STEAK AND PEPPERS WITH RICE

2 1/2 lb chuck roast, trimmed and cut into 1/4-inch slices

1 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 tbsp canola oil
1 cup unsalted beef stock
3 tbsp soy sauce
2 tbsp tomato paste
3 red bell peppers, sliced
1 large yellow onion, sliced
1 pkg (5-oz) yellow rice, cooked according to pkg directions
2 tbsp chopped fresh cilantro

Sprinkle beef with 1/2 teaspoon each of salt and pepper.

Heat oil in a large skillet over medium-high heat. Cook beef in batches, turning to brown on all sides about a minute per side.

Whisk together the beef stock, soy sauce, and tomato paste in a small bowl.

Place peppers and onion in a 5 1/2 to 6-quart slow cooker and sprinkle with the remaining salt and pepper. Place the beef atop the vegetables and pour the stock mixture over all.

Place cover on cooker and cook on low about 7 to 8 hours until the beef is tender and veggies are beginning to caramelize.

Divide the hot cooked rice among 4 serving bowls. Using a slotted spoon, spoon the peppers and onions over the rice and top with the beef and the slow cooker sauce. Garnish with the cilantro.

Yield: 4 servings

 This is an old SL recipe and photo.

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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MEDITERRANEAN STEW

1 medium butternut or acorn squash, peeled, cut into 1-inch cubes

2 cups unpeeled eggplant, cut into 1-inch cubes
2 cups sliced zucchini
1 can chick-peas, rinsed and drained
1 pkg (10-oz) frozen cut okra
1 can (8-oz) tomato sauce
1 cup chopped onion
1 medium tomato, chopped
1 medium carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/4 to 1/2 tsp ground red pepper
1/4 tsp ground cinnamon
1/4 tsp paprika
6 to 8 cups hot cooked couscous or rice, for serving
Fresh parsley for garnish, optional

Combine all ingredients, except couscous or rice and parsley, in a slow cooker; mix well.

Place lid on cooker and cook on low 8 to 10 hours or until vegetables are crisp tender.

Serve over the couscous or rice and garnish with parsley, if desired.

Yield: 6 to 8 servings

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HERBED SALMON BAKE

2 chicken bouillon cubes

1 cup boiling water
1 can (15-oz) salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 tsp dry mustard

Thoroughly spray the inside of the slow cooker with nonstick cooking spray.

Dissolve bouillon cubes in the boiling water. Combine all ingredients, mixing well. Pour into slow cooker and place lid on cooker. Cook on high 2 to 4 hours.

Not a brand recommendation. Just used photo for reference.

LITE CHICKEN VEGETABLE SOUP

1 can (28-oz) diced tomatoes, undrained

2 cups reduced fat & reduced sodium chicken or vegetable broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram

In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.

1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)

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MONTEREY SPAGHETTI

4-oz spaghetti, broken into 2-inch pieces

1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese, divided
1 pkg (10-oz) frozen chopped spinach, thawed and drained
1 can (3-oz) French fried onions, divided

Spray slow cooker with nonstick cooking spray.

Cook spaghetti in boiling water 5 to 7 minutes; drain.

Beat the egg in a small bowl and transfer to the slow cooker. Add the sour cream, Parmesan cheese, and garlic powder.

Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half the onion in the cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

During last 30 minutes of cooking time, be sure setting is on high and add remainder of the cheese and onions on top of the casserole. Serve when the cheese has melted.

Yield: 6 servings.

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file photo for reference only

Photo for reference only. Not this exact recipe.

SLOW COOKER LAYER BARS

2 tbsp soft tub butter, melted

1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tbsp butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup sweetened condensed milk

In a crockpot or slow cooker that has a removable liner, layer the above ingredients in the order given.  DO NOT STIR OR MIX IN ANYWAY! Place lid on cooker and cook on high 2 to 3 hours until firm.

Immediately remove liner from cooker and remove lid.  Allow to stand 5 to 10 minutes.

Run a thin knife or spatula around edge to loosen bars.  Carefully unmold onto a plate or tray and cut into bars.

File Photo Credit upper left corner

TAMALE DIP

1 lb Velveeta cheese, cubed

2 cans (16-oz each) tamales

1 can (15-oz) chili, no beans

1 small can green chilis, chopped

1 small can enchilada sauce

1 to 2 dashes red pepper sauce

Unwrap tamales and put in crockpot, juice included.

Toss remaining ingredients into the crockpot. 

Cook on high 45-60 minutes, stirring occasionally. Watch for sticking or burning. May need to reduce heat to low.

Serve with tortilla chips.

free clipart

Merry Christmas Week

 Wishing you a very merry Christmas week.

RISI BISI

1 1/2 cups converted long-grain white rice

3/4 cup chopped onion
2 garlic cloves, minced
2 cans (14.5-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts for garnish, optional

Combine rice, onion, and garlic in the slow cooker.

Bring broth and water to a boil in a small saucepan. Stir the boiling liquid and spices into the rice mixture in the cooker. Place lid on cooker and cook on low 2 to 3 hours or until the liquid is absorbed.

Add peas, replace cover and cook another hour.

Stir in the cheese.

Spoon rice into serving bowls and sprinkle with the pine nuts, if using.

Yield: 6 servings

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