEESE

    2 tsp olive oil
    1/4 lb cremini mushrooms, finely chopped
    1/2 tsp salt
    1/4 tsp black pepper
    2 garlic cloves, finely chopped
    2 tbsp dry vermouth
    1/3 cup crumbled goat cheese with herbs
    4 (1 lb total) boneless, skinless chicken breasts
    1/2 cup low sodium chicken broth

    To make the stuffing: Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat.  Add the mushrooms, half the salt, and half the pepper; cook, stirring occasionally, 3 to 4 minutes until the mushrooms are browned.  Add the garlic and cook, stirring constantly until fragrant, about a minute.  Add the vermouth and cook until evaporated, 1 to 2 minutes.  Remove the skillet from the heat and let mushroom mixture cool about 10 minutes; stir in the cheese.

    With the tip of a sharp knife, cut a horizontal slit through the thickest part of the chicken breasts to for a pocket.  Fill each pocket with 2 tablespoons of the stuffing.  Close the pockets and secure with wooden toothpicks.

    Sprinkle the remaining salt and pepper over the chicken.  Heat the remaining oil in skillet over medium-high heat.  Add the chicken and cook until browned, about 2 minutes per side.  Transfer chicken to a 5 or 6 quart slow cooker or crockpot.

    Add the broth to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan.  Pour the broth mixture into the slow cooker.  Cover and cook on high setting for 2 to 3 hours or low setting for 4 to 6 hours or until the chicken is cooked through and fork tender.

    Yield: 4 servings

    This is a Weight Watchers recipe.  The following is the nutritional information they provided.
    Per serving of 1 chicken breast with about 2 1/2 tablespoons broth: 196 calories, 8 g fat, 3 g sat, 0 g trans fat, 71 mg chol, 580 mg sodium, 3 g carbs, 0 g fiber, 27 g prot, 75 mg calc.  POINTS value: 5.

     Note: File Photo of similar recipe.

    Sunday, September 24, 2017

    GARDEN SALAD WITH CROCKPOT BEEF STRIPS

    1 lb flank steak with visible fat removed
    2 tbsp canola oil
    3 tbsp reduced-sodium soy sauce
    2 tbsp honey
    2 tbsp fresh minced garlic
    1 tsp ground ginger
    2 tbsp chopped green onions

    Place the steak in a slow cooker or crockpot. 

    In a small bowl combine the canola oil, soy sauce, honey, garlic, ginger, and green onions.  When mixed well, pour the sauce mixture over the steak in the cooker.  Place lid on cooker and cook on low setting for 8 to 10 hours or on high setting about 4 hours.  Transfer to a cutting board and slice thinly across the grain.  Reserve marinade.

    10 cups romaine lettuce, torn into bite-size pieces
    1 cup cherry tomatoes
    1 large cucumber, peeled & sliced
    2 celery ribs, diced
    freshly ground black pepper to suit taste

    In a large salad bowl toss the lettuce with the tomatoes, cucumber, and celery.  Place the beef slices over the salad and drizzle the warm marinade over the top.  Toss salad again.  Sprinkle the pepper over the top of the salad.

    Yield: 4 servings 
     Note: File Photo for reference only/

    Saturday, September 23, 2017

    LAMB STEW

    1 1/2 to 2 lbs lean lamb, cubed
    2 cans (15-oz each) garbanzo beans, drained
    2 cans (15-oz each) great northern beans, drained
    2 medium onions, peeled & quartered
    1 quart water
    1/2 tsp salt
    1 tomato, peeled & quartered
    1 tsp tumeric
    3 tbsp fresh lemon juice
    8-10 pita bread pockets

    Combine all ingredients, except pita breads, in a slow cooker or crockpot.  Place lid on cooker and cook on high setting 6 to 7 hours.

    To serve, lift stew from cooker using a large strainer spoon and stuff into the pita bread pockets.

    Note: This is a file photo for reference only.

