DH created a "mexi-meat" recipe that we love. We use this meat on nachos, in quesadillas, in tacos, in Mexican salad, mixed with beans for burritos, etc.Use whatever cheap cut of beef roast you can find. We generally use about 4 lbs in our 6 qt slow cooker.
So: 4 lb cheap roast 32 oz mild or hot salsa depending on taste 12 oz diced green chiles
Put pour about 8 oz of salsa in slow cooker. Add meat - DO NOT TRIM OFF FAT. Pour in another 8 oz of salsa. Add enough water to cover meat. Cover and cook on low 10 - 12 hrs.
When time is up, pull meat from slow cooker and place on cutting board. Use two forks to shred the meat. At this point you can scrape or pull away excess fat. The water, salsa and excess fat can be thrown away. Put shredded meat in a large pot with the remaining 16 oz of salsa and green chiles. Mix thoroughly. Let simmer on stove for 30 - 45 minutes to reduce the salsa.
Since this makes such a huge batch, we portion it out and then freeze. To reheat - let thaw in fridge then warm on the stove (preferred) or in the microwave.
Fitness Minutes: (6,299)
545 1/19/12 3:24 A
Try the crock-pot with venison, mushrooms, tomatoes and juniper. Cooked for 5-6 hours - yum!
Fitness Minutes: (379)
124 1/18/12 9:59 P
I use my crockpot once a week or more. It's convenient for busy days, busy kids, and making time to spend together playing instead of cooking.
A few favorites:
- traditional pot roast but without the root veggies for low carb - don't add soup mixes, use low sodium tomatoes, focus on lots of natural herb flavors - rosemary, thyme, ginger, bay leaf, celery seed. I like to let my roast dry age in a rub for 24-48 hours to ensure the meat is flavorful the entire way through.
- modified chicken & dumplings - heavy on the trio of celery, carrots, and onions this is flavor boosted with fresh ginger & garlic, slow roast a whole chicken that's covered with a garlic/basil paste in low sodium chicken stock. When you get home, the only thing to do is make a sauce thickener and a few drop biscuits to serve on the side to "sop up" the broth.
Place a 3 pound roast beef in the crock along with an envelope of onion soup mix and a can of beef broth. Cook on low 6 hours.
Place a pound of boneless skinless chicken along with a jar of salsa. Cook on low for 6 hours. The chicken will be so tender you can shred it and serve it with soft tortilla's
Fitness Minutes: (19,855)
2,615 1/18/12 2:59 P
The cheaper the cut of meat the better
I love doing roasts in the crock pot cook on low for nine hours
Cut up onion (one large yellow) Carrots (3 peeled large carrots) Potato or sweet potato with skin on if you want to One cup of beef broth or veggie
Season meat with fresh garlic (poke holes and put the cloves in it if you would like) salt, pepper, paprika etc.
Put veggies at bottom add broth and put meat on top cook low and slow
I also do another randition of roast but i use one can of crushed tomaotes, one small can of tomato paste, one cup of water, three bell peppers cut up and put the roast over the veggies and pour the tomato paste and water on top
Chicken thighs (skinless with bone in) brown sugar 1/2 to 1/3 cup 3 tablespoons of good mustard 2 table spoons of water 1 table spoon of balsamic
Mix all liquids and throw on top of chiken and cook low and slow the chicken falls off bone
you can do this with just plain bbq sauce if you want to
Fitness Minutes: (502)
26 1/13/12 7:49 P
Does anyone have any? I meet my fiance at the gym after he gets off work so we don't get home until around 7pm. Since I have a little girl, I need some meals that can be ready when we walk in the door, but since we are trying to stick to my diabetic diet, it has to be low carb. Any help is GREATLY appreciated!!!
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