GREAT NORTHERN BAKED BEANS

 

4 slices bacon, chopped

3 cans (15 to 16-oz each) Great Northern Beans
3/4 cup water
1 small onion, chopped
2 garlic cloves, minced
3 tbsp maple syrup
3 tbsp molasses
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp freshly ground black pepper
1 bay leaf
1/3 cup diced tomatoes

Toss the chopped bacon in a skillet and cook until almost done (do not fry to crispy), stirring occasionally. Drain bacon on paper toweling then place in slow cooker or crockpot.

Add the beans, water, onion, garlic, maple syrup, molasses, salt, dry mustard, pepper, bay leaf, and tomatoes.  Place lid on the cooker and cook on low approximately 8 hours. 

Be sure to remove bay leaf before serving.

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MEATLESS SPAGHETTI SAUCE WITH SOY CRUMBLES

 

1 large green bell pepper, finely chopped

1 large yellow onion, chopped
3 garlic cloves, minced
2 cans (28-oz each) whole plum tomatoes in puree
1 pkg (12-oz) soy crumbles
2 tbsp balsamic vinegar
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
12-oz uncooked spaghetti, broken into halves or thirds
1 cup boiling water
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley

In the crockpot or slow cooker stir together the bell pepper, onion, garlic, tomatoes with puree, soy crumbles, vinegar, dried basil, sugar, and salt breaking up the tomatoes with a wooden or large plastic spoon.  Place lid on the cooker and cook on high for 2 1/2 hours or on low for 4 hours.

Stir in the spaghetti, boiling water, fresh basil and fresh parsley.  Replace lid and cook for another hour or until the pasta is tender.

Yield: 8 servings

NOTE:  This recipe has 279 calories, 49 g carbs, and 17 g protein per serving putting it in the acceptable carb/protein ratio for diabetics.  Use whole-grain pasta for an even better diabetic dish.

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PIMIENTO CHEESE FONDUE

 

1 pkg* (16-oz) shredded extra-sharp Cheddar cheese

1 pkg (8-oz) cream cheese, softened
1 cup heavy cream
1 jar (7-oz) diced pimiento, drained well
1/4 cup thinly sliced green onions
1/4 tsp ground red pepper

Combine the Cheddar cheese, cream cheese, and heavy cream in a 3 to 4 -quart slow cooker or crockpot.  Place the lid on the cooker and cook on low setting for 1 hour.  Remove lid and stir the mixture to combine.  Replace the lid and continue cooking for 30 more minutes. 

Add the pimiento, onions and red pepper to the cheese mixture stirring to blend.  Replace the lid and and continue cooking for another 30 minutes or until the mixture is hot through. 

Serve the fondue with fresh vegetables, tortilla chips, or lightly toasted French or Italian bread cubes.

Yield: 4 cups of fondue

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BLACK BEAN SALSA DIP

2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and rind grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.

Combine the beans, salsa, cumin, and garlic in a slow cooker or crock-pot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.

At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions.

Serve warm with the celery sticks and/or tortilla chips, if desired.

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BEEF WITH CARROTS AND CABBAGE

1 1/2 lbs boneless beef chuck pot roast

1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage

Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.

Heat the canola oil in a large skillet and brown the meat over medium heat.

While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all. Top with the browned meat.

Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting. At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover. Cook for 30 minutes until cabbage is tender.

Note: This dish is okay for most diabetics, too.

 

MEAT LOAF WITH POTATOES

 

1 1/2 lbs ground beef

1 egg, beaten
1/4 cup milk
1 1/2 tsp salt
2 slices bread, crumbled
1/2 small onion, chopped
2 tbsp chopped green bell pepper
2 tbsp chopped celery
4-6 medium to large potatoes, quartered
1 to 2 tbsp butter, melted (enough to coat potatoes)
ketchup
2 or 3 bell pepper rings for garnish, if desired

Mix the egg, milk, salt, and bread crumbs; allow to soften.  Thoroughly combine the mixture ground beef, bell pepper, and onion.  Shape into a loaf and place in slow cooker or crockpot.   Melt the butter and toss potatoes to coat.  Arrange the potatoes around the meatloaf.  Top the meatloaf with ketchup and two or three bell pepper rings, if desired.  Cover and cook on high from 45 minutes to an hour.  Turn heat setting to low and cook approximately 8 hours.

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EASY PORK ROAST WITH APPLES

 

1 (approx 2 1/2 to 3-lb) pork loin boneless roast

1/2 tsp dried sage
3 garlic cloves, minced
1 tsp salt
1/2 tsp freshly grated black pepper
1 jar (12-oz) pork gravy
4 Gala (or your choice of cooking apple) apples

In a cup mix the sage, garlic, salt and pepper together to make a rub.  Rub over the surface of the roast.

Pour the gravy over the bottom of the cooker.  Core and coarsely chop 2 of the apples but do not peel.  Stir chopped apples into the gravy.

Place the pork over the apple/gravy mixture.  Place lid on cooker and cook on the low setting 5 to 7 hours.

Core the remaining two apples and cut each unpeeled apple into 8 wedges; add to the cooker, around the pork, for the last hour of the cooking time.

Remove the pork along with the apple wedges and let stand.  Remove the apple pieces from the gravy, using a slotted spoon, place in food processor and puree.  Add a cup of the cooking liquid to the apple puree and warm the mixture.

Slice the pork and serve with the apple wedges and gravy.

Yield: 8 servings

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SOUTHERN BLACK-EYED PEAS

 

1 lb dried black-eyed peas (soak overnight covered in water)

4 cups water
2 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, chopped
2 stalks celery, chopped
2 ham hocks

Drain the soaked black-eyed peas and place in the crockpot or slow cooker.  Top the beans with the ham hocks.  Cover with the water and add the salt, pepper, onion, and celery.  Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours.

NOTE: DelicIous served with hot rice (brown is healthier) and cornbread.

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MEXICAN BEEF STEW

1 to 1 1/2 lb round steak, fat removed and cut into cubes

2 tsp canola oil
1/4 tsp salt
1 tsp cumin
1 1/2 tbsp chili powder
1 1/2 cups beef broth
1 can (approx 1 lb) hominy
1 can 14.5-oz) Mexican-style diced tomatoes
2 large carrots, sliced into 1/2-inch rounds
1 large red or green bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup water

In a medium bowl combine the salt, cumin, and chili powder.  Add the cubed beef to the mixture and toss to coat.

Heat the canola oil in a large skillet over medium-high heat; add the beef cubes and cook, turning to cook both sides, until lightly browned.  Remove meat from the skillet to a slow cooker or crockpot.

Add the beef broth to the skillet; bring to a boil at medium heat, scraping browned bits from the skillet.  Pour the broth into the cooker over the beef.  Stir the hominy, tomatoes, bell pepper, carrots, onion, garlic, and water into the cooker.  Cover the cooker and cook 4 to 6 hours on high or 8-12 hours on low until the beef is tender.  

File photo of a very similar recipe.

LENTIL-HAM SOUP

 

1 lb dry lentils

1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slow cooker or crock pot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

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