CRAZY PORK CHOPS

 

4 center cut pork chops

1/2 cup flour
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
2 tablespoons olive oil
1 1/2 cup chicken or beef broth
1 medium onion, chopped

Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.

Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and sauté 2 – 3 minutes per side until golden brown.

Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about ½ cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.

Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.

Open the cooker and ladle out about ¼ cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker, stirring to mix. Cover and continue to cook 30- 45 more minutes.

Suggestion: Serve with mashed potatoes, using the sauce in the pot as gravy. 

Source: I got this recipe from Recipe Lion several years ago.

GREEN CHILI ENCHILADA SOUP

4 cooked chicken breasts, shredded

2 cans (14 1/2-oz each) chicken broth
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired

Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.

Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.

To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.

Yield: 4 to 6 servings

This is a recipe all my chicken lovers enjoy. I first saw it on the website on the picture. All my followers know I do not allow chicken in my mouth so I cannot vouch for this personally.

NEW ENGLAND-STYLE POT ROAST

1 pkg. (0.9 oz.) onion-mushroom soup mix

3/4 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce
1 (2-1/2 lb) boneless beef chuck roast
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices

Mix soup mix, broth, and A.1. sauce until blended.

Spray cooker with nonstick cooking spray and place meat in cooker; top with vegetables and soup mixture. Cover with lid.

Cook on LOW 8 to 9 hours or on HIGH about 6 hours.

Note: I had never cooked a roast with A.1. sauce until I saw this Kraft recipe. It is quite tasty. 

EASY SQUASH STUFFING

 

Note: This recipe and picture are from a quite old TOH. I have had this recipe several years.

• 1/4 cup all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 2 medium yellow summer squash, cut into 1/2-inch slices
• 1 small onion, chopped
• 1 cup shredded carrots
• 1 package (8 ounces) stuffing mix
• 1/2 cup butter, melted
• In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
• Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender. 
• Yield: 8 servings.

TEX-MEX CHICKEN

1 lb boneless skinless chicken breasts, cut into 1-inch strips

2 tbsp taco seasoning mix
2 tbsp all-purpose flour
1 medium-size green bell pepper, cut into strips
1 medium-size red bell pepper, cut into strips
1 cup frozen or drain whole-kernel corn
1 1/2 cup thick and chunky salsa
2 cups hot cooked long-grain rice for serving
1/2 cup shredded taco blend cheese
2 green onions, sliced

Toss the chicken strips with the taco seasoning and flour in a slow cooker. Add the veggies and salsa; stir to blend. Place the lid on the cooker and cook on low 6 to 8 hours or on high for half that time.

Serve chicken mixture over the hot rice and garnish with the cheese and green onions.

Yield: 4 servings

Note: File Photo

Have had this for years. Have no idea where I got it.

BEEF BARLEY SOUP

I got this recipe a few years ago in one of Steve's monthly Health Newsletters. It was noted as being from allrecipes.com.

1 1/2 lbs boneless lean beef cubed

3 tbsp vegetable oil

1 tsp salt

1 tsp black pepper

2 tsp garlic powder

3 cans (10.5-oz each) beef broth

6 cups water

4 celery stalks, chopped

6 carrots, chopped

6 green onions, chopped

1/2 cup fresh parsley

1 cup barley

1 tsp dried thyme

In a skillet over medium heat, sauté beef in the oil until browned, about 5 minutes. Stir in the salt, pepper and garlic powder. Transfer to a slow cooker. Add a little of the water to skillet to pick up the browned bits and add to cooker. Stir in the remaining water, vegetables, parsley and barley. Cover and cook on low setting 6 to 8 hours or until meat, veggies and barley are tender. Add the thyme just before serving.

file photo for reference

SPLIT PEA SOUP

I love split pea soup and this is a good recipe.

• 1(16 ounce) package dried split peas, rinsed
• 2cups diced ham
• 3carrots, peeled and sliced
• 1medium onion, chopped
• 2stalks celery, plus leaves, chopped
• 2garlic cloves, minced
• 1bay leaf
• 1⁄2teaspoon seasoning salt
• 1⁄2teaspoon fresh pepper
• 1 1⁄2quarts hot water or 1 1⁄2 quarts broth
• Layer ingredients in crockpot.
• Pour in water, so don't stir.
• Cover and cook on high 4-5 hours or on low for 8-10 hours.
• Remove Bay leaf.
• Serve with some nice crusty bread or buns.
• Yield: 4 to 6 servings
• Note: Recipe and picture from FOOD.

