Melbernai
I am a lucky Momma!
Member since 7/05 15652 total posts
Name:
Melissa
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Crock Pot Recipes
I shared these with a few ladies over on the pregnancy board, because we were talking about easy, healthy meals to prepare. What I like about using my crock pot in the summer is that it doesn't heat the whole kitchen up, nor do you have to stand over a hot grill, and once you throw everything together the night before or the morning of that's it, you don't have to do anything else. I try to use baby carrots and things like that that are pre-cut to just make everything that much easier.
Chicken and Shrimp Casserole:
1 1/2 cup uncooked rice (not the instant kind)
1/2 cup butter, melted
2 1/2 cups chicken broth
4 cups cooked chicken, 1 inch pieces (you can get the perdue ready cuts for this, already cooked and sliced, just throw them in, they are REALLY easy since they are pre-cooked, in your meat aisle)
1/2 lb mushrooms, sliced
1/3 cup soy sauce
1 lb shelled, deveined shrimp (have your seafood guy shell and devein them for you, they should do it at regular grocery stores no charge)
8 green onions (scallions)
1/2 cup slivered almonds
mix rice and melted butter in slow cooker, stir to coat the rice thouroughly. add all remaining ingredients except slivered almonds and green onions.
cover and cook on low for 6-8 hours or on high for 2-3 hours.
stir and serve. sprinkle with almonds and green onions for garnish.
Beef Stew:
1 lb beef stew meat, 1/2 inch pieces (i use 2 lbs for more meat)
1 med onion - cut into 8ths
1 package (8 oz) baby carrots
1 can (14.5 oz) diced tomatos, undrained
1 can (10.5 oz) condensed beef broth
1/2 cup flour
1 tbsp. wocestershire sauce
1 tsp. salt
1 tsp. sugar
1 tsp. dried marjoram leaves
1/4 tsp pepper
12 new potatoes (1 1/2 lbs) cut into forths
2 cups sliced mushrooms
chop onion, mix all ingredients except beef in 3 1/2 - 6 quart slow cooker. add beef on top, do not stir (beef cooks quicker then veggies so if it's on top it's furthest from the heat source, it won't overcook. about halfway through it kinda falls down into the middle anyway as the veggies soften up). cover and cook on low for 8-9 hours. stir well before serving.
i found that it was done after about 6 hours but continued cooking it anyway because i wanted everything to be really tender, which it was!! serves about 6-8 servings, great leftovers to take to work for lunch!!
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