Share A Meat Recipe

Another low-salt chili variation:
CHILI FOR A CROWD:
1/2 red onion, chopped
4 stalks of celery, thinly sliced
Fry these together in about a TBL of canola oil; when they seem done, add:
2+ lb ground beef.
Once meat is browned, pour into 5-6 qt slow cooker with:
28 oz no salt petite chopped tomatoes,
28 oz no salt tomato sauce
16 oz no salt pinto beans, drained
about 2 cups of homemade or canned refried beans (we made our own from scratch, using dried pinto beans that were prepared-soaked-boiled-then mashed. You can use a recipe for this to make your own from scratch OR use 16 oz can of refried beans.)
Spices added: 3 TBL sugar, 1 TBL chili powder, a few shakes of cumin and a few shakes of garlic powder

This is good for serving over baked potatoes.
I'm making a double recipe of this for 80 ppl! I'll use a small-medium sized ladle for the chili (so everyone gets some.) Am also serving salad fixings to go with.


Edited by: MONDAYLINS at: 8/24/2019 (00:22)

This was how I changed it to be low salt & without tomato skins (b/c my friend doesn't tolerate those well....)

LOW-SALT CHILI BAKED POTATO TOPPING:

1+ lb ground beef
1/2 chopped red onion
4 stalks celery, thinly sliced
Fry these 3 together until meat is brown. Put into 2 qt (or 3 1/2 qt) slow cooker with:

16 oz can no salt drained pinto beans
16 oz can no salt tomato sauce
2 Tbl sugar
2 tsp chili powder
a few shakes of pepper

Set slow cooker on high setting for the first hour, then to low for about 2 hrs. When it's sounding heated thru (mine always boils, even when it's on low) it is done and good to go.

This makes a nice thick potato topping. I tried a scoop of it on top of a hot dog and that was good, too.

Adding a footnote: This is not a spicey recipe and so my additions are very modest. I missed the salt and wanted to add something (WITHOUT making it too hot.) I added a few shakes of cumin and also garlic powder. When I make the recipe again, I will add chopped garlic while frying the celery & onion, instead of garlic powder.





Edited by: MONDAYLINS at: 8/7/2019 (13:45)

www.tasteofhome.com/recipes/potato-b
ar
-chili/

Chili; baked potato topping.

I'm about to use this recipe for a baked potato supper that I'm hosting. It mentions cooking it in a Dutch oven, but, I plan to fix it in a slow cooker.

Edited by: MONDAYLINS at: 7/14/2019 (13:16)

Slow Cooker Pork with Greens & Beans
It's a SP recipe!

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=743409

Edited by: MONDAYLINS at: 6/4/2019 (18:15)

RAVIOLI LASAGNA


SAUCE:
2 TBL oil
1 zucchini, peeled & sliced
3 stalks of celery, sliced
1 lg tomato, chopped
1 lb lowfat ground beef
Using a 4 qt large pan, fry veggies in oil. Seperately, fry a LB of ground beef. Once the veggies are done, add drained ground beef to the pan. (IF you do not wish to make your own sauce, you can simply use your favorite jar of spaghetti sauce instead and skip these steps about tomatoe sauce & spices.) . For making your own sauce, use 30 oz can of unsalted tomato sauce, a few shakes of basil, oregano, garlic powder...OR Italian seasoning. These are all to taste.

RAVIOLIS:
Pkg of frozen cheese raviolis, or cheese & spinach raviolis

CHEESE:
2 cup pkg of shredded mozzarella cheese

This can either be made in a 4 qt casserole dish and baked in the oven OR the slow cooker.
For the slow cooker, the recipe I found said to spray the inside of crock with nonstick spray. Spoon enough of the sauce to cover bottom of crock. Make a layer of the raviolis next. Cheese sprinkled over raviolis. Next is sauce, raviolis, cheese & lastly sauce. (I like to make sauce the top layer instead of cheese. It just seems to work better that way.) Instructions I read were for cooking it on LOW for 4 hours. Cook times may vary from that; please be prepared for some variations.

