GROUND BEEF BEAN POT

2 lbs lean ground beef

2 slices bacon, cut-up
1 small onion, chopped
1/2 cup catsup
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp dry mustard
2 regular cans pork and beans

Brown the ground beef in a large skillet along with the onion and bacon.  When beef is browned, drain well.

Transfer the beef mixture to a crockpot or slow cooker.  Add the remaining ingredients and stir together well.

Place lid on cooker and cook on low 3 to 4 hours or until hot and bubbly.

This is a Genius Kitchen photo.

PEARS IN SAUCE

1/4 cup water

4 (approx 2 lb) whole firm pears, peeled leaving stems attached
1 tbsp lemon juice
2 tbsp apricot fruit spread or preserves
1 tsp grated fresh ginger
1/2 tsp cornstarch
1/2 tsp vanilla

Spray the inside of a slow cooker or crockpot with nonstick cooking spray.

Pour the water into the cooker.  Arrange the pears in the cooking with them standing, stems up.

Spoon the lemon juice over the pears.

Place the lid on the cooker and cook on high setting for 2 1/2 hours. 

Remove the pears and set aside.

In a small bowl, combine the apricot spread, ginger, cornstarch and vanilla, stirring until cornstarch is dissolved.  Add to the liquid in the cooker; whisk until blended.  Replace lid on cooker and cook on high setting 15 minutes or until the liquid thickens slightly.  Spoon sauce over pears.

Serve warm or at room temperature.

Yield: 4 servings.

Note:  An easy way to peel pears is to use a vegetable peeler.

File Photo

BBQ BEEF CHILI

1 tsp canola oil

1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese

Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.

Place the beef mixture into a 5 to 6 quart slow cooker or crock-pot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

File photo for reference only.

ROOT BEER PULLED CHICKEN

2 1/2 lbs boneless skinless chicken breast and thighs

2 tsp seasoned salt
1 can (12-oz) root beer
1 tbsp olive or canola oil
1/2 medium yellow onion, chopped
1 cup ketchup
1/4 cup light brown sugar
1/4 cup molasses
2 tbsp prepared mustard
2 tsp liquid smoke
10 hamburger buns (seeded are great)
Slaw for topping, optional

Spray inside of slow cooker with nonstick cooking spray; turn cooker on low.

Sprinkle the seasoned salt over the chicken pieces and place in the cooker. Pour root beer over the chicken and turn cooker to high.

Place lid on cooker and continue to cook on high for 6-8 hours.

Approximately 30 minutes before the end of cooking time, place the oil in a saucepan and add onion; cook 5 minutes over medium-high heat until onion is golden brown. Stir in the ketchup, brown sugar, molasses, mustard and liquid smoke. Cook mixture on simmer for 10-15 minutes, stirring occasionally.

Drain the liquid from the slow cooker; reserve 1/2 cup.

Shred the chicken pieces, add the sauce and the reserved liquid, stir to coat well.

To serve, place 1/2 cup chicken on each bun and top with the slaw, if using.

Yield: 10 sandwiches

2014 Family Circle Photo

DUTCH PORK STEW POT

2 lbs boneless pork shoulder, cubed into bite-size pieces

1/4 cup all-purpose flour
1 tbsp salt
1 tsp dried thyme
1 tsp coriander
1/4 tsp black pepper
1 can (16-oz) kidney beans
boiling water
4 medium potatoes, quartered
4 medium onions, thick sliced
8 large carrots, thick chunked
2 tbsp butter, sliced into 6 to 8 slices
1 can (14.5oz) diced tomatoes

Place the flour in a large tip-top plastic bag, add the pork cubes and shake to coat well.

In a cup, combine the salt, thyme, coriander, and pepper; set aside.

Drain the liquid from the canned beans.  Place the beans in a 2-cup glass measuring cup and add enough boiling water to reach the 1 1/2 cups line.

