EASY CHICKEN TAMALE PIE

1 lb ground chicken

1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8.5-oz) corn bread/muffin mix
2 eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: sour cream, salsa, minced fresh cilantro

In a large skillet, cook the chicken over medium heat for 6 to 8 minutes or until no longer pink, stirring to break into crumbles. Stir in the cumin, chili powder, salt and pepper. Transfer to a 4-quart slow cooker.

Stir the beans, tomatoes, corn, enchilada sauce, green onions and cilantro into the mixture in the cooker. Place lid on cooker and cook on low for 6 to 8 hours or until heated through.

In a small bowl, combine the muffin mix and eggs; spoon over the chicken mixture. Replace lid and cook on low for 1 to 1/2 hours more or until a wooden toothpick inserted into the corn bread layer comes out clean.

Sprinkle with the cheese and let stand, covered, for 5 minutes.

Serve with whatever toppings you desire.

Yield: 8 servings
Per serving: 359 calories, 14 g fat (5 sat), 110 mg cholesterol, 1021 mg sodium, 40 g carbs, 5 g fiber, 20 g protein

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CHEESY BACON STRATA

 

10 Eggland's Best® eggs

2-1/2

cups  milk

1/2

tsp.  black pepper

1

pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

16

slices  French bread (3/4 inch thick), toasted, cubed

10

slices  cooked OSCAR MAYER Bacon, crumbled

4

 green onions, sliced

WHISK eggs, milk and pepper in large bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to egg mixture with all remaining ingredients; mix well.

CUT 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet. Fold remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. Spray inside of slow cooker with cooking spray. Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to completely moisten toast cubes.

COOK on LOW 4 hours, sprinkling with reserved cheese for the last 15 min. Cool slightly. Use foil handles to transfer strata from slow cooker to platter; discard foil.

Yield: 10 servings

Source: Kraft Foods

SHORT RIBS WITH ONION AND CARROTS

 

3 lbs bone-in beef short ribs

1/2 tsp salt
1/2 tsp pepper
1 tbsp canola oil
4 medium-size carrots, cut into 1-inch pieces
3 cups beef broth, divided
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into wedges
6 garlic cloves, minced
1 tbsp tomato paste
4 tsp cornstarch
3 tbsp cold water
salt and pepper to taste

Sprinkle the salt and pepper over the ribs.

In a large skillet, heat the canola oil over medium heat and brown the ribs on all sides. Transfer ribs to 4 or 5 -quart slow cooker. Add the carrots, 1 cup of beef broth, thyme sprigs and bay leaf.

Place the onions in the skillet where you browned the ribs; cook, stirring, over medium heat about 8 minutes until tender. Add the garlic and tomato paste to the skillet and cook for 1 minute. Add the remaining beef broth; bring to a boil and cook 10 minutes or until the liquid is reduce about half. Add mixture to the ribs in the cooker.

Place lid on the cooker and cook on low 6 to 8 hours until ribs are tender.

Remove the ribs and vegetables from the cooker using a slotted spoon and keep warm.

Transfer the cooking liquid to a small saucepan and skim any fat from the top; discard the bay leaf and thyme sprigs. Bring liquid to a boil.

Mix the cornstarch and cold water together until smooth; gradually stir into the liquid. Return mixture to a boil and cook, stirring, about 2 minutes until thickened. Season with salt and pepper as desired.

Serve the ribs and vegetables with the gravy.

Yield: 6 servings

The file photo

SLOW-COOKER SPUMONI CAKE

3 cups cold low-fat milk

1 pkg (3.4-oz) instant pistachio pudding mix

1 (2-layer size) white cake mix

1/4 cup chopped maraschino cherries

1 cup white baking chips

1 cup semisweet chocolate chips

1 cup pistachio nuts, chopped

In a large bowl, whip the milk and pudding mix together for 2 minutes; pour into greased slow cooker.

Prepare the cake mix according to the package directions and stir in the cherries. Pour into the slow cooker.

Place lid on cooker and cook on low setting approximately 4 hours or until the edges are golden brown. Remove the cooker's insert and sprinkle the chips over the cake. Allow to stand, uncovered 10 minutes. Sprinkle the nuts over the chips before serving.