I was rushed for time, so I ended up baking it in oven. I used a 4 qt casserole dish with lid. I boiled & drained the raviolis (slow cooker version uses them frozen.) Assemble the layers same as mentioned. Cover and bake in 375 oven for 40 minutes.

*When I made this, I was also making a foil wrapped loaf of garlic bread. I actually lowered the oven temp to 325 and baked the lasagna for an hour+ & added the bread to oven during the last 30 minutes. It worked. When serving, I used a slotted spoon.

This recipe could still use some tweaking, but, I thought it was a nice switch from the usual lasagna dish.



Edited by: MONDAYLINS at: 5/21/2019 (23:29)

www.wellplated.com/crock-pot-chicken
-a
nd-rice/

Chicken & Rice

Son & DIL stopping by, but I wasn't sure when exactly.

I've boiled 3 chicken breast halves, cut up/shred them into the 2 qt slow cooker. Added almost a whole thing of BBQ sauce and a glob of grape jelly (this makes the sauce thicker.) Crock is set to high and should be just right by the time they get here.

Side dishes are in the oven. It is a simple feast.

Edited by: MONDAYLINS at: 4/17/2019 (15:32)

tasty.co/article/christinebyrne/low-
ca
rb-slow-cooker

low carb slow cooker recipes

www.sparkpeople.com/blog/blog.asp?po
st
=12_chicken_recipes_for_the_slow_cooker

Another SP blog post, "12 Chicken REcipes for the Slow Cooker."

www.sparkpeople.com/blog/blog.asp?po
st
=14_healthy_and_delicious_slow_cookeR>r_chicken_recipes

From the SP blog, "14 Healthy and Delicious Slow Cooker Chicken Recipes"

www.tastesoflizzyt.com/sugar-free-ho
me
made-barbecued-pulled-pork/

Slow Cooker BBQ Pulled Pork (no sugar added)

Fogive me if this has already been shared. I've seen a yummy CHICKEN recipe making it's rounds online, again. I thought I'd already tried this recipe (and maybe I have!!) It's in the slow cooker, as we speak. It is made with boneless skinless chicken breasts and meant to be served in tortillas or on rice. I will list the ingredients I'm using, as I've made some variations:
CHICKEN TORTILLA FILLING

3 or 4 boneless skinless chicken breast halves
30 oz can petite diced tomatoes
16 oz can corn, drained
16 oz can black beans, drained
1 pkt Ranch dip mix (just add it dry, as is)
8 oz block of cream cheese

I've added all into my 3 1/2 qt slow cooker and it all just barely fits. You can use a larger crock, but, I wouldn't use a smaller one! Cook on high setting for 3-4 hrs, or on low for 6-8 hrs. After the first few hours, take out the chicken pieces and shred with a fork. Put them back into the crock and continue cooking.
The spicier variation is to use Fiesta Ranch Dip mix pkt, instead of regular; and use
30 oz Rotel tomatoes, instead regular.
I chose to make it the less spicy version and am confident it will still taste good. If not, I can always add taco sauce or salsa to my own serving.

Serve as a taco filling, or on rice. OR, it could even be served as a taco salad with tortilla chips on top.

Enjoy!

I have a small beef roast, 1 pkt of dry onion soup mix, water to cover. It's small enough for the 2 qt slow cooker. I've had it cooking all day; will shred it for sammiches. Adding a lil BBQ to the shredded beef will be good.

VARIATION, instead of BBQ:
Once the roast had been in the slow cooker alllll day, I took it out & shredded with 2 forks. (It kept falling apart, as I was trying to remove it from the crock, but, that was the whole idea.) We've recently found that we like Cuban Sandwiches & I found some nice square (Ciabatta Rolls) shaped buns I will use.
For meat, I am using some of the pulled beef, then a couple slices of ham. Using Provolone or Mozzarella cheese (instead of Swiss cheese.) Next are bread 'n butter pickles & mustard. SIL asked me if I was going to grill the sammiches. Well, we've been getting premade ones from the grocery deli (that aren't grilled.) Hubby warms them in the microwave. I've thought about wrapping the sandwiches in foil & heating in the oven (same way one does for garlic bread.) Not against grilling. Just trying to come up with the easiest option.



