Wednesday, December 30, 2009

Slow Cooker-a-thon

(Hi to Cousin W! Thanks for the Christmas card! I think some of these might fit the bill for being easy meals. Hope you liked the ravioli bake.)

Being known as a slow-cooker enthusiast, I am often asked about slow cooker recipes. Below is a current compendium of ones I've used and liked, with most of the vegetarian ones here at the top. One of my goals as a mom is to provide nightly, healthy, tasty, easy, and interesting meals for my family. Usually, I'm happy if I meet just one of those criteria, or sometimes, even just the meal. The slow cooker makes it easier for me--I can put it together while they're in school or while they happily play independently, which happens most often in the morning. And then dinner is done, by 9 a.m.! Though, if the meal isn't popular, there are always tons of leftovers, which can be a downside. Still, it's usually a triumph. Finally, I try to choose recipes that don't require pre-cooking/searing meat or sauteeing veggies before putting them in the slow cooker . I also try to avoid the "three can dump," but instead choose recipes that combine fresh ingredients, with very little canned soup, flavor packets, or bottled dressing. There are some, however.

As you'll note from the attributions, my favorite cookbooks for slow cooker recipes are Robin Robertson's Fresh From the Vegetarian Slow Cooker, Beth Hensperger's Not Your Mother's Slow Cooker Cookbook, and Jyl Steinback's The Busy Mom's Slow Cooker Cookbook. I also like specifically slow-cooker publications by Prevention and Cooking Light magazines.

First are the vegetarian recipes, followed by a lot of chicken and pork (some beef), with miscellaneous dessert and breakfast at the end.

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VEGETARIAN
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Half-Day Ratatouille
**This is the better of the two Ratatouilles

2 tablespoons olive oil
1 small eggplant, cut into 1/2" dice
1 small yellow onion, diced
1 small red bell pepper, sedded and cut into 1/2" dice
2 garlic cloves, minced
2 small zucchini, cut into 1/2" thick rounds
28-oz. can diced tomatoes, with their juice
1 teaspoon dried thyme (I used Herbes de Provence)
salt and pepper
3 tablespoons pesto

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the eggplant and cook, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer the eggplant to a 3 1/2-4 quart slow cooker.

Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the onion to the slow cooker along with the bell pepper, garlic, zucchini, tomatoes, and their juice, and thyme. Season with salt and pepper. Cover and cook on LOW for 4 hours, until the vegetables are tender.

Just before serving, stir in the pesto.

Robin Robertson, Fresh From the Vegetarian Slow Cooker

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Ratatouille

1 large eggplant, peeled and cut into 1” cubes
1-2 teaspoons salt
2 cups frozen chopped onions, thawed, drained and patted dry (or, geez, real onions)
1-28 oz can diced tomatoes (do not drain)
1 large green bell pepper, cut into ½” pieces
1 large red bell pepper, cut into ½” pieces
2 medium zucchini, sliced
1 yellow squash, sliced
3 tablespoons dried basil
1 teaspoon minced garlic
3 tablespoons nonfat vegetable broth (we used chicken)
1-6 oz can Italian tomato paste with roasted garlic
3 tablespoons chopped fresh basil

Spray inside of slow cooker with cooking spray (wipe with canola oil for kiddos). Sprinkle eggplant with salt and let stand in colander 30-60 minutes to drain (we did about 45 min). Press out any excess moisture; rinse eggplant with water and pat dry with paper towels. Arrange eggplant in bottom of cooker. Top with onions, tomatoes, bell peppers, zucchini, and squash. Ad dried basil and minced garlic to broth; pour over vegetables and mix well. Cover and cook on low for 6 hours or high for 3 hours. Stir in tomato paste and fresh basil before serving.

Jyl Steinbeck, The Busy Mom’s Slow Cooker Cookbook (serves 6; 2 pts a serving)

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No Hurry Vegetable Curry

1 tablespoon peanut oil (I used canola)
2 large carrots, sliced on a diagonal
1 medium-size yellow onion, chopped
3 garlic cloves, minced
2 tablespoons curry powder
1 teaspoon ground coriander (see above)
1/4 teaspoon cayenne pepper (nope, I never add the spicy stuff)
2 large Yukon gold potatoes, peeled and diced
8 oz green beans, ends trimmed and cut into 1" pieces
15.5 oz can chickpeas, drained and rinsed (or 1 1/2 cups homecooked)
14.5 oz can diced tomatoes, drained (I had crushed)
2 cups vegetable stock
1/2 cup frozen green peas, thawed
1/2 cup canned unsweetened coconut milk
salt

Heat the oil in a skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.

