SLOW COOKER

21
Butternut
Squash and
Black Bean
Chili
Page 7

FAMILYCIRCLE.COM 2
Sausage and Veggie
Lasagna
MAKES 8 servings
PREP 25 minutes COOK 6 minutes
SLOW COOK on LOW for 4 hours
COOL 30 minutes
1 pound chicken sausage,
casings removed
1 pkg (8 ounce) sliced mushrooms
2 large carrots, peeled and grated
1 zucchini (8 ounce),
trimmed and grated
1 jar (24 ounce) marinara sauce
1 container (15 ounce) part-skim
ricotta cheese
1 bag (7 ounce) 2% shredded Italian
cheese blend (such as Kraft)
cup fresh basil, chopped
12 traditional lasagna noodles
(not no-boil)
1 Line a 5-quart slow cooker with a slow
cooker liner. Coat liner with nonstick
cooking spray. Crumble sausage into a
nonstick skillet and cook over medium to
medium-high heat for 6 minutes, breaking
apart with a wooden spoon.
2 Meanwhile, in a large bowl, combine
mushrooms, carrots, zucchini and 1 cup
of the marinara sauce. Stir remaining
sauce into the sausage.
3 In a medium bowl, stir together
ricotta, 1 cup of the shredded cheese and
the basil.
4 Begin layering: Break 3 noodles into
thirds and spread on bottom of slow
cooker. Top with half the vegetable
mixture, spreading level, and 3 more
noodles, broken into thirds. Spread
noodles with sausage sauce and top with
3 more noodles, broken into thirds.
Spread noodles with ricotta mixture and
remaining 3 noodles (in thirds). Top
noodles with remaining vegetable
mixture and remaining shredded
cheese. Cover and slow cook on LOW
for 4 hours.
5 Remove crock insert from slow
cooker and cool for 30 minutes. Uncover
and use liner bag to lift lasagna from
crock. Remove slow cooker liner and cut
lasagna into pieces.
PER SERVING 487 CALORIES,
20 G FAT (9 G SAT.), 33 G PROTEIN, 1083 MG
SODIUM, 45 G CARBOHYDRATE, 4 G FIBER,
91 MG CHOLESTEROL
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FAMILYCIRCLE.COM 3
MAKES 4 servings PREP 10 minutes COOK 7 minutes
SLOW COOK on HIGH for 3 hours
cup crushed pineapple
3 tablespoon ketchup
3 tablespoon low-sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon packed light-brown sugar
1 tablespoon olive oil
4 bone-in pork chops, about 1 inch thick
(2 pounds)
teaspoon salt
teaspoon black pepper
1 large sweet red pepper, seeded and thinly
sliced
1 tablespoon cornstarch
1 cups fresh pineapple chunks, cut into
-inch pieces
2 cups cooked white rice (optional)
1 In a small bowl, stir crushed pineapple, ketchup,
soy sauce, ginger and brown sugar; set aside.
2 Heat oil in a large nonstick skillet over medium-
high heat. Sprinkle pork with salt and pepper; cook 2
to 3 minutes per side. Place chops in slow cooker; top
with red pepper. Pour in cup ketchup mixture and
cover; cook on HIGH for 3 hours.
3 Remove chops to a platter. Combine remaining
ketchup mixture, cornstarch and pineapple chunks.
Pour liquid from slow cooker into a saucepan; bring
to a boil over medium-high heat. Whisk in ketchup
mixture; cook 1 minute. Serve pork with sauce, and
rice, if desired.
PER SERVING 524 CALORIES, 31 G FAT (10 G SAT.),
135 MG CHOLESTEROL, 135 MG SODIUM,
19 G CARBOHYDRATE, 2 G FIBER, 40 G PROTEIN
Pineapple
Ginger-Glazed
Pork Chops
MAKES 12 servings PREP 15 minutes
COOK 10 minutes
SLOW COOK on HIGH for 4 hours
12 smoked sausages with cheese (such
as Hillshire Farms cheddar wurst)
3 tablespoon butter, melted
1 tablespoon brown sugar
1 tablespoon grainy mustard
3 large onions, sliced into -inch rings
1 teaspoon caraway seeds
teaspoon salt
teaspoon black pepper
1 can (12 ounce) beer
12 hoagie rolls, split
Mustard and shredded cheddar
(optional)
1 Heat a large nonstick skillet over
medium-high heat. Add sausages and
brown on all sides, about 10 minutes.