Yield: 10 servings

recipe and photo quick&easy magazine

 

GARLIC-ROSEMARY CAULIFLOWER PUREE

2 tbsp butter, melted

1 medium onion, chopped

1 large head of cauliflower, cut into florets

1 pkg (6.5-0z) spreadable garlic and herb cheese

1/2 cup grated Parmesan cheese

1/2 tsp Montreal steak seasoning

1/4 tsp black pepper

1 tsp minced fresh rosemary or 1/2 tsp dried

1/4 cup heavy cream, warmed

In a slow cooker, place the butter and onion. Add the cauliflower, cover and cook on high 3 to 4 hours until cauliflower is tender.

Process cauliflower until you reach the desired consistency. This may be done with an immersion blender or in batches in a food processor. Add the remaining ingredients and garnish with additional pepper or fresh rosemary, if desired.

quick&easy magazine recipe idea and photo

COFFEE BEEF ROAST

1 (2 1/2 lbs) sirloin tip roast, cut in half

2 tsp canola or olive oil

1 1/2 cup sliced fresh mushrooms

1/3 cup sliced green onions

2 minced garlic cloves

1 1/2 cups brewed coffee

1 tsp liquid smoke, optional

1/2 tsp salt

1/2 tsp chili powder

1/4 tsp black pepper

1/4 cup cornstarch

1/3 cup cold water

In a large nonstick skillet, brown roast on all sides in the oil over medium-high heat. Place roast in a 5-quart slow cooker. In the same skillet, sauté mushrooms, onion and garlic until tender; stir in the coffee, liquid, salt, chili powder and pepper; pour over the roast.

Place lid on cooker and cook on low 8 to 10 hours or until tender. Remove roast and keep warm. Pour the cooking juices into a 2 cup glass measuring cup and skim off fat.

In a small saucepan, combine cornstarch and water until smooth. Gradually stir in the cooking juices. Bring to a boil; cooking, stirring, until thickened, approximately 2 minutes. Serve sauce with the meat.

Yield: 6 servings, 5-oz each

Per serving: 281 calories, 10g fat (3g saturated), 261 mg sodium, 6 g carbs, 39g protein

Diabetic Exchanges 5 lean meat, 1/2 starch

recipe and photo from quick&easy magazine 2022

PULLED PORK WITH GINGER SAUCE

 2 medium onions, chopped

1 (3 lb) boneless pork shoulder butt roast, trimmed
1 tsp salt
1/2 tsp pepper
1 cup ketchup
3 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp honey
4 tsp butter, melted
1 tsp ground coriander
1 tsp minced fresh ginger root
Hamburger buns for serving, optional
Thinly sliced green onions for garnish

Place onions in a 5-quart slow cooker.

Sprinkle the roast with salt and pepper; place over onions in cooker.

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

Remove the meat and onions and allow to cool slightly.

Discard the cooking juices or save for another use.

Using two forks, shred the pork; return pork and onions to the cooker.

In a small bowl, mix together the ketchup, lemon juice, Worcestershire, honey, butter, coriander and ginger root; stir into the pork.

Place lid back on cooker and cook on low for 1 hour.

Garnish with the green onions and serve on buns, if desired.

Note: This is a recipe I got in 2005 from an old TOH magazine. It was submitted by a lady from Columbia, SC. Yummy!

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CITRUS CARROTS

12 cups (approximately 48-oz) frozen sliced carrots, thawed

1 3/4 cups orange juice

1/2 cup sugar

3 tbsp butter, cut up

1/2 tsp salt

3 tbsp cornstarch

1/4 cup cold water

Minced fresh parsley for garnish, optional

Combine the carrots, orange juice, sugar, butter and salt in the slow cooker. Place lid on cooker and cook on low 4 to 5 hours until the carrots are tender.

In a cup or small bowl, mix the cornstarch and water until smooth (I like to use a tiny whisk). Gradually stir into the cooker. Replace lid and cook another few minutes (15-30) until thickened.

Garnish with the parsley, if desired.

