RAVIOLI STEW

2 cups sliced carrots

1 cup chopped yellow onions
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)

Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crock-pot or slow cooker; stir to mix well.  Place lid on cooker and cook on low 6 hours or until carrots are tender.

10-12 minutes before serving time increase the heat to high.  Let cook on high 2 to 4 minutes then add the ravioli.  Cook for another 8 to 10 minutes or until the ravioli are tender.

Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein

SPICED APPLE BUTTER

9 cups applesauce

5 cups sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp ground ginger

Place all the ingredients in a crock-pot or slow cooker.  Place lid on cooker and cook mixture on high for about 30 minutes.  Reduce heat to low and cook until red and thick, about 18 hours. It is not necessary to stir unless you just want to.

Can in jelly or pint jars or keep in refrigerator for several weeks.

Great on hot biscuits!

 

File Photo

EASY PARTY MEATBALLS

1 bag (2-lb) frozen, precooked small size meatballs

1 can jellied cranberry sauce
1 bottle (12-oz) chili sauce
1/4 tsp garlic powder
1 tsp dried onion flakes

Place the meatballs into a slow cooker or crockpot.

In a small mixing bowl combine the cranberry sauce, chili sauce, garlic powder, and onion flakes until well combined.  Pour mixture over the meatballs. 

Place the lid on cooker and cook on high for 4 hours.  May be kept warm for serving by turning cooker to the keep warm setting.

file photo

JERK PORK WRAPS WITH LIME MAYO

1 1.2 - 2 lb boneless pork should roast

1 tbsp Jamaican jerk seasoning

1/4 tsp dried thyme, crushed

1 cup water

1 tbsp lime juice

6 to 8 10-inch flour tortillas

6 to 8 lettuce leaves, optional

1/2 cup chopped red bell pepper

1 cup chopped fresh mango or pineapple

1 recipe lime mayo (below)

Trim fat from the pork. If necessary, cut meat to meat in a 3 1/2 or 4-quart slow cooker.

Sprinkle jerk seasoning evenly over meat, rub into meat with your fingers. Place meat in the cooker. Sprinkle with thyme. Pour the water over the meat. Cover and cook on low heat 8 to 10 hours or on high4 to 5 hours.

Transfer the meat to a cutting board and allow to cool slightly. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl and stir lime juice into the meat.

To serve, line tortillas with lettuce leaves (if using). Divide the meat among the tortillas, piling meat in the centers. Top with the pepper, mango and lime mayo. 

LIME MAYO

In a small bowl, stir together 1/2 cup mayo, 1/4 cup finely chopped red onion, 1/4 tsp finely shredded lime peel, 1 tbsp lime juice and 1 clove garlic, minced. Cover and refrigerate until ready to serve. Will keep in the refrigerator 1 week.

the file photo

HOT CRAB DIP

12-oz cream cheese, cut into cubes

1/2 cup mayonnaise

1/2 cup finely shredded Parmesan cheese

1/4 cup thinly sliced green onions

1 tbsp Worcestershire sauce for chicken

2 (6-oz each) cans crabmeat, drained, flaked, cartilage removed

Snipped fresh chives or green onions

Assorted crackers, toasted pita bread wedges, and/or bagel chips for dipping

Spray the inside of a 1 1/2-quart slow cooker with cooking spray and set aside.

In a medium bowl, combine cream cheese, mayonnaise, Parmesan cheese, green onion, and Worcestershire sauce. Stir in the crabmeat. Place mixture in the slow cooker and cook on low setting for 1 1/2 to 2 hours or until heated through. Serve immediately or keep warm, covered, on keep warm setting for up to 1 hour.

To serve, stir well then spoon into a serving bowl. Sprinkle with the chives and serve with your choice of the dippers listed above.

