NO MEAT CHILI WITH BEANS AND CORN

1 can (16-oz) black-eyed peas or cannellini beans, rinsed and drained

1 can (16-oz) kidney beans or navy beans, rinsed and drained
1 can (15-oz) whole tomatoes, drained and chopped
1 onion, chopped
1 cup corn
1 cup water
1/2 cup chopped green onions
1/2 cup diced jalapeno peppers*
1 tbsp chili powder
1 tsp ground cumin
1 tsp prepared mustard
1/2 tsp dried oregano

*Wear gloves or keep hands from eyes when handling jalapeno peppers. Wash hands thoroughly afterwards,

Combine all ingredients in the slow cooker.

Place lid on cooker and cook on low setting 8 to 10 hours or on high for 4 to 5 hours.

Serve with your favorite toppings, if desired.

file photo for reference only. 

CREAMY SPINACH PASTA

 

1 pkg (12-oz) medium-size noodles

1 cup half-and-half cream
1 pkg (10-oz) frozen chopped spinach, thawed
6 tbsp butter, melted
2 tsp seasoned salt
1 1/2 cup shredded Cheddar-Monterey Jack cheese blend

Cook noodles according to package directions; drain well.

Lightly spray the inside of a 5 to 6-quart size slow cooker.

Combine the noodles, cream, spinach, butter and salt in the cooker.

Cover and cook on low 2 to 3 hours.

Fold in the cheese and it is ready to serve.

Yield: 4 servings

NY Times Photo

ITALIAN SHREDDED BEEF SANDWICHES

2 lb boneless stewing beef

1/4 cup flour
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
4 garlic cloves, minced
1 can (14.5-oz) diced tomatoes, undrained
1 can (6-oz) tomato paste
1 tbsp Italian seasoning
1/4 cup balsamic vinaigrette salad dressing
8 kaiser rolls
1/4 cup grated Parmesan cheese

Toss the meat in the flour until coated; place in slow cooker.  Add the onion, carrot, celery, garlic, diced tomatoes, tomato paste, and Italian seasoning.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 6 hours.

Add the salad dressing to the beef; stir to mix well.  Shred the meat with a fork.

Fill the rolls with the meat and sprinkle meat with the cheese.

file photo

BUFFALO CHICKEN LETTUCE WRAPS

  

• 1package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
• 1 3/4cups Buffalo wing sauce
• 18leaves Boston lettuce
• 3/4cup crumbled blue cheese (3 oz)
• Sliced green onions and chopped salted peanuts, if desired for garnish
• • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour Buffalo wing sauce over chicken. Cover; cook on Low heat setting 6 to 7 hours.
  • Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  • Spoon about 1/4 cup chicken mixture onto center of each lettuce leaf. Top with blue cheese; garnish with green onions and peanuts. To eat, wrap lettuce around chicken mixture and toppings.
  • Recipe and photo from Pillsbury
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LOADED POTATO SOUP

3 lbs Yukon Gold potatoes, peeled, cut into 3/4-inch pieces

2 bay leaves

8 cups lower-sodium chicken broth

2 ears of corn, kernels cut off the cob

1 1/2 cups frozen mixed vegetables, slightly thawed

1/2 cup sour cream

8 slices cooked bacon, broken into pieces

Chopped chives

Coat 6-quart slow cooker with nonstick cooking spray.

Scatter onion over bottom of cooker and top with the potatoes and bay leaves. Add half the broth. Place lid on cooker and cook on low until potatoes are tender, about 5 hours.

Allow mixture to cool slightly and discard bay leaves. Transfer soup to blender in batches. Cover and puree until smooth, adding last half of broth. Transfer back to the slow cooker.

Stir corn, vegetables, sour cream, and a dash of salt and pepper to suit your taste. Cook on low until heated through, about 30-45 minutes, before serving.

Garnish with the bacon and chives.

Yield: 8 servings

recipe and photo from First for women

SWEET POTATO MASH

3 lbs sweet potatoes, peeled

4 tbsp butter, cut into pieces

1/4 cup brown sugar

1/4 cup heavy cream

1/2 tsp ground cinnamon

1/3 cup glazed pecans, chopped

Coat a 4-quart slow cooker with nonstick cooking spray.

