Slow Cooker 3-Packet Pot Roast

 

We had a Roast in our freezer that we wanted to use, and I found a simple recipe online.  It was seasoned great and super delicious, one of those things that taste better than they look.  I served it over egg noodles, but it would be equally great over rice, potatoes, or in a pulled pork sandwich.  We had lots of leftovers and wish I would have frozen half of it.

Slow Cooker 3-Packet Pot Roast

6-8 servings

Ingredients:

3-4 pound boneless roast (beef chuck or pork shoulder butt)

salt and pepper

1 tablespoon oil

1 packet ranch dressing mix

1 packet brown gravy mix

1 packet Italian dressing mix

1 tablespoon dried chopped onions (or 1/2 onion, diced)

1 can (14.5oz) beef broth

1/4 cup water 

baby carrots (optional)

3 tablespoons cornstarch

3 tablespoons cold water

Directions:

Heat a large skillet over high heat and add oil.   Season roast with salt and pepper.  Sear the meat in the skillet on all sides just to brown the outside.  (This browning step is optional but recommended)

Transfer meat to a slow cooker.  Sprinkle the seasoning mixes and onions over the roast.  Pour the broth and 1/4 cup water over the roast.   Cover and cook on low for about 7 hours.  You can add baby carrots or chopped celery during the last 2-3 hours of the cook if desired.

In a small bowl, combine cornstarch and cold water.  Pour mixture into broth in slow cooker and stir.  Shred the meat using 2 forks (it should easily fall apart) and stir.  Turn heat to high and cook for 30 minutes to allow the gravy to thicken.

Slow Cooker Chicken Philly Sandwiches

 

I wanted a fun "game day" meal that didn't take too much time, and this was perfect.  I was able to use up some of my frozen garden peppers from the summer.  I put it all in the crockpot and let it do its thing all afternoon.  When it was done cooking, all I had to do was shred up the chicken and then do a little broiling.  Super easy.  The flavor of the chicken was really tasty and you can't go wrong with melted cheese.  The sandwiches were pretty big so we just paired it with a salad to get a little more veggie content.

Slow Cooker Chicken Philly Sandwiches

Makes ~6 servings

Ingredients:

1/2 cup chicken broth 

2 green peppers, cored and cut into strips

1 large onion, peeled and sliced into half moons

1/2 tablespoon paprika

1/2 tablespoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes

2 pounds boneless, skinless chicken breasts

provolone cheese slices

sub or hoagie buns

Directions:

Pour the broth into the slow cooker and put in the peppers and onions.  Combine the dry spices in a small bowl and sprinkle 1 teaspoon of the seasoning mixture over the veggies.  Rub the remaining seasoning mixture all over the chicken.  Place the chicken on top of the veggies.   Cook on low for 5-6 hours until the chicken is tender and cooked through. 

When cooked, remove chicken from slow cooker, shred, and return to slow cooker, tossing with peppers and onions.

Cut the buns horizontally so you have a top and bottom.  Butter each half if desired. Toast the buns, cut side up, under the oven broiler for 30-60 seconds until toasted.  Using a slotted spoon, scoop some chicken, peppers, and onions from the slow cooker and arrange on a bun.  Top with a provolone slice.  Broil a minute or two until the cheese is melted.  Serve warm.

Slow Cooker Beef Gyros with Tzatziki Sauce

These were good.  The beef was fall-apart tender.  It's always nice to let something cook and not have to worry about tending to it. 


Slow Cooker Beef Gyros with Tzatziki Sauce
Makes 6-8 servings

Ingredients:
2 lbs beef stew meat or chuck roast, cut into bite-sized pieces or strips
1 large onion, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons garlic powder
1/2 tablespoon dried oregano leaves

Tzatziki Sauce:
1 cup plain Greek yogurt
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
2 teaspoons dried dill weed
salt and pepper to taste

For serving:
Soft pitas
diced cucumbers
cherry or grape tomatoes, halved
lettuce

Directions:
For tzatziki sauce, whisk together all the ingredients.  Cover and refrigerate until ready to serve.

