WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, March 23, 2017

ROOT VEGETABLE POT ROAST

1 medium turnip, coarsely chopped or diced 

1 medium yellow onion, chopped
1 large or 2 medium carrots, chopped
1/4 cup chopped celery
1 clove of garlic, minced
1 (3 lb) chuck roast
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 tablespoons snipped parsley
1/3 cup cold water
3 tablespoons all-purpose or whole-wheat flour

In slow cooker or crock pot, place the turnip, onion, carrot, celery, and garlic.

Trim excess fat from roast and cut so that it will fit into cooker. Heat the oil in a large skillet, add the roast and brown on all sides; drain. Place the meat over the vegetables in the cooker. Sprinkle the salt and pepper over all and pour the water into the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the roast to a warmed serving platter. Strain the vegetables, reserving 2 cups of the cooking juices. Add water if necessary to make 2 cups.

Spoon the vegetables over the roast on the warm serving platter. Sprinkle with the parsley and cover with foil to keep warm.

Skim any excess fat from the cooking liquid then pour liquid into a saucepan. Blend the cold water slowly into the flour until smooth. Stir the mixture into the cooking liquid and cook, stirring, until thickened and bubbly. Serve as a gravy with the meat.

Yield: 6 to 8 servings

Note: Add or substitute other root vegetables as desired.

Note: This is just a file photo

Wednesday, March 22, 2017

MEAT LOAF FLORENTINE WITH OPTIONAL MUSHROOM SAUCE

1 pkg (10-oz) frozen chopped spinach, thawed

2 eggs, slightly beaten
1 1/2 cups soft bread crumbs
1/2 cup milk
2 tbsp soy sauce
1 1/4 tsp salt
1/4 tsp hot pepper sauc
2 lb lean ground beef

Drain the spinach well. In a large bowl combine the spinach, eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add the ground beef to the spinach mixture and mix well using hands. Make into either a round or oblong loaf slightly smaller than your crockpot or slowcooker's interior.

Place a wire rack (or make one using double thick strips of heavy-duty foil) in the bottom of the cooker. Place meatloaf atop rack not allowing it to touch cooker's sides. Place lid on cooker and cook on high setting for 4 hours. 

Top with the traditional ketchup topping or serve with the following sauce.

Serve with this MUSHROOM SAUCE:
1 can (3-oz) sliced mushrooms with juices
2 tbsp all-purpose flour
1 cup sour cream
2 tbsp snipped chives

In a saucepan combine the mushrooms and flour, stirring until flour is blend in. Stir in the sour cream and chives. Cook, while stirring, just until thickened. Do not boil!

Yield: 1 1/2 cups of sauce
Yield: 8 servings meat loaf

Note: File photo

Tuesday, March 21, 2017

LENTIL-HAM SOUP

1 lb dry lentils

1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slow cooker or crock pot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

Note: This is a file photo

Monday, March 20, 2017

CHICKEN SPAGHETTI

4 boneless skinless chicken breast halves

salt and pepper to taste
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1/4 cup water
3 garlic cloves, minced
2 tsp oregano
1 tsp basil
1 tsp sugar
1 cup shredded mozzarella cheese
Grated Parmesan cheese
Hot cooked spaghetti for 4 servings

Generously sprinkle the chicken with salt and pepper; place in slow cooker or crock pot. In a small bowl combine the tomato sauce, tomato paste, water, garlic, oregano, basil, and sugar together well; pour over the chicken in the cooker. Put lid on cooker and cook chicken on low setting for approximately 8 hours.

Remove the chicken from the cooker to a warm platter. Turn cooker to high setting and stir in the mozzarella cheese. Replace lid and cook until the cheese is melted and the sauce is heated thoroughly.

