SLOW COOKER SHORT RIBS

2/3 cup flour

1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.
Yield: about 12 servings.

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SLOW COOKER CASHEW CHICKEN

1 (3 to 4 lb) chicken, cut up and skin removed

1 medium yellow onion, thinly sliced
1/3 cup orange juice concentrate, undiluted
1 tsp dried rosemary
1 tsp salt
1/4 tsp cayenne pepper
2 tbsp flour
3 tbsp water
1/2 cup chopped cashews
Hot cooked whole-grain pasta

Place chicken in slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne pepper; pour over the chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken from slow cooker and keep warm.

In a saucepan combine the flour and water until smooth. Stir in the cooking juices and bring to a boil. Cook, stirring, for a couple of minutes until thickened. Stir in the cashews. Pour mixture over the chicken and serve with the hot pasta.

FILE PHOTO

CLASSIC BEEF STEW

1 tall can V8 juice

1 1-lb pkg baby carrots or regular carrots, sliced
3 medium potatoes, cubed
1 tsp original Mrs. Dash seasoning
1-2 lb beef stew meat
1/2 yellow onion, chopped
1 beef bouillon cube
1 cup water
1 pkg (10-oz) frozen peas
salt and pepper to taste

In crock pot or slow cooker, combine the V8 juice, carrots (halve if too large), potatoes, and Mrs. Dash seasoning.
In a large skillet sprayed with nonstick cooking spray, brown the onions with the beef; add to the crock pot.

Add the water and bouillon cube to the skillet stirring to dissolve bouillon and loosen residue in skillet; add to the crockpot. Season to your taste with salt and pepper.

Set pot on high and cook for 4 to 6 hours or on low and cook for 6 to 8 hours. Add the peas the last 20 minutes of the cooking time.

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TWO-BEAN COWBOY CASSEROLE

1 medium onion, chopped

1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
16-oz can pinto beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper

In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.

Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.

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HAWAIIAN FRUIT COMPOTE

This warm, fruity sauce in great over pancakes or waffles in place of syrup. It is also good over baked ham, pork roast, roasted turkey, etc.

3 cups coarsely chopped fresh pineapple
3 grapefruits, peeled and sectioned
2 cups chopped fresh peaches
2 to 3 limes, peeled and sectioned
1 mango, peeled and chopped
2 banana, peeled and sliced
1 tbsp lemon juice
1 can (21-oz) cherry pie filling
Slivered almonds, optional

Place all ingredients except almonds in the slow cooker and toss lightly.

Place lid on cooker and cook on low 4 to 5 hours or on high 2 to 3 hours.

Serve sprinkled with the slivered almonds, if desired.

 

BROCCOLI CASSEROLE

In hot weather or in winter, many turn to crockpots. If you are doing a big holiday meal this is one you can do in the crockpot leaving more room in your oven. I have had this recipe for many years.

2 pkgs (10-oz each) frozen chopped broccoli, mostly thawed
1 can condensed cream of celery soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 cup crushed butter-flavor (Ritz) crackers
2 tbsp butter

In a large bowl combine the broccoli, soup, 1 cup of the cheese, onion, Worcestershire sauce, and pepper. Spray slow cooker with nonstick cooking spray. Pour broccoli mixture into the slow cooker. Sprinkle the cracker crumbs evenly over the top. Cut butter into small portions and dot over the crackers.

Cover slow cooker and cook on high for 2 1/2 to 3 hours. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole and cook another 10 minutes or until the added cheese melts.

Yield: 8 to 10 servings.

file photo for reference only

APRICOT PORK ROAST 1

1 (2 1/2 lb) boneless pork loin, trimmed

1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp extra-virgin olive oil*
1 red onion, chopped
1/2 tsp ground ginger
2 to 3 green onions, sliced
1 jar (12-oz) apricot preserves
1 tbsp whole-grain mustard

Sprinkle the roast with the salt and pepper.

