CROCKPOT CHICKEN STROGANOFF

 1 lb boneless, skinless chicken breasts, frozen

1 can 98% fat-free cream of mushroom soup

16 oz fat-free sour cream

1 envelope dry onion soup mix

Hot buttered noodles for serving.

Place frozen chicken on the bottom of a crockpot or slow cooker. Mix soup, sour cream and onion soup mix together and pour over the chicken. Cook on low setting at least 7 hours.  Shred or cut up chicken then return to crockpot. Stir well before serving over the noodles.

May be made in a Dutch oven, baked in the oven for 6 hours at 250-degrees.

This recipe is from a Southern Indiana Veteran's cookbook.

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PORK RIBS AND SPICY SPAGHETTI NOODLES

1 can (14-oz) beef broth

1/2 cup water
1/4 cup rice wine vinegar
2-inch piece fresh ginger, peeled & grated
1 cup dried shiitake mushrooms
1/4 tsp red pepper flakes
1 tbsp Chinese 5-spice powder
1 tsp ground ginger
1 tsp chili powder
1 tbsp toasted sesame oil
2 full racks (approximately 4 lbs) pork ribs
3/4 cup hoisin sauce, divided
16-oz thin spaghetti, cooked according to pkg directions
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro

Stir the broth, water, vinegar, grated ginger, mushrooms, and red pepper flakes together in a 6-quart slow cooker or crock-pot.

Combine the 5-spice powder, ground ginger, chili powder, and sesame oil together in a small bowl to form a paste.

Blot the ribs dry using paper toweling.  Brush the dried ribs with half the hoisin sauce and place in the cooker with the liquid but do not stir!  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 5 to 6 hours.  Remove ribs to a platter or cutting board and brush with the remaining hoisin sauce.  Keep warm until ready to serve.

Skim any fat from the cooking sauce.

Place the hot spaghetti into a shallow bowl.  Spread some of the cooking broth over the spaghetti and sprinkle with green onion and cilantro.  Cut the ribs apart and serve over the spaghetti.
Yield: 4 servings

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FIRE-ROASTED SALSA STEAK FAJITAS

1/2 cup jarred fire-roasted salsa

1 garlic clove, minced
1 tbsp fresh lime juice
1 tsp fresh ground black pepper
1/2 tsp salt
1 1/2 lbs beef flank steak, trimmed of excess fat
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 large onion, thinly sliced
2 tsp fresh cilantro, minced
flour tortillas for serving

In a small bowl combine the salsa, garlic, juice, pepper and salt. 

Place the steak into a crock pot or slow cooker and pour the sauce mixture over the steak coating it well.  Add the three bell peppers and onion, place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the steak, peppers, and onion and let stand for 10 minutes before slicing the steak.  Slice the steak in thin slices across the grain.  Serve with the peppers and onion with flour tortillas.

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SAUCY MEATBALLS

1 1/2 lb ground beef

1/2 lb hot sausage
2/3 cup Italian-style dry breadcrumbs
2 eggs
1 tsp salt
1 onion, chopped

Mix all the above ingredients together well, form into meatballs, and brown on all sides in a large skillet.  Transfer from the skillet to a crock-pot or slow cooker using a large slotted spoon.  All drippings to drip through the spoon before placing meatballs into the cooker.

Make a sauce by combining the following ingredients together in a mixing bowl then pour over the meatballs in the cooker:

1 medium onion, chopped
4 small cans tomato sauce
1 small can tomato paste
1/2 small green bell pepper, chopped
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp celery salt
1/4 tsp parsley
4 bay leaves
2 garlic cloves, minced
1 tbsp brown sugar
salt to taste
freshly ground black pepper to taste

Cook meatballs in the sauce in cooker on high setting for 3 hours.

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WW's Pork-Pineapple Skewers

This is an old Weight Watcher's Recipe.

1 lb boneless pork loin, timmed and cut into 3/4-inch cubes
2 tablespoons cornstarch
2 teaspoons Asian (dark) sesame oil
2 cans (8-oz) pineapple chunks in juice
1 red onion, chopped
1 yellow bell pepper, diced
1/4 cup ketchup
3 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro

Mix pork and 1 tablespoon cornstarch in large bowl.  Heat oil in large nonstick skillet over medium-high heat.  Add pork and cook, turning frequently, until browned, 3 - 4 minutes.

Drain pineapple, reserving juice from 1 can. (Refrigerate juice from other can for another use.)  Combine remaining 1 tablespoon cornstarch, pineapple and reserved juice, onion, bell pepper, ketchup, vinegar, honey, soy sauce, garlic, and ginger in 5 - 6 quart slow cooker.  Stir in the pork.  Cover and cook until pork is fork-tender, 4 to 5 hours on high or 8 to 10 hours on low.

At the end of the cooking time, stir cilantro into slow cooker.  Thread pork and pineapple evenly on 8 12-inch skewers.  Serve with the sauce.

