CAJUN-STYLE COUNTRY RIBS

2 cups baby carrots

1 large yellow onion, coarsely chopped
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tsp minced garlic
2 tbsp Cajun seasoning, divided
4 lbs country-style pork ribs
1 can stewed tomatoes, do not drain
2 tbsp water
1 tbsp cornstarch
Hot rice for serving, optional

Combine carrots, onion, bell peppers, garlic and 2 teaspoons of the Cajun seasoning in a 5 or 6-quart slow cooker; mix well.

Trim any excess fat from ribs. Sprinkle 1 tablespoon of the Cajun seasoning over the ribs and add to the cooker. Pour tomatoes with their juice over the ribs.

Place lid on cooker and cook on low 6 to 8 hours until ribs are tender.

Remove meat and veggies from the cooker to a serving platter.

Allow juices in cooker to set for 5 minutes for the fat to rise; skim off fat.

Blend the water, cornstarch, and remaining Cajun seasoning in a small bowl until smooth; stir into the liquid in cooker. Cook, without lid, on high for 15-30 minutes until sauce is thickened.

Return meat and veggies to the cooker and stir carefully to coat with the liquid.

Serve over hot rice, if desired.

Yield: 6 to 8 servings.

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HOOSIER SLOW-COOKER MEATLOAF

2 lb ground beef

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

1 cup fine cracker crumbs

1 cup milk

1 packet brown gravy mix

Combine all ingredients, sprinkling the gravy mix throughout the mixture. Shape into a loaf. Place into slow cooker and cook on high 4 to 6 hours.

 

file photo for reference

MONGOLIAN BEEF

1 ½ pounds Flank Steak

¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Hot cooked rice for 4 for serving

Cut steak into thin strips. In a plastic bag with a zip top, add steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to a slow cooker; stir to combine. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours or until cooked thoroughly and tender. 

Serve over rice and garnish with green onions.

Yield: 4 servings.

Recipe and picture from the recipe critic.

 

THAI CHICKEN WINGS WITH PEANUT SAUCE

24 chicken drumettes (about 2 1/4 lb)

1/4 cup water

1 tbsp lime juice

1/4 tsp ground ginger

1 recipe Peanut Sauce (see below)

In a 3 1/2 to 4-quart slow cooker combine the first four ingredients. Cover and cook on low 5 to 6 hours or 2 1/2 to 3 hours.

Using a slotted spoon, remove chicken from cooker and discard the liquid. Toss chicken with half of the peanut sauce. If desired, return chicken to the cooker. Serve immediately or keep on warm, covered up to 1 hour. Serve with the remaining sauce. If sauce looks separated, gently whisk.

PEANUT SAUCE

In a small saucepan, stir together the following:

1/2 cup creamy peanut butter 

1/2 cup water 

2 tbsp reduced-sodium soy sauce 

2 cloves garlic, minced

1/2 tsp ground ginger 

1/4 tsp crushed red pepper

Cook and stir over medium-low heat until smooth.

May be stored in refrigerator up to 1 week.

Yield: 1 cup

CHEDDAR-BEER WEENIES

1 pkg (14-16 oz) beef cocktail wieners

12 - 16 slices bacon, cut crosswise into thirds

2 tbsp butter

1 cup finely chopped onion

2 cloves, garlic, minced

1 cup beer

1/2 16-oz jar cheddar pasta sauce or 1(10.75 oz) can cheddar cheese soup

1 tsp hot pepper sauce, such as Cholula brand

1/2 tsp chili powder

Preheat oven to 400-degrees. Line a 15x10-inch baking pan with foil or parchment. Tightly wrap each cocktail wiener in a piece of bacon, secure with a wooden toothpick. Place in the prepared pan and bake 30-35 minutes until bacon is browned and slightly crisp; cool slightly. Remove and discard toothpicks.

Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic, cook 5 to 8 minutes or until the onion is tender, stirring occasionally. Remove from heat. Stir in the remaining ingredients.

In a 1 1/2-quart slow cooker combine cocktail wieners and sauce. Cover and cook on low 4 to 5 hours or until heated. Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Yield: 8 servings

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PORK CHOPS WITH MUSHROOMS AND POTATOES

1 can cream of mushroom soup

1 can golden mushroom soup
1 pkt (1-oz) onion mushroom soup mix
1 tbsp Worcestershire sauce
1/2 cup water
1 medium to large yellow onion, sliced
3/4 lb fresh mushrooms, sliced
4 medium to large potatoes halved or quartered depending on size
4 large bone-in pork chops

In a slow cooker, combine the soups, soup mix, Worcestershire sauce and water; stir with a whisk to blend.

