Slow Cooker Meatless Recipes
- SIDE DISHES, VEGGIE MEALS, DESSERTS, TIPS
Be Nice to the Spice in a Crockpot
Whole spices such as bay leaves, peppercorns or cinnamon sticks will give slow cooker items a very intense flavor if left in the pot for the entire cooking time, so use them sparingly. Ground spices as well as fresh and dried herbs, on the other hand, can lose much of their flavor if allowed to simmer for several hours in the slow cooker. It's better to add these items during the last two hours of cooking if you can manage it. Dairy products such as milk, sour cream and cheese also do not hold up well to several hours of simmering. To avoid curdling, wait until the last hour of cooking time to stir in these items
Meat Rub
1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
1/2 teaspoon dried oregano
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DIRECTIONS:
In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
(I usually put it in a sandwich bag and shake it up really well, then put it in an empty herb/seasoning (like paprika) shaker container and sprinkle all kinds of meat. Good stuff
Pizza Fondue
*1 pkg (16 oz) processed cheese spread loaf (Velveeta), cut into cubes
*2 cups shredded mozzarella cheese (8 oz)
*1 jar (28 oz) spaghetti sauce
*1/2 cup beef broth
*1 loaf Italian bread, cut unto 1-in. cubes
1.Spray crockpot w/ cooking spray
2.Mix cheeses, spaghetti sauce & beef broth
3.Cook on high 45-60 min.-stir until cheese is smooth
4. Scrape sides w/ rubber spatula, turn to low
5. Serve bread w/ wood picks/fondue forks
Macaroni and Cheese
Cooking Spray
¾ C. finely chopped onion
¾ C. finely chopped green bell pepper
3 ½ C. hot cooked elbow macaroni (about 1.5 C. uncooked), cooked without salt or fat
1 T. all-purpose flour
½ t. dry mustard
1/8 t. salt
1/8 t. pepper
1/8 t. ground red pepper
1 ½ C. low-fat milk
1 C. shredded reduced-fat sharp Cheddar cheese
2 ozs. Processed cheese, cubed (such as Velveeta)
1 2oz. Jar diced pimiento, drained
1. Coat a large nonstick skillet with cooking spray; place over medium-high until hot. Add onion and bell pepper; saute 5 minutes or until tender. Place onion mixture and macaroni in a 3 qt. electric slow cooker coated with cooking spray.
2. Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended. Add milk mixture, cheese, and pimiento to slow cooker; stir well. Cover with lid: cook on high-heat setting 1.5 hours or until thick and creamy, stirring after 1 hour. Yield: 4 servings (serving size: 1.5 C.)
WW Points:7; Per servings: CAL 356; PRO 20.3g; FAT 9.8g (sat 5.8g); CARB 47.1g; GIB 2.9g; CHOL 25mg; IRON 2.3mg: SOD 538mg: CALC 451mg
Macaroni And Cheese In Crock Pot
1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup
Oil crock pot, mix all ingredients, using only 1/2 of grated cheese.
Put mixture in crock pot and put remaining cheese on top. Let simmer
in crock pot for 4 or more hours.
Enchilada Casserole
3 tablespoons diced green chiles, divided
½ C. salsa
¼ C. chopped green onions
¼ C. chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz) can corn with red and green peppers (such as Mexicorn), drained
1 (10 oz) can enchilada sauce
1 (8.5 oz.) package corn muffin mix
½ C. egg substitute
2 tablespoons chopped bottled roasted red bell pepper
1 1/2 C. (6 oz.) shredded reduced fat Monterey Jack cheese
6 tablespoons 30% less fat sour cream
1 ½ teaspoons thinly sliced fresh cilantro
Place 2 tablespoons green chiles and next 6 ingredients in a slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
Combine remaining 1 tablespoon green chiles, muffin mix, egg substitute, and roasted bell pepper in a bowl; stir well. Spoon batter evenly over bean mixture in a slow cooker. Cover and cook 1 hour or until corn bread is done.
Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream, and sprinkle with cilantro. Yield: 6 servings (serving size: about 1 cup casserole, 1 tablespoon sour cream, and ¼ teaspoon cilantro)
WW Points: 8
Easy Red Bean’s & Rice
2 cups water
1 cup uncooked rice
1 (16 ounce) package smoked sausage,
cut diagonally into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned
kidney beans, drained
1 (16 ounce) can whole peeled
tomatoes, chopped or pureed
1 – 8oz can tomato sauce
1/2 teaspoon dried oregano
Dash hot sauce
salt to taste
1/2 teaspoon pepper
In a saucepan, bring water to a boil. Add rice and
stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet over low heat, cook sausage for 5
minutes. Stir in onion, green pepper and garlic; sauté until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes.
Serve over rice.
I usually just throw all except the rice in the crock pot and cook on low.
Rice Pudding
1 cup cooked rice
2 cups of milk
1 TBSP butter melted (microwave)
pinch of salt
3/4 cup raisins (I did Craisins = YUMMY!! Whatever dried fruit chopped small would work)
2 eggs
1/2 tsp nutmeg
1/2 cup sugar
.5 tsp vanilla
Beat eggs then add to milk, sugar & vanilla in Crock-Pot. Whisk items well. Stir in rice and raisins.
