Beef · crock pot · fall · family · Recipes · Uncategorized

Crock Pot Beef Roast

Cooler weather usually means crock pot roasts and soups for us.  David would have pot roast of some sort every day if he could.

Place chopped celery (4 stalks), and then chopped onion (2) layered in the crock pot.I coated the roast (on both sides) with McCormick Season Salt, and seared in some olive oil.Place on top of the celery and onion layers.  I had added some celery seed, pepper and parsley the top of the layer before laying the beef on top.Washed and quartered potatoes, and carrots, and layered those on top of the beef.Cooked on high for 7 hours.  I did add a cup of broth, and 1/2 cup of Apple Cider Vinegar (for some brightness).

The beef was moist, tender and full of flavor.  David and Stephen enjoyed the most of it for a couple of days (thank goodness).

Blessings!

Asian · Bariatric Surgery - My Story · crock pot · Recipes · Uncategorized · WLS

Monogolian Beef

We tried the Mongolian Beef from The Recipe Critic the other night.  When we went to the store, the flank steak was almost double in price what the round steak was…so we ended up getting the round steak. Other than the steak we didn’t modify the recipe.

1 1/2 pounds round steak (flank steak)
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

  1. Cut flank steak (round steak) into thin strips. In a ziplock bag add steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions (forgot these).

David’s plate. It was, again, super yummy.

Blessings!

 

black beans · corn · crock pot · crockpot yum · diet · Recipes · salsa · southwest chicken stew

Crockpot Yum

I have been on the Prism diet for a little bit, and have lost a little. This soup/stew makes it much easier to do. And this soup is down right yummy! For 250 calories per cup, and I am full with 1 1/2 cups. No pictures this time, or the last time, but I will try the next time.


Crockpot Yum

3 frozen chicken breasts
2 jars picante sauce 12 oz (I used medium salsa)
2 cans black beans, drained and rinsed
2 cans corn drained
1 brick cream cheese 1/3 less fat

Layer in a crock pot, cook on high until chicken is done, or at least six hours. Take out chicken breasts and shred with a fork. Place chicken back into pot, and stir in cream cheese. Cook another 30 minutes. Serve hot. 

My hubby likes it with tortilla chips, as does my 15 year old son. He will eat four cups if I would let him. Enjoy!