2 Meanwhile, coat the bowl of a slow
cooker wit nonstick cooking spray. Place
butter, brown sugar and mustard in slow
cooker; stir in onions, caraway seeds, salt
and pepper. Place sausages over onions and
pour beer over the top.
3 Cover and cook on HIGH for 4 hours.
Serve sausages on rolls wth onions. Top
with mustard and cheddar, if desired.

PER SERVING 446 CALORIES, 24 G FAT (10 G SAT.),
43 MG CHOLESTEROL, 1,031 MG SODIUM,
43 G CARBOHYDRATE, 3 G FIBER, 16 G PROTEIN
Slow-Cooker Beer-Braised
Smoked Sausages and Onions
Get more pork recipes
at familycircle.com/
slowcookerpork
Slow-Cooker Corn and Crab Chowder
FAMILYCIRCLE.COM 4
MAKES 4 servings PREP 15 minutes
SLOW COOK on HIGH for 5 hours or LOW for 7 hours
2 cans (14.5 ounces each) low-sodium,
99% fat-free chicken broth (3 cups)
pound all-purpose potatoes,
peeled and diced
1 cup baby carrots, cut into -inch pieces
1 medium-size onion, chopped
2 ribs celery, trimmed and diced
teaspoon fresh thyme leaves, chopped
teaspoon Old Bay seasoning
5 ears corn, husks removed
1 sweet red pepper, seeded and diced
1 can (12 ounces) evaporated skim milk
2 tablespoon cornstarch
teaspoon salt
1 container (8 ounces) pasteurized crab
claw meat (such as Phillips)
1 Combine chicken broth, potatoes, carrots,
onion, celery, thyme and Old Bay in a large
oval slow cooker. Place corn on top of
vegetables. Cover and cook on HIGH for
4 hours or LOW for 6 hours.
2 In a bowl, stir together red pepper,
evaporated milk, cornstarch and salt.
3 Uncover slow cooker and remove corn to a
cutting board. Stir red pepper mixture into
slow cooker, replace cover and cook on either
HIGH or LOW for 1 hour.
4 Meanwhile, when cool enough to handle,
cut kernels from cobs. Stir corn kernels and
crabmeat into soup and heat through. Serve
warm.
PER SERVING 340 CALORIES, 5 G FAT (0 G SAT.),
61 MG CHOLESTEROL, 921 MG SODIUM,
54 G CARBOHYDRATE, 5 G FIBER, 27 G PROTEIN
Get more soup, stew and
chowder recipes at familycircle.
com/slowcookersoup
FAMILYCIRCLE.COM 5
MAKES 6 servings PREP 15 minutes
SLOW COOK on HIGH for 4 hours or
LOW for 6 hours
1 pounds boneless, skinless chicken
thighs, cut into 1-inch pieces
2 tablespoon all-purpose flour
pound fresh green beans, trimmed
and cut into 2-inch pieces
1 cup frozen pearl onions, thawed
2 cans (8 ounces each) tomato sauce
3 tablespoon paprika
teaspoon salt
teaspoon pepper
cup reduced-fat sour cream
Cooked egg noodles, for serving
1 Coat slow cooker bowl with nonstick
cooking spray. In medium-size bowl,
toss the chicken thighs with our.
Combine
in slow cooker with green beans, onions,
tomato sauce and 1 cup water. Stir to
blend, then add 1 tablespoon of the
paprika, the salt and pepper.
2 Cover slow cooker and cook on
HIGH for 4 hours or LOW for 6 hours.
3 In a small bowl, whisk sour cream
with remaining 2 tablespoons paprika.
Scoop cup sauce from slow cooker
and gradually whisk into sour cream.
