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Justbec
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Crockpot Recipes
Not necessarily low fat but most of them are or can be. :)
Beef Stew with Red wine
INGREDIENTS:
1 1/2 cups dry red wine
3 tablespoons extra virgin olive oil
2 tablespoons dry minced onion
1 teaspoon dried leaf thyme
2 teaspoons dried parsley flakes
1 bay leaf
1/4 teaspoon pepper
3 to 4 pounds lean stew beef, cut in 1-inch cubes
1/3 cup flour
1 teaspoon salt
6 to 8 slices bacon, diced
18 small white onions, thawed if frozen
2 cloves garlic, minced
12 to 16 oz fresh mushrooms, sliced or quartered
PREPARATION:
Combine wine, olive oil, minced onion, thyme, parsley flakes, bay leaf, and pepper; add beef and marinate in refrigerator for at least 4 hours or overnight. Drain meat reserving 1 cup of marinade. Place meat in 3 1/2-quart or larger slow cooker (use smaller amounts for a 3 1/2-quart pot).
Sprinkle with flour and salt and toss to coat meat. Fry bacon; add onions and fry until slightly browned, add garlic and fry for a few seconds more; remove onions, garlic and bacon with slotted spoon and add to meat. Saute mushrooms in remaining bacon fat (add a little butter if necessary). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Cover and cook on low 8 to 10 hours, or high 4 to 5 hours
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12/12/2007, 12:26 pm
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Justbec
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Re: Crockpot Recipes
Beer Braised Chicken
INGREDIENTS:
4 to 6 boneless chicken breast halves
1 can (12 ounces) beer
1 cup chili sauce
4 to 6 medium potatoes, peeled and cut in 2-inch chunks
2 ribs celery, sliced
4 carrots, peeled & sliced
1 medium onion, sliced
1/4 cup flour, mixed with a little cold water to make a smooth paste
fresh chopped parsley, to garnish, optional
PREPARATION:
Combine all ingredients except flour mixture in slow cooker. Cover and cook on LOW for 5 to 7 hours, until chicken is cooked through but still moist. Add flour and water paste to the sauce during the last 30 to 45 minutes.
Continue cooking, covered, until sauce is thickened. Arrange vegetables and meat on large serving platter. Serve sauce separately. Garnish with parsley, if desired.
Serves 4 to 6.
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12/12/2007, 12:31 pm
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Justbec
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Re: Crockpot Recipes
Crockpot Lasagna
Ingredients:
2 lbs. lean ground beef
1 onion, chopped
3 cloves garlic, minced
48 oz. jar chunky pasta sauce
8 oz. can tomato sauce
14 oz. can diced tomatoes, undrained
2 cups water
1/2 tsp. salt
1/8 tsp. pepper
16 oz. container cottage cheese
1/4 cup chopped parsley
1 lb. pkg. mozzarella cheese, shredded
1 lb. pkg. mafalda noodles (mini lasagna noodles)
1/2 cup rated Parmesan cheese
Preparation:
In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, tomato sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.
In a large bowl, combine cottage cheese, parsley, and mozzarella cheese.
In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10
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12/12/2007, 12:33 pm
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justiceflea
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Re: Crockpot Recipes
LOL...it must be that time of year because I made that same pork recipe Thursday night. I also didn't use the Mexican seasoning.
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1/4/2008, 8:08 pm
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Justbec
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Re: Crockpot Recipes
Ok, first off this is a Justin Wilson recipe and wasn't designed for a Crockpot but it can be done in one. He calls for a cut up Fryer, I prefer boneless chicken breast (or thighs) cause it's much easier. But trust me, however you do it, it is wonderful. It can be done in the oven too. Just let it bake at 350 until the chicken is done.
[b ]Poulet Au Gratin A La Castille
Ingredients
2 Tablespoons Olive Oil
1 two pound Fryer (or chicken breasts and thighs)
2 medium sized onions
4 medium cloves garlic
1/4 cup water
1 can cream of mushroom soup
1 cup sauterine (or any white wine) wine
Medium sized can of Mushrooms (or fresh)
1/4 pound grated Romano Cheese
Directions
Cover bottom of skillet with olive oil. Place cut up chicken in cold olive oil. Brown chicken until almost done. Remove chicken. In same skillet and oil, place chopped onions and garlic and brown them. When brown, add 1/4 cup wine, and simmer 5 minutes. Then place the contents of the skillet into a crockpot (or casserole dish). Pour the cream of mushroom soup over the chicken and add the rest of the wine and mushrooms. Add the grated cheese and mix. If you want add a little extra to the top. Bake in the oven or a crockpot until the chicken is done. In the oven about 45 minutes at 325, in a crockpot, 4 to 6 hours on low (or high depending on your crockpot).
Serves 6.
I like to serve over Egg Noodles. :)
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1/5/2008, 11:14 am
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Justbec
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Re: Crockpot Recipes
Chicken and Dumplings
INGREDIENTS:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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1/9/2008, 7:25 am
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IvanTheNotSoTerrible
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Re: Crockpot Recipes
I just made Irish Stew yesterday with the crock pot and the recipe is very close to Becky's in this thread. I'm very eager to try that Chicken and Dumplings recipe. The crock pot is a big favorite way to cook in the winter. There's nothing like coming home on a horrible freezing day and walking into the door only to smell that smell that reminds you that dinner is already made.
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2/13/2008, 4:05 pm
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Grannyx16
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Re: Crockpot Recipes
FRENCH DIP ROAST BEEF
INGREDIENTS;
2-4 lb Roast (any cut but I like Sirloin Tip) Cut in Half
1 can Campbell's Consomme Soup
1 can Campbell's French Onion Soup
1 can Campbell's Beef Broth
2 cubes Beef Boulin (or 1 slightly rounded Teaspoon Granule Boulin)
PREP;
Blend all three soups together in Pot, add boulin. Cut Roast in half and place in Broth. Cover and cook for 5-8 hours on LOW.
Lift Roast out and shred with 2 forks. Strain Broth and place in bowl (or set up individual cups with strained broth). You can either discard the bits of onion that you strained from the broth or blend it in with the shredded beef (I've tried both ways and either way is delicious).
Spoon shredded Beef over Toasted or grilled Sub rolls. Or spoon over regular bread (or toast) then drizzle broth over top....
Alternate method of the OPEN-FACED is to pour 1 or 2 cups of the broth into a saucepan and add 1 or two envelopes of Brown Gravy (or Mushroom Gravy) stir until thicken then ladle over OPEN-FACED Shredded beef.
--- My Blog: Cross Country Trek By Horseback
Reading: 15 pges a day of the Bible & Book of Mormon
Writing: Cantor Mysteries-Eyes of the Killer(book ! of 4) |
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2/13/2008, 8:03 pm
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Grannyx16
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Re: Crockpot Recipes
I've made it three times since I found the recipe last year...and it is sooo delicious...and tender...the beef just melts in your mouth and is soooo flavorful.
--- My Blog: Cross Country Trek By Horseback
Reading: 15 pges a day of the Bible & Book of Mormon
Writing: Cantor Mysteries-Eyes of the Killer(book ! of 4) |
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2/14/2008, 10:38 pm
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