Crock pot meat loaf

We tried a meat loaf in the crock pot a couple of months ago and have made it several times since. The link I am posting for the recipe is for double the amount I make for two of us. The quantities listed below make enough for two meals for two. You need:

1 lb of lean ground beef
1 egg
1/2 C of milk
1/2 C of dry bread crumbs
1 envelope of dry onion soup mix

First combine the eggs, milk, bread crumbs, and soup mix and mix together. Then add the meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock pot. Cook on low for 6 hours.

We like mushrooms with ours, so at about 6 hours I add some in and let it cook for another hour or so. Another variation Michael adds is some red wine mixed in with the beef and some basil on the top of the loaf before cooking.


I forgot to take any prep pictures, so this is after cooking for most of the day before I added in the mushrooms. I realize the pictures of this meat loaf look sick...but I promise it tastes really good!


For our second meal with this we usually have it on sandwiches which is also really good.
Here is the link for the recipe: http://www.food.com/recipe/crock-pot-meatloaf-184426
You can easily adjust the serving amount on the recipe link to fit the quantity of servings you need.

Corlie's Dallas Chicken

I am all about easy meals these days! Here is another crock pot recipe from a friend:


First layer chicken breasts in a crock pot, cover with fat free cream of mushroom soup, and top with the salsa of your choice. No real measuring here. I just used frozen two chicken breasts and about 3/4 of the jar of salsa. There was enough liquid that I could have had a few more chicken breasts. Cook on low for 6-8 hours.


When finished cooking, take out the chicken and shred.


Add sour cream to the soup/salsa mixture.


Add back in your chicken.


Serve over brown rice, egg noodles, or whole wheat pasta. My husband also had some leftovers in a tortilla and said it was very good.

Our favorite broccoli

This is our favorite broccoli dish from the barefoot contessa.


Chop up your broccoli to your desired size and place in a baking dish. Toss with olive oil and either some powdered or minced garlic.


Add 2 T of fresh lemon juice and some lemon zest and some pine nuts. Mix together.
Roast in the oven at 425 for about 20 minutes or until your broccoli is crisp but soft.


The recipe also calls for adding grated parmesan cheese at the end. I didn't have any this time, but it is really good with it if you do have it. The original directions are a bit different. Sometimes I do the lemon juice before roasting, and sometimes after. I can't tell a big difference. Find the recipe here.