Cover, cook on high for 1 3/4 hours. Done when mixture looks creamy and thick; pudding will thicken as it cools. Turn off cooker and cool mixture to room temperature. Refrigerate until ready to eat. We ate this about 30 mins after shutting off, while warm and it was very good.
***You will be tempted to add more rice as it looks "soupy" but don't do it!!
Hashbrown Casserole:
2 lbs. hashbrowns
1 can CREAM OF chicken, mushroom or celery soup
1 (16-ounce) sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1/4 tsp. pepper
Spray a 9" x 13" casserole dish with non-stick cooking spray. Mix all ingredients together in a large bowl and transfer to casserole dish. Bake for 45 minutes at 350 degrees or until golden on top. I cook a tad longer because I like them a little more on the crispy side.
Sometimes I add leftover ham in it or top with some crisp bacon pieces.
Cheesy Crock-pot Potatoes
about 6-7 potatoes sliced 1/4" thick
1 1/2-2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1/4 cup melted butter or margarine
salt & pepper to taste
1 small onion diced
1 pkg. of stuffing mix
3 T. melted butter
coat crock-pot w/ butter. Add sliced potatoes. Mix cheese in with potatoes. Combine sour cream, soup, onion, and 1/4 melted butter or margarine. Mix thoroughly with potatoes. Sprinkle stuffing mix over top and add more melted butter or margarine. Cook on low for 8 hours or until potatoes are tender.
Crock-pot Cheesy Hashbrowns:
6 cups frozen hashbrowns
2 cups cheddar cheese
1 cup milk
½ cup half and half or evaporated milk
1/3 cup green onions, sliced thin
1 cup frozen peas
1 tsp salt
1 tsp pepper
1 tsp paprika
Put hashbrowns, onion, and peas in crock. Then put in seasonings next and cheese and milk. Cover and cook on low 6-8 hours, or high 3-4 hours.
Garlic Smashed Potatoes
3-5 lbs red potatoes
4 cloves Garlic, minced - use organic garlic for better flavor!
2 tableespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup cream cheese w/chives & onions
1/4 to 1/2 cup Milk
1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil salt and water. Mix well to coat all potato pieces.
2. Cover and cook on high heat 3 1/2 to 4 1/2 hours or until potatoes are tender. Note: When we did this, it actually took almost 5+ hrs to get soft. I think we may have had 'new' potatoes that's why it took longer.
3. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Sever immediatley, or cover and hold in slow cooker on Low heat setting up to 2 hours.
Take a pork roast and season with Lawrey's, onion powder and pepper. Add about an inch or 2 of apple juice to the bottom of the crock pot and cook on low all day. You can make gravy out of the juice by adding flour and more onion powder and pepper.
Potato Soup
5 lb of potatoes peeled and raw
1 can cream of chicken soup
2 cans chicken broth
1/2 pound cooked bacon
1 package cream cheese
1 onion
Cook for 7-8 hours in crock pot on low.
All Day Crock- pot Mac and Cheese
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
2 In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
3 Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
Crock-pot Macaroni and Cheese
2 eggs
1 12 oz. can evaporated milk
1 1/2 cups milk
1/2 lb. elbow macaroni
4 cups shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. onion powder
1/8 tsp. garlic powder
Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat eggs with the fresh and evaporated milks. Stir in UNCOOKED macaroni and all of the shredded Cheddar cheese, salt and pepper, and onion and garlic powders; mix well. Pour into 4 quart crockpot. Cover cook on low for 5 to 6 hours. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6.
PMS Delight
1 pkg chocolate cake mix
8 oz sour cream (not fat free)
1 pkg instant chocolate pudding mix
1 cup chocolate chips
3/4 cup oil
4 eggs
1 cup water
Spray Crock Pot with cooking spray. Mix all ingredients by hand and pour into Crock Pot. Cook on Low 6-8 hours or High for 3-4 hours. Serve warm with ice cream or whipped cream.
Slow Cooker Hot Fudge Sundae Cake
It’s magic! A rich hot fudge sauce forms while the cake bakes. Yum!
Prep: 15 min Cook: 2 hr 30 min Cool: 40 min
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. 4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
All Day Apple Butter
5 1/2 lb Apples; peeled & finely chopped
4 c Sugar
2 tsp Cinnamon to 3 tsp.
1/4 tsp Cloves, ground
1/4 tsp salt
Place apples in slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2" headspace. Cover and refrigerate or freeze.
Tips- you can use less sugar if the apples are sweet- I use half or 3/4 and then adjust to our taste. If you very lightly oil the crockpot there will be very little if any sticking. I use allspice instead of the cloves and adjust the cinnamon to our taste as well. I also let it cook until it is the thickness I like, which ends up being about 12-13 hours and then one hour uncovered. I also freeze it in Ziploc bags and when I am going to use it or give it as a gift defrost and put it in a pretty jar. I do put some in canning jars as well, but freezing is easy!
Tips- I only used 1-1 1/2 c. sugar in mine b/c my empire apples were very sweet and it came out almost too sweet so next time I'll cut it back just a bit more if I use these apples again.
