INGREDIENTS

6 thick pork chops
flour for dredging
2 cloves garlic, minced
1 can tomato paste
1 can mushrooms, drained
1 can mushroom soup, undiluted
Salt and black pepper to taste

DIRECTIONS

1. Dredge pork chops in flour, salt and pepper. Place in slow cooker.

2. Add remaining ingredients and cook on LOW 5 to 6 hours
or until tender.

3. Serve over buttered noodles, mashed potatoes or rice.

Yield: 6 servings

INGREDIENTS

2 lbs sirloin steak
3 bay leaves
1 can cream of chicken soup
1 cup water
Salt and black pepper to taste

DIRECTIONS

1. Place steak in crock pot

2. Lay bay leaves on top of steak

3. Mix cream of chicken soup and water together then pour over steak.
Salt and pepper as desired.

4. Cover and cook 8 to 10 hours on LOW.

Yield: 6 servings

INGREDIENTS

1 1/2 lbs ground beef
1 small onion, chopped
1 clove garlic, minced
1 (1.25 oz) envelope taco seasoning mix
1 tsp salt
1/2 tsp ground black pepper
9 (5 1/2 inch) uncooked corn tortillas
1/2 cup chicken broth
4 oz (1/2 cup) tomato sauce
1 (10 oz) can enchilada sauce
6 oz cheddar cheese, finely shredded
2 (15 oz) cans red beans, drained
1 (11 oz) can Mexicorn, drained
1 (4 1/2 oz) can chopped green chiles
1 (2 1/4 oz) can chopped ripe olives
Sour Cream

DIRECTIONS

1. Spray inside of 3 1/2 or 4 quart slow cooker with nonstick cooking spray.

2. In a large skillet, brown ground beef with onion and garlic over medium high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well.
Stir in taco seasoning mix, salt and pepper.

3. Place 3 tortillas in bottom of crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.

4. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.

5. Cook on HIGH 2 1/2 to 3 hours or LOW 6 to 7 hours. Uncover for the last 30 minutes of cooking time.

Servings: 8

INGREDIENTS

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 oz sliced mushrooms
12 cups dry bread cubes
1 tsp poultry seasoning
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 teaspoon dried marjoram
1 1/2 tsp salt
1/2 tsp ground black pepper
4 1/2 cups chicken broth, or as needed*(see note below)
2 eggs, beaten

DIRECTIONS

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom and parsley in butter while stirring frequently.

2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Pour in enough broth to moisten and mix in eggs.
Transfer mixture to slow cooker, and cover.

3. Cook on HIGH 45 minutes then reduce heat to LOW
and cook 4 to 8 hours.

This recipe is designed for use in a 4 quart slow cooker.
Larger slow cookers will also work.

*NOTES:

DON'T ADD ALL 4 1/2 CUPS CHICKEN BROTH. Just add enough to moisten the bread because you'll be checking on it all day and can add more as needed.
Stir about once an hour and add more broth if needed.

Ingredients

2 cups chopped cooked turkey
1 onion, chopped
2 celery ribs, chopped
3 potatoes, peeled and cubed
1 cup carrots, chopped
1 cup whole kernel corn
2 tbsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 (32 oz) container chicken broth
salt and ground black pepper to taste

Dumpling Ingredients

1 cup flour
2 tsp baking powder
1 tsp salt
2 tbsp butter, melted

Directions

1. Place turkey, onion, celery, potatoes, carrots, corn, poultry seasoning, onion powder and garlic powder into a slow cooker and pour the chicken stock over the turkey and vegetables. Mix well and season to taste with salt and black pepper.
Set cooker to LOW, cover and cook until vegetables are tender(about 6 hours).

2. Whisk the flour, baking powder and 1 tsp of salt together in a bowl. Mix in the melted butter. Stir the dough until it begins to firm up, 1 to 2 minutes. Drop dough by tablespoons into the simmering soup. Replace lid and cook about 15 minutes longer.

Yield: 6 Servings Serving Size: 1/6 of recipe.

Nutrition Information per Serving

Calories 336
Calories from fat 66
Total Fat 7.3g
Saturated Fat 3.5g
Cholesterol 46mg
Sodium 1164mg
Potassium 849mg
Total Carbohydrates 48.7g
Dietary Fiber 5.2g
Protein 20.2g
Sugars 5.3g

Ingredients

3 1/2 cups dry red beans (1 1/2 lbs),
rinsed and drained

5 cups water
2 (4 oz) cans sliced mushrooms, drained
6 cloves garlic, minced
2 tbsp Creole seasoning
1 (14 1/2 oz) can diced tomatoes with basil,
garlic, and oregano

2 cups instant brown rice
2 medium size bell peppers, cut in strips

Directions

1. Place beans in a large saucepan.
Add enough water to cover beans by 2 inches.
Bring to boil and reduce heat.
Simmer uncovered for 10 minutes.
Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans.

2. In a 5 quart slow cooker, combine beans, 5 cups water, onion,
mushrooms, garlic and Creole seasoning.

3. Cover and cook on LOW 11 to 13 hours or HIGH 5 1/2 to 6 1/2 hours.

4. If using LOW setting, turn to HIGH setting and stir in undrained tomatoes, uncooked rice and bell peppers. Cover and cook for 30 minutes more.
If desired, pass bottled hot sauce.

