Caribbean Sweet Potato and Bean Stew

2 medium sweet potatoes (about 1 pound), pealed and cut into 1-inch cubes
2 Cups frozen green beans
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) veg. broth
1 small onion, sliced
2 tsp Caribbean jerk seasoning*
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 cup slivered almonds, toasted

*I used Cajun seasoning instead of Caribbean

Combine all ingredients  (except almonds) into slow-cooker. Cover; cook on Low 5 - 6  hours or until veggies are tender. Adjust seasonings. Serve with Almonds

YUM!

 from the Crock Pot recipe collection

No-Fuss Mac & Cheese

I don't have a picture. I will try to remember to upload one next time I end up making this. This is so tasty if it is cooked for the right amount of time. Last time I made this I ended up keeping my crock pot on "warm" for a while...which caused it to be a bit on the dry side. But, I assure you it really is delicious! (Just watch how long you cook it...of course you want it to be creamy). This is SO much better than the boxed stuff! :) I usually end up doubling it because I always like to have leftovers (saves me time the next day)

2 Cups (8 oz) uncooked elbow macaroni
4 oz light pasteurized processed cheese, cubed
1 Cup (4oz) shredded mild Cheddar cheese
1/2 tsp salt
1/8 tsp black pepper
1 1/2 Cups fat-free milk

Combine macaroni, cheeses, salt and pepper in Slow Cooker. Pour milk over all. Cover; cook on Low 2 - 3 hours (2 works perfect with mine), stirring after 20-30 min.

Makes 6 - 8 servings.

PS: from the Crock Pot Recipe Collection

Vegetable and Red Lentil Soup

On cold days, rainy days like today, I love, love, love soups!!!! I made this last week for the first time last week and made it again today because it is so good!!! And, this time I doubled it (not double below). I hope you try it!

1 can (14 1/2 oz) vegetable broth
1 can (14 1/2oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or, 1 of each), diced
1 red or yellow bell pepper, diced
1/2 C thinly sliced carrots
1/2 C red lentils, rinsed and sorted*
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 TB chopped fresh basil or thyme
1/2 C croutons or shredded cheese (optional)

*can substitute red lentils for brown

I added mushrooms, just because I love mushrooms.

1. Combine everything (except basil, thyme, croutons, cheese) in a slow-cooker. Mix well. Cover, cook on Low 8 hours or on high 4 hours.
2. Ladle in shallow bowls. Sprinkle on basil and croutons, if desired

Makes 6 servings.

Recipe is from: Crock Pot Recipe Collection

Pizza Casserole

2 Cups Toupee Ham (cubed)
1/4 Cups Parmesan Cheese (grated)
1 Cup Mozzarell Cheese (grated)
1/2 Cup Onion (chopped fine)
1 Can Mushrooms
2 Cans Tomoato Sauce*
2 Tsp Italain Seasoning
2 Cups Pasta

*I used spaghetti sauce*
You can put it in the slow cooker for 3-4 hours on high or 5-6 on low, stir in the cooked pasta just before serving. OR you can cook it inthe oven for 1 hour @ 350' F


I got this from the recipe book "the BIG cook". My mom makes it everytime the grandchildren are over and they just gobble it up! I have made it at home and the kids still gobble it up, so I know its not just a "gramma's house" thing. Hope you enjoy it!!

Artichoke & Tomato Paella

I just made this for the first time yesterday....it is SO GOOD!! :)

4 Cups vegetable broth
2 Cups converted white rice
5 oz frozen, chopped spinach, thawed and drained
1 green bell pepper, cored, seeded, and chopped
1 medium ripe tomato, sliced into wedges
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
3 cloves garlic, minced
1 TB minced flat-leaf parsley
1 tsp salt
1/2 tsp black pepper
1 can (13 oz) artichoke hearts, quartered, rinsed, and well-drained
1/2 Cup frozen peas

Combine broth, rice, spinach, bell pepper, tomato, onion, carrot, garlic, parsley salt and pepper in 4 1/2-quart Crock Pot slow cooker. Mix thoroughly. Cover; cook on LOW 4 HOURS or on HIGH 2 HOURS.

Before serving, add artichoke hearts and peas. Cover; cook on HIGH 15 minutes. Mix well before serving.

Makes 8 servings.

I found this recipe a while back on All Recipes.com. These ribs are FINGER LICKIN, FALL OFF THE BONE CANT GET IT OUT OF THE POT GOOD!!
You cant even go to a restaurant and get ribs this good. My entire family LOVES them, its a quick and easy recipe, I am sure it will become your new favorite!

Ingredients:
4 pounds pork baby back ribs
salt and pepper to taste
1 cup ketchup
1 cup bbq sauce
1 cup chilli sauce
1/2 cup packed brown sugar
4 Tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Directions:

1. Preheat oven to 400 degrees F (200 degrees C)
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 mins: drain fat
3. In a medium bowl mix together the ketchup, bbq sauce, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce and salt and pepper. Place ribs in slow cooker, Pour sauce over ribs and turn to coat.
4. Cover and cook on low for 6-8 hours or until ribs are tender.

All slow cookers are different but mine is closer to the 6 hours than the 8 hours and you will have lots of extra sauce!

ENJOY!!