Slow Cooker Italian Beer & Beef Chili

 

Chili is a wonderful meal to make for any occasion as it is high in fiber, filling and goes a long way. I chose to make this version using Italian beer as the base; as well as a lean ground beef (90/10), but you can also substitute ground turkey or chicken in it's place.

Crock Pot Greek Mashed Potatoes

Today I'm going to be sharing a new experiment with you for Crock Pot Greek Mashed Potatoes. This is one of those recipes that started out one way in my head; then wound up another. Not a bad thing mind you, just different.

Slow Cooker Italian Sausage Stew

I don't usually make a lot of slow cooker meals; however, I had my pot still out on the counter after I made the Beef Stroganoff and I found myself with some defrosted sausage and day where I wouldn't be getting home any time soon to whip up dinner.  I decided to make a stew with it (since I never tried it that way before) and boy was it good! I threw in the potatoes as a last minute decision as well to make it a complete all-in-one meal and I was glad I did. This Italian Sausage Stew was so filling and flavorful and I was happy that there was some extra left over so that I could pick on it for lunch the next day as it reheated beautifully. 

Italian Sausage Stew

Prep Time: 15 minutes Cook Time: 4-8 hours (depending on setting) Serves: 6

Ingredients

• 12 Italian Sausage Links (Sweet or Hot), cut in half
• 1 tbsp. Extra Virgin Olive Oil
• 1/2 Red Onion, chopped
• 2 Garlic Cloves, chopped
• 3 Stalks Celery, washed and sliced
• 3 Parsnips, peeled and sliced
• 3 Large Carrots, peeled and sliced
• 1 Bunch Rosemary
• 1 Bunch Thyme
• 1/2 c. White Wine
• 1/2 c. Low Sodium/Fat Free Chicken Broth
• 4 Medium Red Potatoes, washed and quartered
• Kitchen String

Directions

1. In a large nonstick saute pan, heat the oil over medium heat; then add the sausage and brown it on all sides. Place in your slow cooker. 
2. Next, add your onion, garlic, celery, parsnips, and carrots to the slow cooker and mix them in with the sausage. 
3. Tie the rosemary and thyme together with kitchen string and nestle the bunch in with the meat and vegetables. Pour the wine and chicken broth over the top, cover the slow cooker and cook on Low 6-8 hours or High 4-6 hours. 
4. The last hour of cooking, add in the potatoes. (If you don't have an extra hour, you can prepare the potatoes the night before by either boiling or microwaving them until they are soft, yet slightly firm). 

Enjoy!

Nutrition Facts 

Calories 420, Carbs 33.9g, Fat 16.8g, Protein 30.6g, Fiber 4.3g, Sugar 4.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Slow Cooker Italian Sausage Stew Shopping List

Marilyn's Crock Pot Meatloaf

Looking for a new meatloaf recipe you can make and let your crock pot do the cooking? Then this one is it! While speaking with a long time family friend recently, she told me about this meatloaf recipe that she got from her Italian mother in-law over 45 years ago. 

I had just purchased some ground beef and wanted to give it a try, but the night I planned on making it we had some change in plans and I wouldn't be home long enough to cook it on top of the stove. She didn't give me any measurements other than what ingredients were in it so I just had to eyeball it until it looked right to me. I mixed all of the ingredients and put it in my crock pot instead and I have to say it was delicious and moist and everyone loved it. I served mine with egg noodles, fresh green beans and a salad. Thanks for a great recipe Marilyn! <3

Marilyn's Crock Pot Meatloaf
1 lb. Ground Beef (I used 85% lean)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Oregano
1 Egg
1/2 c. Italian Breadcrumbs
1 tbsp. Extra Virgin Olive Oil
10oz. Mushrooms, washed and sliced
6oz. Hunt's Tomato Paste
12oz. Water
1 tbsp. Kitchen Bouquet



Directions:
1. Heat oil in a nonstick saute pan, then add in the mushrooms. Cook until they start to soften. 
2. While the mushrooms are cooking, add the beef, garlic powder, onion powder, oregano, egg, and breadcrumbs to a bowl. Mix well then form into a rectangle shape. 
3. Place the meatloaf into your crock pot; then place the cooked mushrooms on top. 
4. In a separate bowl, mix together the tomato paste, water and kitchen bouquet; then add it to the crock pot. 
5. Cook on low 4-6 hours or warm 6-8 hours. If you'd like to cook this on top of the stove, place in a covered Dutch oven and cook over a very low heat for 1-1 1/2 hours. Makes 8 slices. 

*Nutritional Information per Slice: Calories 196, Carbs 10.2g, Fat 11.3g, Protein 14g, Fiber 1.9g, Sugar 3.9g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy!

Shared on Weekend Potluck 4/5/13

BBQ Pulled Pork

I had a request on my Facebook Page for a Pulled Pork Recipe. Since I never made it before, I wanted to try it out myself before sharing it with all of you. I'm not a huge fan of BBQ Sauce, which is why I added some honey to cut down the tartness of the flavor, but I had one of my guinea pigs (a.k.a. my husband and nephew) taste it and it was a hit!  I also tried it myself and it was pretty darn good.

BBQ Pulled Pork(Serves 6-8)
1 1/2-2 lb. Pork Tenderloin
1-12oz. Can Birch Beer (or Root Beer)
1 Tbsp. Dried Minced Onion
2 Cups Prepared Kraft Original BBQ Sauce
1/2 Cup Honey
1/2 Cup Water
1 Tbsp.Garlic Powder


Put the pork in a slow cooker on low heat for 6-7 hours. Sprinkle with dried minced onion, add Birch Beer and let simmer on low heat for 6-7 hours or on high heat for 4-5 hours.  Drain the liquid. Using a fork, pull apart the pork tenderloin until it's shredded. Add BBQ sauce, honey, water and garlic powder and mix together. Put mixture into an oven safe baking dish and bake at 350°F for 20 minutes to help evaporate the excess liquid. Serve alone or on rolls.