BEAN AND SALSA TURKEY CHILI

1 tbsp canola oil

1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping

Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink.  This will probably take about 10 minutes.  Stir occasionally during the cooking process.

Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin.  Stir to blend well.

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

To serve, ladle into individual bowls and top with cheddar cheese as desired.

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*Be aware when buying ground turkey (or chicken).  Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

BARBECUED TURKEY CUTLETS

2 lbs turkey cutlets

1/4 cup molasses
1/4 cider vinegar
1/4 ketchup
3 tbsp Worcestershire sauce
1 tsp garlic salt
3 tbsp chopped onion
2 tbsp brown sugar
1/4 tsp pepper

Place turkey cutlets in slow cooker.  Combine remaining ingredients in a bowl and pour over cutlets.

Place lid on cooker.  Cook on low setting for 4 hours.

 

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PORK AND CABBAGE MEAL

2 lbs boneless pork chops

3/4 cup chopped onion
2 tbsp dried parsley flakes
4 cups shredded green cabbage
1 tsp salt
dash of freshly ground black pepper
1/2 tsp caraway seeds
1/8 tsp allspice
1/2 cup beef OR vegetable broth
2 medium Granny Smith apples, cored and sliced 1/4-inch thick

Place the chops in a 4 to 5-quart slow cooker or crockpot.  Layer in the following order over the chops: onions, parsley, cabbage.

Combine the slat, pepper, caraway seeds, and allspice; sprinkle over the cabbage.

Pour the broth overall.

Cover and cook on low setting 5 to 6 hours.

Approximately 30 minutes before the end of the cooking time, add the apples slices over the top of the mixture.

Yield: 6 servings

Note: This is also a good diabetic recipe having a ration of 9 g carbs and 18 g protein per serving.

File Photo of Similar Recipe

RED CURRY POT ROAST

Here is a different pot roast recipe for you.  

1 (2 to 3 lb) chuck roast
salt to taste
freshly ground black pepper to taste
2 tsp canola oil
1 yellow onion, chopped
1 tsp red curry paste
2 tsp ground cumin
1 tsp ground coriander
2 cups broth (I use vegetable, I believe the original recipe I saw said chicken)
1 can (14-oz) coconut milk
1 can (10-oz) diced tomatoes with green chiles
3 tbsp fish sauce (Asian section at the grocery store)
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp tomato paste
3-inch piece fresh ginger, peeled and sliced
juice of 1 lime
2 bay leaves
1 1/2 lbs red potatoes, halved
4 small heads baby bok choy, cut-up, leaves intact
1 1/2 tsp cornstarch
1 tbsp water
1/4 cup chopped roasted peanuts for garnish
1/4 cup chopped fresh cilantro for garnish

Generously sprinkle the meat with the salt and pepper.  Heat the oil in a large skillet; when hot add the beef and cook a few minutes to brown both sides.   Remove skillet from the heat.

Spread onion over the bottom of the crock, top with the meat.

Spoon the curry paste into the skillet; add the cumin and coriander.  Using the back of a large spoon, blend the mixture.  Return skillet to medium heat.

Pour the broth into the skillet; stir in the coconut milk.  Add the tomatoes, fish sauce, brown sugar, garlic, tomato paste, ginger, and lime juice.  Bring the mixture to a boil and pour over the meat in the cooker.  Add the bay leaves and stir to blend.

Place lid on cooker and cook on low setting approximately 8 hours.

Remove lid, take meat out of cooker and place on a cutting board.  Turn heat to high and add the potatoes and bok choy.  Replace lid and cook until potatoes are tender, about 15 minutes.

Meanwhile cut the meat into large chunks.

Blend the cornstarch into the water; stir into the mixture until smooth.  Return the meat to the cooker and cook on high until heated through, 10 to 15 minutes.

Ladle into bowls for serving.  Garnish with the peanuts and cilantro.

Yield: 6 servings.

 File Photo for Reference Only

Not this exact recipe.

