Slow Cooker Chicken & Mushroom Marsala

You know how much I love the ease of slow cooking. Well, this one may seem really simple but it packs a whole boatload of flavor! Chicken, mushrooms and wine.... How can you go wrong? :-)

Ingredients:

• 2 lbs skinned boneless chicken thighs or breasts, cut up
• ~2 tbsp olive oil
• 1 large onion cut up, like bite-size
• 10 oz baby ports (small portobello mushrooms), halved or quartered depending on size
• 1 bunch scallions, cut in 3/8 - 1/2" sections
• 1 cup dry Marsala wine
• 2  10.5 oz cans unsalted condensed cream of mushroom soup
• 1 tsp table salt
• fresh ground black pepper to taste - I do 6 twists of pepper mill
• chicken broth or white wine for thinning if needed

Preparation:

In large skillet or Dutch oven heat one tbsp of olive oil, sear chicken pieces and place in slow cooker.

Cut up onions, mushrooms and scallions and lightly saute

in same skillet with another tbsp olive oil if needed.

Add Marsala and blend to a simmer.

Add cream of mushroom and again bring to a simmer and blend.

Season with 1 tsp table salt and fresh ground black pepper to taste and pour over chicken.

Cook for 4-5 hours on high.

Serve over pearl barley or noodles (rice for non-diabetics) with a green veggie side.

Blessed be... and happy cooking!

Slow Cooker Moroccan Chicken Stew

Credit for this gem goes to my Diabetic Living cookbook "Diabetic Slow Cooker". Between the subtle spices, the sweetness of apricot and the extra flavor level of the fresh scallion garnish, you are guaranteed a round of ooooohs and ahhhhhs at your table :-)

Ingredients:

• 2 lbs skinless, boneless chicken thighs, fat trimmed and cut into 2-3" chunks (Use chicken breasts if you're avoiding red meats)
• kosher salt to taste
• 3 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• Non-stick cooking spray
• 1 1/4 cups (8 oz) dry brown lentils, rinsed and drained
• 1 Spanish or regular yellow onion, cut into thin wedges
• 1 32 oz carton regular chicken broth
• 3/4 cup water
• 1-2 yellow summer squash (zucchini), quartered lengthwise and cut into 3/4" long pieces
• 1/2 cup snipped dried apricots or golden raisins
• 1-2 sliced scallions

Preparation:
1. In a large bowl combine garlic, cumin, coriander, pepper and cinnamon. Add chicken and toss to coat all pieces. Lightly coat an unheated extra large skillet or Dutch oven with cooking spray. Heat over medium heat and add chicken. Cook until browned, turning meat to brown all sides - season lightly with kosher salt to taste.

2. Rinse lentils in fine mesh colander and drain over mixing bowl while cutting up onion. Transfer chicken to your slow cooker and add lentils and then onion wedges. Pour broth and water over everything in the slow cooker.

3. Cover and cook on low-heat setting 7-8 hours or on high-heat setting 3.5-4 hours. 

4. Add squash and apricots to slow cooker 30 minutes before serving. If using low heat, turn to high. Cover and cook until squash is just tender. Sprinkle each serving with scallions.

Blessed be... and happy cooking!

Slow Cooker Country Pork Pasta

This dish is a classic slow cooker delight, and yes... you can have pasta because the glycemic index of pasta is in the low range at 52. The thing to watch is the portion size determining the glycemic load, so take the time to measure out a two oz portion. It's not much, I'll give you that, but it's better than no pasta at all. :-) Alternately, you can use pearl barley for an even lower glycemic index. Enjoy!

Ingredients:

• 3-4 lbs country style pork ribs
• 2  28oz cans Redpack whole peeled tomatoes in thick puree
• 2 tbsp olive oil
• 2 carrots peeled and sliced
• 2 celery stalks sliced
• 2 medium onions cut up
• several cloves garlic minced
• 1/2 tsp thyme
• 1 can tomato paste
• 1 cup of wine that you feel pairs well with pork
• salt & pepper to taste
• 8 oz pasta of choice (This makes four 2 oz servings)

Preparation:

Place the oil, carrots, celery, onions, garlic, thyme and 1/2 can tomato paste in a large skillet and cook on medium flame 8-10 minutes. Stir in half the wine and pour mix into slow cooker. Mash the tomatoes by hand with a masher and mix into slow cooker.

Brown the pork in same skillet and place into sauce in slow cooker, submerging the meat. Deglaze the skillet with the rest of the wine and add to slow cooker. Cook for ~7 hours on low. Spoon off the fat/oil before removing meat to a covered serving bowl. Stir remaining tomato paste into slow cooker to thicken up sauce.

Add fresh flat leaf parsley to slow cooker while preparing the pasta separately for an additional burst of fresh :-) Once pasta is cooked, divide into 2 oz servings and top with pork and veggies. Alternately serve pork over pearl barley for an even lower glycemic index.