    Friday, September 22, 2017

    BARLEY STEW

    2 tbsp canola oil
    1 1/2 lbs beef cubes, trimmed
    2 large onions, diced
    1 medium-sized green pepper, chopped
    1 can (28-oz) whole tomatoes
    1/2 cup ketchup
    2/3 cup dry small pearl barley
    1/2 tsp salt
    1/2 tsp black pepper
    1 tbsp paprika
    1 pkg (10-oz) frozen baby lima beans
    3 cups water
    1 cup sour cream

    Heat the oil in a large skillet and brown the beef cubes.  Add the onions and bell pepper; saute until crisp tender.  Transfer mixture to a slow cooker or crockpot.

    Add the tomatoes, ketchup, barley, salt, pepper, paprika, beans, and water; stir to blend.

    Place lid on cooker and cook on high setting for 5 hours.

    Before serving, stir in the sour cream.

    Note: This is a Hungarian recipe that would likely be served with cabbage slaw.

    Yield: 8 servings

    Note: This is a good diabetic-friendly recipe.
     

    SLOW COOKER SAUSAGE, BEANS, AND RICE

    3 celery ribs, chopped
    1 onion, chopped
    2 garlic cloves, minced
    1 3/4 cups tomato juice
    2 cans (16-oz each) kidney beans, drained
    3/4 tsp oregano
    3/4 tsp thyme
    1/4 tsp red pepper flakes
    12-oz smoked sausage or kielbasa, cut into 1/4-inch slices
    3 cups cooked brown rice for serving

    Combine the celery, onion, garlic, tomato juice, beans, spices, and sausage in a slow cooker or crock pot.

    Place lid on cooker and cook on low 4 to 6 hours.

    To serve, ladle the mixture over the hot brown rice.

     Note: File Photo for reference only.
     

    Wednesday, September 20, 2017

    ALL DAY POTATO-CORN CHOWDER

    2 cups cubed baking potatoes
    1 can (15-oz) cream-style corn
    1 can (14 1/2-oz) diced tomatoes
    1 can (14-oz) chicken or vegetable broth
    1/2 cup chopped onion
    1/2 cup coarsely chopped celery
    3/4 tsp dried basil
    1/2 tsp salt
    1/4 tsp pepper
    1 bay leaf
    1 cup whipping cream
    1/4 cup (1/2 stick) butter
    4 bacon slices, cooked crisp and crumbled

    This recipe works best in a 5-quart slow cooker or crockpot.

    Combine the potatoes, corn, tomatoes, broth, onion, celery, basil, salt, pepper, and bay leaf together the in cooker.  Place lid on cooker and cook for 8 hours (potatoes should be tender) on low setting. 

    Remove lid and stir in the whipping cream and butter; stir until butter is melted and cream and butter are blended into to the chowder.

    Ladle into serving bowls and sprinkle some of the crumbled bacon atop each serving.

    Yield: 6 (1 cup) servings

     Note: File Photo used for reference only.

    Tuesday, September 19, 2017

    BEEF AND VEGETABLE STEW FROM RECIPE LION

    This is a recipe I got several years ago from RecipeLion. I thought you might enjoy it.

    This hearty beef and vegetable stew combines flavors for a wonderful Fall meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.

    Ingredients
    6 medium white potatoes (about 2 lbs) peeled and cubed
    6 medium carrots, peeled and cut diagonally into 1/4-inch slices
    1 onion, coarsely chopped
    1 celery rib, chopped
    2 pounds beef stew meat or chuck roast, trimmed of fat and cut into 1-inch cubes
    3 tablespoons all-purpose flour
    1/2 cup beef broth
    1 cup dry red wine
    1 can corn, drained
    1 can green bean, drained
    1/2 bag frozen peas
    Salt and pepper, to taste

    Instructions
    In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
    Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
    Add the corn, beans and peas and cook for one more hour or until heated through. Season with salt and pepper to taste.

