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#Crock Pot Cooking
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Crock Pot Chicken Stew

Ingredients:

4 boneless/skinless chicken breasts, cut into small pieces
4 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 cup corn kernels
1 can cream of mushroom soup
1/2 cup chopped onions

Directions:

Place all ingredients into crock pot (veggies at bottom). Cook on low for 7 hours.


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Crock Pot Barbecue Beef

Ingredients:

1 1/2 pounds boneless round steak (cubed)
1 cup ketchup
1 cup favorite barbecue sauce
2 tablespoons honey
1 package Lipton Onion Soup Mix
1 cup beef broth

Directions:

In a large bowl mix all ingredients together.  Transfer to crock pot.  Cover and cook on low for approximately 8 hours.

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Crock Pot Beef Barley Stew

2 lbs. Cubed Stew beef
2 carrots (thinly sliced)
2 celery ribs (thinly sliced)
1 onion (diced)
1 (14oz) can diced tomatoes
3/4 cup barley
1 teaspoon dried basil or oregano
5 cups beef broth
Olive oil

Place cubed beef in frying pan with a little olive oil and brown over high heat on all sides. Place carrots, celery and onion in crock pot. Place beef on top. Combine untrained tomatoes, barley, basil, beef broth and pour over beef and vegetables.

Add a little salt and pepper. Cover and cook on low for approximately 8 hours or until tender.


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Creamy Crock Pot Roast

Ingredients:

2 pound beef roast
1 can cream of mushroom soup
1 onion (diced)
6 carrots (sliced)
6 potatoes (cubed into small pieces)
Water

Directions:

Place onion, carrots and potatoes at bottom of crock pot. Dredge roast in flour and placed in lightly greased pan. Brown on both sides in hot oil over high heat. Place roast in crock pot over vegetables. Pour soup and 1/2 can water over roast. Cover and cook on low for approximately 10 hours, or 5 to 6 hours on high.


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Crock Pot Chicken Cacciatore

Ingredients:

1 medium onion (thinly sliced)
3 lbs boneless/skinless thighs and breasts
1 (6oz)can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8oz )can stewed tomatoes
salt and pepper to taste
1 tsp garlic powder
2 cups chicken stock

Directions:

Place sliced onions at bottom of crock pot. Add chicken. Stir together remaining ingredients and pour over chicken. Cook on low 7-9 hours or high 3-4 hours. Serve over rice or pasta and add a side salad.


Crock Pot Beef & Broccoli

Ingredients:

1 1/2 pounds boneless round steak (cubed )
1 cup fresh sliced mushrooms
1 small onion (diced)
1/2 cup beef broth
2 tablespoons teriyaki sauce
2 cups broccoli florets
1 tablespoon cornstarch
2 tablespoons water

Directions:

Combine beef, mushrooms, onion, broth and teriyaki sauce in crock pot.  Cover and cook on low for 8 hours.  Approximately 45 minutes before serving dissolve cornstarch in 2 tablespoons cold water.

Add water/cornstarch mixture and broccoli to crock pot. Cover and cook a further 45 minutes.

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Easy Crock Pot Chicken & Stuffing

Ingredients:

4 boneless/skinless chicken breast halves
1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet (we use Stove Top)
1 1/2 cups water
Salt and pepper to taste

Directions:

Place chicken in crock pot.  Combine soup of choice and milk and pour over chicken. Combine stuffing, seasoning packet, salt and pepper (is using) and water. Mix well. Spoon the mixture the over the chicken and soup. Cover and cook on low for 6-8 hours.


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Crock Pot Meat Loaf

Ingredients:

2 1/2 pounds ground beef
1/4 cup ketchup
1 tablespoon brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
1 tablespoon Worcestershire sauce
1 small onion (diced)
1/4 cup water

Directions:

Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot. Cut a strip of foil and place under the meatloaf in crock pot.

Cut it long enough to cover the bottom and sides of meatloaf. Place meat loaf in crock pot and top with an additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours.


