SUCCULENT LAMB SHANKS

4 lamb shanks

2 medium carrots, cut into 1/2-in pieces
1 large yellow onion, diced
4 tbsp grated ginger
6 roughly chopped garlic cloves
2 tbsp cumin
1 tbsp cinnamon
1 cup raisins
1 cup black olives
3 cups chicken broth
1/4 cup lemon juice
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper

Brown the lamb shanks in a large skillet sprayed with nonstick cooking spray; remove from the skillet and place in a crockpot or slow cooker.

In the same skillet, sauté the carrots, onions, ginger, and garlic.  Add the cumin and cinnamon.  Add the mixture to the shanks in the cooker.  Stir in the raisins, olives, broth, lemon juice, sugar, salt, and pepper. 

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

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

MUSHROOM BEEF STEW

1 1/2 lb beef stew meat

salt and pepper to taste
1/4 cup all-purpose flour
2 tbsp canola or soy oil
1 can French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 tsp Italian seasoning
3 cups white mushrooms, halved
3 medium carrots, cut into 2-inch pieces
1 cup whole frozen white onions
1/4 cup water
flour for thickening

Season the beef with salt and pepper to suit your taste; coat in the flour.

Heat the oil in a large skillet over medium-high heat.  When oil is hot add the beef, shaking off excess flour, and cook until browned on all sides.

In a 3 1/2-quart slow cooker or crockpot, stir together the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots, and onions.  Cover the cooker and cook on low for 10 hours until the beef is tender, or on high for 5 hours.

Stir a small amount of flour into the water, stirring until smooth. Stir mixture into the stew until well blended. Replace lid and bring to a boil. Boil until thickened.

the file photo

LEMON CHICKEN

If you follow my blogs, you know chicken does not enter my mouth. However, my readers continue to love chicken recipes, so I continue to post them. No, I have not made this recipe.

1 (2 1/2 to 3 lbs)whole roasting chicken
1/2 stick butter, softened
1 1/4 tsp lemon pepper
1 thick slice from the center of a lemon
2 or 3 (depending on size) garlic cloves, minced
2 tbsp olive oil
1 3/4 tsp seasoned salt
1 tsp dried thyme
cracked black pepper to suit taste

Remove giblets from chicken and discard.  Rinse chicken and pat dry using paper toweling.  With your fingers, gently loosen the skin over the breast and thighs.

In a small bowl, mix the lemon pepper into the softened butter.  Insert the butter mixture under the loosened skin.  Place the garlic and lemon slice in the chicken cavity.

Place the chicken into the slow cooker and rub the skin with the olive oil.  Sprinkle with the seasoned salt, thyme, and cracked black pepper.

Place lid on cooker and cook chicken on low for 6 to 8 hours.  Internal temperature should read 160 degrees before serving.  Meat thermometer should not touch the bone as that will cause a misreading.

file photo for reference

CHICKEN BURRITO BOWLS

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix

1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 can (15-oz) black beans, drained and rinsed
1 cup frozen corn kernels

Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours
.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.

I got this recipe and photo from kitchen a few years ago

TURKEY/RICE CASSEROLE

2 (10-3/4-ounce) cans low-fat cream of mushroom soup, undiluted

3 cups water

2 cups uncooked converted long-grain white rice

1 cup thinly sliced celery

3 cups chopped cooked turkey (or chicken)

2 cups frozen mixed vegetables

1 teaspoon poultry seasoning

1 tablespoon dried minced onion

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

ee Healthier Recipes. Go Now!

Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.

Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.

 

Yield: 8 servings

 

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TOFFEE FONDUE

3/4 cup butter, cut-up

2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

 

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PORK/BEANS CHILI VERDE

 3/4 to 1 lb boneless lean pork, cut into 1-inch cubes

1 can (15-oz) Great Northern Beans
1 large onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
1 lb tomatillos, coarsely chopped
1 can (14 to 15-oz) chicken broth
1 can (4-oz) diced mild green chilies
1 tsp ground cumin
1/2 cup lightly packed fresh cilantro, chopped
Sour cream for serving

Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Add the pork and cook until browned on all sides.

