Slow cooker recipes with low calories

TIPS FOR SUCCESSFUL “CROCKING”


• Always fill your crock at least 1/2 full.

• Prepare you food the night before and chill. Trim fat from meat, skin chicken, cut up veggies, measure ingredients. This will save time in the morning. Then you can just lift the lid & plop in your goodies & off you go!

• Spray your crock with non-stick spray for easier clean up.

• NO PEEKING! Do not lift the lid during the cooking process! You will lose about 20-30 minutes of cooking time.

• Try not to stir recipes on LOW setting but may want to occasionally stir if on HIGH setting. Stir only if recipes tell you to.

Timing in Your Slow Cooker

• Cooking for 1 hour on HIGH is the same as 2 to 2-1/2 hours on LOW. So 8 hours on LOW is the same as 4 hours on HIGH. You may want to do a combination of LOW for 4 hours and HIGH for 2 hours to equal cooking on LOW for 8 hours.

• Remember cooking on LOW is forgiving – it is OK to cook longer because things will not tend to burn on LOW.

• You can use a timing devise to delay the starting time of you food – if your food does NOT contain protein type of ingredients such as meat, milk or eggs. A timer could be used for recipes like hot apple cider or vegetable-based foods.

Fill Your Slow-Cooker with TLC (Tender Loving Care)

• Always put ingredients in the order that the recipe specifies.

• Put hard-cooking vegetables (carrots, potatoes, broccoli, onions, etc) on the bottom or along the sides of the crock with the meat on the top.

• Put tender cooking vegetables such as fresh mushrooms, tomatoes, or zucchini in the last 30-40 minutes of cooking so they do not overcook.

• Cook pasta separately and add to the slow cooker near the end of the cooking time just to warm.

• Both quick and regular rice need 4-5 hours to cook on LOW or at least 2 hours on HIGH. However, rice works best to cook separately and add for the last 20-30 minutes of cooking time to warm.

• Make sure that you allow some space between the pieces to allow for circulation of heat and seasonings.

• Cut up large pieces of meat and vegetable so that they cook more quickly and evenly.

• Blend your liquid ingredients and spices together before adding to crock.

• When converting your favorite recipes for the slow cooker, remember that little of the moisture evaporates when cooking so you may need to reduce the amount of liquids in your recipe – maybe in half. You may end up with more liquid than you started with depending on your ingredients.

• You may need to reduce the amount of herbs and spices you normally use.

• To prevent milk and sour cream from curdling, add near the end of the cooking time and just heat through or use canned nonfat milk or canned low-fat cream soups for liquid.

• To make a gravy or thickened sauce, add cornstarch (1 tablespoon per 1 cup liquid) or equal parts of water and flour (start with 2/3 cup). Turn on HIGH and remove lid until thickens.

Safety Issues When Using Your Slow-Cooker

• The LOW setting is 200 degrees and HIGH is 300 degrees. This is enough to cook food safely if you follow these guidelines:

• Foods are well chilled prior. Do not use food that has been sitting out awhile.

• Do not put food in your slow cooker well ahead of starting to cook it.

• Do not store food INSIDE your slow cooker in the refrigerator the night prior for cooking the next morning. Place your food in the refrigerator ready to go in a bowl and place the protein ingredients in the crock in the morning.

• Bacteria is killed when food is cooked at 165 degrees for at least 2 hours so you will need to cook uncooked meat/poultry for at least 6 hours on low.

• Do not place frozen meats or vegetable into the slow cooker. Thaw them first.

• Cut up your large pieces of meat for more thorough cooking. Do not put a whole chicken or roast in the crock to cook without cutting it up into several pieces.

• Do not remove the lid frequently as this quickly reduces the temperature.

• Remove cooked food and refrigerate quickly. Do not allow this food to sit at room temperature for a lengthy time after a meal in the slow cooker.

• Place the slow cooker on a sturdy level surface where it will not be tipped over.

• Be sure that the cord is out of the flow of traffic and does not touch the outside of the cooker.

