Meatless Monday – Crockpot Eggplant Parmesan

Crockpot Eggplant Parmesan

This scrumptious Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Set it, forget it then enjoy it!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Main Course, One Dish Meal
Cuisine: Comfort, Italian
Keyword: comfort food, crockpot, high protein, low carb, low fat, nut free, one dish meal, slowcooker, vegetarian
Servings: 12
Calories: 258kcal
Author: Grandma Antionette

Equipment

  • Crockpot, Slow-cooker

Ingredients

  • 5 pounds eggplant
  • 1 tablespoon salt
  • 4 large eggs
  • 1/3 cup milk of choice
  • 1 1/2 cup breadcrumbs You can use Gluten Free bread crumbs to make the recipe GF.
  • 5 ounces Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese sliced or shredded
  • fresh basil for topping

Instructions

  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry.
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • When serving, top with fresh basil leaves.

Notes

Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg
 

Crockpot Fajitas

Fajitas

We have a little recipe to put a smile on your face – Crockpot Fajitas! You can go meatless or meat them up with anything you like. The base stays the same, just add the protein of your choice set it, forget it and eat!

Hot delish fajitas will be awaiting your return!

Crockpot Fajitas

This Crockpot fajita recipe is super easy and can include whatever protein you like. Some prefer meatless with mushrooms, some like fish beef or chicken. The base recipe is the same but you can make this recipe yours.
Prep Time20 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 30 mins
Course: Main Course, One Dish Meal
Cuisine: Mexican
Keyword: crockpot, fajitas, low calorie, slowcooker, vegetarian
Servings: 6
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

  • 1 14.5 oz can petite diced tomatoes with green chilies
  • 3 bell peppers ideally 1 red, 1 yellow and 1 green cored and sliced
  • 1 large yellow onion halved and sliced
  • 6 cloves garlic minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 Tbsp fresh lime juice
  • 1 Tbsp honey

Protein options:

  • 2 lb chicken breast cut into strips
  • 2 cup portobello mushrooms sliced and peeled with the stems removed
  • 1 can black beans
  • 1 can garbanzo beans

Instructions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with your choice of protein.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle the seasoning over protein. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat about 2 1/2 – 3 hours or low heat 4 – 6 hours.
  • In a small bowl whisk together lime juice and honey and add to slow cooker along with the protein and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

Optional Toppings
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Meatless Monday – Crockpot Black Bean Soup

Crockpot Black Bean Soup

This Crockpot Black Bean Soup recipe is super easy to make, packed with protein, and it's super delicious! It also just so happens to be naturally vegan, vegetarian and gluten-free. Woo Hooo
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course, One Dish Meal, Soup
Cuisine: Comfort, Mexican
Keyword: comfort food, Gluten Free, heart healthy, vegan, vegetarian
Servings: 8

Equipment

  • Crockpot

Ingredients

Main Ingredients

  • 1 large onion (yellow) chopped
  • 2 red bell peppers cored and chopped
  • 1 green bell pepper cored and chopped
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 1 jalapeno pepper seeded and diced
  • 4 cups vegetable stock
  • 4 cans black beans, rinsed and drained (15 oz cans)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne

Additional Garnish (Optional)

    Instructions

    • Combine all main ingredients in the bowl of a slow cooker, and stir to combine.
    • Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.
    • Remove the bay leaf.
    • Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

    Additional Options

    • use a blender or food processor to puree the soup completely (thick and smooth)
    • use a blender or food processor to puree about half of the soup (thick and smooth but still has texture)

    Week 10 – Crockpot Apple Cider

    Crockpot Apple Cider From Scratch

    Today’s recipe for homemade slow cooker apple cider might seem like a lot of work but it's super easy. It’s made 100% from scratch and has been one of my favorite entertaining recipes over the past few years. Don’t believe me, try it for yourself!
    Prep Time20 mins
    Cook Time6 hrs
    Total Time6 hrs 20 mins
    Course: Drinks
    Cuisine: American
    Keyword: apple cider, apples, crockpot, slow cooker
    Servings: 10 Cups
    Calories: 125kcal

    Equipment

    • Slow Cooker

    Ingredients

    • 8 gala apples quartered or any apples you have on hand Remove the core
    • 1 orange sliced leave the rind on
    • 4 sticks cinnamon
    • 1 tablespoon whole cloves
    • 1 teaspoon whole allspice
    • 10 cups water
    • 1/2 cup brown sugar

    Instructions

    • Place your quartered apples into a slow cooker.
    • Add in cinnamon sticks, orange, whole cloves, and allspice in there and pour in the 10 cups of water.
    • Cook on high for 3 hours.
    • After 3 hours, mash the apples with a potato masher.
    • Add in brown sugar and cook an additional 1-3 hours on low.
    • Using a cheesecloth, strain the solids from the liquids.
    • Discard solids and store liquids in an airtight container for up to 1 week or freeze for later use.
    • Enjoy!

