BLACK BEAN AND POTATO SOUP

 

1 can (16-oz) black beans, drained

2 medium potatoes, peeled and diced
1/2 lb cooked ham, cut into bite-size pieces
6 cups defatted beef broth
1/4 cup dried chopped onion
1 can (4-oz) chopped jalapeno peppers
1 garlic clove, minced
1 tsp ground cumin
1 tsp oregano
1 tsp thyme
1/8 tsp ground cloves
Sour cream for garnish, if desired
Chopped tomatoes for garnish, if desired

Combine the beans, potatoes, ham, broth, onions, peppers, garlic, and spices in the crock pot. Place lid on cooker and cook on low setting 8 to 10 hours or high setting 4 to 5 hours. When serving, garnish with the sour cream and/or tomatoes, if desired.

Yield: 6-8 servings

This is a file photo, not exactly this recipe.

SNICKERS BREAD PUDDING

1 3/4  cups packed brown sugar

1/4 cup granulated sugar

1/3 cup unsweetened cocoa

1 cup milk

1/2 cup butter, melted

3 large eggs, lightly beaten

2 teaspoons vanilla extract

5 cups torn firm white whole-wheat bread

1 cup chopped Snickers candy bars

Caramel topping

Additional chopped Snickers candy bars

 

In a medium bowl, stir together the brown sugar, granulated sugar, cocoa, milk, butter, eggs, and vanilla until blended. Stir in bread and Snickers. Pour into a 3- to 4-quart slow cooker that has been lightly sprayed with butter-flavored cooking spray.

Place lid on cooker and cook on LOW setting 2 hours, or until center is set but is still jiggly. To serve, dip into serving dishes and top with caramel topping and the additional chopped Snickers.

Note: This is my version of an old Mr. Foods recipe.

PORK ROAST WITH ONIONS AND POTATOES

This recipe requires a 4-quart slow cooker for best results.

Approximately 3 lb boneless pork loin roast, trim off fat
1 large garlic clove, sliced
5 medium potatoes, washed, cubed, unpeeled
1 large onion, sliced
3/4 cup water (or tomato juice, if desired)
1 tbsp low-sodium soy sauce
1 tbsp cornstarch
1 tbsp cold water

Make slits in roast in insert slices of garlic. Place roast under broiler to brown. Put potatoes in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables and cover with remaining onions. Combine water or juice with soy sauce and pour over roast. Place lid on slow cooker and cook on low about 8 hours. When ready to serve, remove roast and vegetables from cooker. Combine cornstarch and cold water. Add to the liquid in the slow cooker. Turn cooker to high until liquid is thickened. Slice meat and serve thickened liquid over the meat and vegetables.

This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old "meat and potatoes".

SMOKEY BARBECUE SPARERIBS

3 to 4 lbs spareribs

salt and pepper to taste
1 medium yellow onion, sliced
1 bottle (16-oz) smoky barbecue sauce*

Sprinkle the ribs with the salt and pepper. Place ribs on broiler pan in oven and brown on both sides. Remove any excess fat.

Place the sliced onion in the bottom of the crock-pot or slow cooker. Slice ribs into serving size pieces and place over the onion. Pour barbecue sauce over all.

Add lid to cooker and cook ribs on low setting for 7 to 9 hours or on high for 4 to 5hours.

*Or 2 cups of your favorite homemade sauce.

File Photo

GREEK-STYLE CHICKEN

 

6 boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 cup chicken broth
1 lemon,thinly sliced
1/4 cup pitted kalamata olives
1 garlic clove, minced
1/2 tsp dried oregano
Hot cooked orzo or rice to serve 4 to 6

Remove fat from chicken; sprinkle with salt and pepper.

Heat oil in a large skillet over medium-high heat. Brown chicken on all sides then place in  a crock-pot.

Add broth, lemon, olives, garlic, and oregano to the crock-pot. Cover and cook on low 5 to 6 hours or until chicken is tender.

Serve chicken with the rice or orzo.

Yield: 4 to 6 servings
This is a crock-pot recipe and photo.

file photo

APRICOT GLAZED BABY CARROTS WITH ONION

 

2 bags (16-oz each) baby carrots

1 medium yellow onion, cut in half lengthwise then sliced
1/4 tsp salt
1/3 cup honey
1/3 cup apricot preserves
2 tbsp chopped parsley

Place carrots and onion in a slow cooker; sprinkle with the salt.

Place lid on cooker and cook on low approximately 9 hours.

Discard the liquid that is in the cooker.

In a small bowl, combine the honey and preserves; pour over the carrots in the cooker.

Turn heat to high and cook another 10 to 15 minutes until hot.

Sprinkle with the parsley before servings.

Note: Carrots will be okay to stay in cooker on low or keep warm for up to two hours.

 File Photo

PORK RAMEN NOODLE SOUP

1/2 lb sliced fresh mushrooms
1 can (14-oz) chop suey vegetables, drained
2 tbsp reduced-sodium soy sauce
2 tbsp chopped fresh ginger
1/8 tsp crushed red pepper flakes
1 packet (3-oz) Ramen chicken noodle soup
5 cups water
1 lb thick bone-in pork chop
cooking spray

Spray the inside of a slow cooker (4-qt works best) with nonstick cooking spray.

Place the mushrooms, vegetables, soy sauce, ginger, red pepper flakes, seasoning packet from the soup and the water into the slow cooker; stir to mix together. Place pork chops into the cooker.

Place lid on cooker and cook on low for 8 hours or on high for 4 hours or until the meat is tender.

Remove chops from the cooker to a cutting board. Using two forks, break the meat into bite-size pieces; discard bones. Return the meat to the cooker.

Break the Ramen noodles into small pieces and stir into the cooker. Cook on low about 10 minutes more or until the noodles are tender.

Yield: 6 servings

the file photo

ROAST BEEF AND GRAVY

This is a recipe a friend sent me 10 years ago from www.nellsoldfashionrecipes.com

1 beef sirloin tip roast (4 pounds)
1/2 cup all-purpose flour, divided
1 envelope onion soup mix
1 envelope brown gravy mix
2 cups cold water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Cut roast in half; rub with 1/4 cup flour. Place in crockpot. 

In a small bowl, combine soup, salt, pepper, garlic powder and gravy mixes with remaining flour; whisk in water until blended. Pour over roast. 

Cover and cook on low for 6 hours in crockpot. I like to use this recipe and make open face roast beef sandwiches and mashed potatoes.

 

FRESH PEACH COMPOTE

3 large or 4 smaller fresh peaches, washed and sliced (not necessary to peel if skins are good)
1/3 cup brown sugar
2 tbsp butter, cut-up
3/4 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup brandy, optional (use 1 or 2 tbsp water if not using brandy)

Arrange the peach slices in the bottom of the cooker.

Pour the remaining ingredients over the peaches, spacing the butter over all.

Place lid on cooker and cook on high for 1 1/2 to 2 hours.

Delicious served over ice cream, waffles, etc.

file photo

CHICKEN WITH FIGS AND BLUE CHEESE

I got this email today from Family Circle and thought some of you chicken lovers might like it. You know I won't be making it!

• 1 1/2 cups  low-sodium chicken broth
• 1/4 cup  balsamic vinegar
• 1 tablespoon  grated orange zest
• 3/4 teaspoon  salt
• 1/2 teaspoon  black pepper
• 1 8 ounce package dried Mission figs, stems removed
• 2 tablespoons  vegetable oil
• 2 pounds  boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 tablespoons  flour
• 1 16 ounce tube prepared polenta
• 2/3 cup  crumbled blue cheese

1. In a small bowl, stir together broth, vinegar, orange zest and 1/4 tsp each salt and pepper; set aside. Coarsely chop figs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until browned. Remove chicken to slow cooker and add onion to skillet. Sprinkle with 1/4 tsp each salt and pepper and cook, stirring often, for 2 minutes. Stir in flour and cook for 1 minute. Pour in broth mixture and bring to a boil. Pour skillet contents into slow cooker and add figs.

3. Cover and cook on LOW for 5 hours.

4. Meanwhile, prepare polenta following package directions. Sprinkle remaining 1/4 tsp salt into chicken mixture. Serve polenta with chicken and fig mixture; divide blue cheese among servings.

Nutrition Facts

Servings Per Recipe 6

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• Amount Per Serving
• cal.(kcal)459
• Fat, total(g)17
• chol.(mg)160
• sat. fat(g)5
• carb.(g)42
• fiber(g)5
• pro.(g)37
• sodium(mg)997

file photo

SPICY CHICKEN STEW

This is a recipe I got from Cooking Light magazine ten years ago.

