EASY SLOW COOKED BEEF STROGANOFF

1 lb round steak, fat trimmed and cut into cubes

1 envelope dry onion soup mix
1 can (4-oz) mushroom stems and pieces, drained
1 can cream of celery soup
1 con cream of mushroom soup
1/2 cup sour cream
cooked noodles for serving

Place the steak in a crock pot or slow cooker and sprinkle the mushroom stems and pieces over the steak.  In a mixing bowl, using a wire whisk, combine the cream of celery soup, cream of mushroom soup, and the dry onion soup mix until blended; pour over the meat and mushrooms.

Place lid on cooker and cook 6 to 8 hours on low.

Before serving, stir in the sour cream, blending well.  Serve stroganoff over hot cooked noodles.

Yield: 6 servings

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HUNGARIAN GOULASH

2 lb round steak, cut into bite-size cubes

1 cup chopped onion
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1/4 tsp thyme
1 bay leaf
1 can (28-oz) tomatoes
1 cup sour cream
hot buttered noodles for serving

Place the steak cubes, onion, and garlic in the crock pot or slow cooker.  Stir in the flour, stirring to coat all the steak pieces.  Add the salt, pepper, paprika, thyme, bay leaf, and tomatoes, including the juice.  Stir to blend well.  Place lid on cooker and cook on low heat for 8 to 10 hours.  May cook 5 to 6 hours on high heat, stirring occasionally.  30 minutes before serving, stir in the sour cream, mixing in thoroughly.  Serve over the hot buttered noodles.

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CHINESE VEGETABLES

1 bunch celery

1 large onion, sliced

1 can (14-oz) bean sprouts, drained

1 pkg (16-oz) frozen Asian vegetables

1 can (8-oz) sliced water chestnuts, drained

2 cans (4-oz each) sliced mushrooms

1 tbsp sugar

3 tbsp low-sodium soy sauce

3/4 cup water

1/4 tsp pepper

Spray a 4-quart slow cooker with cooking spray.

Combine all the ingredients in the cooker. Place lid on cooker and cook on low setting 3 to 6 hours, depending on how soft or crunchy you like your vegetables.

Yield: 6 servings

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WEIGHT WATCHERS CATALAN SEAFOOD STEW

Note: I realize WW programs have changed over the years. This is an older recipe, from 2012, I believe.

This is a Weight Watchers recipe.  I have never tried it as I don't touch seafood, and I don't do Weight Watchers.  However, I get requests for both, so here you go.

1 onion, sliced
2 garlic cloves, crushed through a press
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1 can (15-oz) kidney beans, rinsed & drained
1 can (15-oz) chickpeas, rinsed & drained
1 can (14.5-oz) fire-roasted diced tomatoes
1 cup low-sodium chicken broth
1 bell pepper (any color), cut into 1-inch chunks
2/3 cups brown rice
1/2 lb skinless halibut or cod fillet, cut into 1-inch chunks
1/2 lb large shrimp, peeled & deveined
1/2 cup fresh cilantro leaves

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, paprika, salt, and red pepper flakes.  Transfer onion mixture to a 5 or 6-quart slow cooker or crockpot.  Stir in beans, chickpeas, tomatoes, bell pepper, and broth.  Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.

About 30-40 minutes before cooking time is up, cook rice according to package directions.

At end of the cooking time, stir fish and shrimp into the slow cooker.  Cover and cook on high until they are opaque in the center, about 8 to 10 minutes.

Divide the rice among 4 plates with rims and top with the stew.

Sprinkle the cilantro leaves over the tops of the plates.

Yield 4 servings of 1 cup stew over 1/3 cup rice = 297 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 56 mg cholesterol, 470 mg sodium, 46 g carbs, 10 g fiber, 24 g protein, 101 mg calcium
Weight Watchers Points = 5 

SWEET SPICY SLOW COOKER BAKED BEANS

Slow Cooker Baked Beans

thehalfbakedlife.com
Serves 8

A slow cooker baked bean recipe that is sweet, spicy and loaded with flavor.

Ingredients
4 slices cooked bacon - crumbled
2 cups dry navy beans - soaked and drained
1 onion - chopped
3 tbsp molasses
2 tbsp ketchup
3 tbsp brown sugar
2 tbsp. minced garlic
1 tbsp mustard
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
4 1/2 cups water

Instructions

Fill a large bowl with water to cover the beans with 1/2 inch-1 inch of water. Soak for at least 6 hours but overnight is best.

Pick out the ones that float to the top, drain and rinse

Cook bacon and crumble

In a large bowl combine remaining ingredients, taste and adjust seasoning if needed

In a large slow cooker place beans and sauce and stir gently

Cook on low for 8 hours, check and continue cooking until desired consistency is reached. We cooked ours for 9 hours.