Transfer to 3 1/2-4 quart slow cooked. Add potatoes, green bearns, chickpeas, tomatoes, and stock; cover, and cook on LOW for 6-8 hours.

Just before serving, stir in peas and coconut milk and season with salt.

from Robin Robertson's Fresh from the Vegetarian Slow Cooker
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Orange and Bourbon Baked Beans

1 tablespoon olive oil
1 large yellow onion chopped
One 14.5-ounce can crushed tomatoes
¼ cup molasses
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 tablespoon tamari or other soy sauce
3 cups slow-cooked or two 15.5-ounce cans navy beans or other white
beans, drained and rinsed
¼ cup bourbon
¼ cup frozen orange juice concentrate

Heat the oil in a medium-sized skillet over medium heat. Ass the onion, cover, and cool until softened, about 5 minutes. Transfer the onions to a 3 ½ - 4- quart slow cooker. Add the
tomatoes, molasses, vinegar, mustard, and tamari, stirring to combine. Stir in the beans, bourbon, and orange juice concentrate, cover, and cook on Low for 4 – 6 hours.

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Pesto-Infused White Bean and Sun-Dried Tomato Stew

1 tablespoon olive oil
1 large Vidalia or other sweet onion, chopped
1 red bell pepper, seeded and cut into 1/4" dice
3 large ripe tomatoes, peeled, seeded, and chopped
1/4 cup chopped sun-dried tomatoes
3 cups slow-cooked or two15 1/2 oz cans cannellini or other white
beans, drained and rinsed
1 1/2 cups vegetable stock
salt and freshly ground black pepper
1/4 cup pesto, homemade or store bought

Heat the oil in a medium size skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.

Transfer the onion to a 4 quart slow cooker. Add the bell pepper, both kinds of tomatoes, the beans, and stock; season with salt and pepper, cover and cook on low for 6-8 hours.

Just before serving, stir in the pesto. Taste to adjust the seasonings.

Fresh from the Vegetarian Slow Cooker
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Sis's Vegetable Soup

1 tablespoon olive oil
1 medium-size yellow onion, minced
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 oz green beans, ends trimmed and cut into 1" pieces
1-15 oz can chickpeas, drained and rinsed (or 1 1/2 cups slow cooked)
1-14.5 oz can diced tomatoes, left undrained
1 medium-size zucchini or yellow summer squash, diced (or both)
any additional vegetables, in this case 1/4-1/2 head of cabbage and a bunch of curly kale (sauteed on stove before adding to the soup)
6 cups stock
sat and black pepper

Pour the oil in the bottom of the 4-6 quart slow cooked. Add onions, celery, carrot, and garlic, cover, and cook on High while you assemble the remaining ingredients.

After they've been prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to the slow cooker and season with salt and pepper. Cover and cook on Low for 7-8 hours.

adapted from "All-Day Minestrone" in Robin Robertson, Fresh from the Vegetarian Slow Cooker

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Lentil and Red Pepper Soup

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
4-6 cloves garlic, to your taste, finely chopped
1 teaspoon sweet paprika or pimenton (smoked paprika)
1 large or 2 medium-size red bell peppers, seeded and finely chopped
1 cup dried brown lentils, picked over and rinsed
5 cups water
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 to 2 tablespoons sherry vinegar or red or white wine vinegar, to your taste

In a medium-sized skillet, heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring a few times, until they begin to soften, about 3 minutes. Reduce the heat if they begin to brown. Stir in the paprika and allow it to cook for about a minute more. Add the bell pepper and cook for 2-3 minutes, stirring a few times, until it jus tbegins to soften. Use a heat-resistant rubber spatula to scrape the vegetables and oil into the slow cooker. Add the lentils and water and stir to combine. Cover and cook on LOW until the lentils are completely soft, 7-9 hours.

