Recipe For A Simple Life

Simplify your life, one day at a time

Crock Pot Beef & Broccoli

My friend, Katy, posted a picture of her dinner on Facebook.  So, I had to borrow it for here!  Especially since (1) My husband loves Chinese (2) This is a crockpot recipe!

 

 

 

 

1 lb. boneless beef chuck roast, sliced into thin strips

1 cup beef consomme, Katy used beef bouillon

1/2 cup soy sauce, reduced sodium

1/3 cup brown sugar

1 Tbsp. sesame oil, Katy skipped this as she didn’t have any :o)

3 garlic cloves, minced, Katy replaced this with 1 Tbls Garlic powder 

2 Tbsp. cornstarch

2 Tbsp. water Fresh broccoli florets (as many as desired), Katy used frozen broccoli and it turned out just fine.

Hot cooked rice

Place beef in crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil and garlic.  Pour over beef. Cover and cook on LOW for 6-8 hours. In a cup, stir cornstarch and water until smooth.  Add to crock pot.  Stir well to combine. Blanch broccoli florets and add to the crock pot.  Stir to combine. Cover and cook for an additional 20 minutes on HIGH or until thickened. Serve over hot, cooked rice.

Enjoy!

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Crockpot Lasagna

This has to be one of the easiest lasagna recipes EVER.

Do everything you would normally do for your lasagna, except you don’t boil the noodles.

Spray or line your crockpot – just helps with cleanup.

Put a mixture of your spaghetti and browned ground beef/turkey in the crockpot.  Top with cheese of your choice – american makes it very creamy, but I do love mozzarella.

Place a layer of unboiled lasagna noodles on top of the mixture.

Put a layer of spaghetti/meat over the top of the noodles, top with your choice of cheese.

Repeat 3-5 times total, depending on how thick you like your lasagna, making sure your top layer is the spaghetti/meat mixture otherwise your noodles will brown and harden.  Cheese can again be sprinkled on the top.

I wouldn’t add too much cheese unless you like things really cheesy-  just put a little bit of cheese on each layer or put cheese on every other layer.

Cook on low for 6-8 hours.  I cooked it on high for about 2 hours, and 2 hours on low and it turned out fine 😀

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Taco Soup

This taco soup is quick and easy to make.  I got the recipe once from my sister in law and I am sure we have made it a hundred times.  You can make it on the stove top by heating it through or make it in the crock pot and let the flavors simmer together all day.  It’s a family favorite and the leftovers freeze very well.  I often make a double batch in the winter months for those days when I get home late and need a quick meal.  We often leave out the ground beef and add an extra can of black beans, to make it even more budget friendly without changing the overall taste very much.  I have also blended the tomatoes on occasion because hubby doesn’t eat tomatoes he can see.  Simply put all ingredients together and serve when heated through.  Unless specified, do not drain the veggies.

Ingredients:

1 lb. ground beef, browned and drained

1 packet taco seasoning mix

1 packet dry ranch dressing mix

1 can corn

1 can french cut green beans

1 can Rotel tomatoes

2 cans diced tomatoes

1 can drained and rinsed black beans

That’s it.  Just heat through and serve.  We add shredded cheese to the top as we are serving it, feel free to garnish as desired.  Enjoy!

 

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Root Beer Pork

My aunt, Tammy, made this for our family shortly after my father passed away.  It’s SO good.  And SO easy.

 

One can of root beer.

Pork roast/loin.  I don’t think it really matters the weight of it, as the juice just gets drained.

Put unseasoned/unmarinated pork roast or loin in your crock pot.  Pour can of root beer over it.  Cook on low for 5-6 hours.  Once it reaches 165*, it’s thoroughly cooked.

Slice it up and serve it, or pull it apart with a fork to serve as sandwiches.  You may want to drain some of the juice before serving it as sandwiches.

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