BEEF, SAUSAGE, CHEESE DIP

 

1 lb lean ground beef

1 lb Italian sausage
1 lb Velveeta or similar cheese product (I like the Mexican-blend Velveeta)

Turn cooker on low setting.

In a large skillet combine the ground beef and Italian Sausage, brown, stirring to break up; drain well in a colander.

Into a large microwave safe bowl, cube the cheese; add the drained meat.  Microwave on high for two minutes.  Stir well to melt all the cheese and blend the mixture.

Pour the mixture into the crock pot or slow cooker that is being preheated to keep warm for serving.

Serve with corn chips, tortilla chips, fresh veggies, etc.

 

Note: File Photo

RASPBERRY-RHUBARB COMPOTE

 

3 cups sliced fresh rhubarb (or thawed frozen rhubarb)

3/4 cup water
1/3 cup granulated sugar
1/4 cup honey
1 tbsp quick-cooking tapioca
2 containers (6-oz each) fresh raspberries
grated zest of 1 lemon
1 tbsp finely chopped crystalized ginger
1/2 tsp cinnamon
1/2 tsp vanilla extract

Combine the rhubarb, water, sugar, honey, and tapioca in a slow cooker or crockpot.  Press the mixture down to form an even layer.  Place lid on cooker and cook about 2 1/2 hours on high setting or 5 hours on low setting, or until the rhubarb is tender.

Approximately 35 minutes before the end of the cooking time, stir in the raspberries, lemon zest, ginger, and cinnamon.  Replace lid and cook on high until the mixture begins to simmer and the raspberries are tender.  This will take about 30 minutes.

Before serving, stir in the vanilla until well blended.

Yield: 4 servings of approximately 3/4 cup
Per serving: 191 cal, 0 g fat, 0 mg chol, 8 mg sodium, 49 g carbs, 2 g protein, 206 mg calcium
WW Points = 3

NOTE:  This is a recipe from Weight Watchers.

BLACK AND WHITE BEAN CHICKEN CHILI

 

1 lb chicken tenders or boneless skinless breasts, cut into bite-size pieces
1 cup coarsely chopped onion
1 can Great Northern Beans
1 can Black Beans
1 can Mexican-style stewed tomatoes, with juice
2 tbsp chili powder

Spray a large saucepan or Dutch oven with nonstick cooking spray and heat over medium heat until hot.  Add the chicken and onion; cooking and stirring for 5 minutes or until the chicken is browned.

Combine the cooked chicken, onion, beans, tomatoes, and chili powder in a slow cooker or crockpot.  Cover and cook on low setting for 4 to 4 1/2 hours.

To serve, pile on your favorite chili toppings, if desired.

Yield: 4 to 6 servings

 Note: File Photo from McCormick's.

TURKEY TACOS

 

1 lb ground turkey (read label and watch fat content)

1 medium onion, chopped
1 can (6-oz) tomato paste
1/2 cup chunky salsa
1 tbsp chopped cilantro
1/2 tsp salt
8 taco shells
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1/2 cup sour cream
Ground red pepper, optional

Over medium heat brown turkey and onion in a large skillet that has been sprayed with nonstick cooking spray.  Transfer brown mixture to a slow cooker or crockpot.

To the turkey in the cooker add the following: tomato paste, salsa, cilantro, and salt.  Place lid on cooker and cook on low 4 to 5 hours.

Spoon 1/4 cup of the hot turkey mixture into each of taco shells; keep warm.

Melt the butter in a small saucepan over low heat; stir in the flour and the 1/4 teaspoon of salt.  Slowly stir in the milk.  Cook the mixture over low heat until thickened.  Remove from the heat.

Combine the sour cream and red pepper, if using, in a small bowl then stir into the milk mixture.  Return to the heat and cook for about a minute, stirring constantly.  Spoon the mixture over the taco filling.

Yield: 8 tacos

HAPPY THANKSGIVING

 

HAM AND RICE STUFFED BELL PEPPERS

6 small to medium green bell peppers

approximately 1 lb ground ham
1/3 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 tsp salt
1 + 1/4 cup ketchup, divided
1/2 cup water
4 carrots, peeled and cut into 3-inch pieces

Cut off tops and clean out peppers; rinse and drain well.  Sprinkle a little salt into the cavity very lightly. 