In a slow cooker or crockpot combine the cooked pork with the beans, onion, garlic, tomatillos, chicken broth, green chilies, and ground cumin; place lid on cooker and cook for 3 to 4 hours on high.  Season to taste with salt and pepper.  Gently press the meat against the side of the cooker with a wooden spoon or silicone spatula to shred.  Reduce the heat of the cooker to low.  Stir the cilantro into the cooker and cook for 10 minutes on low.

Serve with the sour cream.

Yield: 4 servings.

NOTE: This photo used for reference only. Not this exact recipe.

FRENCH-STYLE PORK STEW

1 tbsp vegetable oil

1 pork tenderloin (16-oz), cut into 3/4-1" cubes
1 medium onion, coarsely chopped
1 rib celery, sliced
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp oregano
2 tbsp flour
1 cup chicken broth
8-oz frozen mixed vegetables (carrots, potatoes, peas)
1 jar (4 1/2-oz) sliced mushrooms, drained
1 pkg (approx. 6-oz) long grain and wild rice
2 tsp lemon juice
1/8 tsp ground nutmeg
salt & pepper to taste

Heat the oil in a large skillet over high heat.  Add the pork, onion, celery, basil, rosemary, and oregano; cook until the pork is browned on all sides.   Remove the mixture from the skillet to a slow cooker or crockpot. 

Stir the flour into the chicken broth and pour into the cooker.  Stir in the frozen vegetables and mushrooms.  Cover and cook on low setting for 4 hours or until the pork is just barely pink in the center. 

Prepare the rice according to the package directions.  (Omit the spice packet if you wish.)

Stir the lemon juice, nutmeg, salt, and pepper into the cooker and cook for another 15 to 20 minutes. 

Serve the stew over the rice.

Yield: 4 servings of approximately 1 cup each.

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TASTY FLAVORED CHOCOLATE FONDUE

6 (1-oz each) squares unsweetened chocolate

1 1/2 cups sugar (Since I am now a diabetic I use Splenda granulated)
1/2 cup butter
dash of salt
3 tbsp orange liqueur or creme de cocoa
1/4 cup evaporated milk

Put all the above ingredients into the crockpot or slow cooker and stir until thoroughly mixed.  Cover and set on high for 30 minutes to get the chocolate melting.  Stir to blend chocolate in.  Reduce heat setting to low and continue cooking for 2 to 3 hours.  May reduce heat to keep warm setting for 4 to 6 hours, if desired.

Suggested dippers for your fondue: Angel food or pound cake cut into cubes, large marshmallows (kids especially like these), apples, pears, or bananas cut into pieces.

NOTE:  If you do not want to use the orange liqueur or creme de cocoa, you can use liquid flavorings.  A good example is peppermint flavoring especially at the holidays.  Start with a couple of teaspoonfuls, taste and add more according to your taste.

File Photo

OYSTER STEW

1 quart whole milk

1/2 cup butter
2 tsp salt
1 tsp Worcestershire sauce
2 tbsp flour
2 tbsp water
1 pint oysters with liquid
cayenne pepper

Mix the flour and water in a small bowl or cup until mixture is smooth.

Place the milk, butter, salt, and the Worcestershire sauce, in the crockpot or slow cooker.  Stir in the flour mixture until well blended.  Place the lid on the cooker and cook on high setting for 1 1/2 hours.  Stir well.  Add the oysters and cook on low for another 2 to 4 hours.  Sprinkle with the cayenne pepper before serving or garnish with thinly sliced green onions.

File Photo from magicskillet.com

NEW ENGLAND STYLE BAKED BEANS

1 1/2 lbs dry navy beans, cover with water and soak overnight

1 medium onion, chopped
1 cup ketchup
1 cup brown sugar
1 cup water
2 tsp dry mustard
2 tbsp molasses
1 tbsp salt
1/4 lb salt pork, diced

Place the beans in the crockpot or slow cooker with 1 cup water.  Cook on high for 30 to 45 minutes until softened.

Add the remaining ingredients to the beans in the cooker; mix together well.  Place lid on cooker and cook on low setting 10 to 12 hours or on high 4 to 6 hours.  Stir occasionally during cooking process.

file photo for reference

5-INGREDIENT MACARONI AND CHEESE

I found this recipe on Cooktop Cove a few years ago. I assume it is called 5-ingredient by lumping all cheeses into cheese.  I also noticed in the picture it is garnished with what appears to be bacon bits. I enjoyed the Real Bacon Bits. Tasty!

