Crockpot French Dip

Crock Pot French Dip - I also made this recipe yesterday. After reading Cyndy's review, I couldn't wait to get home from work and smell my house, lol! It was seriously yummy!! I'm not a huge French dip fan, but DH LOVES them - orders them all the time when we go out to lunch. He said it was one of the best he's ever had and that he could eat it every day! Even DS liked the meat (which I served him on a little baked potato). Since I was at work, I left it on for 8 1/2 hours and then it stayed on warm for about an hour. When I got home, I shredded the beef with 2 forks and then put it back on low while I got the bread ready and it worked fine. I used fresh mini-hoagie rolls from the bakery. I might be a French dip convert after this, and needless to say, I will be making it again.

Crockpot French Dip
mom2brs

Ingredients (this fed 4 people w/ a little left over)
2.5 - 3 lb chuck roast
Salt & pepper
1 medium yellow onion
3/4 cup beef broth
1/4 cup soy sauce (I used the low sodium)
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp creole mustard (I used spicy brown mustard)
2 cloves of garlic (I used the jarred kind)
Sandwich rolls
Provolone cheese

Directions
Trim visible fat from roast
Salt / pepper each side and sear the roast in a pan on the stove top (1'ish min per side)
Cut onion and place whole rings in bottom of crock pot
Mix broth; soy sauce; water; worcestershire sauce; mustard and garlic in a bowl and pour a little in the bottom of the crock pot
Put roast on top of onions and pour remainder of sauce over roast
Cover and cook on low for 7-8 hours

My notes - I put the broiler on and toasted the rolls (with a little margarine on them) & melted a slice of provolone cheese. Use 2 forks to shred the roast and put on the rolls.

Beef Barley Soup

(4Kowboys)

Ingredients

1 pound Lean stew beef, cut in 1/2-inch cubes
1/2 cup Chopped onion
2 Ribs celery, chopped
2 Medium carrots, diced
1 cup Frozen corn
3/4 cup Barley
2 Bay leafs
6 cups Beef broth
Salt, to taste

Pepper, to taste

Preparation
In crockpot, combine stew beef with onion, celery, carrots,corn, barley, bay leaf, and beef broth. Cook beef and barley
soup on low in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.

Beef Barley Vegetable Soup

INGREDIENTS

· 1 (3 pound) beef chuck roast

· 1/2 cup barley

· 1 bay leaf

· 2 tablespoons oil

· 3 carrots, chopped

· 3 stalks celery, chopped

· 1 onion, chopped

· 1 (16 ounce) package frozen mixed vegetables

· 4 cups water

· 4 cubes beef bouillon cube

· 1 tablespoon white sugar

· 1/4 teaspoon ground black pepper

· 1 (28 ounce) can chopped stewed tomatoes

· salt to taste

· ground black pepper to taste

DIRECTIONS

1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Slow Cooker Marinara and Meatballs

I combined a new recipe for sauce to make this incredible dish! I am posting both recipes, and you just substitute the jarred sauce for this quick crock pot marinara. Cooked for 9 hours on low and it

Slow Cooker Marinara (Christine0120)

INGREDIENTS		COST
2 (28 oz.) cans	crushed tomatoes	$3.47
1 (6 oz.) can	tomato paste	$0.56
1 medium	yellow onion	$0.54
1/2 Tbsp	minced garlic	$0.10
2 whole	bay leaves	$0.10
1 Tbsp	dried basil	$0.15
1/2 Tbsp	dried oregano	$0.07
1 Tbsp	brown sugar	$0.02
1 Tbsp	balsamic vinegar	$0.09
to taste	salt & pepper	$0.05
TOTAL		$5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

Now how easy was that? You can also try adding other ingredients like sliced mushrooms, Italian sausage (cook separately and add to the sauce after it has cooked), crushed red pepper, olive oil (for a richer sauce), bell peppers... the sky is the limit.

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.

