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.

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.

Tuesday, May 23, 2017

HAM AND SCALLOPED POTATOES

6 slices of ham

8 to 10 potatoes, peeled & thinly sliced
2 onions, peeled & thinly sliced
salt and freshly ground black pepper to taste
1 cup grated Cheddar or American cheese
1 can cream of celery soup
paprika

Place half of the ham slices in the crockpot or slow cooker, layer with half the potatoes and half the onions.  Sprinkle with some salt and freshly ground black pepper.  Top with the grated cheese.  Repeat with the remaining halves.  Spoon the undiluted cream of celery soup over the top.  Sprinkle paprika over all.  Place lid on cooker and cook on low setting 8 to 10 hours or on high approximately 4 hours.

Note: File Photo

Monday, May 22, 2017

HARVEST CHICKEN AND VEGGIES

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3/4 lb small new red potatoes, scrubbed and cut in half
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4-oz) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup chicken broth
1 tbsp unsalted butter, softened

In a medium-size bowl combine the chicken, 2 tablespoons of the flour, half of the salt, and the pepper.  Add the mixture to the slow cooker or crockpot.  Stir in the potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and chicken broth.  Place lid on cooker and set on high for 4 hours or on low for 6 hours.

In a small bowl, stir the butter and the remaining tablespoon of flour together until a paste forms.  Push the chicken and veggies to one side in the cooker and whisk the paste, remaining salt and remaining thyme into the cooker.  Cook for 1 more hour to thicken.

Note: This recipe has an equal number of protein and carbs per serving which makes it a good recipe for diabetics.

Note: File Photo

Sunday, May 21, 2017

PORK AND BLACK BEANS WITH RICE

1 1/2 lbs boneless pork loin, trimmed of fat and cut into bite-sized cubes

1 tsp ground coriander
1 tsp chili powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, diced
2 cans (15-oz each) black beans
1 can (14 1/2-oz) diced tomatoes with green chilies
1/4 cup fresh chopped cilantro
3 cup cooked brown rice

In a slow cooker or crockpot, toss together the pork, coriander, chili powder, salt and pepper; stir in the onion, beans, tomatoes and water.  Place lid on cooker and cook on low setting for 6 hours or on high for 4 hours.

Stir in the cilantro.  Using a potato masher or the back of a large plastic or wooden spoon, mash the beans slightly until the mixture thickens. 

To serve, per serving, place rice in a shallow bowl and top with bean mixture.

Yield: 6 servings

Note: This picture is a file photo used as reference only.

Saturday, May 20, 2017

CHICKEN AND CORNMEAL DUMPLINGS

4 chicken thighs or breast halves, skinned

4 medium carrots, sliced into coins
2 stalks celery, sliced
2/3 cup frozen corn kernels
1 medium onion, thinly sliced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
2 cups chicken broth
1 cup milk
2 tbsp flour
cornmeal dumplings (recipe below)

In a large crockpot or slow cooker, combine the carrots, celery, corn, onion, rosemary, and black pepper.  Place the chicken thighs atop the vegetables.  Pour the broth over all.

Place lid on cooker and cook on low-setting 7 to 8 hours or on high setting half that long.

Remove chicken from pot and place on a cutting board.  Turn heat setting to high (if on low).  When chicken is cool enough, remove from the bones; discard bones and chop chicken into large bite-size pieces.  Return chicken to the cooker.

In a small bowl combine the milk and flour, stirring until smooth.  Stir the mixture into the cooker, stirring well until blended.

CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
Combine above ingredients together in a medium bowl.

2 egg whites
2 tbsp milk
2 tbsp canola oil
Combine the above ingredients in a small bowl and add to the flour/cornmeal mixture.  Stir just until moistened.

Drop the dumpling mixture into the hot chicken mixture  by using 2 tablespoons.  Mixture should make 8 dumplings.  Replace lid on cooker and continue to cook on high approximately 25 minutes or until a wooden toothpick inserted into the center of dumplings comes out clean.

Yield: 4 servings of 2 dumplings and about 1 1/2 cups chicken mixture per serving.

