Un-refried beans

I don't remember where I printed this recipe from, but man alive, are they good.  They're so simple and cheap and I had a hard time not eating the whole batch with a spoon right out of the crock pot. These are great on tostadas, in bean burritos, as a side dish, or any other way you can imagine them. 

1 lb. dry pinto beans, picked through and rinsed

1 medium onion, diced

1 jalapeno, diced

1 T garlic, minced

1 tsp cumin

1/2 tsp chili powder

10-15 cranks cracked black pepper

1-2 tsp salt

6 cups water

Place onion, garlic, jalapeno, cumin, chili powder and pepper into crockpot.  Add the sorted and rinsed beans and the water.  Stir everything well to distribute seasoning.  Cook on high for 4 hours on high or 8 hours on low.  After cooking, remove as much water as possible, saving it in a bowl.  Mash the beans {I used my potato masher}, adding in just enough reserved water to get the consistency you want.  Season the mashed beans with salt.  I would start with 1 tsp, taste, and add more if needed.

This recipe ends up making about six cups of refried beans, so I took the leftovers and divided them into two-cup batches in ziploc freezer bags. Cool completely in refrigerator, then transfer to freezer.  To use the frozen beans, you can just put them in the fridge in the morning and they'll be thawed by dinner.  Or, if you're like me and can't seem to plan that far in advance, you can always put the whole ziploc bag into a bowl of warm water and they thaw in no time.

Chicken Lime Tacos

This recipe comes courtesy of my sister-in-law Christy!

1 1/2 lbs chicken breast

1 Tbsp chili powder

3 Tbsp lime juice

1 can corn

1 can black beans

1-1/2 cups chunky salsa (I use my own canned salsa)

Taco Seasoning, to taste.

Place chicken in crockpot, mix together lime juice and chili powder and pour over chicken. Cook chicken for 5-6 hours on low. Remove chicken, shred and return to crockpot with the juices. Add corn, beans and salsa and enough taco seasoning to give it a bit more kick. Add more salsa if mixture appears a little dry. Stir and cook for 30 minutes on low or until heated through.

I serve this mixture with tacos, nachos, salads and quesadillas.

Crockpot Pulled Pork

1 pork tenderloin (1 lb)
1 cup ketchup
2 tablespoons + 1 1/2 teaspoons brown sugar
2 tablespoons + 1 1/2 teaspoons cider vinegar
1 tablespoon + 1 1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper

Cut the tenderloin in half; place in crockpot.  Whisk remaining ingredients together and pour over tenderloin.  Cook on low for 4-5 hours, until pork is cooked through and tender.

Remove pork from crockpot and use two forks to shred.  Stir sauce in crockpot, then add pork back to pot.  Toss well and allow to heat through.

Serve on hamburger buns or split kaiser rolls.

Go-to meals: Hawiian Chicken

This is SOOO yummy and takes no time to prepare in the crock-pot! My mom showed it to me while visiting for during the Christmas break.

Put some boneless, skinless chicken thighs in a crock-pot.
Add:
1/4 cup sugar
1/4 cup (or slightly less) soy sauce
1 can of pinapple tidbits (8 oz)
Cook on High for about 3 hours

Serve over rice and some stir-fry veggies (I just buy a bag of my favorite frozen kind of stir fry veggies--cooking them in some of the juices from the crock pot when it's done cooking adds a little bit of extra flavor.) Enjoy!

Green Chili Chicken

I made this on Sunday in the crockpot and it was really good. It was super easy to throw together in the morning and was ready when Matt got home. I'm sure you could cook it in the oven for an hour or so, too, if you prefer.

3-4 large chicken breasts
2 cans cream of chicken soup
4 oz can chopped green chilies
1 tsp cumin
1/2 tsp kosher salt
1/4 tsp pepper
1/4 tsp garlic herb blend seasoning (or plain garlic salt would work, too)

6 cups steamed rice
blue corn tortilla chips

Place chicken, soup, chiles, cumin, salt, pepper and garlic blend in crockpot. Cook on low for 6-8 hours. When done, shred chicken with two forks. Spoon over bowls of rice and garnish with crumbled blue corn tortilla chips.

