Slow Cooker Vegetable Soup *

1 pound stew meat

1 can diced tomatoes

3 cups water

2 potatoes, peeled and cubed

2 onions, chopped

3 celery ribs, sliced

2 carrots, sliced

3 beef bouillon cubes

1/2 tsp basil

1/2 tsp oregano

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups frozen mixed vegetables

In a crock pot, combine everything except frozen vegetables.  Cover and cook on high for 6 hours.  Add vegetables; cover and cook on high for 2 hours.

Slow Cooker Vegetable Minestrone *

4 cups vegetable or chicken broth

4 cups tomato juice

1 Tbsp basil

1 tsp salt

1/2 tsp oregano

1/4 tsp pepper

2 carrots, sliced (1 cup)

2 celery stalks, chopped (1 cup)

1 onion, chopped (1/2 cup)

1 cup sliced fresh mushrooms (3 oz)

2 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

1 1/2 cups uncooked rotini pasta (4 1/2 oz)

Shredded parmesan cheese

Mix all ingredients except pasta and cheese in 4-5 quart slow cooker.  Cover and cook on low heat setting 7-8 hours or until vegetables are tender.  Stir in pasta.  Cover and cook on high heat setting 15-20 minutes or until pasta is tender.  Sprinkle each serving with cheese.

Slow Cooker Turkey and Wild Rice Chowder *

2 pounds turkey, cut into 1 inch cubes

2 bay leaves

8 oz sliced fresh mushrooms

1/2 cup uncooked wild rice

1 stalk celery, cut into 1/2 inch pieces

2 carrots, cut into 1/2 inch pieces

1 envelope onion mushroom soup mix

1 can cream of mushroom soup

32 oz chicken broth

1 cup frozen sweet peas

In slow cooker, place all ingredients except peas in order listed.  Cover; cook on low for 8-9 hours.  Gently stir in frozen peas.  Increase heat to high.  Cover and cook 5 minutes.  Remove bay leaves.

Slow Cooker Sweet and Tangy Chicken *

2 (18 oz each) bottles BBQ sauce

1 (15 oz) can pineapple chunks

1 green bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

8 chicken breasts

In bowl, mix BBQ sauce, pineapple with juice, bell pepper, onion, and garlic.  Arrange 4 breasts in crockpot.  Pour half of the mix over top.  Place rest of chicken in crock pot.  Pour rest in.  Cover and cook on low 8-9 hours.

Serves 6

Slow Cooker Shredded Beef Buns *

1 pound beef flank steak

1 onion, sliced

1 cup sliced mushrooms

1 tomato, chopped

1/2 cup BBQ sauce

2 tsp Italian seasoning

2 sandwich buns, split

Place steak in slow cooker; top with onions, mushrooms and tomatoes.  Combine BBQ sauce and Italian seasoning; pour over steak and veggies.  Cook for 5 hours on high or low 8-10 hours.  Remove steak and shred.  Return to slow cooker; stir.  Place on sandwich buns.

Serves 4

Slow Cooker Pineapple Pork *

2 pounds boneless pork loin, cut into bite sized pieces

1/2 cup honey barbecue sauce

1 can (20 oz) pineapple chunks in juice, undrained

3 Tbsp cornstarch

2 green bell peppers, coarsely chopped

2 red bell peppers, coarsely chopped

6 cups hot cooked minute white rice

Place pork in slow cooker.  Add BBQ sauce; mix well.  Drain pineapple, reserving 1/4 cup of the juice.  Add reserved juice to cornstarch; stir until well blended.  Pour over pork mixture; stir until well blended.  Top with pineapple chunks and peppers; cover with lid.  Cook on high 5 hours or until pork is tender and cooked through.  Serve over rice. 