• Be sure that the cooker is not touching anything as it sits on your counter. The outside surface of the cooker will get warm.

• Do not immerse your slow cooker in water to clean unless instructions specify. If it has a removable pot, you can wash the crock directly in water but do not place a HOT crock in cold to lukewarm water. Wait until the crock has a chance to cool somewhat.

Reducing the Fat in Your Slow Cooker Recipes

• Take the time to trim and remove excess fat from your meat and poultry. Skin poultry prior to cooking. All flavors and juices blend together in a slow cooker so your vegetables and onions will absorb some of the fat from the meat source.

• Before serving a cooked stew or soup (or thickening it), try skimming off excess fat with a slice of bread or a lettuce leaf. Another trick is to put a few ice cubes on the top and some of the fat will congeal for you to spoon off along with the ice cubes.

• Try using a rack to keep meat out of the fat drippings.

• Use low-fat ingredients! Use low-fat cream soups, nonfat evaporated milk, and lean meats. Watch how much oil or margarine/butter a recipe calls for and use less or substitute moisture from low-fat alternatives like broth, juice, cranberry sauce, and so on.

THAI-STYLE PORK OR CHICKEN STEW

2 lb. boned pork loin – cut into 4 pieces or boned chicken
2 cups (1 x 1/4 inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce (I use Sun Bird Honey Teriyaki because has a hint of ginger – in oriental section of grocery store)
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

6 cups hot cooked rice
1/2 cup chopped green onion (optional)
2 tablespoons chopped dry-roasted peanuts (optional or can just use crunchy peanut butter)
8 lime wedges (optional)

• Trim fat from meat. Place meat in electric slow cooker.
• Place bell peppers, teriyaki sauce, vinegar, crushed red pepper, minced garlic in slow cooker.
• Cover with lid and cook on LOW heat setting for 8 hours.
• Remove meat from cooker and coarsely chop meat.
• Add peanut butter to liquid and stir.
• Add meat back to cooker.
• Stir pre-cooked rice into cooker or in large bowl for serving.
• Serve each helping with chopped green onion & peanuts. May serve with lime wedge on side.

Servings per Recipe: 8 (1 cup stew). Per Serving (includes 1 TBSP. peanuts): 412 calories, 13.6 gm fat, 42 gm carbohydrate, 2 gm fiber, 30% calories from fat.


CRANBERRY CHICKEN
Sounds like an odd combination but it works!

Ingredients
1 can whole berry cranberry sauce – or can use jellied version canned cranberry sauce
1 cup fat-free or low-fat French salad dressing
1 cut-up skinned chicken – cut into parts
1 finely diced onions
3 sliced carrots - optional

Directions
• Combine cranberry sauce and French salad dressing in bowl
• Place onions and carrots in the bottom of the crock.
• Dip chicken in the sauce mixture. Place chicken into crock.
• Pour sauce over the chicken parts.
• Cook on LOW for 6-8 hours.

Servings per Recipe: 4-6. Per serving: 327 calories, 3.7 gm fat, 10% calories from fat.

FINGER LICK’IN CHICKEN
Not the Colonel’s but you will want to lick the plate!

Ingredients
4-6 boneless, skinless breasts or 6-8 thighs
1 large onion – finely diced
3/4 lb. fresh mushrooms – sliced
1 can cream of condensed low-fat mushroom soup
1/2 cup apple juice
1/2 cup chicken broth

Directions
• Combine juice, soup and onions together in a bowl.
• Roll the chicken in this mixture.
• Pour contents into slow cooker.
• Top with mushrooms.
• Cook on LOW for 6-8 hours.
• Serve over rice or pasta.

Servings per Recipe: 6. Per serving: 204 calories, 4.8 gm fat, 21% calories from fat.


CHICKEN A LA FRUIT
If you like fruit, this one’s for you!

