I love any good Crock Pot meal. They are great for this busy mama, and this is a great one. It has a lot of flavor and the round steak gets so tender. Its definitely a family favorite!
1 1/2 pound round steak cut into bite size pieces
1/4 tsp black pepper
1/2 tsp garlic salt
1 Tbs chili powder
1 Tbs prepared mustard just in your fridge
1 chopped onion
1 beef bouillon cube
1 can diced tomatoes
1 can kidney beans drained
Cut up the uncooked meat and place it in the crock pot. Mix with garlic salt, pepper, chili powder and mustard. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low for 6-8 hours. Serve over white rice. I usually always serve with Jasmine Rice cause its my favorite!
January is not my favorite month, its freezing and dreary and blah. So far this January, my entire family has been sick with some kind of chest cold, that starts with a high fever…horrible.
My Mother in Law brought us Chicken Noodle Soup for dinner the other night, and it totally hit the spot. It’s the best chicken noodle soup recipe in the world, in my opinion.
I have been making it for my family for a long time, and it’s our favorite. It’s creamy but not thick. It’s full of flavor, and the homemade noodles are out of this world. And for some reason, food always tastes better when someone else makes it for you.
I place the chicken breasts in the crock pot frozen along with all the other above ingredients. I cook this all together for about 6 hours on low. Then I shred the chicken and scoop out the onion.
2 Cans of cream of chicken soup and turn the crock pot on high to bring to a slight boil.
1 egg beaten
2 Tbs milk
1/2 tsp salt
1 cup flour
Mix this all together, if the dough is too sticky to handle add a little more flour. Roll out as thin as you can get the dough (because they thicken up as they cook) on a floured surface and cut into long strips and then once down the middle. Add to the boiling soup and cook for about 5-10 minutes.
Luckily, we had a very white Christmas here in Utah, and my kids have been outside all morning playing in it. Sometimes it’s nice to step away from the store bought hot chocolate mix, and make the good stuff.
1 1/2 cups heavy whipping cream
1 (14oz) can of sweetened condensed milk
2 cups milk chocolate chips
6 cups milk
1 tsp vanilla extract
Whisk all of the ingredients in a crock pot and let it warm up and melt all the chocolate chips on low for about 2 hours. Serve with your topping of choice!
I love trying new Pot roast recipes. I have some roast recipes that I just love and I make them over and over. This one just made it on that list. I loved it. It had a really good flavor, and the gravy was delicious poured over the meat and veggies.
3 lbs beef chuck roast garlic salt and pepper for seasoning 2 Tbs olive oil 1 onion, sliced 2 sprigs fresh rosemary 2 bay leaves 1 tsp powdered sage 2 cloves garlic, chopped 1 cup red cooking wine 1/3 cup balsamic vinegar 1 (14.5oz) can beef broth 3 Tbs corn starch salt and pepper a bag of baby carrots 4-5 red potatoes, quartered
Sprinkle garlic salt & pepper seasoning all over the meat. Heat olive oil on medium-high in a large skillet. When nice and hot, sear the roast on all sides – couple of minutes on each side. Remove from pan and place in the bowl of your slow cooker. Top with the sliced onion, chopped garlic and balsamic vinegar, and all the herbs. Cover pot and put in fridge overnight. Add the red wine and beef broth, add the carrots and potatoes. Cover and turn slow cooker on low and cook for 6 hours. Turn the slow cooker up to high heat and cook for another 3-4 hours. Once everything is done to your desired tenderness, pour the liquid into a large measuring cup. Let it settle, then skim off the fat. Add about half of it to a bowl and mix in the corn starch until it’s nice and smooth. Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil. Add the cornstarch liquid to the saucepan and stir to combine. Heat until it gets hot and thickens up a bit. Once you’ve got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies. Serve hot. Recipe Source: Little B Cooks
Dessert in a crockpot? I just had to try this. It turned out to be really light and fluffy and super moist. Make sure and serve it with ice cream, it balances out the rich chocolatey flavor. I ended up setting the crockpot to high and cooking it for 3 hours. Next time I will only do 2 1/2 since the sides were a little too dark for me.
1 box chocolate cake mix 8 oz sour cream 1 pkg instant chocolate pudding 1 cup chocolate chips 4 eggs 3/4 cup oil 1 cup water
Mix all ingredients together in a large bowl. Pour into crock pot.
Mix thyme, sage, salt and pepper together and rub all over the roast. In a large skillet heat about 1 Tbs olive oil and brown each side of the roast, about 2 minutes per side. Place in a crock pot. Place carrots and potatoes on top and sprinkle with more salt and pepper to taste. (You can also sprinkle more sage and thyme for extra flavor on the veggies) Cover and cook on high for 6 hours.
This was a big hit at my house. Everyone loved it! I loved it because it literally took me five minutes to prepare and 4-5 hours later I had a delicious meal to feed my family.
4 boneless, skinless chicken breasts Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil (could also use olive oil or canola oil) 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot. (I just add mine in frozen) In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
This soup was amazing! Lots and lots of flavor. Heres to another easy and yummy crockpot meal 🙂
3 cups chicken stock 4 chicken breasts 2 cloves garlic, minced 1 teaspoons ground cumin 2 teaspoons chili powder 1/4 teaspoon cayenne pepper, optional Salt and pepper, to taste 1 (14.5 oz.) can diced tomatoes 1 (10 oz.) cans diced tomatoes with green chilis 1 (4 oz.) can diced green chilis 1 (15 oz.) can black beans, rinsed and drained 1 (6 oz.) can tomato paste 2 large flour tortillas, cut into thin, 2-inch long strips 1 cup shredded pepperjack or Monterry jack cheese 1/2 cup sour cream 1/2 cup chopped fresh cilantro In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, top with cheese, sour cream and cilantro.
This was probably one of the best meals I have ever eaten. I love mexican food. This had so much flavor and was so easy to throw together. My kids loved it and asked if we could have it again tomorrow night. I used Guy Fieri’s Green and Mean Salsa Verde (mild) I’m pretty sure that is what made this dish so fantastic. If you can find it in your grocery store I would definitely get it.
1 (5 pound) pork roast 1 (16 oz.) bottle salsa verde (green salsa) Juice of 1 lime Pico de gallo Corn tortillas are best with this dish but if you prefer flour go for it
Directions Place pork loin in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 6-8 hours. To serve, place pork mixture into corn tortillas. Top with fresh pico de gallo, cilantro and fresh lime juice. Add your favorite rice and beans as a side.