My mom always had this theory that if you hurt yourself while cooking the meal will be better, I guess because your focus is on the food.  This meal was a great example of this.  I actually burnt myself twice preparing this meal, once on each hand.  This meal was fantastic!  Hubby nominated it as one of his top ten meals of all time.  I have had a lot of carbonaras that were really just scrambled eggs and bacon with pasta, this was not that.  The eggs make an amazing sauce for the pasta, and the bacon accented everything so nicely.

Ingredients

Salt
1 pound egg fettuccine fresh
1/2 pound Bacon cooked and crumbled
1 tablespoon Olive oil extra-virgin olive oil
4 cloves garlic finely chopped
1/8 teaspoon crushed red pepper flakes
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoon Parmigiano Reggiano grated, plus more, for sprinkling
Fresh parsley a handful
Black pepper a few grinds

Instructions

Bring a large pot of water to a boil. Add the salt and pasta and cook to al dente, when draining reserve 1/2 a cup of water.
In a saucepan over medium heat, cook the bacon until browned ( or cook bacon in the oven ahead of time at 400 for 10-15 minutes, and add a tablespoon of bacon fat to the pan) remove the bacon from the pan and reserve until later. Add the olive oil, garlic and red pepper flakes. Sauté for about 2 minutes. Add the wine or stock and reduce the liquid by half about 2 minutes. In a separate bowl whisk together the egg yolks and the cheese. While whisking vigorously, stir in a ladle of the boiling pasta water. Beat the parsley and the pepper into the egg mixture and reserve until later. Add the pasta to the pan with the sauce in it, and toss. Toss in half of the bacon, and then add in the egg mixture and allow to cook for 1 minute. Add in the reserved pasta liquid and remove from the heat. Continue to toss until the sauce is absorbed and coating the pasta. Salt and pepper to taste and top with the remaining bacon. Serve with cheese to sprinkle on.
Yields: 4 Servings

nutrition info per serving: calories 758, fat 38, fiber 0, carb 65, protein 33

Ingredients

2 pound boneless beef chuck roast
1 teaspoon chipotle chile powder
1 can (15 oz) chili beans undrained
1 can (11 oz) corn with peppers undrained
1 can (10 oz) Rotel (tomatoes and chiles), undrained

Instructions

Place the roast in the slow cooker. Sprinkle the roast with the chili powder. Add the beans, corn, and rotel. Cook on low for 8-10. Serve with cornbread if desired.
Yields: 6 Servings

nutrition info per serving: calories 475, fat 23, fiber 3, carb 25, protein 35

Ingredients

1 pound boneless skinless chicken cut in pieces
1 large potato peeled and cut in 1/2-inch pieces
1 can (14.5 oz) stewed tomatoes and juice
1 clove garlic minced
1 teaspoon onion powder
1 teaspoon curry powder
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 cup plain yogurt or sour cream (to add later)
white or brown long grain rice cooked for serving

Instructions

Put the chicken in the slow cooker. Add the potatoes, tomatoes, garlic, and spices. Cook on low for 6-8 hours. Stir in the sour cream or yogurt. Serve over rice with naan or pita bread, if desired.
Yields: 4 Servings

nutrition info per serving: calories 259, fat 2, fiber 3, carb 26, protein 32

Ingredients

8 cups beef broth or vegetable broth
2 can diced tomatoes
1 cup Dried cannellini or navy beans rinsed in hot water
1 cup carrots chopped
1 cup celery sliced
2 teaspoon Onion powder
1 tablespoon Italian seasoning
1 cup Baby spinach
1/2 cup uncooked pasta to add later
parmesan cheese

Instructions

Use a large slow cooker. Rinse the beans in hot water, you don’t need to soak them overnight unless you live in a high altitude. Add the beans , vegetables, seasonings, and broth to the slow cooker. Cover and cook on low for 8 -10 hours, or until the beans are soft. 30 minutes before you are ready to serve add the dry pasta to the slow cooker and turn to high, and cook until the pasta is tender. Add the spinach 3-4 minutes before serving and allow it to wilt. Serve with parmesan cheese if desired.
Yields: 6 Servings


nutrition info per serving: calories 220, fat 0, fiber 3, carb 35, protein 20

Ingredients

1 pound ground beef
1 can (15 oz) Black beans rinsed and drained
1 teaspoon onion powder
1 can (10 oz) Diced tomatoes and green chilies undrained
1 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (6 inches)
1 can Cream of mushroom soup undiluted
1 cup Cheddar shredded

