Recently in Crockpot Category

1 pork shoulder or boston butt roast
1 large onion, chopped
1 tsp salt
1 tsp black pepper

Place in crockpot the pork and the onion. Cover with water. Set on low and cook 8 - 10 hours.

Remove the roast when cooked -it should be just falling from the bone. Set aside.

Place some of the broth and the onion in a saucepan on the stove top and adding white rice (measure the broth and cook the rice in the broth according to cook directions on the package). When the rice is done taste it. Rice always needs salt. This rice should be a little wet, not drowning in broth, not soupy, but moist and delicious.

Slice some of the pork roast, dish up a serving of rice and a steamed vegetable.

The rest of the roast, using 2 forks shred the meat. Line a muffin pan with paper liners and pack each cup full of the roast. OR before filling the cups mix with some of your favorite BBQ sauce then pack in the cups. Freeze until solid. Put all of the cups in a large freezer bag, lable and date.

Each cup is the perfect serving for a BBQ sandwich. Simply remove the number of BBQ cups you need and thaw. Remove paper cup. Heat till piping hot and pack onto a nice bun.

I would serve the sandwiches with slaw, bread and butter pickles, chips and nice big glass of iced tea.

1 3-4lbs roast beef - I like a chuck roast
3 medium onions sliced thinly
1 8oz can tomato sauce
1/4 cup soy sauce (I use a Phillipine soy sauce not kikoman and the other grocery store brands, they are too over powering for my taste)
1 - 2 cloves garlic, crushed
3/4 cup water

Spray the crockpot with nonstick cooking spray. Add the onions in the bottom, the roast and pour over the other ingredients. Cook on low for 8 - 10 hours.

Remove the roast from the pot. Remove the onions. Drain the broth and put it in the freezer to cool so that the fat will rise and you can skim it off.

Using 2 forks shred the beef. Mix it with the broth and onions.

Line a muffin pan with muffin cups and pack each one full of the beef and onion mixture. Freeze until solid. Place the cups in a large freezer bag. Lable and date the bag. Each muffin cup is 1 serving for a sandwich. Take out the number of servings you need for a meal. Thaw and remove the paper cup. Reheat the meat until it is piping hot.

Fill a fresh bun with the beef and onion filling, add a slice of your favorite cheese. Serve with chips or fries or a steamed vegetable.

1 1/2 lbs ground beef
1 medium onion chopped
2 cans Hunts or Delmonte spaghetti sauce (yes, this is cheating)
4 cups grated mozzarella cheese
12 American cheese slices
2 lbs pasta, I use rotini -the corkscrew pasta

Add the pasta to boiling salted water and cook for 4 minutes. Drain and run cold water over the pasta to cool and stop the cooking process. Set aside to drain well.

Brown the hamburger and the onion in a skillet. Drain well. Set aside to cool.

When cooled add the pasta, hamburger mixture and sauce in a large pan combining well.

Divide in half. Place each half in a 1 gallon freezer bag. Place 2 cups of the mozzarella in a small freezer bag as well as 6 cheese slices. In a 2 gallon freezer bag place 1 each of these bags all inside. Lable: "Crockpot Lasagne". Place in your freezer. This is 2 separate lasagne meals stashed for later.

When ready to cook, thaw 1 of the meals in the refrigerator.

Spray the crockpot with nonstick cooking spray. Add one half the meat and pasta mixture, layer on 3 of the cheese slices and 1 cup of the mozzarella cheese. Repeat with the other half.

Cook on low for 2 hours. Serve with a nice green salad and bread.

6 - 8 servings

1 lb stew beef
2 tbsp Worcestershire sauce
2 tbsp A1 steak sauce
1 tsp salt
1 tsp garlic powder
3 cups potatoes, cut into bite size pieces
2 cups carrots, cut into 1 inch pieces
1 medium onion, chopped
1 bay leaf
1 can whole tomatoes
water or broth

Mix the beef, worcestshire sauce, A1 steak sauce, salt and garlic powder. Coating the beef well. Set aside.

Spray your crockpot with cooking spray. Put in the potatoes, then the carrots, pour the meat mixture next, the can of tomatoes, the onions, cover with water or broth, then lay the bay leaf on top.

Replace the cover and cook on low for 8 hours. Remove the bay leaf. Stir the stew to mix ingredients.

Keep a few boxes of jiffy corn muffin mix on hand and bake up corn muffins to go with the beef stew. A nice pot of white rice would be good too.

Put the leftovers in a freezer container, label, date, and freeze. You can also freeze any leftover corn muffins too. Leftovers make 1 or 2 meals to put in the freezer.

1 large bag frozen corn
8 oz cream cheese
1 stick butter
salt and pepper to taste

Melt cream cheese and margarine in microwave. Spray crockpot with vegetable spray. Put melted cream cheese and butter in crockpot. Add corn, salt and pepper. Cook in crockpot for two hours on low.

Happy cooking. And it is delicious.