recipes

Crock-Pot Beef Stroganoff

Crock-Pot Beef Stroganoff

This elegant dish is a variation on traditional Beef Stroganoff. It’s an excellent dish for company. You can double it if you’d like; use a 4- quart slow cooker.
Portions:4
Cost$ 5,46
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Equipment

Ingredients

  • ¾ pound beef top round steak
  • 2 tablespoons flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 carrots sliced
  • 1 tablespoon mustard
  • 1 cup Beef Stock
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dried marjoram
  • ½ cup sour cream
  • 1 tablespoon cornstarch

Instructions

  • Cut steak into 1-inch pieces and toss with flour, salt, and pepper.
  • Place onion, garlic, and carrots in 3½-quart slow cooker and top with beef.
  • In small bowl, combine mustard, Beef Stock, Worcestershire sauce, and marjoram; mix well and pour into slow cooker.
  • Cover and cook on low for 8–9 hours or until beef and vegetables are tender.
  • In medium bowl, combine sour cream and cornstarch with 1 cup of the hot liquid from the Crock-Pot and mix well with wire whisk.
  • Stir into Crock-Pot until blended; cook on high for 25 to 30 minutes, until mixture is thickened.

Notes / Tips / Wine Advice:

Serve over hot cooked noodles or rice.

Nutritional Information

Calories: 326.14 kcal | Protein: 31.88 g | Fat: 13.88 g
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Course Beef / Crockpot / Meat

Shredded Beef Soft Tacos

Shredded Beef Soft Tacos

The meat for these delicious tacos cooks in the Crock-Pot, so when you come home from work or school, all you have to do is assemble the tacos and eat them!
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Equipment

Ingredients

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup water
  • ¾ cup salsa
  • 2 cups torn lettuce
  • 1 to mato seeded and chopped
  • ½ cup shredded Cheddar cheese
  • ½ cup sour cream
  • 4 10-inch flour tortillas

Instructions

  • Place beef, onion, and garlic in 4-quart Crock-Pot and pour water over all.
  • Cover and cook on low for 8–10 hours until beef is very tender.
  • Remove meat and vegetables from Crock-Pot. Using 2 forks, shred meat, mixing with onion and garlic.
  • Combine meat mixture and salsa in a large bowl.
  • In another large bowl, combine cheese and sour cream.
  • Soften tortillas by wrapping in microwave-safe paper towels and heating on medium for 2–3 minutes .
  • Place ¼ cup beef filling on a flour tortilla and top with lettuce, tomatoes, and sour cream mixture.
  • Serve immediately.

Notes / Tips / Wine Advice:

Another Method

You can also make these tacos in the usual
way: heat purchased crisp taco shells and serve with meat
mixture, lettuce mixture, sour cream mixture, and any other
condiments you’d like. The combination of hot crisp taco shell,
tender, hot meat filling, and cold vegetables and sour cream is
fabulous.

Nutritional Information

Calories: 472.21 kcal | Protein: 39.91 g | Fat: 19.9 g
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Course Beef / Crockpot / Meat / Taco’s

Beef with Broccoli

Beef with Broccoli

This classic Asian dish is usually stir-fried in a wok. The slow cooker method is easier, and the dish is just as delicious.
Portions:4
Cost$ 6.77
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Equipment

Ingredients

  • ¾ pound beef bottom round steak
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • teaspoon cayenne pepper
  • 2 cloves garlic minced
  • 1 onion minced
  • 3 tablespoons low-sodium soy sauce
  • ½ 8-ounce can water chestnuts, drained
  • 2 cups Beef Stock , divided
  • 1 16-ounce package frozen broccoli florets
  • 3 tablespoons cornstarch
  • 1 cup rice

Instructions

  • Cut beef into 1-inch cubes.
  • In shallow bowl, combine ginger, salt, pepper, garlic, onion, and soy sauce and blend.
  • Add beef cubes and stir to coat.
  • Cover and refrigerate for 1–2 hours.
  • Pour beef mixture into 3 to 4-quart slow cooker along with drained water chestnuts, ½ cup water, and half of the Stock. Cover and
  • Cook on low for 7 to 8 hours until beef is tender, adding thawed broccoli during last hour of cooking time.
  • During last 30 minutes of cooking time, combine cornstarch with ½ cup water and add to slow cooker; stir well, cover, and cook until thickened.
  • Combine remaining stock with enough water to make 2 cups.
  • Cook rice in this mixture, covered, over medium heat for 15 to 20 minutes, until tender.
  • Serve Beef with Broccoli over rice.