EASY PREP BARBECUED RIBS

4 lbs baby back pork ribs

1/2 cup brown sugar

12-oz jar chili sauce

1/4 cup balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

1 tsp hot sauce

To ease cleanup, use a liner in the slow cooker.

Cut each slab of ribs into 2 sections. Place ribs in the slow cooker.

Combine the remaining ingredients and pour half over the ribs. Refrigerate the remaining sauce.

Cover ribs and cook on high 1 hour and then on low 6 to 8 hours.

Heat the refrigerated sauce and serve with the ribs.

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SLOW COOKER VEGETABLE LASAGNA

3/4 lb zucchini, thinly sliced

1/2 lb sliced mushrooms
1 red bell pepper, diced
1 carton (15-oz) part-skim ricotta cheese
1 pkg (8-oz) shredded mozzarella cheese
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
1/4 tsp freshly ground black pepper
1 jar (26-oz) prepared pasta sauce with garlic
1/2 cup water
8 lasagna noodles, break into half
1/4 cup grated Parmesan cheese

Lightly spray the inside of the cooker with nonstick cooking spray.

In a large bowl combine the slliced zucchini, sliced mushrooms, and the diced bell pepper; set aside.

Combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, parsly, garlic, and pepper; set aside.

Spread a half cup of the pasta sauce over the bottom of the cooker.  Top with 4 of the noodle halves, overlapping if needed.

Blend 3/4 cup of the pasta sauce with the water; set aside.

Stir the rest of the pasta sauce along with 2 tablespoons of the Parmesan cheese into the vegetable mixture.  Layer half of the mixture over the lasagna noodles.  Top mixture with the another 4 halves of the lasagna noodles.  Spread the ricotta cheese mixture over noodles and top with 4 more noodle halves. Top with the remaining vegetable mixture and top with the last 4 noodle halves.  Spread the pasta sauce/water mixture over the top.

Place the cover on the cooker and cook on low for 6 to 7 hours or on high about 4 1/2 hours.  During the last 10 minutes of the cooking time, sprinkle the last cup of the mozzarella cheese and the fourth cup of the of the Parmesan cheese over the top.

Remove lasagna from the heat (if that is possible with your cooker) and let set for 10 to 15 minutes before cutting to serve.

Yield: 6 to 8 servings.

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PORK CHOPS AND SAUERKRAUT

4 pork chops, 1/2-inch thick

1 tbsp canola oil
1 can sauerkraut with caraway seeds, drained
1/2 cup sour cream
1 tsp paprika

Heat the canola oil in a large skillet over medium-high heat; brown the pork chops on both sides. 

Remove chops from skillet and place in slow cooker or crockpot.  Top with the sauerkraut and sprinkle paprika over all.  Place lid on cooker and cook on low for 6 to 8 hours.

About 30 minutes before end of cooking time, add the sour cream.

Yield: 4 servings

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VEGETABLE SOUP WITH GROUND BEEF ATLANTA-STYLE

1 lb lean ground beef

1 cup chopped onion
1 garlic clove, minced
1 can (15-oz) kidney beans, rinsed
1 cup sliced carrots
1 cup sliced celery
1/4 cup uncooked rice
2 cans (16-oz each) stewed tomatoes
3 1/2 cups water
5 beef bouillon cubes
1 tbsp chopped parsley
1 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1 cup fresh or frozen green beans

Cook the beef in a skillet with the onion and garlic until beef is browned, stirring to break up the meat.  Drain of the excess fat.  Place the meat into a slow cooker or crock pot.  Add the kidney beans, carrots, celery, rice, tomatoes, water, bouillon, parsley, salt, basil, pepper, and green beans if using fresh. (If using frozen green beans, add during the last hour of cooking.)  Stir mixture to combine well.

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

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GOLDEN CROCKPOT APPLE BUTTER

4 lb Golden Delicious apples, peeled

2 cups apple cider
2 teaspoons cinnamon
1 teaspoon cloves
1/8 teaspoon allspice
3 cups sugar

Cut the peeled apples into quarter and combine in a crockpot or slow cooker with the cider.  Place lid on cooker and cook apples on low for 10 hours.  Add the spices and the sugar, mixing together well.  Leave the lid off and cook on high for approximately 3 hours until thickened; stir occasionally.  Spoon the hot mixture into hot sterilized jars, leaving 1/2-inch of space at the top.  Seal with two-piece lids.  Once opened, or any jars that did not seal, should be refrigerated.

Yield: 4 pints or 8 half pints

Delicious with pork chops, etc, on toast or biscuits for breakfast, sprinkled with cinnamon as a snack, or makes a great gift with a pretty ribbon tied around the neck of the jar.