This month, we’re so busy with the holidays, it’s hard to even find time to cook! But let’s try to go green and plan easy dinners. The crock pot might already be your friend, but it and microwaves are the two ‘greenest’ ways to prepare a meal. Let’s look at the standings:

One hour in an electric oven uses 2.7 pounds of c02

50 minutes in a toaster oven uses 1.3 pounds of c02

Seven hours in a crockpot uses 0.9 pounds of c02

And 15 minutes in a microwave only 0.5 pounds of c02!

Crock Pot recipes from Mr. Food:

http://www.mrfood.com/?task=search&search_term=Crock+Pot+Recipes

Some WTOV9 staff favorites:

Italian Beef Sandwiches

2 – 2 ½ lb. beef roast

1 packet Lipton’s Beefy Onion soup mix

1 can beef broth

Cook roast in crock pot for 6-7 hours on low. Cut excess fat off of bottom of roast (if any) and flake meat with fork. The roast should fall apart.

Then add:

1 packet Zesty Italian dry dressing mix

Blend together well. You may need to add a splash of water. Serve on Italian rolls with a slice of provolone or mozzarella cheese. Yields about 6 sandwiches.

Buffalo Chicken Dip (appetizer)

1 brick Philadelphia cream cheese

2 large cans chicken breast

¼ cup ranch dressing

1/2 cup cheddar cheese

A few shakes of Frank’s Red Hot

Soften cream cheese to room temperature and add to crock pot. Add remaining ingredients in order, mixing as well as possible. As the mixture heats, it will cook down. Continue mixing until heated through. Serve with tortilla chips. Serves about 4. (Double for a large crowd.)

Super Steelers Chili

This recipe is meant to feed a crowd of hungry Steeler fans, providing at least 10 hearty servings.  It also freezes well so you can make a batch and freeze it in dinner size portions. 

Preparation Time:  20 minutes

Cooking Time:  8 hours

Yield 10 Servings

2lbs lean ground beef

2 jars (16 oz each) your favorite brand of chunky salsa

2 cans (14.5 oz each) diced tomatoes undrained

2 cans (15 oz each) red kidney beans, drained and rinsed under cold water

1 bag (16 oz) frozen corn kernels (thawed)

2 tablespoons ground chili powder

2 teaspoons of ground cumin

2 teaspoons of garlic salt

2 teaspoons dried oregano

Shredded cheddar cheese

Lightly spray a 6 quart slow cooker with vegetable oil cooking spray

Brown the ground beef in a large nonstick skillet, drain off fat, and place in slow cooker

Add all other ingredients to the slow cooker.  Stir to combine

Cover and cook on low for 8 hours. 

Garnish individual servings with cheddar cheese.

Sweet 'n' Sour Meatballs

This is a classic slow cooker recipe perfect for holiday gatherings!

Preaparation time 20 minutes

Cooking Time Low 2 to 3 hours

Yield 25 servings

2 to 2.5 pounds of frozen pre-cooked meatballs defosted for about 30 minutes

2 jars (12 oz each) apple or grape jelly

2 bottles (12 oz each) chili sauce

1/4 cup minced onions

Lightly spray the slow cooker with vegetable oil cooking spray.  Combine the chili sauce, jelly, minced onions, and thawed meatballs and stir well.  Cover and cook on low for 2 to 3 hours.  Serve from the slow cooker but have some fancy toothpicks on hand so guests have something to stab them with.

Paula Deen's Pot Roast

This is by far the best pot roast I ever made in the slow cooker.  Once you try this recipe from Paula Deen you will never have to search for another recipe again, its that good!

Preparation:  10 min

Cook 8 hours

Yield:  6 servings

• Ingredients

• 1 (3-pound) boneless chuck roast
• 1 1/2 teaspoons House seasoning, recipe follows
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 garlic cloves, crushed
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 cup Chardonnay

Directions

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Ingredients

• 1 (3-pound) boneless chuck roast
• 1 1/2 teaspoons House seasoning, recipe follows
• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 garlic cloves, crushed
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 cup Chardonnay

Directions

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.