MEXICAN RICE/BEAN SOUP

1/2 cup chopped yellow onions

1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.

Note: This photo is a file photo used for reference purposes only. It is not a picture of this exact recipe.

ORANGE BEEF STEW

1 1/2 lbs beef stew meat

1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf

Place all the vegetables into a slow cooker or crockpot.

Whisk the tomato paste into the beef broth; stir into the vegetables.

Spread the beef over the vegetables; pour the orange juice overall.

Add the salt, pepper, bay leaf, and orange peel.

Place the lid on the cooker and cook on low 8 to 10 hours or on high for 4 to 5 hours.

Yield: 4 to 6 servings

Note: This is a file photo. Not this particular recipe.

GREEN BEANS, POTATOES, AND HAM

This is a recipe I got from the internet probably ten years ago.

2 lb fresh green beans, rinsed and trimmed
1 onion, chopped
3 ham hocks
1 1/2 lbs new potatoes, quartered
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
1 tbsp chicken bouillon granules
freshly ground black pepper, to taste

Break beans in half and place in slow cooker with just enough water to cover. Add the onion and ham hocks.

Place lid on cooker and cook on high until simmering. Reduce heat to low and cook 2 to 3 hours until the beans are crisp tender but not done.

Add the potatoes and cook another 45 minutes or until tender. While potatoes cook, remove ham hocks and shred the meat; return to the cooker. Add the seasoning and bouillon; cook until potatoes are tender.

File photo that was with recipe.

MEXI STEW

 1 lb ground beef

1/2 cup chopped onion
1 pkg (16-oz) frozen corn
1 can black beans
1 can chili beans
1 can pinto beans with jalapeno
1 can diced tomatoes
1 pkg taco seasoning mix
1 soup can water

Brown the ground beef and onion together in a skillet, stirring to break up meat.  Pour into a colander and drain well.

In the crockpot or slow cooker, combine the drained beef and onions, corn, all the beans, and the tomatoes.  In a small bowl, stir the water into the taco seasoning mix and blend well; pour over the ingredients in the crockpot.

Place lid on cooker and cook about 3 hours on low or 1 to 1 1/2 hours on high or until heated through and flavors have a chance to blend.

GREEN CHILE CORN CHOWDER

1 can (16-oz) cream-style corn

3 medium potatoes, peeled and diced
2 tbsp fresh chopped chives
1 can (4-oz) diced green chilies, drained
1 jar (2-oz) chopped pimentos, drained
1/2 cup chopped cooked ham
2 cans (10.5-oz each) chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp Tabasco sauce, optional
1 cup whole-milk

Combine the first 10 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low 7 to 8 hours.

Stir in the milk and continue to cook until heated through.

Good with a crusty bread or cornbread.

Note: File Photo

FALL APART PARMESAN PORK ROAST

Ingredients

1 (2-3 pound) boneless pork roast

⅔ cup grated Parmesan cheese

½ cup honey

3 Tbsp Kikkoman soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp Bertolli olive oil

½ tsp salt

2 Tbsp Argo cornstarch

¼ cup cold water

Instructions:

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Recipe and photo courtesy of This Grandma Is Fun

GARLIC AND ROSEMARY CHICKEN

2 tbsp butter, softened

8 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3-lb) whole chicken
1 cup chicken broth
3 tbsp fresh lemon juice
6 small red potatoes, halved
2 tbsp minced chives, for garnish

Combine the butter, garlic, rosemary, salt and pepper together in a small mixing bowl.  Rub the mixture over the skin and inside the cavity of the chicken.

Place the chicken into a crockpot or slow cooker.  Arrange the potatoes around the chicken.

Combine the broth and lemon juice and pour over the chicken.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

Before serving, garnish with the chives, if desired.

Yield: 4 servings

Note: This is a file photo for reference only.

FALL FRUIT SAUCE

3 pears, peeled and diced

3 Granny Smith apples, peeled and sliced
1 tbsp lemon juice
3 tbsp brown sugar
2 tbsp maple syrup
2 tbsp unsalted butter, melted
1/2 cup chopped pecans or walnut
1/4 cup raisins, optional
2 cinnamon sticks
1 tbsp cornstarch
2 tbsp cold water

Place the pears and apples in a crockpot or slow cooker; toss with the lemon juice.

In a small bowl, combine the brown sugar, maple syrup, and butter.  Pour over the fruit in the cooker.

Stir in the nuts, raisins - if using, and the cinnamon sticks.

Place lid on cooker and cook on low setting for 3 to 4 hours.

Combine the cornstarch with the cold water, stirring together until smooth.  Slowly stir into the cooker.  Replace the lid and turn heat to high setting.  Cook approximately a half hour or until thickened.

Discard the cinnamon sticks and serve over pound cake, ice cream, oatmeal, or whatever you like.

Note: File Photo

SWEET POTATO STUFFING

1/2 cup chopped celery

1/2 cup chopped onions
1 tbsp canola oil
6 cups dry bread cubes
1 large sweet potato, peeled & cubed
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the canola oil in a skillet; add the celery and onions.  Sauté vegetables until tender.

Spray the inside of the slow cooker or crockpot with some nonstick cooking spray.  Transfer the skillet mixture into the cooker.  Add the bread cubes, sweet potato, broth, pecans, and the seasoning to the cooker; toss gently.

Place lid on cooker and cook on low 4 hours.

