Week 45 Recipes

It's crockpot week!  Thanks to the ladies at crockpotgirls.com here are a few of my favorites...


Sauerkraut and Meatballs serve with mashed potatoes and glazed brussels sprouts

Serves 6

Ingredients
1 1/2 lbs lean ground beef
1 large onion, chopped
2 medium eggs, well beaten
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
Salt and pepper to taste
2 cans sauerkraut with the juice

Directions
Mix all ingredients except sauerkraut. I brown the meatballs in a small amount of oil before placing in CP, but this is not absolutely necessary. Just gives them a little better flavor. Place meatballs in bottom of CP and cover with sauerkraut and juice. Add about 1/2 to 1 can of water (sometimes the cans of sauerkraut don’t have a lot of juice and there needs to be some juice so the rice will cook properly). Cook on medium until rice is done, usually about 3-4 hours if you use Minute Rice and 5-6 hours if you use regular rice. Delicious served with fresh fruit salad and mashed potatoes or baked potatoes.



Crockpot Peanut Chicken  serve with rice and steamed broccoli
Serves 4
Ingredients
4 boneless, skinless chicken breasts
1/3 cup peanut butter
1 cup chunky salsa
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon finely minced ginger root
1/4 cup chopped peanuts

Directions
In a 3-5 quart crockpot/slow cooker, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is no longer pink in the center. Sprinkle with chopped peanuts as a garnish.


Apricot Glazed Pork Roast serve with a warm quinoa and vegetable side

Ingredients
1 can chicken broth
1 jar (18oz) apricot preserves
1 Lg. chopped onion
2 Tbsp  Dijon mustard
4 Lb. boneless pork loin roast

Directions
Mix both, preserves, onion and mustard in a slow cooker Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.

*For a thicker sauce, after cooking the pork roast, remove from the cooker. Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker. Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.


French Onion Soup serve with crusty bread

Ingredients
5 small onions, thinly sliced
2 10 oz. cans beef consumme
2 14 oz. cans beef broth
1 pkt. onion soup mix
8 slices French bread
1 c. shredded Gruyere or swiss cheese

Directions
Combine onions, broth, consomme, and soup mix in slow cooker. Cook on HIGH for 4 hrs. or Low for 8 hrs. Top bowls of soup with bread and melt cheese on top under broiler.

Ingredients
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.