Edited by: MONDAYLINS at: 2/9/2019 (17:11)

www.womenshealthmag.com/weight-loss/
g2
3480555/keto-crockpot-recipes/

11 Keto Diet slow cooker recipes

www.budget101.com/showthread
.php/97111
2-Crockpot-Ham-Green-Beans-a
nd-Pot
atoes?fbclid=IwAR3HIW4tZXA89p5DU
PT
hIK3I2MQsRyPKmW37xxxeyMDhzogcb1H1cWgcxw0

This is a great looking meat + potatoes + green beans recipe.

www.sparkpeople.com/blog/blog.asp?po
st
=13_healthy_delicious_ways_to_marinaR>te_chicken

SP article - MARINATING CHICKEN

DH, who is def more of a beef & potatoes kinda person, had some of this Chicken-Broccoli-Rice and LIKED it. Success!!

CHICKEN BROCCOLI RICE

This is another recipe I threw together. Feel free to make changes. I used what I had on hand, as in putting a frozen block of broccoli & cheese, along with an 8.5 oz pkg of microwavable Quinoa & Brown Rice.... It all worked!

First step: boil 2 boneless skinless chicken breast pieces; cut into bite sized pieces.
Then: Fry 1/2 chopped red onion, 2 TBL chopped garlic in a pat of butter.
Add chicken pieces in the pan w/ the onion & garlic. I tried thawing the broccoli & cheese in the frying pan, but, it was still froz when I added it to the crock.

Spray 3 1/2 qt slow cooker with cooking spray, then toss in the onion & chicken mixture,
8.5 oz pkg of micro pouch Quinoa & Brown Rice (OR a prepared pkg of boxed wild rice)
1 frozen block of broccoli & cheese
1 can of condensed cream of celery soup
1/2 C water & a dash of cream (or milk)

I happened to have some heavy cream, so I added a tiny bit of that (for flavor.)
Cook on high for the first hr; turn on low for the last 3 hrs. Mine was done after the 4 hrs (starting to turn brown along the edges of the crock.) I kept my eye on it & stirred, when it looked like it needed stirring.

This is very adaptable. You could use any kind of flavored rice, or even plain rice;
any one of your favorite condensed cream soups; any type of veggies that you want.

What I ended up with was a flavorful chicken & rice dinner, at the end of my busy day of Christmas decorating


Edited by: MONDAYLINS at: 11/28/2018 (04:37)

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2336040

Pork Chop Dinner. A SP recipe.

This is an easy one I threw together without a recipe. You can fix it all in a SMALL 1 1/2 or 2 1/2 qt slow cooker.

1 lb (or slightly less. I had .83 lbs) boneless beef sirloin steaks
1 can condensed cream of bacon soup

Cook on high for 3-4 hrs; take the steaks out of the slow cooker & slice them in thin slices;
return meat to crockpot and cook on high for another 30 min...or on low for a longer period of time (if not ready to eat, yet.)

We served ours over a piece of bread. You could use noodles, rice, or potatoes...whichever you prefer. DH said this was a favorite & reminded him of something his mom used to make "chipped beef on toast." LOL.

Salsa Chicken is my favorite crockpot recipe at the moment.

You can search on "salsa chicken" in SparkRecipes and get lost of variations.

chicken breast skinned - maybe 2 pounds
1 big jar of salsa - mild, medium, hot depending on your taste
(if mild salsa is too hot, use half plus canned tomatoes)
plus whatever you want such as optional:
one can rinsed black beans
corn
chopped onion
bell peppers

serve with tortillas or flat bread
chopped fresh cilantro is good on it, too
squeeze of lime juice is another fresh option

you can add rice.
to intensify flavor add taco seasoning or chili and cumin

6-8 hours in crockpot

one version:
recipes.sparkpeople.com/reci
pe-detail.
asp?recipe=340343

We're re-organizing! This recipe was previously shared by Slenderalla, on another thread. TY)

PORK CHOPS

(These are just foods I'd "thrown together". I don't consider them "recipes.")

