ITALIAN SHREDDED BEEF SANDWICHES

2 lb boneless stewing beef

1/4 cup flour
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
1 can (14.5-oz) diced tomatoes, undrained
1 can (6-oz) tomato paste
1 tbsp Italian seasoning
1/4 cup balsamic vinaigrette salad dressing
8 kaiser rolls
1/4 cup grated Parmesan cheese

Toss the meat in the flour until coated; place in slow cooker.  Add the onion, carrot, celery, garlic, diced tomatoes, tomato paste, and Italian seasoning.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 6 hours.

Add the salad dressing to the beef; stir to mix well.  Shred the meat with a fork.

Fill the rolls with the meat and sprinkle meat with the cheese.

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BUFFALO CHICKEN LETTUCE WRAPS

  

• 1package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
• 1 3/4cups Buffalo wing sauce
• 18leaves Boston lettuce
• 3/4cup crumbled blue cheese (3 oz)
• Sliced green onions and chopped salted peanuts, if desired for garnish
• • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour Buffalo wing sauce over chicken. Cover; cook on Low heat setting 6 to 7 hours.
  • Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  • Spoon about 1/4 cup chicken mixture onto center of each lettuce leaf. Top with blue cheese; garnish with green onions and peanuts. To eat, wrap lettuce around chicken mixture and toppings.
  • Recipe and photo from Pillsbury
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LOADED POTATO SOUP

3 lbs Yukon Gold potatoes, peeled, cut into 3/4-inch pieces

2 bay leaves

8 cups lower-sodium chicken broth

2 ears of corn, kernels cut off the cob

1 1/2 cups frozen mixed vegetables, slightly thawed

1/2 cup sour cream

8 slices cooked bacon, broken into pieces

Chopped chives

Coat 6-quart slow cooker with nonstick cooking spray.

Scatter onion over bottom of cooker and top with the potatoes and bay leaves. Add half the broth. Place lid on cooker and cook on low until potatoes are tender, about 5 hours.

Allow mixture to cool slightly and discard bay leaves. Transfer soup to blender in batches. Cover and puree until smooth, adding last half of broth. Transfer back to the slow cooker.

Stir corn, vegetables, sour cream, and a dash of salt and pepper to suit your taste. Cook on low until heated through, about 30-45 minutes, before serving.

Garnish with the bacon and chives.

Yield: 8 servings

recipe and photo from First for women

SWEET POTATO MASH

3 lbs sweet potatoes, peeled

4 tbsp butter, cut into pieces

1/4 cup brown sugar

1/4 cup heavy cream

1/2 tsp ground cinnamon

1/3 cup glazed pecans, chopped

Coat a 4-quart slow cooker with nonstick cooking spray.

Cut potatoes into 1-inch pieces and place in the bottom of the cooker. Add 1 cup of water to the potatoes. Place lid on cooker and cook on high about 4 hours or until tender. Drain potatoes and return to the cooker. 

Mash the potatoes using a potato masher. Stir in the butter, brown sugar, cream, cinnamon and a dash of salt (if desired).

Transfer potatoes to a serving bowl and top with the glazed pecans.

file photo for reference

SLOW-COOKER COCOA

 Cocoa is easy to make in your slow-cooker and to keep hot for serving. This recipe is for a 6-quart cooker.

48-oz milk

2 cups milk chocolate chips

12-oz heavy cream

1 can sweetened condensed milk

Dash of vanilla extract

Stir ingredients together in the cooker. Cover and cook on low 2 hours. Stir mixture every half hour. Ladle into mugs and garnish as desired.

Food Network photo for reference only

FAVORITE BASIC BEEF STEW

3 medium to large carrots, cut into halves lengthwise then into 1-inch pieces

3 ribs of celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups chopped onions
3 garlic cloves, chopped
1 bay leaf
1 1/2 tbsp Worcestershire sauce
3/4 tsp thyme
3/4 tsp basil
1/2 tsp pepper
2 lbs lean beef stew meat, cut into 1-inch pieces
1 can (14-oz) diced tomatoes, do not drain
1 can (14-oz) beef broth
1/4 cup flour
1/2 cup cold water

Layer the ingredients, except the flour and cold water, in the slow cooker or crock pot in the order listed above.  Cover the cooker and cook on low for 8 to 9 hours.

Remove the beef and vegetables to a large serving bowl; cover and keep warm.

