Slow Cooker Recipes You've Never Tried
From Your Independent Watkins Consultant
Michelle Klimchuk - www.productsof1868.com
Slow-Cooked Stuffed Peppers
4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons Watkins Chili Powder
1/2 teaspoon Watkins Cumin
Reduced-fat sour cream, optional
Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.
Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.
Slow Cooker Bread Pudding
8 cups cubed day-old unfrosted cinnamon rolls
4 large eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/2 teaspoon Watkins Vanilla Extract
1/4 teaspoon Watkins Nutmeg
1 cup raisins
Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Yield: 6 servings.
Slow Cooker Mushroom Rice Pilaf
1 cup medium grain rice
1/4 cup butter
6 green onions, chopped
2 garlic cloves, minced
1/2 pound sliced baby portobello mushrooms
2 cups warm water
4 teaspoons Watkins Beef Soup and Gravy Mix, or to taste
Watkins Black Pepper to taste
In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.
Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 6 servings
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