Yield: 4 to 5 Servings

Ingredients:

4 to 6 turkey legs
Salt and pepper to taste
1/2 cup ketchup
5 tbsp cider vinegar
1 tbsp Worcestershire sauce
4 tbsp dark brown sugar
1 tsp liquid smoke
1 can (8 oz) crushed pineapple, well drained
1/2 cup chopped onion

Directions

1. Lightly grease the crock pot.

2. Arrange turkey legs in the crock pot and sprinkle with salt and pepper.
Combine the remaining ingredients and spoon over the turkey legs.

3. Turn to coat legs well.

4. Cover and cook on LOW 7 to 9 hours.

Serves 4 to 6.

Ingredients

2 lbs ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 small can sliced mushrooms, drained
2 1/2 tsp salt
1 tsp black pepper
1 cup beef bouillon
3 tbsp tomato paste
1 1/2 cups sour cream
4 tbsp flour

Directions

1. Mix sour cream and flour together and set aside.

2. Brown ground beef in a large skillet. Add onions, garlic and mushrooms.
Saute until onion is golden brown.

3. Place beef mixture in crock pot and stir in salt, pepper, bouillon, tomato paste and sour cream flour mixture.


4. Cover and cook on LOW 6 to 8 hours.

5. Serve over hot buttered noodles or rice.

Serves: 8

INGREDIENTS

1 (16 oz) jar dry roasted peanuts(salted)
1 (16 oz) jar dry roasted peanuts(unsalted)
18 (2 oz) chocolate bark coating squares, cut in half
1 (12 oz) bag semisweet chocolate morsels
1 (4 oz) pkg German chocolate baking squares,
broken into pieces
1 (9 3/4 oz) can whole salted cashews
1 tsp vanilla extract

DIRECTIONS

1. Combine first 5 ingredients in a 3 1/2 or 4 quart slow cooker

2. Cover and cook on LOW 2 hours or until melted. Stir chocolate mixture.
Add cashews and vanilla, stirring well to coat cashews.

3. Drop mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in an airtight container.

Yield: Makes 5 lbs (about 60 clusters)
May be frozen up to 30 days.

Ingredients

8 tart apples, peeled and sliced
1 1/4 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 tbsp butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups Bisquick
1/3 cup brown sugar
3 tbsp cold butter or margarine

Directions

1. Toss apples in large bowl with cinnamon, allspice and nutmeg.
Place in slow cooker.

2. Combine milk, softened butter, sugar, eggs,
vanilla and 1/2 cup Bisquick. Spoon over apples.

3. Combine 1 cup Bisquick and brown sugar. Cut cold butter into mixture
until crumbly. Sprinkle mixture over top of apple mix in the slow cooker.

4. Cover and cook on low 6 to 7 hours or until apples are soft.

Ingredients:

1/4 cup Italian salad dressing
1 boneless chuck blade or shoulder steak (1 lb),
cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (141/2 oz) diced tomatoes, or sliced stewed, undrained

1/2 cup beef broth
1 green pepper, chopped
1/2 cup shredded Swiss cheese, optional

Directions:

1. Heat dressing in large nonstick skillet on medium high heat. Meanwhile, coat steaks with flour; gently shake off excess flour. Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides. Remove from heat.

2. Combine tomatoes, broth and tomato paste in slow cooker. Add steaks and peppers. Cover with lid and cook on HIGH 3 to 4 hours, or LOW 8 to 10 hours.

3. If desired sprinkle with cheese just before serving.

Yield: 4 servings

Suggestion: Serve with hot mashed potatoes.

Ingredients:

6 slices cooked ham
6 potatoes, peeled and sliced
1 cup water
1/4 teaspoon cream of tartar
1 large onion, sliced
1 can Campbell's Cheddar Cheese soup, undiluted
1 package scalloped potato seasoning
1 cup warm water

Directions:

1. Dissolve cream of tartar in the water.

2. Slice potatoes and place in a bowl with the dissolved cream of tartar.
Cover, shake then drain (this prevents potatoes from turning brown).

3. Line Crock Pot with a layer of potatoes, then onions, then ham;
repeat until ingredients are used.

4. Mix scallop mixture with warm water until dissolved.
Pour over potato mixture.

5. Spread soup over top evenly.

6. Cook on LOW 6 to 8 hours or until desired tenderness.

Ingredients:

2 lbs beef stew meat, cut in bite size pieces
2 potatoes, quartered
2 cups carrots, sliced
2 cups celery, sliced
1/2 lb fresh mushrooms (halved if large)
1 cup onions, chopped
2 cups tomato juice
1 cup water
1/2 to 3/4 cup dry brown gravy mix
1 tbsp sugar
1 slice day old bread, broken up
1 tbsp Worcestershire sauce
1 (12 oz)bottle or can of beer
Salt and pepper to taste

Directions:

Sear stew meat in hot skillet with a little oil.

Add meat to slow cooker along with the rest of ingredients.

Cover and cook on HIGH 5 to 6 hours.

Yield: 6 Servings.