    Week 9 – Crockpot 4 Cheese Spinach Artichoke dip

    Crockpot Four-Cheese Spinach & Artichoke Dip

    If you’re looking for a great holiday appetizer, this serves a ton of people and is super yummy! 
    I love the combination of these two simple vegetables into a creamy dip. The recipe I’m sharing today is leagues above the recipes I’ve made in the past, taking spinach and artichokes from simple to extraordinary thanks to the addition of the 4 cheese blend. You are welcome!
    Prep Time20 mins
    Cook Time2 hrs 30 mins
    Total Time3 hrs
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Keyword: artichoke, comfort food, crockpot, slow cooker, slowcooker, spinach
    Servings: 16

    Equipment

    • Crockpot

    Ingredients

    • 1 jar 12 ounces roasted sweet red peppers
    • 1 jar 6-1/2 ounces marinated quartered artichoke hearts
    • 1 bag 10 ounces frozen chopped spinach, thawed and squeezed dry
    • 8 ounces fresh mozzarella cheese cubed
    • 6 ounces cream cheese softened and cubed
    • 1 ⅓ cup feta cheese crumbled
    • 1 ⅓ cup provolone cheese shredded
    • 1/3 cup fresh basil minced
    • 1/4 cup red onion finely chopped
    • 2 tablespoons mayonnaise
    • 3 cloves garlic minced

    Instructions

    • Drain peppers, reserving 1 tablespoon liquid; chop peppers.
    • Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.
    • In a 3-qt. slow cooker combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers.
    • Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.
    • Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer.
    • Stir before serving; serve with crackers.

    Week 8 – Crockpot Maple Pork Ribs

    Crock Pot Maple Pork Ribs

    Skip the same old boring barbecue sauce and opt for a maple dijon syrup glaze to slick up these pork ribs. These tender ribs are slow-cooked in a luscious maple-mustard sauce.
    Easy peasy and finger lickin good!!!
    Prep Time10 mins
    Cook Time5 hrs
    Course: Main Course
    Cuisine: American
    Keyword: crockpot, maple, ribs, slow cooker, slowcooker
    Servings: 4
    Calories: 428kcal
    Author: Grandma Antoinette

    Equipment

    • Crock Pot

    Ingredients

    • 2 pound boneless country-style pork ribs trimmed and cut into 3-inch pieces
    • 4 teaspoons canola oil
    • 2 medium onion sliced and separated into rings
    • 4 cups maple syrup
    • 4 tablespoons Dijon mustard or spicy brown if you prefer

    Instructions

    • In a large skillet, brown ribs in oil on all sides; drain.
    • Place ribs and onion in a 1-1/2-qt. slow cooker.
    • Combine syrup and mustard; pour over ribs.
    • Cover and cook on low until meat is tender, 5-6 hours.

    Week 7 – Crockpot Chicken and Vegetables

    Crockpot Chicken with Vegetables

    Even a beginner cook could make this crockpot chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you’ll come home to a deliciously cooked chicken with veggies on the side.
    Prep Time15 mins
    Cook Time7 hrs
    Total Time7 hrs 15 mins
    Course: Main Course, One Dish Meal
    Cuisine: American
    Keyword: Chicken, comfort food, crockpot, Gluten Free, one dish meal, slowcooker
    Servings: 6
    Calories: 329kcal
    Author: Grandma Antoinette

    Equipment

    • Crockpot, Slow-cooker

    Ingredients

    • 3 Medium Carrots peeled, and cut into 2-inch pieces
    • 2 Ribs Celery and cut into 2-inch pieces
    • 2 Medium Onions halve 1 and slice the other
    • 8 Small Red Potatoes quartered
    • 1 Teaspoon Salt divided
    • 1/2 Teaspoon Pepper divided
    • 1 Medium Lemon halved
    • 6 Cloves Garlic (I leave them whole since my kids don’t eat them)
    • 1 3/4 Lb broiler/fryer chicken
    • 1 Tablespoon dried rosemary crushed
    • 1 Tablespoon Lemon juice
    • 1 Tablespoon Olive oil
    • 2 Teaspoons Paprika