Yield: 20 servings of 2 tablespoons each

file photo for reference

 

PORK RAGU WITH PASTA

2 cans (14.5-oz each) Italian-style diced tomatoes

1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)

Spray crock-pot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).

file photo

CREAMY CARROT SOUP

1 1/2 lbs carrots, peeled, trimmed & cut-up into pieces 3-inches long

1 medium yellow onion
2 large garlic cloves, peeled and sliced
32-oz vegetable broth
2 cups water
2 tbsp packed brown sugar
1 1/2 tsp ground ginger
2 tbsp cream
1/4 tsp salt
3 tbsp instant potato flakes or granules for thickening soup, if desired
chopped cashews for garnish, if desired
Fresh chopped cilantro for garnish, if desired

Sprinkle the onion and garlic over the bottom of the slow cooker or crock-pot; top with carrots.  Add the vegetable broth and water.  Place lid on cooker and cook for 6 hours on high or on low for 8 hours.

Uncover soup and stir in the brown sugar, ground ginger, cream, salt, and instant potatoes, if using.  Using either a blender, immersion blender, or food processor, puree carefully until of the desired consistency.

To serve, ladle the soup into soup bowls and garnish with the chopped cashews and cilantro, if desired.

Yield: 6 servings
Per serving: Approximately 108 cal, 2 g (1 g sat) fat, 2 g pro, 21 g carbs, 4 g fiber, 7 mg chol, and 910 mg sodium

Note: I first got this recipe from an old Family Circle magazine several years ago.

file photo for reference

SWEET & SOUR PORK OVER NOODLES

2 tbsp canola oil

2 lb pork shoulder for stew, cut into bite-size pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, peeled and sliced thin
1 large green bell pepper, cored, seeded, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 can (14 1/2-oz) tomato sauce
3 tbsp brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
8-oz egg noodles, cooked, for serving

Heat the canola oil in a large skillet over medium-high heat.

Season the pork with the salt and pepper; add to the skillet and saute 6 to 7 minutes, browning both sides.  Add to the crockpot or slow cooker.  Layer the onion, bell pepper, and mushrooms over the pork.

In a small bowl combine the tomato sauce, brown sugar, vinegar, and soy sauce; pour over all in cooker.  Cover the cooker and cook on low for 8 hours or on high for 6 hours.

Serve the pork mixture over the hot cooked noodles.

Yield: 6 servings


                     File Photo for reference

WW VEGGIE-STUFFED ONIONS

4 (3/4 lb each) Vidalia onions

1 (12-oz) pkg frozen soy crumbles, thawed
1 cup cooked brown rice
1 pkg (10-oz) frozen peas and carrots, thawed
the grated zest of 1/2 lemon
the juice of 1/2 lemon
1 tsp dried sage
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground allspice
2 cups tomato puree without salt
1/2 cup low-sodium chicken broth
3 tbsp chopped fresh dill
1 tbsp Worcestershire sauce

Trim the bottom of each onion so it will stand upright (But do not cut all the way through.  The onion will be stuffed with the vegetables.)  Trim around 1/4-inch off the top of the onions.  Using a sharp knife or a melon baller, cut out the centers of the onions.  Trim off skins and outer layer if necessary.  Discard the centers or chop, bag, and freeze for future use.

To make the filling, combine the soy crumbles, rice, 1 cup of the peas and carrots, lemon zest, sage, salt, pepper, and allspice in a medium mixing bowl.  Fill the onion cavities with the filling, packing in firmly.  Place the onions into a 5 or 6-quart slow cooker/crockpot.  Sprinkle remaining peas and carrots around the onions.

Mix the tomato puree, broth, lemon juice, 2 tablespoons of the fresh dill, and Worcestershire sauce in a medium bowl; pour around (not over the top of!) the onions.  Cover and cook until the onions are fork-tender - 3 to 4 hours on high or 6 to 8 hours on low.

To serve, sprinkle with remaining 1 teaspoon dill.

file photo

TYSON'S CROCKPOT CHICKEN STEW

 

SUPREME PIZZA FONDUE

4-oz bulk Italian sausage

1/2 cup chopped onion

1 garlic clove, minced

1 jar (26-oz) spaghetti sauce

1 cup chopped fresh mushrooms

2/3 cup chopped pepperoni

1 tsp dried basil

1/2 cup chopped pitted ripe olives, optional

1/4 cup finely chopped green sweet pepper, optional

Assorted dippers such as cubed Italian flatbread, Italian bread, cherry tomatoes, cooked tortellini, cubed cheese 

In a large skillet, cook sausage, onion and garlic over medium-high heat until meat is browned, using a wooden spoon to break up the meat as it cooks. Drain off the fat then transfer to a 3 12 or 4-quart slow cooker. Stir in the spaghetti sauce, mushrooms, pepperoni, and basil. Place lid on the cooker.