Ingredients:

1 lb ground turkey or lean ground beef
1/2 cup ketchup
1/4 cup BBQ Sauce
1 tbsp yellow mustard
1/4 cup chopped onion
1/4 cup chopped green bell pepper

Directions:

1. In a skillet, cook the meat til done breaking apart into
small clumps as it cooks. (For double or triple batches,
cook the meat in a couple of skillets for more surface area.)

2. Add all the remaining ingredients to a slow cooker.

3. Stir in the cooked meat, cover and cook on HIGH, stirring
occasionally if possible for 4 to 5 hours.
(longer is fine)

4. Serve on hamburger buns and enjoy!

Yield: Serves 4 (easily doubled or tripled for a crowd)

Ingredients:

1 red bell pepper seeded and cut in 1/2 inch strips
1 green bell pepper seeded and cut in 1/2 inch strips
2 small onions quartered with segments separated
1 (3 1/2 lb) bottom round roast
1 (8 oz) pkg fresh mushrooms, sliced
1 (24 oz) jar spaghetti sauce
1/4 cup water
3 garlic cloves, chopped
1/2 tsp dried basil
1/4 tsp salt
1/2 teaspoon black pepper

Directions:

1. Place pepper strips and onions in a 6 quart slow cooker.
Place roast over vegetables. Place mushrooms over roast then
pour spaghetti sauce and water over top.

2. Add garlic, basil, salt, and pepper. Stir gently, cover and cook
on LOW 8 hours or until meat is fork tender.

Ingredients:

1 (6 lb) pork butt roast
1 1/2 tbsp Hawaiian sea salt, or
(course grind Kosher salt may be substituted)

1-1/2 tbsp hickory liquid smoke
(found in barbecue sauce area)

Directions:
1. Pierce pork all over with a carving fork.
Rub salt then liquid smoke over meat. Place roast in slow cooker.

2. Cover and cook on LOW 15 to 16 hours, turning once during
cooking time. After 8 hours or about 1/2 way through.

3. Remove meat from slow cooker and shred,
adding drippings as needed to moisten.

Yield: 12 Servings

Serve over, or accompanied with rice. (optional)

Ingredients:

3 lb round tri-tip beef roast
2 tbsp cracked black pepper
2 cloves garlic, minced
3 tbsp balsamic vinegar
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 bay leaf

Directions:

1. Rub cracked black pepper and garlic on to roast.
Put roast in slow cooker. Make several shallow slits in top of roast.

2. In a small bowl, combine remaining ingredients and pour over meat.

3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Suggestion:

Use your leftover roast for hot open faced beef sandwiches the next day.
Save the juices for making the gravy;
add the bread and side of mashed potatoes. YUMMY!

Ingredients:

1 lb lean boneless lamb
1 tbsp cooking oil
2 1/2 cups peeled turnips cut into 1/2 inch pieces
1 1/2 cups carrots cut into 1/2 inch pieces (3 medium)
1 1/2 cups peeled potatoes cut into 1/2 inch pieces (2 medium)
2 medium onions, cut into wedges
1/4 cup Minute tapioca
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed dried thyme
3 cups beef broth

Directions:

1. Cut meat into 1 inch pieces. In a large skillet brown meat, half at a time in hot oil. Drain off fat. In a 3 1/2 or 4 quart slow cooker stir together turnips, carrots, potatoes, onion, tapioca, salt, pepper and thyme. Stir in meat and broth.

2. Cover and cook on LOW setting for 10 to 12 hours or on HIGH setting for 5 to 6 hours.

YIELD: 4 to 5 Servings.

Ingredients:

1 lb beef stew meat
1 (15 1/4 oz) can whole kernel corn, undrained
1 (15 oz) can green beans, undrained
1 (15 oz) can carrots, undrained
1 (15 oz) can sliced potatoes, undrained
1 (28 oz)can crushed tomatoes
1 (1 1/4 oz) pkg beefy onion soup mix
salt and pepper to taste

Directions:

1. Place meat, corn, green beans, carrots, potatoes, tomatoes,

soup mix and salt and pepper to taste into the slow cooker; stir to combine.

2. Cook on LOW at least 6 hours. Add water if necessary.

YIELD: 6 Servings

Ingredients:

*1/2 cup soy sauce
* 1/4 cup dry sherry
* 1/2 cup brown sugar
* 2 cloves garlic, crushed
* 1/8 teaspoon pepper
* 1/2 cup barbecue sauce
* 1 (8 oz) can pineapple chunks (do not drain)
* 3 pounds lean pork, cut into strips, browned, and drained

Directions:

1. Combine all ingredients except pork strips in Crock Pot and stir well.

2. Add pork and stir to coat. Cook on LOW covered for 8 to 10 hours. Serve with sauce.

Makes about 15 servings.

Ingredients:

2 cups ground cooked ham, about 1/2 pound
1/2 cup cheese crackers, finely crushed
1 egg
1/3 cup barbecue sauce
4 large potatoes,peeled and thinly sliced
1 medium onion, thinly sliced
2 tbsp butter
2 tbsp vegetable oil
2/3 cup evaporated milk
1 cup mozzarella cheese, grated
1 tsp salt
1/4 tsp paprika
1/8 tsp black pepper

Directions:

1. Combine ground ham, crushed crackers, egg and barbecue sauce together. Shape into 6 patties.

2. In a skillet saute potato and onion slices in butter and oil over medium heat turning frequently to prevent browning. Drain and place in slow cooker.

