LEMON TURKEY BREAST

1 (3 lb) turkey breast

1/2 cup lemon juice
6 garlic cloves, minced
1/4 tsp dried parsley
1/4 tsp dried tarragon
1/4 tsp dried rosemary
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup chicken broth, may use low-sodium broth

Place the turkey breast in a crockpot or slow cooker.

Combine the lemon juice, garlic, parsley, tarragon, rosemary, sage, salt, pepper, and broth in a small bowl, mixing well.  Pour the mixture over the turkey.

Place lid on cooker and cook on low 8 to 10 hours or on high for half that time.

Remove from cooker and allow to set about 4 or 5 minutes before slicing to serve.

Yield: 4 to 6 servings

NOTE: This is a good recipe for diabetics and for those on the weight watchers program.

Note: Credit on photo.

SLOW COOKER HASH BROWN CASSEROLE

1 pkg (32-oz) frozen shredded hash brown potatoes, thawed enough to break up some

2 cartons (12-oz each) sour cream
2 cans cream of mushroom soup
1/4 cup milk
2 tsp dried onion flakes
salt to taste
freshly ground black pepper to taste
6 to 9 slices (depending on size and shape of cooker) American cheese
1/2 cup butter, cut-up into pats

In a large mixing bowl combine the potatoes, sour cream, soup, milk, onion flakes, salt and pepper; mix together well.  Layer in cooker as follows: potato mixture, cheese, potato mixture, cheese, potato mixture.  Layer the pats of butter over the top layer of the potato mixture.  Place lid on cooker and cook on high for 1 1/2 hours then turn to low and cook another 2 1/2 hours or until the mixture is hot all the way through, cheese has melted, and the potatoes are tender.

Yield: 8 (or 10 small) servings

  Note: File Photo

SWEDISH MEATBALLS

1 lb lean ground beef

1 cup fine bread crumbs
1/2 cup milk
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp fresh ground black pepper

Mix above ingredients together well; form into meatballs.  Brown meatballs on all sides in a large nonstick skillet.  Remove from skillet and drain off any excess fat.  Place meatballs in crockpot or slow cooker.  Make the following sauce and pour over meatballs in the cooker:

Sauce
1 cup catsup
2 tsp vinegar
1/4 cup granulated sugar
1/8 cup Worcestershire sauce

Mix all sauce ingredients together to combine.  Pour over the meatballs in the cooker.  Cover and cook on low 3 to 4 hours or until heated through.

Delicious served over hot buttered noodles.

Note: File Photo

MONTEREY SPAGHETTI

4-oz spaghetti, broken into 2-inch pieces

1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese, divided
1 pkg (10-oz) frozen chopped spinach, thawed and drained
1 can (3-oz) French fried onions, divided

Spray slow cooker with nonstick cooking spray.

Cook spaghetti in boiling water 5 to 7 minutes; drain.

Beat the egg in a small bowl and transfer to the slow cooker. Add the sour cream, Parmesan cheese, and garlic powder.

Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half the onion in the cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

During last 30 minutes of cooking time, be sure setting is on high and add remainder of the cheese and onions on top of the casserole. Serve when the cheese has melted.

Yield: 6 servings.

Photo for reference only. Not this exact recipe.

CHEESEBURGER MACARONI

1 lb ground beef or turkey

1/2 cup chopped onions

1/2 tsp garlic salt  

1 can cream of chicken or celery soup

1 jar (16-oz) Ragu double cheddar sauce

1 can Rotel diced tomatoes with green chilies 

2 tbsp ketchup

1 pkg (16 oz) small elbow macaroni

2 cups shredded Jack and Colby cheeses

Spray frying pan with cooking spray; add onions and cook for a couple minutes until softened. Add hamburger and garlic salt; cook, stirring until hamburger is brown and crumbly. Drain off all grease then transfer hamburger and onion to a slow cooker.

Stir in the soup, Ragu, Rotel, and ketchup. Cook on high 3 to 4 hours.

Cook macaroni just until tender.
Add macaroni and cheeses to the cooker, Stir to mix well and cook until cheeses are melted.

 Yield: 4 to 6 serving

 

• FILE PHOTO

MINESTRONE ALLA MILANESE

2 cans (14 1/2-oz each) reduced-sodium beef broth

1 can (14 1/2-oz) diced tomatoes, undrained
1 cup diced potato
1 cup coarsely chopped green cabbage
1 cup coarsely chopped carrots
1 cup sliced zucchini
3/4 cup chopped onion
3/4 cup sliced fresh green beans
3/4 cup coarsely chopped celery
3/4 cup water
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp dried basil
1/4 tsp dried rosemary
1 bay leaf
1 can (15-oz) cannellini beans, rinsed and drained
Grated Parmesan cheese, optional

Combine the broth, tomatoes with juice, potato, cabbage, carrots, zucchini, onion, green beans, celery, water, oil, garlic, basil, rosemary and bay leaf in a 5-quart cooker; mix together well.