Cook on low setting for 3 hours. If desired, stir in the olives and/or sweet pepper, cover and cook on low for another 15 minutes. Serve the fondue with your choice of dippers.

SCALLOPED POTATOES WITH HAM ll

6 medium potatoes, sliced thin

12-15 thin slices cooked ham
1 onion, sliced into thin slices
1 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
10 button mushrooms, sliced thin
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp salt
dash of garlic powder, optional

Lightly grease crock pot or slow cooker.

Alternate layers of potatoes, ham, onion, cheese, parsley, and mushrooms in the cooker.

In a small bowl combine the milk, butter, paprika, pepper, salt, and garlic powder, if using.  Pour mixture evenly over the layers in the cooker.  Place lid on cooker and cook on low setting for 7 to 9 hours or on high setting 3 to 4 hours.

Yield: 6 servings

file photo for reference only

HEALTHY CHUNKY VEGETABLE CHILI

2 cans (15-oz each) great northern beans, rinsed and drained

1 cup frozen corn
1 medium yellow onion, chopped
2 celery ribs, diced
1 can (6-oz) tomato paste
1 can (4-oz) diced mild green chilies, undrained
1 large carrot, diced
3 garlic cloves, minced
1 tbsp chili powder
2 tsp oregano
1 tsp salt
1 cup water

In a slow cooker or crockpot combine the beans, corn, onion, celery, green chilies, carrot, garlic, chili powder, oregano, salt, and tomato paste.  Stir to combine well.  Add the water and stir in.  Place lid on cooker, turn setting to low and cook approximately 6 hours.
This is a healthy dish.  Serve with an assortment of whole-grain crackers to keep it healthy.

 

 File Photo for Reference

APRICOT AND ALMOND CRISP

1/2 cup quick oats

1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker interior with nonstick cooking spray.

To make the topping: Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl. Using a fork, cut in the butter until mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl. Add the apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with the topping; lightly spray with nonstick spray. Cover and cook until topping is crisp and begins to brown, about 4 hours on low.

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

file photo for reference

CHEESY CROCKPOT POTATOES

1 small carton sour cream

2 cans Cheddar cheese soup
1 tsp dried onion flakes
1 stick unsalted butter
8 medium potatoes, peeled, thick sliced and parboiled until just tender

Drain the potatoes and place in crock-pot (or slow cooker).

Melt the butter in a medium saucepan over medium low heat.  Stir the sour cream and the cheese soup, undiluted, into the butter until well blended.  Pour cheese mixture over the potatoes, cover, and cook on low for at least an hour.  Yummy!

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

file photo

PULLED PORK BARBECUE SANDWICHES

2 medium yellow onions, cut into wedges

1/2 cup water
1 (2 - 2 1/2-lb) boneless pork sirloin roast
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1 cup bottled barbecue sauce
1/4 cup cider vinegar
1 tbsp honey
1/4 tsp ground ginger
10 whole-grain hamburger buns, split and lightly toasted

In a slow cooker or crockpot (about 4-qt size) combine the onions, and 1/2 cup water; set aside.

Trim excess fat from the roast and cut if necessary to fit in cooker.

In a small bowl combine the black pepper, chili powder, half the cumin, and the garlic powder.  Sprinkle this mixture evenly over the meat and rub in with your hands.  Place the pork into the cooker.  Cover and cook on low setting 8 to 9 hours or on high setting for 4 to 5 hours.

Using a large slotted spoon, remove the meat and onions from the cooker.  Using two forks, shred the meat.

In a large bowl combine the barbecue sauce, vinegar, honey, ginger, and the other half of the cumin.  Add the meat and toss gently to coat thoroughly.  Fill each bun with approximately 1/3 cup of the mixture and about a tablespoon of the onions.