Serves 8

Slow Cooker Meatball Stew *

1 can condensed cream of mushroom soup with roasted garlic

1/2 cup beef broth

4 large red potatoes, cut into 1 inch chunks

1 1/2 cups baby carrots

Meatballs:

1 pound lean ground beef

1/2 cup grated Parmesan Cheese

1/3 cup seasoned dried bread crumbs

1 large egg

2 Tbsp chopped fresh parsley

1/2 tsp salt

1/2 tsp pepper

Stir soup and broth in slow cooker until blended.  Stir in potatoes and carrots.  Mix meatball ingredients in a bowl until blended.  Form into 1 1/2 inch balls.  Place on top of vegetable mixture.  Cover and cook on low for 7-9 hours until meatballs are cooked through and vegetables are tender.

Serves 4

Slow Cooker Jambalaya *

1 onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

3 garlic cloves, finely chopped

1 can (28 oz) diced tomatoes, undrained

2 cups chopped fully cooked smoked sausage

1 Tbsp parsley flakes

1/2 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1 tsp cayenne pepper

1/4 tsp red pepper sauce

3/4 pound uncooked peeled deveined medium shrimp

4 cups hot cooked rice

Mix all ingredients except shrimp and rice in slow cooker.  Cover and cook on low for 7-8 hours (or high 3-4 hours) or until vegetables are tender.  Stir in shrimp.  Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm.  Serve jambalaya with rice.

Slow Cooker Herbed Turkey and Wild Rice Casserole *

2 slices bacon, cut into 1/2 inch pieces

6 oz turkey breast tenderloins, cut into 3/4 inch pieces

1/2 cup chopped celery

1/3 cup chopped carrot

1/4 cup chopped onion

1 can chicken broth

1/8 tsp marjoram

1/8 tsp pepper

1/2 cup uncooked wild rice

1/2 cup sour cream

In skillet, cook bacon over medium heat, stirring occasionally, until crisp.  Stir in turkey.  Cook 3-5 minutes, stirring occasionally, until turkey is brown.  Stir in celery, carrot, and onion.  Cook 2 minutes, stirring occasionally; drain.  In slow cooker, mix turkey mixture and remaining ingredients except sour cream.  Cover and cook on high heat for 30 minutes.  Reduce heat to low setting.  Cook 6-7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

Serves 2

Slow Cooker French Onion Soup *

3 large onions, sliced

3 Tbsp butter, melted

4 cans beef broth (14 oz each)

3 Tbsp all purpose flour

1 Tbsp Worcestershire sauce

1 tsp sugar

1/4 tsp pepper

8 slices French bread

3/4 cup shredded mozzarella cheese

2 Tbsp grated parmesan cheese

In slow cooker, mix onions and butter.  Cover; cook on high for 4-5 hours or until onions begin to brown slightly around edges.  In small bowl, mix 1/4 cup of the broth, the flour, Worcestershire sauce, sugar and pepper.  Stir flour mixture and remaining broth into onions.  Cover; cook on high setting 30-35 minutes or until hot.  Set oven control to broil.  Place bread slices on ungreased cookie sheet.  Sprinkle with cheeses.  Broil 1-2 minutes or until cheeses are melted. Place 1 slice bread on each bowl of soup.

Serves 8

Slow Cooker Creole Jambalaya *

1/2 cup chopped celery

2 cloves garlic, finely chopped

1 can rotel, undrained

1/2 cup chopped fully cooked smoked sausage

1 tsp parsley

1/4 tsp salt

1/4 tsp thyme

1/8 tsp pepper

4 drops red pepper sauce

6 oz uncooked peeled deveined medium shrimp, thawed if frozen

1 cup hot cooked rice

In slow cooker, mix all ingredients except shrimp and rice.  Cover and cook on low heat for 7-8 hours or until vegetables are tender.  Stir in shrimp.  Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm.  Serve with rice.

