SLOW COOKER BEEF STEW

 SLOW COOKER BEEF STEW

Perfectly tender beef & veggies get all cozy in my slow cooker beef stew recipe! Set it and forget it with this crockpot meal perfect for cold weather!

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS: 6 servings 

AUTHOR: Kathleen

INGREDIENTS

1/4 cup all-purpose flour

2 1/2 pounds boneless beef chuck roast trimmed and cut Into 1-inch cube

2 tablespoons vegetable oil

1 1/2 cups to 2 1/2 cups water

2 large beef bouillon cubes

1 (10 3/ -ounces) can condensed tomato soup, undiluted

3 teaspoons Italian seasoning

2 bay leaves

1/2 teaspoon black pepper

2 medium onions sliced

2 large Russet potatoes peeled and cut into 1 1/2 inch pieces

3 medium carrots cut into 1-inch pieces3 medium carrots cut into 1-inch pieces

2 stalks celery cut into 1-inch pieces2 stalks celery cut into 1-inch pieces

8 ounces whole mushrooms trimmed8 ounces whole mushrooms trimmed

3/4 cup frozen peas thawed3/4 cup frozen peas thawed

INSTRUCTIONS

Pour flour into a 1-gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.

Slow-Cooker Memphis-Style Wet Ribs

Slow-Cooker Memphis-Style Wet Ribs
Found https://www.cookscountry.com/recipes/8786-slow-cooker-memphis-style-wet-ribs

 Slow-cooker ribs can be washed-out and boring. But not if you use the right technique.
 SERVE S4 to 6

For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.

INGREDIENTS
Ribs
2 tablespoons paprika
1 tablespoon packed brown sugar
1 tablespoon kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed and each rack cut in half

Barbecue Sauce
¾ cup ketchup
6 tablespoons apple juice
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon pepper
¼ teaspoon liquid smoke

* BEFORE YOU BEGIN Try to find ribs of equal shape to ensure even cooking. These ribs should be tender but not falling off the bone.

1 INSTRUCTIONS FOR THE RIBS: Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic in bowl. Reserve 1 tablespoon spice rub for sauce. Pat ribs dry with paper towels and coat all over with remaining 5 tablespoons rub.

2 Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker (ribs will overlap). Cover and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7 hours on low.

3 FOR THE BARBECUE SAUCE: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 tablespoon spice rub together in medium saucepan. Bring to boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 minutes. (Sauce can be refrigerated for up to 3 days.)

4 Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using tongs, transfer ribs, meaty side up, to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.

5 Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from oven, brush with remaining ½ cup sauce, tent with foil, and let rest for 20 minutes. Cut ribs in between bones to separate. Serve.

SLOW COOKER ROOT BEER BBQ PORK RIBS

Found https://cooktopcove.com/2016/11/21/how-to-make-root-beer-bbq-pork-ribs/

SLOW COOKER ROOT BEER BBQ PORK RIBS
Servings 4
Prep Time 10 MINUTES
Cool Time 6 HOURS
Total Time 6 HOURS, 10 MINUTES

3 pounds pork side ribs (about 2 racks of ribs)
2 12-ounce cans root beer
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper

Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers. Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the root beer over the top. Cover and cook on low for 5 hours, or on high for 3 hours.

Remove ribs from the slow cooker, setting aside on a plate. Discard liquid from the slow cooker. Place the ribs back inside, along with the barbecue sauce. Be sure to coat ribs in the sauce. Cook on high for another 1 hour. Gently remove from the slow cooker and serve with sauce.

Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.

CROCK POT MEATLOAF

Ingredients:

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

 Directions:

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours. Enjoy!

Slow Cooker Crack Potato Soup

Slow Cooker Crack Potato Soup

Found http://12tomatoes.com/shared-slow-cooker-crack-potato-soup/

10 minutes active, 8 hours inactive to prepare
serves 6

 INGREDIENTS

1 (28 oz) package frozen shredded hash browns
4 cups low sodium chicken broth
1 (10 oz) can condensed cream of chicken soup
1 (1 oz) package ranch dressing mix
1 pound bacon, cooked and chopped
1 (8 oz) package cream cheese, room temperature
2 cups shredded cheddar cheese, divided
Chopped green onions, garnish (optional)

PREPARATION

Combine hash browns, chicken broth, cream of chicken soup, ranch dressing mix, and bacon into slow cooker.

