Slow cooker Jambalaya

from AmericanFamily.com

serves 8

Ingredients:
2 lbs boneless, skinless chicken thighs
1 lb smoked sausage, cut into 1 inch slices
1 large onion, diced
1 large green pepper, seeded and chopped
3 celery stalks, chopped
1 (28 oz) diced tomatoes with juice
3 cloves garlic, diced
2 c chicken broth
1 T Cajun or Creole spice mix
1 t dried thyme
1 t dried oregano
1 lb extra large shrimp, pealed and deveined
1 3/4 c long-grain rice
parsley (optional)

Directions:
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in large (5 qt) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 mins more. Sprinkle with chopped parsley if desired.

Nutritional Jazz: 457 calories; 621 mg sodium; 43 g protein.

German Pot roast

From my friend Ryan, Danke!

Serves 8

Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)

Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.

Rosemary-Garlic Beef

from Pillsbury

serves 12

Ingredients:

1 T olive or veggie oil

1 tWorcestershire sauce

5-6 lb beef boneless sirloin tip roast

2 cloves garlic, finely chopped

2 T chopped fresh rosemary leaves

1/2 t salt

1/2 t coarsely ground pepper

1 medium onion, sliced

1 cup beef broth (from 32 oz container)

3 T chili sauce

Directions:

1 In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5-6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth.
2 Cover and cook on Low heat setting 8 to 9 hours.
3 Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.

Tips:
Ketchup can be used instead of the chili sauce if desired.
Serve on sandwiches and/or mashed potatoes. Yum yum!

Nutritional Jazz: 314 cal; 18.5 g fat; 6.7 g sat fat; 108 mg cholesterol; 633.7 mg sodium; 38.3 mg potassium; 3.3 g carbs; 34 g protein;

Shredded Chicken Nachos

from Pillsbury.com

Ingredients:
8 boneless skinless chicken thighs
1 oz. pkg. taco seasoning mix
15 oz. can pinto beans, drained
14.5 oz. can diced tomatoes
4.5 oz. can chopped green chiles
2 tablespoons lime juice
Tortilla chips

Topping suggestions:
Shredded mexican cheese mix
Sour cream
Salsa
Sliced green onions
Sliced olives (not our taste but others may like it)
Chopped fresh cilantro
1 lime, cut into 12 wedges

Directions:
1. Place (rinsed) chicken thighs in slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Shred chicken in slow cooker; mix ingredients together well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. (I put nachos in the bottom of bowls, spooned the mixture on top, then topped with our toppings - perfect!)

Slow Cooker Mac & Cheese

From $5 dinners

serves 4-6
Ingredients:

1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar

Directions:

Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.

Slow cooker Maple Brown Sugar Ham

From Mel's Kitchen Cafe

Ingredients:
7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 c pineapple juice

Directions:
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Honey Lentils

From A Year of Slow cooking

--1 1/2 cups lentils
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans, drained and rinsed
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp dried mustard
--1/4 tsp ground ginger
--2 T soy sauce (La Choy is GF)
--1/3 cup honey (and maybe another 1 T later to taste)
--1 dried bay leaf or 2 fresh

Directions:
Used a 4 quart crockpot at least.

You really should rinse off lentils, though.

Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf/ leaves on top.

Cover and cook on low for 6-8 hours, or on high for 3-5.

Taste. If desired, stir in an extra tablespoon of honey. Yummy!

Lima Bean Cassarole

From A Year of Slow Cooking.

Don't knock it til you try it. I really liked it, and so did my kids.

Ingredients:
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water

Directions:
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.

In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.

Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.

Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.

Cover and cook on low for 6-8 hours. If you cook this too long, the only harm will be that the beans begin to fall apart.

Pasta Fagioli

Copycat Olive Garden recipe

Ingredients:
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time

Directions:
Use a 6 quart or large crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stove, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it. This soup freezes and reheats nicely.

Sweet Pork Burritos

Have to post this one after eating at Kera's tonight. Yummy! Will be trying again sometime!

Sides to include:
Tortillas (of course)
Cilantro Lime Rice (recipe at the end)
Sweet pork
Green Chile Enchilada sauce
cheese (I like Mexican blend best)
lettuce
Pico De Gallo or salsa

Sweet Pork
4 lb. pork roast (I used a rump)
2 cups brown sugar
1 (12-14 oz.) jar salsa
2 cans Coke (24 oz. or 2 1/2 cups)

Cook meat with stuff listed above in crockpot. Low setting 8 hrs. Shred pork.

Cilantro Lime Rice
3 cups cooked rice
juice of 2 small limes
zest of 1 lime
1/2 cup cilantro
1 teaspoon salt

Mix all ingredients together and enjoy.