Ingredients
1/2 cup crushed pineapple
2 tablespoons lemon juice
2 tablespoons soy sauce
3 mashed peaches – can use canned or even small baby food jar
1 chicken – cut up and skinned

Directions
• Mix pineapple, lemon juice, soy sauce and peaches in bowl.
• Dip chicken in the sauce mixture. Place chicken into crock.
• Pour sauce over the chicken parts.
• Cook on LOW for 6-8 hours.

Servings per Recipe: 6. Per serving: 174 calories, 3.6 gm fat, 19% calories from fat.

CHICKEN CACCIATORE


Ingredients
1 cut-up skinned chicken – cut into parts
1 onion – cut into large pieces
2 green or red bell peppers – but into large pieces
32 ounce jar low-fat spaghetti sauce – may add 1/4 cup water if thick variety of sauce
8 oz. sliced fresh mushrooms – may use canned if rushed

Directions
• Place onions, bell peppers, and mushrooms on the bottom of the crock.
• Place chicken parts on top.
• Pour spaghetti sauce over top.
• Cook on LOW for 8 hours.
• Serve over cooked pasta.

Servings per Recipe: 8-10. Per serving: 147 calories, 2.6 gm fat, 16% cals from fat.


CHICKEN RISOTTO

Ingredients
1 cut-up skinned chicken – cut into parts
1 1/4 cups uncooked brown rice
1 can low-fat cream of mushroom soup
1 can low-fat cream of chicken soup
2 cups apple juice
1 cup water
1/3 cup Parmesan cheese

Directions
• In bowl, combine soups and juice.
• Place rice in the bottom of the crock.
• Pour 1/2 of the soup mixture over rice.
• Place chicken on top of rice.
• Pour remaining sauce over chicken.
• Top with Parmesan cheese.
• Cook on LOW for 8-10 hours.

Servings per Recipe: 8-10. Per serving: 226 calories, 4.8 gm fat, 19% cals from fat.

SWEET N SOUR CHICKEN

Ingredients
Chicken pieces – skinless May use breasts, thighs – boneless is easy!
Small can of pineapple tidbits or chunks – drained Optional addition!
Jar or can of sweet n sour sauce – usually find in the condiment isle
Optional – Bell Pepper – cut into big chunks

Directions
• Place chicken into crock.
• Pour canned pineapple on top.
• Pour sauce over the top.
• Cook on LOW for 6-8 hours.
Servings per Recipe: Depend on # chicken pieces.


EASY ITALIAN CHICKEN

Ingredients
1 chicken – cut up and skinned
1 jar of your favorite low-fat spaghetti sauce
1 small can mushrooms – optional
Parmesan or Romano cheese.

Directions
• Place chicken into crock.
• Pour mushrooms and spaghetti sauce over top. Add cheese at the table.
• Cook on LOW for 6-8 hours.

COUNTRY HAM
Come home to the great smell of ham to greet you! Slice leftovers for sandwiches.

Ingredients
Small lean ham – 1-1/2 lb. or so
1/4 cup brown sugar
1/2 teaspoon mustard
1 can (6 oz.) pineapple slices or chunks – drained but reserving some of juice
Directions
• Mix brown sugar, mustard and some of the pineapple juice in a bowl.
• Place ham in crock.
• Pour sauce over ham.
• Cook on LOW for 6-8 hours.
Servings per Recipe: 6 Per serving: 208 calories, 6.3 gm fat, 27% cals from fat.


HONEY-ORANGE GLAZED HAM

Ingredients
Small lean ham – 1 1/2 lb. or so
1/4 cup honey
1/4 cup orange juice concentrate (frozen OJ before adding water)
Directions
• Combine honey and orange concentrate.
• Place ham in crock.
• Pour sauce over the ham.
• Cook on LOW for 6-8 hours.
Servings per Recipe: 6. Per serving: 223 calories, 6.3 gm fat, 26% cals from fat.

SIMPLE SALISBURY STEAK
Just a little quick and simple sauce to simmer your steak!

