HOT CHICKEN SALAD

2 1/2 cups diced cooked chicken

1 cup toasted almonds
2 cups sliced celery
1/2 cup diced red bell pepper
3 tbsp lemon juice
1 cup mayonnaise
3 tbsp grated onion
1 cup cubed processed cheese, divided
1 cup crushed potato chips, divided
1/2 cup grated Parmesan cheese

Lightly spray the interior of a crock pot with nonstick cooking spray.

In a bowl, combine the chicken, almonds, celery, bell pepper, lemon juice, mayonnaise, onion, 1/2 cup of the processed cheese, 1/2 cup of the potato chips and half the Parmesan cheese; transfer to the prepared crock pot. Place lid on cooker and cook on low 4 to 6 hours.

Before serving, sprinkle with the remaining cheeses and potato chips.

Yield: 6 to 8 servings

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PORK, POTATO, GREEN BEAN STEW

2 cans (14.5-oz each) chicken broth, divided

1 lb pork loin, trim away fat and cube
4 red potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1/3 cup white whole-wheat flour
2 cups frozen cut green beans
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp black pepper

Turn cooker on low setting.

In a large skillet, heat one can of the broth, pork, potatoes, onion and garlic about 10 minutes over medium heat; transfer to slow cooker.

Combine 3/4 cup broth with the flour in a small bowl, stirring until smooth; set aside.

Add the remaining broth, green beans, Worcestershire sauce, thyme and pepper to the cooker, stir to blend.
Place cover on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

If you have been cooking on low, turn heat to high; if on high, leave on high and add the flour mixture the last 30 minutes of cooking to thicken.

Yield: 8 servings

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ITALIAN-STYLE MEAT LOAF

1 can (8-oz) pizza sauce, divided

1 egg, beaten
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup dry Italian-seasoned bread crumbs
1/2 tsp garlic salt
1/4 tsp black pepper
1 1/2 lbs lean ground beef
1 cup shredded mozzarella cheese

Reserve 1/3 cup pizza sauce, cover and refrigerate.

In a large bowl, combine the remaining sauce and egg. Stir in the onion, bell pepper, bread crumbs, garlic salt and pepper. Add the ground beef and mix together well. Form mixture into a loaf that will fit your slow cooker.

Make 3 long strips with heavy-duty aluminum foil and place in cooker leaving extra folded down to later use as handles to remove meatloaf.

Transfer the meatloaf to the cooker and place lid on cooker. Cook on low 8-10 hours or on low 4-6 hours. Be sure meat is cooked through. A meat thermometer inserted into the center should read 170 degrees.

Spread the reserved sauce over the meatloaf and sprinkle with the cheese. Replace cover and cook another 15 or more until cheese melts. Use the foil strips to remove to a platter.

Yield: 6-8 servings

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TERIYAKI FLANK STEAK

 

1 (2 lb) flank steak

6 slices pineapple in its own juice; drain, saving 1/2 cup juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp ground ginger
2 chicken boullion cubes
1 1/2 cups boiling water
1 cup uncooked long-grain converted rice

Roll steak, tie and cut into 6 individual steaks.

In a shallow bowl, stir together the pineapple juice, soy sauce, brown sugar, Worcestershire sauce and ginger. Marinate the steaks for 1 hour at room temperature in the mixture.

 In the crock pot, dissolve the bouillon in the boiling water; combine with the rice and 1/2 cup of the soy mixture. Top each of the steaks with a pineapple slice and place into the crock pot. Place lid on cooker and cook on low 8 - 10 hours or on high 3 - 4 hours.

file photo used for reference only - not this exact recipe

ORANGE-CIDER PUNCH

6 cups orange juice

2 cups apple cider
1 cup sugar
2 cinnamon sticks
1 whole nutmeg
Orange slices for garnish, optional
Cinnamon sticks for stirring, if desired

Mix all ingredients in a crock pot; stir well. Place lid on cooker and cook on low at least 4 hours but up to 10 hours. May be cooked on high 2 to 3 hours and turned to low or keep warm to serve from cooker. Top each serving with a thin orange slice, if desired. Add a cinnamon stick for stirring, if desired.

Yield: About 8-10 servings.