TOMATILLO-BEAN DIP

2 cans (15-oz each) pinto beans, rinsed & drained

1 can (12-oz) tomatillos, drained & chopped
1 can (4.5-oz) can chopped green chilies
1 small red onion, chopped
1/4 cup vegetable broth*
1 tbsp cider vinegar
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup chopped fresh cilantro
1 lime, juiced

In a 5 to 6-quart slow cooker or crockpot, combine the pinto beans, tomatillos, green chilies, onion, vegetable broth, vinegar, chili powder, cumin, salt, and cayenne; Stir to blend; place lid on cooker and cook 1 to 2 hours on high or 2 to 4 hours on low until the mixture is slightly thickened.
At the end of the cooking time, stir the cilantro and lime juice into the cooker; allow the mixture to cook in cooker for 5 minutes.  Puree the mixture in a food processor in batches. 
Serve dip warm or at room temperature.
Yield: 6 servings

*May use chicken or beef broth, if preferred.

tomatillo file photo

HOT 3-BEAN SALAD

4 slices bacon

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained

Fry the bacon until crisp and remove from skillet.  Reserve 2 tablespoons of the drippings in the skillet.  Stir in the sugar, cornstarch, salt, and taco sauce.  Cook, stirring occasionally, until bubbling and thick.

Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon.  Pour the thickened sauce overall.  Stir mixture thoroughly.  Place lid on cooker and cook on high for 2 hours.

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SPICY RICE PUDDING

2 cups milk

1 cup basmati rice
1/2 cup golden raisins
1/4 cup granulated sugar
2 tbsp butter, melted
1/2 tsp vanilla
1/2 tsp ground cardamom
1 cinnamon stick
Ground cinnamon for garnish, optional

Spray slow cooker or crockpot with nonstick cooking spray.

Place the milk, rice, raisins, sugar, butter, vanilla, and cardamom in the cooker; stir to mix together well.  Add the cinnamon stick; cover and cook 2 to 2 1/2 hours on high or 4 to 5 hours on low.  Pudding is done when the rice is very soft and the pudding is thick and creamy.
Remove cinnamon stick before serving.
Variation: This pudding is good served topped with sliced banana.

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CHICKEN TERIYAKI

Ingredients

3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

Directions
1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.

 

 Serve over rice with freshly chopped green onion on top. 

 

Note: This recipe and photo are from cooktopcove a few years ago.

 

PORK AND BLACK-EYED PEAS STEW

1 (approximately 2 lb) pork tenderloin, large diced

1 can (15-oz) black-eyed peas
2 cans (14.5-oz each) stewed tomatoes with onions and peppers
1 cup chopped green bell pepper
1 cup uncooked long-grain rice
2 cups homemade or canned vegetable stock
1 tbsp creole seasoning

In a slow cooker or crockpot (about 5-quart size), combine the cut up pork, peas, tomatoes, and bell pepper.

In a medium mixing bowl combine the rice with the stock and seasoning; pour over the ingredients in the cooker.  Stir to mix thoroughly.  Place lid on cooker and cook on low for approximately 5 hours.

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HONEY-GARLIC CHICKEN

Boneless thawed, Skinless Chicken Breasts, (I used 2lbs or 8 chicken tender pieces: 4oz. each)

• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

1. Put all ingredients into a crock-pot
2. Let cook for 3-4 hours on high or 6-7 hours on low heat. (I flipped the chicken over about halfway through) 
3. Serve whole or shredded, with rice or your choice or veggies

This recipe is posted for those of you looking for a garlic and honey chicken recipe. Hope this one from Tasteful Space is helpful.

BELL PEPPERS STUFFED WITH BLACK BEANS

1 tbsp canola oil

6 large green (or red or yellow) bell peppers, seeded and cored
2 cans (15-oz each) black beans, rinsed and drained
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
1 cup shredded Mexican-Blend cheese
1 cup your favorite jarred salsa
1/2 cup fat-free sour cream for garnish, if desired

Heat the oil in a medium skillet; add the onion and sauté until crisp tender.  Add the cayenne pepper, oregano, cumin, and the chili powder; remove from heat.