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Crock Pot Rice & Chops

Ingredients:

4 - 6 lean pork chops
1 cup rice (uncooked)
2 cans cream of mushroom soup
1 can chicken broth
1 cup fresh sliced mushrooms
1 small onion (diced)
1 teaspoon garlic powder or 1 clove fresh garlic (minced)

Directions:

Rinse and drain rice. In a large bowl combine rice, soups, mushrooms, onion and garlic. Mix well. Place rice mixture at bottom of crock pot. Lay pork chops over rice mixture. Cover and cook on low for approximately 8 hours.

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Creamy Crock Pot Beef Stew Recipe

Ingredients:

1 1/2 lbs. Cubed stew beef
1 cans cream of mushroom soup
1 can cream of celery soup
1 medium onion (diced)
4 potatoes (cubed)
3 carrots
1 small can of corn, drained
1 tablespoon olive oil
Garlic powder
Salt and pepper

Directions:
Season cubed stew beef with a little garlic powder and place in frying pan with olive oil. Brown on all sides over high heat. Place vegetables in crock pot. Place beef over vegetables. Pour soups over both beef and vegetables. Add a little salt and pepper. Cover and cook on low for approximately 8 hours or until beef is tender.



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#Regular Recipes
No-Bun Burger Casserole
(LOW CARB)

Ingredients:

2 1/2 lbs Ground chuck or lean ground beef
16 ozs Cheddar or american cheese, shredded
1/2 lb Bacon, cooked crispy
1 Large tomato, chopped
1 Large onion, chopped
2 Large dill pickles, chopped

Directions:

Brown ground beef and onion in large skillet or Dutch oven, drain as usual and return to pan. Layer on half of cheese, stir into mixture to get melting, stir in tomato, then top with rest of cheese and crumbled bacon. Cover and simmer to let cheese melt.

Serve with pickles or cucumbers on the side, and a salad. This also goes great with a mock potato salad and is the perfect complement to your low carb cookout.


Shepherd's Pie
(LOW CARB)

Ingredients:

1 pound ground beef or turkey
1/2 onion, chopped
1 10 ounce package of frozen cauliflower
2 tablespoons heavy cream
4 ounces cheddar cheese, shredded
salt and pepper

Directions:

Brown ground meat and onion as usual, drain. Spread meat and onion in the bottom of pie dish evenly. Cook cauliflower according to package directions, drain. Whip together cauliflower, 2 tbsp heavy cream, and cream cheese as if whipping mashed potatoes.

Season with salt and pepper to your liking (or any other seasonings you might like) Spread whipped cauliflower over the meat layer in the dish.  Sprinkle with cheddar cheese across the top. Bake at 350 degrees F for 15 - 20 minutes until cheese is melted and bubbling.



Homemade Mac N’ Cheese

This is a kid-friendly version of homemade macaroni and cheese which is sure to be a hit with your younger guests.

1 lb. elbow macaroni
2 cups milk
1 cup heavy cream
3 cups grated cheddar cheese
12 Ritz crackers
Salt
1 tablespoon butter
Vegetable coating spray

Cook and drain the macaroni according to package instructions.  Place the macaroni back in the pan and add a dash of salt and a pat of butter to avoid sticking.  Set it aside to cool a little.  Preheat oven to 350F and lightly grease a casserole dish.  Spoon 1/3 of the macaroni into the dish and cover with 1 cup of milk and 1 cup of the grated cheese; add two more layers and use the cream instead of milk for the final layer.  

Crush the Ritz crackers in a plastic bag then sprinkle the crumbs over the top later of the macaroni and cheese.  Bake for approximately 30 minutes or until golden and bubbly.





Gluten Free English Muffin Bread-Easy GF Sandwich Bread!
Recipe by: Nicole Hunn

This gluten free English muffin bread is by nature very wet dough. So not only does it rise quickly, but it will rise even in a drier environment. It's still possible to dry it out enough that it won't rise, but there's a bigger margin for error. That's like rising insurance!