Instructions

Cook the beef in a large skillet on the stove until the meat is no longer pink, then drain off any fat. Stir in the the beans, chili powder, cumin, and salt. In a small bowl mix the tomatoes and mushroom soup. Prepare two 8×8 baking dishes, and divide the meat mixture between them. Top with the tortillas, and then pout the tomato mixture over the tortillas. Sprinkle the cheese on top of each dish. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole at 350° for 25-30 minutes or until heated through. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Keep covered and bake at 350° for 75 to 90 minutes or until heated through.
Yields: 8 Servings


nutrition info per serving: calories 280, fat 12, fiber 3, carb 20, protein 21

Ingredients

1 1/2 pound beef round steak sliced or beef stir fry strips
1/4 cup soy sauce
2 teaspoons ground ginger
3 tablespoons honey
1/2 cup orange juice
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
6 green onions sliced
1 small head bok choy cut in 1-inch chunks
White or brown rice cooked

Instructions

Marinate the beef overnight in the soy sauce, ginger, honey, and orange juice. Add the beef and sauce to the slow cooker, and place the peppers, onions, and bok choy on top. Cook on low for 6-8 hours, or until the beef is tender. Serve with rice if desired.
Yields: 4 Servings

nutrition info per serving: calories 444, fat 17, fiber 4, carb 26, protein 41

Ingredients

14 1/2 ounce diced tomatoes undrained
1 1/2 pounds Boneless skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
2 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon paprika
1/2 teaspoon cayenne pepper and more to taste if you’d like
1/2 teaspoon black pepper
1 teaspoon ground turmeric
2 cups chicken broth
4 hard-boiled eggs (peeled, to add later)

Instructions

Use a 6-quart slow cooker. Empty the tomato can into your cooker. Put in the chicken thighs, and add the lemon juice. Now add butter, onion, and ALL of the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, or high for 4 to 5. Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart. Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.
Yields: 4 Servings

nutrition info per serving: calories 298, fat 11, fiber 1, carb 12, protein 34

Ingredients

6 medium potatoes (about 2 pounds), peeled and cubed
3/4 cup milk
2 tablespoons butter
2 cloves garlic minced
1 teaspoon Onion powder
1 dash Pepper
1 dash nutmeg
2 egg yolks
1 pound smoked sausage sliced
1/2 cup part-skim mozzarella cheese cubed
2 tablespoons Parmesan cheese grated
2 tablespoons dried parsley flakes
1 teaspoon dried thyme or rubbed sage

Instructions

Place the potatoes in a large pan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until tender. Drain. Warm the milk, butter, garlic, onion powder, pepper, and nutmeg for 45 seconds in the microwave. Place the potatoes in a large bowl, and then add the milk mixture and the egg yolks. Mash the potatoes until light and fluffy. Stir in the sausage, cheeses and parsley. Prepare two 8×8 pans by spraying with Pam. Divide the mixture between the two pans. Sprinkle the casseroles with thyme. Wrap one of the casseroles in foil and freeze for up to 3 months. Bake the other casserole at 400 for 30 minutes or until 160. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake covered at 400 for 45 minutes, or until warmed through.
Yields: 6 Servings


nutrition info per serving: calories 566, fat 29, fiber 5, carb 47, protein 24

Ingredients

1 cup cooked chicken shredded
1 cup brown rice uncooked
2 cup vegetables carrots, celery, onion, etc.
1 teaspoon herbs de provence
64 ounce chicken broth
salt to taste after cooking
pepper to taste after cooking

Instructions
Place the chicken, rice, vegetables, and spices in the slow cooker. Pour the broth in the slow cooker. Cook on low for 6-8 hours. Add salt and pepper to taste.
Yields: 6 Servings


nutrition info per serving: calories 325, fat 5, fiber 3, carb 31, protein 36

Ingredients

12 ounce egg fettuccine fresh
2 tablespoons butter
1 slice Ham minced
1 1/4 cup half-and-half
1 cup Parmigiano-Reggiano (parmesan cheese) grated
1/8 teaspoon ground nutmeg
1 pinch Coarse ground black pepper
1 pinch coarse salt