Nutritional Information

Calories: 378.92 kcal | Protein: 35.99 g | Fat: 8.12 g
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Course Beef / Crockpot / Meat / Vegetables

Beef Chimichangas

Beef Chimichangas

The filling for these excellent little deep-fried filled tortillas is cooked in the Crock-Pot, making it tender and succulent. It cooks all day; when you get home, just form the chimichangas and fry until crisp.
Portions:6
Cost$ 6.69
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Equipment

Ingredients

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup Beef Stock
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ¾ cup salsa
  • ½ 16-ounce can refried beans
  • 1 cup shredded Cheddar cheese
  • 6 8-inch flour tortillas Vegetable oil

Instructions

  • Cut beef into 2-inch cubes and place in a 3-quart Crock-Pot along with onion, garlic, and stock.
  • Cover and cook on low for 7–9 hours until beef is very tender. vegetables from stock.
  • Using slotted spoon, remove beef and
  • Shred meat, using 2 forks.
  • In large bowl, combine shredded beef and vegetables with chili powder, salt, and salsa.
  • Open can of refried beans and mash slightly.
  • Spread refried beans onto each tortilla.
  • Top each with about ¼ cup of beef mixture, then 1 tablespoon of cheese.
  • Fold tortillas around filling, tucking in sides; use toothpicks if necessary to hold together.
  • Freeze any remaining filling.
  • Heat 1-inch of vegetable oil in heavy deep skillet to 375°F.
  • Fry chimichangas, two at a time, for 2–4 minutes on each side, removing from oil when brown and crisp.
  • Drain well on paper towels before serving. If necessary, keep warm in 250°F oven until all are cooked.

Notes / Tips / Wine Advice:

Serving Suggestions
Serve these spicy and crisp chimichangas with sour cream,
tomatillo salsa, red tomato salsa, and fresh guacamole for
dipping. Be sure to let them cool on paper towels or kitchen
towels for at least five minutes before serving; they’r Every hot!
You can use the filling to make enchiladas or burritos too.

Nutritional Information

Calories: 398.23 kcal | Protein: 29.55 g | Fat: 14.08 g
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Course Beef / Crockpot / Meat

Crock-Pot Fajitas

Crock-Pot Fajitas

Fajitas are Mexican sandwiches, using tortillas as the bread. Cook the meat first until tender, then add the tender vegetables later to preserve their texture and flavor.
Portions:4
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Ingredients

  • 1 onion chopped
  • 4 cloves garlic minced
  • ¾ pound bottom round steak
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup salsa
  • 1 green bell pepper
  • 1 yellow summer squash
  • 4 flour tortillas
  • ½ cup sour cream

Instructions

  • Place onions and garlic in a 4-quart slow cooker.
  • Cut steak into 2- inch pieces and toss with chili powder, salt, and pepper; put in slow cooker.
  • Top with salsa, cover, and cook on low for 8–9 hours or until steak is tender.
  • Remove meat from slow cooker and shred.
  • Return to slow cooker with bell pepper and sliced summer squash.
  • Cook on high for 30– 40 minutes or until pepper is tender.

Notes / Tips / Wine Advice:

Serve with flour tortillas, sour cream, and your favorite garnishes.

Nutritional Information

Calories: 429.65 kcal | Protein: 34.57 g | Fat: 17.64 g
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Course Beef / Crockpot / Meat

Apple Butter

Apple Butter

Apple butter is delicious as a spread on toasted bread, and it’s a good substitute for half of the oil in some simple baked recipes.
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Equipment

Ingredients

  • large tart apples peeled
  • 1½ cups brown sugar
  • 1½ cups sugar
  • ¼ cup apple cider vinegar
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Instructions

  • Core apples and cut into pieces.
  • In a 4-quart slow cooker, combine all ingredients; mix well.
  • Cover and cook on low 10–12 hours, stirring occasionally, until apple butter is thick and deep golden brown.
  • Remove lid after 8 hours for a thicker apple butter.
  • As the apple butter cooks, you’ll need to stir more often to prevent burning.
  • Be sure to thoroughly scrape sides and bottom of slow cooker each time you stir. If desired, use an immersion blender to make apple butter smoother.
  • Spoon apple butter into 1-cup jars or freezer containers.

Notes / Tips / Wine Advice:

Refrigerate up to 2 weeks or freeze up to 2 months.

Nutritional Information

Calories: 197.18 kcal | Protein: 1.28 g | Fat: 0.12 g
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Course Breakfast / Crockpot / Fruit / Side Dish

Potato Frittata

Potato Frittata

Topping a moist and hearty potato frittata with an herb-and-apricot mixture really perks up the flavor and wakes up your taste buds.
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Equipment

Ingredients

  • 1 16-ounce package frozen hash brown potatoes
  • 1 onion diced
  • 2 cloves garlic minced
  • ¾ cup shredded Cheddar cheese
  • ¼ cup shredded Muenster cheese
  • 6 eggs
  • ½ cup sour cream
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 cup chopped canned apricots
  • 2 tablespoons honey
  • 2 teaspoons fresh thyme leaves

Instructions

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer potatoes, onions, garlic, and cheeses in slow cooker.
  • In large bowl, combine eggs with sour cream and beat until blended.
  • Stir in salt and pepper and mix well.
  • Pour into slow cooker.
  • Cover and cook on high for 4–5 hours or until eggs are set.
  • In medium bowl, combine apricots, honey, and thyme; mix gently.
  • Serve apricot topping with frittata.

