Crockpot sweet and sour meatballs

So, you know how I said I never buy frozen meatballs... well.. I was walking into Walmart the other day and walked past Subway.. The smells just made me crave a meatball sandwich, and we had hoagies at home. So, I gave in and bought some frozen ones so I could easily make me a meatball sandwich for lunch, it was divine. Anyway, so I now have some store bought frozen meatballs in my freezer and I needed to use a few things in my fridge(pineapple and the sweet and sour sauce). So, I decided to throw it all in my crockpot and see how it all tasted. YUM YUM YUM! My pregnant body could hardly handle smelling it all day, I wanted to dive in! After my husband got home I was constantly asking him if he was hungry yet.. after the 3rd no.. I decided I was going to test them out. I ate 5 meatballs before we even ate. They were so yummy and super easy! Anyway, I love this sauce and have used it on chicken before but it was very good for this too, so I would recommend getting it if you can.

I have found it's cheapest at Walmart, if you can find it at yours! Anyway here is the recipe. I wish I got paid to advertise this sauce, but really.. I just like it! I also use their fajita sauce every now and then.


Crockpot Sweet and Sour Meatballs
frozen meatballs (as many as you need for your family)
1 bottle sweet and sour sauce (I prefer world harbors)
1 can pineapple chunks or tidbits, mostly drained
1/2 of green pepper diced
Garlic salt (to taste, I probably used a teaspoon, makes it a little more savory and not so sweet)
Hot cooked rice

Combine first 5 ingredients in a slow cooker and cook for 5-6 hours on low or until heated. Serve over hot cooked rice.

I have also fallen in love with crockpot liners. They are definitely a nice thing to have, but can be a little pricey. I think it's worth it, most of the time. :)

Sooner than I thought...

While I am still not feeling up to cooking every night. I have been able to cook the past few nights and also had the energy to do the dishes. Which is a big improvement.. But, I don't know if it will continue or not.. we will see. I made this Veggie Meatball soup tonight and it was so yummy! It was super easy too! I know during this time of year easy meals are important to alot of people. I used my homemade meatballs but the recipe calls for frozen. So, you can make it as easy as you want. I usually make up big batches of my homemade meatballs(my hubby and I think they taste much better than the stores) and then freeze them. So, I usually have some on hand. If you would like my meatball recipe, let me know and I will post it. The recipe also calls for a can of stewed tomatoes, I think next time I will try Italian stewed tomatoes just for a little extra flavor. I also think it would be yummy with some fresh Parmesan cheese grated on top, but I didn't have any.


Veggie Meatball Soup
adapted from the taste of home

1 14 oz can Beef Broth
1 1/2 cup frozen mixed vegetables, thawed.
1 can stewed tomatoes
1 bag of frozen meatballs, thawed. (depending on how big your bag is.. I would just put in the right amount for each person in your family. I usually do 4 a person.)
2 Bay leaves
1/8 teaspoon pepper or to taste
1 cup pasta (use whatever you have on hand.. I used mini Farfalle)

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 4-5 hours or until heated through. Cook pasta as directed on package, drain. Add to soup and continue to cook for 10-15 minutes or until heated through. Discard bay leaves before serving.

Teriyaki Sandwiches

This was super easy and supper cheap to make. My hubby and I loved them. I was a little worried as I scooped the meat out of the crockpot because it looked a little dry, but it wasn't at all. It wasn't tough either. We were also both a little worried about the lack of cheese, but went for it anyway and it was awesome! I will definitely be making this often! (Sorry my picture is so awful.. I was so hungry I just snapped it.)


Teriyaki Sandwiches
adapted from taste of home

2 lbs boneless chuck steak (I didnt actually look at the pounds I bought but I only paid 2.17 for 4 small steaks.. PLENTY)
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 garlic clove, minced
4 teaspoons cornstarch
2 tablespoons pineapple juice
French rolls, split
butter
1 can pineapple slices

Cut steak into thin bite-size slices. In a slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender.

Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1 1/2 cups. Pour into large saucepan. Combine cornstarch and pineapple juice until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through.

Brush rolls with butter; broil 4-5 inches from the heat for 2-3 mintues or until lightly toasted. Fill with meat and top with pineapple slices.

Getting creative - Mexican Haystacks

As I have said, we just moved and we actually are purchasing our first home. It has been a little bit of an adjustment for us in many ways. I'm attempting to pinch my pennies as much as possible and it's actually helped me get a little creative with my cooking. I'm sure you have heard of Hawaiian haystacks? There are other names for it but I just can't think of them right now. It's pretty much white rice with a chicken gravy with all sorts of different toppings you can mix in. I made a batch of this spanish rice and of course I had tons left over. So, the thought hit me.. Why not make Hawaiian haystacks but with a bit of mexican flare? I was a little worried about how it would turn out because I was literally just throwing things in that I had on hand, but we all loved it! Even my 2 year old ate it all up and asked for more. Best of all? I made it in the crock pot, all I had to do was reheat the left over rice and dinner was ready in minutes. You could also throw this in a tortilla and it would make an awesome burrito. That is whats for lunch today!


