Welcome to Street Prophets Sunday Coffee Hour cleverly located at the intersection of religion and politics. I just finished putting together a 658 recipe cookbook. It is a larger companion to the 233 recipe cookbook I did two years ago. I think one of the greatest inventions as far as cooking goes is the Crockpot or Slow Cooker.
In 1970 Rival acquired from the Naxon Utilities Corporation a “beanery” which was used for slow cooking beans. After playing around with this Rival realized that they had something unique on their hands and as a result the crockpot or slow cooker became a part of the American kitchens. I use my frequently. It is an invaluable tool for working women since you can dump everything in to the pot before leaving for work and come home to dinner.
Here are some of the recipes that I have developed using the crockpot.
Burgundy Beef With Portobello Mushrooms and Pearl Onions
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef bottom round
2 tablespoons olive oil
2 tablespoons flour, all-purpose
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon allspice
1 cup burgundy or other red wine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces Portobello mushrooms -- sliced
5 ounces white pearl onions
2 cloves garlic -- minced fine
Mix together wine, Worcestershire sauce, Dijon mustard, and garlic.
Add sliced mushrooms and pearl onions and let marinate while browning meat.
Mix together the flour, salt, pepper and allspice. Coat the meat on all sides. Keep reserved flour mixture.
Heat pan on high heat and add olive oil. Brown the meat on all sides. Transfer to crockpot.
Pour wine marinade with mushrooms and onions over meat.
Cook on LOW for 8 to 10 hours or HIGH 4 to 5 hours.
Remove meat, onions and mushrooms from crockpot.
Remove any visible fat from liquid. Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side.
Per Serving: 587 Calories; 32g Fat (53.6% calories from fat); 52g Protein; 10g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 525mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 1 Vegetable; 2½ Fat; 0 Other Carbohydrates.
Classic Pot Roast in a Crockpot
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef chuck roast -- fat removed
1½ pounds Yukon Gold potatoes -- baby halved
6 ounces baby carrots
1 small sweet onion -- diced
2 cloves garlic -- minced fine
2 cups burgundy or other red wine
1 tablespoon low sodium Worcestershire sauce
1 tablespoon no salt added tomato paste
1 teaspoon Dijon mustard
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
¼ teaspoon ground allspice
Cut potatoes in half and put in crockpot. Add carrots, onion, and garlic.
Remove large pockets of fat and silver skin from roast. Place on top on vegetables.
Mix wine, Worcestershire sauce, salt, pepper, Dijon, and allspice together and pour over meat.
Cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
Per Serving: 491 Calories; 24g Fat (49.8% calories from fat); 27g Protein; 27g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 3½ Lean Meat; 1 Vegetable; 2½ Fat; 0 Other Carbohydrates.
Spicy Beef Stew in a Crockpot
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat, cut in 1 inch pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy or other red wine
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 bay leaves
Coat the stew meat with flour, salt, paprika and pepper. Place in crockpot. Place the rest of the ingredients in the crockpot. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain (Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
Crockpot Spicy Beef and Pasta
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 medium onion -- chopped
2 cloves garlic -- minced
14½ ounces no-salt-added diced tomatoes
8 ounces no salt added tomato sauce
8 ounces mushrooms -- sliced
6 ounces no salt added tomato paste
4½ ounces black olives -- drained and sliced
10¾ ounces low sodium tomato soup, canned
1 cup red wine
1 tablespoon low sodium Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons Italian seasoning
1 tablespoon chives, freeze-dried
⅛ teaspoon crushed red pepper
1 teaspoon Dijon mustard
1 cup elbow macaroni
½ cup low fat mozzarella cheese
Add all ingredients except macaroni and cheese in a crockpot and mix well. Cover and cook on Low 5 to 6 hours or High 2 to 3 hours.
Add macaroni and mix well. Turn to HIGH and cook 1 hour.
Sprinkle cheese over top of each serving.
Per Serving: 298 Calories; 14g Fat (43.9% calories from fat); 17g Protein; 23g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 425mg Sodium. Exchanges: ½ Grain (Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Fiery Asian Ribs
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork country-style ribs -- trimmed of excess fat
2 teaspoon Lawry's Asian Seasoning
2 whole shallots -- minced
2 cloves garlic -- minced
1 tablespoon ginger root -- minced
¼ cup low sodium catsup
2 tablespoons molasses
1 tablespoon light soy sauce
2 tablespoons hoisin sauce
2 tablespoons plum sauce
1 tablespoon Dijon mustard
1 tablespoon plum vinegar
1 tablespoon Tiger Sauce or other chili sauce
1 tablespoon olive oil
Sprinkle Asian seasoning over ribs and rub in. Let ribs marinate while making the sauce.
Heat small saucepan to medium high and add olive oil. Add shallots, ginger and garlic and cook until soft and fragrant. Add catsup, molasses, soy sauce, hoisin, plum sauce, Dijon, vinegar and Tiger Sauce. Heat until boiling. Put ribs in crockpot and pour sauce over. Bake on Low 5 to 6 hours or High for 2 to 3 hours.
