ORANGE BEEF STEW

1 1/2 lbs beef stew meat

1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf

Place all the vegetables into a slow cooker or crockpot.

Whisk the tomato paste into the beef broth; stir into the vegetables.

Spread the beef over the vegetables; pour the orange juice overall.

Add the salt, pepper, bay leaf, and orange peel.

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

Yield: 4 to 6 servings

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MEXI STEW

 

1 lb ground beef

1/2 cup chopped onion
1 pkg (16-oz) frozen corn
1 can black beans
1 can chili beans
1 can pinto beans with jalapeno
1 can diced tomatoes
1 pkg taco seasoning mix
1 soup can water

Brown the ground beef and onion together in a skillet, stirring to break up meat.  Pour into a colander and drain well.

In the crockpot or slow cooker, combine the drained beef and onions, corn, all the beans, and the tomatoes.  In a small bowl, stir the water into the taco seasoning mix and blend well; pour over the ingredients in the crockpot.

Place lid on cooker and cook about 3 hours on low or 1 to 1 1/2 hours on high or until heated through and flavors have a chance to blend.

GREEN BEANS, POTATOES AND HAM

This is a recipe I got from the internet probably over a dozen years ago.

2 lb fresh green beans, rinsed and trimmed
1 onion, chopped
3 ham hocks
1 1/2 lbs new potatoes, quartered
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
1 tbsp chicken bouillon granules
freshly ground black pepper, to taste

Break beans in half and place in slow cooker with just enough water to cover. Add the onion and ham hocks.

Place lid on cooker and cook on high until simmering. Reduce heat to low and cook 2 to 3 hours until the beans are crisp tender but not done.

Add the potatoes and cook another 45 minutes or until tender. While potatoes cook, remove ham hocks and shred the meat; return to the cooker. Add the seasoning and bouillon; cook until potatoes are tender.

File photo that was with recipe

 

FALL APART PARMESAN PORK ROAST

Ingredients

1 (2-3 pound) boneless pork roast

⅔ cup grated Parmesan cheese

½ cup honey

3 Tbsp Kikkoman soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp Bertolli olive oil

½ tsp salt

2 Tbsp Argo cornstarch

¼ cup cold water

Instructions:

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Recipe and photo courtesy of This Grandma Is Fun

FALL FRUIT SAUCE

3 pears, peeled and diced

3 Granny Smith apples, peeled and sliced
1 tbsp lemon juice
3 tbsp brown sugar
2 tbsp maple syrup
2 tbsp unsalted butter, melted
1/2 cup chopped pecans or walnut
1/4 cup raisins, optional
2 cinnamon sticks
1 tbsp cornstarch
2 tbsp cold water

Place the pears and apples in a crockpot or slow cooker; toss with the lemon juice.

In a small bowl, combine the brown sugar, maple syrup, and butter.  Pour over the fruit in the cooker.

Stir in the nuts, raisins - if using, and the cinnamon sticks.

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

Combine the cornstarch with the cold water, stirring together until smooth.  Slowly stir into the cooker.  Replace the lid and turn heat to high setting.  Cook approximately a half hour or until thickened.

Discard the cinnamon sticks and serve over pound cake, ice cream, oatmeal, or whatever you like.

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GARLIC AND ROSEMARY CHICKEN

2 tbsp butter, softened

8 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3-lb) whole chicken
1 cup chicken broth
3 tbsp fresh lemon juice
6 small red potatoes, halved
2 tbsp minced chives, for garnish

Combine the butter, garlic, rosemary, salt and pepper together in a small mixing bowl.  Rub the mixture over the skin and inside the cavity of the chicken.

Place the chicken into a crockpot or slow cooker.  Arrange the potatoes around the chicken.

Combine the broth and lemon juice and pour over the chicken.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

Before serving, garnish with the chives, if desired.

Yield: 4 servings

file photo for reference

SWEET POTATO STUFFING

1/2 cup chopped celery

1/2 cup chopped onions
1 tbsp canola oil
6 cups dry bread cubes
1 large sweet potato, peeled & cubed
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the canola oil in a skillet; add the celery and onions.  Sauté vegetables until tender.