Season the soup with salt and pepper and the remaining 1 tablespoon of olive oil. Stir in 1 tablespoon of the vinegar, ading more if needed. Serve hot ladled into soup bowls.

Beth Hensperger, Not Your Mother's Slow Cooker Cookbook

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Moroccan-Inspired Vegetable and Chickpea Stew

1 tablespoon olive oil
3 shallots, chopped
1 large carrot, chopped
1 small yellow or red bell pepper, seeded and chopped
1 garlic clove, minced
1 easpoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 oz. green beans, ends trimmed and cut into 1" pieces
1 1/2 cups chickpeas (15.5 oz can), drained and rinsed
14.5 oz can diced tomatoes, and drained and chopped
1 1/2 cups vegetable stock
1 tablespoon fresh lemon juice
salt and freshly ground black pepper
1/2 cup frozen peas, thawed
1/2 cup mixed dried fruit (apricots, apple slices, prunes, raisins,etc.), chopped
1/4 cup imported green olies, drained, halved, and pitted
1 tablespoon minced fresh parsley leaves

In a large skillet, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover, and cook until softened, about 5 mintues. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.

Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on Low for 6-8 hours.

About 20 minutes before serving, add the peas and dried fruit.

When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot.

Robin Robertson, Fresh From the Vegetarian Slow Cooker

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Basic Beans and Two Variations
all from Robin Robertson, Fresh From the Vegetarian Slow Cooker

1 lb dried white beans, picked over and rinsed
1 large yellow onion, quartered (optional)
2 garlic cloves, crushed (optional)
2 bay leaves (optional)

Soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

Drain the beans and place them in a 5 1/2-6 quart slow cooker. Add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). Cover and cook on High for 8-12 hours, or longer, depending on the type of bean. [I actually cooked them on the stove.]


Mediterranean Beans

1 recipe Basic Beans (above; I used 1/2 a batch)
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup pesto
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, and chopped

Heat oil in skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the pesto and tomatoes. Add the beans. Heat til warm.


French White Bean and Cabbage Soup

2 tablespoons olive oil
1 medium-size yellow onion, chopped
1 medium-size carrot, chopped
3 garlic cloves, minced
1 smal head green cabbage, cored and shredded
1 large Yukon Gold potato, peeled and diced
1 1/2 cups cannellini or other white beans, drained and rinsed (from the Basic Beans batch, above)
6 cups stock
3/4 teaspoon thyme (I used Herbes de Provence)
salt and freshly ground black pepper
1 teaspoon liquid smoke (optional)
1 tablespoon minced fresh parsley leaves

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and garic, cover and cook until softened, about 5 minutes.

Transfer the cooked vegetables to a 6-quart slow cooker. Add the cabbage, potato, beans, stock, and thyme; season with salt and pepper, cover, and cook on Low for 8 hours.

Just before serving, stir in liquid smoke, if using, and parsley. Taste to adjust seasonings. [My note: I accidentally put the liquid smoke in to cook. And it was just fine].


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What a Dal

2 tablespoons olive oil
1 large yellow onion, cut into pieces
2 garlic coves, peeled
1 teaspoon peeled and minced fresh ginger (I used my zester)
1 teaspoon ground coriander (nope)
1 teaspoon ground cumin (probably 1/2 teaspoon)
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper (nope)
1/4 teaspoon ground allspice (nope)
[2 1/2 teaspoons Penzey's sweet curry spice, to make up for missing spices]
1 1/2 cups dried brown lentils, picked over and rinsed (I had 1 cup brown lentils and 1/2 cup red)
1 1/2 cups kidney beans, drained and rinsed
3 cups water
salt and freshly ground black pepper

Pour the oil into a 4-quart slow cookier and set it on High.

In a food processor, puree the onion, garlic, and ginger and add it to the cooker (I just used my Pampered Chef chopper to mince it all). Cover and cook to mellow the flavor and remove the raw taste while you assemble the other ingredients. Stir in spices and cook, stirring for 30 seconds.

Turn the setting to Low. Add the lentils, kidney beans, and water; cover, and cook for 8 hours. Before serving, season with salt and pper and adjust the other seasonings if necessary.

