BBQ BRISKET WITH BEANS

4 medium onions, sliced

5 lb brisket, trimmed of excess fat
1 1/4 cups your favorite BBQ sauce
1 cup water
2 tbsp chopped fresh rosemary
2 cans (15-oz each) cannellini beans, rinsed

Lightly oil the inside of the slow cooker or crockpot.

Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.

Mix barbecue sauce with the water and pour over all.

Place lid on cooker and cook on low about 7 hours or until fork tender.  Remove from the cooker and let stand 15 minutes before slicing to serve.

While brisket rests, skim fat from the cooker and reserve the sauce.  Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan.  Cook to warm through.

File Photo for reference

SPICY HAM

2 to 2 1/2 lbs smoked boneless pork shoulder butt

2 cups water
6 whole cloves
1 lay leaf
4 whole peppercorns
1 stalk celery, cut up
1 large carrot, pared and sliced

Place the celery and carrot into the crockpot or slow cooker.  Place the pork over the vegetables.  Combine the water, cloves, bay leaf, and peppercorns; pour over the pork.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.  Drain and serve.

OPTION:
Slice the cooked pork into 1/2-inch thick slices; place in a shallow baking pan.  

Glaze:
1 jar (10-oz) currant jelly
3 tbsp fresh horseradish
1/2 tsp prepared mustard

Heat in a small saucepan, stirring until smooth and heated through.  Brush the glaze over the pork slices and bake at 350 degrees, uncovered, for about a half hour.

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CROCK-POT CHILI

1 can (15-oz) chili beans, do not rinse

1 can (15-oz) kidney beans, rinsed
2 cans (14 .5-oz each) crushed tomatoes
2 lb ground chuck, browned and well drained
2 medium onions, coarsely chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
2 to 3 tbsp chili powder (according to taste)
1 tsp black pepper
1 tsp cumin
salt to taste

Put all ingredients into the crockpot (or slow cooker) in the order listed.  Stir once to mix.  Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours.

Note: This is from a pastor's wife in Indiana.

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WEIGHT WATCHERS NEW ORLEANS RED BEANS AND RICE

 

1 tbsp olive oil

1 large onion, chopped
1 large green bell pepper, coarsely chopped
2 celery stalks, coarsely chopped
3 garlic cloves, minced
1/2 lb boneless ham steak, diced
2 tsp Creole seasoning
2 cans (15-oz each) red kidney beans, rinsed and drained
1 (28-oz) can whole tomatoes in puree, coarsely chopped
3 cups hot cooked brown rice
6 scallions, sliced thin, for garnish

In a large nonstick skillet over medium-high heat, heat the oil.  Add the onion, bell pepper, celery, and garlic; cook, stirring frequently.  Cook about 8-10 minutes until vegetables are crisp tender.  Add the ham and Creole seasoning.  Cook mixture, stirring often, for a minute or two until ham is heated through. 

Transfer mixture to a slow cooker or crockpot and stir in the beans and tomatoes.

Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.

To serve, divide the rice into serving dishes and top with the cooker mixture.  Sprinkle with the scallions.

Yield: 6 servings

Per serving of 1 1/3 cups bean mixture over 1/2 cup rice = 350 calories, 6 g fat, 1 g sat fat, 0 g trans fat, 18 mg cholesterol, 001 mg sodium, 57 g carbs, 12 g fiber, 20 g protein, 112 mg calcium

WW Points = 7

NOTE: This is an okay recipe for diabetics, too, with a good carbs to protein ratio and remember beans are good carbs.

HEARTY BEEF FONDUE

 1 3/4 cups milk

2 pkgs (8-oz each) cream cheese, cubed
2 tsp dry mustard
1/4 cup chopped green onion
1 jar (2 1/4-oz) sliced dried beef, diced
French Bread, cut into bite-size pieces

Heat the milk in the crockpot or slow cooker on high setting.  Add the cream cheese and stir until the cheese is melted.  Add the mustard, green onion, and dried beef.  Cook another 5 minutes.  Set cooker to low or keep warm and serve the fondue with the bread.

