MEAT AND TATERS DISH

1 lb lean ground beef, cooked, crumbled, drained

4 to 5 large red potatoes, scrubbed and sliced medium
3 medium to large carrots, chunked
1 onion, sliced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 tsp garlic powder
1 large bay leaf (remove before serving)
1 can (8-oz) tomato sauce or juice
1/3 cup water

Layer ingredients in cooker in this order; onion, carrots, potaotes, and beef.

Combine the remaining ingredients in a small bowl, stirring to blend together.  Pour the tomato mixture over the beef and vegetables.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours or until vegetables are tender and dish is hot and bubbly.

This is a file photo.

ABC SOUP

1/2 lb beef stew meat*

1 can (14.5-oz) stewed tomatoes
1 can (8-oz) tomato sauce
1 cup water
1 packet dry onion soup mix
1 box (10-oz) frozen mixed vegetables
1/2 cup uncooked alphabet pasta

In a 4-quart slow cooker or crockpot, combine the meat, tomatoes, tomato sauce, water and dry soup mix; cover and cook on low 6-8 hours.

Turn the temperature setting to high and add the pasta; stirring to mix in well.  Add a little water and/or vegetable broth is soup is too thick.

Replace lid on cooker and cook on high 30 minutes or until vegetables and pasta are tender.

*Optional. Also may substitute shredded or chopped chicken.

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BBQ BRISKET WITH BEANS

4 medium onions, sliced

5 lb brisket, trimmed of excess fat
1 1/4 cups your favorite BBQ sauce
1 cup water
2 tbsp chopped fresh rosemary
2 cans (15-oz each) cannellini beans, rinsed

Lightly oil the inside of the slow cooker or crockpot.

Place 3 of the onions in the bottom of the cooker; top with the brisket then the remaining onion.

Mix barbecue sauce with the water and pour over all.

Place lid on cooker and cook on low about 7 hours or until fork tender.  Remove from the cooker and let stand 15 minutes before slicing to serve.

While brisket rests, skim fat from the cooker and reserve the sauce.  Combine the beans, rosemary, and 1 1/2 cups of the reserved sauce in a saucepan.  Cook to warm through.

File Photo for reference

SPICY HAM

2 to 2 1/2 lbs smoked boneless pork shoulder butt

2 cups water
6 whole cloves
1 lay leaf
4 whole peppercorns
1 stalk celery, cut up
1 large carrot, pared and sliced

Place the celery and carrot into the crockpot or slow cooker.  Place the pork over the vegetables.  Combine the water, cloves, bay leaf, and peppercorns; pour over the pork.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.  Drain and serve.

OPTION:
Slice the cooked pork into 1/2-inch thick slices; place in a shallow baking pan.  

Glaze:
1 jar (10-oz) currant jelly
3 tbsp fresh horseradish
1/2 tsp prepared mustard

Heat in a small saucepan, stirring until smooth and heated through.  Brush the glaze over the pork slices and bake at 350 degrees, uncovered, for about a half hour.

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CROCK-POT CHILI

1 can (15-oz) chili beans, do not rinse

1 can (15-oz) kidney beans, rinsed
2 cans (14 .5-oz each) crushed tomatoes
2 lb ground chuck, browned and well drained
2 medium onions, coarsely chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
2 to 3 tbsp chili powder (according to taste)
1 tsp black pepper
1 tsp cumin
salt to taste

Put all ingredients into the crockpot (or slow cooker) in the order listed.  Stir once to mix.  Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours.

Note: This is from a pastor's wife in Indiana.

