Crockpot Oatmeal

Crockpot Oatmeal
(Shared by Debb)

My mom always did this and I thought it was a great idea and made it this way for my kids as they were growing up too....

Oatmeal is my favorite breakfast meal. It keeps me feeling full for a long time and is a good day starter food. Adding fresh fruit to oatmeal makes it even better, but you can leave the fruit out if you aren't fond of it.

You will need:
approx. two cups of milk,
1/2 cup brown sugar, to taste
1 tablespoon of butter,
one pinch of salt, [can leave out]
1 teaspoon of cinnamon,
1 cup of quick oats,
chopped apples, raisins,
any other fruit [I use peaches]

Start by spraying the crock pot with Pam and put all the ingredients inside, mix, and turn the pot on low heat. Be sure to put it in the pot the night before, it cooks overnight. Stir it a little in the morning and Voila! Ready and perfect!

Crockpot Beef Simmer

Crockpot Beef Simmer
(shared by Dawn)

6 slices bacon
2 onions, chopped
5 cloves garlic, minced
3 lbs. beef chuck roast
1/2 cup apple juice
1/2 cup beef broth
8 oz. can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
2 bay leaves
6 red potatoes, cut in half
1 pkg. baby carrots
8 oz. pkg. button mushrooms, sliced
1/4 cup chopped fresh parsley

Cook bacon in heavy skillet until crisp; remove bacon, crumble, and set aside. Cook onion and garlic in drippings until crisp tender, stirring frequently; remove from pan and set aside. Meanwhile, trim excess fat off beef and cut into 2-1/2" pieces. Brown beef in bacon drippings, about 8-10 minutes. Add cooked onions and garlic, apple juice, beef broth, tomato sauce, salt, pepper, thyme, and bay leaves to beef and stir well. Place potatoes, carrots, and mushrooms in 4-5 quart crockpot. Pour meat mixture over vegetables in crockpot. Cover and cook on high 4-5 hours until beef is fork-tender. Stir well before serving. Remove bay leaves before serving. Sprinkle with parsley before serving.

8 servings

Old Fashioned Chicken Noodle Soup CrockPot Recipe

The Ingredients.


1 store-bought rotisserie chicken carcass, or 1 1/2 cups already cooked chicken meat
6 cups water ( I use my homemade veggie broth)
1 or 2 sweet potatoes, peeled and chunked
2 teaspoons chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
1 tablespoon, plus 1 teaspoon balsamic vinegar
kosher salt to taste (probably a good 1 teaspoon, since the base is water)
50-cent piece size, or so, handful of raw spaghetti noodles to add at the end (I used Trader Joe's brown rice)
1 large handful raw spinach leaves to add at the end
Parmesan and Asiago cheese, optional garnish

The Directions.

If you're going to use a chicken carcass, cook it on low overnight in the water. In the morning, unplug the crock and let it cool before digging in with CLEAN hands to pick out the bones. Strain through a colander (retaining liquid!) if desired.
Or, start with a slow cooker with 6 cups of water, and add chicken. Add all vegetables except for the spinach leaves. Stir in the bouillon and vinegar. Salt to taste. Cover and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

15 minutes before serving, put in raw spaghetti noodles and a large handful of spinach. Cover and flip to high.

Garnish with parmesan and asiago cheeses, if desired.

The Verdict.

This is such a wonderful, comforting soup. The balsamic vinegar does two things: 1, it really darkens the broth which provides a nice color, and 2, it brings the chicken flavor out so nicely while providing a touch of a tang. The tang is nice, because it fools your tongue into thinking it's tasting salt----which is mostly what you taste in canned chicken noodle soups.

Absolutely delicious. This fed our family of four for dinner, with just a bit leftover (and the kids were able to have 3rds!)

SOURCE: A year of crockpotting blog

Pepper Jack Chicken

Easy Pepper Jack Chicken

4 to 6 chicken breast halves, boneless, without skin

Bell pepper strips (use fresh or frozen pepper stir fry pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa (I use a whole jar)

Combine all ingredients. Cover and cook on LOW in Crockpot for 5 to 6 hours, until chicken is tender.

Serves 4 to 6.

Bavarian Pork Roast

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Crockpot & Slowcooker Main Dish
Pork

1 1/2 lb boneless pork shoulder roast, (1 1/2 to 2-lb)
2 tsp caraway seed
1 tsp dried marjoram, crushed
3/4 tsp salt
1/2 tsp pepper
1 Tbsp olive oil OR cooking oil
1/2 cup water
2 Tbsp white wine vinegar
1 8oz carton dairy sour cream OR plain yogurt
4 tsp cornstarch

1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2-
to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and
pepper. Rub all over roast.

