Serving: 12 one-cup servings
1/4 pound bacon
3 cups fennel, sliced 2 inches long and 1/4 inch thick (1 large bulb)
1 cup celery, sliced 1/2 inch thick
1 cup diced onion
2 tablespoons coarsely chopped garlic (about 3 cloves)
1 pound dried butter beans
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon ground pepper
1 bay leaf
2 14 1/2-ounce cans chicken stock
5 cups water
Directions:
| Calories:
290 Total Fat: 19.0 g Cholesterol: 42.7 mg Sodium: 901 mg |
Carbohydrates:
12.6 g Fiber: 4 g Protein: 17.0 g |
Crock-Pot
Broccoli Cheese Dinner (EASY & GOOD)
1 can broccoli-cheese soup (try to find the low-sodium kind if you want)
1 C chicken broth (I used bouillon granules mixed with water)
2 Tbsp. dried parsley
1 clove garlic, minced
pepper to taste
1 C uncooked rice
Directions: Place everything except for the rice into the crock pot. Cook on Low until the chicken is done and no longer pink in the center. Add the cup of rice. Cook on Low until the rice is done (do not cook for too long or else the rice will get mushy). Serve immediately with maybe a few sprinkles
of dried parsley on top as a garnish.
Contributed by Jane Hutchinson
Hamburger Patties -
fresh or frozen, any size
Peeled Potatoes sliced about 3/4 inch thick
Sliced onions
Salt & Pepper to taste
Place Hamburger Patty on sheet of aluminum foil, stack potatoes on top of patty, place onion slices on top of potatoes. Salt & Pepper to taste. Wrap aluminum foil around food to make a sealed packet. Bake at 400º for 1 hour or until meat is done.
I've also used Portabella mushrooms instead of hamburger meat. Also you can make these with just vegetables, you can add carrots, zucchini, etc. If just using vegetables spray the foil with Pam or add a little marinade to keep vegetables from sticking.
Men love these!
Contributed by Lisa Evans
Serves 8
3 pounds rump roast, trimmed
3 cloves garlic
1 teaspoon salt
2 teaspoons thyme
1 onion -- quartered
4 carrot -- sliced 1" thick
1 cup red wine
1/2 cup beef broth
In a large skillet, brown the beef on high on all sides. Salt and pepper to taste.
Place beef in the crockpot and top with the thyme, and onion. Put carrots around the side.
In the skillet that browned the beef, add broth and red wine and cook till boiling, deglazing the pan (scraping up the browned bits) as you go. Pour this on top of the beef.
Place lid on the crockpot and cook on high for about 4 - 5 hours or low 7 to 9 hours.
Per serving: 189 Calories (kcal); 6g Total Fat; (29% calories from fat); 26g Protein; 4g Carbohydrate; 66mg Cholesterol; 296mg Sodium
Leanne Ely, C.N.C.
8 Tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.
Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture.
Cover and cook on low 6-7 hours or until apples are soft.
Christy Dixon
Ingredients:
2 LBS. boneless, skinless chicken
breasts, cut up
2 cans (soup) cream of chicken with herbs
2 cans (soup) cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water
Put chicken in crockpot. Mix other ingredients together and pour over chicken. Cook on Medium-low heat for 4 - 6 hours.
Serve over rice or noodles.
Shirley
- Prick pie crusts & bake 10 min. @ 400 degrees.
- Combine ingredients & pour in crusts.
- Bake 40 min. at 375 degrees
Jane
Serves 6
1/2 lb. ground beef (can use ground
turkey or chicken)
1 small onion -- diced
1 clove garlic-- minced (I double this automatically)
1 - 14 1/2 oz. can chicken broth
1 can Mexican-style chopped tomatoes (Ro-tel or Other tomatoes with peppers,
basil, etc.)
1 - 15 oz. can pinto beans, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and Pepper to Taste
1/4 teaspoon cayenne pepper
In large heavy skillet, brown and crumble ground meat. Stir in onion and garlic; cook and stir until is sot, about 3 minutes. Dump this and the remaining ingredients into a crockpot set on low. Cook about 6 hours -- more won't hurt it.
Serve with Mexican grilled cheese sandwiches (quesadillas) and a salad.
Per Serving: 187 Calories (kcal); 9 g. Total fat (42%calories from fat); 12 g Protein; 15 g Carbohydrates; 27 mg Cholesterol; 992 mg. Sodium Food Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Bruit; 1 Fat; 0 Other Carbohydrates
Turkey, Pheasant, chicken or other
fowl.
Boullion (chicken, the
cubed kind)
celery, a few leaves and stalks, chopped
1/2 teaspoon cumin
Pepper and parsley
One gallon can of corn , with the liquid (or can use fresh corn when in
season--just judge the amount according to taste)
Sugar
Eight hard-boiled eggs, cut up
Carrots (optional)
Rivels (two tablespoons flour and one egg mixed with a fork. it forms pea-sized dough balls called rivels--sort of like mini-mini- dumplings or pieces of noodle)
Instructions:
1. Kill, gut and skin the bird. (OK--that's Denny's instructions--I NEVER do any of that part. You can use a chicken, turkey, etc from the store. The bird is skinned in this recipe because it saves the PIA of plucking, plus the skin layer adds more fat, but you can use the bird with the skin. If you do you'll need to skim the fat layer off)
2. Boil and de-bone the bird. Cut up giblets (well actually, cut up the gizzard and heart and mash the liver). This is optional, but does make a better flavor. Return bird to pot and add boullion to broth until desired saltiness is reached. Add celery.
3, Add cumin , pepper, parsley and corn. Sugar to taste. (the amount will vary between canned corn, and fresh corn and what time in the season the fresh corn is harvested.)
4. Add the hard boiled eggs and rivels. Stir. You may also add small pasta instead of or in addtion to the rivels.
5. Let cool completely before covering.
Note: you can do the cooling in the fridge, but it must be cooled completely before covering it, or the corn gets sour for some reason. I didn't believe Denny when he first told me that, and felt it should be covered--sure enough, the soup soured.
Usually when we make this we eat some right away, and freeze meal-sized amounts for later.
This is very much a Pennsylvania Dutch (German) recipe. It definately sticks to the ribs (as well as the arteries, no doubt, and possibly the hips, LOL).
Kathy
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