Blessed be... and happy cooking!

Slow Cooker Jambalaya

 This tasty dish is adapted from an original found on Eating Well.

This recipe will most likely need your own personal touches to give you the depth of flavor and heat level you desire. My version is adapted just a tad from the original in that regard, but as Chef Jacques Pepin preaches: Never be afraid to make any given dish your own! 

Right off the bat you know I no longer use white or even brown rice. Yes, brown rice is still in the low GI range at 50, but I'd much rather use my beloved barley with a GI of 35. For most heat infused dishes that call for crushed red pepper I tend to use Aleppo pepper instead as I've found it to be amazingly well-rounded in its flavor profile as opposed to the BAM!!! effect crushed red tends to deliver.

Regarding bell peppers... I almost always opt for the riper colors of orange or red because of family health needs. Nothing wrong with green if your stomach tolerates them. :-) In a nutshell... have fun with this dish... Enjoy!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 4 oz Andouille sausage - chopped (try a smoked turkey sausage if red meats are an issue)
• 5-6 cups chopped fresh collard greens - stems/ribs removed
• 1 1/2 cups chopped green bell pepper - I prefer easier-on-stomach red or orange
• 2 stalks celery - thinly sliced (~1 cup)
• 1 lge yellow onion - chopped
• 1 (28 ounce) can whole peeled tomatoes in puree - undrained
• 4 cloves garlic - minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme - crushed
• 1 tsp crushed red pepper - I prefer Aleppo for a more rounded heat profile and use 2 tsp
• 8 oz raw frozen peeled and deveined large shrimp - thawed - tail off
• 2 cups hot cooked brown rice - I prefer barley for a lower glycemic index
• Chopped fresh parsley for garnish

Preparation:

Empty canned tomatoes into a bowl, cut up and gently mash with a potato masher.

Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes,  garlic, thyme, salt & pepper and crushed red or Aleppo pepper.

Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. Time the rice or barley to be ready when you are. :-)

If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. 

Serve over hot rice or barley. Sprinkle with parsley.

Blessed be... and happy cooking!

Slow Cooker Paella

This dish was inspired by a recipe in Better Homes & Gardens Diabetic Slow Cooker, though I felt some major changes were needed since diabetics should not be loading up on white rice (GI 70) as the author recommends. I have substituted the rice with long cook pearl barley (GI 25), modified the protein mix and made a couple changes to the cooking process itself. The result is something I can safely call my own... As you'll see, Carolyn and I prefer a heavier lean toward seafood flavor, but feel free to create your own protein mix... Enjoy!

Ingredients:

• 1 lbs chicken tenders or skinless, boneless thighs cut into two-bite chunks
• 8 oz chorizo, or a sausage of your choice - sliced
• 2 lb lge raw shrimp - cleaned and tails removed - Spot Prawns from Wild Alaskan Company are a great choice here as well!
• 12 - 24 fresh littleneck or cherrystone clams
• 1 orange bell pepper - chopped
• 1 lge yellow onion - chopped
• 2 cloves garlic - smashed & minced
• 3 tomatoes - chopped
• 2 1/4 cups chicken broth
• 1 cup water or clam juice - how fishy do you want to go?
• 2 tsp dried oregano
• 1 tsp table salt
• 1 tsp ground turmeric
• 1/2 tsp black pepper
• 1/2 tsp sriracha sauce - more for extra kick
• 16 oz long cook pearl barley
• 1 cup frozen peas 

Preparation:

Cut up the chicken tenders and sausage and set aside.

Add everything but the proteins, barley and peas to the slow cooker and stir.

Lay the chicken and sausage in a single layer on top.

Cook for 6 hours on low. Rinse the barley well and gently fold into slow cooker. Turn to high and cook for 45-60 min.

Finally, fold in the raw shrimp & peas and lay the clams on top. Cook for an additional 15 minutes or until the clams open.

Blessed be... and happy cooking!

Slow Cooker Country Style Ribs & Sauerkraut

This recipe is a revival from years ago when I used to eat red meat 4-5 times a week. Even though I now limit myself to having red meat maybe twice a month, not everyone else does and this recipe is just too easy and too flavorful to not share. Enjoy, meat lovers! 

So we all know that slow cooking is the bomb, right? Well, dear foodies.... this one simply takes the cake! Five ingredients, no special seasoning and prep so easy you can set this up before morning coffee if need be :-) Don't let the Easy Button fool you though.... This dish is absolutely brimming with flavor!!!

Ingredients:
· 1 27 oz can sauerkraut
· 1 onion - chopped
· 1 red-skinned apple - diced
· 2 to 3 pounds country style pork ribs
· 1 bottle beer (Smithwick's or Killian's Red preferred)

Preparation:
Put sauerkraut in bottom of crock pot. Add the chopped onion and diced apple. No need to peel the apple... we want to keep the good nutrients. Mix with sauerkraut and even off the top. 

