recipes

Swiss Steak from Linda Larsen

Swiss Steak from Linda Larsen

Traditionally, Swiss Steak is made from tougher meat that must be cooked slowly to tenderize. Your slow cooker is the perfect appliance for this homey meal.
Portions:4 servings
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Equipment

Ingrediënten

  • 1 pound round steak
  • ½ teaspoon salt
  • teaspoon pepper
  • 3 tablespoons flour
  • 3 carrots sliced
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 8-ounce can tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves

Instructies

  • Cut steak into serving-size pieces and place on waxed paper.
  • In small bowl, combine salt, pepper, and flour and mix well.
  • Sprinkle half of this mixture over steak pieces and, using meat mallet or rolling pin, pound flour mixture into steak.
  • Turn meat over and repeat process on second side with remaining mixture.
  • Heat olive oil in medium saucepan and brown steaks on both
  • sides, about 4 minutes total; remove from saucepan.
  • Place carrots, onions, and garlic in 3–4-quart slow cooker and top with steak.
  • Pour tomato sauce into saucepan and bring to a boil, stirring to release pan drippings.
  • Remove saucepan from heat and stir in mustard and thyme; pour over steak in slow cooker.
  • Cover and cook on low for 8 to 10 hours, until meat and vegetables are very tender.

Nutritional Information

Calories: 411.32 kcal | Protein: 35.42 g | Fat: 22.12 g
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Recipe Category Beef / Crockpot / Main Dish / Meat
Country European / Switzerland

Crock-Pot Spaghetti and Meat Sauce

Spaghetti with rich meat sauce, garnished with Parmesan and basil, served in a cozy Mexican-style setting.

Crock-Pot Spaghetti and Meat Sauce

This rich and well-flavored spaghetti sauce can be made with ground turkey, ground pork sausage, or ground chicken if you’d like.
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Ingrediënten

  • ¾ pound 80% lean ground beef
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 carrot coarsely grated
  • 1 teaspoon dried basil leaves
  • ¼ teaspoon dried red pepper flakes
  • ½ cup Beef Stock
  • 1 26-ounce jar pasta sauce
  • 1 16-ounce package spaghetti pasta
  • cup grated Parmesan cheese

Instructies

  • In large saucepan, brown ground beef with onion and garlic until beef is cooked, stirring to break up meat.
  • Drain well and pour into a 3–4-quart slow cooker.
  • Add carrot, basil, red pepper flakes, Stock, and pasta sauce.
  • Cover and cook on low for 7 to 8 hours, until sauce is bubbling and vegetables are tender.
  • Cook pasta according to package directions; drain, and serve with spaghetti sauce and meatballs.
  • Top with Parmesan cheese.

Notes / Tips / Wine Advice:

Spaghetti Sauce

Packaged spaghetti sauce varies wildly in price, depending on
your priorities. Canned sauce is cheaper than bottled, and you
can find the sauce with meat, without, in organic forms, with and
without cheese, and full of vegetables. Look for whatever is
important to you.

Nutritional Information

Calories: 539.73 kcal | Protein: 24.03 g | Fat: 15.53 g
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Recipe Category Beef / Crockpot / Meat / Sauce

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

Ingrediënten

  • 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

Instructies

  • 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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Recipe Category 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

Ingrediënten

  • 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

Instructies

  • 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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Recipe Category 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

Ingrediënten

  • 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

Instructies

  • 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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Recipe Category Beef / Crockpot / Meat / Vegetables

Crispy Beef Chimichangas

A beautifully plated Beef Chimichanga dish, featuring golden, crispy deep-fried tortillas stuffed with tender shredded beef, refried beans, and melted cheddar cheese. The chimichangas are arranged on a rustic ceramic plate, garnished with fresh cilantro and a drizzle of sour cream. A side of guacamole, red tomato salsa, and tomatillo salsa are placed nearby for dipping. The plate rests on a rustic wooden table with warm, inviting lighting that highlights the crispy texture and vibrant colors of the dish.

Crispy Beef Chimichangas

These crispy beef chimichangas are slow-cooked for maximum flavor, then deep-fried to perfection. Serve with salsa, sour cream, and guacamole for a delicious Mexican-inspired meal!
Portions:6
Preparation Time: 20 minuten
Cooking Time:9 uur
frying 10 minuten
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Equipment

Ingrediënten

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup beef stock
  • 1 tbsp chili powder
  • ½ tsp salt
  • ¾ cup salsa
  • ½ 16-ounce can refried beans
  • 1 cup shredded cheddar cheese
  • 6 8-inch flour tortillas
  • Vegetable oil for frying