In a medium bowl combine the ground ham, rice 2/3 cup of water, onion, salt, and 1/4 cup of the ketchup; mix well.  Stuff this mixture into the peppers filling each about 2/3 full.  Arrange peppers in the crockpot or slow cooker, stacking if necessary.  Use the carrot pieces to help support the peppers.  Mix the cup of ketchup with the 1/2 cup of water; pour into the cooker.  Cover cooker and cook on high setting for 3 hours on or low setting for 6 to 8 hours.

To serve, pour the tomato sauce over the peppers.

file photo

GROUND CHICKEN & WHITE BEAN CHILI

 

1 lb lean ground chicken
3 cups coarsely chopped celery
1 can (16-oz) whole tomatoes, undrained, coarsely chopped
1 can (15.5-oz) Great Northern beans
1 1/2 cup coarsely chopped onions
1 cup chicken broth
4 tsp chili powder
3 garlic cloves, minced
1 1/2 tsp ground cumin
3/4 tsp ground allspice
3/4 tsp ground cinnamon
1/2 tsp pepper

Spray a large skillet with nonstick cooking spray; heat over high heaT until hot.  Add the ground chicken and cook, stirring, until browned.  Transfer the chicken to a slow cooker or crockpot; add the remaining ingredients.  Stir the mixture well.  Place lid on cooker and cook on low setting for approximately 6 hours until the chicken is cooked through and the celery is tender.

Yield: 6 servings

 File Clip Art

CHICKEN AND WILD RICE SOUP WITH ASPARAGUS AND PEAS

2 tbsp extra-virgin olive oil, divided

1 1/4 lb bone-in chicken thighs, skin removed

7 garlic cloves, divided

6 cups unsalted chicken broth

1 medium leek, white and pale green parts only, sliced

1 large carrot, halved lengthwise and sliced 1/4-inch thick

1/2 cup wild rice

1 1/4 tsp kosher salt

3/4 tsp freshly ground black pepper

8-oz asparagus, trimmed and cut into 1-inch pieces

1 1/2 cups peas, fresh or frozen (thaw if frozen)

1 tbsp chopped fresh parsley

1 tsp chopped fresh chives

1 tbsp lemon juice

8 1/2-inch thick slices whole-wheat baguette, toasted

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add chicken and cook, turning once, until deep golden brown (about 5 minutes). Transfer to a 5 to 6-quart slow cooker.

Finely chop 6 of the garlic cloves and add to the cooker along with the broth, leek, carrot, rice, salt and pepper. Cover and cook 3 hours on high or 6 hours on low until the chicken is cook through and the rice is tender.

Transfer chicken to a cutting board and shred into bite-size pieces; discard bones.

Add the asparagus and peas to the cooker and cook on high, uncovered, until the veggies are tender 15-20 minutes. Stir in the chicken, parsley, chives and lemon juice.

Halve the remaining garlic clove and rub cut sides over both sides of the toast. Drizzle with the remaining tablespoon of olive oil. Serve with the soup.

Yield: 8 servings

My version of an old Living Well recipe.

This is their photo.

SPANISH CHICKEN

3 to 4 lb chicken, cup up
salt & pepper to taste
1/4 tsp paprika
1/4 tsp garlic salt
1 can (6-oz) tomato paste
1/2 can (6-oz) beer
1 small jar (3/4-cup) stuffed olives with liquid

Wash chicken and cut-up.  Season with salt, pepper, paprika, and garlic salt.  Place the chicken into the crock pot or slow cooker.

Mix the tomato paste with the beer and pour over the chicken.  Add the olives and liquid.  Place lid on cooker and cook on low setting for 7 to 9 hours.

To serve:  Serve the chicken over hot buttered rice.

 Note: File Photo

BEEF BRISKET DINNER

5 lb brisket, well trimmed
1 large onion, chopped
1 large carrot, chopped
2 tsp salt
1 bay leaf
1 cup water
1/2 tsp thyme
1 lb tiny onions, peeled
6 medium-size carrots, cut into strips about 1/4-inch thick

Place about a third of the onion over the bottom of the slow cooker or crockpot.  Cut brisket if half or fit into the cooker over the onion.  Add the remaining onion, chopped carrot, salt, bay leaf, water and thyme.  Place lid on cooker and cook on low setting for 10 to 12 hours.  Gently lift the brisket from the stock supporting with a large spatula; keep warm.  Add the tiny onions and the carrots to the stock in the cooker.  Change setting to high and cook 1 to 2 hours until the carrots are tender.

To serve, remove the veggies from the cooker using a slotted spoon.  Place the brisket on serving platter and place the veggies around the meat.

 

Note: File Photo

CROCKPOT/SLOW COOKER PARTY MIX

 Yes, you can even make party mix in your crockpot or slow cooker!

