Ahh, I love using my crockpot. Dinner is already to go when you get home or are ready to eat on a busy weekend day. With little to no prep involved you can have a delicious meal anytime. I found this recipe on Elly Says Opa, and once again the recipe didnt disappoint as do all her recipes I have tried have! This recipe is not only delicious but healthy too..I even used turkey meat to make it even healthier.
2 tsp. canola oil
1 large onion, diced
1 lb. extra lean ground beef
4 cloves garlic, minced
1 can (8 oz.) tomato sauce
5 cups beef broth
2 Tbsp. aleppo (or any) chili powder)
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper
2/3 cup corn
1 can black beans, drained and rinsed
1/2 cup uncooked rice (or, cook rice separately)
Heat a large heavy-bottomed skillet over medium heat and add oil. Cook the onions for a couple minutes before adding the beef. Brown the beef with the onion and drain if necessary. Put back on the heat and stir in the garlic, just until fragrant.
Pour the beef mixture into the crockpot and then add the tomato sauce, beef broth, spices, corn and black beans. Cook on low for…however long you’re gone.
Increase temp to high and add the rice, just until cooked. Alternatively you can put the cooked rice in bowls and ladle the soup over it. Garnish with your favorite toppings.
Nutritional Information Per Serving (with 93% lean beef): Calories: 302 / Fat: 7.5g / Carbs: 33.5g / Fiber: 6.3g / Protein: 26g
A great crock pot recipe that is light, healthy, and easy to put together. This recipe utilizes ingredients many of us have on hand so throwing this together before you head out to work is easy. I did use frozen chicken breast and they worked just fine. No need to defrost the breasts before putting in. I liked the lighter, less salty, less greasy Mexican taste and they were perfect paired with rice and chips and salsa. We put ours over low carb tortillas and it was a perfect meal!
I found this recipe on, Taste of Home webiste. Check it out for more delicious meals!
I also used a Pyrex dish as in insert to my crock pot to keep it from cooking too fast with a smaller portion. To cook for just the two of us, I find my 6 qt crock pot to cook too fast with less it in. I found this suggestion and it worked out PERFECTLY!
1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional
Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.
Makes: 12 tacos.
A great Saturday evening meal. It was easy to throw in and still enjoy the gorgeous day here. I served it with redskin mashed potatoes and corn! Adapted and similar to a recipe I found on allrecipes.com
1 pork tenderloin about 2 lbs
1 package onion soup mix-I only used half to cut down on sodium
1 cup water
1 cup red wine
1 tbsp minced garlic
pepper to taste
a few dashes of Worcestershire sauce
Put tenderloin in crock and rub with minced garlic and pepper. Add onion soup mix. Pour wine and water over and add dashed of Worcestershire sauce. Turn on 4-8 hours in your crock depending on your cooking needs. Serve warm with mashed potatoes and vegetables.
To start off our New Year’s Day menu, we wanted a good cheese fondue similar to what we have at the Melting Pot. I found this FANTASTIC recipe on About.com. It is just like what we have at the Melting Pot, only better!! I will definitely make this recipe OFTEN!
- 1 lb. sharp cheddar cheese, shredded
- 1 tbsp. flour
- 1 1/2 tsp. dry mustard
- Dash cayenne (or add a dash of hot sauce to the melted mixture)
- 3/4 c. beer
- 2 tsp. Worcestershire sauce
In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375° and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200° and serve with crusty bread cubes or other dippers. We use breads and apples.
One of H’s favorite meals! So easy to make in the crock pot and great as leftovers! HAPPY HALLOWEEN!
1 pork tenderloin or roast…enough for who you are feeding and leftovers..Ours was 2.5 lbs.
1 can coke
Garlic Powder to rub on pork
BBQ Sauce-I used Homemade Bourbon BBQ sauce
Monster decorations for bun-I used grape tomatoes, carrot sticks, and red pepper for the tongue!
Rub garlic powder all over pork. Put in crock and add in one can of coke. Cook low 6-8 hours. About an hour from done, drain a bit of the coke, shred meat and add bbq sauce. Let finish cooking. Serve warm.
Another great recipe from CI and ATK.The red wine instead of beef broth like in most stew recipes was SO MUCH BETTER..deeper flavor and very tender meat! Great, easy meal! I also used my crock for this. The original recipe uses the oven, but I like using my crock much more especially with our warmer falls! Enjoy this deeper flavor stew!
I also submitted this to the Fall Foods and Red Wine Blogging Event for September hosted by Joelen’s Culinary Adventures. Check out her blog for all the great recipes and the great event!
|3||pounds chuck-eye roast , cut into 1 1/2-inch cubes|
|1 1/2||teaspoons table salt|
|1||teaspoon ground black pepper|
|3||tablespoons vegetable oil|
|2||medium onions , chopped coarse (about 2 cups)|
|3||medium cloves garlic , minced|
|3||tablespoons unbleached all-purpose flour|
|1||cup red wine (preferably full-bodied)-I doubled it to deepen the flavor! It was perfect!|
|2||cups low-sodium chicken broth|
|1||teaspoon dried thyme|
|6||small boiling potatoes , peeled and halved|
|4||large carrots , peeled and sliced 1/4-inch thick|
|1||cup frozen peas (6 ounces), thawed|
|1/4||cup minced fresh parsley leaves|
What a delicious and EASY meal. Using the crock pot makes cooking a snap! After all the light and healthy meals, we were looking for some comfort food. H loves my cooking, but I could tell lately nothing was WOWING him..So I threw all of this in the crock pot and guess what? HE ATE TWO LARGE SERVINGS. Here I research TONS of healthy, non-processed recipes, and what does he like best? The recipe with all preprocessed, packaged foods!! At least the chicken part was fresh! Ahhh MEN! 🙂
ENJOY!**IT DOESNT PHOTOGRAPH WELL, but it is OH SO GOOD!
CROCKPOT SALSA CHICKEN
1 cup salsa-Fresh made salsa (one you can make yourself) makes it even better, but I didn’t have any left! I used a fresh made from the store instead, still OUTSTANDING
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
1/2 cup reduced fat sour cream
Sprinkle taco seasoning over chicken.
Mix salsa and soup; pour over chicken.
Cook on low for 6 to 8 hours.
At this point after the chicken was cooked, I shredded it with a fork (it was super easy). Stir in sour cream until heated, then serve. Serve over rice or tortillas.