Instructions

Cook pasta according directions on the label for al dente pasta and drain. Heat a large skillet on medium heat, and melt the butter. Add the ham and allow it to warm through. Add the half-and-half to the pan, stirring constantly add the cheese and allow to melt. Cook sauce for an additional minute, then add the seasonings. Remove the pan from the heat and add the pasta. Toss the pasta until the noodles are evenly coated.
Yields: 4 Servings

nutrition info per serving: calories 451, fat 17, fiber 0, carb 25, protein 25

Yum!  This chicken smells amazing all day as it cooks, and it tastes just as good.  The meat is so tender and moist.  This is definitely a favorite meal in our house.  This is another meal that is similar to one I used to make in the oven, but the slow cooker makes it so much better.  The skin doesn’t crisp up like it does in the oven though,  you can remove the skin before cooking if you prefer.  You can cut up the chicken or just leave it whole, I have even just done half breasts.  You want to use bone in chicken if you can.  We generally only eat half of the chicken for dinner, so I use the meat from the other half to add to soups or casseroles.

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
salt
black pepper
paprika
Thyme
3 clove garlic minced
1/2 cup chicken broth
1 tablespoon lemon juice
2 tablespoons butter cut up

Instructions

Mix some salt, pepper, paprika, and a pinch of thyme. Sprinkle the chicken with the spice mixture, and then place the chicken in your slow cooker. Add the garlic, lemon, and broth. Top the chicken with the butter. Cook on high for 1 hour and then turn to low for 5-7 hours or until chicken is done.
Yields: 4 Servings

nutrition info per serving: calories 214, fat 15, fiber 1, carb 3, protein 14

Ingredients

9 Potato peeled and cubed
2 Turnips peeled and cubed
3 Carrot peeled and chopped into 2 inch sections
3 pounds Corned beef brisket
1 cup Water
1 head Cabbage cored and quartered

Instructions

Place your potatoes, turnips, and carrots in the slow cooker. Place the corned beef on top and add the packet of seasoning that comes with it. Pour the water in. Cook on low for 8-10 hours. Add the cabbage pushing it down into the broth a bit. Continue to cook of 2-3 hours.
Yields: 8 Servings

nutrition info per serving: calories 721, fat 22, fiber 12, carb 85, protein 35

Ingredients

1 pound lean ground beef browned and drained (or turkey)
2 cans tomatoes and green chilies
1 can whole kernel corn undrained
1 can black beans drained and rinsed (or 1/2 cup dried beans soaked overnight)
4 cups chicken broth
Cheddar shredded

Instructions

Combine all ingredients in the slow cooker. Cook on low for 6-8 hours. If desired serve with shredded cheddar cheese.
Yields: 6 Servings

nutrition info per serving: calories 249, fat 7, fiber 5, carb 23, protein 21

Ingredients

1 pound dried pinto beans soaked overnight, drained and rinsed
15 ounce fire-roasted tomatoes
3 cloves garlic minced
1 teaspoon Onion powder
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups chicken broth or vegetable broth
4 cups water
2 cubes Chicken bouillon or vegetable bouillon
4 whole jalapeno chilies 2 chopped
Tortilla chips
Cheddar
Sour cream

Instructions

Add the beans, tomatoes, garlic, seasonings, broth, water, and bouillon in to the slow cooker. Add the chopped chilies, and float the other two on top. Cook on low for 8-10 hours. Remove the the whole chilies before serving. Garnish with tortilla chips, cheese and sour cream if desired.
Yields: 8 Servings


nutrition info per serving: calories 223, fat 1, fiber 15, carb 39, protein 13

Ingredients

2 tablespoon butter
1 tablespoon olive oil
6 skinless boneless chicken breast
1 can French onion soup
14 1/2 ounce canned tomatoes with their juices
1/4 cup white wine (optional)
1/2 cup shallots chopped
1 teaspoon garlic minced
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
1 cup Swiss cheese shredded (optional)

Instructions

Brown the chicken in the butter and oil on the stove. Place the chicken in the slow cooker, add the soup, tomatoes, wine, shallots, garlic, and seasonings. Cook on low for 6 – 8 hours. Garnish with Swiss cheese before serving, if desired.
Yields: 6 Servings

nutrition info per serving: calories 319, fat 13, fiber 1, carb 10, protein 36