3 cups of rice cereal squares
2 cups O-shape cereal
2 cups bite-size shredded wheat cereal
1 cup peanuts or pecans
1 cup thin pretzel sticks, broken in half
1/2 cup butter, melted
4 tbsp Worcestershire sauce
1 dash hot pepper sauce
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder

Combine the three cereals, nuts, and pretzels in the cooker.  In a small bowl combine the butter, Worcestershire sauce, hot pepper sauce, and the seasonings, stirring together to mix well; pour over the cereal mixture in the cooker.  Toss the mixture lightly to coat all the ingredients.  DO NOT PUT A LID OVER THE COOKER!  Cook mixture on high for 2 hours or on low for 2 to 6 hours.  Stir every 30 minutes.  Cool and store in an airtight container.

Note: File Photo

CREAMY GARLIC SWISS STEAK

2 lbs round steak, 3/4-inch thick

salt to taste
pepper to taste
1 onion, sliced thin
1 can cream of mushroom soup
1/2 soup can of water
1 garlic clove, minced

Cut the steak into serving-size pieces and season to taste with the salt and pepper.

Layer half the onion slices in the bottom of the crockpot or slow cooker; top with the steak pieces.  Layer the remaining onion slices over the steak.

In a bowl whisk together the mushroom soup, water, and garlic until smooth.  Pour the soup mixture over the ingredients in the cooker.  Place the lid on the cooker and cook on high for approximately 1 hour.  Lower the heat to low and cook 8 up to 10 hours.

To serve place the meat on platter and spoon cooking sauce over the top.

 Note: File Photo

BAVARIAN RED CABBAGE

1 small head red cabbage, coarsely sliced
1 medium onion, chopped
3 tart apples, cored and quartered
2 tsp salt
1 cup hot water
1 1/2 tbsp granulated sugar
1/2 cup vinegar
3 tbsp bacon drippings (or butter, if you prefer)

Place the above ingredients into the crock pot or slow cooker in the order listed above.  Place the lid on the cooker and cook on low heat setting for 8 to 10 hours or 3 to 4 hours on high.  Before serving, stir well.

 Note: This is a file photo

CLASSIC CHUNKY CHICKEN SOUP

 

1 1/2 lbs boneless skinless chicken breasts, cut into strips

2 tsp canola oil
2/3 cup chopped onion
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 cup drained canned or frozen whole kernel corn
1 can condensed cream of potato soup, undiluted
1 can condensed cream of celery soup, undiluted
1 1/2 cups low-fat chicken broth
1 tsp chopped dill
1 cup frozen peas
1/2 cup evaporated milk

Turn the slow cooker or crock-pot on the low heat setting.

Heat the oil in a large skillet over medium-high heat; add the chicken and cook until browned.  Transfer the chicken, using a large slotted spoon, to the crockpot or slow cooker.  Add the onion, carrots, celery, and whole kernel corn.

In a medium bowl whisk together the potato soup, celery soup, chicken broth, and dill until smooth.  Slowly stir the mixture into the cooker.  Add the lid and cook on low heat setting for 4 to 5 hours until the vegetables are tender.  Stir in the peas and the evaporated milk.  Replace lid and cook for 30 minutes more or until heated through.

Yield: 6 servings

Note: This is a file photo.

CIDER CHICKEN WITH ROOT VEGETABLES AND FRUIT

 

2 bone-in chicken breasts, skinned

3 parsnips, peeled, halved lengthwise then sliced
2 sweet potatoes, peeled and cut into approximately 1-inch chunks
1 yellow onion, quartered then sliced thin
3/4 cup apple cider
2 tbsp whole-grain (or Dijon) mustard
2 garlic cloves, sliced very thin
1 tsp dried thyme
3/4 tsp salt
2 tbsp cold water
1 tbsp cornstarch
1 Gala apple, peeled and sliced thin
1 Bosc pear, peeled and sliced thin
1/4 cup sour cream, optional

In a 5 to 6-quart slow cooker or crockpot, combine the parsnips, sweet potatoes, onion, cider, mustard, garlic, thyme, and salt.  Place the chicken over the top of the mixture; cover and cook on high 3 to 4 hours or on low 6 to 8 hours.

Approximately 25 to 30 minutes before the chicken dish is done, mix the cold water with the cornstarch until smooth.  Stir the cornstarch mixture into the cooker.  Add the apple and pear, gently stirring into the pot.  Replace the cover and cook on high approximately 20 to 25 minutes or until the mixture simmers and thickens and the fruit is just tender.  Do not overcook the fruit.