Spray the inside of the slow cooker or crockpot with some nonstick cooking spray.  Transfer the skillet mixture into the cooker.  Add the bread cubes, sweet potato, broth, pecans, and the seasoning to the cooker; toss gently.

Place lid on cooker and cook on low 4 hours.

Yield: 8 servings

 File Photo for reference only.

CHEESY GREEN BEAN CASSEROLE

1 bag (16-oz) frozen green beans, cooked

3/4 cup fat-free milk
1 cup grated American cheese
2 slices bread, crumbled

Place the green beans into a slow cooker or crockpot.

In a saucepan combine the milk and cheese; heat while stirring constantly, until the cheese melts.  Remove from the heat and stir in the bread crumbs.  Pour the mixture over the beans in the cooker.

Cover and heat on high for 2 hours.

Yield: 4 to 5 servings

file photo

CARIBBEAN CHICKEN SOUP

3 whole chicken breasts, skinned

3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired
Fresh lime wedges for garnish, if desired

Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.

Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic.  Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.

Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces.  Cook chicken 6 to 8 minutes or until browned, turning to brown evenly.  Remove chicken from skillet and add to the slow cooker. 

Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits.  Pour broth over the chicken.  Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker.  Cover and cook on high setting for 1 hour.  Decrease temperature to low setting and cook for 3 additional hours.

Remove the chicken from the cooker and cool for 10 minutes.  Remove the chicken from the bones and return meat to the cooker.  Stir in the lime juice.

To serve, place rice in serving bowls and pour soup over the rice.  Garnish with the cilantro and radishes, if desired. Add a lime wedge to each serving, if desired.

 Note: File Photo

CAJUN HAM and BEANS

Note: This delicious recipe is from bunsinmyoven. The photo is theirs, too.

1 package Hurst's Cajun 15 Bean Soup
8 ounces carrots
1 sweet onion
4 stalks celery
2 cloves garlic
8 cups chicken broth
15 ounce can diced tomatoes
2 cups diced cooked ham

 

Rinse and sort the beans, removing any debris.

Add beans and seasoning packet to a 6 quart slow cooker set to high.

Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth.

Cover and cook on high for 5 hours or until beans are tender.

Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour.

Note: I use vegetable broth as I don't do anything chicken.

file photo

CHICKEN TACO SOUP

I got this recipe a few years ago from the monthly newsletter of the company that supplied my late husband's oxygen.

1 onion, chopped

1 can (16-oz) chili beans

1 can (15-oz) black beans

1 can (15-oz) whole kernel corn, drained

1 can (8-oz) tomato sauce

1 can (12-oz) beer, optional

2 cans (10-oz each) diced tomatoes with green chilies, undrained

1 pkg (1-oz) taco seasoning

3 whole skinless, boneless chicken breasts

1 pkg (8-oz) shredded Cheddar cheese, optional

Place the onion, chili beans, black beans, corn, tomato sauce, beer (if using), and diced tomatoes in the slow cooker. Add the taco seasoning; stir to blend.

Place the chicken on top of the mixture in the cooker. Place lid on cooker and cook on high three hours then on low two hours. Remove chicken from the cooker to a cutting board. Shred the chicken and return to the soup. Cook for another two hours.

When serving, top with the cheese, if desired.

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WHITE CHEESE DIP

1 small onion, chopped fine

3 garlic cloves, minced
2 cans (10-oz each) diced tomatoes & green chilies
1 can (4 1/2-oz) chopped green chilies
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk

Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwave on high for 2 minutes.  Stir in the garlic, tomatoes, green chilies, and oregano.

Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

Yield: 8 cups

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WEIGHT WATCHER'S CHICKEN BREASTS STUFFED WITH MUSHROOMS & CHEESE

 

2 tsp olive oil

1/4 lb cremini mushrooms, finely chopped
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, finely chopped
2 tbsp dry vermouth
1/3 cup crumbled goat cheese with herbs
4 (1 lb total) boneless, skinless chicken breasts
1/2 cup low sodium chicken broth

To make the stuffing: Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat.  Add the mushrooms, half the salt, and half the pepper; cook, stirring occasionally, 3 to 4 minutes until the mushrooms are browned.  Add the garlic and cook, stirring constantly until fragrant, about a minute.  Add the vermouth and cook until evaporated, 1 to 2 minutes.  Remove the skillet from the heat and let mushroom mixture cool about 10 minutes; stir in the cheese.