Ingredients
Pre-pounded cube steaks – as many as have people
Can of low-fat cream of condensed mushroom soup
Thinly sliced onion – about 1/2
Dried onion soup mix – 1 package
Low-fat sour cream – add right before serving

Directions
• Place sliced onions on bottom of crock.
• Place cube steaks on top.
• Sprinkle onion soup mix over top. Then cream of mushroom soup.
• Pour 1/4 can of water over top.
• Cook on LOW for 6-8 hours.

BARBECUED MEATS
Simmer up some a great barbecue sandwich for your next gathering.

Ingredients
Uncooked skinned chicken or 2-3 inch thick pieces of lean beef or pork
Favorite barbecue sauce – smoky flavored ones work well or add some Liquid Smoke flavoring
Thinly sliced onions

Directions
• Place onions on the bottom of the crock.
• Place meat on top.
• Pour barbecue sauce over top.
• Cook on LOW for 8-10 hours.
• Serve over buns or rolls.

DIFFERENT MEAT LOAF
Just a little quick and simple sauce to simmer your steak!

Ingredients
1 lb. Lean ground beef
2 cups finely shredded cabbage
1 medium red or green bell pepper
1 tablespoon dried onion flakes
1/2 teaspoon caraway seeds
1 teaspoon salt

Directions
• Combine all ingredients.
• Shape into loaf and place on a rack or coiled aluminum foil rolled as homemade rack.
• Cook on HIGH for 3-4 hours.



STUFFED BELL PEPPERS
Save your leftover rice to stuff these. Easy as putting them in the oven.

Ingredients
8 large bell peppers – red are sweeter.
2 lbs. Lean ground beef – lightly browned
1 large onion, chopped
1 cup cooked rice
2 eggs, beaten
1/2 cup milk
1/2 cup catsup
Dash hot pepper sauce
2 teaspoons salt
1/2 teaspoon black pepper

Directions
• Brown ground beef lightly. Drain off grease.
• Cap bell peppers and remove center and all seeds.
• Combine all ingredients except bell peppers.
• Gently pack mixture into peppers.
• Place stuffed bell peppers standing upright in slow cooker pot.
• Cook on LOW for 8-10 hours or HIGH for 4-5 hours.

STEAK FAJITA
Who needs to go out to Mexican restaurant with this simmering at home? Spice it up more if you like.

Ingredients
1 1/2 lb. flank steak 1 tablespoon fresh cilantro or 1 tsp. Dried (optional) 1 thinly sliced onion 1 teaspoon chili powder
1 sliced green bell pepper 1 teaspoon cumin
1 sliced red bell pepper 1 teaspoon coriander
2-3 minced garlic cloves 1/4 teaspoon salt
1 Jalapeno pepper or 1 1/2 tsp. canned green chilies
8 oz. Chopped canned tomatoes

Directions
• Cut steak into 6 pieces and place in crock.
• Combine all above ingredients and pour on top of meat..
• Cook on LOW for 8-10 hours.
• Take out meat and shred.
• Serve on tortillas with favorite toppings like avocado and sour cream.

Servings per Recipe: 8. Per serving w/o tortilla: 194 cals, 8.6 gm fat, 39% cals from fat.

STEAK STROGANOFF

Ingredients
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 boneless lean round steak (about 1 3/4 lb.)
1 can low-fat cream of mushroom soup
1/2 cup water
1 package dried onion mushroom soup mix
1 small can mushrooms – drained
1/2 cup non-fat or low fat sour cream

Directions
• Cut meat into 1/2 X 1 1/2 inch strips.
• Dip and roll meat into flour to coat.
• Combine mushroom soup, garlic powder, pepper, soup mix, and paprika. Pour over meat.
• Cook on LOW for 6-7 hours – or until meat is tender.
• Stir in mushrooms, sour cream. Turn on HIGH heat for 10-15 minutes until heated.
• Sprinkle grated cheese right before serving.

Servings per Recipe: 6. Per serving: 326 calories, 10 gm fat, 28% calories from fat.

CHICKEN TACO SOUP
Just open a can of this and that and off you go!