Place beef in the slow cooker and season with salt and pepper.  In a small bowl, whisk together the oil, lemon juice, garlic, and oregano, and pour mixture over beef.  Cover and cook on low for 7-8 hours until beef is tender.  Add extra salt and pepper to taste. 

Serve beef in pitas with tzatziki sauce and toppings of choice.

Slow Cooker Turkey Chili

Chili is a winter comfort food for me.  I used ground turkey instead of beef for a leaner alternative, and sneaked in some extra veggies.  I didn't notice a huge difference in taste from classic chili at all.  It was still delicious.  I cut this recipe in half when I made it because I only had one pound of meat to use, but next time I think I'd make the full recipe and freeze half.   Chili is fun because you can customize it before you eat it-- Jeremy chose to mix his with macaroni.  I chose a pinch of shredded cheese and green onions.

Turkey Chili
Adapted from Slow Cooker Revolution
Serves 8-10

Ingredients:
2 lbs ground turkey
3 tablespoons grapeseed oil (or vegetable oil)
6 garlic cloves, minced
3 onions, minced
1 red bell pepper, minced
1/2 zucchini, minced or grated
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 cup tomato paste
1 (15-oz) can tomato sauce
2 (15-oz) can chili beans (red kidney beans)
1 (28-oz) can diced tomatoes
1&1/2 cups chicken broth
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon minced chipotle peppers in adobo sauce (optional)

Directions:
Heat oil in a large skillet over medium-high heat.  Add the garlic, raw veggies, herbs, spices, and tomato paste and cook a few minutes until veggies are softened.   Stir in the ground turkey and cook until no longer pink, about 3 minutes per pound.   Stir in the tomato sauce.  Transfer to slow cooker.

Add the remaining ingredients to the slow cooker and stir.  Cover and cook for 4 to 6 hours on low.

Serve with whatever accompaniments you enjoy. 

Crock Pot Venison Loin

Jeremy's dad gave us a venison loin, and this is the recipe I made with it.   It was tasty and slow cooking it removed the "gaminess" of the venison.  The meat was tender and just fell apart, and the gravy paired well with both the venison and our side of mashed potatoes.  You could serve the recipe with egg noodles or rice instead of potatoes.  I just used what I happened to have on hand. 

Crock Pot Venison Loin

Ingredients:
venison loin roast(s), 1-3 lbs (ours was 1 lb)
salt and pepper
flour
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 cup chicken broth (or beef broth)
1 envelope Lipton Onion Soup Mix
2 tablespoons Worcestershire sauce
2 tablespoons red wine
1 can cream of celery soup (or cream of anything like mushroom)
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon garlic powder

Directions:
Salt and pepper the venison and dredge in flour.   In a heavy skillet, melt the butter and brown the meat on all sides.  Transfer to a slow cooker.   In the same skillet, saute the onions and garlic for just a couple minutes. Pour the broth in the skillet to deglaze pan and pour contents into the slow cooker.

Add all remaining ingredients into the crock pot.  (A larger loin might require up to an extra cup of water/broth).   Cook on low for 8-10 hours until meat is tender.   Serve over potatoes, noodles, rice, or whatever you like.

Slow Cooker Shredded Balsamic Pork

It's so nice when the Crockpot does all the work.  Plus, shredded pork has so many possibilities. On the first night, we just served it over rice.  The next night, I used a bunch in a White Bean Chili (see recipe).  I also used some leftover pork and made little lettuce wraps for a healthy lunch.  All delicious.

Slow Cooker Shredded Balsamic Pork 

Recipe found online somewhere

Ingredients:

2 pound boneless pork sirloin roast

salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/3 cup chicken broth

1/3 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon honey

Directions:

Season the pork with salt, pepper, garlic powder, and red pepper flakes, and place it in the slow cooker.  

Whisk together all the other ingredients and pour over the pork.  Let cook for 3-4 hours on high or 6-8 hours on low.