To serve, divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

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

Sunday, March 19, 2017

APPLE CIDER STEW

2 lbs beef stew meat

3 tbsp canola oil
3 tbsp flour
2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
4 carrots, chopped
3 potatoes, peeled and chopped
2 onions, sliced
1 stalk celery, chopped
1 apple, chopped
2 cups apple cider
1 tbsp vinegar
1/2 cup water
1/4 cup flour

In skillet or large saucepan brown meat in canola oil. Drain off excess fat. Combine the 3 tablespoons of flour, salt, thyme, and black pepper. Toss browned meat in the flour mixture to coat. Place the carrots, potatoes, onions, celery, and apple in the cooker. Place the meat over the vegetables. Combine the apple cider and the vinegar; pour over the meat. Place lid on cooker and cook on low 10 to 12 hours.

Turn cooker to high setting. Blend the cold water into the 1/4 cup flour until smooth. Stir slowly into the stew. Replace lid and cook another 15 minutes until thickened.

Yield: 8 servings.

Note: File Photo

Saturday, March 18, 2017

GINGER BAKED BEANS

2 tsp instant minced onion

1/4 cup water
2 cans (16-oz) cans pork and beans
1/2 cup finely crushed gingersnap cookies
1/4 cup catsup
2 tbsp light molasses

Place the instant minced onion and the water in a crock pot or slow cooker; let stand for 5 minutes. Add the pork and beans, gingersnap crumbs, catsup and molasses. Stir to combine the mixture. Place lid on cooker an cook on low setting for 3 to 4 hours.

Yield: 6 servings

Note: File Photo

Friday, March 17, 2017

EASY SLOW COOKER SALSA

10-11 plum tomatoes

2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4  up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry

Cui a small slit in two tomatoes and insert a garlic clove in each.

Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.

Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.

Serve with tortilla chips.

Note: Refrigerate leftovers.

Note: File Photo

Thursday, March 16, 2017

BARBECUED PORK SANDWICHES

1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 tbsp butter
1 bottle (12-oz) chili sauce
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple-cider vinegar
1 tsp chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
3 cups thin sliced cooked pork
1 tbsp flour
2 tbsp cold water
12 buns

In a skillet cook the onion, celery, and garlic in the butter until tender but not browned. Transfer the mixture to a crockpot or slowcooker. Add the chili sauce, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, pepper, and water, mixing well. Stir in the sliced pork, coating all sides. Add lid to the cooker and cook on low setting for 3 to 4 hours. Turn the heat to the high setting.

In a small bowl or cup blend the flour and cold water until smooth; stir into the pork mixture. Cover again and cook another 15 minutes or so until the sauce is thickened, stirring occasionally.

To serve, place approximately a third cup of the pork mixture on each bun.

Yield: 12 sandwiches
Note: File Photo

Saturday, March 11, 2017

BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned

1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut or shred chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

Note: File Photo

Friday, March 10, 2017

ENCHILADAS

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. 

Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 

Yield: 4 servings

Photo: TOH where I got this recipe approximately 20-years-ago.

WINGS

2 1/2 lbs chicken wingettes
1 med onion, chopped
1 cup soy sauce
1 cup packed brown sugar
1 tsp finely chopped garlic
1 1/2 tsp ground ginger
Rinse chicken and pat dry with paper towels.
Place chicken on broiler pan and broil 8-10 minutes per side. Remove to a slow cooker.
Combine remaining ingredients and spoon over wings.
Cook 2 hours on high setting. Stir once during cooking.
Yield: Approximately 8 servings.

File Photo

Thursday, March 9, 2017

CROCK POT COCOA

3 1/3 cups nonfat dry milk powder

2/3 cup unsweetened cocoa powder
1/2 cup sugar (or Splenda granulated for diabetics)
1 teaspoon vanilla extract
6 cups barely warm water

In crock pot combine the dry milk powder, cocoa, and sugar. Stir in the warm water and vanilla, stirring to dissolve. Place lid on crockpot and heat on low setting for 3 to 4 hours.

Variations: Add a teaspoon of ground cinnamon and a pinch of nutmeg for a spiced cocoa.

Add two tablespoons instant coffee granules for a mocha cocoa.

Cut the vanilla in half and add a half teaspoon of peppermint extract for a holiday peppermint cocoa.

Use your imagination to come up with a flavor of your choice!