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GARDEN GREEN BEANS & POTATOES

2 lbs fresh green beans, trimmed

1 1/2 lbs red potatoes, quartered

1 medium onion, chopped

1/2 cup beef broth

1 1/2 tsp salt

1 tsp dried thyme

1/2 tsp pepper

1/4 cup butter, softened

1 tbsp lemon juice

In a large slow cooker, combine the beans, potatoes, onion, broth, salt, thyme, and pepper. Place lid on cooker and cook on low setting 6 to 8 hours or until green beans are tender. Stir in the butter and lemon juice. Best served with a slotted spoon.

Yield: 16 servings of 3/4 cup each

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AWESOME FRENCH ONION SOUP

 

2 pounds onions, sliced thin

1 tablespoon sugar
1 teaspoon salt
1/4 cup margarine
3 tablespoons olive oil
2 tablespoons flour2 cans condensed beef broth
2 cans condensed beef consommé
1/2 cup dry white wine (or water)
1 teaspoon Worcestershire sauce
3 soup cans water
1 loaf french bread, sliced
Olive oil
Parmesan cheese, freshly grated
Swiss cheese, freshly grated

Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, sauté approximately 20 minutes or until golden. Sprinkle onions with flour and cook an additional 2 - 3 minutes. 
 
To slow cooker, add the remaining ingredients and the onion mixture. Cook at least 8 hours or follow individual slow cooker directions. 

Brush 1-inch slices of French bread on both sides with olive oil. Sprinkle one side with Parmesan cheese and broil. Put broiled side down in got soup, sprinkle top side of bread with Parmesan and top with grated Swiss cheese. Broil until bubbly.

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VICKI'S CROCK-POT MEATBALLS

Meatballs:

1 1/2 lb ground beef

1 cup breadcrumbs

1//4 cup catsup

1/4 cup chopped parsley

2 tbsp soy sauce

1/4 cup minced onion

2 egg whites

Sauce:
1 can jellied cranberry sauce

2 bottles chili sauce

2 tbsp brown sugar

2 tbsp lemon juice

Make meatballs and brown in a microwave. Mix sauce ingredients in crock-pot Add meatballs. Cook at least 2 to 3 hours.

This is from an old Hoosier church cookbook.

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SLOW-COOKED MAC'N' CHEESE

1 pkg (16-oz) elbow macaroni

1/2 cup butter, melted

2 eggs, beaten

1 can (12-oz) evaporated miilk

1 can condensed cheddar cheese soup, undiluted

1 cup milk

4 cups shredded cheddar cheese, divided

1/8 tsp paprika

Cook macaroni according to package directions; drain. Place the macaroni in a 5-quart slow cooker or crock-pot; add the butter.

In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of the shredded cheddar. Pour over the macaroni, stir to combine. Place lid on cooker and cook on low for 4 hours.

Remove lid from cooker and sprinkle the remaining cup of cheese over the top of the mac and cheese. Replace lid and cook another 15 minutes or until the cheese is melted. Sprinkle with the paprika and serve.

Yield: 10 servings

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ASIAN-STYLE CHICKEN LEGS

6 whole chicken legs

1/2 cup soy sauce

1/4 cup brown sugar

1 garlic clove, crushed

1 can (8-oz) tomato sauce

Rinse chicken and pat dry using paper towels; place in slow cooker.

Combine the remaining ingredients in a small bowl and pour over the chicken.

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

The file photo. I believe they separated the legs and thighs.

SLOW-COOKED SMOKIES

1 lb miniature smoked sausage links

1 bottle (28-oz) your favorite bbq sauce

1 1/4 cups water

3 tbsp Worcestershire sauce

3 tbsp your favorite steak sauce

1/2 tsp freshly ground black pepper

Combine all ingredients in a crock-pot or slow cooker and mix well. Cook on low 6-7 hours.. Maybe be served directly from the cooker using a slotted spoon.

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CALIFORNIA TAMALE PIE

 

1 pound lean ground beef

3/4 cup yellow cornmeal
1 1/2 cup milk
1 egg, beaten
1 package chili seasoning mix
1 teaspoon seasoned salt
1 pound can tomatoes, cut up
1 pound can whole kernel corn, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded Cheddar cheese

In skillet, cook meat until crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes with liquid, corn, and olives. 
 
Pour into slow cooker. Cover and cook on High for 3 to 4 hours. Sprinkle cheese on top. Cook another 5 minutes.

