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

SLOW COOKER SWEET CHICKEN CHILI

This is a recipe I got from another recipe blog.  It is a good slow cooker recipe but is also a recipe I recommend for diabetics.  Don't remember for sure but I think I got this from All Recipes.com

 

6 skinless, boneless chicken breast halves

1 (15 ounce) can dark red kidney beans, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can black beans, undrained

2 onions, cut into chunks

1 green bell pepper, coarsely chopped

1 (6 ounce) can tomato paste

1/3 cup brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon Asian chili black bean sauce

1/2 teaspoon sea salt

1/2 cup shredded Cheddar cheese

 

Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.

 

Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili;
sprinkle top of the chili with Cheddar cheese, and serve.

The person who posted left this note: I substitute the brown sugar for 2 tablespoons brown sugar substitute (such as Splenda ® Brown Sugar Blend).  I, Linda, do recommend this substitution, especially for us diabetics.

EASY SLOW COOKED BEEF STROGANOFF

1 lb round steak, fat trimmed and cut into cubes
1 envelope dry onion soup mix
1 can (4-oz) mushroom stems and pieces, drained
1 can cream of celery soup
1 con cream of mushroom soup
1/2 cup sour cream
cooked noodles for serving

Place the steak in a crock pot or slow cooker and sprinkle the mushroom stems and pieces over the steak.  In a mixing bowl, using a wire whisk, combine the cream of celery soup, cream of mushroom soup, and the dry onion soup mix until blended; pour over the meat and mushrooms.

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

Before serving, stir in the sour cream, blending well.  Serve stroganoff over hot cooked noodles.

Yield: Approximately 6 servings

WEIGHT WATCHERS CATALAN SEAFOOD STEW

This is a Weight Watchers recipe.  I have never tried it as I don't touch seafood and I don't do Weight Watchers.  However, I get requests for both so here you go.

1 onion, sliced
2 garlic cloves, crushed through a press
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1 can (15-oz) kidney beans, rinsed & drained
1 can (15-oz) chickpeas, rinsed & drained
1 can (14.5-oz) fire-roasted diced tomatoes
1 cup low-sodium chicken broth
1 bell pepper (any color), cut into 1-inch chunks
2/3 cups brown rice
1/2 lb skinless halibut or cod fillet, cut into 1-inch chunks
1/2 lb large shrimp, peeled & deveined
1/2 cup fresh cilantro leaves

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, paprika, salt, and red pepper flakes.  Transfer onion mixture to a 5 or 6-quart slow cooker or crockpot.  Stir in beans, chickpeas, tomatoes, bell pepper, and broth.  Cover and cook until vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.

About 30-40 minutes before cooking time is up, cook rice according to package directions.

At end of the cooking time, stir fish and shrimp into the slow cooker.  Cover and cook on high until they are opaque in the center, about 8 to 10 minutes.

Divide the rice among 4 plates with rims and top with the stew.

Sprinkle the cilantro leaves over the tops of the plates.




Yield 4 servings of 1 cup stew over 1/3 cup rice = 297 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 56 mg cholesterol, 470 mg sodium, 46 g carbs, 10 g fiber, 24 g protein, 101 mg calcium

Weight Watchers Points = 5

(Have a connection to WW that allows posting recipes as long as it states it is WW.)

SLOW COOKER VEGETABLE LASAGNA

3/4 lb zucchini, thinly sliced
1/2 lb sliced mushrooms
1 red bell pepper, diced
1 carton (15-oz) part-skim ricotta cheese
1 pkg (8-oz) shredded mozzarella cheese
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
1/4 tsp freshly ground black pepper
1 jar (26-oz) prepared pasta sauce with garlic
1/2 cup water
8 lasagna noodles, break into half
1/4 cup grated Parmesan cheese

Lightly spray the inside of the cooker with nonstick cooking spray.

In a large bowl combine the slliced zucchini, sliced mushrooms, and the diced bell pepper; set aside.

Combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, parsly, garlic, and pepper; set aside.

Spread a half cup of the pasta sauce over the bottom of the cooker.  Top with 4 of the noodle halves, overlapping if needed.

Blend 3/4 cup of the pasta sauce with the water; set aside.

