Slow cooker baked ( steamed?) potato

Wrap some washed potatoes in aluminum foil, enough to fill your crock pot ,and set on high for 3 - 4 hours or low 6 - 8 hours. I cooked 2 sweet potatoes and 6 white and cooked for 3 1/2 hours on high. The sweet potato were very soft and the white ones  were perfectly cooked. 

Coconut Beans and Rice in the Slow Cooker

2 cups brown rice
1 x 14 ounce can light coconut milk
1 x 28 ounce can red kidney beans
1/2  teaspoon allspice
1 cup chopped onions
2 cups water

Place all ingredients in slow cooker, mix and set on low for 4 - 6 hours.

Squash and couscous in the slow cooker - vegan

2/3 cup chopped, dried apricots
1 1/2 cups boiling water
6 cups cubed butternut squash (1" pieces)
7 ounce box of lemon and spinach couscous ( I used Casbah brand)
2 tbsp pine nuts or hemp seeds

Combine apricot and 1 1/2 cups boiling water in a small bowl. Let stand for 10 minutes. Drain, reserve 1 cup of the water. Transfer apricots to 4 to 5 quart slow cooker.

Add squash. Sprinkle with salt and pepper to taste. Cook on low 6 - 7 hours, or, on High 3 to 3 1/2 hours, or until tender.

Combine couscous with reserved water. Add to squash mixture. Stir gently. Cook covered, on High,  for 10 minutes, until couscous is tender and water is absorbed.

Sprinkle with pine or  nuts of hemp seeds.
Makes 7 cups

1 cup 270 calories, 5.7 grams fat (2.2 Sat) 54 carbohydrate, 6 g fibre, 7 g protein, 375 mg sodium.

Slow cooker Barley Primavera Casserole (dairy)

This is a slow cooker meal that requires an additional step 30 minutes before serving. Creamy and filling with a rich flavour and a nice chewy bite from the barley,  it was a nice dinner all on its own.


Ingredients
2 cups pot barley
6 cups water
3 bouillon cubes
4 cups mixed vegetables.  I used a frozen Italian mix that I thawed.
1 1/2 cups Alfredo pasta sauce


Put the barley, water and bouillon cubes into the slow cooker and cook on low for 5 - 6 hours, or, 2 1/2 - 3 hours on high. Stir in the vegetables and Alfredo sauce and heat for another 30 minutes. Serve.


Makes 12 cups.
1 cup 270 calories, 12.7 fat ( 5.8 sat), 34 g. carbohydrate, 6 g. fibre, 6 g. protein, 577 mg sodium

Vegetarian Chili in the slow cooker - Fast and Easy recipe

2 cups kidney beans
1 cup frozen corn
1 large can diced tomato
1 tsp - tbsp chili powder
1 bouillon cube of choice
2 cups diced celery, carrot and onion, any proportion to taste
1 tbsp minced garlic


Put it all in the slow cooker ( I use frozen vegetables and frozen kidney beans). Set on low and leave 6+ hours. Serve by itself or over grain of choice.