Remove the bay leaf from cooker and discard.

Turn the cooker to high and replace the cover.

In a small bowl, whisk the flour and cold water together until smooth.  Add 1/2 cup of the cooking liquid to the flour mixture and mix well; stir into the cooker.  Replace lid and cook 15 minutes or until thickened. Pour the sauce over the meat and vegetables. Serve immediately.

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FIERY GREEN CHILI

This chili recipe is really different as it uses ground pork, ground beef, and butter beans.

1 cup low-sodium beef broth
1 cup tomatillo salsa
1 large green bell pepper, seeded and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp ancho chili powder
3/4 tsp salt
1 lb ground pork
1 lb ground beef
1 can butter beans, rinsed and drained
1/4 cup chopped fresh cilantro
sliced green onions or scallions, lime wedges, sour cream for toppings, optional

Combine the broth, salsa, onion, bell pepper, garlic, cumin, chili powder and salt in a slow cooker. Crumble in both meats; stir to mix well.

Place lid on cooker and cook on high for 6 hours or on low 8 hours.

Break up the meat with a wooden spoon, if needed.

Stir in the beans and cilantro.

Dip into individual bowls for serving and top with the toppings, if desired.

NOTE: This is a high protein, low carb dish making it a good diabetic recipe.

Note: File Photo 

CHICKEN AND CORN CHILI

 

1 large onion, chopped

• 1 pound boneless, skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1 green pepper, seeded and chopped
• 1 jalapeno chile, seeded and chopped
• 1 3/4 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 1 14 1/2 - ounce can diced tomatoes with jalapenos, drained
• 1 1/2 cups frozen corn, thawed
• 2 15 - ounce cans cannellini beans, drained and rinsed
• 2 tablespoons stone-ground cornmeal
• Shredded Monterey Jack cheese

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutrition Information for Chicken and Corn Chili

Servings Per Recipe: 6
PER SERVING: 287 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 736 mg sodium, 38 g carb. (9 g fiber), 27 g pro.

Source: Family Circle

COUNTRY PORK CHOPS AND GRAVY

This is an old recipe from Southern Indiana.

1/2 cup all-purpose flour (Note: I recommend using while whole wheat flour)

1 1/2 tsp dry mustard

1/2 tsp salt

1/2 tsp garlic powder

6 (1-inch thick) lean boneless pork chops

1 can (10 3/4-oz) condensed chicken broth

2 tbsp vegetable oil

Combine flour, mustard, salt and garlic powder in a shallow dish. Dredge chops in the flour mixture; set aside. Using a whisk combine the remaining flour with the broth and pour into slow cooker.

Pour oil into a large skillet over medium-high heat. Brown chops on both sides then place in the slow cooker. Place lid on cooker and cook on high 3 to 5 hours or until tender. Season with pepper and additional salt, if desired.

Note: Gravy may be thinned by whisking in a little water or thickened by whisking in a little flour.

Delicious served with hot rice or mashed potatoes. 

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SWEET POTATO - HAM SOUP

 

1 tbsp butter

1 small leek, sliced
1 garlic clove, minced
1/2 lb ham, cubed
2 medium sweet potatoes, peeled and cubed
4 cups reduced-sodium chicken broth
1/2 tsp dried thyme
2 ounces fresh spinach, stemmed and coarsely chopped

Melt butter in a large saucepan or a Dutch oven over medium heat. Add the leek and garlic and cook, stirring, until tender.

Add the ham to the pan along with the sweet potatoes, broth and thyme; bring to a boil over medium-high heat. Reduce the heat to medium-low and cook 10-12 minutes until the potatoes are tender.

Stir the spinach into the hot soup. Simmer, uncovered, about 2 minutes until the spinach is wilted.

Serve immediately.

Yield: 6 servings

Note: File Photo

EASY SLOW COOKER BAKED BEANS

 

1 lb lean ground beef

1/4 cup minced onion
1 cup no-salt-added ketchup
4 cans (15-oz each) pork and beans
1/4 cup Splenda Brown Sugar Blend
2 tbsp liquid smoke
1 tbsp Worcestershire sauce

Brown the beef and onions in a skillet, stirring to break up the ground beef into crumbles; drain well in a colander. Transfer mixture into a 4 to 5-quart slow cooker.

Add the ketchup, pork and beans, Splenda, liquid smoke and Worcestershire sauce. Stir to blend well.

