French Dip

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Ingredients

• 1 beef chuck roast (3 pounds) trimmed
• 2 cups water
• 1/2 cup soy sauce
• 1 teaspoon dried rosemary crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 bay leaf
• 3 to 4 to whole peppercorns
• 8 French rolls split

Directions

Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 467 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,300 mg sodium, 31 g carbohydrate, 2 g fiber, 41 g protein.

BBQ Beef in the Crockpot

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Ingredients

• large beef roast
• 1/2 c. chopped onions
• 1/4 tsp. garlic powder
• 1 1/2 c. ketchup
• 2 tbsp. vinegar
• 1/2 tsp. salt
• 1 tsp. mustard
• 1/2 tsp. pepper
• 2 tbsp. steak sauce
• 3/4 c. brown sugar

Directions

Cut a large beef roast in pieces and put in crock pot. Cook on high 5 hours or on low 10 hours. Drain off some of the beef juice. Prepare BBQ sauce below. Mix in with beef. Cook on high about 1 hour or until bubbling good. Turn down to low and cook until serving time.

Crockpot Split Pea Soup

Vegetarian Split Pea Soup

From Light & Tasty


“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”
INGREDIENTS
1 package (16 ounces) dried green split peas, rinsed
1 medium leek (white portion only), chopped
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped
1 garlic clove, minced
1/4 cup minced fresh parsley
4 cans (14-1/2 ounces each) vegetable broth
1-1/2 teaspoons ground mustard
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 bay leaf
SERVINGS
8
CATEGORY
Low Fat
METHOD
Slow Cooker
PREP
15 min.
COOK
420 min.
TOTAL
435 min.
DIRECTIONS
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. Yield: 8 servings (2 quarts).

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 244 calories, 2 g fat (trace saturated fat), 0 cholesterol, 906 mg sodium, 44 g carbohydrate, 16 g fiber, 17 g protein.

Recipes to Try

SALADS

Santa Fe Chicken Salad

Blue Cheese & Dried Cranberry Tossed Salad

Greek Veggie Salad II

OAMC

OAMC Resource

OAMC Hamburger Recipes

Bethany August List and Pics

Christy's OAMC


Crockpot

Porcupine Meatballs

Bean Soup w/ Ham

New England Baked Beans in Slow Cooker

Lo-Cal Baked Beans

Cookies

Healthy Cookies

Healthier Choc Chip Cookies

Nature's Healthy Choc Chip Cookie

Wheat Toll-House Cookie

Oatmeal Coconut Cookie

Ultimate Healthy Cookie

Coconut Flour Recipes

Crockpot Chicken Wild Rice Casserole

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6 slices bacon
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
9 oz. bag baby carrots
1-1/4 cups wild rice
1-1/2 lbs. boneless, skinless chicken breasts, cut into pieces
1/4 tsp. dried marjoram


PREPARATION:
In large skillet, cook bacon until crisp. Remove bacon, crumble and refrigerate. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and garlic to skillet and cook and stir for 2-3 minutes.

Stir in broth. Cook and stir until bubbly, 3-4 minutes. Place wild rice and carrots in 3-4 quart crockpot. Top with chicken pieces and pour mixture in skillet over chicken. Sprinkle with marjoram. Cover crockpot and cook on HIGH for 1 hour. Stir mixture, making sure wild rice is submerged in liquid. Reduce crockpot setting to LOW and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender. Sprinkle reserved bacon into crockpot before serving.

6 servings

Fabulous Fajitas

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From Taste of Home

I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. -Janie Reitz, Rochester, Minnesota

INGREDIENTS
1-1/2 pounds boneless sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

SERVINGS
6-8

DIRECTIONS
In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 263 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 415 mg sodium, 23 g carbohydrate

Crockpot Italian Beef

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SERVINGS 14

From Light & Tasty

"I make this beef in the slow cooker when I'm having a party so I don't have to spend the whole time in the kitchen," reports Lori Hayes, Venice, Florida. "The meat smells so delicious, I can hardly keep my husband from helping himself ahead of time!" For a robust sandwich, serve the shredded beef on a roll spread with horseradish sauce.

INGREDIENTS

1 boneless beef top round roast (4 pounds)
2 cups water
2 tablespoons Italian seasoning
1 teaspoon each salt, dried oregano, dried basil, garlic powder, dried parsley flakes and pepper
1 bay leaf
14 French rolls (5 inches long)


DIRECTIONS

Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls. Yield: 14 servings.


NUTRITIONAL INFO
Nutritional Analysis: One serving (3 ounces cooked beef and 1/4 cup juice with roll) equals 386 calories, 11 g fat (5 g saturated fat), 80 mg cholesterol, 557 mg sodium, 36 g carbohydrate, 2 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Crockpot Meatball Soup

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1 1/2 lbs. ground beef
1 egg
3 Tablespoons water
1/2 cup dry bread crumbs
1/4 teaspoon salt
1 Tablespoon chopped parsley
2 cups water
1 can (10 1/2 oz. beef broth
)1 can (1 lb. 12 oz. tomatoes, undrained and chopped)
1 envelope dry onion soup mix
1 cup sliced carrot
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 bay leaf

MEATBALLS:Preheat oven to 350 degrees.In large bowl combine egg, 3 T. water, bread crumbs, salt and parsley and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.
Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.

Combine remaining ingredients in crockpot. Add meatballs.

Cover and cook on low for 8 hours or on high for 4 hours or until carrots are tender.

Crockpot 40 Clove Garlic Chicken

-1 large broiler/fryer whole chicken (as big as your crock will fit)
-thyme
- rosemary
- sage
- parsley
-salt
-fresh ground pepper
-40 cloves UNPEELED garlic
-baguette or french bread slices, toasted

Season the chicken in and out with salt, pepper, and generously with the herbs. Place in the crockpot. Place the cloves all around and on top of the chicken.

Cover and cook on low 8 hours.

Remove chicken to serving platter.

Remove garlic to small bowl.

We actually did try the 40-Clove Garlic Chicken recipe last week and... it was great!! The chicken was so moist and tender with a nice flavor. I even liked squeezing out the whole cloves onto some buttered bread, though the chicken was by far my favorite part. DH loved it too and gave it five stars. The best part was that it was so easy to make, being in the crockpot and all. I usually don't care for the texture or flavor of chicken in the crockpot, but was pleasantly surprised by this recipe and will definitely be making it again.