Slowly stir sour cream mixture into slow
cooker. Serve paprikash over noodles.
PER SERVING 366 CALORIES, 16 G FAT (6 G SAT.),
189 MG CHOLESTEROL, 896 MG SODIUM,
21 G CARBOHYDRATE, 6 G FIBER, 39 G PROTEIN
Chicken
Paprikash
MAKES 8 servings PREP 15 minutes BROIL 10 minutes
SLOW COOK on HIGH for 3 hours or LOW for 7
hours, plus 15 minutes on HIGH
3 pounds pork loin back ribs or meaty
pork spareribs
cup no-salt-added tomato sauce
cup bottled barbecue sauce
2 canned chipotle chiles in adobo, finely
chopped
2 tablespoon cornstarch
1 Heat broiler. Cut ribs into 2-rib portions.
Place ribs on unheated rack of a broiler pan.
Broil 6 inches from heat for about 10 minutes
or until brown, turning once (see Tip).
Transfer ribs to a 4-to-5-quart slow cooker.
2 In a medium bowl, combine tomato sauce,
barbecue sauce and chipotle chiles. Pour over
ribs in cooker.
3 Cover and cook on HIGH for 3 to 3 hours
or LOW for 6 to 7 hours.
4 Transfer ribs to a serving platter, reserving
cooking liquid. Cover ribs to keep warm. Skim
fat from cooking liquid.
5 In a small bowl, combine cornstarch and 2
tablespoon cold water. Stir into liquid in slow
cooker. Cover and cook on HIGH about 15
minutes more or until thickened. Top ribs with
sauce. If desired, serve ribs over shredded
coleslaw mix and/or thinly sliced jalapeos.
PER SERVING 286 CALORIES, 8 G FAT (3 G SAT.),
91 MG CHOLESTEROL, 526 MG SODIUM,
10 G CARBOHYDRATE, 1 G FIBER, 40 G PROTEIN
FAMILYCIRCLE.COM 5
Chipotle Baby
Back Ribs
Get more chicken recipes
at familycircle.com/
slowcookerchicken
While broiling the ribs
makes them less fatty,
theyll still be delicious if
you skip this step.
FAMILYCIRCLE.COM 6
Balsamic Pot Roast
Get more beef recipes
at familycircle.com/
slowcookerbeef
MAKES 6 servings PREP 15 minutes
SLOW COOK on LOW for 10 hours
1 beef chuck or bottom round
roast, about 3 lbs
tsp salta
tsp dried thyme
tsp black pepper
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
3 cloves garlic, chopped
2 cups unsalted beef stock
(such as Swanson)
cup balsamic vinegar
Prepared polenta and sauted
sweet peppers (optional)
1 Spray slow cooker bowl with nonstick
cooking spray. Season roast with salt,
thyme and black pepper. Place in bottom
of slow cooker.
2 Scatter onion, carrots, celery and garlic
over roast. Pour stock and balsamic
vinegar over top. Cover and cook on LOW
for 10 hours.
3 Remove roast and allow to rest 15
minutes before slicing. Skim fat from
cooking liquid. Mash vegetables in
cooking liquid to slightly thicken sauce.
4 Serve sliced roast with sauce and, if
desired, polenta and sauted peppers.
PER SERVING 371 CAL; 11 G FAT (4 G SAT); 53 G PRO;11 G
CARB; 2 G FIBER; 256 MG SODIUM; 103 MG CHOL
MAKES 8 servings
PREP 10 minutes
COOK 7 minutes
SLOW COOK on HIGH for 5 hours or
LOW for 7 hours
4 pounds bone-in short
ribs, trimmed
teaspoon salt
teaspoon black pepper
1 tablespoon olive oil
1 medium-size onion,
chopped
cup low-sodium beef
broth
1 cups dark beer (such as
Guinness Draught)
1 tablespoon packed
light-brown sugar
teaspoon dried thyme
2 cups baby carrots
8 ounces white
mushrooms, cleaned
and quartered
2 tablespoons cornstarch
1 tablespoon spicy brown
mustard
Cooked egg noodles
(optional)
1 Blot ribs dry with paper towels.
Sprinkle with teaspoon each salt
and black pepper. Heat oil in a
large nonstick skillet over
medium-high heat. Cook meat for
5 minutes, turning once halfway
through, in batches if necessary.