4 servings

from Picky Palate

Crock Pot Ham and Potatoes

Do anyone else have leftover Easter ham? This is so easy and good.

6-8 slices of ham cut into cubes
8-10 potatoes thinly sliced (I don't even peel them but you can)
2 onions thinly sliced
1 c. grated cheese
1 can cream of mushroom soup

Put half of potatoes, ham and onion in crockpot. Add half of cheese and soup. Add remaining ham, potatoes and onions. Top with remaining cheese and soup. Cover and cook on low 8-10 hours. (High 4-5 hours).

Crockpot Babyback Ribs

I've been using this method (scroll down), which a friend introduced to me, for a few years. It's good, but I always felt like there was something missing, and I wanted to get the ribs even more tender. I came up with this tonight, and it turned out wonderfully. It's already my husband's favorite way to have ribs!

1 rack of baby back ribs
1/3 cup apple cider vinegar
2 tablespoons honey
Kansas City-style smokey barbecue sauce (I used a jar of Trader Joe's brand)

Rinse ribs under cold running water, and then pat dry on both sides with paper towels. Cut rack in half. Season liberally with salt and pepper all over. In a large skillet, heat approximately 2 tablespoons vegetable oil until very hot -- oil should shimmer and just begin to smoke. Brown ribs on both sides for 1-2 minutes; when done, meat will release easily from the pan. (If it sticks, your pan isn't hot enough; increase the heat and wait until the ribs release without tearing meat.)

Place browned ribs in the bottom of crock pot, meaty side down. Add enough water to achieve about a 1/2 inch depth. Whisk vinegar and honey together; add to crock pot. Cover and cook on high for approx. 3 hours or on low for 6 hours. (I actually did mine for two hours on high and then two hours on low.)

Preheat oven to broil. Place ribs meaty side down on a wire rack inside a shallow baking dish (for easier cleanup, line dish with foil.) Slather top with barbecue sauce and broil about 4-5 inches from heat for 3-4 minutes. Flip ribs and repeat on meaty side.

Homestyle Potato Soup with Roasted Corn

I wanted a crockpot soup for after church so I snagged the idea of roasted corn from Mel's Roasted Corn Chowder and added it to a crockpot Homestyle Potato Soup recipe I had. The results were SUPER yummy. Between Shayne, I and the 2 kids we almost finished off the whole pot {i don't know if that should be overly embarrassing admitting how much we eat, but it's not!} It's a perfect Sunday meal, ready to eat in only 25 minutes after church.

1 (14 1/2 oz.) can fat-free, less sodium chicken broth
2 c. cubed red potatoes (about 4 lbs.)
1 c. chopped onion
1 c. thinly sliced celery
3/4 c. thinly sliced carrot
3 T. butter or margarine, cut into small pieces
1 1/4 t. salt
1/2 t. freshly ground pepper
3 garlic cloves, minced
1/4 c. all-purpose flour
1 1/2 c. 2% reduced-fat milk
4 c. frozen corn
1 3.4 oz. shredded sharp cheddar cheese

Place first 9 ingredients in crockpot; stir will. Cover with lid and cook on HIGH setting for 1 hour. Reduce to LOW setting and cook 4 to 5 hours or until vegetables are tender. Increase to HIGH setting.

Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook, uncovered 25 minutes or until thick, stirring frequently.

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released. When done, gently stir into soup.

Ladle into bowls; sprinkle with cheese and ground pepper.

Crock Pot Pork Tenderloin

I got this recipe from a ward cookbook my sister in law gave me from Houston. It was super easy, and tastes pretty good... but the best part - completely ready and waiting for you when you get home from church at 5pm!

4 lb. pork tenderloin
package fajita seasoning mix
ground pepper
2 red peppers, sliced
large onion, sliced in rings
2 garlic cloves, minced
8 medium or 4 small red potatoes, cut into bit size pieces
large zip lock bag

Put all ingredients into Ziploc bag, mix... then add the pork. Dump contents into a Pam sprayed crockpot and put 1/4 to 1/2 cup water in the bottom. Cover and cook on LOW for 6 to 8 hours. The longer, the more tender the tenderloin.

It was good for how fast and easy it is! And for sure works when you want dinner as soon as you get home!!

