Sweet Honey Barbeque Sauce

• 1 c. ketchup
• 1/2 c. packed brown sugar
• 1/3 c. white sugar
• 1/4 c. honey
• 1/4 c. molasses
• 2 tsp. prepared mustard
• 2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. liquid smoke
• 1/4 tsp. pepper

In a small saucepan, whisk all ingredients together. Bring to a slow boil; simmer for 3 minutes.

This tastes great on anything! Beef, chicken, pork, even as a dipping sauce. Next time you make meatloaf, spoon some of this on top about half-way through the baking time.

Lasts for up to 6 weeks, tightly covered, in the refrigerator.

Slow Cooker Corned Beef & Cabbage

• 1-1/2 lb. baby red potatoes, scrubbed
• 2 c. baby carrots
• 2 lg. onions, peeled & quartered
• freshly ground pepper
• 3-4 lb. corned beef brisket w/ spice packet
• 4 c. water
• 1 sm. head cabbage, cored & cut into thick wedges

Place the potatoes, carrots and onions into a slow cooker. Sprinkle liberally with ground pepper. Place the beef on top (fatty side up). Sprinkle top with the spice packet. Pour 4 cups of water into slow cooker. Cover and cook on HIGH for 5 hours. Add cabbage, and continue cooking on HIGH for another 2 hours (or until meat and veggies are tender). Remove fat from meat, then cut against the grain into thin slices.  Serve plain, or with mustard and horseradish.

Some people like to add beer in place of some of the water. Personally, I think it's fine without it. The meat and vegetables provide all the flavor you need.

Slow Cooker Baked Potatoes

• 4-6 lg. baking potatoes
• Kosher salt
• butter

Scrub the potatoes and prick them a few times with a fork. Rub the skins generously with butter and sprinkle with the Kosher salt. Wrap each in aluminum foil and place in slow cooker (do not add any water to the slow cooker). Cook on HIGH for 4 hours, or LOW for 8-10 hours. 

This makes the best baked potatoes!  I have 2 crock pots, so while meat cooks in one, the potatoes cook in another, and everything is ready at the same time.

Turkey Chili

• 1 T. olive oil
• 1 lb. ground turkey
• 4 lg. garlic cloves, chopped
• 1 lg. onion, chopped
• 2 green peppers, chopped
• 2 red peppers, chopped
• 1 (28 oz.) can diced tomatoes, undrained
• 1/4 c. tomato paste
• 1/2 tsp. salt
• 1 T. sugar
• 3 tsp. ground chili powder
• 1-1/2 tsp. dried oregano
• 1-1/2 tsp. ground cumin
• 1 (15 oz.) can each black, kidney and pinto beans, drained and rinsed

Heat the olive oil in a large pot. Add in the turkey, garlic, onions and bell peppers. Stir, breaking up the turkey as it cooks. When the meat is cooked and the vegetables barely tender, stir in the tomatoes, salt, tomato paste, sugar and spices. Bring to a boil; then reduce heat and simmer for 30 minutes.  Add beans; simmer 15 minutes longer.

I don't know how this freezes; I've never attempted.  This makes a BIG pot of chili, but it's one of those things where, the longer it sits, the better it tastes.  After having it as dinner one night, it serves as a lunch option throughout the week.

Great with a dollop of sour cream ;).

Gemelli with Spicy Sausage & Spinach

• 1/2 lb. gemelli pasta
• 1 T. olive oil
• 1 sm. onion, chopped
• 1 lb. spicy Italian sausages, casings removed (or cut-up chicken breasts)
• 1 c. chicken broth
• 1/2 c. heavy cream
• 1/4 tsp. ground nutmeg
• 10 oz. baby spinach
• Grated Parmesan

Cook pasta as directed on box.

Heat oil in a large skillet over medium-high heat. Add onion, saute until brown. Add sausage and cook, crumbling with the spatula, until browned.

Stir in chicken broth, stirring to dissolve any browned bits in pan. Stir in cream and nutmeg; simmer for 1 minute. Remove from heat.

Place spinach in colander, drain pasta over the spinach to wilt it. Return pasta and spinach to pan, and toss with sausage mixture. Serve with grated Parmesan.

Spoon Burgers

• 3 lb. extra lean ground beef
• 2 green peppers, chopped
• 2 onions, chopped
• 16 oz. tomato sauce
• 16 oz. stewed tomatoes, undrained
• 8 oz. can chopped green chilies
• 2 T. chili powder
• salt, pepper & paprika, to taste

Mix all ingredients together in the crock pot, breaking up the tomatoes with the back of the spoon. Cook on high for 4 hours, or low for 8 hours. Spoon over buns or pasta.