• 2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups) 
• 1 (10-ounce) package frozen whole-kernel corn
• 2 celery stalks, chopped 
• 2 carrots, peeled and cut into chunks (1 cup) 
• 1 onion, cut into 1/2-inch-thick slices 
• 2 garlic cloves, minced
• 1 cup bottled salsa 
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast 
• 4 skinless, boneless chicken thighs (about 10.5 ounces) 
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 4 (6-inch) fresh corn tortillas, cut into strips
• Chopped fresh parsley (optional)

1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables and add broth. Cover and cook on HIGH for 4 hours.
2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.
3. 
   

CROCK POT BEEF FAJITAS

1 1/2 lbs beef flank steak
1 cup chopped onion
1 green bell pepper, cut into 1/2-inch strips
1 jalapeno pepper, seeded & chopped
1 tbsp chopped cilantro
1/4 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 can (8-oz) diced tomatoes
12 (8-inch size) flour tortillas
Suggesting toppings:
sour cream
guacamole
shredded cheese
salsa

Cut the flank steak into 6 portions.

Combine the meat, onion, bell pepper, jalapeno pepper, cilantro, garlic powder, chili powder, cumin, coriander, and salt in a crock pot/slow cooker.  Add the tomatoes.

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

Remove meat from crock pot to a cutting board and shred using two forks; return to cooker and stir.

To serve heat tortillas, if desired, and spread the meat mixture into the tortillas.  Use any or all of the suggested toppings. Roll up the tortillas and enjoy.

file photo

ASIAN SPICED CHICKEN WINGS

3 lbs chicken wings

1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
2 garlic cloves, minced
1/4 cup dry sherry or chicken broth
1/2 cup hoisin sauce
1 tbsp fresh lime juice
3 tbsp toasted sesame seeds
1/4 cup thinly sliced green onions

Preheat broiler.

Broil the wings for 10 minutes per side or until browned.  Transfer to a crockpot or slow cooker.

Add the soy sauce, brown sugar, ketchup, ginger, garlic, and sherry or broth to the cooker.  Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.  Stir halfway during the cooking time to baste wings.

Remove wings from cooker to a serving platter.

Remove 1/4 cup of the juice in the cooker and stir together with the hoisin sauce and lime juice; drizzle sauce over the wings.

Sprinkle with the sesame seeds and green onions.

file photo

BARBARA'S NAVY BEAN SOUP

 

1 lb bag navy beans, sorted and soaked

2 quarts water

1 lb meaty ham bone or ham chunks

1 celery stalk with leaves, finely chopped

1 large carrot, finely chopped

1 medium onion, finely chopped

1 bay leaf

Drain the soaked beans, rinse and place in crockpot or slow cooker.  Add the remaining ingredients and cover the cooker.

Cook soup on high 5 to 6 hours; lower temperature, remove bay leaf and soup is ready to serve.

NOTE: Personally, I like to add some salt and freshly ground black pepper.

file photo

"CHICKEN LICKIN' GOOD" PORK CHOPS

Note: This recipe was from an old newspaper clipping many years ago. The picture is a file photo.

6 to 8 lean pork chops, 1-inch thick

1/2 cup flour
1 tbsp salt
1 1/2 tsp dry mustard
1/2 tsp garlic powder
2 tbsp canola oil
1 can chicken rice soup, undiluted

In a shallow dish or pie plate, combine the flour, salt, dry mustard, and garlic powder. Dredge the pork chops in the flour mixture.

Heat the oil in a large skillet and brown the pork chops on both sides. Place the pork chops in the slow cooker or crock pot. Add the soup. Cover the pot and cook chops on low for 6 to 8 hours or on high 3 1/2 to 4 hours.

file photo

CROCK POT JAMBALAYA

2 cups diced boiled ham

2 medium onions, coarsely chopped
2 celery stalks, sliced
1/2 green bell pepper, seeded and diced
1 can (28-oz) whole tomatoes
1/4 cup tomato paste
3 garlic cloves, minced
1 tbsp minced parsley
1/2 tsp dried thyme
2 whole cloves
2 tbsp canola oil
1 cup uncooked long-grain converted rice
1 lb fresh or frozen shrimp, shelled and deveined

Combine all ingredients except shrimp in a crock pot. Cover and cook for 8 to 10 hours on low.

One hour before serving time, turn crock pot to high. Stir in the uncooked shrimp; cover and cook until the shrimp are pink and tender.