With the tip of a sharp knife, cut a horizontal slit through the thickest part of the chicken breasts to for a pocket.  Fill each pocket with 2 tablespoons of the stuffing.  Close the pockets and secure with wooden toothpicks.

Sprinkle the remaining salt and pepper over the chicken.  Heat the remaining oil in skillet over medium-high heat.  Add the chicken and cook until browned, about 2 minutes per side.  Transfer chicken to a 5 or 6 quart slow cooker or crockpot.

Add the broth to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan.  Pour the broth mixture into the slow cooker.  Cover and cook on high setting for 2 to 3 hours or low setting for 4 to 6 hours or until the chicken is cooked through and fork tender.

Yield: 4 servings

This is a Weight Watchers recipe.  The following is the nutritional information they provided.
Per serving of 1 chicken breast with about 2 1/2 tablespoons broth: 196 calories, 8 g fat, 3 g sat, 0 g trans fat, 71 mg chol, 580 mg sodium, 3 g carbs, 0 g fiber, 27 g prot, 75 mg calc.  POINTS value: 5.

NOTE: This recipe will work for most diabetics but I would cut the salt amount in half or omit altogether to lower sodium number.

File Photo of similar recipe.

GREEN CHILE CORN CHOWDER

1 can (16-oz) cream-style corn

3 medium potatoes, peeled and diced
2 tbsp fresh chopped chives
1 can (4-oz) diced green chilies, drained
1 jar (2-oz) chopped pimentos, drained
1/2 cup chopped cooked ham
2 cans (10.5-oz each) chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp Tabasco sauce, optional
1 cup whole-milk

Combine the first 10 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low 7 to 8 hours.

Stir in the milk and continue to cook until heated through.

Good with a crusty bread or cornbread.

File Photo

FRENCH DIP HOAGIES

3 lbs beef chuck roast

1/2 tsp garlic powder

1 can (14.5-oz) lower-sodium beef broth

1 1/2 cups water

1 envelope dry onion soup and dip mix

2 loaves crusty French bread, split

12 slices provolone cheese

Rub the beef with the garlic powder and transfer to a slow cooker.

In a bowl, mix the broth, water, and soup mix, pour around the beef. Place lid on cooker and cook on low 6 hours.

Remove beef from cooker and slice.

Heat oven to 350-degrees. Fill the bread with the beef and cheese then cut each loaf crosswise into 4 pieces. Transfer sandwiches to a baking sheet and bake until the cheese melts.

Meanwhile, skim the fat from the slow cooker drippings. Use the drippings as dipping sauce with the sandwiches. 

Yield: 8 sandwiches

Source: First for women 1/24

LAMB STEW

 1 1/2 to 2 lbs lean lamb, cubed

2 cans (15-oz each) garbanzo beans, drained
2 cans (15-oz each) great northern beans, drained
2 medium onions, peeled & quartered
1 quart water
1/2 tsp salt
1 tomato, peeled & quartered
1 tsp tumeric
3 tbsp fresh lemon juice
8-10 pita bread pockets

Combine all ingredients, except pita breads, in a slow cooker or crockpot.  Place lid on cooker and cook on high setting 6 to 7 hours.

To serve, lift stew from cooker using a large strainer spoon and stuff into the pita bread pockets.

Note: This is a file photo for reference only.

BUFFALO CHICKEN SLIDERS

1/2 cup Heinz 57 sauce

2 tbsp cayenne pepper sauce

1 tbsp flour

1 onion, chopped

6 bone-in chicken thighs, skins removed

8 rolls, split

1 cup sliced celery

1 cup bottled blue cheese yogurt salad dressing

Coat a 4-quart slow cooker with cooking spray or use a slow cooker liner.

Combine the 2 sauces with the flour, set aside.

Place the chopped onion in the slow cooker, top with the chicken and the sauce mixture. Place lid on cooker and cook on low setting 6 hours. Remove the chicken to a large bowl and remove bones. Using 2 forks, shred the meat.