Smokey Chipotle Meatloaf

Smokey Chipotle Meatloaf via allrecipes.com

Dani/danibably

INGREDIENTS

· 2 eggs

· 1/3 cup hickory flavored barbeque sauce

· 2 cloves garlic, minced, or to taste

· 2 chipotle chilies in adobo sauce, minced, or to taste

· 2 tablespoons adobo sauce from chipotle peppers

· 1 teaspoon kosher salt

· 1 teaspoon coarse ground black pepper

· 1/2 teaspoon celery salt

· 1/2 teaspoon ground cumin

· 1 tablespoon Worcestershire sauce

· 1 onion, chopped

· 1/2 cup dry oatmeal

· 2 pounds lean ground beef

· 2 tablespoons hickory flavored barbeque sauce

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.

3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

FOOTNOTES

We used ground turkey instead of beef and we used sweet baby rays original BBQ sauce

Spaghetti Tacos

SPAGHETTI TACOS
(luckymommyto2boys ~ Amy)

1 lb ground beef or ground turkey
1 packet taco seasoning
1 cup water
1 jar Sauteed Onion and Mushroom spaghetti sauce
1 box spaghetti noodles
12 hard taco shells
Salsa, optional
Cheddar cheese, optional
Lettuce, optional

Prepare noodles according to package directions. Drain and return to pot.
Brown meat in pan until no longer pink. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5-6 minutes, until sauce thickens. Add spaghetti sauce and cook until warmed. Add to noodles and mix thoroughly.
To assemble the tacos, place a spoonful of salsa in the shell. Sprinkle with a small amount of cheese. Finally, finish filling the shell with spaghetti. Add lettuce on top, if desired.
Very messy, but very yummy!

Cheesy Baked Meatballs

Cheesy Baked Meatballs

Silje (Mamma.til.1.barn)

Simply boil or steam a head of cauliflower until soft.

Puree and add milk or boiled liquid to thin it out until it resembles a bechamel sauce. Heat until steaming and remove from heat. Add 1 cup of sharp grated cheddar and stir til melted.

Bake meatballs (cooked ones) in sauce topped with grated parmesan until golden and bubbly! Serve with pasta!

Italian Wedding Soup

ITALIAN WEDDING SOUP
Grace (TigMode)

* 1/2 pound extra lean ground beef
* 1 egg, slightly beaten
* 2 tablespoons fine dry bread crumbs
* 1/2 teaspoon dried basil
* 1/2 teaspoon onion powder
* 5 3/4 cups chicken broth
* 2 cups thinly sliced escarole (spinach will work in a pinch)
* 1/2 cup orzo macaroni, uncooked (sometimes I use dittalini or tubetini)
* 1/3 cup finely chopped carrot
* grated Parmesan cheese

(1) In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
(2) In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.

Salisbury Steaks

Salisbury Steaks

3/4 pound extra lean ground beef (or ground turkey)

3/4 pound ground turkey breast

2 eggs

1/2 cup crushed un-salted saltines

3 cloves garlic, minced

1/2 onion, finely chopped

1/4 cup fresh parsley, finely chopped

2 tablespoons dry onion soup mix

2 teaspoons fresh cracked black pepper

Preheat the oven to 375 degrees.

Combine all of the ingredients in a large bowl and mix well. Form into 4 oval steaks, about 1 inch thick. Place on a cookie sheet and bake for 30 minutes.

Onion Gravy

2 tablespoons unsalted butter

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, minced

1 cup lower sodium beef broth

1 tablespoon tomato paste

1 tablespoon flour

Heat the butter and olive oil in a medium skillet. Add in the onions and the garlic and stor to coat well. Redice the heat and cover; saute the onions for about 6 minutes, or until they are soft and starting to caramelize. Pour in the beef broth and stir in the tomatp paste. Simmer, covered, for 3-4 minutes more. Whisk in the flour and let the gravy cook until desired consistancy is reached. Pour the gravy over the salisbury steaks.