Place lid on cooker and cook on low 5 to 6 hours.

Add the beans; cover and cook on low 1 hour or until veggies are tender.

Remove and discard the bay leaf before serving.

Garnish each bowl with the grated Parmesan, if desired.

Yield: 8 to 10 servings

file photo

EASY SHRIMP CREOLE

2 tbsp butter

1/3 cup chopped onion
2 tbsp buttermilk biscuit mix (such as Bisquick)
1 1/2 cups water
1 can (6-oz) tomato paste
1 tsp salt
Dash of freshly ground black pepper
1/4 tsp sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 lbs frozen shrimp, thawed, shelled and cleaned OR 3 (5-oz each) cans shrimp, rinsed and drained
Hot cooked rice (for 6) serving

In a skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended.

Combine water, tomato paste, salt, pepper, sugar, bay leaf, celery and bell pepper in the crock-pot or slow cooker; add onion mixture and stir well. Cover and cook on low 7 to 9 hours.

One hour before serving, turn cooker to high and add shrimp.

Remove bay leaf and serve shrimp mixture over the hot rice.

Note: File Photo for reference only.

VEGGIE MAC AND TUNA

1 1/2 cups dry elbow macaroni

3 tbsp butter
1 small onion, chopped
1/2 med size red bell pepper, chopped
1/2 med size green bell pepper, chopped
1/4 cup all-purpose flour
1 3/4 cups milk
8-oz cubed pasteurized process cheese product
1/2 tsp marjoram
1 pkg (10-oz) frozen peas
1 can (9-oz) tuna in water, drained

Cook macaroni according to package directions until just tender; drain.

Melt butter in a medium saucepan over medium heat; add onion and bell peppers. Cook, stirring, 5 minutes or until tender. Stir in the flour and cook, stirring, another 2 minutes. Stir in the milk and bring to a boil. Boil, stirring constantly until thickened. Reduce heat to low; add cheese and marjoram. Stir until the cheese is melted.

In a slow cooker, combine the macaroni, cheese sauce, peas, and tuna. Cover and cook on low setting 2 1/2 hours or until bubbly around the edges.

Yield: 6 servings

file photo

APPLE-CINNAMON BREAKFAST RISOTTO

3 tbsp unsalted butter

4 medium ( approx 1 1/2 lb) Granny Smith apples, peeled, cored, diced into 1/2-inch cubes
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)

Coat slow cooker with nonstick cooking spray; set aside.

Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.

Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.

Serve in bowls and garnish as desired.

Yield: 6 servings

file photo

CHICKEN AND VEGGIES POT

4 to 5 large red potatoes, sliced 1/4-inch thick

2 large carrots, sliced 1/4-inch thick
1 cup cubed butternut squash, peeled & sliced 1/4-inch thick
1 large yellow onion, sliced
1/4 tsp salt
1/4 tsp pepper
6 large chicken breasts
additional salt and pepper
1/2 lemon
4 large garlic cloves, peeled & minced
6 small sprigs fresh rosemary

In a 5 to 6-quart slow cooker, place the potatoes, carrots, squash, and onion; sprinkle with the salt and pepper.

Place the chicken breasts over the vegetables and sprinkle with a dash of salt and pepper.  Squeeze the lemon juice over the chicken.  Sprinkle the garlic over the chicken and lay a sprig of rosemary atop each breast.

Place lid on cooker and cook on low setting 5 to 6 hours or until the chicken is cooked through.

Yield: 6 servings

free clipart

CHERRY VANILLA NUT CLUSTERS

16 vanilla almond bark squares

2 cups toasted, chopped macadamia nuts
1 can (3-oz) chow mien noodles
1 cup dried cherries

In a 3 or 4-quart slow cooker, combine the almond bark and the nuts.

Place lid on the cooker and cook on low setting for 1 hour and 30 minutes until the almond bark has melted.

Remove lid, turn off cooker, and add the chow mien noodles and cherries; stir to combine well.

Lay out a sheet of waxed paper and drop the candy by tablespoonfuls onto the paper.  Allow to set until dry. 

When completely cooled and dry, store in an airtight container.