Note: This recipe is diabetic friendly in that it has 47 g carbs and 24 g protein per serving.
Note: File Photo

Friday, May 19, 2017

SIMPLE RUMP ROAST

3 TO 4 lb rump roast

2 large or 3 medium russet potatoes
3 carrots
1 large onion
1/2 cup water or beef broth
salt to taste
pepper to taste

Cut potatoes and onions into large chunks.  Quarter the onion.  Place the vegetables on the bottom of the crockpot or slow cooker.  Salt and pepper the beef and place atop the vegetables.  Pour the water or broth over all.  Place lid on cooker and cook on low setting for 10 to 12 hours or on high for 5 to 6 hours until meat is tender.

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


Thursday, May 18, 2017

BAKED APPLES WITH RAISINS

6-8 medium baking apples, washed and cored

2 to 3 tablespoons raisins
1/4 cup sugar
1 tsp ground cinnamon
2 tbsp butter
1/2 cup water

Mix the raisins (decide amount by the size of the apples) and sugar together; use to fill the center of the apples.  Sprinkle with the cinnamon and dot with the butter.  Place in crockpot or slow cooker; add the water.  Add lid to cooker and cook on low for 8 hours or overnight.

Note: This is a file photo.

Wednesday, May 17, 2017

CHILI-CHEESE DIP

1 lb lean ground beef, browned and drained

1 lb processed American cheese, cut into small pieces
1 can (approx. 10-oz) tomatoes with green chilies
2 tsp Worcestershire sauce
1/2 tsp chili powder

Place all the ingredients into the crockpot or slow cooker and stir well.  Place lid on cooker and cook on high for 1 hour, stirring at end of cooking time to be sure all the cheese has completely melted.  May be served immediately or kept on low for up to six hours.

Serve with tortilla or corn chips.
                                             Note: File Photo

Tuesday, May 16, 2017

EASY BAKED SWEET POTATOES

Scrub  approximately 12 (or enough to fill your cooker) sweet potatoes.

Place potatoes in the slow cooker or crockpot.  Add 1/4 cup water to pot.
Place lid on cooker and cook on high setting for 1 hour.  Turn heat to low setting and cook for another 6 to 8 hours.  Potatoes should be very tender.

The following is a file photo.

Monday, May 15, 2017

ROUND STEAK BAKE

2 lbs round steak

4 large potatoes, quartered or halved according to size
2 cans (6-oz each) mushroom (do not drain)
1 pkg dry onion soup mix

Cut the steak into large pieces to fit into the crockpot or slow cooker; place in cooker.  Sprinkle the dry soup mix over the steak.

Place the quartered potatoes evenly over the steak and pour the mushrooms with liquid over the potatoes and steak. 

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

Yield: 4 to 6 serving
Note: File Photo

Saturday, May 13, 2017

BREAD DRESSING

1 cup butter

2 cups chopped onion
2 cups chopped celery
1/4 cup coarsely chopped parsley
2 cans (8-oz) mushrooms, drained
12 to 13 cups dry bread cubes
1 tsp poultry seasoning*
2 well-beaten eggs
1 1/2 tsp salt*
1 1/2 tsp sage*
1 tsp dried thyme*
1/2 tsp black pepper
1/2 tsp marjoram, optional*
3 to 5 cups chicken or turkey broth

Melt the butter in a skillet; saute the onion, celery, parsley, and mushrooms. 

Place the bread cubes in a very large heat-proof bowl.  Pour the butter/vegetable mixture over the bread crumbs.  Add the poultry seasoning, salt, sage, thyme, pepper, and marjoram, if using; toss together well to blend in the seasonings.  Pour in enough broth to moisten to your desired amount of moisture.  Add the well-beaten eggs and mix very well.

Lightly spray the crockpot or slow cooker with nonstick cooking spray.  Pack the dressing into the cooker.  Place lid on cooker and cook on high for approximately 45 minutes.  Reduce the heat to low setting and cook for 4 to 8 hours.

*Omit if using packaged stuffing mix.

Note: File Photo

MOTHER'S DAY

To all the mother's who follow this blog...


