Hearty Beef Vegetable Soup

I also made this this past week. It has a really good flavor. I made it on the stove in a Dutch oven, but I am sure you could do it in a crockpot.

3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef stew meat, cut into 1/2-inch cubes
2 Tbsp. olive oil
1 can (14 1/2 oz) Italian diced tomatoes
1 can (8 oz.) tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
3 garlic cloves, minced
1 tsp. dried oregano
3 c. hot water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 c. sliced fresh mushrooms
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
2 Tbsp. sugar

In a large, resealable plastic bag, combine the flour, salt and pepper. Add beef, a little at a time and shake to coat.
In a soup kettle or Dutch oven, brown beef in oil. Stir in tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic, and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Forgotten Jambalaya

So maybe we're weird, but Ryan and I had never had Jambalaya until today. I had this recipe from a cooking magazine and I decided to try it. We have always had the impression that Jambalaya is gross, but we liked it a lot. So give it a try.

1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef or chicken broth
1 can (6 oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/2 tsp. cayenne pepper (I just used crushed red pepper)
1/2 tsp. hot pepper sauce
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 lb. smoked sausage, halved and cut into 1/4-inch slices
1/2 lb. uncooked medium shrimp, peeled and deveined (I left this out)
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Beef Chuck Crock Pot with Mushrooms Sauce (Manzo Brasato con Funghi)

Ease of preparation: easy
Prep Time: 4 minutes
Cook time: 8 hours
Servings: 4-6


Ingredients
5-1/2 pounds
beef chuck roast
3 jars
BARILLA Mushroom & Garlic Sauce
2 tablespoons
fresh parsley, chopped
1 cup Parmigiano cheese, grated


PLACE meat into a crock pot.ADD sauce plus, using an empty jar, 1-1/2 jars of water to the crock pot. COOK for 6-8 hours on a low setting.TOP the roast with grated cheese and parsley before serving

TIP: Using a regular stockpot, bring the meat to a low simmer and reduce the heat to low and allow to simmer the required amount of time.

Crock Pot Harvest Ham Supper

6 carrots, sliced in half lengthwise
3 sweet potatoes, sliced in half lengthwise
1 1/2 pounds boneless ham
1 cup maple syrup

Place carrots and potatoes in bottom of slow cooker to form a rack. Place ham on top of veggies. Pour syrup over ham and veggies

Cook on low for 6-8 hours.

Pizza casserole

4 jars {14 oz each} pizza sauce
1 1/2 pounds ground beef, cooked and drained
1 pound sausage cooked and drained
6 oz of sliced pepperoni1 pound corckscrew pasta cooked and drained
2 cups shredded mozzarella cheese
2 cups Parmesan cheese
2 can {4 oz each} mushroom pieces drained
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 clove minced garlic.

Combine all ingredients in slow cookerCook on low for 4 hours.

Crock Pot Mile High Enchilada Pie

8 {6-inch} tortillas
1 jar {12 oz} prepared salsa {your fav}
1 can {15 1/2 oz} kidney beans drained and rinsed
1 cup shredded cooked chicken
1 cup shredded pepper jack cheese

Prepare foil handles for slow cooker {see below} place in slow cooker. Place 1 tortilla in bottom of slow cooker. Top with small amount of salsa, beans chiken and cheese. Continue laying using remainting ingredients, ending with cheese.

Cover and cook on low for 6-8 hours. Pull out by foil handles. {makes 4-6 servings}

Foil Handles Tear off 3- 18 X 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier

Cheesy Ham & Potatoes

1 lb sliced ham
3 medium potatoes, sliced (or the equivalent in frozen hash browns)
1/4 lb thinly sliced Velveta
2-3 Tablespoons milk
Pepper to taste (optional)

Layer 1/2 ham, 1/2 potatoes, pepper and 1/2 cheese. Repeat. If you make a larger batch, layer as you like and finish with cheese. Pour milk over top and heat on low 6-8 hours or until potatoes are soft and cheese is melted. This is also great baked in the oven, covered at 350-400 degrees. Baking time will depend on thickness and type of potatoes.

