What You Need:

1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1/4 C of water
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1 (3 lb.) turkey roast with netting

How to Cook It:

Spray the crock of the slow cooker with a non stick cooking spray.
Place the potatoes, carrots and onion in the crock pot.
Pour the water over the vegetables.
Sprinkle in the salt, rosemary, garlic powder, thyme and pepper and stir to combine.
Place the turkey in the cloth netting on top of the seasoned vegetables.
Place the lid on the crock pot and cook on low for 9 hours.
Transfer the turkey to a cutting board and loosely cover with foil.
Let the turkey stand 15 minutes before removing the netting and carving.
Serve the sliced turkey with the vegetables on the side.

Makes 6 servings

Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew. You may also cook this meal on high for 5 hours.

What You Need:

2 lbs of boneless skinless chicken breast, cut up
2 tsp ground cumin
1/4 tsp salt
1 Tbsp olive oil
1 (16 oz.) pkg. frozen sweet pepper stir fry vegetables
1 (16 oz.) jar green salsa
1 (15 oz.) can of cannellini beans, drained well
1 (14.5 oz.) can diced tomatoes with onion and garlic

How to Make It:

Place the chicken into a mixing bowl.
Sprinkle with the cumin and salt and toss to coat.
Pour the oil into a skillet placed over medium high heat.
Add the chicken and cook, stirring often, for 5 minutes or until lightly browned.
Drain and place the chicken into the crock pot.
Stir the frozen vegetables in with the chicken.
Add the salsa, beans and the tomatoes with their juice.
Stir until all the ingredients are blended together well.
Cover and cook on low for 5 hours.

Makes 4 servings

The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftover in soft tacos or taco salads. This recipe may also be cooked on high for 2 1/2 hours.

What You Need:

2 (15 oz.) cans chili beans in gravy
1 (15 oz.) can butter beans, drained well
1 (15 oz.) can black beans, drained well
1 C onion, chopped
3/4 C green pepper, chopped
3/4 C sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 (18 oz.) bottle barbecue sauce, or homemade
1 C vegetable broth (or chicken broth)
1 C brown rice, uncooked

How to Make It:

Stir all three types of beans together in the crock pot.
Add the onion and all three types of peppers, stirring to combine.
Pour the barbecue sauce and broth into the crock pot and stir until blended.
Cover and cook on low for 5 hours.
Turn the heat setting to high.
Stir in the rice, recover and cook for 1 hour or until the rice is tender.

Makes 6 servings

This is a great side dish to serve with hamburgers. Beans and rice contain lots of fiber and protein making this a healthy dish to boot. Store any leftovers in an airtight container in the fridge for up to 3 days. Use the leftovers in enchiladas or chimichangas.

What You Need:

1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts
4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic

How to Cook It:

Mix together the oregano, basil, fennel, pepper, salt and thyme in a small bowl.
Rub the mixture over both chuck roasts rubbing it into the meat with your fingers.
Place the carrots, potatoes and onions into the slow cooker.
Stir in the broth, tapioca, tomato paste and garlic until well blended.
Place the meat over the vegetables.
Cover and cook on high 6 hours or until the meat and vegetables are tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s ok because the extra meat can be used for many other dishes. Place the leftover meat into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, manhattans or any of your favorite beef main course meals. This dish can be cooked on low for 11 hours.

What You Need:

4 C of cooked chicken, chopped
2 C onion, chopped
2 C of whipping cream
8 oz. Cheddar cheese, shredded
8 oz. Swiss cheese slices, torn
1 tsp dried sage
1/2 tsp pepper
1 (16 oz.) box of whole grain bow tie pasta (or other noodle), cooked and drained

How to Make It:

Place the chicken into the slow cooker.
Add the onion, whipping cream and both types of cheese stirring to combine.
Sprinkle with the sage and pepper and stir again to blend in.
Cover the slow cooker and cook on low for 4 hours.
Uncover the slow cooker and stir the cheese and chicken mixture well.
Add the cooked pasta and stir to incorporate.
Allow to remain in the slow cooker about 5 minutes or until heated through.

Makes 6 servings

This is an economical meal that even the kids will love. Leftovers should not be frozen but will remain fresh in an airtight container in the refrigerator of up to 3 days. It is not recommended to cook this recipe on high. High heat will cause the cheese to scorch.

Four Crock Pot Recipes for Fall
by Rachel Paxton

Fall is upon us, and there’s no doubt it’s nice to come home to a warm home-cooked meal! If you let your crock pot do the work for you, you can get dinner ready in the morning and it will be there waiting for you at dinner time. You’d be surprised how many meals can be prepared in a crock pot. Here are just a few:

Crock Pot Lasagna

1 box rigatoni, cooked (use whole grain pasta)
1 1/2 lbs. ground beef, browned & drained (organic, grass fed is best)
1 lg. pkg. sliced pepperoni (obtain pepperoni from naturally raised pork, preferably a local farmer)
1 green pepper, chopped
2 lg. pkg. grated Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms
Green olives, sliced

Begin with layer of sauce on bottom of crock pot. Stir all
remaining ingredients together. Place in crock pot and cook on
low for 5 hours.