Reserve ½ cup chopped bacon for garnish. Cover and cook on LOW for 8 hours.

15 minutes prior to serving, stir in cream cheese and 1 ½ cup shredded cheddar cheese. Stir until melted and creamy.

Garnish with reserved cheddar, chopped bacon, and green onions (if desired).

Crockpot Stuffed Pepper Soup

Stuffed Pepper Soup 

Found http://12tomatoes.com/slow-cooker-stuffed-pepper-soup/ 

15 minutes active 4 hours inactive to prepare 

Serves: 8 

 INGREDIENTS 

1 pound lean ground beef 

1 (15 oz.) can tomato sauce 

1 (14.5 oz.) can diced tomatoes with garlic and onions 

3 cups beef broth 

1 cup cooked rice 

1 yellow onion, finely chopped 

1 green bell pepper, seeds removed, chopped 

1 red bell pepper, seeds removed, chopped 

1/2 teaspoon dried oregano 

1/2 teaspoon dried basil 

1 bay leaf 

Kosher salt and freshly ground pepper, to taste 

 

PREPARATION 

Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside. Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper. 

Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice, and bell peppers. Season with oregano and basil and add in the bay leaf. Cover slow cooker and cook on high for 3 hours or on low for 6-8. 

Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot. Recipe adapted from Recipes That Crock

Slow Cooker Chicken and Rice

Found https://recipepatch.com/5-ingredient-recipes/5/

Ingredients
4 skinless boneless Tyson chicken breasts
1 (28 oz.) can Hunt’s Italian-seasoned diced tomatoes
1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar)
hot cooked rice or pasta
Kraft Parmesan cheese, grated



Instructions

Cut chicken breasts into pieces. Combine chicken, tomatoes and soup mix in the slow cooker, stir to combine.

Cook on low for 6 to 8 hours.

Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef
Found https://therecipecritic.com/slow-cooker-mongolian-beef/

Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins

Beef that slow cooks to tender melt in your mouth perfection. This takes minutes to throw into the crockpot and has such amazing flavor! One of the best things that you will make in your slow cooker!
Author: Alyssa
Serves: 4-6

INGREDIENTS
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons minced Garlic Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

INSTRUCTIONS

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Broccoli Apple Salad

Broccoli Apple Salad
Found https://therecipecritic.com/broccoli-apple-salad/

Prep time 20 mins
Total time 20 mins

Broccoli, pecans, cranberries, carrots, and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!
Author: Alyssa
Serves: 4-6

INGREDIENTS

4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped (I used gala apples)
½ cup pecans, coarsely chopped
½ cup dried cranberries
Creamy dressing ingredients:
½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
Add the dressing to the salad and toss to coat. Chill until ready to serve.

Herbed Crock Pot Bread Recipe

Found https://livingsweetmoments.com/herbed-crock-pot-bread-recipe/

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.


Ingredients
2 1/2 cups bread flour or all-purpose flour more may be needed
1 cup warm water
1 packet instant yeast 2¼ teaspoons
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
1 tablespoon fresh thyme or rosemary

Instructions
In the mixer using the dough hook, place the warm water, 1 teaspoon sugar, and the yeast. Mix lightly and cover for 5 minutes for yeast to activate
When the mixture starts to bubble add the rest of the ingredients
Mix on medium speed for 5-6 minutes or until dough becomes soft and elastic
Shape into a loaf and sprinkle salt on top (optional if you like a salty taste)

Line slow cooker with parchment paper
Place dough inside and cover
Cook on HIGH for 1 hour to 1 hour and a half
Check the bottom to see if the bread is completely cooked (bottom should be browned)
Place the loaf of bread under the broiler for 2-3 minutes to brown (optional)
Enjoy!

Olive Garden Pasta Fagioli {Crock Pot Copycat}

Found https://www.recipesthatcrock.com/olive-garden-pasta-fagioli-crock-pot-copycat/
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins

Servings: 6 -8

Ingredients
1 lb sausage
2-14 1/2 oz cans of Italian style diced tomatoes
2-15 oz cans of cannellini beans drained and rinsed
2 cloves of garlic diced
1/2 c fresh basil chopped
2 T Italian seasoning
1 1/2 t salt
1 t pepper
2-32 oz containers of chicken or vegetable broth
16 oz pkg of ditalini pasta cooked
Garnish: thinly sliced mozzarella cheese


Instructions
Brown sausage and drain.
Add remaining ingredients except pasta, cover and cook on low for 6 hours
Place a serving of pasta in each bowl and pour soup over top.
Sprinkle mozzarella over soup and pasta.

