Crockpot Turkey and Dressing

2 Tbs veg oil
1 split, bone-in turkey breast, 2.5-3 lbs
1 medium onion, cut into 8 wedges
1 stalk celery, cut into 2 inch pieces
1 tsp dry minced garlic
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1/2 cup water
1 tart apple, peeled cored and finely chopped
1 6oz package turkey stuffing mix
2 Tbs flour
1/2 tsp sage

Heat oil in large skillet over medium-high heat. Brown turkey breast in oil

Place turkey, skin-side up in crockpot. Place onion wedges and celery around turkey

Combine garlic,thyme, sage, salt, and pepper. Sprinkle over turkey breast. Drizzle water around turkey. Cover and cook on low 8 to 10 hours

Remove turkey, keep warm. Remove vegetables with slotted spoon. Strain and reserve broth.

Place chopped apple in crockpot. Add 1-1/2 cup of broth. Cover and cook on high for 10 minutes
When cooked vegetables are slightly cooled, chop 1/2 cup each of celery and onion. Stir into apple. Stir in stuff mix. Cover and cook 5 to 10 minutes.

Meanwhile, melt butter in small saucepan. Stir in flour, blending ot make smooth paste. Cook for 1 to 2 minutes. Measure 1 cup of remaining broth; add water if necessary.

Gradually stir broth into saucepan, blending until smooth. Stir in sage. Cook, stirring contstantly until thickened and bubbly.

Slice turkey and serve with stuffing and sage sauce

Zesty Slaw Soup

1 pkg Kielbasa cut into big chunks
1/2 cup onion
2 cloves garlic minced
2 cups packaged coleslaw mix
1 x 10oz frozen whole corn
1x 9oz frozen cut green beans
4 cups hot-style veg juice
1 x 14.5 oz Italian syle stewed tomatoes
1 Tbs Worcestershire sauce
1 tsp dried basil
1/4 tsp black pepper

combine all ingredients in crock pot and cook on low for 9 hours

Maple-balsamic Salmon

2 salmon steaks (about 1 pound)
1 Tbsp olive oil
2 Tbsp maple syrup
1 clove garlic, minced
1 Tbsp balsamic vinegar

In crock pot, combine everything but the salmon. Cover and cook for 30 minutes
Add salmon, turning the steaks to coat. Re-cover and cook 1 hours

Lemon-Mustard Salmon Steaks

2 Tbsp butter
1 Tbsp lemon juice
1 tsp Dijon mustard
2 salmon steaks (about 1 lb)
2 Tbsp chopped fresh parsley

combine butter, lemon juice, and mustard in crock pot.
cover and cook 30-40 minutes on low
Put salmon steaks in crock pot. Turn once or twice to coat.
re-cover and cook 1 hour.
sprinkle with parsley when serving

Mushroom-sauced Pork Chops

6 pork loin chops
1 Tbsp oil
1 small onion, thinly sliced
2 Tbsp tapioca
1 x 10.75 oz can condensed cream of mushroom soup
.5 cup apple juice
8 oz sliced mushroom, heated until they lose some of their juices
2 tsp Worcestershire
.75 tsp dried thyme
.25 garlic powder

Trim fat from chops. Brown chops on both sides in hot oil.
Place onion then chops to the crockpot
Grind tapioca. Combine tapioca, soup, apple juice, mushrooms, Worcestershire sauce, thyme, and gralic powder. Pour over chops

cover and cook on low heat 8 hours

Taco Soup

1.5 lb ground beef
1 cup chopped red onion
1 x 1.25 oz taco seasoning mix
1 x 1 oz ranch dressing mix
2 x 15.25 oz cans whole kernel corn, undrained
1 x 16 oz can pinto beans, undrained
1 x 15 oz can black beans, undrained
2 x 10 oz can diced tomatoes w/ chiles
1 x 12 oz bottle beer

cook beef and onion in skillet until beef is browned. Drain.
combine meat and remaining ingredients in crock pot.
cover and cook on low 5 hours.

serve topped with shredded cheddar cheese

Southwest Pork Chops

8 boneless pork chops
1x 15 oz Mexican style or Tex Mex chili beans
1 1/4 cup bottled salsa
1 cup frozen corn

Trim fat from chops. Place chops in the bottom of a 4-quart slow cooker.
Add chili beans and salsa
Cover and cook on low for 9 hours.
Turn cooker to high. Stir in corn and cook for 30 more minutes

pork roast with cherries

1 2-2.5 pound bonless pork shoulder roast
2 tablespoons cooking oil
1 tablespoon quick-cooking tapioca
1 tablespoon snipped fresh thyme
or 1 teaspoon dired thyme, crushed
.5 teaspoon black pepper
1 medium onion, sliced
1 cup dried cherries
.5 cup apple juice or apple cider
hot cooked brown rice (optional)

1 Trim fat from meat. Brown meat on all sides in hot oil. Drain off fat
2. Place meat in crock pot. Sprinkle tapioca, dried thyme (if using), and pepper over meat. Add onion and dried cherries. Pour juice over all
3.; Cover and cook on low for 7 to 9 hours Transfer meat to server platter
4. For sauce, skim fat from cooking juices. If using, stir fresh thyme into jiuces. If desired, server with rice

Spicy-sweet ribs and beans

2 (16 oz) cans pinto beans, drained
4 lb country-style pork ribs
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 med onion, chopped
1 (10.5 oz) jar jalapeño pepper jelly
1 (18 oz) bottle hickory-flavored bbq sauce
1 tsp hot sauce

Place beans in 5-qt slow cooker
Cut ribs apart and sprinkle with garlic powder, salt, and pepper. Broil ribs 9-10 minutes per side. Add ribs to slow cooker and then the onion.
Combine jelly, bbq sauce and hot sauce in a sauce pan. Cook over low heat until jelly melts. Pour over ribs.
Cover and cook 9 hours on low.

Grits and sausage

2 cups uncooked regular grits
2 (14 oz) cans chicken broth
2 cup heavy whipping cream
1 (10 3.4 oz) can Cheddar cheese soup
1 jalapeno, minced
2 cups frozen whole corn, thawed
1 1/2 tsp salt
1 1/2 tsp hot sauce
1 lb smoked sausage, sliced
3 Tbsp butter

Combine first 8 ingredients in a 4-quart slow cooker. Stir in sausage.
Cover and cook on low for 4 1/2 hours stirring once after 3 hours. Stir in butter.