CROCKPOT ITALIAN EGGPLANT

1 1/4 lbs eggplant, cut into 1-inch cubes

2 medium onions, sliced thin
2 ribs of celery, coarse chopped
1 tbsp olive oil
1 can (1-lb) diced tomatoes with juice
3 tbsp tomato sauce
1/2 cup sliced ripe olives
2 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp capers, drained
1 tsp basil
1/2 tsp oregano
salt to taste
pepper to taste

Combine the eggplant, onions, celery, olive oil, tomatoes and tomato sauce in a slow cooker or crock-pot; cover and cook on low 3 1/2 to 4 hours until the eggplant is tender.  Stir in the olives, balsamic vinegar, sugar, capers, and seasonings.  Replace lid and cook for another hour to blend the flavors and heat through.
Yield: 6 servings

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CRAB BRUSCHETTA

4 cups diced Roma tomatoes

1 cup diced white onion
2 tsp minced garlic
1/3 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp dried oregano
2 tbsp sugar
1 lb lump blue crabmeat, be sure all shells are removed
1 1/2 tsp salt
1/2 tsp freshly ground coarse black pepper
1/3 cup minced fresh basil
2 baguettes, sliced, toasted

In crock-pot or slow cooker combine the tomatoes, onion, garlic, oil, vinegar, oregano, and sugar; place lid on cooker and cook on low setting for 2 hours.  Gently stir in the crab, salt, and pepper.  Cook on low for another hour.  Fold in the basil.

Top the toasted baguette slices with the warm bruschetta for serving.

Note:  If you prefer, you can serve on whole-grain crackers for a healthier touch!

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THE BEST CROCKPOT MEAL

 I saw this recipe on facebook a few days ago and thought some of you might be interested in it. I have not tried it, as I don't care for tortellini.

CHUNKY CHILI

1 lb lean ground beef

1 medium onion, chopped
1 tbsp chili powder
1 1/2 tsp ground cumin
2 cans 16-oz each) diced chili-ready tomatoes, do not drain
1 can (15-16-oz) chili beans, do not drain
1/2 cup jarred salsa
salt and pepper to taste
1/2 cup shredded Cheddar cheese for garnish, if desired
sour cream for garnish, if desired
4 tsp sliced black olives for garnish, if desired

In a large skillet over medium heat, cook the ground beef and onion together until the beef is browned and the onion is translucent.  Drain off any excess fat.

Place the beef/onion mixture in a slow cooker or crockpot.  Add the chili powder, tomatoes, beans, salsa, salt and pepper.  Stir to blend well.  Place cover on the cooker and cook for 5 to 6 hours on low setting or until the chili is bubbly. 

Ladle into soup bowls and top with the cheese, sour cream and/or olives, if desired.

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BEAN AND CORNBREAD CASSEROLE

1 medium onion, chopped

1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) red kidney beans, undrained
1 can (16-oz) pinto beans, undrained
1 can (16-oz) diced tomatoes, undrained
1 can (8-oz) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
Dash of hot sauce

Lightly grease crock pot or spray interior with nonstick cooking spray.

In a skillet that has been sprayed with nonstick cooking spray, cook the onion, bell pepper, and garlic until tender. Transfer to the crock pot and stir in the beans. Add the tomatoes, tomato sauce, chili powder, pepper, mustard and hot sauce. Cover and cook on high setting for 1 hour. Make the cornbread.

Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 eggs
3 tbsp olive oil
1 can (8.5-oz) cream-style corn

In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the eggs, oil, and corn. Spoon cornbread mixture* over the beans. Cover and cook on high 1 1/2 to 2 hours.

*Depending on the type and size of your crock pot, you may have leftover cornbread batter. If so, place in greased muffin tins and bake at 375 degrees for a half hour or until browned.

Yield: 6 to 8 servings.

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A CLASSIC - FRENCH ONION SOUP

1/4 cup butter

3 large yellow onions, sliced
1 cup dry white cooking wine
3 can (approx. 14-oz each) beef (or chicken) broth
1/2 tsp thyme
1/2 tsp salt
1 tsp Worcestershire sauce
4 thick slices French bread, toasted
4 oz shredded Swiss cheese
Fresh thyme or parsley for garnish, if desired

In a large skillet, over high heat, melt the butter; add the onions and cook, stirring, for 15 minutes or until the onions are lightly browned.  Stir in the wine.

