ITALIAN FLAVORED POT ROAST

1 (3 to 4 lb) rump or pot roast

3 potatoes
3 carrots
2 onions
1/2 cup water
1 can (8-oz) tomato sauce
salt to taste
freshly ground black pepper to taste
1 tsp oregano
1 tsp basil

Place the potatoes, carrots, and onions into the slow cooker or crockpot.  Salt and pepper the roast; add to the cooker over the vegetables. 

In a small bowl combine the water, tomato sauce, oregano, and basil; pour the mixture over the meat and vegetables.

Place lid on cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

file photo for reference

SPANISH RICE

1 1/2 cups raw long grain rice

1/2 cup butter (or olive oil)
1 1/2 cups tomato juice
1 1/2 cups water
1 onion, chopped
1 green pepper, chopped
1 1/2 tsp salt
1 lb ground beef, fried, crumbled, and well drained

Saute raw rice in the butter or oil until golden brown.  Put the rice into the crockpot or slow cooker with the remaining ingredients.  Stir well to blend.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting 2 to 3 hours.

file photo.

HAM AND SCALLOPED POTATOES

 

6 slices of ham

8 to 10 potatoes, peeled & thinly sliced
2 onions, peeled & thinly sliced
salt and freshly ground black pepper to taste
1 cup grated Cheddar or American cheese
1 can cream of celery soup
paprika

Place half of the ham slices in the crockpot or slow cooker, layer with half the potatoes and half the onions.  Sprinkle with some salt and freshly ground black pepper.  Top with the grated cheese.  Repeat with the remaining halves.  Spoon the undiluted cream of celery soup over the top.  Sprinkle paprika over all.  Place lid on cooker and cook on low setting 8 to 10 hours or on high approximately 4 hours.

file photo for reference

PORK AND BLACK BEANS WITH RICE

 

1 1/2 lbs boneless pork loin, trimmed of fat and cut into bite-sized cubes

1 tsp ground coriander
1 tsp chili powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 medium onion, diced
2 cans (15-oz each) black beans
1 can (14 1/2-oz) diced tomatoes with green chilies
1/4 cup fresh chopped cilantro
3 cup cooked brown rice

In a slow cooker or crockpot, toss together the pork, coriander, chili powder, salt and pepper; stir in the onion, beans, tomatoes and water.  Place lid on cooker and cook on low setting for 6 hours or on high for 4 hours.

Stir in the cilantro.  Using a potato masher or the back of a large plastic or wooden spoon, mash the beans slightly until the mixture thickens. 

To serve, per serving, place rice in a shallow bowl and top with bean mixture.

Yield: 6 servings

This picture is a file photo used as reference only.

CHICKEN AND CORNMEAL DUMPLINGS

4 chicken thighs or breast halves, skinned

4 medium carrots, sliced into coins
2 stalks celery, sliced
2/3 cup frozen corn kernels
1 medium onion, thinly sliced
1 tsp dried rosemary
1/2 tsp freshly ground black pepper
2 cups chicken broth
1 cup milk
2 tbsp flour
cornmeal dumplings (recipe below)

In a large crockpot or slow cooker, combine the carrots, celery, corn, onion, rosemary, and black pepper.  Place the chicken thighs atop the vegetables.  Pour the broth over all.

Place lid on cooker and cook on low-setting 7 to 8 hours or on high setting half that long.

Remove chicken from pot and place on a cutting board.  Turn heat setting to high (if on low).  When chicken is cool enough, remove from the bones; discard bones and chop chicken into large bite-size pieces.  Return chicken to the cooker.

In a small bowl combine the milk and flour, stirring until smooth.  Stir the mixture into the cooker, stirring well until blended.

CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
Combine above ingredients together in a medium bowl.

2 egg whites
2 tbsp milk
2 tbsp canola oil
Combine the above ingredients in a small bowl and add to the flour/cornmeal mixture.  Stir just until moistened.

Drop the dumpling mixture into the hot chicken mixture  by using 2 tablespoons.  Mixture should make 8 dumplings.  Replace lid on cooker and continue to cook on high approximately 25 minutes or until a wooden toothpick inserted into the center of dumplings comes out clean.

Yield: 4 servings of 2 dumplings and about 1 1/2 cups chicken mixture per serving.

Note: This recipe is diabetic friendly in that it has 47 g carbs and 24 g protein per serving, well over the ration of 1/3 as many proteins as carbs that is recommended.

File Photo

SIMPLE RUMP ROAST

 

2 to 3 lb rump roast

2 large or 3 medium russet potatoes

3 carrots
1 large onion
1/2 cup water or beef broth
salt to taste
pepper to taste

Cut potatoes and onions into large chunks.  Quarter the onion.  Place the vegetables on the bottom of the crockpot or slow cooker.  Salt and pepper the beef and place atop the vegetables.  Pour the water or broth over all.  Place lid on cooker and cook on low setting for 10 to 12 hours or on high for 5 to 6 hours until meat is tender.

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BAKED APPLES WITH RAISINS

6-8 medium baking apples, washed and cored

2 to 3 tablespoons raisins
1/4 cup sugar
1 tsp ground cinnamon
2 tbsp butter
1/2 cup water

Mix the raisins (decide amount by the size of the apples) and sugar together; use to fill the center of the apples.  Sprinkle with the cinnamon and dot with the butter.  Place in crockpot or slow cooker; add the water.  Add lid to cooker and cook on low for 8 hours or overnight.

Note: This is a file photo.

SWEET AND SPICY SHORT RIBS

4 lbs meaty beef short ribs

1 onion, chopped
2 garlic cloves, minced
1 tsp ground cinnamon
1 can (8-oz) tomto sauce
1 tbsp + 2 tsp red wine vinegar
1 tbsp + 1 tsp packed brown sugar
1/4 tsp salt
1/4 tsp black pepper

In a mixing bowl combine the onion, garlic, cinnamon, tomato sauce, 1 tablespoon of the vinegar, 1 tablespoon of the brown sugar, the salt and pepper until blended well.

Place the ribs in the crockpot or slow cooker and pour the sauce overall.  Place lid on cooker and cook on low setting for approximately 9 hours.

Remove the ribs to a serving platter.

Skim fat from pot liquid and discard.  Stir the remaining 2 teaspoons of vinegar and 1 teaspoon of brown sugar into the liquid in the pot.  Stir until brown sugar is dissolved.  Pour the sauce over the ribs.

Serving suggestion:  Serve with hot buttered noodles.

Yield: 8 servings

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ROUND STEAK BAKE

2 lbs round steak

4 large potatoes, quartered or halved according to size
2 cans (6-oz each) mushroom (do not drain)
1 pkg dry onion soup mix

Cut the steak into large pieces to fit into the crockpot or slow cooker; place in cooker.  Sprinkle the dry soup mix over the steak.

Place the quartered potatoes evenly over the steak and pour the mushrooms with liquid over the potatoes and steak. 

Place lid on cooker and cook on high 3 to 4 hours or on low 6 to 8 hours until the meat is tender and the potatoes are cooked through.

Yield: 4 to 6 serving

File Photo

EASY BAKED SWEET POTATOES

 

Scrub approximately 12 (or enough to fill your cooker) sweet potatoes.

Place potatoes in the slow cooker or crockpot.  Add 1/4 cup water to pot.
Place lid on cooker and cook on high setting for 1 hour.  Turn heat to low setting and cook for another 6 to 8 hours.  Potatoes should be very tender.

The following is a file photo.

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