Approx 3/4 - 1 lb of very thinly sliced boneless pork chops
Cream of mushroom soup
Fill the soup can 1/2 full with water

I cooked these in the 2 qt crock on high for 4 hrs.
I boiled one of those small bags of tiny/baby yellow potatoes, and served on the side.
In the end, the crock had too much liquid & the potatoes would've been better to have cooked them in the crock, with the meat. (I was in too much of a rush, when preparing everything...no time to think. That's my excuse.)

Edited by: MONDAYLINS at: 10/5/2018 (23:02)

BEEF & MUSHROOMS

1 lb thin sliced round steak (or use a thicker cut & cut up into bite sized pieces)

8 oz sliced mushrooms

1 tsp chopped garlic

1 can Golden Mushroom Soup, condensed

1/2 chopped onion, optional

This just may fit into your 2 1/2 qt (or smaller?) Crock. (I cooked mine in the 3 1/2 qt; there was lots of extra room.) Brown the steak & add to Crock. Add the rest of ingredients & cook on high for 3-4 hrs.

This would be good with potatoes, noodles or rice and your fave veggie.

Edited by: MONDAYLINS at: 9/25/2018 (10:49)

Wasn't sure where to put this recipe; so, I'll add it here. This is really a dip. A friend of mine told me about this one. I can't wait to try it! I've discovered that my smallest crock is too small. Cooking this up, right now, and using the 3 1/2 qt. Low setting.

BEEF & SALSA DIP

1 lb ground beef, fry ahead & drain
8 oz block of cream cheese (low fat or FF)
4 or 8 oz pkg of shredded cheddar cheese (can substitute with your fave cheese variation.)
16 oz salsa (your favorite one. I'm trying one with pineapple in it.)
Taco chips

I cooked this on low, for 2+ hours, in a 3 1/2 qt cooker, as mentioned. Stir occasionally, to keep it from burning/ sticking at the bottom edges. When I took it to a potluck, I was able to pour (nearly all of it) into the 1 1/2 qt cooker. (Initially, it would've been too full to actually cook it in the smaller of the crocks.) Everyone liked it. I will make it again.

I took the leftovers (with tortilla chips) to my son & DILs & told them to fix like nachos.









Edited by: MONDAYLINS at: 9/24/2018 (03:45)

www.tasteofhome.com/recipes/slow-coo
ke
d-coffee-beef-roast/

This is a roast beef recipe using coffee. I love coffee, but, even my DH really liked this (and he's NOT a coffee drinker.)

Recipe also has Diabetic Exchanges.

GRALAN; Y.W. I remember eating those lil chicken pot pies, as a kid, too. The Veg-All is a good idea & the same type of mix veggies I used (altho, I'd just used frozen.)

Here is another quick meat recipe I threw together. Love simple things!

BEEF & GRAVY

Approx 1 1/2 to 2 lbs of cheap steak, cut up into thin strips (I used Angus Choice Steak)
Potatoes, optional (I used 1/2 pkg of the tiny baby potatoes; or use 2-3 med potatoes, cut up.
1 dry pkt of Brown Gravy Mix, sprinkled over all
1 (12 oz can or bottle) beer

I used a 3 1/2 qt Crockpot. Cook on high setting for 4 hours, or low setting for 8 hours. Towards the end, you can mix 1/2 cup milk with 1/4 flour in one of those shaker bottles & pour into crock. Continue to cook for 30-45 min, giving it time to thicken into gravy.

Serve over potatoes or bread, or whatever is your favorite.

Just had company for dinner. Served this with broccoli & cheese, on the side.

Edited by: MONDAYLINS at: 9/20/2018 (11:53)

We really like Chicken Pot Pie at our house. I recall eating them as a child and still enjoying them today. Homemade is certainly a plus. My mom used to throw in a can or two of veg-all, depending on the size she was making (in a pie tin or 9x13).

Thank you very much for this. I've cut and pasted it, so it sits in my computer's recipe file.

Cool beans.

Don't worry, be "hoppy".