Ingredients
2 chicken breasts, boneless and skinless
1 can (15 oz) baked beans
1 can (15 oz) kernel corn
1 can (15 oz) kidney beans
1 can (14 oz) black beans
3 cans (14 oz) stewed tomatoes
1 package taco seasoning mix

Directions
• Put chicken breasts in bottom of slow cooker (Crock-pot).
• Mix all ingredients and pour over chicken.
• Cook 6-8 hours on LOW heat.
• Take chicken out and shred with knife and fork and mix back in.
• Cook another 30 minutes.
• Serve with low-fat shredded cheese and/or low-fat sour cream.

Servings per recipe: 16 Per serving: 132 calories, 3 grams fat, 18% calories from fat, 15 grams carbohydrate. (Counts as 2 Weight Watchers points.)


MEDITERRANEAN ZUCCHINI
Can add cooked pasta to this recipe to s-t-r-e-t-c-h and make it
a combo side dish or add cooked meat to transform into a main dish.

Ingredients
2 – 16 ounce cans Italian stewed tomatoes with juice
1 – 16 ounce can kidney beans – drained and rinsed
2 or more zucchini – cut into 1/2 inch pieces
1/2 teaspoon pepper
Parmesan or Romano cheese – add at table or right before serving.

Directions
• Place kidney beans and zucchini in crock. Sprinkle with black pepper.
• Cook on LOW for 2-3 hours – or until zucchini is tender.
• Sprinkle grated cheese right before serving.

Servings per Recipe: 4. Per serving: 1/2 cup: 140 calories, 0.5 gm fat, 5% cals from fat.


“TENDER-TONGUE” CHILI
Feel free to add things like hot sauce, Jalapeno peppers, etc to spice it up to suite your taste buds.


Ingredients
• 2 large cans whole tomatoes - mashed into semi-solid state or buy the crushed canned tomatoes
• 1 1arge can tomato sauce
• 1-2 large finely chopped onions
• 3/4 pound 9% hamburger or if higher fat hamburger, drain well & rinse with hot water

In place of all or part of the hamburger, can add frozen vegetable protein/soy crumbles – found in the freezer section of grocery store or the dehydrated state. Since this is already cooked you can skip the browning step and add directly to the tomato mixture

• 1-2 drops Tabasco sauce to taste
• 2-3 teaspoons beef bouillon powder or cubes
• 4 or more teaspoons chili powder to taste
• 2 teaspoons cumin
• 1/4-1/2 finely chopped green pepper (optional)
• 1 small can chopped green chilies (optional)
• Lots of beans - used drained and rinsed canned beans - like kidney beans, garbanzo, black beans, and large lima beans. (Note do not put uncooked or partially cooked beans because they will not cook in the acidity of the tomato sauce).

Directions
1. Sauté the onions in non-stick pan until tender.
2. Brown and drain well the hamburger meat.
3. Place all ingredients except the beans into a large sized crock pot/slow cooker. Simmer on LOW for 8-10 hours.
4. Add the canned beans for the last 1-2 hours or so. Can put the beans in for the full time if not going to be home for the last 1-2 hour but will be mushier.

Each serving: 128 calories, 3 g fat, 23% calories from fat. Make 1/2 batch if using small 2.5 quart crock pot. Freeze leftovers.

Serving suggestions: Serve hot in bowl as chili, or serve over a baked potato with grated cheese, or serve on top of an omelet or scrambled eggs with grated cheese, or stir in cooked in noodles/pasta for Chili-Mac.

Freezes well. You may freeze in amount that would feed your family or single portions for a quick meal.


VEGETABLE BEEF BARLEY SOUP

Ingredients
1 1/2 lb. beef stew meat
1 small bell pepper – chopped
3/4 cup green beans – cut into 1-inch pieces or use thawed frozen green beans
3/4 cup onion – chopped
2/3 cup uncooked barley
2/3 cup frozen thawed corn
1 1/2 cup water
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
2 cans (14 1/2 oz each) ready-to-serve beef broth
2 cans (14 1/2 oz.) diced tomatoes with garlic – undrained
or just add 1/2 teaspoon garlic powder to regular canned tomatoes
1 can (8 oz.) tomato sauce
Parmesan cheese add at the table
Herb-flavored croutons added at the table – Optional

Directions
• Mix all ingredients EXCEPT cheese and croutons in 3 /12 to 6 quart slow cooker.
• Cook on LOW for 8-9 hours or until vegetables and barley are tender.
• Serve with Parmesan cheese and croutons.