In a mixing bowl, mash 1 can of the beans with the seasoned sautéed onions.  Mix in the remaining can of beans.

Arrange the bell peppers, cut side up, in slow cooker or crock pot; spoon the bean mixture into the peppers.  Top bean mixture with the cheese.  Pour the salsa over cheese; cover and cook on low for 6 to 8 hours.  May cook for half that time on high.

To serve, add a dollop of sour cream atop each pepper, if desired.

File photo used for reference only. This is not a picture of this recipe.

TASTE OF THE ISLANDS PORK ROAST

3 lb boneless Boston butt pork roast

1/4 cup low-sodium soy sauce
1 tsp liquid smoke
1 can (20-oz) crushed pineapple, drained
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp grated orange zest
1 tbsp grated lemon zest
3 tbsp sugar (same amount of Splenda Granulated may be substituted)
2 tbsp cornstarch

Combine the soy sauce, liquid smoke, pineapple, orange and lemon juices, orange and lemon zest, and sugar in a medium saucepan.  Bring mixture to a boil over medium heat; add cornstarch, stirring constantly until mixture is thickened.

Place the roast in a slow cooker or crockpot.  Pour half the above mixture over the roast; reserve remaining mixture. 

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

Warm the remaining sauce mixture and serve over the pork.

Yield: 6 to 8 servings.

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CHICKEN BREASTS WITH WILD MUSHROOMS

6 skinless, boneless chicken breasts

1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 can (10 3/4-oz) fat-free cream of chicken soup
1 can (10 3/4-oz) fat-free cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbsps dried porcini mushrooms
1 tbsp fresh Italian parsley, minced
1 garlic clove, minced
1 pkg (16-oz) eggless noodles, cooked and drained

Season chicken with the lemon juice, pepper, salt, and garlic powder; place in crockpot or slow cooker.

In a mixing bowl combine the soups, mushrooms, parsley, and garlic clove; pour over the chicken.

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

To serve place chicken over the noodles and drizzle the cooking sauce overall.

file photo for reference - not this exact recipe

 

BEEF STROGANOFF

1 1/2 lbs beef stew meat, cubed

1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving

Heat oil in a large skillet and brown the beef; drain.

In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.

Turn cooker to high (if on low).

Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.

Serve over the hot cooked noodles.

Yield: 6 servings

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CHICKEN AND RED POTATOES

2 tbsp butter, softened

8 garlic cloves, minced
1 tbsp fresh rosemary, minced
1/2 tsp salt
1/2 tsp pepper
1 (about 3-lb) whole chicken
1 cup chicken broth
3 tbsp lemon juice
6 red potatoes, cut in half
3 or 4 carrots, cut up - optional
fresh minced chives or cilantro for garnish, if desired

Make a rub by combining the butter, garlic, rosemary, salt, and pepper together in a small bowl; rub over chicken and in the cavity of the chicken.  Lift skin and rub under skin where possible.

Place the chicken along with the broth, lemon juice and potato halves into a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours.  Or you may cook on high 4 to 5 hours.

Using a large spatula remove the chicken from the cooker.  Use a slotted spoon to remove the potatoes.  Garnish with the chives or cilantro before serving, if desired.

Yield: 4 servings

 

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QUILTER'S PEPPER STEAK

You can put this in your crockpot or slow cooker and quilt (or whatever else you do) for the rest of day!

2 lbs round steak, fat trimmed off
1to 2 tbsp flour
2 tbsp canola oil
1/4 cup low-sodium soy sauce
1 tsp seasoned salt
1 cup chopped onion
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1 small jar pimento, drained, and chopped
2 large green bell peppers, cut into rings, divided
1 cans (16-oz each) diced tomatoes, divided
1/2 cup cold water
1/4 cup brewed coffee
1 tbsp cornstarch
Cooked buttered noodles or rice for serving

Cut steak into strips.  Heat oil in a large skillet. Dredge steak strips in the flour with the seasoned salt added.  Brown in the hot oil until browned on all sides.

