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Crockpot Eggplant Parmigiana

September 7, 2011 by val Leave a Comment

You will need:
  • 4 medium to large eggplant, peeled
  • 2 eggs
  • 1/3 cup water
  • 3 tablespoons flour
  • 1/3 cup seasoned bread crumbs
  • 1/2 cup Parmesan cheese
  • 32 ounces marinara sauce
  • 16 ounces Mozzarella cheese, sliced
  • olive oil, extra virgin

Preparation:

Cut eggplant in 1/2-inch slices; place in bowl in layers, sprinkling each layer with salt. Let stand 30 minutes to drain excess moisture; dry on paper towels. Mix egg with 1/3 cup water and flour. Dip eggplant slices in batter, letting excess drip off. Sauté eggplant, a few slices at a time, quickly in hot olive oil in a skillet. Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Repeat to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Cover and cook on LOW for 4 to 5 hours.

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Crock Pot Wednesday: Swedish Meatballs

May 26, 2011 by val Leave a Comment

Crock Pot Swedish Meatballs

Ingredients:

  • 2 jars (12 ounces each) beef gravy, or 3 cups prepared brown gravy
  • 1 pound sliced mushrooms
  • 2 tablespoons butter
  • 1 large onion, cut in chunks
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon allspice
  • 2 pounds frozen meatballs, thawed
  • 1 cup (8 ounces) sour cream
  • 12 ounces medium egg noodles, cooked and drained

Preparation:

Sauté mushrooms in butter until tender. In crockpot, combine mushrooms, gravy, onion, Worcestershire sauce, and allspice. Stir meatballs into the sauce. Cover and cook on LOW for 6 hours. Gradually stir about 1/2 cup of the hot gravy mixture into the sour cream. Stir the sour cream mixture into the slow cooker mixture. Serve meatballs over hot buttered noodles.
Serves 8 to 10.

Source: About.com

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Lime Cilantro Chicken

May 18, 2011 by val Leave a Comment

Lime Cilantro Chicken

This recipe works great for chicken that you use for quesadillas or nachos, or you can simply serve the chicken with cooked brown rice and vegetables. If you only have two hours, cut each chicken breast into about 4 pieces and cook on HIGH in slow cooker. The chicken should be cooked throughout in about two hours.

Ingredients:
4 boneless, skinless chicken breasts
2 teaspoons olive oil
1/4 cup lime juice
1/4 cup nonalcoholic or light beer
1 teaspoon minced or chopped garlic
1/4 cup chopped fresh cilantro, packed
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Source: WebMD.com

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Crock Pot Wednesday: Tilapia and Asparagus

March 16, 2011 by val Leave a Comment

    You will need:
    8 4-oz tilapia fillets (fresh or thawed) 20-30 frozen asparagus spears 1 c. Olive Oil Mayo 1/3 c. lemon juice 3-4 cloves minced garlic 3 tsp sea salt 2 tsp fresh ground pepper

Directions:

in a mixing bowl. Coat each fillet with the mixture and wrap in aluminum foil. Wrap asparagus seperately and coat with the remainder of the mixture. Put all of the foil packets in a crock pot with the asparagus on top. Put a lid on the pot and cook on slow for 1 1/2 to 2 hours. Confirm fish is fully cooked before consuming.

Number of Servings: 8

Mix all ingredients except tilapia and asparagus

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Crock Pot Wednesday – Super Easy Beef Roast

March 9, 2011 by val 1 Comment

It cannot get any simpler than this!

You will need:

  • Beef Roast
  • Garlic Salt

To make this:

  • Put roast in crockpot
  • Cover with garlic salt until meat is white from salt
  • Fill crockpot with water so half of roast in sitting in water.

If you are on a low sodium diet. you may want to use Ms. Dash to replace garlic salt….

Cook on low for at least 8 hours or until the meat is tender.

If you would like to make gravy then use some corn starch to thicken the gravy up or make a rue by using 1 T Butter melted in pan combines with 2T Flour…cook mixture for 3 min and then slowly add liquid from crock pot wisking together each time you add broth to rue mixture.

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Crock Pot Wednesday! Hearty Chicken & Dumplings

February 2, 2011 by val 1 Comment

Love comfort foods in the winter? This one is just phenomenal!

You will need:

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Source: AllRecipes.com

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Crock Pot Bread Pudding

January 27, 2011 by val Leave a Comment

I know…. desserts…from a Crock Pot…who’d a thunk it?


But what a great way to warm up on a cold day!