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WEIGHT WATCHERS NEW ORLEANS RED BEANS AND RICE

 

1 tbsp olive oil

1 large onion, chopped
1 large green bell pepper, coarsely chopped
2 celery stalks, coarsely chopped
3 garlic cloves, minced
1/2 lb boneless ham steak, diced
2 tsp Creole seasoning
2 cans (15-oz each) red kidney beans, rinsed and drained
1 (28-oz) can whole tomatoes in puree, coarsely chopped
3 cups hot cooked brown rice
6 scallions, sliced thin, for garnish

In a large nonstick skillet over medium-high heat, heat the oil.  Add the onion, bell pepper, celery, and garlic; cook, stirring frequently.  Cook about 8-10 minutes until vegetables are crisp tender.  Add the ham and Creole seasoning.  Cook mixture, stirring often, for a minute or two until ham is heated through. 

Transfer mixture to a slow cooker or crockpot and stir in the beans and tomatoes.

Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.

To serve, divide the rice into serving dishes and top with the cooker mixture.  Sprinkle with the scallions.

Yield: 6 servings

Per serving of 1 1/3 cups bean mixture over 1/2 cup rice = 350 calories, 6 g fat, 1 g sat fat, 0 g trans fat, 18 mg cholesterol, 001 mg sodium, 57 g carbs, 12 g fiber, 20 g protein, 112 mg calcium

WW Points = 7

NOTE: This is an okay recipe for diabetics, too, with a good carbs to protein ratio and remember beans are good carbs.

HEARTY BEEF FONDUE

 1 3/4 cups milk

2 pkgs (8-oz each) cream cheese, cubed
2 tsp dry mustard
1/4 cup chopped green onion
1 jar (2 1/4-oz) sliced dried beef, diced
French Bread, cut into bite-size pieces

Heat the milk in the crockpot or slow cooker on high setting.  Add the cream cheese and stir until the cheese is melted.  Add the mustard, green onion, and dried beef.  Cook another 5 minutes.  Set cooker to low or keep warm and serve the fondue with the bread.

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PHILLY STEAK SANDWICH MEAT

 1/2 large onion, sliced

 3 cloves garlic, chopped
 1 pound beef sirloin, cut into 2-inch strips
 1/2 teaspoon ground cumin
 1/2 teaspoon ground black pepper
 1/2 teaspoon chili powder
 1/2 teaspoon onion powder
 1/2 teaspoon garlic powder
 1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®), optional
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer
2 cubes beef bouillon

Spread onion and garlic into the bottom of a slow cooker, layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.

Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).   

Note: I got this recipe and photo from allrecipes several years ago.

VENISON ROAST INCLUDING GAME MARINADE RECIPE

 Marinade:

1/2 cup cider vinegar
2 garlic cloves, minced
2 tbsp salt
enough cold water to cover meat

Mix all ingredients together in a bowl that is just large enough to hold the roast covered with water.  Add the meat and soak overnight.  This is a good marinade for all game meats.

Roast:
1 (approx. 4 lb) venison roast
2 tbsp all-purpose flour
2 garlic cloves, minced
1 large onion, sliced
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 teaspoon prepared mustard
1/4 cup lemon juice
1 can (15-oz) diced tomatoes

Remove roast from the marinade and discard marinade.  Season the meat by sprinkling with salt and pepper.  Pour just enough canola oil into a skillet large enough to hold the roast and heat over medium-high heat until hot enough to brown meat. Dredge the meat in the flour and brown in the hot skillet. Place the roast in the crockpot or slow cooker.  Add the garlic, onion, brown sugar, Worcestershire sauce, mustard, lemon juice, and tomatoes.  Place lid on cooker and cook on high for a couple of hours.  Turn heat to low and cook for another 8 to 10 hours.

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MAPLE-MUSTARD COUNTRY-STYLE RIBS

1 large onion, cut into 1/4-inch slices, separated into rings

1/3 cup maple flavored syrup

1/4 cup spicy brown mustard or country-style Dijon mustard

2 1/2 to 3 lbs country-style pork ribs, trimmed of fat and cut into 3-inch pieces

Place onion rings in slow cooker. 

In a small bowl, combine syrup and mustard, mixing well to blend. Spread evenly over the ribs then place ribs in cooker over the onion.

Place lid on cooker and cook on low setting for at least 8 hours. If desired, serve with additional mustard.

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