Here are some of the recipes that I have developed using the crockpot. I own two of them now and will probably bring my Mom’s down with me. They are great for keeping things warm for dinner parties.

Burgundy Beef With Portobello Mushrooms and Pearl Onions

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

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2 pounds beef bottom round

2 tablespoons olive oil

2 tablespoons flour, all-purpose

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon allspice

1 cup burgundy

1 tablespoon low sodium Worcestershire sauce

1 tablespoon Dijon mustard

8 ounces Portobello mushrooms -- sliced

5 ounces white pearl onions

2 cloves garlic -- minced fine

Mix together wine, Worcestershire sauce, Dijon mustard, and garlic. Add sliced mushrooms and pearl onions and let marinate while browning meat.

Mix together the flour, salt, pepper and allspice. Coat meat on all sides. Keep remaining flour mixture in reserve.

Heat pan on high heat and add olive oil. Brown meat on all sides. Transfer to crockpot.

Pour wine marinade with mushrooms and onions over meat. Cook on Low for 8 to 10 hours or High 4 to 5 hours..

Remove meat, onions and mushrooms from crockpot. Remove any visible fat from liquid. Place liquid in small saucepan over med-high heat. Add saved flour mixture and stir until gravy is thickened. Serve over meat and mushrooms or on the side.

Per Serving : 392 Calories; 21g Fat (53.6% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 335mg Sodium. Exchanges: 0 Grain(Starch); 4½ Lean Meat; ½ Vegetable; 1½ Fat; 0 Other Carbohydrates.

Chili Soup

Serving Size : 10

Amount Measure Ingredient -- Preparation Method

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14½ ounces no salt added stewed tomatoes -- drained and diced

32 ounces low sodium beef broth

1 small onion -- diced small

16 ounces fat-free refried beans

16 ounces low sodium kidney beans, canned -- drained and rinsed

1 tablespoon chili powder

½ teaspoon cumin powder

½ teaspoon dried oregano

1 pound extra lean ground beef

8 ounces no salt added tomato sauce

1 tablespoon low sodium Worcestershire sauce

4 ounces diced green chilies

1 teaspoon seasoned salt

½ teaspoon seasoned pepper

½ teaspoon marjoram

½ teaspoon thyme

1 tablespoon balsamic vinegar

6 ounces no salt added tomato paste

Brown the ground beef in a saucepan. Drain fat.

Add rest of ingredients and heat to boiling.

Reduce heat and simmer for 30 minutes.

You can put everything in a crockpot and cook on LOW for 6 to 8 hours or HIGH 3 to 4 hours. You don't have to brown the meat first.

Per Serving: 242 Calories; 8g Fat (30.2% calories from fat); 18g Protein; 25g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 405mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Crockpot Baked Beans

Serving Size : 12

Amount Measure Ingredient -- Preparation Method

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2 pounds small white beans

½ cup brown sugar -- packed

2 large onions -- cut in chunks

¼ cup dark molasses

¼ cup maple syrup

6 ounces no salt added tomato paste

3 tablespoons Dijon mustard

1 tablespoon low sodium Worcestershire sauce

12 ounces cherry cola

Soak beans in water overnight.

Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.

Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.

Serving Ideas: Great with picnic food, hot dogs and hamburgers.

Crockpot Chili Con Carne

Serving Size: 8

Amount Measure Ingredient -- Preparation Method

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1 pound ground beef, extra lean

1 medium onion -- diced

2 cloves garlic -- minced

32 ounces low sodium kidney beans, canned -- drained

14½ ounces tomatoes, Tex-Mex style -- drained

4 ounces green chilies -- drained

½ teaspoon salt

2 tablespoons chili powder

1 tablespoon low sodium Worcestershire sauce

1 teaspoon dried oregano

½ teaspoon cumin

8 ounces no salt added tomato sauce

1 cup red wine

In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours.

Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Crockpot Spicy Beef and Pasta

Serving Size: 8

Amount Measure Ingredient -- Preparation Method

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1 pound ground beef, extra lean

1 medium onion -- chopped

2 cloves garlic -- minced

14½ ounces no-salt-added whole tomatoes -- diced

8 ounces no salt added tomato sauce

8 ounces mushrooms -- sliced

6 ounces no salt added tomato paste

4½ ounces black olives -- drained and chopped

10¾ ounces low sodium tomato soup, canned

1 cup red wine

1 tablespoon low sodium Worcestershire sauce

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons Italian seasoning

1 tablespoon chives, freeze-dried

⅛ teaspoon crushed red pepper

1 teaspoon Dijon mustard

1 cup elbow macaroni

½ cup low fat mozzarella cheese

Add all ingredients except macaroni and cheese in a crockpot and mix well. Cover and cook on Low 5 to 6 hours or High 2 to 3 hours.