    Yield: 6 servings

    Monday, September 18, 2017

    EASY ONION-MUSHROOM BEEF OVER NOODLES

    2 lbs beef stew meat
    1 envelope of dry onion soup mix
    1 can cream of mushroom soup
    1 cup water
    salt to taste
    freshly ground pepper to taste
    1 garlic clove, minced
    1/4 tsp Italian seasoning, optional
    hot cooked rice or noodles for serving

    Sprinkle the stew meat with the salt and pepper; place in slow cooker or crockpot.  Sprinkle the minced garlic over all.

    In a mixing bowl combine the mushroom soup, onion soup mix, Italian spice if using, and the water with a wire whisk until smooth; pour over the meat.

    Place lid on cooker and cook on 6 to 8 hours or on high 3 to 4 hours until meat is tender and cooked through.

    Serve over noodles or rice.

    Yield: Approximately 6 servings.

     Note: File Photo

    Saturday, September 16, 2017

    APRICOT CHICKEN WITH WILD RICE

     6 boneless skinless chicken breasts
    1 can (11 1/2-oz) apricot juice or nectar
    2 tbsp Dijon mustard
    1 garlic clove, minced
    1/4 tsp fresh grated ginger
    1/4 tsp cayenne pepper
    1/8 tsp ground allspice
    1/8 tsp turmeric
    1/8 tsp ground cardamom
    4 cups prepared wild rice for serving

    Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

    Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

    To serve place the rice on plate and top with the chicken or serve chicken on plate beside chicken.  Drizzle the apricot sauce overall.


    Note: File Photo

    Friday, September 15, 2017

    EASY SLOW-COOKER JAMBALAYA

    Since I do not eat or cook jambalaya, I borrowed this recipe for those of you who want jambalaya recipes.

    Servings:8 Servings Prep Time:20 minutes Cook Time:5 hours

    Nutritional Info

    Ingredients

    • 2 pounds boneless, skinless chicken thighs
    • 1 pound smoked sausage, cut into 2-inch slices
    • 1 large onion, chopped
    • 1 large green bell pepper, seeded and chopped
    • 3 stalks celery, chopped
    • 1 (28 oz.) can diced tomatoes with juice
    • 3 cloves garlic, chopped
    • 2 cups chicken broth
    • 1 tablespoon Cajun or Creole spice mix
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 pound extra large shrimp, peeled and deveined
    • 1 3/4 cups long-grain rice
    • Parsley, optional
    Amount Per Serving
    • sodium:621 mg
    • fiber:2 g
    • calories:457
    • cholesterol:216 mg
    • protein:43 g
    • saturated fat:7 g
    • fat:22 g
    • carbohydrate:19 g

    directions

      Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
      Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
    Note: File Photo
       

    Thursday, September 14, 2017

    PUMPKIN TURKEY CHILI

    2 tbsp canola oil
    1 cup chopped yellow onion
    1 large red bell pepper, chopped
    3 garlic cloves, minced

    Heat the oil in a large skillet; add the onion, pepper, and garlic.  Saute until almost tender.  Transfer mixture to a crockpot or slow cooker.

    1 1/2 tsp dried oregano
    2 tsp ground cumin
    1/4 tsp dried basil
    1 tbsp chili powder
    2 cans chili beans
    3 cups chopped, cooked turkey*
    1 can (16-oz) pumpkin
    1 can (14.5-oz) diced chili-ready tomatoes
    3 cups chicken broth
    Garnishes as desired ie shredded cheese, fresh chopped cilantro, sour cream, etc.

    Stir the oregano, cumin, basil, and chili powder into the onion mixture in the cooker; blend together well.

    Add the chili beans, turkey, pumpkin, tomatoes, and broth; stir to blend together.

    Place lid on cooker and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

    *Chicken may be used instead of turkey.  Also ground turkey or chicken may be used but if fresh, it should be browned before adding to the cooker.

