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Having realized that many of our customers are looking for more time-saving, budget friendly meals; we have added Slow Cooker recipes to our Customer Service Website!
Using a slow cooker is so simple. You throw in your ingredients, turn it on, and walk away! It’s also budget friendly! You can use less expensive meats and they always come out nice and tender. It’s hard to overcook and usually nothing comes out dry. With your Health Craft Cookware you can use several different pans on either a Slow Cooker Base or an Induction Range or the 5-Quart Electric Stockpot just as you would a traditional slow cooker.
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Melissa’s Three Bean Chili
(Slow Cooker Recipe)
Equipment: 10” Gourmet Skillet, 5 Quart Electric Stockpot or 6.5 Quart Stockpot & Slow Cooker Base
2 lbs. 85/15 Ground Beef
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 (28-oz.) can diced tomatoes (low sodium), undrained
1 (15-oz.) can black beans (low sodium), undrained
1 (15oz) can dark red kidney beans (low sodium), undrained
1 (15oz) can pinto beans (low sodium), undrained
2 packs of your favorite chili seasoning (I use McCormick’s low sodium)
1 ½ tablespoons ground cumin
Salt & Pepper to taste
Brown the ground beef in the 10” skillet (reserve drippings) and place cooked meat in the Stockpot. Sauté the onion, green pepper and garlic in the drippings until tender (if it looks like too much grease to sauté pour a little off first). Add tomatoes and seasonings; stir to combine then add to Stockpot. Add the beans, salt & pepper to taste. Stir well to combine.
If using the 5 Quart Electric Stockpot cook at 185° for 5 hours.
If using the 6.5 Quart and Slow Cooker Base, cook on setting #2 for 6 hours.
If using a traditional slow cooker, cook on low for 6 hours.
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Serves 4-6
INGREDIENTS:
14 oz can of diced tomatoes, substitute Italian diced for a stronger flavor
2 bay leaves
Italian seasoning use it on meat when sautéing and sauce when perking
8 cloves of fresh garlic minced rough; reserve 1/2
3/4 white onion diced rough; reserve 1/2
1/2 red onion diced rough
2.5 pounds of thawed ground Venison (see Chef Bobs ground Venison recipe below)
2 roma tomatoes diced
6 oz can of tomato paste
4 oz can of sliced mushrooms
8 1/2 slices of bacon
1/4 tablespoon of dried rosemary
Salt & fresh cracked black pepper to taste
Preheat the 3-quart Saucepan covered, vent closed on the Slow Cooker Base setting #2.
Preheat the 10" Gourmet Skillet, covered, on the Induction Cooktop #3. Add bacon strips, cook until done. Leave fat in pan. Remove bacon & munch on it.
Rough cut onions & garlic. Add 1/2 of the amount diced to skillet, sauté on #3 for 6 minutes in the bacon fat.
Add venison to skillet. Sauté until brown; add Italian seasoning, black pepper & rosemary to taste. Crumble the meat stir together when browned.
To the 3-quart Saucepan on the Slow Cooker Base add the can of tomatoes & raise the temp to #3. Add all dry seasonings, reserved onions & garlic, 2 bay leaves, mushrooms & tomato paste. Add water to the paste can & add to the saucepan. Stir well.
Add the venison to the saucepan, rinse skillet & add the drippings to the sauce, add the roma tomatoes. Mix well, salt to taste.
Simmer slowly for 2-3 hours. Serve over rice or pasta.
Chef Bob’s Ground Venison
5 pounds ground Venison
1 pound Sausage
Mix well and freeze in ½ to 1 pound packages.
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Pork Chops & Peas
Yields 4 servings
Ingredients
1 (16-oz.) pkg frozen field peas w/ snaps, black eyed peas or purple hull peas, thawed
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
4 (1-inch-thick) bone-in pork chops
½ cup all-purpose flour
2 tablespoons vegetable oil
1 large sweet onion, sliced
1 clove garlic, minced
1 (10 1/2-oz.) can condensed chicken broth
Rice, cooked
Place thawed peas in the 4-qt stockpot on the cold slow cooker base or induction cook-top.
Combine mustard, salt, pepper and garlic powder; sprinkle over pork chops. Dredge pork in flour.
In the 10-inch Skillet heat 2 tablespoons of oil to medium & cook pork chops 2 at a time 3-4 minutes per side or just until browned. Transfer pork to the stockpot, reserving the drippings in the skillet.