    Instructions

    • Place carrots, celery, 3 cloves of garlic, sliced onions, and potatoes in a 6-qt. slow cooker; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
    • Place lemon halves, onion halves and 3 garlic cloves in the chicken cavity.
    • Tuck wings under the chicken and tie drumsticks together. Place the chicken over the vegetables in the slow-cooker, breast side up.
    • Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub all over the chicken.
    • Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
    • Let stand 15 minutes before carving. Serve with the vegetables.

    Week 6 – Crockpot Shredded French Dip Sandwiches

    Week 6 – Crockpot Shredded French Dip Sandwiches

    Shredded French Dip Sandwiches

    Nothing says “comfort food” like the aroma of a warm roast wafting through your home. These Slow Cooker French Dip Sandwiches are a perfectly satisfying and easy dinner option for this rainy Halloween night. The contrast of the crusty French bread and the tender, juicy meat brings this sandwich to the next level.
    Prep Time15 mins
    Cook Time6 hrs
    Total Time6 hrs 15 mins
    Course: Main Course, One Dish Meal
    Cuisine: American
    Keyword: comfort food, crockpot, french dip, high protein, slow cooker
    Servings: 6
    Calories: 397kcal
    Author: Grandma Antoinette

    Equipment

    • Slow Cooker

    Ingredients

    • 1 3 lb Boneless beef chuck roast Trimmed
    • 1 Can 10-1/2 ounces condensed French onion soup, undiluted
    • 1 Can 10-1/2 ounces condensed beef consomme, undiluted
    • 1 Can 10-1/2 ounces condensed beef broth, undiluted
    • 8 to 10 French or Italian rolls split

    Instructions

    • Halve roast and place in a 3-qt. slow cooker.
    • Combine the soup, consomme, broth, and bouillon; pour over roast.
    • Cover and cook on low for 6-8 hours or until meat is tender.
    • Remove meat and shred with 2 forks.
    • Serve on rolls.
    • Skim fat from cooking juices; serve juices on the side for dipping.

    Week 5 – Crockpot Chicken Cacciatore

    Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE our slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work. Set it & forget it!

    Set it, forget it, then serve it up hot!

    Slow Cooker Chicken Cacciatore

    Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE this slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work.
    Prep Time15 mins
    Cook Time7 hrs
    Total Time7 hrs 15 mins
    Course: Main Course, One Dish Meal
    Cuisine: Italian
    Keyword: Chicken, crockpot, Gluten Free, high protein, low calorie, slowcooker
    Servings: 6
    Calories: 207kcal
    Author: Grandma Antoinette

    Equipment

    • Slow Cooker

    Ingredients

    • 2 Medium Yellow onions thinly sliced
    • 1 3/4 Lbs broiler/fryer chicken cut up and skin removed
    • 3 Cloves Garlic minced
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon pepper
    • 1 bay leaf
    • 1 can 14-1/2 ounces diced tomatoes, undrained
    • 1 can 8 ounces tomato sauce
    • 1 can 4 ounces mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
    • 1/3 cup white wine or water

    Options

    • Serve with Pasta or Gluten Free Pasta for a GF version.

    Instructions

    • Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms, and wine.
    • Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over your pasta choice.

    Notes

    Nutrition Facts
    1 serving (calculated without pasta): 207 calories, 6g fat (2g saturated fat), 73mg cholesterol, 787mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable.

    Week 4 – Heavenly Crockpot Potato Soup

    Slow Cooker Heavenly Potato Soup

    Grandma Antoinette's Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a family favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheese and bacon and no one will be able to resist.
    Prep Time15 mins
    Cook Time8 hrs 30 mins
    0 mins
    Total Time9 hrs
    Course: Appetizer, Main Course, Side Dish, Soup
    Cuisine: American
    Keyword: comfort food, crockpot, low calorie, one dish meal, slowcooker
    Servings: 12
    Calories: 179kcal
    Author: Grandma Antionette