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HOMEMADE BEEF STOCK

3 beef soup bones

1 or 2 onions, chopped
1 to 2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp dried parsley flakes
2 tsp salt
2 peppercorns

Place all ingredients in a crock pot and add enough water to cover completely. Place lid on cooker and cook on low 12 to 14 hours. Strain and refrigerate up to 4 days. May also be frozen.

Yield: Approximately 8 cups stock.

Note: You may cook on high 4 to 6 hours but the stock will be lighter in color and less concentrated.

Note: Stock photo

CHICKEN AND VEGGIE CHOWDER

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

1 can (14-oz) chicken broth
1 can (10 3/4-oz) condensed cream of potato soup
1 pkg (10-oz) frozen chopped broccoli
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup whole-kernel corn
1 jar (4.5-oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp dried thyme
1/3 cup half-and-half cream

Combine all ingredients except cream in a slow cooker. Place lid on cooker and on low setting 5 hours or until veggies are tender and chicken is cooked through. Stir in the half-and-half. Turn cooker setting to high and cook 15 minutes or until heated through.

Yield: 6 servings

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BEEF HASH

2 1/2 cups cut-up cooked beef

2 pkgs (10-oz each) frozen hash brown potatoes, thawed
1 cup brown gravy or beef broth
1 onion, chopped fine
1/4 cup butter, melted
Salt and pepper to taste

Place all ingredients in a crock pot. Place lid on cooker and cook on low 6 hours or on high 2 to 3 hours.

Note: File Photo

SAUSAGE-RICE CASSEROLE

1 lb bulk sausage, browned in skillet and drained well

4 cups water
2 celery stalks, diced
3/4 cup long-grain converted rice
1/3 cup slivered almonds
1 pkt (1.5-oz) dry chicken soup mix
salt to taste
pepper to taste

Lightly grease crock-pot and combine all ingredients inside; stir well to mix.

Place lid on cooker and cook on low 7 to 10 hours or on high 3 to 4 hours. Cook until rice is tender!

Yield: 4 servings

Note: File Photo

Note: Ground beef may be substituted for the sausage.

PORK SPARERIBS IN ORANGE SAUCE

4 lbs country-style pork spareribs

2 tbsp olive oil
2 med. white onions, cut into 1/4-inch slices
1 tbsp dried ancho chilies, seeded and chopped fine
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 can (16-oz) tomatoes, do not drain
2 garlic cloves
1/2 cup orange juice
1/3 cup dry white cooking wine (or chicken broth)
1/3 cup packed brown sugar
1 tsp shredded orange peel
1/2 tsp salt
1 - 2 tbsp cider vinegar

Trim excess fat from ribs and cut into individual riblets.

Heal oil in a large skillet over medium heat; add ribs and cook 10 minutes until browned on each side. Remove to a plate. Remove and discard all but 2 tablespoons of the drippings from skillet. Add onions, chilies, cinnamon and cloves. Cook, stirring, 4 minutes or until softened. Transfer onion mixture to slow cooker.

Place the tomatoes and garlic in a blender or food processor and process until smooth.

Combine tomato mixture with the orange juice, wine or broth, sugar, orange peel, and salt in slow cooker. Add the ribs and stir to coat. Place lid on cooker and cook on low 5 hours or until fork tender.

Remove ribs to platter and ladle the liquid out into a medium bowl. Allow liquid to stand 5 minutes then skim and discard the fat from the top. Stir the vinegar into the liquid and serve over the ribs.

Yield: 4 to 6

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RANCH POTATOES

6 bacon strips, cut-up

2 1/2 lbs. small red potatoes, cubed
1 pkg (8-oz) cream cheese, softened
1 can condensed cream of potato soup, undiluted
1/4 cup low-fat milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp thinly sliced green onions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon from skillet to paper towels to drain. Reserve 1 tablespoon of the drippings.

Place potatoes in a 3-quart slow cooker.

In a bowl, beat the cream cheese, soup, milk, dressing mix, and the reserved bacon drippings until blended; stir into the potatoes. Sprinkle the bacon over the top of the potatoes.

Place lid on cooker and cook on low 7 to 8 hours or until tender. Top with the green onions before serving.

Yield: 10 servings
Per serving: 230 calories, 12 g fat (6 sat), 25 g carbs, 2 g fiber, 6 g protein

Source: TOH several years ago.