Yield: 8 servings

 File Photo for reference only.

CHEESY GREEN BEAN CASSEROLE

1 bag (16-oz) frozen green beans, cooked

3/4 cup fat-free milk
1 cup grated American cheese
2 slices bread, crumbled

Place the green beans into a slow cooker or crockpot.

In a saucepan combine the milk and cheese; heat while stirring constantly, until the cheese melts.  Remove from the heat and stir in the bread crumbs.  Pour the mixture over the beans in the cooker.

Cover and heat on high for 2 hours.

Yield: 4 to 5 servings

 File Photo

CARIBBEAN CHICKEN SOUP

3 whole chicken breasts, skinned

3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired
Fresh lime wedges for garnish, if desired

Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.

Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic.  Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.

Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces.  Cook chicken 6 to 8 minutes or until browned, turning to brown evenly.  Remove chicken from skillet and add to the slow cooker. 

Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits.  Pour broth over the chicken.  Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker.  Cover and cook on high setting for 1 hour.  Decrease temperature to low setting and cook for 3 additional hours.

Remove the chicken from the cooker and cool for 10 minutes.  Remove the chicken from the bones and return meat to the cooker.  Stir in the lime juice.

To serve, place rice in serving bowls and pour soup over the rice.  Garnish with the cilantro and radishes, if desired. Add a lime wedge to each serving, if desired.

 Note: File Photo

CAJUN HAM and BEANS

Note: This delicious recipe is from bunsinmyoven. The photo is theirs, too.

1 package Hurst's Cajun 15 Bean Soup
8 ounces carrots
1 sweet onion
4 stalks celery
2 cloves garlic
8 cups chicken broth
15 ounce can diced tomatoes
2 cups diced cooked ham

 

Rinse and sort the beans, removing any debris.

Add beans and seasoning packet to a 6 quart slow cooker set to high.

Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth.

Cover and cook on high for 5 hours or until beans are tender.

Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour.

Note: I use vegetable broth as I don't do anything chicken.

CHICKEN TACO SOUP

 We got this recipe from the monthly newsletter from the company that supply's Steve's oxygen.

1 onion, chopped

1 can (16-oz) chili beans

1 can (15-oz) black beans

1 can (15-oz) whole kernel corn, drained

1 can (8-oz) tomato sauce

1 can (12-oz) beer, optional

2 cans (10-oz each) diced tomatoes with green chilies, undrained

1 pkg (1-oz) taco seasoning

3 whole skinless, boneless chicken breasts

1 pkg (8-oz) shredded Cheddar cheese, optional

Place the onion, chili beans, black beans, corn, tomato sauce, beer (if using), and diced tomatoes in the slow cooker. Add the taco seasoning; stir to blend.

Place the chicken on top of the mixture in the cooker. Place lid on cooker and cook on high three hours then on low two hours. Remove chicken from the cooker to a cutting board. Shred the chicken and return to the soup. Cook for another two hours.

When serving, top with the cheese, if desired.

file photo

WHITE CHEESE DIP

1 small onion, chopped fine

3 garlic cloves, minced
2 cans (10-oz each) diced tomatoes & green chilies
1 can (4 1/2-oz) chopped green chilies
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk

Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwave on high for 2 minutes.  Stir in the garlic, tomatoes, green chilies, and oregano.

Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

Yield: 8 cups

WEIGHT WATCHER'S CHICKEN BREASTS STUFFED WITH MUSHROOMS & CHEESE

2 tsp olive oil

1/4 lb cremini mushrooms, finely chopped
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, finely chopped
2 tbsp dry vermouth
1/3 cup crumbled goat cheese with herbs
4 (1 lb total) boneless, skinless chicken breasts
1/2 cup low sodium chicken broth

To make the stuffing: Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat.  Add the mushrooms, half the salt, and half the pepper; cook, stirring occasionally, 3 to 4 minutes until the mushrooms are browned.  Add the garlic and cook, stirring constantly until fragrant, about a minute.  Add the vermouth and cook until evaporated, 1 to 2 minutes.  Remove the skillet from the heat and let mushroom mixture cool about 10 minutes; stir in the cheese.

With the tip of a sharp knife, cut a horizontal slit through the thickest part of the chicken breasts to for a pocket.  Fill each pocket with 2 tablespoons of the stuffing.  Close the pockets and secure with wooden toothpicks.

Sprinkle the remaining salt and pepper over the chicken.  Heat the remaining oil in skillet over medium-high heat.  Add the chicken and cook until browned, about 2 minutes per side.  Transfer chicken to a 5 or 6 quart slow cooker or crockpot.

Add the broth to the skillet and bring to a boil, scraping up the browned bits from the bottom of the pan.  Pour the broth mixture into the slow cooker.  Cover and cook on high setting for 2 to 3 hours or low setting for 4 to 6 hours or until the chicken is cooked through and fork tender.

Yield: 4 servings

This is a Weight Watchers recipe.  The following is the nutritional information they provided.
Per serving of 1 chicken breast with about 2 1/2 tablespoons broth: 196 calories, 8 g fat, 3 g sat, 0 g trans fat, 71 mg chol, 580 mg sodium, 3 g carbs, 0 g fiber, 27 g prot, 75 mg calc.  POINTS value: 5.

NOTE: This recipe will work for most diabetics but I would cut the salt amount in half or omit altogether to lower sodium number.

 Note: File Photo of similar recipe.