Crockpot Beef Tortilla Wraps

round rump roast
Green Mexican Salsa (I use the La Costena brand)
tortillas
shredded cheddar cheese
tomatoes

Put meat and salsa in crockpot for 4-6 hours on low. Shred. Place in tortillas, sprinkle with cheese and tomatoes. Super simple, super easy and super yummy! I serve with spicy creamed corn.

Slow Berry Cobbler

This was SO good, and so easy because you just put it all in the crockpot. Great summertime treat because you're not heating up your house with the oven. Filling:
1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix

Topping:
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon

Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Paula Deen

Beef or Chicken Fajitas

{I posted part of this recipe before, but wanted to add my modifications}

fajita marinade (see below)
1 1/2 lb. beef boneless top sirloin steak, 1 1/2 in. thick OR 6 chicken breasts
onion, sliced
an assortment of bell peppers cut into strips {our faves are red, yellow and orange - they cook faster too}
12 oz. mushrooms, sliced
spanish rice
black or refried beans
tortillas
other fajita fixings you like: picante sauce, cheddar/monterrey jack cheese, avocados, sour cream, lettuce, tomatoes, etc.

Marinade beef/chicken for 4-24 hours covered in fridge, turning occasionally.

• Heat grill.
• Lay out a piece of foil, making a little tray for your grill. Place the strips of peppers and sliced mushrooms on it, and sprinkle with EVOO and salt and pepper.
  
• Place the tray on the heated grill.
  
• Throw the beef/chicken on the grill to cook till your desired doneness with the beef and til the juices run clear with the chicken.
• Assemble with tortillas, beef/chicken, peppers, shrooms and other fajita fixings.
  

Beef Fajita Marinade
1/4 c. vegetable oil
1/4 c. red wine vinegar
1 t. sugar
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

OR

Chicken Marinade:
¼ c. cooking oil
3 T. lime juice
2 T. red wine vinegar
2 T. chopped onion
1 clove garlic
½ t. sugar
½ t. oregano
¼ t. salt
¼ t. pepper
1/8 t. ground cumin

I've even done this in the crockpot. Instead of using olive oil in the marinate I used beef or chicken broth (whatever you're cooking). Put the meat in the crockpot, and then added the peppers 30-45 minutes before I'm ready to eat. Really good... and super fast!

And if you have any leftovers... make this tortilla soup... it's SO good. I threw the leftover chicken, peppers and Spanish rice in with the other ingredients and made fajita soup. REALLY good!!

Pork Chops Italiano

This is another Michelle original and a new Sunday favorite at the Kotter household.


4 chops, 1 inch thick (season with salt & pepper on both sides)
½ lb sliced mushrooms
1 medium onion, chopped
1 tsp chopped garlic
1 green pepper, cut into strips
23 oz. tomato sauce (one 15-oz and one 8-oz can)
1 bay leaf
2 T lemon juice
1 tsp sage
1 tsp oregeno
1 tsp basil


Season pork chops and lay in bottom of crock pot. Layer mushrooms, onions and green pepper on top. In separate bowl, combine tomato sauce, garlic lemon juice and seasonings, and pour over pork and veggies. Cook 8 hours on low or 4 hours on high.


This is fantastic served with {real} mashed potatoes and steamed veggies.

Inside-Out Sausage Chops

2 large onions, thinly sliced
3 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
4 boneless pork loin chops, about 1 1/2 inches thick (ask your butcher for these)
1 teaspoon fennel seeds (I use more because I love them!)
1 clove garlic, grated
1/2 to 1 teaspoon crushed red pepper flakes, optional
1/4 cup Parmigiano Reggiano cheese, shaved


In a large skillet over medium-high heat, preheat 2 tablespoons EVOO, about two turns of the pan. Season the pork chops with salt and freshly ground black pepper, transfer to the hot pan and sear until brown on both sides, 3-4 minutes per side.

Transfer the chops to a sheet pan and allow them to finish cooking in the oven about 10 minutes (if using thinner chops, reduce your cooking time). Once the chops are cooked through, cover them with foil to keep them warm until ready to serve.