Transfer to slow cooker.
2 Add onion to skillet and cook, 2
minutes, stirring often. Add broth,
1 cup of the beer, the sugar and
thyme to skillet. Bring to a boil,
then pour over meat. Cover and
cook on HIGH for 3 hours or
LOW for
4 hours.
3 Stir carrots and mushrooms
into slow cooker. Cook on HIGH
an additional 1 hours or LOW an
additional 2 hours.
4 Whisk together remaining
cup beer, teaspoon each salt and
pepper, and the cornstarch and
mustard. Whisk into slow cooker.
Replace cover and cook 15 more
minutes or until sauce has
thickened. Serve over egg noodles,
if desired.
PER SERVING 465 calories,
25 g fat (10 g sat.),
134 mg cholesterol, 331 mg sodium, 10
g carbohydrate,
1 g ber, 44 g protein
Beer-Braised
Short Ribs
FAMILYCIRCLE.COM 7
Butternut Squash
and Black Bean Chili
Get more vegetarian recipes
at familycircle.com/
slowcookervegetarian
2 large onions, chopped
4 cloves garlic, chopped
1 butternut squash (2 lbs)
seeded, peeled and cut
into 1-inch
pieces (5 cups)
1 large green bell pepper,
seeded and chopped
1 large jalapeo pepper,
seeded and chopped
2 cans (14.5 oz each)
stewed tomatoes
4 tsp ancho chili powder
2 tsp ground cumin
1 tsp salt
2 cans (15 oz each) black
beans, drained and
rinsed
red sweet pepper,
seeded and cut into
1-inch dice
yellow sweet pepper,
seeded and cut into
1-inch dice
orange sweet pepper,
seeded and cut into
1-inch dice
cup cilantro, chopped
1 cup shredded taco
cheese
2 scallions, thinly sliced
1 Coat slow cooker with
nonstick cooking spray.
2 Add onions, garlic, squash,
green pepper and jalapeo.
Combine tomatoes, chili
powder, cumin and salt. Pour
over squash and peppers.
3 Cover and cook on HIGH for
6 hours or LOW for 8 hours.
Add beans and sweet peppers
during last 30 minutes.
4 To serve, stir in cilantro. Top
with cheese and scallions.
PER SERVING 209 CAL; 5 G FAT (3 G SAT);
10 G PRO; 38 G CARB; 11 G FIBER; 977 MG
SODIUM; 13 MG CHOL
MAKES 8 servingsPREP 20 minutesSLOW COOK on HIGH for 6 hours or LOW for 8 hours
FAMILYCIRCLE.COM 8
Lentil
Chickpea Chili
MAKES 8 servings PREP 15
minutes
SLOW COOK on LOW for 8 hours
6 cups vegetable stock or
broth
2 tablespoons tomato paste
1 tablespoon Dijon
mustard
2 teaspoons ground cumin
teaspoon turmeric
teaspoon cayenne
1 teaspoon salt
1 bag (16 ounces) red
lentils(such as
Arrowhead Mills)
1 can (14.5 ounces) diced
tomatoes
1 sweet onion, diced
1 carrot, diced
2 celery stalks, diced
3 garlic cloves, diced
2 bay leaves
2 cans (15 ounces each)
chickpeas, drained
andrinsed

cup chopped fresh
cilantro
Flatbread (such asStonefire
naan, optional)
1 Whisk together stock,
tomato paste, mustard,
cumin, turmeric, cayenne
and salt in the base of a
slow cooker. Stir in lentils,
diced tomatoes, onion,
carrot, celery, garlic and bay
leaves. Cover and cook on
LOW for 8 hours.
2 Stir in chickpeas and
cilantro. Serve with
atbread, if desired.
