Slow cooker recipes

My favorite for a nice piece of beef is SUPER EASY. It's literally- beef, a pouch of the Liptons Onion Soup mix that comes in the blue box, and a cup of water.

Your title says slow cooker but you say you just got a pressure cooker.

lwhitman208 wrote: »

Not sure how to adjust the recipe from slow cooker to pressure cooker, but Salsa Verde Chicken is my go to.

Interesting. I would order a chicken, spinach and creme cheese burrito at a Mexican restaurant. I made it at home a few times after I left the area were that restaurant was located. Your idea sounds like a great way to make it, adding spinach.

One of my favorites. You can use 1 lb. 93% lean ground beef if you prefer, just adjust the calories. Makes 6 big servings.
Crock Pot Lasagne

The Ingredients:


1.5 tsp basil, dried
1 tsp oregano, dried
1 container (1 4/5 cup (121g) ea.), Diced Tomatoes, No Salt Added, Canned
6 oz(s), Tomato Paste, 100% Natural
1 large, Onions, raw
2 clove(s), Garlic, raw
0.25 cup(s), Water - Municipal
0.50 cup(s), Egg substitute - Liquid
8 oz(s), Fat Free Shredded Mozzarella Cheese
0.50 cup(s), Cheese, parmesan, grated
1 container (15 pieces (51g) ea.), Lasagne No Boil Pasta
1 container (3 cups ea.), Veggie Crumbles
1 container (3 4/5 cups ea.), Low Fat Ricotta Cheese


The Directions:

Saute onions until a little soft. Add diced tomatos, tomato paste, water, garlic and herbs. Add veggie crumbles. If sauce seems a bit thick or dry, add up to 1 cup additional water.

Mix ricotta and egg substitute until smooth. Set aside about ½ cup shredded mozzarella. Mix the rest in with the ricotta.

Start layering:
--put a ladle-full of sauce mixture into the bottom of your crockpot.
--top with a layer of dried lasagna noodles. You'll have to break them to fit
--smear ricotta cheese on top of lasagna noodles
--ladle on some more of the meat sauce
--top with more dry noodles and repeat layers until crock is to desired capacity, ending with noodles, then sauce on top.


cover and cook on low for 8 hours, high for 4.
Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up. Add remaining shredded cheese and ½ cup grated parmesan.

Make soups, stews or casserole. Buy bones with meat or a small chicken or stewing steak. Add onion, tomatoes carrot, celery glaric and any basic herbs or spices you like. 1cup water or enough water to cover 3/4 if tightly packed. Cook, strip the meat when well cooked, discard bones. Taste, decide if soup or stew. As a small household I also now divide into portions and freeze. This is your basic meat stock which can also be used for stew pasta or curries. For soup add water and any other veg, for stew add potato pumpkin, carrots wine etc to cooker. Curry: add spices, a banana to thicken, left over chutney to flavour veg etc. For satay add peanut butter.

LENTIL SOUP

This is great as leftovers and freezes well, too.

5 cups of water
1/4 cup fresh parsley or 2 tbsp dried parsley
1 1/2 cups dry lentils
2 medium carrots, sliced (I usually use a bag of frozen)
1 medium onion, chopped
3 garlic cloves, minced
2 celery stalks, sliced
15 oz tomato sauce


Mix ingredients together in slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-5 hours. 15 minutes in pressure cooker with quick release.

I usually cook up some ditalini or elbow pasta to serve in the soup.