CHICKEN AND VEGGIE SOUP

1 pkg (22-oz) grilled and ready/fully frozen grilled chicken breast strips
2 cups chicken broth
1 can (14.5-oz) diced tomatoes - do not drain
1 pkg (10-oz) frozen corn
1 1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4-oz) green chilies
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 cups fresh baby spinach

Cut chicken breast strips into chunks, if desired.

Combine all ingredients, except spinach, in a 4 to 5-quart slow cooker.

Place lid on cooker and cook on low 8 to 10 hours or until the potatoes are tender. Stir in the spinach and cook just until wilted, approximately 5 minutes.

Yield: 8 servings

Note: I got this recipe from an old Tyson's ad.

CINNAMON GLAZED APPLES

6 large tart apples

2 tbsp lemon juice
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tbsp all-purpose or white whole-wheat flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
6 tbsp butter, melted
Vanilla ice cream for serving

Peel, core, and slice the apples into 8 wedges each; place in a 3-quart slow cooker. Drizzle the lemon juice over the apples.

Combine the sugars, flour, cinnamon, and nutmeg; sprinkle mixture over the apples. Drizzle the butter over all.

Place lid on cooker and cook on low 3 to 4 hours until the apples are tender.

Serve over vanilla ice cream.

Yield: 6 to 7 servings.

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CHICKEN AND STUFFING

 

2 1/2 cups chicken broth

1 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 can (4-oz) mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 tsp rubbed sage
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
12 cups day old bread cubes
2 eggs
1 can condensed cream of chicken soup, undiluted
5 to 6 cups cubed cooked chicken

In a saucepan, combine the broth, butter, onion, celery, mushrooms, parsley, sage, poultry seasoning, salt and pepper. Simmer for 10 minutes; remove from heat.

Place the bread cubes in a large heat-resistant bowl.

Combine the eggs with the soup; stir into the broth mixture. Pour over the bread and toss together well.

Spray the interior of a 5-quart slow cooker with nonstick cooking spray. Layer half the chicken on the bottom and top with half the chicken. Repeat the layers.

Place lid on cooker and cook on low approximately 5 hours or until a meat thermometer reads 160 degrees when inserted into the stuffing.

Yields: 14-16 servings

 

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PINEAPPLE-COCONUT-PEARL TAPIOCA

Cooking spray

3/4 cup sugar

1/2 cup regular small pearl tapioca (do not substitute)

2 (13.5-ounce) cans light coconut milk

1 large egg

1/2 cup finely chopped fresh pineapple

1/2 cup flaked sweetened coconut, toasted

Coat a 4-quart electric slow cooker with cooking spray. Combine sugar, tapioca, and coconut milk in slow cooker, stirring with a whisk. Cover and cook on LOW for 2 hours or until most of tapioca is transparent. (Pudding will be thin.)

2. Place egg in a medium bowl; stir with a whisk. Add 1/2 cup hot tapioca mixture to egg, stirring constantly with a whisk. Stir egg mixture into remaining tapioca mixture in slow cooker. Cover and cook on LOW for 30 minutes. Turn off slow cooker. Stir pineapple into tapioca mixture; cover and let stand 30 minutes. Serve warm or chilled. Top each serving with toasted coconut.

This is a Cooking Light recipe from a few years ago.

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HARVEST PORK CHOPS

I have found over the years that Family Circle always has good recipes. This is one I have had for several years.

3 cups 3/4-inch cubes peeled butternut squash

• 1 cup sliced celery
• 1 large onion, cut into wedges
• 4 bone-in pork chops (6 oz each)
• 1 cup apple cider
• 1 tablespoon chopped chipotle pepper in adobo
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 cup plain low-fat yogurt
• 3 cups cooked brown rice, optional for serving

1. In a 4-quart slow cooker, layer butternut squash, celery and onion.
2. Generously coat a large skillet with nonstick cooking spray. Heat over medium heat. Add chops to skillet; cook 5 minutes, turning once. Place chops on top of vegetables in slow cooker.
3. In a small bowl, combine cider, chipotle, basil, salt and garlic powder. Pour over chops. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
4. Using a slotted spoon, transfer chops and vegetables to a serving platter. Discard cooking liquid. Spoon yogurt over chops. Serve with brown rice.
   
