The Best Dang Beef Pot Roast

Some days this is exactly how I feel.  Just had to share.

The Best Dang Beef Pot Roast

• Small to medium size rump roast
• 1 envelope onion soup mix
• 1 envelope brown gravy mix
• 1 individual size serving apple sauce
• 2c water
• salt and pepper
• 1 small bag sliced carrots
• 2 medium to large size potatoes, cut up
• 1/2 yellow onion, sliced
• 1 stalk celery

Sear the roast in a frying pan with a small amount of oil.  Sear it well on all sides.

Put the roast, then vegetables in the crock pot.  Mix envelope mixes with water and applesauce, then pour over all.

Set crock pot on low and let it cook for at least 8-10 hours.  

Recipe from When the Dinner Bell Rings

Chile Colorado Burritos

I love Mexican food but since our favorite "hole-in-the-wall" Mexican restaurant moved and became too "Americanized" we haven't been able to find a place we like.  This recipe is every bit as good as any burrito that we've had in our old favorite restaurant and much better than the burritos we've found since.  It's easy to make but tastes like you've been slaving over the stove all day.  Even my kids love it; which is a huge plus.

• 1 1/2 to 2lb stew meat or other beef cubed (top sirloin is great)
• 1 large can mild red enchilada sauce (amount isn't too important but you need at least 19oz)
• 2 beef bouillon cubes
• 1/2 can re-fried beans
• 5-7 burritos size flour tortillas (I recommend using the raw tortillas that you cook yourself.  They taste so much better)
• 1c+ shredded cheddar cheese

Put the beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hour or until the meat is very tender.  

When the beef is done (very tender and flakes when stirred) taste and add more salt if desired.  Heat up the refried beans in the microwave and put your oven on broil.  In a casserole dish, lay out a tortilla.  Place on tortilla about 1/2c of the meat, drained with a slotted spoon, and a spoonful of beans.  You can add a little shredded cheese also if you want to.  Roll into a burrito (tucking the sides in) and lay in your casserole dish.

When you've rolled all of your burritos, pour some of the remaining enchilada sauce from the crockpot over the burritos to cover them.  Sprinkle with some cheese. 

Broil until the cheese is bubbly, about 2-4 minutes.

Source: Food Pusher

Black Bean & Corn Salsa Chicken Tacos

This is an extremely easy recipe to make & it freezes really well.  I like to make a double batch & then freeze half for when I need a quick meal.

Black Bean & Corn Salsa Chicken Tacos

• 2 cans black beans, drained & rinsed
• 1 cans corn, drained
• 1 package taco seasoning
• 4-5 chicken breasts
• 1c salsa
• 3/4c water

Put the beans, corn, taco seasoning & water in a crock pot & mix together until the seasoning is dissolved.  Place the chicken breasts on top & spread salsa on the chicken.  Cook on high for about 4 hours.  Shred the meat & serve with home cooked taco shells & whatever taco toppings you like.  We used cheese, sour cream lettuce, avocados, tomatoes & hot sauce.

Recipe from Six Sisters' Stuff

Slow-cooker Chicken Fajitas

This was a great meal that I could just throw in the pot & forget about.  I really liked that the peppers cooked with the chicken so I wasn't dirtying a bunch of pans cooking everything separate.

Slow-cooker Chicken Fajitas

• 3 sweet peppers, sliced (I used red, green & orange simply because they looked pretty together)
• 1 1/2lbs chicken breast
• 1/2c chicken broth
• 1/2t salt
• 2T cumin
• 1 1/2T chili powder
• squirt of lime juice
• tortillas
• fajita fixings

Combine sliced onions & peppers in the bottom of a greased crockpot.  Lay chicken on top of the veggies.  Pour chicken broth over the top.  Sprinkle everything with cumin, salt, & chili powder.  Give a nice squirt of lime juice over the top.  Cover & cook on low for 8 hours.  When the meat is done, shred with two forks or better yet, use your Kitchen Aid) and stir back into the juices.  Serve meat mixture with a slotted spoon on tortillas with your choice of fixings.

Recipe from Stacy Makes Cents

Crockpot Honey Bourbon Chicken

I love to hear my kids say "I Love This Dinner!"  This chicken really was good & simple to make.  My 2 year old even had 3 helpings.

Honey Bourbon Chicken

• 1lb boneless chicken breasts
• 1t salt
• 1t pepper
• 1c honey
• 1/2c low sodium soy sauce
• 1/4c ketchup
• 2T canola oil
• 2 cloves garlic, minced
• 1/2c diced onion
• 1/4t red pepper flakes
• 2t cornstarch
• 6t water
• sesame seeds, for garnish (I forgot these in the photo)

Place the chicken breasts in the crockpot & sprinkle with salt & pepper on both sides.

In a medium bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, & red pepper flakes.  Stir to combine well.  Pour over the chicken in the crockpot.  

Cook on low for 3-4 hours or high for 1 1/2 - 2 1/2hours.

When done, remove chicken from the pot & shred into large chunks.  

Prior to putting the chicken back into the crockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit.  

Throw the chicken back into the pot & stir around to recoat the chicken in the sauce.

Serve hot over a bed of white rice and sprinkle some sesame seeds on top.

Recipe adapted from The Tasty Kitchen

Sweet Barbacoa Pork Salad with Cilantro Lime Rice

This recipe is a lightened up version of Cafe Rio's Sweet Pork Salad.  It was wonderful!

Sweet Barbacoa Pork

Cilantro Lime Rice

Slow Cooked Sweet Barbacoa Pork

Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts 

Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g 

Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Note:  If you want to make this recipe without the caffeine, you can use Caffeine Free Diet Coke.  It will add a few calories but it doesn't have HFCS.  A better option for me since even a little caffeine will trigger a migraine.

Cilantro Lime Rice

• 2 C Instant Rice, cooked
• 1 Lime, juice
• 6T Cilantro

Mix all ingredients together

Salad

Serve Pork & Rice in a warmed flour tortilla along with Black Beans, Cheese, Avacados, Ranch, Cilantro, Pico de Gallo & Tortilla Strips.

Recipe from Gina's Skinny Recipes