SWEET BABY RAY'S CROCKPOT CHICKEN

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce -large for normal crocks
1/4 c vinegar - any kind
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Note: This recipe from -https://www.facebook.com/groups/abettermewithskinnycare

CROCK POT STROGANOFF

2 lbs beef stew
1/2 large garlic clove
2 cans cream of mushroom soup
1/2 lb fresh sliced mushrooms
1/2 tsp salt
1/2 tsp pepper
8 oz cream cheese
8 oz sour cream
6 cups hot cooked noodles or rice

In a large skillet brown the beef with the garlic, mushrooms, salt and pepper.  Remove to crock pot or slow cooker.  Add the soup.

Put lid on cooker and cook on low 8 to 10 hours until beef is very tender.

Stir the cream cheese and sour cream into the beef.

Serve over the noodles or rice.

Note: A lady from Illinois posted this recipe on Just a Pinch.  It got a 5 star rating.

SCOTT'S CROCK POT PORK CHOPS

4 to 6 bone-in pork chops
salt and pepper
flour for dredging
1 1/2 tbsp canola oil
1 can cream of celery soup
1/2 soup can of water
3 tbsp catsup
1 tbsp Worcestershire sauce
1 small onion, chopped

Sprinkle chops with salt and pepper; dredge in flour.

Heat oil in large skillet and brown chops on both sides; remove to crock pot or slow cooker.

Mix the remaining ingredients together and pour over the chops.

Cook on high for 1 hour then on low for 5 - 6 hours or on low for 8 hours.

DR. PEPPER PULLED PORK

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

CROCK POT RANCH MEATLOAF

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours.

I like this because the Ranch Dressing mix gives it a different flavor than the usual meatloaf.  I got this recipe from a friend.

RANCH HOUSE CROCK POT PORK CHOPS WITH PARMESAN MASHED POTATOES

I saw this today on a friend's facebook page.  It sounds good so I am going to try it and I thought some of you might like it, too.  Being diabetic I will leave off the mashed potatoes (no doubt the best part!).

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Credit: realmomkitchen.com

SALISBURY STEAK FROM THE CROCKIN' GIRLS

I got this recipe email today.  I thought it worth sharing with you.  When I make it I will make some changes including using whole-grain crackers instead of saltines.  I will use canola or coconut oil and low-fat or fat-free cream of mushroom soup.

• 
  
• 2 Pounds lean ground beef
• 1 Package onion mushroom soup mix
• 1/2 Cup crushed saltine crackers
• 1 egg
• 1/4 Cup milk
• 2 Tablespoons vegetable oil
• 1/4 Cup flour
• 2 Cans cream of mushroom soup
• 1 Package brown gravy mix

In a large bowl, mix together beef, onion mushroom soup mix, crushed saltine crackers, egg, and milk.

1. Using your hands, shape beef mixture into 8 patties.
   
   Heat oil in a large skillet over medium-high heat.
   
   Dredge the patties in flour to coat and brown on both sides.
   
   Place the browned patties into the slow cooker (overlapping is ok).
   
   In a medium bowl, prepare the brown gravy according to package instructions.  Mix in both cans of mushroom soup; pour gravy mixture over the patties.
   
   Cook on LOW for 4 to 6 hours, or until beef is done.
   
   
   
   
   

2. 
   

CHANGING FROM CONVENTIONAL TO SLOW COOKER

If you have a favorite recipe that you would like to make in your slow cooker, here are some time guidelines to use.
    
     If the recipe says:                                                        Cook in a slow cooker

• 15 to 30 minutes                                                      1 1/2 - 2 1/2 hours high or 4 - 8 hours low
• 35 to 40 minutes                                                      3 - 4 hours high or 6 - 8 hours low
• 50 min to 3 hours                                                    4 - 6 hours high or 8 - 18 hours low

Note almost all combinations of meat and vegetable dishes need at least 8 hours when cooked on low.

SLOW COOKED CORNED BEEF RECIPE

I have to admit I am not good at making corned beef.  Since we have St. Patrick's coming right up I thought it would be appropriate to share a Corned Beef recipe so I went to Taste of Home where I found this recipe from a lady in Washington State.
6 medium red potatoes, quartered
2 medium carrots, cut into chunks
1 large onion, sliced

2 corned beef briskets with spice packets (3 pounds each)

1/4 cup packed brown sugar

2 tablespoons sugar

2 tablespoons coriander seeds

2 tablespoons whole peppercorns

4 cups water

Directions

• In a 6-qt. slow cooker, combine the potatoes, carrots and onion. Add briskets (discard spice packets from corned beef or save for another use). Sprinkle the brown sugar, sugar, coriander and peppercorns over meat. Pour water over top.
• Cover and cook on low for 9-11 hours or until meat and vegetables are tender.
• Remove meat and vegetables to a serving platter. Thinly slice one brisket across the grain and serve with vegetables.

Serves 5 to 6

Nutritional Facts 5 ounces cooked corned beef with 1-1/4 cups vegetables equals 658 calories, 37 g fat (12 g saturated fat), 187 mg cholesterol, 2,175 mg sodium, 43 g carbohydrate, 4 g fiber, 38 g protein.

SLOW COOKER CABBAGE ROLLS

4 cups water
12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water

Place the 4 cups of water into a deep pan and bring to a boil.  Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened.  Remove from water and drain well.  Allow to cool enough to handle.

Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended.  Place 2 tablespoons of this mixture on each cabbage leaf.  Roll up firmly and stack in the slow cooker or crockpot.

Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.

Place lid on cooker and cook on low setting approximately 8 hours.

Yield: 6 servings of 2 cabbage rolls each