MUSHROOM-DIJON CHUCK ROAST OVER NOODLES

1 (2 2/3 to 3 lbs) beef chuck roast, fat trimmed, meat cut into strips

1 pkg (12-oz) fresh white mushrooms
1 medium onion, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp cold water
1/2 cup sour cream
1 tbsp Dijon mustard
hot cooked buttered noodles for serving

Combine the meat, mushrooms, onion, salt and pepper in slow cooker or crockpot.  Place lid on cooker and cook on low for 8 to 10 hours until beef is tender.

Whisk the cornstarch and cold water together until smooth. Carefully remove 1 cup of the cooking liquid from the cooker and combine with the cornstarch mixture.  Carefully return liquid to the cooker and cook until thickened.  Turn cooker to off.

Stir the sour cream and Dijon mustard into the cooker.  Serve beef and liquid over the hot buttered noodles.

Yield: 4 to 6 servings

Note: File Photo

CRANBERRY ROAST

 

1 rump roast (3 to 5 lbs)

1 pkg dry onion soup mix
1/3 cup water
1 can jellied cranberry sauce
2 tbsp softened butter
2 tbsp all-purpose flour

Sprinkle the onion soup mix in the bottom of crockpot or slow cooker; pour the water over the soup mix.  Stir the mixture to blend.  Place the roast in the cooker over the soup mixture.  Spoon the cranberry sauce around and over the roast.

Place the cover on the cooker and cook on low for 10 to 12 hours.  Remove the roast from the cooker to rest.

Blend the softened butter and flour together.  Whisk the mixture into the juices in the cooker.  Replace lid and cook on high heat for 10 minutes.

Slice the roast and serve sauce over the beef.

This is a file photo of a very similar recipe.

PUMPKIN TURKEY CHILI

2 tbsp canola oil

1 cup chopped yellow onion
1 large red bell pepper, chopped
3 garlic cloves, minced

Heat the oil in a large skillet; add the onion, pepper, and garlic.  Saute until almost tender.  Transfer mixture to a crockpot or slow cooker.

1 1/2 tsp dried oregano
2 tsp ground cumin
1/4 tsp dried basil
1 tbsp chili powder
2 cans chili beans
3 cups chopped, cooked turkey*
1 can (16-oz) pumpkin
1 can (14.5-oz) diced chili-ready tomatoes
3 cups chicken broth
Garnishes as desired ie shredded cheese, fresh chopped cilantro, sour cream, etc.

Stir the oregano, cumin, basil, and chili powder into the onion mixture in the cooker; blend together well.

Add the chili beans, turkey, pumpkin, tomatoes, and broth; stir to blend together.

Place lid on cooker and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

*Chicken may be used instead of turkey.  Also ground turkey or chicken may be used but if fresh, it should be browned before adding to the cooker.

File Photo

CIDER CHICKEN WITH ROOT VEGETABLES AND FRUIT

 

2 bone-in chicken breasts, skinned

3 parsnips, peeled, halved lengthwise then sliced
2 sweet potatoes, peeled and cut into approximately 1-inch chunks
1 yellow onion, quartered then sliced thin
3/4 cup apple cider
2 tbsp whole-grain (or Dijon) mustard
2 garlic cloves, sliced very thin
1 tsp dried thyme
3/4 tsp salt
2 tbsp cold water
1 tbsp cornstarch
1 Gala apple, peeled and sliced thin
1 Bosc pear, peeled and sliced thin
1/4 cup sour cream, optional

In a 5 to 6-quart slow cooker or crockpot, combine the parsnips, sweet potatoes, onion, cider, mustard, garlic, thyme, and salt.  Place the chicken over the top of the mixture; cover and cook on high 3 to 4 hours or on low 6 to 8 hours.

Approximately 25 to 30 minutes before the chicken dish is done, mix the cold water with the cornstarch until smooth.  Stir the cornstarch mixture into the cooker.  Add the apple and pear, gently stirring into the pot.  Replace the cover and cook on high approximately 20 to 25 minutes or until the mixture simmers and thickens and the fruit is just tender.  Do not overcook the fruit.

Transfer the chicken to a cutting board and cut each breast in half crossways.  Transfer chicken to a serving platter with sides and pour the vegetable/fruit mixture and sauce over the chicken.  Top with the sour cream, if desired.