Mexican Haystacks

2-3 boneless skinless chicken breasts
1 can cream of chicken soup
1 can diced green chili's drained
1/2 teaspoon cumin
1/2 teaspoon garlic powder

1 can reduced sodium black beans rinsed and drained or 1-1/2 cup prepared dried beans
1 can sliced olives drained
fresh diced tomatoes
shredded cheddar cheese
Hot cooked rice (Either white or this spanish rice recipe )
Any other toppings : Avocado, sour cream, lettuce, jalapenos, etc..

Place chicken in crockpot. Add soup, green chili's, cumin and garlic powder. Cook on low for 8 hours. Add in black beans and olives. Heat an additional 15-20 minutes or until heated through. Pour chicken gravy mixture over rice and add your toppings.

Fall apart, melt in your mouth - roast

I make this roast often. In fact, my husband would eat this everyday if I would let him.. but we usually have it every Sunday. He told me last night I make "the best roast ever". So, I thought I would share the recipe with you. I like to buy a cross rib roast, from my experience it always turns out soo tender. It's on sale right now at Smith's for 1.99/lb.. which is very good. I usually buy large roasts so I can use the left overs for other meals during the week, which I will share here as well.. after I make them this week. :) Another thing I like about this roast, it makes it's own gravy. I don't like gravy, but my husband does.. so I don't have to make a batch of gravy just for him, it's already done for me! Anyway here is my recipe for Sunday roast.


Sunday Roast

2-3 lb cross rib roast
1 can cream of mushroom soup
1 envelope dry onion soup mix
3 tablespoons A1 steak sauce
1 table spoon Worcestershire sauce

Place roast in a crock pot and top with remaining ingredients. Cook on low for 8 hours or until it falls apart. Skim fat from the liquid in the crockpot and use the liquid for gravy.

Up next: Beef enchiladas with home-made sauce (using the left over beef)

Kicking things off with.. Chili

Welcome to my new blog. Things aren't quite set up the way I want right now, but I will work on adding some design elements over time. This blog is designed to help others cook on a budget. I will also try to include recipes that will use up any food storage that you might have. It's important to store, but it's also important to use that storage and keep it rotating. I'm going to kick of my new blog with a great simple recipe for Chili made in the crockpot. I love this recipe because it's fast, I usually have all the ingredients already and I can just throw it in and forget about it until dinner time. I know everyone seems to have a different recipe for chili and this is the one that I use. This recipe includes the use of black beans which are a wonderful bean to cook with. You will find over time that I cook with them often. They are loaded with wonderful nutrients and taste great. They are a good source of fiber, protein, iron, potassium and even a little calcium. I buy a lot of these for storage because if for some reason I am unable to buy any meats in the future these guys can help up my protein intake and basically replace meat, if needs be. Same goes with almost any bean, I just happen to like the black variety. If you are not a fan of black beans you can substitute the can of black beans for an additional can of chili beans. I have also included a yummy corn bread recipe. This recipe is a sweeter cornbread and I always make it along with my homemade chili. Enjoy! Nothing like a warm bowl of chili to warm you up during these chilly days.


Crock Pot Chili (estimated cost about $6.00 without toppings)

1 lb ground beef or you could do Italian sausage or 1/2 lb of both it all tastes good.
1 can diced tomatoes undrained
2 8 oz cans tomato sauce
1/2 cup onion chopped(I use dehydrated onions.. I hate chopping onions.. I always cry)
1 tsp sugar
2 tsp chili powder
1 1/2 tsp ground cumin
1 heaping tsp oregano leaves
2 cans chili beans, undrained it is important you do not drain these, they are canned in a sauce that will add additional flavor to your chili. (or substitute 1 can of black beans rinsed and drained for one can of chili)


Brown ground beef in a large skillet, drain. Put beef in crockpot with everything but the beans. Cook on low for 3 to 4 hours. Add beans and continue to cook on low for another 45 mins. Serve when mixture is completely hot. Serves 6.

Sweet Cornbread
1/2 c melted butter
1 c sugar
2 eggs
1 1/2 c flour
2 tsp. baking powder
1 c cornmeal
1/2 tsp salt
1 1/2 c milk
Mix together. (batter will be thin) Bake in a greased 9x13 pan at 375 for 25 mins.