Stuffed cabbage is an old-fashioned family favorite. It’s a hearty meal that’s easy to make. Using a slow cooker makes this dish even easier to prepare on a busy day. Make a flavorful combination of ground beef, pork, and brown rice stuffed into pre-boiled cabbage leaves. If you prefer using Italian sausage instead of pork, look for a lower fat variety. Each leaf is then nestled into the slow cooker and the whole thing is topped with a tomato sauce. Come back hours later to a filling and tasty meal. NOTE: If a family member can’t eat cabbage, make them meatballs with the filling and cook it in the sauce.Read More
When I was in college, I was dating a special guy. His birthday was coming up, and I asked him what his favorite meal was. His answer was Beef Stroganoff. Even though classic Russian Stroganoff had been popular in the U.S. since the 1950’s, I had never eaten it much less cooked it. Well, it was long before the days of computers and checking online for recipes. I, of course, went to my favorite place, the library, and found a recipe there. My fellow had a surprise birthday meal of Beef Stroganoff which included the classic ingredients of sour cream, mushrooms, onions, pasta, and steak, and I discovered a new dish I loved.Read More
Many of you may think that a slow cooker is great tool for hot meals in the winter. When you think of the summer, you think cool, simple meals like salads, barbecue, and hamburgers. Actually a slow cooker or crock-pot is a perfect summer-cooking tool. Because it cooks low and slow, you avoid turning on the oven and heating up the house. You spend more time out of the kitchen and enjoying the day. There’s no denying that the humble slow cooker is an excellent way to make “set it and forget it” types of meals. You can cook large meals in a slow cooker, plus you can even batch-cook and freeze uneaten items to consume at a later date.Read More
This Pineapple Chicken is healthy, sweet, tangy, and easy to make. You probably already have many of the ingredients in your pantry. During the holiday season you are busy with so much to do. Put this on and in 5 hours on low dinner is almost ready. Serve with rice and a salad. I prefer brown rice, and it has so much more fiber and nutrition. I have family who do not like it. Brown rice has a nuttier and chewier taste because of the bran, and I like that. The choice is yours or you could opt for cauliflower rice or quinoa.
When I think of fall, I think of a new crop of luscious apples. I like all apples, but my favorite all around apple is the Gala. They are crisp and sweet and one of the best for apple sauce, pressing for cider, salads, and just eating it for a small dessert. Today we’re adding apples and red onions to a slow cooker roast beef for the sweet tart flavor that hits the spot. Now that’s the way to start the new autumn season.
Today I’m going back to my slow cooker to cook a delicious meal without spending hours in the kitchen. If you’ve never heard of swiss steak, it is a recipe that has been around for decades. Swiss steak is made by braising, or slow-cooking a tougher cut of meat like round steak. The meat is traditionally tenderized by pounding with a mallet before slow cooking. My mother always used cubed steak which does not need pounding. My recipe calls for cubed steak, but pounded round steak is great too. First we’ll brown the meat and then add it to the crock pot with sauteed vegetables to simmer and make a mouth-watering tomato sauce. You can adjust the vegetables to meet your family’s needs.