Transfer the chicken to a cutting board and cut each breast in half crossways.  Transfer chicken to a serving platter with sides and pour the vegetable/fruit mixture and sauce over the chicken.  Top with the sour cream, if desired.

Yield: 4 servings

NOTE: This dish is okay for most diabetics as the protein to carb ratio is good.  Per serving: Approximately 31 grams protein to 45 grams carbohydrates.

SWEET AND SPICY SHORT RIBS

 

4 lbs meaty beef short ribs

1 onion, chopped
2 garlic cloves, minced
1 tsp ground cinnamon
1 can (8-oz) tomto sauce
1 tbsp + 2 tsp red wine vinegar
1 tbsp + 1 tsp packed brown sugar
1/4 tsp salt
1/4 tsp black pepper

In a mixing bowl combine the onion, garlic, cinnamon, tomato sauce, 1 tablespoon of the vinegar, 1 tablespoon of the brown sugar, the salt and pepper until blended well.

Place the ribs in the crockpot or slow cooker and pour the sauce overall.  Place lid on cooker and cook on low setting for approximately 9 hours.

Remove the ribs to a serving platter.

Skim fat from pot liquid and discard.  Stir the remaining 2 teaspoons of vinegar and 1 teaspoon of brown sugar into the liquid in the pot.  Stir until brown sugar is dissolved.  Pour the sauce over the ribs.

Serving suggestion:  Serve with hot buttered noodles.

Yield: 8 servings

Note: File Photo

HAM, POTATO AND CORN CASSEROLE

 

1/4 cup butter

1/2 small green  or red bell pepper, chopped
1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground thyme
1/8 tsp marjoram
1/2 tsp dry mustard
2 cups milk
1 can (8-oz) cream-style corn
2 cups diced cooked potatoes
1 medium onion, chopped
2 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

In a 2-quart saucepan melt the butter; add bell pepper and saute until starting to get tender.  Stir in the flour, paprika, salt, pepper, thyme, marjoram, and dry mustard.  Gradually stir in the milk; cook until thick.  Pour the mixture into the crockpot or slow cooker and add the corn, potatoes, onion, ham, and cheese. Stir together to blend.  Add lid to the cooker and cook on low setting for about 8 hours.

Note: File Photo

1-2-3-4 CASSEROLE

 

1 lb 90% lean ground beef

2 onions, sliced
3 carrots, sliced thin
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup cold water
1/2 tsp cream of tartar
4 medium-size potatoes, unpeeled and sliced thin
1 can (14.5-oz) 98% fat-free cream of mushroom soup
1/4 cup fat-free milk
1/2 tsp salt
1/8 tsp pepper

Lightly spray a 4-quart slow cooker with nonstick cooking spray. Layer in the following order: ground beef, onions, carrots, 1/2 teaspoon of salt and the 1/4 teaspoon of pepper.

Dissolve the cream of tartar in the water in a bowl large enough to hold the potatoes. Place the potatoes in the water and toss to wet all; drain.

Combine the soup and milk; toss with the potatoes. Add the remaining salt and pepper. Layer potatoes over the other ingredients in the slow cooker.

Place lid on cooker and cook on low for 7 to 9 hours.

Yield: 8 servings

Per serving: 216 calories, 7 gr fat (2.5 sat), 24 g carbs, 15 gr protein, 6 gr sugar, 3 gr fiber

FILE PHOTO

DOWN HOME PORK BARBECUE

 

2 sliced onions

4 to 5 lb pork roast
5 whole cloves
2 cups water
1 bottle (16-oz) barbecue sauce
1 chopped onion

Place half the sliced onions in the bottom of slow cooker or crockpot.  Add the pork, cloves, and water.  Place the other half of the sliced onions over the top of other ingredients.  You want the pork to cook between two layers of onions. 

Place lid on cooker and cook overnight or about10 to 12 hours on low setting.

Remove meat to a cutting board and remove the fat and bones.  Return the meat to the cooker.  Add the chopped onion and barbecue sauce.  Cover and cook on low an additional 4 to 5 hours on low.  Stir 2 or 3 times during this last cooking stage.

Serve with buns and condiments of your choice.  Slaw is an especially good condiment with pork barbecue!

Note: File Photo

PORK POT ROAST

 

4 lb loin end pork roast

salt and pepper to taste
1 garlic clove, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove
1 cup hot water
2 tbsp soy sauce

Rub the meat with the salt and pepper.  Make small slits in the meat and poke the garlic slices into the slits.  Place roast on broiler pan and broil 20 minutes to remove excess fat.