Add macaroni and mix well. Turn to High and cook 1 hour.

Sprinkle cheese over top of each serving.

Per Serving: 295 Calories; 14g Fat (44.1% calories from fat); 17g Protein; 23g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 423mg Sodium. Exchanges: ½ Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.

NOTES: Olives can be sliced or kept whole. I prefer them sliced.

Crockpot Tomato and Mushroom Soup

Serving Size: 8

Amount Measure Ingredient -- Preparation Method

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14½ ounces no-salt-added whole tomatoes -- drained and diced

14½ ounces canned tomatoes with mushroom & garlic -- drained

6 ounces no salt added tomato paste

16 ounces no salt added tomato sauce

1 medium sweet onion -- diced

2 cloves garlic -- minced

4½ ounces canned mushroom slices -- drained

1 cup red wine

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons Italian seasoning

1 tablespoon low sodium Worcestershire sauce

2 cups water

Add all ingredients together and mix well in a crockpot.

Cook on LOW 2 hours or on HIGH 1 hour.

Per Serving: 84 Calories; trace Fat (3.5% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 2½ Vegetable; 0 Fat; 0 Other Carbohydrates.



Hot German Potato Salad with Polish Kielbasa

Serving Size: 6

Amount Measure Ingredient -- Preparation Method

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6 medium Yukon Gold potatoes -- sliced

1 medium sweet onion -- sliced

water -- to cover

4 slices bacon, thick-sliced -- diced

2 tablespoons all-purpose flour

2 tablespoons sugar

1 teaspoon dry mustard

½ teaspoon seasoned salt

¼ teaspoon seasoned pepper

1 teaspoon paprika

½ teaspoon celery seed

⅓ cup cider vinegar

⅔ cup water

1 pound Polish sausage -- Kielbasa

Slice the potatoes and onions and put in crockpot. Cover with water. Cook on LOW 5 to 6 hours or HIGH 2 to 3 hours.

Mix flour, sugar, mustard, salt, pepper, paprika, and celery seeds in a small bowl.

Cook bacon to desired doneness. Add flour mixture and cook for one minute. Add water and vinegar and scrape up all the fond from bacon. Heat to boiling and stir until thickened.

Drain potatoes and onions and return to crockpot. Slice Polish sausage and add to pot. Add sauce and stir to combine.

Cook on HIGH for 30 to 45 minutes until everything is heated through.

Per Serving: 403 Calories; 26g Fat (58.8% calories from fat); 16g Protein; 25g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 919mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; ½ Vegetable; 4 Fat; ½ Other Carbohydrates.



Potato-Corn Chowder

Serving Size: 8

Amount Measure Ingredient -- Preparation Method

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28 ounces potatoes, hashed brown -- with onions & peppers

30 ounces low sodium canned corn

15 ounces no-salt-added cream-style corn

2 ounces pimientos -- diced

12 ounces evaporated skim milk

8 ounces ham cubes

1 small onion -- diced

2 cloves garlic -- minced

1 tablespoon chives, freeze-dried

1 teaspoon lemon pepper

1 tablespoon Dijon mustard

Add all ingredients to a crockpot and mix well.

Cook on Low for 5 to 6 hours or High for 2 to 3 hours.

Per Serving: 418 Calories; 15g Fat (31.2% calories from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 538mg Sodium. Exchanges: 3½ Grain(Starch); ½ Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 2½ Fat; 0 Other Carbohydrates.

NOTES : The Potatoes are also known as Potatoes O'Brien. Use frozen in the dish.

Spicy Beef Stew in a Crockpot



Serving Size: 8

Amount Measure Ingredient -- Preparation Method

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2 pounds beef stew meat,cut in 1" pieces

4 medium potatoes -- cubed

4 medium carrots -- sliced

1 medium onion -- chopped

2 cloves garlic -- minced

21½ ounces low sodium tomato soup, canned

2 cans water -- soup cans

1 cup Burgundy

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon paprika

¼ teaspoon pepper

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon dried marjoram

1 tablespoon low sodium Worcestershire sauce

2 bay leaves

Coat stew meat with flour, salt, paprika and pepper. Place in crockpot.

Place rest of the ingredients in the crockpot.

Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.

Per Serving: 341 Calories; 10g Fat (27.5% calories from fat); 32g Protein; 26g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 350mg Sodium. Exchanges: 1½ Grain(Starch); 4 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.

I am really happy to see that so many men use the crockpots also to cook. So a great big cheer for you guys and thanks for the recipes.