KIELBASA AND BEAN CASSOULET

1 1/2 cups dried Great Northern beans

1lb kielbasa, cut into half inch pieces

3 cups low-sodium chicken broth

1 can (15-oz) diced tomatoes, do not drain

1 medium yellow onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp dried thyme

salt and pepper to taste

croutons, for garnish,1/4 cup chopped flat-leaf parsley, for garnish

In a 4 to 6-quart slow cooker combine beans, kielbasa, broth, tomatoes, onion, garlic, thyme, and 1/2 teaspoon salt. Cover and cook until beans are tender, on low setting 7 to 8 hours or on high 5 hours. season to taste with pepper and additional salt, if desired.

Serve in bowls and topped with the croutons and parsley.

file photo

CHICKEN ASIAN STYLE

2 pounds boneless, skinless chicken thighs, cut into strips

1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19-ounce) pineapple chunks, undrained
1 can (8-ounce) sliced water chestnuts, drained
1 medium-sized red bell pepper, cut into 1/4-inch strips
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
4 scallions (green onions), sliced diagonally

 

In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.

Cover, and cook on low setting for 6 hours.

In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

Yield: 4 servings
Note: This is one of my old Mr. Food recipes.

clipart

SOUTHWESTERN-STYLE PINTO BEANS SOUP

2 cups dry pinto beans, rinsed

5 cups cold water

Place the beans and water in a large cooking pot or Dutch oven. Bring beans to a boil; reduce heat and simmer 10 minutes. Turn off the heat but allow the beans to sit covered for 1 hour. Drain beans and rinse.

2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional

In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper. Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.

Remove lid and add the tomatoes; cook for another 30 minutes.

To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired. Serve with whole-grain crackers, a crusty bread or corn bread. Choose according to what your blood sugar can handle.

Yield: 6 servings

Note: I got the basics of this recipe from a diabetic web site. But this is a good healthy dish for anyone.

file photo

CINNAMON ALMONDS

A friend posted this recipe on facebook. I copied it here to save. 

EASY BACON BAKED BEANS

5 to 6 slices bacon, fried crisp, drained, crumbled

2 cans (16-oz each) baked beans
1 small green bell pepper, finely chopped
1/2 medium-size onion, chopped
1 1/2 tsp stone-ground mustard
1/2 cup ketchup
1/2 cup your favorite barbecue sauce
1/2 cup packed brown sugar

Combine all ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 12 hours or on high 4 to 6 hours.

Yield: 6 to 8 servings.

Note: File photo

FRUITY BREAKFAST OATMEAL

Use healthy steel-cut oats in this recipe.  Old-fashioned oats are too soft for slow cooking.  This makes an easy healthy breakfast and is a great way to cook steel-cut oats which require longer cooking times and require constant stirring when cooked on the stovetop.

8 cups water
2 cups steel-cut oats 
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/2 teaspoon salt
nonstick cooking spray

Generously spray the cooker with the cooking spray!

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender, and the porridge is creamy, 7 to 8 hours. 

 file photo.

SPICY RICE CASSEROLE

2 lbs mild bulk pork sausage

2 tsp ground cumin
1 tsp garlic powder
4 medium onions, chopped
2 medium-size green bell peppers, chopped
2 medium-size red bell peppers, chopped
4 beef bouillon cubes
4 cups boiling water
3 jalapeno peppers, seeded and minced
2 pkgs (6.25-oz each) converted long grain and wild rice mix

Set a crockpot or slow cooker on high.  Pour the boiling water into the cooker; stir in the bouillon cubes stirring until dissolved. 

Brown the sausage in a large skillet with the cumin and garlic powder; drain well.

Add the onions and bell peppers to the skillet and sauté until tender.

Transfer the sausage mixture, onions, and bell peppers to the crockpot with the beef broth.  Stir in the jalapeno peppers and the rice mixes.

Place lid on cooker and cook on high for 1 hour.  Turn setting to low and cook another 1 to 2 hours until rice is tender.

Yield: 10 to 12 servings

file photo

CHERRY COBBLER

Mixture 1:

3/4 cup sugar
2 tbsp + 1 1/2 tsp butter
3/4 cup evaporated milk
1 1/2 cups all-purpose flour*
3/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp cinnamon

Combine the sugar and butter until crumbly.  Add the milk, flour, salt, baking powder, and cinnamon.  Pour the mixture into a slow cooker or crockpot that has been lightly sprayed with cooking spray.

Mixture 2:

2 cans (16-oz each) tart cherries and juice
1 tsp red food coloring, optional
2 cups sugar
1/4 cup all-purpose flour*
1/4 cup butter, melted

Combine all mixture 2 ingredients together until sugar is thoroughly dissolved.  Pour over mixture 1 in the cooker.  During cooking mixture 1 will rise to the top.

Place lid on cooker and cook on high 3 to 4 hours until the dough is solid and set.

Serve warm topped with vanilla ice cream for a real treat!

*I use white whole wheat flour as I stay away from refined grains.

file photo

EASY COOKED CHICKEN

2 to 3 lbs chicken breasts or other parts

4 cups water
2 tbsp chopped parsley
2 tsp garlic powder
1 bay leaf
1 tbsp minced onion
1 tsp seasoning salt

Place all ingredients in a crockpot or other slow cooker.  Place lid on cooker and cook on low 6 to 8 hours until chicken is cooked through and is tender.

Remove chicken from the juices; debone and skin.  Discard the bay leaf.

This is a good way to make chicken to use in casseroles, etc.  You can chop or shred the meat and you can use the broth as homemade chicken broth.

File Photo

SPICY COCKTAIL SAUSAGES

 1 cup catsup

1/4 cup firmly packed brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce
2 tsp Dijon mustard
1 small garlic clove, minced
1 lb cocktail sausages

Place all ingredients except sausages in the crockpot or slow cooker; stir together well.  Place lid on cooker and cook for1 1/2 to 2 hours on high.

Remove lid from cooker and stir mixture well.  Stir in the sausages, stirring until coated.  Replace lid on cooker and another 1 1/2 hours. 

Turn cooker on low or keep warm and serve sausages directly from the cooker.

Note:  This also works with smoked sausage cut into 1/2-inch slices or jumbo hot dogs cut into 1/2-inch slices.

FILE PHOTO