Skim any fat from the slow cooker juices and add 1 cup to the shredded chicken. Toss to coat all the chicken. Divide the chicken mixture onto the rolls and top with the celery and the salad dressing, as desired.

My version of a First for women 1 24 recipe and photo

BARLEY STEW

2 tbsp canola oil

1 1/2 lbs beef cubes, trimmed
2 large onions, diced
1 medium-sized green pepper, chopped
1 can (28-oz) whole tomatoes
1/2 cup ketchup
2/3 cup dry small pearl barley
1/2 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1 pkg (10-oz) frozen baby lima beans
3 cups water
1 cup sour cream

Heat the oil in a large skillet and brown the beef cubes.  Add the onions and bell pepper; saute until crisp tender.  Transfer mixture to a slow cooker or crockpot.

Add the tomatoes, ketchup, barley, salt, pepper, paprika, beans, and water; stir to blend.

Place lid on cooker and cook on high setting for 5 hours.

Before serving, stir in the sour cream.

Note: This is a Hungarian recipe that would likely be served with cabbage slaw.

Yield: 8 servings

file photo for reference only

BBQ BABY BACK RIBS

1 red onion, chopped

3 tsp smoked paprika

2 tsp mustard powder

1 1/2 tsp garlic salt

6 lb baby back ribs, cut into 4 to 5 rib sections

1 1/2 cup ketchup

1/3 cup cider vinegar

3 tbsp molasses

3 tbsp less-sodium soy sauce

2 tsp crushed red pepper flakes

Place onion in bottom of a 6-quart slow cooker.

In a small bowl, combine paprika, mustard powder and garlic salt; rub onto both sides of the ribs.

In a separate bowl, mix ketchup, vinegar, molasses, soy sauce and pepper flakes; spread 1/2 cup of this sauce over the ribs. Reserve and chill the remaining sauce.

Place ribs in the cooker over the onion and place lid on cooker. Cook on low until the ribs are tender, around 7 hours. Line a rimmed baking sheet with foil. Gently transfer the ribs to the foil-lined baking sheet.

Skim and discard any fat from the liquid in the cooker. Transfer liquid to a saucepan and add the reserved sauce. Over medium heat, cook until the flavors blend and the liquid is slightly reduced. That should take about 5 to 7 minutes. Brush 1/4 cup over the ribs. Heat broiler and broil ribs until lightly browned, 2 to 3 minutes. Transfer to serving platter and serve the remaining sauce with the ribs.

Source: First for women1/24

GARDEN SALAD WITH CROCKPOT BEEF STRIPS

1 lb flank steak with visible fat removed

2 tbsp canola oil
3 tbsp reduced-sodium soy sauce
2 tbsp honey
2 tbsp fresh minced garlic
1 tsp ground ginger
2 tbsp chopped green onions

Place the steak in a slow cooker or crockpot. 

In a small bowl combine the canola oil, soy sauce, honey, garlic, ginger, and green onions.  When mixed well, pour the sauce mixture over the steak in the cooker.  Place lid on cooker and cook on low setting for 8 to 10 hours or on high setting about 4 hours.  Transfer to a cutting board and slice thinly across the grain.  Reserve marinade.

10 cups romaine lettuce, torn into bite-size pieces
1 cup cherry tomatoes
1 large cucumber, peeled & sliced
2 celery ribs, diced
freshly ground black pepper to suit taste

In a large salad bowl toss the lettuce with the tomatoes, cucumber, and celery.  Place the beef slices over the salad and drizzle the warm marinade over the top.  Toss salad again.  Sprinkle the pepper over the top of the salad.

Yield: 4 servings 

File Photo for reference only/

SLOW COOKER SAUSAGE, BEANS, AND RICE

3 celery ribs, chopped

1 onion, chopped
2 garlic cloves, minced
1 3/4 cups tomato juice
2 cans (16-oz each) kidney beans, drained
3/4 tsp oregano
3/4 tsp thyme
1/4 tsp red pepper flakes
12-oz smoked sausage or kielbasa, cut into 1/4-inch slices
3 cups cooked brown rice for serving

Combine the celery, onion, garlic, tomato juice, beans, spices, and sausage in a slow cooker or crock pot.

