Here you go! Have fun! Crockpot Tequila Sunrise Spiced Shrimp Couscous 5 servings Non-stick cooking spray 1 cup bottled clam juice 3/4 cup unsweetened coconut milk 1/4 cup tequila 2 T. Old Bay seasoning 1/2 T. curry powder 1/2 to 1 t. red pepper flakes 1/2 cup chopped baby carrots 1/2 cup corn kernels 1/4 cup chopped shallots 1 lb. 21-to-25-count raw shrimp, shelled and cleaned with tails on 3/4 cup frozen garden peas 2 T. orange juice 1 box (10 oz.) plain quick-cooking couscous 1/2 cup chopped cilantro lime wedges, garnish Spray a five-quart slow cooker with non-stick cooking spray. Pour clam juice, coconut milk, tequila, Old Bay seasoning, curry powder and red pepper flakes in to the pot. Use a wire whisk to break up clumps of spices. Add the carrots, corn, shallots and shrimp. Turn on high and cook for 1 hour. Add peas at this time and cook for another 30 minutes. Turn off and add orange juice and couscous and stir to combine. Cover and let stand for at least 5 minutes or until all liquid is absorbed. Before serving, fluff with a fork and fold in cilantro. Serve with lime wedges. Slow Cooker Split Pea Soup 8 servings 16 oz. dried green split peas, rinsed 1 meaty hambone, 2 ham hocks, or 2 cups diced ham 3 carrots, peeled and sliced 1/2 cup chopped onion 2 celery ribs plus leaves, chopped 1 or 2 cloves garlic, minced 1 bay leaf 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes 1 T. seasoned salt (or to taste) 1/2 t. fresh pepper 1-1/2 qts. hot water mint leaves Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove (meatless) bones and bay leaf. Mash peas (or remove some, mash, and return to pot) to thicken soup, if desired. Serve garnished with croutons. Freezes well. NOTE: Add crushed, dried (or finely sliced fresh) mint leaves towards the end for a delicious twist. Mexican Shredded Beef with Tortillas in a Crock Pot 8 to 10 servings 1 boneless chuck roast (about 3 to 4 lbs.) 1 T. ground cumin 1 T. ground black pepper 1 t. ground oregano 1-1/2 t. kosher salt or 3/4 t. table salt 1/2 t. cayenne pepper 14 to 15 oz. beef broth Corn or flour tortillas Shredded Monterey Jack cheese (opt.) Chopped red onion (opt.) Chopped fresh cilantro (opt.) guacamole (opt.) sour cream (opt.) Combine cumin, pepper, oregano, salt and cayenne; rub over all sides of the beef. Place beef in large slow cooker or crock pot. Pour broth around beef (don’t pour over beef). Cover and cook on low 8 to 10 hours. Remove beef from cooking liquid. Reserve cooking liquid in a glass measuring cup. Shred beef with two forks. Return to slow cooker. Stir in enough cooking liquid to moisten. Warm tortillas in oven or microwave. Serve beef with tortillas, cheese, onion, cilantro, guacamole and/or sour cream, if desired. NOTE: This dish can be made entirely ahead and reheated as needed. NOTE: Reheat in tortillas with cheese for quick quesadillas. Nutrition per serving: 322 calories; 27 g protein; 12 g carbohydrates; 2 g fiber; 18 g fat (7 g saturated); 84 mg cholesterol; 389 mg sodium. Orange Coconut Chicken in a Crock Pot 6 servings 6 boneless skinless chicken breasts 1/2 t. ginger 1 t. salt pepper 8 oz. orange juice, from frozen concentrate reconstituted 2 cups mandarin orange segments or fresh orange sections 2 green onions, chopped hot cooked rice unsweetened coconut, garnish Put chicken, ginger, salt, pepper and frozen orange juice into a cold, crock pot and cook on low 6 hours. Serve chicken on hot cooked rice on platter. Top with coconut, orange segments and green onions. Serve chicken liquid in gravy boat, if desired. Whole Chicken Tarragon in Crock Pot 4 servings 1 whole frying chicken 2 T. butter (opt.) 1 t. garlic salt 1 to 3 t. tarragon 1 T. dried parsley (opt.) 3 T. white vinegar Remove excess fat from chicken. Put chicken in crock pot whole. Dot butter over chicken. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook 8 hours (do not remove lid). To make low-fat sauce (gravy), pour cooking liquid into a fat separator then pour off the liquid leaving the fat behind. Thicken with cornstarch in cold water (I also add some soy sauce for color). NOTE: This is beyond easy to make and the gravy is really luscious and fragrant! and more ... crockpot recipes http://www.natalies-recipes.com/website/chicken.aspx http://www.natalies-recipes.com/website/beef.aspx http://www.natalies-recipes.com/website/pork.aspx http://www.natalies-recipes.com/website/soupstewappetizer.aspx http://www.natalies-recipes.com/website/other.aspx