Delicious Slow Cooker and Crockpot Recipes: Steak With Vegetable Gravy or Veggie Chowder

Whether you are a very busy cook who needs to use your crockpot or slowcooker to save time or you just enjoy knowing you can have your meal ready in minutes when you are ready to eat, these crockpot or slowcooker recipes are sure to become family favorites. The Round Steak with Vegetable Gravy is almost a meal by itself. Add a salad and crusty bread, if desired, and you are ready to feel your family a nutritious and hearty meal. The Veggie Chowder is perfect for those who prefer vegetables without meat. If you are a strict vegetarian and don't want to use the chicken and beef bouillon, you can substitute an equal quantity of vegetable broth.

ROUND STEAK WITH VEGETABLE GRAVY

3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 (2 lb) round steak about 3/4-inch thick
salt and pepper
1/3 cup water
1/2 cup catsup
1 tbsp cider vinegar
1/2 cup cold water
2 tbsp all-purpose flour

In crockpot or slowcooker put the carrot, onion, celery and bell pepper. Trim excess fat from the round steak and cut it into 6 equal-sized pieces. Place the meat atop the vegetables. Sprinkle with salt and pepper. Combine the catsup with the 1/3 cup of water and vinegar; pour mixture over the steak. Place lid on the pot and cook on low setting for 8 to 10 hours.

Remove the meat from the cooker. Skim the excess fat from the cooking liquid then pour the vegetable/liquid mixture into a saucepan. Return the meat to the cooking pot.

Slowly pour the cold water into the flour blending well; stir into the vegetable mixture. Cook and stir until thickened and bubbly. Place the meat on a serving platter. Spoon some of the gravy over the meat. Pass the remaining gravy, if others want more. Serves 6 to 8 people.

VEGGIE CHOWDER

1 can stewed tomatoes, chopped, undrained
3 stalks celery, diced
2 medium potatoes, diced
2 carrots, sliced
2 medium onions
1 can green beans, drained
1 can corn, drained
1 can peas
2 beef bouillon cubes
2 chicken bouillon cubes
3 cups water

Put all of the vegetables into the crockpot or slowcooker. Combine the bouillon cubes with the water until dissolved; pour over the vegetables in the pot. Place lid on the cooker and cook on low for 12 or more hours.

Enjoy!

For more of Linda's slowcooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com
She also shares her large collection of old fashion recipes on her blog at http://grandmasvintagerecipes.blogspot.com

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For a Really Different Meatloaf try this Veggie Stuffed Meatloaf Recipe

If your family enjoys meatloaf or you just have a longing for some good comfort food, you really need to try this recipe for a Vegetable Stuffed Meatloaf.  This is a great main dish to make during these tough economic times.  All you need to add is a salad and some hot rolls, if you desire, and you have a complete meal.  Tasty, easy, economical, what more could you want from a recipe?

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

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For a Really Different Meatloaf Try This Veggie Stuffed Meatloaf Recipe

If your family enjoys meatloaf or you just have a longing for some good comfort food, you really need to try this recipe for a Vegetable Stuffed Meatloaf. This is a great main dish to make during these tough economic times. All you need to add is a salad and some hot rolls, if you desire, and you have a complete meal. Tasty, easy, economical, what more could you want from a recipe?

VEGGIE STUFFED MEATLOAF
I'm not even sure where I got this old recipe but it was probably from one of the old women's magazines. My mother used to get all of them and we gathered recipes from them when I was a kid. I only like meat when it is combined with other things or "hidden" so she knew I would eat this.

Meat Loaf

STUFFING FOR MEATLOAF

1 can (16-oz) mixed vegetables, drained
1 egg
2 tbsp dry bread crumbs tossed with some garlic and onion powders

Meatloaf Mixture

1 1/2 lbs quality ground beef
1/2 cup finely chopped onion
1/4 cup catsup
1/4 cup quick oats
1/4 cup dry bread crumbs, seasoned with garlic and onion powders
1 egg
1 tbsp Worcestershire sauce
1 tsp black pepper
1 tsp seasoned salt
1/2 tsp garlic powder

In a large mixing bowl combine all of the meatloaf mixture ingredients together using clean hands to mix well. Mixing well is very important. Divide the mixture in half and spread one of the halves into the bottom of a loaf pan. Set other half aside.