Friday, May 12, 2017

EASY BEEF AND MUSHROOMS

2 lbs beef stew meat, cut into bite-size pieces

1 envelope dry onion soup mix
1 can (10 1/2-oz) cream of mushroom soup
1 can (4-oz) whole mushrooms, drained
1/2 cup red wine*, optional
*1/2 cup beef broth or water may be substituted

Combine all the ingredients in the slow cooker or crockpot.  Stir together well to mix.  Place lid on cooker and cook on low 8 to 10 hours. 

To serve; serve over hot cooked brown rice or buttered noodles. Garnish with  parsley or cilantro, if desired.
Note: File Photo

EASY CHILI DIP

 cans (15-oz each) chili without beans

2 lb Velveeta cheese, cubed into small cubes
1 tsp chili powder

Combine all ingredients in a slow cooker and stir to mix well. Cook on high setting for 30 minutes to 1 hour until cheese melts. Stir again to be sure cheese is blended into the chili. Turn heat to low and serve directly from the crock pot, if desired. If serving in a dish, serve warm.

Garnish with shredded cheese and jalapeno peppers, if desired.

Serve with tortilla or corn chips for dipping.

Note: This is a file photo

Thursday, May 11, 2017

LOW-SUGAR SWEET POTATO CASSEROLE

This casserole uses Splenda for those who avoid sugar.  This recipe is for diabetics or anyone who avoids sugar.


2 cans (18-oz each) sweet potatoes*, drained & mashed
1/3 cup butter, melted
2 tbsp Splenda Granulated
1 tbsp Splenda Brown Sugar Blend
1 tbsp orange juice
2 large eggs, beaten
1/2 cup milk


In a large bowl, mix the sweet potatoes, butter, Splenda granulated, Splenda Brown Sugar Blend together.  Beat in the orange juice, eggs, and milk.

Lighly spray the crock of the slow cooker or crockpot and transfer mixture to the cooker.

Topping:
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup chopped pecans
2 tbsp white whole-wheat flour
2 tbsp butter, melted

Combine the Splenda, pecans, and flour.  Add the melted butter stirring until combined.  Spread topping over the sweet potato mixture.

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

Serves 6

*I recommend diabetics be careful not to purchase sweet potatoes in heavy syrup or cook and mash fresh sweet potatoes.

Note: File Photo



Monday, May 8, 2017

BBQ MEATBALLS SAUCE

1 large bag frozen meatballs

2 cups catsup
2 cups brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tsp liquid smoke

Turn the slow cooker or crockpot on high setting.  Place frozen meatballs in the cooker.

In a bowl combine the catsup, brown sugar, garlic powder, chopped onion, and liquid smoke until well combined.  Pour the sauce mixture over the meatballs.  Cook on high for a few minutes then turn the heat setting to low and cook, covered, 3 to 4 hours.



Thursday, May 4, 2017

GREAT NORTHERN BAKED BEANS

4 slices bacon, chopped

3 cans (15 to 16-oz each) Great Northern Beans
3/4 cup water
1 small onion, chopped
2 garlic cloves, minced
3 tbsp maple syrup
3 tbsp molasses
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp freshly ground black pepper
1 bay leaf
1/3 cup diced tomatoes

Toss the chopped bacon in a skillet and cook until almost done (do not fry to crispy), stirring occasionally. Drain bacon on paper toweling then place in slow cooker or crockpot.

Add the beans, water, onion, garlic, maple syrup, molasses, salt, dry mustard, pepper, bay leaf, and tomatoes.  Place lid on the cooker and cook on low approximately 8 hours. 

Be sure to remove bay leaf before serving.

Note: File Photo

Tuesday, May 2, 2017

MEATLESS SPAGHETTI SAUCE WITH SOY CRUMBLES

1 large green bell pepper, finely chopped

1 large yellow onion, chopped
3 garlic cloves, minced
2 cans (28-oz each) whole plum tomatoes in puree
1 pkg (12-oz) soy crumbles
2 tbsp balsamic vinegar
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
12-oz uncooked spaghetti, broken into halves or thirds
1 cup boiling water
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley

In the crockpot or slow cooker stir together the bell pepper, onion, garlic, tomatoes with puree, soy crumbles, vinegar, dried basil, sugar, and salt breaking up the tomatoes with a wooden or large plastic spoon.  Place lid on the cooker and cook on high for 2 1/2 hours or on low for 4 hours.

