Shredded Beef Chimichangas

Recipe courtesy of zorahangels

• 2 lbs. stew or chick meat (boneless or semi with bone out) 
• 1 onion 
•  pepper and garlic salt 
• 1 can diced green chilies 
• 1 jar salsa 
• Tortilla's- Burrito size 
• 1/4 tsp cumin 
• olive oil 

1- Put meat in crock pot with pepper and garlic salt in the morning.  Cook all day

2- When done take out and shred, keep juice on the side

3- Take a big pot and put 2-3 tablespoons of oil in the bottom and add 1 onion and one can of diced green chilies.  Cook until onions are transparent.  Add in the meat, 1/2 jar salsa and 1/4 tsp cumin and garlic salt.  Then add 1/2 to 1 cup of juice reserved from the meat.  Stir- put lid on and simmer about 1/2 hour.  Mixture should be firm not soupy after 1/2 hour.

4- Fill tortillas and roll and tuck, (like an envelope) then put into deep fat fryer about 1-3 minutes (or large pot with oil heated in the bottom) then take out and garnish with sour cream, jack and cheddar cheese and salsa.

Turkey Chili

Recipe courtesy of Dec2005bride

1.5 lbs ground turkey

3 cloves garlic

1 small onion

1 green pepper

2 15oz cans red kidney beans

1 can diced tomato w/jalepeno (14.5oz)

8 oz tomato paste

Saute garlic and onion.  Brown turkey.  Add peppers til soft

Combine in crock pot w/beans, tomato and tomato paste.

Cook for 5 hrs on high or 10 on low.  

Taco Casserole

Recipe courtesy of junebug1

1 1/2 pounds ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso® Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn,
    Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart crock-pot with oil or spray with nonstick cooking spray.

In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled crock-pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.

Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.

Uncover crock-pot for last 30 minutes of cooking time.

Top individual servings with sour cream.

Spicy Pulled Pork

Recipe courtesy of cs11

(HIGH 6 hrs)

1 Can crushed tomatoes (28oz)
1 Can whole tomatoes (14.5oz)
2 1/4pds Boneless Pork Shoulder
1 tbspn adobo sauce (or dry goya adobo powder)
1 medium onion (diced)
2 dried bay leave
1 tspn dried oregano
salt/pepper
flour tortillas
cheddar cheese (shredded - optional)

1. In a 5 quart slow cooker, combine onion, oregano, bay leaves, adobo sauce, tomatoes, and 2 tspn salt and 1/2 tspn of pepper. Add pork; toss to coat with sauce. 
2. Cover; cook on high until meat is pulled apart tender (about 6 hrs). 
3. Serve; pull pork apart and toss with sauce (discard bay leaves) and serve with toasted tortillas and cheddar cheese.

Smothered Chicken

Recipe courtesy of Cathy&John

• 1 Chicken, cut up or 4 boneless chicken breasts, cut up (I use the breasts)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 lg onion - sliced
• 1 can French onion soup or 1 pkg. Lipton/Knorrs (prepared)
• Garlic, fresh or powder to taste
• 1 pack fresh mushrooms - sliced
• Poultry seasoning to taste (optional)

Add all ingredients to crock pot, cover and simmer on low for at least 5 to 6 hours, but can cook all day if that's easier for your schedule.

Serve over rice, potatoes, noodles, biscuits, etc. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions. 

Slow Cooking Pot-Roast

Recipe courtesy of prinessbride76 and smallbutfiesty

5.5 pound pot roast

2 cans (10.75oz. each) Cream of mushroom soup

1 envelope dry onion soup mix

11/4 cups water

3 cans of sliced mushrooms (optional)

In crock pot mix cream of mushroom soup and onion soup mix and water. Place pot roast in pot and coat with soup mixture. Cook on high for 3-4 hours or low for 8-9 hours.