Servings per Recipe: 10. Per serving: 200 calories, 7 gm fat, 31% calories from fat, 22 gm carbs, 4 gm fiber.

THREE-GRAIN MEDLEY
Simple and sweet side-dish simmered especially for you in your slow-cooker. Whole grains abound!

Ingredients
2/3 cup uncooked wheat berries (check in bulk bins in natural food section of store)
1/2 cup uncooked pearl barley
1/2 cup uncooked wild rice (check in rice section or bulk bins in natural food section of store)
1/4 cup margarine or butter, melted
30 ounces apple juice (3 3/4 cups)

Directions
1. Mix all ingredients in a 3 1/2 to 6-quart slow cooker.
2. Cover and cook on LOW heat setting 4 to 6 hours or until liquid is absorbed.
3. Stir before serving.

Makes 6 servings – each with 292 calories, 8 gm fat, 56 grams carbs, 7 gm fiber, 6 gm protein.

Variation: Substitute 2 cans (14.5 oz each) vegetable broth for apple juice. Add 2 teaspoons finely shredded lemon peel, 6 medium thinly-sliced green onions, 1 un-drained jar (2 oz.) diced pimentos. Use this version as a side or filling to stuff bell pepper shells. Steam the cleaned bell peppers just until tender. Spoon hot grain mixture into halves and sprinkle with Parmesan cheese. This version of filling has 230 calories, 8 grams fat, 40 grams carbs, 7 grams fiber, 6 grams protein.

CURRIED SWEET POTATO AND LENTIL STEW
When you cook the spices together before they are added to the other ingredient, it gives this curry it’s
wonderful flavor. After a long day at work, this s-m-e-l-l will greet you at the door.

Ingredients
3 cups 1-inch cubes peeled sweet potatoes or yams 1/2 teaspoon salt
1 1/2 cups baby-cut carrots 1/4 teaspoon pepper
1 small onion – finely chopped (1/4 cup) 1 tsp finely grated fresh ginger root
3/4 cup dried lentils – sorted and rinsed 2 cloves garlic – minced
2 teaspoons olive oil or Canola oil 1 can (14-1/2 oz.) chicken or veg broth
1 tablespoon curry powder 1 pkg. (10 oz) frozen thawed green beans
1 teaspoon cumin 1/2 cup plain yogurt – optional topping

Directions
• Mix sweet potatoes, carrots, onion, and lentils in 3 1/2 to 6 quart slow cooker.
• Heat the oil in a 8-inch skillet over medium heat. Add curry powder, cumin, salt, pepper, gingerroot, and garlic. Cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker and stir.
• Cook on LOW for 5-6 hours – or until vegetables and lentils are tender.
• Turn heat setting on HIGH and add green beans. Cook about 15 minutes.
• Top with plain yogurt if desired.

Servings per Recipe: 6. Per serving: 200 calories, 2 gm fat, 10% calories from fat, 45 gm carbs, 10 gm fiber.


EASY MULTI- BEAN SOUP
You can also use small amounts of various leftover dried beans you may have in your cupboard – 2-1/4 cup beans

Ingredients
5 cans (14 1/2 oz each) chicken or vegetable broth
1 package (20 oz.) 15 or 16 –dried bean soup mix – sorted and rinsed
4 medium carrots – chopped (2 cups)
3 medium stalks celery – chopped (1 1/2 cup)
1 large onion – chopped (1 cup)
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
Ham-flavor packet in soup mix if desired. If you use this flavor packet, delete using the salt listed above.
Diced Ham if desired.
IMPORTANT - Add tomatoes for the last 15 minutes otherwise the beans won’t cook in the acidity of the tomatoes.
2 tablespoons tomato paste
1 can (14 1/2 oz.) diced tomatoes – undrained

Directions
• Mix all ingredients EXCEPT tomatoes in 5 to 6 quart slow cooker.
• Cook on LOW for 8-10 hours or until beans are tender.
• Stir in tomatoes and cover. Simmer on HIGH for 15 minutes or until hot.
Servings per Recipe: 12. Per serving: 170 calories, 1 gm fat, 5% calories from fat, 37 gm carbs, 9 gm fiber.