This is NOT a slow cooker recipe. But, it was a easy peasy recipe to throw together. So, here goes:

2-3 pieces of cooked chicken, cut up (OR, use one of those pkgs of char-grilled chicken strips, cut up)
Purchased pkg of 2 rolled pie crusts
2 cans cream of chicken soup (I used the heart healthy one)
Approx 1/3- 1/2 pkg frozen mixed veggies
2 med potatoes boiled & cubed (I used 4 baby potatoes)

Use either a 9" pie pan, or a quiche pan
Put cut up chicken, veggies, cut up potatoes spread evenly in pie pan lined with bottom crust. Add 1 can of the cream of chicken soup, last. (If 1 can of soup doesn't seem like enough, use the 2nd one.)
Cover all with the top crust & flute edges.
Using instructions for oven temp (usually 425) for pie crust, bake for 45 min or 50. Mine was perfect after 45 minutes. I used a quiche pan, which was almost too big for the crust, but, I was still able to flute the edges (carefully.)

Enjoy!

Wow. Kelly, I've got to try that pulled pork BBQ. I'm going to try it with Barq's, but do you recommend Dad's, Hire's, or generic? Being in Texas, I'll have to try it again with Dr. Pepper. Just 'cuz.It is like a state law or something here. Yesiree Bob.

Oh, and if you've never tried making chile rellenos with poblano peppers, you are in for a treat there (since they are so large).

I've got a sopa recipe to share, from Hispanic Kitchen. You should look her site up if you like Mexican food.

Written By Sonia Mendez Garcia
Prep Time: 25 minutes
Cook Time: 6 hours, 20 minutes
Yields: 6 servings

Ingredients
1 pound ground beef or chuck (_ga- I'm going to be using bistec suave).
1 teaspoon kosher salt (_ga- if table salt, use about 1/2 a tsp).
1 teaspoon black pepper
1 teaspoon granulated garlic
1 cup onions diced
2 garlic cloves minced
1-2 jalapeño peppers seeded and minced
4 large Roma tomatoes quartered
4 cups low-sodium chicken or beef broth
4 tablespoons tomato paste
1 teaspoon Mexican oregano (_ga- use marjoram if needs be, not Italian oregano)
1 teaspoon cumin
4-5 sprigs cilantro fresh; plus more for garnish
3 large poblano peppers stems and seeds removed (_ga- I like NM, even Anaheim chiles)
2-3 tablespoons olive oil
1 pound Russet potatoes peeled and diced
Corn tortilla chips
2 cups Monterey jack cheese shredded (_ga- in our house - low-fat cottage cheese)
Sliced avocado
red or green chiles fresh and sliced (_ga- jalapeno, serrano, bells, or your choice)

Difficulty: Super Easy
Enjoy the flavors of a beef and potato picadillo chile relleno without all the work! This easy slow cooker beef chile relleno soup packs a whole lot of flavor all in one bowl!
Are you craving chiles rellenos, but don't have time to prepare them? This beef chile relleno soup comes together easily and is sure to satisfy your taste buds. Mom's beef picadillo with potato recipe was a staple in our house. She would prepare it often for taco night.

But my favorite variations were her famous beef-stuffed chiles rellenos! This recipe is easy to adapt into a delicious soup for any night of the week. This beef chile relleno soup is tasty straight out of the slow cooker, but why stop there? Top with crunchy tortilla chips and melted cheese! And fresh garnishes are a must.

Directions
1. Preheat a skillet over medium heat for 3 minutes. Add the beef, salt, pepper, and granulated garlic. Using a wooden spoon, break down the beef as it browns and cooks for 10 minutes.

2. Add the onion, minced garlic, and jalapeños. Sautee for another 3 minutes.

3. Transfer the beef to the bottom of the slow cooker and turn the heat on low.

4. Add the tomatoes, 1 cup of broth, tomato paste, oregano, cumin, 1/3 teaspoon pepper and salt to taste to the blender. Blend until smooth and add to the slow cooker. Add the remaining broth and cilantro sprigs. Cover and cook on low for 4 hours.

5. While the soup base is cooking in the slow cooker, preheat broiler to high for a few minutes. Open up the poblano peppers and place them on a baking sheet, skin sides up. Place under the broiler and cook just until skins begin to blister, about 10 minutes. Remove from oven and place into a plastic bag. Set aside.