Robin Robertson, Fresh from the Vegetarian Slow Cooker

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White Beans with Sun-Dried Tomatoes

1-16 oz dried great northern beans, sorted and rinsed
2 garlic cloves, minced
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomatoes in olive oil
1-2 1/4 oz can sliced ripe olives, drained

Combine all ingredients except tomatoes and olives in 3.5-6 quart slow cooker; mix well. Cover; cook on high setting for 4-5 hours. Stir tomatoes and olives into bean mixture before serving.

Pillsbury Doughboy Slow Cooker Recipes
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All-Day Minestrone

1 tablespoon olive oil
1 medium-size yellow onion, minced
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 oz green beans, ends trimmed and cut into 1" pieces
1-15 oz can chickpeas, drained and rinsed (or 1 1/2 cups slow cooked)
1-14.5 oz can diced tomatoes, left undrained
1 medium-size zucchini or yellow summer squash, diced
6 cups stock
sat and black pepper
1/2 cup raw or 1 cup cooked ditalini or other small soup pasta
1/4 cup pesto

Pour the oil in the bottom of the 4-6 quart slow cooked. Add onions, celery, carrot, and garlic, cover, and cook on High while you assemble the reminaing ingredients.

After they've been prepped, add the green beans, chickeas, tomatoes, zucchini, and stock to theslow cooker and season with salt and pepper. Cover and cook on Low for 7-8 hours.

If using raw pasta, about an hour before you're ready to serve, add it to the slow cooker and cover.

Just before serving, stir in the pesto and already cooked pasta, if using.

Robin Robertson, Fresh from the Vegetarian Slow Cooker

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Pesto Lasagna with Spinach Mushrooms

4 cups torn spinach
2 cups cremini mushrooms
½ cup commercial pesto
¾ cup (3 oz.) shredded part-skim mozzarella cheese
¾ cup (3 oz.) shredded provolone cheese
1-15 oz. cartoon fat-free ricotta cheese
1 large egg, lightly beaten
¾ cup (3 oz.) grated fresh Parmesan cheese, divided
1-25.5 oz. bottle fat-free tomato-basil pasta sauce
1-8 oz. can tomato sauce
cooking spray
1-8 oz. package precooked lasagna noodles (12 noodles)

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine, set aside.

Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in ¼ cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles.

Sprinkle with the remaining ½ cup Parmesan. Cover with lid, cook on low 5 hours or until done.

Cooking Light

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OMNIVORE

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Smothered Pork Chops and Gravy
--now I omit the mustard, salt, and garlic powder in favor or seasoned salt or dry onion soup mix. Also, I skip the flour/roux-thickening. And we now add 3 onions. Easy.

1 tablespoon vegetable oil, divided
6-6 oz. bone in center-cut pork chops (about 1/2 inch thick), trimmed
1-14 oz can fat free, less sodium chicken broth
1 1/2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon garlic powder
2/3 cup all-purpose flour
freshly ground black pepper
(we added one onion, sliced)

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 3 chops; cook 2 minutes on each side or until browned. Place chops in a 4-1/2 quart electric slow cooker. Repeat procedure with remaining oil and chops.
Combine broth, mustard, salt, and garlic powder. Pour broth mixture over chops in slow cooker. Add onion, if desired. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 4 hours or until chops are tender. Remove chops from slow cooker, reserving cooking liquid. Increase to high-heat setting.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and 1 cup cooking liquid, stirring with a whisk until well blended. Stir flour mixture into cooking liquid in slow cooker. Cook 10 minutes or until thick, stirring occasionally (or make gravy the usual way). Serve gravy over chops and mashed potatoes. Sprinkle with pepper, if desired.

(Note: we skipped the flour part, of course)

Cooking Light Slow Cooker Recipes

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Apricot-Glazed Chicken

1 ½ lbs boneless, skinless chicken breasts
1 teaspoon garlic powder
¾ teaspoon onion powder
1cup nonfat Catalina salad dressing
1-1.1 oz packet dry onion soup mix
1-10 oz jar apricot preserves

Spray inside of slow cooker with cooking spray. Place chicken breasts in slow cooker; sprinkle with garlic powder and onion powder. Combine salad dressing, onion soup mix, and preserves in a small bowl and mix well. Pour salad dressing mixture over chicken. Cover and cook over low heat for 6-8 hours.

