I try to use my crock pot for Sunday's lunch, as we're READY to eat when we walk in the door from church. I was getting a little tired of the same old, same old (past stuff!) and it's too hot for soups. Here are a few new recipes I've tried recently:

Bean Pot
1 c. diced cooked ham
1 c. diced onion
2 cloves garlic, minced
1 c. chopped celery
1 c. frozen carrots (sliced), thawed
8 oz can tomato sauce
1 can chicken broth
2 cans white beans, rinsed and drained
1 Tb sugar or Splenda
1 tsp parsley flakes
1 tsp Italian seasoning
Tabasco if desired

Stir it all together and cook on low 6-8 hours.

French Chicken
3 large boneless, skinless chicken breasts, cut in half
1/4 cup fat free french dressing
6 Tb apricot spreadable fruit (Polaner's)
1/2 c onion, chopped
2 tsp dried parsley flakes
1/4 tsp black pepper

Place chicken in the bottom of crock pot. Stir together all remaining ingredients, then pour over chicken. Cook on low for 6-8 hours.

I tried the French Chicken recipe. It was delicious!!! Served it with simple steamed carrots, brocolli, and cauliflower AND Knorr/Liption chicken flavored rice. Yummy!!!

Thanks for the recipe!!!

Glad you liked it. Here's another:

Sweet and Sour Meatballs:

Dump together 1 pound pre-cooked meatballs, 1 bottle BBQ sauce (I like something thick and spicy), 1 can pineapple chunks with juice, 1 medium chopped onion, 1 small chopped green pepper, 1-2 Tb flour.

Great over rice. (I precook mine before heading to church, then throw it in the fridge. When we get home, I just put the hot food over the cold rice, and that way our kids don't burn their mouths!)

Chicken & Cornbread Stuffing Casserole
From Diana Rattray,

INGREDIENTS:
4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup
1/2 cup chicken broth

PREPARATION:
Lightly butter a 3 1/2- to 4-quart slow cooker; place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Serves 4.

Recipe Link:

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Asian Style Beef and Rice (from

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, by Jyl Steinback. I highly recommend this book!)

1 lb extra-lean ground beef
1/2 tsp garlic powder
3/4 c chopped onion
6 oz pkg long grain and wild rice mix
1 3/4 c water
1/4 c + 1 Tb low sodium soy sauce, divided
8 oz pkg shredded cabbage
1 c bean sprouts
1 c shredded carrots
2 stalks celery, sliced
8 oz pkg sliced mushrooms

Brown ground beef along with garlic powder and onion, drain, then spoon into slow cooker. Add rice mis, water, and 1/4 c soy sauce then blend. Cofer and cook on high for 2 hours. Stir mixture, then add cabbage, bean sprouts, carrots, celery, and mushrooms. Cover and cook an additional 30-45 minutes. Stir in remainind Tb soy sauce and serve.

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My variations:

I used ground venison, which worked very well with the other flavors (not gamey at all!) I used more onion and several cloves of minced garlic. I also just chopped a half head of cabbage, and used more bean sprouts and carrots than called for, but let it all cook for about 6 hours on low. VERY good!!

Mmmm, this sounds good!!! I'll have to remember this one to try one week. This week I'm trying out an Easy Thai Chicken recipe. If all turns out well, I'll post it. It is a crockpotter too.

I tried something new last week, and it worked really well. Saturday night, just before going to bed, I pulled a frozen beef roast out of the freezer (approx 4 pounds). I unwrapped it, and plunked it into the crockpot. I stirred together two packs of dry mushroom gravy mix with 1/2 the water called for on the pkg, then poured it over the roast. Turned it on low, covered, and went to bed. Smelled really good in the morning. Came home from church, and it was done to perfection - very, VERY moist. Plenty for lunch (obviously and I got two more meals out of it later in the week (once as hot sandwiches for dinner, and the last time as cold sandwiches for lunch).

(As much as I'd like to take credit for this idea, one of my friends had commented that she does this, so I thought I'd give it a whirl)

I do 1 can of cream of mushroom and 1 envelope of dried onion soup.

I usually buy a roast and keep it in the fridge and cook it within a couple of days. I will try the frozen roast method.