CHEESE TOPPED CHILI MAC

2 lbs lean ground beef

1 cup chopped green bell pepper
1 cup chopped yellow onion
2 large garlic cloves, chopped
1 can (28-oz) diced tomatoes, undrained
1 can (15-oz) chili beans, undrained
1 can (6-oz) tomato paste
1 1/2 cans water
1 1/2 tbsp chili powder
1 1/2 tsp seasoned salt
1 tsp cumin
1/2 tsp freshly ground black pepper
2 cups (uncooked) elbow macaroni
1 cup grated cheddar cheese

Brown the ground beef in a large skillet with the bell pepper, garlic and onion until the beef is no longer pink, stirring to break up beef; drain well.

Place the drained beef into a crock pot/slow cooker and add the tomatoes, beans, tomato paste, water, chili powder, salt, cumin, and black pepper. 

Place lid on cooker and cook on low setting for 6 to 8 hours.

20 minutes before the end of the cooking time, prepare the macaroni according to the package directions; drain.  Pour the cooked macaroni into the slow cooker, replace lid, and cook until heated through.

To serve, garnish each serving with some of the cheddar cheese.
Yield: Approximately 3 1/2 quarts.

Stock photo for reference only.

Not this actual recipe.

GRANNY SMITH BAKED BEANS

 4 tbsp salt-free butter

 2 large Granny Smith apples, cored and cubed (do not peel)
1/4 cup brown sugar
3 tbsp granulated sugar
1/2 cup ketchup
1 1/4 tsp ground cinnamon
1 can (24-oz) great northern beans (do not drain)
1 can (24-oz) pinto beans (do not drain)

Melt butter in a large skillet; add apples and cook until tender. Stir in the Splenda products and cook until melted. Add the ketchup and cinnamon. Add the two types of beans, mixing well. Pour the mixture into a slow cooker or crockpot.

Place lid on cooker and cook on high 2 to 4 hours.
 

Note: File Photo

CHICKEN MARRAKESH (MORACCAN-STYLE CHICKEN)

1 onion, sliced

2 cloves garlic, minced (optional)

2 large carrots, peeled and diced

2 large sweet potatoes, peeled and diced

1 (15 ounce) can garbanzo beans, drained and rinsed

2 lbs skinless, boneless chicken breast halves, cut into 2-inch pieces

1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

1 teaspoon dried parsley

1 teaspoon salt

1 (14.5 ounce) can diced tomatoes

 

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

Place lid on the cooker, cook on high setting 4 to 5 hours or until the potatoes are tender and the mixture has thickened.

Yield: 6 to 8 servings

Note: The idea for this recipe came from allrecipes.com

file photo

DELICIOUS SWEET POTATO CASSEROLE IN THE SLOW COOKER

2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)

1/3 cup butter, melted
2/3 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup flour
2 tbsp butter, melted

In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon.  Using mixer on medium speed, beat until smooth.  Add the whipping cream and stir well.  Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).

In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture.  Sprinkle the mixture over the sweet potato mixture.  Place lid on cooker and cook on high setting 3 to 4 hours.

Yield: 12 to 16 servings

Note: I believe I got this recipe from Southern Living several years ago.

SLOW COOKER BBQ CHICKEN

I don't eat chicken so I have never tasted this but others love it. I got it from the internet several years ago, from allrecipes I think.

4 large skinless, boneless chicken breast halves

1 cup ketchup

2 tablespoons mustard

2 teaspoons lemon juice

1/4 teaspoon garlic powder

1/2 cup maple syrup

2 tablespoons Worcestershire sauce

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

2 dashes hot pepper sauce, or to taste (optional)

8 sandwich rolls, split

 

Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.

Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.

Cook's Note                     

For best results, after 6 hours of cooking, make another batch of the BBQ sauce, pour over shredded chicken and stir; cook another 1/2 hour until finished.

LAMB AND LENTIL SOUP

12-oz lean boneless lamb, cut into 1/2-inch cubes

1 tbsp canola oil

1 cup thinly sliced celery

1 cup chopped carrots

1 cup dry lentils, rinsed and drained

1 can (10.5-oz) condensed French onion soup

1 1/2 tsp dried thyme 

1/2 tsp salt

1/2 tsp black pepper

3 1/4 cups water

Heat oil in a large skillet, add lamb and brown. Drain fat from meat.

Place the veggies in a slow cooker. Stir in the soup and spices, gradually stir in the water.

Cover and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

file photo

PERUVIAN PORK STEW

This is a great recipe for anyone wanting to eat healthier in the new year!  If you don't want to use the beer, use 12-oz of low-sodium chicken broth or vegetable broth.