Ingredients
2¼ cups milk
4 eggs
½ cup super fine (castor) sugar
1 tsp vanilla
½ tsp ground cinnamon
pinch salt
½ cup sultanas (golden raisins)
4 slices bread


Method
1. Butter one side of the Bread. And cut each slice in 4.
2. Place all ingredients except bread in crock pot.
3. Wisk until combined.
4. Arrange bread on top, butter side up. Allow slices to overlap. Push slices under milk mixture, so they soak some up.
5. Cook on low for 8 hours.
Notes
Serves 4-6
Consider sprinkling nutmeg on top.
Serve warm or cold.

Enjoy!

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Crockpot Wednesday! Fiesta Chicken

January 19, 2011 by val Leave a Comment

Helping make dinner easier for busy moms…

Ingredients:
2 tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1″ pieces
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
14 1/2 ounces Mexican style diced tomatoes
1 packet of taco seasoning
Directions:
  1. Heat oil in skillet. Cook chicken pieces until browned. Remove and drain.
  2. Place onion, green pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked.
  3. Add all ingredients to Crockpot and stir to combine.
  4. Cover; cook on Low 7 to 9 hours or on High 3 to 4 hours. Serve on flour tortillas.

(Cooking times may vary – be sure to check that chicken is cooked thoroughly before serving)

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Crockpot Holiday Wassail Punch Recipe

December 14, 2010 by val Leave a Comment

CROCKPOT HOLIDAY WASSAIL PUNCH

Ever wonder what people do when they go wassailing? Well, the truth is, as good as it may sound, wassailing is not all its cracked up to be…

According to Wikipedia…
“In the cider-producing counties in the South West of England (primarily Devon, Somerset, Dorset, Gloucestershire and Herefordshire) wassailing refers to a traditional ceremony that involves singing and drinking the health of trees in the hopes that they might better thrive. The purpose of wassailing is to awake the cider apple trees and to scare away evil spirits to ensure a good harvest of fruit in the Autumn.{“England In Particular”, Common Ground 2007} The ceremonies of each wassail vary from village to village but they generally all have the same core elements. A wassail King and Queen lead the song and/or a processional tune to be played/sung from one orchard to the next, the wassail Queen will then be lifted up into the boughs of the tree where she will place toast soaked in Wassail from the Clayen Cup as a gift to the tree spirits (and to show the fruits created the previous year). Then an incantation is usually recited such as

Here’s to thee, old apple tree, That blooms well, bears well. Hats full, caps full, Three bushel bags full, An’ all under one tree. Hurrah! Hurrah!

Wassail as a Beverage…

Wassail the beverage is a hot, mulled punch often associated with Yuletide. Historically, the drink was a mulled cider made with sugar, cinnamon, ginger, and nutmeg and topped with slices of toast. Modern recipes begin with a base of wine, fruit juice, or mulled ale, sometimes with brandy or sherry added. apples or oranges, are often added to the mix. While the beverage typically served as “wassail” at modern holiday feasts with a medieval theme most closely resembles mulled cider, historical wassail drinks were completely different, more likely to be mulled beer or mead. Sugar, ale, ginger, nutmeg, and cinnamon would be placed in a bowl, heated, and topped with slices of toast as sops.”

So armed with a better understanding of was a wassel is – I went in search of a receipe and behold, I found a crock pot receipe for a wassaill on cooks.com

1 qt. apple juice

1 qt. orange juice

2 c. cranberry juice

2 tsp. lemon juice

1 can pineapple nectar

1 cup sugar

3-4 cinnamon sticks

8 whole allspice

Navel Orange Slices

Combine all ingredients in listed order to your crockpot (4 qt. or larger) and cook on low setting for about 4 hours or until heated to desired temperature. You may also cook it on high initially for an hour and reduce the heat to save time. This reheats well for 3 days.

Happy Wassailing Everyone!

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Crock Pot Christmas Breakfast Casserole

December 9, 2010 by val 2 Comments

We enjoy a breakfast Casserole each Christmas morning and so when I found this recipe I thought it would be neat to try in the crock pot this year! Set your programmable coffee maker and all you need to do is wake up to breakfast and enjoy the Christmas morning!

Enjoy!

1 doz eggs, beaten
14 slices of bread
2 1/4 c milk
2 1/2 c cheddar cheese, grated
1 lb. sausage, cooked & drained
1/2 tsp. salt
1 tsp. pepper

Lightly grease Crock Pot with butter. Cut bread into large squares. Layer bread, sausage, cheese in the Crock Pot. Beat eggs, milk, salt & pepper. Pour into Crock Pot mixture. Cook on Low for 8-10 hours.

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