Everyone
can make quick and healthy meals if they have a decent crockpot. I know you'll
enjoy the healthful slow cooker recipes below. But before you check out the recipes,
you must subscribe to Crock, my entertaining and informative crockpot recipe
newsletter that you can use to prepare quick and healthy meals for your family.
As a subscriber, you'll get a healthy and easy-to-prepare slow cooker recipe
every Tuesday and Thursday morning. The Tuesday edition features a vegetarian
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Healthy
Crockpot Recipes
Click
here for several
Vegetarian Crockpot Recipes
Click
here for several Non-vegetarian Crockpot Recipes
VEGETARIAN
CROCKPOT RECIPES CROCK POT APPLE BUTTER
In
a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours,
or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process
in hot-water bath for 10 minutes, counting the time after the jars have been immersed
and the water comes again to a rolling boil. Makes 4 pints.
PRITIKEN'S
POTATO STUFFED CABBAGE
1
head cabbage 5 lb potatoes -- peeled 2 onions 1/2 cup rice, raw
1 tsp dill, dried 1/4 tsp black pepper -- ground 2 egg whites 1 can
tomatoes (28 oz) 1 apple -- peeled and sliced 1/4 tsp ginger, dried --
ground
Parboil
cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf
by slicing parallel to the leaf (do not cut into the leaf).
Grate
potatoes, small inner leaves of cabbage, and one of the onions. Mix together.
Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato
mixture.
Set
aside two or three of the largest leaves. Fill each remaining cabbage leaf with
approximately 2 Tbs. of the potato mixture. Fold up bottom of leaf, then fold
in the sides, and roll up. Secure with toothpick if necessary.
Slice
the reserved leaves and line the bottom of crockpot with them. Slice second onion
and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed
cabbages into pot.
Cook
at low heat for 4 to 5 hours.
CAULIFLOWER
AND POTATO CURRY
4
cups potatoes, peeled and quartered 1 small cauliflower, cut into florets
1 pinch of asafetida 3/4 tsp ground turmeric 1/2 tsp chili powder
1 1/2 tsp ground cumin 3/4 tsp salt 1 big pinch of sugar 2 tomatoes,
chopped 1 1/4 cups water 1/2 tsp garam masala 1/2 cup wheat berries
(optional)
Add
all ingredients to a crockpot and cook on low for approximately six hours. If
you're adding wheat berries, cook them on high with an additional cup of water
for an hour, then add remaining ingredients and cook on low. With the wheat berries,
if things start drying out, add more water.
ROB'S
VEGGIE CHILI
Olive
oil 1-2 large yellow onions, diced 2 cloves garlic, minced 1 red pepper,
diced fairly large 1 green pepper, diced fairly large 2 28-oz. cans crushed
tomatoes 1 T. cumin 1 tsp. cayenne (or to your taste) 1 package frozen
corn 2 cans black beans (or any other kind of beans you like - chickpeas work
well too) 1-1.5 C. picante sauce (Shotgun Willie's green sauce -- very hot
-- works well) Salt to taste Grated cheddar, if desired Cashew nuts,
if desired
Saute
onions in the olive oil. Add garlic a bit later. After onion and garlic are have
turned golden brown, add cumin, cayenne, and whatever other spices you might like.
Fry for a couple of minutes.
Next,
add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn,
beans and picante sauce into the crockpot, and add the onion mixture. Cook on
low about 10 hours.
Serve
with grated cheddar and cashew nuts, if desired.
NOTE:
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to
cut back a little on the corn too, so you will have to vary the sizes above depending
on the size of your crockpot.
CROCK
POT RED BEANS
1
lb red kidney beans -- soaked overnight in water 1 1/2 c brown rice 16
oz tomato, stewed 1 ham hock (optional) 1 tsp basil 1 tsp thyme
1 onion, chopped 2 garlic clove or 1/4 tsp garlic powder White pepper
-- to taste Salt -- to taste
I
put everything in the crockpot at the same time, except for the rice. Turn on
high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour, put in
the rice. The final ingredient is about 1/2 cup of white wine. You can add this
whenever. It is optional, of course. My husband really likes it spicy so he adds
1/8 tsp red pepper. Enjoy!
NON-VEGETARIAN
CROCKPOT RECIPES
CROCK POT BAVARIAN POT ROAST
3
to 4 lbs pot roast (organic or free range if possible) 1 teaspoon vegetable
oil 1 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon ground ginger
3 whole cloves 4 medium apples -- cored and quartered 1 small onion
-- sliced 1/2 cup apple juice or water 3 tablespoons flour (up to 4
tbs.) 3 tablespoons water (up to 4 tbs.) Serves 6 to 8
Wipe
roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with
salt, pepper, and ginger. Insert cloves in roast. Place apples and onions in Crock
Pot and top with roast (cut roast in half, if necessary, to fit easily). Pour
in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6
hours. Remove roast and apples to warm platter. Turn Crock Pot to High setting.
Make a smooth paste of the flour and water; stir into Crock Pot. Cover and cook
until thickened.
CROCK
POT BARBEQUE CHICKEN
1
frying chicken , cut up (organic or free range if possible) 1 can tomato soup,
condensed 3/4 cup onion, chopped 1/4 cup vinegar 3 tablespoons brown
sugar 1 tablespoon Worcestershire sauce 1/2 tsp. salt 1/4 tsp. sweet
basil 1/4 tsp. thyme
Place
chicken in crockpot. Combine all other ingredients and pour over chicken. Cover
and cook on low for 6 to 8 hours.
CROCK POT CABBAGE ROLLS
12
large cabbage leaves 1 pound lean ground beef or lamb 1/2 cup cooked rice
1 (6 oz.) can tomato paste 3/4 cup water 1/2 tsp. salt 1/8 tsp. pepper
1/4 tsp. leaf thyme 1/4 tsp. nutmeg 1/4 tsp. cinnamon
Wash
cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes.
Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg
and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack
in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage.
Cover. Cook on low setting for 8-10 hours.
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