 

File Photo

CHICKEN FAJITAS WITH BBQ SAUCE

BARBECUE SAUCE:

3/4 cup chopped green onions
3 garlic cloves, minced
1 can (14.5-oz) crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tbsp cider vinegar
2 tsp chili sauce
dash of Worcestershire sauce

Combine all the ingredients in a slow cooker or crock-pot; cover and cook on high for 1 1/2 hours.

FAJITAS:

3/4 lb boneless skinless chicken breasts, cut lengthwise into strips
1 red bell pepper, thinly sliced lengthwise
1 green bell pepper, thinly sliced lengthwise
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) flour tortillas, warmed

Spray a large skillet with nonstick cooking spray and add the chicken.  Cook over medium heat to brown.  Reduce the heat in the cooker to low and add the browned chicken, peppers, and onion.  Stir until all are well coated.  Cover and cook approximately 4 hours or until the chicken is cooked through and the vegetables are tender.

Add the tomato and cook another 30 to 45 minutes or until heated through.

Serve the mixture with or on the warmed tortillas.

file photo

APPLE CIDER BABY BACK RIBS

2 racks baby back ribs

2 packets (individual serving size) apple cider drink mix
1 package (1 1/4-oz) chili seasoning, mild
1 1/2 cups your favorite barbecue sauce
1/4 cup frozen apple juice concentrate
1/4 cup apple cider vinegar
1 tsp dried onion flakes

Preheat broiler.
Line a large baking sheet with foil; set aside.

Combine the cider drink mix and chili seasoning; set aside.

Cut ribs into serving-size pieces and dredge through the cider/chile mixture; place on the prepared baking sheet with the meat side up.  Broil approximately 10 minutes, turn, cook another 10 to 12 minutes to brown.

Place the ribs in a large slow cooker or crock-pot, meat side up.

Combine the barbecue sauce, apple juice concentrate, vinegar, and onion flakes; pour over the ribs.  Cover pot and cook ribs on low for approximately 8 hours.
Yield: 10 to 12 servings

file photo

BARBECUE BEEF STEW II

1 boneless beef chuck roast, cut away fat and cut into bite-size cubes

2 cups water
3/4 cup barbecue sauce
3 large potatoes, cut into chunks
6 carrots, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 onion, chopped
1/4 cup thick steak sauce (such as A1)

Place all ingredients in a crock-pot or slow cooker.  Cook on high for 30-34 minutes.  Lower heat to low setting and cook approximately 8 hours or until meat and vegetables are tender.

 

file photo

APPLE-CIDER-BRAISED PORK

1 (4-lb) boneless pork shoulder roast, trimmed of excess fat

2 tsp salt

1 tsp black pepper

1 tbsp vegetable oil

2 shallots, sliced

1 stalk celery, chopped

1/2 cup apple cider vinegar

2 1/2 cups apple cider

4 garlic cloves, peeled

1 bay leaf

1 tsp Dijon mustard

1 pinch cayenne pepper, or to taste

2 tbsp cold butter, cut into pieces

1 tbsp chopped fresh herbs ie Italian parsley, sage or thyme

Pat pork dry then sprinkle with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork until browned, about 3 minutes per side. Transfer to a 41/2-5-quart slow cooker (do not clean skillet).

Reduce stove temperature to medium and cook shallots and celery in the skillet, stirring, until they start to soften. Add vinegar and cook, stirring to scrape up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.

Pour shallots mixture over pork in the cooker. Add cider, garlic, and bay leaf. Cover and cook on low setting, turning pork every 1 to 2 hours, until fork-tender but not falling apart. This should take around 6 hours. Transfer the roast to a warm plate and cover loosely with foil.

Pour remaining liquid through a fine mesh strainer into a large saucepan over high heat, discard bay leaf and other solids. Bring to a boil and reduce heat. Cook, skimming fat from the top, until reduced to 1/4 the original amount, about 25 minutes.

Remove liquid from heat and stir in mustard and cayenne. Slowly add the cold butter, whisking until each addition is incorporated. Sprinkle in the herbs and season with salt and black pepper.

