tag:blogger.com,1999:blog-10454491.post5939794363509301349..comments2009-11-10T12:22:31.693-08:00shelleyhttp://www.blogger.com/profile/12950999867586813355noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-10454491.post-47717641808813884872009-11-10T12:22:31.693-08:002009-11-10T12:22:31.693-08:00Lentil Soup<br /><br />2 medium carrot(s), peeled, cut into large chunks <br />2 medium celery, ribs, cut into large chunks <br />1 medium onion(s), cut into large chunks <br />2 medium garlic clove(s), minced <br />2 cup(s) dry lentils, picked over <br />3 piece(s) bay leaf <br />1/2 tsp dried thyme, crushed <br />1/2 tsp table salt, or to taste <br />1/4 tsp black pepper, or to taste <br />8 cup(s) canned chicken broth <br />4 oz Canadian-style bacon, diced (4 or 5 slices) - I leave this out and when serving I put crumbled turkey bacon on the soup. <br /> <br />Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves. Yields about 1 1/2 cups per serving, makes 8 servings.Marienoreply@blogger.comtag:blogger.com,1999:blog-10454491.post-29974902330600887582009-11-10T08:40:44.424-08:002009-11-10T08:40:44.424-08:00Shelley - Here is my all time fave slow cooker recipe!<br /><br />Balsamic-Seasoned Turkey and Sweet Potatoes<br />You will need:<br />1 turkey breast – 4 ½ pounds<br />1 can chicken broth – 14 oz<br />1 cup dry white wine<br />1 tablespoon balsamic vinegar<br />2 sprigs fresh lemon thyme<br />1 teaspoon olive oil<br />½ teaspoon lemon pepper<br />½ teaspoon fennel seeds<br />4 sweet potatoes<br />2 leeks, white part only, sliced<br />Coat a large skillet with cooking spray and hear over high heat. Add the turkey and cook until browned on all sides. Let cool slightly.<br />Combine the broth, wine vinegar, and lemon thyme I the crockery pot. Add the turkey. Rub the exposed area of the turkey with the oil; sprinkle with the lemon pepper and fennel. Arrange the potatoes and leeks around the turkey. Cover and cook on Low until the turkey is tender; the juices run clear; and a meat thermometer, inserted in the thickest part of the breast, registers 170 F; and the potatoes are tender, 8-10 hours on Low or 6 -8 on High. <br />Let turkey rest for 10 minutes and serve with potatoes and leeks.jenhttp://www.blogger.com/profile/11123990656738153464noreply@blogger.comtag:blogger.com,1999:blog-10454491.post-28731341162335510042009-11-09T18:05:52.137-08:002009-11-09T18:05:52.137-08:00Shelley-<br /><br />I&#39;m emailing you my fave slow cooker pot roast recipe (too big for the comments sections). I love love love it! Also, I just found a recipe on the WW website for Moroccan Slow Cooker stew, but I haven&#39;t tried it yet, so I can&#39;t say it&#39;s a fave just yet...Taihttp://www.blogger.com/profile/17036923382500918994noreply@blogger.comtag:blogger.com,1999:blog-10454491.post-56045281663541447372009-11-09T16:37:09.946-08:002009-11-09T16:37:09.946-08:00Well, I am a HUGE fan of the McCormick slow-cooker seasoning packs. Tonight for dinner I made their beef stroganoff which was lip-smacking good. All you do is put 2 pounds of stew-style beef, 1/2 onion chopped up, 1 package of mushrooms (I use 2 because mushrooms and I are BFFs) and then you mix the seasoning packet with 1 cup of water and put it in your crock pot for 8 hours on low or 4 hours on high. It is oh-so-yummy!Sundayhttp://www.blogger.com/profile/15333402968377000814noreply@blogger.comtag:blogger.com,1999:blog-10454491.post-21284328099316975702009-11-09T16:10:09.023-08:002009-11-09T16:10:09.023-08:00I love, love, love my slowe cooker. I will have to find my fav recipe and share it. I was looking for it last night and couldn&#39;t find it which really upsets me, but I will look again - JenAnonymousnoreply@blogger.com