Ingredients

3 cups (420 g) Gluten-Free Bread Flour, plus more for sprinkling*
1 2/3 teaspoons (5 g) instant yeast
1 tablespoon (12 g) sugar
1 1/2 teaspoons (9 g) kosher salt
1 2/3 cups warm milk (110°F)
Coarsely ground gluten free cornmeal, for sprinkling (optional)
*GLUTEN FREE BREAD FLOUR
(Makes 1 cup (140 g) flour)
100 grams (about 11 1/2 tablespoons) mock Better Batter or Better Batter itself (71% of the total blend)
25 grams (about 5 tablespoons) unflavored whey protein isolate (18% of the total blend) (Isopure brand or NOW Foods brand are what I use)
15 grams (about 5 teaspoons) Expandex modified tapioca starch (11% of the total blend)**

Directions

In the bowl of your stand mixer, place the flour, yeast, and sugar, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the milk and mix with the paddle attachment until the dough is smooth. It will be very wet. Cover the bowl with oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 40 minutes). You can skip this first rise and proceed right to the following step, if you prefer. The bread will just have a bit less flavor but it should not affect the final rise at all.

Preheat your oven to 350°F. Grease well an 8 1/2 by 4 1/2-inch loaf pan and sprinkle the bottom and sides with cornmeal. Once the dough has doubled, stir it down to deflate it a bit. Scrape the dough into the prepared loaf pan, smooth the top with a wet spatula, and cover with oiled plastic wrap. Place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour).

Remove the plastic wrap from the loaf pan and slash down the center of the loaf at a 45 degree angle and about 1/4 inch deep with a sharp knife or lame. Sprinkle the top of the loaf lightly with cornmeal, and place it in the center of the preheated oven. Bake until the loaf is lightly golden brown, registers 185°F in the center on an instant-read thermometer, and sounds hollow when thumped on the bottom (about 35 minutes).

Remove from the oven and allow to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.


Try a Healthy, Gluten-Free Cauliflower Pizza Crust
Recipe by: Tammy Sue Vincent Cooking Gluten-Free

Try a cauliflower pizza crust!
I know, the kids won't like it just hearing what it is. So don't tell them, at least until after they've finished their dinner. You can rest assured they will enjoy it - and might not even be able to tell what you've done here.

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Ingredients …

1/2 head cauliflower, coarsely chopped
1/2 cup shredded Italian cheese blend
1/4 cup chopped fresh parsley
1 egg
1 teaspoon chopped garlic
salt and ground black pepper to taste
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Directions …

Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat an oven to 450 degrees F. Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
Bake in the preheated oven until lightly browned, about 15 minutes.


Almost Mashed Potatoes
(LOW CARB)

Ingredients:

1 bag frozen cauliflower
4 ounces cream cheese
1/2 cup sharp cheddar cheese
2 teaspoon garlic
Salt and pepper

Directions:

Cook cauliflower as usual until just tender and drain. Run through food processor, blender, or mash by hand with a masher. Mash in the other remaining ingredients.  Salt and pepper to your liking and serve as you would mashed potatoes.  

Want a different flavor?  Replace 1/2 cup sharp cheddar cheese with a different cheese like feta, or mozzarella ... or 1/4 cup of your favorite low carb salad dressing, such as blue cheese!



Artichoke Stuffed Chicken
(LOW CARB)

Ingredients:

8 ounces cream cheese (0 carbs)
1 cup mayonnaise (0 carbs)
1 cup sour cream (0 carbs)
1 cup parmesan cheese (0 carbs)
1 8.5 ounce can artichoke hearts sliced into small pieces (6 carbs)
Several pieces of celery, chopped

Directions:

Mix the above together in a medium bowl.  This will be our filling.

You'll also need 4 to 6 average sized chicken breasts depending on how many people you are serving. Pound chicken breasts flat – about ¼ inch thick.
Spread the artichoke filling on top of the flattened chicken. Roll up and secure in place with a toothpick or skewer and put into baking dish. After all rolls are in place, sprinkle with parmesan cheese.  Bake for 375 degrees F for 45 minutes until chicken juices run clear.

You will have likely left over filling; you can add this on top of the chicken or serve on the side at dinner time.




Honey Sweet Potato Mash

Ingredients:

2 cups warm mashed sweet potatoes
Dash of sale
1 tablespoon light brown sugar
2 tablespoons honey
2 tablespoons butter
½ cup milk
1 cup miniature marshmallows

Instructions:

In a large bowl mix the mashed sweet potato and all ingredients.  Transfer to a lightly buttered casserole dish.  Top with miniature marshmallows and a little brown sugar.  Bake in a preheated oven at 350F until the marshmallows start to brown, approximately 10 minutes.