Cut pork into 1/4-inch slices and top with the sauce.

Yield: 8 servings

file photo

WEIGHT WATCHERS CHICKEN, SAUSAGE, AND WHITE BEAN STEW

4 carrots, quartered lengthwise and sliced

1 leek, cleaned and chopped, white and light green parts only
2 garlic cloves, finely chopped
1 1/2 tsps herbs de Provence OR Italian seasoning
3 (5-oz each) skinless chicken thighs
3 slices turkey bacon, cut into 1/4-inch slices
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper
3 oz (3/4 cup) turkey kielbasa, halved lengthwise and sliced
1 can (19-oz) cannellini beans, rinsed and drained

Combine the carrots, leek, garlic, and herbs de Provence in a 5 or 6-quart slow cooker or crockpot.

Spray a large nonstick skillet with nonstick cooking spray and set over medium heat.  Add the chicken and cook until browned, about 4 minutes.  Turn chicken and sprinkle bacon around the chicken.  Cook, stirring the bacon occasionally, until the chicken and bacon are browned, about another 4 minutes.

Transfer the chicken and bacon to the cooker.  Add the wine, broth, salt, and pepper to the skillet; bring to a boil, scraping up browned bits from the bottom of the pan.  Pour the broth mixture over the chicken.  Top with the kielbasa and beans.  Cover and cook until the chicken and vegetables are fork tender.  This will take about 3 to 4 hours on high or 6 to 8 hours on low.

Using a large, slotted spoon to transfer the chicken to serving plate and let stand until cool enough to handle.  It should be cooled enough in about 15 minutes.  Remove the bones from chicken and discard.  Cut the chicken into bite-sized pieces.  Stir chicken back into the slow cooker.  Cover and cook on high until chicken is hot, about 2 minutes.

Yield: 6 servings (about 1 1/2 cups each)
Per serving: 242 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 42 mg chol, 651 mg sod, 23 g carbs, 5 g fiber, 21 g pro, 98 mg calc
WW point values = 5

HOOSIER SWISS STEAK

This recipe is from a country recipe book from Indiana, were I was born, raised, and spent several years of my adult life.

2 tbsp all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 lb round steak (cut into 6 pieces after cooking*)

1 medium onion, cut into 1/4-inch slices

1 celery rib, cut into 1/2-inch slices

1 can (16-oz) tomato sauce

In a large shallow dish, combine the flour, salt and pepper. Add the meat and coat well on both sides. Place the onion over the bottom of a greased slow cooker. Lay the meat over the onion. Top meat with the celery and tomato sauce. Cover and cook on low 5 to 8 hours or until the meat is tender.

*I was an USAF wife. When we lived in Las Vegas, Nevada, there was a small grocery store/meat market around the corner. I often bought meat there. On day when I purchased a round steak, the butcher told me to never cut the steak into pieces until after it was cooked. He said leaving it whole during the cooking process, produced less shrinkage.

file photo for reference

 

MIXED BEAN POT

1/2 lb lean ground beef

1 small onion, chopped
8 bacon strips, chopped
1 can pinto beans, do not drain
1 can butter beans, rinsed and drained, reserving 1/4 cup liquid
1 can kidney beans, rinsed and drained
1/4 cup ketchup
2 tbsp molasses
1/2 tsp dry mustard
1/2 cup granulated sugar
1/4 cup packed brown sugar

Brown ground beef, onion, and bacon in medium saucepan over high heat.  Stir in the beans and liquid; set aside.

In a medium bowl combine the ketchup, molasses, and mustard; mix in the sugars.  Stir the ketchup mixture into the beef mixture and mix well.  Transfer to the slow cooker or crock-pot.  Place lid on cooker and cook on low for 2 to 3 hours or until heated through.

