This dish is a deliciously vegetarian surprise!

Ingredients:

• ½ cup of cooked rice
• ½ cup of canned black beans (rinsed and then drained)
• Three cloves of garlic (minced)
• ½ cup of sliced scallions
• ½ cup of frozen corn
• Two plum tomatoes (diced)
• Two sprigs of cilantro (snipped)
• Two sprigs of parsley (snipped or you can substitute for 2 tsp. of dried sprigs)
• Three fresh basil leaves (snipped, or you may substitute for ½ tsp. dried)
• 1/8 tsp. of white pepper
• ½ tsp. of chili powder
• Four large sweet green peppers, with the tops, seeds, and membranes removed
• ½ cup of crushed tomatoes
• ½ cup of water
• Two ounces of Shredded Monterrey jack or cheddar cheese

Preparation:

This recipe will make about four servings.

Take and mix the rice, garlic, beans, corn, scallions, diced tomatoes, parsley, basil, cilantro, white pepper, and chili powder all in a bowl. Mix it well by tossing. Then take and divide the mixture among four platters. Then spoon each portion onto the sweet peppers.

Then take and pour the tomatoes and the water into the crock pot, and place the peppers in an upright position into the crock pot. Then cover this and let it cook on low for about four to six hours, and you are ready to serve! Then take the peppers and put them on the serving plates. Top each of the peppers with a spoon of the hot tomatoes and the cheese.

This recipe has about 203 calories per serving and about 4.9 grams of fat.

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This wonderful desert has five main fruits: pears, apples, grapes, oranges, and nectarines (although you may use peaches)

Ingredients

• Two cups of white grapes
• Two nectarines (peeled and then sliced0
• Two Anjou pears (peeled and then cubed)
• Two apples (peeled and then cubed)
• Two oranges (peeled and then sectioned0
• One stick of cinnamon
• ¼ tsp. of ground nutmeg
• One cup of orange juice
• Two cups of low fat vanilla yogurt, or orange sherbet.

Preparation

This will make about six servings

Take and combine the grapes, pears, apples, oranges, cinnamon, nectarines, and the orange juice into the crock pot. Mix it gently by tossing. Then cover this all and allow it to cook at a low for about three hours, or you may cook at a high for about 2 hours, just until the apples have become tender.

Throw away the cinnamon, and mix by stirring. Then let it cool down for a bit and you are ready to serve. Serve it with the yogurt or sherbet.

This recipe has about 209 calories per serving and has about 1.8 grams of fat.

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When it comes to crockery pots, there are two typical shapes, the round and the rectangular. There are several sizes that range from smaller to larger.

So what makes up the pot? Well at the core of each pot is a ceramic bowl that is surrounded by a metal sheaf. This surrounds the electric heating coils. On the other hand, the rectangular shaped pots have a removable metal bowl sitting on a multi purpose base; this surrounds the heating element that has a temperature dial. Both types have a close fitting glass or plastic lid.

There are several discounts and seasoning savings that you may buy at major stores. It is best to buy one with a removable bowl, even if it is a bit more costly. That way, you can easily clan the crock-pot. You can also put the bowl in the fridge to store meals, and then return it to the crock-pot to reheat. There are ceramic and metal bowls that are available, the ceramic ones can be micro –waved, but the metal ones are broiler safe and stove top safe. That way, you can sauté the ingredients before you put it into the crock-pot, for added flavor.

But the magic of the crock-pot is that cooks can easily put in the ingredients and go off to do as they please. For meats that are cooking for hours on end, a simple stir every now and then will eliminate the possibility of sticking. What more could you ask for? A tasty and tender meal, with no slaving away at the kitchen needed.

The cool thing about these pots is that you are able to do some experimenting, and switch the recipes around to be creative; you will be amazed at what you can do! Experiment with the different bowls and types of pots too!

Expect a large variety of cooking times, and remember that all pots are not the same. The differences between pots can slow down or speed up your cooking by hours. There are many different factors that can affect cooking times however, like how cold the food is at the start, how often the lid is removed, how full the pot is, and how thick the ingredients are. So plan on adjusting some of the recipes and/or lowering or increasing the heat. If you play around, you can do great things!