Heat the oil in a large nonstick skillet, over medium-high heat, and add the pork. Brown roast, turning frequently to brown all sides; this will take approximately 6 minutes. Transfer the roast to a 5 to 6-quart slow cooker or crockpot.

In the same skillet, cook the red onion and green onion on low heat for a couple of minutes. Sprinkle with the ginger and remove from the heat. Stir the apricot preserves and the mustard into the mixture. Pour mixture over the pork. Cover and cook until pork is fork tender and cooked through, approximately 4 to 5 hours on high or 8 to 10 hours on low.

Transfer pork to cutting board. This makes 8 servings. For less servings, cut off half or whatever needed. Slice the current piece and let the other part cool. When cooled, roast can be wrapped well and frozen for up to two months.

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Serve sliced with the cooking sauce.

*If you don't have the olive oil you can use canola oil. 

CHICKEN CURRY

 1/2 cup water

1 can (14-oz) Thai coconut milk
1/4 cup red curry paste mixed with 1 tbsp sugar
2 tsp fish sauce
2 tsp minced fresh ginger
1 lime - zest finely grated and flesh cut into 4 wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping servings
1 lb small red-skinned potatoes, halved
2 lb skinless, boneless chicken thighs
Kosher salt
Cooked white rice for 4, for serving
Chopped fresh cilantro for garnish

Whisk together the first 6 ingredients (only zest of lime) in a 6 to 8-quart slow cooker.

Smash the lemongrass stalk with a meat mallet or the flat side of a knife and tie in a knot. Add to the cooker along with the peanuts and potatoes.

Top everything with the chicken and gently press to submerge. Cover and cook on low 7 hours.

Uncover the cooker and skim off some of the fat. Stir in the lime juice and season with the salt.

Break up the chicken into smaller chunks and allow to stand for 5 minutes until the sauce thickens slightly. Discard the lemongrass before serving!

Serve with the rice; top with the peanuts, cilantro and lime wedges.

Old Food Network Photo & Recipe

APPLE ALMOND OATMEAL

1 1/2 cups steel cut or old-fashion oats

3 cups water
2 cups chopped peeled apples
1/4 cup sliced almonds
1/2 tsp ground cinnamon

Combine all ingredients in a crock-pot or slow cooker.

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

When serving garnish with apple slices, cinnamon, toasted almonds, etc as desired.

Yield: 6 servings

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ZITI RATATOUILLE

1 large eggplant (around 1 1/2 lbs), peeled and cut into 1/2-inch cubes

2 medium zucchini, cubed
1 bell pepper, seeded and cut into 1/2-inch pieces
1 large yellow onion, chopped
4 garlic cloves, minced
1 jar (around 24-oz) marinara sauce
2 cans (14-oz each) diced tomatoes with garlic and onions, do not drain
1 can (6-oz) pitted black olives, drained
1 pkg (8-oz) ziti
Lemon juice, optional
Shredded Parmesan cheese, optional

Combine the first seven ingredients in the crock-pot. Cover and cook on low 4 1/2 hours.

Stir in the olives and ziti; cook another 25 minutes until ziti is tender.

When serving, sprinkle with lemon juice and Parmesan cheese, if using.

Yield: 6 to 8 servings

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BREAKFAST BREAD PUDDING

6 cups, preferably dense peasant-style or sourdough, bread cut into about 1" cubes

1/2 cup slivered toasted almonds
1 cup raisins
6 large eggs, beaten
1 3/4 cups 1% milk
1 tsp vanilla extract
1 1/2 cups packed light brown sugar
1 1/2 tsp ground cinnamon
3 cups sliced fresh strawberries, for serving
2 cups fresh blueberries, for serving
Fresh mint leaves for garnish, optional

Coat inside of crock pot with nonstick cooking spray or butter. Add the bread, almonds, and raisins; toss to combine.

In a bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon. Pour over the mixture in the cooker; toss to blend.

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

Remove stoneware insert from base to allow cooling so pudding can set before serving.

Serve with the berries and add mint leaves, if desired.