Serves 6 to 8.

clipart

BEEF AND BARLEY

1 1/2 lb boneless beef chuck roast

1 cup pearl barley
1/2 lb mushrooms, halved if small, quartered if large
4 celery stalks, cut into 1-inch pieces
6 medium - large carrots, chunked
2 medium leeks, white and light green only, sliced
1 cup tap water
1 tsp salt
1/2 tsp pepper
1 sprig fresh thyme
4 cups beef broth
1 tbsp low-sodium soy sauce

In the slow cooker or crockpot, combine the roast, barley, mushrooms, celery, carrots, and leeks.  Add the water, thyme, salt and pepper.  Stir in the beef broth and soy sauce. Cover and cook on low, without lifting lid, for 8 hours.

Remove lid and skim off any excess fat; transfer the meat to a plate and shred into bite-size pieces.
To serve, dip the barley/vegetable mixture into 4 shallow bowls and top with the meat.

Yield: 4 servings

file photo

OLD WORLD SAUERKRAUT SUPPER

 

OLD WORLD SAUERKRAUT SUPPER

3 strips bacon, cut into small pieces

1 1/2 tablespoon flour
2 large cans (No. 2 1/2) sauerkraut
2 small potatoes, cubed
2 small apples, cubed
3 tablespoons brown sugar
1 1/2 teaspoons caraway seeds
3 lbs Polish sausage, cut up into pieces
1/2 cup water

Fry the bacon until crisp; drain.  Add flour to bacon drippings and blend well.  Stir in sauerkraut; mix well.  Place sauerkraut mixture and bacon pieces in crock-pot.  Add all other ingredients; stir together thoroughly.  Cover and cook on Low for 7 to 9 hours. (High: 3 to 4 hours.)

This is another recipe from the little recipe book pictured above.  It came with my first crockpot.

CROCKPOT WHITE CHICKEN CHILI

2 to 3-lb boneless chicken breasts

8-oz sour cream

48-oz jar great northern beans

10-oz can fat-free cream of chicken soup

Chili powder to taste

1/2 regular size can of evaporated milk

1 cup frozen corn kernels, optional

Salt and pepper to taste

Cook chicken and cut into bite-size pieces. Place in a crockpot that has been lightly sprayed with cooking spray. 

Cover the chicken with remaining ingredients, except sour cream. Cook 2 to 3 hours, adding the sour cream last 30 minutes of cooking.

To serve, ladle into serving bowls and garnish as desired. Garnish ideas, sour cream, peppers, grated cheese, tortilla chips, etc.

 

file photo for reference

PUFF PASTRY TURKEY BASKETS

1 pkg (10-oz) frozen puff pastry shells

2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper

Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl.  When completely combined, transfer mixture to a crockpot or slow cooker.  Place lid on cooker and cook mixture on low for approximately 4 hours.

About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees.  Remove pastry shells from freezer and cook according to the package directions.

When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.

file photo

PLAIN OLD BURROS

Found this recipe in an old cookbook. I have no idea how it got its' name, but it is pretty tasty.

2 1/2 beef stew meat, cut into bite-size pieces

1 medium yellow onion, chopped
1 pkg taco seasoning mix
1 tsp oregano
1 tsp garlic powder
1 can (4-oz) chopped green chilies
1 can (16-oz) tomatoes, do not drain
flour tortillas

Layer the ingredients into a crock-pot or slow cooker in the order listed above (except tortillas)!  Cover and cook on low 5 hours.  Stir mixture.  Replace lid and cook another 2 hours or so.  Warm the tortillas and serve mixture on the tortillas.

Yield: 4 servings

clipart

WARM FRUIT SALAD

3/4 cup granulated sugar

1/2 cup butter, melted
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt, optional
2 cans (15 1/4-oz each) sliced peaches, drained
2 cans (15 1/4-oz each) sliced pears, undrained
1 jar (23-oz) chunky applesauce
1/2 cup dried apricots, chopped
1/4 cup dried cranberries

In a 3-quart slow cooker or crock-pot, combine the sugar, butter, cinnamon, nutmeg, and salt, if using.  Stir in the drained peaches, pears with juice, applesauce, apricots, and cranberries. 

Place lid on cooker and cook for about 2 hours on high until heated through.
To serve, dip up into individual dessert dishes.  Decorate each with a sprig of mint if desired.

Yield: 8 to 10 servings

This recipe and photo are from an old TOH.