Place half the onion slices on the bottom of the slow cooker or crockpot.  Add the browned roast, remaining onion, and all remaining ingredients.  Cover cooker and cook on high setting for 1 hour.  Reduce the heat to low and cook approximately 10 hours.

Remove the roast from the cooker to a serving platter.

Make a gravy by blending 2 tablespoons of cornstarch with 2 tablespoons cold water until smooth.  Set cooker temperature on high and pour the cornstarch mixture into the cooker liquid.  Stir well to keep from lumping and allow to come to a boil.  Boil about 15 minutes or until thickened.

file photo

ITALIAN FLAVORED POT ROAST

 

1 (3 to 4 lb) rump or pot roast

3 potatoes
3 carrots
2 onions
1/2 cup water
1 can (8-oz) tomato sauce
salt to taste
freshly ground black pepper to taste
1 tsp oregano
1 tsp basil

Place the potatoes, carrots, and onions into the slow cooker or crockpot.  Salt and pepper the roast; add to the cooker over the vegetables. 

In a small bowl combine the water, tomato sauce, oregano, and basil; pour the mixture over the meat and vegetables.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Note: This is a file photo from the internet.

SPANISH RICE

1 1/2 cups raw long grain rice

1/2 cup butter (or olive oil)
1 1/2 cups tomato juice
1 1/2 cups water
1 onion, chopped
1 green pepper, chopped
1 1/2 tsp salt
1 lb ground beef, fried, crumbled, and well drained

Saute raw rice in the butter or oil until golden brown.  Put the rice into the crockpot or slow cooker with the remaining ingredients.  Stir well to blend.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting 2 to 3 hours.

Note: This is a file photo.

 

HAM AND SCALLOPED POTATOES

 

6 slices of ham

8 to 10 potatoes, peeled & thinly sliced
2 onions, peeled & thinly sliced
salt and freshly ground black pepper to taste
1 cup grated Cheddar or American cheese
1 can cream of celery soup
paprika

Place half of the ham slices in the crockpot or slow cooker, layer with half the potatoes and half the onions.  Sprinkle with some salt and freshly ground black pepper.  Top with the grated cheese.  Repeat with the remaining halves.  Spoon the undiluted cream of celery soup over the top.  Sprinkle paprika over all.  Place lid on cooker and cook on low setting 8 to 10 hours or on high approximately 4 hours.

Note: File Photo

HARVEST CHICKEN AND VEGGIES

 

1 lb boneless, skinless chicken breasts, cut into bite-size pieces

3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
3/4 lb small new red potatoes, scrubbed and cut in half
2 cups baby carrots, cut into thirds
2 celery stalks, cut into 1/2-inch pieces
1 large onion, chopped
1 can (4-oz) sliced mushrooms, drained
2 cloves garlic, minced
3/4 tsp dried thyme
1/2 tsp dried sage
1 cup chicken broth
1 tbsp unsalted butter, softened

In a medium-size bowl combine the chicken, 2 tablespoons of the flour, half of the salt, and the pepper.  Add the mixture to the slow cooker or crockpot.  Stir in the potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and chicken broth.  Place lid on cooker and set on high for 4 hours or on low for 6 hours.

In a small bowl, stir the butter and the remaining tablespoon of flour together until a paste forms.  Push the chicken and veggies to one side in the cooker and whisk the paste, remaining salt and remaining thyme into the cooker.  Cook for 1 more hour to thicken.

Note: This recipe has an equal number of protein and carbs per serving which makes it a good recipe for diabetics.

Note: File Photo

PORK AND BLACK BEANS WITH RICE

 

1 1/2 lbs boneless pork loin, trimmed of fat and cut into bite-sized cubes

1 tsp ground coriander
1 tsp chili powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, diced
2 cans (15-oz each) black beans
1 can (14 1/2-oz) diced tomatoes with green chilies
1/4 cup fresh chopped cilantro
3 cup cooked brown rice

In a slow cooker or crockpot, toss together the pork, coriander, chili powder, salt and pepper; stir in the onion, beans, tomatoes and water.  Place lid on cooker and cook on low setting for 6 hours or on high for 4 hours.

Stir in the cilantro.  Using a potato masher or the back of a large plastic or wooden spoon, mash the beans slightly until the mixture thickens. 

To serve, per serving, place rice in a shallow bowl and top with bean mixture.

Yield: 6 servings

Note: This picture is a file photo used as reference only.