Yield: 12 servings of approximately 1 cup
Per serving: 300 calories, 6g (1g sat) fat, 7g protein, 57g carbs, 3g fiber

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SALISBURY STEAK #2

1 1/2 lb lean ground beef

1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned breadcrumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, breadcrumbs, and milk using your hands. Shape into 8 patties. 

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.  

Yield: 8 servings  
Per Serving: 388 calories; 24 g fat; 18 g carbohydrates; 23.5 g protein; 75 mg cholesterol; 1378 mg sodium.

file photo for reference

MEDITERRANEAN CHICKEN

1 tbsp olive oil

2 lb boneless skinless chicken breasts
Juice of 2 lemons
2 cinnamon sticks
6 tsp minced garlic
1 can (28-oz) diced tomatoes, do not drain
1 bay leaf
1/2 cup water
1/2 tsp black pepper
2 medium yellow onions, chopped
1 pkg (16-oz) wide noodles, cooked, for serving
1/2 cup feta cheese

Heat oil in a large skillet. Add chicken and brown lightly.

Combine lemon juice, cinnamon, garlic, tomatoes, bay leaf, pepper, water and onions in a crock-pot. Add chicken.

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

Discard cinnamon sticks and bay leaf. Serve chicken and sauce over the cooked noodles.

Sprinkle cheese on each serving.

Yield: 6 to 8 servings

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SWEET AND SOUR CABBAGE WITH APPLES

2 tbsp unsalted butter

6 cups coarsely shredded red cabbage
1 large sweet apple, peeled, cored, and cut into bite-size pieces
3 whole cloves
1/2 cup raisins (I hate raisins so I omit)
1/2 cup apple cider
3 tbsp cider vinegar, divided
2 tbsp packed brown sugar
1/2 tsp salt
1/4 tsp black pepper

In a very large skillet melt butter over medium heat; add cabbage and cook 3 minutes, stirring. Transfer to a slow cooker/crock pot.

Add the remaining ingredients, less 1 tablespoon of the vinegar, to the cooker. stirring gently to mix.

Place cover on cooker and cook on low 2 1/2 to 3 hours.

Before serving remove the cloves and stir in the last tablespoon of the vinegar.

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CHEESY CROCK POT DINNER

1 big block of Velveeta

1 8oz block of cream cheese

1 can of cream of chicken

1 can of Rotel Tomatoes with chilies

2 1/4 pounds ground beef

1 small onion, chopped

1 box of bowtie noodles

Brown the ground beef and onion in a large skillet. Meanwhile set crock pot on high and mix the Velveeta, cream cheese, soup and tomatoes in the cooker. Add the drained meat/onion mixture to the crock pot and cook on high for about an hour and a half, stir to mix well. Boil noodles in salted water until tender, drain and add to the meat mixture to serve. (May add a little of the pasta water to thin the sauce if necessary).

clipart

ASIAN BEEF WITH MANDARIN ORANGES

2 tbsp canola or olive oil

2 lb lean boneless beef chuck, cut into 1/2-inch strips
1 small yellow onion, sliced thin
1/3 cup reduced-sodium soy sauce
1/4 tsp salt
2 tsp minced fresh ginger
2 small green bell pepper, sliced
1 pkg (about 3-oz) shiitake mushrooms, sliced
1 head bok choy (approx. 5-oz), cleaned and chopped
1 can (5-oz) sliced water chestnuts, drained
2 tbsp cornstarch
1 can (11-oz) mandarin oranges in light syrup, drained and syrup reserved
2 cups low-fat beef broth
6 cups steamed rice for serving

Heat oil in skillet and brown beef on all sides; transfer beef to crock pot.

Add onion to same skillet and stir over medium heat until softened. Add soy sauce, salt, ginger, bell pepper, mushrooms, bok choy and water chestnuts; cook until bok choy is wilted, approximately 5 minutes.  Spoon mixture over the beef in the cooker.

In a medium bowl, whisk together the cornstarch and the reserved orange syrup. Stir in the beef broth and pour over other ingredients in the cooker.

