SKINNY SWEET AND SOUR PORK

15    ounces tomato sauce 

1    onion (halved and sliced) 
1    green peppers (cut into strips) 
2    tablespoons white vinegar 
2    tablespoons steak sauce 
1    teaspoon    salt 
1 1/2 pounds pork tenderloin (cut into 1-inch cubes) 
20 ounces pineapple chunks in pineapple juice (not syrup) (save 1/2 cup of pineapple juice from the can) 
3 cups brown rice, cooked (1/2 cup of rice per person, can use more if desired) 

In a large bowl, combine tomato sauce, onion, green pepper, vinegar, steak sauce, pineapple and 1/2 cup of pineapple juice (from the pineapple chunks).

Place pork in the bottom of the slow cooker.  Pour tomato sauce mixture over pork. Cover and cook on low for 7-8 hours or until meat is tender.

Serve with rice.

Serves 6

NOTE: Recipe originally from Six Sisters Stuff but I have made a few healthier substitutions as I am diabetic.

WILD RICE HOT DISH

 

2 cups uncooked wild rice

1/2 cup slivered or plain sliced almonds
1/2 cup chopped onion
1/2 cup chopped celery
1 can (8-12 oz), drained
2 cups cut-up, cooked chicken
6 cups chicken broth
1/4 tsp black pepper
1/4 tsp garlic powder
1 tbsp chopped parsley

Wash and drain rice.

Combine all ingredients in a crock-pot (at least 4-qt size); mix together well.

Place lid on cooker and cook on low 4 to 6 hours or until the rice is tender.  Do not remove lid until the rice has cooked at least 4 hours.

File Photo

O-CEREAL PARTY MIX

 

3 cups bite-size rice cereal

2 cups O-shaped oats cereal
2 cups bite-size shredded wheat cereal
1 cup peanuts, pecans or cashews
1 cup thin pretzel sticks (optional)
1/2 cup butter, melted
4 tbsp Worcestershire sauce
Dash of hot pepper sauce
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/2 tsp onion salt

Combine cereals, nuts and pretzels in crock pot or slow cooker.  Mix melted butter with the remaining ingredients in a small bowl; pour over the cereals in the cooker and toss lightly to coat.

DO NOT PUT LID ON COOKER!

Cook on high for 2 hours, stirring well every 30 minutes; turn down to low and continue to cook 2 to 6 hours.

Allow to cool completely before storing in an airtight container.

file photo

MAPLE PUMPKIN BUTTER

 Yield: 8 4-ounce jars

Ingredients

1 29-ounce can pumpkin puree

1 1/4 cups light brown sugar

1/4 cup white granulated sugar

6 tablespoons maple syrup

Juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

Instructions

Mix all the ingredients in a medium 3 1/2-quart slow cooker. Stir well. Cover and cook on high for 2 hours, stirring occasionally.

Remove the lid and cook on high for 30 minutes to 1 hour more to reach desired thickness.

Turn off the cooker and let the pumpkin butter cool to room temperature. Store in the refrigerator for 6 weeks or freeze for up to 3 months.

Adapted from Not Your Mother’s Slow Cooker Cookbook

TROPICAL CROCK-POT CHICKEN

 

6 boneless, skinless chicken breast halves

salt to suit taste
1 can (15-oz) sliced pineapple, drained & juices reserved
1/3 cup packed brown sugar
2 tbsp lemon juice
1/4 tsp ground ginger
1/4 cup cornstarch
nonstick canola oil cooking spray
hot cooked rice for 6, for serving

Spray the interior of crock pot/slow cooker with the cooking spray.

Lightly sprinkle the chicken breasts with salt and place in cooker. Lay the pineapple slices over the chicken.

In a small bowl combine the reserved pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stirring until the cornstarch is completely blended into the mixture.  Pour mixture over the chicken and pineapple slices.

Place lid on cooker and cook on low 4 to 5 hours.

Serve over hot rice.

Yield: 6 servings.

This is the file photo.

BARBECUED BRISKET

 

1 beef brisket (3 to 4 lbs) cut in half in necessary to fit in cooker

3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp freshly ground black pepper
1 tsp liquid smoke
2 garlic cloves, minced
2 bay leaves
1 bottle favorite BBQ sauce

Trim excess fat from meat and discard.

Place meat in a large ziptop plastic food storage bag.

Combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic, and bay leaves in a small bowl.  Spread mixture all over the meat and seal the bag.  Refrigerate for 24 hours to marinate.

Place the meat and marinade in a slow cooker or crock pot.  Place lid on cooker and cook for 7 to 8 hours on low.

Remove the meat from the cooker and pour the juices into a 2-cup glass measuring cup.  Allow to sit for around 5 minutes then skim fat from the top.  Stir one cup of the juices into the barbecue sauce. Return the meat to the cooker along with the barbecue sauce.  Cook for another hour or until the meat is fork tender.

The file photo.

FLORENTINE BRUNCH

 

1 1/2 cup cheddar cheese, grated & divided

1 pkg (9-oz) frozen spinach, thawed & drained
1 cup bread cubes
1 cup fresh sliced mushrooms
1/2 cup green onions, sliced thin
6 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder

Lightly grease slow cooker.