16 ounces macaroni pasta, cooked according to package directions

16 ounces Monterey Jack cheese, cubed

16 ounces Colby cheese, cubed

16 ounces Velveeta, cubed

1 stick of butter, cut into slices

16 ounces milk

Salt and pepper to taste

 

Toss half of the cooked macaroni in the bottom of a slow cooker.  

 

Layer on cubes of cheese and butter, then the rest of the macaroni, followed by more cheese and butter. 

 

Cover and cook for 2 hours on high, or 4 hours on low. Halfway through, stir, add the milk and stir again to combine. Cook until the cheese has completely melted.

  

TURKEY OLE'

4 cups shredded cooked turkey (chicken may be substituted)

1 pkg (1 5/8-oz) enchilada sauce mix
2 cans (6-oz each) tomato paste
1/2 cup water
1 cup shredded Montery Jack cheese
Corn chips for serving

Garnish ideas: sour cream, sliced green onions, sliced ripe olives, diced Roma tomatoes

Combine the turkey, enchilada sauce mix, tomato paste, and water in a slow cooker/crockpot.

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

Set temperature to high and add the cheese; allow cheese to melt overall.

Serve with the corn chips and garnish with your choice of garnish toppings.

Note: This is an okay dish for diabetics as it has a ratio of 27 g protein to 14 g carbs per serving.

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KIELBASA AND BEAN CASSOULET

1 1/2 cups dried Great Northern beans

1lb kielbasa, cut into half inch pieces

3 cups low-sodium chicken broth

1 can (15-oz) diced tomatoes, do not drain

1 medium yellow onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp dried thyme

salt and pepper to taste

croutons, for garnish,1/4 cup chopped flat-leaf parsley, for garnish

In a 4 to 6-quart slow cooker combine beans, kielbasa, broth, tomatoes, onion, garlic, thyme, and 1/2 teaspoon salt. Cover and cook until beans are tender, on low setting 7 to 8 hours or on high 5 hours. season to taste with pepper and additional salt, if desired.

Serve in bowls and topped with the croutons and parsley.

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CHICKEN ASIAN STYLE

2 pounds boneless, skinless chicken thighs, cut into strips

1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19-ounce) pineapple chunks, undrained
1 can (8-ounce) sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
4 scallions (green onions), sliced diagonally

 

In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.

Cover, and cook on low setting for 6 hours.

In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

Yield: 4 servings
Note: This is one of my old Mr. Food recipes.

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SOUTHWESTERN-STYLE PINTO BEANS SOUP

2 cups dry pinto beans, rinsed

5 cups cold water

Place the beans and water in a large cooking pot or Dutch oven. Bring beans to a boil; reduce heat and simmer 10 minutes. Turn off the heat but allow the beans to sit covered for 1 hour. Drain beans and rinse.

2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper. Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired. Serve with whole-grain crackers, a crusty bread or corn bread. Choose according to what your blood sugar can handle.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site. But this is a good healthy dish for anyone.

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CINNAMON ALMONDS

A friend posted this recipe on facebook. I copied it here to save. 

EASY BACON BAKED BEANS

5 to 6 slices bacon, fried crisp, drained, crumbled

2 cans (16-oz each) baked beans
1 small green bell pepper, finely chopped
1/2 medium-size onion, chopped
1 1/2 tsp stone-ground mustard
1/2 cup ketchup
1/2 cup your favorite barbecue sauce
1/2 cup packed brown sugar

Combine all ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 12 hours or on high 4 to 6 hours.

Yield: 6 to 8 servings.

Note: File photo

BRISKET WITH FRUITS AND VEGETABLES

This easy meal combines meat, vegetables, fruit including citrus all in one pot.  How easy is that to get so many of the needed nutrients together in one place?

