Chuck Wagon Beans

Chuck Wagon Beans Recipe

1/2 lb bacon slices
3 lbs ground beef
1 lg onion, finely chopped
1 cup celery, chopped
2/3 cup beef broth
1-1/2 cloves garlic, minced
1-1/2 cups catsup
3 tbsp prepared mustard
1/2 tsp pepper
2 cans Bush's Baked Beans (13 oz)

In large pan, fry bacon until crisp, remove and drain. Pour away drippings. In same pan, add and stir ground beef, onion, and celery. When beef is brown and onion is tender, stir in broth and remaining ingredients. Cover and bake one hour, or in crock pot until hot and bubbly. Crumble bacon, sprinkle over beans.

Makes 12 servings, 1 cup each.

Crockpot Sausage n Grits Meatloaf

Slow Cooker Sausage 'n' Grits Meatloaf

Rated: Submitted By: Jane Ruby Photo By: mis7up Prep Time: 10 Minutes Cook Time: 5 Hours Ready In: 5 Hours 10 Minutes Servings: 6

"This meatloaf has the southern taste of grits and sausage, and is made in a slow cooker. There are no bread crumbs; egg whites and grits have the holding power."

Ingredients:

2 16-inch square sheets of heavy duty aluminum foil 1 pound ground beef 1/2 pound bulk pork sausage 1/3 cup liquid egg whites 1/3 cup dry grits

1 tablespoon onion powder 1 tablespoon garlic powder 1/2 cup ketchup 2 dashes liquid smoke flavoring, or to taste (optional)

Directions:

1.	Fold each sheet of aluminum foil in half lengthwise, then fold in half lengthwise again, to make 2 strips of foil 4 inches wide by 16 inches long. Place the strips into the bottom of a slow cooker in a cross, so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). Spray the inside of the slow cooker and the foil strips with cooking spray.
2.	Mix together the ground beef, pork sausage, egg whites, grits, onion powder, garlic powder, ketchup, and liquid smoke flavoring until thoroughly combined, and form into a rounded loaf. Gently place the loaf into the slow cooker on top of the crossed foil strips.
3.	Cover the cooker, set on Low, and cook for 5 to 6 hours. To serve, carefully hold the ends of the foil strips, and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 9/19/2011

Recipe: Chuck Wagon Beans

1/2 lb bacon slices (Cut while cold for best results)
3 lbs ground beef
1 lg onion, finely chopped
1 c celery, chopped
2/3 c beef broth
1-1/2 cloves garlic, minced
1-1/2 c catsup
3 T prepared mustard
1/2 t pepper
2 13 oz cans Bush baked beans, maple and bacon preferred

In larg pan fry bacon until crisp, remove and drain. Pour drippings away and discard. In same frying pan, add and cook ground beef, onions, and celery. Drain. Pour beef and vegetables into large casserole. Stir in broth and remaining ingredients. Top with bacon. Bake at 350F foro about 1 hour or in crock pot until hot and bubbly.

Makes 12 (1 cup) servings

Recipe: Spicy Cheese Soup

Well, ol' Lena needs to get ready for the menfolks to come home. Starting about 4:30 PM, they stumble in the door, pitifully hungry. I think I'll treat them with some cheese biscuits to go with their Spicy Cheese Soup


Spicy Cheese Soup

1 lb processed cheese, cubed (like Velveeta)
1 lb ground beef, cooked and drained
1 can (8-3/4 oz) whole kernel corn, undrained
1 can (4-oz) green chiles, chopped
1 can (14 oz) diced tomatoes with green chiles
1 can (14 oz) stewed tomatoes
1 envelope taco seasoning
Corn chips for garnish, optional

Combine all ingredients in slow cooker, and cook on Low 4-5 hours. Serve with corn chips if desired.

