BBQ MEATBALLS SAUCE

1 large bag frozen meatballs

2 cups catsup
2 cups brown sugar
1/2 tsp garlic powder
1/2 cup chopped onion
2 tsp liquid smoke

Turn the slow cooker or crockpot on high setting.  Place frozen meatballs in the cooker.

In a bowl combine the catsup, brown sugar, garlic powder, chopped onion, and liquid smoke until well combined.  Pour the sauce mixture over the meatballs.  Cook on high for a few minutes then turn the heat setting to low and cook, covered, 3 to 4 hours.

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THAI CHICKEN WINGS WITH PEANUT SAUCE

24 chicken drumettes (about 2 1/4 lb)

1/4 cup water

1 tbsp lime juice

1/4 tsp ground ginger

1 recipe Peanut Sauce (see below)

In a 3 1/2 to 4-quart slow cooker combine the first four ingredients. Cover and cook on low 5 to 6 hours or 2 1/2 to 3 hours.

Using a slotted spoon, remove chicken from cooker and discard the liquid. Toss chicken with half of the peanut sauce. If desired, return chicken to the cooker. Serve immediately or keep on warm, covered up to 1 hour. Serve with the remaining sauce. If sauce looks separated, gently whisk.

PEANUT SAUCE

In a small saucepan, stir together the following:

1/2 cup creamy peanut butter 

1/2 cup water 

2 tbsp reduced-sodium soy sauce 

2 cloves garlic, minced

1/2 tsp ground ginger 

1/4 tsp crushed red pepper

Cook and stir over medium-low heat until smooth.

May be stored in refrigerator up to 1 week.

Yield: 1 cup

MEATBALLS AND SPAGHETTI SAUCE

1 1/2 lbs ground beef (preferably ground round)

2 eggs

1 cup fresh breadcrumbs

Olive oil

1 can (28-oz) tomato puree

1 can (6-oz) tomato paste

1 can (10 3/4-oz) can tomato soup

1/4 to 1/2 cup grated Romano or Parmesan cheese

1 tsp olive oil

1 garlic clove, minced

Sliced mushrooms, canned or fresh

Combine ground beef, eggs, and breadcrumbs. Form into 16 meatballs. Brown in olive oil in a skillet.

Combine tomato puree, tomato paste, tomato soup, cheese, 1 teaspoon olive oil and garlic in a slow cooker. Add meatballs and stir gently to coat. Cover cooker and cook on low 5 to 6 hours. Add mushrooms and cook 1 to 2 more hours.

Serve over hot spaghetti. Garnish with grated Parmesan cheese, if desired.

Yield: 6 to 8 servings

photo from cozi

CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients

1/2 Cup Stick Butter

1 Cup Dark Chocolate Chips

1 Can Sweetened Condensed Milk

Instructions

1. Add the ingredients to the crock-pot.
2. Cook on low for about 5 minutes stirring as the ingredients melt.
3. Stir until the chocolate has mixed and melted.
4. Store in a container in the refrigerator.

I got this recipe from the crockpotladies in 2013

 

CHUNKY APPLESAUCE

10 large apples

1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight all all day 8 to 10 hours). Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.

file photo for reference

*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup.

GROUND BEEF & ITALIAN SAUSAGE SPAGHETTI SAUCE

1 lb ground beef

1 lb Italian sausage, sliced
2 cans (28 oz each) crushed tomatoes
3/4 of 1 of the tomato cans of water
2 tsp garlic powder
1 tsp freshly ground black pepper
2 tbsp minced parsley
2 tbsp dried oregano
1 tsp dried basil
2 cans (12-oz each) tomato paste
2 cans (12-oz each) tomato puree

Brown meats in a large skillet and drain well; transfer to a 4-quart slow cooker or crockpot.  Add the crushed tomatoes, water, garlic powder, pepper, parsley, and oregano.

Cover cooker and cook on high for 30 minutes.

