Slow Cooker Dinner

Whats for dinner? How about a main dish, side dish, and dessert where the crockpot does all the work? Here are three very yummy dishes that make up one whole meal!

Slow Cooker Tacos

• 1 boneless beef roast (approximately 3 pounds), cut into 3 pieces
• 1 teaspoon chili powder
• ¾ teaspoon cayenne pepper
• ½ teaspoon seasoning salt
• 1 onion, chopped
• 3 cloves garlic, minced
• ⅓ cup picante sauce
• 1 cup low-sodium chicken broth
• tortillas
• All your favorite taco toppings

Directions:

1. 1. Place the onion and garlic in the bottom of the slow cooker.


2. In a small bowl, mix together chili powder, cayenne pepper, salt and cumin.


3. Rub the spice mixture all over the meat and place the meat on top of the onions and garlic.


4. Pour the salsa and the chicken broth over the meat.


5. Cook for 8-10 hours on low or 3½ to 4½ hours on high.


6. When finished, shred the meat with a fork and place it in the tortillas, along with all of your favorite taco toppings

Recipe from http://www.parentsconnect.com/

Crock pot Spanish Rice

• 1 cup chopped onion
• 2 green bell peppers
• 1 large (28 oz) can tomatoes
• 1 can (8oz) tomato sauce
• 2 1/2 tsp chili powder or to taste
• 1 1/2 tsp salt
• 2 tsp worchestershire sauce
• 1 cup rice uncooked
• 1 cup water

Combine all ingredients into the crockpot, stirring to blend well. Cover and cook on low for about 6 1/2 to 8 hours, or on high for 3- 3 1/2 hours, or until rice is tender but not mushy.

Now for the dessert! YUMMY! Yes a cake you bake in the crockpot!

Hot Lemon Blueberry Cake

1 cup fresh blueberries

4 large eggs, separated

Grated zest of 1 lemon

1/3 cup fresh lemon juice

4 tbsp (1/2 stick) butter, at room temperature

1 2/3 cups milk

1 cup sugar

1/3 cup all-purpose flour

1/8 tsp salt

Directions:

1. Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Spread the blueberries over the bottom of the slow-cooker insert


2. Beat the egg whites in a large mixing bowl until soft peaks form, and set aside.


3. Whisk the egg yolks in another mixing bowl. Add the zest and juice, butter, and milk and whisk until blended


4. Stir together the sugar, flour, and salt in another bowl and add to the egg yolk mixture. Beat until smooth, then fold into the reserved egg whites.


5. Transfer the batter to the slow cooker. Cover and cook on high for 2½ hours.


6. Allow the cake to cool slightly before serving

recipe from http://www.parentsconnect.com/

We tried this for Dinner last night, and the kids loved it!! I am lucky and only have one picky eater, but even he enjoyed it!