Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2 medium carrots, cut into 1 inch pieces 1 medium onion, cut into 1 inch pieces 2 garlic cloves, minced 2 tsp. olive oil 1 tsp. dried parsley flakes 1 tsp. pepper 3/4 tsp. salt 1/2 tsp. dried oregano 1/2 tsp. rubbed sage 1/2 tsp. chili powder 1 broiler/fryer chicken (4-5 lbs.) Directions: Place carrots and onion in a 6 quart slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken in slow cooker over vegetables, breast side up; sprinkle with seasoning mixture. Cook, covered, on low for 4-5 hours (a thermometer inserted in the thigh should read at least 170 degrees). Remove chicken from slow cooker; tent with foil. Let chicken stand 15 minutes before carving.
Ingredients: 1 1/2 lb. ground chicken 1 Tbsp. olive oil 1 bottle (12 oz.) Buffalo wing sauce 1 1/2 c. meatless spaghetti sauce 1 carton (15 oz.) ricotta cheese 2 c. shredded part-skim mozzarella cheese 9 no-cook lasagna noodles 2 medium sweet red peppers, chopped 1/2 c. crumbled blue cheese or feta cheese Chopped celery and additional blue cheese, optional Directions: In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses. Spread 1 c. sauce onto the bottom of a 6 quart slow cooker. Layer with 3 noodles (breaking noodles to fit), 1 c. sauce, 1/3 of the peppers and 1/3 of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese. Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Ingredients: 2 cans (14 1/2 oz. each) Italian stewed tomatoes, undrained 2 cans (14 1/2 oz. each) reduced-sodium beef broth 1 small onion, chopped 1 small green pepper, chopped 1/2 c. sliced fresh mushrooms 1/2 c. sliced pepperoni, halved 1 1/2 tsp. dried oregano 1/8 tsp. pepper 1 pkg. (9 oz.) refrigerated cheese ravioli Shredded part-skim mozzarella cheese and sliced ripe olives Directions: In a 4 quart slow cooker, combine the first 8 ingredients. Cook, covered, on low 8-9 hours. Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is tender. Top servings with cheese and olives.
Ingredients: 1 bone-in turkey breast (6 lbs.), skin removed 1 medium onion, chopped 1 small green pepper, chopped 1/4 c. chili sauce 3 Tbsp. white vinegar 2 Tbsp. dried oregano or Italian seasoning 4 tsp. beef bouillon granules 12 kaiser or hard rolls, split Directions: Place turkey breast in a greased 5 quart slow cooker. Add onion and green pepper. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until turkey is tender. Shred turkey with 2 forks and return to the slow cooker; heat through. Spoon 1/2 c. onto each roll. Freeze option: Place cooled meat and juice mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Ingredients: 1 large onion, cut into wedges 1 c. apple juice 1 bay leaf 1 corned beef brisket with spice packet (2 1/2-3 lbs.), cut in half 1 small head cabbage, cut into wedges Directions: Place the onion in a 5 quart slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Ingredients: 2 bottles (12 oz. each) beer or nonalcoholic beer 3/4 c. German or Dijon mustard, divided 1/2 tsp. coarsely ground pepper 1 fully cooked bone-in ham (about 4 lbs.) 4 fresh rosemary sprigs 16 pretzel hamburger buns, split Dill pickle slices, optional Directions: In a 5 quart slow cooker, whisk together beer and 1/2 c. mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours. Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through. Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices. Freeze option: freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a covered saucepan, stirring gently and adding a little water if necessary.
Ingredients: 2 pkts. (0.87 oz. each) dry chicken gravy mix 1 can (10.75 oz.) cream of chicken soup 2 c. water 1 lb. boneless, skinless chicken breasts Garlic powder, salt and pepper, to taste 1/2 c. sour cream Rice, mashed potatoes or noodles to serve over Directions: Season chicken breasts with garlic powder, black pepper and salt on both sides. In a crock pot, mix together gravy mix, cream of chicken soup and water; mix well. Put the chicken breasts in the slow cooker and cover with some of the gravy mix. Cover and cook on low for 6-8 hours. Once cooked, shred the chicken with 2 forks. Add sour cream and mix until it is fully incorporated. Serve over rice, mashed potatoes or noodles.