PER SERVING 341 CAL; 3G FAT (0G
SAT); 22G PRO; 57G CARB; 15G FIBER;
778MG SODIUM; 0MG CHOL
FAMILYCIRCLE.COM 5
MAKES 8 servings PREP 15 minutes
SLOW COOK on LOW for 6 hours
1 egg, lightly beaten
pound lean ground beef
cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
teaspoon salt
teaspoon black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces),
washed, trimmed and cut into
-inch strips
1 teaspoons dried oregano
1 cups acini di pepe pasta (such as
Ronzoni)
1 In a large bowl, stir together egg,
beef, onion, bread crumbs, 1 tablespoon
Parmesan, 1 tablespoon parsley and
teaspoon each of the salt and pepper.
Form into 1-inch meatballs (about 45)
and place on baking sheet; refrigerate
while preparing soup.
2 Combine broth, carrots, escarole and
oregano in slow cooker. Gently add
meatballs. Cover and cook on LOW for 6
hours. Stir in pasta for last 20 minutes of
cook time. Stir in remaining teaspoon
salt and teaspoon pepper. Sprinkle
each serving with remaining parsley and
Parmesan cheese and serve.
PER SERVING 175 CALORIES,
3 G FAT (1 G SAT.), 41 MG CHOLESTEROL,
681 MG SODIUM, 25 G CARBOHYDRATE,
3 G FIBER, 12 G PROTEIN
MAKES 6 servings PREP 10 minutes SLOW COOK on
HIGH for 4 hours, 15 minutes or LOW for 6 hours,
15 minutes ROAST at 425 for 35 minutes
2 pounds bone-in chicken breasts, skin removed
2 cans (15.5 ounces each) Great Northern beans
drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
3 tablespoons Greek seasoning
2 teaspoons paprika
1 cup low-sodium chicken broth
2 zucchinis, cut into -inch pieces
1 red onion, thinly sliced
1 fennel bulb, trimmed, cored and sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
teaspoon salt
cup crumbled feta cheese (optional)
1 Combine chicken, beans, tomatoes, 2 tablespoons
of the Greek seasoning and 1 teaspoon of the paprika
in slow cooker; add broth and 1 cup water. Cover;
cook on HIGH for 4 hours or LOW for 6 hours.
2 When there is 1 hour of cook time remaining,
heat oven to 425. In a large roasting pan, toss
together 2 teaspoons of the Greek seasoning, 1
teaspoon paprika, zucchinis, onion, fennel, garlic
and olive oil. Roast at 425 for 35 minutes, stirring
twice. Stir in lemon juice, oregano and zest.
3 Remove chicken; shred into bite-size pieces.
Discard bones and stir chicken back into slow
cooker. Stir in vegetables, remaining 1 teaspoon
Greek seasoning and salt; cook an additional 15
minutes. Sprinkle with feta cheese, if desired.
PER SERVING 300 CALORIES, 6 G FAT (1 G SAT.), 71 MG
CHOLESTEROL, 619 MG SODIUM, 29 G CARBOHYDRATE,
9 G FIBER, 37 G PROTEIN
FAMILYCIRCLE.COM 9
Slow Cooker Italian
Wedding Soup
Mediterranean
Roasted Vegetable
and Chicken Chili
Get more soup, stew and
chowder recipes at
familycircle.com/slowcookersoup
Get more slow
cooker chili recipes
at familycircle.com/
slowcookerchili
FAMILYCIRCLE.COM 10
MAKES 6 servingsPREP 25 minutes
SLOW COOK on HIGH for 4 hours or
LOW for 8 hours
1 lb boneless beef sirloin
steak
4 cups reduced-sodium
beef broth
1 cup lentils, rinsed
and drained
cup coarsely chopped red
sweet pepper
cup chopped onion
cup sliced carrot
cup sliced celery
2 cloves garlic, minced
1 tsp ground cumin
tsp cayenne pepper
cup snipped fresh parsley
1 Trim fat from meat. Cut into
-inch pieces. For a richer soup,
cook beef in a nonstick skillet
over medium-high heat until
browned; otherwise, use
uncooked meat. Place in a
3- or 4-quart slow cooker. Stir
in broth, lentils, 1 cup water,
sweet pepper, onion, carrot,
celery, garlic, cumin and
cayenne.
