INGREDIENTS

3 eggs, lightly beaten
1 (28 oz) can fire roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 finely chopped medium onion
2 garlic cloves, minced
2 tsp ground cumin
1 tsp chili powder
1 lb ground beef
1 lb ground pork
1 cup frozen whole kernel corn
1/2 cup Monterey Pepper Jack shredded cheese
Corn tortillas, warmed
1 recipe Smoky Tomato Salsa (recipe below)*
Sliced avocado, green onions, whole kernel corn,
and cilantro (optional)
1/2 tsp salt
1/2 tsp black pepper
Lime wedges (optional)

DIRECTIONS

1. In a large bowl combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa)* and crushed tortilla chips. Stir in onion, garlic, cumin, chili powder, 1/2 tsp each salt and black pepper. Add beef, pork and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.

2. Crisscross three 18-inch strips of foil, folded to double thickness. (see Cooking Tip**, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3 1/2 or 4 quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).

3. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours, or until an instant read thermometer inserted into the center of loaf reads 160 F.

Yield: 8 servings

Smoky Tomato Salsa:*

In medium bowl combine reserved tomatoes; 1 green bell pepper, chopped; 1/3 cup chopped green onions; 1 /4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 tbsp lime juice and 1/4 tsp salt.

COOKING TIP:**

To place meat loaf in and lift out of a slow cooker while keeping it
intact, make a foil sling. Tear off three 18 inch strips of foil folded to double thickness. Crisscross the strips in a spoke like fashion. Place the loaf in the center of the spokes. Lift the ends of the foil strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Gently pull foil strips away from the loaf and discard.

OPTIONAL_

OVEN DIRECTIONS

Preheat oven to 350 F. Place shaped loaf in shallow baking pan.
Bake 1 1/4 hours or until an instant read thermometer inserted into center of loaf reads 160 F. Sprinkle with cheese and serve as directed in main recipe.

Nutrition Information

Calories405
Total Fat (g)25
Saturated Fat (g)9
Monounsaturated Fat (g)10
Polyunsaturated Fat (g)3
Cholesterol (mg)159
Sodium (mg)598
Carbohydrate (g)20
Total Sugar (g)5
Fiber (g)3
Protein (g)25
Vitamin C (DV%)47
Calcium (DV%)8
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS

1 lb boneless beef chuck roast

1 tbsp ground Ancho chile pepper

1 tbsp cooking oil
1 (16 oz) bag frozen stew vegetables
1 cup frozen whole kernel corn
1 (16 oz) jar salsa
1/2 cup water

DIRECTIONS

1. Trim fat from meat. Cut into 1 inch pieces.
Sprinkle with ancho chile pepper, tossing to coat all sides.
In a large skillet, heat oil over medium high heat. Brown,
half at a time in the hot oil. Drain off fat.

2. In a 3 1/2 or 4 quart slow cooker, combine frozen stew
vegetables and frozen corn. Top with meat.
Pour salsa and the water over all.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4 1/2 hours.

Yield: (4) Equally divided servings.

Nutrition Information

Calories302
Fat (g)9
Cholesterol (mg)50
Sodium (mg)842
Carbohydrate (g)28
Fiber (g)5
Protein (g)30
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 3 lb corned beef brisket
5 medium size potatoes, scrubbed and sliced in
1 inch chunks DO NOT PEEL.

1 large onion cut into wedges
4 cups apple juice
1 cup brown sugar, packed
1 tbsp Dijon mustard

Directions

1. Place meat, potatoes, onion and cabbage in a large slow cooker.

2. Sprinkle with the seasoning packet that came packaged with
the corned beef.

3. Combine apple juice, brown sugar and mustard in a medium bowl.

4. Pour over the vegetables and meat.

5. Cover and cook on HIGH 6 to 6 1/2 hours or LOW 10 to 12 hours.
The meat and vegetables should be very tender.

6. Remove the meat and vegetables from the slow cooker.

7. Thinly slice meat across the grain and serve with the vegetables.

Serving size= 1 slice of corned beef with a serving of cabbage and potatoes.

Yield: 8 Servings

Suggestion: This recipe goes well with a good medium bodied wine such as Merlot.

Ingredients

2 cups crab meat, flaked and picked
2 cups whole milk
2 cups half and half
3 tbsp butter
2 strips of lemon peel
1/2 tsp ground mace
Salt, to taste
White or black pepper, to taste
2 tbsp sherry (optional)
1/2 cup crackers, crushed

Directions

1. Combine all ingredients except sherry and crushed crackers in slow cooker. Stir well.

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

3. Just prior to serving, stir in sherry and cracker crumbs to thicken.

Yield: About 4 servings

Ingredients

6 pork rib chops, cut 3/4 inch thick (about 2 1/2 lbs)
1 (15 oz) can chili beans
1 1/4 cups salsa
1 cup fresh or frozen whole kernel corn
2 cups hot cooked rice

Directions

1. Trim excess fat from chops. Place chops in the bottom of a
3 1/2 or 4 quart crock pot. Add chili beans and salsa. Cover and
cook on HIGH 2 1/2 hours or LOW for 5 hours. When that step is complete, turn to HIGH setting if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH setting. Serve over rice. Sprinkle with chopped 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 setting for 9 1/2 hours. Turn to HIGH setting. Stir in corn. Cover and cook 30 minutes longer.

Servings Per Recipe=6 Serving Size=1/6 of recipe

Weight Watchers PointsPlus+ =8 per serving

Nutritional Information

Calories334
Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)77
Sodium (mg)716
Carbohydrate (g)34
Fiber (g)4
Protein (g)33
Vitamin C (DV%)13
Calcium (DV%)6
Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet

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.