All-Day-Long Beef

All-Day-Long Beef
All-Day-Long Beef

1 1/2 pound beef roast
1/2 teaspoon black pepper
2 garlic cloves – minced
2 packages onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots –sliced
2 celery stalks – diced
1 green bell pepper -chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions.

Brown beef in a bit of vegetable oil on all sides. Slice onion and separate into rings.

Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.

Place these into bottom of crock-pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Cover and turn crock-pot to high for 30 minutes, then turn to low, and cook for 7-9 hours.

When ready to serve, remove meat and vegetables out of pot with a slotted spoon.

Turn crock-pot to high and thicken liquid with a little flour or cornstarch.

Serves 6

Chili Pie Casserole

Chili Pie Casserole
Chili Pie Casserole

2 lbs. ground beef
1 medium onion, chopped
1 teaspoon chili powder
4 cups corn chips, divided
2 (19-oz.) cans chili
1/2 cup water
1 cup grated Cheddar cheese

Cook meat and onion until done over medium-high heat on top of the stove. Stir in chili powder.

In separate pan, heat chili and water together.

Put layers in slow cooker, beginning with half of the meat and onion mixture. Sprinkle on 2 cups corn chips; then layer on half of the chili. Repeat with a layer of the remaining meat and onion mixture, sprinkle on 1 3/4 cups corn chips and another layer of the chili. Top with the remaining 1/4 cup corn chips.

Cook on Low for 6 hours.

Top with cheese and cook until cheese is melted.

Serves 4 to 6.

Cheesy Shrimp Pasta

Cheesy Shrimp Pasta
Cheesy Shrimp Pasta

1 (2 pound) block Velveeta cheese
1 (16 ounce) carton half-and-half
1 (10 ounce) can Ro-Tel tomatoes
1 small onion, chopped
4 cloves garlic, minced
1 pound raw shrimp
Cooked pasta of choice

Place cheese, half-and-half, Ro-tel tomatoes, onion and garlic in crock pot. Cook on LOW for 4 hours.

Add shrimp and cook for another hour on HIGH or until shrimp are pink.

Cook pasta of choice and spoon sauce over cooked pasta.

Serves 4 to 6.

Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Pork Chops and Mushroom Gravy

Pork Chops and Mushroom Gravy
Pork Chops and Mushroom Gravy

4 boneless pork chops
Salt and pepper, to taste
8 oz. sliced fresh mushrooms, or 2 6 1/2-oz. cans mushroom pieces, drained

2 teaspoons butter
1 medium onion, peeled and thinly sliced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 10 3/4-oz. cans condensed golden mushroom soup

Season chops with salt and pepper, set aside.

In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step).

Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all. Cover and cook on low heat setting for 7-8 hours, until very tender.

Serves 4

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts
Calories 217 calories
Protein 25 grams
Fat 9 grams
Sodium 625 milligrams
Cholesterol 63 milligrams
Saturated Fat 3 grams
Carbohydrates 11 grams
Fiber 2 grams

Crock-Pot 4-Quart Manual Slow Cooker

Spicy Orange Black and Pinto Bean Soup

Spicy Orange Black and Pinto Bean Soup
Spicy Orange Black and Pinto Bean Soup

1 lb pinto beans, dried
1 lb black beans, dried
1 or 2 teaspoons sage, dried
1 tablespoon oregano, dried
1 teaspoon cilantro, dried
5-6 bay leaves
12 cups water

8 cloves garlic
2 onions, large
2 Chipotle peppers
6 oz. orange juice concentrate

1-6 oz can tomato paste

The night before: Sort out any unwanted material (small stones or soil particles, etc.) from the dried pinto and black beans. Rinse beans and place in slow cooker set on “high.” Add the sage, oregano, cilantro, and bay leaves.

Heat the 12 cups of water in the microwave oven, 2 cups at a time, adding it to the beans in the slow cooker.

Before retiring for the night, stir beans and check to make sure the beans are covered with enough hot water. Add more water, if necessary. Reduce heat to “low.”

In the morning, stir beans, and check water level, adding more if desired. Set heat to “high.”

Peel and clean garlic cloves and onions. Remove stems from chipotle peppers. Place garlic, onions, chipotle peppers, and orange juice concentrate in blender. Run covered blender at “high” until contents are creamy. Pour the contents into a microwaveable dish or pot. Rinse out the blender container with a little water and add to the dish. Heat to boiling and add contents to slow cooker and mix in.

Add tomato paste and stir well. Continue to cook until beans are very soft. Mash some of the softened beans against the bottom of the slow cooker with a spoon or potato masher and mix well to have a thicker consistency.

Green Chile Corn Chowder

Green Chile Corn Chowder
Green Chile Corn Chowder

1 can 15-oz or 16.5-oz. cream style corn
2 potatoes, peeled and diced
2 tablespoons fresh chives, chopped
1 can 4-oz. diced green chiles, drained
2 oz jar pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz) Monterrey jack cheese, shredded

In slow cooker, combine all ingredients except milk/cream and cheese.

Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired.

Serve in individual bowls; sprinkle with shredded cheese.

Red Beans Barley and Sausage Stew

Red Beans Barley and Sausage Stew
Red Beans Barley and Sausage Stew

1 pound dried red kidney beans
46 ounces can chicken broth
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 each bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme

Rinse beans. Place in a large bowl, cover with water and soak overnight. Drain and rinse.

Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours.

3 Cheese Chicken and Noodles

3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cream of chicken soup
1 8 oz. pkg. wide egg noodles, cook, drain
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can (4 oz.) sliced mushrooms, drain
2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves

Combine all ingredients in slow cooker. Stir to coat evenly.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

This Serves 8

To freeze; Cool completely, Spoon in gallon size freezer bags, lay flat, freeze.

Don’t forget to label and date, keeps 3 months in freezer.

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Easy Cheesy Chicken

4-6 chicken breast, rinsed and patted dry (place in a freezer bag)
2 cans cream of chicken soup (can use fat free)
2 cans of cheddar cheese soup (can use fat free)

Mix the two soups together in a seperate freezer bag.

Place both freezer bags in a 2 gallon freezer bag and freeze flat. (Make sure you mark what it is on the front).

To Use; Take out of freezer frozen–Run cool water over each bag just to release the block from the bag. Add to your crock pot. Place crockpot on low for 8-10 hours.

You can serve this over mashed potatoes, rice or noodles

Ziploc Freezer Bags Gallon, 60.0 Count