Place lid on cooker and cook on low for 10 hours or on high 5 to 6 hours until beef is tender. Stir in the oranges.

Place 1 cup of rice in a bowl and ladle about 1 1/2 cups of the beef mixture over the rice per serving.

Yield: 6 servings

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CURRY CHICKEN WITH MANGO AND RED PEPPER

6 skinless boneless chicken breast and/or thighs

Salt and pepper to taste
Olive oil
1 bag (8-oz) frozen mango chunks, thawed and drained
2 red bell peppers, cored, seeded, diced
1/3 cup raisins
1 shallot, sliced thin
3/4 cup reduced-fat chicken broth
1 tbsp cider vinegar
2 garlic cloves, crushed
4 thin slices fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp whole cloves
1/4 tsp ground red pepper, optional
Fresh cilantro for garnish, optional

Rinse, dry, and season chicken with the salt and pepper.

Heat oil in a skillet over medium-high heat until hot; add chicken and lightly brown each side. Transfer chicken to the crock-pot or slow cooker.

Add mango, bell pepper, raisins and shallot.

Combine remaining ingredients, except cilantro, in a small bowl and pour over the chicken.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

To serve, spoon mango, pepper, raisins, and cooking liquid over the chicken. Garnish with the cilantro, if using.

Yield: 4 serving
Per serving: Approximately 315 calories, 26g carbs (3g fiber), 40g protein, 5g (1 sat) fat

Crock-Pot Recipe and photo.

 

PEPPER STEAK

2 pounds beef sirloin, cut into 2 inch strips

garlic powder to taste  
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tbsp soy sauce
1 teaspoon white sugar
1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. 

 Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. 

t from allrecipes years ago. 

This is a recipe and photo I got from allrecipes years ago.

CHEESE GRITS WITH CHILES AND BACON

3 strips bacon (pork or turkey)

1 jalapeno pepper, cored, seeded and minced (wear gloves when handling hot peppers!)
1 small yellow onion, chopped fine
1 cup grits (may be instant, stone ground, coarse or yellow)
4 cups low fat chicken broth
1/4 tsp freshly ground black pepper
Salt to suit your taste
1/2 cup half-and-half cream
1 cup shredded sharp Cheddar cheese
2 tbsp finely chopped green onion (discard white part), for garnish

Fry bacon in skillet until crisp. Remove from skillet and drain on paper towels. Cut two strips into bite-size pieces and place in slow cooker. Refrigerate the third slice for garnish later.

Leave 1 tablespoon of the bacon drippings in skillet and discard the rest. Add the jalapeno pepper and onion to the skillet; cook, stirring, 1 or 2 minutes until onion is transparent. Add to the bacon in crockpot.

Stir the grits, broth, pepper, and salt into the cooker. Place lid on cooker and cook for 4 hours on low setting.

Stir in the half-and-half and the Cheddar cheese. Sprinkle the green onion and the remaining bacon strip that has been crumbled over the top as a garnish.

Serve immediately while hot.

Yield: 4 servings

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HAM AND CHEDDAR BRUNCH STRATA

8-oz French bread, torn into small pieces

1 3/4 cups shredded reduced-fat sharp Cheddar cheese, divided
1 cup diced lean ham
1/2 cup finely chopped green onion (both white and green parts), divided
4 large eggs
1 cup fat-free half-and-half cream
1 tbsp Worcestershire sauce
1/8 tsp ground red pepper

Coat slow cooker with nonstick cooking spray. Cut parchment paper to fit bottom of cooker and press into place. Spray paper lightly.

Layer ingredients in the following order:
bread
1 1/2 cups of the cheese
ham
all but 2 tablespoons of the onion

In a small bowl, whisk together the eggs, half-and-half, Worcestershire sauce and red pepper; pour evenly over the layered ingredients.

Cover and cook on low 3 1/2 hours or until a knife inserted in the center comes out clean. Turn off heat.

Sprinkle the reserved cheese and onion over the top and let stand, covered, for 10 minutes or until cheese is melted.

