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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ITALIAN WEDDING SOUP

  

1 large egg, lightly beaten

3/4 lb lean ground beef
1/2 cup finely chopped onion
3 tbsp plain bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
8-oz head escarole, washed, trimmed, cut into 1/2-inch strips
1 1/2 tsp oregano
1 1/2 cups tiny pasta

In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the Parmesan cheese, half the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Form into about 45 1-inch meatballs and place on a baking sheet.  Refrigerate meatballs while preparing the soup.

Combine the broth, carrots, escarole, and oregano in the crockpot or slowcooker.  Gently add the meatballs; place lid on cooker.  Cook on low setting for 6 hours.  Stir in the pasta for the last 20 minutes of the cooking time.  Stir in the remaining salt and pepper.

To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Yield: 8 servings

Note: This is a good recipe for diabetics as it has a ratio of 12 grams of protein to 25 grams of carbohydrates per serving.

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COFFEE MOLASSES 'BARBECUE BRISKET

 

1 1/2 lb beef brisket, trimmed

2 tbsp chili powder
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp canola oil
2 yellow onions, thinly sliced
1 cup ketchup
1/2 cup bottled chili sauce
1/4 cup molasses
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray the oven broiler rack with nonstick cooking spray and preheat broiler.

In a cup mix together the chili powder, salt, pepper, and garlic powder.  Rub this spice mixture onto the brisket and place on broiler.  Drizzle 1 teaspoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat until browned.  This should take about 5 minutes per side.

While brisket broils, heat the remaining canola oil in a large nonstick skillet over medium heat.  Add the onion slices and cook, stirring often, just until they start to turn golden, about 8 minutes.  Stir in the ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the ketchup mixture over the bottom of the crockpot or slow cooker.  Place the browned brisket over the ketchup mixture and top with the remaining mixture.  Place the cover and the slow cooker and cook on low until tender, approximately 8 to 9 hours.

Remove the brisket from the cooker to a cutting board.  Skim the fat off of the sauce in cooker.  Slice the brisket across the grain and serve with the defatted sauce.

Note: This makes great brisket sandwiches.

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HERBED NEW RED POTATOES

1 1/2 lbs new red potatoes

1/4 cup water

1/4 cup butter

3 tbsp snipped parsley

1 tbsp lemon juice

1 tbsp snipped fresh chives

2 heads fresh dill, snipped into small pieces

salt to taste

pepper to taste

Wash potatoes then cut a strip of the peel in a ring around the center of the potatoes. Place potatoes in the crockpot or slow cooker and add the water. Sprinkle potatoes with salt, if desired. Place lid on cooker and cook potatoes on high for 2 1/2 to 3 hours. Drain well.

In a saucepan heat the butter with the parsley, lemon juice, chives, and dill. Place the potatoes in a serving bowl and pour the butter mixture over all, tossing until thoroughly coated. Sprinkle with pepper and additional salt, if needed.

Yield: 6 servings

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GARBANZO BEAN AND SAUSAGE BAKE

 

2 cans (15-oz each) garbanzo beans (chickpeas), drained

1 lb polish sausage, sliced into serving-sized pieces
1 can (15-oz) tomato sauce

2 or 3 Roma tomatoes, sliced
1 cup chopped yellow onion
1/4 cup water
2 bay leaves
1 garlic clove, minced
1 tsp oregano
1/2 tsp ground cumin
1/8 tsp black pepper

Combine all the ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on high setting for 3 to 4 hours or 6 to 8 hours on low.  Remove the bay leaves before serving.

Yield: 4 servings

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SPARERIBS IN TOMATO SAUCE

3 lbs lean pork spareribs

2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 can (28-oz) tomatoes
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 tbsp cold water
2 tbsp cornstarch
Hot cooked rice for serving

Cut ribs into serving size pieces and brown in a skillet with canola oil; transfer to the crockpot or slow cooker and sprinkle with the salt and pepper.  Stir in the undrained tomatoes, celery, bell pepper, and onion.  Place lid on cooker and cook on high setting for 4 hours or low setting 8 to 10 hours.