Crock Pot Pork Chops

6 to 8 lean pork chops (organically raised pork)
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup (be sure to use a healthier variety that is MSG free)
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and
garlic powder. Brown in oil in skillet. Place browned pork chops
in crock pot. Add can of soup. Cover and cook on low for 6 to 8
hours or on high for 3 1/2 hours.

Crock Pot Meat Loaf

2 lbs. ground beef (grass fed, organic is best)
1/2 lb. ground sausage (from healthy pork fed a natural diet)
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup (choose a natural brand free of dangerous additives)
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk (organic, preferably raw)

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and
soaked crumbs thoroughly. In a separate bowl, mix sour cream and
mushroom soup. Make meat mixture into loaf and place in crock
pot. Pour the sour cream-soup mixture over top. Cook in crock pot
10 to 12 hours on low.

Crock Pot Stew

3 pounds lean stewing beef, cut into 1 1/2-inch cubes
1 envelope dry onion soup mix (
1/2 cup beef broth
1 can (10-1/2 oz.) condensed cream of mushroom soup
1 can (4 oz.) sliced mushrooms, drained (opt.)

Combine all ingredients in crock pot and cook on low for 8 to 12
hours.

Rachel Paxton is a freelance writer and mom who is the author of
What’s for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, gardening, organizing tips,
home decorating, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com.

What You Need:

6 chicken leg quarters
3/4 C ketchup
1/2 C orange juice
1/4 C sucanat or honey
1/4 C red wine vinegar
1/4 C olive oil
4 t fresh parsley, minced
2 t Worcestershire sauce
1 t garlic salt
1/2 t pepper
2 T + 2 t cornstarch
1/4 C water

How to Make It:

Cut the leg quarters at the joints and place into the slow cooker.
Whisk together the ketchup, orange juice and sugar until dissolved.
Whisk in the vinegar, oil, parsley and the Worcestershire sauce.
Sprinkle in the garlic salt and pepper and whisk until well combined.
Pour the mixture over the chicken and turn the chicken to coat on all sides.
Cover the slow cooker and cook on low for 6 hours or until the internal temperature of the chicken reaches 180 degrees.
Remove the chicken to a warmed serving platter and cover to keep warm.
Dip out 2 C of the cooking sauce from the slow cooker and place in a saucepan.
Whisk the cornstarch and water together until smooth.
Add the mixture to the cooking sauce in the saucepan and place the pan over medium heat.
Bring the mixture to a brisk boil.
Stirring constantly cook the mixture for 2 minutes or until thick.
Pour the sauce over the chicken before serving.

Makes 12 servings

What You Need:

1 (4 lb.) pork loin
1 t season salt
1 t pepper
12 oz. apple juice
2 1/2 t garlic, minced
1 T dried parsley

How to Make It:

Cut the loin in half and sprinkle with the salt and pepper.
Place both halves into a 5 qt. crock pot.
In a bowl whisk together the juice and garlic until well combined.
Pour the glaze over the pork loin.
Cover the crock pot and cook on low for 8 hours.
The meat should be tender and reach 160 degrees on a meat thermometer.
Remove the meat and allow it to stand 10 minutes before slicing.

Makes 12 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 hours
Total Time: approximately 8 hours 15 minutes

What You Need:

1 T canola oil
1 lb ground beef
1 onion, chopped
1 (19 oz) can minestrone soup
1 (15 oz) can pinto beans, rinsed and drained well
1 (14.5 oz) can stewed tomatoes
1 (11 oz) can whole kernel corn
1 (4 oz) can green chilies, chopped
1 t salt
1/2 t garlic powder
1/2 t onion powder

How to Make It:

Place the oil in a skillet over medium heat.
Break up the ground beef into the skillet and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into the crock pot.
Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to incorporate all the ingredients together.
Cover and cook on the low heat setting 6 hours.

Serving Size: 8

This great soup is made up of things everyone has in their pantry and refrigerator. Try adding a few of your own ideas such as canned green beans, peas or carrots to see if you can come up with you very own this and that soup.

What You Need:

2 (14 1/2 oz) cans all natural chicken broth
1 qt water
2 T fish sauce
1/4 t salt
4 T cornstarch
1 C cold water
2 eggs, beaten
1 scallion, chopped
1/4 t pepper

How to Make It:

Pour the chicken broth into a large saucepan and place over medium heat.
Pour in the 1 qt of water.
Stir in the fish sauce and salt and bring the mixture to a brisk boil.
Whisk the cornstarch and the cold water together in a separate bowl until smooth.
Stir the mixture into the soup.
Continue stirring continuously until the soup boils briskly again.
Turn off the heat under the sauce pan and remove the sauce pan from the stove.
Add the beaten eggs to the soup mixture but do not stir.
Use a fork and pull it through the soup using 2 strokes.
Pour the mixture into the slow cooker.
Add the scallions and pepper.
Cover the slow cooker and cook the soup on low for 1 hour.

Serving Size: 8

This soup is so very easy to make and it tastes great. If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.