Add the tomato paste and tomato puree to the cooker; replace lid and cook on low for 6 hours.

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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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APPLE-PEACH SAUCE

This great-tasting fruit sauce is so easy to make in your slow cooker. And no worries about heating up the kitchen.

10 Macintosh apples, cored and chopped
4 fresh peaches, pitted and chopped
1 tablespoon ground cinnamon

Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving. 

Notice there is no added sugar.

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HAWAIIAN FRUIT COMPOTE

This warm, fruity sauce in great over pancakes or waffles in place of syrup. It is also good over baked ham, pork roast, roasted turkey, etc.

3 cups coarsely chopped fresh pineapple
3 grapefruits, peeled and sectioned
2 cups chopped fresh peaches
2 to 3 limes, peeled and sectioned
1 mango, peeled and chopped
2 banana, peeled and sliced
1 tbsp lemon juice
1 can (21-oz) cherry pie filling
Slivered almonds, optional

Place all ingredients except almonds in the slow cooker and toss lightly.

Place lid on cooker and cook on low 4 to 5 hours or on high 2 to 3 hours.

Serve sprinkled with the slivered almonds, if desired.

 

HOMEMADE FRESH TOMATO SAUCE

4 cups peeled, seeded, and finely chopped tomatoes

1 medium onion, minced
1 can (6-oz) tomato paste
1 1/2 tsp dried basil
1 tsp sugar
3 garlic cloves, crushed

Combine all ingredients in a lightly oiled slow cooker. Cover and cook on low 6 to 10 hours or in high 4 hours. If you desire a thicker sauce, remove cover and cook on high until sauce is reduced.

Delicious for any recipe calling for tomato sauce.

Note: You can make double this recipe in a 5-quart slow cooker.

Yield: Approximately 5 cups

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MARINARA SAUCE

2 cans (28-oz each) whole tomatoes

1 onion, finely chopped
2 carrots, peeled and finely chopped
1 garlic clove (or 2 if you prefer), chopped
2 tbsp olive oil
1 1/2 tsp sugar
1 1/2 tsp salt

Place tomatoes in batches in a blender container and process until smooth.

In a skillet, saute onion, carrots, and garlic just until tender (do not brown).

Combine all ingredients in slow cooker; place cover on cooker and cook on low 6 to 10 hours. If you want a thicker marinara, remove cover and cook on high the last hour.

Yield: Approximately 6 cups

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WARM APPLE-CHERRY SAUCE

2 cans (21-oz) apple pie filling

2 to 3 cups frozen tart red cherries
1 tbsp butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Place all the ingredients in a slow cooker or crock pot; stir to combine.

Place lid on cooker and cook on low setting 3 to 4 hours until hot and bubbly, stirring occasionally.

Serving Suggestions:

• Warm over ice cream
• Warm over pound cake
• As shortcake

Also good topped with whipped cream and sprinkled with chopped nuts, if desired.

NOTE:  You can make this diabetic-friendly by using Splenda-sweetened Apple-Pie Filling and serving it over sugar-free ice cream or sugar-free angel food cake.

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FALL FRUIT SAUCE

3 pears, peeled and diced

3 Granny Smith apples, peeled and sliced
1 tbsp lemon juice
3 tbsp brown sugar
2 tbsp maple syrup
2 tbsp unsalted butter, melted
1/2 cup chopped pecans or walnut
1/4 cup raisins, optional
2 cinnamon sticks
1 tbsp cornstarch
2 tbsp cold water

Place the pears and apples in a crockpot or slow cooker; toss with the lemon juice.

In a small bowl, combine the brown sugar, maple syrup, and butter.  Pour over the fruit in the cooker.

Stir in the nuts, raisins - if using, and the cinnamon sticks.

Place lid on cooker and cook on low setting for 3 to 4 hours.

Combine the cornstarch with the cold water, stirring together until smooth.  Slowly stir into the cooker.  Replace the lid and turn heat to high setting.  Cook approximately a half hour or until thickened.

