CROCK-POT LASAGNA II

2 large jars Ragu sauce

1 large carton cottage cheese

1lb ground beef

1 pkg lasagna noodles

1 pkg Mozzarella cheese

In bottom of crock-pot, add a layer of Ragu, then noodles, cheese, Ragu, noodles, cheese and all the cottage cheese. Keep layering. If you cook on high, cook 2 hours. If you cook on low, cook all day.

Note: This recipe is from an old Midwestern church cookbook.

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BEAN POT

1 pkg (1 lb) navy beans

1 carrot, chopped

1 celery stalk, chopped

1 small onion, chopped

1 Ham hock with some ham still on it

1 dash each of oregano, chopped garlic, ginger

1/2 tsp salt

1 bay leaf

1 tsp black pepper

Soak beans covered in water overnight. Drain and place in a crock-pot. Cover beans with 1 quart of water, cook on high 1 hour.  Add remaining ingredients and cook on medium until beans are tender and soup is thick.

Yield: 8 servings

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CREAMY CHICKEN NOODLE SOUP

2 cans condensed cream of chicken and mushroom soup

5 cups water

2 cups chopped cooked chicken 

1 pkg (10-oz) frozen mixed vegetables

1 tsp garlic-pepper seasoning

1 1/2 cups egg noodles

Combine the soup and water in a crock-pot or slow cooker. Stir in the chicken, frozen vegetables and the seasoning. Cover and cook on low 6-8 hours or on high 3 to 4 hours.

If using low setting, turn heat to high. Stir the uncooked noodles into the soup mixture and cook on high 20 to 30 minutes or until noodles are tender.

Yield: 6 to 8 servings

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TASTY HOT MULLED CIDER

1/2-gallon apple cider

1/2 cup packed light brown sugar
1 1/2 tsp balsamic or cider vinegar
1 tsp vanilla
1 cinnamon stick
6 whole cloves

Combine all the ingredients in your crock-pot or slow cooker.  Cover and set on low.  Cook 5 to 6 hours.  Discard cinnamon stick and cloves.  Serve in hot mugs.

Yield: 16 servings

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CRANBERRY APPLE BUTTER

This is good on toast or biscuits, as a pancake topping, and even as an ice cream or pound cake topping.

6 large apples, cored, peeled, thinly sliced
1 cup unsweetened apple juice
1/2 cup fresh cranberries
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup granulated sugar

Combine all the ingredients together in a slow cooker or crockpot; mix thoroughly.

Place lid on cooker and cook on low for 8 to 10 hours (high half that long).

Stir the ingredients every couple of hours during the cooking process.  After the first 3 hours of cooking, remove the lid.  This will allow the steam to escape and the mixture to cook down.

Spoon the mixture into hot sterilized jars and seal with hot sterilized lids.  Process a few minutes in a hot water bath if jars do not seal immediately.  You will know jars have sealed if they make a popping sound and the lid indents slightly in the center.

 

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APPLES AND PEARS SAUCE

1 1/2 lbs apples (preferably Gala), peeled and sliced

1 1/2 lbs Anjou or Bartlett pears, peeled and sliced

1 tbsp fresh lemon juice

1/2 cup packed brown sugar

1/2 cup pure maple syrup

1/4 cup butter, melted

1/4 cup chopped pecans

1/4 cup raisins

1/2 tsp ground cinnamon

2 tbsp water

1 tbsp cornstarch

Place the fruits and lemon juice in slow and toss gently.

Combine the brown sugar, maple syrup, and butter, stirring well. Add the pecans, raisins and cinnamon, stir gently.

Place lid on cooker and cook on low setting 5 1/2 hours.

In a small bowl combine the water and cornstarch, stirring until smooth. Stir into the fruit mixture. Replace the lid and continue to cook on low about 20 minutes or until slightly thickened.

Serve with ice cream, over pound or angel food cake, etc.

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MOSTLY FAT-FREE HOT CHOCOLATE

1/3 cup unsweetened cocoa

5 1/2 cups fat-free milk, divided

1 tbsp vanilla extract

1 can (14-oz) fat-free sweetened condensed milk

1 (3-in) cinnamon stick, optional

30 miniature marshmallows

Place the cocoa in a 3-quart slow cooker or crockpot. Gradually add 1 cup of the fat-free milk, stirring with a whisk until blended.  Add the remaining fat-free milk, vanilla, and sweetened condensed milk. Stir with a whisk until completely blended. Add the cinnamon stick, if desired. Cover and cook on low 4 to 8 hours. Discard the cinnamon stick and whisk well before ladling into mugs to serve. Top each mug with marshmallows.

Yield: 10 three-fourth cup size servings.

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BARLEY-BEEF (OR LAMB) SOUP

12-oz lamb or beef stew meat

1 tbsp olive oil

4 cans (14.5-oz each) lower-sodium beef broth

1 can (14.5-oz) diced tomatoes, do not drain

1 cup chopped onion

1 cup peeled parsnip or potato, cut into bite size pieces

1 cup frozen mixed vegetables

2/3 cup regular barley

1/2 cup chopped celery

1 bay leaf

2 garlic cloves, minced

1 tsp dried oregano or basil

1/4 tsp ground black pepper

Trim fat from meat. Cut into 1-inch size pieces. Heat oil in a large skillet and cook meat over medium-high heat until browned. Drain. Transfer to 5 to 6-quart slow cooker.

