I made this a couple of weeks ago using Golden Delicious apples a neighbor picked from his tree for us. I doubled the recipe because I have the ginormous Crock-Pot. I really hate peeling and coring apples, but it can be done a lot more easily using the Pampered Chef apple peeler-corer-slicer (which I don't have!)
Chunky Cinnamon Applesauce
Makes: 8-10 servings
Prep time: 10 minutes
Cooking time: 3-10 hours (I did it on low for 10 hours, overnight, and we had it for breakfast.)
Ideal slow cooker size: 4-quart
Ingredients:
8 apples, peeled, cored, and cut into chunks or slices (about 6 cups)
1/2-1 cup sugar (I used 1/2 cup)
2 Tbsp red hot candies (I used one Decor cake decoration bottle full)
Directions:
1. Combine all ingredients in slow cooker.
2. Cook on Low 8-10 hours, or on High 3-4 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good, though the recipe in the book calls for additional water, and I found that made the applesauce way too watery. Apples have enough water of their own!
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Wednesday, October 6, 2010
Vegetable Pork Dish
I'm making this tomorrow in the Crock-Pot. It sounds delicious. It's being made almost entirely with ingredients we got from Angel Food Ministries. Yay for thriftiness. :)
Vegetable Pork Dish
Makes: 6 servings
Prep time: 15 minutes
Cooking time: 7 hours
Ideal slow cooker size: 4 quart
Ingredients:
2 sweet potatoes, peeled and cut into small pieces
10-ounce package frozen corn
10-ounce package frozen Italian beans
1 medium onion, chopped
1-1/2 pounds lean pork, cut in small pieces
14-1/2-ounce can low-sodium diced tomatoes, undrained
3/4 cup water
1 tsp garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
Directions:
1. Combine sweet potatoes, corn, beans, and onion in slow cooker.
2. Place pork on top.
3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.
4. Cover. Cook on low for 7 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good
Vegetable Pork Dish
Makes: 6 servings
Prep time: 15 minutes
Cooking time: 7 hours
Ideal slow cooker size: 4 quart
Ingredients:
2 sweet potatoes, peeled and cut into small pieces
10-ounce package frozen corn
10-ounce package frozen Italian beans
1 medium onion, chopped
1-1/2 pounds lean pork, cut in small pieces
14-1/2-ounce can low-sodium diced tomatoes, undrained
3/4 cup water
1 tsp garlic, chopped
1/4 tsp salt
1/8 tsp black pepper
Directions:
1. Combine sweet potatoes, corn, beans, and onion in slow cooker.
2. Place pork on top.
3. Stir together tomatoes, water, garlic, salt, and pepper. Pour over pork.
4. Cover. Cook on low for 7 hours.
Recipe from: Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good
Wednesday, October 28, 2009
Chicken Enchiladas for the Slow Cooker
This is really more of a casserole than strict chicken enchiladas. It's still yummy! I doubled this recipe because I have the huge-sized Crock-Pot. This recipe is intended for the smaller, 3-quart Crock-Pot.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Chicken Enchiladas
Ingredients:
2 10-3/4 ounce cans cream of chicken or mushroom soup (I used mushroom.)
4-1/2 ounce can diced green chilies
2-3 boneless, skinless whole chicken breasts, cut into pieces
2 C shredded cheddar cheese
5 6-inch flour tortillas (I used corn because they're lowfat and I like them better!)
Directions:
1. In a mixing bowl, combine soups, chilies, and chicken.
2. Spray the interior of the cooker with nonstick cooking spray.
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla (for the big slow cooker I used 3). Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover cooker and cook on Low 4 hours.
Tuesday, October 27, 2009
Low-Fat Crock-Pot Roast
Made this today. It was so easy and made the house smell wonderful!! I made a few changes which I'll note...
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Low-Fat Crock-Pot Roast
Ingredients:
3-pound boneless beef roast (I used a cross-rib roast, I believe it was called.)
4 carrots, cut into 2" pieces (My kids *love* carrots, so next time I'll use more.)
4 potatoes, cut into quarters
2 onions, quartered (I used one large yellow onion and it was sufficient.)
1 C fat-free, low sodium beef broth (I didn't have beef so I used vegetable broth and it was still yummy!)
1 tsp garlic powder
1/2 tsp Mrs. Dash seasoning (I don't have this so I used extra of the other spices.)
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Place roast in slow cooker.
2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.
3. Add potatoes and onions.
4. Mix together broth and seasonings and pour over roast.
5. Cover. Cook on low 10 hours or on high 6 hours.
Note: You may brown the roast in a nonstick skillet on all sides before placing in cooker for added flavor.
Recipe from: Fix-It and Forget-It Lightly
Wednesday, March 11, 2009
Becky's Slow Cooker Chili
That's right! A recipe by yours truly! And it's super easy. Let me know what you think!