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The crockery pot is an energy efficient tool that many people use. If you set it on low, it will draw very little energy. In fact, it will draw even less energy than a 100 watt light bulb. This is why many choose to use the crockery pot, because it conserves energy. You can simmer a meal for many hours (were talking as long as 12 hours) and the kitchen will not overheat! It’s amazing! The crackpot is also easily stored and is not heavy or gratuitous.

There are several reasons why you would want to slow cook, if you simmer meat all day long, it will become much softer and tenderer than if you were to cook it quickly. The flavor also intensifies in vegetables and meats. You can also relax more when using a crock-pot, because you won’t have to worry about burning or spoiling your meal, because the temperature will be set low.

However, do not gape too much at these long times I was mentioning. Most meals are cooked in less than thirty minutes in a crock-pot. And more importantly all you have to do is get everything together and toss it into the crock pot, turn it on and you are good to go. Imagine that, toss a few things into the crockery and a few hours later you have a meal! And larger crock pot mean large servings too!

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This is an Italian dish, with some new ingredients to compliment the old.

Ingredients

• ¾ cup of fat free chicken broth
• ¼ cup of dry white wine
• Four diced shallots
• Olive oil cooking spray
• 1 pound of veal cutlets
• ¼ tsp. of some freshly ground black pepper
• 1 tbsp. of fresh snipped parsley

Preparation:

This will make four servings

First, take the wine, broth, and shallots and add it to the crock pot. Then coat a pan with the cooking spray and allow it to heat on medium. Then add the veal and cook the veal until it has browned, this will take you about five minutes. Then remove the veal from the pan and add to the crock pot

Then cover the crock pot and allow it all to cook at a low until the veal has fully cooked and is nice and tender. The flavors should all be nicely blended as well. This will take about four to six hours.

Then remove the veal and place on a platter, but reserve the broth and the shallots; make sure that you keep the veal warm. Then pour al of the lemon juices and the pepper into the broth. Cook this until it is heated, for about five minutes. You are now ready to serve! Serve the veal with the shallots, parsley, and the broth.

This recipe has about 166 calories and 4 grams of fat per serving.

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Add the green curry paste according to your own heat meter. This is a saucy appetizer, so serve with lots of extra napkins.

Prep: 20 minutes
Cook: Low 5 to 6 hours, High 2 1/2 to 3 hours; plus 10 minutes
Makes: 14 appetizer servings
Slow Cooker: 3 1/2 or 4 quart

Ingredients

• 1/3 cup finely chopped onion
• 14 chicken wings (about 3 pounds total)
• 3/4 cup purchased coconut milk
• 3 tablespoons fish sauce
• 2 to 3 tablespoons green curry paste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 cup shredded fresh basil leaves

How to make the Green Curry Chicken Wings

1. Place onion in a 3 1/2 or 4-quart slow cooker. Use a sharp knife to carefully cut chicken wings into three portions; discard wing tips. Place wing pieces over onions in cooker. Stir together the coconut milk, fish sauce, and curry paste. Pour over chicken wings.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove chicken from cooker with slotted spoon; cover and set aside. Skim fat from cooking liquid.
3. In a medium saucepan stir together the cornstarch and the water and stir in the cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, transfer the chicken to a large serving platter; pour sauce over chicken and sprinkle with basil.

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Ratatouille (ra-tuh-TOO-ee) is a favorite dish from the French region of Provence. Eggplant, tomatoes, peppers, onions, herbs, and garlic are typically simmered together to create a delicious side dish or an appetizer topper for bread or crackers.

Prep: 20 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours
Makes: about 4 cups (sixteen 1/4-cup servings)
Slow Cooker: 3 1/2 or 4 quart

Ingredients

• 1.5 cups chopped onions (3 medium)
• 1 6-ounce can tomato paste
• 1 tablespoon olive oil or cooking oil
• 1 tablespoon no-calorie, heat-stable, granular sugar substitute (Splenda)
• 2 cloves garlic, minced
• 1.5 teaspoons diced basil, crushed, or 1 tablespoon snipped fresh basil
• 1 teaspoon salt
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 4 medium tomatoes, peeled and coarsely chopped
• 2 medium zucchini, halved lengthwise and sliced
• 1 small eggplant, peeled and cubed (about 3 cups)
• 1 12-ounce loaf baguette-style French bread, cut into 1/2-inch slices, toasted

How to make Ratatouille

1. In a 3 1/2 or 4 quart slow cooker combine onions, tomato paste, oil, sugar substitute, garlic, dried basil (if using), salt, thyme, and pepper. Add tomatoes, zucchini, and eggplant.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. Stir before serving. Serve hot, cold, or at room temperature with bread slices.

