Spicy Chili Crockpot Meatballs

On a mission to find a new recipe for the crockpot.  I searched Pinterest for inspiration. I was limited with ingredients on hand and I already visited the market. Below is the recipe created with what I had.

Spicy Chili Crockpot Meatballs

1.5 pounds lean ground beef
2 eggs with white thingies removed
1 cup rolled oats
1/2 cup chopped white onion
a few shakes Lawry's garlic salt
a few twists of fresh black pepper grinder
a few shakes dried parsley
a few shakes dried chives
1 tbs Lea & Perrins Worchestershire sauce

Mix the above ingredients together until well combined and shape into tablespoon sized meatballs.  Brown meatballs in a pan with olive oil until they are lightly browned OR bake on an aluminum foil lined cookie sheet for 25-30 minutes in a 350 degree oven.

In your lightly oiled crockpot combine the following ingredients

1 10.1 ounce bottle of Trader Joe's Sweet Chili Sauce
1/2 cup apple cider vinegar
3 tablespoons Lea & Perrins Worcestershire sauce
a few shakes Lawry's Garlic salt
a few twists of fresh black pepper grinder

Add meatballs and gently stir until all meatballs have a little sauce on them.  Set the crockpot on low and cook for 6-8 hours.

Serve over

Chive Parsley Calrose Rice

2 cups Calrose rice
4 cups water
2 tablespoons butter
1 tbs dried chives
1/2 tbs dried parsley
a few shakes Lawry's Garlic salt

Combine in a rice cooker
Serve your Spicy Chili crockpot Meatballs over rice and enjoy.  The husband tasted and approved the recipe.  I had it for dinner last night and today for lunch.  It is excellent day off and even better the next day as left overs.

Sloppy Joes

Sloppy Joes. Stirs up a few memories. My Mom would make them periodically. She'd use a little mustard, ketchup and if she felt fancy a little brown sugar. She'd even squirt the ketchup and mustard in a happy face. (:

Crockpot Sloppy Joes

1 1/2 pounds Lean Ground beef browned halfway seasoned with Lawrys Garlic Salt
1 can tomato paste
1 can Rotel Original
1 packet Onion Soup
1 can diced tomatos chili ready
Hamburger buns

Optional...
Cheddar, Monterey, Muenster, Pepper Jack Slices
Dill pickle slices

Combine above ingredients (minus buns, cheese and pickles) in your crockpot. Stir, set the time and do what ya need to do. Serve on hamburger buns with a slice of cheese and some sliced dill pickles. Enjoy!

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.

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.

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.

Drunken Crockpot Tri Tip Roast

At Ralphs, I found a nice little tri tip. The price was right, I bought it. Tonight we will dine on a meal cooked in the Crockpot.

Drunken Crockpot Tri Tip Roast

One 1 1/2 pound Tri Tip
3 Red Potatoes
2 Butter White Potatoes
1 Yam cut in thirds or quartered
2 Carrots, cut into 2 inch chunks
Italian Seasoning
Lawrys Seasoning Salt
Ground Red Pepper
1/2 Cup Water
1 Tbs. Beef Base
1/2 tsp. Minced Garlic
1 12 oz. can Bud Light beer

Season the bottom of crockpot with the seasonings. Place Tri Tip on top of seasoned bottom. Sprinkle the top with seasonings. Place potatoes and yam pieces over meat. Place carrots around potatoes and over meat. Sprinkle the tops with Italian Seasonings. In a small bowl mix water, beef base and garlic. Microwave for 30 seconds. Remove from microwave and stir. Pour beer in the bowl, stir again. Pour Beef and Beer mixture over the contents of crockpot. Depending on when you are serving your meal, put the cover on the pot and set on high for 4-6 hours of low 6-8 hours.

Serve the Meat and Potatoes to your Man with Buttered Wheat toast and a Bud Light!

Ode To Fall Crockpot Roast

For some, fall has come. Yesterday it was 103 degrees F. YUCK. Too hot. Way too hot. One of my co-workers had her husband pull out her fall harvest decorations. She is ready to decorate and make her house FALL-tastic. I am still trying to cool off from yesterday. At LifeasMom.com she is having her Thursday Ultimate Recipe Swap. You must check it out. This happens each week and you won't be disappointed. Last week's swap was featuring FOOTBALL foods. This week is Favorite Fall foods.

Ode To Fall~ Crockpot Roast

4 small Russets potatoes
4 small yukon gold potatoes
1 cup chunks of carrots
1/2 purple onion cut in sixths (wedged)
3 Celery stalks chopped in bite size pieces
2 pounds pork butt or Beef Round Roast or One whole chicken
Lawrys Seasoning Salt, Lawrys Garlic Salt, Fresh cracked pepper
Sweet Baby Ray's Brown Sugar Barbecue Sauce

Take the Crockpot out of your cabinet or storage facility. Rinse it off or clean it. Season the bottom of your crock pot. Season your choice of protein by rubbing it with dry seasonings. Then massage it with some barbecue sauce and place that in the bottom of the crock. Arrange potatoes, carrots, onion and celery around that. Put the top on the crockpot. Set it for the right amount of time and heat according to when you start preparing your dinner. I usually put mine on in the morning before I go to work, set on low for 10 hours. Everything is perfectly cooked when I get home. Oh and does the house smell amazing.

Serve with a crusty baguette and a little lettuce salad.

