CHICKEN AND CORNMEAL DUMPLINGS

4 chicken thighs or breast halves, skinned

4 medium carrots, sliced into coins
2 stalks celery, sliced
2/3 cup frozen corn kernels
1 medium onion, thinly sliced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
2 cups chicken broth
1 cup milk
2 tbsp flour
cornmeal dumplings (recipe below)

In a large crockpot or slow cooker, combine the carrots, celery, corn, onion, rosemary, and black pepper.  Place the chicken thighs atop the vegetables.  Pour the broth over all.

Place lid on cooker and cook on low-setting 7 to 8 hours or on high setting half that long.

Remove chicken from pot and place on a cutting board.  Turn heat setting to high (if on low).  When chicken is cool enough, remove from the bones; discard bones and chop chicken into large bite-size pieces.  Return chicken to the cooker.

In a small bowl combine the milk and flour, stirring until smooth.  Stir the mixture into the cooker, stirring well until blended.

CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
Combine above ingredients together in a medium bowl.

2 egg whites
2 tbsp milk
2 tbsp canola oil
Combine the above ingredients in a small bowl and add to the flour/cornmeal mixture.  Stir just until moistened.

Drop the dumpling mixture into the hot chicken mixture  by using 2 tablespoons.  Mixture should make 8 dumplings.  Replace lid on cooker and continue to cook on high approximately 25 minutes or until a wooden toothpick inserted into the center of dumplings comes out clean.

Yield: 4 servings of 2 dumplings and about 1 1/2 cups chicken mixture per serving.

Note: This recipe is diabetic friendly in that it has 47 g carbs and 24 g protein per serving, well over the ration of 1/3 as many proteins as carbs that is recommended.

Note: File Photo

 

SIMPLE RUMP ROAST

2 to 3 lb rump roast

2 large or 3 medium russet potatoes

3 carrots
1 large onion
1/2 cup water or beef broth
salt to taste
pepper to taste

Cut potatoes and onions into large chunks.  Quarter the onion.  Place the vegetables on the bottom of the crockpot or slow cooker.  Salt and pepper the beef and place atop the vegetables.  Pour the water or broth over all.  Place lid on cooker and cook on low setting for 10 to 12 hours or on high for 5 to 6 hours until meat is tender.

Note: This is a file photo, not this exact recipe.

BAKED APPLES WITH RAISINS

6-8 medium baking apples, washed and cored

2 to 3 tablespoons raisins
1/4 cup sugar
1 tsp ground cinnamon
2 tbsp butter
1/2 cup water

Mix the raisins (decide amount by the size of the apples) and sugar together; use to fill the center of the apples.  Sprinkle with the cinnamon and dot with the butter.  Place in crockpot or slow cooker; add the water.  Add lid to cooker and cook on low for 8 hours or overnight.

Note: This is a file photo.

CHILI-CHEESE DIP

 

1 lb lean ground beef, browned and drained

1 lb processed American cheese, cut into small pieces
1 can (approx. 10-oz) tomatoes with green chilies
2 tsp Worcestershire sauce
1/2 tsp chili powder

Place all the ingredients into the crockpot or slow cooker and stir well.  Place lid on cooker and cook on high for 1 hour, stirring at end of cooking time to be sure all the cheese has completely melted.  May be served immediately or kept on low for up to six hours.

Serve with tortilla or corn chips.

                                             Note: File Photo

EASY BAKED SWEET POTATOES

Scrub  approximately 12 (or enough to fill your cooker) sweet potatoes.

Place potatoes in the slow cooker or crockpot.  Add 1/4 cup water to pot.
Place lid on cooker and cook on high setting for 1 hour.  Turn heat to low setting and cook for another 6 to 8 hours.  Potatoes should be very tender.

The following is a file photo.

ROUND STEAK BAKE

 

2 lbs round steak

4 large potatoes, quartered or halved according to size
2 cans (6-oz each) mushroom (do not drain)
1 pkg dry onion soup mix

Cut the steak into large pieces to fit into the crockpot or slow cooker; place in cooker.  Sprinkle the dry soup mix over the steak.

Place the quartered potatoes evenly over the steak and pour the mushrooms with liquid over the potatoes and steak. 

Place lid on cooker and cook on high 3 to 4 hours or on low 6 to 8 hours until the meat is tender and the potatoes are cooked through.

Yield: 4 to 6 serving

Note: File Photo

BREAD DRESSING

 

1 cup butter

2 cups chopped onion
2 cups chopped celery
1/4 cup coarsely chopped parsley
2 cans (8-oz) mushrooms, drained
12 to 13 cups dry bread cubes
1 tsp poultry seasoning*
2 well-beaten eggs
1 1/2 tsp salt*
1 1/2 tsp sage*
1 tsp dried thyme*
1/2 tsp black pepper
1/2 tsp marjoram, optional*
3 to 5 cups chicken or turkey broth

Melt the butter in a skillet; saute the onion, celery, parsley, and mushrooms. 