Yield: 4 to 6 servings

file photo

BBQ PORK CHOPS

1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in center-cut pork loin chops, trimmed
1 tsp olive oil
1 large yellow onion, thinly sliced
1 cup tomato puree
1/4 cup ketchup
2 tbsp honey
1/2 tsp chili powder

Preheat broiler. Spray a cookie sheet that has sides with nonstick cooking spray.

Mix paprika, garlic powder, salt, and pepper in cup. Rub pork chops with the oil then the spice mixture. Place the chops on the prepared cookie sheet and broil 5-inches from the heat until lightly browned on each side.

In a saucepan, cook the onion, tomato puree, ketchup, honey, and chili powder to soften onion and blend flavors. Spread half the sauce in the bottom of a 5 to 6-quarts slow cooker. Place the browned chops over the sauce in the slow cooker. Mix any drippings from the chops into the remaining sauce. Pour sauce over the chops. Cover and cook on low until the chops are fork tender, 3 to 4 hours.

file photo

TURKEY-CHILI MEATLOAF

2 lbs lean ground turkey

1 cup chopped onion
2/3 cup Italian-style seasoned dry bread crumbs
1/2 cup chopped green bell pepper
1/2 cup chili sauce
4 garlic cloves, minced
2 eggs, slightly beaten
2 tbsp horseradish mustard
1 tsp salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
Your favorite salsa, optional

Line you slow cooker with foil, extending the ends to use as handles to lift cooked meatloaf from the cooker.

In a large bowl, combine all ingredients except the salsa; mix well. Form in a shape to fit your slow cooker.
Place in the cooker.

Place lid on cooker and cook on low approximately 5 hours or until cooked through. Temperature must register 170 on a meat thermometer.

Using the foil handles, carefully lift the meatloaf to a serving plate. Cut into slices or wedges and top with the salsa, if using.

Yield: 8 servings

file photo

TUSCAN PASTA

1 lb boneless skinless chicken breasts, cubed

1 can red kidney beans, drained and rinsed
1 can (15-oz) tomato sauce
2 can (14.5-oz each) Italian-style stewed tomatoes
1 jar (4.5-oz) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 cup water
1 tsp dried Italian seasoning
6-oz uncooked thin spaghetti, broken in half

Combine all ingredients except spaghetti in a crock pot. Cover and cook on low 4 hours or until veggies are tender.

Turn heat to high; stir in the spaghetti and replace cover. Stir again after 10 minutes. Replace lid and cook 45 minutes or until the spaghetti is tender.

Garnish with fresh basil, if desired.

file photo

Posted by Linda C Wilson at 3:18 PM No comments:   

POTATO, CARROT, AND ONION POT ROAST

2 tbsp butter

1 tbsp canola oil
1 large onion, cut into wedges
3 lb rump roast
3 carrots peeled and sliced
3 medium russet potatoes, cut into large cubes
2 bay leaves
1/2 tsp salt
1 box dry onion soup mix (both packets)
3 cups boiling water
1 tbsp cornstarch

Melt the butter in the oil in a large skillet. Add the onion wedges and roast. Brown the beef on all sides. Transfer the beef and onion to the slow cooker.

Arrange the potatoes, carrots, and bay leaves around the roast. Sprinkle the salt over all.

In a heatproof bowl, combine the onion soup mix with the boiling water. Stir until smooth. Pour over the meat and vegetables in the slow cooker. Cover cooker and cook on high 3 1/2 to 4 hours.

In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to form a paste. Add 2 cups of the hot liquid from the slow cooker and bring to a boil, stirring until the gravy is thickened. Serve the roast with the vegetables and gravy.

Note: Replace the onion soup mix with onion-mushroom soup mix, if desired.

file photo

 

APPLE CHICKEN MEATBALLS

1 lb ground skinless chicken breast

1 small yellow onion, finely chopped
1 Granny Smith apple, peeled and shredded
1 slice whole-wheat bread, crumbled fine
1/2 cup shredded low-fat cheddar cheese
1/4 cup finely chopped fresh parsley
2 tbsp grated Parmesan cheese
1 large egg
3/4 tsp salt
3/4 tsp dried thyme
dash of garlic powder

Combine all ingredients together in a large bowl; mix well. Form the mixture into 36 meatballs.

Place meatballs in a 5 to 6-quart crockpot or slow cooker. Cover and cook 5 hours on high or 8 to 10 hours on low.