Serves 2

Slow Cooker Creamy Herbed Chicken Stew *

1 cup carrots, sliced

1 potato, peeled and cubed

1/4 cup chopped onion

1/4 cup sliced celery

1/2 tsp thyme

1/8 tsp salt

1/8 tsp pepper

1/2 pound boneless skinless chicken

3/4 cup chicken broth

1/2 cup snap pea pods

1/4 cup heavy whipping cream

2 Tbsp all purpose flour

Place carrots, potato, onion, and celery in slow cooker.  Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker.  Place chicken on vegetables.  Pour broth over top.  Cover and cook on low heat setting 6-7 hours or until juice of chicken is clear and vegetables are tender.  Add pea pods; cook 5-10 minutes or until crisp-tender.  Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon.  Cover with foil; keep warm.  Increase cooker to high heat setting.  Mix whipping cream, flour, and remaining thyme; stir into liquid in cooker.  Cover and cook about 10 minutes or until thickened.  Pour over chicken and vegetables. 

Serves 3

Slow Cooker Cowboy Stew *

6 oz beef stew meat

1 potato, unpeeled, cut into 1 inch cubes

1/4 cup chopped onion

1/4 tsp salt

1/8 tsp peper

1 can (16 oz) baked beans in barbecue sauce

In a slow cooker, mix beef, potato, onion, salt and pepper.  Spread beans over beef mixture.  Cover and cook on low heat setting 8-10 hours or until beef is tender.

Serves 2

Slow Cooker Chicken Paprikash *

2 cups mushrooms, coarsely chopped

1 onion, chopped

1 clove garlic

1 sweet red bell pepper, diced

1 tsp paprika

3/4 tsp salt

1/2 tsp pepper

1/2 cup chicken broth

1 pound uncooked chicken

1 Tbsp all purpose flour

1/2 cup sour cream

Saute mushrooms, onion, garlic, and pepper; sauté 5 minutes.  Stir in paprika, salt and pepper; cook 30 seconds.  Spoon mix into crock pot add broth.  Cut chicken into long strips; add to crock pot.  Cover and cook on low for 5-6 hours.  Stir together flour and sour cream in cup; stir into chicken mix.  Cover and cook on low until thick and hot, about 10 minutes.

 Serves 4 

Slow Cooker Cheesy Potato Soup *

1 bag (32 oz) frozen southern style diced hash brown potatoes, thawed

1/2 cup chopped onion

1 stalk celery, diced

2 cans chicken broth

1 cup water

3 Tbsp all purpose flour

1 cup milk

1 bag (8 oz) shredded American cheddar cheese blend

1/4 cup real bacon bits

4 medium green onions, sliced

In slow cooker, mix potatoes, onion, celery, broth and water.  Cover; cook on low heat 6-8 hours.  In small bowl, mix flour into milk; stir into potato mixture.  Increase heat setting to high.  Cover; cook 20-30 minutes or until mixture thickens.  Stir in cheese until melted.  Garnish with bacon and green onions.

Serves 6

Slow Cooker Beef Stroganoff *

1/2 pound beef stew meat

1/4 cup chopped onion

1 can golden mushroom soup

1 jar (2 1/2 oz) sliced mushrooms, drained

1/8 tsp pepper

1/2 cup sour cream

1 1/2 cups hot cooked noodles or rice

In slow cooker, mix beef, onion, soup, mushrooms, and pepper.  Cover and cook on low heat 8-10 hours or until beef is very tender.  Stir sour cream into beef mixture.  Serve over noodles or rice.

Serves 2

Slow Cooker Beef Stew *

1 cup beef broth

1/4 cup Italian dressing

1/4 cup bbq sauce

1 tsp oregano

1 pound stew meat

1 pound red potatoes, quartered

4 carrots, cut into 1 inch thick slices

1 large onion, cut into chunks

2 slices bacon, chopped

3 Tbsp flour

3 Tbsp water

Mix broth, dressing, bbq sauce and oregano in slow cooker.  Add all remaining ingredients except flour and water; toss to coat.  Cover with lid.  Cook on low 8-9 hours.  At the end of cooking time, mix flour and water in separate bowl until well blended.  Stir into slow cooker; mix well then cover.  Cook on high 15-20 minutes or until slightly thickened.

