Want to put that recipe in the crockpot instead of the oven?

I do not know how the weather is where you are at, but here in the beautiful state of Wisconsin, it is cold, windy and rainy. I personally, do not mind the cold, I live in Wisconsin, what else would I expect? However, I do mind the wind and rain we have been having. So, it is a great time to break out the crock pot and use it a lot more. Not only because the weather is so dreary and soup is great for this kind of weather, but because crock pots are not just for soups. My kids keep me so busy and I am tried of feeding them quick, unhealthy food all the time. There is a great conversion chart on About.com, entitled, Oven to Crockpot Conversion General Information that has some tips on how to convert oven recipes into crock pot recipes. I found something similar a while back, but forgot where I found it. While on Facebook, Skinny Crock Pot shared this one. I hope everyone finds it as useful as I do!!

BBQ Beef

This is a recipe I found that was one my mom had wrote down for me at one time and I never made. It sounds yummy and I am going to give it a whirl at the Super Bowl Party this Sunday.

Ingredients:

3-1/2 pounds beef chuck roast
1 C water
1 T and 1-1/2 t white vinegar
2 T brown sugar
1 T mustard
2 T Worcestershire sauce
1-1/2 C ketchup
1 t salt
1/4 t ground black pepper
1/8 t cayenne pepper
1/4 t crushed red pepper flakes (optional)
2 cloves garlic (minced)

Directions:

Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily be pulled apart with a fork.

Pull the beef apart, remove all the fat as you go. Reserve 1/2 cup of the broth from the slow cooker for later use.

In a bowl, mix the vinegar, brown sugar, mustard, Worcestershire sauce, ketchup, salt, pepper, cayenne, crushed red pepper, and garlic. Stir into the shredded beef so that making sure that all the meat is well coated.

Cover and continue to cook beef on Low for an additional 4 to 6 hours. If beef gets either too thick or dry you may add some of the reserved broth.

Lil' Smokies

This is by far my favorite way to make lil' smokies. I have made these this way for years and they always go over very well. Meatballs are good with this too!


Ingredients:

2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly


Directions:

Combine cocktail wieners or little smokies in crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.

Sloppy Joes

2 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 1/4 C ketchup
1 medium green sweet pepper, copped
2 stalks celery, chopped (optional)
1/3 C water
3 T brown sugar
3 T mustard
3 T vinegar
3 T Worcestershire sauce
1 T chili powder
16-20 hamburger buns

In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

In a 3 1/2- to 4 quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.

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

Crockpot Chicken Curry

I served this with jasmine rice. It went over very well at our house!


Ingredients



• 1 green bell peppers, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 lb. boneless chicken breasts, cubed
• 1 can of no salt added tomatoes
• 1 tbsp. coriander
• 1 1/2 tbsp. paprika
• 1 tbsp. ginger
• 1/4 tsp. red pepper
• 1/2 tsp. turmeric
• 1/4 tsp. cinnamon
• 1/8 tsp. cloves
• 1 cup of low sodium chicken broth
• 2 tbsp. cold water
• 4 tbsp. flour
•


Directions:

Place vegetables in crock-pot; place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crock-pot. Cook until sauce is slightly thickened, about 15-20 minutes.

Monday Night's Supper Pork Chops 6.1.09

Monday nights supper:

pork chops covered with cream of mushroom soup, cooked all day in the crock pot

green beans

instant garlic mashed potatoes

Olivia had leftover mac n' cheese with it because she does not like the potatoes

Angel Chicken

I made this the other night and it was awesome! Ryan thinks Angel Chicken may be one of his new favorite dishes. It is great served with a salad and some garlic toast.

When I made this I made two changes:

I used Zesty Italian Dressing, we had this in our refrigerator.

I also used boneless, skinless chicken breasts, we had these in our freezer. I did not cut them up until about an hour before we ate and the chicken was so moist and full of flavor.





4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Healthy Living Tips:

Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese

Reduced-fat cream of mushroom soup

KRAFT Light Zesty Italian Dressing.

Note:

Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook.

Substitute:

Substitute water or chicken broth for the wine, it is not as good, but it works well. The wine gives it a distinct flavor.

Substitute canned chicken for chicken breasts, turns out pretty good too.

Pork Roast with Sauerkraut

This is something we have often, it is quick, easy, and inexpensive.

1 jar/can sauerkraut
1 boneless rolled pork roast
3-4 garlic cloves
2-3 tablespoons brown sugar
yellow pepper rings

Drain kraut, sprinkle with brown sugar. Add pepper rings and juice, mix together.

Layer in Crock-pot until all kraut and pork is used.

May use kielbasa in place of the boneless pork roast. Cook approximately 8 hours on low setting.

Easy BBQ Chicken

2 lbs of chicken, your choice. ( I have used both chicken breasts and chicken thighs)
2 bottles of your favorite BBQ sauce (or double your homemade recipe)

Cook on low 6-8 hours. So tender and delicious!!!

Crockpot Chicken Cacciatore

(Serves 4)

4 -4 oz. chicken thighs
1 onion, chopped
3 garlic cloves
3 cups sliced mushrooms
One 14.5 oz. can of stewed tomatoes
1 green bell pepper, chopped
1/2 cup tomato juice
1-2 tsp. oregano (or Italian dried seasoning)
4 cups hot-cooked noodles.

Combine all ingredients (except noodles) in crockpot and
cook on High for 4-6 hours. Serve over noodles