I love my crockpots. Yes, that is plural. I love my multi-cooker too. A girl who has 4 slow cookers can never have too many crockpot recipes. They are wonderful time savers, energy savers, and money savers too. I often slow cook meats in large batches to use several different ways. But sometimes, it is great to have a complete meal or even a side dish in the slow cooker. This month, we gotcha covered.
I have some wonderful "filling" for soft tacos, salads and omelets. So versatile, and yet the flavor profiles you can make are endless. My Chicken Mole is incredible. I have enjoyed amazing salads with it, and my son loved it in quesadillas. But then, you will also want to try the new Tipsy Chicken Verde. Beer, salsa and cream cheese make so delicious. I admit to eating a bowlful alone, but it is meant to be on salad greens, in a low carb wrap or flavoring an omelet.
I have terrific one pot meals too--like the totally tasty Stuffed Pepper Soup. That one uses Miracle Rice, but even my super picky hubby really liked it. Woohoo. Anytime I can serve soup as the main meal, I am happy. Plus, in my multi-cooker, I can use the browning function and skip browning the beef in a separate skillet. Fewer dishes to wash. Country Ribs are also excellent in the slow cooker. I still had some cranberries left from the holidays, so they combined with balsamic vinegar for a slightly sweet and tart main dish. Easy!
So that is a peak into what this month's Diner News features. Now onto the featured recipe to share here. I chose this meatloaf, because most don't think of making meatloaves in the crockpot. You so can! I have pressure cooked them too, but this was so easy. I prepped it the night before, then added it to the cooker in the morning before school. Because my multicooker can delay start time, I didn't have to overcook. I set it to start a couple of hours after I left. Can't tell you just how good the house smelled when I got home! I love my cooker because it keeps the dish warm after the programmed end time too. I love all these features.
The star in this dish is the fire roasted salsa style tomatoes. If you can't find those at Aldi, then you can substitute another brand or a can of Rotel style tomatoes. I am thinking they would make it a much spicer taste, but still good.
Mexicana Mama Meatloaf in the Crockpot
1 1/2 lb ground beef
14.5 oz can fire roasted salsa style tomatoes
1 tbsp coconut flour
1 tbsp chia seeds
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 cup grated Cheddar cheese
Combine meat with 1 cup tomatoes, egg, coconut flour, chia, and spices. Form into a ball and place into an ovenproof bowl that will fit inside the slow cooker. Top with remaining tomatoes. Pour a half cup of water in the base of the slow cooker and place the meatloaf inside. Cook on high heat for 3 - 4 hours. Use tongs to remove the loaf dish. Sprinkle cheese over the top. Let stand 10 minutes before cutting.
If you own a multi-cooker, this can be pressure cooked also for 15 minutes on high pressure.
Serves 4: 460 calories 5 net g carb
I think you might be able to cook directly in the base, but I chose to form my loaf inside a small casserole dish that fits inside my slow cooker. That way, it was easy to remove and still very pretty. Just a little water in the bottom, and the dish on the trivet. When it was done, I was able to tilt the dish a bit to pour off collected fat. It went into the water, making cleanup a breeze.
This was so full of flavor! I made some sauteed zucchini on the side, but anything that goes with Tex-Mex would be amazing.
Now, for a sneak peak into the other recipes in the February Diner News. Get out that crockpot! Or as in my case, those crockpots. Now you see why I have 4!
|Cran-Apple Country Pork Ribs|
|Tipsy Chicken Verde|
|Crocked Burgers in Mushroom Gravy|
|Lemon Kale and Chicken Soup|
|Spaghetti Squash in the Crockpot|
|Garlic Parmesan Chicken|
|Grandma's Green Beans|
|Hobo Dinner in the Slow Cooker|
|Beer Braised Brats|
|Stuffed Pepper Soup|
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