1 1/4 to 1 12 lbs lean boneless pork, cubed
2 garlic cloves, crushed
3/4 tsp salt
1 tsp ground cumin
1/4 tsp ground red pepper
1/2 tsp ground ginger
3/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp ground allspice
nonstick canola cooking spray
2 cups vegetable broth
1 can (12-oz) light beer
2 tbsp packed brown sugar
1/2 lb sweet potato, peeled and cubed
1 cup cubed carrots
1/2 lb pearl onions (or white onion, diced coarsely)
1 turnip, diced
1 cup sliced celery
1 small zucchini, sliced
1 can (15-oz) yellow hominy, rinsed & drained
4 tsp fresh cilantro, chopped
4 tsp lemon juice

In a mixing bowl, combine the garlic, salt, cumin, red pepper, ginger, oregano, thyme, and allspice; toss the cubed pork in the spice mixture.

Spray a large nonstick skillet with the cooking spray and heat over medium-high heat.  Brown the meat, half at a time, in the skillet, turning to brown on all sides.  Transfer the meat to a 4-quart (at least) slow cooker or crock pot.

To the meat in the cooker add the broth, beer, and brown sugar; stir to combine.  Add the sweet potato, carrots, onions, turnip, and celery to the cooker.  Place lid on cooker and cook on low setting for 7 to 8 hours or half that time on high setting.  The meat and veggies should be just tender.  Stir in the zucchini and hominy.

Replace lid on cooker and cook stew on high 15 to 30 minutes until the zucchini is tender.  Stir in the cilantro and lemon juice before serving.

Yield: 6 servings
Per serving: 250 calories, 7 g (2 sat) fat, 27 g carbs, 17 g protein, 702 mg sodium
Dietary Exchanges: 1 1/2 veg, 1 bread, 2 meat

clipart photo

LOW-CARB DRIED TOMATO POT ROAST

1 (2 lb) boneless beef chuck roast

2 carrots, cut into 1/2-inch pieces

1 medium turnip, peeled and cubed

1/2 cup snipped dried tomatoes (do not use oil-packed)

1 small onion, chopped

1 garlic clove, minced

1 tsp instant beef bouillon granules

1/2 tsp dried basil

1/2 tsp dried oregano

1/8 tsp black pepper  

1 cup water

1 pkg (10-oz) frozen lima beans

1 cup frozen peas.

Trim fat from meat.

In a slow cooker, place the carrots, turnip, tomatoes, onion, garlic, beef bouillon and spices. Place the meat over the vegetables and pour the water overall.

Place lid on cooker and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Stir the beans and peas into the mixture. Let stand for 10 minutes.

Yield: 6 servings

22 carbs per serving

file photo for reference

JACKIE'S CROCK POT LASAGNA

1 lb ground beef or chicken

1/2 lb Italian sausage

1 onion, chopped

Garlic powder, as desired

1 pkg (12-oz) shredded Mozzarella cheese

1 (12-oz) carton cottage cheese

2 cans (6-oz each) tomato poste

1/2 cup water

1 tsp basil

1 to 1 1/2 tsp salt

1/2 tsp pepper

1 1/2 tbsp dried parsley flakes, optional

1 pkg (10-oz) lasagna noodles, broken

1 tbsp canola oil

Brown meats together and drain well.

Lightly grease a crock pot or line with a liner. Transfer meat to the prepared crock pot. Add the ingredients from onion through parsley flakes and stir to mix.

Cook the noodles just until tender, drain and toss in the oil. Place in the crock pot and fold into the meat mixture. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Serves 6 

REAL TEXAS CHILI

1 tbsp canola oil

2 1/2 lb ground beef for chili (this beef is a coarser grind than regular ground beef)
2 lb diced onions
2 cans (28-oz each) diced tomatoes
1 cup water
4 tbsp chili powder
4 tbsp celery flakes
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp ground cumin
3/4 tsp powdered mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp ground red pepper
2 cans (4-oz each) green chilies, drained & chopped
1 jalapeno pepper, chopped

Heat the oil in a large skillet; add the ground beef and onions, cooking and stirring until the meat is no longer pink.  Drain the mixture and place in a large slow cooker or crock pot.

Add the tomatoes, water, spices, green chilies, and the jalapeno pepper to the meat and onions.  Stir to blend well.

Cover and cook on high setting for 30 minutes.  Reduce heat to low and cook, stirring a couple of times, 4 to 6 hours.

 

Note: This is a file photo.