Layer half the cheddar cheese, spinach, bread, mushrooms, and green onions in the cooker.

In a medium mixing bowl, whisk the eggs, milk, cream, salt, pepper, and garlic powder together until thoroughly combined; pour over the layered items in the cooker.  DO NOT STIR!

Sprinkle the remaining cheese over all; cover and cook on high 1 1/2 to 2 hours.

Serves 4 to 6.

May be doubled for larger cookers.

clipart

ROSEMARY RED POTATOES

 

1 dozen medium-size red potatoes, cut into quarters

1/4 cup lemon juice
2 tbsp butter, melted
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp fresh rosemary leaves, minced
3/4 tsp salt
1/8 tsp black pepper
1/2 tsp paprika
1/4 cup fresh Italian parsley, chopped

Combine the potatoes with the lemon juice, butter, oil, garlic, rosemary, salt, pepper and paprika in a slow cooker/crock pot.  Toss to be sure potatoes are coated with the seasonings.

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

Before serving, toss the potatoes with the fresh parsley to garnish and add flavor.

Yield: 6 to 8 side servings.

FILE PHOTO

SLOW COOKER LEMON CHICKEN BREASTS

 

6 bone-in chicken breast halves (about 3 pounds), skin removed

1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter

1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules 

2 teaspoons minced fresh parsley

Hot cooked rice for serving

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken.

In a skillet over medium heat, brown the chicken in butter; transfer to a 5 quart slow cooker.

Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley.

Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.

This is the file photo.

APPETIZER BARBECUED MEATBALLS

2 lbs lean ground beef

1 1/3 cups ketchup, divided
3 tbsps seasoned dry breadcrumbs.
1 egg, slightly beaten
2 tbsps dry onion flakes
3/4 tsp garlic salt
1/2 tsp black pepper
1 cup packed brown sugar
1 can (6-oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 1/2 tsps hot pepper sauce
Diced bell peppers for garnish, if desired

Preheat oven to 350 degrees.

In a medium to large mixing bowl, combine the beef, 1/3 cup of the ketchup, breadcrumbs, egg, onion flakes, garlic salt, and black pepper.  Mix lightly but thoroughly and shape into 1-inch meatballs.  Place the meatballs in two shallow roasting pans and bake 18 minutes or until browned.  Using a slotted spoon, transfer meatballs to a slow cooker or crock pot.

Mix the brown sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce and pour over the meatballs in the cooker.

Place lid on cooker and cook on low 4 hours. Garnish with the bell peppers, if desired. Serve with cocktail picks.

Yield: Approximately 48-50 meatballs.

file photo

CREAMY CURRIED SPINACH

If you are like me and find there just isn't room for one more thing in your oven or on your stop top when you prepare large family or holiday meals, take advantage of your slow cooker or crock-pot and make a side dish in it. Here is a recipe for a yummy spinach dish you can make in your crock-pot/slow cooker in 2 to 4 hours depending on the temperature setting.

3 pkgs (10-oz each) frozen spinach, thawed

1 large onion, chopped

4 garlic cloves, minced

2 tbsp curry powder

2 tbsp butter, melted

1/4 cup chicken stock or vegetable broth

1/4 cup heavy cream

1 tsp lemon juice

Combine the spinach, onion, garlic, curry powder, melted butter, and stock or broth in the cooker.  Cover and cook on low 3 to 4 hours or on high 2 hours. A half-hour before cooking time ends, add the cream and lemon juice; mix to combine.  Replace lid on cooker and finish cooking.

Yield: 8 servings

file photo

HOT BROCCOLI-CHEESE DIP

3/4 cup butter

3 celery stalks, sliced thin
1 medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
3 tbsp flour
1 can (10.5-oz) condensed cream of celery soup
1 pkg (10-oz) frozen chopped broccoli, thawed
1 (5 to 6-oz) garlic cheese roll, cut up

In a small skillet, melt the butter and saute celery, onion, and mushrooms; stir in the flour.  Pour the mixture into a lightly greased crock pot or slow cooker.  Stir the soup, broccoli, and cheese roll into the cooker. Add lid and cook on high, stirring every 15 minutes until the cheese is melted. Turn heat setting to low and cook for 2 to 4 hours.

Serve dip hot with chips, fresh vegetables, etc.

Yield: 1 quart

file photo

PIZZA FONDUE

1/2 lb ground beef, at least 85% lean

2 cans (15-oz each) pizza sauce with cheese
1/4 lb grated cheddar cheese
1/4 lb grated mozzarella cheese
1 tsp dried oregano
1/2 tsp fennel seed
1 tbsp cornstarch

In a skillet, brown the ground beef and drain well.

Combine the drained ground beef with the remaining ingredients in a crock pot or slow cooker.

Place lid on cooker and cook on low for 2 to 3 hours.

Serve warm with tortilla chips, etc.