To remove from cooker, run a knife or thin spatula around the edges to loosen, lifting the bottom gently. Invert onto a plate, remove parchment paper and invert again onto a serving plate.

Cut into 8 pieces to serve.

FILE PHOTO

FRUIT AND NUT BREAD PUDDING

16 slices firm-textured day-old bread

1 3/4 cup milk
8-oz mixed dried fruit, cut into small pieces
1/2 cup chopped nuts
1 medium apple, cored and chopped
1/4 cup butter, melted
1/3 cup packed brown sugar
1 egg, slightly beaten
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Tear bread, with crusts, into 1 to 2-inch pieces; place into slow cooker. Pour milk over the bread. Allow bread to soak for 30 minutes. Stir in the dried fruit, nuts, and apple.

Combine the remaining ingredients in a small bowl and pour over the bread mixture. Stir well to blend.
Place lid on cooker and cook on low setting 3 1/2 to 4 hours or until a skewer inserted in the center comes out clean.

Yield: 5 to 8 servings

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BOSTON BROWN BREAD

3 (16-oz) emptied and cleaned vegetable cans

1/2 cup rye flour
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
3 tbsp sugar
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped walnuts
1/2 cup raisins
1 cup buttermilk*
1/3 cup molasses

Spray cans and 2 side of three 6-inch-squares of aluminum foil with nonstick cooking spray; set aside.

In a large bowl combine flours, cornmeal, sugar, baking soda, and salt. Stir in walnuts and raisins.

In a medium bowl whisk buttermilk and molasses until blended. Add mixture to the dry ingredients and stir until well mixed. Spoon mixture evenly into the 3 cans. Place a piece of the foil, sprayed side down, on each of the cans. Secure foil with rubber bands or cotton string.

Place the cans in the cooker and pour boiling water into cooker until halfway up sides of cans. Do not allow foil tops to touch the water! Place lid on cooker and cook on low 4 hours or until skewers inserted into center of bread comes out clean.

Carefully remove cans from the cooker so as not to burn oneself. To remove bread, lay cans on their sides and roll, gently tapping sides of cans until bread comes loose. Cool bread completely on a wire rack.

*If you don't have buttermilk, you can make sour milk by putting 1 tablespoon of lemon juice or vinegar into a 2-cup measuring cup and adding enough milk to make 1 cup. Let set for about a minute.

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BEAN RAGOUT WITH CILANTRO-CORNMEAL DUMPLINGS

2 cans (14.5-oz each) tomatoes, chopped and juice reserved

1 1/2 cups chopped red bell pepper
1 large onion, chopped
1 can (15.5-oz) pinto or kidney beans, rinsed and drained
1 can (15.5-oz) black beans, rinsed and drained
2 small zucchini, sliced
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 poblano chili pepper, seeded and chopped (wear gloves when handling)
2 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt, divided
1/8 tsp black pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 tsp baking powder
1 tbsp vegetable shortening
2 tbsp shredded Cheddar cheese
2 tsp minced fresh cilantro
1/4 cup milk

Combine tomatoes with juice, bell peppers, beans, zucchini, celery, poblano pepper, garlic, chili powder, cumin, oregano, 1/4 tsp salt, and black pepper in slow cooker; mix together well. Cover and cook on low 7 to 8 hours.

1 hour before serving, make the dumplings: Mix flour, cornmeal, baking powder and remaining salt in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into the flour mixture and blend just until dry ingredients are moistened. Turn slow cooker to high. Drop dumplings, 1 level tablespoonful at a time (large will not cook properly) on top of the ragout. Cover and cook 1 hour or until a wooden toothpick inserted into dumplings comes out clean.