Once the pork is tender, remove from the slow cooker and shred using two forks.  Return the shredded pork to the slow cooker and ladle sauce over the pork.  Serve on rice, buns, lettuce, whatever.

To make wraps, I used Boston lettuce leaves, added the shredded pork, and topped with cucumbers, yellow bell peppers, shredded carrots, and avocado.  

Weeknight Beef Chili

Simple and good crockpot recipe to warm your bones on a winter day.  We added a little shredded cheese from the fridge that we wanted to use up and I made some corn bread muffins and a side salad to accompany the chili.  This would also be good with elbow macaroni for chili-mac.

Weeknight Beef Chili
from Slow Cooker Revolution Vol 2
Makes 4 servings

Ingredients:
1 lb ground beef
2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon minced garlic
1/2 tablespoon ground cumin
1 (15oz) can kidney beans, rinsed
1 (15oz) can tomato sauce
1 (14.5oz) can diced tomatoes
1&1/2 tablespoons soy sauce
1/2 tablespoon brown sugar
1 teaspoon minced chipotle chili
salt and pepper

Directions:
In a large skillet over medium heat, brown the beef just until no longer pink.  Mix in the chili powder, tomato paste, garlic, and cumin.  Transfer to a medium Slow Cooker.  Stir in the remaining ingredients and add 1/2 teaspoon salt and 1/2 teaspoon pepper.  Cover and cook on low for 5 to 6 hours.   Serve.

Crockpot Moroccan Chicken

This smelled amazing as it was cooking in the slow cooker.  I didn't have a cinnamon stick, so I added a teaspoon of ground cinnamon to the pot.  It spiced the carrots, but not really the chicken.  Still, the chicken tasted good.  I liked the recipe.  I served it with some couscous.

Crockpot Moroccan Chicken
Adapted from Martha Stewart Living-One Pot
Serves 4

Ingredients:
8 bone-in chicken thighs (I had 4 large ones instead)
2 tablespoons olive oil
2 pounds carrots, cut into 1&1/2-inch lengths
1 garlic clove, thinly sliced
1 cinnamon stick (I used a teaspoon ground cinnamon)
1/2 teaspoon ground cumin
1/4 cup golden raisins
1/2 cup fresh cilantro leaves (I had parsley on hand so I used that)
1/4 cup sliced almonds, toasted (optional)

Directions:
Season the chicken with salt and pepper.  In a large slow cooker with a browning option, brown the chicken in oil.  (I browned them in a skillet on the stovetop instead)

To the slow cooker, add the carrots, garlic, cinnamon, and cumin.  Place browned chicken on top.  Cover and cook until chicken is cooked through, about 4 hours on high or 8 hours on low.  Add raisins 15 minutes before done.

Transfer the chicken and carrots to a serving dish, top with cilantro and almonds, and spoon pot liquid over the chicken (oops, I forgot to do this).

Crockpot Sausage, Lentil, and Swiss Chard Sauce

This was really good on its first day, but everything started to get a tad mushy and wilted in subsequent days for the leftovers.  I added twice as many veggies as the recipe called for and thought it was a good amount.

Rustic Sausage, Lentil, and Swiss Chard Sauce
from Slow Cooker Revolution
Makes enough to sauce 1 pound of pasta

Ingredients:
1 tablespoon extra-virgin olive oil
1 pound Italian Sausage, removed from casing
2 onions, minced
2 carrots, peeled and sliced 1/4" thick
1 celery rib, minced
6 garlic cloves, minced
1 teaspoon dried oregano
1/3 cup flour
1/2 cup dry white wine
5 cups low-sodium chicken broth
3/4 cup lentils
2 bay leaves
1 pound Swiss Chard, stemmed and leaves chopped
salt and pepper


Directions:
Heat oil in a large skillet over medium-high heat until just smoking.  Brown sausage well, breaking up large pieces, about 5 minutes; transfer sausage to the slow cooker, reserving the fat in the skillet.  