Instructies

  • Cut the beef into 2-inch cubes and place in a 3-quart slow cooker along with the chopped onion, minced garlic, and beef stock.
  • Cover and cook on low for 7–9 hours, until the beef is very tender.
  • Using a slotted spoon, remove the beef and vegetables from the stock.
  • Shred the meat using two forks.
  • In a large bowl, mix the shredded beef, cooked vegetables, chili powder, salt, and salsa until well combined.
  • Mash the refried beans slightly in a separate bowl.
  • Spread a layer of refried beans onto each tortilla.
  • Top with about ¼ cup of the beef mixture and 1 tablespoon of shredded cheese.
  • Fold the tortillas around the filling, tucking in the sides.
  • Secure with toothpicks if necessary.
  • Heat 1 inch of vegetable oil in a deep, heavy skillet to 375°F (190°C).
  • Fry the chimichangas two at a time for 2–4 minutes on each side, until golden brown and crispy.
  • Remove from the oil and drain on paper towels.
  • Keep warm in a 250°F oven if necessary until all chimichangas are cooked.

Notes / Tips / Wine Advice:

Serving Tip:
Serve hot with sour cream, fresh guacamole, tomatillo salsa, and red salsa for dipping.
Wine Advice:
A fruity Zinfandel or a light-bodied Malbec pairs well with the bold spices and crispy texture of these chimichangas.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 18 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
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Recipe Category Beef / Crockpot
Country Mexican
Season: All seasons

Slow-Cooked Beef Fajitas

Slow-Cooked Beef Fajitas

Tender, slow-cooked beef fajitas packed with bold flavors and vibrant vegetables. Perfect for a simple, delicious Mexican-inspired meal!
Portions:4
Preparation Time: 15 minuten
Cooking Time:9 uur
for the vegetables 40 minuten
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Equipment

  • Crockpot (4-quart)
  • mixing bowl
  • sharp knife
  • spoon

Ingrediënten

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

Instructies

  • Place the chopped onions and minced garlic in a 4-quart slow cooker.
  • Cut the steak into 2-inch pieces, then toss with chili powder, salt, and pepper.
  • Add the seasoned meat to the slow cooker.
  • Top with salsa, cover, and cook on low for 8–9 hours, or until the steak is tender.
  • Remove the meat from the slow cooker and shred using two forks.
  • Return the shredded beef to the slow cooker along with the sliced bell pepper and summer squash.
  • Cook on high for 30–40 minutes, until the vegetables are tender but still slightly crisp.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm with flour tortillas, sour cream, and your favorite garnishes such as guacamole, shredded cheese, or lime wedges.
Wine Advice:
Pair with a light-bodied red wine like Grenache or a refreshing white like Sauvignon Blanc.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 12 g | Fiber: 4 g | Sugar: 6 g | Salt: 1.1 g
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Recipe Category Beef / Crockpot
Country Mexican
Season: All seasons

Homemade Apple Butter

A beautifully presented jar of homemade apple butter, rich and deep golden brown in color, with a smooth, glossy texture. The jar is placed on a rustic wooden table, surrounded by fresh tart apples, cinnamon sticks, and a wooden spoon with a dollop of apple butter. A slice of toasted bread with apple butter spread on it sits beside the jar. Soft, natural lighting enhances the warm and cozy feel of the scene.

Homemade Apple Butter

This rich, spiced apple butter is slow-cooked to perfection, making it a delicious spread for toast or a healthy substitute for oil in baking!
Portions:4 cups
Preparation Time: 15 minuten
Cooking Time:12 uur
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Equipment

  • 4-quart slow cooker
  • Immersion blender (optional)
  • Mixing spoon
  • Peeler
  • sharp knife
  • Storage jars or freezer containers

Ingrediënten

  • 6 large tart apples peeled, cored, and chopped
  • 1½ cups brown sugar
  • 1½ cups sugar
  • ¼ cup apple cider vinegar
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt

Instructies

  • Core and chop the apples into small pieces.
  • In a 4-quart slow cooker, combine the apples, brown sugar, sugar, apple cider vinegar, cinnamon, ginger, and salt.
  • Mix well.
  • Cover and cook on low for 10–12 hours, stirring occasionally, until the apple butter is thick and deep golden brown.
  • For a thicker consistency, remove the lid after 8 hours and continue cooking uncovered.
  • Stir more frequently as the mixture thickens to prevent burning, scraping the sides and bottom of the slow cooker thoroughly each time.
  • If a smoother texture is desired, blend the apple butter using an immersion blender.
  • Spoon into sterilized 1-cup jars or freezer containers for storage.

Notes / Tips / Wine Advice:

Refrigerate up to 2 weeks or freeze up to 2 months.
Serving Tip:
Enjoy spread on toast, stirred into oatmeal, or as a substitute for oil in baked goods.
Wine Advice:
Pairs wonderfully with a crisp hard cider or a glass of spiced mulled wine.