Place the bread cubes in a very large heat-proof bowl.  Pour the butter/vegetable mixture over the bread crumbs.  Add the poultry seasoning, salt, sage, thyme, pepper, and marjoram, if using; toss together well to blend in the seasonings.  Pour in enough broth to moisten to your desired amount of moisture.  Add the well-beaten eggs and mix very well.

Lightly spray the crockpot or slow cooker with nonstick cooking spray.  Pack the dressing into the cooker.  Place lid on cooker and cook on high for approximately 45 minutes.  Reduce the heat to low setting and cook for 4 to 8 hours.

*Omit if using packaged stuffing mix.

Note: File Photo

EASY BEEF AND MUSHROOMS

2 lbs beef stew meat, cut into bite-size pieces

1 envelope dry onion soup mix
1 can (10 1/2-oz) cream of mushroom soup
1 can (4-oz) whole mushrooms, drained
1/2 cup red wine*, optional
*1/2 cup beef broth or water may be substituted

Combine all the ingredients in the slow cooker or crockpot.  Stir together well to mix.  Place lid on cooker and cook on low 8 to 10 hours. 

To serve; serve over hot cooked brown rice or buttered noodles. Garnish with  parsley or cilantro, if desired.

Note: File Photo

EASY CHILI DIP

 2 cans (15-oz each) chili without beans

2 lb Velveeta cheese, cubed into small cubes
1 tsp chili powder

Combine all ingredients in a slow cooker and stir to mix well. Cook on high setting for 30 minutes to 1 hour until cheese melts. Stir again to be sure cheese is blended into the chili. Turn heat to low and serve directly from the crock pot, if desired. If serving in a dish, serve warm.

Garnish with shredded cheese and jalapeno peppers, if desired.

Serve with tortilla or corn chips for dipping.

FILE PHOTO

GREAT NORTHERN BAKED BEANS

 

4 slices bacon, chopped

3 cans (15 to 16-oz each) Great Northern Beans
3/4 cup water
1 small onion, chopped
2 garlic cloves, minced
3 tbsp maple syrup
3 tbsp molasses
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp freshly ground black pepper
1 bay leaf
1/3 cup diced tomatoes

Toss the chopped bacon in a skillet and cook until almost done (do not fry to crispy), stirring occasionally. Drain bacon on paper toweling then place in slow cooker or crockpot.

Add the beans, water, onion, garlic, maple syrup, molasses, salt, dry mustard, pepper, bay leaf, and tomatoes.  Place lid on the cooker and cook on low approximately 8 hours. 

Be sure to remove bay leaf before serving.

Note: File Photo

MEATLESS SPAGHETTI SAUCE WITH SOY CRUMBLES

 

1 large green bell pepper, finely chopped

1 large yellow onion, chopped
3 garlic cloves, minced
2 cans (28-oz each) whole plum tomatoes in puree
1 pkg (12-oz) soy crumbles
2 tbsp balsamic vinegar
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
12-oz uncooked spaghetti, broken into halves or thirds
1 cup boiling water
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley

In the crockpot or slow cooker stir together the bell pepper, onion, garlic, tomatoes with puree, soy crumbles, vinegar, dried basil, sugar, and salt breaking up the tomatoes with a wooden or large plastic spoon.  Place lid on the cooker and cook on high for 2 1/2 hours or on low for 4 hours.

Stir in the spaghetti, boiling water, fresh basil and fresh parsley.  Replace lid and cook for another hour or until the pasta is tender.

Yield: 8 servings

NOTE:  This recipe has 279 calories, 49 g carbs, and 17 g protein per serving putting it in the acceptable carb/protein ratio for diabetics.  Use whole-grain pasta for an even better diabetic dish.

file photo

CRANBERRY ROAST

 

1 rump roast (3 to 5 lbs)

1 pkg dry onion soup mix
1/3 cup water
1 can jellied cranberry sauce
2 tbsp softened butter
2 tbsp all-purpose flour

Sprinkle the onion soup mix in the bottom of crockpot or slow cooker; pour the water over the soup mix.  Stir the mixture to blend.  Place the roast in the cooker over the soup mixture.  Spoon the cranberry sauce around and over the roast.

Place the cover on the cooker and cook on low for 10 to 12 hours.  Remove the roast from the cooker to rest.

Blend the softened butter and flour together.  Whisk the mixture into the juices in the cooker.  Replace lid and cook on high heat for 10 minutes.

Slice the roast and serve sauce over the beef.

This is a file photo of a very similar recipe.