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Green chiles, black olives, and cheese make up the best dip for totilla chips. It’s the classic cheese dip everyone loves.

Prep: 10 minutes
Cook: Low to 3 1/2 hours*
Makes: 3 cups dip
Slow Cooker: 1 1/2 quart

Ingredients

• 1 10-ounce can diced tomatoes and green chiles, undrained.
• 1 8-ounce package process cheese spread, cut into cubes
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 1 teaspoon ground cumin
• 1 2 1/4-ounce can sliced pitted ripe olives, drained
• Vegetable dippers or tortilla corn chips

How to make the Nacho Cheese Dip

1. Place the undrained tomatoes in a 1 1/2 quart slow cooker; top with the cheese spread, Monterrey Jack Cheese, cheddar cheese, and cumin.
2. Cover and cook for 3 to 3 1/2 hours* until cheese is melted and mixture is heated through. (Mixture may look slightly curdled.) Stir to combine.
3. To serve, sir in the olives. Serve with vegetable dippers. Keep warm on low for 1 to 2 hours.

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Surprise your party guests with their favorite pizza flavors served in a spicy dip. Transfer any leftovers to freeze containers. and freeze for up to 3 months. To serve, thaw, and reheat in a saucepan.

Prep: 20 min
Cook: Low 5 to 6 hours, High 2½ to 3 hours
Makes: 7 cups dip
Slow Cooker: 3½ or 4 quart

Ingredients

• 1 pound bulk Italian sausage
• ⅔ cup chopped onion
• 4 cloves garlic, minced
• 2 15-ounce cans tomato sauce
• 1 14½-ounce can diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 4 teaspoons dried oregano, crushed
• 1 tablespoons dried basil, crushed
• 2 teaspoons sugar or no-calorie, heat stable, granular sugar substitute (Splenda)
• ¼ teaspoon cayenne pepper
• ½ cup chopped, pitted ripe olives vegetable dippers or toasted whole wheat pita wedges.

How to make a Spicy Sausage and Tomato Dip

1. In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender. Drain Fat.
2. In a 3½ or 4 quart slow cooker stir together sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and cayenne pepper.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high heat setting for 2½ to 3 hours. Stir in olives. Serve with vegetable dippers.

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No one has to convince you of the ease of using a slow cooker. It’s a busy family’s answer to getting meals on the table quickly. With an exciting array of flavors, spices, and ingredients, the recipes contained in this website, will inspire and tantalize you. But before you start cooking, these tips will help you get the most from your slow cooker.

What Size Do I need?

Slow cookers range in size from 1 to 6 quarts. The recipes in this website specify the recommended size to use. Check the capacity of your cooker to determine whether it fits the recommendations in the recio.e

Fuss-Free Cooking

If you want dinner to cook all day, use low-heat setting of your cooker, This allows the food to cook from 10 to 12 hours. For a shorter cooking time, use the high-heat setting, which cooks food in 3 to 6 hours (depending on the recipe). Cooking times may vary depending on the cooker, but the timings generaly will work with all continuous slow cookers. Note: When a recipe recommends only cooking on one setting, do not use the other setting. Often, the other setting did will not produce the same end results.

Keep Food Safe

For food safety reasons, remove cooked food from the slow cooker before storing it. If you store the warm food and the liner in the refrigerator, the food may not cool down quickly enough. Cooling foods quickly is the key to keeping foods safe from bacteria. Place leftovers in a storage containe and refrigerate or freeze.

Enjoy!

Slow cookers can produce a multitude of dishes. You’ll never grow tired of using it because it can make everything from soup to pot road. It’s nice to come home to a great meal and any extra time you’ll gain because you don’t have to watch the pot.

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