File Photo

MARINERS' FONDUE

2 cans (10 3/4-oz each) condensed cream of celery soup

2 cups grated sharp processed cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crab meat
1/4 cup finely chopped cooked scallops
dash paprika
dash cayenne pepper
1 loaf French bread, cut into 1-inch cubes

Combine all ingredients except bread cubes in lightly greased crock-pot; stir thoroughly.

Cover cooker and cook on high for 1 hour or until cheese is melted.  Turn to low for serving.

Using fondue forks, dip bread cubes into fondue.

Stock photo only

Yield: 1 1/2-quarts

SPLIT PEA SAUSAGE SOUP

1/2 lb smoked sausage, cut in half lengthwise then cut into 1/2-inch pieces

2 cans (14-oz each) reduced-sodium chicken (or vegetable) broth
1 pkg (16-oz) dried split peas, rinsed
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 tsp dried marjoram leaves
1 bay leaf

Heat a small skillet over medium heat; add the sausage and cook 5 to 8 minutes until browned; drain well.

Combine the sausage and remaining ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low for 4 to 5 hours until the peas are tender.

Turn of the heat and remove the bay leaf.

Return lid to cooker and let stand 15 minutes to thicken.

Yield: 6 servings

file photo

CROCK POT CHERRY POUND CAKE

1 pkg (16-oz) pound cake mix

2 eggs, well beaten
1 can (16-oz) cherries and juice

Lightly grease the inside of a stoneware crock pot or slow cooker.

In a medium mixing bowl blend the cake mix and eggs together; fold in the cherries and juice.  Pour batter into the prepared cooker.  Place lid on cooker.

Cook on high 2 1/2 to 3 hours.  Cake is done when a wooden toothpick inserted in the center comes out clean.

Allow to cool before removing or remove by scooping out into individual serving bowls. Top with ice cream topped with a maraschino cherry.

file photo

Spicy Ground Beef and Bean Soup with Cabbage and Spinach

 

2-3 tsp. olive oil (depending on your pan)

1 lb. lean ground beef (use ground beef with less than 10% fat for South Beach Diet)
1 cup chopped onion
1/2 cup chopped celery
2 tsp. crushed garlic (or more)
2 cans (14.5 oz.) petite dice tomatoes with juice 
(rinse each can of tomatoes with 1/2 can of water)
4 cups homemade beef stock (or use 2 cans beef broth and a little water)
1 can vegetable broth
1 can kidney beans, rinsed
1 T dried parsley
1 1/2 tsp. dried thyme
salt and fresh-ground black pepper to taste
2 cups very thinly sliced and chopped green cabbage
1 cup chopped spinach
pinch red pepper flakes (optional)
2-3 T sherry vinegar (or use any mild vinegar that you like)
sour cream or grated Parmesan cheese for serving (optional)

Instructions:

Heat the olive oil in a large heavy frying pan and cook ground beef until it's well-browned, breaking apart with the turner as you cook.  If desired, place the cooked ground beef in a fine mesh strainer and rinse with VERY HOT water to remove most of the fat. 

Chop the onion and celery and crush the garlic (or use crushed or pureed garlic from a jar.)  Rinse the kidney beans with cold water until no more foam appears.  

Put the ground beef, chopped onion, chopped celery, garlic, canned tomatoes and water you rinse the cans with, beef stock, vegetable broth, kidney beans, dried parsley, and dried thyme into the slow cooker and cook about 4 hours on high or 8-9 hours on low. Taste soup and add salt and fresh-ground black pepper as desired.  (I added a tiny bit of each.)

While soup cooks, thinly slice the cabbage and chop the spinach.  After soup has cooked 4 hours on high or 8-9 hours on low, add the cabbage and spinach, turn slow cooker to high if needed, and cook about 1 hour more, or until the cabbage is done.  Stir in the sherry vinegar (start with 2 T and taste to see if you want to add more.)  Serve hot, with sour cream or grated Parmesan cheese to add at the table.

Note: I got this from Kaylns Kitchen in 2012

(If making this to cook all day while you're at work, I recommend you brown and rinse the ground beef, chop onions, chop celery, crush garlic, slice and chop cabbage, and chop the spinach the night before to make it easy to put the soup together in the morning.  Store these prepped ingredients in containers in the fridge, not in the slow cooker crock.)

This freezes well.  Let thaw in the refrigerator overnight and then heat in the microwave or in a small pan on the stove.

ENGLISH BREAD PUDDING

 

16 slices day-old firm-textured white bread

1 3/4 cups milk
1 pkg (8-oz) mixed dried fruit, cut into small pieces
1/2 cup chopped pecans
1 medium apple, cored and chopped
1/4 cup butter, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Tear bread into 1-inch to 2-inch size pieces and place in crock-pot or slow cooker.  Pour the milk over the bread and let soak for 30 minutes.  Stir in the dried fruit, pecans, and apple.

In a small bowl, combine the butter, brown sugar, egg, cinnamon, nutmeg, and cloves; pour over the bread mixture and stir well to blend.

Place lid on cooker and cook on low for 3 1/2 to 4 hours or until a wooden toothpick or skewer inserted in the center comes out clean.

This is the file photo.