    Equipment

    • Slow Cooker

    Ingredients

    Main Ingredients

    • 8 Cups Diced Russet potatoes
    • 48 Ounces Chicken broth or vegetable broth for vegetarian version
    • 1 10oz Can Condensed Cream of Chicken soup, undiluted or Cream of Celery soup for vegetarian version
    • 1/2 Cup Chopped yellow onion
    • 1 Large Carrot diced
    • 1 Stalk Celery diced
    • ¼ Teaspoon Salt
    • ¼ Teaspoon Pepper
    • 1 8oz Package of cream cheese – Cubed

    OPTIONAL

    • ½ Lb Sliced bacon cooked and crumbled (Omit for vegetarian version)
    • Minced chives
    • Shredded Cheddar cheese

    Instructions

    • In a 5-qt. slow cooker, combine all the main ingredients EXCEPT the Cream Cheese.
      Cover and cook on LOW for 8-9 hours or until potatoes are tender.
    • Add cream cheese; stir until blended. Serve immediately & enjoy.
    • Garnish with bacon, cheese & chives if desired.

    Notes

    Nutrition Facts
    1 cup (calculated without bacon): 179 calories,
    9g fat (5g saturated fat),
    25mg cholesterol,
    787mg sodium,
    21g carbohydrate
    (2g sugars, 2g fiber),
    4g protein.

    Week 3 – Crockpot Rosemary Chicken & Mushroom Risotto

    Crockpot Rosemary Chicken & Mushroom Risotto

    This is one of my weekend favorites. 2-3 hrs in the slow cooker and before you know it, a superbly delicious, soul-warming meal. I use this when I have leftover chicken handy, usually grilled chicken or leftover rotisserie minus the skin. Skip the chicken and rosemary and you've got yourself a wonderful vegetarian mushroom risotto! Either way, enjoy 😉
    Prep Time15 mins
    Cook Time2 hrs 45 mins
    Total Time3 hrs
    Course: Main Course, One Dish Meal, Side Dish
    Cuisine: American, Comfort, Italian
    Keyword: crockpot, one dish meal, risotto, slowcooker
    Servings: 8
    Author: Grandma Antoinette

    Equipment

    • Crockpot

    Ingredients

    • 3 tablespoons olive oil
    • 2 cups precooked chicken skinless
    • 3 cups sliced fresh mushrooms about 8 oz
    • 1/3 cup chopped onion
    • 2 cloves garlic minced
    • 1 3/4 cups uncooked Arborio rice
    • 4 cups chicken broth
    • 3/4 cup dry white wine or additional chicken broth
    • 1/2 teaspoon cracked black pepper
    • ½ teaspoon Rosemary or a few fresh sprigs
    • Asiago or parmesan cheese shreds optional
    • Fresh Italian flat-leaf parsley leaves optional

    Instructions

    • In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
    • Add in rice, stirring to coat for 2 minutes.
    • Dump the rice mixture to a 4-quart crockpot. Stir in broth, chicken, wine, and pepper.
    • Cover and cook – low-heat setting about 2 hours and 45 minutes or until rice is tender.
    • Top with cheese and/or parsley. Serve immediately.

    Notes

    Cooking times may vary a little depending on slow cooker brands. Some run  hotter than others. For this recipe, I used Crock-Pot.

    Week 2 – Crockpot Sweet & Sour Pot Roast

    In honor of Rosh Hashanah, this week’s Crockpot recipe is a flavorful pot roast for a delightful family dinner. (Brisket can be used if you prefer).

    The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat. You’ll need to have this on for about 7-8 hours but it will be worth it!
    L’shana tova umetukah

    Crockpot Sweet & Sour Pot Roast

    The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid, and cook a long time over low heat.
    Prep Time30 mins
    Cook Time8 hrs
    Total Time8 hrs 30 mins
    Course: Main Course
    Cuisine: American, Jewish
    Keyword: Gluten Free, nut free
    Servings: 8

    Equipment

    • Crockpot

    Ingredients

    • 3 pound pot roast
    • 2 large onions
    • 6 large carrots cut thin
    • 5 stalks celery chopped
    • 8 cloves garlic chopped
    • 1/4 cup of dried cranberries
    • 6 Tbsp of cider vinegar
    • 1/4 cup brown sugar
    • 1/2 cup ketchup
    • 3/4 cup beef stock
    • 3/4 cup red wine
    • A handful of fresh cut herbs – parsley and tarragon

