Slow Cooker Jambalaya
1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound boneless skinless chicken breasts, cut into
1-inch cubes
1 can (14.5 ounces) beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic, cloves, minced
1 tablespoon dried parsley flakes
1 1/3 teaspoon s dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and de-veined
2 cups cooked rice
In a 4-quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. 12 servings.
Hamburger Hash
1 pound lean ground beef
4 cups frozen potatoes O’Brien with onions and peppers
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
3/4 cup water
1 teaspoon beef bouillon granules
1 tablespoon chopped fresh parsley, if desired
In large skillet cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Stir in remaining ingredients except parsley. Reduce heat to medium; cover and cook 20 minutes, stirring occasionally, until potatoes are tender. Season to taste with salt and pepper. Sprinkle with parsley. 4 servings
Pork Chops with Apples and Stuffing
1/2 teaspoon butter or margarine, softened
2 unpeeled red baking apples, sliced
2 teaspoons all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon seasoned salt
4 bone-in pork chops, 3/4 inch thick (about 2 pounds)
1 cup apple juice or apple cider
2 tablespoons butter or margarine
1 1/2 cup stuffing mix
1/4 cup sweetened dried cranberries
1 tablespoon chopped fresh parsley
Heat oven to 375º. Brush 1/2 teaspoon butter in bottom of 9 x 13 inch glass baking dish. Spread apple slices in dish. Mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples. Heat apple juice and 2 tablespoons butter to boiling. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Mix with a fork. Scoop 1/2 cup stuffing onto each pork chop. Place greased foil over baking dish. Bake 40-50 minutes. Uncover; bake 5 to 10 minutes or until thermometer inserted in pork reads 145º. Sprinkle with parsley. 4 servings
