Tempting Crock Pot Treats, Meals and Other Goodies

Chicago Style Italian Beef



1 rump roast, rolled

flour

shortening

6 cups water, divided

4 beef bouillon cubes

1 T oregano

2 t garlic salt

1 t paprika

2/3 cup reserved broth

6 tiny hot peppers

2 bay leaves

pepper

bay leaves

sliced French bread



Coat the roast with flour and brown in a Dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 1 hour. Put it in a crock pot and let it simmer all day. Remove from liquid and cool meat completely, reserving

liquid.



After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour.  Remove peppers and bay leaves.  Serve on sliced French bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperocini peppers or sauteed red and green bell peppers.





Crockpot BBQ Chicken Sandwiches



1-2 lb. chicken breasts (can use different chicken parts)

1 cup BBQ sauce

1 T. butter

1 T. balsamic vinegar * see note

1 T. brown sugar or to taste (optional)

1 tsp. liquid smoke or to taste (also optional)



Place chicken in bottom of crock pot. Combine BBQ sauce, butter, vinegar, brown

sugar and liquid smoke. Pour sauce over top of the chicken.  Cook on LOW for 4-6 hours until chicken is done. Remove chicken, shred the meat. Return to the  crock pot; stir well to mix flavors.



Serve on toasted Kaiser rolls or hamburger buns.



* You can use the traditional dark colored balsamic OR if you are lucky enough

to find this, use the golden balsamic vinegar (awesome stuff...). In our area,

we can get the golden from the DeLallo company.



Cheesy Eggplant Casserole - a Lipton recipe



1 env. Lipton Recipe Secrets Italian Herb with Tomato Soup Mix

1/2 c plain dry bread crumbs

1 med eggplant, peeled and cut into 1/4 inch thick slices

1 egg

2 tbsp water

4 tbsp olive or veg oil

2 c shredded mozzarella cheese about 8 oz

1 tbsp g rated Parmesan cheese



Preheat oven to 350 degrees.  Combine Italian Herb with Tomato Soup Mix with bread crumbs.  Dip eggplant in egg beaten with water, then crumb mixture til evenly coated.  In a 12 inch skillet heat 2 tbsp oil and cook 1/2 of the eggplant over med.  heat, turning once, for three min or til golden.  Repeat with remaining oil and eggplant using additional oil if needed.  Layer in a 11 X 7 inch baking dish, 1/2 of the eggplant, then 1 c mozzarella. Repeat. Sprinkle with Parmesan cheese.  Bake covered for 25 min, or til heated through.



NOTE:  ALSO GOOD WITH SAVORY HERB WITH GARLIC SOUP MIX.



Dried Fruit Compote

serves 4 - 6

1 c. whole pitted prunes

1 c. whole dried apricot halves

1 c. dried apple rings

1/2 c. raisins (golden, preferred)

1/2 c. superfine sugar

1 1/2 c. white wine

1 c. water

shredded strips of lemon zest

2 whole cloves1/2 tsp. ground allspice



To serve:



Heavy (double) cream, whipped

Toasted flaked almonds



Place all the fruit in the slow cooker an d sprinkle with the sugar. Pour on the

wine and water.  Add the lemon zest, whole cloves, and allspice.  Put on the lid and cook on LOW for 3 -4 hours. The fruit should be soft but not mushy. Remove the lemon zest and whole cloves.  Serve warm or cold. Top with whipped cream and sprinkle with the almonds.



Crockpot Caramel Rice Pudding





This rich and delicious rice pudding that cooks in your slow cooker is true

comfort food.



3 cups cooked white rice

1/2 cup raisins

1 tsp. vanilla

14 oz. can sweetened condensed milk

12 oz. can evaporated milk

2 Tbsp. sugar

1/4 tsp. salt

1/2 tsp. ground cinnamon



Spray inside of 3 quart crock pot with nonstick cooking spray.  Combine all ingredients in crock pot.  Cover and cook on low for 3-4 hours or until liquid is absorbed and mixture is thickened. Stir well. Serve warm.





Crockpot Salsa Chicken

4 servings, 4 POINTS each



1/2 package reduced-sodium taco seasoning mix

1 cup salsa

4 skinless boneless chicken breast halves (3 oz each)

1 tablespoons cornstarch

1/4 cup light sour cream



Spray the crock pot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.  When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well.  Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.



Orange Hoisin Chicken





2 tbsp frozen orange juice concentrate, thawed

1/4 cup honey

2 tbsp soy sauce

2 tbsp hoisin sauce

3 slices of peeled, fresh ginger

3 garlic cloves, minced

1 tbsp sesame oil

6 frozen boneless, skinless chicken breasts (do not thaw)

2 tsp cornstarch

2 tsp cold water

1 tbsp sesame seeds, toasted (optional)



Mix sauce ingredients in the slow cooker. Add chicken and turn to coat well. Cook on Low 5-6 hours. Transfer chicken to a warm platter. Strain sauce into a small saucepan.  In a small dish stir cornstarch and water. Bring sauce to a boil over high heat.  Add remaining ingredients and cook until thickened. Pour some of the sauce over the chicken and pass the rest. Sprinkle with sesame seeds.





Layered Tijuana Casserole

Serves 6

                                                                             

8 oz extra lean ground turkey or beef

3/4 cup chopped onion

1/2 tsp dried minced garlic

4 (6-inch) corn tortillas

1 1/4 cup chunky salsa (mild, medium, or hot - We use medium)

1 (8 oz) can tomato sauce

1 (16 oz) can pinto beans, drained and rinsed

Scant 1 cup shredded reduced-fat cheddar cheese

1 cup frozen whole-kernel corn, thawed

1/3 cup sliced ripe olives



In a large skillet sprayed with olive oil flavored cooking spray, brown meat and onion.  Stir in garlic.  Place 1 tortilla in slow cooker container.  Spoon half of meat mixture over tortilla.  Layer 1/2 cup salsa, 1/2 cup tomato sauce and 1/4 cup cheddar cheese over top.  Place another tortilla over cheese.  Layer half of pinto

beans, 1/4 cup cheddar cheese, 1/2 cup corn and half of olives over top.  Repeat all layers.  Cover and cook on LOW for 6 to 7 hours.