SLOW COOKER VEGETABLE BEEF SOUP

 

1 lb boneless round steak, cut into bite-size pieces

1 can (14 1/2-oz)diced tomatoes, undrained
3 cups water
3 medium potatoes, peeled & cubed
2 medium onions, diced
3 celery ribs, sliced
3 medium carrots, sliced
1 cup cut-up cabbage
3 beef bouillon cubes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups frozen mixed vegetables

Combine all the above ingredients, except the frozen vegetables, in the crockpot or slow cooker. Cover and cook on high for 6 hours. Add the frozen vegetables, cover and cook for an additional 2 hours or until meat and vegetables are tender.

Yield: 8 to 10 servings

Yield: 8 to 10 servings

ONION-MUSHROOM ROUND STEAK

 

2 lb round steak

1/2 tsp salt
1/4 tsp freshly ground black pepper
1 small onion, sliced into rings
1 can cream of mushroom soup
Flour to coat meat
1 -2 tbsp olive or canola oil

Cut steak as needed to fit into cooker.

Heat the oil in a large skillet.

Sprinkle steak with salt and pepper and coat with a thin coating of flour; brown on both sides in the hot oil.

Transfer steak to slow cooker and place the onion rings over the steak. Whisk soup until rather smooth and pour over the steak and onion.

Cook on low setting for about 4 hours or until cooked through and tender.

the file photo

EASY TURKEY IN THE CROCK-POT

I got this recipe from Pinterest. It was posted by Grain Crazy, the notes are hers-not mine.

This is an easy way to fix turkey, and it makes it nice and tender. We love it! I have made it this way several times with different variations. You can be creative and do your own variation. =)

Ingredients

Turkey breast 5-7 lb depending on your crock pot size
1 1/4 C water
2 T honey
1 T Orange Zest
juice from 1 orange (I have used orange juice from a can too)
1 T salt
1 T Poultry Seasoning
1 T thyme
1 T Basil

Directions:

1. Thaw out the turkey breast. It was still frozen in the middle when I started the cooking process.

2. Pour the water in a large crock pot and set it on high.

3. You could mix the spices and do a rub, but I ended up just pouring the spices, juice, and honey on top .

4. Cover the turkey with a piece of foil to insulate it--just over the top. Make sure the lid is on really tight. Do not open the lid once you shut it. Each time you lift the lid, it lets a lot of heat out.

3. It ended up cooking the turkey for about 5 hours. (It was 7 lbs) It was perfect. I put a thermometer in it, and it was at about 185 degrees. It should be at least 165. It was perfect. When I cook turkeys this way, the meat usually just falls off the bone and is very tender. When we have left overs, it makes great sandwiches too. Turkey can be yummy all year long, not just at Thanksgiving!

(I have also started this process at night and had it cook all night on low. Then just put it on warm once it is all cooked until ready to serve.)

SHREDDED CHICKEN TACOS

 

1 1/2 lbs skinless, boneless chicken breasts halves

2 tsp ground cumin
1 tsp chili powder
1 jar (16-oz) Salsa or Picante Sauce
12 (6-in) corn tortillas, warmed

Lightly spray a 6-quart slow cooker with nonstick cooking spray.

Season the chicken pieces with the cumin and chili powder; place in the slow cooker.
Pour the salsa or picante sauce over the chicken.

Place the lid on the cooker and cook on high 4 hours or until the chicken is cooked through and is fork tender. Remove chicken to a cutting board and using two forks, shred all the chicken.

Serve the shredded chicken in the warmed tortillas. Top with your favorite toppings such as cheese, shredded lettuce, diced onion, sour cream, additional salsa, etc.

Yield: 6 servings

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BBQ PORK REUBEN

1 (3-lb) boneless pork shoulder

1 bottle (17.5-oz) Bull's-Eye Carolina-style barbecue sauce
2 cups drained sauerkraut
1/2 tsp caraway seeds

Place meat in slow cooker; combine remaining ingredients and pour over the meat.

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

I love sauerkraut and just had to have this Kraft recipe! Makes great sandwiches.

file photo from porkandmindys

for reference only

SLOW COOKER HAWAIIAN RIBS

 

I noticed this on a friends page and thought it worth sharing with you. It is from chef-in-training.com who adapted it from A Year of Slow Cooking.

