Recently in Crockpot Meals Category

1 beef chuck roast, 3-4 lbs.
Flour
2 Tbs. vegetable oil
28 oz. can tomatoes, drained
1/2 c. red wine
3-4 cloves garlic, mashed
3 bay leaves
1 medium onion, chopped
Salt & pepper

1/2 lb. elbow macaroni, cooked
12 oz. can evaporated milk
1 1/2 c. milk
2 eggs, beaten
1 tsp. salt
1/2 tsp. black pepper
16 oz. shredded Cheddar cheese, divided

1 lb. coarse-groundbeef
1/2 lb. coarse-ground Boston butt pork
1/2 lb. chicken pieces
1 1/2 c. water (to cover chicken)
28 oz. can tomatoes, coarsely chopped, with juice
16 oz. can creamed corn
1/4 c. ketchup
1 Tb. butter
1/4 c. apple cider vinegar
1/2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper

1 1/2 pounds beef flank steak
1 (10-ounce) can chopped tomatoes and green chile peppers
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon snipped fresh oregano or 1 teaspoon dried
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 small green, red and/or yellow sweet peppers, cut into strips
1 (15-ounce) can pinto beans, rinsed and drained
3 cups cooked rice, hot
1/2 cup crumbled queso fresco or low-fat feta cheese (optional)