Stir the rest of the pasta sauce along with 2 tablespoons of the Parmesan cheese into the vegetable mixture.  Layer half of the mixture over the lasagna noodles.  Top mixture with the another 4 halves of the lasagna noodles.  Spread the ricotta cheese mixture over noodles and top with 4 more noodle halves. Top with the remaining vegetable mixture and top with the last 4 noodle halves.  Spread the pasta sauce/water mixture over the top.

Place the cover on the cooker and cook on low for 6 to 7 hours or on high about 4 1/2 hours.  During the last 10 minutes of the cooking time, sprinkle the last cup of the mozzarella cheese and the fourth cup of the of the Parmesan cheese over the top.

Remove lasagna from the heat (if that is possible with your cooker) and let set for 10 to 15 minutes before cutting to serve.

Yield: 6 to 8 servings.

USDA GUIDELINES ON COOKING TEMPERATURES

Sometimes I get questions regarding slow cooking, temperatures, and food safety.  First let me say I have never heard of anyone getting sick from food cooked in a slow cooker.  I'm sure someone somewhere has; people get sick all the time from improperly prepared foods.  The fact is, cooking in a crockpot and/or slow cooker is perfectly safe.

The United States Department of Agriculture guidelines say that bacteria in food is killed at a temperature of 165 degrees.  Meats cooked in a slow cooker/crockpot reach an internal temperature of 170 degrees in beef and as high as 190 degrees in poultry.

If you follow the cooker and/or recipe guidelines and keep the lid on during cooking, your food is perfectly safe!

PORK CHOPS AND SAUERKRAUT

4 pork chops, 1/2-inch thick
1 tbsp canola oil
1 can sauerkraut with caraway seeds, drained
1/2 cup sour cream
1 tsp paprika

Heat the canola oil in a large skillet over medium-high heat; brown the pork chops on both sides. 

Remove chops from skillet and place in slow cooker or crockpot.  Top with the sauerkraut and sprinkle paprika over all.  Place lid on cooker and cook on low for 6 to 8 hours.

About 30 minutes before end of cooking time, add the sour cream.

Yield: 4 servings

VEGETABLE SOUP WITH GROUND BEEF ATLANTA-STYLE

1 lb lean ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (15-oz) kidney beans, rinsed
1 cup sliced carrots
1 cup sliced celery
1/4 cup uncooked rice
2 cans (16-oz each) stewed tomatoes
3 1/2 cups water
5 beef bouillon cubes
1 tbsp chopped parsley
1 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1 cup fresh or frozen green beans

Cook the beef in a skillet with the onion and garlic until beef is browned, stirring to break up the meat.  Drain of the excess fat.  Place the meat into a slow cooker or crock pot.  Add the kidney beans, carrots, celery, rice, tomatoes, water, bouillon, parsley, salt, basil, pepper, and green beans if using fresh. (If using frozen green beans, add during the last hour of cooking.)  Stir mixture to combine well.

Place the lid on the cooker and cook on low for 8 hours.

WISCONSIN BEER AND CHEESE SOUP

Note: I have never made this soup but it has been recommended as a good one for those of you who have asked for a beer/cheese soup.

2 to 3 slices pumpernickel or rye bread
1 can (14.5-oz) chicken broth
1 cup light-tasting beer
1/4 cup finely chopped onion
2 garlic cloves, minced
3/4 tsp dried thyme
6-oz  American cheese, shredded
4 to 6-oz sharp Cheddar cheese, shredded
1 cup milk
1/2 tsp paprika

Preheat oven to 425 degrees.

Slice bread into 1/2-inch cubes and place on a baking sheet.  Bake at 425 degrees for around 10 minutes or until crisp, stirring once. Set your homemade croutons aside.

In a 4 1/2-quart crockpot or slow cooker, combine the broth, beer, onion, garlic, and thyme; cover and cook on low for 4 hours.

Turn cooker to high.  Stir in the cheeses, milk, and paprika.  Cover and cook for another 45 minutes to 1 hour or until the soup is hot and the cheeses are melted.  Stir soup well the blend in the cheeses.  Ladle soup into bowls and top with the homemade croutons.