In the same pan the chops were cooked in, heat the remaining tablespoon EVOO, about one turn of the pan, over medium heat. Add the sliced onion, fennel seed, garlic and red pepper flakes, and sauté until tender. Tent the onions with a piece of foil as they sauté so they slightly caramelize.

To serve, place one pork chop on each plate and top with caramelized onions and a sprinkling of shaved Parmigiano Reggiano cheese. Serve the roasted peppers alongside.

{I cooked this in the crockpot - replacing the oil with broth and it turned out SO good and tender.}

Rachael Ray
Yields: 4 servings

Slow Cooker Beef Short Ribs

OK, these are really yummy -- but they are a heart attack waiting to happen! One serving is approximately 970 calories with 77 grams of fat. So, this is a maybe once a year recipe!

1/3 cup flour
1 tsp salt
1/4 tsp pepper
2 1/2 lbs boneless beef short ribs (I used bone-in)
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 Tbsp catsup
2 Tbsp Worcestershire sauce
2 Tbsp minced garlic
1 tsp chili powder

Combine flour, salt and pepper in a Ziploc bag. Shake to coat. Brown ribs in butter in a large skillet. When browned, place ribs in a slow cooker. In the same skillet, combine remaining ingredients. Bring to a boil, stirring. Pour over ribs. Cover and cook on low 9-11 hours. Approximately 1-2 hours prior to serving, drizzle your favorite BBQ sauce over the top!

Angel Chicken

Another Michelle original.

6 skinless boneless chicken breast halves
1/4 cup butter
1 .7-oz pkg italian salad dressing mix
1 can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz tub cream cheese with chives and onion

Place chicken in a 3 1/2 or 4 quart crock pot. In a medium saucepan, melt the butter. Stir in the dry italian dressing mix. Stir in mushroom soup, white wine and cream cheese until combined. Pour over chicken. Cover and cook on low-heat setting for 4 to 5 hours. {You can also just cook it in a Pyrex pan at 350 for about 25 minutes, until chicken juices run clear.} Serve chicken and sauce over hot cooked pasta.

One Pot Taco Soup

• 1 pound ground beef
• 1 15 oz. can pinto beans
• 1 15 oz. can garbanzo beans
• 1 15 oz. can black beans
• 1 15 oz. can kidney beans
• 1 15 oz. can red beans
• 1 large can of stewed tomatoes
• 1 med-large minced onion
• 1 crushed garlic clove
• 1-2 tablespoons cumin
• Salt & pepper

Brown ground beef in a large stock pot. Add minced onion and garlic. Then add all the beans (juice and all), along with the tomatoes. Stir in the cumin, and salt and pepper to taste. Simmer on stove until warmed through. Serve with corn chips, a glob of sour cream, and some chopped fresh cilantro. I really like the cumin flavor, but add as much or as little of that as you like.

I sometimes do this in the crock pot as well. This is my "You've got to be kidding? Your parents, your 9 siblings and their families are coming for dinner, and they'll be here any minute???!!!" recipe. I buy all the bean varieties I can find on sale - usually during case lot sales. Everything is always on hand to put together a fool-proof dinner.

Pesto Beef with Grape Tomatoes and Fresh Mozzarella

This dish makes a beautiful presentation that will "wow" your family and friends (Mandy, did it accomplish that?) Plus, it's easy! (this is what the cookbook said, not my verbiage but still thought I'd add it for some humor)

1 T. olive oil
2 t. dried minced onion
1/2 c. prepared pesto sauce
1/2 t. black pepper
2 lbs. round steak, cut into six pieces
2 pints grape tomatoes (about 4 1/2 c.)
1 lb. fresh mozzarella, drained, sliced, and brought to room temperature by serving time

1. Grease the slow cooker crock pot with olive oil (leave excess in the crock). Add the onion, pesto, and pepper to the crock, and stir to combine.
2. Add the steak to the crock and turn the pieces with tongs to coat with the pesto mixture; add the tomatoes.
3. Cover and cook on LOW for 6 hours.
4. To serve, use clean tongs to place steak in individual bowls. Top each serving with slice of mozzarella, and some of the tomato mixture.

I served with brown rice and added more of the juices over the rice and put the beef on top the rice.