Place cover on cooker and cook on high setting for 3 hours or on low setting 5 to 6 hours.

Yield: 15 servings
Per serving: Approximately 207 calories, 5 g (1 g sat) fat, 30 g carbs, 5 g fiber, 10 g protein
Exchanges: 1 starch, 1 carb, 1 lean meat

Note: File Photo

FESTIVE BACON AND CHEESE DIP

2 blocks (8-oz each) cream cheese, softened; cut into cubes
4 cups shredded Colby-Jack cheese
1 cup half and half cream
2 tbsp prepared mustard
1 tbsp chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked, drained, crumbled

In a slow cooker, place the cream cheese, Colby-Jack cheese, cream, mustard, onion, Worcestershire sauce, salt and hot pepper sauce.

Cover cooker and cook, stirring occasionally, on low setting for 1 hour or until the cheese is melted.

Stir in the bacon and adjust seasonings, if needed.

Serve with crusty bread or fruit dippers.

Yield: Approximately 1 quart

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PEACH COBBLER

 

2 packages (16-oz each) frozen peaches, thawed and drained

3/4 cup + 1 tbsp sugar, divided
2 tsp ground cinnamon, divided
1/2 tsp ground nutmeg
3/4 cup all-purpose flour
6 tbsp butter, cut into small pieces

In a medium or large bowl, combine peaches, 3/4 cup sugar, 1 1/2 teaspoons cinnamon, and nutmeg; place in the slow cooker.

In a small bowl, combine flour, 1 tablespoon sugar, and the remaining 1/2 teaspoon of cinnamon. Using two knives or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
Sprinkle over the peaches.

Place lid on cooker and cook on high 2 hours.

Yield:  4 to 6 servings delicious when served with ice cream as shown below in this file photo.

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HOT WING DIP

1 pkg (8-oz) low-fat cream cheese (Neufchatel), cut-up

1/4 - 1/2 cup bottled Buffalo wing sauce
1 1/2 tbsp bottled reduced-calorie blue cheese salad dressing
1 cup chopped cooked chicken breast
1/2 cup finely chopped celery
1 fresh jalapeno pepper, seeded and minced (wear plastic gloves when handling jalapeno peppers)
20 celery stalks, halved crosswise
Garnish with chopped fresh jalapeno or celery leaves, if desired

In a 1 1/2-quart slow cooker combine the cream cheese, wing sauce, salad dressing, chicken, chopped celery and the jalapeno.

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

Serve with the celery stalks for dipping.

Yield: 10 servings
Per serving: Calories 99, carbs 3g (1g fiber), protein 7g, fat 7g (3g sat)
Diabetic Exchanges: Meat 1, Vegetables 1
Source: Diabetic Connect

CRANBERRY STUFFED APPLES

• 5 medium apples
• 1/3 cup fresh or frozen cranberries, thawed and chopped
• 1/4 cup packed brown sugar
• 2 tablespoons chopped walnuts
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Whipped cream or vanilla ice cream, optional
• Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.
• Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired. 
• Yield: 5 servings.
  
• This recipe and picture are from an old TOH.
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MEXCAN SOUP

 This recipe is from an old cookbook from a family I knew years ago in Indiana.

2 pkg Spanish rice or cheesy rice

1 pkg taco seasoning

1 can diced tomatoes

1 cup milk

1 can dark red kidney beans, drained

1 onion, chopped

1 pkg Velveeta cheese (size?)

3 cups water

Mix ingredients and put in a crock pot until rice is done.

KICK IT UP BACON DIP

 

1 lb Mexican Velveeta cheese

1 (10-oz) can tomatoes with green chilies
1 tbsp minced dry onion flakes
2 tsp Worcestershire sauce
1/2 tsp dried mustard
1/2 cup half-and-half or whipping cream
16 bacon slices, cooked, drained, crumbled

Spray a slow cooker with nonstick cooking spray.

Place all ingredients except bacon in the cooker and stir to mix well.

Cook on low for 1 hour. Stir a few times during cooking to be sure cheese is melting and blending. Fold in 3/4 of the bacon.

To serve, sprinkle remaining bacon over all. May serve directly from the cooker to keep warm, if desired. Serve with tortilla chips and/or fresh veggies.

