GINGERY PEARS POACHED IN GREEN TEA

**Slow-Cooker Recipe**

4 cups boiling water
2 Tbsp green tea leaves

1 to 2 Tbsp grated gingerroot
1/2 cup liquid honey
1 tsp almond extract
1 tsp grated lemon zest
8 firm pears, peeled, cored and cut into quarters lengthwise

Toasted sliced almonds, optional
Vanilla-flavoured yogurt, optional

In a pot, combine boiling water and green tea leaves.  Cover and let steep for 5 minutes.  Strain through a fine sieve into slow cooker stoneware.

Add gingerroot, honey, almond extract and lemon zest and stir well.  Add pears.  Cover and cook on Low for 6 hours or on High for 3 hours, until pears are tender.  Transfer to a serving bowl, cover and chill thoroughly.  Serve garnished with toasted almonds and a dollop of yogurt, if using.

(I used lemon juice instead of lemon zest, 1 Tbsp freshly grated ginger, and we served it warm with vanilla yogurt.  Mmmm!!
The next time I make this recipe, I will add less honey but this was still a great recipe & not too sweet.)

"The Healthy Slow Cooker" by Judith Finlayson

PULLED PORK (OR BEEF)

Round of pork or beef (for 4-6 servings)

1 can Dr. Pepper or rootbeer

Barbeque sauce: equivalent measurement to can of rootbeer or Dr. Pepper

Place in crock pot, put on low for 8 hours.

Pull apart the meat with 2 forks.

Simmer meat for 1 hour.

Serve alone, as a side dish or on a sandwich.

I got this recipe from one of the gals from work but I haven't tried it yet. (I wrote her recipe on a paper napkin so I had to add it to the blog before I lost the napkin.)

Sloppy Joes - Crockpot

Here is a recipe I found that is actually really good! Enjoy! Here is the full recipe but I 1/3'rd it.

3 lbs hamburger
1 cup chopped onion
2 Tbsp minced garlic
1 1/4 cup ketchup
1 cup chopped red bell peppers
5 Tbsp worcestershire sauce
1/4 cup packed brown sugar
3 Tbsp vinegar
3 Tbsp mustard
2 tsp chili powder
Buns

Brown the beef, onion, garlic. Drain and discard fat. In slow cooker combine all the ingredients and mix well. Cover, cook on low for 6-8 hours. Serve on buns.

I have put it on high for a few hours in the afternoon if you're running short on time. Enjoy!

MEDITERRANEAN BEEF RAGOUT

1/4 cup all-purpose flour

1 tsp dried thyme leaves, crumbled

1 tsp grated lemon zest, optional

1/2 tsp salt

1/2 tsp cracked black peppercorns

2 lb (1 kg) trimmed stewing beef, cut into 1” cubes

2 Tbsp olive oil, divided

2 onions, chopped

4 cloves garlic, minced

1 Tbsp cumin seeds toasted

1 cup beef stock

1/2 cup dry red wine

1 can 398 ml diced tomatoes, including juice

2 bay leaves

2 roasted red bell peppers, thinly sliced, then cut into 1” pieces

1/2 cup sliced pitted green olives

1/2 cup finely chopped parsley

Combine flour, thyme, lemon zest, salt and peppercorns. Add beef and toss until evenly coated. Set aside, shaking any excess flour from beef and reserving.

In a skillet, heat 1 Tbsp of the oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding more oil as necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.

Reduce heat to medium. Add onions and garlic to pan and cook, stirring, until onions are softened, about 3 minutes. Sprinkle with toasted cumin and flour mixture and cook, stirring, for 1 minute. Add beef stock, wine, tomatoes with juice and bay leaves and bring to a boil. Cook, stirring, until slightly thickened, about 2 minutes. Add to slow cooker and stir well.

Cover and cook on Low for 8 hours or on High for 4 hours, until mixture is bubbly and beef is tender. Stir in roasted peppers, olives and parsley. Cover and cook on High for 15 minutes, until peppers are heated through. Discard bay leaves.

Serves 8.

The Healthy Slow Cooker, Judith Finlayson, page 168

TURKEY SAUSAGE PASTA

1 can (426 ml) diced tomatoes

1 can (235 ml) tomato paste

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped onion

1 cup chopped zucchini

1 lb (500 g) turkey sausage, cut into 1" chunks

1 Tbsp Italian seasoning

1/4 cup cooking wine

2 cups water

1 lb (500 g) cooked rigatoni pasta

Combine all ingredients except pasta in 4 litre or larger slow cooker.

Cover. Cook on low 8-10 hours. Stir in pasta and cook 10 minutes, or until heated through. Serve with shredded Parmesan cheese, if desired.

Serves 6

Per serving: 220 calories

Prevention's "Best of Slow Cooker Recipes", 2009, pg 150

HUNGARIAN PAPRIKA-POTATO SOUP

2 lb Russet potatoes, peeled and cut into 3" cubes

4 cups low-sodium chicken or vegetable broth

1 Tbsp smoked paprika

1 tsp hot paprika

1 tsp celery seeds

1/2 tsp salt

1 Tbsp olive oil

1 white onion, finely chopped

2 Tbsp finely chopped fresh dill

1/4 tsp ground nutmeg

1 cup fat-free milk

Place potatoes, broth, paprika, celery seeds, and salt in a 4-quart or larger slow cooker. Stir to combine.

Heat oil in medium skillet, over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker.

Cover. Cook on low 4-6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency.

Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20-30 more minutes or until heated through.

Serves 4.

267 calories/serving

Prevention "Best of Slow Cooker Recipes", 2009, pg 43

FRENCH BASIL CHICKEN

1 Tbsp olive oil

2 onions, finely chopped

4 cloves garlic, minced

1 tsp herbes de Provence

1/2 tsp salt, or to taste

1/2 tsp cracked black peppercorns

1 Tbsp all-purpose flour

1/2 cup dry white wine

1 cup chicken stock

1 can (398 ml/14 oz) diced tomatoes, including juice

1 can (398 mml/14 oz)) artichoke hearts, drained, rinsed and quartered

3 lb skinless bone-in chicken thighs (about 12 thighs)

2 cups diced red bell pepper

1/2 cup finely chopped fresh basil leaves

In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, herbes de Provence, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and cook, stirring, for 1 minute. Add chicken stock and tomatoes with juice and bring to a boil. Stir in artichoke hearts and remove from heat.

Arrange chicken pieces evenly over the bottom of slow cook stoneware and cover with tomato mixture. Cover and cook on Low for 6 hours or on High for 3 hour, until juices run clear when chicken is pierced with a fork. Stir in red pepper and basil. Cover and cook on High for 30 minutes, or until pepper is tender.

Makes 6 to 8 servings

The Healthy Slow Cooker by Judith Finlayson, page 94

Slow Cooker Tex Mex Chicken

Another hit I made while Dad & Mom were here.  Super easy... just let it sit and cook in the crockpot and serve over rice... delicious!

Slow-Cooker Tex-Mex Chicken

prep time 15 min
total time 6 hr 15 min
makes 4 servings what you need!

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1   each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese make it!

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.