Slow Cookers, or Crock-Pot's, which ever you prefer, became popular in the 70's.

Although a lot of "old fashioned" homemakers didn't really like them, they were still put to good use.

Some cook's just didn't like leaving something on cooking while they were not there to watch it.

I remember that I was a little leery of them myself at first, but it only took a couple of times for me to become a fan.

Today, there is a renewed popularity for them.

It is recommended that they only be filled to 1/2 to 3/4 full for best cooking results.

Don't remove the lid any more than you have to, as it will take a while for the slow cooker to come back up to temperature.

I like to spray my crock pot with a cooking spray for easier clean-up.

Try some of these easy and tasty recipes. You will be surprised how much your family will enjoy them and they will save you time in the kitchen.

TURKEY MEATBALLS

IN CRANBERRY SAUCE:

1 can jellied cranberry sauce (16 oz.)

1/2 c. barbecue sauce

1 egg white

1 pound ground turkey

1 green onion with tops, sliced

2 tsp. grated orange peel

1 tsp. reduced sodium soy sauce

1/4 tsp. black pepper

Combine cranberry sauce and barbecue sauce in slow cooker.

Cover and cook on high 20 to 30 min. or until cranberry sauce is melted and mixture is hot. Stir every 10 min.

Meanwhile, place egg white in medium bowl; beat lightly, add turkey, and other ingredients. Mix well and shape into 24 meatballs.

Spray non-stick skillet with cooking spray.

Add meatballs to hot skillet cook over medium heat 8 to 10 min., or until no longer pink in center.

Turn occasionally to get even browning. Add to the heated sauce in slow cooker, stir gently to coat. Reduce heat to low. Cover and cook for 3 hours. When ready to serve, transfer meatballs to serving plate: Makes 12 healthy servings.

EASY VEGETARIAN

VEGETABLE BEAN SOUP:

3 can 14 oz. each vegetable broth

2 c. un-peeled cubed potatoes

2 c. sliced leeks (about 3 med.) white part only

1 14 1/2 oz. can diced tomatoes, undrained

1 med. onion, chopped

1 c. chopped cabbage

1 c. sliced celery

1 c. sliced carrots

3 cloves garlic, chopped

pinch of dried rosemary

1 can 16 oz. white beans, drained salt and black pepper to taste

Combine all ingredients, except beans and salt and pepper in slow cooker. Cover and cook on High for 8 hours. Stir in beans and season to taste with salt and pepper.

Cover and cook about 30 min. or until heated through. Makes 10 servings.

THREE BEAN TURKEY CHILI:

1 lb. Ground turkey

1 small onion, chopped

1 can diced tomatoes, undrained (28 oz. can)

1 can 14 1/2 oz. chickpeas

1 can 14 1/2 oz. black beans

1 can 14 1/2 oz. kidney beans

1 can 6 oz. tomato sauce

1 to 2 tbl. chili powder, or to taste

1 4 1/2 oz. chopped chilies (optional)

Cook turkey and onion in medium skillet over medium high heat, stirring to break up meat until turkey is no longer pink. Drain; place turkey mixture in slow cooker.

Add all remaining ingredients and mix well. Cook on high for 8 hours. Makes 6-8 servings.

Note: Any ground burger can be substituted for the turkey.

Thought for the week: “Life isn't about how to survive the storm, but how to dance in the rain.”

. . . till next week.