Add onions, carrots, celery, garlic, and oregano to the leftover fat in the skillet and cook over medium-high heat for 8 to 10 minutes until vegetables are softened.  Stir in flour and cook for 1 minute.  Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir broth, lentils, and bay leaves into the slow cooker.  Cover and cook on low for 8-11 hours on low or 5-7 hours on high until lentils are tender.

Gently stir in chard leaves and cook 20-30 more minutes.  Discard bay leaves, season with salt and pepper to taste, and serve over pasta.

Chicken and Broccoli Sauced Pasta

The Wheel of Meals landed on Slow Cooker

I made this recipe based on a photo in the cookbook.  It was good, but there are non-crockpot steps to the recipe (like cooking the pasta and the broccoli separately).   I served it in a bowl because of the super delicious broth in the slow cooker which you can't really see in the photo.   I just wanted to slurp that all up.


Chicken and Broccoli Sauce
Recipe from Slow Cooker Revolution
Makes enough to sauce 1 pound of pasta

Ingredients:
1 onion, minced
1/2 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme  (or 1 teaspoon dried)
1/2 teaspoon red pepper flakes
2 cups low-sodium chicken broth
1/2 cup dry white wine
2 tablespoons Minute tapioca
1&1/2 pounds boneless, skinless chicken thighs
salt and pepper
12 ounces broccoli florets, cut into 1-inch pieces (4&1/2 cups)
1 cup grated Parmesan cheese
cooked pasta of your choice

Directions:
Microwave onion, 1/4 cup tomatoes, garlic, 1 tablespoon oil, thyme, and red pepper flakes in a bowl, stirring occasionally, until onion is softened, about 5 minutes.  Transfer to slow cooker.

Stir broth, wine, and tapioca into the slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to a cutting board and shred into bite-sized pieces and return to slow cooker.

Microwave broccoli with remaining tablespoon oil in a bowl, stirring occasionally, until tender, about 4 minutes.  Add to the sauce.  Stir in the Parmesan cheese and remaining 1/4 cup tomatoes.   Before serving, season with salt and pepper.   Serve over pasta.

Italian Stuffed Bell Peppers

These were tasty, but I would recommend browning the sausage before stuffing them in the peppers because the meat still seemed a little pink when the peppers were done.  Other than that, they had good flavor and it was a filling meal when paired with a salad.

Italian Stuffed Bell Peppers
Recipe from Slow Cooker Revolution
Serves 4

Ingredients:
1 onion, minced
6 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
4 bell peppers (red, yellow, or orange)
1 slice white sandwich bread, torn into quarters
1/4 cup milk
12 oz Italian sausage, removed from its casing
1 small zucchini, chopped into 1/4" pieces
3/4 cup shredded Monterey Jack cheese
3/4 cup cooked rice
1/4 cup grated Parmesan cheese
salt and pepper
2 tablespoons minced fresh basil

Directions:
Microwave onion, garlic, oil, tomato paste, and red pepper flakes in a bowl, stirring occasionally, until onion is softened, about 5 minutes.

Cut top 1/2 inch off each pepper.  Chop pepper tops finely, discarding stems.  Remove core and seeds from peppers.

Mash bread and milk together in a large bowl using a fork. Mix in the onion mixture, chopped pepper tops, sausage, zucchini, cheeses, cooked rice, 1 teapoon salt, and 1/2 teaspoon pepper.  Pack filling evenly into peppers.

Pour 1/3 cup water into slow cooker.  Place stuffed peppers upright in slow cooker.  Cover and cook until peppers are tender, 4 to 6 hours on low.

Using tongs and slotted spoon, transfer peppers to a serving platter.  Sprinkle with basil and additional cheese if desired.

Slow-Cooker Tex-Mex Chicken

Finally... the last recipe from my March Freezer Meal Madness.  We liked this recipe--it had good flavor and it was easy to prepare and make.

Slow-Cooker Tex-Mex Chicken
Recipe from Kraftrecipes.com

Ingredients:
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons (1/2 package) Taco Seasoning Mix
2 tablespoons flour
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup frozen corn
1&1/2 cups thick & chunky salsa
cooked rice
shredded Mexican-style cheese
green onions, sliced

Directions:
Toss chicken with taco seasoning and flour and add to slow cooker.  Stir in veggies and salsa.  Cook on low 6-8 hours.  Serve over rice topped with cheese and onions.

