SALISBURY STEAK

1 1/2 lb ground beef

1 egg yolk
1/2 cup minced onion
1/2 cup panko breadcrumbs
1 clove garlic
3 tbsp milk
salt and pepper to taste
6 oz sliced mushrooms
1/2 sliced onion
1 1/2 cup beef broth
1 pack brown gravy mix
1 tbsp ketchup
1 tsp Dijon mustard
2 tbsp corn starch

In a bowl, combine the ground beef, egg yolk, onion, bread crumbs garlic, milk, salt and pepper; mix together well. Form into patties.

In a large skillet, cook patties 1 to 2 minutes per side.

Meanwhile, place the mushrooms and onion on the bottom of a sprayed slow cooker; place the meat patties over the top.

Combine the broth, gravy mix, ketchup and mustard; cook on low for 5 hours. Remove patties to a serving platter and keep warm.

Add the corn starch to the juices in the cooker; stir to blend into a sauce. Serve with the patties.

File Photo

BEEF AND NOODLES 1

 

2 pounds of beef roast or beef tips

2 cans of cream of "something" (I used a cream of mushroom & a golden mushroom)
1 packet Au Jus Gravy mix
1 12-16 ounce package frozen egg noodles
1 packet beefy onion soup mix
1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce (optional)
1 large can of sliced mushrooms (optional)

1. Spray, oil or butter your slow cooker insert Trust me, don't skip this step...you'll hate yourself later if you don't
2. Dice up the meat and toss it in the slow cooker
3. Mix your canned soups, soup mix and gravy mix with 4 cups of water
4. Pour over the beef tips
5. Cover and cook on low for 6 to 8 hours
   30 to 90 minutes before serving:
6. Turn the crockpot to high
7. Add the seasoning sauce, mushrooms and noodles
8. Stir and squish down the noodles to be under the liquid
9. Cover and cook on high for 30 to 90 more minutes.

 Note: This recipe and photo are shared from Slow Cooker Kitchen. Delish!

APPLE-CINNAMON PORK LOIN

 

3-4 lb. pork loin

1 apple, cored and finely sliced
1 onion, finely sliced
honey
1 tablespoon cinnamon
1 teaspoon salt

Place the pork loin in the slow cooker and make horizontal slices about an inch apart. Tip: Be careful when slicing and only cut about three-quarters of the way through.

Stuff the apple slices into the slits in the pork loin. Tip: Be sure to push the slices in to ensure their sweet juices are infused into the meat.

Scatter the sliced onions on top and around the pork. Top with a light drizzle of honey, the ground cinnamon, and the salt.

Place lid on cooker and cook for 3-4 hours on low.

File Photo

HOT CHIPPED BEEF AND CHIPOTLE DIP

 

1 brick (8-oz) cream cheese, softened

1/2 cup shredded pepper Jack cheese
2 tbsp finely chopped onion
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chilies in adobo sauce, seeded and chopped fine
1 pkg (2 oz) dried beef, chopped fine
1/4 cup chopped pecans, toasted

In a medium bowl, combine the cream cheese, pepper Jack cheese, onion, mayonnaise, garlic powder and chiles; blend together well. Stir in the beef and place mixture in a 1 or 1 1/2-quart slow cooker or crock pot.

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

Just before serving, sprinkle the pecans over the top.

May be served from the cooker or placed in a bowl.

Serve with an assortment of crackers and/or cocktail breads.

File Photo

GREEN CHILI BEEF BURRITOS

2 (3lb each) boneless beef top sirloin roasts

4 cans (4-oz each) chopped green chilies

1 medium onion, chopped

3 medium jalapeno peppers, seeded and chopped*

3 garlic cloves, sliced

3 tsp chili powder

1 1/2 tsp ground cumin\

1 tsp salt-free seasoning blend, optional

1 cup reduced-sodium beef broth

24 fat-free flour tortillas (7-inch size), warmed

Sliced tomatoes, shredded lettuce, reduced fat cheddar cheese, or other toppings you prefer, optional

Trim fat from roasts; cut meat into large chunks and place into a 5-quart slow cooker than has been sprayed with nonstick cooking spray. Top meat with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend, if using. Pour broth overall. Place lid on cooker and cook on 8-9 hours. 

Remove meat from cooker, cool slightly and shred using two forks. Cool the cooking liquid slightly, skin fat off meat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and meat to the cooker, heat through.  Place 1/3 cup beef mixture on each tortilla, top with lettuce, and whatever other toppings you chose. Fold in the ends and roll up.

Yield: 2 dozen burritos

*Note: When handling jalapenos wear cloves and do not touch your face or eyes.

file photo - recipe basically from TOH 2003

CRAZY PORK CHOPS

 

4 center cut pork chops

1/2 cup flour
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
2 tablespoons olive oil
1 1/2 cup chicken or beef broth
1 medium onion, chopped

Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.

Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and sauté 2 – 3 minutes per side until golden brown.

Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about ½ cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.

Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.

Open the cooker and ladle out about ¼ cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker, stirring to mix. Cover and continue to cook 30- 45 more minutes.

Suggestion: Serve with mashed potatoes, using the sauce in the pot as gravy. 

Source: I got this recipe from Recipe Lion several years ago.

GREEN CHILI ENCHILADA SOUP

4 cooked chicken breasts, shredded

2 cans (14 1/2-oz each) chicken broth
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired

Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.

Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.

To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.

Yield: 4 to 6 servings

This is a recipe all my chicken lovers enjoy. I first saw it on the website on the picture. All my followers know I do not allow chicken in my mouth so I cannot vouch for this personally.

NEW ENGLAND-STYLE POT ROAST

1 pkg. (0.9 oz.) onion-mushroom soup mix

3/4 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce
1 (2-1/2 lb) boneless beef chuck roast
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices

Mix soup mix, broth, and A.1. sauce until blended.

Spray cooker with nonstick cooking spray and place meat in cooker; top with vegetables and soup mixture. Cover with lid.

Cook on LOW 8 to 9 hours or on HIGH about 6 hours.

Note: I had never cooked a roast with A.1. sauce until I saw this Kraft recipe. It is quite tasty. 

EASY SQUASH STUFFING

 

Note: This recipe and picture are from a quite old TOH. I have had this recipe several years.

• 1/4 cup all-purpose flour
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 2 medium yellow summer squash, cut into 1/2-inch slices
• 1 small onion, chopped
• 1 cup shredded carrots
• 1 package (8 ounces) stuffing mix
• 1/2 cup butter, melted
• In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
• Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender. 
• Yield: 8 servings.

TEX-MEX CHICKEN

1 lb boneless skinless chicken breasts, cut into 1-inch strips

2 tbsp taco seasoning mix
2 tbsp all-purpose flour
1 medium-size green bell pepper, cut into strips
1 medium-size red bell pepper, cut into strips
1 cup frozen or drain whole-kernel corn
1 1/2 cup thick and chunky salsa
2 cups hot cooked long-grain rice for serving
1/2 cup shredded taco blend cheese
2 green onions, sliced

Toss the chicken strips with the taco seasoning and flour in a slow cooker. Add the veggies and salsa; stir to blend. Place the lid on the cooker and cook on low 6 to 8 hours or on high for half that time.

Serve chicken mixture over the hot rice and garnish with the cheese and green onions.

Yield: 4 servings

Note: File Photo

Have had this for years. Have no idea where I got it.