Crockpot Chinese Venison

• 1/2 tbsp vegetable oil
• 1/2 tbsp sesame oil
• 1 lb boneless steaks or stew meat (venison, moose, beef or pork) cut into 2-inch cubes
• 3-5 cloves of garlic, pressed
• 1 small bunch green onions, chopped
• Salt and pepper
• 1 can (14.5 oz) broth (beef broth for venison, moose or beef; chicken broth for pork)
• 2 tsp ground ginger
• 2 medium zucchini, cut in half along the length of the zucchini and sliced crosswise about 1-inch thick
• 2 tbsp cornstarch, dissolved in 1/4 cup cool water

In a large skillet, over medium-high heat, heat oils together just until hot. Add meat, about a handful at a time, and stir-fry 2-3 minutes or until the outside of the meat is just lightly browned (not pink - Don't cook too long). Add garlic and onions and stir-fry about another minute. Remove the meat from the pan, set aside, and keep warm - season with salt and pepper if desired.

In the same skillet, add broth and ginger, stirring up all the meat bits. Bring to a boil. Then remove from heat.

Add the meat and the broth to the crock-pot. Add the raw zucchini. Cook in crock-pot on low, until the meat is tender (5-7 hours). The longer I cook it the more 'shredded' the meat becomes - less chunky. Add the cornstarch mixture the last 45 minutes to an hour. Cook in the crock-pot uncovered to let the mixture thicken.

(I've seen this recipe with green, yellow, and red peppers - when you heat the broth, add the peppers to it at that point and once it's boiled, reduce heat and let it simmer for another minute or so before adding this mixture to the crock-pot with the meat.)

Serve with brown rice, steamed veggies and a salad.

Crockpot Lasagna

I add 1 lb of homemade meat sauce to this.....

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Pantry Chicken Stew

1 1/2 lb boneless skinless chicken thighs cut into 1" pieces

1/4 cup flour

1 - 225g sliced fresh mushrooms

2 cups baby carrots

1 small onion, chopped

1 can (10 fl oz) chicken broth

1 cup frozen peas, thawed and drained

1/2 cup Herb & Garlic cream cheese spread

toss chicken with flour in slow cooker

add all remaining ingredients except peas and cream cheese; cover

cook on low for 6-8 hours (high for 3-4), stirring in cream cheese and peas to cook for the last 30 minutes.

Crockpot Stew

2lbs - cubed stew meat

1can - sliced mushrooms

1c - diced carrots

2 medium potatoes sliced

1c - frozen corn

1c - frozen peas

2 cans - cream of mushroom soup

1 small chopped onion

3 bay leaves

2tbsp - beef bouillon

1c - water

Place everything into the crockpot and cook for 12hrs.

Crockpot Supper Potluck

15oz - ground beef

1c - chopped onion

3c - sliced raw potato

1 1/2c - chopped celery

2c - sliced carrots

1 1/2c - frozen peas

2 tsp - Italian seasoning

1 3/4c - tomato sauce

Brown ground beef in skillet. Place potatoes, celery, carrots and onion into crockpot. Sprinkle peas over. Spoon ground beef on top of vegetables. Stir seasoning into tomato sauce and pour evenly over meat. Cook on low for 6-8 hrs.

Crockpot Beef Dip

1 beef roast

1 jar - Heinz Chili Sauce

1/2 jar - water

1 pkg - onion soup mix

Combine last 3 ingredients. Pour over roast and cook for 10-12hrs on low. Serve with homemade buns.

Crockpot Chicken Stroganoff

1 lb - FROZEN boneless, skinless chicken breast

1 c - cream of mushroom soup

16 oz - fat free sour cream

1 envelop of dry onion soup mix

Place frozen chicken in crockpot. Mix remaining ingredients and pour over chicken. Cook on low for 7-9 hrs.

Crockpot Italian Chicken

4 - chicken breasts

2 - tomatoes chopped

1 - onion sliced

1 tsp - Italian seasoning

1 - green pepper chopped

Combine all ingredients in to crockpot for 10hrs on low.

Spicy Beef Roast

3lb - beef roast

1-2tbsp - cracked black peppercorns

2 - minced garlic cloves

3 tbsp - balsamic vinegar

1/4c - soy sauce

2 tbsp - Worcestershire sauce

2 tsp - dry mustard

Rub cracked pepper and garlic into roast. Put roast in crockpot. Make several shallow slits in top of roast. In a small bowl, combine remaining ingredients and pour over roast. Cover and cook on low for 8-12hrs.

Crockpot BBQ Pork

2 lbs - boneless pork top loin

1c - chopped onion

3/4c - diet soda

3/4c - bbq sauce

Put pork in crockpot. Mix other ingredients together and pour over meat. Cook for 10-12hrs on low.

Crockpot Zippy Beef Tips

2 lbs - cubed stew meat

2c - fresh sliced mushrooms

1 can - cream of mushroom soup

1 envelope of dry onion soup mix

1c - 7Up

Place meat and mushrooms in crockpot. Combine all other ingredients in a bowl; mix well. Pour over meat. Cook on low for 8-10 hrs. Serve over rice or noodles.

Crockpot Chunky Chicken Chili

2 cans - mixed beans, rinsed

2 c - salsa

1 can - tomato sauce

2 tbsp - chili powder

1 1/2lb - bite size boneless, skinless chicken thighs

1 small onion - chopped

1 c - frozen corn, thawed and drained

1 c - Kraft Tex Mex shredded cheese

Combine first 4 ingredients in slow cooker; top with chicken, onions and corn. DO NOT STIR. Cover with lid. Cook on low for 8 hrs. Stir just before serving. Serve topped with cheese.

Crockpot BBQ Meatballs

1 1/2 lb - ground beef

1/4c - chopped onion

1/4c - rolled oats

1 egg, beaten

Combine ingredients. Mix well and then shape into balls. Brown in skillet. Drain off fat; place in slow cooker.

Mix 1/2c ketchup, 2 tbsp brown sugar and 2 tsp mustard in a bowl. Pour over meatballs. Cook for 5 hrs on low. Serve over noodles or rice