Yield: 12 servings of 3 meatballs
Per serving: 82 calories, 2 g (1 sat) fat,250 mg sodium, 4 g carbs, 1 g fiber, 11 g protein

file photo

ITALIAN CREAM CHEESE CHICKEN

 1 packet (.07-oz) Zesty Italian Salad Dressing Mix

2 cans (10.5-oz each) cream of chicken soup
1 pkg (12-oz) fettuccine noodles
1 1/2 cups butter, melted
4 boneless, skinless chicken breasts
4 oz cream cheese

Melt the butter and stir in the packet of salad dressing mix; stir to combine well.

Place chicken in a crock pot and pour the butter mixture over all. Place lid on cooker and cook on high 4 hours or low for 7 hours.

When chicken is cooked through, remove from crock pot to a plate or cutting board. Using two forks, shred the chicken.

Add the soup and cream cheese to the crock pot and stir until cream cheese is melted and blended. Add the chicken back to the crock pot and cook approximately 20 minutes or until mixture is heated through.

Meanwhile, cook the fettuccine according to the package directions.

To serve, place fettuccine on a plate and top with the chicken mixture.

Yield: 4 servings

Note: This is my version of a recipe from Free Recipe Network.com
The photo is courtesy of the same.

CHICKEN CACCIATORE

4 chicken thighs, skin removed

4 chicken drumsticks, skin removed
1 can (15-oz) chunky Italian-style tomato sauce
1 jar (4.5-oz) whole mushrooms, drained
1 tsp dried oregano
1 small onion, sliced
1 small green bell pepper, cut into chunks
2 garlic cloves, minced
1/4 cup water
2 tbsp all-purpose flour
Shredded mozzarella cheese for garnish, if desired

Combine all ingredients, except water and flour, in a slow cooker; mix together gently.

Place lid on cooker and cook on low setting for 6 hours or until chicken is tender and cooked through.

Remove chicken and vegetables from the crock pot with a slotted spoon. Place in a serving bowl and cover to keep warm.

In a small bowl, combine the water and flour until smooth; stir into the liquid in the cooker. Replace lid and cook on high 5 to 10 minutes or until thickened. Stir well and spoon over the chicken and sprinkle the cheese over chicken, if using.

Serving suggestion: Serve with or over hot spaghetti.

Yield: 4 servings

This is a file photo.

CILANTRO LIME CHICKEN TACOS

 

• 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
• 1 packet taco seasoning mix (I use low sodium)
• 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
• ⅓ cup chopped fresh cilantro
• juice from 2 small limes

Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.

Place lid on top and cook for four hours on high, or 6-7 hours on low. 

Remove chicken from crock pot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crock pot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.

Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. 

Note: Recipe and picture from belle of the kitchen

CHELSEA'S LASAGNA TORTELLINI SOUP

1 pound extra lean ground beef

1/2 cup yellow onion chopped
2 cloves garlic minced
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) petite diced tomatoes
1 can (6 ounces) tomato paste
1 can (10.75 ounces) tomato condensed soup
1 teaspoon white sugar
1 and 1/2 teaspoons dried basil
1/2 teaspoon fennel seeds optional
1 teaspoon Italian seasoning
1/2 tablespoon salt adjust to preference
1/4 teaspoon pepper
3 cups beef broth
1 package (16 ounces) frozen cheese filled tortellini
4 tablespoons fresh parsley optional
Toppings: freshly grated Parmesan cheese, large spoonful of ricotta cheese

1. In a large skillet over medium heat, brown the ground beef until cooked through. Add the onion and garlic in the last few minutes of the cooking. They don't need to cook or get all the way tender, I just like them to have a little bit of that "skillet-cooked" flavor.
2. While the beef is cooking, pour the crushed tomatoes, petite diced tomatoes, tomato paste, and tomato condensed soup in the slow cooker. No need to drain any of the cans!
3. Add in the sugar and seasonings - the dried basil, fennel, Italian seasoning, salt, and pepper.
4. I loved the amount of seasoning in this soup, but definitely adjust these seasonings to your personal preference. You can always start with less seasoning and add more.
5. Stir in the cooked ground beef with onions and garlic. Add in the beef broth (I dissolved beef bouillon cubes into boiling water).
6. Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.
7. About 15-20 minutes before you are ready to serve, pour the frozen tortellini's into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
8. Serve in bowls with freshly grated Parmesan cheese, a large spoonful of ricotta cheese (I love stirring these cheeses in - SO good), any extra seasonings you want, and some freshly chopped parsley.

Yield: 6 servings.

Note: Recipe and Picture from chelsea's messy apron