Jyl Steinback, The Busy Mom's Slow Cooker Cookbook

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Slow-Cook Turkey Chowder

4 slices smoked bacon, cooked and crumbled (I did it in microwave for
4 min between paper towels)
1 lb turkey breast cutlets, cut into 1/2" pieces
1 medium baking potato, about 12 oz, peeled and cut into 1/4" cubes
2 medium carrots, peeled and chopped
1 onion, chopped
1 celery stalk, chopped
2-10 3/4 oz cans low-fat condensed cream of mushroom soup
2 cups fat free low sodium chicken broth
1/2 teaspoon dried thyme (I used 1/4 tsp)
1/2 teaspoon dried sage

In a slow cooker, place the bacon, turkey, potato, celery, onion, soup, broth, thyme, and sage. Stir well to combine. Cover and cook on low until the soup is thick and the turkey and vegetables are tender, 8-10 hours.

Weight Watchers New Complete Cookbook (1 1/2 cups; 5 points)
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Slow Cooker Kielbasa Bean Soup

58 oz fat-free chicken broth, four 14.5 oz cans
16 oz low-fat sausage, smoked, or reduced-fat kielbasa, cut in half
lengthwise and then sliced
15 oz canned pinto beans, rinsed and drained
15 oz canned black beans, rinsed and drained
4 medium carrot(s), chopped
3 medium celery, stalks, chopped
1 large onion(s), chopped
1 tsp thyme
14 1/2 oz canned diced tomatoes, undrained

Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until beans are tender.

Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.

Weight Watchers online

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Chicken Florentine Lasagna

2-10 3/4 oz. cans condensed reduced fat, reduced sodium cream of chicken soup, undiluted
1-10 oz. package frozen chopped spinach, thawed, drained, and squeezed dry
1-9 oz. package diced cooked chicken (or 2-4 chicken breasts, sauteed)
1-8 oz. carton low-fat sour cream
1 cup low fat milk
1/2 cup (2 oz.) grated Parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
9 uncooked lasagna noodles
cooking spray
1 cup (4 oz.) shredded part-skim mozzarella cheese

Combine first 10 ingredients in a large bowl.

Place 3 uncooked lasagna noodles in bottom of a 5-quart electric slow cooker coated with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3
more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, cook 5 hours or
until pasta is done.

Cooking Light Slow Cooker Recipes

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"Seven Steak"
1 round roast, trimmed and cut into 1/2 inch "steaks" (this is because we bought the wrong roast to make Swiss Steak and needed to use it somehow)
1 box of celery
1 bell pepper
1 onion
salt, pepper
bay leaf
garlic

Finely chop vegetables--the trinity--in food processor. Saute.

Sear steaks on high a few at a time. Deglaze with water between batches and put steaks and drippings in slow cooker.

Add sauteed vegetables to slow cooker. Also add bay leaf, salt, pepper, and minced garlic to taste. Cook on low for 8-10 hours.

Towards the end, season to taste with all-purpose seasoning, a tad of sugar, more water.

Shred cooked beef with fork. Spoon onto hard rolls. Devour.

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Pecadillo

2 lbs ground round
1 1/2 cup chopped green bell pepper
1 cup chopped onion
1 cup sliced green onions
4 garlic cloves, minced
1-14.5 can diced tomatoes, undrained
1/3 cup pitted dates, chopped
1/3 cup dried apricots, chopped
1/4 cup sliced pimiento-stuffed olives
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 cup slivered almonds, toasted
4 1/2 cups hot cooked rice

Cook meat, bell pepper, onion, green onions, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble meat. Drain well.

Place meat mixture in slow cooker. Add diced tomatoes and next 10 ingredients (through black pepper); stir well. Cover with lid, cook on high-heat setting 3 hours. Stir in almonds. Serve over rice (Cuba) or in tortillas (Mexico).

Cooking Light Slow Cooker Cookbook
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Garlic Pork Roast
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth


Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.

Cover, and cook on low setting for 6 hours.