Recipe says it can also be used with chicken instead of beef.

the everyday low-carb slow cooker cookbook

Crock Pot Beef Stroganoff

I love this recipe! It takes a little bit of prep, but I have done it the night before, put everything in the fridge and then popped it in the crock pot on my way out of the house in the morning.

Ingredients:
1 1/2 pounds beef sirloin (or stew meat -- but the sirloin is so tender!)
You can cut it into 1 inch cubes or strips -- whatever your preference
1 Tbsp vegetable oil
1 4 oz can sliced mushrooms
1 Tbsp dried minced onion
2 cloves garlic, minced or 1/4 tsp garlic powder (Go for the fresh stuff!)
1/2 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp dried thyme leaves
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry cooking sherry
1 8 oz carton dairy sour cream
1/2 cup flour
1/4 cup water
4 cups hot noodles or rice

In a large skillet, brown beef in hot oil, drain off fat.

In Crock Pot, combine beef, mushrooms (drained), onion, garlic, oregano, salt pepper, thyme and bay leaf. Pour in beef broth and cooking sherry. Cover, cook on low 8-10 hours or on High 4-5 hours. Discard bay leaf.

Sauce:
If using low heat, turn to high. Mix together sour cream, flour & water. Stir about 1 cup of hot liquid into sour cream mixture. Return to cooker, stir to combine. Cover and cook on high for 30 minutes or until thickened and bubbly. Serve over noodles or rice. (Makes about 6 servings, unless it's harvest time and your husband hasn't eaten all day -- then it makes 2 servings!)

Cranberry Pork Roast

I can't take credit for this yummy dish (Thanks Michelle), but it is dang tasty!

Cranberry Pork Roast

2-3 lbs. boneless rolled pork loin
1 can jellied cranberry sauce
1 cup sugar
1 cup cranberry juice
1 tsp dry mustard
2 T corn starch
2 T cold water

Place pork loin in crock pot. In bowl, mash cranberry sauce, sugar, juice and mustard. Pour over pork. Cover and cook on low for 6 to 8 hours or until meat is tender.
After pork is cooked, measure 2 cups of liquid, heat and add combined cornstarch and water. Cook until thickened. Season with a little salt. Serve with meat. (This is great with mashed potatoes!!)

Simple BBQ Sauce (Amy)

2 cups ketchup
1 cup brown sugar
1 medium onion sliced
½ tsp chili powder
¼ tsp cayenne pepper
¼ tsp paprika
½ tsp salt

Mix all together. Pour over 4 to 8 chicken breasts in a crock pot. Cook for 6 hours on low. Serve over rice or shred the meat and serve as BBQ chicken sandwiches. (This is also fantastic with pork, I use the shoulder, and served with Hawaiian rolls)

Three Bean and Pork Crock Pot Chili (Amy)

1 chopped onion
2 medium garlic cloves, minced
1 cup carrots, chopped
1 tablespoon chili powder, medium-hot
1 tsp dried oregano
1 chipotle pepper in adobo sauce, chopped
½ teaspoon table salt
½ teaspoon black pepper
2 pounds lean pork tenderloin, cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste

Combine onion, garlic, carrots, chili powder, oregano, chilies, salt and pepper in a 5-quart (or larger) slow cooker. Stir. Add remaining ingredients. Stir again. Cover and cook at HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. (Note: Start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.)

Ribs (Emily)

Sprinkle with salt & pepper and then put them on a rack under the broiler for 4 to 5 minutes on each side (so they’re browned.) Put them in a crock pot and slather them with whatever BBQ sauce you like and let them cook all day. If you have 9 hours, start them on high heat for the first 3 or 4 hours, then reduce to low heat for the remaining time. If you only have 6 hours, cook them on high heat the entire time. Turn the pieces a couple of times in the crock pot.

Pot Roast

1 3 lb boneless chuck roast
1 tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bullion cubes, crushed
2 garlic cloves, crushed
1 (10 ¾ ounce) can condensed cream of mushroom soup
½ cup Chardonnay

Sprinkle roast on all sides with salt, pepper and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot and layer onions, bay leaves, crushed bullion cubes, garlic and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all the ingredients. Cook on low setting for 8 hours.