ASIAN SWEET & SOUR SHRIMP

This is a recipe I got many years ago from Rival, maker of the Crock-Pot.

1 can (13-oz) chunk pineapple, drained - save 1/2 cup of the juice
2 stalks of celery, sliced
2 medium-size tomatoes, cut into small wedges
1 cup broccoli florets
1 medium-size onion, chopped
1 cup chicken broth
3 garlic cloves, minced
3 tbsp sugar
1 tbsp white vinegar
2 tsp fish sauce (optional)
2 tsp soy sauce
1/2 tsp fresh ginger, minced
1/2 lb medium shrimp, peeled, deveined
2 tbsp cornstarch
1/3 cup water

Combine all the ingredients, except for the shrimp, cornstarch, and water, in a crock-pot or slow cooker.  Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.  Add the shrimp to the cooker during the final 30 minutes of cooking and be sure heat is on high.

Whisk together the cornstarch and water until smooth.  At the end of cooking, stir the mixture into the sauce in the cooker.  Stir to blend in well and thicken.

Serve over hot white rice.  (Personal note: For health reasons, never serve white rice.  Always serve brown rice as brown is a healthier whole grain.)

Yield: 6 servings.

SWEET POTATO-BLACK BEAN CHILI

3 sweet potatoes, peeled and diced

1 red bell pepper, diced

1 onion, diced

2 (14-1/2-ounce) cans diced tomatoes, undrained

2 (15-1/4-ounce) cans black beans, undrained

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon salt

1/2 teaspoon black pepper
shredded cheddar cheese for garnish, if desired.

In a large slow cooker, combine all ingredients; mix well.

Place lid on cooker and cook on high 4 hours, or until potatoes are fork-tender.

I believe this is another of my older Mr. Foods recipes. It is a file photo.

RICE BEEF STEW

1 onion, chopped

2 garlic cloves, minced

3 1/2 cups peeled, cubed potatoes

1 1/2 cups chopped cabbage

3 carrots, peeled and sliced

1/4 cup uncooked long-grain white rice

1 pound beef, trimmed of fat and cut into small bite-size pieces

1 1/2 cups beef broth

3/4 cup red wine or water

1/4 cup ketchup

1 1/2 teaspoons dried thyme

1 teaspoon chili powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

 

In a slow cooker or crockpot, combine the onion, garlic, potatoes, cabbage, carrots, rice, and beef.

In bowl, stir together broth, wine or water, ketchup, thyme, chili powder, dry mustard, and pepper.

Pour mixture over meat and vegetables and mix together.

Cover cooker and cook on low for 8 to 10 hours.

 

file photo

ONION MUSHROOM POT ROAST

 

2 10.75 oz. cans condensed cream of mushroom soup

1 1 oz. package dry onion soup mix

1 1/4 cup beef broth

5 1/2 lb. pot roast

1 small onion

4 to 5 large potatoes, quartered

1 lb baby carrots

Combine the mushroom soup, dry onion soup mix, and beef broth.

Slice the onion cross-wise into thirds; place in the bottom of the slow cooker or crock-pot.  Place the roast atop the onion.  Arrange the potatoes and carrots around the roast and pour the soup mixture over all.

Cover and cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours until meat is tender.

 

 Add a salad and/or steamed broccoli and you have an easy meal.

File Photo

HONEY MUSTARD BBQ CHICKEN WINGS

3 lbs chicken wings

salt to taste
freshly ground black pepper to taste
1 1/2 cups your favorite bottled barbecue sauce
1/4 cup honey
2 tsp spicy brown mustard
2 tsp Worcestershire sauce
Tabasco sauce to taste, optional

Rinse wings and pat dry with paper towels.  Cut off and discard wing tips.  Cut each wing in the joint to make 2 pieces. 

Sprinkle the salt and pepper over the wings; place in a broiler pan and broil 4 to 5-inches from the heat for 15 to 20 minutes to brown.  Turn once to brown both sides.  Transfer to a crockpot or slow cooker.

