SOUTHWESTERN-STYLE 3-BEAN CHILI

1 can (15-oz) garbanzo beans, rinsed and drained

1 can (15-oz) red kidney beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 cup chicken broth
4 minced garlic cloves
1 1/2 cups frozen corn
2 medium or 1 large green bell pepper, seeded and chopped
1 can (16-oz) tomato sauce
1 can (14.5-oz) Mexican-style stewed tomatoes, do not drain
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 tsp ground cumin
1/2 tsp salt
Hot cooked brown rice (to serve chili over)
Optional garnishes: shredded cheese, ripe olives, sour cream, avocado slices, sliced green onion

Combine the beans, chicken broth, garlic, corn, bell pepper, tomato sauce, tomatoes with their juice, chili powder, cocoa powder, cumin and salt in the slow cooker or crock-pot.  Place the lid on the cooker and cook on low setting for 6 to 7 hours.

To serve, spoon the hot rice into bowls and top with chili.  Top with condiments as desired.

Yield: 8 to 10 servings.

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CRANBERRY-BARBECUE TURKEY MEATBALLS

1 can (16-oz) jellied cranberry sauce

1/2 cup your favorite barbecue sauce
1 egg white
1 lb ground turkey*
1 green onion with top, sliced
2 tsp grated orange rind
1 tsp soy sauce
1/4 tsp black pepper
1/8 tsp ground red pepper

In a small bowl, whisk together the cranberry sauce and the barbecue sauce.  Pour the mixture into the slow cooker or crock-pot.  Cover and cook on high setting for approximately half an hour until the cranberry sauce melts and the mixture is hot.  Stir about every 10 minutes during this time.

While sauce cooks, beat the egg white lightly in a medium-size bowl.  Add the turkey, green onion, orange peel, soy sauce, and the two peppers.  Using your hands, mix well to blend.  Shape the mixture into 24 meatballs. 

Spray a large skillet with nonstick cooking spray.  Add the meatballs and cook over medium heat 8 to 10 minutes until no longer pink in centers.  Turn during cooking to brown all sides.  Add the meatballs to the heated sauce in the cooker; stir to coat meatballs. 

Reduce the heat on the cooker to low, cover, and cook for 3 to 3 1/2 hours.  To serve, remove to a serving plate, garnish with fresh cilantro or rosemary, if desired.  Serve with decorative picks or tiny forks.

*Check the  label to be sure you ground turkey is lean and does not contain skin.

I have had this recipe for so many years I am not sure but think it is from a Reiman Publication.

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BEAN STEW WITH DUMPLINGS

1 can (28-oz) tomatoes, undrained & chopped

2 cups chopped red bell peppers
1 can (15-oz) black beans, rinsed & drained
1 can (15-oz) pinto beans, rinsed & drained
2 small zucchini, sliced
2 large onions, chopped
1 poblano pepper, seeded & chopped
1/2 cup sliced celery
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
1/4 tsp salt

Combine all the above ingredients in the slow cooker or crockpot; stir to blend.  Place lid on cooker and cook 4 1/2 hours or until the vegetables are tender.  During that last half hour, prepare the dumplings.

Dumplings
1/4 tsp salt
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp sugar
2 tbsp cold butter
1/4 cup shredded Cheddar cheese
1 tbsp fresh cilantro, minced
1/2 cup milk

In a medium mixing bowl combine the salt, flour cornmeal, baking powder, and sugar.  Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.  Stir in the cheese and the cilantro.  Pour the milk into the mixture and blend with a wooden spoon or silicone spatula until the flour mixture is just moistened.  Drop the dumpling dough, approximately 1/6 at a time, onto the top of the stew.  Replace the lid and cook another 45 minutes to 1 hour or until the toothpick inserted into the dumplings comes out clean.

Yield: 6 servings.

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TURKEY CHILI MAC

3/4 to 1 lb ground turkey breast

1 can black beans
1 can Mexican-style stewed tomatoes
1 can diced tomatoes
1 cup whole-kernel corn (drained, if canned)
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp chili powder
1/2 cup raw elbow macaroni
sour cream, for garnish, if desired

In a large skillet sprayed with nonstick cooking spray, cook the turkey with the onion until turkey is browned lightly.  Combine the turkey/onion mixture in a slow cooker or crockpot along with the beans, stewed tomatoes including the juice, diced tomatoes including the juice, corn, garlic, and chili powder.  Place lid on cooker and cook 4 to 6 hours on low setting.

Stir the macaroni into the cooker, replace lid and cook for 10 minutes.  Remove the lid and stir the chili well.  Replace lid and cook approximately another half hour or until the macaroni is tender.

To serve, ladle into soup bowl and garnish with a dollop of sour cream, if desired.

Yield: 4 to 6 servings

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SPICED APPLE TEA

3 bags cinnamon herbal tea

3 cups boiling water
2 cups unsweetened apple juice
6 whole cloves
1 cinnamon stick

Place the tea bags in the slow cooker or crockpot.  Pour the boiling water over the tea, place lid on cooker and allow to steep for 10 minutes.  Remove the tea bags.

Add the apple juice, cloves, and cinnamon to the cooker; cover and cook on low setting for 2 to 3 hours.

Remove the cloves and cinnamon stick before serving the tea in warmed mugs.

