EASY TURKEY CHILI

vegetable cooking spray

2 lbs ground turkey (read label for ground without skin)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) stewed tomatoes, undrained
1 can (10-oz) tomatoes with green chilies, undrained
2 cups tomato juice
1 1/2 tablespoons chili powder
1 tablespoon prepared mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 to 16-oz) chili beans

Coat a large skillet with nonstick cooking spray. Add the turkey, onion, bell pepper, and garlic; sauté over medium-high heat until the turkey loses pink color. Transfer mixture to the slow cooker or crock-pot. Stir in the remaining ingredients. Add cover to pot and cook on low heat for 3 to 4 hours.

Note: File Photo

REALLY DIFFERENT ROAST BEEF

1 (approx 3 lb) beef roast

1 pkg dry ranch dressing mix
1 pkg dry brown gravy mix
1 pkg dry Italian dressing mix
1/2 pkg dry onion soup mix
2 cups water

Combine the dry mixes with the water and stir to dissolve. Place roast in slow cooker or crock-pot; pour the water mixture over the roast. Cover and cook on high approximately 5 to 6 hours or until done.

 Note: File Photo

ORIENTAL-STYLE POT ROAST

1 (3 to 3 1/2 lbs) beef chuck roast

2 tbsp canola or olive oil
1 can (16-oz) bean sprouts, rinsed and drained
1 can (5-oz) water chestnuts, drained, sliced thin
1 medium green bell pepper, cut into 1-inch size pieces
1/4 cup cider or white vinegar
1 tbsp low-sodium soy sauce
1 garlic clove, minced
1 tsp salt
1/2 tsp ground ginger
1/8 tsp black pepper

Trim fat from roast and cut, if necessary to fit into slow cooker or crockpot. Heat the oil in a large skillet and brown roast in the hot oil. Place meat in the cooker. Add the bean sprouts, water chestnuts, and bell pepper to the pot.

In a small bowl, stir together the the jam, vinegar, soy, garlic, salt, pepper, and ginger. Pour mixture over the meat and vegetables in the cooker. Cover the cooker and cook on low for 8 to 10 hours. Remove the meat and vegetables.

Skim any fat from the liquid in the cooker. Measure out two cups of the liquid. Return the meat and the vegetables to the cooker and replace the cover.

Sauce:
1 can (11-oz) mandarin oranges
3 tablespoons cornstarch
2 cups reserved cooking liquid

Drain the oranges but reserve 1/4 cup of the juice. In a small saucepan, slowly blend the juice into the cornstarch; stir in the cooking liquid. Cook, stirring, until thickened and bubbly. Stir in the orange sections and heat through.

Place the meat and vegetables on large serving platter. Spoon some of the sauce over all. Serve with hot brown rice and the remaining sauce.

CARROT CAKE WITH RAISINS

This recipe needs to be made in a 3 1/2 to 4-quart slow cooker or crock-pot with a removable stoneware pot.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
1/3 cup canola oil
1/4 cup water
3 eggs
2 teaspoons vanilla extract
3 cups coarsely shredded carrots
1 cup raisins
1 tablespoon powdered sugar

Preheat base of slow cooker/crock-pot to high. Spray the stoneware with non-stickk cooking spray. Cut a piece of waxed paper to fit in the bottom, insert, and spray.

In a medium bowl, whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and nutmeg together.

Using an electric mixer on medium-high speed, beat the granulated sugar, oil, water, egg, and vanilla for 2 minutes. Reduce speed to low, add the flour mixture, and beat just until blended. Stir in the carrots and raisins. Pour the batter into the stoneware and place on preheated base. Cover the slow cooker with two double layers of paper towels; place lid on top. Cook until a wooden toothpick inserted in the center comes out clean. This will take about 1 1/2 to 2 hours.

Transfer the stoneware to a wire rack and let cool 15 minutes. Run a thin knife around cake to loosen it from the stoneware. Invert onto the rack; remove wax paper. Allow to cool completely. Dust with the powdered sugar before serving.

Note: File Photo

CROCK-POT LASAGNA

1 lb ground beef or chicken, browned and drained

1 jar (32-oz) spaghetti sauce

1 can diced tomatoes

1 box lasagna noodles

1 small carton ricotta cheese

2 cups shredded mozzarella cheese

Spray crock-pot with nonstick cooking spray or line with a slow cooker liner. 

Combine ground meat with the spaghetti sauce and tomatoes. Break 4 noodles in half and place in the bottom of the cooker. Cover with half the meat/sauce mixture, 1/2 the ricotta cheese, 1 cup of the mozzarella cheese then repeat the layers ending with noodles.

