Recipe(tried): Spinach Stuffed Cube Steaks, Herbed Turkey and Wild Rice Casserole (Crock Pot)

Here are some more good crockpot recipes for everyone to try:

Spinach Stuffed Cube Steaks

4 beef cube steaks (about 1 1/4 pounds)
1/4 cup basil pesto - see note below
1 tablespoon plus 1 teaspoon minced onion
1 package (10 ounces) frozen chopped spionach, thawed & squeezed to drain
1/2 cup beef broth
1 teaspoon finely chopped garlic
1 tablespoon cornstarch
1 tabelspoon water

1. Flatten each cube steak to 1/8 inch thickness.
Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.

2. Place steaks in 2 to 3 1/2 quart slow cooker. Mix broth & garlic; pour over steaks.

3. Cover & cook on low heat setting 8 to 9 hours or until beef is tender.

4. Remove steaks to serving platter; keep warm.

5. skim fat from beef juices in cooker. Measure 1 cup juices; pour into small saucepan. Mix cornstarch & water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.

Chopped red bell pepper can be added to the sauce when you stir in the cornstarch mixture, if you desire.

Basil pesto sauce - I use a sauce I purchase at the grocery store.
I have never made it, but the ingredients are basil. garlic, olive oil, & pine nuts. I have seen people blend these ingredients together in a food processor, but I don't know how much of each. I'm sure there would be a recipe avail on the internet, I haven't looked yet.

Herbed Turkey & Wild Rice Casserole

6 slices bacon, cut into 1/2 inch pieces
1 pound turkey breast tenderloins, cut into 3/4 inch pieces
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
2 cans (14 1/2 ounces each) ready to serve chicken broth
1 can (10 3/4 ounces) condensed cream of chicken coup
1/4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed & drained

1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes until turkey is brown. Stir in onion, carrot, & celery. Cook 2 minutes, stirring occasionally; drain.

2. Beat 1 can of broth & the soup 3 1/2 to 6 quart slow cooker, using wire whisk, until smooth. Stir in remaining can of broth, the marjoram & pepper. Stir in turkey mixture & wild rice.

3. Cover & cook on high setting 30 minutes.

4. Reduce heat to low setting. Cook 6 to 7 hours until rice is tender & liquid is absorbed.
6 servings