Meanwhile, put the soy sauce, onion, garlic, sugar, salt, pepper, ginger, one cup of the tomatoes, 1 bell pepper, and the coffee into the crockpot, stirring to blend.  Add the browned steak to the pot, cover, and cook on low 5 to 6 hours.

Add the remaining pepper rings, remaining tomatoes, and the pimento; cook another hour.  Using a slotted spoon, remove the steak from the cooker and place on a serving platter. 

Mix the cornstarch with the cold water until blended.  Pour mixture into the sauce in the cooker, stirring well to incorporate.  Continue cooking until sauce has thickened.  Pour the sauce over the beef.

Serve steak and sauce over hot buttered noodles or rice.

 This is a file photo.

MEATLESS SLOPPY JOES

2 cups thinly sliced onions

2 cups chopped green bell peppers
1 can kidney beans, drained and mashed
1 can (8-oz) tomato sauce
2 garlic cloves, minced
2 tbsp ketchup
1 tablespoon prepared mustard
1 tsp chili powder
cider vinegar, optional
4 whole-grain sandwich rolls, split

Combine the onions, bell peppers, beans, tomato sauce, garlic, ketchup, mustard, and chili powder in a crock-pot or slow cooker.  Stir in the cider vinegar, if using.  Place lid on cooker and cook approximately 5 hours on low setting. 

Serve on the sandwich rolls with your favorite condiments such as lettuce leaves, sliced tomatoes, thin avocado slices, etc.

 File photo for reference only.

ADIRONDACK BEANS

1/2 lb ground beef

1 tsp prepared mustard
1/4 lb bacon, cut into small pieces
1/2 lb bulk sausage
1/2 cup chopped onion
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup molasses
1 can pork & beans
1 can chili beans
1 can kidney beans, drained

In a medium skillet over medium-high heat, crumble the ground beef and sausage together with the bacon and cook until done.  Remove from pan and drain, reserving 2 tablespoons of the drippings.  Sauté the onion in the drippings until softened. 

Combine all the ingredients together in a crockpot or slow cooker; cover and cook on high setting for 2 to 3 hours or on low setting for 5 to 6 hours.

Note:  May be baked at 350 degrees for 1 to 1 1/2 hours in a casserole dish or bean pot.

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CHEESY CHICKEN AND POTATOES

 

Even though I don't eat chicken, my family loves it.  This is my version of an old Kraft recipe. I took their idea and changed it to suit my family's taste.

1 green bell pepper, sliced

1 medium yellow onion, sliced

6 red potatoes, quartered

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

4 skinless chicken breast halves

4 skinless chicken thighs
1 can cream of chicken soup
1/2 tsp garlic powder
1/2 tsp dried onion flakes
1 cup Mexican-style shredded cheese
1 tbsp Worcestershire sauce
1 tbsp dried parsley flakes

Spray slow cooker interior with nonstick cooking spray.  Layer bell pepper slices, onion slices, and potatoes in the cooker.

Sprinkle the paprika, salt, and pepper over the chicken, place chicken over the veggies in cooker.

Combine the uncondensed soup, garlic powder, onion flakes, and Worcestershire sauce; pour over all in cooker.  Sprinkle with the cheese and parsley flakes.

Place lid on cooker and cook on low 6 to 8 hours or on high approximately half that time until the chicken is thoroughly cooked.

 

 

"HOT" CHEESE AND BACON DIP

16 slices bacon, diced

2 blocks (8-oz each) cream cheese, softened, cut into cubes
4 cups mild shredded cheddar cheese
1 cup half-and-half cream
2 tsp Worcestershire sauce
1 tsp dry minced onion
1/2 tsp dry mustard
1/2 tsp salt
2 to 3 drops of hot pepper sauce

Fry bacon in a large skillet until crispy, drain on paper towels and set aside.