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PHILLY STEAK SANDWICH MEAT

 1/2 large onion, sliced

 3 cloves garlic, chopped
 1 pound beef sirloin, cut into 2-inch strips
 1/2 teaspoon ground cumin
 1/2 teaspoon ground black pepper
 1/2 teaspoon chili powder
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
 1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®), optional
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer
2 cubes beef bouillon

Spread onion and garlic into the bottom of a slow cooker, layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.

Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).   

Note: I got this recipe and photo from allrecipes several years ago.

VENISON ROAST INCLUDING GAME MARINADE RECIPE

 Marinade:

1/2 cup cider vinegar
2 garlic cloves, minced
2 tbsp salt
enough cold water to cover meat

Mix all ingredients together in a bowl that is just large enough to hold the roast covered with water.  Add the meat and soak overnight.  This is a good marinade for all game meats.

Roast:
1 (approx. 4 lb) venison roast
2 tbsp all-purpose flour
2 garlic cloves, minced
1 large onion, sliced
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 teaspoon prepared mustard
1/4 cup lemon juice
1 can (15-oz) diced tomatoes

Remove roast from the marinade and discard marinade.  Season the meat by sprinkling with salt and pepper.  Pour just enough canola oil into a skillet large enough to hold the roast and heat over medium-high heat until hot enough to brown meat. Dredge the meat in the flour and brown in the hot skillet. Place the roast in the crockpot or slow cooker.  Add the garlic, onion, brown sugar, Worcestershire sauce, mustard, lemon juice, and tomatoes.  Place lid on cooker and cook on high for a couple of hours.  Turn heat to low and cook for another 8 to 10 hours.

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MAPLE-MUSTARD COUNTRY-STYLE RIBS

1 large onion, cut into 1/4-inch slices, separated into rings

1/3 cup maple flavored syrup

1/4 cup spicy brown mustard or country-style Dijon mustard

2 1/2 to 3 lbs country-style pork ribs, trimmed of fat and cut into 3-inch pieces

Place onion rings in slow cooker. 

In a small bowl, combine syrup and mustard, mixing well to blend. Spread evenly over the ribs then place ribs in cooker over the onion.

Place lid on cooker and cook on low setting for at least 8 hours. If desired, serve with additional mustard.

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FRENCH-STYLE RUMP ROAST

1 ( 3 to 4  lbs) beef rump roast

1 cup sliced fresh mushrooms
1 lb tiny, peeled onions
1 cup red wine
1/2 cup water
salt to taste
freshly ground black pepper to taste

Place the onions and mushrooms in the bottom of a crockpot or slow cooker.

Sprinkle the roast with salt and pepper; place atop the mushrooms and onions.

Combine the wine and water; pour overall.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

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TEXAS HASH

2 lbs ground chuck

2 medium or 1 large onion, diced
2 green bell peppers, chopped
2 cans (15-16 oz each) diced tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 cup raw long-grain brown rice

Brown ground chuck in a large skillet; drain well.  Place the drained meat, onion, bell pepper, tomatoes with juice, chili powder, salt, Worcestershire sauce, and rice in a slow cooker or crockpot.  Stir to combine well.  Place lid on cooker and cook 6 to 8 hours on low.

Hint: Great served with cornbread.

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CRACK CHICKEN

Note: I got this recipe and photo from Cookies and Cups probably eleven or twelve years ago.

• 2-3 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

 

SON-IN-LAW STEAK

Disclaimer: This recipe was passed down to me. I have no idea who named it but it is not connected to my sons-in-law.

1 lb round steak, cut into 4 pieces
1 tablespoon Worcestershire sauce
1/2 tsp salt
1/2 tsp garlic powder
2 - 3 potatoes, sliced into 1/2-inch thick slices
1 celery stalk, sliced into 1/2-inch pieces
1 green bell pepper, diced
1 small can V-8 juice
1/2 cup water

Layer half the vegetables in the bottom of the crockpot or slow cooker.

Pour the Worcestershire sauce over the steak and rub in; layer half atop the potatoes. 

Repeat layers.

Combine the V-8 juice, water, salt and garlic powder in a small bowl; pour over the layers.

Place lid on cooker and cook on low for approximately 8 hours until meat is tender.