American Goulash

Found https://reciperoost.com/2017/09/21/this-american-goulash-recipe-is-better-than-your-moms/2/

Ingredients

1 lb ground beef
1 can(s) Hunt’s diced tomatoes
2 can(s) Campbell’s tomato soup
4 c pasta, uncooked usually macaroni but use what you like
1/2 tsp red pepper flakes
1/3 c butter
1 tsp paprika
3/4 tsp salt
1/2 tsp pepper
3/4 c shredded cheese (use your favorites)
3/4 c chopped onion


 Instructions
Cook hamburger, onions, red pepper flakes, and other seasonings Cook on Low Heat in Crock pot.
After 30 minutes or so stir and add tomato soup and diced tomatoes. Also add Macaroni. Add 1 cup of water. I put the macaroni in now but if you want a firmer pasta cook separately then cook all together for 15 minutes.
Sprinkle top with your favorite cheeses and bread crumbs as you like.
Cook on low for a total of 4 – 6 hours
Better the next day and freezes beautifully. Enjoy

Crockpot Beef Noodle Soup

Found http://tasteerecipe.com/2017/09/19/number-1-meal-dreary-day-crock-pot-beef-noodle-soup/

Ingredients
1 lb beef stew meat
6 cups Swanson low-sodium chicken broth
1 cup water
2 cups uncooked noodles (choose your favorite kind)
4 carrots, chopped
3 stalks celery, chopped (omit, if you don’t like celery)
1 onion, diced
4 garlic cloves, minced
1 tbsp Bertolli extra-virgin olive oil
2 bay leaves
1 tsp celery salt
1 tsp thyme
1 tsp rosemary
½ tsp salt
½ tsp pepper
chives, chopped (optional)

Instructions:

Add all ingredients EXCEPT for the noodles into the slow cooker.
Stir gently.

Cook HIGH 3-4 or LOW 6-8.
Add preferred noodles and cook on HIGH an additional 15-20 minutes or until noodles are soft.

Slow-Cooker Cheesy Bacon-Ranch Potato Soup

Slow-Cooker Cheesy Bacon-Ranch Potato Soup
Found https://www.bettycrocker.com/recipes/slow-cooker-cheesy-bacon-ranch-potato-soup/8898b216-d2ed-4951-ad35-062197cf0a2e

Prep 30 MIN
Total 5 HR 45 MIN
Servings 6
Is it possible to fit all your favorite things into one slow cooker? We think we’ve come pretty close with this creamy, rich, slow-cooker po... ...MORE+

Ingredients
6 slices bacon
1 medium onion, chopped (1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
3 medium Yukon Gold potatoes, diced
1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
1 cup heavy whipping cream
2 tablespoons cornstarch
2 tablespoons water
8 oz Kraft™ Velveeta™ original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (8 oz)

Steps
1 Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.

2 Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.

3 Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.

4 Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.

5 Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Expert Tips
Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
Yukon Gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.

Slow Cooker Hamburger & Potato Casserole

Slow Cooker Hamburger & Potato Casserole
prep 10 mins
cook 4 hours
total 4 hours, 10 mins
author amanda carlisle

yield 4

Ingredients
1 1/2 lbs hamburger, browned and drained
1 large onion, sliced
4 large potatoes, peeled and sliced
1 (10 ounce) can cream of mushroom soup
1/2 Cup Milk
1 Small Can Corn Niblets
1 tsp minced garlic
Salt & pepper to taste
1-2 Cups Shredded Cheddar Cheese
Instructions

Spray crock pot with non stick vegetable spray.

Layer potatoes, onions & garlic, and hamburger until all is used, sprinkling each layer with salt & pepper

Mix soup and milk together and pour over top.

Cook 3 to 4 hours on high.

Stir in corn niblets the last 30 minutes and top with cheese.