Serves 4

Slow Cooker Beef and Potato Stew *

1 cup dry pack sun dried tomatoes

1 1/2 pound beef stew meat

1 1/2 pounds small red potatoes, cut in half

1 onion, cut into wedges

1 1/2 cups baby cut carrots

1 can beef broth

1 1/2 tsp seasoned salt

1 bay leaf

1/2 cup water

1/4 cup all purpose flour

In small bowl, cover dry tomatoes with boiling water.  Let stand 10 minutes; drain.  Coarsely chop tomatoes.  In slow cooker, mix tomatoes and remaining ingredients except water and flour.  Cover; cook on low heat for 8-9 hours.  In small bowl, mix water and flour; gradually stir into stew.  Increase heat setting to high.  Cover; cook 10-15 minutes or until slightly thickened.  Remove bay leaf.

Serves 6

Slow Cooker White Chili *

1 pound chicken, cubed

1 onion, chopped

1 garlic clove

1 Tbsp vegetable oil

1 1/2 cups water

1 can cannellini beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 can whole kernel white corn

1 can chopped green chiles

1-2 tsp chicken bouillon granules

1 tsp cumin

Saute chicken, onion, and garlic in oil.  Transfer to slow cooker.  Stir in rest.  Cover and cook on low 7-8 hours.

Serves 8

Sloppy Joe Pot Pie *

1 pound hamburger meat

1 onion, chopped

1 can sloppy joe sauce

1 cup shredded cheddar cheese

1 cup bisquick

1/2 cup milk

1 egg

Heat oven to 400.  Brown hamburger meat and onion.  Drain.  Transfer to a greased casserole dish.  Stir sloppy joe sauce into cooked meat mix.  Sprinkle with cheese.  Stir together the bisquick, milk and egg.  Pour over meat mix.  Bake 30 minutes.

Skillet Beef and Vegetable Stew *

1 pound stew meat

1 bag (16 oz) frozen stew vegetables, thawed

1 can (15 oz) chunky garlic and herb tomato sauce

1 can beef broth

10 oz spicy V8 juice

Spray skillet with nonstick cooking spray.  Cook beef in skillet until no longer pink.  Stir in remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer 5 minutes, stirring occasionally.

Serves 6

Skillet Beef and Rice *

1 pkg (6.8 oz) beef flavored rice mix

1 pound hamburger

1 onion, chopped

1 green bell pepper, chopped

2 Tbsp plus 1/2 tsp Worcestire sauce

1 tsp garlic powder

Cook rice mix according to package directions.  Meanwhile, in skillet, cook hamburger, onion & bell pepper.  Drain fat.  Stir in rice mix, worcestire sauce & garlic powder.  Mix well. 

Serves 4

Simply Good Chicken Casserole *

3 pounds chicken

1 can cream of chicken soup

1 can cream of celery soup

1 (8 oz) carton sour cream

1/2 tsp pepper

2 stacks Ritz crackers, crushed

1/4 cup butter, melted

Boil chicken.  Cut into bite size pieces.  Combine chicken, cream of chicken soup, cream of celery soup, sour cream and 1/2 tsp pepper.  Stir.  Place 1/2 of the crushed crackers in a greased 11x7 dish.  Spoon chicken mix over crackers.  Top with remaining crackers.  Drizzle with melted butter.  Bake at 350 for 35 minutes.

Serves 6

Shrimp In Love Pasta *

4 oz linguine, uncooked

1 cup cleaned medium fresh shrimp

2 tomatoes, chopped

1/2 cup cream cheese spread

1 1/2 cups torn cleaned spinach

Cook linguine.  Heat large skillet.  Add shrimp, tomatoes and cream cheese spread; cook and stir 3-4 minutes or until shrimp are cooked through and mixture is well blended.  Drain pasta; place in large bowl.  Add spinach; toss lightly.  Stir in shrimp mixture.