Yield: 4 servings

NOTE: This dish is okay for most diabetics as the protein to carb ratio is good.  Per serving: Approximately 31 grams protein to 45 grams carbohydrates.

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SPICY CIDER CORNED BEEF AND CABBAGE

3 medium onions, sliced

1 small head cabbage, cut into wedges
1 (3 to 4-lb) corned beef brisket
1 cup apple cider
1/4 cup packed brown sugar
2 tsp grated orange peel
2 tsp yellow mustard
6 whole cloves
1 jar (14-oz) spiced apple rings

Place the onions and cabbage in the slow cooker or crock-pot. Trim excess fat from brisket and place atop the vegetables.

In a bowl, stir together the apple cider, brown sugar, orange peel, mustard, and cloves; pour over the meat. Put the cover on the pot and cook on low for 8 to 10 hours.

To serve, remove to serving platter and garnish with the apple rings.

Yield: 6 to 8 servings
Sorry, I do not have a picture as I have never made this. This is just a file photo for reference.

HONEY MULLED CIDER

10 cups apple juice or apple cider

1/3 cup honey
dash of salt
dash of ground ginger
dash of ground nutmeg
5-inches stick cinnamon, broken into pieces
1 1/2 tsp whole cloves

In a crock pot or slow cooker combine the apple juice or cider, honey, salt, ginger, and nutmeg. Add the cinnamon sticks and cloves (tied in cheesecloth, if you so desire). Place lid on cooker and heat on low setting for 4 to 5 hours.

Yield: 20 4-oz servings or 10 8-oz servings.

File Photo

CROCKPOT PULLED PORK

3 1/2 lb boneless pork shoulder, trim away fat and cut into fourths

2/3 cup Worcestershire sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped
2 tbsp prepared mustard
2 tbsp vinegar

Using a 6-quart crockpot or other slow cooker, combine the Worcestershire sauce, ketchup, brown sugar, tomato paste, onion, mustard, and vinegar in the cooker.  When the sauce is well mixed, add the pork.  Stir to cover the pork.

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

Remove pork to a cutting board and using two knives, shred the pork.  Return the meat to the cooker and stir into the sauce.

To serve, place about a fourth of a cup on each sandwich bun and serve with the condiments of your choice.

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SLOW-COOKER HEARTY BEEF CHILI FROM KRAFT FOODS

I got this recipe from Kraft Foods in 2013. Since it is a Kraft recipe their products are named.

1-1/2 lb. lean ground beef

2 cans (15 oz. each) red kidney beans, rinsed

no-salt-added tomato sauce

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

frozen corn

1 onion, chopped

chili powder

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

 

BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid. COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR before serving. Serve topped with cheese. 

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CHILI MEAT LOAF

2 lightly beaten eggs

1 can (10-oz) mild enchilada sauce
1 can (8-oz) tomatoes, cut-up
1 can (8-oz) kidney beans, drained
1 cup crushed corn chips
1/4 cup finely chopped green onion, including tops
2 tbsp freshly snipped parsley
1 tsp salt
1 tsp chili powder
1 lb lean ground beef
1 lb bulk pork sausage
1/2 cup shredded sharp American cheese

In a bowl combine the eggs with 2 tablespoons of the enchilada sauce, undrained tomatoes, kidney beans, corn chips, green onion, parsley, salt, and chili powder. When mixed well, add the ground beef and sausage, mixing well. Shape the mixture into a shape slightly smaller than the interior of the cooker being used. Place on rack in cooker, being careful sides do not touch. Place lid on cooker and cook on low setting for 10 hours.

Before serving, heat the remaining enchilada sauce in a saucepan and pass, along with the cheese for anyone who wants to use with the loaf. Garnish with additional sliced green onion, if desired.

Yield: 8 servings

File Photo

SPICY POACHED PEARS

3 cups water

1 cup granulated sugar OR Splenda Granulated
10 slices fresh ginger
2 whole cinnamon sticks
6 large Bosc or Anjou pears, peeled & cored
1 tbsp candied ginger, minced, for garnish, if desired

Combine the water, sugar, ginger slices and cinnamon sticks in a crock pot or slow cooker.  Place the pears down in the mixture and place the lid on the cooker.

Cook pears on low setting 4 to 6 hours or on high approximately 2 hours.

Remove the pears from the cooker, leaving sauce in cooker. 