Nutritional Information

Calories: 40 kcal | Carbohydrates: 10 g | Protein: 0 g | Fat: 0 g | Fiber: 0.5 g | Sugar: 9 g | Salt: 0 g
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Recipe Category Crockpot / Fruit / Side Dish / Store food
Country American
Season: Autumn

Slow-Cooked Potato Frittata with Apricot Herb Topping

A beautifully plated Potato Frittata, golden brown and fluffy, topped with a vibrant herb-and-apricot mixture. The frittata is sliced to reveal layers of hash brown potatoes, onions, garlic, and melted cheddar and muenster cheese. A drizzle of honey glistens on top, enhancing the sweet and savory contrast. The dish is served on a rustic ceramic plate, placed on a wooden table with fresh thyme sprigs, a honey dipper, and a small bowl of chopped apricots nearby. Soft, natural lighting highlights the warm and inviting presentation.

Slow-Cooked Potato Frittata with Apricot Herb Topping

A hearty slow-cooked potato frittata with melted cheese, topped with a sweet and herby apricot-honey mixture for a unique flavor twist.
Portions:4
Preparation Time: 15 minuten
Cooking Time:5 uur
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Equipment

Ingrediënten

  • For the frittata:
  • 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 tsp salt
  • ¼ tsp pepper
  • For the topping:
  • 1 cup chopped canned apricots
  • 2 tbsp honey
  • 2 tsp fresh thyme leaves

Instructies

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer the hash brown potatoes, diced onions, minced garlic, and shredded cheeses in the slow cooker.
  • In a large mixing bowl, whisk together the eggs and sour cream until smooth.
  • Stir in salt and pepper.
  • Pour the egg mixture evenly over the layered potatoes and cheese.
  • Cover and cook on high for 4–5 hours, or until the eggs are fully set and the internal temperature reaches 145°F.
  • In a medium bowl, mix the chopped apricots, honey, and fresh thyme leaves.
  • Once the frittata is done, slice into portions and serve with the apricot topping.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm with a fresh green salad or a slice of crusty bread for a balanced meal.
Wine Advice:
Pair with a light sparkling wine or a dry Riesling to complement the sweet and savory flavors.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 15 g | Fiber: 3 g | Sugar: 12 g | Salt: 0.9 g
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Recipe Category Breakfast / Crockpot / Eggs / Vegetables
Country Italian
Season: All seasons

Slow-Cooked Monte Cristo Strata

A beautifully plated Monte Cristo Sandwich Strata, featuring layers of golden-brown sourdough bread, shredded Swiss cheese, chicken, and ham. The strata is cut into thick portions, drizzled with a glossy currant jelly sauce, and lightly dusted with powdered sugar. Crisp rice cereal crumbs add a crunchy texture on top. The dish is served on a rustic ceramic plate, placed on a wooden table with a side of fresh berries. Soft, warm lighting enhances the rich, inviting presentation.

Slow-Cooked Monte Cristo Strata

A slow-cooked twist on the classic Monte Cristo sandwich, this layered strata features ham, chicken, Swiss cheese, and a sweet currant glaze.
Portions:6
Preparation Time: 20 minuten
Cooking Time:5 uur
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Equipment

Ingrediënten

  • For the strata:
  • 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 tsp salt
  • ¼ tsp pepper
  • ½ tsp dried oregano leaves
  • For the currant jelly sauce:
  • 3 tbsp cider vinegar
  • ¼ cup currant jelly
  • 3 tbsp water
  • 2 tbsp honey
  • ½ tsp paprika
  • 2 tbsp butter
  • For garnish:
  • ¼ cup powdered sugar
  • ½ cup crisp rice cereal crumbs

Instructies

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer the cubed sourdough bread, drained chicken, shredded Swiss cheese, and chopped ham in the slow cooker.
  • In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and oregano.
  • Pour the egg mixture evenly over the bread layers.
  • Let it sit for 20 minutes, occasionally pressing the bread down into the liquid.
  • Cover and cook on low for 4–5 hours, or until the egg mixture is fully set.
  • Meanwhile, prepare the currant jelly sauce:
  • In a small saucepan, combine the cider vinegar, currant jelly, water, honey, paprika, and butter.
  • Bring to a simmer over medium heat, stirring frequently.
  • Reduce heat and simmer for 8–9 minutes, until the sauce is slightly thickened.
  • To serve, scoop out portions of the strata, drizzle with the warm currant jelly sauce, and sprinkle with powdered sugar and crisp rice cereal crumbs.

Notes / Tips / Wine Advice:

Serving Tip:
For a crispier texture, lightly toast the bread cubes before adding them to the slow cooker.
Wine Advice:
Pair with a sparkling rosé or a light Pinot Noir to complement the sweet and savory flavors.

Nutritional Information

Calories: 410 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 18 g | Fiber: 2 g | Sugar: 15 g | Salt: 1.3 g
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Recipe Category Breakfast / Crockpot / Quiche
Country American
Season: All seasons
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