Crock Pot Stroganoff

2 lbs. beef stew meat
1 C. chopped onion
10 3/4 oz. can mushroom soup (recipe said "golden" but I used regular)
10 3/4 oz. can cream of onion soup(I had a packet of dried onionsoup mix on hand, but no cream of onion soup, so I substituted)
9 oz.mushrooms, drained (jarred or canned)
1/4 tsp. Pepper
8 oz. cream cheese
8 oz. sour creamegg noodles

Mix first six ingredients, cook on low 8-10 hours. About 15 minutes before serving, add cream cheese, cubed, and sour cream, stirring until dissolved. Serve over cooked noodles. Sprinkle with parsley, if desired

Crockpot Ravioli Casserole

1 1/2 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 28 oz can peeled tomatoes, in thick tomato puree
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly cooked
1 10 oz pkg frozen chopped spinach, defrosted and squeezed to remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated Parmesan cheese

In a large skillet over medium-high heat, cook the ground beef, onion and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes. Tilt the pan to drain off excess fat, then transfer the beef mixture to a 3.5-qt slow cooker.Add the tomatoes with their puree, the tomato sauce, Italian seasoning, and pepper, stirring to break up the tomatoes with the side of a spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the surface of the meat sauce. Stir in the cooked pasta, spinach, ricotta and Parmesan cheeses, slow cook for 5 more minutes

Southwestern Beef and Beans

1 pound Dried pinto beans
6 cups Water
1/2 pound Salt pork,
cut up 1 pound Chuck steak, 1-inch cubed
1 Red chili pepper
1 Medium onion, chopped
2 Cloves garlic, minced
1 6 oz can tomato paste
1 1/2 tablespoons Chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Marjoram

Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans browned pork and remaining ingredients enough water just to cover all. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.

Crock Pot Mexican Beef

1 1/2 lb. round steak, cut in bite size pieces
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 chopped onion
1 beef bouillon cube, crushed
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can kidney beans, drained ( I plan on using black beans)

Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.

Crockpot Broccoli Beef

1 1/2 lbs. round steak -- boneless, cubed
6 ounces sliced mushrooms
1/2 cup chopped onion
1/2 cup fat-free beef broth
3 Tbsp. teriyaki sauce
2 cups frozen broccoli florets, defrosted
1 Tbsp. cornstarch
2 Tbsp. water

Combine beef, mushrooms, onion, broth and teriyaki sauce in crockpot. Cover; cook on LOW for 8-10 hours. Dissolve cornstarch in 2 Tbsp. of water 35-40 minutes before serving.Stir into beef mixture. Add broccoli; stir. Cover and cook 35-40 minutes more until broccoli is tender. Serve over rice

I found these recipes on prevention..com in a blog so I thought I would share with everyone as well

Barbecue chicken sandwiches

Ingredients:
1 rotisserie chicken
1 can jellied cranberry sauce
1 bottle barbecue sauce

Pull all the chicken from the rotisserie chicken and add to the crockpot. Mix cranberry sauce and barbecue sauce in a bowl, then add to the crockpot. Cook on high for a few hours. I usually just cook it until I can shred the large pieces of chicken. Serve on buns or rolls.

I know this sounds strange, but it is delicious!

White Chili

Some of you may already have this one, but it's great in these winter months.
Even my children who don't especially like chili, really enjoy this one.

3 15 oz cans great northern beans
1 can drained white corn
2-3 C cooked chkn breast pieces (I use 1-2 cans)
1 C. chopped onion
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dried oregano
pepper to taste
3 1/2 C. chkn broth (I do 4 C. water to 3 tsp bouillon)
Top with:
Monterey Jack cheese, shredded
tortilla chips

Combine all ingredients (except chips and cheese) in crock pot. Cook on low heat for 8-10 hrs, or high for 4-5 hrs. Don't forget to serve with the cheese! and Enjoy!

A Blog of CrockPot Recipes

I love this blog! This lady decided to use her crockpot every day in 2008. So, she posts the recipe with lots of pictures daily, or every couple of days. And she's very funny to read. Enjoy!

http://crockpot365.blogspot.com/2008_01_01_archive.html

First part of Feb

Hey Ladies we have had some requests for Crockpot recipe's. So lets do those for the first part of February. Thank you for all the yummy stir fry recipes, we are having a blast with some new dinners at our house.