BALSAMIC CHICKEN POT

1 tbsp coconut oil

1 lb boneless skinless chicken breasts strips

1 small yellow onion, sliced thin

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 ripe pears, peeled, cored, and sliced lengthwise into strips

1 lb fresh asparagus, trimmed

3 to 5 garlic cloves (depending on size), minced

2 tbsp balsamic vinegar

3 tbsp unsweetened apple juice

1 tsp rosemary

1 tsp ground ginger

2 tbsp brown sugar

In a large skillet over medium heat, heat the oil until hot; add chicken and cook just until browned on all sides, approximately 3 to 4 minutes.  Transfer chicken to a crock pot or slow cooker.

Sprinkle the chicken with the salt and pepper.  Add the onion.

Arrange the pears and asparagus over the onion.

In a small bowl combine the remaining ingredients and pour over all.

Place the lid on the cooker and cook on low around 5 hours.

Note: I got the basics of this recipe from allrecipes.com if I remember correctly. I have had it for years.

EASY POT ROAST WITH VEGETABLES

I like this recipe because I love easy, and I love mushrooms.  I have had this recipe several years; think I got it the original from Mr. Food, but you know me, I have made changes.

1 (approx 3-lb) eye of round roast, trim any excess fat
4 medium to large red potatoes, scrubbed and quartered or halved
3 large carrots, cut into chunks
1 medium onion, sliced into thick slices
1 large garlic clove, minced
1/4 cup brown rice or white whole wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 can (4-oz) mushrooms, drained
1 can beef gravy
1 1/2 tsp browning sauce

In a 6-quart slow cooker or crockpot place the vegetables.

In a shallow dish combine the flour, salt, and pepper; use to coat the beef on all sides. Place the beef over the vegetables.

Combine the mushrooms and the gravy; pour over the roast.  Place lid on cooker and cook on low around 8 hours.  About an hour before serving, turn the roast over and continue to cook.

When roast is finished, remove to a cutting board.

Stir the browning sauce into the vegetables and gently stir to blend.

Slice the roast for serving and serve with the vegetables and gravy.
Yield: 4 servings

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CURRIED SPLIT PEA SOUP

1 1/4 cups dry green split peas

1 small meaty ham bone
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped carrot
1 tbsp curry powder
1 tsp dried thyme
1 bay leaf
salt to taste
1/4 tsp freshly ground black pepper
5 cups chicken or vegetable broth
1 cup half-and-half cream

Rinse the peas and drain.

Place the peas into a 4 to 5-quart slow cooker or crock pot.  Add the ham bone, onion, celery, carrots, curry powder, thyme, salt, pepper, and bay leaf.  Pour broth over all.

Place lid on cooker and cook on low for 10 to 12 hours or on high half that time.

Remove bone and cut off any meat; discard bone and bay leaf.

Return the meat to the cooker.

Stir in the cream.
Yield: 5 servings

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SPAGHETTI MEAT SAUCE FOR A CROWD

2 tbsp olive oil

1 (28-oz) can crushed tomatoes

1 (28-oz) can tomato sauce

1 (15-oz) can Italian stewed tomatoes

1 (6-oz) can tomato paste 

2 to 3 (depending on taste) tbsp dried basil

2 tbsp dried oregano

2 tbsp brown sugar

2 tbsp garlic paste or 2 med cloves, peeled and minced

2 lb lean ground beef (or turkey)

Pour olive oil into the cooker, use a paper towel to spread over the entire inside. Add all the ingredients except the meat. Stir and turn cooker on low.

In a large skillet, brown the meat and drain off any fat. Add meat to the cooker and cook on low 8 hours. 

Serve over spaghetti or your choice of pasta.

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RAVIOLI BEEF STEW

 

1 lb beef stew meat, cubed into bite-size pieces

3 medium carrots, cut-up
1 1/2 cups fresh mushrooms, halved
2 garlic cloves, minced
1 tsp basil
1/2 tsp oregano
3 tbsp quick-cooking tapioca
1 can (14.5-oz) diced tomatoes
1 can (8-oz) tomato sauce
2 1/2 cup water
1 1/2 tsp instant beef bouillon granules
1 pkg (9-oz) refrigerated cheese ravioli

In a crockpot or slow cooker, place the carrots, onion, mushrooms, garlic, basil and oregano.  Sprinkle the tapioca overall.   Add the stew meat.

Combine the water, tomatoes (do not drain), tomato sauce, and bouillon granules in a bowl; pour over the meat.

Place lid on cooker and cook on low setting for approximately 8 hours or on high setting approximately 4 hours or until the meat is tender.

Be sure heat is set on high and stir in the ravioli.  Place lid back on cooker and cook 30 minutes on high or until the ravioli is cooked.

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3 ENVELOPE ROAST

A friend sent me this recipe ten years ago.  It is good and easy - my two favorite things about food!

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3 Envelope Roast

Ingredients:
3-pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

CAJUN BOILED PEANUTS

2 lbs raw peanuts, in the shell

3/4 cup salt

12 cups water

1 pkg (3-oz) boil-in-bag shrimp and crab boil

1/3 cup hot sauce

Combine all the ingredients in a 5 to 6-quart slow cooker or crockpot.

Place lid on cooker and cook on high for 18 hours or until the peanuts are soft.

Drain peanuts before serving or storing.

To store, place in ziptop plastic freezer bags and keep in the refrigerator for up to 2 weeks.

You can also freeze these peanuts in resealable freezer bags up to 2 months. May be reheated in microwave before serving.

 

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CHOCOLATE HEAVEN IN A CROCKPOT

 1 box family-size fudge brownie mix

1 stick butter, melted
4 large eggs, lightly beaten
1 pouch chocolate chip cookie mix
vanilla ice cream for serving
chocolate chips for garnish

In a crock-pot or slow cooker, combine the brownie mix, butter, eggs, and cookie mix.

Place cover on cooker and cook mixture on low setting for 3 hours.

To serve, place in serving bowls and top with ice cream and chocolate chips.

Note: This is my variation of a Betty Crocker Recipe.

PERFECT CROCK POT RICE

I got this recipe several years ago from another blogger.

1 cup rice
salt
2 cups water
butter

Directions
Rub your slow cooker lightly with 1 tablespoon butter or margarine. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.

This is the picture that came with the recipe.

Note: Up to 4 cups raw rice may be prepared in a slow cooker making 10 cups cooked.

APRICOT-GLAZED HAM BALLS

 

1 large egg, beaten

1/2 cup graham cracker crumbs
2 tbsps pineapple juice (unsweetened)
1 tsp dry mustard
1/4 tsp salt
1/2 lb ground fully cooked ham
1/2 lb ground pork
1/2 cup snipped dried apricots
1 jar (18-oz) apricot preserves
1/2 cup unsweetened pineapple juice
1 tbsp cider vinegar
1/2 tsp ground ginger

Preheat oven to 350 degrees.

In a large bowl combine the egg, cracker crumbs, 2 tablespoons pineapple juice, dry mustard, and salt.  Once combined, add the ham, pork, and apricots; mix together well.

Shape the mixture into 30 meatballs and arrange in a single layer on a 15 x 10 x 1-inch baking pan.  Bake, uncovered, for 20 minutes.  Drain all fat from meatballs and transfer meatballs to a slow cooker/crock pot.

To make the sauce:
In a small bowl combine the preserves, pineapple juice, vinegar, and ginger; pour over the meatballs in the cooker.

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

Serve immediately or keep covered on keep-warm setting for 2 hours.

Stir before serving.

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