Stir in the spaghetti, boiling water, fresh basil and fresh parsley.  Replace lid and cook for another hour or until the pasta is tender.

Yield: 8 servings

NOTE:  This recipe is diabetic friendly with 279 calories, 49 g carbs, and 17 g protein per serving putting it in the acceptable carb/protein ratio.  Use whole-grain pasta for an even better diabetic dish.
Note: File Photo

Thursday, April 27, 2017

SWEDISH MEATBALLS

1 lb lean ground beef

1 cup fine bread crumbs
1/2 cup milk
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp fresh ground black pepper

Mix above ingredients together well; form into meatballs.  Brown meatballs on all sides in a large nonstick skillet.  Remove from skillet and drain off any excess fat.  Place meatballs in crokpot or slow cooker.  Make the following sauce and pour over meatballs in the cooker:

Sauce
1 cup catsup
2 tsp vinegar
1/4 cup granulated sugar
1/8 cup Worcestershire sauce

Mix all sauce ingredients together to combine.  Pour over the meatballs in the cooker.  Cover and cook on low 3 to 4 hours or until heated through.

Delicious served over hot buttered noodles.

Note: File Photo

Wednesday, April 26, 2017

OLD SETTLERS BEANS

1/2 lb bacon, fried, drained on paper towels, crumbled in large pieces

1 1/2 lb hamburger, browned and drained
1/2 bag frozen onion and peppers
1/2 cup brown sugar
1/2 tsp pepper
1 tbsp chili powder
1/4 ketchup
1 can pork & beans
1 can red kidney beans
1 can butter beans
2 tbsp mustard
1/2 cup hot sauce, optional

Combine all the above ingredients in a crockpot or slowcooker.  Place lid on the cooker and cook on low setting for 6 hours. 

Note: The hot sauce is optional, according to your taste.  If you want just a little heat cut the hot sauce back to a couple of tablespoons.

Note: File Photo

Tuesday, April 25, 2017

CRANBERRY ROAST

1 rump roast (3 to 5 lbs)

1 pkg dry onion soup mix
1/3 cup water
1 can jellied cranberry sauce
2 tbsp softened butter
2 tbsp all-purpose flour

Sprinkle the onion soup mix in the bottom of crockpot or slow cooker; pour the water over the soup mix.  Stir the mixture to blend.  Place the roast in the cooker over the soup mixture.  Spoon the cranberry sauce around and over the roast.

Place the cover on the cooker and cook on low for 10 to 12 hours.  Remove the roast from the cooker to rest.

Blend the softened butter and flour together.  Whisk the mixture into the juices in the cooker.  Replace lid and cook on high heat for 10 minutes.

Slice the roast and serve sauce over the beef.

This is a file photo of a very similar recipe.

Monday, April 24, 2017

PIMIENTO CHEESE FONDUE

1 pkg (16-oz) shredded extra-sharp Cheddar cheese

1 pkg (8-oz) cream cheese, softened
1 cup heavy cream
1 jar (7-oz) diced pimiento, drained well
1/4 cup thinly sliced green onions
1/4 tsp ground red pepper

Combine the Cheddar cheese, cream cheese, and heavy cream in a 3 to 4 -quart slow cooker or crockpot.  Place the lid on the cooker and cook on low setting for 1 hour.  Remove lid and stir the mixture to combine.  Replace the lid and continue cooking for 30 more minutes.

Add the pimiento, onions and red pepper to the cheese mixture stirring to blend.  Replace the lid and and continue cooking for another 30 minutes or until the mixture is hot through.

Serve the fondue with fresh vegetables, tortilla chips, or lightly toasted French or Italian bread cubes.

Yield: 4 cups of fondue

Note: File Photo