Add the onion, mushrooms and potatoes, stir into the mixture.

Place the chops on the veggies and turn to coat with the soup mixture.

Place lid on cooker and cook on low 6 to 7 hours.

To serve, spoon the 'gravy' mixture over the chops.

Yield: 4 servings.

Note: File Photo

APPLE SPICE DUMP CAKE

I got this recipe from Mr Food in 2011. Quick, easy, and tasty.

2 cans (21-oz each) apple pie filling
1 box (2-layer size) spice cake mix
1/2 cup butter, melted

Lightly spray the interior of the crock pot with nonstick cooking spray.

Empty both cans of pie filling into the crock pot. Spread out evenly.

In a mixing bowl, pour the melted butter over the dry cake mix; mix until crumbly.

Sprinkle the crumb mixture over the apple pie filling.

Place lid on cooker and cook on high for 2 hours or on low for 4 hours.

 

TATOR TOT CASSEROLE

This is my version of a recipe I saw from the Crockin' Girls.

1 bag (32-oz) frozen tator tots
1 lb lean ground beef, browned, crumbled, drained
1 cup light sour cream
1 can cream of mushroom or cream of chicken soup
1/4 lb bacon, cooked crisp and crumbled + 2 slices for garnish, if desired
2 cups Mexican-style shredded cheese, divided
6 green onions, chopped, divided
Nonstick cooking spray

Spray slow cooker interior with nonstick cooking spray.

In a large mixing bowl combine the beef, sour cream, soup, crumbled bacon, 1 cup cheese and half the onions.

Cover bottom of cooker with a layer of tator tots; layer half the beef mixture over tots. Repeat layers.

Sprinkle the remaining cup of cheese overall.

Place lid on cooker and cook on low 5 hours or on high 2 1/2 to 3 hours.

Garnish with the remaining green onions and crumble the other 2 slices of bacon over the top, if using.

Picture Source: Crockin' Girls

BOWTIE PASTA CASSEROLE

I have had this recipe close to a dozen years and it always a favorite. I thought I would share it again for the newer readers who may have missed it. 

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic, drain well. Put in crock-pot and add sauce, tomatoes and seasonings. 

Cook for 6-7 hours on low. 

Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

Source: When The Dinner Bell Rings

COUNTRY CAPTIAN STEW (OLD WW RECIPE)

1 can (14.5-oz) fire roasted diced tomatoes

1 onion, sliced thin
1 red bell pepper, coarsely chopped
2 tbsp tomato paste
1 tbsp grated fresh ginger or 1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp salt
3 1/2 lb chicken legs, breasts, thighs; skinned
2 tbsp cold water
1 tbsp cornstarch
1 Granny Smith apple, cored and sliced thin
1 cup frozen peas, thawed
4 tsp toasted coconut, optional

1 tbsp slivered almonds, optional

This recipe needs a 5–6-quart size crockpot or slow cooker.

Combine the tomatoes, onion, bell pepper, tomato paste, ginger, curry, cinnamon, and salt in the cooker.  Lay the chicken pieces over the vegetable-spice mixture.  Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.  Chicken should be fork-tender.

Approximately 1/2 hour before the cooking time is up, mix the water and cornstarch together in a small bowl until smooth.  Stir into the slow cooker.  Add the apple and peas; stir to blend.  Cover and cook on high for approximately 20 minutes until the mixture simmers and thickens and apples are just fork tender.

Sprinkle with the coconut and currants or raisins just before serving, if desired.

WW photo

Yield: 8 servings of 1 piece of chicken and 3/4 cup vegetables/sauce

Per serving: Approximately 224 cal, 3 g fat (2 g sat), 13 g carbs, 3 g fiber, 26 g pro
This is a WW recipe and a serving = 5 WW points

EASY CHEESY HASH BROWN CASSEROLE

1 (26 to 32 ounces) bag of frozen hash browns

1 (8-ounces) container of sour cream

1 can (10.5-ounces) cream of chicken soup

1/4 cup onion, chopped fine

1 1/2 cup shredded cheddar cheese

1/2 cup butter melted

salt and pepper to taste

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture into a greased 4 quart slow cooker.

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

Source: I got this recipe from recipelion in 2011.