Crockpot Hawaiian Chicken

This is another recipe from my March Freezer Meal Madness.   It was my least favorite of the ones I made.  Maybe it sat too long in the crockpot, but the chicken dried out and the pineapple was weird.

Crockpot Hawaiian Chicken

Ingredients:
4 chicken breasts
1/2 cup sugar
1/2 cup vinegar
3 garlic cloves
2 tablespoons soy sauce
1/2 cup pineapple juice
1/2 can pineapple chunks

Directions:
Cook 6-7 hours in slow cooker on low.  Serve over rice.

Slow Cooker Smoked Pork

This was another successful Freezer Meal, although I wish I had separated the meat into two or three bags because even with a half-recipe it made a LOT of pork, and now we'll be having leftovers the whole week.  At least it tastes good. :)

Slow Cooker Smoked Pork
Servings: 8-10  (or a lot more)

Ingredients:
5 pound boneless butt pork roast
1/4 cup paprika
1/8 cup kosher salt
1/8 cup ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
1/2 cup liquid smoke
barbecue sauce for serving

Directions:
Cut the pork butt into 2-3" chunks.  Combine the dry ingredients.  Divide among gallon freezer bags and sprinkle the meat with the rub, shaking the bag to coat evenly.  Add liquid smoke.    Freeze.

To serve, thaw.  Cook in slow cooker on low for 10-12 hours.   Shred meat.   Serve with barbecue sauce.

Ham, Broccoli, and Potato Meal

This is from the Freezer Meal collection.   It was the least successful and I won't be making it again--at least not with frozen hash browns and broccoli in the crockpot.  It sort of turned to mush.  The original recipe called for fresh potatoes, but I read reviews that said they turned brown/black, so I substituted frozen hash browns instead.  Maybe not the best choice.  Also, I forgot to add shredded cheese at the end.  That may have helped.  It did taste better than the picture looks, so that's something.  Still, it wasn't our favorite.   I decided to try out a slow cooker liner to help with cleanup.

Ham, Broccoli, and Potato Meal

Ingredients:
6 potatoes, sliced 1/4" thick  (I used frozen hash browns instead)
1 can (~10-11 oz) Cream of Potato soup (or any cream of something soup)
1&1/3 cup water
1&1/4 lbs ham, cubed
2 cups broccoli, chopped
1/2 cup onion, chopped
salt and pepper
1/2 cup shredded cheddar cheese

Directions:
Throw everything except the cheese in each gallon bag.  Seal and lay flat to freeze.

To cook, defrost and place contents in slow cooker and cook on low for 8 hours.   In the last hour of cooking, add the shredded cheese if desired.

Pineapple Beef Teriyaki

This was the easiest of my freezer meals to prepare.  Just throw it all in a bag and seal.  Done.   And then throw it in a slow cooker for 7 hours and serve the teriyaki over 90-second microwave rice.  Done.   Easy and delicious.  Plus, it's nice that I could divide into smaller bags for a 2-person meal and then use my small crockpot.  I really liked this meal.  Good thing we have more of it in the freezer.  :)

Pineapple Beef Teriyaki
recipe found on a random Pinterest page
Makes 6 servings

Ingredients:
2&1/2 pounds beef stew meat
20 ounce can pineapple chunks, undrained
2 cups broccoli, chopped
1-2 green bell peppers, sliced
1&1/2 cups chopped onion
3/4 cup teriyaki sauce
1 teaspoon ground ginger
2 tablespoons sesame seeds

Freezing Directions:
Divide ingredients among freezer storage bags.  Label and freeze.  To serve, thaw and cook in slow cooker on low for 7 hours.  Serve over rice.