• 2 lbs. boneless beef short ribs
• ⅓ cup reduced sodium soy sauce
• 2 Tbsp. brown sugar
• 1½ Tbsp. honey
• 3 Tbsp. pineapple juice
• 3½ tsp. minced garlic
• ½ tsp. Chinese 5 Spice powder

1. Spray slow cooker with cooking spray or insert a slow cooker liner.
2. Evenly distribute rib meat inside slow cooker.
3. In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
4. Cover and cook on low for 6-8 hours.

SLOW-COOKED PORK TENDERLOIN

1 (2-lb) pork tenderloin

1/4 cup low-sodium soy sauce
1 tbsp prepared mustard
2 1/2 tbsp maple syrup
2 tbsp olive or canola oil
2 tbsp dried onion flakes
1 1/2 tsp garlic powder

Place tenderloin in a slow cooker.

Combine the remaining ingredients in a small bowl and pour over the tenderloin.

Place lid on cooker and cook on low for 6 hours.

Yield: 6 servings
Per serving: 285 calories, 6 g carbs, 40 g protein

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CORN ON THE COB

 

6 ears of corn, shucked and silks removed

salt to taste
butter to taste

Season ears of corn with salt and butter to suit your taste then wrap in aluminum foil.

Arrange corn in cooker and cook on high setting for 2 hours.

Note: If you don't want to use foil, grease the cooker before putting corn in.
Note: Add garlic or other herbs if you desire.

file photo

BARLEY-BLACK BEAN SALAD

 

• 1 cup dried black beans

• 1-1/2 cups medium pearled barley
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 8 cups water
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 cup honey mustard salad dressing
• 2 tablespoons Dijon mustard
• 1/4 cup Parmesan cheese
• 2 red or orange bell peppers, chopped
• 2 cups cherry tomatoes
• 1 cup cubed Havarti cheese

Start the night before you want to make the recipe.

Pick over beans, rinse, cover with water, and soak overnight.

In the morning, drain well and place in 4-quart slow cooker along with barley, onion, garlic, and carrot. Cover with 8 cups water. Cover and cook on low for 8-9 hours until beans are tender.

In large bowl, combine yogurt, mayonnaise, honey mustard salad dressing, mustard, and Parmesan cheese. Drain mixture in crock-pot and stir into bowl. Stir in bell peppers, cherry tomatoes, and Havarti cheese. Cover and chill for 1-2 hours before serving.

Note: I went web-surfing for something new to make in my slow cookers. This recipe caught my eye as I need beans and grains in my diet for health reasons. Haven't made it yet but plan to soon.

file photo

ROSEMARY OLIVE OIL CROCK POT BREAD

 

• 3½ cups all-purpose flour
• 1 packet dry active yeast (2¼ teaspoons)
• 1¼ cups warm water
• ¼ cup fresh rosemary, chopped, divided
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 teaspoon sugar
• 1 teaspoon sea salt or kosher salt, divided

1. In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
2. Stir in half of the salt (1/2 teaspoon), half of the rosemary (2 tablespoons), the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
3. Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
4. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
5. Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
6. Drape paper towels over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
7. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 - 5 minutes to get a crunchier, darker crust.
8. Let cool before slicing. Serve with extra olive oil drizzled on top.

Note: This is a recipe I got from Pinterest. I love crusty breads and I love rosemary so this was a perfect fit for me. I think it is perfect with soups. Below is a quote from the lady from whom I got the recipe:

"This Rosemary Olive Oil Crock Pot Bread has the same flavors as the Macaroni Grill favorite,but is made in the Crock Pot so you don't have to heat up the whole house. Best of all, it's extremely easy to make, and you don't even need a stand mixer!" Morgan

ENCHILADA CASSEROLE

1 large onion, diced

1 garlic cloves, minced
1 tbsp olive oil
2 lbs ground beef
1 pkg taco seasoning mix
1 cup cream of mushroom soup
1 can (4-oz) diced green chilies
12 corn tortillas
2 cups shredded Mexican Blend cheese
1 cup sour cream
1 cup salsa
1 can (4-oz) sliced black olives, drained
1/4 cup chopped fresh cilantro for garnish, if desired

In a medium to large skillet saute the onion and garlic in the olive oil; add the ground beef and cook, stirring to break up, until browned. Pour into a colander to drain off fat. Return to skillet and thoroughly stir in the taco seasoning mix.