(Courtesy of Lazy Day Cooking) Ingredients: 6 c. milk 3 cans (10 3/4 oz. each) cream of chicken soup 3 c. shredded cooked chicken 1 c. sour cream 1/4-1/2 c. hot pepper sauce (can use 2 Tbsp. if wanting less heat) Directions: Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Ingredients: 1/2 c. butter (5 1/2 Tbsp.) 1 pkg. ranch dip mix 1 Tbsp. Worcestershire sauce 1 Tbsp. sugar 1 Tbsp. light Karo syrup 4 c. corn chex 3 c. mini pretzels 3 c. oyster crackers 3 c. Cheezit crackers 1 c. dry roasted lightly salted peanuts Directions: In a glass measuring cup, melt the butter in 15 second intervals in the microwave. Stir in the ranch, Worcestershire, sugar and Karo syrup. Spray a slow cooker pot with nonstick spray or line with a slow cooker bag. Add the cereal, crackers, pretzels and peanuts. Add the sauce and stir well to coat every little piece. Cover and cook on low for 3 hours, stirring at hour 1, hour 2 and one final time at 2 1/2 hours. Pour everything onto 2 sheets of parchment paper to cool. Place all snacks into a large bowl wrapped with plastic wrap or in a ziploc bag to keep fresh.
Ingredients: 1 bag (28-32 oz.) frozen hashbrowns 1 can (10.75 oz.) cream of chicken soup (can use 98% fat free) 1 c. sour cream (can use light) 1 1/2 c. sharp cheddar cheese 2 Tbsp. butter, melted 2 Tbsp. diced onion 1/2 c. sharp cheddar cheese (optional) Green onions, sliced (optional) Directions: Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 c. sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours. Remove lid and top potatoes with additional 1/2 c. cheddar cheese. Let cook 10-15 minutes more or until cheese starts to melt.
Ingredients: 1 pork butt or shoulder (about 2 1/2 lbs.), trimmed 1 1/2 Tbsp. sodium-free steak seasoning blend 1 large onion, chopped 3 ribs celery, sliced 1/4 c. plus 2 Tbsp. red wine vinegar 2 Tbsp. corn starch 2 1/2 tsp. Cajun seasoning blend 6 Tbsp. light mayonnaise 6 whole-wheat hamburger buns Directions: Rub pork with steak seasoning. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour 1/4 c. of the vinegar over the top. Cover and cook on high for 6 hours or low for 8 hours. Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle. While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan. In a small bowl, stir together the remaining 2 Tbsp. vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 Tbsp. of the Cajun seasoning. Boil 1 minute, or until thickened. Using 2 forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to coat. Stir together remaining 1 1/2 Tbsp. Cajun seasoning and mayonnaise. To serve, place 1/2 c. pork mixture on each bun and top with 1 Tbsp. spiced mayonnaise.
Ingredients: 3/4 lb. boneless, skinless chicken breasts, cut into 1 1/4 inch pieces 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. olive oil, divided 1 medium onion, chopped 1 jalapeno pepper, seeded and chopped 4 garlic cloves, minced 2 tsp. dried oregano 1 tsp. ground cumin 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided 2 1/2 c. chicken broth, divided 1 1/2 c. shredded cheddar cheese Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro Directions: Toss chicken with salt and pepper. In a large skillet, heat 1 Tbsp. oil over medium high heat; saute chicken until browned. Transfer to a 3 quart slow cooker. In the same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker. In a bowl, mash 1 c. of the beans; stir in 1/2 c. broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture. Cook, covered, on low until chicken is tender, 3-3 1/2 hours. Stir before serving. Serve with cheese and toppings if desired. FREEZE OPTION: Freeze cooled chili in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Ingredients: 1 large bag of frozen potatoes 2 cans cream of your choice soup (potato, broccoli etc.) 2 cans water 2 ham steaks, cubed (can use turkey ham) 8 oz. cheddar cheese 4 c. broccoli Salt and pepper Directions: Divide everything evenly into 2 containers. Seal and freeze. To cook: put in a slow cooker and cook on low for 8 hours. Note~ Can use 12 new potatoes to replace the frozen potatoes. Slice in rounds. The potatoes could potentially turn black during the freezing process.
