Wednesday, May 27, 2009

Slowcooker Recipes for Easy, Tasty, and Economical Meals

Author: Linda Wilson

Busy lives! Aren't we all busy, busy, busy? Bring out the crockpot or slow cooker and you can
make some tasty, economical meals for your family and cut down your kitchen time too. For these recipes, all you have to do is add a salad, perhaps a bread, and you've got dinner. Dessert can be elaborate or as simple as sugar-free cookies or a bowl of sugar-free ice cream.


This recipe requires a 4-quart slowcooker for best results.

Approximately 3 lb boneless pork loin roast, trim off fat

1 large garlic clove, sliced

5 medium potatoes, washed, cubed, unpeeled

1 large onion, sliced

3/4 cup water (or tomato juice, if desired)

1 tbsp low-sodium soy sauce

1 tbsp cornstarch

1 tbsp cold water

Make slits in roast in insert slices of garlic. Place roast under broiler to brown. Put potatoes in slow cooker. Add 1/2 the onion slices. Place roast atop vegetables and cover with remaining onions. Combine water or juice with soy sauce and pour over roast. Place lid on slowcooker and cook on low about 8 hours. When ready to serve, remove roast and vegetables from cooker. Combine cornstarch and cold water. Add to the liquid in the slow cooker. Turn cooker to high until liquid is thickened. Slice meat and serve thickened liquid over the meat and vegetables.

This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old "meat and potatoes".


1 medium onion, chopped

1 1/4 lbs 90% lean ground beef

6 medium potatoes, unpeeled, sliced

1 clove garlic, minced

16 oz can kidney beans

15 oz can diced tomatoes

2 tbsp flour

1/4 tsp salt

1/4 tsp black pepper

In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain. Mix flour into diced tomatoes, stir until flour is smooth.

Layer into slow cooker in the following order; onion, beef, potatoes, garlic and beans. Pour tomatoes over all and sprinkle with salt and pepper. Cover and cook on low 5 to 6 hours or until potatoes are tender.

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About the Author:
A grandmother with diabetes along with other autoimmune diseases, Linda likes to share with others what she has learned about dealing with her health issues. For more of her writings and recipes, go to her website at

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