Original recipe in Rival Crock Pot 3-in-1 Cookbook. ISBN: 978-1-4127-2584-2

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Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com

Recipe: Slow Cooked Pepper Steak

Yield 6-8 servings (if you're a child. Double this)

1-2 lbs beef top round steak, cut in strips
2 T canola oil
---
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp Splenda or equivalent
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ginger
1 can (16 z) diced tomatoes with liquid
1 lg green pepper, cut into strips or about 1 cup of the bag of frozen pepper strips (use the whole bag if you double)
---
1/2 cup cold water
1 T corn starch
---
Rice, noodles, or steamed cauliflower "riced"

1. Cut the beef into small, bite-sized strips or whirl up in the food processor into small chunks. Brown in the oil in a skillet. Pour the browned beef into a large lined crock pot.
2. Mix the rest of the ingredients in the skillet with no heat on. Stir up to catch those tasty brown bits. When thoroughly mixed, pour this into the crock pot on top of the beef. Lid it up, turn on low, and walk away for about 6 hours.
3. Use a small jar to mix the water and cornstarch into a slurry. Give it a good shake! Now pour the slurry over the meat and sauce and stir. Lid on, walk away for 30 min. Go make the rice and/or steam the cauliflower while you're waiting.

Note: To "rice" cauliflower simply steam the cauliflower until cooked, but not limp. Pulse it in the food processor until it resembles fine grains of rice.

Tip: cut the steaks into strips while still partially frozen, if using a knife. This may also benefit your food processor, if you take the strips to the processor for chopping into fine strands so they pass your band. (I have to use the processor, but I do it after cooking.)

"Write Drunk..., Edit Sober..." Ernest Hemingway

Lena Austin

Slow Cooker Bariatric Lasagna

Yes, this is my own recipe. Who wants to cook? It's too darn hot! Crock Pot to the rescue!!

Slow Cooker Lasagna for Bariatric and Bandsters.

1 zucchini
1 yellow crookneck squash
2 lbs ground beef
1 small chopped onion (about 1/4 cup, maybe more)
1 26-oz jar spaghetti sauce (your choice)
1 8 oz jar sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 3.5 oz package sliced pepperoni
3 cups shredded mozzarella cheese
3 cups shredded cheddar cheese

Get your crock out and line it with a crock pot liner. Trust me, you don't want to scrape cheese and marinara sauce off the sides. Do this now, before your hands get wet.

Use a mandolin or food processor to slice the zucchini and squash into thin disks. (If you've got a really tight band, you may process on chop instead.) Put it all in a bowl. Stir it all up. Set next to the crock on the right. (Everything after this will be lined up in order, so clear the counter for this if it's not clear already. Reverse and go to the left if you're a south paw, okay?)

Cook the ground beef and onion in a skillet until the meat is no longer pink. Turn off the stove. Drain off the grease. Add the spaghetti, mushrooms, and Italian seasonings. Stir to combine. Lay down a cloth trivet or kitchen towel to protect your kitchen counter and line the skillet after the bowl of veggies. Line everything else up on the counter either in a bowl or in their packages.

Take about 1/3 the veggies and put them in the bottom of the crock. In order, ladle up 1/3 of the sauce, throw in 1/3 of the pepperoni, 1 cup each of the cheeses. Repeat down the line until you've used up all the ingredients, ending with the cheeses making a gorgeous finish on top. (This forms a cheesy crust for extra deliciousness.)

Cover your crock, put it in the slow cooker heating element, turn to Low, and walk away for 6-8 hours. Use a sturdy serving spoon to dig deep and serve up a pasta-less lasagna!

This makes enough to serve four very hungry adults, but you'll want to sneak a container of leftovers for lunch the next day. My vultures never leave me a drop unless I hide my lunch container before announcing dinner is ready.

Optional: You may of course wish to add more ingredients such as bell peppers, sausage, ham chunks, and any other "pizza" toppings your band will allow.

Lena Austin
Come join the blog tour beginning July 15! Start at 1Romanceebooks.com

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Posted By Lena Austin to Fat Frog Diary at 7/16/2010 10:09:00 AM

30 Minute Mini-Meat Loaves

30-Minute Mini Meat Loaves

Slash the bake time of meat loaf when you make mini-loaves. Meat loaf is now doable for weeknights!

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings (2 loaves each)

1/2 cup ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

1.
Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2.
Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3.
Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.
High Altitude (3500-6500 ft): No change.

Substitution
While the mixture of ground beef and pork gives these little loaves a unique flavor, you can also use 1 1/2 pounds of ground beef instead of the mixture.

Serve With
Serve these loaves alongside cooked baby-cut carrots and mashed potatoes. Apple or cherry crisp is a sweet way to end the meal.

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 105mg; Sodium 440mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 22g Percent Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.