Place lid on cooker and cook on low 4 to 6 hours.

To serve, ladle the mixture over the hot brown rice.

  

file photo for reference

ALL DAY POTATO-CORN CHOWDER

2 cups cubed baking potatoes

1 can (15-oz) cream-style corn
1 can (14 1/2-oz) diced tomatoes
1 can (14-oz) chicken or vegetable broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup whipping cream
1/4 cup (1/2 stick) butter
4 bacon slices, cooked crisp and crumbled

This recipe works best in a 5-quart slow cooker or crockpot.

Combine the potatoes, corn, tomatoes, broth, onion, celery, basil, salt, pepper, and bay leaf together the in cooker.  Place lid on cooker and cook for 8 hours (potatoes should be tender) on low setting. 

Remove lid and stir in the whipping cream and butter; stir until butter is melted and cream and butter are blended into to the chowder.

Ladle into serving bowls and sprinkle some of the crumbled bacon atop each serving.

Yield: 6 (1 cup) servings
 

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ROOT VEGETABLE POT ROAST

 

1 medium turnip, coarsely chopped or diced 

1 medium yellow onion, chopped
1 large or 2 medium carrots, chopped
1/4 cup chopped celery
1 clove of garlic, minced
1 (3 lb) chuck roast
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 tablespoons snipped parsley
1/3 cup cold water
3 tablespoons all-purpose or whole-wheat flour

In slow cooker or crock pot, place the turnip, onion, carrot, celery, and garlic.

Trim excess fat from roast and cut so that it will fit into cooker. Heat the oil in a large skillet, add the roast and brown on all sides; drain. Place the meat over the vegetables in the cooker. Sprinkle the salt and pepper over all and pour the water into the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the roast to a warmed serving platter. Strain the vegetables, reserving 2 cups of the cooking juices. Add water if necessary to make 2 cups.

Spoon the vegetables over the roast on the warm serving platter. Sprinkle with the parsley and cover with foil to keep warm.

Skim any excess fat from the cooking liquid then pour liquid into a saucepan. Blend the cold water slowly into the flour until smooth. Stir the mixture into the cooking liquid and cook, stirring, until thickened and bubbly. Serve as a gravy with the meat.

Yield: 6 to 8 servings

Note: Add or substitute other root vegetables as desired.

file photo of some root vegetables

EASY CHILI DIP

 2 cans (15-oz each) chili without beans

2 lb Velveeta cheese, cubed into small cubes
1 tsp chili powder

Combine all ingredients in a slow cooker and stir to mix well. Cook on high setting for 30 minutes to 1 hour until cheese melts. Stir again to be sure cheese is blended into the chili. Turn heat to low and serve directly from the crock pot, if desired. If serving in a dish, serve warm.

Garnish with shredded cheese and jalapeno peppers, if desired.

Serve with tortilla or corn chips for dipping.

FILE PHOTO

CHILI PORK

3 lb boneless pork shoulder roast

2 tbsp chili powder
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water

In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.

In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides.  This will take about 6 to 8 minutes.  Remove the browned meat to a slow cooker or crockpot.

Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker.  Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.

Remove the meat to a cutting board and allow to rest 10 to 15 minutes.  Shred into bite-size pieces and season with the broth in the cooker.

Serves 6 to 8

 File Photo

CORNY GREEN CHILE DIP

When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.

1 lb shredded Mexican blend cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup cream-style corn
1/2 cup frozen whole-kernel corn
1 can (4-oz) diced green chile peppers
1 tbsp red pepper flakes
1/4 cup chopped tomatoes


Combine all ingredients in a slow cooker or crockpot; stir to blend well.  Place lid on cooker and cook on high for 1 hour or on low for 2 hours.  Serve with your favorite tortilla chips.

file photo

 

CORN MUFFIN PUDDIN'

2 cans (10-oz each) whole kernel corn

1 cans (16-oz each) creamed-style corn
2 pkgs (8.5-oz each) corn muffin mix
1 stick of butter, melted
1 carton (8-oz) sour cream

Combine the undrained whole kernel corn with the creamed-style corn in a medium mixing bowl.  Stir in the corn muffin mix and the butter just until blended.  Fold in the sour cream. Pour the mixture into a slow cooker or crockpot, cover and cook on low setting 2 to 3 hours until cooked through.