In a slow cooker or crockpot, combine the onion mixture from the skillet with the broth, thyme, salt, and Worcestershire sauce.  Place lid on cooker and cook for 4 to 5 hours on low setting.

To serve, ladle the soup into individual serving bowls, top with one of the toasted bread slices and the cheese.  Garnish with the thyme or parsley, if desired.
Yield: 4 servings

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HAM AND SHRIMP JAMBALAYA

2 cups diced boiled ham

2 medium yellow onions, coarsely chopped
2 stalks of celery, sliced
1 small 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 thyme
2 whole cloves
2 tbsp canola oil
1 cup uncooked long grain rice
1 lb fresh or frozen shrimp, shelled and deveined

Set crockpot or slow cooker temperature on low.  Add the ham, onions, celery, and bell pepper to the cooker; stir to mix.  Add the undrained tomatoes, tomato paste, garlic, parsley, thyme, and cloves; stir to mix.  Add the  canola oil and rice, again stirring to blend well.  Place lid on cooker and cook for 8 to 10 hours.  One hour before serving, turn the heat to high, stir in the shrimp, replace lid and cook until the shrimp are pink and tender.    

 

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THICK AND HEARTY CHICKEN CHOWDER

2 tbsp butter

1 1/2 lbs chicken breasts or tenders, cut into bite-size pieces
2 small onions, chopped
2 celery ribs, sliced
2 carrots, sliced
2 cups frozen corn kernels
2 cans (10 3/4-oz each) cream of potato soup
1 1/2 cups chicken broth
1 tsp dried dill
1/2 cup half-and-half cream
Plain toasted croutons for garnish
Sprigs of fresh dill for garnish, if desired

Melt the butter in a large skillet; add chicken and cook until browned. 

Turn slow cooker or crock-pot to low setting.  Add the browned chicken, onions, celery, carrots, corn, potato soup, broth, and dill to the crock-pot.  Place lid on cooker and cook on low for 3 to 4 hours until the chicken is no longer pink in the center and the vegetables are tender.

Turn the heat off the cooker and stir in the half-and-half cream.  Place lid back on the cooker and allow to stand 10 minutes or until heated through.

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EASY CHEESY FONDUE

1 tbsp butter

1/4 cup finely chopped sweet onion
2 garlic cloves, finely minced
1 tbsp all-purpose or whole-wheat flour
3/4 cup low-fat milk
2 cups shredded Cheddar cheese
1 small pkg (3-oz) cream cheese, cut into small pieces
1/2 cup crumbled blue cheese
dash of ground red pepper
4 to 6 (depends on your heat quotient) drops hot sauce
Assorted fresh vegetables, crusty breads sticks or whole-grain crackers for dipping

In a slow cooker or crock-pot combine the butter, onion, garlic, flour, milk, all cheeses, red pepper, and hot sauce; stir to combine well.  Place lid on cooker and cook on low setting for 2 to 3 hours, stirring a couple of times during the cooking process.  Fondue is done when the cheeses are melted and smooth.  Increase the temperature to high and cook another 1 to 1 1/2-hours or until heated through. 

To serve, place fondue in a warmed bowl and serve with the vegetables, bread sticks, or crackers.

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VIENNESE COFFEE

3 cups freshly brewed strong coffee

3 tbsp chocolate syrup
1 tsp sugar
1/3 cup heavy cream
1/4 cup creme de cacao
Whipped cream
chocolate shavings for garnish

In the crockpot or slow cooker combine the coffee, chocolate syrup, and sugar.  Place the lid on the cooker and cook on low setting fo 2 to 3 hours.  Stir in the heavy cream and the creme de cacao.  Replace lid and cook another half hour or until heated through.

To serve, ladle the coffee into cups or mugs and top with the whipped cream and chocolate shavings.

Yields 3 to 4 servings    

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