Becky's Slow Cooker Chili
Ingredients:
1 pound ground beef (or ground turkey, if you prefer)
1-2 cloves garlic, to taste, minced
1 packet of taco seasoning or 1-2 Tbsp chili powder, to taste
1 can chili beans, undrained
1 can pinto beans, undrained
1 can Ro*Tel tomatoes with chiles, undrained
2/3 C salsa of your choice
Choose one or more of the following garnishes, if you like:
shredded cheddar or jack cheese
sour cream
sliced green onions
salsa of your choice
Directions:
1. Brown the ground beef with the garlic.
2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.
3. Cook on low setting for 8-10 hours.
4. Serve hot and garnish with any desired garnishes.
5. Enjoy!
Becky's Slow Cooker Chili
Ingredients:
1 pound ground beef (or ground turkey, if you prefer)
1-2 cloves garlic, to taste, minced
1 packet of taco seasoning or 1-2 Tbsp chili powder, to taste
1 can chili beans, undrained
1 can pinto beans, undrained
1 can Ro*Tel tomatoes with chiles, undrained
2/3 C salsa of your choice
Choose one or more of the following garnishes, if you like:
shredded cheddar or jack cheese
sour cream
sliced green onions
salsa of your choice
Directions:
1. Brown the ground beef with the garlic.
2. Add ground beef, contents of seasoning packet or chili powder, both types of beans, tomatoes, and salsa to the slow cooker and mix well.
3. Cook on low setting for 8-10 hours.
4. Serve hot and garnish with any desired garnishes.
5. Enjoy!
Sunday, January 25, 2009
Slow Cooker Pot Roast
This one actually comes out more like a beef stew, but a good beef stew to be sure! The kids loved it. I prepared the vegetables the night before, and then before work I threw everything into the Crock-Pot and started it up. The house was filled with amazing aromas when we got home!
Also... You know how there are some slow cooker recipes that just don't seem to come out right? (Vegetables mushy, meat not the right texture, etc...) This is NOT one of those recipes!
Slow Cooker Pot Roast
Ingredients:
4 medium potatoes, cubed (I cut them into smaller pieces because in my experience, potatoes frequently do not cook through in the slow cooker)
4 carrots, sliced
1 onion, sliced
3-4 pound rump roast, or pot roast, cut into serving size pieces (I used a round roast that I got on sale and it was perfect)
1 tsp salt
1/2 tsp pepper
1 bouillon cube (I used Better than Bouillon, which I prefer the flavor of)
1/2 C boiling water
Directions:
1. Put vegetables and meat in slow cooker. Stir in salt and pepper.
2. Dissolve bouillon cube in water, then pour over other ingredients.
3. Cover. Cook on Low 10-12 hours.
Also... You know how there are some slow cooker recipes that just don't seem to come out right? (Vegetables mushy, meat not the right texture, etc...) This is NOT one of those recipes!
Slow Cooker Pot Roast
Ingredients:
4 medium potatoes, cubed (I cut them into smaller pieces because in my experience, potatoes frequently do not cook through in the slow cooker)
4 carrots, sliced
1 onion, sliced
3-4 pound rump roast, or pot roast, cut into serving size pieces (I used a round roast that I got on sale and it was perfect)
1 tsp salt
1/2 tsp pepper
1 bouillon cube (I used Better than Bouillon, which I prefer the flavor of)
1/2 C boiling water
Directions:
1. Put vegetables and meat in slow cooker. Stir in salt and pepper.
2. Dissolve bouillon cube in water, then pour over other ingredients.
3. Cover. Cook on Low 10-12 hours.
Friday, January 9, 2009
Nacho-Style Casserole
This one was a moderate success with the kids. I had a little problem in that nacho cheese soup can no longer be found at either of my local grocery stores; instead I used a jar of salsa con queso. I think it made the casserole a little runnier than it was supposed to be, so if you have the option, I'd recommend the nacho cheese soup!
Nacho-Style Casserole
Ingredients:
1 pound lean ground beef
1 C chopped onion
1 11-ounce can condensed nacho cheese soup
1 C milk
1 4-ounce can diced green chile peppers
6 medium potatoes, cut into wedges (about 2 pounds)
1/4 tsp garlic salt
dairy sour cream (optional)
bottled salsa (optional)
sliced green onions (optional)
shredded cheddar cheese (optional)
Directions:
1. In a large skillet cook ground beef and onion until meat is brown. Drain off fat. In a medium bowl stir together nacho cheese soup, milk, and chile peppers. Add beef mixture.
2. Place potato wedges in a 3-1/2 or 4 quart slow cooker. Sprinkle with garlic salt. Spoon beef mixture over potatoes.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours or until potatoes are tender.
4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, green onions, and/or shredded cheese.
Nacho-Style Casserole
Ingredients:
1 pound lean ground beef
1 C chopped onion
1 11-ounce can condensed nacho cheese soup
1 C milk
1 4-ounce can diced green chile peppers
6 medium potatoes, cut into wedges (about 2 pounds)
1/4 tsp garlic salt
dairy sour cream (optional)
bottled salsa (optional)
sliced green onions (optional)
shredded cheddar cheese (optional)
Directions:
1. In a large skillet cook ground beef and onion until meat is brown. Drain off fat. In a medium bowl stir together nacho cheese soup, milk, and chile peppers. Add beef mixture.