Allrecipes.com
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Smothered Pork Chops and Gravy

1 tablespoon vegetable oil, divided
6-6 oz. bone in center-cut pork chops (about 1/2 inch thick), trimmed
1-14 oz can fat free, less sodium chicken broth
1 1/2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon garlic powder
2/3 cup all-purpose flour
freshly ground black pepper
(we added one onion, sliced)

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 3 chops; cook 2 minutes on each side or until browned. Place chops in a 4-1/2 quart electric slow cooker. Repeat procedure with remaining oil and chops.

Combine broth, mustard, salt, and garlic powder. Pour broth mixture over chops in slow cooker. Add onion, if desired. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 4 hours or until chops are tender. Remove chops from
slow cooker, reserving cooking liquid. Increase to high-heat setting.

Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour an d1 cup cooking liquid, stirring with a whisk until well blended. Stir flour mixture into cooking liquid in slow cooker. Cook 10 minutes or until thick, stirring occasionally (or make gravy the usual way). Serve gravy over chops and mashed potatoes. Sprinkle with pepper, if desired.

Cooking Light Slow Cooker Recipes
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Italian Pot Roast with Artichokes and Potatoes

4 teaspoons dried Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon black pepper
1-3 lb. Bone in center cut pork loin roast, trimmed and cut in half (can use pork chops on bone)
2 teaspoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
1/4 cup chicken broth
9 small red potatoes (about 1 pound), halved
12 kalamata olives
1 tablespoon capers
1 teaspoon dried oregano
2-14 oz. Cans whole artichoke hearts (5-7 count), drained
oregano sprigs, optional

Combine Italian seasoning, 1/2 teaspoon salt, and pepper, rub over surface of roast halves. Heat oil in a large nonstick skillet over medium-high heat. Add roast halves, cook 8 minutes, browning on all sides. Remove roast halves from pan, place in a 6-quart electric slow cooker. Add onion and garlic to pan. Place over medium heat; saute 5 minutes. Add broth, scraping pan to loosen browned bits. Pour mixture over roast in slow cooker.

Arrange potatoes and olives around roast, sprinkle with remaining 1/2 teaspoon salt, capers, and dried oregano. Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 hours. Add artichoke hearts, and cook and additional 1 hour.

Place roast on a large platter. Arrange vegetables, olives, and capers aorun droast. Garnish with oregano sprigs, if desired.

Cooking Light Slow Cooker Recipes

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Lemon and Garlic Chicken with Wild Rice

1 lb. boneless, skinless chicken breasts, lightly pounded
kosher salt
freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
¼ cup fresh-squeezed lemon juice
2 ¼ cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.

Food TV

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Cabbage and Pork Soup

1 lb boneless country-style pork loin ribs, cut into1" pieces
4 cups chopped cabbage (can substitute 16 oz bagcoleslaw blend)
4 medium carrots, cut into 1/4 slices (2 cups)
2 medium stalks celery, chopped (1 cup)
1 medium potato, peeled, cut into 1/2 x 1/4" pieces
1/2 cup chopped onion
1/4 cup firmly packed brown sugar
4 chicken flavor bouillon cubes
4 cups water
1-28 oz can crushed tomatoes, undrained
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

In 4-5 quart slow cooker, combine all ingredients; mix well. Cover;cook on low setting for about 8 hours.

Pillsobury Doughboy Slow Cooker Recipes
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Dijon Pork Chops

1-10 3/4 oz can condensed cream of mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon style mustard
1 teaspoon dried thyme, crushed
1 clove garlic, minced
1/4 teaspoon pepper
5 medium potatoes, cut into 1/4" slices (1 2/3 pounds)
1 medium onion, sliced
4 pork loin chops, cut 3/4" thick

In a large bowl combine soup, wine or broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Transfer to a 4-5 quart slow cooker. Pace chops on potatoes.

Cover; cook on low heat setting for 7-8 hours or on high heat setting for 3 1/2 hours.

Biggest Book of Slow Cooker Recipes

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Simple Chicken

4 frozen boneless, skinless chicken breast halves
1 package dry Italian dressing mix
1 cup warm water or chicken broth

Place chicken in slow cooker. Sprinkle with dressing mix. Pour water over chicken. Cover. cook on low 8-10 hours.