SEAFOOD AND VEGGIE CHOWDER

2 leeks white and light green parts only, sliced

2 medium carrots, scrubbed and sliced into half-moons

1 large rib of celery, diced

1 lb potatoes, peeled and diced

2 cups milk

2 cups low sodium vegetable broth

1 tsp Old Bay seasoning

1/2 tsp garlic powder

Pinch of nutmeg

1 bunch thin asparagus, trimmed, cut into 1/2-inch pieces

1/2 lb peeled, deveined shrimp, cut in half

1/2 lb small bay scallops (thawed, if using frozen)

1/2 lb lump crab meat torn into small pieces

3 tbsp instant potato flakes

Salt and pepper, to taste

Coat slow cooker with nonstick cooking spray.

Place leeks, carrots, celery and potatoes into the cooker. Whisk in the milk, broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on high setting 4 1/2 hours or low setting for 6 and 3/4 hours.

Remove lid and stir in asparagus, shrimp, scallops, crab and potato flakes. Replace lid and cook an additional 15 minutes. Season with salt and pepper.

Note: Overcooked seafood becomes tough. Scallops and shrim should just be opaque and crab heated through.

file photo

EASY TRIPLE CHOCOLATE PEANUT CLUSTERS

2 lbs white candy coating broken into small pieces

2 cups (12-oz pkg) semisweet chocolate chips

1 pkg (4-oz) German sweet chocolate

1 jar (24-oz) dry roasted peanuts 

In slow cooker, combine the three chocolates. Place lid on cooker and cook on high1 hour. Reduce the heat to low, keep covered and cook 1 hour longer or until melted, stirring every 15 minutes. Add the peanuts and mix well. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Yield: Approximately 3 1/2 dozen

file photo

TACO LASAGNA

1 pound lean ground beef or ground turkey

1 package (1.25-ounces) taco seasoning
1 tablespoon tomato paste
1 container (16-ounces) cottage cheese (or ricotta cheese)
1 egg
10 whole-wheat lasagna noodles
3 cups picante sauce
8 oz sharp or medium cheddar cheese, grated
8 oz mozzarella cheese, grated
1 can (2.25 ounces) sliced black olives, optional
Sour cream, for topping
Diced red onion, for topping
Cilantro, chopped, for topping
Sliced avocado, for topping

Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Add taco seasoning and tomato paste, stirring occasionally for even browning. Continue to brown beef until no longer pink; drain excess fat. Set aside.

Place ricotta in medium bowl; add egg and whisk until combined. Set aside.

In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked whole-wheat lasagna noodles over bottom (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of beef over ricotta. Pour half of salsa over beef.

Mix cheddar and mozzarella together to blend. Sprinkle half of cheese mixture over salsa.

Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture. Top cheese layer with sliced olives, if using. 

Cover slow cooker; cook on high 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado some favorites.).

Note: Whole-wheat lasagna noodles are used as they do not get mushy as the regular ones do.

Yield: 12 servings

This photo and recipe from 365 days of slow cooking.

VEGETABLE HAM AND BEAN SOUP

 6 CUPS COOKED BEANS: NAVY, PINTO, GREAT NORTHERN OR A COMBO OFF ANY1 meaty ham bone

1 meaty ham bone

1 cup cooked ham, diced
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 bay leaf
1 cup cubed potatoes
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
water

Combine the first 10 ingredients in a 4-quart slow cooker or crock pot. Add enough water to bring mixture to about 1-inch from the top.

Place lid on cooker and cook on low 5 to 8 hours until veggies are tender.

Remove and discard the bay leaf before serving.

file photo

YIELD: 8 SERVINGS

Per serving: Calories 261, Total Fat 3 g, Carbs 39 g, Protein 21 g

file photo

"FRIED CHICKEN"

1 (2 to 3 lb) fryer, cut-up

1 cup flour
1 tsp salt
1 tsp paprika
1 tsp sage
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Oil for frying

Rinse chicken pieces and pat dry with paper towels.

Combine the flour, salt, paprika, sage, garlic powder and pepper in a large resealable plastic bag. Add chicken pieces a few at a time and toss to coat.

In a large skillet, pour oil to a 1/4-inch depth and heat until hot. Add chicken and cook over medium-high heat until golden brown. Remove from skillet and place in crock pot with the wings on the bottom. Do not add any liquid. Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.

Yield: 4 servings

file photo

REALLY DIFFERENT GROUND TURKEY TACOS

Taco Meat:

1 lb ground turkey

1 small-medium onion, chopped

1 can (4-oz) sliced mushrooms, drained

1 garlic clove, minced

1 can (6-oz) tomato paste

1/2 cup white cooking wine

1 tbsp chopped parsley

1/2 tsp salt

1 tsp pickling spice (yes, you read that correctly!)