Place the cheeses, half-and-half cream, Worcestershire sauce, minced onion, mustard, salt, and hot pepper sauce in a crock pot or slow cooker.  Cover and cook on low for about an hour or until the cheese melts, stirring occasionally.  Stir in the bacon and serve dip directly from the cooker, if desired.

file photo for reference

HEARTY CHICKEN & SAUSAGE CASSOULET

1 tbsp olive or canola oil

1 large onion, chopped fine
1 lb (4) boneless, skinless chicken thighs
1/4 lb smoked turkey sausage, chopped fine
3 garlic cloves, minced
1 tsp thyme
1/2 tsp black pepper
4 tbsp tomato paste
2 tbsp water
3 cans (15-oz each) Great Northern Beans
1/2 cup dry breadcrumbs
3 tbsp minced fresh parsley

Heat the oil in a large skillet over medium heat until hot.  Add the onion and cook, stirring until tender.  Stir in the chicken, sausage, garlic, thyme, and pepper.  Cook 5 minutes to brown the chicken and sausage.  Remove the skillet from the heat and stir in the tomato paste and water until blended. 

Place the beans and the skillet mixture into a crockpot or slow cooker; cover and cook on low setting for 4 to 5 hours.

Just before serving, combine the breadcrumbs and minced parsley.  Sprinkle over the top of the cassoulet.

Yield: 6 servings.

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SUCCULENT LAMB SHANKS

4 lamb shanks

2 medium carrots, cut into 1/2-in pieces
1 large yellow onion, diced
4 tbsp grated ginger
6 roughly chopped garlic cloves
2 tbsp cumin
1 tbsp cinnamon
1 cup raisins
1 cup black olives
3 cups chicken broth
1/4 cup lemon juice
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper

Brown the lamb shanks in a large skillet sprayed with nonstick cooking spray; remove from the skillet and place in a crockpot or slow cooker.

In the same skillet, sauté the carrots, onions, ginger, and garlic.  Add the cumin and cinnamon.  Add the mixture to the shanks in the cooker.  Stir in the raisins, olives, broth, lemon juice, sugar, salt, and pepper. 

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

Note: This file photo is for reference only. It is not this exact recipe.

MUSHROOM BEEF STEW

1 1/2 lb beef stew meat

salt and pepper to taste
1/4 cup all-purpose flour
2 tbsp canola or soy oil
1 can French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 tsp Italian seasoning
3 cups white mushrooms, halved
3 medium carrots, cut into 2-inch pieces
1 cup whole frozen white onions
1/4 cup water
flour for thickening

Season the beef with salt and pepper to suit your taste; coat in the flour.

Heat the oil in a large skillet over medium-high heat.  When oil is hot add the beef, shaking off excess flour, and cook until browned on all sides.

In a 3 1/2-quart slow cooker or crockpot, stir together the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots, and onions.  Cover the cooker and cook on low for 10 hours until the beef is tender, or on high for 5 hours.

Stir a small amount of flour into the water, stirring until smooth. Stir mixture into the stew until well blended. Replace lid and bring to a boil. Boil until thickened.

the file photo

LEMON CHICKEN

If you follow my blogs, you know chicken does not enter my mouth. However, my readers continue to love chicken recipes, so I continue to post them. No, I have not made this recipe.

1 (2 1/2 to 3 lbs)whole roasting chicken
1/2 stick butter, softened
1 1/4 tsp lemon pepper
1 thick slice from the center of a lemon
2 or 3 (depending on size) garlic cloves, minced
2 tbsp olive oil
1 3/4 tsp seasoned salt
1 tsp dried thyme
cracked black pepper to suit taste

Remove giblets from chicken and discard.  Rinse chicken and pat dry using paper toweling.  With your fingers, gently loosen the skin over the breast and thighs.

In a small bowl, mix the lemon pepper into the softened butter.  Insert the butter mixture under the loosened skin.  Place the garlic and lemon slice in the chicken cavity.

Place the chicken into the slow cooker and rub the skin with the olive oil.  Sprinkle with the seasoned salt, thyme, and cracked black pepper.