Yield: 4 servings

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CHICKEN IN A POT

1 chicken (about 3 lbs) whole

2 large carrots, sliced into medium chunks
2 medium onions, thick sliced
2 celery stalks, cut into 10-inch pieces
2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tsp dried basil

Place half of the carrots, half of the onion, and half of the celery in bottom of a crockpot or slow cooker.  Sprinkle the chicken with the salt and pepper and place atop the vegetables.  Add the remaining vegetables and the water.  Sprinkle the basil over all.

Cover and cook on low for approximately 8 hours or about 4 hours on high.  If you cook on high, add another cup of water.

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CROCKPOT CHEESE CORN

3 pkgs (16-oz each) frozen corn

1 block (8-oz) cream cheese
1 cup shredded Mexican-blend cheese
1 stick butter, cut up
3 tbsp evaporated milk
3 tbsp water
2 tbsp sugar

Mix all the above ingredients together in a large mixing bowl until well combined.

Lightly spray a crock pot or slow cooker with nonstick cooking spray; pour the corn mixture into the cooker.  Place lid on cooker and cook on low setting 4 hours, stirring occasionally.  If the mixture becomes too dry, add a little more water.

Yield: approximately 8 servings.

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HAM AND GREEN BEANS

1/4 packed cup brown sugar

1 tsp garlic powder
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup cider vinegar
4 tsp Worcestershire sauce
2 lb lean ham steaks
2 cup fresh green beans

In a large bowl combine the brown sugar, garlic powder, salt, pepper, vinegar, and Worcestershire sauce.  Add the ham coating well.  Cover and refrigerate for 1 hour.

Lightly grease slow cooker or crockpot.  Add the ham and marinade to the cooker.  Place the green beans over the ham.  Cover and cook on low for 6 to 8 hours or on high 4 hours or until the green beans are tender.

Yield: 6 servings

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CARAMELIZED ONIONS

 6 large Vidalia (or other sweet onions)

4 tbsp butter
1 can (10-oz) chicken (or vegetable) broth

Peel onions and remove stems and root ends.  Place the onions in a 4-quart slow cooker.

Melt the butter and combine with the broth.  Pour mixture over the onions.

Place lid on cooker and cook on low 12 hours.

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HOME-CANNED FRUIT SAUCE

This sauce is great for pouring over ice cream, pound cake, angel food cake, etc.

1 cup dried apricot halves, cut into strips
1 cup apricot nectar
6 cups sliced strawberries
2/3 cup sugar
2 tbsp fresh mint, minced
1 tbsp fresh ginger, grated

Place all ingredients in a crockpot or slow cooker and combine well.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Spoon the hot mixture into hot sterilized jelly jars and seal with hot lids.  Process in a hot water bath according to regular canning method.

Be sure jars seal.  Any jars that do not seal should be refrigerated and used first.

Note: This is a file photo only. It is not this exact recipe.

CREAMY RICE-RAISIN PUDDING

9 cups milk

1 cup long-cooking rice, uncooked
dash of salt
1 cup granulated sugar
3 eggs, beaten
1 tbsp vanilla
1 tbsp granulated sugar
1 cup cooked raisins
Cinnamon for garnish

In a slow cooker or crockpot combine the milk, rice, and salt; cover and cook on high 2 to 3 hours.  Stir every hour while  rice is cooking. Once the rice is cooked, stir in the cup of sugar.

In a small mixing bowl beat the eggs, vanilla, and 1 tablespoon of sugar together.  Add the egg mixture to the cooker, stirring to mix in well.  Replace lid and cook another 10 minutes until heated through.  Fold in the raisins.

Sprinkle top with cinnamon as a garnish when serving.

Serves 6 to 8

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CLASSIC CHUNKY CHICKEN SOUP

 

1 1/2 lbs boneless skinless chicken breasts, cut into strips

2 tsp canola oil
2/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 cup drained canned or frozen whole kernel corn
1 can condensed cream of potato soup, undiluted
1 can condensed cream of celery soup, undiluted
1 1/2 cups low-fat chicken broth
1 tsp chopped dill
1 cup frozen peas
1/2 cup evaporated milk

Turn the slow cooker or crock-pot on the low heat setting.

