Tag Archives: Slow cooker meals

BBQ Turkey Wedges

Nonstick Cooking Spray 1 pound lean ground turkey 3/4 cup finely chopped red onion 3 cloves minced garlic 1 (14.5 oz) can diced tomatoes (no salt added and undrained) 1/3 cup bottled barbeque sauce 1/4 teaspoon black pepper 1/2 small cucumber, seeded & chopped (1/2 cup) Directions 1. Coat a large unheated skillet with cooking spray. Cook turkey, 1/2 cup of the onion, and the garlic in skillet over medium-high heat for 5 to 8 minutes or until turkey is brown and onion is tender, stirring frequently. Drain fat. 2. Stir in tomatoes, barbecue sauce, and pepper; heat through. Transfer mixture to a 1 1/2- or 2-quart slow cooker. 3.Cover and keep warm on the keep-warm setting for up to 2 hours. * Just before serving, sprinkle turkey mixture in cooker with remaining chopped onion and cucumber. Serve turkey mixture with Pita Wedges. Serve this with pita wedges—Recipe Here. Pita Wedges Ingredients 2 (6 inches) whole wheat pita rounds Directions 1. Preheat oven to 350 degrees F. Split pita bread rounds in half horizontally. Cut each half into eight wedges. Arrange wedges in a single layer on a baking sheet. Bake for 10 to 15 minutes or until lightly browned and crisp; let cool. Read More »

Garlic Chicken

4-6 chicken breasts   1 cup packed brown sugar    2/3 cup vinegar (I used apple cider vinegar)   1/4 cup lemon-lime soda (diet or regular)   2-3 Tablespoons minced garlic   2 Tablespoons soy sauce   1 teaspoon fresh ground pepper   2 Tablespoons corn starch   2 Tablespoons water   Red pepper flakes (optional) Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It’s good on top of the potato too!) Read More »

Slow Cooked Breakfast with family

Servings-8 Ingredients~ 1 dozen eggs 1 cup milk 2 lbs of hash brown potatoes (you can use frozen hash brown, just cook an extra hour) 1 lb of bacon-cooked, drained and cut into pieces ( or you can use any of your favorite breakfast meat) 1/2 cup onions-diced 3 cups cheddar cheese-shredded 1/4 teaspoon dry mustard 1/4 teaspoon garlic powder 1 tsp salt and 1/2 tsp of pepper Directions~ Beat eggs until well blended. Next, add the milk, garlic powder, mustard, 1 tsp salt and 1/2 tsp pepper, and beat it in. Set this aside. Layer potatoes and sprinkle 1/3 of the onions on top. Next sprinkle 1/3 of the bacon. Add 1 cup of cheese to the top. Repeat the layering 2 more times. Pour the egg mixture over the layers. Cook for 6 to 7 hours on low. Read More »

Corned Beef and Cabbage

Ingredients~ 4 pounds lean raw corned beef brisket 3 tablespoons pickling spice (often included with brisket) 1 medium rutabaga, halved and cut into wedges 1 pound large carrots, cut into 4 inch pieces 1 1/4 pounds large fingerling potatoes 1 leek, white and light-green parts only, cut into 3-inch pieces 1/2 head savoy cabbage, cut into wedges 1/3 cup horseradish, drained 1/3 cup creme fraeche or sour cream Directions~ First, place the corned beef into a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch. Place the lid on the slow cooker and cook on high for 7 to 8 hours. Remove the meat and vegetables from the slow cooker and keep it warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl. Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce. Reserve about a quarter each of the meat and vegetables and 1 1/2 cps cooking liquid for Corned beef Hash. Read More »