Savor the Slow Lane | Living the Country Life
More
Close

Savor the Slow Lane

A little bit of time in the morning pays off in the evening, when you come home to a pot roast or stew ready in the slow cooker.
  • German-Style Beef Roast

    Tangy beef, flavored with red wine, dill pickles and mustard, will make any fan of German food raise a glass! Serve this pot roast over tender noodles or spaetzle (tiny egg noodles available at specialty or European supermarkets). 

    Prep 25 minutes

    Slow Cook 8 hours

    1 2.5- to 3-pound boneless beef chuck pot roast

    1 tablespoon vegetable oil

    2 cups sliced carrot

    2 cups chopped onion

    1 cup sliced celery

    3/4 cup chopped kosher-style dill pickles

    1/2 cup dry red wine or beef broth

    1/3 cup German-style mustard

    1/2 teaspoon coarsely ground black pepper

    1/4 teaspoon ground cloves

    2 bay leaves

    2 tablespoons all-purpose flour

    2 tablespoons dry red wine or beef broth

    Hot cooked noodles or cooked spaetzle

    Snipped fresh parsley (optional)

    1. Trim fat from meat. If necessary, cut roast to fit into a 3.5- or 4-quart slow cooker. In a large skillet, brown the meat on all sides in hot oil. Drain fat. 

    2. In the slow cooker, combine the carrot, onion, celery and pickles. Place the meat on top of vegetables. In a small bowl, combine the 1/2 cup red wine, the mustard, pepper, cloves and bay leaves. Pour over meat and vegetables in cooker.

    3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Using a slotted spoon, remove the meat and vegetables from the cooker and place on a serving platter; cover with foil to keep warm.

    4. For gravy: Transfer cooking liquid to a 2-quart saucepan. Skim fat from cooking liquid, and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Serve meat, vegetables and gravy with noodles. If desired, sprinkle with parsley. Makes 8 servings. 

    Per serving 256 cal, 7 g fat, 84 mg chol, 467 mg sodium, 10 g carbo, 2 g fiber, 31 g pro.

     

     

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Indian Chicken Stew

    Curry powder - a blend of spices such as turmeric, cardamom and coriander - gives this Indian dish its yellow color and anti-inflammatory health benefits. 

    Prep 15 minutes

    Slow Cook 8 hours

    Nonstick cooking spray

    2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

    1/2 cup chopped onion

    3 cloves garlic, minced

    5 teaspoons curry powder

    2 teaspoons ground ginger

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper and/or cayenne pepper

    2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained

    2 14.5-ounce cans diced tomatoes, undrained

    1 cup chicken broth

    1 bay leaf

    2 tablespoons lime juice

    1 9-ounce package fresh spinach (optional)

    Hot cooked rice (optional)

    1. Lightly coat a 6-quart slow cooker with cooking spray. Add chicken, onion and garlic to the slow cooker. Add curry powder, ginger, salt and pepper; toss to coat. Stir in beans, undrained tomatoes, broth and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 

    2. Stir lime juice into chicken mixture. If you like, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. Serve in bowls with hot cooked rice, if you like. Makes 8 servings. 

    Per serving: 295 cal,  6 g fat, 94 mg chol, 867 mg sodium, 32 g carbo, 7 g fiber, 29 g pro.

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Beef and Sweet Potato Stew

    Give beef stew a globally inspired twist. Tender sweet potato, dried fruit, peanuts and cinnamon bring the sweet and spicy flavors of West Africa and Morocco to the meal. 

    Prep 25 minutes

    Slow cook 7 hours

    1 1/4 pounds lean beef stew meat*

    2 medium sweet potatoes, peeled, halved and sliced 1/2 inch thick

    1 medium onion, cut into wedges

    1 14-ounce can lower-sodium beef broth

    1 teaspoon ground cumin

    1/4 teaspoon ground cinnamon

    1/4 teaspoon cayenne pepper

    4 cloves garlic, minced

    1 14.5-ounce can no-salt-added diced tomatoes, undrained

    1/2 cup dried apricots or pitted dried plums (prunes), quartered

    2 tablespoons chopped unsalted peanuts

    Sliced green onion (optional)

    1. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potato and onion. Stir broth, cumin, cinnamon, cayenne pepper and garlic into mixture in cooker.

