Easy Slow Cooker Cookbook (14 page)

JAMBAlAyA

shrimp and Ham Jambalaya

3 ribs celery, diagonally slice

1 onion, chopped

1 red and 1 green bell pepper, chopped

2 (15 ounce) cans stewed tomatoes

2 (425 g)

2 cups cooked, cubed smoked ham

480 ml

½ teaspoon cayenne pepper

2 ml

1 tablespoon dried parsley flakes

15 ml

2 teaspoons minced garlic

30 ml

1 pound peeled, veined shrimp

.5 kg

• Spray slow cooker, combine celery, onion, bell peppers, tomatoes, ham, cayenne pepper, parsley flakes, garlic and a little salt and pepper.

• Cover and cook on LOW for 7 to 8 hours or on HIGH

for 3 to 4 hours.

• Stir in shrimp and cook on LOW 1 hour.

• Serve over hot, cooked rice. Serves 4 to 6.

94

JAMBAlAyA

shrimp and sausage Jambalaya

1 pound cooked, smoked sausage links

.5 kg

1 onion, chopped

1 green bell pepper, chopped

2 teaspoons minced garlic

1 (28 ounce) can diced tomatoes

794 g)

1 tablespoon parsley flakes

15 ml

½ teaspoon dried thyme leaves

2 ml

1 teaspoon Cajun seasoning

5 ml

¼ teaspoon cayenne pepper

1 ml

1 pound peeled, veined shrimp

.5 kg

Hot cooked rice

• Spray slow cooker, combine all ingredients except shrimp and rice.

• Cover and cook on LOW for 6 to 8 hours or on HIGH

for 3 to 4 hours.

• Stir in shrimp and cook on LOW for additional

1 hour. Serve over hot, cooked rice. Serves 4 to 6.

95

JAMBAlAyA

shrimp and Chicken Jambalaya

4 chicken breast halves, cubed

1 (28 ounce) can diced tomatoes

794 g

1 onion, chopped

1 green bell pepper, chopped

1 (14 ounce) can chicken broth

396 g

½ cup dry white wine

120 ml

2 teaspoons dried oregano

10 ml

2 teaspoons Cajun seasoning

10 ml

½ teaspoon cayenne pepper

2 ml

1 pound cooked, peeled, veined shrimp

.5 kg

2 cups cooked white rice

480 ml

• Place all ingredients except shrimp and rice in slow cooker and stir.

• Cover and cook on LOW for 6 to 8 hours.

• Turn heat to HIGH, stir in shrimp and rice and cook additional 15 to 20 minutes. Serves 4 to 6.

96

VeGeTABles

VeGeTABles

Broccoli-Cheese Bake

4 tablespoons (½ stick) butter, melted

60 ml

1 (10 ounce) can cream of mushroom soup

280 g

1 (10 ounce) can cream of onion soup

280 g

1 cup instant rice

240 ml

1 (8 ounce) package cubed Velveeta® cheese

227 g

2 (10 ounce) packages frozen chopped broccoli,

thawed

2 (280 g)

• Combine all ingredients, plus ½ cup (120 ml) water in sprayed slow cooker and stir well.

• Cover and cook on HIGH for 2 to 3 hours.

Serves 4 to 6.

98

VeGeTABles

Broccoli and Cheese

2 (16 ounce) packages frozen broccoli florets,

thawed

2 (425 g)

2 (15 ounce) cans whole new potatoes, drained

2 (425 g)

2 (10 ounce) cans cream of celery soup

2 (280 g)

½ cup milk

120 ml

1 (8 ounce) package shredded cheddar cheese,

divided

227 g

1½ cups cracker crumbs

360 ml

• Place broccoli on plate, cut off stems and discard.

In slow cooker, combine broccoli and potatoes.

• In saucepan, combine soup and milk, heat just enough to mix well and pour over broccoli and potatoes.

• Sprinkle half cheese and crumbs over broccoli.

• Cover and cook on LOW for 3 to 4 hours.

• When ready to serve, sprinkle remaining cheese and

crumbs over top. Serves 6 to 8.

99

VeGeTABles

savory Broccoli and Cauliflower

1 (16 ounce) package frozen broccoli florets,

thawed

.5 kg

1 (16 ounce) package frozen cauliflower florets,

thawed

.5 kg

2 (10 ounce) cans nacho cheese soup

2 (280 g)

6 slices bacon, cooked, crumbled

• Place broccoli and cauliflower in sprayed slow cooker.

Sprinkle with a little salt and pepper.

• Spoon soup over top and sprinkle with bacon. Cover and cook on LOW for 3 to 4 hours.

Serves 6 to 8.

Company Broccoli

1½ pounds fresh broccoli, trimmed well

.7 kg

1 (10 ounce) can cream of chicken soup

280 g

½ cup mayonnaise

120 ml

1 (8 ounce) package shredded cheddar cheese

227 g

¼ cup toasted slivered almonds

60 ml

• Place broccoli in sprayed slow cooker.

• Combine chicken soup, mayonnaise, half the cheese and ¼ cup (60 ml) water. Spoon over broccoli.

• Cover and cook on LOW 2 to 3 hours. When ready to

serve, sprinkle remaining cheese over broccoli and top with toasted almonds. Serves 6 to 8.

100

VeGeTABles

sunshine Green Beans

2 (16 ounce) packages frozen whole green beans,

thawed

2 (.5 kg)

2 (10 ounce) cans fiesta nacho cheese soup

2 (280 g)

1 (8 ounce) package seasoning blend onions

and bell peppers

227 g

1 (8 ounce) can sliced water chestnuts, cut in half
227 g

1 teaspoon seasoned salt

5 ml

• Combine all ingredients plus ¼ cup (60 ml) water in large slow cooker and stir to mix well. Cover and cook on LOW for 4 to 5 hours. Serves 6 to 8.

southern Green Beans and potatoes

6 - 8 medium new potatoes with peels, sliced

5 cups fresh whole green beans, trimmed

1.3 l

2 tablespoons dry, minced onions

30 ml

¼ cup (½ stick) butter, melted

60 ml

1 (10 ounce) can cream of celery soup

280 g

1 (10 ounce) can fiesta nacho cheese soup

280 g

• Place potatoes, green beans and minced onions in

sprayed slow cooker. Pour melted butter over vegetables.

• In saucepan, combine both soups and 1⁄3 cup (80 ml) water. Heat just enough to be able to mix soups and

pour over vegetables.

• Cover and cook on LOW for 7 to 8 hours.

Serves 6 to 8.

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