Easy Slow Cooker Cookbook (33 page)

BeeF

Italian Tortellini

½ pound ground round steak

227 g

1 (1 pound) package bulk Italian sausage

.5 kg

1 (15 ounce) carton refrigerated marinara sauce

425 g

1 (15 ounce) can Italian stewed tomatoes with liquid 425 g
1½ cups sliced fresh mushrooms

360 ml

1 (9 ounce) package refrigerated cheese tortellini

255g

1½ cups shredded mozzarella cheese

360 ml

• Brown and cook ground beef and sausage in large skillet about 10 minutes on medium-low heat and drain.

• In 4 to 5-quart (4 L) slow cooker, combine meat

mixture, marinara sauce, tomatoes and mushrooms.

• Cover and cook on LOW 6 to 8 hours.

• Stir in tortellini and sprinkle with mozzarella cheese.

• Turn cooker to HIGH and continue cooking for

additional 10 to 15 minutes or until tortellini is tender.

Serves 4 to 6.

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BeeF

sloppy Joes

3 pounds ground beef

1.3 kg

1 tablespoon minced garlic

15 ml

1 large onion, finely chopped

2 ribs celery, chopped

¼ cup packed brown sugar

60 ml

3½ tablespoons mustard

50 ml

1 tablespoon chili powder

15 ml

1½ cups ketchup

360 ml

3 tablespoons Worcestershire sauce

45 ml

• Brown beef, garlic and onion in very large skillet and drain.

• Combine celery, brown sugar, mustard, chili powder, ketchup and Worcestershire in sprayed 5-quart (5 L) slow cooker. Stir in meat mixture.

• Cover and cook on LOW heat for 6 to 7 hours. Serves 6

to 8.

TIP: This will make enough to fill 16 to 18 hamburger buns.

237

BeeF

special Hot Dog supper

1 pound beef wieners

.5 kg

2 (15 ounce) cans chili without beans

2 (425 g)

1 onion, finely chopped

1 (10 ounce) can cheddar cheese soup

280 g

1 (10 ounce) can fiesta nacho cheese soup

280 g

1 (7 ounce) can chopped green chilies, drained

198 g

• Cut wieners in ½-inch (1.2 cm) pieces and place in

sprayed slow cooker.

• In saucepan, combine chili, onion, cheese soup, nacho cheese soup and green chilies. (Omit green chilies if serving to kids.)

• Heat just enough to mix ingredients well. Spoon

over wieners.

• Cover and cook on LOW for 1 hour 30 minutes

to 2 hours.

• Serve over bowl of small corn chips or crisp tortilla chips slightly crushed. Serves 4 to 6.

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pORK

pORK

stuffed pork Chops

4 - 5 (1 inch) thick pork chops

4 - 5

(2.5 cm)

1 (15 ounce) can mixed vegetables, well drained

425 g

1 (8 ounce) can whole kernel corn, drained

227 g

½ cup rice

120 ml

1 cup Italian-seasoned breadcrumbs

240 ml

1 (15 ounce) can stewed tomatoes, slightly drained 425 g

• Cut pocket in each pork chop and season with a little salt and pepper.

• In large bowl combine vegetables, corn, rice and

breadcrumbs and stuff pork chops with vegetable

mixture. Secure open sides with toothpicks.

• Place remaining vegetable mixture in bottom of

5-quart (5 L) slow cooker. Add pork chops and spoon

stewed tomatoes over top of pork chops.

• Cover and cook on LOW for 8 to 9 hours.

• Serve vegetable mixture along with pork chops.

Serves 4 to 5.

240

pORK

smothered pork Chop Dinner

6 (¾ inch) thick bone-in pork chops

6 (1.8 cm)

8 - 10 medium red (new) potatoes with peels

2 onions, sliced

1 (10 ounce) can cream of chicken soup

280 g

¼ cup dijon-style mustard

60 ml

1 teaspoon dried basil leaves

5 ml

• In non-stick skillet, brown pork chops sprinkled with a little salt and pepper. Place potatoes and onions in 5 or 6-quart (5 L) slow cooker and add browned pork chops.

• In saucepan, combine soup, broth, mustard and basil leaves. Heat just enough to mix well and pour over

pork chops. Cover and cook on LOW for 7 to 9 hours.

Serves 4 to 6.

TIP: To “dress” the pork chops, add 1 (3 ounce/84 g) can fried
onion rings.

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pORK

savory pork Chops

6 (¾ inch) thick pork chops

6 (1.8 cm)

1 cup pineapple juice

240 ml

¹⁄3 cup packed brown sugar

80 ml

3 tablespoons cider vinegar

45 ml

• In skillet, brown pork chops on both sides and place in 5-quart (5 L) slow cooker.

• Combine pineapple juice, brown sugar and vinegar and mix well.

• Pour brown sugar-vinegar mixture over pork chops.

• Cover and cook on LOW for 4 to 5 hours.

• Serve over hot, cooked noodles. Serves 4 to 6.

Ranch pork Chops

6 (¾ inch) thick bone-in pork chops

6 (1.8 cm)

1 (1 ounce) packet ranch dressing mix

28 g

2 (15 ounce) cans new potatoes, drained, quartered 2 (425 g)
1 (10 ounce) can French onion soup

280 g

• Place pork chops on bottom of sprayed 6-quart

(6 L) oval slow cooker.

• Sprinkle pork chops with ranch dressing mix and

½ teaspoon (2 ml) pepper.

• Place potatoes around pork chops and pour French

onion soup around potatoes and chops.

• Cover and cook on LOW for 4 to 5 hours.

Serves 4 to 6.

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pORK

pork Chops with Orange sauce

2 medium sliced yellow squash

2 onions, sliced

6 - 8 bone-in pork chops

½ cup chicken broth

120 ml

½ cup orange marmalade

120 ml

1 tablespoon honey-mustard

15 ml

2 tablespoons cornstarch

30 ml

• Place squash and onions in 5 to 6-quart (5 L) slow

cooker.

• Sprinkle a little salt and pepper on top of pork chops and place over vegetables.

• In bowl combine broth, marmalade and mustard and

spoon over pork chops.

• Cover and cook on LOW for 4 to 6 hours.

• Transfer pork chops and vegetables to serving plate and cover to keep warm.

• For sauce, pour liquid from slow cooker into medium saucepan. Combine 2 tablespoons

(30 ml) water with cornstarch and add to saucepan.

• Heat mixture, stir constantly until thick and serve over pork chops and vegetables. Serves 6 to 8.

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pORK

pork Chops for supper

6 (¾ inch) thick pork loin chops

6 (1.8 cm)