Place lid on cooker and cook chicken on low for 6 to 8 hours.  Internal temperature should read 160 degrees before serving.  Meat thermometer should not touch the bone as that will cause a misreading.

file photo for reference

CHICKEN BURRITO BOWLS

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix

1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 can (15-oz) black beans, drained and rinsed
1 cup frozen corn kernels

Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours
.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.

I got this recipe and photo from kitchen a few years ago

TURKEY/RICE CASSEROLE

2 (10-3/4-ounce) cans low-fat cream of mushroom soup, undiluted

3 cups water

2 cups uncooked converted long-grain white rice

1 cup thinly sliced celery

3 cups chopped cooked turkey (or chicken)

2 cups frozen mixed vegetables

1 teaspoon poultry seasoning

1 tablespoon dried minced onion

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

ee Healthier Recipes. Go Now!

Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.

Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.

 

Yield: 8 servings

 

file photo

TOFFEE FONDUE

3/4 cup butter, cut-up

2 cups firmly packed brown sugar
1 1/4 cups light corn syrup
3 tbsp water
2 cans (14-oz each) sweetened condensed milk
3/4 cup almond toffee bits
2 tsp vanilla extract

In a 4-quart slow cooker or crockpot, combine the butter, brown sugar, corn syrup, water, and condensed milk; cover and cook on low setting for 3 hours.  Stir mixture occasionally until the mixture is smooth.

Stir in the toffee bits and vanilla extract.

Yield: 6 cups fondue

Serving ideas:  For dipping; fresh fruit, especially pear slices, pretzels, shortbread sticks or cookies OR use as a sauce to spoon over ice cream or pound cake.

 

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PORK/BEANS CHILI VERDE

 3/4 to 1 lb boneless lean pork, cut into 1-inch cubes

1 can (15-oz) Great Northern Beans
1 large onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
1 lb tomatillos, coarsely chopped
1 can (14 to 15-oz) chicken broth
1 can (4-oz) diced mild green chilies
1 tsp ground cumin
1/2 cup lightly packed fresh cilantro, chopped
Sour cream for serving

Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Add the pork and cook until browned on all sides.

In a slow cooker or crockpot combine the cooked pork with the beans, onion, garlic, tomatillos, chicken broth, green chilies, and ground cumin; place lid on cooker and cook for 3 to 4 hours on high.  Season to taste with salt and pepper.  Gently press the meat against the side of the cooker with a wooden spoon or silicone spatula to shred.  Reduce the heat of the cooker to low.  Stir the cilantro into the cooker and cook for 10 minutes on low.

Serve with the sour cream.

Yield: 4 servings.

NOTE: This photo used for reference only. Not this exact recipe.

FRENCH-STYLE PORK STEW

1 tbsp vegetable oil

1 pork tenderloin (16-oz), cut into 3/4-1" cubes
1 medium onion, coarsely chopped
1 rib celery, sliced
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp oregano
2 tbsp flour
1 cup chicken broth
8-oz frozen mixed vegetables (carrots, potatoes, peas)
1 jar (4 1/2-oz) sliced mushrooms, drained
1 pkg (approx. 6-oz) long grain and wild rice
2 tsp lemon juice
1/8 tsp ground nutmeg
salt & pepper to taste

Heat the oil in a large skillet over high heat.  Add the pork, onion, celery, basil, rosemary, and oregano; cook until the pork is browned on all sides.   Remove the mixture from the skillet to a slow cooker or crockpot. 

Stir the flour into the chicken broth and pour into the cooker.  Stir in the frozen vegetables and mushrooms.  Cover and cook on low setting for 4 hours or until the pork is just barely pink in the center. 

Prepare the rice according to the package directions.  (Omit the spice packet if you wish.)

Stir the lemon juice, nutmeg, salt, and pepper into the cooker and cook for another 15 to 20 minutes. 

Serve the stew over the rice.

Yield: 4 servings of approximately 1 cup each.

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