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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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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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.

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APPLE-CINNAMON BREAKFAST RISOTTO

3 tbsp unsalted butter

4 medium ( approx 1 1/2 lb) Granny Smith apples, peeled, cored, diced into 1/2-inch cubes
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)

Coat slow cooker with nonstick cooking spray; set aside.

Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.

Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.

Serve in bowls and garnish as desired.

Yield: 6 servings

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FRUITY BREAKFAST OATMEAL

Use healthy steel-cut oats in this recipe.  Old-fashioned oats are too soft for slow cooking.  This makes an easy healthy breakfast and is a great way to cook steel-cut oats which require longer cooking times and require constant stirring when cooked on the stovetop.

8 cups water
2 cups steel-cut oats 
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/2 teaspoon salt
nonstick cooking spray

Generously spray the cooker with the cooking spray!

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender, and the porridge is creamy, 7 to 8 hours. 

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CROCKPOT BREAKFAST CASSEROLE

 

14 slices whole-wheat bread, quartered

1 lb sausage, browned, crumbled, drained
2 1/2 cups shredded Mexican-blend cheese
1 dozen eggs, beaten
2 1/4 cups low-fat milk
1 1/2 tsp salt
1 tsp freshly ground black pepper

Spray the liner of a crock
pot or slow cooker with nonstick cooking spray.  Make layers in the cooker in the following order; bread, sausage, cheese, repeat at least twice possibly more times until all the ingredients are used up. 

In a large mixing bowl beat together the eggs, milk, salt, and pepper; pour over the layers in the cooker.
DO NOT STIR! 

Place lid on cooker and cook for on low overnight for 8 to 10 hours.

Yield: 6 to 8 servings

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BREAKFAST APPLE COBBLER

4 medium-sized apples, peeled and sliced 

1/4 C. honey 
1 t. cinnamon 
2 T. butter, melted 
2 C. granola cereal 

Spray inside of Crock-Pot with nonstick spray. 

Place apples in slow cooker and mix in remaining ingredients. 

Cover and cook on warm 8-9 hours, or overnight. 

Serve with milk. 

Note: File Photo

CHEESY BACON STRATA

 

10 Eggland's Best® eggs

2-1/2

cups  milk

1/2

tsp.  black pepper

1

pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

16

slices  French bread (3/4 inch thick), toasted, cubed

10

slices  cooked OSCAR MAYER Bacon, crumbled

4

 green onions, sliced

WHISK eggs, milk and pepper in large bowl until blended. Reserve 1/2 cup cheese. Add remaining cheese to egg mixture with all remaining ingredients; mix well.

CUT 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet. Fold remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. Spray inside of slow cooker with cooking spray. Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to completely moisten toast cubes.

COOK on LOW 4 hours, sprinkling with reserved cheese for the last 15 min. Cool slightly. Use foil handles to transfer strata from slow cooker to platter; discard foil.

Yield: 10 servings

Source: Kraft Foods

SLOW COOKER FRENCH TOAST

Bread of choice (about 3/4 of a loaf)
8 eggs
1/2 cup milk
4 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
Optional:
2 teaspoons orange zest instead of nutmeg

Fill greased 6-quart slow cooker with bread.

Whisk together all other ingredients in a small bowl. Begin with eggs. Then add the other dry ingredients and whisk. Pour over bread making sure all pieces are saturated.

Cover with dishtowel before covering with lid. Place lid over dishtowel and cook on high 2 hours. Turn to low and cook over night or until done.

Serve with maple syrup and powdered sugar or try it with apricot preserves on top.

Adapted from Cooktop Cove. Photo also from Cooktop Cove.

APPLE-RAISIN OATMEAL

2 cups milk

1 cup old-fashioned oats

1 cup apple, peeled and chopped - tart apple works best

1/2 cup raisins

1/4 cup packed brown sugar

1/4 cup chopped walnuts (or other nuts, to suit your taste)

1 tbsp melted butter

1/2 tsp ground cinnamon

1/4 tsp salt

Coat a 1 1/2-quart crock-pot or slow cooker with nonstick cooking spray.

Combine all ingredients in the pot and cover. Cook on low about 3 to 4 hours or until liquid is absorbed and the oatmeal is tender.

Topping variations, if desired: additional nuts, milk, cinnamon, dash of nutmeg.

Yield: 4 servings

This is my variation of a TOH recipe.

TOH file photo

CRANBERRY APRICOT OATMEAL

 

8 cups water

2 cups steel-cut oats (no substitutes!)
1/3 cup dried cranberries

1/3 cup dried apricots, cut up
1/4 to 1/2 tsp salt (to suit your taste)

Combine all ingredients in a 5 to 6-quart slow cooker and place lid on cooker.

Turn to low setting and cook for 7 to 8 hours until the oats are tender and the mixture is creamy.

Yield: 8 servings

Note: This is a recipe and photo I received from Eating Well.

CROCK-POT APPLE-RAISIN OATMEAL

2 apples, chunked

1 cup raisins
2/3 cup brown sugar
3 tsp ground cinnamon
2 cups oats
5 cups water

Combine all ingredients in the crock-pot and cook on low 6 to 8 hours.

The file photo.

HOT CHOCOLATE OATMEAL

 5 cups water

 1 cup steel-cut oats

1/3

cup packed brown sugar

 

1/3

cup instant cocoa mix

 

1/2

teaspoon salt

Chocolate chips and additional brown sugar, if desired

Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix water and oats. Pour into slow cooker.

Cover; cook on Low heat setting 6 hours or until oats are cooked through and liquid is absorbed. Stir in 1/3 cup brown sugar, the instant cocoa mix and salt just before serving. Serve with chocolate chips and additional brown sugar.

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