Wednesday, February 4, 2009

Crock full of love!

Crock Pot Love……mmmmmm

In my efforts to become more efficient and have more time to knit, I have enlisted the use of my crock pot. When I first hauled it out, I had no idea what to cook, how long to cook, how much liquid to add, what temperature to cook, essentially I had no idea of what to do with it, I only knew that I needed to use it to be more time efficient.

My first foray was pot roast, I had never much liked pot roast, but thought my husband and mom would enjoy it, so I tried it. With much success, even I liked the results. I made several of these and then I tried chicken stew, as I don’t much like beef stew but do like stewed poultry. Again, much success, so I tried my version of Mexican chicken. That one blew the socks off of everyone! So last night after several meals of poached salmon (it was on sale), I decided to make my Mexican Chicken except with beef…. So here goes.

1 2 to 3lb chuck roast
1 Jar Southwest Salsa (you pick the heat) I used mild
1 Lg. can diced tomatoes, all the liquid
1 can black beans, all the liquid
1 cup frozen corn
1 Pk. Burrito seasoning

Dump all the ingredients into the crock pot and put on high for 6 hours.

Serve with steamed flour tortillas, and taco fixings; shredded lettuce, sour cream, shredded cheese, onions, cilantro, diced avocado and tomatoes.

Came out really yummy and probably will make about 8 meals

The cost per meal came out to around $2.75 per.

1 comment:

Ria said...

Sounds yummy! I just bought some chuck roast w/o a plan. I LOVE my crockpot. Actually I have 4. (but one is a tiny one I use for hot dip while watching football and racing!

Found your blog off Ravelry's Blog comment train. am tonyfan4ever on ravelry.


PS those dogs are adorable! Just want to give them giant hugs!