    Note: File Photo

    Wednesday, September 13, 2017

    MEAT AND TATERS DISH

    1 lb lean ground beef, cooked, crumbled, drained
    4 to 5 large red potatoes, scrubbed and sliced medium
    3 medium to large carrots, chunked
    1 onion, sliced
    1/4 tsp salt
    1/4 tsp coarsely ground black pepper
    1/2 tsp garlic powder
    1 large bay leaf (remove before serving)
    1 can (8-oz) tomato sauce or juice
    1/3 cup water

    Layer ingredients in cooker in this order; onion, carrots, potaotes, and beef.

    Combine the remaining ingredients in a small bowl, stirring to blend together.  Pour the tomato mixture over the beef and vegetables.

    Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours or until vegetables are tender and dish is hot and bubbly.

    This is a file photo.

    Tuesday, September 12, 2017

    ABC SOUP

    1/2 lb beef stew meat*
    1 can (14.5-oz) stewed tomatoes
    1 can (8-oz) tomato sauce
    1 cup water
    1 packet dry onion soup mix
    1 box (10-oz) frozen mixed vegetables
    1/2 cup uncooked alphabet pasta

    In a 4-quart slow cooker or crockpot, combine the meat, tomatoes, tomato sauce, water and dry soup mix; cover and cook on low 6-8 hours.

    Turn the temperature setting to high and add the pasta; stirring to mix in well.  Add a little water and/or vegetable broth is soup is too thick.

    Replace lid on cooker and cook on high 30 minutes or until vegetables and pasta are tender.


    *Optional. Also may substitute shredded or chopped chicken.


    Note: File Picture for Reference Only. Is not this exact recipe.

    Monday, September 11, 2017

    ITALIAN SEASONED SNACK MIX

    1/2 stick butter
    1/4 cup grated Parmesan cheese
    1 tsp garlic powder
    1 tsp Italian seasoning
    8 cups multigrain oat cereal
    2 cups tiny pretzels
    2 cups goldfish crackers
    12 dried apricots, chopped

    Place the butter into the slow cooker; add lid and cook on high 5 minutes or until butter is melted.  Add the cheese, garlic powder, and Italian seasoning; stir to mix together well.  Stir in the remaining ingredients and cook, without lid, for about 45 minutes on high.  Stir every 15 minutes to keep mixed.

    Reduce the heat to low and cook uncovered, stirring occasionally, until the mix is crisp and fragrant.  This will take about 2 to 3 hours.

    Remove to a large bowl and allow to cool completely before serving.

    Mix may be stored in an airtight container.

    Yield: Serves approximately 20 people.

    Note: File Photo

    Friday, September 8, 2017

    VENISON SWISS STEAK II

    1 tbsp canola oil
    2 lbs venison round steak
    1/4 cup all-purpose flour
    2 tsp salt
    1/2 tsp pepper
    2 medium onions, sliced
    2 celery ribs, sliced
    1 cup carrots, diced
    2 cups stewed tomatoes
    1 tbsp Worcestershire sauce

    Heat the canola oil in a large nonstick skillet.

    Place half the onion slices over the bottom of the slow cooker or crock pot.

    Combine the flour, salt, and pepper together in a pie plate. Dredge the meat through the flour, shake off excess and brown meat on both sides in the hot oil.  Remove meat and place over onions in the slow cooker or crockpot.

    Place the remaining onions, celery, and carrots over the meat.

    Stir the Worcestershire sauce into the stewed tomatoes.  Pour the mixture evenly over the other ingredients in the cooker.

    Place lid on cooker and cook on low for 8 to 9 hours.

    Note: This picture is reference only. This is not a picture of this recipe.