Yield: 6 servings

FILE PHOTO

CREAMY TURNIP SOUP

4 cups unsalted chicken stock

1 1/4 lb medium turnips, chopped
1 1/4 lb Yukon Gold potatoes, peeled and chopped
1 medium yellow onion, chopped (about 1 1/2 cups)
2 garlic cloves, smashed
4 thyme sprigs
1 tsp kosher salt
3/4 tsp black pepper
1/4 cup heavy cream
6 thick-cut bacon slices
6 cups chopped turnip greens (about 1 lb)

Combine chicken stock, turnips, potatoes, onion, garlic, thyme, salt and pepper in a 6-quart slow cooker. Cover and cook on low until vegetables are very soft, about 6 hours. Remove and discard thyme. Add cream and process soup using an immersion blender until smooth. If using a regular blender, remove center of lid to allow steam to escape. Place a clean towel over hole and process until smooth.

Just before serving, cook bacon over medium heat until crisp; drain on paper towels, reserving drippings in pan. Add turnip greens to skillet; increase heat to medium-high and cook, stirring occasionally, until wilted - about 3 minutes.

Crumble bacon.

Ladle soup into bowls and top with bacon and greens.

my version of a SL recipe

BACON-RANCH CHICKEN PASTA

1 lb skinless boneless chicken breasts

6 slices bacon, cooked and diced
2 to 3 garlic cloves, finely chopped
1 pkg (1-oz) Ranch dressing and seasoning mix
1 can condensed cream of chicken soup
1 cup sour cream
1/2 tsp pepper
1/2 cup water
8-oz spaghetti, cooked

Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.

In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.

Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.

 

 When about 15 minutes are left, cook and drain spaghetti as directed on package.

Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

 Betty Crocker Photo and Recipe

HOMEMADE FRESH TOMATO SAUCE

4 cups peeled, seeded, and finely chopped tomatoes

1 medium onion, minced
1 can (6-oz) tomato paste
1 1/2 tsp dried basil
1 tsp sugar
3 garlic cloves, crushed

Combine all ingredients in a lightly oiled slow cooker. Cover and cook on low 6 to 10 hours or in high 4 hours. If you desire a thicker sauce, remove cover and cook on high until sauce is reduced.

Delicious for any recipe calling for tomato sauce.

Note: You can make double this recipe in a 5-quart slow cooker.

Yield: Approximately 5 cups

File Photo

ARROZ CON QUESO

1 can (16-oz) whole tomatoes, mashed

1 can (16-oz) chili beans
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish

Lightly spray the interior of crock-pot or slow cooker.

In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese.  Stir to combine well and pour into the cooker.  Place lid on cooker and cook on low setting for 6 to 9 hours.

Before serving, sprinkle with the remaining cup of cheese.  Garnish with the fresh slices of green bell pepper.

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EASY PEPPER STEAK

1.5 lbs of beef strips (I used thinly sliced round steaks and sliced them into strips)

1 green bell pepper, sliced thick
1 red bell pepper, sliced thick
1/2 onion sliced thick
1 1/2 cups of beef stock
3 tablespoons of soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoon brown sugar

Place the beef, bell peppers and onions in a slow cooker.
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef stock in the crock pot.
Stir to combine.
Cover and cook on low for 5 hours or until the steak is cooked through.
Serve over a bed of white rice.
Note: if you could like your sauce to be thicker; One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

If I remember correctly, I got this recipe from cooking on a dime. The photo is a file photo.

LENTIL STEW OVER COUSCOUS

3 cups water

1 lb lentils, rinsed
1 can (14-oz) reduced sodium chicken broth
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
1 medium carrot, halved lengthwise, cut into 1-inch pieces
2 garlic cloves, minced
1 tsp dried marjoram
1/4 tsp black pepper
1 tbsp cider vinegar
1 tbsp olive oil
5 cups cooked couscous
carrot curls and/or small celery leaves for garnish, optional

Combine water, lentils, tomatoes, broth, onion, bell pepper, celery, carrot, garlic, marjoram and black pepper in a slow cooker. Cover and cook on low setting 8 to 9 hours.

Stir in the vinegar and olive oil. Serve over the couscous.

Garnish each bowl with the carrot and/or celery garnishes, if desired.

Yield: 12 servings
Note: This stew will keep in the refrigerator for up to a week. May be frozen in airtight container for up to 3 months.

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