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INGREDIENTS:
3 cans crushed tomatoes (28 oz) - No salt added variety
2 cans diced tomatoes (14.5 oz)
5 garlic cloves (or 3 tbsp of minced garlic)
1 large onion, chopped
2 tbsp dried oregano
2 tbsp dried basil
1 tsp red pepper flakes
1 tsp salt
1 tsp pepper
DIRECTIONS:
Mix all of the ingredients into a slow cooker.
Cook on low for 8 hours. Let cool completely before freezing.
2 onions, cut into 1 inch dice
2 carrots, peeled and cut into 1 inch sticks
2 celery ribs, cut into 1/2 inch thick slices
1/2 red bell pepper, cut into 1 inch dice
1 small sweet potato, peeled and cut into 1 inch dice
8 white mushrooms, cleaned and quartered
4 large garlic cloves, whole and unpeeled
2 tbsp olive oil
6 cups vegetable broth, divided
1 can (15 oz) diced tomatoes, with their juices
1 tsp Kosher salt
1/2 tsp ground black pepper
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
2 tbsp chopped fresh Italian flat leaf parsley
3 tbsp quinoa
Preheat the oven to 425 degrees
Toss the carrots, onions, celery, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a rimmed sheet pan
Spread into an even layer and roast for 30 minutes (until veggies tender & lightly browned)
Scrape vegetables into a slow cooker
Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any bits into the cooker
Add remaining 5 cups of broth, diced tomatoes, and spices
Cover and cook 2-3 hours on high (or 4-6 hours on low)
Stir in quinoa and cook for another hour
Stir in parsley and cook for additional 5 minutes
1 pound ground turkey breast or extra lean ground beef
1 large onion, finely chopped
2 fresh garlic cloves, minced
1 can (15 oz) black beans, rinsed and drained
1 large can (29 oz) diced tomatoes
2 tbsp tomato paste
2 cups water
1 small green pepper, diced
1 small red pepper, diced
1 small yellow pepper, diced
7 oz diced green chilies
1 tbsp chili powder
1 tbsp ground cumin
1 tsp salt
1 tsp black pepper
Cook meat and garlic together in a skillet over medium heat until meat is no longer pink
Drain and transfer meat to slow cooker
Add remaining ingredients, stir to combine and cook on high for 4 hours
2 pounds lean chuck - Cut into small cubes
1 can 98% fat-free cream of mushroom soup
1 package onion soup mix
1 can diet sprite or 7-up
Put meat in slow cooker
Pour soup and soda on top of meat
Cook all day on low (or high for at least 4 hours)
Turn off and let sit for 30 minutes before serving
1 1/2 pounds extra lean ground beef
1/2 cup uncooked quick oats
1/4 cup dry red wine
1/4 cup liquid egg whites
1 large yellow onion, finely chopped
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tbsp dried oregano
1 tbsp Kosher salt
1 cup beef broth
1/2 tsp black pepper
1 1/4 cup BBQ sauce
Combine meat, egg, garlic, parsley, oregano, onions, salt and pepper
In another bowl, combine oats and wine for 10 minutes
Add oats to meat mixture - Mix well with your hands
Coat a baking sheet with cooking spray
Shape meatballs (approximately 60) - Place on baking sheet
Bake at 350 degrees about 25 minutes
Transfer to a slow cooker to keep warm
Heat BBQ sauce and broth over medium heat until hot
Pour sauce over meatballs, toss and coat
Set slow cooker on warm for serving
2 1/2 pounds extra lean boneless chuck roast
1/4 cup ketchup
1 tbsp Dijon mustard
2 tbsp brown sugar
1 garlic clove, crushed
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke flavoring
1/4 tsp salt
1/8 tsp black pepper
1 cup BBQ sauce
Place beef in slow cooker
Combine remaining ingredients and pour over meat
Cook on low for 8-9 hours
Shred beef by pulling it apart with 2 forks
Add 1 cup of favorite BBQ sauce
