Crocker - Betty Crocker 20 Best Slow Cooker Dinner Recipes

Houghton Mifflin Harcourt

Boston New York 2013

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Associate Editor: Heather Dabah

Managing Editor: Rebecca Springer

Production Editor: Kristi Hart

Cover Design: Chrissy Kurpeski

ISBN 978-0-544-20099-9

v1.0513

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Theres grilled foods, potluck favorites and even gluten-free recipes too.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure.

Enjoy and happy cooking!

Sincerely,

Prep Time: 20 Minutes Start to Finish: 8 Hours 20 Minutes Makes 8 servings

• 1 lb medium red potatoes, cut into quarters
• 1 cup ready-to-eat baby-cut carrots
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped fresh or 1 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon chopped fresh or teaspoon dried thyme leaves
• 1 teaspoon salt
• teaspoon pepper
• 1 boneless beef chuck roast (3 lb), trimmed of excess fat
• 1 small onion, finely chopped ( cup)
• 1 cups beef broth (from 32-oz carton)

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots.

In small bowl, mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef on potatoes and carrots; sprinkle with onion. Pour broth evenly over beef and vegetables. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.

Using slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Skim fat from beef juices if desired. Serve juices with beef and vegetables.

1 Serving: Calories 350; Total Fat 18g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 95mg; Sodium 710mg; Total Carbohydrate 12g (Dietary Fiber 2g); Protein 33g Exchanges: Starch, Vegetable, 4 Lean Meat, 1 Fat Carbohydrate Choices: 1

Beef and Potatoes with Rosemary and Gravy: To make gravy, skim fat from juices in slow cooker. Measure 1 cups of the juices; pour into small saucepan. Heat to boiling over medium-high heat. In tightly covered container, shake 2 tablespoons cornstarch and cup cold water. Stir cornstarch mixture into beef juices. Cook about 5 minutes, stirring occasionally, until thickened.

Tip Be sure to use red potatoes in this recipe. They will hold their shape better than russets.

Prep Time: 20 Minutes Start to Finish: 6 Hours 20 Minutes Makes 12 sandwiches

• 1 lb lean (at least 80%) ground beef
• teaspoon garlic-pepper blend
• 1 loaf (8 oz) prepared cheese product, cut into small cubes (2 cups)
• 2 tablespoons milk
• 1 medium green bell pepper, chopped (1 cup)
• 1 small onion, chopped ( cup)
• 2 cloves garlic, finely chopped
• 12 burger buns, split
• Sliced dill pickles, if desired

Spray 3- to 4-quart slow cooker with cooking spray. In 12-inch skillet, cook beef and garlic-pepper blend over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

In slow cooker, mix beef, cheese, milk, bell pepper, onion and garlic.

Cover; cook on Low heat setting 6 to 7 hours. Stir. Serve beef mixture in buns with pickles.

1 Sandwich: Calories 280; Total Fat 13g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 50mg; Sodium 520mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 17g Exchanges: 1 Starch, 2 Medium-Fat Meat Carbohydrate Choices: 1

Prep Time: 20 Minutes Start to Finish: 9 Hours 20 Minutes Makes 8 servings

• 2 teaspoons Italian seasoning
• 1 teaspoons fennel seed, crushed
• teaspoon salt
• teaspoon celery seed
• 1 boneless pork shoulder (3 lb), trimmed of fat
• 3 medium parsnips, peeled, cut into -inch pieces (3 cups)
• 2 medium sweet potatoes, peeled, cut into -inch pieces (3 cups)
• 12 cloves garlic, cut in half
• 1 cups water

Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove). Heat 12-inch nonstick skillet over medium-high heat. Add pork; cook 5 to 10 minutes, turning several times, until brown on all sides.

In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables.

Cover; cook on Low heat setting 9 to 10 hours or until pork is tender.

Remove pork from slow cooker to cutting board (remove netting or strings). Cut pork across grain into slices. Serve with vegetables and cooking liquid.