5. Family Circle Photo

 

STEAK TACOS

 

1 lb raw lean flank steak

1 packet Taco Seasoning Mix
1 medium onion
4 oz chopped green chilies
½ cup (or more) sliced bell pepper
6 whole-wheat tortillas

shredded cheese for topping

diced tomato for topping

low-fat sour cream for topping, if desired

Spray crock pot with nonstick cooking spray.

Cut steaks in half and rub with taco seasoning; place in crock pot. Top with the onion, chilies and bell pepper.

Place lid on cooker and cook on low 8 to 9 hours or until meat is tender. Remove steaks to a cutting board, allow to cool enough to shred and shred with two forks. Return meat to crock pot and heat through.

Spoon about ½ cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream, if using. Fold ends and sides over filling to serve.

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PEANUT BUTTER CUP CAKE #2

CAKE:

1 box yellow cake mix

1 cup water

3 eggs

½ cup creamy peanut butter

⅓ cup butter, softened

½ cup chocolate-flavored syrup

TOPPINGS:

3 tablespoons creamy peanut butter

2 to 3 tablespoons milk

1 cup powdered sugar

2 tablespoons chocolate-flavored syrup*

20 miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half 


Spray a 5- to 6-quart oval slow cooker with cooking spray. 

In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove ⅔ cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make chocolate fudge batter.

Spoon ½ of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

To Make Topping:
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

*Chocolate Fudge Ice Cream Topping may be slightly melted in microwave and used here.

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HOT SPINACH AND ARTICHOKE DIP

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/4 cup grated parmigiano reggiano cheese (or parmesan), grated
1/4 cup mozzarella, shredded
cayenne or hot sauce to taste (optional)

Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Directions for the oven: Mix everything, place it is a baking dish and bake in a preheated 350 F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20-30 minutes.

Serve with whole-grain crackers or chips.

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BLACK FOREST CAKE WITH PINEAPPLE

1/2 cup butter, melted

1 can (8-oz) crushed pineapple, drained - juice reserved
1 can cherry pie filling
1 box chocolate cake mix

Lightly spray the stoneware of slow cooker.

Combine the butter and pineapple juice; add to the dry cake mix; set aside.

Spread the pineapple over the bottom of the cooker. Spoon the pie filling over the pineapple.

Spread the cake mix mixture over the top of the pie filling.

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

To serve, spoon into dessert bowls.

Top with a scoop of vanilla ice cream, if desired.

Note: File Photo

STUFFED PORK CHOPS

4 double pork loin chops, well trimmed

salt to suit taste
freshly ground black pepper to suit taste
1 can (12-oz) whole kernel corn, drained
1 small onion, chopped
1 small green bell pepper, chopped
1/3 cup uncooked, long-grain rice
1/2 tsp dried oregano (or sage, if you prefer)
1 cup fresh bread crumbs
1 can (8-oz) tomato sauce

Cut pocket in each chop. Cut from the edge almost to the bone. Lightly season with salt and pepper.

In a mixing bowl, combine corn, onion, bell pepper, rice, oregano, and bread crumbs. Pack mixture into the pockets of the chops; secure along the fat side with wooden picks (Be sure to remove picks before serving the chops!)

Place any remaining vegetable mixture in the bottom of the crock pot or slow cooker. Moisten the tops of the chops with the tomato sauce and place in the cooker over the vegetable mixture. Pour remaining tomato sauce over all.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours or until done.

To serve, place pork chops on plate and place extra vegetable mixture on the plate.

Yield: 4 servings.

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BEEF-BACON CHILI

 

6 or 7 slices bacon, cut into 1-inch pieces

1 medium yellow onion, chopped
1 lb ground beef
2 cans chili-ready stewed tomatoes
2 cans chili beans
1 cup water
2 garlic cloves, minced
1 1/2 tsp chili powder (more or less to suit taste)

In a skillet, cook bacon over medium heat 5 minutes or until browned, stirring to keep from burning. Add onion and cook until onion is slightly caramelized. Drain all grease off the mixture. Transfer mixture to the crock pot. Add the ground beef to the same skillet and cook until browned, stirring to crumble. Drain mixture well. Transfer mixture to the crock pot.

Add the remaining ingredients to the crock pot; stir to mix all ingredients together. (Add a second cup of water if you prefer a thinner chili.) Place lid on cooker and cook 7 to 8 hours on low. Stir occasionally during cooking.