Make the sauce by combining the barbecue sauce, honey, mustard, Worcestershire sauce, and Tabasco if you like a little more heat, together in a small mixing bowl.  Pour over the chicken wings in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting 2 1/2 hours.
This is a file photo.

file photo

GREEN BEAN CASSEROLE

2 lbs fresh green beans, washed and broken into bite-size pieces

1 can (10 1/2-oz) cream of mushroom soup, undiluted
1 small can French-fried onion rings
1 cup grated Cheddar cheese
1 can water chestnuts, sliced thin
salt to taste
1/8 tsp black pepper
1/2 cup water

Divide the green beans into thirds and layer a third on the bottom of the crockpot or slowcooker. Cover with a third of the mushroom soup. Spread a third of the onion rings over the soup. Top with a third of the water chestnuts. Sprinkle with a little salt and a third of the pepper. Repeat the layers two more times, saving a few of the onion rings for later. Pour the water over all. Put the lid on the cooker and cook on high setting for 8 to 10 hours. About 20 minutes before serving, remove the lid and sprinkle the remaining onion rings over the top for a crunchy topping.

file photo

BRAISED CHICKEN THIGHS DINNER

This is another chicken recipe for those of you who unlike me enjoy eating chicken. This is a recipe I got for my family from Mr Food.  Did you know that the dark meat of chicken or turkey is very healthy, too, and contains more minerals than the white?

1 onion, halved lengthwise and sliced

4 new potatoes (about 1 pound), cut into 1/4-inch slices

2 cups baby carrots

 

1 1/4 teaspoons salt, divided

1/2 teaspoon black pepper, divided

1/4 cup chicken broth

1/4 cup dry white wine (See Note)

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 teaspoon paprika

6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

Coat a 6-quart round slow cooker with cooking spray.  Add onion then top with potatoes and carrots.
 

In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
 

Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.

Note: Feel free to substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

file photo

OLD-WORLD SAUERBRATEN FOR DIABETICS (OTHER INSTRUCTIONS INCLUDED)

1 1/2 cups water, divided

1 1/4 cups cider vinegar, divided
2 large onions, sliced, divided
1 med lemon, sliced
15 whole cloves, divided
6 bay leaves, divided
6 whole peppercorns
2 tbsp Splenda (non-diabetics may use sugar)
2 tsp salt
1 beef sirloin tip roast (3 lbs), cut in half
1/4 tsp pepper

12 sugar-free gingersnap cookies, crumbled, (non-diabetics may use regular gingersnap cookies)

In a large resealable plastic bag, combine 1 cup water, 1 cup vinegar, half of the onions, lemon, 10 cloves, four bay leaves, peppercorns, Splenda, and salt; mix well. Add roast. Seal bag and turn to coat meat well. Refrigerate overnight, turn a couple of times.

Drain and discard marinade. Place roast in a slow cooker; add pepper and remaining water, vinegar, onions, cloves, and bay leaves. Cover and cook on low for 6 to 8 hours or until the meat is tender. Remove roast and keep warm. Discard bay leaves. Stir in gingersnaps. Cover and cook on high for 10 to 15 minutes or until gravy is thickened.
Slice roast; serve with gravy.

Yield: 12 servings.
Note: File Photo

 

Note: This is a file photo.

CREAMY MASHED POTATOES FROM POTATO FLAKES

1 tsp salt

4 tbsp butter, melted
2 1/4 cups milk
7 cups less 1/4 cup instant potato flakes
6 cups water
1/2 block (8-oz size) cream cheese, softened
1 cup sour cream
1/2 cup finely shredded cheddar cheese, optional

Combine the salt, butter, milk, potato flakes, and water according to the box directions.

Whip the cream cheese with an electric mixer until creamy, blend in the sour cream.

Fold the potato mixture into the cream cheese mixture beating well.  Place potatoes into a 5-quart slow cooker and cover.  Cook on low setting for 3 to 5 hours.

Sprinkle with finely shredded cheddar cheese, if desired.

File Photo

Linda Update

Dear readers,

I fell on the morning of August 31 and broke my femur. I had surgery that day and I am now in therapy. I appreciate any prayers you feel led to pray on my behalf. Therapy is going well, and I hope to be back to normal in a few weeks. In the meantime, that is the reason for fewer posts. Thank you for your patience.

Linda