4 recipes :)
Crockpot Breakfast Casserole
12 servings
Ingredients:
30 oz frozen hash browns
1 lb cooked turkey ham, cubed
2 onions, diced
1 large red pepper, diced
3/4 c. shredded cheddar cheese
3/4 c. shredded 2% mozzarela
12 egg whites*
1 c. skim milk
1 tsp. salt
1 tsp. (or more) freshly ground pepper
Directions:
Divide potatoes, turkey ham veggies and cheese so you can create three layers of each in crockpot. Start with the hash browns, then turkey ham, onions, peppers, and last cheese. Repeat until you have three layers. Beat egg whites, salt, pepper and then milk together. Pour over layers, cover and turn on low. Cook for 10-12 hours overnight.
*This was from a low fat cooking board, I'm sure you could be fine with whole eggs.
Slow Cooker Chicken Merlot
serves 6
3 cups fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
3/4 cup chicken stock
6 ounces tomato paste
1/4 cup dry red wine, such as Merlot, or chicken stock
2 Tbs. quick cooking tapioca
2 tsp. Sugar
1-1/2 tsp. dried basil, crushed, or 2 Tbs. fresh, snipped
2 cups cooked noodles
2 Tbs. grated Parmesan cheese
Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 - 5 quarts low cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.
Crockpot Killer Lasagna
1 (28 oz) can diced tomatoes
1 cup water
2 cups ff or soy mozzarella cheese
½ small onion, chopped
Oregano, basil, Italian spices to taste
1 (5 oz) can tomato paste
1 cup ff cottage cheese
1 lb browned lean ground turkey or ground beef
½ tsp chopped garlic
8 oz whole-wheat lasagna noodles, broken in small pieces
Mix all ingredients except lasagna noodles. Layer in sprayed crockpot starting with a layer of the "sauce" mixture. Make sure noodles are buried in sauce well. Cover and cook on LOW for 5-6 hours.
Overnight Apple Butter
Source: Cooking Light, OCTOBER 2004
A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.
1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)
Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.
Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.
Note: I've not made these before, just thought they sounded good :)