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Slow Cooker Cooking

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Slow Cooker Cooking is a great way to provide healthy nutritious meals while being a real time saver in our busy lives. This edition of Love Slow Cooker Cooking is a mini eBook that we have prepared to share with our Friends and Fans. Visit: – PowerPoint PPT presentation

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Title: Slow Cooker Cooking


1
Love Slow Cooker Cooking
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Love Slow Cooker Cooking
Corinne Floyd and Pam McKeen are independent
online business owners. As both are Baby
Boomers, they make a great team who love to
promote a lifestyle that is centered on health,
wellness and aging well. Foremost in health, is
the food we eat and how we prepare it. Slow
Cooker Cooking is a great way to provide healthy
nutritious meals while being a real time saver in
our busy lives. This edition of Love Slow Cooker
Cooking is a mini eBook that we have prepared to
share with our Friends and Fans. We hope you
enjoy these simple and delicious recipes. Click
this button to find many more recipe ideas from
this collection. Please be sure to like us at
Facebook https//www.facebook.com/loveslowcooker
cooking And visit us at Our Blog at
http//loveahealthylifestyle.com Bon Appétit!
Love Slow Cooker Cooking
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Love Slow Cooker Cooking
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Sweet and Sour Pork Chops
  • Ingredients
  • 6 boneless pork chops
  • Large bag of frozen Asian-Style Vegetables
  • 12 oz. bottle of sweet and sour sauce
  • 1/2 cup water
  • 1 cup frozen snow peas
  • 1/2 cup diced green onions
  • Directions
  • Set the frozen vegetables (except the snow peas)
    out for a bit while you assemble the rest of your
    materials.
  • Dump the frozen veggies into the crock pot and
    put your chops on top of them.
  • Mix the sauce and water together and pour over
    the chops and vegetables.
  • Cover and cook on low for about 8 hours. Dont
    try to speed things up by cooking them on high
    for a shorter time. They WILL get tough if you
    try to do that.
  • After 8 hours or so, crank the heat up to high
    and throw in your snow peas.
  • Cook for about 5 more minutes, and then serve.
  • Sprinkle with chopped green onions and serve with
    rice or rice noodles

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Nacho Dip
  • Ingredients
  • 1 lb. ground beef (browned and drained)
  • Dash of salt
  • Dash Of Pepper
  • Dash of onion powder
  • 2 cloves of garlic, minced
  • 1/2 minced fresh jalapeno
  • 2 16 oz. jars salsa (as hot or mild as you
    wish)
  • 15 oz. can refried beans
  • 1 ¼ cups of sour cream
  • 3 cups shredded cheddar cheese, divided
  • Tortilla chips

(Optional)
  • Directions
  • Brown Ground Beef, Drain Off Fat, Add Spices And
    Minced Garlic.
  • Combine Beef, Salsa, Refried Beans, Sour Cream
    and 3 Cups Of Cheese In Crock Pot.
  • Cover, Heat On Low For 2 Hours.
  • Just Before Serving, Sprinkle With Remaining 1
    Cup Of Cheese.
  • Serve with Tortilla Chips

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Italian Beef Stew
  • Ingredients
  • 3 lb boneless beef chuck roast, cubed
  • 1 tsp extra virgin olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp salt (Youll likely want to add more)
  • 1 1/2 clove of garlic minced
  • 1/2 cup black olives (optional)
  • 1/3 cup oil-packed sun-dried tomatoes, (drained
    and chopped)
  • 1 cup beef broth
  • 1/2 cup fresh, peeled pearl onions
  • 1 cup sliced porcini or baby bella mushrooms
  • 2 tbsp flour
  • 1/2 cup water
  • Directions
  • If you are tired of the standard, classic beef
    stew and pot roast recipes, give this one a try.
  • Brown the meat in a skillet. Youll probably have
    to do it in a couple of batches.
  • Drain it on a paper towel and transfer all of it
    into the crock pot (hopefully youre working with
    a 5 or so quart crock pot)
  • Shake the Italian seasoning and salt over the
    beef.
  • Throw in the garlic, and put the mushrooms,
    sun-dried tomatoes,and olives, and add the broth
    and the onions.
  • Cover and cook on low for 8 hours make sure you
    get the meat nice and tender.
  • After the meat is cooked, spoon the solid pieces
    of the dish onto a serving platter and cover with
    tented foil to keep it warm.
  • Pour all the juices into a saucepan. If there is
    any fat floating at the top, skim it off with a
    spoon or dab it with a paper towel.
  • Combine the flour and water and make a roux. You
    might need to add flour or water to get the right
    consistency, which is a buttermilky texture. You
    should have the cooking juices on high.
  • Stir the roux into the cooking juices and bring
    to a boil. Continue to stir until thickened. Bam!
    Gravy! Pour that over the whole lot and chow down.