Heat the oil in a large skillet over medium-high heat; add the chicken and cook until browned.  Transfer the chicken, using a large slotted spoon, to the crockpot or slow cooker.  Add the onion, carrots, celery, and whole kernel corn.

In a medium bowl whisk together the potato soup, celery soup, chicken broth, and dill until smooth.  Slowly stir the mixture into the cooker.  Add the lid and cook on low heat setting for 4 to 5 hours until the vegetables are tender.  Stir in the peas and the evaporated milk.  Replace lid and cook for 30 minutes more or until heated through.

Yield: 6 servings

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TURKEY-CHEESE MEATLOAF

1 1/2 lbs lean ground turkey (read label to be sure you are getting lean - no skin)

2 cups bread crumbs
1 cup ketchup
1/2 cup chopped onion
2 large eggs, beaten
1 tsp salt
1 tsp pepper
8 slices American cheese, cut into 2 strips each
2 tbsp tomato paste

In a large mixing bowl, using your hands, combine the turkey, bread crumbs, ketchup, onion, eggs, salt and pepper.  Shape half the mixture into a loaf and top half the cheese strips.  Make the remaining meat into a loaf and top the cheese, sealing the two loaves together to seal in the cheese.  Place meatloaf in the slow cooker.  Spread  tomato paste over the top of the meatloaf and top it with the remaining slices of cheese.

Place cover on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: 6 servings

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APPLE PEANUT BUTTER CRUMBLE

4 medium cooking apples, peeled and sliced

1/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup butter, softened
2 tbsp peanut butter
ice cream or whipped cream for serving, optional

Place the apples in a slow cooker.

In a small mixing bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg together until well mixed. Using a pastry blender or two knives, cut in the butter and the peanut butter until crumbly. Sprinkle the mixture over the apples in cooker.

Place lid on cooker and cook on low 5 to 6 hours.

Serve warm and top with ice cream or whipped cream, if desired.

Note: This is a file photo used for reference only.

Diabetic-Friendly Beef Stew

2 lbs. beef chuck, cubed, fat cut away

1/4 cup whole-wheat flour
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp Worcestershire sauce
1 1/2 cups beef broth
1 minced garlic clove
1 bay leaf
4 medium carrots, chopped into bite-sized pieces
2 medium yellow onions, quartered
1 celery rib, sliced into bite-sized pieces
3 medium to large red potatoes, unpeeled, large diced

Place the meat cubes into the slow cooker or crockpot.  In a small bowl combine the flour, salt, pepper, and paprika; stir into the meat until the meat is thoroughly coated.

Add the remaining ingredients, mixing up well.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Yield: 6 servings
Per serving: 278 calories, 6 g (1.9 g sat) fat, 75 mg chol, 598 mg sodium, 28 g carbs, fiber 4 g, 28 g protein (I suggest cutting the salt to 1/2 tsp and using reduced sodium beef broth to lower sodium)

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QUILTER'S CALICO BEAN SOUP

 

1/2 cup dry navy beans
1/2 cup dry black beans
1/2 cup dry lima beans
1/2 cup dry garbanzo beans
1/2 cup dry split peas
6 cups water
2 cups chopped ham
1 cup chopped onion
1 cup chopped carrot
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
6 cups water

Rinse and drain all the beans.

In a large pot, combine the beans with the first 6 cups of water and bring to a boil.  Reduce heat, simmer 10 minutes, uncovered.  Drain and rinse.

In a crock pot or slow cooker combine the beans, ham, onion, carrot, basil, oregano, salt, pepper, bay leaves, and the second 6 cups of water.  Place lid on cooker and cook 8 to 10 hours on low or 4 to 5 hours on high.

Note: 2 1/2 cups of any combination of dried beans may be used rather than the ones listed above.

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CROCKPOT BREAKFAST CASSEROLE

 

14 slices whole-wheat bread, quartered

1 lb sausage, browned, crumbled, drained
2 1/2 cups shredded Mexican-blend cheese
1 dozen eggs, beaten
2 1/4 cups low-fat milk
1 1/2 tsp salt
1 tsp freshly ground black pepper

Spray the liner of a crock
pot or slow cooker with nonstick cooking spray.  Make layers in the cooker in the following order; bread, sausage, cheese, repeat at least twice possibly more times until all the ingredients are used up. 

