Barley Beef Stroganoff Crockpot Recipe

Barley Beef Stroganoff Crockpot Recipe



Ingredients needed:

* 2/3 cup of uncooked pearl barley (not quick-cooking)
* 2 1/2 cups of fat free, low sodium vegetable broth or water
* 1 package of sliced mushrooms (approximately 6 ounces)
* 1/2 teaspoon of dried marjoram
* 1/2 pound of lean ground beef
* 1/2 cup of chopped celery
* 1/2 cup of minced green onion
* 1/2 teaspoon of black pepper
* 1/4 cup of fat free half-and-half
* Minced fresh parsley (optional)

Preparation steps:

* Place barley, broth, mushrooms and marjoram into crockpot.
* Cover and cook on low for 6 to 7 hours.
* Cook and stir ground beef in large nonstick skillet over medium heat until browned and crumbly (approximately 7 minutes). Drain and discard fat. Add celery, green onion and pepper; cook and stir for 3 minutes. Transfer to crockpot.
* Mix in half and half. Cover and cook on high for 15 minutes, until beef is hot and vegetables are tender.
* Garnish with parsley, if desired.

Enjoy
(serves 4)

Turkey with Pecan Cherry Stuffing Crockpot Recipe

Turkey with Pecan Cherry Stuffing Crockpot Recipe



Ingredients needed:

* 1 fresh or frozen boneless turkey breast (approximately 3 to 4 pounds)
* 2 cups cooked rice
* 1/3 cup of chopped pecans
* 1/3 cup of dried cherries or cranberries
* 1 teaspoon of poultry seasoning
* 1/4 cup peach, apricot or plum preserves
* 1 teaspoon of Worcestershire sauce

Preparation steps:

* Thaw turkey breast, if frozen. Remove skin and discard. Cut slices three-fourths of the way through turkey at 1-inch intervals.
* Stir together rice, pecans, cherries and poultry seasoning in large bowl. Stuff rice mixture between slices. If necessary, skewer turkey lengthwise to hold it together.
* Place turkey in crockpot. Cover and cook on low for 5 to 6 hours.
* Stir together preserves and Worcestershire sauce. Spoon over turkey.
* Cover; let stand for 5 minutes. Remove skewer prior to serving.

Enjoy

Chicken Chipotle Stew Crockpot Recipe

Chicken Chipotle Stew Crockpot Recipe



Ingredients needed:

* 1 pound of boneless, skinless, chicken thighs, cut into cubes.
* 1 can of navy beans, drained (approximately 15 ounces).
* 1 can of black beans, rinsed and drained (15 ounces)
* 1 can of crushed tomatoes, undrained (14 oz)
* 1 1/2 cups of chicken broth
* 1/2 cup of orange juice
* 1 medium onion, diced
* 1 chipotle pepper in adobo sauce, minced
* 1 teaspoon of salt
* 1 teaspoon of ground cumin
* 1 bay leaf
* Cilantro sprigs (optional)

Preparation steps:

* Combine chicken, beans, tomatoes with juice, broth, orange juice, onion, chipotle pepper, salt, cumin and bay leaf in crockpot.
* Cover; cook on low for 7 to 8 hours or high for 3 1/2 to 4 hours. Remove any bay leaf before serving.
* Garnish with cilantro sprigs, if desired,

Thai Chicken Curry Crockpot Recipe

Thai Chicken Curry Crockpot Recipe



Ingredients needed:

* 14-oz. can of light coconut milk
* 2 tablespoons of red curry paste
* 2 teaspoons of brown sugar
* Kosher salt and pepper
* 8 small bone-in chicken thighs (about 2 lbs.) skin removed
* 1 red pepper, cut into 1 1/2 inch pieces
* 2 small sweet potatoes, peeled and cut into 2 inch pieces
* 1 1/2 cups long-grain white rice
* 1 cup of frozen peas, thawed
* 1 teaspoon of lime zest plus 3 tablespoons of juice
* 1 tablespoon of low-sodium soy sauce
* Chopped fresh basil, for serving

Preparation steps:

* In crockpot, stir together the coconut milk, curry paste, brown sugar and 1/4 teaspoon each salt and pepper. Add the chicken and red pepper and toss to combine.
* Scatter the sweet potatoes over the top.
* Cover and cook on low for 5 to 6 hours. For faster cooking time, cook on high for 3 to 4 hours.
* Twenty minutes before serving, cook the rice according to the package directions. Remove and discard the bones from the chicken. Gently fold in the peas, lime zest and juice, and soy sauce and cook until heated through, about 2 minutes. Cut the potatoes into smaller pieces.
* Serve the chicken curry with the rice and sprinkle with basil, if desired.

