Beef Vegetable Soup

Thamk you Kelly Buettner!

Ingredients~
1 package beef cubes
3 potatoes, peeled and cuber
1 package coleslaw mix
1 bag of frozen mixed veggies
1 large container of tomato juice

Directions~
Put all ingredients into the crock pot. Add water to the mixer at the very end to make more of a broth for the soup. Cook on high for approximately 6 to 7 hours. Add salt to taste.

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Meatball Stew

 
Thank you Rhiannon Moon!

Ingredients~
2 cans of tomatoes
2-3 cans of gravy
1 bag of meatballs
1 bag of mixed veggies
1 cup water
salt and pepper to liking

Directions~
Mix all ingredients in a slow cooker and cook for 4 hours on low. 

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Collard Greens

 
Ingredients~
1 smoked ham hock
4-6 slices thick bacon (optional)
8 cups collard greens, tough ribs and stems removed, torn into thin strips
1 teaspoon salt
1/2 teaspoon black pepper
4 cups water


Directions~
Rinse collards thoroughly before using. Remove any thick stems and tear or chop leaves into strips. Cook bacon in a skillet until the fat renders and the bacon becomes translucent. Place bacon, with its drippings, into the bottom of the crock pot. Add the greens, ham hock, salt, pepper, and the water into crock pot. Cover and cook on low for 6 hours or on high for 3 hours. Remove the ham hock, discard the skin and shred the meat. Return meat to the crock pot. Serve green with minced onion, vinegar and Tabasco, if desired.

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Squash Casserole

 
Ingredients~
 9 cups sliced yellow summer squash
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar Cheese
2/3 cup sour cream
1/2 cup teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 ounce) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian parsley, if desired


Directions~
Spray slow cooker with cooking spray. In a large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well. In the slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash. Cover, cook on low for 2 hours.

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Corned Beef and Cabbage

 
Ingredients~
4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4 inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraeche or sour cream

Directions~
First, place the corned beef into a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch. Place the lid on the slow cooker and cook on high for 7 to 8 hours. Remove the meat and vegetables from the slow cooker and keep it warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce. Reserve about a quarter each of the meat and vegetables and 1 1/2 cps cooking liquid for Corned beef Hash.

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Broccoli Cheese Dip

 
Cook Time- 2 hours

Ingredients~
2 (10 oz.) boxes of frozen chopped broccoli
2 cans of cream of mushroom soup
1/4 cup sour cream
1/2 lb Mexican Velveeta cheese
1/2 lb plain Velveeta cheese
2 teaspoons garlic powder or garlic salt

Preparation~
Cook and drain the broccoli. Melt cheese in the crockpot (set to low for about 1 1/2 to 2 hours). Mix together the soups, sour cream, broccoli and garlic powder or salt. Mix this into the melted cheese. Keep crockpot on warm and serve as dip with any typr of tortilla chips.

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Tuna Stuffed Peppers

Tuna Stuffed Peppers
2 cans of tuna drained 
2 cups low-sodium tomato juice
6 oz tomato paste
2 tbsp dried onion flakes
1/4 tsp garlic powder
Sprinkle veggie flakes (2 tbsp)
4 green bell peppers, tips removed and seeded 

Mix tomato juice and tomato paste,reserving one cup. Mix remaining tomato juice mixture with tuna, onion flakes ,veggie flakes,and garlic powder. Fill peppers equally with mixture. Place upright in Crockin' pot. Pour the reserved 1 cup
tomato-juice mixture over the peppers. Cover and cook on low for 6-8 hours.

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Vegetable Chowder

2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
2 celery stick, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water

2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

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Veggie Soup

1 white onion, chopped
1cup celery, chopped
1 cup green beans, halved
1 cup carrots, diced
2 cans vegetable broth
2 cups potatoes, diced
2 dashes of salt
shake of parsley, crushed
1 cup water
Place all ingredients into crockpot.Cook for 8-10 hours on low.Serve with crackers.

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Crock Pot Spaghetti Pizza Pie

Crock Pot Spaghetti Pizza Pie
8 oz whole wheat spaghetti, dry
2 large eggs
1/4 c. grated parmesan
2 c. 1% cottage cheese
2 c. vegetable spaghetti sauce
1 c. shredded part skim mozzarella

Cook spaghetti according to package. Beat eggs, add parmesan and mix well. Pour over cooked spaghetti and mix well.Pour into the bottom of your crock pot and form into a crust.Spread the cottage cheese over the crust.Then spread the sauce over the cottage cheese. Sprinkle with mozzarella.Cover. Cook on Lw for 6-8 hours.

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Veggie Lasagna

Veggie Lasagna
2 T. olive oil
2 onions, diced
3 garlic cloves, minced
2 - 6oz. cans tomato paste
3 - 15oz. cans tomato sauce
1 1/2 tsp. each - salt & pepper
1 1/2 c. sliced mushrooms
1 tsp. dried oregano
1 large container ricotta cheese
4 c., clean, fresh spinach
1/2 cc. grated parmesan cheese
2 boxes no-boil lasagna noodles, uncooked (depending on size of your crock pot, you may not use the full 2nd box)

16 oz. shredded mozzarella cheese

This is a delicious vegetarian recipe that can easily be modified to incorporate your favorite veggies. It is best made in a larger, oval crock pot but you can adjust to fit the size you have on hand. PS: Any leftovers are even better the next day!

1. Place olive oil, onions and garlic in a sauce pan over medium heat.
2. Cook until tender and onions are slightly opaque – about 3 minutes.
3. Add mushrooms, oregano, salt & pepper and cook for another 3 minutes, stirring often.
4. Add tomato paste and mix well.
5. Add tomato sauce, stir and cook sauce stirring occasionally for until heated through (about 7 minutes).
6. Remove pan from the heat and set aside.
7. Using a large crock pot, pour enough sauce to just cover the bottom.
8. Add two layers of lasagna noodles (can break them to fit)
9. Spread noodles with half of the ricotta cheese and salt & pepper.
10. Add two layers of lasagna noodles.
11. Cover noodles with half of the remaining sauce and sprinkle with half of the mozzarella cheese.
12. Add two layers of lasagna noodles.
13. Spread noodles with the remaining ricotta cheese.
14. Cover the cheese with spinach and salt & pepper.
15. Add two layers of lasagna noodles.
16. Cover noodles with the rest of the sauce and then the remaining mozzarella and parmesan cheese.
17. Cover and cook on High for 5 hours.
18. Let lasagna sit for 10 minutes to set before serving.

Serving suggestion: Serve with mixed green salad and garlic toast.

Happy Crocking!

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