Serves 2

Shrimp Creole Bake *

2 cups water

1 1/4 cups uncooked white rice

2 onions, chopped

2 cups sliced mushrooms

5 carrots, sliced

1 green bell pepper, diced

1 1/2 cups diced celery

1 zucchini, sliced

1 can seasoned tomato sauce (15 oz)

1 can crushed tomatoes

2 Tbsp butter

1 jar chopped pimento peppers

1 1/2 pound cooked medium shrimp, peeled and deveined

2 tsp chili powder

In saucepan, bring salted water to boil.  Add rice, reduce heat, cover and simmer for 20 minutes.  Preheat oven to 350.  Saute mushrooms, carrots, onions, green peppers, celery, and zucchini in butter.  Add tomatoes, sauce, pimentos, and shrimp.  Stir in rice and chili powder.  Pour into 13x9.  Bake for 1 hour.

Serves 8

Shortcut Beef Stew *

1 Tbsp vegetable oil

1 pound boneless beef sirloin steak, cut into cubes

1 can tomato soup

1 can Beefy mushroom soup

1 Tbsp Worcestershire sauce

1 bag (24 oz) frozen vegetables (potatoes, carrots, celery)

2 tomatoes, cut into wedges

Heat oil in stew pot.  Cook beef and drain.  Add soups, Worcestershire sauce and vegetables.  Heat to boiling.  Return beef to pan.  Cover and cook on low for 10 minutes.

Serves 4

Shipwreck Dinner *

1 pound ground beef

1 box kraft macaroni and cheese dinner

1 can (16 oz) stewed tomatoes, undrained

1 cup frozen green peas

1 cup milk

1 cup shredded mozzarella cheese

Brown meat and drain.  Stir in macaroni, cheese sauce mix, tomatoes, peas and milk.  Bring to a boil.  Reduce heat to medium low; cover.  Simmer 12 minutes or until macaroni is tender.  Sprinkle with cheese.  Let stand 5 minutes or until cheese is melted.

Serves 4

Shepherds Pie *

1 pound ground beef

2 cups hot mashed potatoes

4 oz cream cheese, cubed

1 cup shredded cheddar cheese

2 cloves garlic, minced

4 cups frozen mixed veggies, thawed

1 cup beef gravy

Preheat oven to 375.  Brown meat in large skillet and drain.  Mix potatoes, cream cheese, 1/2 cup of the shredded cheddar cheese and the garlic until well blended.  Stir veggies and gravy into meat.  Spoon into 9 inch baking dish.  Cover with potato mixture.  Sprinkle with remaining 1/2 cup shredded cheese.  Bake for 20 minutes or until heated through. 

Serves 6

Scrambled Eggs Alfredo Bake *

1 cup bisquick

¼ tsp Italian seasoning

6 Tbsp firm butter

1 egg

¼ cup chopped onion

¼ cup chopped green bell pepper

1 jar (4.5 oz) sliced mushrooms, drained

12 eggs, beaten

1/3 cup crumbled precooked bacon

¾ cup alfredo pasta sauce

Heat oven to 400.  Spray 8x8 pan with cooking spray.  Mix bisquick mix, Italian seasoning and 4 Tbsp butter in bowl with fork until crumbly.  Gently stir in 1 egg; set aside.  Melt remaining 2 Tbsp butter in skillet.  Cook onion, bell pepper, and mushrooms in butter 3-5 minutes, stirring occasionally, until vegetables are crisp tender.  Add beaten eggs to vegetable mixture.  Cook, stirring occasionally, until eggs are set; remove from heat.  Gently stir in bacon and alfredo sauce.  Spread in baking dish.  Sprinkle bisquick mix over eggs.  Bake uncovered about 15 minutes until topping is golden brown.