3. Combine milk, cheese and seasonings and pour over potatoes and onions. Layer ham patties on top.

4. Cover and cook on LOW 3 to 5 hours.

Serves: 6

Ingredients:

2 large chicken breast halves, boneless
2 ribs celery chopped
1 small onion, chopped or 1 to 2 tbsp dried minced onion
1/2 tsp thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 pkg frozen spinach, thawed and squeezed dry
6 oz fresh mushrooms, thickly sliced, or 1 (4 to 8 oz can)
1 1/2 cups shredded Cheddar and American cheese mixture
1 (10 3/4 oz) can cream of mushroom soup
1 small can (10 0z) tomatoes with green chiles
1 pkg (1 ounce) chicken gravy mix
3/4 cup reserved broth

Directions:

1. In a 2 qt saucepan simmer chicken breasts with celery, onion, thyme, salt and pepper until tender; about 25 minutes.

2. Remove chicken and let cool; cut in bite size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth.

3. Break lasagna noodles in half; boil for about 5 to 8 minutes, until just flexible. Drain and rinse with cold water for easier handling.

4. In a medium bowl, combine soup, tomatoes, gravy mix and reserved broth.

5. In a 3 1/2 to 4 quart crock pot, pour in 3/4 cup of the soup mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms and 1/2 cup of shredded cheese. Pour additional 3/4 cup soup mixture over all.

6. Repeat layers twice more; ending with remaining soup mixture. Cover and cook on LOW 4 to 5 hours. If cooked too long the noodles might become mushy so check after 4 1/2 hours.

Number of Servings: 4

Ingredients:

1 1/2 to 2 lbs beef stew meat
1 tbsp cooking oil
3 leeks, cut into 1 inch pieces
1 large onion, chopped
1/2 cup dry yellow split peas
2 bay leaves
4 cloves garlic, sliced
1 tsp dried oregano, crushed
1 1/2 tsp ground cumin
1/4 tsp black pepper
3 cups chicken broth
1/3 cup raisins
2 tbsp lemon juice
3 cups hot cooked rice

Directions:

1. Trim fat from meat and cut into 1 inch cubes. In a large skillet brown meat, half at a time in hot oil. Drain fat.

2. Transfer meat to a 3 1/2, 4 or 5 quart slow cooker. Stir in leeks, onion, split peas, bay leaves, garlic, dried oregano, cumin and pepper. Pour chicken broth over all.

3. Cover and cook on LOW 8 ton 10 hours or HIGH for 4 to 5 hours. If using low setting, after end of cooking time turn to HIGH setting. Stir raisins into meat mixture. Cover and cook for 10 minutes more. Discard bay leaves. Stir in lemon juice.

4. To serve, divide the hot rice among 6 shallow bowls. Spoon the meat mixture over rice.

Makes 6 Servings

Ingredients:

8 Lamb Chops
1/4 cup Soy Sauce
1 tablespoon Honey
1 tablespoons Red Wine Vinegar
2 tablespoons Sherry
2 cloves garlic; crushed
1 teaspoon Ginger; ground
1/2 cup chicken stock

Put the chops in the crock pot.

Mix remaining ingredients in a bowl and pour over chops.

Cover pot and cook for about 8 hours on LOW. Stir about half way through.

Just before serving, Spoon out some liquid into a small saucepan. Add about a tablespoon of corn starch to a little water so it dissolves. Boil for a minute, stirring until it thickens. and add this to the sauce to thicken.

Pour over chops and enjoy.

Serve with mashed potatoes , rice or noodles.

Ingredients:

2 tbsp olive oil
1 onion, sliced
4 boneless pork chops
1 (28 oz) jar pasta sauce
1 (28 oz) can diced tomatoes
1 green bell pepper, seeded and sliced into strips
1 (8 oz) package fresh mushrooms, sliced
2 large cloves garlic, minced
1 tbsp Italian seasoning
1 teaspoon dried basil
1/2 cup dry white wine
4 slices mozzarella cheese

Directions:

1. In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.

2. In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper; cook until vegetables are soft. Mix in pasta sauce, diced tomatoes and white wine; add spices and pour over pork chops in slow cooker.

3. Cook on LOW for 7 to 8 hours. To serve, place a slice of cheese over each chop and cover with sauce.

Yield: 4 Servings

Ingredients:

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red boiling potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks

Directions:

1. Place all ingredients in large crock pot (cut meat in half if necessary).
Stir to mix.

2. Cook on HIGH 4 to 5 hours or LOW 8 to 10 hours. Remove
meat and vegetables and some of the cooking liquid. Slice meat thinly
across the grain.

3. Serve with the vegetables and some of the liquid.
(Use left over corn beef the next day.....layer in crock pot with
sauerkraut and Swiss cheese. Warm and serve on rye bread with 1000
Island dressing!)

Ingredients:

2 lb boneless pork sirloin or shoulder roast
1 tbsp cooking oil
1/2 cup chopped onion
3 cups water
4 medium potatoes, peel and cut in 1/2 inch cubes
1 (15 oz) can hominy or whole kernel corn, drained
2 (4 oz) cans chopped green chile peppers
2 tbsp quick cooking tapioca
1 tsp garlic salt
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/8 tsp dried oregano, crushed
Snipped fresh cilantro (optional)

Directions:

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.

2. Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin and oregano. Cover and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours. Garnish with snipped cilantro, if desired.

Makes: 5 to 6 Servings

Ingredients:

1/2 cup flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick), trimmed
2 tbsp vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water

Directions:

1. In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.

2. In skillet brown chops on both sides in oil. Place in slow cooker. Combine soup and water and pour over the pork chops. Cover and cook on LOW for 6 to 8 hours or until meat is tender.

Yield: 6 Servings

Ingredients:

4 cups milk
3 (10 3/4 oz) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1 cup hot sauce
Bleu Cheese Crumbles, optional

Directions:

Combine all ingredients in a slow cooker. Cover and cook on LOW for 4 to5 hours.
Top each serving with bleu cheese if desired. (your option).

Yield: 8 Servings

Ingredients:

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
2 large onions, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
3 tbsp chili powder
2 tbsp bottled minced garlic (12 cloves)
1 can chipotle chile pepper in adobo sauce, finely chopped
1 tsp ground cumin
1/4 tsp salt
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 oz) can chicken broth
1/4 cup snipped fresh cilantro
Hot cooked white or brown rice (optional)

1. In 4 to 5 quart slow cooker, combine black beans, kidney beans, garbanzo beans, onion, red and green sweet peppers, chili powder, garlic, chipotle chile pepper, cumin and salt. Add tomatoes and broth.

2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Stir in cilantro. If desired, serve bean mixture with rice. Makes 8 (1 1/4 cup) servings.

Ingredients:

3 cloves garlic, minced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp ground black pepper
1 3 to 4 lb beef brisket
1 (18 oz)bottle barbecue sauce
2 onions, chopped
1 tbs Worcestershire sauce
1 tsp liquid smoke
12 large size buns(your choice of variety)

Directions:

1. Mix the minced garlic, salt, garlic powder, onion powder, paprika and pepper. Rub over the brisket.

2. In a small bowl mix the barbecue sauce, onions, Worcestershire sauce and liquid smoke.

3. Place brisket in slow cooker and add sauce. Cook on LOW 10 hours or until the brisket is fork tender. Remove beef from cooker and pull apart into strips.

4. Ladle cooking liquid into a bowl or glass measuring cup and skim off fat. Mix juices with pulled beef. Serve on buns.

Yield: 12 Servings

Ingredients:

1 egg, beaten
1/2 cup finely crushed graham crackers
1/4 cup finely chopped onion
2 tbs snipped dried cranberries
2 tbs milk
Dash ground cloves
8 oz ground pork
8 oz ground cooked ham
Nonstick cooking spray
1 can (16 oz) jellied cranberry sauce
1 bottle (12 oz) chili sauce
1 tbs vinegar
1/2 tsp dry mustard
1 (16 oz) pkg "Little Smokies" (brand name) or similar sausages.

Directions:

1. Preheat oven to 350 degree F. For meatballs; in a large mixing bowl combine the egg, crushed graham crackers, onion, cranberries, milk and cloves. Add ground pork and ham. Shape into 50 meatballs.

2. Lightly coat a 15 by 10 by 1 inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in oven and cook for 15 minutes or until no longer pink inside. Drain.

3. Meanwhile in a medium saucepan stir together the cranberry sauce, chili sauce, vinegar and dry mustard. Cook over medium heat until cranberry sauce is melted stirring occasionally
.
4. In a 3 1/2 to 5 quart slow cooker combine the baked meatballs and smoked sausage links. Pour sauce over meatballs and links. Cover and cook on HIGH 2 to 3 hours. Serve immediately or keep warm on LOW setting for up to 2 hours. Serve with toothpicks.

Yield: 25 Servings. Serving Size: = 2 ham balls per person

Weight Watchers Points Plus= 4 Per Serving

Nutrition Facts Per Serving:

Calories-------138
Fat------------7 g
Cholesterol 29 mg
Carbs---------13g
Sugar ---------9 g
Fiber----------1 g
Protein--------6 g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

2 cans red, kidney OR chili beans( your choice)
2 (14.5 oz) cans diced tomatoes with liquid
1 1/2 to 2 lbs ground beef, browned
2 medium onions, chopped
1 tsp cumin
1 1/2 tsp chili powder
1 pkg chili seasoning mix
1 small can tomato sauce
1 cup water
salt to taste

Directions:

1. Brown meat in large skillet and drain.

2. Add to crock pot with and all other ingredients.

3. Combine all together in crock pot.

4.Cook on LOW 6 to 8 hours. Check every 2 hours. Add water as needed.

Ingredients

* 1 lb ground beef
* 1 small onion, chopped
* 1 (15oz) can pinto or black beans, drained and rinsed
* 1 (10 oz)can diced tomatoes and green chilies, undrained
* 1 (2 1/4 oz) can sliced ripe olives, drained
* 2 tsp chili powder, or to taste
* 1/2 tsp salt
* 1/8 tsp ground black pepper
* 3 dashes hot sauce
* 4 (8 inch) flour tortillas, flavored or plain
* 1 cup shredded Mexican cheese blend(divided into 1/4 cups)


Directions

1. Cut four 20 by 3 inch strips of heavy duty foil. Fit into a 5 quart slow cooker in a crisscross pattern so they resemble spokes of a wheel. Covering entire bottom of cooker with the tortillas

2.Place strips on the bottom and up the sides of a 5 qt. slow cooker.