    Instructions

    • Heat up a large skillet and add 1 tablespoon of oil. Sprinkle all sides of your pot roast with a couple of pinches of salt and pepper. Add pot roast to the sauté pan and brown on both sides (about 5 minutes per side). When pot roast is browned, add to crockpot.
    • In same skillet, add a touch more oil and sauté onions, celery, carrots, and garlic for about 5-10 minutes, cooking the vegetables just a touch.
    • Meanwhile in a measuring cup add wine, stock, brown sugar, ketchup, and vinegar. Whisk and set aside.
    • When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
    • Carefully pour vegetables and sauce over pot roast, cook high 4-6 hours or on low 8-10 hours.
    • When done, take out the meat, let it cool for 5 minutes or until it’s easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.

    Notes

    Side note: This pot roast can be cooked a day in advance; let the meat and vegetables cool in the crockpot in their juices, and then cover and refrigerate. Reheat, covered on high, about 30 minutes.

    -Dr. P
    dr-polcino.com
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    Week 1 – Crockpot Apple crisp

    Crockpot Apple Crisp

    This Crockpot Apple Crisp is a perfect way to use some of the apples you got while apple picking out east! This super easy dessert is bursting with juicy apples, brown sugar, and a buttery oat crumble topping, just like grandma used to make.
    Prep Time30 mins
    Cook Time3 hrs 30 mins
    Total Time4 hrs
    Course: Breakfast, Dessert, Side Dish
    Cuisine: American
    Keyword: soy free
    Servings: 8 People
    Calories: 366kcal
    Author: Grandma Antoinette

    Equipment

    • Crockpot

    Ingredients

    The Apple Mixture:

    • 8 Granny Smith apples (Or what you have on hand) peeled, cored, and cut into ¼-inch thick slices
    • ½ cup packed light brown sugar
    • 3 tablespoons granulated sugar
    • 2 teaspoons cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon salt

    The Crisp Topping:

    • 1 cup old-fashioned oats
    • ¾ cup white whole wheat flour
    • 1/3 cup packed light brown sugar
    • teaspoon cinnamon
    • ¼ teaspoon salt
    • ½ cup cold unsalted butter cut into cubes

    Instructions

    Apple mixture:

    • Place sliced apples in the slow cooker. Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir. (Be sure to use a non-metal spoon so as not to scratch your slow cooker insert.) Let sit while you prepare the crisp topping.

    Crisp Topping:

    • Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Stir until well combined. Using your fingertips, work the butter into the oat mixture until the mixture starts to clump together.
    • Back to the apple mixture, stir one more time and then spread apples out into an even layer. Now, sprinkle on the crisp topping evenly.
    • Cook on high for 2 hours or on low for 3-3½ hours, until apples, are soft. Turn off heat and let stand for at least 30 minutes and up to 1 hour before serving (keeping the lid on).
      We serve it with vanilla ice cream, but you can use any flavor you like. Enjoy!

    Notes

    Nutrition Information
    Serving size: ⅛ recipe
    Calories: 366kcal
    Fat: 13g
    Saturated fat: 7g
    Carbohydrates: 64g
    Sugar: 42g
    Sodium: 158mg
    Fiber: 7g
    Protein: 4g
    Cholesterol: 31mg
     

    -Dr. P
    dr-polcino.com
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    Slow Cooker Beef Stroganoff

    Slow Cooker Beef Stroganoff

    "This is a creamy variation of a family classic. The Cream cheese addition takes it to the next level. Serve over hot, cooked egg noodles to complete this easy peasy dinner ."
    Prep Time10 mins
    Cook Time8 hrs
    Course: Main Course
    Cuisine: American
    Keyword: high protein, nut free, soy free
    Servings: 4
    Calories: 376kcal
    Author: Grandma Antoinette

    Equipment

    • Slow Cooker

    Ingredients

    • 1 pound cubed beef stew meat
    • 1 can cream of mushroom soup
    • 1/2 cup chopped onion
    • 1 tablespoon Worcestershire sauce
    • 1/4 cup water
    • 4 ounces cream cheese

    Instructions

    • In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
    • Cook on Low setting for 8 hours, or on High setting for about 5 hours.
    • Stir in cream cheese just before serving.

    Notes

    Nutrition Facts
    Per Serving: 376 calories;
    27.3 g fat;
    9.5 g carbohydrates;
    22 g protein;
    97 mg cholesterol;
    711 mg sodium