Yield: 4 servings

HEARTY BEEF STEW WITH TAPIOCA

2 lbs stew beef, cut into 1-inch cubes
5 carrots, cut in 1-inch pieces
1 large onion, cut in chunks
3 stalks celery, sliced
1 large size can tomatoes
1/2 cup quick-cooking tapioca
1 whole clove (or 1/2 teaspoon ground clove)
2 bay leaves
salt and pepper to taste

Trim all the fat from the meat.  Put all ingredients in CROCK-POT.  Mix thoroughly.  Cover and cook on Low 12 hours. (high: 5 to 6 hours.)

This is an old recipe that came from this book I got with my first crockpot in the 1970s.

TIPS FOR COOKING IN A SLOW COOKER OR CROCKPOT

Here are a few tips to make your crockpot or slow cooker meals turn out at their very best:

• If you are cooking meats and vegetables together, place the vegetables in the bottom of the cooker with the meat on top.  This will keep the vegetables from drying out and will allow the meat to absorb more flavors from the vegetables.
• When a recipe calls for cooking 10 to 12 hours on low, you may shorten the cooking time by first cooking on high for an hour then lowering the heat to low.  This can cut a couple hours off the low temp cooking time.
• It is not necessary to brown lean meats before putting in the cooker.  Brown fatty meats first to eleminate some of the fat before placing in the cooker.
• If a recipe calls for cooking pasta before adding to the cooker, be careful not to overcook.  Pasta should only be cooked to just tender, otherwise it will become too limp in the cooker.

TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

LEMON-DIJON CHICKEN

1/4 cup canola oil
3 tbsp Dijon mustard
1/2 cup lemon juice
salt to taste
pepper to taste
1/2 tsp dried basil
2 tbsp minced onion
3 to 4 lb whole chicken

In a small bowl combine the oil, mustard, lemon juice, salt, pepper, basil, and onion.

Place the chicken in crockpot or slow cooker; pour the seasoning mixture over chicken.

Place lid on cooker and cook on high for 1-hour, lower temperature to low and cook another 3 to 4 hours until chicken is cooked through.

Serving suggestion: serve over cooked brown rice.

file photo

GOLDEN CROCKPOT APPLE BUTTER

4 lb Golden Delicious apples, peeled
2 cups apple cider
2 teaspoons cinnamon
1 teaspoon cloves
1/8 teaspoon alspice
3 cups sugar

Cut the peeled apples into quarter and combine in a crockpot or slow cooker with the cider.  Place lid on cooker and cook apples on low for 10 hours.  Add the spices and the sugar, mixing together well.  Leave the lid off and cook on high for approximately 3 hours until thickened; stir occasionally.  Spoon the hot mixture into hot sterilized jars, leaving 1/2-inch of space at the top.  Seal with two piece lids.  Once opened, or any jars that did not seal, should be refrigerated.

Yield: 4 pints or 8 half pints

Delicious with pork chops, etc, on toast or biscuits for breakfast, sprinkled with cinnamon as a snack, or makes a great gift with a pretty ribbon tied around the neck of the jar.

TASTY BEEF BOURGUIGNON

3 lb boneless beef sirloin steak, trimmed, cubed
1/2 cup flour
4 bacon slices, cut up
2 medium carrots, diced
8 new red potatoes, quartered
approx. 10 mushrooms, sliced
1 1/2 to 2 dozen fresh pearl onions
3 garlic cloves, minced
1 bay leaf
1 tsp marjoram
1 tsp thyme
1/2 tsp salt
pepper to taste
2 1/2 cups Burgandy wine or beef broth

Coat the beef with flour, shaking off the excess; set aside.

Cook the bacon in a large skillet over medium heat until partially cooked.  Add the floured beef to the skillet and cook until browned.  Using a slotted spoon, remove the bacon and beef from the skillet.

In a slow cooker or crockpot layer the carrots, potatoes, mushrooms, onion, garlic, bay leaf, spices, and meat mixture.  Pour the wine or beef broth over all.  Place a lid on the cooker and cook on low setting for 8 to 9 hours or until the beef is tender. 

Discard the bay leaf before serving.

Yield: 10 to 12 servings.

