Slow cooker beef

I am not sure what else to call this.  I kind of whipped it up on my own (crazy, I know!).  I don’t have pictures of the ingredients.  I just threw everything in the crock pot in the morning and ended up with this:

I shredded the meat and added some corn starch and water slush to thicken it up.

I also tasted and adjusted the salt at this point.  I also added some fresh ground pepper.  I read some where that if you are adding pepper to a dish, do it near the end or it gets bitter.  Normally, I don’t worry about it, but with something cooking this long, I didn’t want to risk it.

I let it cook for another 45 minutes on high to see if it would actually thicken – nope.  Added the beef back in and let it heat back up

I made some instant mashed potatoes (the horror) and spooned the beef over top.  I was going to have some other things with it, but I am just exhausted today.  And to demonstrate even further, I forgot to take a picture 😦

I made another of the same plate for lunch.  Tomorrow night, I want to try and make some shredded beef burritos.  My fave: no beans in sight 😀

I would try this again, but I would double all the seasonings and also make the gravy on the stove top.  I have so little experience with slow cookers, but I want to try to expand my skills.  I am not a fan of the idea of chicken and salsa, but I do have some roasted garlic salsa might work out pretty well.

Don’t worry, I will share it all with you.  🙂


Creamy Chicken and Noodles in the Slow Cooker

I found this one on Pinterest and it looked so simple and homey.  Verdict: it was both – lol.  I don’t have many pictures because there really worked any steps other than throw it in the crockpot.

Ingredients – I originally had it to include the chicken, but it looked a little gross

Plated – see, not many steps.  This was actually the next day.  I put it in the blue mug so you could actually see the food – lol

It made about 11 one cup servings.  I think I may try to make it without all the butter next time – try to cut down on the calories.  I don’t know how it will change it though.  I added a little salt when it was plated.  Adding pepper would be a good addition, too.  When I eat it later this week (and less face it, into next week), I am going to add some corn to it.  Kind of make it into a noodley chicken pot pie…..with the only vegetable I really like 🙂

4 boneless, skinless chicken breasts – cleaned to your satisfaction (I am a bit obsessive about it)
2 cans cream of chicken soup
2 cups chicken broth
1 stick butter (in the picture, they were half sticks)
24 oz frozen Reames noodles (This is a must – I love these noodles, but they are hard to find.  You can look at the website and find where they are sold.  You could probably substitute regular egg noodles, but I don’t know how to change the recipe to suit that)

Put the first four ingredients in a crock pot on low for 6-7 hours.  I accidentally did 8 hours, but it still worked out well.  Take the chicken out, shred it and put back in the slow cooker.  Put the noodles in and cook abouther hour ot two.  Then, voila, creamy chicken and noodles for all.


EDIT TO ADD: Forgot the pictures!!  I can’t believe it!!

Slow Cooker Breakfast Casserole

I am always on the lookout for new breakfast recipes. The same old over and over gets, well, old. I saw the recipe on Iowa Girl Eats. I love her page and her recipes are always so healthy. Don’t even get me started on the tuna casserole recipe – YUM!


I cut the recipe in half, but I still managed to get two layers similar to the original recipe. I also only used 2 ounces of each cheese instead of 4. Seemed like plenty to me. I realized after that I probably should have put the cheddar on top for a better picture.

Six eggs mixed together and poured on top.

I thought that since it was the half recipe, the cook time would also be half. I tried it and it was definitely not done. I waited about 2 and a half NCIS episodes before checking. They were on DVD, so maybe 45 minutes each? Since it was so raw, I turned it back on and waited another two episodes and hoped it would be done. I think it took a total of about 4 hours to completely cook on low.

I scooped some out and went to town. It is missing a little something. Maybe the green onions make a differene that big? I an not sure. I got another small scoop and put some ketchup on. I am not a fan of eggs and ketchup, but it was good with the potatoes. It also gave me an idea of adding garlic and onions to the potatoes. I got 5 really good servings out of half a recipe. I could have made it into 6, but I really wasn’t very concerned about it. It is something I would make again so I could have it for breakfast during the work week. Another winner from Iowa 😉

Slow cooker marinara sauce

While looking through blog posts, I ran across a recipe for slow cooker marinara sauce from here.  It looked really good and would go perfect with another recipe I am making.  The only bad part?  I have a hand me down crock pot from my mom.  It makes me a little twitchy to leaving it on all day.  I decided to let it cook over night instead.  At least, then, I would be able to hear Categoriesthe fire alarms if it decides to blow up 🙂

Ingredients.  I know the wine isn’t the best, but I was on a tight budget when I bought the ingredients – especially since I really don’t drink wine and knew the rest would probably go to waste.  Knowing the rule that you should never cook with a wine you wouldn’t drink, I tasted it.  It was surprisingly good.  Not the best, but not crap:

All mixed up

This is how twitchy I am about the slow cooker.  This is the timer I used when I plugged it in and left it over night

This is what it looked like the next morning.  At this point, it tasted pretty good.  A little sweet, but still good.

I threw it in the fridge so I could save it for after work.  Dinner time tonight

I am not sure what happened from this morning to tonight, but the sauce turned a bit sour.  I am not sure what happened from this morning to tonight.  The only thing I can think is the wine, but it really wasn’t that bad.  There is no other explanation, really though.  I haven’t given up yet, I want to make this again, but maybe leave out the wine – replace it with broth maybe.  I’ve never had good luck cooking with wine.  Not sure how to salvage what I have though.  Monday, I think I will heat it up on the stove and try some things.  Salt, sugar, maybe some fennel seed.  I wonder if throwing in a carrot would naturally sweeten the sauce – maybe even draw out some of the sourness from the wine.