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Holiday Punch - Spicy / Warm
  • Ingredients
  • 1 quart pure apple juice (unsweetened)
  • 1 quart brewed tea
  • 1 quart 50 less sugar orange juice
  • 1 quart unsweetened pineapple juice (pulp
    removed)
  • 8 ounces red-hot candies
  • Directions
  • Dump everything into your crock pot,
  • Cover, and cook on low for 4 hours.
  • The candy has to melt, so make sure you stir it
    occasionally.
  • You can serve the punch warm or over ice.
  • If youre feeling especially jolly, you can add a
    little rum before serving.

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Crock Pot Peaches Cobbler
  • Ingredients
  • 1/2 cup Bisquick
  • 2/3 cup quick oats
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 4 cups jarred sliced peaches
  • 1/2 cup peach juice from the jar (or you can
    substitute for water)
  • Directions
  • Grease the crock pot
  • Mix Bisquick, oats, cinnamon, and brown sugar and
    place into the crock pot.
  • Add peaches and peach juice or water, stir
  • Cook on low for 5 hours.
  • If you want the dish to be drier like cobbler,
    take the lid off for the last half hour.
  • Serve with ice cream. Yum!

Page 7
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Chicken - Corn Chowder
  • Ingredients
  • 2 tbsp. butter or margarine
  • 1 1/2 lbs chicken tenders cut in 1/2-inch cubes
  • 2 small onions, chopped
  • 2 ribs celery, sliced
  • 2 small carrots, sliced
  • 2 cups frozen corn
  • 2 cans cream of potato soup
  • 1 1/2 cups chicken broth
  • 1 tsp dried dill weed
  • 1/2 cup half and half
  • Directions
  • In a large skillet, melt the butter or margarine
    and brown chicken.
  • Transfer chicken to Crock Pot.
  • Add onions, celery, carrots, corn, soup, chicken
    broth and dill to crock pot.
  • Cover and cook on low 5 to 6 hours or until
    chicken is done and vegetables are tender.
  • During the last 10 minutes, stir in the half and
    half.

Page 8
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Chicken and Biscuits
  • Ingredients
  • 2 1/2 pounds boneless, skinless chicken breast
  • 2 cans cream of chicken soup (10.75 oz.)
  • 2 tablespoons butter or margarine
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 small onion, minced or 2 tsp. onion powder
  • 3/4 cup chicken broth or water
  • 2 packages refrigerated biscuit dough (10 oz. ea.)
  • Directions
  • Place the chicken breast on the bottom of a 5 or
    6-quart crock pot.
  • Top with soup, butter, vegetables, and onion.
  • Pour the chicken broth over the soup mixture. The
    chicken should be covered if not, add more
    broth.
  • Place the cover on the crock pot and turn on
    high.
  • Cook on high for 5 to 6 hours.
  • Approximately 1 hour before serving, remove the
    cover and pull the chicken apart in small pieces
    or shred.
  • Tear the refrigerator biscuit dough into pieces
    and place it on top of the chicken mixture in the
    crock pot.
  • Replace the cover and cook another hour or until
    the biscuits are done all the way through.
  • To serve, spoon the chicken and biscuits onto
    plates directly from the crock pot.

Page 9
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Barbecued Pulled Beef Sandwiches
  • Ingredients
  • 3 1/2 lb Chuck Roast
  • 1 large bottle of BBQ sauce (or if your fancy...
    Make your own)
  • Garlic Powder
  • Onion Powder
  • Salt
  • Pepper
  • A pinch of vinegar
  • Directions
  • Rub the meat with the garlic powder, onion
    powder, salt and pepper.
  • Put the meat into the crock pot and cover it with
    the BBQ sauce and dump the vinegar in.
  • SET IT AND FORGET IT!
  • Set it on high for 7 hours.
  • Take the meat out after hour 7.
  • Shred it and get rid of all the fatty stuff if
    you like.
  • Put it back into the crock pot and cook it on low
    for another hour.

Page 10
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Apple Butterscotch Crisp
  • Ingredients
  • 3 cups thin-sliced Granny Smith apples, peeled
  • 1/3 cup packed brown sugar
  • 1/3 cup cook-and-serve butterscotch pudding mix
  • 1/4 cup flour
  • 1/4 cup quick-cooking oats
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold butter
  • Directions
  • Put your apples in the crock pot.
  • In a small bowl, mix the brown sugar, flour,
    pudding mix, oats, and cinnamon.
  • With a hand mixer, cut in the cold butter until
    the dry mixture and butter look like coarse
    crumbs.
  • Sprinkle all that over the apples.
  • Cover and cook on low for 3 hours or until apples
    are tender.
  • Note this recipe is for a 1-qt crock pot, so
    you may need to adjust the cooking time.

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