    2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3.5 to 4 hours.

    3. Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if you like, green onion. 

    *Tip: For 1 1/4 pounds lean beef stew meat, trim fat from a 1 3/4-pound boneless beef chuck roast. Cut into 1-inch pieces. 

    Per serving: 340 cal, 8 g fat, 84 mg chol, 356 mg sodium, 33 g carbo, 6 g fiber, 35 g pro.

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Cranberry Pork Roast

    Serve this mildly spiced roast with rice pilaf to soak up the tangy cranberry sauce. 

    Prep 25 minutes

    Slow cook 6 hours

    1 3-pound boneless pork top loin roast

    1 tablespoon vegetable oil

    Salt

    Ground black pepper

    1 16-ounce can whole cranberry sauce

    1/2 cup cranberry juice

    1/4 cup sugar

    1 teaspoon dry mustard

    1/4 teaspoon ground cloves

    2 tablespoons cornstarch

    2 tablespoons cranberry juice

    1. In a large skillet, cook pork in hot oil over medium heat until well browned on all sides. Place pork in a 4- to 5-quart slow cooker; sprinle lightly with salt and pepper. In a medium bowl, combine half the cranberry sauce (1 cup), 1/2 cup cranberry juice, the sugar, mustard and cloves. Pour over roast. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat seetting for 3 to 3.5 hours. 

    2. Transfer meat to a platter; cover and keep warm. Skim fat from juices. Measure 1 1/2 cups of juices; transfer to a medium saucepan. Combine cornstarch and 2 tablespoons cranberry juice in a small bowl; add to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Stir in remaining cranberry sauce. Serve warm sauce with sliced roast. Makes 8 servings. 

    Per serving: 425 cal, 16 g fat, 116 mg chol, 237 mg sodium, 33 g carbo, 1 g fiber, 35 g pro. 

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Meatball Sandwiches

    These huge sandwiches and their zesty sauce will satisfy the hungriest of your crew. 

    Prep 30 minutes

    Bake 25 minutes

    Slow cook 3 hours

    1 egg, lightly beaten

    1/3 cup fine dry bread crumbs

    1/3 cup finely chopped onion

    1/2 teaspoon salt

    1/2 teaspoon dried oregano, crushed

    1/4 teaspoon ground black pepper

    1 1/2 pounds lean ground beef

    1 15-ounce can tomato sauce

    1/3 cup finely chopped onion

    1/2 cup chopped green sweet pepper

    2 tablespoons packed brown sugar

    1 tablespoon yellow mustard

    1 teaspoon chili powder

    1/4 teaspoon garlic salt

    1/4 teaspoon ground black pepper

    1/8 teaspoon bottled hot pepper sauce

    8 hoagie buns, split and toasted

    2 cups shredded mozzarella cheese

    1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350° oven for 25 minutes. Drain off fat. 

    2. For the sauce: In a 3 1/2- or 4-quart slow cooker, stir together tomato sauce, 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce. 

    3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1.5 to 2 hours.

    4. Place four meatballs in each bun. Top with some of the sauce and some of the cheese. Makes 8 servings. 

    Per serving: 724 cal, 28 g fat, 99 mg chol, 1,504 mg sodium, 84 g carbo, 5 g fiber, 36 g pro. 

     

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Saucy Pulled Pork Sandwiches

    If you're serving this dish at a party, you can keep it warm, covered, on low-heat setting for up to 2 hours. Just stir it occasionally. 

