Recipe(tried): Jambalaya, Turkey and Vegetables with Cornmeal Dumplings, Pork Chop Dinner, Easy Chop Suey, Winter Vegetable Stew (crock pot)

Here are some more crockpot recipes for everyone to try:

Jambalaya

1 large onion, chopped
1 medium green bell pepper, chopped
2 medium stalks celery, chopped
3 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked, peeled, deveined, medium shrimp,thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp & rice in 3 1/2 to 6 quart slow cooker.

2. Cover & cook on low heat setting 7 to 8 hours (or high setting 3 to 4 hours) or until vegetables are tender.

3. Stir in shrimp. Cover 7 cook on low heat setting about 1 hour longer or until shrimp are pink & firm.Serve with rice.
8 servings

Turkey & Vegetables with Cornmeal Dumplings

2 turkey thighs (about 2 pounds), skin & bones removed
1 can (15 1/4 ounces) whole kernal corn, undrained
1 can (8 ounces) tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, sliced (about 2 cups)
additional 1/4 teaspoon salt
Cornmeal dumplings (recipe to follow)

1. Place turkey in 3 1/2 to 6 quart slow cooker. Mix corn, tomato sauce, flour, chili powder, 1 teaspoon salt, & the peppper; pour over turkey.

2.Cover & cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.

3. Prepare Cornmeal dumplings.Drop dough by spoonfuls onto hot turkey mixture. Arrange zucchini slices around dumplings; sprinkle with 1/4 teaspoon salt.

4. Cover & cook on high setting 35 to 45 minutes or until toothpick inserted in center of dumplings comes out clean.
6 servings.

Cornmeal dumplings
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup milk
2 tablespoons vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground thyme leaves
1 egg
1 small onion, finely chopped (1/4 cup)
Mix all ingredients.

Pork Chop Dinner

4 lean pork boneless loin chops, about 1/2 inch thick
2 medium onions, sliced
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 package (2 ounce size) onion soup mix (use 1/2 of 1 envelope)
1/4 cup water
1 can (10 3/4 ounces) condensed golden mushroom soup

Spray 4 to 5 quart slow cooker with cooking spray. Place pork chops in slow cooker. Top with onions & mushrooms. Mix soup mix, water, & soup. Pour over mushrooms.
Cover & cook on low heat setting 6 to 8 hours until pork is tender.
4 servings.

Easy Chop Suey

1 pound chow mein meat
1 medium onion, chopped
1 medium stalk celery, coarsely chopped
1/4 teaspoon pepper
1/4 cup soy sauce
1/3 cup uncooked regular long-grain rice
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup water.
3 cups frozen stir-fry vegetables
Crisp chow mein noodles, if desired

1. Spray inside of 4 to 5 quart slow cooker with cooking spray.

2. Break meat into large pieces in 12 inch skillet. Cook over medium-high heat 5 minutes, stirring occasionally. Stir in onion & celery. Cook about 5 minutes longer or until meat is brown; drain. Stir in remaining ingredients, except vegetables. Spoon into slow cooker.

3.Cover & cook on low heat setting 8 to 9 hours. Stir in vegetables. Cover & cook on low heat setting about 15 minutes longer or until vegetables are tender. Serve with crisp chow mein noodles.
4 to 6 servings.

Winter Vegetable Stew

1 can (28 ounces) plum tomatoes
4 medium red potatoes, cut into 1/2 inch pieces
4 medium stalks celery, cut into 1/2 inch pieces (2 cups)
3 medium carrots, cut into 1/2 inch pieces (1 1/2 cups)
2 medium parsnips, peeled & cut into 1/2 inch pieces
2 medium leeks, cut into 1/2 inch pieces
1 can (14 1/2 ounces) ready to serve chicken broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons cold water

1. Drain tomatoes, reserving liquid. Cut up tomatoes. Mix tomatoes, reserved liquid & remaining ingredients except cornstarch & water in 4 to 5 quart slow cooker.

2. cover & cook on low heat setting 8 to 10 hours or until vegetables are tender.

3. Mix cornstarch & water; gradually stir into slow cooker until blended. Cover & cook on high heat setting about 20 minutes, stirring occasionally, until thickened.
8 servings