OK, not to sound too girly or anything, but have I mentioned lately how wonderful crock pots are? When I can get my act together, I love to set thing up in mine, and come home to a warm satisfying meal. Today -- for the first time in several months -- I managed to do just that. While Mike was in the shower this morning, I peeled and coarsely chopped two onions and a a pound of carrots, then plopped a beef roast of some sort on top, and some 13 hours later I came home tired and starving to a wonderful meal. Yay me!
Posted by Dineen at December 17, 2002 09:42 PM | TrackBackThis is so easy, I almost feel quilty.
1/2 c. chopped green pepper
1/2 c. chopped onion
2 tbsp. butter, margarine
1 can cream of chicken soup
1 1/2 c. milk
1 lb. Velveeta, cubed
1 pkg. frozen, chopped broccoli
Saute onion and green pepper in butter. Combine all ingredients and simmer on low in crockpot for 3-4 hours. Add no salt. Serves 4-6.
Posted by: Nancy on January 3, 2003 02:04 PMNothing like easy crockpot chili to warm you up. You can substitute for just about any ingredient in this chili recipe. I like my chili mild, so if your ideal chili burns your tongue, add red pepper flakes, jalapeno and habanero chilies, and of course, more chili powder. Goes great with cornbread.
1 pound ground beef
2 onions, chopped
2 14-oz. cans chopped tomatoes, undrained
1 15-oz. can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 15-oz. cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 7-8 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened. 8 servings
Posted by: Liz on January 3, 2003 02:13 PMThanks for the tips!
Posted by: Dineen on January 6, 2003 03:37 PM