PIMIENTO CHEESE FONDUE

 

1 pkg* (16-oz) shredded extra-sharp Cheddar cheese

1 pkg (8-oz) cream cheese, softened
1 cup heavy cream
1 jar (7-oz) diced pimiento, drained well
1/4 cup thinly sliced green onions
1/4 tsp ground red pepper

Combine the Cheddar cheese, cream cheese, and heavy cream in a 3 to 4 -quart slow cooker or crockpot.  Place the lid on the cooker and cook on low setting for 1 hour.  Remove lid and stir the mixture to combine.  Replace the lid and continue cooking for 30 more minutes. 

Add the pimiento, onions and red pepper to the cheese mixture stirring to blend.  Replace the lid and and continue cooking for another 30 minutes or until the mixture is hot through. 

Serve the fondue with fresh vegetables, tortilla chips, or lightly toasted French or Italian bread cubes.

Yield: 4 cups of fondue

FILE PHOTO

BLACK BEAN SALSA DIP

 

2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and rind grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.

Combine the beans, salsa, cumin, and garlic in a slow cooker or crock-pot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.

At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions.

Serve warm with the celery sticks and/or tortilla chips, if desired.

 

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BEEF WITH CARROTS AND CABBAGE

 

1 1/2 lbs boneless beef chuck pot roast

1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage

Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.

Heat the canola oil in a large skillet and brown the meat over medium heat.

While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all. Top with the browned meat.

Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting. At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover. Cook for 30 minutes until cabbage is tender.

Note: This dish is okay for most diabetics, too.

FILE PHOTO

MEAT LOAF WITH POTATOES

 

1 1/2 lbs ground beef

1 egg, beaten
1/4 cup milk
1 1/2 tsp salt
2 slices bread, crumbled
1/2 small onion, chopped
2 tbsp chopped green bell pepper
2 tbsp chopped celery
4-6 medium to large potatoes, quartered
1 to 2 tbsp butter, melted (enough to coat potatoes)
ketchup
2 or 3 bell pepper rings for garnish, if desired

Mix the egg, milk, salt, and bread crumbs; allow to soften.  Thoroughly combine the mixture ground beef, bell pepper, and onion.  Shape into a loaf and place in slow cooker or crockpot.   Melt the butter and toss potatoes to coat.  Arrange the potatoes around the meatloaf.  Top the meatloaf with ketchup and two or three bell pepper rings, if desired.  Cover and cook on high from 45 minutes to an hour.  Turn heat setting to low and cook approximately 8 hours.

Note: File Photo

EASY PORK ROAST WITH APPLES

 

1 (approx 2 1/2 to 3-lb) pork loin boneless roast

1/2 tsp dried sage
3 garlic cloves, minced
1 tsp salt
1/2 tsp freshly grated black pepper
1 jar (12-oz) pork gravy
4 Gala (or your choice of cooking apple) apples

In a cup mix the sage, garlic, salt and pepper together to make a rub.  Rub over the surface of the roast.

Pour the gravy over the bottom of the cooker.  Core and coarsely chop 2 of the apples but do not peel.  Stir chopped apples into the gravy.

Place the pork over the apple/gravy mixture.  Place lid on cooker and cook on the low setting 5 to 7 hours.

Core the remaining two apples and cut each unpeeled apple into 8 wedges; add to the cooker, around the pork, for the last hour of the cooking time.

Remove the pork along with the apple wedges and let stand.  Remove the apple pieces from the gravy, using a slotted spoon, place in food processor and puree.  Add a cup of the cooking liquid to the apple puree and warm the mixture.

Slice the pork and serve with the apple wedges and gravy.

Yield: 8 servings

Note: File Photo Only

SOUTHERN BLACK-EYED PEAS

 

1 lb dried black-eyed peas (soak overnight covered in water)

4 cups water
2 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, chopped
2 stalks celery, chopped
2 ham hocks

Drain the soaked black-eyed peas and place in the crockpot or slow cooker.  Top the beans with the ham hocks.  Cover with the water and add the salt, pepper, onion, and celery.  Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours.

NOTE: DelicIous served with hot rice (brown is healthier) and cornbread.

This is just a file photo.

MEXICAN BEEF STEW

 

1 to 1 1/2 lb round steak, fat removed and cut into cubes

2 tsp canola oil
1/4 tsp salt
1 tsp cumin
1 1/2 tbsp chili powder
1 1/2 cups beef broth
1 can (approx 1 lb) hominy
1 can 14.5-oz) Mexican-style diced tomatoes
2 large carrots, sliced into 1/2-inch rounds
1 large red or green bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup water

In a medium bowl combine the salt, cumin, and chili powder.  Add the cubed beef to the mixture and toss to coat.

Heat the canola oil in a large skillet over medium-high heat; add the beef cubes and cook, turning to cook both sides, until lightly browned.  Remove meat from the skillet to a slow cooker or crockpot.