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COCONUT CHICKEN CURRY

1 tbsp olive or coconut oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 can (14-oz) coconut milk
1 cup chicken broth
1 1/2 tsp curry powder
1 tsp hot pepper sauce, optional
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pkg (10-oz) frozen peas, thawed

Heat oil in a medium skillet; add chicken and brown on both sides.

Place the potatoes and onion in a slow cooker; place chicken breasts atop the potatoes and onion.

Combine the milk, broth, curry powder, hot sauce, if using, salt and pepper in a medium bowl. When combined, gently pour over the chicken.

Cover cooker and cook on low 6 to 8 hours.

Approximately 30 minutes before serving, add the peas to the cooker.

Serve over hot cooked rice or Asian noodles, if desired.

Yield: 4 servings

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CREAM OF ZUCCHINI SOUP

 

nonstick cooking spray

1 small onion, minced
3 1/4 - 4 cups grated zucchini with peel
2 cans (14-oz) cans chicken broth
1 tsp seasoned salt
1 tsp dried dill weed
1/2 tsp white pepper
2 tbsp butter, melted
1 carton (8-oz) sour cream

Spray inside of slow cooker with nonstick cooking spray.

Combine all ingredients except sour cream in cooker. Stir to combine.

Place lid on cooker and cook on low approximately 2 hours.

Fold the sour cream into the soup and cook another 10-15 minutes until heated through.

Yield: 4 servings

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PANAMA PORK STEW

2 small sweet potatoes, peeled and cut into 2-inch pieces
1 pkg (10-oz) frozen corn
1 pkg (9-oz) frozen cut green beans
1 cup chopped onion
1 1/4 lbs lean pork stew meat, cut into bite-size cubes
1 can (14.5-oz) diced tomatoes, do not drain
1 cup water
1 to 2 tbsp chili powder (depending on hot much heat you want)
1/2 tsp salt
1/2 tsp ground coriander

Place potatoes, corn, green beans and onion in slow cooker; top with the pork.

Combine tomatoes with juice, water, chili powder, salt and coriander in a large bowl. Pour mixture over the pork in the slow cooker. Place lid on cooker and cook on low 7 to 9 hours.

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CAMPBELL'S CREAMY CHICKEN AND WILD RICE

2 cans Campbell's Condensed Cream of Chicken Soup

1 1/2 cups water
1 pkg (6-oz) seasoned long grain and wild rice mix
4 large carrots, thickly sliced (3 cups)
8 skinless boneless chicken breasts halves

Combine the soup, water, rice mix, and carrots in slow cooker. Add the chicken and turn it to coat.
Place the lid on the cooker. Cook for 7 to 8 hours on low or until chicken is cooked through and rice is done.

Yield: 8 servings.

Note: I normally do not use brand names but this is a Campbell's recipe so their brand is used.

MOLASSES AND RAISINS BEEF STEW

1/2 cup while whole-wheat flour
2 tsp salt, divided
1 1/2 tsp black pepper, divided
2 lb boneless chuck roast, cut into bite-size cubes
5 tbsp canola oil
2 medium onions, sliced
1 can (28-oz) diced tomatoes, drained
1 cup beef broth
3 tbsp molasses
2 tbsp cider vinegar
4 garlic cloves, minced
2 tsp dried thyme
1 tsp celery salt
1 bay leaf
8-oz carrots, cut-up
2 parsnips, diced
1/2 cup golden raisins
Salt and pepper to suit taste

In a large bowl, combine flour, 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss the meat pieces in the flour mixture to coat.

Heat 4 tablespoons of the oil, half at a time, in a large skillet over medium-high heat. Add beef, in batches, and brown on all sides. Set the meat aside.

Add the other tablespoon of oil to the skillet and add onions, stirring to loosen brown bits, and cook for about 5 minutes. Add the tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf, the remaining 1/2 teaspoon of salt and 1/2 teaspoon pepper. Bring to a boil; add the beef and boil 1 minute. Transfer to slow cooker.

Cover cooker and cook on low setting 5 hours or on high half that time. Add the carrots, parsnip, and raisins. Cook an additional 1 to 2 hours until vegetables are tender. Add additional salt and pepper, if needed, before servings.

Yield: 6 to 8 servings.

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