1 tablespoon canola oil

2 (2-pound) beef briskets, trimmed

2 medium onions, sliced

1 orange, thinly sliced

1 pound carrots, peeled and cut into 1-inch-thick slices

1 pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices

1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices

1 cup orange juice

2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)

2 tablespoons ketchup

2 teaspoons dried thyme

1/2 teaspoon ground cloves

1 can  (14-ounce) + 3/4 cup low-sodium fat-free chicken broth

2 (3-inch) sticks cinnamon, broken in half

1 cup dried cranberries

 

Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.

Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.

Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.

 

Yield: 8 servings

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FRUITY BREAKFAST OATMEAL

Use healthy steel-cut oats in this recipe.  Old-fashioned oats are too soft for slow cooking.  This makes an easy healthy breakfast and is a great way to cook steel-cut oats which require longer cooking times and require constant stirring when cooked on the stovetop.

8 cups water
2 cups steel-cut oats 
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/2 teaspoon salt
nonstick cooking spray

Generously spray the cooker with the cooking spray!

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender, and the porridge is creamy, 7 to 8 hours. 

 file photo.

SPICY RICE CASSEROLE

2 lbs mild bulk pork sausage

2 tsp ground cumin
1 tsp garlic powder
4 medium onions, chopped
2 medium-size green bell peppers, chopped
2 medium-size red bell peppers, chopped
4 beef bouillon cubes
4 cups boiling water
3 jalapeno peppers, seeded and minced
2 pkgs (6.25-oz each) converted long grain and wild rice mix

Set a crockpot or slow cooker on high.  Pour the boiling water into the cooker; stir in the bouillon cubes stirring until dissolved. 

Brown the sausage in a large skillet with the cumin and garlic powder; drain well.

Add the onions and bell peppers to the skillet and sauté until tender.

Transfer the sausage mixture, onions, and bell peppers to the crockpot with the beef broth.  Stir in the jalapeno peppers and the rice mixes.

Place lid on cooker and cook on high for 1 hour.  Turn setting to low and cook another 1 to 2 hours until rice is tender.

Yield: 10 to 12 servings

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CHERRY COBBLER

Mixture 1:

3/4 cup sugar
2 tbsp + 1 1/2 tsp butter
3/4 cup evaporated milk
1 1/2 cups all-purpose flour*
3/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp cinnamon

Combine the sugar and butter until crumbly.  Add the milk, flour, salt, baking powder, and cinnamon.  Pour the mixture into a slow cooker or crockpot that has been lightly sprayed with cooking spray.

Mixture 2:

2 cans (16-oz each) tart cherries and juice
1 tsp red food coloring, optional
2 cups sugar
1/4 cup all-purpose flour*
1/4 cup butter, melted

Combine all mixture 2 ingredients together until sugar is thoroughly dissolved.  Pour over mixture 1 in the cooker.  During cooking mixture 1 will rise to the top.

Place lid on cooker and cook on high 3 to 4 hours until the dough is solid and set.

Serve warm topped with vanilla ice cream for a real treat!

*I use white whole wheat flour as I stay away from refined grains.

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EASY COOKED CHICKEN

2 to 3 lbs chicken breasts or other parts

4 cups water
2 tbsp chopped parsley
2 tsp garlic powder
1 bay leaf
1 tbsp minced onion
1 tsp seasoning salt

Place all ingredients in a crockpot or other slow cooker.  Place lid on cooker and cook on low 6 to 8 hours until chicken is cooked through and is tender.

Remove chicken from the juices; debone and skin.  Discard the bay leaf.

This is a good way to make chicken to use in casseroles, etc.  You can chop or shred the meat and you can use the broth as homemade chicken broth.

File Photo

SPICY COCKTAIL SAUSAGES

 1 cup catsup

1/4 cup firmly packed brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce
2 tsp Dijon mustard
1 small garlic clove, minced
1 lb cocktail sausages

Place all ingredients except sausages in the crockpot or slow cooker; stir together well.  Place lid on cooker and cook for1 1/2 to 2 hours on high.

Remove lid from cooker and stir mixture well.  Stir in the sausages, stirring until coated.  Replace lid on cooker and another 1 1/2 hours. 

Turn cooker on low or keep warm and serve sausages directly from the cooker.

Note:  This also works with smoked sausage cut into 1/2-inch slices or jumbo hot dogs cut into 1/2-inch slices.

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