2 Cover and cook on HIGH for
3 to 4 hours or LOW for 7 to 8
hours. Stir in parsley. Ladle
soup into bowls.
PER SERVING 265 CAL; 7 G FAT (2 G SAT);
26 G PRO; 24 G CARB; 11 G FIBER; 353 MG
SODIUM; 50 MG CHOL
Lentil Soup
with Beef
MAKES 6 servingsPREP 10 minutes
SLOW COOK on HIGH for 4 hours or
LOW for 8 hours, plus 40 minutes
on HIGH
2 tbsp country Dijon
mustard
1 tbsp packed brown sugar
1 tbsp apple cider vinegar
4 cooked chicken apple
sausage links (3 oz each),
cut up
yellow onion, thinly
sliced ( cup)
2 cups sauerkraut (16 oz),
undrained
7 frozen mini potato and
cheese pierogies (from a
12.84 oz pkg of 14)
1 In a large bowl, combine
mustard, brown sugar and
vinegar. Add sausage and onion
and toss to coat.
2 Place sauerkraut in a 4-quart
slow cooker. Spoon sausage and
onion mixture on top of
sauerkraut.
3 Cover and cook on LOW
for 6 to 8 hours or HIGH for
3 to 4 hours.
4 When ready to serve, add
frozen pierogies on top. Cover
and cook on HIGH about 40
minutes more, until pierogies
are heated through.
5 Stir gently to combine and
serve.
PER SERVING 196 CAL; 7 G FAT (2 G SAT);
12 G PRO; 22 G CARB; 2 G FIBER; 733 MG
SODIUM; 42 MG CHOL
MAKES 8 servings PREP 15 minutes
SLOW COOK on HIGH for 6 hours
or LOW for 8 hours
1 cup low-sodium beef
broth
1 cup dark beer (such as
Guinness)
1 tablespoon cider vinegar
2 tablespoons cornstarch
2 tablespoons tomato paste
2 tablespoons molasses
2 tablespoons chili powder
1 tablespoon smoked
paprika
teaspoon salt
teaspoon pepper
2 pounds flat-cut beef
brisket, fat trimmed,
cut into 11/2-inch chunks
1 sweet onion, diced
3 garlic cloves, chopped
1 can (14.5 ounces)
fire-roasted diced
tomatoes
1 can (15.5 ounces) red
beans, drained and rinsed
1 can (15.5 ounces) kidney
beans, drained and
rinsed
Sour cream, sliced
scallions and shredded
cheese (optional)
Cornbread (such as Jiffy,
optional)
1 In the base of a slow cooker,
combine broth, beer and
vinegar. Whisk in cornstarch
until dissolved. Stir in tomato
paste, molasses, chili powder,
paprika, salt andpepper. Stir in
beef, onion, garlic and
tomatoes. Cover and cook on
HIGH for 6 hours or LOW for 8
hours.
2 Stir in beans to heat through.
Garnish with sourcream, sliced
scallions and cheese and serve
withcornbread, if desired.
PER SERVING 308 CAL; 5G FAT (2G SAT);
32G PRO; 30G CARB; 8G FIBER; 612MG
SODIUM; 49MG CHOL
Steamed Kielbasa,
Sauerkraut and Pierogies
Smoky Brisket Chili
FAMILYCIRCLE.COM 11
MAKES 6 servingsPREP 15 minutes
SLOW COOK on LOW for 8 hours
cup half-and-half
1 cups steel-cut oats
tsp salt
7 tbsp maple syrup, plus more for
drizzling
1 cup part-skim ricotta cheese
2 ripe bananas
tsp pumpkin pie spice
1Pour 3 cups water into slow cooker
insert. Place a slow cooker liner into slow
cooker (on top of water). Combine half-and-
half, 5 cups water, the oats and salt into
slow cooker liner.

2Cover and slow cook on LOW for 8
hours. Uncover and stir in 6 tbsp of the
maple syrup. Blend ricotta and remaining
1 tbsp maple syrup.
