crockpot recipe suggestions (spin-off: CP Challenge)
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  1. #1
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    Post crockpot recipe suggestions (spin-off: CP Challenge)

    i didnt wanna steal an entire post... so i thought i'd spin off of the Crockpot Challenge and ask for suggestions.

    Soup and meat are standards "crockpot" thing...
    but i'm looking for something else... casseroles, side dishes even.

    anything you got... (i can convert most any recipe to what "I" will eat, since i'm the picky one!) so any/all suggestions welcome.

    what i wanna suggest is a rice dish... be it the whole meal or a side dish.

    i'd use brown rice... can add wild rice too.
    bunch'a water or stock, or mix.
    i'd use frozen veggie blend of some sort.
    lotsa spices: paprika, chili powder, s&p, parsley, cilantro, lime
    can of tomatoes, beans (i like black), peppers.... more.

    kind of like a mexican rice medley as a meal and/or side.
    like any recipe, it can be made however you want it... and i havent made mine... so i havent decided what of the aforementioned will go in.

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    Registered User favesis37's Avatar
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    i just got done doing a search for crockpot recipes and found a ton of them. i put free crockpot recipes in my search bar and have already cooked tomorrow nights dinner. creamy chicken to be served over noodles

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    Registered User sunshine's Avatar
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    Slow Cooked Garlic Turkey Breast

    Ingredients:
    5-7 pound bone-in turkey breast
    4-6 garlic cloves
    2 tablespoons dried or fresh lemon peel
    2 tablespoons minced fresh parsley
    11/2 tsp. freshly ground black pepper
    1/2 tsp. kosher or sea salt
    1 tablespoon olive oil

    Remove extra parts and gravy packet from turkey breast, rinse
    and pat dry. Place the garlic cloves under the skin of the turkey
    in various places. Combine the lemon peel, parsley, salt, pepper
    and oil. Rub this mixture on the turkey all over. Place the turkey
    breast inside the crock pot. Cover and cook on low for 8-9 hours
    or on high for 5-6 hours. Check for an internal temperature of
    about 180 to make sure it's done.

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    Crock pot Pizza

    1 pound sausage
    1 16 oz. pkg bowtie pasta, uncooked
    3 cans pizza sauce
    2 4 oz. cans mushrooms,drained
    1 pound bacon, fried and crumbled
    1 medium onion,chopped
    4 oz. mozzarela cheese
    1/2 cup water

    In crockpot layer: 1 can pizza sauce,1/2 of the pasta,1/2 of the sausage,1/2 of the bacon,1/2 of the onion,1 can mushrooms,1 can of the pizza sauce and 1/2 of the cheese.

    Repeat layers, add water before last layer of cheese.
    I have also added pepperoni to this.

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    I take this for church potlucks -- it's a favorite!

    Creamy Ranch Potatoes

    2 pounds small red potatoes -- quartered
    8 ounces cream cheese -- softened
    1 envelope buttermilk ranch dry salad dressing mix
    10 3/4 ounces condensed cream of potato soup

    So easy. Tote this 4-ingredient side dish to your next potluck meal.

    1. Place potatoes in a 3 1/2-quart crockery cooker. In a small bowl
    combine cream cheese and salad dressing mix. Stir in soup. Pour over
    potatoes.

    2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat
    setting for 3 1/2 to 4 1/2 hours. Stir to blend before serving. Makes
    6 servings.

    Nutrition facts per serving: 315 calories 7 g protein, 40 g
    carbohydrate, 14 g total fat (9 g saturated), 45 mg cholesterol, 665
    mg sodium

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    Quick & Easy Swiss Steak

    Ingredients
    2 - 2½ cubed steaks sliced about half an inch wide {see note below}
    2 Tbsp. canola oil or peanut oil
    1 onion, sliced
    ½ Lb. packaged mushrooms, sliced, from the produce dept. *NOT canned*
    1 can cream of onion soup
    1 can beefy mushroom soup
    1 tsp. coarse ground black pepper
    1 tsp. *asian* curry if desired
    ½ can *cold* water
    4 - 6 Tbsp. cornstarch stirred into the half can *cold* water to thicken if
    desired.

    Note: You can substitute 2 - 2½ Lb. round steak, pounded into about half an
    inch thickness and cut into strips about half an inch wide and three to four
    inches long. You can also use sirloin.

    Directions:
    Brown steak in oil. Place in crock pot. Cover with sliced onions and
    mushrooms. Mix together onion and mushroom soups and water. Pour over onions
    and steaks.
    Cook on low for 6-8 hours.

    Adjust seasonings to taste. You *SHOULD NOT* add salt until you taste the
    stew after it's "melded" the seasonings. The soup is salty already!

    You *can* cook this in a covered sauce pan, electric fry pan, or stock pot
    and simmer it on a *very low* flame.

    Serve over long grain or wild rice, flat noodles
    or -- serve over mashed potatoes.

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    oh those both so good, i am going to try the creamy ranch potatoes.

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    Cheesy Creamed Corn

    3 packages (16 OZ) frozen corn / or 1 corn and 2 mixed vegetables
    2 pkgs (1-8 oz , 1 3oz) of cream cheese, cubed
    1/4 cup Butter cubed
    3 Tbsp Water
    3 Tbsp Milk
    2 Tbsp Sugar
    6 slices Velveta (processed American Cheese) cut into small pieces.

    Combine all ingredients in a slow cooker; mix well. Cover and cook on
    low 4 hours or until heated through and cheese has melted. Stir well
    before serving.
    yield 12-14 servings.

    To Make ahead: think like crockpot lasagna- mix all together while
    corn is still frozen - Freeze til solid in ice cream bucket that will
    fit inside your crockpot liner when removed.
    to cook: slide into crockpot, thaw overnight in refrigerator. Cook on
    low 4 hours till cremy hot and done. yummy.

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    Vegetarian Enchilada Casserole

    Recipe Adapted from: The Best Slow Cooker Cookbook Ever
    Posted to Vegan_Crockpot_Cooking

    1 28-ounce can diced tomatoes
    1 16-ounce bottle chunky salsa
    1 6-ounce can tomato paste
    2 15-ounce cans black beans, rinsed and drained
    1 15 1/4-ounce can whole kernel corn, drained
    1 4-ounce can diced green chiles
    1 1/2 tablespoons ground cumin
    1/2 teaspoon garlic powder
    6 corn tortillas

    1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart electric slow cooker; spread evenly. Top with 2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.

    2. Cover and cook on the low heat setting about 5 hours. Serve hot.

    Makes 5 to 6 servings.

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