Sauté sliced onions & minced garlic in hot drippings over medium heat until tender. Add chicken broth, and cook 2 minutes, stirring to loosen the brown bits from bottom of skillet. Pour onion & garlic mixture over pork in the stockpot.
If using the:
Slow Cooker Base: Cover, vent closed & cook on #2 setting for 4-6 hours. Don’t peek! Opening the cover slows the cooking time. (Slow cookers and ranges vary so be sure to check doneness after 4 hours).
Induction Range: Cover, vent closed & cook on #2 setting for 4-6 hours. Don’t peek! Opening the cover slows the cooking time. (Slow cookers and ranges vary so be sure to check doneness after 4 hours).
Traditional Slow Cooker: Cover and cook on LOW 4 hours…Don’t peek! Opening the cover slows the cooking time. (Slow cookers and ranges vary so be sure to check doneness after 4 hours. You may need to cook a little longer).
Serve over rice.
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Mac & Cheese
(Slow Cooker Recipe)
Yields 12 servings
Equipment: 5-Quart Electric Stockpot/Slow Cooker
Ingredients
1 (8-oz.) package elbow macaroni, cooked al dente
1 (12-oz.) can evaporated milk
1 ½ cups whole milk
2 large eggs, beaten
½ stick butter, melted (1/4 cup)
½ teaspoon salt
Black pepper to taste 20 ounces Sharp Cheddar Cheese, grated
Paprika
In the 5-Quart Electric Stockpot, add the cooked macaroni, milk, eggs, butter, salt, pepper, and all but ½ cup of cheese; mix well. Sprinkle the remaining ½ cup of cheese on top and sprinkle with a little paprika.
Cover, vent closed & cook at 180°F for 3.25 hours. Don’t peek! Opening the cover slows the cooking time. (Slow cookers and ranges vary so be sure to check doneness after 3.25 hours. You may need to cook a little longer).
Once done, stir mixture and serve hot.
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Pork Chops w/ Apples & Sauerkraut
(Slow Cooker Recipe)
Yields 4 servings
4 ½” pork chops, trimmed
1/3 cup all purpose flour
3 tablespoons Extra Virgin Olive Oil
1 medium onion, sliced & separated into rings
1 clove garlic, minced
3 cups Sauerkraut, drained
¾ cup Apple Juice
1 ½ teaspoon caraway seed
¼ teaspoon salt
¼ teaspoon thyme
¼ teaspoon black pepper
1 cup sliced cooking apples, unpeeled & cored
Dredge pork in flour & brown in olive oil using the 10” skillet, set aside.
Place half of the onion rings, garlic, sauerkraut, apple juice, caraway seed, salt, thyme and pepper in the 4 Quart Stockpot, add pork chops & place remaining half of ingredients on top of chops; top with apple slices.
Cover with vent closed and place on slow cooker base. Cook on setting #2 for 5-6 hours or on #3 for 4 hours. (Cooking time is approximate, check doneness after 4 hours but not sooner)
If using the 5 Quart Electric Stockpot: cook at 180°for 5-6 hours or @ 225° for 4 hours or so. (Cooking time is approximate, check doneness after 4 hours but not sooner)
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Slow Cooker Shrimp Creole
Yields 6-8 Servings 2 tablespoons extra virgin olive oil
½ cup diced green peppers
½ cup diced onions
½ cup diced celery
1 teaspoon Old Bay Seasoning
1 (14-ounce) can tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon hot sauce (more or less, depends on taste)
1 tablespoon Worcestershire sauce
1 teaspoon sugar
Salt and pepper (to taste) 1 ½ pounds peeled and deveined shrimp
Green onions, chopped for garnish Rice Directions
Preheat the 4 Quart Stockpot on the Slow Cooker Base, setting #3.
In the 8” skillet, sauté peppers, onions and celery in olive oil until soft. Add Old Bay and sauté until caramelized. Pour into the 4 Quart Stockpot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3.5 hours. Add shrimp and cook for 3-5 minutes or until shrimp are cooked through. Serve over rice & top with chopped green onions.
**If using the 5 Quart Electric Stockpot; cook at 250° for 3 to 3.5 hours before adding shrimp.
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Taco Soup Yields 6 servings 1 pound lean ground beef
2 packages taco seasoning mix 1 14.5oz can beef broth
1 14.5oz can tomatoes w/ green chilies, undrained 1 15oz can black beans, undrained 1 15oz can corn, undrained 1 can black olives, chopped 1 medium onion, chopped
1/2 bell pepper, chopped Cheddar Cheese, shredded
Sour Cream
Using the 8 inch Skillet, brown ground beef and drain.
