Monday, April 20, 2015

Slow Cooker Southwestern Beef Wraps

Since taking on a full time job, I have been looking for more crock pot recipes so that my family can still eat healthy, tasty meals without all the mealtime fuss.  This one is good!


a McCormick recipe:
Slow Cooker Southwestern Beef Wraps
Slow Cooker Southwestern Beef Wraps
Recipe Prep Time: 20 mins
Cook Time: 5 hrs
Recipe Description Simplify a hectic day with the convenience of this easy slow cooker recipe that is packed with Southwestern flavor. The tender mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for serving.
Photo credit: Jen Tilley from How to Simplify.
Serves: Makes 12 (2­tortilla) servings.
Ingredients
  • 1 medium onion, cut into 1­inch wedges
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into pieces
  • 1 teaspoon McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 3/4 teaspoon salt
  • 1 green bell pepper, cut into 1/2­inch pieces
  • 1 can (14 1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 2 tablespoons chopped fresh cilantro
  • 24 flour tortillas, (6­inch)
Directions: Layer onion and meat in slow cooker.  Mix chili powder, cumin, garlic powder and salt in small bowl. Sprinkle seasoning mixture all over meat. Top with green pepper. Pour diced tomatoes over top. Cover.  Cook 8 hours on LOW or 5 hours on HIGH.  Remove beef from slow cooker. Shred beef with 2 forks. Drain and discard liquid from vegetable mixture in slow cooker. Return beef and vegetables to slow cooker. Stir in cilantro. 
To serve, use a slotted spoon to fill warm tortillas with mixture. Serve with salsa and shredded cheese, if desired.


Monday, December 15, 2014

Crock Pot Sweet Potato Casserole

This was a big favorite at our Thanksgiving this year, and a very big hit at our local fire department's potluck dinner last night!



Crock Pot Sweet Potato Casserole

  • 2 29 oz. cans or 3 lb. sweet potatoes
  • 1/4 c. butter, softened
  • 2 1/2 Tbsp. brown sugar
  • 2 Tbsp. white sugar
  • 1 Tbsp. orange juice
  • dash of salt
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. milk or canned coconut milk

Topping:

  • 3/4 c. pecans, chopped
  • 2/3 c. brown sugar
  • 1/4 c. flour
  • 1 tsp. vanilla
  • 1/4 c. butter, melted

Drain and mash sweet potatoes if using canned -- bake sweet potatoes in crockpot on low for 2 to 4 hours until fork tender if not using canned...peel and mash cooked sweet potatoes.
Add rest of ingredients except topping; mix very well.  Put in greased crock pot.  Mix topping ingredients and sprinkle on top of sweet potato mixture.  Cover and cook on high for 2 1/2 to 4 hours depending how hot your crock pot cooks.  I like to remove the cover for the last 30 to 45 minutes.  Serve right in the crock.

Serves 6 to 10, depending on the portion size

Note:  this is easily doubled to feed more people. 

Wednesday, February 5, 2014

Meal Plan February 2 - 8

I'm so very sorry that I've been lax in keeping up with the blog.  I had a severe accident to one hand on November 16, 2013, that resulted in loss of a finger.  It's been an uphill struggle with physical and mental/emotional healing (mostly mental/emotional), but I'm glad to say that it's healed and I'm adjusting very well to the slight handicap.  


Anyway, I hope to be able to post more often, although a new grandbaby due in April may take my attention for a few weeks!


February 2 – 8, 2014

Sunday:
breakfast – farmer's skillet meal, veggie juice
lunch – egg salad on cucumber slices, guacamole & chips
dinner – Super Bowl: pulled pork, coleslaw, buffalo chicken dip, nachos, chocolate covered cherry cake

Monday:
breakfast – eggs in ham cups w/tomato slices & pepper rings, veggie juice
lunch - leftovers
dinner – smokehouse beef roast, beans, salad, oranges

Tuesday:
breakfast – paleo waffles, blueberries, veggie juice
lunch – tuna/tomato/avocado salad
dinner – tacos

Wednesday:
breakfast – paleo granola w/diced apples, veggie juice
lunch – misc. skillet meal
dinner – creamy chicken florentine, carrot & raisin salad

Thursday:
breakfast – grain-free banana pancakes, veggie juice, oranges
lunch – chicken alfredo skillet with broccoli
dinner – lasagna, salad

Friday:
breakfast – veggie omelet, hash browns, veggie juice
lunch – smoked sausage veggie soup
dinner – bacon cheeseburger skillet meal

Saturday:
breakfast – fend for yourself
lunch – leftovers
dinner – pizza, salad



Saturday, November 9, 2013

Gluten-free Dairy-free Banana Waffles

Gluten-free Dairy-free Banana Waffles
  • 1 1/2 c. almond flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon (optional)
  • 4 large eggs, beaten
  • 2 - 3 ripe bananas, mashed
  • 1 tsp. vanilla extract
  • chopped pecans (optional)
Preheat waffle iron.  Mix dry ingredients together before adding wet ingredients (except pecans.)  Mix well with fork.
Grease waffle iron.  Drop batter onto waffle iron per waffle iron directions.  Optional - sprinkle with pecans.  Bake waffles until done.  Remove and serve.