Delicious Slow Cooker and Crockpot Recipes: Steak With Vegetable Gravy or Veggie Chowder

Whether you are a very busy cook who needs to use your crockpot or slowcooker to save time or you just enjoy knowing you can have your meal ready in minutes when you are ready to eat, these crockpot or slowcooker recipes are sure to become family favorites. The Round Steak with Vegetable Gravy is almost a meal by itself. Add a salad and crusty bread, if desired, and you are ready to feel your family a nutritious and hearty meal. The Veggie Chowder is perfect for those who prefer vegetables without meat. If you are a strict vegetarian and don't want to use the chicken and beef bouillon, you can substitute an equal quantity of vegetable broth.

ROUND STEAK WITH VEGETABLE GRAVY

3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 (2 lb) round steak about 3/4-inch thick
salt and pepper
1/3 cup water
1/2 cup catsup
1 tbsp cider vinegar
1/2 cup cold water
2 tbsp all-purpose flour

In crockpot or slowcooker put the carrot, onion, celery and bell pepper. Trim excess fat from the round steak and cut it into 6 equal-sized pieces. Place the meat atop the vegetables. Sprinkle with salt and pepper. Combine the catsup with the 1/3 cup of water and vinegar; pour mixture over the steak. Place lid on the pot and cook on low setting for 8 to 10 hours.

Remove the meat from the cooker. Skim the excess fat from the cooking liquid then pour the vegetable/liquid mixture into a saucepan. Return the meat to the cooking pot.

Slowly pour the cold water into the flour blending well; stir into the vegetable mixture. Cook and stir until thickened and bubbly. Place the meat on a serving platter. Spoon some of the gravy over the meat. Pass the remaining gravy, if others want more. Serves 6 to 8 people.

VEGGIE CHOWDER

1 can stewed tomatoes, chopped, undrained
3 stalks celery, diced
2 medium potatoes, diced
2 carrots, sliced
2 medium onions
1 can green beans, drained
1 can corn, drained
1 can peas
2 beef bouillon cubes
2 chicken bouillon cubes
3 cups water

Put all of the vegetables into the crockpot or slowcooker. Combine the bouillon cubes with the water until dissolved; pour over the vegetables in the pot. Place lid on the cooker and cook on low for 12 or more hours.

Enjoy!

For more of Linda's slowcooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
She also shares her large collection of old fashion recipes on her blog at http://grandmasvintagerecipes.blogspot.com

Thanks To : cuisinart multiclad unlimited 12 piece cookware circulon infinite circulon 10 piece cookware set farberware cookware set 10 piece

Crockpot Lite Chicken and Vegetable Soup and Microwave Apple Crisp for a Quick, Easy, and Economical Meal Suitable for Diabetics, Too!

Busy, busy, busy.  We are constantly busy and in a hurry.  But we can find time to prepare decent meals and don't have to depend on fast-food for all our sustenance.  Preparing home-cooked meals is especially important if you have children.  Our children need to know what it's like to eat a meal from their own kitchen.  And I am a big proponent of sit-down meals for families, as you know if you follow my articles.  To help you with easy and economical meal preparation here are a couple of good recipes.  Chicken vegetable soup is a lite soup that is made in the crockpot.  Throw everything in the crockpot in the morning and come home to a nice hot soup.  For dessert make this quick microwave apple crisp.  Both of these recipes are diabetic friendly.

For more of Linda's recipes and diabetic information, visit her website at http://diabeticenjoyingfood.blogspot.com

See Also : le creuset 9 piece cookware set

Old Fashion Vegetable Barley Soup

This old time soup recipe reminds me of my childhood.  I grew up in rural Southern Indiana where my family operated an old-fashion general store.  We sold everything from kerosene and gas to fresh sliced luncheon meats and cheeses.  The center of this huge old building held a big old pot-bellied coal stove to provide heat.  Vegetable Barley Soup reminds me of the soups, beans, pot roasts, etc that my mom would cook on top of this old stove.  She had slow cooking down to a science long before crockpots were ever invented.  Give this healthy, old-fashion soup a try.  Maybe it will become a favorite of yours or bring back memories for you, too.

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. To find more of her recipes, visit her website at http://grandmasvintagerecipes.blogspot.com

Thanks To : all clad masterchef 2 7 piece cookware set

3 Easy Vegetable Crockpot Dinners

If you aren't in the mood for beef or need a meal with no meat in it, the following are three recipes you can use with your crockpot.

Recipe #1 - VEGETABLES ITALIAN-STYLE

Crockpot

1 teaspoon salt

1 medium eggplant, cut in 1" cubes

2 to 3 medium zucchini, halved & sliced 1/2"

1 large onion, sliced thinly

12 ounces fresh mushrooms, sliced

1 tablespoon olive oil

4 plum tomatoes, sliced 1/4" thick

1 1/2 cups mozzarella cheese, shredded

2 cups tomato sauce

1 teaspoon oregano

salt and pepper, to taste

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
Serves 6.

Recipe #2 - CROCKPOT CHUNKY VEGETABLE CLAM CHOWDER

2 6 1/2 oz cans minced clams

2 c. peeled potatoes, cut into 1/2" cubes

1 c. finely chopped onion

1 c. chopped celery

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

2 10 3/4 oz cans condensed cream of potato soup

2 c. water

1 c. nonfat dry milk powder

1/3 c. flour

1 c. cold water

4 slices bacon, crisp-cooked, drained, and crumbled

Paprika

Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. Stir in potato sour and 2 cups water. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 c. cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. Makes 6 to 8 servings.

Recipe #3 - MIXED VEGETABLE BAKE

* 2 cans Creamed corn, 17 oz each

* 2 cans Green beans; cut, 16 oz each

* 2 cans Peas, 16 oz each

* 1 can Tomatoes, 17 oz

* 1/2 cup Mayonnaise

* 1 teaspoon Tarragon

* 1 teaspoon Basil

* 1/2 teaspoon Salt

* Pepper

Combine all ingredients in removable liner, mix well to blend herbs. Place liner in base. Cover and cook on low 4-6 hours.

Enjoy!

3 Easy Vegetable Crockpot Dinners

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com. For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

Recommend : krona-7.5 quart stock pot with vented straining