2. Place potato wedges in a 3-1/2 or 4 quart slow cooker. Sprinkle with garlic salt. Spoon beef mixture over potatoes.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours or until potatoes are tender.
4. Gently stir potato mixture just before serving. If desired, serve with sour cream, salsa, green onions, and/or shredded cheese.
Wednesday, January 7, 2009
Cheese Enchilada Chowder
Hi all! Long time no see! I guess the holidays kept me busy -- sorry about that! I've been trying a lot of new recipes recently, so I'll probably be posting more often.
Cheese Enchilada Chowder
I made this one tonight, and the kids LOVED it. I didn't have tortilla chips but we did put dollops of guacamole and sour cream on top of each serving as suggested.
Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, drained (I used the Ro*Tel kind with chiles)
1 10-ounce package frozen whole kernel corn (I used a 12-ounce package of SteamFresh)
1/2 C chopped onion
1/2 C chopped yellow, green, or red sweet pepper (I used one whole green bell pepper)
1 small fresh jalapeño chile pepper (seeded, if desired), finely chopped
1 19-ounce can enchilada sauce (I used medium, which combined with the jalapeños was pretty darned spicy, so maybe for kids the mild type is better.)
1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom or onion if you want to make this a vegetarian meal)
2 C milk
1 C shredded Monterey Jack cheese (4 ounces)
1 C shredded cheddar cheese (4 ounces) (I used medium but I bed sharp would be good too!)
dairy sour cream (optional)
guacamole (optional)
tortilla chips, coarsely broken (optional)
Directions:
1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, corn, onion, sweet pepper, and jalapeño chile pepper. In a large bowl whisk together enchilada sauce and cream of chicken (or mushroom or onion) soup. Gradually whisk in milk until smooth. Pour sauce mixture over bean mixture in slow cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir in both cheeses until melted. If desired, top servings with sour cream, guacamole, and tortilla chips.
NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Cheese Enchilada Chowder
I made this one tonight, and the kids LOVED it. I didn't have tortilla chips but we did put dollops of guacamole and sour cream on top of each serving as suggested.
Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can diced tomatoes, drained (I used the Ro*Tel kind with chiles)
1 10-ounce package frozen whole kernel corn (I used a 12-ounce package of SteamFresh)
1/2 C chopped onion
1/2 C chopped yellow, green, or red sweet pepper (I used one whole green bell pepper)
1 small fresh jalapeño chile pepper (seeded, if desired), finely chopped
1 19-ounce can enchilada sauce (I used medium, which combined with the jalapeños was pretty darned spicy, so maybe for kids the mild type is better.)
1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom or onion if you want to make this a vegetarian meal)
2 C milk
1 C shredded Monterey Jack cheese (4 ounces)
1 C shredded cheddar cheese (4 ounces) (I used medium but I bed sharp would be good too!)
dairy sour cream (optional)
guacamole (optional)
tortilla chips, coarsely broken (optional)
Directions:
1. In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, corn, onion, sweet pepper, and jalapeño chile pepper. In a large bowl whisk together enchilada sauce and cream of chicken (or mushroom or onion) soup. Gradually whisk in milk until smooth. Pour sauce mixture over bean mixture in slow cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir in both cheeses until melted. If desired, top servings with sour cream, guacamole, and tortilla chips.
NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Saturday, November 1, 2008
Corn and Shrimp Chowder
I'm posting this one because I talked about it on Twitter and Facebook and it garnered some interest. We're just about to eat it and it looks fabulous! (Picture above is what it looks like right before it's finished.) UPDATE: It was fabulous -- a big hit with everyone!
Corn and Shrimp Chowder
Makes 6 servings
Prep time: 20 minutes
Cooking time: 3-4 hours
Ideal slow cooker size: 3-quart (I doubled the recipe and used my giant Crock-Pot)
Recipe from: Fix-It and Forget-It
Ingredients:
4 slices bacon, diced
1 C chopped onions
2 C diced, unpeeled red potatoes
2 10-oz. pkgs. frozen corn
1 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
2 6-oz cans shrimp (my store only had 4 oz cans, so I improvised a bit)
2 C water
2 Tbsp butter or margarine
12-oz can evaporated milk
chopped chives, to taste
Directions:
1. Fry bacon in skillet until lightly crisp. Add onions to droppings and saute until transparent. Using slotted spoon, transfer bacon and onions to slow cooker.
2. Add remaining ingredients to cooker except milk and chives.
3. Cover. Cook on Low 3-4 hours, adding milk and chives 30 minutes before end of cooking time.
4. Serve with broccoli salad. (I didn't do this, but I did serve it with warmed-up sourdough bread.)
Subscribe to:
Posts (Atom)