Layer ingredients in a slow cooker or crockpot as follows:  Half of the potatoes, half of the onions, half of the pork cubes, half of the kidney beans, and half of the carrots.  As you layer, sprinkle lightly with the seasoning mix you set aside.  Repeat layers, again sprinkling with seasonings.  Be sure to use all the seasoning mix.

Pour the tomatoes over all and dot with the butter.

Place the lid on the cooker and cook on low for 8 hours or on high for 4 hours or until the meat and vegetables are tender.

 
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SLOW-COOK VEGETABLE-BARLEY STEW

1/2 cup lentils

1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove the bay leaves before serving.

Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories

Note: This recipe does not use salt.  If you just have to have it, add 1/2 teaspoon.

file photo for reference

LOW-FAT MEXICAN-AMERICAN CHILI

1 lb pinto beans, washed and soaked overnight

1/2 lb lean pork, cut into bite-size cubes
7 cups water
1/2 cup chopped onion
1/2 tsp garlic powder
1 tsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 can (4-oz) chopped green chilies, drained

Drain the pinto beans and place into a slow cooker or crockpot.

Add the remaining ingredients, place lid on cooker and cook on high setting for 5 hours or start on high for 1 hour then lower to low heat for 8 to 10 hours.

When serving, top with chopped green onions, shredded cheese, diced avocado, sour cream, etc. of your choice.

Yield: 8 servings

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COLORFUL, SPICY CHICKEN FAJITAS

1-1/2 pounds boneless chicken breast or thighs

1/2 cup chicken broth
1/2 teaspoon salt
1 medium-sized yellow onion
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
2 tablespoons cumin
1-1/2 tablespoons chili powder
1/4 teaspoon of lime juice
nonstick canola cooking sprayj
warmed flour tortillas for serving
cheese for garnish, if desired
sour cream for garnish, if desired
black olives for garnish, if desired

Lightly spray the interior of a crockpot or slow cooker with the nonstick cooking spray.

Slice the onion and all the peppers and layer in the bottom of the cooker. Combine the salt, cumin, and chili powder and sprinkle over the chicken. Place chicken atop onion and peppers; pour broth over all. Drizzle the lime juice overall. Place lid on cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

To serve, shred the chicken and serve the chicken and veggies on the warm tortillas.  Garnish with the cheese, sour cream, and black olives, as desired.

Note: File Photo for reference only.

SPICY CHILI CON CARNE

1 lb fresh chorizo

1 bell pepper, seeded and diced

1 onion, diced

1 can (14.5-oz) diced tomatoes

1 can (8-oz) tomato sauce

1 tbsp chili powder

2 tsp diced jalapenos 

2 cans black beans

In a skillet, cook chorizo, bell pepper and onion together over medium heat for 10 minutes. Place in a slow cooker that has been turned on high. Stir in the tomatoes, tomato sauce, chili powder, jalapenos and beans.

Turn cooker on low and cook 2 to 3 hours until heated through and flavors have blended.

Tip: Serve in taco bowls with cheese sprinkled over the top. Add other garnishes as desired.

Idea for recipe and the photo from First for women

CREAMY PIMENTO MAC 'n' CHEESE

1 cup small curd cottage cheese

4-oz (1/2 an 8-oz block) cream cheese

1/2 onion, chopped

2 cans (14.5-oz each) chicken broth

2 cups water

1 tsp hot pepper sauce

1/4 tsp salt

3 cups shredded cheddar

1 jar (4-oz) diced pimentos

1 lb elbow macaroni, uncooked

Coat a 6-quart slow cooker with nonstick cooking spray.

In a food processor, process cottage cheese, cream cheese and onion until smooth. Transfer mixture to the slow cooker. Whisk in the broth, water, hot sauce and salt.

Reserve 1 cup of the cheddar. Drain pimentos.

Fold in the pasta and the remaining cheddar. Cover and cook on low until creamy and pasta is cooked, around 2 hours. Stir in the remaining cheddar and the pimentos before serving. Garnish as desired

Yield: 8 servings

recipe and photo First for women 1/24