BUTTERNUT SQUASH WITH CORN AND TOMATOES

1 butternut squash (approx. 2 lb) peeled, seeded, diced
1 can (14.5-oz) tomatoes, including juice
1 can (15-oz) whole-kernel corn, drained
1 medium onion, coarsely chopped
1 garlic clove, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 canned green chili, coarsely chopped
1/2 cup chicken (or vegetable for vegetarians) broth
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp tomato paste

Combine everything except the tomato paste in a slow cooker or crockpot.  Place lid on cooker and cook on low for 6 hours or until the squash is tender.

Remove 1/4 cup of the cooking liquid and mix with the tomato paste; stir into the cooker.  Cook another half hour or so until the mixture is slightly thickened and heat through.

Yield: 6 to 8 servings

CHINESE CHICKEN STEW

1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional

In a bowl, toss the cut-up chicken pieces with the Chinese spice.  Stir in the red pepper flakes. 

In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned.  Add the mushrooms and garlic, cooking until the chicken is cooked through.

Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside.  Place the cooked chicken mixture into a slow cooker or crockpot.  Add the remaining broth, bell pepper, and soy sauce; stir to blend.  Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.

Stir in the cornstarch mixture, sesame oil, and the green onions.  Cook another 30 to 45 minutes until the juices have thickened. 

To serve, ladle into soup bowls and scoop a half cup rice, if using,into center of each bowl.  Sprinkle with the chopped cilantro, if desired.

Yield: 6 servings.

CHICKEN STEW WITH DUMPLINGS

2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)

Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot.  Stir in the chicken broth, saving 1 cup for later.  Place lid on cooker and cook on low setting for 2 hours.

Stir the flour into the 1 cup of saved chicken broth until smooth.  Slowly stir the mixture into the mixture in the cooker.  Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an additional 4 hours until the chicken is cooked through and the veggies are tender.  Stir in the cream.

DUMPLINGS:
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk

In a small bowl combine the biscuit mix and herbs.  Stir in the milk to form a soft dough.  Spoon the dough on top of the stew in four large spoonfuls.  Cook, uncovered, for 30 minutes then cover and cook for another 30 to 45 minutes.  The dumplings should be firm and a wooden toothpick inserted in the center should come out clean.   

Yield: 4 servings.

ITALIAN SAUSAGE AND VEGETABLE STEW

1 lb Italian sausage, cut into bite-size pieces
1 pkg (16-oz) frozen vegetable mix of onion, and colorful bell peppers
1 can (14.5-oz) diced Italian-style tomatoes
2 medium zucchini, sliced
1 jar (4.5-oz) sliced mushrooms, drained
4 garlic cloves, minced
2 tbsp tomato paste
1/4 tsp basil

Brown the sausage in a large skillet; drain.

Add the sausage to a slow cooker or crockpot along with the frozen vegetables, tomatoes with the juice, zucchini, mushrooms, and garlic.  Place lid on cooker and cook on low setting for around 4 hours until zucchini is tender.

Stir the basil into the tomato paste; stir mixture into the other ingredients in the cooker.  Replace the lid and cook another 30 to 45 minutes until the juices have thickened.

Yield: 6 cups

Note:  Goes great with Italian or Garlic Bread.

                                                     

EASY SMOKED SAUSAGE GUMBO

1 cup chicken broth
1 cup (14.5-oz) diced tomatoes, undrained
1/4 cup all-purpose flour
2 tbsp olive or canola oil
3/4 lb smoked sausage, cut into 1/2-inh pieces
1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp ground red pepper
1 cup uncooked long-grain white rice
chopped parsley for garnish, if desired

Combine the chicken broth and the tomatoes in a slow cooker or crock-pot.

Sprinkle the flour over the bottom of a small skillet.  Cook over medium-high heat, without stirring, for approximately 3 minutes or until the flour begins to brown (not burn).  Reduce the heat to medium, continue to cook flour while stirring for about 4 minutes.  Stir in the oil until smooth.  Carefully whisk the flour into the mixture in the cooker.

Add the sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper to the cooker; stir well.  Place lid on cooker and cook on low 4 to 5 hours until the juices are thickened.

Prepare the rice, according to the package directions, to be ready when the gumbo is do.

Place rice into individual serving bowls and top with the gumbo.  Sprinkle with chopped parsley to garnish, if desired.
Yield: 4 servings

Note: File Photo