Hello friends! I know it has been a while since I have blogged. Between activities, sickness, and work there has been a lot of repeat recipes and quick throw together meals. I made this last night for a Relay for Life fundraiser at my school. Chili is always a hit with everyone! I will be back later with another quick and easy meal. Have a great Wednesday!
2 pounds ground meat (I used chuck and sausage, but turkey or chicken would be a healthy option)
1 can of pinto beans
1 can cannellini beans
1 can black beans
1 can kidney beans
1 large and 1 small can of diced tomatoes with green chilies added
4 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
3 tablespoons chili powder
4 tablespoons cumin
1 tablespoon paprika
1 1/2 teaspoon ground cayenne pepper
1 1/2 teaspoon red chili flakes
1 teaspoon dried oregano
salt and pepper to taste
Brown the meat and onion in a large skillet over medium-high heat with all of your spices. Add in your tomato paste and Worcestershire sauce and stir well.
Add the meat mixture and beans in to the crockpot.
Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Top with crackers, cheese, sour cream, etc
Hey guys! Happy Thursday! So glad tomorrow is Friday!!!!
This morning I threw 4 boneless skinless chicken thighs (could use breasts) seasoned well with salt and pepper, 1 jar of marinara sauce, and some random mushrooms in my handy dandy crockpot. It cooked on low all day. When I got home, I made a batch of rice (could use pasta), toasted up some bread, and dinner was served! The girls gobbled it up! Lots of leftovers for lunch tomorrow!
Hey guys! I made this meal last night for the family. It was so easy. All I did was put six chicken breasts in the crockpot with a bottle of barbecue sauce. I added some salt, pepper, and onion powder. I cooked it on low all day long, and when I got home from work, dinner was almost ready. All I had to do was shred the chicken. We put it on buns and made BBQ sandwiches. I served with a side of mac & cheese and broccoli.
Another busy weekday calls for a make ahead meal. Last night I assembled this meatloaf ahead of time so all I had to do when I got home was pop it in the oven. It took a good 1 hour, but I still had dinner on the table by 6:30. Most families I know eat between the 5:30-7:00 window, so this is a perfect thing to make the night before. You could even make 2, and freeze one uncooked for another night!
Easy Make Ahead Meatloaf- Feeds 4-6- You can double this recipe for a bigger family, leftovers, or an extra uncooked meat loaf to go in the freezer
1 pound of ground meat- I used 1/2 ground beef and 1/2 ground mild sausage
1/2 cup of seasoned breadcrumbs (add more if too wet)
2 tablespoons Worchestershire
1 can tomato sauce (1/2 in the meat and 1/2 on top)
1 tablespoon of tomato paste
1 splash of red wine (more if too dry)
1 garlic clove grated (or 1 teaspoon of garlic powder)
1/4 onion grated (or 1 teaspoon of onion powder)
fresh or dried herbs- This time I used dried Italian seasoning- about 1 tablespoon
salt and pepper to taste- do not skimp
In a large bowl combine all your ingredients. I get in there and mix it up with my hands. Mix just enough to combine the ingredients. DO NOT OVERMIX! I do not use ketchup at all. The tomato sauce, tomato paste, and Worcestershire combo is better and gives the meatloaf so much more depth of flavor than ketchup ever could. I take my mixture, form in a loaf shape, and put it on some aluminum foil in a long baking dish. Top with more tomato sauce. 350 for about an 1 hour or until meat is at 155. Take out and let it sit for 10 minutes to set and for carry over cooking. Enough leftovers for the hubby and I to take for lunch tomorrow!
I served with some green beans and fried potatoes (small white potatoes diced with salt and pepper cooked in a bit of olive oil and cooked until tender, about 40 minutes).
So I made another recipe from the beautiful book, The Chef Next Door, by Amanda Freitag. She has a whole section on low and slow recipes, which I love. This recipe was shown 2 ways- on the stove top and slow cooker! You know I love a good crock pot meal on a busy night! I assembled everything in the morning before I took the girls to school. I served it on top of rice, but pasta would work, too. So good! The girls even ate the green olives and capers! Working on a stuffed mushroom dish up later tonight or tomorrow!
3 tablespoons olive oil
1/2 cup tomato sauce or stewed tomatoes
1 yellow, orange, and red pepper- julienned
1 Spanish onion
6 garlic cloves, diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer or white wine (I used wine)
1 1/2 cups Chicken Stock
20 green olives, pitted
5 small Yukon gold potatoes, quartered
4 bone-in, skin on chicken legs (I used thighs, but breasts would work)
1/4 cup drained capers
2 limes, cut in to wedges (I did not use lime)
Combine everything in the crock pot. In the directions, she cooks it on high until it boils, then turns it down. Since I was working all day, I just put it on low until I got home. The meat was falling off the bone. If you are adding capers and lime, add them right at the end