Serves: 4 to 6

File Photo

EASY CHICKEN BREASTS

4 skinless chicken breasts

1 can cream of broccoli soup

1 packet onion mushroom soup mix 

Sliced fresh mushrooms, if desired

Hot cooked rice for serving

Place chicken side-by-side in a slow cooker. Mix the onion mushroom soup mix according to the package directions. Stir broccoli soup into the soup mix. Place mushrooms over the chicken breasts, if using. Pour soup mixture over chicken. 

Cook on low setting 3 to 4 hours or until chicken is cooked through. Serve over a bed of the hot rice.

This is not this recipe. It is used for reference only.

MUSHROOM CHICKEN AND PEAS

4 (6-oz each) boneless skinless chicken breast halves

1 envelope mushroom onion soup mix
1 cup water
1/2 lb sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas

Place chicken in a 3-quart slow cooker. Sprinkle the soup mix over the chicken and press onto the breasts/ Add water,mushrooms, onion and garlic.

Place lid on cooker and cook on low setting 3 to 4 hours until chicken is tender and cooked through. Stir in peas, replace lid and cook another 10 minutes until peas are tender.

Yield: 4 servings
Per serving: 292 calories, 5 g (1 sat.) fat, 94 mg cholesterol, 566 mg sodium, 20 g carbs, 5 g fiber, 41 g protein
Diabetic exchanges: 5 lean meat, 1 starch, 1 vegetable

NOTE: This is a recipe that works for most diabetics.

Note: This is a California recipe from an old TOH magazine I found when I moved a few years ago.

SPICY CHICKEN CACCIATORE

1/2 cup white whole-wheat flour

8 (approximately 2 lb) skinless boneless chicken thighs
1 tbsp olive or canola oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine or chicken broth
1/2 cup tomato puree
1 1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp salt
1 can (14.5-oz) petite diced tomatoes, do not drain
1/4 cup chopped fresh parsley or cilantro

Dredge chicken in the flour; shake of excess.

Heat a large skillet over medium-high heat; add the oil and swirl to coat. Add the chicken, in batches if necessary, and cook until browned on each side (approximately 4 minutes per side).

Place chicken into a 6-quart slow cooker.

Reduce heat under skillet to medium; add onion, bell pepper, and garlic, cooking 4 minutes. Add the broth and bring to a boil; simmer 2 minutes.

Add all ingredients to chicken in slow cooker, except for parsley or cilantro. Place lid on cooker and cook on low for 4 hours or until chicken is tender. Sprinkle with parsley or cilantro before serving.

Note: Serve over mashed potatoes or rice, if desired.

Serves 8.

file photo

 

KIELBASA

 

4 keilbasa sausages

1 large onion, sliced thin
1 large green bell pepper, cut into strips
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 cup chicken broth
4 hoagie rolls, split

Brown the sausages in a nonstick skillet over medium-high heat for 3 to 4 minutes. Transfer to a slow cooker and add the onion, bell pepper, and spices. Stir in the broth.

Place lid on cooker and cook on low setting 7 to 8 hours.

To serve, place the sausages in the rolls and top with the onion and bell pepper.

Condiment suggestions are mustard, pickled peppers, dill pickles.

Yield: 4 sandwiches

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SPICY ASIAN PORK BUNDLES

1 ( approx. 3 lb) boneless pork sirloin roast

1/2 cup soy sauce
1 tbsp chili paste
2 tsp minced fresh ginger
2 tbsp water
1 tbsp cornstarch
2 tsp dark sesame oil
Large lettuce leaves for wrapping

Cut roast into 2 or 3 chunks.

Combine the meat, soy sauce, chili paste and ginger in slow cooker; mix well.

Place lid on cooker and cook on low 8 to 9 hours or until meat is fork tender. Remove meat from cooker and allow to cool enough for you to remove fat. Shred meat using two forks.

Let the liquid stand 5 minutes allowing the fat to rise to the surface; skim off fat.

Blend the water, cornstarch and oil until smooth; stir into the liquid in cooker. Cook, without lid, on high until thickened. Add the shredded meat back into the cooker and mix into the liquid. Replace lid on cooker and cook 20 to 30 minutes until hot.

Place 1/4 cup pork filling into a large lettuce leaf. Wrap to enclose.

Yield: Around 20 bundles.