Slow-Cooker Chipotle Beef Chili

The Wheel of Meals landed on Comfort Food

What is more comforting on a cold snowy day than chili?!   This recipe is a definite keeper.  I really liked the flavor and the gentle kick from the chipotle peppers and there was a good meat-to-bean ratio.   I made half the batch in the slow cooker and froze the other half for another time.  This was the first recipe we tried from my March Freezer Meal Madness.

Chipotle Beef Chili
Recipe from Eating Light Magazine
Makes 10 servings;  325 calories/serving

Ingredients:
3 cans (15 oz) various beans (I used red, black, and pinto)
1 can chipotle chiles in adobo sauce (only use 2 chiles plus sauce)
1 can (28 oz) diced fire-roasted tomatoes
1 medium green bell pepper, diced
1 large onion, diced
2 garlic cloves, crushed
2-3 pounds beef chuck, cut into 1" chunks
1 tablespoon ground cumin
1/2 tablespoon dried oregano
salt and pepper
shredded cheese (optional)
sour cream (optional)
chopped cilantro (optional)

Directions:
In colander, drain beans and rinse well.

Remove 2 chipotle chiles from can and finely chop.  Place in a large bowl with 1 tablespoon of adobo sauce.  Add tomatoes, bell pepper, onions, and garlic; mix well.

In another bowl, combine beef chunks, cumin, oregano, and a pinch of salt and pepper.

In a crockpot, spread 1/2 of the tomato mixture.  Add the beef, then the beans, then the remaining tomato mixture.  Cover and cook on high for 5-6 hours or 8-10 hours on low.

Stir additional adobo sauce into chili if desired.  Serve with shredded cheese, sour cream, and/or chopped cilantro.

Superbowl 2014: Sticky Wings, Broccoli Salad, and Guacamole

For this year's Superbowl Party, I decided to make Chicken Wings (they were on sale at the store).  This slow-cooked version finished under the broiler kept the chicken nice and moist with a deliously sweet and gooey sauce that was finger-lickin' good.  Really superb.    The broccoli salad tasted healthy and fresh, thanks to the blanching technique.  Jeremy didn't like the raisins, but I liked the little bite of sweetness with the salty bacon and walnuts in the salad.  This guacamole recipe is a keeper too.  Mmmm, guac.

Sticky Wings
from Slow Cooker Revolution
Serves 4-6

Ingredients:
1/4 cup packed brown sugar
1 tablespoon soy sauce
2 tablespoons minced fresh ginger
4 garlic cloves, minced
1/4 teaspoon Cayenne pepper
3-4 pounds whole chicken wings, wingtips discarded and wings split
salt and pepper
For basting sauce:
1/2 cup packed brown sugar
1/4 cup water
1/4 cup tomato paste
3 tablespoons soy sauce
1/4 teaspoon Cayenne pepper

Directions:
Season the chicken with salt and pepper and add to slow cooker.  Combine brown sugar, soy sauce, ginger, garlic, and Cayenne, and add to slow cooker, tossing to coat chicken.  Cook until chicken is tender, about 4 hours on low.

Place a wire rack on a foil-lined baking pan and coat with vegetable spray.   Transfer chicken to rack; discard accumulated liquid in slow cooker.

Combine ingredients for the basting sauce and brush chicken with half the mixture.  Broil until lightly charred, about 10 minutes.  Flip chicken over, brush with remaining sauce, and broil on second side 5-10 minutes.  Serve with extra napkins. :)

*****

Broccoli Salad
Recipe adapted from Cooking for Two-2013
Serves 2-4

Ingredients:
1 head broccoli, florets cut (~10 oz)
2 slices bacon, cooked and chopped
1/4 cup light Miracle Whip (or mayo)
1/2 tablespoon Balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons raisins or dried cranberries
3 tablespoons toasted chopped walnuts
1/2 cup shredded cabbage 
1/2 small shallot, minced

Directions:
To blanch broccoli (which helps reduce woodiness and eliminates need for sugar): Boil water in a medium pot; add broccoli and cook for 1 minute.  Drain and immediately place broccoli in a large bowl of ice and water to cool, about 2 minutes.  Drain again and spin dry.