    Thursday, September 7, 2017

    WEIGHT WATCHERS NEW ORLEANS RED BEANS AND RICE

    1 tbsp olive oil
    1 large onion, chopped
    1 large green bell pepper, coarsely chopped
    2 celery stalks, coarsely chopped
    3 garlic cloves, minced
    1/2 lb boneless ham steak, diced
    2 tsp Creole seasoning
    2 cans (15-oz each) red kidney beans, rinsed and drained
    1 (28-oz) can whole tomatoes in puree, coarsely chopped
    3 cups hot cooked brown rice
    6 scallions, sliced thin, for garnish

    In a large nonstick skillet over medium-high heat, heat the oil.  Add the onion, bell pepper, celery, and garlic; cook, stirring frequently.  Cook about 8-10 minutes until vegetables are crisp tender.  Add the ham and Creole seasoning.  Cook mixture, stirring often, for a minute or two until ham is heated through. 

    Transfer mixture to a slow cooker or crockpot and stir in the beans and tomatoes.

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

    To serve, divide the rice into serving dishes and top with the cooker mixture.  Sprinkle with the scallions.

    Yield: 6 servings

    Per serving of 1 1/3 cups bean mixture over 1/2 cup rice = 350 calories, 6 g fat, 1 g sat fat, 0 g trans fat, 18 mg cholesterol, 001 mg sodium, 57 g carbs, 12 g fiber, 20 g protein, 112 mg calcium

    WW Points = 7

    NOTE: This is a good recipe for diabetics, too, with a good carbs to protein ratio.

    Note: File Photo

    Wednesday, September 6, 2017

    BBQ BRISKET WITH BEANS

    4 medium onions, sliced
    5 lb brisket, trimmed of excess fat
    1 1/4 cups your favorite BBQ sauce
    1 cup water
    2 tbsp chopped fresh rosemary
    2 cans (15-oz each) cannellini beans, rinsed

    Lightly oil the inside of the slow cooker or crockpot.

    Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.

    Mix barbecue sauce with the water and pour over all.

    Place lid on cooker and cook on low about 7 hours or until fork tender.  Remove from the cooker and let stand 15 minutes before slicing to serve.

    While brisket rests, skim fat from the cooker and reserve the sauce.  Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan.  Cook to warm through.


    Note: File Photo

    Friday, September 1, 2017

    SPICY HAM

    2 to 2 1/2 lbs smoked boneless pork shoulder butt
    2 cups water
    6 whole cloves
    1 lay leaf
    4 whole peppercorns
    1 stalk celery, cut up
    1 large carrot, pared and sliced

    Place the celery and carrot into the crockpot or slow cooker.  Place the pork over the vegetables.  Combine the water, cloves, bay leaf, and peppercorns; pour over the pork.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.  Drain and serve.

    OPTION:
    Slice the cooked pork into 1/2-inch thick slices; place in a shallow baking pan. 

    Glaze:
    1 jar (10-oz) currant jelly
    3 tbsp fresh horseradish
    1/2 tsp prepared mustard

    Heat in a small saucepan, stirring until smooth and heated through.  Brush the glaze over the pork slices and bake at 350 degrees, uncovered, for about a half hour.

     Note: File Photo

    Thursday, August 31, 2017

    CROCK-POT CHILI

    1 can (15-oz) chili beans, do not rinse
    1 can (15-oz) kidney beans, rinsed
    2 cans (14 .5-oz each) crushed tomatoes
    2 lb ground chuck, browned and well drained
    2 medium onions, coarsely chopped
    1 green bell pepper, chopped
    2 garlic cloves, crushed
    2 to 3 tbsp chili powder (according to taste)
    1 tsp black pepper
    1 tsp cumin
    salt to taste

    Put all ingredients into the crockpot (or slow cooker) in the order listed.  Stir once to mix.  Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours.

    Note: This is not my recipe.  This is from a pastor's wife in Indiana.

    Wednesday, August 30, 2017

    HEARTY BEEF FONDUE

    1 3/4 cups milk
    2 pkgs (8-oz each) cream cheese, cubed
    2 tsp dry mustard
    1/4 cup chopped green onion
    1 jar (2 1/4-oz) sliced dried beef, diced
    French Bread, cut into bite-size pieces

    Heat the milk in the crockpot or slow cooker on high setting.  Add the cream cheese and stir until the cheese is melted.  Add the mustard, green onion, and dried beef.  Cook another 5 minutes.  Set cooker to low or keep warm and serve the fondue with the bread.