Per Serving: 577 Calories; 41g Fat (65.1% calories from fat); 36g Protein; 14g Carbohydrate; trace Dietary Fiber; 142mg Cholesterol; 974mg Sodium. Exchanges: 5 Lean Meat; ½ Vegetable; 0 Fruit; 3½ Fat; ½ Other Carbohydrates.
Cherry Ribs
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork country-style ribs
8 ounces no salt added tomato sauce
2 tablespoons balsamic vinegar
½ cup brown sugar, packed
1 whole shallot -- finely minced
1 clove garlic -- finely minced
2 tablespoons molasses
1 teaspoon Dijon mustard
1 tablespoon low sodium Worcestershire sauce
12 ounces cherry cola
Trim excess fat off of ribs. Put in a glass container.
Mix all ingredients except cherry cola together. Pour over ribs. Cover and refrigerator for several hours or overnight.
Put ribs in a crockpot. Pour sauce over ribs. Add cherry cola. Cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.
Per Serving: 470 Calories; 29g Fat (55.7% calories from fat); 27g Protein; 25g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 126mg Sodium. Exchanges: 3½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.
Turkey Breast with Maple Sweet Potatoes and Hawaiian Cranberry Stuffing
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds turkey breast, boneless and skinless -- patted dry
3 large sweet potatoes -- sliced and peeled
8 ounces button mushrooms -- stems removed, caps sliced thin
1 cup cranberries -- fresh or frozen
1 cup golden raisins
2 large shallots -- minced
12 each King's Hawaiian Sweet Rolls -- cubed
1 teaspoon salt -- divided
½ teaspoon freshly ground black pepper -- divided
1 teaspoon poultry seasoning
½ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon pure maple syrup
¼ cup unsalted butter
½ cup fresh orange juice
1 cup dark brown sugar -- packed
½ cup white wine -- sweetened
¼ cup low sodium chicken broth
Mix poultry seasoning, ½ teaspoon of salt and ¼ teaspoon pepper together. Pat turkey breast dry and remove any visible fat pockets. Rub all over with the seasoning mix. Put turkey breast into the crockpot.
Peel and slice sweet potatoes.
In a small saucepan heat orange juice, maple syrup and brown sugar, stirring until sugar dissolves. Place sweet potatoes around turkey and pour orange sauce over them.
Melt butter is saucepan and add mushrooms, shallots, and cranberries. Cook until shallots and mushrooms start to brown.
Add white wine and scrap up and of the browned bits.
Add raisins, ½ teaspoon salt, ¼ teaspoon pepper, marjoram, sage, and thyme.
Add bread cubes and chicken broth. Stir until moistened. Put on top of the turkey breast and sweet potatoes.
Cook on low 8 to 10 hours or High 4 to 5 hours.
Notes: Use real maple syrup not pancake or artificial syrup.
Per Serving: 663 Calories; 10g Fat (13.3% calories from fat); 59g Protein; 83g Carbohydrate; 4g Dietary Fiber; 161mg Cholesterol; 519mg Sodium. Exchanges: 1 Grain (Starch); 7 Lean Meat; ½ Vegetable; 1½ Fruit; 1½ Fat; 2½ Other Carbohydrates.
Crockpot Hot Potato Salad with Little Smokies
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 ounces Yukon Gold potatoes -- sliced thin
1 medium sweet onion -- sliced thin
14 ounces beef cocktail smokies
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 tablespoons sugar
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 teaspoon paprika
½ teaspoon celery seed
⅔ cup water
⅓ cup seasoned rice vinegar with garlic
Slice potatoes and onions and put in slow cooker. Add little smokies. Mix the remaining ingredients in a small bowl until well combined. Pour over ingredients in slow cooker and mix well. Cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours.
Per Serving: 414 Calories; 17g Fat (38.4% calories from fat); 13g Protein; 49g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 1180mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Fat; ½ Other Carbohydrates.
Hot German Potato Salad with Polish Kielbasa
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Yukon Gold potatoes -- sliced
1 medium sweet onion -- sliced
water -- to cover
4 slices bacon, thick-sliced -- diced
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon dry mustard
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 teaspoon paprika
½ teaspoon celery seed
⅓ cup cider vinegar
⅔ cup water
1 pound Polish sausage or Kielbasa
Slice the potatoes and onions and put in crockpot. Cover with water. Cook on LOW 5 to 6 hours or HIGH 2 to 3 hours.
Mix flour, sugar, mustard, salt, pepper, paprika, and celery seeds in a small bowl.
Cook bacon to desired doneness. Add flour mixture and cook for one minute. Add water and vinegar and scrape up all the fond from bacon. Heat to boiling and stir until thickened.
Drain potatoes and onions and return to crockpot. Slice Polish sausage and add to pot. Add sauce and stir to combine.
Cook on HIGH for 30 to 45 minutes until everything is heated through.
Per Serving: 403 Calories; 26g Fat (58.8% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 919mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; ½ Vegetable; 4 Fat; ½ Other Carbohydrates.