3. In a large skillet over medium high heat, cook beef and onion until meat is no longer pink about 8 minutes. Drain excess fat. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot sauce.
4. Place 1 tortilla in bottom of slow cooker. Spoon about 1 2/3 cups meat mixture and top with 1/4 cup cheese. Repeat layering three times using remaining meat mixture and cheese, finishing with cheese.

5. Cover and cook on LOW for 4 to 5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. Sprinkle with cilantro. Serve with salsa, sour cream, lettuce and tomatoes if desired.

Yield: 4 Servings

Ingredients:

• 2 to 3 pounds venison steaks
• 2 tablespoons shortening or oil
• 2 tablespoons flour
• 1 large onion, sliced
• 1 large bell pepper, sliced
• 2 cans condensed cream of mushroom soup
• 1 cup water
• Salt to taste

Preparation:

Brown venison in heavy skillet in shortening. Saute onion and pepper in drippings. Add 2 tablespoons flour to drippings and stir until well blended. Stir in soups and water. In crock pot, combine the browned venison, cooked pepper and onion, and the gravy. Cover and cook on LOW 7 to 9 hours or until tender. Add salt to taste.

Ingredients:


2 pheasant, cut up
salt and pepper
flour
1 cup raw wild rice
1 can(10 3/4 oz)condensed cream of mushroom soup or cream of celery soup
1 can(10 3/4 oz)condensed cream of chicken soup
1 can (4 oz)mushrooms, undrained
2 1/4 cups water
1 pkg instant onion soup mix

Directions

Wash pheasant pieces; pat dry; sprinkle with salt and pepper then toss with flour. If desired, brown pheasant pieces in skillet in a little oil or butter.

Combine rice, canned soup, undrained mushrooms and water in slow cooker and stir to blend. Place pheasant pieces in slow cooker. Sprinkle with onion soup mix. Cover and cook on LOW 6 to 8 hours. Check after about 5 hours and add a little water if necessary.

Ingredients

• 4 ounces smoked Spanish chorizo or smoked sausage, halved lengthwise and sliced into 1/4-inch-thick slices
• 1/3 cup coarsely chopped onion
• 2 cloves garlic, minced
• 4 medium or 6 plum tomatoes, cored, halved, seeded and coarsely chopped
• 1 to 3 canned chipotle peppers in adobo sauce, chopped, or fresh jalapenos, stems and about half the seeds removed and chopped
• 1 small green sweet pepper, coarsely chopped
• 1 small red sweet pepper, coarsely chopped
• 1 tablespoon chili powder
• Pinch crushed red pepper or a few dashes bottled hot sauce
• 1-1/2 teaspoons cumin seeds
• 1-1/2 teaspoon kosher salt or salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 2-pound boneless beef rump or chuck roast
• 1 tablespoon olive oil or cooking oil
• 3/4 cup dark lager beer
• 1 14-ounce can beef broth or 1 3/4 cups water
• 1 15-ounce can black beans, rinsed and drained
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces (optional)
• Kosher salt or salt
• Freshly ground black pepper
• Hot cooked rice
• Thinly sliced toasted tortilla strips**; chopped tomatoes; and dairy sour cream

Directions

1. In a large saucepan cook the chorizo, onion and garlic over medium heat for 5 minutes or until the onion is tender. Stir in the tomatoes, chipotle peppers, green sweet peppers, red sweet peppers, chili powder and crushed red pepper, if you like. Bring to boiling, reduce heat and simmer, uncovered, for 10 to 15 minutes or until mixture is thickened.

2. Meanwhile, in a heavy skillet, toast cumin seeds over medium heat until toasted and aromatic. Using a spice grinder, coarsely grind cumin seeds. In a small bowl combine the ground cumin seeds, 1 1/2 teaspoons kosher salt, oregano, and 1/2 teaspoon black pepper. Rub the beef roast all over with mixture. Set aside.

3. In a 4-1/2- to 5-quart Dutch oven or pot brown the coated roast in hot oil, turning to brown sides evenly. Remove from the pot. Remove pot from heat. Add the beer. Return pot to heat, cooking and stirring to remove any bits from the bottom of the pan. Simmer, uncovered, about 3 minutes or until the beer is reduced by half. Add the browned roast back to the pot. Add the beef broth or water.

4. Stir the thickened tomato mixture into the pot with the beef roast. Bring to boiling, reduce heat and simmer, covered, for 2 hours. Stir in the black beans and green beans, if you like. Simmer, covered for 1 hour more.

5. Carefully remove the beef roast from the pot. Using 2 forks, pull meat apart into shreds. Stir shredded meat back into the pot. Season to taste with additional salt and ground black pepper.

6. Serve over rice with toasted tortilla strips, chopped tomatoes, and a dollop of sour cream. Makes 8 to 12 servings.

*Note: Jalapeno peppers contain volatile oils that can burn your skin and eyes. Avoid direct contact with chilies as much as possible. When working with chile peppers, wear plastic or rubber gloves.