Enjoy

Red Wine Beef Ragu Crockpot Recipe

Red Wine Beef Ragu Crockpot Recipe



Ingredients needed:

* 1 can of crushed tomatoes (approximately 14 oz.)
* 1/2 cup of red wine
* Kosher salt and pepper
* 1 can of whole peeled tomatoes, drained (28 oz.)
* 4 cloves of garlic, finely chopped
* 2 medium carrots, cut into 1/4 in. pieces
* 1 large onion, chopped
* 2 sprigs of fresh rosemary
* 1 1/2 lb. lean beef stew meat, trimmed and cut into 3 inch pieces
* 12 oz. wide noodles
* 1/2 cup of fresh flat-leaf parsley, chopped
* 1/4 cup grated Parmesan or Romano cheese

Preparation steps:

* In crockpot, whisk together the crushed tomatoes, red wine, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion and rosemary.
* Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on low or 4 to 5 hours on high.
* Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.

Enjoy

Pumpkin Soup with Shrimp and Lime Crockpot Recipe

Pumpkin Soup with Shrimp and Lime Crockpot Recipe



Ingredients needed:

* 3 leeks, white part only, cleaned and coarsely chopped
* 1 tablespoon of vegetable oil
* 6 cups of peeled pumpkin, cut into 2-inch cubes (Note: If pumpkin in unavailable, substitute any orange-fleshed squash, such as acorn or butternut)
* 4 cups of chicken or vegetable broth
* 1 teaspoon of salt
* 1 teaspoon of freshly ground pepper
* 1 teaspoon of Zest and juice of 1 lime
* Pinch of cayenne pepper
* 1 cup of heavy or whipping cream
* 8 oz. cooked salad shrimp
* 6 to 8 cherry tomatoes, halved
* 2 tablespoons toasted pumpkins seeds, optional
* 2 tablespoons of finely chopped chives or cilantro leaves

Preparation steps:

* In crockpot, combine leeks and oil. Stir well. Cover and cook on high for 1 hour, until leeks are softened. Add pumpkin, broth, salt and pepper to taste. Cover and cook on low for 6 hours or high for 3 hours, until pumpkin is tender.
* Transfer to a blender or food processor fitted with metal blade, in batches.
* If serving hot, return soup to crockpot, add lime zest and juice, cayenne, cream and shrimp and cook on high for 20 minutes, until shrimp are heated through. If serving cold, combine ingredients in a large bowl and chill thoroughly.
* When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives or cilantro.

Greek Bean Sauce with Feta Crockpot Recipe

Greek Bean Sauce with Feta Crockpot Recipe



Ingredients needed:

* 1 tablespoon of olive oil
* 2 onions, diced
* 2 cloves garlic, minced
* 1 teaspoon of dried oregano, crumbled
* 1 teaspoon of salt
* 1/2 teaspoon of cracked black peppercorns
* 1 piece of cinnamon stick (approximately 1 inch)
* 1 can of tomatoes with juice, coarsely crushed
* 3 cups of frozen sliced green beans
* 1 batch Slow-Cooked Polenta, optional
* 1/2 cup of crumbled feta cheese
* 1/4 cup of finely chopped dill fronds

Preparation steps:

* In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes.
* Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add tomatoes with juice, stirring and breaking up with a spoon. Transfer to crockpot.
* Stir in beans. Cover and cook on low for 6 hours or high for 3 hours, until hot and bubbly. Discard cinnamon stick. To serve, ladle over hot polenta, if using, and sprinkle with feta and dill.

Enjoy

Feta and Mint Spread Crockpot Recipe

Feta and Mint Spread Crockpot Recipe



Ingredients needed:

* 1/2 cup of plain Greek yogurt
* 3 ounces of feta cheese, crumbled
* 2 ounces of cream cheese, cubed
* 2 tablespoons extra virgin olive oil
* 1 small garlic clove, crushed to a paste
* 1 tablespoon of chopped fresh mint
* 1/2 teaspoon of grated fresh lemon peel
* Toasted Pita chips (See recipe below)
* Carrot and celery sticks

Preparation steps:

* Coat crockpot with nonstick cooking spray. Add yogurt, cheeses, oil and garlic; mix well.
* Cover and cook on low for 1 hour or until cheeses are melted.
* Stir in mint and lemon peel.
* Serve with Toasted Pita chips, carrot and celery sticks.

Toasted Pita Chips:

* 3 pita bread rounds (6-inch)
* 1 tablespoon extra virgin olive oil
* 1/2 teaspoon of dried oregano
* 1/4 teaspoon of ground cumin
* 1/8 teaspoon of salt

Preparation steps:

* Preheat oven to 375 degrees.
* Brush one side of each pita round with oil. Sprinkle with oregano, cumin and salt. Cut each pita into 12 wedges. Place on baking sheet seasoned side up. Bake 8 to 10 minutes or until lightly browned.
* Let cool for a few minutes.

Serve and enjoy!