Add broth, tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper. c

Cover and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours. Remove and discard bay leaf before serving.

Yield: 8 servings

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STEAMED PUMPKIN CAKE

Disclaimer - I have never made this cake.

1 1/2 cups all-purpose flour

1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter, melted
2 cups packed light brown sugar
3 eggs, beaten
1 can (15-oz) solid-pack pumpkin
Whipped cream, optional

Grease a 2 1/2-qt souffle or baking dish that will fit into your slow cooker.

Combine the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium mixing bowl; set aside.

Beat the butter, brown sugar and eggs in large mixer bowl with mixer at medium speed, until creamy. Beat in the pumpkin. Stir the flour mixture into the pumpkin mixture. Spoon batter into the prepared dish.

Place hot water in cooker to 1-inch depth.

Make foil handles by tearing off 3 18" x 2" strips of heavy-duty foil. Crisscross the strips in a spoke design and place dish on center of strips. Pull strips up to make handles for easy removal of the dish. Place into cooker.

Place lid on cooker and cook on high 3 to 3 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean.

Using the foil handles, lift dish from the cooker and allow to cool 15 minutes. Invert onto serving platter.

To serve, cut cake and serve with whipped cream, if desired.

Also try with a topping of sauteed apples or pears, if desired.

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RED BEANS AND RICE SOUP BY ROBIN HAAS

I got the recipe several years ago from a fellow blogger.  This recipe should work for most diabetics, too.

Red Beans & Rice Soup

A healthy vegetarian soup loaded with beans, veggies and brown rice--just combine all the ingredients in your crock pot and top with green onions and tomatoes.
Ingredients:

2× 15 oz cans	Small Red Beans, rinsed and drained well
¾ cup	Brown Rice
1	Medium Onion, finely diced
1 stalk	Celery, finely chopped
1 tsp	Black Pepper
½ tsp	Salt
1 tsp	Ground Cumin
6 cups	Low Fat Low Sodium Vegetable Broth
3-4	Green Onions, chopped
1	Medium Tomato, chopped and drained

Directions:

Mash one can of beans with a fork and combine all ingredients, except the green onions and tomato, into a crock pot. Cover, cook on low for 5-6 hours, or until the rice is tender. Ladle into bowls and sprinkle with green onions and chopped tomato.

Yield: 6 servings

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FIVE-SPICE PORK SANDWICHES

1 2 1/2 to 3 lb) pork shoulder blade roast

1 cup apple juice or cider

2 tbsp soy sauce

2 tbsp hoisin sauce

1 1/2 tsp five spice powder

1 1/2 to 2 lb napa cabbage OR broccoli slaw mix

6 to 8 whole grain hamburger rolls or kaiser rolls, split and toasted

Trim fat from meat. Place meat in a slow cooker. In a small bowl, combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour mixture over the meat in cooker. Cover and cook on low 10 to 12 hours or 5 1/2 to 6 hours.

Transfer meat to a cutting board, reserving the juice in the cooker. Allow meat to cool slightly then remove meat from bones. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl. If desired, strain the juices and skim off fat.

To serve, arrange meat and, if desired cabbage on buns. Serve the cooking juice into individual small bowls for dipping.

Yield: 6 to 8 sandwiches

SOUTH-OF-THE-BORDER HOT CHOCOLATE

6 cans (12-oz each) evaporated milk (may use low-fat, if desired)

4 tsp ground cinnamon
1 tbsp Mexican vanilla
1 tsp nutmeg
2 pkg (12-oz each) chocolate chips
whipped cream for serving
unsweetened cocoa powder for garnish

Uses a 4-quart slow cooker or crockpot turned on low.

Whisk together the evaporated milk, cinnamon, vanilla, and nutmeg in the cooker.  Stir in the chocolate chips.

Place lid on cooker and cook on low 2 to 3 hours.  Stir every 15 to 20 minutes during cooking.  May be placed on warm setting to keep warm for serving.

To serve, ladle into mugs and top each with a dollop of whipped cream and a sprinkling of cocoa powder.

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FRENCH ONION BEEF STEW

8 springs fresh thyme, tied together

1 can (14 1/2-oz) low-sodium beef broth
1 cup apple juice
4 medium carrots, cut into 1/4-inch thick slices
2 onions, sliced thin
1 1/2 lb lean beef stew meat
salt to taste
pepper to taste
3 tbsp flour
4 thick slices French bread
1 cup grated Gruyere* cheese
1 tsp crushed thyme

Place the thyme, broth, apple juice, carrots, and onions in slow cooker or crock-pot and stir to combine well.

Season the beef with salt and pepper; roll in the flour to coat and place in cooker.  Cover and cook 7 to 8 hours on low or 4 to 5 hours on high.  Vegetables and beef should be tender.

Ten minutes before soup is done, place bread on a foil lined baking sheet.  Sprinkle the cheese and crushed thyme over the bread and broil 1 to 2 minutes until cheese starts to brown.

