Monday, March 15, 2010

Corned Beef aka Mustard Meat 28413

Rob grew up with corned beef, I did not. Twelve years ago I was introduced to the ever so salty dark rosy pink meat. My first experience was pretty good. Each time I have had it since I have a greater appreciation for corned beef. With St. Patrick's Day in two days, I decided to post a recipe. My trusty crockpot will yet again supply sustenance for yet another meal.

Crockpot Mustard Meat 28413

One 1 1/2 to 2 pound corned beef
six-eight red potatoes cleaned
One onion sliced in six wedges
One twelve ounce Bud Light or beer of your choice
A few shakes Lawry's Garlic Salt
A few shakes dry ground mustard
One head of cabbage quartered

Sprinkle seasoning on the bottom of crock. Add meat, if the corned beef had a seasoning packet use it. Line the sides of meat with potatoes and onion wedges. Sprinkle a little more seasoning on that. Pour beer over and around the sides of the meat. Lay the quartered cabbage pieces on top of that and put the lid on the crock. Set the temperature to low and cook for six to eight hours. When ready to serve remove the meat from crock and allow it to cool on the cutting board for 10-15 minutes. Slice the meat and serve with a potato or two and some cabbage. Dip pieces of meat in mustard. Enjoy!

If there is leftover meat use it for sandwiches.

Saturday, March 13, 2010

Crockpot Chicken Asparagus Macaroni

I really wanted to go out to dinner. There is something so nice about, someone else's kitchen getting messed up and someone else getting to do the dishes. However, a home cooked meal is safe and can be healthy. Safe because you control what goes into it and how it is prepared. Healthy because you can can make it lower in fat and you choose the quality of your ingredients.

Crockpot Chicken Asparagus Macaroni

2 10 3/4 ounce cans Campbell's 98 percent Fat Free Cream of Chicken Soup
8 ounces Light Sour Cream
8 ounces low fat milk
A few shakes Lawry's Garlic Salt
A few shakes ground red pepper
1/2 tsp ground mustard seed
2 cups cooked and diced chicken (breast or thigh meat)
1 cup cooked asparagus
1/2 cup diced red, green and yellow bell pepper
3 green onions diced
1 16 ounce bag of large elbow macaroni
1 cup mozzarella
2 cups cheddar cheese

Spray your crockpot bowl with oil. Combine soup, sour cream and milk in the crockpot bowl. Add seasonings, stir and set aside. Boil the macaroni for six minutes. Drain and set aside. Add chicken and vegetables to the soup mixture. Now add hot macaroni and stir. Add Cheeses and stir. Put the lid on the crockpot and set the temp to high. Cook in the crockpot for tow hours. Serve Crockpot Chicken Asparagus Macaroni with a healthy lettuce salad.

Thursday, March 4, 2010

Crock Pot Meatloaf

I work long days, 4 days a week. There is something so nice about coming home from work to find dinner has been made. The crock pot insures that I can have this luxury. Yesterday morning I ran some errands and picked up some ground beef. Not sure what I was going to put in the crock pot. It was cold outside with a chance of rain and Meatloaf popped in my head.

Crock pot Meatloaf

1 1/2 pounds lean ground beef
1 egg
1/2 cup barbecue sauce
a few shakes Lawry's Garlic Salt
a couple shakes ground red pepper
1 tsp Cajun spice seasoning
2 diced green onions
1 cup crushed seasoned croutons

3 Potatoes cut in thirds
1 cup carrot pieces

Mix the above ingredients together and shape meat into a loaf. Place in the bottom middle of the crock pot. Add potatoes and carrots to the side of loaf. Cook on low for 6-8 hours.

You can glaze the top of meatloaf with a mix of ketchup or barbecue sauce mixed with brown sugar if you would like for 15 minutes with the crock pot set on high.