Balsamic Chicken (or any meat you have sitting around!!)
2 Tbs olive oil
1/2 cup balsamic vinegar *sometimes I use more
2 cans diced tomatoes, *do not drain
1 onion, halved and thinly sliced (not chopped)
2-4 garlic cloves, minced
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
freshly cracked black pepper and salt, to taste
1 tsp sugar
Pour olive in the bottom of slow cooker. Season each chicken breast with salt and pepper and place in to slow cooker. Sprinkle with dried herbs and minced garlic. Top with sliced onions. Pour in vinegar and top with tomatoes. Sprinkle with 1 tsp sugar. Cook on high for 3 to 4 hours or on low for 6. Serve over pasta.
2 onions, sliced
1 (10 ounce or 280g) can cream of celery soup
1/3 cup (80ml) chicken liquid stock
3 tablespoons Dijon-style mustard
1 can (4 ounce or 114g) sliced mushrooms, drained
1 teaspoon minced garlic
3/4 teaspoon dried basil
8 boneless pork chops
- Place potatoes and onions in large, sprayed slow cooker.
- In bowl, combine soup, stock, mustard, mushrooms, garlic and basil. Mix well and pour over potatoes and onions. Stir to coat vegetables.
- Sprinkle pork chops with a little salt and pepper. In frying pan brown both sides of pork chops in a little oil.
- Place chops over vegetables.
- Cover and cook on LOW for 6 to 7 hours. Serves 6 to 8
1 can (14 ounces or 396g) beef liquid stock
1 tablespoon beef seasoning
2 cans (4 ounces or 114g) sliced mushrooms, drained
2 lbs (1kg) round steak
Hot buttered noodles (I think it would be nicer with plain cous cous!!)
1 carton (8 ounces or 227g) of sour cream
- Combine both cans of mushroom soup, beef liquid stock, beef seasoning and sliced mushrooms. Place in slow cooker and stir to blend.
- Add slices of beef and stir well.
- Cover and cook on LOW for 4 to 5 hours.
- When ready to serve, cook noodles, drain, add a little salt and butter.
- Stir sour cream into sauce in slow cooker. Spoon sauce and beef over noodles.
Serves 4 to 6
3 tbsp oil
1 onion, chopped
1 clove garlic
1 tsp salt
1/8 tsp pepper
1 tin tomatoes (diced etc)
1 tin (7oz) tomato paste
1 tsp chilli powder
1 tsp worchestire sauce
1 tbsp sugar
- Cook beef, onion and garlic for 5 minutes.
- Add tomatoes, tomato paste, salt, pepper and sugar and simmer for 3/4 hour.
- Add chilli powder (and meatballs if desired) and worchestire sauce and simmer for another 15 minutes.
- Serve with pasta.
1 onion, chopped
1 cup fresh mushroom halves
3 boneless, skinless chicken breast halves
1 can (425g) Italian diced tomatoes
1 tsp chicken stock cube
1 tsp minced garlic
1 tsp Italian seasoning
1 package (227g) fettuccine
1 package (114g) grated parmesan cheese
- Place green beans, onion and mushrooms in slow cooker.
- Cut chicken into 2.5cm pieces and place over vegetables.
- In small bowl, combine diced tomatoes, chicken stock, garlic and Italian seasoning. Pour over chicken.
- Cover and cook on LOW for 5 to 6 hours.
- Cook fettuccine according to package directions and drain.
- Serve chicken over fettuccine and sprinkle with parmesan cheese.
Serves 4
1 onion, chopped
1/2 tsp garlic powder
1 can (18ounce/510g) spaghetti sauce
1/2 tsp ground oregano
6-8 lasagna sheets, divided
1 carton (12 ounce/340g) cottage cheese
1/2 cup grated parmesan cheese
1 package (12 ounce/340g) shredded mozzarella cheese
- Brown beef and onion in large frying pan. Add garlic powder, spaghetti sauce and oregano. Cook just until thoroughly hot.
- Spoon layer of meat sauce in sprayed, oval slow cooker. Add layer of lasagna sheets (break to fit slow cooker).
- Top with layer of half remaining meat sauce, half cottage cheese, half parmesan cheese and half mozzarella cheese. Repeat leayers and start with more lasagna sheets.
- Cover and cook on LOW for 6 to 8 hours. Serves 4 to 6.
1 tsp ground ginger
1 tbsp sugar
2 tbsp oil
1/2 cup soy sauce
1 clove garlic (crushed)
- Slice steak thinly (or dice it).
- Combine remaining ingredients in a small bowl.
- Place meat in slow cooker; pour sauce over.
- Cover and cook on LOW for 6 to 8 hours.
- Serve with rice.
2 cloves garlic, minced
1 can mushrooms, drained (fresh tastes even better!)
2 1/2 tsp salt
pepper
1 can consomme soup
3 tbsp tomato paste (1 small can)
1 1/2 cups sour cream mixed with 4 tbsp flour
- Brown mince. Add garlic and mushrooms and put in slow cooker with all remaining ingredients except sour cream/flour.
- Stir thoroughly.
- Cover and cook on LOW for 6 hours.
- Add sour cream/flour 1 hour before serving.
- Serve with rice.
1 can cream of mushroom soup
1/2 cup chicken stock
frozen chicken pieces (enough to feed 4 people)
2 cloves minced garlic
Packet of Italian salad dressing mix (I just used Italian herbs)
fresh or 1 can mushrooms
block of cream cheese
- Put everything excpet the cream cheese into the slow cooker.
- Cook on low for 6 hours or until the chilcken is cooked through and begins to shred.
- Shred the chicken with two large forks and mix in the block of cream cheese.
- Switch the slow cooker to high and cook for another 30 minutes.
- Serve over pasta (I served it over cous cous because I LOVE cous cous).