Note: File Photo

BEEF-MACARONI-CHEESE CASSEROLE

1 package macaroni, cooked and drained

2 tablespoons oil
1 1/2 pound ground beef, browned and drained
salt and pepper to taste
1 large onion, chopped
2 stalks celery, chopped
1 can tomato paste
3/4 cup water
2 tablespoons sherry, optional
1 can tomato soup
1 package of grated Cheddar or Parmesan cheese
1 teaspoon oregano

Toss cooked noodles in the canola oil; place in greased slow cooker. 
 
Add all remaining ingredients, except grated cheese. Stir thoroughly. 
 
Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours or on high 2 to 3 hours.

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EASY CHICKEN TACOS

4 chicken breasts

1/2 pkg taco seasoning mix 

1 bottle salsa

Taco shells for serving

Taco condiments as desired.

Spray cooker with non stick cooking spray.

Pour half the bottle of salsa over the bottom of the cooker. Place the chicken over the salsa and sprinkle with the taco seasoning mix. Pour the remaining salsa over the chicken, Place lid on cooker and cook 4 hours on high or 6 to 8 hours on low.

Remove chicken to a cutting board and shred using two forks; return to the cooker and allow to set on warm setting while you make the tacos.

Place meat in warmed taco shells. Garnish with cheese, sour cream, cilantro, lettuce, diced tomatoes, etc.

file photo for referehce

SLOW COOKER DINNER ROLLS

9 frozen bread dough rolls

Line a large slow cooker with parchment paper and place the frozen rolls, with space between them for rising, over the bottom of the cooker.

Cook rolls on low for 1 1/2 hours then turn temperature to high and cook for 1 hour.

If you like a crusty top, remove from cooker and place under broiler for 1 to 1/2 minutes to brown the tops.

SMOKY SPAGHETTI SAUCE

 1 lb Italian sausage, casings removed

1 lb lean ground beef
1/2 cup chopped onion
2 tsp fresh minced garlic
1 can (28-oz) peeled Italian plum tomatoes
1 can (29-oz) tomato puree
1 chipotle pepper in adobe sauce, diced
1 tbsp sugar
2 tsp dried Italian seasoning
1 tsp salt
Hot cooked spaghetti for 8 servings
Chopped fresh basil for garnish, if desired
Grated Parmesan cheese for garnish, if desired

In a large skillet, combine the sausage, beef, onion, and garlic; cook, stirring to crumble, until the meats are cooked through (about 8 minutes). Drain in a colander.

Transfer meat mixture to the slow cooker and add the tomatoes, tomato puree, chipotle pepper, sugar, Italian seasoning and salt; stir to combine. Place lid on cooker and cook on low setting for 5 to 8 hours.

Serve over the hot spaghetti and garnish with the basil and/or Parmesan cheese, as desired.

Note: I have had this recipe for a few years and I don't remember where it originated.

RED POTATO SOUP

 

10 red potatoes, cubed or chunked

1 large onion, diced and sauteed in butter

5 cups water

3 tbsp chicken bouillon

1 tsp minced garlic

1 tbsp dry Ranch dressing mix

2 tsp dried parsley

salt to taste

freshly ground black pepper to taste

1 pkg (3-oz) real bacon bits

1 cup cream

1 cup grated cheddar cheese

1 cup sour cream

1/4 cup chopped green onion

In a slow cooker, put the potatoes, onion, water, bouillon, garlic, Ranch dressing mix, parsley, salt, pepper, and bacon bits; stir to blend.

Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until potatoes are tender.

Stir in the remaining ingredients and heat through.

Yield: 8 to 10 servings

Note: File Photo

SLOW COOKER FRENCH TOAST

Bread of choice (about 3/4 of a loaf)
8 eggs
1/2 cup milk
4 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
Optional:
2 teaspoons orange zest instead of nutmeg

Fill greased 6-quart slow cooker with bread.

Whisk together all other ingredients in a small bowl. Begin with eggs. Then add the other dry ingredients and whisk. Pour over bread making sure all pieces are saturated.

Cover with dishtowel before covering with lid. Place lid over dishtowel and cook on high 2 hours. Turn to low and cook over night or until done.

Serve with maple syrup and powdered sugar or try it with apricot preserves on top.

Adapted from Cooktop Cove. Photo also from Cooktop Cove.