    Note: File Photo

    Tuesday, August 29, 2017

    PHILLY STEAK SANDWICH MEAT

     1/2 large onion, sliced
     3 cloves garlic, chopped
     1 pound beef sirloin, cut into 2-inch strips
     1/2 teaspoon ground cumin
     1/2 teaspoon ground black pepper
     1/2 teaspoon chili powder
     1/2 teaspoon onion powder
     1/2 teaspoon garlic powder
     1/4 teaspoon paprika
    1/4 teaspoon dried thyme
    1/4 teaspoon dried marjoram
    1/4 teaspoon dried basil
    2 tablespoons bourbon whiskey (such as Jim Beam®), optional
    1 teaspoon soy sauce
    1 teaspoon prepared mustard
    1 teaspoon Worcestershire sauce
    1/2 teaspoon hot sauce (such as Frank's Red Hot ®)
    1 (12 fluid ounce) can or bottle beer
    2 cubes beef bouillon

    Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.

    Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).   

    Note: I got this recipe and photo from allrecipes several years ago.
         

     

    VENISON ROAST INCLUDES MARINADE RECIPE

    Marinade:
    1/2 cup cider vinegar
    2 garlic cloves, minced
    2 tbsp salt
    enough cold water to cover meat

    Mix all ingredients together in a bowl that is just large enough to hold the roast covered with water.  Add the meat and soak overnight.  This is a good marinade for all game meats.

    Roast:
    1 (approx. 4 lb) venison roast
    2 tbsp all-purpose flour
    2 garlic cloves, minced
    1 large onion, sliced
    2 tbsp brown sugar
    1 tbsp Worcestershire sauce
    1 teaspoon prepared mustard
    1/4 cup lemon juice
    1 can (15-oz) diced tomatoes

    Remove roast from the marinade and discard marinade.  Season the meat by sprinkling with salt and pepper.  Pour just enough canola oil into a skillet large enough to hold the roast and heat over medium-high heat until hot enough to brown meat. Dredge the meat in the flour and brown in the hot skillet. Place the roast in the crockpot or slow cooker.  Add the garlic, onion, brown sugar, Worcestershire sauce, mustard, lemon juice, and tomatoes.  Place lid on cooker and cook on high for a couple of hours.  Turn heat to low and cook for another 8 to 10 hours.


    Note: This is a file photo.

    Monday, August 28, 2017

    FRENCH-STYLE RUMP ROAST

    1 ( 3 to 4  lbs) beef rump roast
    1 cup sliced fresh mushrooms
    1 lb tiny, peeled onions
    1 cup red wine
    1/2 cup water
    salt to taste
    freshly ground black pepper to taste

    Place the onions and mushrooms in the bottom of a crockpot or slow cooker.

    Sprinkle the roast with salt and pepper; place atop the mushrooms and onions.

    Combine the wine and water; pour overall.

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

     Note: File Photo

    Saturday, August 26, 2017

    TEXAS HASH

    2 lbs ground chuck
    2 medium or 1 large onion, diced
    2 green bell peppers, chopped
    2 cans (15-16 oz each) diced tomatoes
    1 1/2 tsp chili powder
    2 1/2 tsp salt
    2 tsp Worcestershire sauce
    1 cup raw long-grain brown rice

    Brown ground chuck in a large skillet; drain well.  Place the drained meat, onion, bell pepper, tomatoes with juice, chili powder, salt, Worcestershire sauce, and rice in a slow cooker or crockpot.  Stir to combine well.  Place lid on cooker and cook 6 to 8 hours on low.

    Hint: Great served with cornbread.

    Friday, August 25, 2017

    CHILI PORK

    3 lb boneless pork shoulder roast
    2 tbsp chili powder
    1 1/4 tsp salt
    1/2 tsp cayenne powder
    1 tbsp canola oil
    1/2 cup water

    In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.