Serve on rolls
2 tbsp olive oil
6 slices turkey bacon, diced into 1/2 inch pieces
8 oz mushroom, sliced
1 green bell pepper, chopped
1 small carrot, chopped
1 red bell pepper, chopped
1 bunch green onions, chopped
1 pound boneless, skinless chicken breasts
2 tbsp balsamic vinegar
1/2 tsp marjoram
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fat-free chicken broth
2 cups tomatoes, canned (16 oz)
Heat olive oil in a skillet - Saute bacon until browned
Add mushrooms, peppers, and onions - Saute for 1 minute
Add vinegar and cook for 1 minute
Scrape up browned bits from skillet
Set aside
Place chicken in slow cooker and add vegetable mixture on top
Combine remaining ingredients in bowl, mix, and pour over chicken
Cook on low for 8-10 hours
Serve over rice or egg noodles
1 30 oz bag of frozen, shredded hash browns
3 14 oz cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp ground pepper
1 package (8 oz) cream cheese
In slow cooker, combine all ingredients except cream cheese
Cook for 6-8 hours on low
About 1 hour before serving, add cream cheese to slow cooker
Serve with sour cream, cheese, bacon bits, and green onion (optional)
1 pound ground lean turkey
1 egg white
1 1/2 cup dry, old-fashioned oats
1 1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 jar (16 oz) tomato sauce
7 cups whole wheat pasta
Combine turkey, egg, oats, and spices
Shape into 14 meatballs
Layer small portion of tomato sauce on bottom of crockpot and place meatballs on top
Cover meatballs with remaining sauce
Cook for 4-5 hours on high for 8-9 hours on low
Other option:
Cover meatballs with sauce in a saucepan and simmer on medium heat for 45 minutes
1 large onion
2 pounds boneless, skinless chicken thighs
1 bay leaf
2 cans (6 oz each) tomato paste
1/4 cup fat-free reduced sodium chicken broth
3 cloves garlic, minced
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/4 tsp black pepper
1 package (8 oz) sliced fresh mushrooms
4 cups pasta, uncooked
1 cup shredded part-skim mozzarella cheese
1/3 cup chopped fresh parsley
Place onions in slow cooker and top with chicken and bay leaf
Mix next 6 ingredients in a bowl, add mushrooms and stir to coat
Spoon mixture over chicken and cover with lid
Cook on low 7-9 hours (or high 4-5 hours)
About 15 minutes before ready to serve, cook pasta as directed
Drain pasta
Remove bay leaf from chicken mixture and discard
Spoon mixture over pasta
Top with cheese and parsley
1 pound ground hamburg
1 pound bacon
1 cup onion (chopped)
1 cup ketchup
1/3 cup brown sugar
1 tsp salt
3 tbsp white vinegar
1 tbsp BBQ sauce
2 cans pork & beans
1 can lima beans
2 cans pinto or navy beans
Fry the ground hamburg and set aside
Fry the bacon and onion together
Mix all the remaining ingredients together
Put everything into a slow cooker and cook on low for 4-9 hours
1 tbsp ground black pepper
1-2 tsp cayenne pepper
2 tbsp chili powder
2 tbsp ground cumin
2 tbsp dark brown sugar
1 tbsp dried oregano
4 tbsp paprika
2 tbsp salt
1 tbsp sugar
1 tbsp ground white pepper
6-8 pound bone-in pork shoulder
1/2 tsp liquid smoke
2 cups BBQ sauce
Mix all the spices together and massage into meat
Wrap meat tightly in double layer of plastic wrap
Refrigerate meat for at least 3 hours (can be as long as 3 days)
Unwrap and place in slow cooker
Add liquid smoke and 1/4 cup of water
Cook 8-10 hours on low until fork-tender
Transfer the meat to a cutting board and discard the liquid from the slow cooker
Shred the meat with two forks
Place the shredded meat back into the slow cooker and toss with 1 cup of BBQ sauce
Heat on low for 30-60 minutes until hot
Serve with additional BBQ sauce