Crockpot baked ziti

From Year of Slow Cooking

Ingredients:
* 1 bag of your favorite pasta
* 1 jar of marinara sauce
* any vegetables you might want to throw in
(I like mushrooms and sometimes some extra stewed/
seasoned tomatoes).
* cheese (Like shredded Mexican blend,
shredded parmesan and/ or mozzarella)

Directions:
* rinse pasta in a colander (just so there's some added moisture)
* add a handful of pasta and a bit of sauce to your crockpot stoneware insert
* put in a bit of cheese
* keep layering ingredients in until you run out
(be sure to put a little water on the top to keep it
moist too- about 2 T should do it).
* cover and cook on low for 4-5 hours.

Split Pea Soup

This one makes A lot, so if you don't have a big crock pot, I suggest you half it.

Ingredients:
1 pkg (about 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, chopped
3 medium potatoes, cubed
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c))
1 t minced garlic
1 t Kosher Salt
1/2 t pepper
1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with fresh bread.

Mom's Chili

Ingredients:
1 1/2 lbs ground beef or ground turkey
1 large onion, chopped
1 large green pepper, chopped
2-4 cloves garlic
2 cans (14 1/2 oz) diced tomatoes
2 cans (15 oz) kidney beans, drained
2 stalks celery, chopped
1 can (15 oz) tomato sauce
2-3 T chili powder
2 t salt
2 t sugar
1 t worcestershire sauce
1/2 t pepper

Directions:
In large pot cook celery, meat, onion, pepper, and garlic until meat is brown and veggies are tender; drain fat. Stir in kidney beans, tomatoes, tomato sauce, worcestershire sauce, salt, sugar, pepper & chili powder. Bring to boil; reduce to simmer. Cook for 20 mins, stirring occasionally. If desired top with shredded cheese or sour cream.

Corn Chowder

I got this from a lady at church, but I don't remember her name... sorry lady!

Ingredients:
2 T bacon fat or cooking oil
4 medium potatoes, diced
2 t salt
1/2 t thyme
1 can whole kernel corn
1 can evaporated milk
1 large onion, chopped
2 T flour
1/4 t pepper
2-3 c water
1 can creamed corn
bacon bits

Directions:
Heat bacon fat or cooking oil in heavy deep saucepan; add onion and potatoes. Sprinkle with flour, salt, pepper, and thyme. Mix well. Add water to cover. Bring to boil and cook, stirring occasionally, until the onion and potatoes are tender. Stir in the corn and slowly add the milk. Heat but don't boil. Serve with bacon bits sprinkled on top.

CrockPot Fried Rice

From A Year of Slow Cooking

LOVE this one! Helps me easily use leftovers to make something new so I don't hear the occasional whining [from kids] about eating leftovers!

Ingredients:
2 c leftover rice (or quinoa)
3 T butter
2 T soy sauce
2 t worcestershire sauce
1/2 t black pepper
1/4 t kosher salt
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand
leftover meat
1 egg

Directions:
Plop everything on in there together. Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.

Pesto Spinach Lasagna

From A Year of Slow Cooking
Serves 8

Ingredients:
1 (26-oz) jar prepared pasta sauce
1 (10-oz) box lasagna noodles
1 (11-oz) container pesto (or homemade)
1 (15-oz) container ricotta cheese
1 (12-oz) bag baby spinach
1 c grated Parmesan cheese
16 oz mozzarella cheese, sliced
1/4 c water

Directions:
Use at least a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.

Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Uncover, and let it sit for 10 to 15 minutes before serving.

Zuppa Toscana

Copycat of Olive Garden's Zuppa Toscana (but less watery)
Try it- you'll LOVE it!
From Favorite Family Recipes

Ingredients:
3 cans Chicken Broth
2 c whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
2-3 garlic cloves, minced
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled) or bacon bits
4-5 c chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage

Directions:
Put everything except for potatoes together in a large crockpot and cook on high for 3 to 4 hours. Add potatoes the last 40-60 minutes.

We serve with bread sticks or garlic bread- so good!

Carnitas

From Pioneer Woman's Tasty Kitchen

Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper

Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.

Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.

At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!

Enjoy!

Slow Cooker Peanut Butter Cup Cake

from A Year of Slow Cooking

I haven't tried it yet, but sure to be one of Sam's favorites!

Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water

Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.

Pot Roast

I'm writing this down because otherwise I'm afraid I'll forget it- a Lindsay original recipe by taking what I like of various recipes...

potatoes, cut (plenty of them- about 1 lb or so) (I prefer red potatoes)
carrots,chopped (2-3 regular sized ones)
2-3 lb roast (cut into small pieces and browned in 2 T olive oil if you like)
1 T Worcestershire sauce
1 packet of Lipton onion soup
1 can of mushroom soup

Put in crockpot in order listed above. Cook on low 8 hours

Nutritional jazz:
438 cal; 22 g carbs; 15 g fat; 53 g protein