In a large mixing bowl beat together the eggs, milk, salt, and pepper; pour over the layers in the cooker.
DO NOT STIR! 

Place lid on cooker and cook for on low overnight for 8 to 10 hours.

Yield: 6 to 8 servings

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MEATLESS TORTILLA SOUP

 

4 garlic cloves, minced

1 medium onion, chopped
1 tsp bottled hot sauce
2 jalapeno peppers, seeded and minced
2 cans (8-oz each) tomato sauce
4 cups chicken broth
2 limes, cut into wedges
1 ripe avocado, cut into bite-sized pieces
6 oz crumbly fresh cheese, such as feta or shredded cheese of your choice
tortilla chips, crumbled for garnish

Combine the garlic, onion, hot sauce, peppers, tomato sauce, and chicken broth in a crockpot or slow cooker.  Cover and cook on low 4 to 6 hours or on high for 2 to 3 hours.

To serve ladle the soup into serving bowls and squeeze lime wedges into each bowl.  Top with the fresh avocado, cheese, and crumbled chips.

Yield: 6 servings

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DIABETIC-FRIENDLY PEACH BUTTER

 

4 cans (1 lb 13oz each) no sugar added peaches

3/4 cup Splenda granulated
2 tsp ground cinnamon
1 tsp ground cloves

Drain peaches completely; puree in blender. Pour puree into a 4-quart slow cooker. Stir in the Splenda, cinnamon and cloves.

Place lid on cooker and cook on high 8 to 10 hours. Remove the lid during the last half of the cooking time. Stir occasionally during cooking.

Note: This is delicious on whole-grain toast, whole-grain pancakes, biscuits, pound cake or as an ice cream topping.

Yield: 48 servings
Serving size 2 tablespoons
Per serving: Calories 39, Fat 0g, Carbs 10g, Fiber 1g, Protein 0g
Diabetic Exchange = 0.5 carb

Notes: May use apricots instead of peaches
          This recipe is from my diabetic blog. Granulated sugar may be substituted for the Splenda if you are not diabetic.

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ITALIAN SEASONED SNACK MIX

1/2 stick butter

1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
8 cups multigrain oat cereal
2 cups tiny pretzels
2 cups goldfish crackers
12 dried apricots, chopped

Place the butter into the slow cooker; add lid and cook on high 5 minutes or until butter is melted.  Add the cheese, garlic powder, and Italian seasoning; stir to mix together well.  Stir in the remaining ingredients and cook, without lid, for about 45 minutes on high.  Stir every 15 minutes to keep mixed.

Reduce the heat to low and cook uncovered, stirring occasionally, until the mix is crisp and fragrant.  This will take about 2 to 3 hours.

Remove to a large bowl and allow to cool completely before serving.

Mix may be stored in an airtight container.

Yield: Serves approximately 20 people.

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CLASSIC CROCKPOT BAKED BEANS

 

3 cans (16-oz each) baked beans,  2 cans drained

1 medium yellow onion, chopped
1/4 cup molasses
1/2 cup ketchup
1/4 tsp dry mustard
1/2 tsp freshly ground black pepper
1 tbsp Worcestershire sauce
6 bacon slices, fried crisp and crumbled

Combine all the ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low for approximately 8-9 hours or on high for about 4 hours.

Yield: 6 servings

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BROCCOLI, CHEESE, MUSHROOM DIP

2 pkg (10-oz each) frozen chopped broccoli, cooked & drained

1 lb box Mexican Velveeta cheese
1 small can sliced mushrooms, drained
1 can cream of mushroom soup, undiluted
1/2 tsp minced garlic

Combine the cheese, soup, and garlic together in a crockpot or slow cooker.  With cooker on high, heat the ingredients until the cheese melts, stirring frequently to blend.  Add the broccoli and mushrooms; heat until heated through.  Serve directly from cooker, if desired.

Serve with tortilla chips, melba toast or whole grain crackers.

Yields: 20 cups

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