Make the veggie stuffing by combining the drained vegetables with the egg and bread crumbs. Spread over the meatloaf mixture in the loaf pan. Place the reserved half of the meatloaf mixture over the vegetable stuffing mixture and smooth out to form a loaf. Spread the top with some catsup, if desired. Bake for 45 to 55 minutes at 375degrees until done. Allow to cool in the pan for 10 minutes before serving.

Enjoy!

For a Really Different Meatloaf Try This Veggie Stuffed Meatloaf Recipe

For more of Linda's old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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World's Easiest Veggie Burgers

If you want something besides a traditional hamburger on your bun but don't know where to start, there are a number of veggie burger options to consider. Not all burger options offered at health foods stores are vegan, so if you don't want dairy in your burger, check the ingredient list. The amount of fat in commercial veggie burgers also varies widely, so watch out for low-fat options.

Depending on the recipe you select, vegan burgers may include mushrooms, vegetable protein, nuts, oatmeal, or even beans as a substantial portion of the recipe. Soy protein, which offers a chewy texture, is also frequently used. Although veggie burgers usually start out in a patty form, they can also be crumbled and served as the "meat" in meat sauces and soups. Veggie burger recipes can also be formed into individual "meat" loaves or added to a chili or Sloppy Joe recipe.

Though veggie burgers are generally lower in calories and fat than hamburgers, non-vegan options may contain fat from cheese, eggs, or oil. Even the higher-fat varieties most likely have less fat than extra-lean ground beef, which generally gets more than half of its calories from fat.

Veggie burgers are a much better source of fiber than hamburgers or other meat alternatives. While meat has no fiber, most veggie burgers provide 3-4 grams of fiber per serving. Veggie burgers also generally contain no cholesterol (unless the recipe contains dairy ingredients). In contrast, a 3.5 ounce hamburger made from extra-lean ground beef would include up to 90 mg of cholesterol. Depending on the recipe, veggie burgers may also contain generous amounts of helpful nutrients such as iron, protein, or even vitamin B-12. For all their good points, veggie burgers do have one caveat: they are generally higher in salt than ground beef, and may also require more oil to fry without sticking.

For a quick veggie burger, one of the best options I have found would be the Cedar Lake Quik Burger right out of the can. The Cedar Lake Vegeburger is another tasty option. Simply open the can on both ends and push the contents through, much like a sausage roll. Slice the contents carefully (to avoid breakage), and sizzle them in a bit of olive oil. Both of the above options are vegan, and both are delicious on a hamburger bun, served mayo, ketchup, lettuce, pickle relish, and a garden-fresh, sliced tomato.

If you are looking to make your own veggie burger, try the delicious recipe below:

Wonderful Walnut Burgers

Ingredients

1 cups walnuts

3 cups cooked brown rice

2 cups firm tofu, drained and mashed

1 cup dry bread crumbs

2 teaspoons dried basil

1 teaspoon thyme

1 tablespoon arrowroot or cornstarch

2 tablespoons lemon juice

1 tablespoon soy sauce

Directions

1. Toast walnuts in oven at 350 degrees for about 5 minutes. Set aside.

2. Mix remaining ingredients in a medium-size bowl, making sure that corn starch is well-mixed (not lumpy).

3. Grind cooled walnuts into a fine meal and add to above mixture.

4. Work the mixture with your hands until it is extremely well-mixed. If necessary, add enough water to make the consistency one that is not too dry, but holds together well.

5. Spray a cookie sheet and form your burgers, using the mouth of a small canning jar as a guide.

6. Bake on sprayed at 350 degrees F for 15 minutes, then flip to brown other side.

7. Serve with a hamburger bun, pickles, olives, lettuce, ketchup, and whatever else sounds good!

This recipe can also be pressed into a pan and baked as a loaf. Allow to cool before slicing.

C. J. Haus invites you to lower the fat and cholesterol in your diet by trying the delicious vegan and vegetarian meat alternatives offered through http://www.cedarlakedirect.com. If you're not sure what to order, check out our meatless vegan or vegetarian sample packs at http://www.cedarlakedirect.com/Sample-Packs-c15/.

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