    Prep 25 minutes

    Slow cook 10 hours 15 minutes

    1 21/2- to 3- pound boneless pork blade Boston roast (or Boston butt roast)

    2 teaspoons smoked paprika or hot paprika

    3/4 to 1 teaspoon ground black pepper

    1/2 teaspoon salt

    2 tablespoons vegetable oil

    2 medium onions, cut into thin wedges

    1 14.5 ounce can diced tomatoes with chili spices, undrained

    13/4 cups apple juice

    6 cloves garlic, minced

    1/2 cup ketchup

    1/2 cup cider vinegar

    1/4 cup Worcestershire sauce

    2 to 3 teaspoons smoked paprika or hot paprika

    1/2 teaspoon ground black pepper

    12 to 14 soft white hamburger buns, toasted

    1. Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. Sprinkle with the 2 teaspoons smoked paprika, 3/4 to 1 teaspoon black pepper and the salt; rub in with your fingers. In a large skillet, brown meat on all sides in hot oil over medium heat. Drain off fat. Transfer meat to cooker. Add onions, undrained tomatoes, apple juice and garlic to slow cooker. 

    2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 51/2 hours.

    3. Meanwhile, for barbecue sauce, in a small saucepan, combine ketchup, vinegar, Worcestershire sauce, the 2 to 3 teaspoons smoked paprika and the 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 mintues, stirring occasionally. Remove from heat; set aside. 

    4. Transfer meat to cutting board, reserving cooking liquid in slow cooker. Shred meat with two forks.

    5. Pour cooking liquid into a 4-cup measure; skim off fat. Return meat to slow cooker; stir in barbecue sauce and enough cooking liquid to reach desired consistency. Cover and cook on high-heat setting about 15 minutes or until heated through. Serve pulled pork on toasted buns. Makes 12 to 14 servings. 

    Per serving: 370 cal, 16 g fat, 59 mg chol, 655 mg sodium, 34 g carbo, 2 g fiber, 22 g pro.

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Brat and Sauerkraut Soup

    Celebrate any fall weekend with this homey soup, loaded with potatoes, onions, sauerkraut and brats.

    Prep 30 minutes

    Slow cook 6 hours

    1 pound uncooked bratwurst, cut into 1/2-inch-thick slices

    1 pound tiny new red potatoes, cut into quarters

    2 small onions, cut into 1/4-inch wedges or coarsley chopped. 

    1 cup sliced celery

    2 cloves garlic, minced

    3 bay leaves

    1 14.5-ounce can Bavarian-style sauerkraut

    2 14.5-ounce can lower-sodium beef broth

    1 tablespoon spicy brown mustard

    1 tablespoon cider vinegar

    1 teaspoon paprika

    1 teaspoon fennel seeds, crushed

    1/2 teaspoon caraway seeds

    Sour cream (optional)

    1. In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.

    2. In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker. 

    3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Discard the bay leaves.

    4. If you like, top each serving with sour cream. Makes 6 servings. 

    Per serving: 355 cal, 20 g fat, 55 mg chol, 1,335 mg sodium, 27 g carbo, 2 g fiber, 17 g pro. 

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Chipotle-Black Bean Chili

    A great flavor shortcut, salsa injects lots of flavor without lots of chopping. 

    Prep 20 minutes

    Slow cook 7 hours

    11/2 pounds ground beef, ground pork, bulk pork sausage, uncooked ground turkey or uncooked bulk turkey sausage

    2 14-ounce cans reduced-sodium beef broth or chicken broth

    1 16-ounce jar chunky salsa

    1 15-ounce can black beans, rinsed and drained

    1 15-ounce can golden hominy, rinsed and drained

    2 cups loose-pack frozen diced hash brown potatoes with onions and pepeprs

    1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped

    2 teaspoons chili powder

    1 teaspoon dried oregano, crushed

    1 teaspoon ground cumin

    Sour cream, chopped avocado, and/or shredded cheddar cheese (optional)

    Tortilla chips or corn bread (optional)

    1. In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir in broth, salsa, beans, hominy, hash browns, chipotle peppers, chili powder, oregano, and cumin. 