**Note: Slice flour tortillas into 1/8- to 1/4-inch thick strips; place in a single layer on a large baking sheet. Bake, uncovered, in a 350 degree F. oven about 8 minutes or until lightly browned

Ingredients

• 2 lbs fresh sauerkraut
• 2 Tablespoons caraway seeds
• 1 cup vegetable broth
• 1 Granny Smith apple, peeled, cored and coarsely chopped
• 1 medium red onion, diced
• 2 Tablespoons red wine vinegar
• 2 Tablespoons dark brown sugar
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1, 1 lb pork tenderloin, cut into bite size pieces
• 1 lb kielbasa (or Polish) sausage, cut into bite size pieces

Directions:

Place all ingredients in slow cooker.
Cook on LOW 6 to 7 hours.

Ingredients

• 4 cups coarsely chopped green cabbage (about 1/2 of a head)
• 1 pound smoked bratwurst, cut into 1/2-inch-thick slices
• 1-1/2 cups coarsely chopped round red potatoes
• 3/4 cup chopped red sweet pepper (1 medium)
• 1 medium onion, cut into thin wedges
• 2 14-ounce cans chicken broth
• 1 tablespoon spicy brown mustard
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon celery seed
• Shredded Swiss cheese (optional)

Directions

1. In a 5- to 6-quart slow cooker, combine cabbage, bratwurst, potatoes, sweet pepper, and onion. In a large bowl, whisk together broth, mustard, vinegar, salt, black pepper, and celery seed. Pour over all in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If desired, top each serving with cheese. Makes 6 servings.

Ingredients

• 6  pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
• 1  15-ounce can Mexican-style or Tex-Mex-style chili beans
• 1-1/4  cups bottled salsa
• 1  cup fresh* or frozen whole kernel corn
• 2  cups hot cooked rice
•   Snipped fresh cilantro (optional)

Directions

1. Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

2. For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting Stir in corn. Cover and cook 30 minutes longer. Serve as above. Makes 6 servings.

 

6 to 8 medium potatoes, peeled and cut into(about 1/2 inch)slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds(I use 'Boyles' brand,it comes   with corned beef seasoning packet)
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

Directions:

Lightly butter or spray a 5 to 6 quart slow cooker Layer potatoe slices over bottom of cooker with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter. Cover with foil and rest for 10 to 15 minutes before slicing.

Ingredients:

3 lb tri-tip roast
5 large potatoes, diced
1 large onion, sliced
1 envelope onion soup mix
1 can beef broth
2 cans water
2 tsp Worcestershire sauce
salt, pepper and garlic powder to taste

Directions:

1. Place onions and potatoes on bottom of slow cooker.

2.Place roast on top of vegetables

3.Add the 2 tsp Worcestershire to one of the cans of water.

4.Add remaining ingredients to cooker.

5.Cover and cook on LOW 7 to 8 hours.

Ingredients

     1  3 to 3 1/2 pound boneless pork shoulder roast
     1  15 ounce can tomato sauce
     1/2  cup chicken broth
     2  tablespoons finely chopped canned chipotle peppers in adobo sauce
     6  cloves garlic, minced (1 tablespoon)
     1/2  teaspoon salt
     1/2  teaspoon ground cumin
     1/2  teaspoon ground coriander
     1/4  teaspoon ground black pepper
     1  cup canned refried beans
     8  corn tostada shells
     1  cup packaged mixed salad greens
     1  cup chopped tomato (2 medium)
     1  avocado, halved, seeded, peeled and thinly sliced
     1  cup queso fresco cheese, crumbled (4 ounces)
     1/2  cup dairy sour cream

Directions

1. Trim fat from roast; cut pork into chunks. Place pork in a 4 or 5 quart slow cooker. In a medium bowl, stir together tomato sauce, chicken broth, chipotle peppers, garlic, salt, cumin, coriander and pepper; pour over pork in cooker.

2. Cover and cook on LOW for 10 to 12 hours or HIGH for 5  to 6 hours.

3. Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork(about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.

4. Spread refried beans over tostada shells. Top evenly with pork mixture. Divide greens, tomato, avocado, and cheese evenly among tostadas. Top each with sour cream.

 Makes 4 servings.

1 lb lean boneless pork, cut into 1 inch pieces
 1 cup dried small white beans, rinsed, drained and picked over
 1 cup hot water
 1 (14 1/2 oz)can diced tomatoes with liquid,
 1 (6 oz) can tomato paste
 1 (20 oz) can unsweetened pineapple chunks, drained (reserve liquid)
 1 (4 oz) can diced green chiles
 1 medium onion, chopped
 1 tablespoon chili powder
 1 tablespoon ground cumin
 1/2 teaspoon garlic powder

Instructions

   1. In a 3 1/2 quart slow cooker combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice drained from the pineapple chunks, chiles, onion, chili powder, cumin and garlic powder. Mix well.