2. In a large skillet, brown pork roast on all sides in hot oil.
Drain off fat. Place meat in crockery cooker. Add the water to
skillet; bring to a gentle boil over medium heat, stirring to loosen
brown bits in bottom of skillet. Pour skillet juices and vinegar into
crockery cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-
heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.

4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add
water, if necessary). Pour juices into a saucepan; bring to boiling.
Combine sour cream or yogurt and cornstarch. Stir into juices. Cook
and stir over medium heat until thickened and bubbly. Cook and stir 2
minutes more. Slice meat and serve with gravy. Makes 6 servings.

Cuisine: "German"

Per Serving (excluding unknown items):
314 Calories; 26g Fat (74.2% calories from fat); 16g Protein;
4g Carbs; trace Dietary Fiber; 77mg Cholesterol; 343mg Sodium.

Exchanges: 2 Lean Meat; 4 Fat;

NOTES: For more flavor of Germany, heat a can of Bavarian-style
sauerkraut to serve with the caraway-flavored pork and tangy sour
cream gravy.

Crockpot Polish Style Sausage and Pasta

Served as is this is a great soup. To make this more saucy and more a plate ready meal, drain the tomatoes and add a little tomato paste to thicken to consistency if desired.



Ingredients

1 pound kielbasa -- sliced
28 ounces canned tomatoes -- undrained
9 ounces frozen green beans -- French cut
1/2 cup Red wine
2 cloves garlic -- minced (2 to 3)
1 medium onion -- sliced in rings
1 medium green pepper -- chopped
1 teaspoon Basil -- crushed
1/4 teaspoon Pepper
1 pound pasta -- bow-ties are good
4 ounces Parmesan cheese

Nutritional Info

Fat: 21.9g Carbohydrates: 39.0g Calories:419.0 Protein: 18.3g


Add all other ingredients except pasta & Parmesan. Simmer on low for 6-8
hours.

Cook pasta according to directions.

Ladle Kielbasa over pasta in large bowls. Pass the Parmesan cheese to
garnish.



Number of Servings: 8

Crockpot Maple-Mustard Country-Style Ribs

1 large onion, cut into 1-inch slices, separated into rings
1/3 cup Maple Syrup
1/4 cup spicy brown mustard, or country- style Dijon mustard
2-1/2 - 3 lb country-style pork ribs, trimmed of fat, cut into 3-inch pieces

Place onion rings in 3-1/2 or 4 quart slow cooker.

In small bowl, combine syrup and mustard; mix well. Spread evenly on ribs. Place
coated ribs over onion. Cover, cook on low setting for at least 8 hours or until
ribs are tender.

If desired, serve with additional mustard

4 servings

Slow Cooking Grains

* Exported from MasterCook *

                          SLOW COOKING GRAINS'

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Barley                          Beans
               Brown Rice                      Millet

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/4           cup  barley
    1/3           cup  brown rice
    1/4           cup  millet
 1                     onion -- chopped
 1                     red bell pepper -- or green, chopped
 2                     carrots -- finely diced
 1              stalk  celery -- chopped
 1       15.5 oz. can  kidney beans -- add at the start or after it's
cooked 2 hours.
 1              clove  garlic -- minced
 1          8 oz. can  tomato sauce
 1        15.5 oz can  stewed tomatoes -- Italian or mexican flavored
 1 1/2           cups  frozen corn -- thawed and drained
 2 1/2        -3 cups  water -- or broth, you can add one bouillon
cube if
using water
 1           teaspoon  dried basil
                       salt and pepper -- to taste

1.  Put everything together in the crockpot, cover and set on high just
until it gets really heated up and then set on low and let cook about 6
hours.  Check on it as each crockpot cooks a little differently.


-

Per Serving (excluding unknown items): 2602 Calories; 12g Fat (4.0%
calories
from fat); 139g Protein; 514g Carbohydrate; 145g Dietary Fiber; 0mg
Cholesterol; 1755mg Sodium.  Exchanges: 29 Grain(Starch); 7 Lean Meat;
14
Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Wild Rice Casserole

Wild Rice Casserole

2 onions, finely chopped
3 celery stalks, thinly sliced
2 6-ounce packages dry instant long grain and wild rice mix
2 1/2 cups water
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup butter
1/2 pound processed American cheese
1/2 cup sliced fresh mushrooms

Place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, cheese and mushrooms in a slow cooker. Stir, cover and cook on Low 6 to 10 hours or on High 2 to 4 hours. Serves: 8.

Source: Everyday Cheapskate newsletter