4 whole peppercorns

8 taco shells

Cream Sauce - recipe below

Brown turkey and onion in a skillet over medium heat.

In the crock pot, combine the turkey with the rest of the ingredients through the salt. Place the pickling spices and peppercorns in a cheesecloth bag or a tea ball; add to the crockpot. Place lid on cooker and cook on low 4 to 5 hours. Remove the spice bag and discard. Make the cream sauce.

Cream Sauce:

1 tbsp butter

1 tbsp flour

1/4 tsp salt

1/3 cup milk

1 egg, slightly beaten

1/2 cup plain yogurt

Dash of ground nutmeg

Melt butter in a small saucepan; stir in flour and salt. Gradually add milk, stirring constantly. Cook over low heat until thickened; remove from heat.

In a small bowl, combine the egg, yogurt, and nutmeg; stir into the milk mixture. Return to heat and cook, while stirring constantly, for 1 minute.

To assemble tacos:

Spoon 1/4 cup turkey mixture into each taco shell and top with cream sauce.

free clipart

3-Bean Turkey Soup

1 lb ground turkey

1 cup chopped onion
1 medium bell pepper, diced
2 garlic cloves, minced
1 can (16-oz) red kidney beans, drained
1 can (16-oz) Great Northern beans, drained
1 can (16-oz) black beans, drained
3 cups water
2 cans, whole tomatoes, undrained, chopped
1 can (8-oz) tomato sauce
2 cups sliced carrots
2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/2 tsp chicken-flavored bouillon granules
1/2 tsp salt
1/2 tsp black pepper

In a large skillet, cook turkey, onion, bell pepper, and garlic until turkey is no longer pink. Drain off any fat.
Transfer mixture to a crock pot/slow cooker. Add the beans, water, tomatoes, tomato sauce, carrots, spices and bouillon. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Before serving, mash beans slightly to make a thicker soup. Garnish, if desired.

Yield: 10 servings

clipart photo

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ALMOND CHICKEN

1 can (14-oz) chicken broth

1 slice bacon. diced

2 tbsp butter

1 lb (approximately) boneless skinless chicken breast, cut into bite-size pieces

1 1/2 cups sliced celery

1 small yellow onion, sliced

1 can (4-oz) sliced mushrooms, drained

2 tbsp soy sauce

1/2 tsp salt

Hot cooked rice for serving

2/3 cup slivered almonds, toasted

Pour the broth into a crock pot, place lid on cooker and turn to high.

In a large skillet, cook bacon in the butter; add chicken and brown quickly on each side. Remove chicken with a slotted spoon and place in crock pot.

Quickly saute the celery, onion, and mushrooms in the same skillet until crisp tender. Pour mixture into the crock pot. Add the soy sauce and salt; stir mixture well. Place lid back on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Serve over the hot rice and garnish with the toasted almonds.

file photo

CHEESE-FILLED SALSA MEATBALLS

Note: This is a Kraft Foods recipe so I am showing it with their ingredients.

1 cup TACO BELL Thick & Chunky Mild Salsa, divided
1/2 tsp ground chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 lb lean ground beef
1/4 cup dry bread crumbs
1 egg
4-oz (1/2 of 8-oz pkg) Draft Pepper Jack Cheese, cut into 24 cubes
1 can (8-oz) tomato sauce

Mix 1/2 cup salsa and the seasonings in a large bowl until blended. Add the ground beef, bread crumbs, and egg; mix just until blended. Shape into 24 1-inch meatballs.

Press 1 cheese cube into the center of each meatball. Press meat mixture around the cheese to completely enclose cheese. Spray interior of cooker with nonstick cooking spray and add the meatballs. Mix the tomato sauce and the other 1/2 cup of salsa together and pour over the meatballs. Place lid on cooker.

Cook on low setting 3 to 4 hours or on high setting 1 1/2 to 2 hours or until meatballs are cooked through.

Yield: 24 meatballs

 

LOADED MASHED POTATOES

5 pounds red potatoes, whole & unpeeled

2 cups Swanson® Chicken broth
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese (about 4 ounces)
4 ounces cream cheese
8 ounces (about 8 slices) bacon, cooked, drained & crumbled
3 green onions, chopped

Place the potatoes into a 6-quart slow cooker.  Add the broth.

Cover and cook on HIGH for 4 hours or until the potatoes are tender. Do not drain.

Mash the potatoes and broth in the cooker.  Stir in 1 cup Cheddar cheese, the cream cheese, butter, bacon and green onions.  Season to taste.  Top with the remaining Cheddar cheese.  Serve immediately or keep on WARM in slow cooker for up to 2 hours.  Stir before serving.

Note: This is a Campbell's recipe and picture.