Brown ribs in a sear pan, layer them on top of kraut mixture and pour beer over all. 

Cover and cook 6 to 8 hours on low setting. Serve with a simple tossed salad.

Blessed be... and happy cooking!

Slow Cooker Beef Stew

Full credit for this one goes to the ADA's Diabetic Food Hub 

Source: The Diabetes Cookbook. Recipe Credit: Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough. Photo Credit: Adobe Stock.

Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long.

Ingredients:

• 3 tbsp flour

• 1 lb lean beef stew meat - visible fat trimmed and cut into 1-inch cubes

• 1 tbsp olive oil

• 3 cups low sodium beef broth

• 1 cup water

• 6 large carrots – peeled & chopped

• 8 oz mushrooms - chopped

• 1 large sweet potato (peeled and cubed)

• 1 onion - diced

• 1/2 tsp dried thyme

• 1/2 tsp black pepper

Preparation:

Place the flour in a large resealable plastic bag. Add beef and toss to coat.

Add oil to a pan over high heat. Add beef and sauté for 6-8 minutes, turning frequently until evenly browned.

Transfer beef and all remaining ingredients to a large slow cooker.

Cover and cook in slow cooker on low for 8 hours.

Serve as is or over pearl barley cooked in beef broth.

Blessed be... and happy cooking!

Slow Cooker Black Beans & Barley

Legumes are among some of the very best foods for us diabetics. There's a reason I devoted a whole Weekend Ramble to them a while back. Visit The Health Benefits of Legumes for more information.

Today I share with you a recipe found in one of my favorite recipe books, The Comprehensive Diabetic Cookbook for Beginners by Keith Laurence. In this dish he combines black beans (GI 30) with my absolute favorite grain barley. The recipe calls for hulled barley (GI 20-25) but if that is hard to come by, pearl barley (GI 30) will work equally well.

I personally prefer to use more than three cloves of garlic, but... well that's just me. LOL

The key to making this butt-ugly protein work is to pair it with something that will create a party in your mouth, because it certainly is NOT pretty to look at. The whole concept of attractive plating is just out the window with this one, so don't even think of a party for your eyes! LOL. I've found that an Italian tomato salad or my German Cucumber Salad take care of this nicely and will bring about the always loved Yummy Noises. :-)

I hope you enjoy this earthy dish as much as I do, and as always... feel free to make it your own with seasonings and sides that YOU like. Enjoy!

Ingredients:

• 1.5 cups hulled barley
• 2 cups dry black beans - rinsed and drained
• 8 cups vegetable broth
• 1 lge yellow onion - chopped
• 3-4 cloves garlic - minced
• 1 tsp table salt
• 1 bay leaf
• 1/2 tsp dried thyme

Preparation:

Mix all the ingredients in a 6 qt slow cooker.

Give all ingredients a good stir.

Cover and cook on low for 6-7 hours or until beans and barley are soft.

Remove the bay leaf and discard. Serve warm with a tossed green salad, traditional Italian tomato salad or my German Cucumber Salad.

For a breakfast treat next day form small patties, dip in egg and panko and fry to a crispy golden brown. 😊

Blessed be... and happy cooking!

Slow Cooker Short Ribs & Mushrooms

Short Ribs are a perfect protein for slow cooking. Combined with a collection of earthy ingredients they are sure to make your diners smile. I put this recipe together years ago before I was diabetic, so yes... there are potatoes. Fear not, though, diabetic friends... the pearled barley option is equally delectable with the savory brown gravy. Enjoy!!!

Ingredients:

• 2- 3 lbs short ribs
• 2 tbsp avocado oil
• Small bag of yellow potatoes – alternately 1 cup pearl barley with beef or vegetable stock for diabetic cooks
• 10 oz baby portobello mushrooms – halved or quartered by size
• 6-8 carrots depending on size – scrubbed and cut into manageable lengths
• 1 lge yellow onion – cut up
• 2 cloves garlic - minced
• 1/2 cup Marsala
• 2 10.5 oz cans unsalted cream of mushroom soup
• 1 tsp table salt
• fresh ground black pepper to taste
• 1 handful Italian parsley - chopped

Preparation:

Heat oil in Dutch Oven or large skillet and sear short ribs on all sides. Place seared meat in bottom of slow cooker. Set heat to low.

Add onion and garlic to Dutch Oven and toss over medium heat until onions are separated. Add Marsala and mushrooms, mix gently. Add cream of mushroom soup, salt & pepper along with parsley and stir occasionally until all ingredients are mixed and lukewarm. Use care to not break mushrooms.

Layer carrots over short ribs and cover with mushroom mix. If using potatoes, lay them in a single layer on top. Cook for 6-7 hours on low.

If you’re making the diabetic version, start the pearled barley using beef or vegetable stock in a separate pot 45 minutes before you intend to serve dinner.

Add a green vegetable or a salad to round out this great dish.

Blessed be... and happy cooking!