Yield: 4 servings (for more servings, double or triple the ingredients)

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CARIBBEAN SHRIMP WITH RICE

1 pkg (12-oz) frozen shrimp, thawed

1/2 cup chicken broth
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp dried oregano
1 cup frozen peas
1/2 cup diced tomatoes
2 cups long-grain or yellow rice, cooked

In a 4 1/2-quart crockpot or slow cooker, combine the shrimp, broth, garlic, chili powder, salt, and oregano.  Place lid on cooker and cook on low setting for 2 hours.

Add peas and tomatoes; replace cover and cook on low 5 to 10 minutes.  Stir in the cooked rice.  Replace cover and cook on low for 5 minutes or until the rice is heated through.

Yield: 4 servings

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CREAM CHEESE CREAMED CORN

3 pkg (16-oz each) frozen corn

1 (8-oz) brick of cream cheese, cubed
1 (3-oz) brick of cream cheese, cubed
1/4 cup butter, cut into pieces
3 tbsp water
3 tbsp milk
2 tbsp sugar
6 slices American cheese, cut into small pieces

Very lightly grease slow cooker or crock pot.

In a large mixing bowl combine all the ingredients stirring to mix well.  Pour the ingredients into the cooker.  Place lid on cooker and cook on low for 4 hours or until heated through and cheese is melted.

 

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MANGO & SPICE RIBS

3 lbs beef short ribs

1 cup mango chutney
1 garlic clove, minced
1 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp salt

Brown the ribs in some canola oil in a large skillet.  Pour off the excess fat.

In a small bowl, combine the chutney, garlic, curry powder, cinnamon, and salt; rub mixture all over the ribs then place the ribs in the crock-pot or slow cooker.  Drizzle any remaining chutney mixture over the ribs.  Place lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.

Makes 12 to 15 appetizer servings or 4 regular servings.

 

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------LEMONY ROASTED CHICKEN

1 (3 to 4 lb) whole chicken

1/2 cup chopped onion
2 tbsp butter
1 lemon, juiced
2 tsp grated lemon peel
1 tbsp fresh parsley, coarsely chopped
1/4 tsp salt
1/4 tsp thyme

Rinse chicken and pat dry with paper toweling.  Remove and discard any excess fat.

Place the onion in the chicken's cavity and rub the butter over the skin.  Place in a slow cooker or crockpot.  Squeeze the lemon juice over the chicken and sprinkle with the parsley, lemon peel, salt, and thyme.

Cover and cook on low for 6 to 8 hours or until chicken is cooked through.

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VENISON STEW

2 lb venison stew meat in 1-inch cubes

salt
pepper
1 tbsp butter
3 stalks celery, cut diagonally into 1/2 to 1-inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1/2 cup water
1/2 cup red cooking wine
1 can (8-oz) tomato sauce
1 pkg (10-oz) frozen whole kernel corn, thawed

Sprinkle the meat cubes with salt and pepper. 

Melt the butter in a large nonstick skillet; add the meat and brown lightly on all sides.

Place the celery and onion in the crockpot or slow cooker; add meat over the veggies.  Sprinkle with the parsley flakes.

In a mixing bowl stir the water, wine, and tomato sauce together until blended.  Pour mixture into the cooker.  Add the corn.

Place the lid on the cooker and cook on low setting for 8 to 12 hours or on high setting for 4 to 6 hours, stirring occasionally.

Serving suggestion:  Serve with hot butter noodles or brown rice.

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VEGETABLE LENTIL SOUP

2 cups lentils, presoaked & drained

5 cups water
2 slices bacon, diced
1 onion, chopped
1 carrot, sliced into thin coins
2 stalks of celery, including tops, sliced
1 clove of garlic, minced
2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp oregano
1 can (16-oz) diced tomatoes, undrained
2 tbsp red wine vinegar

Place all the ingredients in a crock-pot or slow cooker; stir mixture to combine well.  Place cover on cooker and cook on low setting for 8 to 10 hours.  Taste before serving and add any additional seasonings needed.

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CHICKEN CHILI VERDE

4 to 5 chicken breasts

1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce

Set crock-pot or slow cooker at low setting.  Combine the chicken, onion, green chilies, and enchilada sauce in the cooker.  After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred.  Return the chicken to the cooker and cook for another hour or two.

This can be served alone or as a filler in burritos, tacos, on salads, etc. 

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BROCCOLI CASSEROLE TOPPED WITH CHIPS

2 pkgs (10-oz each) frozen broccoli spears, thawed and cut up if necessary

1 can condensed cream of celery soup
1 1/4 cups grated sharp Cheddar cheese, divided
1/4 cup minced green onions
1 cup crushed potato chips

Grease crockpot or slow cooker lightly.

In a large bowl combine broccoli, soup, 1 cup of the cheese, and onions.  Pour the mixture into the cooker and sprinkle the chips over the top.  Top with the remaining cheese.  Place lid on the cooker and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.

To serve transfer to a serving dish and garnish with a few broken-up chips, if desired.

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VEGETABLE-BEEF RICE PILAF

2 lbs ground beef

2 1/2 cups water
2 cans (8-oz each) tomato sauce
1 green bell pepper, chopped
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 tsp salt
1/4 tsp black pepper
2/3 cup sliced ripe olives
1 1/3 cups raw long grain rice

Brown the ground beef in a skillet until no longer pink; drain well.

Transfer the drained beef to a crockpot or slow cooker.  Add the water, tomato sauce, bell pepper, garlic, onion, salt, pepper, and olives; stir to blend.  Stir in the rice; cover and cook on low setting for 5 to 6 hours or on high setting for 3 hours.

 Sorry, I don't have picture so used this clip art.