To serve, remove thyme and spoon stew into 4 serving bowls and top each with a slice of the toast.

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CHUNKY PORK CHILI

2 lbs pork stew meat, cut into bite-size pieces

salt to taste
freshly ground black pepper to taste
1 can (15-oz) kidney beans, drained
1 can (15-oz) chili beans, do not drain
2 cans (14-oz each) chili-ready diced tomatoes
1 cup chopped onion
2 pkts (1 1/4-oz each) mild chili seasoning
2 tbsp instant coffee granules
2 tbsp brown sugar

Sprinkle pork with salt and pepper to season; place in slow cooker or crockpot.  Add the rest of the ingredients and stir to blend well.

Place lid on cooker and cook on high 4 to 6 hours. 

 

Yield: 8 servings

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TURKEY CUTLETS WITH TOMATOES

1 1/2 lbs turkey cutlets

salt to taste
freshly ground black pepper to taste
2 tsp oregano
1 tsp basil
2 cans Italian-style diced tomatoes
1 can tomato paste
1 onion, sliced thin

Sprinkle the turkey cutlets with the salt and pepper; set aside.

Place half the sliced onions in the bottom of a crockpot or slow cooker.  Top with half the turkey.

Combine the tomatoes and tomato paste with the oregano and basil; in a small bowl.  Spoon half the tomato mixture over the turkey.  Repeat layers ending with the tomato mixture.

Place lid on cooker and cook on low 3 to 4 hours.
Yield: 4 serving

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CHICKPEAS AND ESCAROLE SOUP

1 slice bacon, chopped

2 garlic cloves, minced
8 cups chicken broth
1 tsp Italian seasoning
1/2 cup uncooked orzo
1 bunch escarole, sliced
1 1/2 cups fresh tomatoes, chopped
1 can chickpeas, rinsed and drained
freshly ground black pepper
shredded Parmesan cheese for garnish

Cook bacon in a stockpot over medium heat for 1 minute.  Add garlic and cook until the bacon is browned.  Add the chicken broth and Italian seasoning.  Cover and cook 10 minutes.

Add the escarole, tomatoes, and chickpeas.  Cook another 10 minutes or until escarole is tender.  Season
with black pepper.

To serve, ladle soup into serving bowls and top with a sprinkling of the shredded Parmesan.

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PLUM GOOD SAUSAGE AND MEATBALLS

1 bottle (18-oz) barbeque sauce 

1 pkg (16-oz) link cooked jalapeno smoked sausage, sliced into bite-size pieces

1 pkg (16-18 oz) frozen cooked meatballs

1 jar (10-12 oz) plum jam or preserves

In slow cooker, combine all ingredients. Place lid on cooker and cook on low for 5 to 6 hours or on high 2 1/2 to 3 hours.

Serve immediately or keep warm, covered, on warm setting for a couple of hours. Stir occasionally.

Yield: 16 servings

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PEPPER STEAK WITH A TWIST

1 1/2 lbs round steak, cut into 3-in X 1-in strips

2 tbsp olive oil

1/4 cup low-sodium soy sauce

1 cup chopped onion

1 minced garlic clove

1 tsp sugar, optional

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground ginger

4 tomatoes, cut into eighths

1 large green bell pepper, cut into strips

1 large red bell pepper, cut into strips

1/2 cup cold water

1 tbsp cornstarch

Heat oil in a skillet and brown the steak strips. Transfer to a slow cooker.

In a small bowl, combine the soy sauce, onion, garlic and ginger. Pour mixture over the meat in the cooker. Cover and cook on low 5 to 6 hours or until the meat is tender and cooked through. Add the tomatoes and bell peppers, replace lid and cook another hour. 

Combine the water and cornstarch, mixing until smooth (I use a tiny whisk). Once mixture makes a smooth paste, stir into the liquid in the cooker. Stir well until blended. Turn temperature to high and cook, stirring often, until mixture is thickened.

Serve over hot rice or buttered noodles.

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CITRUSY PORK SLIDERS

4 lb boneless pork shoulder - cut off most fat

6 garlic cloves, minced
2 tsp cumin
2 tsp dried oregano
1/2 cup lime juice
1/2 cup orange juice
12 slices Swiss cheese, halved
24 slider sandwich buns

Lightly spray interior of slow cooker or crockpot with nonstick cooking spray.  Turn cooker on low setting.

Place the pork shoulder in the cooker and sprinkle with half the garlic, half the cumin and half the oregano.

Combine the remaining garlic, cumin, and oregano with the lime and orange juices; pour over the meat in the cooker.

Place the lid on the cooker and cook on low about 5 hours until pork is fork tender and thoroughly cooked.

Remove meat to a cutting board and let rest about 5 minutes; break into pieces.

Skim the fat off the juices in the cooker; reserve juice.

To make the sandwiches, place a half slice of cheese on the top of bun and broil until melted.  Pile meat on the bottom of the buns, garnish with pickles or other garnishes as desired.  Top with the cheese top of the bun.

Yield: 24 sliders

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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!

 

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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.

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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.

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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

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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).

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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.

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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


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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.

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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.