Crockpot Baked Beans
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small white beans
½ cup brown sugar -- packed
2 large onions -- cut in chunks
¼ cup dark molasses
¼ cup maple syrup
6 ounces no salt added tomato paste
3 tablespoons Dijon mustard
1 tablespoon low sodium Worcestershire sauce or A1® for vegetarian
12 ounces cherry cola
Soak beans in water overnight.
Drain beans. Add all ingredients to a crockpot and stir to coat beans.
Cook on LOW for 8 to 10 hours or until the beans are cooked through.
Serving Ideas: Great with picnic food, hot dogs and hamburgers.
Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.
Crockpot Chili Con Carne
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 small onion -- diced
2 cloves garlic -- minced
32 ounces low sodium kidney beans, canned -- drained
14½ ounces tomatoes, Tex-Mex style -- drained
4 ounces green chilies -- drained
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon low sodium Worcestershire sauce or A1® Sauce for vegetarian
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 cup red wine
In crockpot, combine meat with the rest of the ingredients.
Cover and cook on high 3 to 4 hours.
Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Crockpot Chicken and Noodle Soup
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 ounces skinless boneless chicken breasts -- trimmed of fat
6 stalks celery -- sliced
6 large carrots -- sliced
1 medium sweet onion -- diced
64 ounces low sodium chicken broth
1 teaspoon seasoned salt
½ teaspoon white pepper
½ teaspoon dried thyme
½ teaspoon dried basil
1 tablespoon low sodium Worcestershire sauce
¼ teaspoon celery seeds
2 whole bay leaves
8 ounces egg noodles
Trim fat from chicken breasts but do not cut. Slice celery and carrots. Dice onion. Place vegetables in bottom of slow cooker. Put breasts on top on vegetables. Mix salt, pepper, thyme, basil, and celery seed together. Sprinkle on top of chicken. Add Worcestershire sauce and chicken broth. Push bay leaves into broth.
Cook on LOW 5 to 6 hours or on HIGH 2 to 3 hours.
Remove meat from soup. Let cool and shred or cut into bite size pieces. Add back to soup along with noodles.
Turn heat to HIGH and cook 30 to 45 minutes or until noodles are cooked through. Remove bay leaves before serving.
Per Serving: 205 Calories; 2g Fat (8.0% calories from fat); 26g Protein; 20g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 513mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Potato-Corn Chowder
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces Potatoes O’Brien
2 cups frozen corn
15 ounces no-salt-added cream-style corn
2 ounces pimientos -- diced
12 ounces evaporated skim milk
8 ounces ham cubes – leave out for vegetarian
1 small onion -- diced
2 cloves garlic -- minced
1 tablespoon chives, freeze-dried
1 teaspoon lemon pepper
1 tablespoon Dijon mustard
Add all ingredients to a crockpot and mix well.
Cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours.
Per Serving: 418 Calories; 15g Fat (31.2% calories from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 538mg Sodium. Exchanges: 3½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 2½ Fat; 0 Other Carbohydrates.
Crockpot Tomato and Mushroom Soup
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14½ ounces no-salt-added diced tomatoes -- drained
14½ ounces canned tomatoes with onion and garlic -- drained
6 ounces no salt added tomato paste
16 ounces no salt added tomato sauce
1 medium sweet onion -- diced
2 cloves garlic -- minced
4 ounces mushroom caps -- sliced
1 cup red wine
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons Italian seasoning
1 tablespoon low sodium Worcestershire sauce or A1® Sauce for vegetarian
2 cups water
Add all ingredients together and mix well in a crockpot.
Cook on LOW 2 hours or on HIGH 1 hour.
Per Serving: 96 Calories; trace Fat (2.5% calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 379mg Sodium. Exchanges: 0 Grain(Starch); 2½ Vegetable; 0 Fat; 0 Other Carbohydrates.
Crockpot Hearty Split Pea Soup With Ham
Serving Size: 10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces split peas
1 pound Yukon Gold potatoes -- diced
1 cup celery -- sliced
1 cup carrot slices
2 cloves garlic -- minced fine
8 ounces ham cubes -- divided
1 small sweet onion -- minced
5 cups low sodium chicken broth
1 cup sweet sherry
1 teaspoon seasoned salt
½ teaspoon seasoned pepper
1 teaspoon ground allspice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
Put the peas in the bottom of the crockpot. Add potatoes, carrots, celery, onion, ham, and garlic in that order.
Sprinkle the salt, pepper, allspice, basil, thyme, and marjoram evenly over vegetables. Add Worcestershire sauce. Pour sherry and three cups of the chicken broth. Cover. Cook on LOW for five hours or cook on HIGH for two hours.
Add remaining two cups of chicken broth and stir to combine.
Cook on LOW for an additional three to five hours or HIGH for an additional two hours.
Per Serving: 306 Calories; 3g Fat (9.6% calories from fat); 22g Protein; 42g Carbohydrate; 13g Dietary Fiber; 13mg Cholesterol; 729mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; ½ Vegetable; 0 Fat; 0 Other Carbohydrates.