QUINOA WITH SAUSAGE AND PEPPERS

1 can (14.5 oz) reduced sodium chicken broth

1 cup quinoa, rinsed and drained

1/4 cup cider vinegar

2 tbsp stone-ground-mustard

2 tsp honey

2 pkg (12-oz each) Italian-flavor cooked chicken sausage, halved lengthwise and sliced

3 medium-size yellow, green or red bell peppers, seeded and cut into bite-size pieces

1 medium sweet onion, cut into thin wedges

1 cup shredded reduced-fat cheddar cheese or crumbled feta cheese

In a 4 to 5-quart slow cooker combine the first give ingredients. Add sausage, peppers and onion.

Cover and cook on low 4 to5 hours or on high 2 to 2 1/2 hours.

Stir gently before serving. Top servings with cheese.

Yield: 6 servings

recipe idea and picture slow cooker favorites volume 4

LEMON GARLIC CHICKEN

1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley


In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Serve over pasta or as desired.

 File Photo

 

SWEET ONION AND RED BELL PEPPER TOPPING

4 large (8 cups) sweet onions, thinly sliced (Vidalia onions are great for this recipe.)

4 large (6 cups) red bell peppers, thinly sliced

1/2 cup cider vinegar

1/4 cup packed brown sugar

2 tbsp honey

2 tbsp canola oil

2 tsp celery seed

3/4 tsp crushed red pepper flakes

1/2 tsp salt

In a 5 or 6-qt slow cooker, combine all ingredients. Place lid on cooker and cook on low 4 to 5 hours or until veggies are tender.

Serve with a slotted spoon.

Serving suggestions - on hot dogs, bruschetta, etc.

Source: I got this recipe around a dozen years ago from TOH.

EASY DIRTY RICE

1/2 lb bulk Italian sausage

2 cups water
1 cup uncooked long grain rice
1 large onion, finely chopped
1 large green bell pepper, finely chopped
1/2 cup finely chopped celery
1 1/2 tsp salt
1/2 tsp ground red pepper
1/2 cup chopped fresh parsley

Brown sausage in a skillet over medium-high heat, stirring to break up. Place in a slow cooker.

Stir the remaining ingredients, except parsley, into the cooker with the sausage. Place lid on cooker and cook on low for 2 hours or until the rice is tender. Stir in the parsley before serving.

Yield: 4 servings

file photo for reference

SUMMER VEGETABLE CURRY

3 cups cauliflower florets

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

8-oz green beans, cut into 1-inch pieces

8-oz new potatoes, coarsely chopped 

1 cup sliced carrots

1/2 cup chopped onion

1/3 cup golden raisins (optional)

1 can (14.5-oz) can chicken broth or vegetable broth 

3 to 4 tsp curry powder

1/4 tsp salt

1/4 tsp crushed red pepper

1 can (14-oz) unsweetened coconut milk

3 cups hot cooked rice

1/4 cup shredded fresh basil leaves

1/4 cup chopped dry-roasted peanuts (optional)

in a 4 to 5-quart slow cooker combine the first seven ingredients. Stir in broth, curry powder, salt and red pepper. Cover and cook on low5 to 6 hours or on high 2 1/2 to 3 hours.

Stir in the coconut milk. Serve over rice and top with the basil leaves and peanuts, if desired. 

Yield: 6 servings 

recipe and photo Slow Cooker Favorites Volume 4

BEAN POT MEDLEY

1 can black beans, rinsed and drained

1 can red beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can baby lima beans, rinsed and drained
1 1/2 cups ketchup
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup packed brown sugar
1/2 cup water
2 1/2 tsp cider vinegar
1 tsp dry mustard
2 bay leaves
1/8 tsp black pepper

Combine all ingredients in a slow cooker and stir to combine. Place lid on cooker and cook on low 6 to 7 hours or until the onion and peppers are tender.

Before serving, remove and discard bay leaves.

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COOKED CHICKEN FOR VARIOUS USES

1 medium onion, sliced
2 1/2 lb boneless, skinless chicken breasts and/or thighs
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder

Layer bottom in the bottom of a 5-quart slow cooker. Add the chicken pieces over the onion; sprinkle with the spices.

Place lid on cooker and cook on low 4-5 hours until cooked through but not dry.

This chicken is excellent to cut up and use in stir-frys, salads, casseroles, etc. Good sliced for sandwiches or shredded for use in enchiladas, tacos, etc.

Variation: Sprinkle chicken with 2 tablespoons light soy sauce for use in Chinese recipes, if desired.

