Day Two, Three, and etc.

I know...I have slacked.  We have been slammed with gymnastics, cheerleading, Marine Corps Ball, and you name it.  However, we still have been eating.  Here are the recipes that we have been trying ...

Tex Mex Pot Roast
serves 8


The Ingredients.
2 pounds boneless beef chuck roast
1 teaspoon chipotle chile powder
1 (15-ounce) can chili beans, undrained
1 (11-ounce) can corn with peppers, undrained
1 (10-ounce) can Rotel (tomatoes and chiles), undrained

The Directions.
Use a 6-quart slow cooker. This is a super simple dump and go recipe--my favorite kind! The meat was frozen solid when I put it into the cooker. The rule of thumb is that if your main ingredient is frozen, the other items should be room temperature or warmed slightly. This is according to Crock-Pot's website. If you have a different manufacturer, follow instructions and use your best judgment. :-) After your meat is in, add the chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. I like to cook it long enough that the meat falls apart--but you may take it out whenever it reaches your preferred desired tenderness. I served this with a baked potato

The Verdict
Robbie LOVED it and so did his marines.  I thought it was okay.  Gabbie ate it.  Lulu did not.  We'll try it again!!


Big Easy Meatloaf

serves 4-6

The Ingredients

1 pound lean ground turkey or beef
1 small onion, chopped
2 fully cooked andouille sausage links (6-ounces, total) I used hot links sausage
1 teaspoon garlic powder 
1/4 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cumin
1/2 teaspoon kosher salt I used 1/4 teaspoon idodized salt
1/4 teaspoon pepper
1 egg, lightly beaten

The Directions
Use a 6-quart slow cooker. I put a metal loaf pan into the slow cooker and baked the meatloaf in it (no need to add water, just put the loaf pan into the crock), but if you'd prefer to not use a loaf pan, you can just make a blob with the meat and put it directly into the crock. Anyhow, take the casing off of the sausage, and chop it into pieces. Toss it in a mixing bowl with the ground meat, all the spices and the beaten egg. Mix well; I always use my hands. Shove the meat mixture into a 9 x 5 x 3 baking pan and put this pan into an oval crockpot (or plop the meat blob into the crock all alone). Cover, and cook on low for 6-8 hours, or on high for 3 to 5 hours. You'll know the loaf is done when it's brown on the top and it starts to pull away from the sides. If you're not using the loaf pan, the meat will cook faster---check after 4 hours on low, 2 to 3 on high.
When thoroughly cooked, turn off and unplug the cooker and let the meat sit for about 15 minutes before removing from the pot.

The Verdict
Robbie says it tasted good but needed something like mashed potatoes with it.  I couldn't deal with the smell...maybe it was the preganancy or what but I couldn't stomach it.  So I didn't try it.
 
 
Pesto Chicken & Sweet Potatoes

serves 4.

The Ingredients.
for the pesto:
1/4 cup olive oil
2 tablespoons lemon or lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons pinenuts, or walnuts, or sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt

4 chicken thighs, or breast halves
sliced mozzarella cheese
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on

*I used a premade pesto sauce instead of above. I also used Japanese Sweet Potatoes instead of the normal sweet potatoes because we didn't have any here.
The Directions.
I used a 6 quart slow cooker. In a food processor or blender, combine the ingredients for your pesto. When liquidy, taste. If you need to add more citrus or salt or pepper, do so now. In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top. Cover with a layer of foil or parchment paper. Scrub sweet potatoes well, prick with a fork, and lay them on top of the paper or foil. Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer. If you're using fresh chicken, and your sweet potatoes are quite large, you may choose to swap layers, and put the sweet potatoes on the bottom. Newer slow cookers cook from the sides as well as from the bottom, but some people swear the stuff on the bottom cooks faster. Carefully remove the sweet potatoes with tongs, and remove foil or parchment. The steam that comes out will be quite hot, keep small children away.

The Verdict
It was SOOOO yummy!!! Definitely will be made again!!!  Everyone loved it!!!  I added some brocoli on the side and there were NO leftovers!! :)

**All of the recipes come from http://www.crockpot365.blogspot.com/