Enjoy Easy Cooking With Crockpot
Dear Merri Lou: It’s time for some more crockpot recipes. Have you some good ones? Thanks, Betsy, Spokane
Dear Betsy: I sure do. Here are three I think you’ll enjoy. You’ll need about 15-20 minutes preparation time to chop meat, vegetables and fruit.
Paul’s Minestrone Soup
From Paul Schuster of Spokane. Schuster, who adapted this recipe from a Rival Crock-Pot cookbook, doubles it to make lots of meals for the week.
1 medium carrot, thinly sliced
1 stalk celery, cut into 1/2-inch pieces
1/2 red bell pepper, seeded, cut into 1/2-inch pieces
1/2 medium zucchini, scrubbed, sliced into 1/2-inch rounds
1 package low-sodium taco seasoning mix
2 teaspoons ground cumin
1-3/4 cups water
1/2 medium onion, chopped
1 clove garlic, minced
1 (14-1/2-ounce) can Italian stewed tomatoes
1 (15-1/2-ounce) can kidney beans, drained
1 teaspoon marjoram
1/4 teaspoon coarsely ground black pepper
1/2 pound regular or low-fat kielbasa sausage, cut into 1/2-inch pieces
1/2 pound extra-firm tofu, cut into 1/2-inch cubes
3/4 cup cooked rice
Combine all ingredients except rice in 5-quart crockpot. Cook on LOW 8-10 hours or HIGH 4-5 hours. Add cooked rice just before serving and stir to combine.
Yield: 4 servings.
Nutrition information per serving: 350 calories, 3.6 grams fat (9 percent fat calories), 56 grams carbohydrate, 25 grams protein, 20 milligrams cholesterol, 13 grams dietary fiber, 1,008 milligrams sodium.
Note: When time is of the essence, Schuster substitutes a 16-ounce package of frozen vegetables for the fresh ones.
Beef Stew With Shiitake Mushrooms
From “Betty Crocker Casseroles & One-Dish Meals (General Mills, 1998).
12 new potatoes (1-1/2 pounds), cut into fourths
1 medium onion, chopped (1/2 cup)
1 (8-ounce) bag baby-cut carrots
1/4 pound fresh shiitake mushrooms, sliced
1 (14-ounce) can diced tomatoes, undrained
1 (10-ounce) can condensed beef broth
1/2 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch pieces
Mix all ingredients except beef in a 3-1/2 to 4-quart slow cooker. Add beef.
Cover and cook on LOW 8 to 9 hours or until vegetables and beef are tender. Stir well before serving.
Yield: 8 servings.
Nutrition information per serving: 230 calories, 7 grams fat (27 percent fat calories), 29 grams carbohydrate, 16 grams protein, 35 milligrams cholesterol, 3 grams dietary fiber, 640 milligrams sodium.
Caramel-Apple Nachos
From “New Flavors From Your Crockery Cooker” (Better Homes & Gardens Books, 1998).
2/3 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
1-1/2 cups apple juice or apple cider
2 pounds cooking apples, cored and cut into 1/2-inch-thick slices (6 cups)
1 tablespoon margarine or butter, cut up
1 (8-ounce) carton vanilla yogurt
1/4 cup chopped pecans, toasted
Cinnamon Tortilla Crisps:
4 teaspoons granulated sugar
1 teaspoon ground cinnamon
2 (7- to 8-inch) flour tortillas, each cut into 8 wedges
In a 3-1/2 or 4-quart crockery cooker, stir together the brown sugar, 1/4 cup granulated sugar, tapioca and 1 teaspoon cinnamon. Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix.
Cover and cook on LOW for 6 or 7 hours or on high for 3 to 3-1/2 hours. To serve, divide apples and syrup among 8 dessert dishes. Top each serving with vanilla yogurt and pecans. Serve with Cinnamon Tortilla Crisps.
For crisps, preheat oven to 350 degrees. In a bowl, combine the remaining 4 teaspoons sugar and 1 teaspoon ground cinnamon. Lightly spray tortilla wedges with nonstick cooking spray. Place wedges in a single layer on an ungreased baking sheet. Sprinkle with sugar-cinnamon mixture. Bake for 12 minutes or until crisp.
Yield: 8 servings.
Nutrition information per serving: 280 calories, 5 grams fat (16 percent fat calories), 60 grams carbohydrate, 3 grams protein, 1 milligram cholesterol, 2 grams dietary fiber, 85 milligrams sodium.