Okay, so I know we’re in the hot days of August, but who doesn’t enjoy a delicious, easy to prepare meal that offers a hint of comfort? Not only is this healthy but you can create other delicious meals from the left overs…think turkey salad, salad topped with turkey or turkey casseroles…yum!
Ingredients
A 5-7 lb. turkey breast, thawed. Set gravy packet to the side as you won’t need it with this recipe.
One envelope Lipton Onion Soup Mix
One can cranberry sauce.
Salt and Pepper to taste.
Directions
- Rinse the turkey breast under water and trim any fat.
- Rub the turkey with onion soup mix and salt & pepper.
- Finally top with cranberry sauce.
- Cook on high for 4-5 hours or Low for 8 hours. For the last twenty minutes set the slow cooker to warm. Enjoy!
Beef Stroganoff is my husband, Mike’s, favorite dish. Lucky for me it’s pretty easy. This good for your soul homemade dish is great to make on a Sunday and enjoy the delicious smells that come from the slow cooker all afternoon. Start the week off right with a nice family dinner and enjoy the leftovers later in the week. This recipe also freezes well!
Ingredients
Boneless Beef Chuck Roast 2-4lbs.
2 Cans, Cream of Mushroom Soup-Healthy Selection
10 oz. Canned or Fresh Baby Bella Mushrooms
1 Envelope Lipton Recipe Secrets, Beefy Onion Soup Mix
1 Small Onion, Chopped
1/4 Cup Flour
Directions
1. Combine all the above ingredients in a slow cooker.
2. Cook on high for 6 hours. I usually turn the meat every couple of hours, if I’m home. When the beef begins to “shred”, it is ready.
3. Serve over rice and top with desired amount of sour cream.
I enjoy this recipe for sloppy joes for several reasons…it has a new spin on the traditional flavor, it’s great to serve for a gathering and keep warm in the slow cooker and finally, it freezers well. Serve on hamburger buns or if you’re watching carbs, it is great served alone.
Ingredients
2 lbs. Ground Beef or Turkey
1 (10 oz.) Can Diced Tomatoes with Green Chilies “Rotel” (Drained)
1/4 Cup Ketchup
1/4 Brown Sugar
1 Tablespoon Worcestershire
2 Teaspoons Dried Mustard Seed
Hamburger Buns
Directions
1. Brown meat in a skillet and drain any fat.
2. Stir in the remaining ingredients and simmer for 5 minutes.
3. Spoon onto buns and enjoy!
The page in my recipe book is so messy from making these ribs so often. I always requested these whenever I came home from college. The ribs are easy to make and freeze well or double the batch to serve at a gathering. They reheat very well in the slow cooker and become more tender over time.
Ingredients
Pork Loin Country Style Ribs; Boneless
Your favorite type of BBQ Sauce, I like Sweet Baby Ray’s
1 Large Onion; Chopped
Brown Sugar
Salt & Pepper to Taste
I also like to add a dash of dry mustard and Cayenne Pepper
Directions
1. Preheat the oven to 350 Degrees.
2. Wash the meat and add salt & pepper as well as the chopped Onion.
3. Cover with Aluminum Foil and Make Slits in the foil to vent.
4. Bake for one hour; turning the meat every 20 minutes or so.
5. After the first hour of baking, remove the foil and continue baking for another 45 minutes to “brown” the meat.
6. Drain any excess grease from the meat.
7. Then cover generously with BBQ Sauce and Brown Sugar (I usually use about 1-1.5 cups).
8. Refrigerate over night for best flavor, even two nights is best.
9. To Reheat the ribs you can: heat on the stove top over medium heat for about 20-30 minutes, in the oven on 250 Degrees for about a half hour (check/stir every 10 minutes) or in a slow cooker. For the slow cooker I put the ribs in before I leave for work and when it’s dinner time they’re perfect!