6. In a large skillet, preheat 2-3 tablespoons of oil to medium heat for a few minutes. Add the potatoes. Season lightly with salt and pepper. Cook, stirring as needed until lightly browned and crisp on most sides. Transfer to a plate lined with paper towels and set aside.

7. After the soup has cooked for 4 hours, add the potatoes. Remove the blistered skins from the poblano peppers. Slice the peppers into thin, short strips and add to the soup. Stir to combine. Taste for seasonings. Cover and cook for another 2 hours or until potatoes are fork tender.

8. When you are ready to serve, ladle soup into individual stoneware crocks or heavy bowls that are ovenproof.
Add some tortilla chips and a generous portion of shredded cheese on top. Place under the broiler just until cheese melts. Garnish with fresh sliced chile pepper, sliced avocado, and cilantro.

Chef Notes
With this beef- and tomato-based soup, you can prepare several variations. Instead of the potatoes and poblanos, add in 2-3 cups of your favorite frozen vegetable and bean medley. Or you can add 1 full cup of a small uncooked pasta during the last 2 hours of cooking time.

Remember, no matter where you go, there you are.
Thank-you Buckaroo!

I've found this recipe on FB, recently, but have not tried it yet. It sounds very simple & good, tho. Plz let us know if you've tried it, if you've changed/tweaked it. Looking forward to trying this & hearing from you.

SLOW COOKER RANCH PORK CHOPS

Pkg of pork chops (original recipe does not say how much.....)

1 can cream of chicken soup

1 pkt dry ranch dressing mix

Layer pork chops & cream of chicken soup; then, sprinkle the dry ranch over the top.
Cover & cook on high setting for 3-4 hrs, or low setting for 6 hrs.

"The pork chops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes."

Edited by: MONDAYLINS at: 3/20/2018 (18:30)

"SLOW COOKER BACON JAM"

1 1/2 - 2 lbs bacon; cut into short pieces, fry & drain. Set bacon aside, and use the pan for:

1 onion, chopped
3 chopped garlic cloves

Brown onion & garlic, together. Add rest of ingredients to the pan:

3/4 C coffee
1/2 C cider vinegar
1/4 C syrup
1/2 C brown sugar

Mix these together in pan & bring to a boil. Once it is boiling, add the bacon back to pan & stir all together.

Next step is to pour all into slow cooker. (I used a 3 1/2 qt & it was only filled halfway.) . Turn slow cooker to high setting & cook for 4 hrs. When ingredients start to bubble/boil, prop the lid so steam can escape (or take lid completely off.) Check periodically, to see that it is still boiling. You may need to put lid back on a few times. My crockpot runs hot, so I was able to keep the lid off most of the time (except the beginning, when it was warming up.) After 4 hrs, pour crockpot ingredients into a heat safe container & let cool/refrigerate until it's no longer hot.

Once the bacon mixture has cooled in the fridge (room temp or colder) pour into food processor to pulverize it. This should only take a few seconds. Store in fridge (or do as I did and freeze half of it) and reheat for topping cheeseburgers (or any other type of sandwich you'd like to try a spoonful of bacon jam.) Our first try was to use a spoonful over a cheeseburger. Next time, I'd like use as a spread for a flatbread sandwich/wrap. Enjoy!

Edited by: MONDAYLINS at: 3/7/2018 (19:10)

When we want pulled pork sandwiches, this is our favorite family recipe. Super easy and really good. I like the root beer but I've also used diet cola and diet Dr Pepper, which my husband and son actually prefer.



The best Pork BBQ

pork roast
One can of root beer
salt n pepper
1 onion cut into big chunks.

Place the onion in the bottom of the crockpot, it isn't to be eaten, it's just to help flavor the meat. Set the pork roast on top of the onion. Pour the cola into the pot.

Cook on low for 7 to 8 hours. (My crockpot seems to run a little hot so I usually go about 5 1/2 to 6 hours).

Remove the meat and shred it.

Drain the liquid and toss out the onion from your crockpot. Put the shredded pork back into the crockpot and add your bbq sauce and stir it up good. Let it heat back up for 20 to 30 mins.