**add sliced mushrooms to gravy after cooking is done. (OPTIONAL)

Slow Cooker Upside-Down Chicken Pot Pie

Recipe courtesy of linda98ny
1 1/4 lb boneless skinless chicken thighs
1/2 cup chopped onion
1 dried bay leaf
1/4tsp pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into thin slices (I use a
little less)
1 bag (1lb) frozen mixed veggies
instant biscuits (I use the ones in the tube)

1. Place chicken in slow cooker.  Top with onion, bay leaf, pepper, and gravy.  Place celery on gravy.
2. Cover and cook on low heat for 8-10 hours
3. About 30 min before serving, bake biscuits.
4. Meanwhile, gently stir frozen veggies into chicken mixture.  Cover and cook 15 min.  Remove bay leaf.
5. For each serving, split biscuit and place one half on the bottom of a bowl.  Spoon chicken into bowl then top with other half of biscuit.  

Slow Cooked Garlic Chicken

Recipe courtesy of Proud2bMrsV.

Serves 4 @ 3pnts

4 skinned chicken breast halves

1 teaspoon salt

2 teaspoons paprika

2 teaspoons lemon pepper

1 large onion, sliced

10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Sherri's Crock Pot Pot Roast

Recipe courtesy of The Matrix

Bottom round roast (I usually use a 2-3 lbs roast)

1 can (2 cups) Cottage Inn French Onion Beef broth

2-3 handfuls baby carrots

2 medium red potatoes, cubed with skin on

Salt

Pepper

Garlic powder

Red wine (approximately 8 ounces)

Olive oil (approximately 1 tablespoon)

Gravy:

     Flour

     Gravy master

-Season the roast with salt, pepper and garlic powder on all sides.

-Heat olive oil in deep pan. Add roast and brown on all sides (approximately 3 minutes a side)

-Add the can of beef broth and the roast to the crock pot

-Add red wine (In my crock pot, the meat is covered 3/4 of the way with liquid, this may vary with different crock pot models/sizes)

-Cook on high 4 hours

-Add baby carrots and cubed potatoes

-Turn heat to low and cook additional 1.5 to 2 hours (until veggies are soft)

-Turn crock pot off. Remove meat and veggies

-To make the gravy:

     -Heat liquid from crock pot on stove

     -Add flour slowly, whisking to keep smooth

     -Add few drops of gravy master to desired darkness

     -Heat to desired thickness

Sausage and Peppers

Recipe courtesy of Happy8-13-05

1 lb hot Italian sausage
1 lb sweet Italian sausage
3 large green peppers
1 onion
16 oz can of crushed tomatoes
2 garlic cloves
pinch of mint
oregano

Cut sausage into 2-inch pieces.  Partially cook in a frying pan (with some water) for about 10 minutes, or until outside turns a gray/brown color.  Remove from heat, put sausage in the crock pot.

Cut peppers and onion into strips and add to crock-pot.  Add chopped garlic, mint, and oregano to crock pot.  Pour crushed tomatoes on top.

Cook on medium-low for 6-8 hours (or 4 hours on medium-high).  Can be served with rolls for sandwiches.

Salsa Chicken

Recipe courtesy of Proud2bMrsV.

4 servings @ 4 points ea.

1 lb. boneless, skinless chicken breasts

1 jar salsa

2 Tbs. Flour

Layer chicken and salsa in crock-pot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crock-pot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat free sour cream and fat free shredded cheese.

Pot-Roast w/ Mushroom Gravy

Recipe courtesy of ghl

3-4 lb boneless chuck roast
salt and pepper
1 onion sliced into rings
1 can condensed cream of mushroom soup (I use the 98% fat free)
1 packet onion soup mix
1 cup beef broth
(optional: 1 cup sliced mushrooms)

Place the onions in the crock. Season the roast with salt and pepper. Brown the roast in a little oil and place the roast on top of the bed of onions.  Mix the remaining ingredients and pour over the roast. Cook on low for 8 hrs. Serve over mashed potatoes or egg noodles.

Pot Roast

Recipe courtesy of jennypenny*

3-4 lb Roast
New Potatoes
Carrots
Onions
Beef Broth

S&P the roast.
Brown Roast in frying pan. (few minutes on each side)
Cut onions (and potatoes if you can't find the new potatoes)
Place veggies in bottom of crock pot
poor in 1 can beef broth
place roast on top of veggies

Cook 6-8 hours.