   2. Cover and cook on the LOW heat setting 8 1/2 to 9 hours, until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.

Ingredients:
1 1/2 lbs ground beef
1 (14 oz) can tomato sauce
1 envelope dry spaghetti sauce mix
salt, to taste
oregano, to taste
Italian seasoning, to taste
1 cup onion, chopped

Instructions

1. Preheat crock pot on LOW as you brown beef in skillet.
    
2. Drain beef well and add to crock pot.
    
3. Saute onions and add to ground beef.
    
4. Stir in tomato sauce.
    
5. Add package of spaghetti sauce mix and stir in spices
6. Let Cook on LOW all day.

    7.  Add uncooked spaghetti one hour before serving or cook spaghetti separately and add as  desired.

Ingredients:

4 to 6 Cube Steaks cut in bite size pieces
2 packages of onion soup mix
2 cans of cream of mushroom soup
1/2 cups of water
2 to 3 bags of boil in bag rice

Mix cube steak, soup mix, cream of mushroom soup, and water.

Put into a crock pot and cook on low for 4 hours.

After cubed steak is cooked make rice according to package directions.

Place rice in bottom of bowl, and add cubed steak and gravy over rice.



 Usually serves 4 to 6 people

Ingredients:

2 pounds lamb stew meat, diced
1/2 cup all purpose flour
1 tbs ground coriander
½ tbs ground cumin
1 tbs paprika
½ tsp cayenne pepper
2 garlic cloves, minced
1 tbs fresh ginger, minced
1 medium onion, finely diced
1 (28 oz) can crushed tomatoes
1 (8 oz) container plain yogurt
1 cup packed fresh spinach leaves


Directions:

1. Place the flour in a plastic bag add lamb a few pieces at a time and coat well.

2. Place the lamb in the Crock Pot.

2. Mix the remaining ingredients together in a bowl except the spinach leaves.

3. Pour over the lamb.

4. Cook on LOW 8 to 10 hours.

5. An hour before serving stir in the spinach leaves.

 Serves:  4 to 6  Serve with steamed veggies and rice or noodles.

Ingredients:
8 lamb chops
1/4 cup Soy Sauce
1 tablespoon Honey
1 tablespoons Red Wine Vinegar
2 tablespoons Sherry
2 cloves garlic; crushed
1 teaspoon Ginger; ground
1/2 cup chicken stock

Place chops in crock pot. (You could brown first if you like).

Mix all the other ingredients in a small bowl and pour over chops.

  Cover and cook for 8 hours on LOW

Just before serving,  spoon out some liquid into a small saucepan.  add about a tablespoon of corn starch to a little water so it dissolves and add this to the liquid. Boil for a minute, stirring until it thickens. Add to remaining liquid in crock pot to thicken.

Pour over chops and enjoy.
 

Ingredients:

1 pound extra lean ground beef
1 egg
1 package of dry onion soup mix
1/2 cup fine bread crumbs


DIRECTIONS:
Mix thoroughly shape into an oval Meat Loaf.

Wrap & Freeze!!

This is the best part, you can make a Meat Loaf in any size that fits you family and have it on hand at any time.

When ready to cook:

Unwrap frozen Meat Loaf.

Mix a 10 oz can of Cream of Mushroom Soup,  with as much Onion Soup Mix as you desire for taste.

Put 1/2 of the mixture in the bottom of your Crock Pot and place frozen Meat Loaf on top.

You can add drained canned potatoes, baby carrots and chopped onion at this time as desired.

Pour the remaining soup mixture over the ingredients, cover and cook on LOW for at least 7 hours. Check with meat thermometer for doneness.

Ingredients

 1/2 cup whole wheat flour
 1/4 cup all purpose flour
 1/4 cup corn meal
 1/4 teaspoon baking soda
 1/8 teaspoon salt
 1 egg,beaten
 3/4 cupnbuttermilk
 1/4 cup molasses
 2 tablespoons sugar
 2 teaspoons cooking oil
 2 tablespoons raisins, finely chopped
 1/2 cup warm water

 1. In a large bowl stir together whole wheat flour, all purpose flour, cornmeal, baking powder, baking soda and salt.

 2. In a small bowl, combine egg, buttermilk, molasses, sugar and oil. Add egg mixture to flour mixture, stirring just till combined. Stir in raisins.

 3. Pour mixture into 2 well greased 1 pint straight sided wide mouth canning jars.     Cover the jars tightly with foil and set jars in slow cooker.

 4. Pour 1/2 cup warm water into the slow cooker around the jars. Cover and cook on HIGH about 2 hours or till a wooden toothpick inserted near center comes out clean.

 5. Remove jars from cooker. Cool 10 minutes. Carefully remove bread from jars. Cool completely on rack before cutting.

 Makes 2 loaves

 

 

 

2	pounds boneless pork shoulder roast
3	medium cubed potatoes (about 2-1/2 cups))
3	medium carrots, cut into 1/2-inch pieces (about 1-1/2 cups)
2	medium onions, sliced
1	cup coarsely chopped apple (1 medium)
1/2	cup coarsely chopped celery (1 stalk)
3	tablespoons quick-cooking tapioca
2	cups apple juice or apple cider
1	teaspoon salt
1	teaspoon caraway seeds
1/4	teaspoon black pepper
	Celery leaves (optional)

1. Cut meat into 1-inch cubes. In a 3-1/2- to 5-1/2quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery, and tapioca. Stir in apple juice, salt, caraway seeds, and pepper.
2. Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. If desired, garnish individual servings with celery leaves. Makes: 8 servings