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.

file photo for reference

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. 

 This is a file photo.

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.

file photo

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.