In a mixing bowl, combine the soup with the green chilies. Spread 3 to 4 tablespoons of the mixture over the bottom of the cooker; use enough to cover the bottom.

Lay 3 of the tortillas over the soup mixture and top with 1/4 cup of the soup mixture, 1/3 of the beef mixture, and 1/2 cup of the cheese. Continue laying as above until all ingredients are used.

Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.

In a small mixing bowl combine the sour cream and salsa. Top each serving with some of the sour cream mixture, some black olives, and sprinkle with cilantro, if desired.

I've had this recipe for years. It is probably

a TOH recipe, based on the photo.

EASIEST BARBECUE DRUMMIES

This is a recipe a friend shared with me. I don't eat chicken but my family loves it.

18 large chicken drumsticks

onion powder

garlic powder

salt

pepper

Sriracha

about 20 oz. of your favorite BBQ sauce (I use Sweet Baby Ray’s)

Place a layer of frozen or fresh drumsticks on the bottom of a large crock pot. Sprinkle with onion powder, garlic powder, salt and pepper. Pour about 10 oz. of the barbecue sauce over the chicken. Drizzle with Sriracha. Repeat with another layer of chicken, seasonings and sauces. Cover crock pot. Set it on low and let it cook for about 8 hours, or until chicken is done to your liking!

file photo

GERMAN-STYLE SHORT RIBS

Love this recipe I got from Country Woman magazine in 2006 for short ribs. I love the addition of mango chutney, one of my favorites. I thought some of you would probably love these ribs, too.

3/4 cup dry red wine or beef broth

1/2 cup mango chutney

3 tablespoons quick-cooking tapioca

1/4 cup water

3 tablespoons brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon chili powder

1/2 teaspoon pepper

4 pounds bone-in beef short ribs

2 medium onions, sliced

Hot cooked egg noodles

In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.

Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles. Yield: 8 servings.

BEEF & SAUSAGE CHEESE DIP

 

1 lb lean ground beef

1 lb hot sausage
1 small onion, chopped fine
1 lb Velveeta cheese
1/2 tsp garlic powder
1 can diced tomatoes with peppers
1 can cream of mushroom soup
Worcestershire sauce to suit taste

In a large skillet, brown the beef and sausage together with the onion; stir to crumble. Cook until meat is no longer pink; drain well.

Place the meat mixture into a crock pot or slow cooker; add remaining ingredients and stir to mix together well. Cook on high for 1/2 to 1 hour. Ready to serve or may be served directly from the cooker while kept on low or warm.

Serve hot with tortilla chips.

file photo

BLUEBERRY CRISP

• 16 oz frozen blueberries
• 1 cup quick oats
• 1/2 cup pecan pieces
• 1/2 cup almond meal*
• 1/2 tsp. salt
• 1/4 cup honey
• 5 Tbs. butter, softened

1. Spray the inside of the crock with cooking spray.
2. Place blueberries in the bottom of the crock (no need to thaw).
3. Stir together oats, pecans, almond meal.
4. Add honey and softened butter, using a fork to make crumbles.
5. Loosely crumble the topping over the blueberries.
6. Cover and cook on low 3-5 hours.

*Use whole wheat flour or oats that are ground fine if you don't have almond meal.

file photo for reference only

Note: I have had this recipe for years. I have no idea where I got it.

CREAM CHEESE CRACK CHICKEN CHILI

2 boneless, skinless chicken breasts

1 (11 or 15-oz) can corn, drained

1 (15-oz) can black beans, drained and rinsed

1 (10-oz) can diced tomatoes and green chilies, undrained

2 cups chicken broth

1 cup cooked, chopped bacon

1 (1-oz) packet Hidden Valley Ranch Original seasoning & salad dressing mix

1 tsp cumin

1 Tbsp chili powder

1 tsp onion powder

1 (8-oz) package cream cheese

1 cup shredded cheddar cheese

Place chicken at bottom of slow cooker. 

1. 
   Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
2. Cover with lid and cook on LOW for 6-8 hours. 
3. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili. 
4. An Indiana friend sent this recipe to me several years ago.
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