SLOW COOKER CHICKEN WITH BACON GRAVY


INGREDIENTS
1.5 lbs. boneless skinless chicken breasts
¼ tsp. pepper
1 tsp. dried thyme
1 tsp. minced garlic
6 slices bacon, sliced and cooked
2 (0.87-oz.) packets chicken gravy dry mix
1¼ cup water ~ that's all, not the amount of water the gravy packets say
⅔ cup heavy cream (ADD AT THE END)

Slow Cooker Size:
3-quart or larger

INSTRUCTIONS
Add the chicken to the slow cooker. Sprinkle over the pepper, thyme, garlic and bacon.
In a small bowl mix together the gravy mix packet and the 1¼ cup water until smooth. Pour the gravy over the chicken.
Cover and cook on HIGH for 3.5 hours without opening the lid during the cooking time.
When the cooking time is done, add the heavy cream. Shred the chicken with 2 forks and give everything a gentle stir until the gravy and the cream are mixed.
Serve over rice or mashed potatoes.
Enjoy!

(Originally shared by Denise as our Aug recipe.)

Here is the recipe for March 2017. Please try it and let us know if you liked it or even if you didn't. Don't worry as we all have different tastes. Also if you changed anything let us know that too and how it came out. Since this is the first one I am keeping it simple.

Crock Pot Pot Roast

3 - 4 lb Chuck Roast
4 Med. russet potatoes, peeled and cut up in chunks
6 carrots, peeled and cut up in chunks
1 medium onion, peeled and cup up in chunks
4 cloves of garlic minced
1 can of Beef Broth
1 tablespoon of Worcestershire sauce
salt & pepper to taste

Spray your crock pot with cooking spray or rub it with a light coating of oil.

Place the carrots on the bottom and top with the roast. Place the potatoes, onion, and garlic around and over the roast. I usually put the potatoes around and the onion & garlic on the roast.

Mix the broth & Wogie Sauce together and pour over everything. Sprinkle with salt & pepper.

Cover and cook on low for 8 hours or on high for 4 until everything is cooked and tender.

If you want to make gravy after taking everything out take a 1/4 cup of cornstarch and mix it with 3/4 cup of water and pour it in. Stir until thickened.

I use Bisto which is a beef flavored cornstarch. I can usually find it in the international section of the grocery store.

Let me know how this turns out for you.

(Originally shared as our March recipe, by Denise.)

This is a previously shared recipe. Original post mentioned it tasted salty, so I omitted salt from the recipe (also, b/c there is a can of soup in it...which is usually enough salt, anyway.)

SLOW-COOKED PORK CHOPS

6 lean pork chops
1/2 cup of flour
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 T. oil
Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet. Place browned pork chops in CP. Add can of soup. Cover and cook on low for 6-8 hours or on high for 3 1/2 hours.
6 servings

PULLED PORK recipe, from 2012:

Simple pulled pork. I use about 2 lb pork loin. Place it fat side down in crockpot. DO NOT TRIM. The fat keeps this moist while cooking. Add 1/4 cup vinegar (helps break down the fat) and 2 cups water to the crock and cook on high for 4 hrs or until pork breaks apart easy and is cooked through. Drain off the liquid and shred the pork with 2 forks (most the time it simply falls apart). Add your choice of BBQ sauce, my family likes Sonny's Sweet BBQ. I use about 1 1/2 cups sauce use more of less depending on how messy you like your pork. Serve on buns or with pita bread. Also make a great dip for scoop style chips.

Here is a SWEET & SOUR PORK recipe, previously shared a couple years ago.

Slow Cooker Sweet And Sour Pork
2 lbs. boneless pork shoulder roast, trimmed and cut into 1-inch pieces
2 red or green bell pepper
chopped1 large onion
chopped1 can (15.25oz.) Del Monte® Fruit Cocktail in Heavy Syrup
⅓ cup cider vinegar
¼ cup soy sauce
3 Tbl. Del Monte® Tomato Ketchup
3 cloves garlic, minced
Hot cooked rice, optional
Toasted sesame seeds, optional
Coat a large skillet with non-stick cooking spray. Heat skillet over medium-high heat. Brown meat in hot skillet; drain. Transfer meat to a 4-qt. slow cooker. Top meat with bell peppers and onion. Drain fruit cocktail, reserving syrup. Cover fruit and refrigerate until needed. Combine reserved syrup, vinegar, soy sauce, ketchup and garlic in a small bowl. Pour over meat and vegetables in slow cooker. Cover and cook 8 to 10 hours on LOW or 4 to 4 1/2 hours on HIGH. Stir in fruit cocktail. Serve pork over hot cooked rice and sprinkle with sesame seeds, if desired.