Note: File Photo

TACO SOUP

As many of you know, I love soup.  Taco soup is one of my favorites so when I saw this recipe I said, "Yes!"  Thought you all might like it, too.  As you might guess from the instructions, I got it from a Reynold's site. Taco soup varies according to different tastes but this is a good start and variations are listed at the end.

2 (16 ounce) cans black beans

1 (11 ounce) can corn

1 (28 ounce) can diced tomatoes

1 (1 1/4 ounce) envelope taco seasoning mix

1 (1 ounce) envelope ranch dressing mix

1 lb ground beef

Instructions
1) First line your slow cooker with Reynolds® Slow Cooker Liner for easy clean up
2) Cook your ground beef and drain
3) Add your black beans, corn, tomatoes (do not drain) seasoning and meat all together into the slow cooker and gently stir together


4) Fill half a can of water in your empty black bean can and dump in.
5) Cook on high in the slow cooker for 2 hours or low for 4 hours

What is fantastic about this recipe is that its easily changeable. You can substitute black beans for kidney beans, add two cans of tomatoes instead of 1, add diced chili peppers for a more spicy soup, or alter with shredded chicken and white beans instead! There are countless ways to enjoy and enjoy in a new way that is perfect for YOUR family.
And when you are done, it's super easy clean up! Once cooled, empty the contents out of the liner before placing in the trash.
My family likes to serve ours in cute little bread bowls!

Tips:

• If you cook too long the water will start to evaporate. Make sure you turn your slow cooker to "warm" after the times noted above. You can always add additional water or even a can of tomato soup if you want more of a soup consistency...or you can let evaporate out and have more of a chunky chili feel.
• Add cheese, tomatoes, sour cream, and avocado on top.
• Use tortilla chips to dip!
• Works as appetizer, dip (with less water), or a full-fledged dinner...you decide!

file photo

EASY HERBED CHICKEN BREASTS

You already know I don't like chicken but you are always wanting more chicken recipes so I borrowed this one for you.

Herbed Slow Cooker Chicken ~~Southern Mama~~

Ingredients 

•1 tablespoon olive oil
•1 teaspoon paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon seasoned salt
•1/2 teaspoon dried thyme
•1/2 teaspoon dried basil
•1/2 teaspoon pepper
•1/2 teaspoon browning sauce, optional
•4 bone-in chicken breast halves (8 ounces each)
•1/2 cup chicken broth

Directions
•In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until meat is tender.

 

 This file photo is not this exact recipe.

LARIPIN' SOUP

4 cans Campbell's minestrone soup

4 soup cans of water
1 can chopped tomatoes with green chilies
2 lb ground beef, browned to remove fat
1 block (16-oz) Mexican-style Velveeta cheese

Combine all the ingredients together in a crockpot or slow cooker. Place lid on cooker and cook the mixture on low setting for approximately 8 hours.

Delicious served with cornbread.

free clipart

APRICOT-GLAZED PORK ROAST

 1 can condensed chicken broth

1 jar (18-oz) apricot preserves
1 large onion, chopped
2 tbsp Dijon mustard
1 (3 1/2-4lb) boneless pork loin roast

Mix all ingredients, except roast, in the slow cooker. Add the pork and turn to coat all around.

Place lid on cooker and cook on low 8 to 9 hours.

For a thicker sauce, remove pork when finished. Mix 2 tablespoons cornstarch and 2 tablespoons water; stir into sauce in cooker. Cover and cook on high for 10 minutes.

My friend's recipe with a file photo.

DIABETIC LIVING'S WHITE CHICKEN CHILI

This recipe and photo are from a diabetic magazine. The nutritional information they provided appears at the end of the recipe. I have copied this from my diabetic blog.

3 (15-oz) cans Great Northern Beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 lb skinless, boneless chicken breast halves
2 cups finely chopped onion
1 1/2 cup chopped sweet peppers of your desired color/s
2 (4-oz) cans diced green chile peppers, undrained
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 cups shredded Monterey Jack cheese, optional
Plain fat-free Greek Yogurt, optional
Fresh cilantro leaves, optional

In a 4 to 5-quart slow cooker, combine the first 11 ingredients (beans through cayenne pepper). Cover and cook on low 4 to 5 hours or high 2 to 3 hours.

Remove chicken; shred using two forks. Return to cooker. To serve, top with your choice of any or all the optional ingredients listed.

Yield: 8 servings of 1 1/2 cups
Per serving: 239 calories, 3 g (0) g sat) fat, 41 mg cholesterol, 582 mg sodium, 32 g carbs (10 g fiber, 5 g sugar), 22 g protein