Prevention Guide Slow Cooker Recipes
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Dill-Lemon Chicken

1 cup fat-free sour cream
1 tablespoon minced fresh dill
1 teaspon lemon-pepper seasoning
1 teaspoon lemon zest
4 boneless skinless chicken breast halves

Combine sour cream, dill, lemon-pepper, and lemon zest. Spoon 1/4 mixture into slow cooker. Arrange chicken breasts on top in single layer. Pour remaining sauce over chicken. Spread evenly. Cover. Cook on low 3-4 hours.

Prevention Guide Slow Cooker Recipes

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Honey-Mustard Chicken

6 medium sweet potatoes (about 2.5 lb), peeled andquartered
1 small onion, cut into thin wedges
2-2.5 lb skinless chicken thighs and/or drumsticks (we used 6 boneless, skinless chicken breasts)
3/4 cup bottled honey-mustard salad dressing (we used cheap store brand)
1/2 teaspoon dried rosemary, crushed

Place sweet potatoes and onion in slow cooker. Place chicken pieces on vegetables. Mix salad dressing and rosemary. Pour over chicken. Cover. Cook on low 7-9 hours. Using slotted spoon, transfer chicken and vegetables to serving platter. Whisk cooking liquid until smooth. Spoon over chicken and vegetables.
Makes 6 servings.

Prevention Guide Slow Cooker Recipes

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Salsa Chicken

6 boneless, skinless chicken breast halves (about 2lb), trimmed of fat
1 1/2 c thick prepared salsa (medium or hot; we usedmild chunky Pace, of course)
1 teaspoon ground cumin
pinch of pure ground red chili pepper
3 tablespoons fresh lime juice

Coat 6 quart or larger slow cooker with cooking spray and arrange chicken in it. Pour salsa over chicken. Cover and cook on high until chicken is tender and cooked through, 3 to 3 1/2 hours. The chicken will make some of its own juice, thinning out salsa a bit.

Stir in cumin, chili powder, and lime juice; cover, and cook another 15 minutes before serving.

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Beef Stroganoff

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

In the slow cooker: In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and 1/4 teaspoon pepper. Cover, and cook on low until meat is tender,
about 8 hours (or on high for 6 hours).

In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Martha Stewart Everyday Food
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Fiesta Rice

2 lbs spicy Italian sausage, casings removed (we used 1 lb ground turkey and 1 lb sweet Italian turkey sausage)
2 cloves garlic, minced
2 teaspoons ground cumin (used taco seasoning)
4 onions, chopped
4 green bell peppers, chopped (skipped this part)
3 jalapeno peppers, seeded and minced (skipped)
4 cups beef broth
2 packages (about 6 oz each) long grain and wild rice mix (used Zatarains, which is seasoned)

Brown sausage in large nonstick skillet over medium-high heat, stirring to break up. Add garlic and cumin; cook 30 seconds. Add onions, bell peppers, and jalapenos. Cook and stir about 10 minutes or until onions are tender. Place mixture in slow cooker.

Stir in beef broth and rice.

Cover; cook on LOW 4-6 hours or on HIGH 2-3 hours.

The Slow Cooker Bible

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Wild Rice Chicken Soup

4 quarts nonfat chicken broth
4 carrots, thinly sliced
4 stalks celery, chopped
1 cup chopped onion
2 lbs. chicken breast tenderloins, cut into 1/2” cubes
½ cup uncooked wild rice
2 teaspoons poultry seasoning (actually, I used 2 bay leaves and some seasoned salt instead)

Spray inside of slow cooker with cooking spray. Combine allingredients in slow cooker and mix well. Cover and cook on low heat for 6-7 hours.

Jyl Steinback, The Busy Mom’s Slow Cooker Cookbook

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Hamburger Lentil Soup

1 lb. ground beef (we used turkey)
1/2 cup onion, chopped
2 cups lentils, washed and sorted
4 carrots, diced
3 ribs of celery, diced
4 cups tomato juice (we used 28 oz diced tomatoes)
1 tablespoon brown sugar

Saute ground meat and onion. Combine all ingredients in slow cooker. Cook for 4-6 hours on high or 8-10 hours on low.