Place the first 9 ingredients in the 4 Quart Stockpot. Cook on Slow Cooker Base setting #2 for 5 hours.
To serve; ladle into bowls and top with shredded cheddar cheese and a dollop of sour cream. Also good with tortilla strips on top.
If using the 5 Quart Electric Stockpot, cook at 180° for 5 hours.
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Cornbread & Chicken Dressing
(Slow Cooker Recipe)
Yields 12 servings
4 skinless, boneless chicken breast (or use turkey)
1 (9x9 inch) pan cornbread, cooled and crumbled
1 box herb stuffing mix (or 8 slices day old bread cubed)
4 eggs, beaten
1 cup chopped onion
½ cup chopped celery
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage (can use poultry seasoning instead or combination of the 2)
2 ½ cups chicken broth (from cooked chicken or canned)
1 can condensed cream of chicken soup
2 tablespoons margarine
Place chicken in the 4 Quart Stockpot with water to cover, bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces. Reserve 2 ½ cups broth.
Sauté onion and celery in margarine using the 8 inch skillet. While that is cooking clean the 4 Quart Stockpot.
To the 4 Quart Stockpot add cubed chicken, cornbread, stuffing, eggs, onions & celery, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended.
Cover, and cook on the Slow Cooker Base setting #2 for 3 to 4 hours. Check after 3 hours; if too moist remove cover for last 30 minutes to 1 hour of cooking.
If using the 5 Quart Electric Stockpot: Cook at 190° for 3 to 4 hours. Check after 3 hours; if too moist remove cover for last 30 minutes to 1 hour of cooking.
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Fajita Stew
(Slow Cooker Recipe)
Yields 8 servings
Equipment: 4 Quart Stockpot, Slow Cooker Base
2 lbs. boneless skinless chicken breast or beef top round steak
1 onion, chopped
4 cloves garlic, minced
1 tablespoon cornstarch
2 teaspoons chili powder
½ teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper (or less, depends on taste)
¼ teaspoon ground cumin
1 (28-oz.) can diced tomatoes (low sodium), undrained
1 (15-oz.) can black beans (low sodium), rinsed and drained
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
¼ cup flour
¼ cup water
Cut chicken into 2” pieces (if using steak; trim excess fat & cut into 2" pieces). Combine with onion and garlic in a 4 Quart Stockpot. Mix together the next 9 dry ingredients with the undrained tomatoes and pour over chicken or steak. Top with black beans. Place peppers on top of beans. Cover, vent closed and cook on setting #2 for 7-9 hours until meat is tender.
30 minutes before done, combine flour with water in a small bowl and stir well to mix. Add gradually to the 4 Quart Stockpot and stir well. Cover, vent closed and cook on setting #4 for 15 – 20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
Also good topped with sour cream, shredded cheese and salsa.
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Turkey Chili
(Slow Cooker Recipe)
1 lb. ground turkey
1 lb. turkey sausage 1 can kidney beans or pinto beans, undrained 1 can black beans, undrained
1 14oz can low-sodium diced tomatoes
1 green pepper, chopped
1 medium onion, diced
2 cloves garlic, minced
3 - 4 tablespoons chili powder
1 tablespoon ground cumin
salt & pepper to taste
In the 8 inch skillet on medium heat, brown the turkey. To the 4 Quart Stockpot add the browned turkey and all other ingredients. Cook on the Slow Cooker Base setting #2 for 8 -10 hours.
If using the 5 Quart Electric Stockpot, cook at 200° for 8-10 hours.
You can also cook this on the stove-top in the 4 Quart Stockpot on medium-low for 1 – 2 hours.
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Sweet Potato Casserole
(Slow Cooker Recipe)
2 pounds sweet potatoes, cooked & mashed
1/3 cup butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
2 eggs, beaten
1/2 cup milk
1/3 cup pecans, chopped
1/3 cup brown sugar
2 tablespoons flour
2 tablespoons butter, melted
Spray the 3 Quart Saucepan with cooking spray. In a large bowl, mix the sweet potatoes, 1/3 cup butter, sugar and brown sugar, mix well. Add the eggs and milk, mix well. Pour into the 3 Quart Saucepan.
Mix pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter and spread over the potatoes.
Cover and cook on the Slow Cooker Base, setting #3 for 3 hours. Remove the cover and cook another 30 minutes to allow the topping to get crunchy.
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Health Craft Customer Service
1-800-443-8079 (North America) 011-813-882-0537 (International)
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