Here's a recipe one of our members shared in 2014. Looks yummy!

Ham and bean soup

One ham hock
20 oz. bag of soup beans.
8 oz. chopped carrots
1 onion chopped
2 stalks celery chopped
32 oz. low sodium chicken broth
32 oz. water
1 tsp.thyme
3 cloves garlic minced

Place all ingredients in crockpot set on low. About 8 hours. Almost forgot. Soak the beans overnight covered in water.

About 30 minutes before the soup is done remove the ham hock and remove the meat, cutting into pieces and return the meat to the soup.

Cranberry-Port Pork Roast

This is hands-down my fave crockpot recipe. It is worth eating rabbit food all day to save up calories for it. The source is Healthy Crockery Cookery by Mable Hoffman. The book did not say whether the nutrition info was for 6 servings or 8 servings.


Serves 6-8

1 3-pound boneless pork loin roast
1 can whole-berry cranberry sauce
1/3 cup port (or cranberry juice)
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 large clove garlic, minced
2 tablespoons diced candied ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 tablespoons cold water
cooked rice

Place roast in slow cooker. In a medium bowl combine cranberry sauce, port and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper. Spoon over roast. Cover and cook on low 6-7 hours. Remove roast from slow cooker and cover with foil to keep it warm. Measure 3 cups of cooking juices and pour into medium saucepan. Bring to boil over medium high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring, until thickened. Slice roast; serve with sauce and rice.

Per serving: 514 cal, 48 g Carb, 35 g protein, 18 g fat, 98 mg cholesterol, 275 mg sodium

Take a 3-4lb brisket (point, knobby end preferred), place thick cut onion on the bottom of the crockpot, place the meat in, pour 18oz of your fave BBQ sauce, cook on Lo 8-9hrs.

You can riff off of this and add worcestershire sauce, molasses, dry rub seasoning; it's all good. Trust me.

When done, we shred/chop it and serve it on hot-dog or burger buns, or folded in a warm tortilla. We usually serve a cole slaw, dill pickle, and tator or faux-tator salad.

psst. faux potato salad is made with cauliflower substituted in. It is healthier...

May the forks be with you.

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Stuffed pepper casserole in crock pot:

1 lb lean hamburger
18 oz tomato juice
1 small can of tomato sauce
1 and 1/2 green pepper seeds and tops removed, then cut into fourths
2 cups minute rice
1 can strained black beans
As desired, low fat sour cream and cheddar cheese added when ready to eat

I chose to pan cook the hamburger until half done in order to get small hamburger bits and remove some meat juices. Then add the hamburger, tomato juice, tomato sauce, green pepper, and black beans to crockpot. Crockpot on high for 2 hours. Then add minute rice. Divide the recipe into your chosen serving size containers and allow to cool. Place in refrigerator and heat it when ready to eat.
Reheating Instructions: Add water and tomato juice as needed.

I used what I had on hand this time. Next time I may use healthier rice and black beans. Oh and I should warn you, I like a strong green pepper flavor.

Edited by: FREEDOM151 at: 6/1/2016 (12:30)

Pork loin in the crock pot

One two pound pork loin or pork roast
one pack of dry onion soup mix
3/4 cups red wine
1 cup water
3 tables spoons crushed garlic
pepper to taste

Place roast in crock pot, sprinkles onion soup mix, water and wine and mix. Coat both sides of the pork with the soup/wine mixture. Then rub crushed garlic on the loin leaving as much on the top half as possible and sprinkle with pepper. Cook on low for 4 hours. Makes a great Au jus gravy to serve with mashed potatoes.

My husband and kids loved it!

I will share soon.