Yield: approximately 10 servings.

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HEARTY BEEF AND VEGETABLE STEW

This is a recipe I got several years ago from RecipeLion. I thought you might enjoy it.

This hearty beef and vegetable stew combines flavors for a wonderful meal. The potatoes in this stew make this a filling dish and because it's made in a slow cooker, it's a super easy recipe.

Ingredients
6 medium white potatoes (about 2 lbs) peeled and cubed
6 medium carrots, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds beef stew meat or chuck roast, trimmed of fat and cut into 1-inch cubes
3 tablespoons all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt and pepper, to taste

Instructions
In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours.
Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.
Add the corn, beans and peas and cook for one more hour or until heated through. Season with salt and pepper to taste.

Yield: 6 servings

file photo for reference

EASY ONION-MUSHROOM BEEF OVER NOODLES

2 lbs beef stew meat

1 envelope of dry onion soup mix
1 can cream of mushroom soup
1 cup water
salt to taste
freshly ground pepper to taste
1 garlic clove, minced
1/4 tsp Italian seasoning, optional
hot cooked rice or noodles for serving

Sprinkle the stew meat with the salt and pepper; place in slow cooker or crockpot.  Sprinkle the minced garlic over all.

In a mixing bowl combine the mushroom soup, onion soup mix, Italian spice if using, and the water with a wire whisk until smooth; pour over the meat.

Place lid on cooker and cook on 6 to 8 hours or on high 3 to 4 hours until meat is tender and cooked through.

Serve over noodles or rice.

Yield: Approximately 6 servings.

File Photo

APRICOT CHICKEN WITH WILD RICE

 6 boneless skinless chicken breasts

1 can (11 1/2-oz) apricot juice or nectar
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 tsp fresh grated ginger
1/4 tsp cayenne pepper
1/8 tsp ground allspice
1/8 tsp turmeric
1/8 tsp ground cardamom
4 cups prepared wild rice for serving

Whisk the apricot juice, mustard, garlic, ginger, pepper, allspice, turmeric, and cardamom together in a mixing bowl.  Dip each piece of chicken in the apricot mixture and place in a slow cooker or crockpot.  Pour any remaining mixture over the chicken.

Place the lid on the cooker and cook on low approximately 8 hours or on high around 4 hours.

To serve place the rice on plate and top with the chicken or serve chicken on plate beside chicken.  Drizzle the apricot sauce overall.

file photo

EASY SLOW-COOKER JAMBALAYA

Since I do not eat or cook jambalaya, I borrowed this recipe for those of you who want jambalaya recipes.

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

Nutritional Info

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extra large shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Amount Per Serving

• sodium:621 mg
• fiber:2 g
• calories:457
• cholesterol:216 mg
• protein:43 g
• saturated fat:7 g
• fat:22 g
• carbohydrate:19 g

directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

A File Photo 

VENISON SWISS STEAK II

1 tbsp canola oil

2 lbs venison round steak
1/4 cup all-purpose flour
2 tsp salt
1/2 tsp pepper
2 medium onions, sliced
2 celery ribs, sliced
1 cup carrots, diced
2 cups stewed tomatoes
1 tbsp Worcestershire sauce

Heat the canola oil in a large nonstick skillet.

Place half the onion slices over the bottom of the slow cooker or crock pot.

Combine the flour, salt, and pepper together in a pie plate. Dredge the meat through the flour, shake off excess and brown meat on both sides in the hot oil.  Remove meat and place over onions in the slow cooker or crockpot.

Place the remaining onions, celery, and carrots over the meat.

Stir the Worcestershire sauce into the stewed tomatoes.  Pour the mixture evenly over the other ingredients in the cooker.

Place lid on cooker and cook on low for 8 to 9 hours.

Note: This picture is reference only. This is not a picture of this recipe.