Split Pea Sausage Soup

• 1 lb. dried split peas
• 7 c. water (or add more for a thinner soup)
• 1 lb. kielbasa or smoked sausage, cubed
• 5 cubes chicken bullion
• 1-1/2 c. chopped carrot
• 1 c. chopped celery
• 1 onion, chopped
• 2 potatoes, peeled and chopped
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 2 bay leaves

Look over the peas for debris or small stones. Combine all ingredients in a slow cooker. Cook on HIGH for 5 hours, or until vegetables are tender. Remove bay leaves before ladling into bowls.

Makes a lot, but freezes well. Cool completely before ladling into freezer bags or rigid containers.

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.

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.

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.

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.

To Die For Homemade Spaghetti Sauce

• 2 green bell peppers, chopped
• 3 lg. onions, chopped
• 6 cloves garlic, minced
• 1/2 c. olive oil
• 4 qts. fresh tomatoes, chopped
• 2 T. dried oregano
• 2 T. dried basil
• 1/2 c. fresh parsley, chopped
• 1/4 c. honey
• 2 T. salt
• 1-1/2 tsp. pepper
• 6 oz. tomato paste (more or less)

Saute the following in a slow cooker set on high until the onion is transparent: green peppers, onions, garlic and oil. Then, add the following and allow it to cook on low for 5 hours: chopped tomatoes, oregano, basil, parsley, salt & pepper and the honey. Stir once or twice during cooking time.

Allow the sauce to cool before ladling it into freezer containers. When ready to use, after thawing, stir in some tomato paste and simmer for a few minutes.  The amount of tomato paste will depend upon how much sauce you divide among your freezer containers, and how thick you like your sauce. Use a few tablespoons full, up to a full 6 oz. can.

Mozzarella Chicken Breasts

• 4 boneless, skinless chicken breasts
• 10 oz. can French onion soup
• 1 teas. poultry seasoning
• 4oz. can sliced mushrooms, drained
• 1 c. shredded Mozzarella cheese
• chopped green onions

Place chicken into greased slow cooker. Sprinkle with seasoning, then pour the soup over. Cook on low for 4 hours.  Scatter mushrooms and cheese over top and continue cooking on low for an additional hour.  Serve with the green onions scattered on top.  We like this with baked potatoes and a simple green salad.

Note: Can also bake in the oven at 350 for 45 minutes.  Add cheese and mushrooms during the last 5.

Slow Cooker Pot Roast

• 2 T. corn starch
• 10 carrots, scrubbed and cut in thirds
• 2 onions, each cut into 6 wedges
• salt & pepper, to taste
• 3 lb. chuck roast
• 2 T. Worcestershire sauce

In slow cooker, stir together cornstarch and 4 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Swiss Chicken Bake

• 6 boneless/skinless chicken breasts
• 6 slices Swiss cheese (or more )
• 2 cans condensed broccoli & cheddar soup
• 1 soup can milk
• pepper & garlic powder, to taste
• 3 c. herb-seasoned stuffing cubes
• 1/2 c. butter

Place the chicken breasts into a greased crock pot.  Lay the Swiss cheese slices on top. Whisk together the soups, milk and spices; pour over top of chicken.  Scatter the stuffing cubes over top of soup mix.  Cut butter into thin pats and place on top of stuffing.  Don't stir.

Cook on high for 4 hours or low for 8, or until chicken is cooked through.

Can also be baked in the oven, covered at 350. Uncover during last 10 minutes for stuffing to crisp.

Sausage & Peppers

• 2 lb. sweet Italian sausage
• 3 cloves garlic, minced
• 1 large onion, thickly sliced
• 4 large bell peppers (green, red & orange), coarsely chopped
• 1 T. Italian seasoning
• salt & pepper, to taste
• 2 T. olive oil
• 14 oz. can diced tomatoes, undrained
• 1/3 c. red wine (or beef broth)

Brown the sausages on all sides over medium high heat.

Meanwhile, Place the chopped vegetables in the bottom of a crock pot.  Pour the wine (or broth) and tomatoes over top. Stir in the spices, olive oil and garlic.

Place the browned sausages on top (cut into slices first if you prefer). Cover and cook on low for at least 6 hours, or until vegetables are tender.

Can also be baked in the oven at 350 for an hour or so.

Bell Pepper Pasta

• 3 red, yellow, green or orange peppers, chopped into 1" pieces
• 1 medium onion, chopped
• 1/4 c. olive oil
• 30 oz. diced tomatoes, undrained
• 12 oz. tomato paste
• 2 T. chopped garlic
• 2 teas. dried basil
• 2 teas. dried oregano
• 1/2 teas. black pepper
• 1 T. sugar
• 1 c. water
• 1 lb. hot, cooked pasta (any kind)
• shredded Parmesan cheese

1. Combine all ingredients, except for pasta and cheese, in a slow cooker. Cook on low for 7 hours or high for 3 hours or until vegetables are tender.
2. Adjust seasonings. Mix with pasta and top with cheese.

Note: Can also be made on the stove top. Saute onions and peppers first. Allow to simmer for at least 1/2 hour.