Note: May be frozen for later use.

BRATS WITH ONION

1 package Bratwurst

1 onion
apple juice
Dijon mustard (optional)

Brown the sides of the brats in a skillet on the stove. (This will let them still have a nice coloring afterwards like the grill).

Meanwhile, slice your onion.

If desired, mix some apple juice with a couple spoonfuls of Dijon mustard.

Place a layer of onions on the bottom of the crockpot. Top with the brats, and place the rest of the onions on top. (If desired you could also slice up a green pepper to put in here as well. I personally like it with peppers and onions, but my husband is a brat purist).

Cover the brats with apple juice*.

Put on lid and cook in crock pot for 5-6 hours on low or until juices runs clear. Because you browned them beforehand you may not actually cook them that long.

Remove when done and serve with crusty or hogie buns and whatever condiments you like. 

*There are plenty of recipes out there for cooking brats in beer in a crockpot. I don't drink beer, so therefore this is with the apple juice substitution. 

Source: Recipe Shoebox as Bratwurst in a Slow Cooker.

Note: I haven't made these yet, but a friend made them for a church function and they were a hit.

CASHEW CHICKEN

• 2 lbs boneless skinless chicken breasts (About 4 pieces)
• 3 Tablespoons Cornstach
• ½ tsp black pepper
• 1 Tbsp canola oil
• ½ cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tablespoons ketchup
• 2 Tablespoons sweet chili sauce
• 2 Tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ¼ tsp red pepper flakes
• 1 cup cashews

1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)
4. Cook on LOW for 3 to 4 hours.
5. Serve over rice. Makes 4-6 servings.

Source: Chef in Training years ago

SWEET SOUR MEATBALLS

2 eggs

1/2 cup dry breadcrumbs

1/2 cup finely chopped onion

1/4 cup milk

1/2 tsp salt

1/2 tsp black pepper

1 lb bulk pork sausage

1 lb ground beef

3/4 cup apple jelly

1/3 cup spicy brown mustard

1/3 cup apple juice

1 1/2 tsp Worcestershire sauce

Dash of hot pepper sauce

Preheat oven to 375-degrees. 

In a large bowl beat eggs with a fork. Stir in breadcrumbs, onion, milk, salt and pepper. Add sausage and ground beef, mix well. Shape mixture into 36 meatballs. Place meatballs in a shallow baking pan and bake 25 to 30 minutes or until cooked through. Drain off fat.

Place meatballs in a 3 1/2 to 4-quart slow cooker. For the sauce, in a small bowl stir together the remaining ingredients. Pour over meatballs. Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours. Serve immediately or keep warm, covered, on warm setting up to 2 hours.

Yield: 6 servings.

slow cooker favorites vol 4

UNCLE JACK'S MAC AND CHEESE

This old-time cafeteria-style macaroni and cheese comes from Southern Living Magazine.

1 (16-oz.) package elbow macaroni

1 1/2 cups heavy cream

1 (12-oz.) can evaporated milk

4 large eggs, lightly beaten

1/2 cup butter, melted

1 1/2 teaspoons table salt

1/2 teaspoon freshly ground black pepper

4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided

Vegetable cooking spray

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW and cook 1 hour.

SL photo

 

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook probably over a dozen years ago. I love V8 juice so I just knew this would be good. I was right.

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

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ANGEL CHICKEN

This basics of this recipe are from an old Midwest Living magazine years ago.

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced (I use button, again)

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine (May substitute chicken broth, if desired.)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta, for serving

Melt the butter in a saucepan and stir in the dry salad dressing mix. Using a wire whisk, stir in the soup, wine or broth, and cream cheese spread; stir until melted and smooth.

Cut up mushrooms and place in bottom of slow cooker; place chicken over the mushroom. Pour the sauce over the chicken.

Place lid on cooker and cook on low for 5 hours.

Serve with the hot rice or pasta, if desired.

file photo

 

CROCK POT CHEX MIX

1/4 cup butter,

4 tsp Worcestershire sauce
1 tsp salt 
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sugar
1 box Chex Cereal

Fill crock-pot with your favorite cereal, pretzels, and nuts. 

In a saucepan - melt butter, Worcestershire sauce, salt, garlic and onion powders, sugar, dissolve.

Pour mix over the Chex mix, cover, and cook for 2 1/2 hours on LOW. Stir every 30 minutes to make sure the mix gets everywhere

from myfridge.com