Add the beef broth to the skillet; bring to a boil at medium heat, scraping browned bits from the skillet.  Pour the broth into the cooker over the beef.  Stir the hominy, tomatoes, bell pepper, carrots, onion, garlic, and water into the cooker.  Cover the cooker and cook 4 to 6 hours on high or 8-12 hours on low until the beef is tender.  

Note: File photo of a very similar recipe.

LENTIL-HAM SOUP

 

1 lb dry lentils

1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slow cooker or crock pot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

Note: This is a file photo

ITALIAN WEDDING SOUP

 

1 large egg, lightly beaten

3/4 lb lean ground beef
1/2 cup finely chopped onion
3 tbsp plain bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
8-oz head escarole, washed, trimmed, cut into 1/2-inch strips
1 1/2 tsp oregano
1 1/2 cups tiny pasta

In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the Parmesan cheese, half the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Form into about 45 1-inch meatballs and place on a baking sheet.  Refrigerate meatballs while preparing the soup.

Combine the broth, carrots, escarole, and oregano in the crockpot or slowcooker.  Gently add the meatballs; place lid on cooker.  Cook on low setting for 6 hours.  Stir in the pasta for the last 20 minutes of the cooking time.  Stir in the remaining salt and pepper.

To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Yield: 8 servings

Note: This is a good recipe for diabetics as it has a ratio of 12 grams of protein to 25 grams of carbohydrates per serving.

Note: File Photo

COFFEE MOLASSES 'BARBECUED' BRISKET

 

1 1/2 lb beef brisket, trimmed

2 tbsp chili powder
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp canola oil
2 yellow onions, thinly sliced
1 cup ketchup
1/2 cup bottled chili sauce
1/4 cup molasses
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray the oven broiler rack with nonstick cooking spray and preheat broiler.

In a cup mix together the chili powder, salt, pepper, and garlic powder.  Rub this spice mixture onto the brisket and place on broiler.  Drizzle 1 teaspoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat until browned.  This should take about 5 minutes per side.

While brisket broils, heat the remaining canola oil in a large nonstick skillet over medium heat.  Add the onion slices and cook, stirring often, just until they start to turn golden, about 8 minutes.  Stir in the ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the ketchup mixture over the bottom of the crockpot or slow cooker.  Place the browned brisket over the ketchup mixture and top with the remaining mixture.  Place the cover and the slow cooker and cook on low until tender, approximately 8 to 9 hours.

Remove the brisket from the cooker to a cutting board.  Skim the fat off of the sauce in cooker.  Slice the brisket across the grain and serve with the defatted sauce.

Note: This makes great brisket sandwiches.

Note: This is a file photo.

HERBED NEW RED POTATOES

 

1 1/2 lbs new red potatoes

1/4 cup water

1/4 cup butter

3 tbsp snipped parsley

1 tbsp lemon juice

1 tbsp snipped fresh chives

2 heads fresh dill, snipped into small pieces

salt to taste

pepper to taste

Wash potatoes then cut a strip of the peel in a ring around the center of the potatoes. Place potatoes in the crockpot or slow cooker and add the water. Sprinkle potatoes with salt, if desired. Place lid on cooker and cook potatoes on high for 2 1/2 to 3 hours. Drain well.

In a saucepan heat the butter with the parsley, lemon juice, chives, and dill. Place the potatoes in a serving bowl and pour the butter mixture over all, tossing until thoroughly coated. Sprinkle with pepper and additional salt, if needed.

Yield: 6 servings

Note: File Photo

 

GARBANZO BEAN AND SAUSAGE BAKE

 

2 cans (15-oz each) garbanzo beans (chickpeas), drained

1 lb polish sausage, sliced into serving-sized pieces
1 can (15-oz) tomato sauce

2 or 3 Roma tomatoes, sliced
1 cup chopped yellow onion
1/4 cup water
2 bay leaves
1 garlic clove, minced
1 tsp oregano
1/2 tsp ground cumin
1/8 tsp black pepper

Combine all the ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on high setting for 3 to 4 hours or 6 to 8 hours on low.  Remove the bay leaves before serving.

Yield: 4 servings

Note: File Photo

SPARERIBS IN TOMATO SAUCE

3 lbs lean pork spareribs

2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 can (28-oz) tomatoes
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 tbsp cold water
2 tbsp cornstarch
Hot cooked rice for serving

Cut ribs into serving size pieces and brown in a skillet with canola oil; transfer to the crockpot or slow cooker and sprinkle with the salt and pepper.  Stir in the undrained tomatoes, celery, bell pepper, and onion.  Place lid on cooker and cook on high setting for 4 hours or low setting 8 to 10 hours.

Remove the ribs from the cooker and skim any excess fat from the juices.  Blend the old water into the cornstarch until smooth.  Stir the mixture into the sauce in the cooker.  Cook on high while stirring until the sauce is thickened and bubbly.  Serve over the rice, if desired.

Yield: 4 servings.

Note: File Photo