Slow-Cooker Peanut-Sweet Potato Stew

(I did this stove top, as my slowcooker was too small;)

6 small sweet potatoes, peeled, cut crosswise into 3/4-inch slices (about 2 lb.)

3 red onions, thinly sliced $

1 14.5-oz. can diced tomatoes $

5 sprigs plus 1/2 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons ground cumin

1/2 teaspoon ground allspice

Salt and pepper

1/2 cup creamy or crunchy peanut butter $

Preparation

1. Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 4 to 5 hours on high. Discard parsley sprigs.
2. Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.

http://www.myrecipes.com/recipe/slow-cooker-peanut-sweet-potato-stew

Slowcooker Meatloaf

Slow Cooker Size: 5 to 7 quart

Total prep & cook time: 4 hrs

4 - 6 Servings

Nutrition Data, 327g Serving: 426 cal, 57g carb, 13g fat, 598mg sodium, 8g fiber, 26g protein, 14g sugars, low Cholesterol, Saturated fat. Good source Vit. K., Calcium, Manganese. Estimated glycemic load 27

Ingredients:

    2 tsp. olive oil, plus more for drizzling

    1 small yellow onion, minced

    2 garlic cloves, minced

    1 Tblsp. dried thyme

    1 1/2 cups cooked pinto beans or 1 15 oz. can beans, rinsed and drained

    12 oz extra-firm tofu, drained, squeezed, and crumbled

    3/4 cup ketchup

    2 Tblsp. vegan Worcestershire sauce or soy sauce

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    1 Tblsp. Dijon mustard

    1/2 cup ground walnuts

    1/2 cup old-fashioned rolled oats

    1/4 cup dried bread crumbs

    1/2 cup vital wheat gluten

    Gluten Free Option: 1/2 cup chick pea flour or potato flour

    2 Tblsp. tapioca starch

    2 Tblsp. minced fresh flat-leaf parsley

    Salt and freshly ground black pepper

    2 large carrots, peeled and cut into 1/4-inch slices

    2 or 3 Yukon Gold potatoes, peeled and cut into 1/2-inch slices

    2 or 3 shallots, quartered lengthwise

    2 Tblsp. yellow or brown mustard

    1 Tblsp. light brown sugar

    1 Tblsp. cider vinegar

Directions:

    For the best flavor, heat the 2 tsp. or oil in a small skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes

    Add the garlic and thyme and cook 1 minute longer. Alternatively, combine these ingredients in a microwave-safe bowl, cover, and microwave for 3 minutes. Set aside

    In a food processor, combine the beans, tofu, 1/2 cup of the ketchup, Worcestershire, mustard, and the reserve onion mixture and process to mix well

    In a large bowl, combine the walnuts, oats, bread crumbs, vital wheat gluten, tapioca starch, and parsley. Season with 1 tsp. salt and 1/4 tsp. pepper

    Add the bean mixture and stir well to mix thoroughly

    Turn out the mixture onto a wok surface and shape into a round or oval to fit inside your slow cooker, pressing to make sure the loaf holds together

    Generously oil the insert of the slow cooker or spray it with nonstick cooking spray

    Arrange the carrot slices evenly in the bottom of the cooker. Season with a little salt and pepper, then arrange the potato slices on top of the carrots. Drizzle with a little olive oil

    Set the reserved loaf on top of the potatoes and surround with the shallots

    In a small bowl, combine the remaining 1/4 cup ketchup with the mustard, brown sugar, and vinegar and mix well. Spread the mixture on top of the loaf. Cover and cook on Low for 4 hours

    Remove the lid, turn of the cooker, and allow the loaf to rest for 10 minutes. Transfer the loaf carefully with a large spatula to a large serving platter and surround it with the carrots, potatoes, and shallots. Slice the loaf carefully with a serrated knife.

Overnight Slowcooker Breakfast

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low. 

(big shoutout to my awesome neighbor for sharing this recipe with me:D)

Smashed Potato Soup--slowcooker

Ingredients

• 3-1/2  pounds  potatoes, peeled and cut into 3/4-inch cubes
• 1/2  cup  chopped yellow and/or red sweet pepper
• 1-1/2  teaspoons  bottled roasted garlic
• 1/2  teaspoon  ground black pepper
• 4-1/2  cups  chicken broth
• 1/2  cup  whipping cream, half-and-half, or light cream
• 1  cup  shredded cheddar cheese (4 ounces)
• 1/2  cup  thinly sliced green onions
•     Sliced green onions ((optional)

Directions

1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Nutrition Facts

• Calories243,
• Total Fat (g)11,
• Saturated Fat (g)6,
• Cholesterol (mg)37,
• Sodium (mg)644,
• Carbohydrate (g)30,
• Fiber (g)3,
• Protein (g)8,
• Percent Daily Values are based on a 2,000 calorie diet

Vegetable Casserole--slowcooker

Prep: 20 minutes Cook: 4 hours on low or 2 hours on high

Ingredients

• 2  19-oz. cans  cannellini beans
• 1  19-oz. can  garbanzo or fava beans
• 1/4  cup  purchased basil pesto
• 1  medium  onion, chopped
• 4  cloves  garlic, minced
• 1-1/2  tsp.  dried Italian seasoning, crushed
• 1  16-oz. pkg.  refrigerated cooked plain polenta cut in 1/2-inch-thick slices
• 1  large  tomato, thinly sliced
• 1  8-oz. pkg.  finely shredded Italian cheese blend (2 cups)
• 2  cups  fresh spinach
• 1  cup  torn radicchio

Directions

1. Rinse and drain beans. In large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta. Cover; cook on low heat setting 4 to 6 hours or on high heat setting 2 to 2-1/2 hours. Add tomato, remaining cheese, spinach, and radicchio. Combine remaining pesto and 1 tablespoon water. Drizzle pesto mixture on casserole. Let stand, uncovered, 5 minutes. Makes 8 servings.

Nutrition Facts

• Calories360,
• Total Fat (g)12,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)1,
• Cholesterol (mg)26,
• Sodium (mg)926,
• Carbohydrate (g)46,
• Total Sugar (g)8,
• Fiber (g)10,
• Protein (g)21,
• Vitamin C (DV%)16,
• Calcium (DV%)36,
• Iron (DV%)19,
• Percent Daily Values are based on a 2,000 calorie diet

Potato Soup---Slow Cooker

6 cups of cubed peeled potatoes
5 cups of water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4  tsp chicken bouillon granuales or 2 vegetable bouillon cubes (I didn't use these)
2 tsp salt
1.2 tsp pepper
1 can (12 oz) evaporated milk
3 tbsp minced fresh parsley
minced chives, optional

DIRECTIONS:
in a 5 qt slow cooker, combine the first nine ingredients.  Cover and cook on high for 7-8 hours or until vegetables are tender.

add milk and parsley.  Cover and cook 30-60 minutes longer or until heated through.  Garnish with chives.    (note: I also added Brady Street Sprinkle, paprika, and a red pepper seasoning blend)