Southern Fried Chicken Minus the Gluten
Recipe by: Tammy Sue Vincent is a celiac and the editor's

Follow these simple instructions using ingredients easily found at most grocery stores, and you can create some tasty, juicy southern fried chicken.
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Ingredients …

1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
560 grams All-Purpose Gluten-Free Flour Mix, recipe follows, (King Arthur)
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grape seed or vegetable oil)

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Directions …

Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.

When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
Don't overcrowd the pan. You can always do this in two batches.

Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees


Homemade Gluten-Free Pasta
Recipe by: Tammy Sue Vincent Cooking Gluten-Free

Following is a recipe for homemade gluten-free pasta that will allow you to prepare the start of a terrific spaghetti dinner - one your family won't be able to tell the difference from regular, store-bought noodles.

Ingredients …

2 cups (280 g) all purpose gluten-free flour, plus more for dusting (my favorite is King Arthur)
1 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (45g) Expandex modified tapioca starch (or replace with an equal amount of tapioca starch/flour)*
1/2 teaspoon kosher salt
2 eggs (100g, weighed out of shell) plus 2 egg yolks (50g) at room temperature, beaten
1 tablespoon (14g) extra virgin olive oil
1/3 to 2/3 cup (2-2/3 to 5-1/3 fluid ounces) warm water, plus more as necessary

Directions …

In the bowl of a food processor fitted with the steel blade, or a large bowl, place the flour, xanthan gum, Expandex (or tapioca starch/flour), salt, olive oil, eggs and egg yolks, and pulse until combined. If not using a food processor, whisk together the dry ingredients before adding the oil, eggs and egg yolks, and mix to combine well. Add 1/3 cup water, and process (or mix) until moistened.

With the food processor on, remove the hopper and add more water very slowly until the dough clumps to one side of the food processor. In a bowl, add water about 1 teaspoonful at a time, mixing constantly until the dough holds together really well. If the dough feels stiff, add more water until pliable.

Place the dough to a lightly floured surface and divide it into 4 equal parts. Work with one part at a time and cover the others with plastic wrap to keep moist. Knead the dough until smooth and roll into a rectangle. Divide the dough in half, and roll each half into a rectangle about 1/4-inch thick. Just simply roll each piece as close to 1/8-inch thick as possible, as evenly as possible. Cut into shapes using the pasta machine or a sharp knife.

Bring a large pot of salted water to a rolling boil. Place the fresh pasta in the water and cook, stirring to prevent the dough from clumping, for about 2 minutes. When done use your favorite tomato or garlic butter sauce.


Cinnamon Apple Bread

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/2 cup butter (melted)
1 egg (beaten)
1/2 cup milk
1 teaspoon vanilla
1 cup peeled, chopped apples
1/2 cup raisins
1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 350F. In a large bowl combine flour, baking soda, salt, sugar and cinnamon.  Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples, raisins and pecans (if using). Pour batter into a lightly greased loaf pan.

Top with chopped pecans (if using). Bake at 350F for approximately 45 minutes or until center is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.


Cinnamon Butter Cookies

Ingredients:

1 cup butter (or you can substitute ½ cup butter, ½ cup margarine)
1 cup sugar
3 eggs, beaten
2 teaspoons cinnamon
½ teaspoon nutmeg
3 ½ cups unbleached all-purpose flour
1 teaspoon vanilla extract

Instructions:

In a large bowl beat the butter and sugar together.  When light and fluffy add the beaten eggs and beat until well blended.  Stir in 1 teaspoon of the cinnamon, all the nutmeg, flour and vanilla extract. Stir until mixed through.  Shape into a log shape and wrap with cling film.  Place in refrigerator for approximately 4 hours until chilled.

Preheat oven to 350F and grease two cookie sheets.

Unwrap the dough and place on a lightly floured surface.  Cut into ¼ inch slices and place an inch apart on cookie sheets.  Bake approximately 8 to 10 minutes or until golden and baked through.  Mix the remaining teaspoon of cinnamon and a little sugar and sprinkle over the cookies as soon as they come out of the oven.  Transfer to wire racks to cool completely.

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