Freezes very well.

Adjust spices/seasonings to your family's liking.

Since the beef isn't pre-cooked, it really is necessary to use extra-lean. If you'd rather, however, buy fattier beef, pre-cook and drain it first.  Adjust cooking times.

Italian Shredded Beef

• 5 lb. chuck roast
• 3 c. water
• 1 tsp. each : salt, pepper, oregano, basil, onion powder, garlic powder
• 1 env. Good Seasons Italian dressing mix

Place roast in crock pot. Mix water with seasonings and pour over roast. Cook on low for 10-12 hours. Shred meat. Use a slotted spoon to serve meat on toasted rolls, au jus on the side, if desired.  Great plain, or with cheeses, lettuce, tomato, etc.

Freezes very well. Freeze juices with the meat.

Orange and Mozzarella Salad

• 4 oz. fresh mozzarella, sliced
• 5 c. mixed baby salad greens
• 1 lg. orange, peeled and sliced*
• 1/2 c. slivered almonds
• 1/4 c. olive oil
• 1 T. red wine vinegar
• 2 T. orange juice
• Salt & pepper, to taste

Place washed and torn greens into a serving bowl; then cheese slices on top. Whisk together the olive oil, vinegar, orange juice, salt and pepper. Pour over greens and cheese, then gently toss. Arrange orange slices over top and sprinkle with almonds. Serve immediately.

* May also use canned Mandarin orange slices, drained

Chicken and Bean Soup

• 16 oz. bag 15-bean mix dry beans
• 3 stalks celery, chopped
• 1 lg. onion, chopped
• 4 cloves garlic, minced
• 1 lb. smoked turkey sausage, chopped
• 1 lb. boneless, skinless chicken breasts
• 29 oz. can diced tomatoes
• 8 c. chicken broth, more, if needed
• Salt & pepper, to taste

Place the veggies and sausage into the bottom of a large crock pot. Add the rest of the ingredients, and cook on low for 10 hours. After the cooking cycle has completed, remove chicken breasts; shred them with a fork and return to pot. Add salt and pepper, to taste.

Leftovers freeze very well. Allow to cool completely and pack into freezer bags or plastic containers.  After re-heating from frozen, you may need to add some additional broth, water or tomato juice.

Shrimp Stir-Fry

• 3 T. butter
• 3 T. olive oil
• 4 cloves garlic, minced
• 1.5 lb. Jumbo shrimp, peeled, deveined
• 1 zucchini, sliced thin
• 1 summer squash, sliced thin
• 2 ears corn, kernels sliced off
• 1/2 c. grape tomatoes, cut in half
• Salt & pepper, to taste
• Basil, chopped, optional

Heat 1 tablespoon each, butter and olive oil in a large skillet over medium heat. Add the garlic, cook for 2 minutes until fragrant. Add in the shrimp and cook for 3-4 minutes, until pink and curled.  Remove shrimp and garlic to a plate, and keep warm.

In same skillet, add the rest of the butter and olive oil. Add in the zucchini, summer squash and corn. Cook and stir for 3-4 minutes, or until tender. Stir in the tomatoes, salt, pepper, and basil. Heat for a minute, then add in the shrimp and garlic. Stir to combine, and serve.

Garlic Chicken

• 8 cloves garlic, crushed
• 1/2 c. olive oil
• 1/2 c. dried seasoned bread crumbs
• 1/2 c. Parmesan cheese, grated
• 5-6 boneless, skinless chicken breasts

Preheat oven to 400.

Warm the garlic and olive oil in a small saucepan to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil/garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.  If there is any olive oil left, drizzle it over the chicken.

Bake for 35-45 minutes, until juices run clear.

Leftovers are great when sliced thin and served cold over a salad!

Beef & Black Bean Chili

• 2 lb. beef chuck roast, cut into small chunks
• 2 (15 oz.) cans tomatoes with green chilies (Ro-Tel), undrained
• 2 c. dried black beans, rinsed
• 4 c. water
• 2 medium red onions, chopped
• 4 cloves garlic, minced
• 6 T. chili powder
• Salt & pepper, to taste
• Sour cream & chopped red onion for garnish

In a 6-quart slow cooker, combine all ingredients. Cover and cook on low for 10 hours, or high for 7 hours. Serve garnished with sour cream and chopped red onion.  Serves 8-10. Freezes well.