VEGETABLE CASSEROLE
* 2 cups carrots, cut in strips, cooked & drained
* 2 cups celery, diced
* 1 onion, diced
* 1/4 cup green pepper, diced
* 1 pint tomato juice
* 4 cups green beans, drained
* 1 teaspoon salt
* dash of pepper
* 3 tablespoons tapioca
* 1 tablespoon sugar
Mix all ingredients together in slow cooker/Crock Pot.
Dot with 2 tablespoons margarine and cook on low for 8-10 hour or on high for 4-5 hours.
CROCKPOT CABBAGE CHILI SOUP
3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice (or any reduced-sodium)
1 (10-1/2 oz) can Healthy Request Tomato Soup
10 oz kidney beans, rinsed and drained
2 tsp chili seasoning mix In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.
Great recipe for diabetics, dieters.
CROCKPOT CABBAGE AND BEEF CASSEROLE
2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes
broth or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper and a bit of oregano
Brown ground beef and drain. Shred cabbage and chop onion. Put in broth or other liquid to cover bottom of pot. Layer cabbage, onion, spices, meat, and garlic salt.
Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours. Makes 3-4 servings.
Mexican-Meatball Tidbits
1 egg
1/2 cup water
1/2 teaspoon salt
1 envelope Chile mix — 1 3/4 ounces
1/2 cup cornmeal — or fine dry
breadcrumb
1 1/2 pounds ground beef
2 cups tomato juice
1 tablespoon lemon juice
Combine egg, water, salt and 2 tablespoons from package of chili seasoning; mix lightly. Add cornmeal and ground beef. Shape into small meatballs. Arrange on ungreased shallow baking sheet. Bake in 450 degree oven 10 to 15 minutes, until done. Combine in large skillet or chafing dish remaining chili mix, tomato juice, and lemon juice. Add meatballs; heat to simmering. Keep warm. Serve with wooden picks.
20 Minute Hamburger Skillet Stew
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
-wafer-thin
3 Ribs celery,sliced
-wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
-juice
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins.