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Makes My Monday: Finding an Awesome Crock Pot Recipe

cimg0164While stumbling through the internet the other day, I came across a recipe for “To Die For Pot Roast Sandwiches” Made in the crock pot. Now, you all know that I love, love, love my crock pot. And pot roast? Ya – bring it on.

So I tried this one … just like the recipe says and OMG, no joke – it’s totally to die for.

This time around, I added a few things. Here’s my recipe.

Crock Pot Pot Roast

  • 1 beef roast – any kind (3-5 pounds)
  • A handful of baby red potatoes, quartered
  • A handful (or two) of baby carrots
  • 1/2 a bag of frozen white pearl onions
  • 1 package dried brown gravy mix
  • 1 package dried Italian salad dressing mix
  • 1 package dried ranch dressing mix
  • 1 cup water
  1. Place beef roast in slow cooker.
  2. Place the veggies around the sides of the beef.
  3. Mix the dried mixes together in a bowl and sprinkle over the roast.
  4. Pour the water around the roast.
  5. Cook on low for seven to nine hours.

As with most pot roasts, this one was even better on day two…(not that there was much left of it…)

Oh, and that plastic you see? Crock Pot liners. Easy clean up and helps make the lid fit better (no more crock pot spitting!) Just another thing to Make my Monday 🙂

Cheryl over at Twinfatuation hosts this one. Head on over to see what else makes people’s Mondays (there are always some really good ones!)

Recipe: Crock Pot Corned Beef and Cabbage

With the maiden name O’Daniel, you’d think I’d be head-over-heels for Corned Beef and Cabbage. Not so much. (Unless you count that packaged Buddig Corned Beef…)

Not so much, that is … until we found this recipe last year. I don’t even remember where I found it, but we liked it so much it actually made it into my recipe book.

I figured I’d post this today so that if you’re interested in making it for St. Patrick’s Day, you have enough notice 🙂

Crock Pot Corned Beef and Cabbage

Ingredients:

  • 4 1/2 lbs corned beef brisket
  • 1/2 tsp pepper
  • 2 medium onions, quartered
  • 3 Tbsp vinegar
  • 1 head cabbage, wedged
  • 3 Tbsp sugar
  • 2 Cups water

Directions:

  1. Combine ingredients in crock pot with cabbage on top.
  2. Cook on low 10-12 hours or on high 6 -7 hours.

(You can put potatoes and/or carrots on the bottom as well.)

Recipe: Crock Pot Beef Stew

As you may or may not know, I’ve been using Weight Watchers for the past few weeks to try to get back to a healthier weight. (Click to see today’s Ladies of Loserville post.) I haven’t been going crazy, but I have been counting all of my points (damn those donuts are costly!), and trying to choose healthier alternatives (pay no attention to that donut remark 😉 ).

For the past two weeks, after entering my weight into their system, I get the following message:

Please note: You’re probably excited to be losing weight, but you’re losing faster than is recommended. Although it’s normal to lose over 2 lbs in 1 week, if you lose more than an average of 2 lbs per week over a 4-week period, this could pose health risks, such as heart irregularities, anemia or loss of muscle mass. Please slow your weight loss; your doctor can help you do this if you’re not sure how.

Uh. LAST week’s result was over 2 pounds, but none of the other weeks have been. This week’s was 1.4.  So why the message this week? I know, I know…it says average. But STILL. And HELL YA I’m excited to lose the weight, but I’m also not crazy 😉

Anyway…on to the good stuff!

Crock Pot Beef Stew

6 points a serving

Ingredients:

  • 10 small New Potatoes, halved
  • 12 small white onions, peeled
  • 30 baby carrots (1/2 lb)
  • 1 1/2 lbs beef stew meat
  • 2 C. beef broth plus 1/2 C. water
  • 2 tsp garlic salt
  • 1/4 tsp onion salt
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp parsley
  • 1 Tbsp Worcestershire sauce
  • 3 Tbsp cornstarch
  • 3 Tbsp cold water

Directions:

  1. Place potatoes, onions, and carrots into crock pot.
  2. Add Beef.
  3. In a small bowl, combine broth with water, 3 salts, parsley, pepper, and Worcestershire sauce.
  4. Pour over meat and veggies.
  5. Cover and cook on low 6 hours.
  6. In small bowl, combine cornstarch and water.
  7. Stir into mixture.
  8. Cover and cook on high 15 -20 minutes, stirring occasionally.

Recipe: Crock Pot Pork Chops

It’s hard to top yesterday’s post, but I think the loss of 3 pounds this week deserves at least a Yeah! 🙂 See today’s Ladies of Loserville post for more.

You may have noticed that I have only posted crock pot recipes so far. That’s because I love my crock pot. I love that most recipes are super easy – with very little prep work, and that they are SOOOO tasty! And I’m loving that most of the ones I’ve made all along are point-friendly.

Also, a note about the last crock pot recipe. Do not substitute for the Italian dressing. Man … that was the worst dinner ever.

On to the good stuff. This makes the chops so incredibly tender and oh-so-flavorful! It’s also only 4 points a serving.

Ingredients:

  • 6 lean pork chops
  • 1 can condensed cream of <something> soup. I use Cream of Celery.
  • 1/4 C. water
  • 1 large onion – sliced
  • pepper to taste

Directions:

  1. Place the chops on the bottom of the crock pot.
  2. Add onions, soup, water, and pepper.
  3. Cook on low 8 hours.

Recipe: Crock Pot Chicken

As another companion to my Ladies of Loserville post, I’m sharing my Crock Pot Chicken recipe.

This is another one that I make all the time. It calls for Italian dressing…which, if you use the tasty kind isn’t great for the diet. I made it with the lite Italian dressing last time, which was okay. But that also could have also been due to the fact that I made it with whatever I had laying around the kitchen, so it wasn’t the USUAL stuff. Too many variables to call that one. I think the next time I try, I’m going to eliminate *2* whole points a serving and try it with the fat-free chicken broth that I got from Progresso. (Go see my giveaway!)  Maybe add some Italian seasoning? We’ll see.

If I calculated correctly, one serving using the lite Italian dressing is 5 points. I’m sure depending on the type of veggies you use, this could go up or down in points.

**UPDATE** Do NOT use the broth or the lite dressing…both turn out terrible!

Ingredients:

  • 4 Chicken Breast halves. (We’ve been through this. . . I know that it’s 2 chicken breasts…)
  • I can sliced potatoes (you can use real ones diced up, but the canned ones mean that they’ll be super tender)
  • 1 bottle lite Italian dressing
  • 1 pkg. frozen veggies
  • 1/2 pkg. frozen pearl onions
  • 2 cans water chestnuts
  • Garlic powder
  • Seasoned salt (If you haven’t tried Penzey’s Spices yet…whoo boy. Yum-my)
  • Pepper to taste

Directions:

  1. Place chicken in the bottom of crock pot.
  2. Generously sprinkle chicken with garlic powder and seasoned salt. Use pepper to taste.
  3. Add remaining ingredients.
  4. Cook on Low for 8 hours or High for 4 hours.