Serves 6

Scalloped Potato Bake *

1 can cream of celery soup

1/2 cup milk

Dash ground black pepper

4 medium potatoes (about 1 1/4 pounds), thinly sliced

1 small onion, thinly sliced

1 Tbsp butter or margarine

Paprika

Mix soup, milk and black pepper.  Layer half the potatoes, onion, and soup mixture in 1 1/2 quart casserole.  Repeat layers.  Dot with butter.  Sprinkle with paprika.  Cover.  Bake at 400 for 1 hour.  Uncover and bake 15 minutes or until potatoes are tender. 

Serves 6

Savory Snacktime Mix *

2 cups cheerios

2 cups chex cereal

2 cups pretzels

1 cup peanuts

1/4 cup butter, melted

1 Tbsp Worcestershire sauce

1 tsp paprika

1/2 tsp garlic salt

Heat oven to 275.  Mix cereals, pretzels, and peanuts in ungreased 13x9 pan.  Mix remaining ingredients in small bowl.  Pour over cereal mix.  Stir until evenly coated.  Bake 30 minutes.  

Savory Pot Roast *

1/3 cup A1 original steak sauce

1 pkg onion mushroom dry soup m ix

1/3 cup water

1 boneless beef chuck roast (2 1/2 pounds)

5 potatoes, peeled and quartered

6 carrots, peeled and cut into 1 inch pieces

Preheat oven to 350.  Mix steak sauce, dry soup mix and water until well blended; set aside.  Line shallow baking pan or dish with foil, overlapping edges in center of pan.  Place meat in prepared pan.  Arrange potatoes and carrots evenly around meat.  Pour steak sauce mix evenly over meat and vegetables.  Cover with foil.  Bake 2 hours or until meat is tender.  Cut meat into thin slices.  Serve with the vegetables and pan gravy.

Crock Pot preparation:  Place meat in crock pot and arrange potatoes and carrots evenly around meat.  Pour steak sauce mix evenly over meat and vegetables.  Place lid on crock pot.  Cook on low 6-8 hours or until meat is tender. 

Serves 8

Savory Parmesan Bites *

1 pkg (8 oz) cream cheese, softened

1 cup grated parmesan cheese

2 cans (8 oz each) refrigerated crescent dinner rolls

1 cup chopped red pepper

1/4 cup chopped fresh parsley

Preheat oven to 350.  Mix cream cheese and 3/4 cup of the parmesan cheese until well blended.  Separate crescent rolls into 8 rectangles; press perforations together to seal.  Spread 3 Tbsp of the cream cheese mix on each rectangle; top with red pepper and parsley.  Fold long end of dough up over filling to center; fold up again to enclose remaining filling.  Cut each into 4 equal size squares.  Place seam sides down on baking sheet.  Sprinkle with remaining 1/4 cup of the Parmesan cheese.  Bake 13-15 minutes or until golden brown.

Serves 32

Sauteed Chicken with Asian Rice *

 1 Tbsp olive oil

4 boneless skinless chicken breast halves

1 3/4 cups water

1 1/2 cups uncooked instant rice

1/4 cup stir fry sauce

1 bag (1 lb) frozen broccoli, red peppers, onions, and mushrooms

Heat oil in nonstick skillet.  Cook chicken in oil 8-10 minutes.  Remove chicken from skillet; keep warm.  Add water to skillet; heat to boiling.  Stir in rice and stir fry sauce; remove from heat.  Cover and let stand 5 minutes.  While rice is standing, cook vegetables as directed on bag.  Serve chicken over rice with vegetables on the side.

Sausage and Cheese Stuffed Mushrooms *

1 pound medium fresh mushrooms, cleaned

1/4 cup Italian dressing

1/2 cup Italian sausage, cooked, crumbled

1/2 cup shredded mozzarella cheese

Preheat broiler.  Remove and discard stems from mushrooms.  Brush mushroom caps with dressing and place on rack of broiler pan.  Broil 5 minutes.  Press sausage evenly into mushroom caps, using about 1/2 tsp sausage in each cap.  Sprinkle evenly with cheese.  Broil an additional 5 minutes or until cheese is melted.

Serves 12