APPLE PEANUT CRUMBLE
Everyone likes dessert so why not have a warm surprise in your slow cooker!

Ingredients
4-5 cooking apples – peeled and sliced or you may leave unpeeled.
2/3 cup packed brown sugar
1/2 cup whole wheat flour
1/2 cup quick-cooking dry oats
1/2 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/3 cup butter – softened
2 tablespoons peanut butter
Ice cream or whipped topping

Directions
• Place apple slices in your slow cooker.
• Combine brown sugar, flour, oats, cinnamon, and nutmeg.
• Cut in the butter and peanut butter. Sprinkle over apples.
• Cook on LOW for 3-4 hours.
• Serve warm or cold. Serve plain or with ice cream or whipped topping.

Servings per Recipe: 4-5.


BLUSHING APPLE TAPIOCA
This simple dessert won’t embarrass you when you serve it to a friend.

Ingredients
8-10 tart apples
1/2 cup sugar
4 tablespoons minute tapioca
4 tablespoons red cinnamon candy – or use cinnamon and red decorating sugar
1/2 cup water
Whipped topping - optional

Directions
• Peel and core apples. May leave peelings on if desired.
• Cut apples into eighths lengthwise and place in crock.
• Mix together the sugar, tapioca, candy and water. Pour over apples.
• Cook on HIGH for 3-4 hours.
• Serve hot or cold. Top with whip topping if desired.

Servings per Recipe: 4-6.

BAKED APPLES WITH RAISINS
Old-fashioned, Simple and sweet! This may remind you of your grandmother!

Ingredients
6-8 medium-sized baking apples – cored
2 tablespoons raisins
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon butter
1/2 cup water or apple juice
1-2 tablespoons finely chopped walnuts - optional

Directions
• Remove cores and top inch of peel from each apple. Rest of skin will help the apple keep its shape after cooking.
• Mix together the raisins and sugar.
• Spoon into center of apples.
• Sprinkle with additional sugar and dot with butter.
• Place apples in slow cooker. Add water.
• Cook on LOW for 7-9 hours or on HIGH for 2 1/2 to 3 1/2 hours.

Servings per Recipe: 6-8.


CARAMEL APPLES
Think fall! Think sweet! Think yum!

Ingredients
4 very large tart apples – cored
1/2 cup apple juice
8 tablespoons brown sugar (1/2 cup)
12 hot cinnamon candies
4 tablespoons butter
8 caramel candies
1/4 teaspoon cinnamon
Whipped topping if desired

Directions
• Core and remove 1/2-inch wide strip of peel off the top of each apple.
• Place each apple in slow cooker.
• Pour apple juice over the apples
• Fill the center of each apple with 2 tablespoons brown sugar, 3 cinnamon candies,
1 tablespoon butter, and 2 caramels.
• Cook on LOW for 4-6 hours or until tender.

Servings per Recipe: 4.

OLD-FASHIONED RICE PUDDING
Great way to use up your leftover rice!

Ingredients
2 1/2 cups cooked rice
1 1/2 cup evaporated milk (12 oz can)
2/3 cup white or brown sugar
3 tablespoons butter – softened
2 teaspoons vanilla flavoring
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
4 eggs
1/2 cup raisins (optional)

Directions
• Thoroughly combine rice with all ingredients.
• Cook on LOW for 4-6 hours or HIGH 2 hours. Stir after one hour of cooking.

Servings per Recipe: 6.