Adapted from Fix it and Forget It Slow Cooker Recipes

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My WW Leader's "Unstuffed" Cabbage

1 head cabbage, shredded
1 onion, sliced
1 bell pepper, chopped
1 lb ground meat (we used turkey)
1-28 oz can crushed tomatoes
salt, pepper, garlic, other seasonings
(the original recipe--from my WW meetings--calls for a bag of Success brown rice. We just used steamed on the side)

Brown meat and place in slow cooker. Layer vegetables. Pour over tomatoes. Add seasonings to taste.

Serve over rice (or, if you have that bag of rice, cook it in the pot, with extra water as needed).

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Summer Squash Stew
2 lbs bulk Italian turkey sausage (we used 1.5 lb ground turkey and .5 lb sausage)
4-14.5 oz cans diced seasoned tomatoes, undrained
5 medium yellow squash, thinly sliced
5 medium zucchini, thinly sliced
1 red onion, finely chopped (we used yellow)
2 tablespoons dried Italian seasoning
1 tablespoon dried tomato, basil, and garlic salt-free spice seasoning (didn’t have this; used Lawry’s)
4 cups shredded Mexican cheese blend (optional)

Brown sausage in large nonstick skillet over medium high heat, stirring to break up meat. Drain. Combine sausage, tomatoes with juice, squash, zucchini, onion, and seasonings in 5-quart slow cooker; mix well. Cover; cook on LOW 3-4 hours.

Sprinkle cheese over strew; cook, uncovered, 15 minutes or until cheese melts.
Note: I actually made this on the stove, not having enough time for 4 hours in the slow cooker. Worked fine.

Makes 6 servings

Slow Cooker Bible

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MISCELLANEOUS
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Applesauce

3 lbs Granny Smith apples, peeled, cored, and sliced (we used Ginger Golds)
1/2 cup brown sugar
1 1/2 tablespoons lemon juice
1 1/2 teaspoons ground cinnamon

Spray inside of slow cooker with cooking spray. Combine apples, sugar, and lemon in slow cooker and toss to mix. Cover and cook on high heat for 3-4 hours. Mash apple mixture until smooth (we skipped this part). Sprinkled with cinnamon and mix well. Serve warm or refrigerate and serve cold.

Note: we cooked the cinnamon in with the apples, having misread the recipe, but I don't think it hurt it any. And it smelled so good.

Jyl Steinback, The Busy Mom's Slow Cooker Cookbook

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Lemon Pudding Cake

3 eggs separated
1 tsp grated lemon peel
1/4 cup lemon juice
3 tbsp melted butter
1 ½ cups milk
¾ cup sugar
¼ cup flour
1/8 tsp salt

Beat eggs whites until stiff peaks form. Set aside. Beat egg yolks. Blend in lemon peel, lemon juice, butter, and milk In separate bowl, combine sugar, flour, and salt. Add to egg-lemon
mixture, beating until smooth. Fold in beaten egg whites Spoon into slow cooker. Cover and cook on High 2-3 hours. Serve with spoon from cooker.

Fix it and Forget It

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Creamy Oatmeal with Dried Fruit

1 cup steel-cut oats
2/3 cups dried tart cherries or sweetened dried
cranberries
1/3 cup chopped dried figs
1/3 cup chopped dried apricots
4 1/2 cups water
1/2 cup half and half or evaporated milk

Combine all ingredients in the slow cooker. Cover and
cook on LOW for
8-9 hours, or overnight, until tender.

Serve the oatmeal straight from the pot with no
embellishment but a
sprinkling of sea salt, a pat of butter, and milk.

Beth Hensperger, Not Your Mother's Slow Cooker Cookbook
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Maple Oatmeal with Dried Fruit and Sweet Spices

1 cup steel-cut oats
1/2 cup raisins or dried cherries, dried blueberries, or sweetened dried cranberries (or mixed fruit bits)
1 teaspoon apple pie spice, or ground cinnamon mixed with a pinch of ground cloves, nutmeg, and allspice (we used 1/2 teaspoon cinnamon--needs more, up to 1 teaspoon)
4 cups water
2 tablespoons pure maple syrup or granulated maple sugar, plus extra for serving (doesn't seem to be quite enough--better with syrup than sugar)

Combine all ingredients in the slow cooker. Cover and cook on LOW for 7-9 hours, or overnight, until tender.

Stir oatmeal well and scoop into bowls with an oversized spoon. Serve with milk and maple syrup or sugar.

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