Notes / Tips / Wine Advice:

About Frittatas

Frittatas are heavier, sturdier omelettes. Because they are
cooked over lower, slower heat, the end result isn’t as puffy or
light as an omelette; perfect for the slow cooker. Check the
consistency of the frittata at the shortest cooking time. The
temperature should reach 145°F, and the eggs will be set and
firm.

Nutritional Information

Calories: 329.18 kcal | Protein: 21.17 g | Fat: 10.19 g
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Course Breakfast / Crockpot / Vegetables

Monte Cristo Sandwich Strata

Monte Cristo Sandwich Strata

Monte Cristo sandwiches are layered chicken and ham sandwiches that traditionally are deep-fried. This method, in a slow cooker, is much easier.
Portions:6
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Equipment

Ingredients

  • 8 slices sourdough bread cubed
  • 1 12-ounce can chicken, drained
  • 1 cup shredded Swiss cheese
  • ½ cup chopped cooked ham
  • 6 eggs
  • ½ cup heavy cream
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ teaspoon dried oregano leaves
  • 3 tablespoons cider vinegar
  • ¼ cup currant jelly
  • 3 tablespoons water
  • 2 tablespoons honey
  • ½ teaspoon paprika
  • 2 tablespoons butter
  • ¼ cup powdered sugar
  • ½ cup crisp rice cereal crumbs

Instructions

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer cubed bread, chicken, cheese, and ham in slow cooker.
  • In large bowl, combine eggs, cream, salt, pepper, and oregano; beat well.
  • Pour into slow cooker. Let mixture stand for 20 minutes, pushing bread back down into the egg mixture as necessary.
  • Cover and cook on low for 4–5 hours or until egg mixture is set.
  • In small saucepan, combine vinegar, jelly, water, honey, paprika, and butter.
  • Bring to a simmer, then reduce heat and simmer, stirring frequently, for 8–9 minutes until sauce is blended and slightly thickened.
  • To serve strata, scoop out of slow cooker and drizzle with currant jelly sauce.
  • Sprinkle with powdered sugar and cereal crumbs, and serve immediately.

Nutritional Information

Calories: 452.94 kcal | Protein: 24.92 g | Fat: 19.82 g
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Course Bread / Breakfast / Crockpot

Ham and Corn Casserole

Ham and Corn Casserole

Like a crustless quiche, corn and ham bake in the slow cooker in an egg-and-cheese filling. Drizzle with warmed maple syrup if desired
Portions:6
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Ingredients

  • 1 onion chopped
  • 1 tablespoon olive oil
  • 5 eggs
  • ¾ cup milk
  • 2 tablespoons flour
  • 1 cup shredded Swiss cheese
  • 1 tablespoon sugar
  • teaspoon pepper
  • 1 10-ounce package frozen corn, thawed
  • 1 cup chopped smoked ham
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat oven to 350°F.
  • In heavy skillet, sauté onion in olive oil until crisp-tender.
  • Remove from heat and cool 10 minutes.
  • In large bowl, beat eggs until foamy and blended.
  • Add milk and beat well.
  • Add flour, Swiss cheese, sugar, pepper, corn, and ham and mix to blend.
  • Stir in cooled sautéed onions.
  • Pour into greased 3-quart slow cooker and top with Parmesan cheese.
  • Cover and cook on high for 3–4 hours or until casserole is set.
  • Serve immediately.

Notes / Tips / Wine Advice:

Ham in the Slow Cooker
The ham you buy in the grocery store is fully cooked, unless
you’re purchasing a pork shoulder. Since it’s precooked, all
you’re doing in the slow cooker is reheating it. These recipes
only need to cook for 3–4 hours to fully reheat the ham and
bring out its best flavor.

Nutritional Information

Calories: 369.83 kcal | Protein: 23.8 g | Fat: 20.12 g
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Course Breakfast / Cheese / Crockpot / Meat / Pork

Cornbread
Sausage Strata

CornbreadSausage Strata

A bit of cornbread and sausage in the morning is a great way to start the day. This rich strata is delicious served with a fresh fruit salad.
Portions:5
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Ingredients

  • ½ pound hot bulk Italian sausage
  • 1 onion chopped
  • 1 cup flour
  • ½ cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup whole milk
  • ¼ cup butter melted
  • ½ cup shredded Colby cheese

Instructions

  • In large skillet, cook sausage with onions over medium heat, stirring to break up sausage, until sausage is cooked.
  • Drain well and remove from heat.
  • In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In medium bowl, combine eggs, milk, and butter.
  • Mix well.
  • Add egg mixture to dry ingredients, stirring just until combined.
  • Spray a 2-quart slow cooker with nonstick baking spray containing
  • flour. Place half of the batter in the slow cooker; top with half of the sausage and half of the cheese.
  • Repeat layers.
  • Cover and cook on high for 2½ to 3½ hours or until cornbread tests done when tested with a toothpick.
  • Serve immediately by spooning out of the slow cooker as in spoon bread.

Nutritional Information

Calories: 500.3 kcal | Protein: 16.87 g | Fat: 28.12 g
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Course Breakfast / Crockpot / Meat