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.

Crockpot chicken cacciatore

I love crock pot recipes! Here is another one I tried today:


First layer one onion in the bottom of your crockpot. (Next time I will use two- adjust based on your taste)


Place 1 1/2 lbs of chicken breasts on top (mine were frozen and it worked just fine)


Then in a bowl combine 2- 6 oz cans of tomato paste


1 t oregano, 1/2 t of basil, 1/2 t salt, and 1/4 t of pepper


1/4 C of white wine and 1/4 C of water


2 minced garlic cloves


and 8 oz of sliced mushrooms. Stir all of these ingredients together.


Pour over the top of your chicken.


Place a bay leaf on top. Cover with lid and cook on low for 6-8 hours.


When you are ready to prepare, remove the chicken and shred it with forks. It should tear apart very easily.


I stirred my chicken back into the sauce, but you could keep it separate if you prefer.


Serve with spaghetti noodles or any kind of noodles you have. I topped mine with a splash of balsamic vinegar and a little grated cheese.
This recipe is supposed to serve 4. The serving size must be big, because we had a lot left over. Great recipe! We loved it and will definitely make again.

Crockpot Chicken

This one is so easy:


Place onions, garlic, and lemons in the bottom of your crockpot. (Or celery, potatoes, carrots, anything you like).


Take a whole chicken and rinse in water. (I bought the kind of chicken that already has the inside parts taken out. Otherwise, you would need to fish those out at this time.) Cover the chicken with seasoned salt.


Place breast down over the veggies. Cover and cook on low or high depending how long you will have it in there. I left this while I was at work all day so I put it on the low- 10 hour setting.


When I came home this is what it looked like. Mmm Mmm! You can save the broth to have chicken broth on hand.


Cut and serve.


The chicken was tender, but not really flavorful. I may add more lemons and seasoned salt next time. I will definitely make this again. Depending on how big your family is, you can use the left overs in tacos, enchiladas, sandwiches, salad, or soup.

Beef in red wine gravy

This is one of my husband's favorite meals, and it is a crock-pot meal, which I love!


1.5 lbs of beef stew meat (you can change the amount based on how much you want to make), 1 onion, mushrooms, red wine, corn starch, onion soup mix, and egg noodles.


Chop up your onion


In the crock-pot layer onions, stew meat, and sprinkle with the onion soup mix.


Cover with 3 T of corn starch


Cover with 1.5 C of red wine (I have used cooking wine or real wine and not noticed a difference in taste)


Cook in crock-pot for 10-12 hours on the low setting or 5-6 hours on the high setting.


Optional: We like this with mushrooms, so in the last hour of cooking I chop some mushrooms and stir in.


You serve this over pasta, egg noodles are good. This time I tried the whole grain egg noodles, and they were good.


And serve!
Trust me, it tastes a lot better than it looks! This makes plenty, about 6 servings.
I calculate the meat portion to be 5 WW points, then add the amount you have in your pasta.
Wonderful for busy days and cold weather days!

Provencal Beef Stew

I made this recipe at the end of last month one day when it was really cold. I mixed it up before work and left it in the crock pot. It was ready to go when I got home. I saw this one in my Cooking Light magazine.


You will need 2 t of olive oil, 1 1.2 lbs of boneless chuck roast cut into cubes, 2 T of all-purpose flour, 2 medium onions, 8 garlic cubes crushed, 1/4 c of dry red wine, 1 C of fat-free, less sodium beef broth, 2 T of tomato paste, 3 bay leaves, 3 fresh thyme springs (i had none so left them out), 1 can of diced tomatoes drained, 3 C of sliced zucchini, AND 2 C of sliced carrots.


First mix the beef together with flour, salt and pepper.


Heat oil in a non stick skillet over medium-high heat, and then add beef to pan. Saute for 2 minutes, browning on all sides. Then place the beef in a crock pot.


Add onions and garlic to pan; saute for 5 minutes.


Add the wine and stir, put mixture in the crock pot


Add the broth to the crock pot


Add tomato paste


Add the bay leaves


Add tomatoes and stir it all together


Top with zucchini and carrots. Cover and cook on low for 8 hours or until beef is tender. Discard bay leaves and thyme springs before serving.


The final product! This looks pretty gross, BUT it was really tasty!
Click HERE for a printable recipe.

Angel Chicken

I have been trying to do one post a week. I got really sick last week, so here is last week's post.
This is another easy crockpot meal. I put it together one day over my lunch break and it was ready to go when I got home.


You need: 8 chicken breasts (I just used three because there are only two of us), 1/4 C of butter, 1 0.7-oz pkg of italian salad dressing mix, 1 can of mushroom soup, 1/2 C of white wine, 1/2 of an 8-.oz tub of cream cheese with chives and onions, and angel-hair pasta


Place your chicken in the crockpot


On the stove melt the butter


Pour in the dry salad dressing mix


Once the butter and dressing are mixed together add in the mushroom soup, white wine, and cream cheese. Stir until combined together.


Pour the mix over the chicken. Cover and cook on low heat for 4-5 hours, or all day while you work.


Serve with cooked noodles and the sides of your choice.
The recipe above makes 6 servings. Using 3 chicken breasts we had tons and left overs for lunch the next day. This picture doesn't look that appetizing, but my husband said "this is Amazing!"