Discard the cinnamon sticks and serve over pound cake, ice cream, oatmeal, or whatever you like.

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HOME-CANNED FRUIT SAUCE

This sauce is great for pouring over ice cream, pound cake, angel food cake, etc.

1 cup dried apricot halves, cut into strips
1 cup apricot nectar
6 cups sliced strawberries
2/3 cup sugar
2 tbsp fresh mint, minced
1 tbsp fresh ginger, grated

Place all ingredients in a crockpot or slow cooker and combine well.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Spoon the hot mixture into hot sterilized jelly jars and seal with hot lids.  Process in a hot water bath according to regular canning method.

Be sure jars seal.  Any jars that do not seal should be refrigerated and used first.

Note: This is a file photo only. It is not this exact recipe.

MEATLESS SPAGHETTI SAUCE WITH SOY CRUMBLES

 

1 large green bell pepper, finely chopped

1 large yellow onion, chopped
3 garlic cloves, minced
2 cans (28-oz each) whole plum tomatoes in puree
1 pkg (12-oz) soy crumbles
2 tbsp balsamic vinegar
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
12-oz uncooked spaghetti, broken into halves or thirds
1 cup boiling water
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley

In the crockpot or slow cooker stir together the bell pepper, onion, garlic, tomatoes with puree, soy crumbles, vinegar, dried basil, sugar, and salt breaking up the tomatoes with a wooden or large plastic spoon.  Place lid on the cooker and cook on high for 2 1/2 hours or on low for 4 hours.

Stir in the spaghetti, boiling water, fresh basil and fresh parsley.  Replace lid and cook for another hour or until the pasta is tender.

Yield: 8 servings

NOTE:  This recipe has 279 calories, 49 g carbs, and 17 g protein per serving putting it in the acceptable carb/protein ratio for diabetics.  Use whole-grain pasta for an even better diabetic dish.

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EASY SLOW COOKER PINEAPPLE SALSA

 

10-11 plum tomatoes

2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4  up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry

Cui a small slit in two tomatoes and insert a garlic clove in each.

Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.

Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.

Serve with tortilla chips.

Note: Refrigerate leftovers.

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RED CLAM SPAGHETTI SAUCE

1 medium yellow onion, chopped 

2 garlic cloves, chopped
2 tbsp canola oil
2 cans (7.5-oz each)minced clams, undrained
1 can (1 lb) diced tomatoes
1 can (12-oz) tomato paste
1/4 cup snipped fresh parsley
1 bay leaf
1 tsp sugar
1 tsp basil
1/2 tsp thyme
1/2 tsp salt
Hot cooked spaghetti for 4 to 6 servings

Heat the canola oil in a skillet and cook the onion and garlic for about 5 minutes. Remove the onion and garlic to the slow cooker or crock pot; stir in the tomatoes with juice, clams, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt; mix together well. Cover the cooker and cook on low setting for 4 hours. Serve over the hot cooked spaghetti.

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HEALTHY HOMEMADE CROCK POT KETCHUP/BBQ SAUCE (NO PROCESSED WHITE SUGAR)

 

1 (28 oz) can organic tomato puree (I try to by Eden brand for canned - it is BPA free) 

2 small cans organic tomato paste 
1 small onion, chopped 
1/2 cup apple cider vinegar (use good quality such as Braggs) 
3 tablespoons raw, organic honey 
1/4 teaspoon ground allspice 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cloves 
1/4 teaspoon ground red pepper 
sea salt to taste 
fresh ground black pepper to taste
Place all ingredients into medium sized crock pot. Stir well. Cover and turn on high for 2 - 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or use a food processor to blend until smooth. Cook in crock pot for another ½ hour or so, until thick in consistency. 
Cool and transfer to storage container, leaving about 1 - 1 ½ cups in the crock pot.