Cook on low setting 5 hours or until noodles are tender. Sprinkle with grated Parmesan cheese before serving, if desired.

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CROCK-POT SWISS STEAK WITH CARROTS

3 tbsp all-purpose flour

1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 tsp dry mustard
1 1/2 to 2 lbs round steak, trimmed of fat
1 tbsp canola oil
1 cup sliced onions
1 lb carrots, sliced into 1/2-inch pieces
1 can (14.5-oz) whole tomatoes
2 tsp Splenda brown sugar blend
1 1/2 tbsp Worcestershire sauce

In a pie pan or shallow bowl combine the flours, salt, pepper, and dry mustard. Cut the steak into pieces to fit in the cooker and dredge in the flour mixture.
Heat the oil in a nonstick skillet and brown meat on both sides; place meat in the crockpot or slow cooker. Add the onions and carrots to the cooker.
Combine the tomatoes with liquid, Splenda brown sugar blend, and Worcestershire sauce; pour mixture into cooker. Place lid on cooker and cook on low heat for 8 to 10 hours or on high 3 to 5 hours.
Yield: 4 to 6 servings
Approximate per serving: 236 calories, 18 g carbs, 23 g protein

This file photo is for reference only. Not this exact recipe.

DRUMSTICKS AND BELL PEPPERS

2 tsp canola oil

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3/4 tsp salt
1 (14 1/2-oz) can stewed tomatoes
1 cup low-sodium chicken broth
1 tsp dried rosemary
1 tbsp fennel seeds
8 chicken drumsticks
2 cups orzo*

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, and 1/4 teaspoon of the salt; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer bell pepper mixture to crockpot or slow-cooker. Stir in tomatoes and broth.

Combine rosemary , fennel, and the remaining salt in large bowl. Add chicken; toss to coat. Heat remaining 1 teaspoon of oil in skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 4 to 5 minutes. Transfer chicken to slow cooker and press down into the peppers mixture. Cover and cook until chicken and vegetables are fork tender. This should take 3 to 4 hours on high or 6 to 8 hours on low.

About 20 or 30 minutes before serving, cook the orzo according to package directions. Serve chicken and sauce with the orzo.

Yield: 8 servings
*This could be served with noodles, if you prefer.

LATIN-STYLE MEATBALL SOUP

1 large onion, coarsely chopped

1 lb ground lean beef
1/3 cup plain dried bread crumbs
1 large egg
4 tsp chili powder
3/4 tsp ground cumin
1/2 tsp salt
1 large red bell pepper, coarsely chopped
1 1/2 cups frozen corn, thawed
3 cups low-sodium chicken broth
1 can (15-oz) tomato sauce
1 can (14 1/2-oz) diced tomatoes with green chilies
1 zucchini, cut lengthwise in half, then thinly sliced
1 lime, cut into 6 wedges

Preheat oven to 425 degrees. Lightly spray large rimmed baking sheet with nonstick spray.

Set aside 3/4 cup of the chopped onion.

In a large bowl, combine beef, bread crumbs, remaining onion, egg, 3 teaspoons chili powder, cumin, and salt to mix well. Form the beef mixture into approximately 30 meatballs. Place the meatballs on the baking sheet and bake until lightly browned, about 10 minutes.

While meatballs bake, combine the reserved onion, bell pepper, corn, broth, tomato sauce, tomatoes, and the last teaspoon of chili powder in the crock-pot or slow cooker. Stir in the meatballs, cover, and cook 4 to 6 hours on high or 8 to 10 hours on low.

Approximately 20 minutes before serving time, add the zucchini to the pot. Cover and cook until tender.

Serve with the lime wedges.

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CUBAN-STYLE BEEF AND BEANS

1 can (14 1/2-oz) diced tomatoes with jalapenos

1/3 cup tomato paste
1/4 cup water
2 yellow bell peppers, cut lengthwise into 1/4-inch strips
1 can (15 1/2-oz) black beans, rinsed and drained
1 white onion, chopped
1 large carrot, cut into 1/2-inch thick rounds
2 minced garlic cloves
1 1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp salt
1/4 tsp red pepper flakes
1 (1 to 1 1/2-lbs) round steak trimmed

In a large bowl, whisk the tomatoes, tomato paste, and water together until blended. Stir in the bell peppers, beans, onion, carrot, garlic, cumin, oregano, salt, and red pepper flakes. Transfer half of the mixture to a 5 or 6-quart slow cooker/crockpot. Top mixture with the steak then the remaining half of bean mixture. Cover the cooker and cook until the meat and carrots are fork tender, 10 to 12 hours on low or 5 to 6 hours on high.