Remove the ribs from the cooker and skim any excess fat from the juices.  Blend the old water into the cornstarch until smooth.  Stir the mixture into the sauce in the cooker.  Cook on high while stirring until the sauce is thickened and bubbly.  Serve over the rice, if desired.

Yield: 4 servings.

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CORN-STUFFED ONIONS

8 medium onions
salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.

Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.

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HAM AND SPLIT PEA SOUP

 

1 lb diced cooked ham

6 cups water
1 lb dry split peas
2 cups peeled and diced potatoes
3/4 cup chopped onion
1/2 cup chopped celery

1 large carrot, sliced, optional
2 tsp salt
1/2 tsp dried marjoram, crushed
1/4 tsp black pepper

Place the ham in the slow cooker or crock pot. Add the water, split peas, potatoes, onion, celery, salt, marjoram, and pepper; stir to blend ingredients. Add the lid to the cooker and cook on low for 10 to 12 hours. Before servings, stir the mixture and add more salt and pepper if needed to suit your taste.

Yield: 8 to 10 servings.

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HOMESTYLE APPLE BROWN BETTY

 

6 cups Granny Smith apples, peeled, cored, and cut into eight pieces each

3 cups fine bread crumbs
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp salt
3/4 cup brown sugar
1/2 cup butter, melted
1/4 cup walnuts or pecans, chopped fine

Lightly spray your crock pot or slow cooker with nonstick cooking spray only on the bottom and a couple of inches up the sides.

Place the apples in the bottom of the cooker.

In a mixing bowl, combine the bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter, and nuts. Spread this mixture over the apples in the cooker. Place the lid on the cooker and cook on low for 3 to 4 hours until apples are tender. Or you can cook on high setting for 2 hours.

Yield: 8 servings

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SMOKED SAUSAGE WITH CABBAGE AND APPLES

 

1 1/2 lbs smoked sausage of your choice ie beef, pork, turkey, etc

3 apples, sliced thickly

1/2 large head of red cabbage, shredded

1 medium onion, sliced

1/2 cup brown sugar

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup apple juice

Layer in the crock pot or slow cooker, in this order, smoked sausage cut into large pieces, thickly sliced apples, shredded cabbage, and the sliced onion. Sprinkle the brown sugar, salt, and pepper over all. Lastly, pour the apple juice over the other ingredients. Leave layered, do not stir. Place lid on cooker and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Yield: 6 servings

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CROCK POT LENTILS

 

1 1/2 cups water

1 cup dry lentils
1/2 cup chopped onion
1/2 tsp salt
1 can (16-oz) diced tomatoes
2 tbsp brown sugar
1 tbsp chili sauce
1/2 tsp dry mustard
2 crisp cooked slices of bacon, crumbled

Bring the water, lentils, onion, and salt to boil in a saucepan. Cover and simmer for 30 minutes. Transfer the lentils to the crockpot (or slowcooker) and stir in the tomatoes, sugar, chili sauce, and mustard. Place the lid on the cooker and cook on low setting for 8 to 10 hours on low.

Remove lid from cooker and move heat setting to high. Cook for another 30 minutes. Stir and then top with the crumbled bacon.

Yield: 6 servings

Note: File photo of a very similar recipe

MEAT LOAF FLORENTINE WITH OPTIONAL MUSHROOM SAUCE

 

1 pkg (10-oz) frozen chopped spinach, thawed

2 eggs, slightly beaten
1 1/2 cups soft breadcrumbs
1/2 cup milk
2 tbsp soy sauce
1 1/4 tsp salt
1/4 tsp hot pepper sauc

2 lb lean ground beef

Drain the spinach well. In a large bowl combine the spinach, eggs, breadcrumbs, milk, soy sauce, salt, and hot pepper sauce. Add the ground beef to the spinach mixture and mix well using hands. Make into either a round or oblong loaf slightly smaller than your crockpot or slow cooker's interior.