 

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PEACH UPSIDE-DOWN CAKE

 4-5 cups fresh or frozen peaches, peeled and sliced (about 5 or 6 medium peaches)

• 1 teaspoon vanilla extract
• 1/2 cups chopped pecans
• 1/4 cup unsalted butter, plus 2 tablespoons, softened
• 3/4 cup firmly packed light brown sugar
• 2/3 cup white sugar
• 2 tablespoons vegetable shortening
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup half and half
• Whipped cream or vanilla ice cream, for serving
• Parchment paper
• Line a 5 or 6-quart slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Spray the parchment paper well with cooking spray. Cut off any excess parchment paper off the top.

In a large bowl, combine the peaches and vanilla. Set aside.

In a small saucepan, melt the 1/4 cup of butter. Then stir in the brown sugar until combined, about 5 minutes. Pour this mixture into the bottom of the slow cooker and spread evenly over the bottom.

Next spoon the peach mixture on top of butter sugar combination. Then, sprinkle the pecans over the peach mixture. Do not stir.

In a medium-sized bowl, use a mixer to cream together white sugar, shortening and the remaining two tablespoons of softened butter. Add the egg, egg yolk and vanilla and mix in. In a separate bowl, combine flour, baking powder, and salt. Alternate adding the flour mixture and the half and half to the creamed sugar mixture. Mix well and spoon on top of the peach layer, spreading the mixture a bit, but not mixing it in. Keep everything layered.

Place several layers of dish towels or paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2-2 hours or until a cake tester or knife inserted into the middle comes out clean. Then, remove the lid to the slow cooker and cook an additional 15-20 minutes for the top to form a soft crust.

Turn off the slow cooker and let the cake cool slightly. Then, carefully lift the cake from the slow cooker using the long ends of the parchment paper and place it on a large dinner plate or serving platter. Place another plate on top. Holding both plates, carefully flip the cake over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.

Source: Tastebook

SMOKY BARBECUED BRISKET

1 (3 to 4 lbs) beef brisket

3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp black pepper
1 to 1 1/2 tsp liquid smoke
2 cloves garlic, minced
2 bay leaves
Your favorite BBQ sauce

Trim excess fat from brisket, if necessary. Place brisket in a large resealable plastic bag.

In a small bowl combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, and garlic; reach inside bag and spread the mixture over the meat on both sides. Seal bag and refrigerate for 24 hours.

Using at least a 4-quart slow cooker, place the meat including the marinade, and the bay leaves into the cooker. Cut meat if necessary to fit in cooker.

Place lid on cooker and cook brisket on low for 7 hours.

Add barbecue sauce to the cooker and cook for another hour.

Serve with additional barbecue sauce, if desired.

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PORK MEATBALLS WITH SAUERKRAUT

1 1/4 lbs lean ground pork

3/4 cup dry bread crumbs
1 large egg, lightly beaten
2 tbsp milk
2 tsp caraway seeds, divided
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 jar (32-oz) sauerkraut, drained, squeezed dry and snipped into small pieces
1/2 cup chopped onion
6 slices bacon, fried crisp, drained and crumbled
chopped parsley

Combine pork, bread crumbs, egg, milk, half the caraway seeds, salt, Worcestershire sauce and pepper in a large bowl. Mix well and shape into 2-inch size meatballs.

Brown meatballs in a large skillet sprayed with nonstick cooking spray over medium-high heat.

Combine the sauerkraut, onion, bacon, and remaining half of the caraway seeds in a slow cooker. Place meatballs atop the sauerkraut mixture.

Place lid on cooker and cook on low 6 to 8 hours.

Before serving, sprinkle with the chopped parsley.

Yield: 4 to 6 servings.

pork meatballs

BEANS AND SAUSAGE

 

1 lb smoked sausage, cut in half lengthwise and then into slices

1 medium yellow onion, chopped
1 cup ketchup
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 tbsp cider vinegar
2 tbsp molasses
3 tbsp yellow mustard (or brown, if you prefer)
3 cans (approx. 1 lb each) great northern beans
Nonstick cooking spray
Diced white onion for garnish, if desired

Spray the inside of slow cooker with the nonstick cooking spray.

Brown the sausage and onion together in a nonstick skillet; transfer to a slow cooker.

In a large bowl, combine the ketchup, sugars, vinegar, molasses, mustard and beans until blended. Pour mixture over the sausage/onion mixture and stir to blend.

Place lid on cooker and cook on low for 6 to 8 hours until bubbly and heated through.

Yield: Approximately 14 servings.

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