Wednesday, March 8, 2017

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired
Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.
Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.
To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

Note: File Photo

Tuesday, March 7, 2017

SMOKEY BARBECUE SPARE RIBS

3 to 4 lbs spareribs

salt and pepper to taste
1 medium yellow onion, sliced
1 bottle (16-oz) smoky barbecue sauce*

Sprinkle the ribs with the salt and pepper. Place ribs on broiler pan in oven and brown on both sides. Remove any excess fat.

Place the sliced onion in the bottom of the crockpot or slowcooker. Slice ribs into serving size pieces and place over the onion. Pour barbecue sauce over all.

Add lid to cooker and cook ribs on low setting for 7 to 9 hours or on high for 4 to 5hours.

*Or 2 cups of your favorite homemade sauce

Note: File Photo


Monday, March 6, 2017

VEGGIE-BEEF CHOWDER

1 can (1 lb) tomatoes, broken-up

3 stalks celery, sliced
2 medium potatoes, chunked
2 beef bouillon cubes
1 can green beans
1 can peas
2 carrots, sliced
2 medium yellow tomatoes, large diced
3 cups water
2 chicken bouillon cubes
1 can whole kernel corn
1 lb lean ground beef, browned

Combine all ingredients in a crock pot or slow cooker. Place lid on cooker and cook on low 12 hours or more.

Note: File Photo

Sunday, March 5, 2017

RED CLAM SPAGHETTI SAUCE

1 medium yellow onion, chopped 

2 garlic cloves, chopped
2 tbsp canola oil
2 cans (7.5-oz each)minced clams, undrained
1 can (1 lb) diced tomatoes
1 can (12-oz) tomato paste
1/4 cup snipped fresh parsley
1 bay leaf
1 tsp sugar
1 tsp basil
1/2 tsp thyme
1/2 tsp salt
Hot cooked spaghetti for 4 to 6 servings

Heat the canola oil in a skillet and cook the onion and garlic for about 5 minutes. Remove the onion and garlic to the slow cooker or crock pot; stir in the tomatoes with juice, clams, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt; mix together well. Cover the cooker and cook on low setting for 4 hours. Serve over the hot cooked spaghetti.

Note: File Photo

Friday, March 3, 2017

BEANS AND PEPPERS

4 cups water 
1 1/2 cups dry pinto or great northern beans
1 tsp salt
1 can (16-oz) tomatoes, cut up 
3/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 tbsp brown sugar
1 garlic clove, minced
1 tsp salt
1/8 tsp pepper
3 slices bacon, crisp-cooked, drained, crumbled
In a saucepan, bring the water, beans, and 1 teaspoon salt to a boil. Reduce the heat and simmer, covered 1 1/2 hours.(Or this is a good way to use leftover beans!) Pour into a bowl; cover and chill. Drain the beans, reserving 1 1/2 cups of the liquid. Transfer the beans and the liquid to a crock pot or slow cooker. Stir in the tomatoes (do not drain), bell pepper, onion, brown sugar, garlic, 1 teaspoon salt, and pepper. Add the lid to the cooker, turn to low setting and cook for 12 to 14 hours. Stir beans and top with the crumbled bacon.
Yield: 6 servings
This is a file photo similar to this recipe. Sorry, I have not taken a picture.

Thursday, March 2, 2017

EASY ARTICHOKE DIP

If you are looking for a warm dip to enjoy, try this artichoke dip. The nutritional information is at the end of the recipe. Perfect carb/protein ratio for diabetics, too.

2 cans (14-oz each) water-packed artichoke hearts, rinsed, drained, coarsely chopped
2 cups (8-oz) shredded mozzarella cheese
1 brick (8-oz) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tbsp lemon juice
2 tbsp plain yogurt
1 tbsp seasoned salt
1 tbsp chopped seeded jalapeno pepper
1 tsp garlic powder
Baked tortilla chips for serving
In a slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
Yield: 5 cups of dip or 20 servings of approximately 1/4 cup.
Per serving (dip only): 152 calories, 12 g (5 sat) fat, 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein. This information does not include the chips!

Note: File Photo