Place a wire rack (or make one using double thick strips of heavy-duty foil) in the bottom of the cooker. Place meatloaf atop rack not allowing it to touch cooker's sides. Place lid on cooker and cook on high setting for 4 hours. 

Top with the traditional ketchup topping or serve with the following sauce.

Serve with this MUSHROOM SAUCE:
1 can (3-oz) sliced mushrooms with juices
2 tbsp all-purpose flour
1 cup sour cream
2 tbsp snipped chives

In a saucepan combine the mushrooms and flour, stirring until flour is blend in. Stir in the sour cream and chives. Cook, while stirring, just until thickened. Do not boil!

Yield: 1 1/2 cups of sauce
Yield: 8 servings meat loaf

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CHICKEN SPAGHETTI

 

4 boneless skinless chicken breast halves

salt and pepper to taste
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1/4 cup water
3 garlic cloves, minced
2 tsp oregano
1 tsp basil
1 tsp sugar
1 cup shredded mozzarella cheese
Grated Parmesan cheese
Hot cooked spaghetti for 4 servings

Generously sprinkle the chicken with salt and pepper; place in slow cooker or crock pot. In a small bowl combine the tomato sauce, tomato paste, water, garlic, oregano, basil, and sugar together well; pour over the chicken in the cooker. Put lid on cooker and cook chicken on low setting for approximately 8 hours.

Remove the chicken from the cooker to a warm platter. Turn cooker to high setting and stir in the mozzarella cheese. Replace lid and cook until the cheese is melted and the sauce is heated thoroughly.

To serve, divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

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APPLE CIDER STEW

  

2 lbs beef stew meat

3 tbsp canola oil
3 tbsp flour
2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
4 carrots, chopped
3 potatoes, peeled and chopped
2 onions, sliced
1 stalk celery, chopped
1 apple, chopped
2 cups apple cider
1 tbsp vinegar
1/2 cup water
1/4 cup flour

In skillet or large saucepan brown meat in canola oil. Drain off excess fat. Combine the 3 tablespoons of flour, salt, thyme, and black pepper. Toss browned meat in the flour mixture to coat. Place the carrots, potatoes, onions, celery, and apple in the cooker. Place the meat over the vegetables. Combine the apple cider and the vinegar; pour over the meat. Place lid on cooker and cook on low 10 to 12 hours.

Turn cooker to high setting. Blend the cold water into the 1/4 cup flour until smooth. Stir slowly into the stew. Replace lid and cook another 15 minutes until thickened.

Yield: 8 servings.

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CHOCOLATE PECAN PIE CAKE

 

Cake:

• 1 package (2-layer size) chocolate cake mix
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• Pecan Pie Topping:
• 2 cups chopped pecans
• 1 1/2 cups light corn syrup
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup (1 stick) butter, melted
• 1 tablespoon vanilla extract
• Spray inside of 6-quart slow cooker with no stick cooking spray. 
• For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
• Cook 2 hours on LOW or until cake is almost set.
• For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
• Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
• Yield: 12-14 servings
•  
• This is a McCormick's recipe.

CHEESY TURKEY COTTAGE FRIES

3 to 4 cups frozen cottage-style potatoes

2 cups cubed cooked turkey

2 cups frozen cut broccoli, thawed and drained

1 cup pasteurized processed cheese product

1 jar (2-oz) diced pimiento, drained

Spray the inside of a crock-pot or slow cooker with nonstick cooking spray.

Layer the potatoes over the bottom of the cooker.

In a bowl, combine the turkey, broccoli, cheese, and pimento; stir to mix well. Pour over the potatoes in the cooker.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: Serves 4

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GINGER BAKED BEANS

 

2 tsp instant minced onion

1/4 cup water
2 cans (16-oz) cans pork and beans
1/2 cup finely crushed gingersnap cookies
1/4 cup catsup
2 tbsp light molasses

Place the instant minced onion and the water in a crock pot or slow cooker; let stand for 5 minutes. Add the pork and beans, gingersnap crumbs, catsup and molasses. Stir to combine the mixture. Place lid on cooker and cook on low setting for 3 to 4 hours.

Yield: 6 servings

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