Before serving, remove the steak from the cooker to a large plate or a cutting board. Let cool 5 to 10 minutes then shred the steak using 2 forks. Return the meat to the cooker and cook on high about another 5 minutes or until heated through.

 Note: File photo

SLOW COOKER CASHEW CHICKEN

1 (3 to 4 lb)chicken, cut up and skin removed

1 medium yellow onion, thinly sliced
1/3 cup orange juice concentrate, undiluted
1 tsp dried rosemary
1 tsp salt
1/4 tsp cayenne pepper
2 tbsp flour
3 tbsp water
1/2 cup chopped cashews
Hot cooked whole-grain pasta

Place chicken in slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne pepper; pour over the chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken from slow cooker and keep warm.

In a saucepan combine the flour and water until smooth. Stir in the cooking juices and bring to a boil. Cook, stirring, for a couple of minutes until thickened. Stir in the cashews. Pour mixture over the chicken and serve with the hot pasta.

FILE PHOTO

CROCKPOT PIZZA CASSEROLE

2 lb lean ground beef

1 lb bulk sausage
1 small pkg sliced pepperoni
1 1/3 cups dry rigatoni, cooked according to pkg directions
2 cans cream of mushroom soup, undiluted
1 small can mushroom stems and pieces, drained
1 medium yellow onion, chopped
32-oz pizza sauce*
1 pkg (16-oz) shredded mozzarella
Parmesan cheese for topping, optional

Lightly brown the ground beef and sausage in a large skillet; drain off excess fat.
In crockpot or slow cooker, layer ingredients as listed using half of each ingredient then repeat with the remaining half. Ground beef on bottom, onion, pepperoni, rigatoni, sausage, mushroom soup, mushrooms, sauce, mozzarella. Be sure to end with mozzarella on top. Lightly sprinkle with Parmesan cheese, if desired. Cook on low setting for 4 hours.

To serve, sprinkle generously with Parmesan cheese, if desired.

Note: File Photo

*Spaghetti Sauce may be substituted.

HOT CHOCOLATE LATTE

3/4 cup powdered sugar

1/4 cup unsweetened cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
2 cups milk
6 cups brewed coffee
2 tbsp semisweet chocolate chips
1 tsp vanilla extract

In a 5 or 6-quart slow cooker or crock pot, whisk together the sugar, cocoa, cinnamon, and salt until smooth. Whisk in milk until blended. Stir in coffee, chocolate chips, and vanilla. Cover and cook until hot and flavors are blended, 1 to 2 hours on high or 2 to 4 hours on low. Ladle into mugs to serve.

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Note: May be kept warm on the keep warm setting during a party or winter evening.

APPLE-PEACH SAUCE

This great-tasting fruit sauce is so easy to make in your slow cooker. And no worries about heating up the kitchen.

10 Macintosh apples, cored and chopped
4 fresh peaches, pitted and chopped
1 tablespoon ground cinnamon

Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving. 

Notice there is no added sugar.

  Note: File Photo

KALUA PORK

 Traditional pork made in the slow cooker.

1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
 
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. 
 
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 
 
Remove meat from slow cooker, and shred, adding drippings as needed to moisten. 

BROCCOLI CARROT FRITTATA BITES

 This recipe needs to be made in a 5 or 6-quart removable stoneware slow cooker or crock pot.

2 tsp olive oil
1 large onion, chopped
1 box (10-oz) frozen broccoli, thawed & drained
1 cup shredded carrots
1 1/4 cups low-fat buttermilk
3 large eggs
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup shredded low-fat Cheddar cheese

In a large nonstick skillet over medium heat, heat oil. Add onion and cook until softened, approximately 3 minutes. Reduce heat and cook, stirring occasionally about 15 minutes until golden and very soft. Add the broccoli and cook, stirring occasionally, 2 to 3 minutes to blend the flavors.

In a medium bowl, whisk buttermilk and eggs. Whisk in flour, baking soda, salt, and nutmeg just until blended. Stir the broccoli mixture and 3/4 cup of the cheese into the buttermilk mixture until combined.

Transfer the mixture into the stoneware pot that has been lightly sprayed with nonstick cooking spray. Sprinkle top with the remaining 1/4 cup of cheese. Cover and cook until a wooden toothpick inserted in the center comes out clean, 3 to 4 hours on high or 6 to 8 hours on low.

Transfer the stoneware to a cooling rack and allow the frittata to cool slightly, probably about 15 minutes. Cut into 10 pieces and serve warm or room temperature.