Turn the cooker to high setting and cook sauce, uncovered, for approximately a half hour for the liquid to reduce to make a thick sauce.  Drizzle the sauce over the pears and sprinkle with the candied ginger, if desired.

Note: File Photo

MIXED BEANS AND BEEF

1 lb ground beef

1/2 lb bacon, chopped
1 can (15-oz) baked beans
1 can (15-oz) kidney beans
1 can (15-oz) butter beans
1 can (14-oz) pork and beans
1/2 cup catsup
1 onion, chopped
1 tsp prepared mustard
1 cup packed brown sugar (Or 1/2 cup packed Splenda Brown Sugar Blend)
4 tbsp cider vinegar

In a large skillet, brown the bacon and ground beef until the beef is no longer pink, stirring to crumble.  Drain the mixture well and pour meats into a preheated slow cooker or crockpot; discard fats from the meat.

Stir the remaining ingredients into the cooker with the meats; stir to mix together well.  Place the lid on the cooker and cook on low setting 4 to 6 hours.

Yield: 10 to 12 servings.

File Photo for reference only. Not this exact recipe.

WARM APPLE-CHERRY SAUCE

2 cans (21-oz) apple pie filling

2 to 3 cups frozen tart red cherries
1 tbsp butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Place all the ingredients in a slow cooker or crock pot; stir to combine.

Place lid on cooker and cook on low setting 3 to 4 hours until hot and bubbly, stirring occasionally.

Serving Suggestions:

• Warm over ice cream
• Warm over pound cake
• As shortcake

Also good topped with whipped cream and sprinkled with chopped nuts, if desired.

NOTE:  You can make this diabetic-friendly by using Splenda-sweetened Apple-Pie Filling and serving it over sugar-free ice cream or sugar-free angel food cake.

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WEEKDAY CHILI

2 lbs ground beef

2 medium onions, chopped
4 large garlic cloves, minced
2 green bell peppers, chopped
2 cans (14-oz) chili beans, do not drain
1 can (14-oz) diced tomatoes
1 can (4-oz) diced green chilies
1 tbsp oregano
2 tsp cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 tbsp green onions, sliced thin

Saute the onions, garlic, and bell peppers in a couple tablespoons canola oil until crisp tender; transfer to a slow cooker or crockpot.

Add the beef to the same skillet and brown, stirring to break up.  As soon as meat is browned, drain well then add to the cooker.  Add the beans, tomatoes, green chilies, oregano, cumin cayenne, pepper, salt, and broth; stir to mix well.  Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.

To serve, ladle chili into serving bowls and garnish with the sour cream, cheese, and green onions as desired.

NOTE: Add a couple teaspoons of chili powder, if you like your chili hot.

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OLD WORLD HOOLIPSEY (PORK, CABBAGE, & RICE)

NOTE: This recipe calls for ground pork.  It is important to use ground pork, not pork sausage.  Either grind your own pork or buy ground pork.

1 large head or 2 small to medium heads green cabbage
1 lb ground pork (see note above)
1 onion, chopped
1 1/2 cups brown rice, uncooked
salt and pepper to suit your taste
1 jar (32-oz) sauerkraut, drained - juice reserved

Fill a large pot halfway full of water (large enough to hold the cabbage/cabbages whole).  Sprinkle with a little salt and bring to a boil over medium-high heat. 

Run a sharp knife around the cabbage stems to loosen leaves.  Lower the temperature of the water to a simmer.  Place the cabbage/cabbages core side down in the water.  Place lid on pot.

In a large bowl combine the ground pork, onion, rice, salt, and pepper.  Pour the juice reserved from the sauerkraut over the mixture.

Drain the cabbage and allow to cool enough to handle.  Remove the wilted leaves and set aside.

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

Place a tablespoon of the pork mixture in the center of each cabbage leaf; wrap leaf around pork and place, seam side down, atop the sauerkraut in the cooker.  Cover the cabbage rolls with the remaining sauerkraut. 

Place lid on cooker and cook on low for 6 hours.

To serve, gently lift the cabbage rolls from the sauerkraut and place on serving platter.  Serve the sauerkraut around the cabbage rolls.

Yield: 8 to 10 servings

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MEXICAN RICE/BEAN SOUP

1/2 cup chopped yellow onions

1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.

Note: This photo is a file photo used for reference purposes only. It is not a picture of this exact recipe.