    In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides.  This will take about 6 to 8 minutes.  Remove the browned meat to a slow cooker or crockpot.

    Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker.  Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.

    Remove the meat to a cutting board and allow to rest 10 to 15 minutes.  Shred into bite-size pieces and season with the broth in the cooker.

    Serves 6 to 8

     Note: File Photo

    VENISON SWISS STEAK

    2 lb venison round steak
    1/4 cup white whole-wheat flour
    2 tsp salt
    1/2 tsp freshly ground black pepper
    1 tbsp coconut or olive oil
    2 medium onions, sliced
    2 celery ribs, diced
    1 cup sliced carrots
    2 cups fresh tomatoes, chopped*
    1 tbsp Worcestershire sauce

    Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.

    Heat oil in a large nonstick skillet; add the steak and brown on both sides.

    Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.

    Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.

    *May substitute low-sugar stewed tomatoes for the fresh tomatoes.

    Yield: 6 servings
    Per serving: 277 calories, 14 g carbs, 39 g protein
    Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat

    Note: This is a file photo

    Thursday, August 24, 2017

    CRACK CHICKEN

    Note: This recipe and photo are from Cookies and Cups.


    • 2-3 lbs boneless chicken breasts
    • 2 (8 oz) blocks cream cheese
    • 2 (1 oz) packets dry Ranch seasoning
    • 8 oz bacon, cooked crisply and crumbled

    1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
    2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
    3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
    4. Add in crumbled bacon and stir to incorporate.
    5. Serve warm.
     

    SON-IN-LAW STEAK

     Disclaimer: This recipe was passed down to me. I have no idea who named it but it is not connected to either of my sons-in-law.

    1 lb round steak, cut into 4 pieces
    1 tablespoon Worcestershire sauce
    1/2 tsp salt
    1/2 tsp garlic powder
    2 - 3 potatoes, sliced into 1/2-inch thick slices
    1 celery stalk, sliced into 1/2-inch pieces
    1 green bell pepper, diced
    1 small can V-8 juice
    1/2 cup water

    Layer half the vegetables in the bottom of the crockpot or slow cooker.

    Pour the Worcestershire sauce over the steak and rub in; layer half atop the potatoes. 

    Repeat layers.

    Combine the V-8 juice, water, salt and garlic powder in a small bowl; pour over the layers.

    Place lid on cooker and cook on low for approximately 8 hours until meat is tender.

    Yield: 4 servings

    Note: File Photo of a similar recipe.

    Wednesday, August 23, 2017

    CORNY GREEN CHILE DIP

    When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.

    1 lb shredded Mexican blend cheese
    1 cup shredded Parmesan cheese
    1 cup mayonnaise
    1/2 cup cream-style corn
    1/2 cup frozen whole-kernel corn
    1 can (4-oz) diced green chile peppers
    1 tbsp red pepper flakes
    1/4 cup chopped tomatoes


    Combine all ingredients in a slow cooker or crockpot; stir to blend well.  Place lid on cooker and cook on high for 1 hour or on low for 2 hours.  Serve with your favorite tortilla chips.
      
     Note: This is a file photo.

    Tuesday, August 22, 2017

    CHICKEN IN A POT

    1 chicken (about 3 lbs) whole
    2 large carrots, sliced into medium chunks
    2 medium onions, thick sliced
    2 celery stalks, cut into 10-inch pieces
    2 tsp salt
    1/2 tsp pepper
    1/2 cup water
    1 tsp dried basil

    Place half of the carrots, half of the onion, and half of the celery in bottom of a crockpot or slow cooker.  Sprinkle the chicken with the salt and pepper and place atop the vegetables.  Add the remaining vegetables and the water.  Sprinkle the basil over all.

    Cover and cook on low for approximately 8 hours or about 4 hours on high.  If you cook on high, add another cup of water.

    Note: File Photo