Ingredients: 1 Tbsp. extra-virgin olive oil Salt and pepper 2 1/2 lb. chuck roast 1/2 onion, quartered 2 c. low-sodium beef broth 1 whole bay leaf 12 slices provolone cheese 6 rolls Directions: Add olive oil to a large pot. Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides. Add the roast to the slow cooker along with the onion, beef broth and bay leaf. Cover and cook on low setting for 6-8 hours or 5 hours on high heat or until the meat is tender. Remove roast from the slow cooker and slice or use forks to shred. Strain the onions from the broth (reserving the liquid). Skim fat from broth (if there is any). Set aside to serve on top of sandwiches, if desired. To assemble the sandwich, layer sliced or shredded beef and top with 2 slices of provolone cheese. Place sandwiches under the broiler until the cheese is melted. Serve warm with a side of broth.
Ingredients: 2 cans (14 oz. each) water-packed artichoke hearts, drained and chopped 2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry 1 jar (15 oz.) alfredo sauce 1 pkg. (8 oz.) cream cheese, cubed 2 c. (8 oz.) shredded Italian cheese blend 1 c. (4 oz.) shredded part skim mozzarella cheese 1 c. shredded Parmesan cheese 1 c. 2% milk 2 garlic cloves, minced Tortilla chips Directions: In a greased 4 quart slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with chips.
Ingredients: 2 1/2 lbs. pork baby back ribs, cut into 8 pieces 2 Tbsp. Cajun seasoning 1 medium onion, sliced 1 c. ketchup 1/2 c. packed brown sugar 1/3 c. orange juice 1/3 c. cider vinegar 1/4 c. molasses 2 Tbsp. Worcestershire sauce 1 Tbsp. barbecue sauce 1 tsp. stone-ground mustard 1 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. liquid smoke, optional Dash salt 5 tsp. cornstarch 1 Tbsp. cold water Directions: Rub ribs with Cajun seasoning. Layer ribs and onion in a 5 quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, liquid smoke (if desired) and salt. Pour over the ribs. Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Ingredients: 4 large chicken breasts, boneless, skinless (approx. 3.5 lbs.) 6 Tbsp. flour 2/3 c. sugar free orange marmalade 2/3 c. Jack Daniel's BBQ sauce 4 Tbsp. light soy sauce 2 Tbsp. ginger, fresh grated or jarred Directions: Cut chicken into chunks. Put chicken and flour into a bag and toss together. Place the chicken in the slow cooker. Add the rest of the ingredients, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Ingredients: 1 pkg. (16 oz.) rigatoni or large tube pasta 1 1/2 lbs. ground beef 1 small onion, chopped 4 c. (16 oz.) shredded part-skim mozzarella cheese 2 cans (15 oz. each) pizza sauce 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 pkg. (8 oz.) sliced pepperoni Directions: Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; place in a 5 quart slow cooker. Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni. Cover and cook on low for 2-3 hours or until heated through.
Ingredients: 6 bone-in chicken breast halves (12 oz. each), skin removed 1 tsp. dried oregano 1/2 tsp. seasoned salt 1/4 tsp. pepper 2 Tbsp. butter 1/4 c. water 3 Tbsp. lemon juice 2 garlic cloves, minced 1 tsp. chicken bouillon granules 2 tsp. minced fresh parsley Hot cooked riced Directions: Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter, transfer to a 5 quart slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil. stirring to loosen browned bits. Pour over chicken. Cover and cook on low 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, remove chicken to a platter and keep warm; thicken chicken juices. Serve over chicken and rice.
Ingredients: 4 pkgs. (2 oz. each) thinly sliced deli corned beef, finely chopped 1 pkg. (8 oz.) cream cheese, cubed 1 can (8 oz.) sauerkraut, rinsed and drained 1 c. (8 oz.) sour cream 1 c. (4 oz.) shredded swiss cheese Rye bread or crackers Directions: In a 1 1/2 quart slow cooker, combine the first 5 ingredients. Cover and cook on low for 2 hours or until the cheese is melted; stir until blended. Serve warm with bread or crackers.