Remove roast and veggies into serving dishes
Transfer liquid to saucepan and bring to a boil.
Mix cornstarch and hot water.
Slowly stir cornstarch mixture into liquid to thicken to a gravy.

Pot Roast

Recipe courtesy of CarissaS

Layer bottom of crock pot with potatoes cut up into chunks.
Put in a 2-4 lb eye round roast.
Fill around the roast with baby carrots, onions, carrots, peas, green beans and whatever other veggies you want.
Add 1 can of beef broth.
Fill can with balsamic vinegar and add to crock pot.
Fill can again with water and add if liquid is still needed to cover just to the top of the roast.
If more liquid is needed use any combination of the above liquids to fill the crock pot.
Cook on low at least 8 hours.  I've cooked this 14 hours before and it's still very good.

Make Ahead Crock-pot Breakfast Apple Cobbler

Recipe courtesy of Cathy&John

4 medium-sized apples, peeled and sliced

1/4 cup honey

1 teaspoon cinnamon

2 tablespoons butter, melted

2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. 

Lit'l Bourbon Links

Recipe courtesy of 3Guys&AMomma

1 tbsp. grated onion
1 (16 oz.) pkg. Hillshire Farm® Lit'l SmokiesTM (any variety)
2 cups catsup
3/4 cup bourbon
1/2 cup dark brown sugar

In saucepan combine catsup, bourbon, brown sugar and onion. Add Lit'l
Smokies and simmer over low heat. Or, bake in preheated 350 Degrees F.
oven for 30 minutes. If mixture thickens too much, thin with additional
water or bourbon. Serve hot.  

Layered Vegetarian Crock Pot Dinner

Recipe courtesy of ladyredlight

6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn -- frozen or fresh
1 cup peas -- frozen or fresh
Any other favorite veggies

Sauce

2 1/2 cups tomato sauce
1/4 cup Tamari soy sauce -- low-sodium
1 teaspoon thyme -- ground
1 teaspoon dry mustard

1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley

Layer vegetables in crock pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours on high or 12 hours on low.

Irish Beef Stew

Recipe courtesy of celestevie

2 Tbsp. oil

1-1/2 lb. trimmed boneless beef round steak, cut into 3/4-inch thick chunks

2 Tbsp. flour

1 large onion, coarsely chopped

1 can (14-1/2 oz.) beef broth

1 can (14-1/2 oz.) stewed tomatoes, undrained

1 env. GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix

3 medium potatoes, cut into 3/4-inch chunks

3 medium carrots, cut into 1/2 pieces

3 cups hot cooked noodles (We usually use 1 bag of Whole Wheat egg noodles).

Put oil and meat in stoneware. Sprinkle flour, salt and pepper over meat and stir to coat. Add remaining ingredients and stir to mix well. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours. Stir thoroughly before serving.

SERVE over noodles.

Ham and Potatoes au Gratin

Recipe courtesy of smallbutfiesty

(3 points)

2 full cups diced extra-lean ham

4 cups diced raw potatoes

1 cup chopped onion

3/4 cup shredded reduced-fat Cheddar Cheese

1 (10 3/4 ounce) can Healthy Request

Cream of Celery Soup

1/8 tsp. black pepper

1 tsp. dried parsley flakes

1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Serves 6 (1 cup) 181 calories, 5 gram Fat, 3 gm Fiber 3 Points for 1 Cup

Everyone’s Favorite Chili

Recipe courtesy of 3Guys&AMomma

2 pounds coarsely ground beef
2 (16 ounce) cans of red kidney beans
2 (141/2 ounce) cans tomatoes
2 medium onions, chopped
1 green bell pepper seeded and chopped
2 toes of garlic, peeled and chopped
2 (4 ounce cans) green chili
3-4 tablespoons of chili powder
2 teaspoons cumin
2 tablespoons sugar
1 bay leaf
½ teaspoon garlic powder
1 teaspoon salt
1 dash black pepper

In a large heavy sauce pan brown meat and drain off grease. Place everything in a crackpot, cover and cook on low for 1- to 12 hours.
Serve with shredded Monterey jack cheese sprinkled on top if desired.