3Begin layering: Spoon cup oatmeal
into 6 cups or bowls. Top each with a
heaping tbsp ricotta mixture. Peel and
slice bananas. Spread about 4 banana
slices onto each serving. Repeat layering
with oatmeal, ricotta and banana
slices. Drizzle each serving with a little
maple syrup and sprinkle with pumpkin
pie spice.
PER SERVING 320 CAL; 8 G FAT (4 G SAT); 12 G PRO;
54 G CARB; 5 G FIBER; 355 MG SODIUM; 23 MG CHOL
FAMILYCIRCLE.COM 12
Oatmeal-Banana
Maple Parfaits
MAKES 6 servingsPREP 15
minutes
COOK 9 minutesSLOW COOK
on LOW for 6 hours
1 pkg (6 ounce) turkey
bacon
(such as Butterball
Thin & Crispy), diced
1 pkg (15 ounce) Alexia
Oven Reds olive oil,
Parmesan and garlic
frozen potato wedges,
cut into bite-size
pieces
1 sweet red pepper,
cored and diced
Vidalia onion, chopped
6 oz (1 cups) 50%
reduced-fat cheddar
cheese, shredded
6 large eggs
1 cups skim milk
2 tbsp minced chives,
plus more for garnish
tsp salt
tsp black pepper
1 cup Bisquick Heart
Smart
1Coat programmable
slow cooker insert with
nonstick cooking spray.
Cook turkey bacon in a
nonstick skillet over
medium heat until just
crisp, 9 minutes.
2In a large bowl, toss
together potato wedges,
turkey bacon, red pepper,
onion and 1 cup of the
cheese. In a medium bowl,
whisk eggs, milk, chives,
salt and pepper. Whisk in
Bisquick.
3Pour potato mixture
into slow cooker. Add egg
mixture and top with
remaining cheese. Cover
and slow cook on LOW for
5 to 6 hours (machine
will switch to WARM after
cooking). Cut into wedges
and serve.
PER SERVING 296 CAL; 13 G FAT (4
G SAT); 19 G PRO; 28 G CARB; 2 G
FIBER; 783 MG SODIUM; 189 MG
CHOL
Potato and Turkey
Bacon Quiche
MAKES 6 servings
PREP 15 minutes
SLOW COOK on LOW for 9 hours
4 cups unsweetened
vanilla almond milk
1 cups wheat berries
1 cup apple juice or
water
3 Idared, Braeburn or
Gala apples, peeled,
cored and cut into
1-inch pieces
cup old-fashioned
oats
1 tsp ground cinnamon
tsp salt
cup packed dark
brown sugar
cup sliced almonds
6 tbsp sweetened
dried cranberries
1 Coat a 4- to 5-quart
slow cooker insert with nonstick
cooking spray. Combine almond
milk, wheat berries, juice, apples,
oats, cinnamon and salt in prepared
slow cooker.
2 Cover and slow cook on LOW
for 9 hours. Uncover and stir in
brown sugar. Spoon into bowls
and top with sliced almonds and
cranberries. Serve warm.
PER SERVING 384 CAL; 6 G FAT (0 G SAT); 10 G
PRO; 76 G CARB; 8 G
FIBER; 233 MG SODIUM; 0 MG CHOL
FAMILYCIRCLE.COM 13
Apple-Cinnamon
Wheat Berries
MAKES 8 servings
PREP 15 minutes
SLOW COOK 4 hours on HIGH
1 package (16 ounces) pound
cake mix
cup buttermilk
3 tablespoons unsalted butter,
softened
2 large eggs
cup lemon juice
teaspoon lemon zest
frosting
2 cups confectioners sugar
cup (1/2 stick) unsalted butter,
softened
2 tablespoons milk
teaspoon lemon extract
1 Coat an 8-cup souf dish with
nonstick cooking spray. Line bottom
with wax paper; spray paper.
