I'm back!! Next week will be the "crockpot" week at our house.

Monday: Meatloaf
Tuesday: Crockpot Salsa Chicken
Wednesday: Meatloaf sandwiches
Thursday: Cranberry Roast Pork

Pantry: Onion flakes, soy sauce, 2 eggs, Worcestershire sauce, yellow mustard, BBQ sauce

Grocery List
Green bell pepper, diced
Onion
Crusty bread for sandwiches
1 can rinsed black beans
1 (16-ounce) whole berry cranberry sauce
1 cup chunky salsa
ritz crackers
2-3 pounds beef or pork roast or stew chunks
6-9 chicken thighs, or equivalent body parts
1lb lean ground beef
1lb ground turkey (or 2lbs of beef)
1lb ground pork sausage (breakfast style)
frozen white corn


Meatloaf – Southern Living

1lb lean ground beef
1lb ground turkey
1lb ground pork sausage (breakfast style)
18 ritz crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, lightly beaten
1 Tbsp Worcestershire sauce
1 tsp yellow mustard

Bold and Spicy bbq sauce - for the top

Heat oven to 350F. Combine all ingredients (except bbq sauce) in a bowl until just blended. Shape into 11x7 dish. Bake at 350F for 1 hour. Remove from oven and drain off drippings (I did this with a spoon). Lightly coat top of loaf with bbq sauce and bake for another 15 minutes. Remove from oven and let stand 20 min.

Note: You can do this one in the crockpot too! Cook on low for 8 hours.


CrockPot Salsa Chicken Recipe

6-9 chicken thighs, or equivalent body parts
1 can rinsed black beans
1 cup chunky salsa
1 cup frozen white corn

Put your chicken in the crockpot (can be still frozen). Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.

Note: Serve over rice or shred the chicken and serve in tortillas!!

Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.