Cut potatoes into 1-inch pieces and place in the bottom of the cooker. Add 1 cup of water to the potatoes. Place lid on cooker and cook on high about 4 hours or until tender. Drain potatoes and return to the cooker. 

Mash the potatoes using a potato masher. Stir in the butter, brown sugar, cream, cinnamon and a dash of salt (if desired).

Transfer potatoes to a serving bowl and top with the glazed pecans.

file photo for reference

SLOW-COOKER COCOA

 Cocoa is easy to make in your slow-cooker and to keep hot for serving. This recipe is for a 6-quart cooker.

48-oz milk

2 cups milk chocolate chips

12-oz heavy cream

1 can sweetened condensed milk

Dash of vanilla extract

Stir ingredients together in the cooker. Cover and cook on low 2 hours. Stir mixture every half hour. Ladle into mugs and garnish as desired.

Food Network photo for reference only

FAVORITE BASIC BEEF STEW

3 medium to large carrots, cut into halves lengthwise then into 1-inch pieces

3 ribs of celery, cut into 1-inch pieces
2 large potatoes, peeled and cut into 1/2-inch pieces
1 1/2 cups chopped onions
3 garlic cloves, chopped
1 bay leaf
1 1/2 tbsp Worcestershire sauce
3/4 tsp thyme
3/4 tsp basil
1/2 tsp pepper
2 lbs lean beef stew meat, cut into 1-inch pieces
1 can (14-oz) diced tomatoes, do not drain
1 can (14-oz) beef broth
1/4 cup flour
1/2 cup cold water

Layer the ingredients, except the flour and cold water, in the slow cooker or crock pot in the order listed above.  Cover the cooker and cook on low for 8 to 9 hours.

Remove the beef and vegetables to a large serving bowl; cover and keep warm.

Remove the bay leaf from cooker and discard.

Turn the cooker to high and replace the cover.

In a small bowl, whisk the flour and cold water together until smooth.  Add 1/2 cup of the cooking liquid to the flour mixture and mix well; stir into the cooker.  Replace lid and cook 15 minutes or until thickened. Pour the sauce over the meat and vegetables. Serve immediately.

file photo

 

FIERY GREEN CHILI

This chili recipe is really different as it uses ground pork, ground beef, and butter beans.

1 cup low-sodium beef broth
1 cup tomatillo salsa
1 large green bell pepper, seeded and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp ancho chili powder
3/4 tsp salt
1 lb ground pork
1 lb ground beef
1 can butter beans, rinsed and drained
1/4 cup chopped fresh cilantro
sliced green onions or scallions, lime wedges, sour cream for toppings, optional

Combine the broth, salsa, onion, bell pepper, garlic, cumin, chili powder and salt in a slow cooker. Crumble in both meats; stir to mix well.

Place lid on cooker and cook on high for 6 hours or on low 8 hours.

Break up the meat with a wooden spoon, if needed.

Stir in the beans and cilantro.

Dip into individual bowls for serving and top with the toppings, if desired.

NOTE: This is a high protein, low carb dish making it a good diabetic recipe.

Note: File Photo 

CHICKEN AND CORN CHILI

 

1 large onion, chopped

• 1 pound boneless, skinless chicken breasts
• 2 cups low-sodium chicken broth
• 1 green pepper, seeded and chopped
• 1 jalapeno chile, seeded and chopped
• 1 3/4 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 1 14 1/2 - ounce can diced tomatoes with jalapenos, drained
• 1 1/2 cups frozen corn, thawed
• 2 15 - ounce cans cannellini beans, drained and rinsed
• 2 tablespoons stone-ground cornmeal
• Shredded Monterey Jack cheese

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutrition Information for Chicken and Corn Chili

Servings Per Recipe: 6
PER SERVING: 287 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 736 mg sodium, 38 g carb. (9 g fiber), 27 g pro.

Source: Family Circle