2 Beat together the pound cake mix,
buttermilk, butter, eggs, lemon juice
and zest on low speed for 30 seconds;
increase speed to medium and beat
for 2 to 3 minutes or until well blended
and smooth. Spread batter into
prepared dish. Cover dish tightly with
foil and place in a 5-quart oval slow
cooker bowl. Add 4 cups boiling water
around souf dish. Cover and cook
on HIGH for 4 hours. Cake is done
when a toothpick inserted in the center
tests clean and cake springs back
when touched.
3 Remove dish to a rack and cool
uncovered for 10 minutes. Run a thin
knife around edge of cake and invert
onto wire rack; turn right side up to
cool completely.
4 Frosting. In medium-size bowl, beat
confectioners sugar, butter, milk and
lemon extract until smooth. Spread
over cake.
PER SERVING 491 CALORIES; 20 G FAT (9 G SAT.);
4 G PROTEIN; 74 G CARBOHYDRATE; 1 G FIBER;
347 MG SODIUM; 81 MG CHOLESTEROL
FAMILYCIRCLE.COM 14
Steamed Lemon Cake
FAMILYCIRCLE.COM 15
MAKES 8 servings PREP 10 minutes
COOK on HIGH for 2 hours or LOW for 4
hours
TOPPING
cup all-purpose flour
cup packed light-brown sugar
cup granulated sugar
teaspoon cinnamon
teaspoon nutmeg
Pinch salt
4 tablespoons cold unsalted butter,
cut into pieces
cup chopped pecans
FILLING
3 tablespoons granulated sugar
2 teaspoons lemon juice
1 teaspoons cornstarch
teaspoon ground ginger
teaspoon ground cinnamon
6 large Granny Smith apples,
peeled, cored and cut into -inch
wedges (10 cups)
Vanilla ice cream (optional)
1 Coat 2- to 4-quart slow cooker bowl
with nonstick cooking spray; set
aside.
2 Topping. In a small bowl, mix
together our, sugars, cinnamon,
nutmeg and salt. Add butter; work
into our mixture using a pastry
blender or ngers until coarse crumbs
form. Stir in pecans and set aside.
3 Filling. In a large bowl, whisk
together sugar, lemon juice,
cornstarch, ginger and cinnamon. Stir
in apples; toss to coat.
4 Spoon apple mixture into slow
cooker and sprinkle topping over it.
Cover and cook on HIGH for 2 hours
or LOW for 4 hours, or until apples
are tender. Serve with vanilla ice
cream, if desired.
PER SERVING 240 CALORIES, 11 G FAT (4 G SAT.),
15 MG CHOLESTEROL, 41 MG SODIUM,
37 G CARBOHYDRATE, 4 G FIBER, 2 G PROTEIN
Apple Crisp
MAKES 8 servings PREP 15 minutes
SLOW COOK on HIGH for 2 hours
1 cup all-purpose flour
1 package (3 ounces) cook-and-serve
butterscotch pudding mix
cup sugar
2 teaspoons baking powder
teaspoon salt
cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
cup butterscotch chips
3 tablespoons butterscotch sauce
cup sugar
1 cups boiling water
Whipped cream (optional)
1 Coat slow cooker bowl with nonstick
cooking spray.
2 In medium-size bowl, whisk together the
our, pudding mix, sugar, baking powder
and salt. Make a well in the center and add
milk, canola oil and vanilla. Gently stir
until batter is smooth. Stir in butterscotch
chips. Pour evenly into slow cooker bowl.
3 Topping. In a small bowl, stir the
butterscotch sauce and the sugar together;
pour in 1 cups boiling water and stir until
smooth. Pour over batter in slow cooker.
Cover and cook on HIGH for about 2
hours or until cake is pufed and top layer
is set. Let stand, covered, 30 minutes before
serving. Serve with whipped cream, if
desired.
PER SERVING 319 CALORIES, 8 G FAT (4 G SAT. FAT),
2 MG CHOLESTEROL, 277 MG SODIUM, 56 G
CARBOHYDRATE, 1 G FIBER, 3 G PROTEIN
Butterscotch
Pudding Cake
Get more dessert recipes
at familycircle.com/
slowcookerdesserts