Notes
Cook in 4-6 qt crock pot for best results

Slow-Cooker Beef & Broccoli

Slow-Cooker Beef & Broccoli
  BY LINDSAY FUNSTON
Found http://www.delish.com/cooking/recipe-ideas/recipes/a51806/slow-cooker-beef-broccoli-recipe/

The tender beef melts in your mouth.

TOTAL TIME: 4:30
PREP: 0:10
LEVEL: EASY
SERVES: 4-6

INGREDIENTS

1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

DIRECTIONS

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame things and green onions and serve over rice.

Slow cooker Cowboy casserole

Slow cooker Cowboy casserole recipe

Jessica Jacobs - Contributing Writer COOKTOP COVE

Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long.

Ingredients
1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese

Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.

Slow Cooker Cashew Pork

SLOW COOKER CASHEW PORK

Slow cooked to perfection in an umami rich sauce, this Thai inspired pork dish is the stuff cravings are made of. Accompanied by strips of bell pepper, slices of green onion, and raw cashews this is a crowd pleasing meal that is an easy alternative to takeout.

4 Servings

Ingredients

¼ cups Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Tomato Paste
1 tablespoon Honey
1 teaspoon mince Garlic, Cloves
1 teaspoon peel and mince Ginger, Fresh
¼ teaspoons Red Pepper Flakes
2 pounds chunk Pork Roast
2 cups slice Bell Pepper, Green

Serving Day Ingredients
These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.
½ cups Cashews, Raw
¼ cups slice Green Onion (Scallion)

Supplies
1 Gallon Freezer Bag
1 Quart Freezer Bag
Labels

Make It Now

COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Place pork in slow cooker.
In a small bowl, whisk together soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour over top of pork.
Cook on low about 5 hours.
Stir in peppers and cook another hour until peppers and pork are tender.
Stir in cashews and green onions and serve over rice if desired.

Freeze For Later

COOKING DIRECTIONS

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

In a small bowl, whisk together soy sauce, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes.
Divide pork among gallon freezer bags.
Divide soy sauce mixture and pour into bags over pork.
Divide peppers among quart freezer bags. Tape to pork bag. Label and lay flat to freeze.

Make From Frozen
SERVING DAY DIRECTIONS

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Place pork mixture in slow cooker. Cook on low about 5 hours.
Stir in frozen peppers and cook another hour until peppers and pork are tender.
Stir in cashews and green onions and serve.

Crockpot Cabbage Roll Soup

Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

YIELD: 12 SERVINGS

TOTAL TIME: 3 HOURS 20 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 3 HOURS

Crockpot Cabbage Roll Soup

Cabbage, onion, beef, and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crockpot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

INGREDIENTS:

1 lb thick bacon, diced
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage, chopped
1 (28 ounce) can diced tomatoes
1 (10 oz) can tomato soup
2 tablespoons tomato paste
5-6 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
salt and pepper, to taste
parsley for garnish

DIRECTIONS:

In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls, top with remaining bacon and parsley if desired.

NUTRITION INFORMATION

Yield: 12 servings, Serving Size:

Amount Per Serving:
Calories: 198 Calories
©Holly Nilsson for SpendWithPennies.com

Bavarian Pork Roast

Bavarian Pork Roast
Found http://tasteerecipe.com/2017/08/24/is-there-anything-better-than-bavarian-pork-roast/2/

Ingredients

3 lb pork roast, a smaller one is ok too

1 medium Granny Smith apple, cored and cut into 6 wedges

1 medium onion, peeled and cut into 6 wedges

2 lb bag Bavarian style sauerkraut (in refrigerated section, has caraway seeds in it)

3 Tbsp Domino brown sugar, packed

1/4 c white wine (like chardonnay)

8 large juniper berries (I get mine online)

2 McCormick medium bay leaves

1/2 tsp each salt and pepper, or to taste

2 Tbsp bacon fat

Instructions

1. Put a disposable slow cooker liner in a large bowl.

2. Put in the bag of sauerkraut, and push the apple and onion wedges down into the sauerkraut.

3. Sprinkle with wine, juniper berries, brown sugar, salt, pepper, and push bay leaf into sauerkraut.

4. Place roast on top, spread with bacon fat.

5. You can cook now, or do what I did, the next Am place your filled liner in slow cooker, turn on low and cook for 6 to 8 hours.