Works for Me Wednesday - Crock Pot Recipes

I am participating with Shannon at Rocks in My Dryer.

One thing I don't think I could live without is my crockpot. I think I may dinner 4 nights a week out of it.

Of course for easy cleanup I love these:


Some of my favorite recipes are:

GROUND TURKEY POTATO DINNER
1 lb. Ground turkey
5 cups raw potatoes, sliced
1 onion sliced
½ tsp salt
dash of black pepper
can cut green beans
can mushrooms
can cream of chicken soup
Crumble uncooked ground turkey, add potatoes, onions, salt and pepper, add drained green beans and drained mushrooms, pour soup over top. Cook on high 4 hours or low 6 to 8.

PORCUPINE MEATBALLS
3/4 lb extra lean ground beef or gorund turkey
1 cup skim milk
½ cup uncooked long grain rice
1 med onion chopped
1 cup dry bread crumbs
½ tsp salt
dash of black pepper
10 3/4 oz can low fat low sodium cream of mushroom soup
½ cup skim milk
Combine meat, 1 cup skim milk, rice, onion, bread crumbs, salt and pepper in a bowl
shape with ice cream scooper place in slow cooker
mix together soup and ½ cup milk pour over meatballs
cover cook on low 5 hours

BROCCOLI AND RICE CASSEROLE
1 small onion diced
½ cup margine melted
2 cups quick cooking rice
2 cups water
can low fat cream of mushroom soup
½ tsp salt
5 oz jar low fat sharp cheddar cheese spread
2 10 oz pkgs frozen chopped broccoli
Combine all ingredients in slow cooker stir thrououghly.
Cover cook on low 6-7 houts or on high 2-3

SWEET AND SAVORY BRISKEY
1 beef brisket cit in half
1 cup ketchup
1/4 cup grape jelly
1 envelope soup mix
½ teaspoon pepper
Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper spread half over meat top with the remaining meat and ketchup mixture Cover and cook on low for 8 to 10 hours or until meat is tender
* I also substitute the brikset for boneless beef ribs.

TACO SOUP
2 lb. ground beef add onion if desired
2 cans corn
2 cans ranch style beans
3 cans stewed tomatoes
1 can water
1 taco seasoning packet
1 Hidden Valley Ranch dip mix
Brown meat and onion (I do mine in microwave). Drain grease and pour in crockpot. Add corn, beans and tomatoes, water, seasoning packet and dip mix. Stir and heat 3 hours on high or 6 hours on low. Serve with tortilla chips.

HAM AND SCALLOPED POTATOES
6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.

CHICKEN AND DUMPLINS
4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube
Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

BEEF AND BROCCOLI
3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water
Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.

CROCKPOT AUTUMN CHICKEN RECIPE
4 chicken breasts
2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
1 TBSP garlic powder
salt and pepper to taste
nutmeg
honey
Peel and chop carrots and place them in the bottom of the crockpot. Sprinkle with garlic. Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.

LOWFAT CROCKPOT SPAHETTI
1 1/2 lbs. extra lean ground chuck
1 onion , diced
1 bell pepper chopped
Large can tomato sauce
1 tsp. oregano
1 pkg. Spaghetti seasoning mix
1 can mushrooms or cup of fresh
12 oz. pkg. spaghetti, cooked
Parmesan cheese, if desired
Heat crockpot. Brown beef, bell pepper & onion in non-stick skillet. Drain and place in crockpot. Add mushrooms, tomato sauce, spaghetti seasoning, & oregano. Cook 8 to 10 hours on low or 6 to 8 hours on high. Cook spaghetti according to package direction. Serve sauce over cooked spaghetti. Top with Parmesan cheese as desired.

VEGETARIAN ENCHILADA CASSEROLE
3-1/3 cups canned crushed tomatoes, in tomato purée
1-2/3 cups chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.

BAKED POTATOES
6 medium sized baking potatoes
butter or margarine as preferred
1/2 cup water in bottom of crock pot
Wash potatoes well then prick with a fork. Rub each with butter or margarine, then place in crock pot. Cover and cook on high for 3-5 hours or on low for 6-10 hours. Remove and allow to sit for 5 minutes. Cut open and serve!