Yield: 10 servings
Per serving: Approximately 100 calories, 4 g (1 g sat)fat, 67 mg cholesterol, 406 mg sodium, 9 g carbs, 1 g fiber, 7 g protein

ITALIAN CHICKEN STEW OVER PASTA

12 boneless skinless chicken thighs

2 cans Italian-style diced tomatoes
2 cups cubed zucchini
1 cup diced onion
1 cup baby carrots
2 tbsp tomato paste
2 garlic cloves, minced
1 tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Cut chicken into 1-inch pieces. Combine all ingredients except pasta in the crockpot. Cook on low at least 6 hours or until chicken is cooked through. To serve, place pasta on serving plate or bowl and top with the stew.

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SLOW COOKER SHORT RIBS

2/3 cup flour

1 1/2 tsp salt
1/2 tsp black pepper
4 to 4 1/2 lbs boneless beef short ribs
1/4 cup butter
1 large yellow onion, diced
1 1/2 cups beef broth
3/4 cup cider vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp chili powder

In a 1-gallon size zip-top plastic bag, combine the flour, salt, and pepper; add ribs in batches and shake to coat well.

In a large skillet, brown the ribs in the butter then transfer to a 5-quart slow cooker or crockpot. In the same skillet, combine the remaining ingredients. Cook, stirring, until mixture comes to a boil. Pour the mixture over the ribs.

Cover the ribs and cook on low heat for 9 hours or until the meat is tender.
Yield: about 12 servings.

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CROCKPOT ONION-MUSHROOM ROAST

3 lb beef roast

1 can cream of mushroom soup, undiluted
1 pkg dry onion soup mix
1 cup water

Place roast in crock-pot (or slow cooker) fat side up. Combine the cream of mushroom soup, dry onion soup mix, and the water; stir to blend well. Pour mixture over the top of the roast. Cook on low for for approximately 10 hours.

 File Photo

CLASSIC BEEF STEW

1 tall can V8 juice

1 1-lb pkg baby carrots or regular carrots, sliced
3 medium potatoes, cubed
1 tsp original Mrs. Dash seasoning
1-2 lb beef stew meat
1/2 yellow onion, chopped
1 beef bouillon cube
1 cup water
1 pkg (10-oz) frozen peas
salt and pepper to taste

In crock pot or slow cooker, combine the V8 juice, carrots (halve if too large), potatoes, and Mrs. Dash seasoning.
In a large skillet sprayed with nonstick cooking spray, brown the onions with the beef; add to the crock pot.

Add the water and bouillon cube to the skillet stirring to dissolve bouillon and loosen residue in skillet; add to the crockpot. Season to your taste with salt and pepper.

Set pot on high and cook for 4 to 6 hours or on low and cook for 6 to 8 hours. Add the peas the last 20 minutes of the cooking time.

Note: File Photo

TWO-BEAN COWBOY CASSEROLE

1 medium onion, chopped

1 1/4 lbs 90% lean ground beef
6 medium potatoes, unpeeled, sliced
1 clove garlic, minced
16 oz can kidney beans
16-oz can pinto beans
15 oz can diced tomatoes
2 tbsp flour
1/4 tsp salt
1/4 tsp black pepper

In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.

Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.

HAWAIIAN FRUIT COMPOTE

This warm, fruity sauce in great over pancakes or waffles in place of syrup. It is also good over baked ham, pork roast, roasted turkey, etc.

3 cups coarsely chopped fresh pineapple
3 grapefruits, peeled and sectioned
2 cups chopped fresh peaches
2 to 3 limes, peeled and sectioned
1 mango, peeled and chopped
2 banana, peeled and sliced
1 tbsp lemon juice
1 can (21-oz) cherry pie filling
Slivered almonds, optional

Place all ingredients except almonds in the slow cooker and toss lightly.

Place lid on cooker and cook on low 4 to 5 hours or on high 2 to 3 hours.

Serve sprinkled with the slivered almonds, if desired.

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BROCCOLI CASSEROLE

In hot weather many do not want to use their ovens, In winter, many turn to crockpots. If you are doing a big holiday meal this is one you can do in the crockpot leaving more room in your oven. I have had this recipe for many years.

2 pkgs (10-oz each) frozen chopped broccoli, mostly thawed
1 can condensed cream of celery soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 cup crushed butter-flavor (Ritz) crackers
2 tbsp butter

In a large bowl combine the broccoli, soup, 1 cup of the cheese, onion, Worcestershire sauce, and pepper. Spray slow-cooker with nonstick cooking spray. Pour broccoli mixture into the slow cooker. Sprinkle the cracker crumbs evenly over the top. Cut butter into small portions and dot over the crackers.

Cover slow cooker and cook on high for 2 1/2 to 3 hours. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole and cook another 10 minutes or until the added cheese melts.

Yield: 8 to 10 servings.

file photo for reference only