Creole Zucchini

2 pounds zucchini
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 Tsp salt
1/4 each pepper
4 each tomatoes, peeled and chopped
2 Tbs butter
2 Tbs minced parsley

Cut zucchini into 1/4-inch slices. In your crockpot, combine zucchini with green pepper, onion, garlic, salt, and pepper. Top with chopped tomatoes, then butter. Cover and cook on high for about 2 hours or until tender. Sprinkle with chopped parsley.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Sweet Potato Pudding

3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice,
undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 Tbs butter, cut in cubes
3 eggs, slightly beaten
1 tsp ground cinnamon
1/2 tsp nutmeg

Lightly grease crockpot. In crockpot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, butter, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Hong Kong Pork Stew

2 pounds boneless pork shoulder -- cubed
1 tsp salt
1/4 tsp ground ginger
1/8 tsp pepper
13 ounces canned pineapple chunks
1/4 cup firmly packed brown sugar
1 tsp chicken broth granules
1/4 cup molasses
1/4 cup vinegar
2 Tbs cornstarch
1 16-oz can sweet potatoes
2 tomatoes, cut in eighths
1 medium green bell pepper, cut in 1" cubes

Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineapple and add water to make 1 1/2 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and 1/4 cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 minutes until thickened and vegetables are heated through.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Blockbuster Black Bean Soup

1 lb dry black bean
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 28-oz. can peeled and diced tomatoes
2 Tbs chili powder
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
3 Tbs red wine vinegar
1 Tbs salt
1/2 cup uncooked white rice (or brown rice)
Sour cream
Lime wedge
Cilantro

In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain and rinse.

In a crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.

Stir the rice into the crockpot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).

Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Braised Chicken

3 pounds boneless skinless chicken breast halves
2 tablespoons paprika -- Hungarian
1 1/2 tsp salt
1 tsp pepper
6 large onions -- thinly sliced
1 tsp chicken bouillon powder
12 small red potatoes -- unpeeled and halved
1 10-ounce package frozen green peas
2 Tbs chopped parsley

Rinse the chicken under cold water and pat dry. Season with the paprika, salt and pepper.

Place all vegetables on the bottom of the crockpot, potatoes first, and then put the meat on top. Season with the bouillon powder. Cover and cook until vegetables are tender and the chicken is done. Cook 7 to 10 hours on low or 3 to 4 hours on high.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Open Face Italian Briskets

1 (3 lb) boneless beef brisket, partially frozen
1 medium onion, quartered, sliced
1 (19 oz) can Progresso Tomato Basil Soup
2 tbs cornstarch
2 tbs brown sugar
1/2 tsp dried Italian seasoning
1/8 tsp ground red pepper (cayenne)
2 tbs Worcestershire sauce
10 (1/2-inch-thick) slices Italian bread
10 (1 oz) slices provolone cheese
2 tbs chopped fresh parsley

Cut beef diagonally across grain into thin slices. Place beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium bowl, combine soup, cornstarch, brown sugar, Italian seasoning, ground red pepper and Worcestershire sauce; mix until smooth. Pour over beef and onion. Cover; cook on low setting for 10-12 hours. To serve, place 1 slice of bread on each individual plate. Top each with slice of cheese and spoon about 3/4 cut beef mixture over each. Sprinkle with parsley. Makes 10 servings.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com