    2. Cover and cook on low-heat setting 7 to 8 hours or on high-heat setting for 31/2 to 4 hours.

    3. If you like, top servings with sour cream, avocado, and/or cheddar cheeese and serve with tortilla chips or cornbread. Makes 6 servings.

    Per serving: 450 cal, 24 g fat, 81 mg chol, 1,287 mg sodium, 34 g carbo, 8 g fiber, 27 g pro. 

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Chicken Cacciatore

    Serve this Italian dish over fettuccine noodles for a well-rounded dinner.

    Prep 25 minutes

    Slow cook 6 hours

    1/3 cup all-purpose flour

    31/2 to 4 pounds meaty chicken pieces (breast halves, thighs and drumsticks), skinned

    2 tablespoons olive oil

    2 cups thinly sliced fresh cremini and/or button mushrooms

    1 14.5-ounce can diced tomatoes, drained

    11/4 cups chopped green sweet pepper

    1 cup chopped onion

    1 cup chopped carrot

    1/2 cup dry white wine

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    2 tablespoons snipped fresh basil

    2 tablespoons snipped flat-leaf Italian parsley

    1 teaspoon fresh thyme leaves

    1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, cook chicken, half at a time if necessary, in hot oil over medium-high heat for about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker. 

    2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrot, wine, salt and pepper to mixture in cooker. 

    3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Before serving, stir in basil, parsley and thyme. Makes 6 servings. 

    Per serving: 310 cal, 8 g fat, 110 mg chol, 445 mg sodium, 16 g carbo, 3 g fiber, 38 g pro.

    Date Published: November 13, 2017
    Date Updated: March 5, 2018
  • Chicken and Shrimp Jambalaya

    Cajun seasoning adds loads of flavor to this low-calorie Southern-style recipe. Generous amounts of lean proteins and brown rice keep it healthy and super filling. 

    Prep 20 minutes

    Slow cook 5 hours

    11/2 pounds skinless, boneless chicken breast halves or thighs

    2 cups thinly sliced celery

    2 cups chopped onion

    1 14.5-ounce can no-salt-added diced tomatoes, undrained

    1 14-ounce can reduced-sodium chicken broth

    1/2 6-ounce can no-salt-added tomato paste (1/3 cup)

    11/2 teaspoons salt-free Cajun seasoning*

    2 cloves garlic, minced

    1/2 teaspoon salt

    11/2 cups uncooked instant brown rice

    3/4 cup chopped green, red and/or yellow sweet pepper

    12 ounces fresh or frozen peeled and deveined cooked shrimp**

    2 tablespoons snipped flat-leaf Italian parsley

    Celery leaves (optional)

    1. Cut chicken into 3/4-inch pieces. In a 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Cajun seasoning, garlic, and salt. Cover and cook on low-heat setting for 41/2 to 51/2 hours or on high-heat setting for 21/4 to 23/4 hours.

    2. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender. 

    3. Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. Cover and cook 5 minutes more to warm shrimp. If you like, garnish each serving with celery leaves. Makes 8 sservings.

    *Homemade Salt-Free Cajun Seasoning:Rather than buy Cajun seasoning, make it using a combination of common pantry ingredients: 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon ground white pepper, 1/4 teaspoon paprika, 1/4 teaspoon ground black pepepr and 1/8 to 1/4 teaspoon cayenne pepper.

    **Tip: If you like, leave tails on shrimp. 

    Per serving: 238 cal, 3 g fat, 123 mg chol, 465 mg sodium, 23 g carbo, 4 g fiber, 30 g pro. 

    Date Published: November 13, 2017
    Date Updated: March 5, 2018

Latest Blogs

Betsy's Backyard |
5/25/18 | 11:05 AM
My daughter, Caroline, said she missed my blog, so I'm going to download a few ...read more
Betsy's Backyard |
3/12/18 | 1:18 PM
The Living the Country Life Spring/Summer 2018 issue comes out this month. I loved the...read more

Add Your Comment

You must be logged in to leave a comment. Login