Healthy Homemade BBQ Sauce

Remaining ketchup in crock pot (1 - 1 ½ cups) 
1 can organic tomato paste 
1 cup organic apple cider or apple juice 
2 tablespoons organic molasses 
2 tablespoons cider vinegar 
1 tablespoon raw, organic honey 
1 tablespoon maple syrup 
2 tablespoons, dry yellow mustard 
¼ teaspoon cayenne pepper 
Ground black pepper to taste 
1 tablespoon chili powder
Place all ingredients in crock pot, stir well. Cover and cook on high for about 1 hour. Stir well, adjust taste as needed. Cook for another ½ to 1 hour with lid off until sauce thickens. 
Pour into storage container. The best BBQ Sauce you have ever had,and it is all healthy!

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Article Source: http://EzineArticles.com/8297786

SMOKY SPAGHETTI SAUCE

 1 lb Italian sausage, casings removed

1 lb lean ground beef
1/2 cup chopped onion
2 tsp fresh minced garlic
1 can (28-oz) peeled Italian plum tomatoes
1 can (29-oz) tomato puree
1 chipotle pepper in adobe sauce, diced
1 tbsp sugar
2 tsp dried Italian seasoning
1 tsp salt
Hot cooked spaghetti for 8 servings
Chopped fresh basil for garnish, if desired
Grated Parmesan cheese for garnish, if desired

In a large skillet, combine the sausage, beef, onion, and garlic; cook, stirring to crumble, until the meats are cooked through (about 8 minutes). Drain in a colander.

Transfer meat mixture to the slow cooker and add the tomatoes, tomato puree, chipotle pepper, sugar, Italian seasoning and salt; stir to combine. Place lid on cooker and cook on low setting for 5 to 8 hours.

Serve over the hot spaghetti and garnish with the basil and/or Parmesan cheese, as desired.

Note: I have had this recipe for a few years and I don't remember where it originated.

MEATBALLS AND SAUCE FROM RED GOLD TOMATOES

2 tablespoons extra virgin olive oil 

1 large onion, chopped
6 garlic cloves, minced
1 (28 ounce) can Red Gold® Crushed Tomatoes 
1 (28 ounce) can Red Gold® Tomato Sauce 
1 (6 ounce) can Red Gold® Tomato Paste 
1 tablespoon dried basil 
1 teaspoon dried oregano 
Salt and black pepper to taste 
1 teaspoon fennel 
2 tablespoons sugar 
1/2 cup water 

2 pounds lean ground beef or ground turkey 
1/2 cup quick-cooking oats 
1 teaspoon dried basil 
1/4 teaspoon black pepper 
2 garlic cloves, minced
2 eggs 
1 (8 ounce) package fresh mozzarella balls 
3 tablespoons extra virgin olive oil 

• In a large skillet heat extra-virgin olive oil on medium heat.  Add onion and garlic.  Cook until tender.  Spray 5 quart or larger slow cooker.  Add onion and garlic and remaining ingredients.  Stir to combine.  Cook on low for 6 to 7 hours.  Serve on pasta of your choice.
• Meat can be added to the sauce if desired.  Below is a meatball recipe that could be added to the sauce at the beginning of the cook time.

MOZZARELLA MEATBALLS

MAKES 6 SERVINGS
PREPARATION TIME:  15 MINUTES    COOKING TIME:  6 to 8 HOURS

• In a large bowl mix beef or turkey, oats, basil, black pepper, garlic cloves and eggs.
• Shape into 2-inch balls, should get 14-16 meatballs.  Press 1 mozzarella ball into center of each meatball and seal inside.
• In a large skillet, heat oil over medium-high heat.  Add meatballs; cook just until browned on all sides.   Place half of the sauce in slow cooker, add meatballs and then last half of sauce.  Cook as directed. 

NUTRITIONAL FACTS PER SERVING
Calories 300, Fat 12g, Trans Fat 0g, Cholesterol 110mg, Sodium 115mg, Carbohydrate 5g, Fiber 1g, Protein 44g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 15%

Note: This is obviously a red gold recipe. Other brand tomato products may be used.