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| This is for the slow cooker only, and thought it'd be easiest if all in one post rather than trying to find them. Enjoy!  CROCKPOT RECIPIES | |
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Vegetarian Enchilada Casserole
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1 can crushed tomatoes in tomato puree -- (28-ounce) -
1 can chunky salsa -- (14 1/2-ounce) -
1 can tomato paste -- (6-ounce) -
2 cans black beans -- (15-ounce) rinsed and drained -
1 can whole kernel corn -- (15 1/4-ounce) drained -
1 can diced green chiles -- (4-ounce) -
1 1/2 tablespoons ground cumin -
l/2 teaspoon garlic powder -
5 corn tortillas -
1 can sliced ripe olives -- (2 1/4-ounce) drained In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with 1 l/2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.
Cover and cook on the low heat setting about 5 hours. Serve hot.
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Peanut Chicken Breasts -
1/4 cup peanut butter -
2 tbs chopped peanuts -
2 tbs soy sauce -
1 tbs minced onions -
1 tbs minced parsley -
1 clove garlic -- crushed -
Several drops of red pepper sauce -
1/8 tsp ground ginger -
4 whole chicken breasts -- skinned & boned -
2 tbs soy sauce -
2 tbs honey -
1 tbs melted butter -
1 10 1/2 ounce chicken broth -
1 tbs cornstarch
Mix peanut butter, peanuts, 2 tbs soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on inside of each chicken breast. Fold in half; close with small skewer or a toothpick. Place in slow-cooking pot.
Mix remaining 2 tbs soy sauce with honey, butter, and broth; pour over chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from pot. Turn control to high. Dissolve cornstarch in small amount of cold water; stir into sauce. Cook on high for about 15 minutes.
Spoon sauce on chicken and serve.
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Cabbage and Potato Casserole 2 Tbs butter 2 medium onions, chopped 1 small cabbage, shredded 2 green apples, thin sliced 1-1/2 tsp white wine vinegar 1-1/2 tbs sugar 1 tsp salt 1/4 tsp pepper 2 cups veggie broth 1/2 cups leftover mashed potatoes In large skillet, over medium heat, melt the butter and saute onion til golden brown. In crockpot, make alternate layers of cabbage and apple. Add the onion, vinegar, sugar, salt and pepper. Mix the broth into the mashedpotatoes to make a thin sauce and pour it over the cabbage. Cover and cook on high setting for 3-4 hours.
Serves 6.
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Slow-Cooked Shredded Beef Tacos - 1-1/2 pounds beef chuck roast 1 medium onion,sliced
- 1 cup water
- 1 package taco seasoning mix
- 10 ounces taco sauce
- 1 can diced green chilies
- 1 package taco shells
Toppings: shredded cheese, lettuce, tomato, sour cream.
Place beef and onion in slow cooker. Combine water and seasoning mix in a small bowl. Pour over beef and onion. Cook on LOW for 6-8 hours or until tender. Remove meat to cutting board: shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chilies. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese, and sour cream. Enjoy.
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