Now that I have my Crockpot Meals page up, here are some recipe ideas. These are some of my families favorites. They all are made in the slowcooker and all of these freeze well if you choose to make double for another meal later in the month. They are all great and recipes I discovered doing internet surfing. Try them, I know you will enjoy them.
Lasagna in a crockpot? Who would have thought it? I was so excited. Not only that but for those of you watching your weight, it is a Weight Watcher recipe with only 7 points per serving! It als freezes real well.
Makes 8 servings, 7 points each.
1 1/2 lbs lean ground turkey
1 large onion, chopped
2 Tbsp minced garlic
1 lb fat free mozerella
12 oz fat free cottage cheese
1 tsp Italian seasoning
salt & pepper to taste
8 oz no-bake lasagna noodles
30 oz tomato sauce
6 oz tomato paste
1 cup mushrooms, sliced
1/2 green pepper, chopped
In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix cheeses in seperate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in crockpot. Repeat 2 more times until all ingredients have been used. Cook on low 4-5 hours.
Crockpot Chicken Stroganoff
Makes 6 servings, 4 points each.
1 pound boneless, skinless chicken
1 container (16 oz) fat free sour cream
1 packet powdered onion soup mix
1 can fat free cream of chicken soup
1 small can mushrooms
Add all ingredients to crock pot. Cook on low for 6 hours.
Crock Pot Santa Fe Chicken
Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice
Slowcooker Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Slowcooker Green Beans, Ham, Potatoes
2 pounds fresh green beans, rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 pounds new potatoes, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
ground black pepper to taste
Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.
Crockpot Ham and Potato Casserole
This crockpot recipe is made with ham, potatoes, onion, cheddar cheese and cream of mushroom soup.
6 to 8 slices ham, deli or from leftover ham, about 1/8-inch thick
8 to 10 medium potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
salt and pepper
1 1/2 cups grated Cheddar cheese
2 cans condensed cream of celery or cream of mushroom soup
Put half of ham, potatoes and onions in Crock Pot. Sprinkle with salt and pepper, then 1 cup of the grated cheese. Add remaining ham, potatoes and onions, and spoon undiluted soup over th top. Sprinkle with remaining 1/2 cup cheese and paprika. Cover and cook on low for 8 hours or on high 4 hours.
.Simple Mexican Chicken
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves
Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
This recipe has been used more than any other since I discovered it. We have found it to be so versitle. You can serve it in tacos, tortillas, over corn chips with melted cheese like nachos, over a tossed salad (my favorite), over rice, etc. It calls for chicken breats but we used a whole chicken and debone it. We leave out the cilantro as it gives most of us headaches, but my son-in-law would love it full of cilantro. Only 4 ingredients and it all goes in the slowcooker. This also freezes very well. It is wonderful!
Slow Cooker Pork and Potatoes
1 pound small red potatoes, cut in half
2 cups baby carrots
1 (3 lb) boneless pork loin roast
1/4 cup Dijon mustard
1 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups low sodium beef broth
Place potatoes and carrots in bottom of 4-5 quart slow cooker. In small bowl, mix mustard, thyme, salt,land pepper and spread evenly over pork. Place pork on top of vegetables in slow cooker and pour beef broth over all. Cover slow cooker and cook on Low for 8-9 hours. Slice pork and serve with vegetables and juices. 6 servings
Slow Cooker Spicy Chicken
3 skinless, boneless chicken breast halves
1/2 (8 ounce) jar medium salsa
1/4 cup tomato sauce
2 cloves garlic, minced
1 small red onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt and fresh ground pepper to taste
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Chicken, Okra and Rice
1-1/4 (10.75 ounce) cans condensed cream of mushroom soup
1 cup and 3 tablespoons water
3/4 cup and 2 tablespoons and 1 teaspoon uncooked brown rice
1/4 teaspoon paprika
1 teaspoon ground black pepper
4-3/4 skinless, boneless chicken breasts
1-1/4 (16 ounce) packages frozen okra, thawed and sliced
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 to 6 servings.
Preheat oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and ground black pepper.
Cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (For creamier rice, increase the water amount to 1 1/3 cups).
--4 large yellow onions
--1 handful of baby spinach
--1 chicken and apple sausage (I think a spicy one would be good, too!)
--1/2 green bell pepper, chopped
--2 T chopped pecans (or walnuts or pine nuts)
--1/4 cup Parmesan cheese
--1 T olive oil
This is enough filler for 4 large onions, and I used my 6.5 quart crockpot. If you're interested in cooking more than 4, increase the ingredients, and feel free to stack the onions. They will still cook.
Peel and core the onions. If you don't have one of those apple-corer thingies, this will be hard to do. I tried to core with a knife, and found it immensely difficult. I used the corer 4 times for each onion---you want a pretty big hole.
Chop up the spinach and bell pepper, and put it in a mixing bowl. Chop up the sausage and add it to the bowl along with the chopped pecans and the Parmesan cheese. Mix well.
Put the 1 tablespoon of olive oil into the bottom of your crockpot, and swirl around so the bottom is coated.
Stuff each onion with as much filling as you can.
Put the onions into the crockpot.
Cover and cook on high for 4-6 hours, or on low for 7-8. I was surprised how long they took to cook. I cooked ours on high for a bit over 5 hours.
The onions are done when they have turned golden brown and are pliable.
Crockpot Sausage, Peppers & Onions
3 pounds Italian sausage, cut into 1" chunks
3 bell peppers, cut into strips
2 large yellow onions, sliced
5 garlic cloves, chopped
1 can crushed tomatoes
1 tablespoon italian seasoning
2 teaspoons garlic powder
1/2 cup dry white wine
Heat a little oil in a skillet and add sausage. Cook until brown on all sides, then add to crockpot along with the rest of the ingredients. Cook on low for approximately 4 hours. Serve on bread or over pasta.
Slow Cooker Mac & Cheese
Ingredients2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
DirectionsBoil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Ingredients1 pound ground sausage
1 pound ground beef
1 cup ketchup, divided
1 (1.25 ounce) envelope dry onion soup mix
1/2 cup dry bread crumbs
DirectionsIn large bowl, combine sausage, beef, 1/2 cup ketchup, soup mix, bread crumbs and eggs. When well combined, shape into loaf to fit your slow cooker (round or oval). Place into slow cooker.
Cover and cook on low heat 4-6 hours. Spread remaining 1/2 cup ketchup on top of meatloaf 30 minutes before serving. Cover and continue cooking on low heat for 30 minutes.
This is another family favorite. With mashed potatoes and italian green beans, it's absolutely delish. My 16 old grandson always requests this when we are making the family menu. It makes great meatloaf sandwiches the next day or freezes well if you want to use the leftovers another day.