Easy Crockpot Recipes

http://crockpot365.blogspot.com/
this one is good

http://recipes.sparkpeople.com/great-recipes.asp?food=low+calorie+crock+pot

Happy Wednesday!

The crock-pot is my best friend in the kitchen.
Recently I made this

Pork & Beans
2 cans of pork & beans
1 package of boneless pork chops
Cook on low 8 hours.

I will put any beef, chicken, ham or pork cuts in the crockpot.

Any sauce or salsa – bbq w/beef, chicken or pork.
We did use a bottle of lemon pepper with chicken.

I do prefer boneless cuts in the crock-pot but if the meat has bones then the meat usually falls off the bones .

Wrap potatoes in foil – cook for low 8 hours

Applesauce – apprx 8-10 apples or fill to top, cored and pared. Add cinnamon (we do 1 – 2 tablespoons). Cook on low 8-10 hours

Pear sauce – same as apples. Made with or without cinnamon

You can get chicken (drumsticks, thighs) - put them in the crockpot and cover with any kind of BBQ sauce. I've made this a few times and it is delicious!! The meat comes right off the bone because it's been cooking all day - so yummy!! I usually serve with corn or roasted potatoes (EVOO, S&P grill in the oven).

Hope this helps!!:happy:

I tried to do chicken breast with BBQ sauce, I cooked it on low about 8-9 hours, and I came home and it was burnt to a crisp! I've been scared to try anything like that since then.
Any tips?

bump

Cooking this one tomorrow!

I made this this weekend, found on a website about a new book coming out - Make it Fast, Cook it Slow by Steaphanie O'Dea - comes out Oct 13th. This recipe was FANTASTIC - always has been my favorite Chinese entry, this was the best I've ever had.

Crock Pot Mongolian Beef

--1 1/2 pounds flank steak
--3 cloves of garlic, minced
--4 sliced green onions--one is for garnish
--1 t dried minced onion (or 1/2 fresh onion, diced very small)
--1/2 cup gluten free soy sauce (I used La Choy)
--1/4 cup white wine
--1/4 cup cooking sherry
--1/2 T white wine vinegar (optional--I forgot to add it!)
--1 t sesame oil
--1 t molasses
--1 t ginger
--1/4 t black pepper
--1 t red chili pepper flakes
--1/2 T peanut butter (if allergic, use black bean paste)
--3 T brown sugar
--1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)



The Directions.

--slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
--add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
--put your meat on top, and toss gingerly to coat.

Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.
The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval Smart Pot and it was done after 4 hours on low.
Serve over steamed or fried rice, and garnish with freshly sliced green onion.

My favorite recipe can be made with either a roast or chicken pieces. Put the meat in the crockpot, top with two cups of ketchup and a can of diet coke. Cook on low 8 hours or so. Sounds gross but it turns out fabulous.

I made this this weekend, found on a website about a new book coming out - Make it Fast, Cook it Slow by Steaphanie O'Dea - comes out Oct 13th. This recipe was FANTASTIC - always has been my favorite Chinese entry, this was the best I've ever had.

Crock Pot Mongolian Beef

--1 1/2 pounds flank steak
--3 cloves of garlic, minced
--4 sliced green onions--one is for garnish
--1 t dried minced onion (or 1/2 fresh onion, diced very small)
--1/2 cup gluten free soy sauce (I used La Choy)
--1/4 cup white wine
--1/4 cup cooking sherry
--1/2 T white wine vinegar (optional--I forgot to add it!)
--1 t sesame oil
--1 t molasses
--1 t ginger
--1/4 t black pepper
--1 t red chili pepper flakes
--1/2 T peanut butter (if allergic, use black bean paste)
--3 T brown sugar
--1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)



The Directions.

--slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
--add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
--put your meat on top, and toss gingerly to coat.

Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.
The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval Smart Pot and it was done after 4 hours on low.
Serve over steamed or fried rice, and garnish with freshly sliced green onion.

This sounds so amazing. Today my husband was saying how he wishes he could get Mongolian Beef at one of our favorite chinese places (they don't make it). So I'm going to try this. Any idea how many people this serves and the calories, etc per portion? Perhaps the cookbook lists that information, I would love it. Was this a spicy dish? My husband loves spicy but I prefer less spicy, THANKS FOR POSTING THIS.