Per 1 skewer and 2 tablespoons sauce: 159 calories, 3 g fat, 1 g sat fat, 0 g trans fat, 32 mg chol, 379 mg sodium, 21 g carbs, 1 g fiber, 12 g protein, 12 mg calc  POINTS value: 3

CHICKEN MEATBALL SUBS

1/4 cup chopped yellow onion

1 can (15-oz) diced tomatoes, drained; juice saved
1 can (8-oz) tomato sauce
2 tbsp tomato paste
1 tsp dried Italian seasoning
1 lb ground chicken (read label; no ground skin)
1/2 cup whole-grain breadcrumbs (approx 1 slice, crumbled)
1 egg white lightly beaten
3 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1/4 tsp salt
couple dashes of black pepper
4 small hard sub rolls
2 tbsp grated Parmesan cheese

Combine the onion, tomatoes, 1/2 cup of the tomato juice, tomato sauce, tomato paste, and Italian seasoning in the slow cooker or crock-pot.  Cover and cook on low setting for approximately 4 hours until the onion is soft.

During the last 30 minutes of the above cooking time, prepare the meatballs by combining the chicken, breadcrumbs, egg white, parsley, garlic, salt and pepper together in a medium bowl.  Wet hands and form the mixture into 12 to 16 equal-sized meatballs.  Spray a medium skillet with nonstick cooking spray and heat over medium heat.  When skillet is hot, add the meatballs and cook approximately 10 minutes until browned all over and cooked thoroughly.

To make sandwiches: Place 3 to 4 meatballs on the bottom of each sub roll.  Evenly divide the sauce over each of the 4 sandwiches.  Sprinkle the cheese over the sauce, top with other part of the roll and serve.

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VEGGIE-STUFFED PORK CHOPS

4 double pork loin chops, well-trimmed

salt and pepper
1 can (15 1/4-oz) corn, drained
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 cup Italian-style seasoned dry bread crumbs
1/2 cup uncooked, long-grain converted rice
1 can (8-oz) tomato sauce

Cut pocket in each pork chop, cutting from edge nearest bone.  Lightly season pockets with salt and pepper to taste.  Combine corn, onion, bell pepper, bread crumbs, and rice in a large bowl.  Stuff chops with the mixture.  Secure along the fat side with wooden toothpicks.

Pour any remaining vegetable-rice mixture into the slow cooker or crock-pot.  Add the stuffed chops to the cooker and moisten the top of each chop with the tomato sauce.  Pour the remaining sauce over the tops of the chops.  Place lid on cooker and cook on low for 8 to 10 hours or until done.

Remove the chops to a serving platter and serve with the vegetable-rice mixture.

Yield: 4 servings.

 

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EASY BARBECUED BEEF

3 lbs boneless chuck roast

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Seeded sandwich buns

Place the roast in a crockpot or slow cooker.  In a large mixing bowl combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic.  Pour the sauce mixture over the roast.  Place the lid on the cooker and cook on low for 8 to 10 hours or 1/2 that time on high.

Remove the roast from the cooker and using a fork, shred the meat for sandwiches.  Return the meat to the cooker and stir to coat the meat evenly with the sauce.  Spoon onto the sandwich buns and top meat with additional sauce, if desired.
Yield: 12 sandwiches

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YELLOW-CHOCOLATE HAZELNUT CAKE

1 box (2-layer size) yellow cake mix

1 cup water
4 large eggs
1/2 cup sour cream
1/2 cup canola or soy oil
1 cup mini chocolate chips (semisweet)
1/2 cup chopped hazelnuts
Whipped cream, optional

Spray a 6-quart crock-pot or slow cooker with nonstick cooking spray. 

In a large mixer bowl combine the cake mix, water, eggs, sour cream, and oil; mix until smooth.  Pour the batter into the prepared cooker.  Place lid on cooker and cook on High setting for 2 hours or until the batter is almost set.

Sprinkle the mini chocolate chips and the chopped hazelnuts over the cake.  Cover and cook on high for another 30 minutes or until a wooden toothpick inserted in the center comes out clean  or the cake begins to pull away from the sides of the cooker.

Remove cake from base, lift out stoneware, however your cooker works remove from the heat but let stand until cool.  Slice and serve with a dollop of whipped cream, if desired.

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CHICKEN STEW OVER NOODLES

2 cups cubed peeled eggplant

2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/4 cups chicken broth +3 tbsp chicken broth
1 1/2 tsp flour
2 lb skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 can (14-oz) artichoke hearts, drained
12-oz uncooked wide egg noodles

Combine the eggplant, mushrooms, onion, garlic, spices, 1 1/4 cups chicken broth, and flour in a slow cooker or crockpot.  Cover and cook on high for 1 hour.

Lightly coat the chicken with the flour.  Spray a large skillet with nonstick cooking spray; heat over medium heat until hot.  Cook the chicken about 10 to 15 minutes until browned on both sides.

Remove the vegetables from the cooker using a large slotted spoon.  Layer the chicken in the cooker and then return the vegetables over the chicken.  Add the 3 tablespoons of chicken broth, salt, and pepper.  Reduce the heat to low and cover and cook 6 to 7 hours or until chicken is no longer pink in the center and the veggies are tender.

Stir in the artichokes; cover and cook 45 minutes to 1 hour or until heated through.

Cook the noodles according to the package directions and serve the stew over the noodles.

Yield: 6 servings

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