Wednesday, April 21, 2010

Crock Pot Recipes

4 cloves of garlic
1/4d, chopped
1 egg
1 1/2 pounds of ground beef
1/4 cup Parmesan cheese
dried parsley (to taste)
dried red pepper flakes (to taste)
1 jar tomato sauce
garlic powder
dried onion
dried oregano
1 packet Splenda

Mix the egg mixture, beef, cheese, parsley, red pepper, onions, and garlic
Form the beef into meatballs slightly smaller than golf balls and fry them in olive oil until just browned on the outside ( not cooked through). Place the meatballs in the crock pot.
Mix the tomatoes sauce with the remaining ingredients ( adjust all seasonings to taste). Pour this over the meatballs.
Cook on low for 8 hours.

There will be lots of fat floating in the sauce when these are done. Skim the top of crock pot before serving.

Hot Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 green onion (sliced thin)
1 cup LC croutons
1/2 cup slivered toasted almonds
1 tablespoon grated Parmesan cheese
4 tablespoon Mayo
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon curry powder (optional)
2 T. bacon bits (optional)
1/2 to 1 cup shredded cheddar cheese

In crock, combine chicken, celery, onions, croutons, almonds, and Parmesan cheese.
Toss together to mix.
In a small mixing bowl, combine mayo, lemon juice, salt, and curry powder.
Stir until well blended.
Pour over chicken mixture and stir to coat thoroughly.
Cover and cook on low for 2 to 3 hours.
Sprinkle with bacon bits and cheddar cheese.
Turn to high and cook another 20 minutes or until cheese melts.

Southwestern Chicken
1 can of Diced Tomatoes
Chopped Onion
Jar Jalapenos (make sure you get some of the juice in the crockpot!)
Garlic Powder
Onion Powder
Chili Powder
Black Pepper
Bay Leaves
Chicken Base
1 Bottle of lc Beer
7 or 8 Boneless, Skinless Chicken Breasts

Mix all ingredients and let marinade over night in the refrigerator. Then in the morning
place in the crock pot and cook on low for 6-8 hours.
Remove the Bay Leaves and shred the Chicken with 2 forks.
To serve you can just put it in a bowl and top it with shredded cheddar, fresh cilantro, salsa, black beans, and sour cream.

Roast Beef

3-4 pound beef roast (I've used London broil, bottom round, and chuck roast)
1 package dry onion soup mix (Lipton's or Carb Options)
8 oz. sliced mushrooms, OR dry mushrooms reconstituted per package
1 12 oz. bottle low-carb beer

Put the mushrooms in the bottom of the crockpot
Set the meat on top of the mushrooms. Sprinkle the dry onion soup mix over the meat.

Pour the bottle of LC beer around the meat (I leave the dry onion soup mix dry on top of the meat.) Cook on Low heat 3-4 hours, then turn the meat over and cook another 3-4 hours until very tender. It should cut with a fork when done.

Ranch Chicken

1 Whole Chicken
1 packet Dry Ranch Mix Seasoning

Cover inside of crock pot with crumbled foil and spray with cooking spray.
Rinse chicken and pat dry.
Sprinkle with Dry Ranch mix and lightly rub into chicken.
Place in Crock Pot and cook on high 4-5 hours.

Cubed Burrito Beef

3 lbs. stew beef
1 packet taco seasoning
1 packet onion soup mix
1 cup water
1 packet brown gravy mix

Put the beef in the crock pot. Mix the taco seasoning and soup with the water and pour over the beef. Turn the crock pot to low and cook for 8 hours, stirring on occasion.

With a slotted spoon, remove the meat, leaving the juices in the crock pot. Add the gravy mix to the juices and stir. (you can turn the temp. up to high for a few minutes to help the sauce thicken) Return the meat to the crock pot.

Roast Beef

3 lb. roast beef (I like sirloin tip because it has a flat surface)
1 envelope Italian dressing mix (like Good Seasons)
1 envelope Hidden Valley Ranch dressing mix
1 envelope brown gravy mix

Place the roast in the crockpot then sprinkle the three mixes on top and kind of rub it in.
Put all ingredients in crock pot on low for 8 hours.

Italian Chicken

8 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 chopped onion
2 green bell peppers, cut into 1" pieces
2 cup jarred pizza sauce
1 cup shredded pizza cheese

Sprinkle chicken with salt and pepper.
Place in a 3 - 4 quart crockpot/slow cooker.
Top with the onions and bell pepper.
Pour the pizza sauce over all.
Cover and cook on low for 4 - 5 hours, until chicken
is thoroughly cooked.
Stir well.
Sprinkle with cheese and let stand 5 minutes to melt cheese.

Makes 8 servings.


1 pound of stew beef, tenderized
2 cans tomatoes, diced
2 small cans mushrooms with liquid
3 stalks diced celery
2 onions quartered
1 tablespoon garlic powder
1-2 bullion cubes

Put all ingredients in crock pot on low for 8 hours.

Rotisserie/"Deli" Chicken

1 whole chicken
tin foil (any "weight")
spray cooking oil
seasoning of your choice (see my note*)

Spray the bottom of the crockpot with olive oil non-stick cooking spray. Next, take pieces of tin foil (aluminum foil) and ball them up, placing them in the bottom of the crockpot. The chicken is going to "sit" on the foil balls. Cover the bottom of the crockpot with tinfoil balls. Spray the chicken with the olive oil spray and season with Lawry's seasoned salt.
Bake on high for 4 hours.

**Notes: The tin foil and the time/temp are "non-negotiables"

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