In a large bowl, whisk together the Miracle Whip, vinegar, salt, and pepper.  Add the broccoli and all the other ingredients and toss to combine.

****

Guacamole

Ingredients:
3 ripe Haas Avocados
1 lime, juiced (about 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Cayenne pepper
2 tablespoons minced shallot
1 clove garlic, minced
2 Roma tomatoes, seeded and chopped
2-3 tablespoons chopped fresh Cilantro leaves

Directions:
Mash the avocado, lime juice, and salt together in a medium bowl.  Add everything except for the tomatoes and mix to combine.  Gently fold in the tomatoes.  Cover and refrigerate for 1 hour before serving.

Smoky Sausage and Bean Chili

We're having a weekly soup fundraiser contest at work.  Each week, somebody brings in a soup; at the end of the contest, the person who gets the most employees to buy a bowl of their soup wins, with the sales going to charity.  I realized I would need a crockpot-friendly recipe since it was going to be at work all day, so I decided to go with chili because it's winter and cold and chili is the perfect hearty dish to warm you up.    I found a non-traditional chili recipe in a Slow Cooker cookbook I own, and I went with that.  I was short on time so I made up my own instructions, added bacon, did some stuff on the stovetop, used canned beans instead of dry, and transferred everything to the crockpot to heat. I doubled the recipe which barely fit in my crockpot.  I liked it a lot, but I added a tad too much chili powder for my taste.  Otherwise, it would have been perfect.  I served it with mini corn muffins.

Smoky Sausage and Bean Chili
adapted from Slow Cooker Revolution
Serves 6-8

Ingredients:
5 slices thick-cut applewood-smoked bacon
2 onions, minced
2 red bell peppers, seeded and chopped
1/4 cup chili powder
5 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2-3 cups chicken broth
1 can white beans, rinsed
1 can black beans, rinsed
1 pound kielbasa sausage, sliced 1/2" thick
8 oz andouille sausasge, cut into 1/2" pieces
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon minced canned chipotle chile in adobo sauce
1 teaspoon liquid smoke
2 bay leaves
salt and pepper to taste

Directions:
Cook the bacon; set aside on a paper towel, then chop into small pieces.  

Transfer the bacon drippings remaining in the pan to a large pot and use to saute the onions and bell pepper until they begin to soften.  Add chili powder, garlic, cumin, and oregano, and stir for a minute.  Transfer to a slow cooker.

Stir everything else into the slow cooker, including the crumbled bacon.  Take some of the white beans and mash them, adding the mash back into the slow cooker.  Stir well.  Cover and cook until heated through.  Remove bay leaves.  Season with salt and pepper to taste.

Burgundy Beef Stew

I wanted to use up the red wine and beef stock in the fridge I still had leftover from the Coq au Vin recipe, but I didn't want a labor-intensive recipe since I work this week and didn't have a long time to slave over the stove.  We've been eating a lot of chicken lately, so I wanted something different.  I found this recipe for Beef Stew in a Slow Cooker magazine.  I didn't have any Burgundy wine, so I just used up the Cabernet Sauvignon.  We couldn't taste the wine at all.  Overall, we thought the dish could have used more seasoning (even though I used more than the recipe even suggested), but we enjoyed it anyway. 

Burgundy Beef Stew
from Better Homes & Gardens: Ultimate Slow Cooker
Serves 6

Ingredients:
2 pounds boneless beef chuck pot roast, cut into 1" pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 medium carrots, chopped
1 onion, coarsely chopped
1 (9 oz) package frozen cut green beans
2 cloves garlic, minced
1 (14 oz) can reduced-sodium beef broth
1 cup Burgundy wine
Egg Noodles, cooked (optional)

Directions:
Place beef in a 4-quart slow cooker and sprinkle with salt and pepper.  Stir in carrots, onions, green beans, and garlic.   Pour broth and wine over everything in the slow cooker.   Cover and cook on low for 10-12 hours, or on high for 5-6 hours.   Serve with juices in a bowl, or if desired, serve over noodles.