HAWAIIAN MEATBALLS

A friend shared this recipe with me. Since it is one my friend likes, I am sharing it with you because I know she only likes good food! If you want to boost your vitamin C, use a red bell pepper instead of green. Ref bell peppers are loaded with vitamin-C.

32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar

2 Tbsp. cornstarch
2/3 cup of white vinegar
2 Tbsp. Soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.

Delicious served over rice.

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LAYERED COWBOY CASSEROLE

 

1 medium onion, chopped

1 1/2 lbs lean ground beef, browned and drained
8 medium potatoes sliced with the skin on
1 can red kidney beans (I sometimes use chili beans)
1 can tomato soup
2 garlic cloves, minced (or garlic powder to suit your taste)
1 tsp salt
1/2 tsp black pepper

Cover the bottom of cooker with the onion; top with the well drained beef. Layer the potatoes over the beef and the beans over the potatoes.

Whisk the garlic, salt and pepper into the soup; pour over all.

Place cover on cooker and cook on low about 8 hours.

Note: This is a file photo

HOT CARAMEL APPLES

4 large tart apples

1/2 cup apple juice

8 tbsp brown sugar

12 red hot candies

4 tbsp butter

8 caramels

1/2 tsp ground cinnamon

Whipped cream, optional

Peel about 3/4-inch off the top of each apple. Place apples in a slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons brown sugar, three red hot candies, 1 tablespoon butter and 2 caramels. Sprinkle the cinnamon overall. Place lid on cooker and cook on low 4 to 6 hours or until the apples are tender. Serve immediately. Top with whipped cream, if using.

Yield: 4 servings

file photo for reference

CRANBERRY CIDER

2 qts apple cider
1 1/2 qts cranberry juice
1/4 cup brown sugar
1 tea ball of whole cloves
1 orange, sliced into pinwheels
4 cinnamon sticks

Combine cider, juice, brown sugar, and cloves in a slow cooker; simmer at least 2 hours.

Serve in cups or mugs with an orange pinwheel as garnish. Add a cinnamon stick to each cup as a stirrer.

file photo for reference only

LOADED CHEESY POTATOES

This is a Kraft Foods recipe, adjust condiments to suit yourself.

4

small baking potatoes (1-1/4 lb.)

1

tsp.  oil

1/4

cup KRAFT Classic Ranch Dressing

2

Tbsp.  OSCAR MAYER Real Bacon Bits

1/4

cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

2

tsp.  chopped fresh chives

PRICK potatoes with fork; brush with oil. Wrap individually in foil.

PLACE, seam sides up and evenly spaced, in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 to 4-1/2 hours).

UNWRAP potatoes carefully; cut slits in potatoes. Serve topped with remaining ingredients.

Note: For best results, make sure there is space around each wrapped potato when placing in the slow cooker so that the potatoes cook evenly.

PORK AND SAUERKRAUT

I got this German recipe from Family Circle. Yes, this recipe uses beer as does many German recipes. Spaetzle is a soft German noodle/dumpling.

• 1 boneless pork shoulder roast (31/4 to 4 lbs), excess fat trimmed
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1 onion, thinly sliced
• 1 2 pound bag refrigerated sauerkraut
• 1 apple, peeled, cored and diced
• 1 12 ounce bottle full-bodied beer
• 1 tablespoon  brown sugar
• 1 tablespoon  red wine vinegar
• 1 teaspoon  caraway seeds
• 1 14 ounce can whole-berry cranberry sauce
• Cooked spaetzle (optional)

1. Coat slow cooker bowl with nonstick cooking spray. Season pork with salt and pepper. If desired, brown in a skillet on all sides, about 5 minutes. Place in slow cooker.

2. Add onion, sauerkraut and apple. Blend beer, brown sugar, vinegar and caraway seeds. Pour over pork. Cover and cook on LOW for 10 hours. Remove pork; let rest 10 minutes. Transfer vegetables to a platter with a slotted spoon. Strain liquid into a bowl and skim excess fat.

3. Microwave cranberry sauce in a glass bowl 1 minute. Slice pork and serve over sauerkraut, drizzling with some of the cooking liquid. Top with cranberry sauce. Serve with spaetzle, if desired.

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