Football Foods

Football Season is here! Football Foods are a necessity. There are plenty of things you can toss in the crock pot, that will be ready in a few hours that are out of this world delish! Below you will find a few recipes for Good Eats! These will get you to Superbowl!

Buffalo Chicken Legs

One dozen Chicken Legs (or more depending on the size of your Crock Pot.)
Lawry's Garlic Salt
Pepper

Sprinkle the bottom of the Crock pot with the seasonings. Put the Chicken Legs, meaty end down in the Crock pot. Sprinkle with more seasonings. Depending on how much time you have cook on low for 6 hours or high for 4 hours. The legs will cook and skin will turn golden in the crock pot. When legs are cooked, drain broth from pot. (Reserve broth to make soup with or toss it) Mix the 2 ingredients below.

Red Rooster Hot Louisiana Sauce
1/4 - 1/2 cup melted Butter

Pour sauce over legs in the crock pot. Make sure legs get covered in the spicy stuff. Leave them in the crock pot until ready to serve. Turn crock pot to warm or low.

Serve with Ranch dressing and a few celery or carrot sticks.

Sweet and Spicy Meatballs

3 bags Papa Luigi's Meatballs (12 per bag) or 36 homemade pre-cooked Meatballs
1 cup Sweet Baby Ray's Sweet Vidalia Onion barbecue sauce
1/4 cup Wilcox honey (our friends keep bees and their bees make the best honey)
3 Tablespoons Knott's Boysenberry Jam

Put Meatballs in the crock pot. In a bowl combine the BBQ sauce, honey and jam. Microwave for 30 seconds. Stir. Microwave another 30 seconds. Stir. Repeat until sauce is well combined and the pour over meatballs. Stir until all meatballs are sauced. Keep on low heat for about 4-5 hours or high for 2-3 hours. These are delish! Serve with fun toothpicks.

Spicy Chicken Noodle SOUP

It was hotter than heck today. 99 degrees, walking on the asphalt felt like you were walking in an oven. HOT!

One of the local markets had Campbell's Soup on sale. I stocked up on a few cans. Soup is good for the soul sometimes. I bought a potato one and a chicken noodle one. NO soup from a can tastes like a homemade soup. Sorry, sometimes close but not really.

This soup is one of my favorites. I actually love it. It is a twist on a traditional soup.

SPICY Chicken Noodle

One Rotisserie Chicken with broth in the container or 3 skinless, boneless chicken breasts cooked and shredded
5 tablespoons of Better than Bouillon Chicken Broth base
5 cups Hot water
1 tsp. chopped jalapeno
1/4 tsp. minced garlic
1 Tbs. Italian herbs
1 can Rotel Tomatoes and Green Chilis
Sliced carrots
sliced celery
chopped onion
1 bell pepper chopped (optional)
1/2 cup corn (optional)
1 pound pasta, (bowties, fusilli, penne, whatever you like) cooked put in a Ziploc and refrigerate.

Take out the crockpot. Set pot to low. Remove the chicken from the whole rotisserie chicken (use light and dark meat) and place in crockpot or put your shredded chicken in the crockpot. Combine bouillon and water, add to crockpot. Stir in jalapeno, garlic and Italian herbs. Add your tomatoes, chopped or sliced veggies. Cover pot and do what your need to do. The smell of this soup is amazing. If you are sick or have allergies, this soup will help clear your sinuses. It truly is a tasty soup. I crave it sometimes.

When ready to serve, pull the pasta from the fridge or from your drained pot if you prepare the pasta just before serving. Place some noodles in your bowl. Nuke them for 10 seconds if you want. Then ladle some of your Spicy Chicken Soup over your noodles. Sprinkle a little cheese over it if you would like to. Eat and Enjoy and if you are sick FEEL BETTER!

Ground Beef Crockpot Chili

Finally some relief from the summer heat and a bit financially at the gas pump! With the not so scorching temps outside, I have been craving some comfort crock pot food. Chili is one of those meals. My Mom makes a bean variety that is amazing and I miss it. Rob loathes beans so I have to make the no bean variety. When Rob and I first started dating about 11 years ago, he showed me this technique on how to make ArSE Kicking Chili with chunks of beef. I made it this recipe the other night. It is really easy and so amazingly delicious!

Ground Beef Crock pot Chili

One pound ground beef
a little olive oil
1 small onion chopped up
1 red bell pepper
1 green bell pepper
1 small can green chilis
1 Tbs. minced garlic
1 package Carroll Shelby's (brown bag) or Six Gun Chili Mixin's (yellow and orange bag)
1 medium jar Pace Picante Sauce
a little olive oil

Frito Scoops
Grated cheddar cheese
Sour Cream
Chopped onion

Take your Crock pot out of your cabinet and dust it off or go the local WalMart and invest in one. You will love your Crock pot. It will become your friend and you will soon depend on it. Pour a little olive oil in a skillet and saute your bell peppers and onion for a minute or two. Add your ground beef and start browning it. Only brown it about half way. Dump the meat into your crock pot. Dump Pace Picante Sauce on top of the meat. Stir it up a little bit. Take the big seasoning packet from the Chili Seasoning bag and sprinkle it over meat mixture. Stir. Add the can of green chilis. Put the top on the crock pot and set your pot to the low setting. Go do what you need to, then a few hours later enjoy the best chili ever. EVER! When serving put some Fritos in the bottom of your chili bowl. Spoon a big spoonful on the chips then, top with cheddar cheese, sour cream, onions. Eat it and LOVE it!