Crockpot Pot Roast

Pot Roast–Crockpot

5 pounds Beef Pot Roast
1 package Ranch-style Dressing Mix
1 package Gravy, Dry Mix, Brown
1 package Italian Seasoning — Salad Dressing Mix

Place roast in crockpot. Sprinkle the 3 packages of mixes over beef.
Cook on high for 4-5 hours or on low for 8 to 10 hours.

Even thought you add no liquid it comes out very good!

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Per serving: 396 Calories (kcal); 30g Total Fat; (68% calories from fat);
30g Protein; trace Carbohydrate; 109mg Cholesterol; 130mg Sodium; trace
Dietary Fiber

Jenny’s Island Pork

Jenny's Island Pork

This will have a taste like island kalua pork that is done in the ground. lo carb and delicious.

2-3 pound pork butt or roast
salt
2-3 T liquid smoke
2 bags fresh spinach or frozen spinach

Cut the pork into 2 inch pieces, doesn’t have to be exact.. Add as much salt as you like, Sprinkle
on 2-3 tablespoons of liquid smoke and mix it all up really well.

Spray your pan with pam or line it with foil and spray the foil. Layer one bag of spinach and then put the pork on top of that. Layer the other bag of spinach over the pork. Cover with foil and bake at 350 for about three hours.

The recipe said 2 hours but I cooked mine for almost 4hours, of course I had almost doubled the recipe.
I uncovered it the last hour to let some of the liquid evaporate.

I have never been to the Islands, but hubby has and he said it was remarkably similar to the pork they cook in the ground. It was very tender and flavorful.

Thanks Jenny!!!

Hamburger Pie

This is a LARGE recipe (you can half it or have lots of leftovers!)

Hamburger Pie

Ingredients: 2.5-3 lbs. ground beef
½ large yellow onion (minced)
2 Tbs. Beef bouillion
½ pound bacon (cooked and crumbled)
½ pack of Hidden Valley Ranch dressing mix (powder)
1 can of mushrooms
16 oz block of cheddar cheese (freshly grated)
10 eggs
½ cup parmesan cheese
½ cup heavy cream

How To Prepare:

Brown the ground beef, onion and bouillion together until the meat is no longer pink. Drain. Combine the meat mixture, dressing mix, mushrooms and cheese in a large bowl.

In a separate bowl, whisk the eggs, parmesan cheese and heavy cream until very well blended. Stir into the meat mixture.

Spread the entire combo in a large baking pan (15 ½ x 10 ½ pan).

Bake at 350° for about 45 min. Let sit for at least 15 min. to harden.

Number of Servings: 10-15

Cheesy Chimichangas

Cheesy Chimichangas.

Ingredients:

* 2 - 4 large low carb tortillas (I haven’t tried it but I would think you could substitute with the Flax Meal Flatbread)
* 1 pound of ground beef
* Seasoning for Tacos — See Bottom of Post
* 2 - 4 ounces of shredded cheddar cheese
* 1 - 2 ounces of cream cheese
* canola oil
* chopped tomato and green onion for garnish (optional)
* 1 ounce of cream cheese and 1 ounce cheddar cheese to melt on the top of the chimichangas(optional)

How To Prepare:

Brown the ground beef in a skillet and drain the oil from the pan. Add the taco seasoning to the ground beef (Use just enough for one pound of ground beef.

Add a bit of water to the skillet and stir the mixture over medium heat for a few minutes until the seasonings are incorporated and the water has evaporated.

Take a tortilla and at one end, add 1/4 - 1/2 pound of meat, one ounce of shredded cheddar and 1/2 ounce of cream cheese. This will create a VERY full tortilla.

Carefully roll up the tortilla like a burrito or an egg roll making sure that the ends are tucked inside (if the tortilla is too full and hard to roll, you might have to remove some meat).

Smear the inside of the exposed edge with cream cheese to seal the chimichanga up tight. Then fill, roll and seal the remaining tortillas the same way.

Put about a quarter of an inch of canola oil in the bottom of a skillet and heat it up. Add the chimichangas to the hot oil with the exposed edge side up.

Carefully fry the chimichangas and turn them so that they brown on more than one side. Drain on paper towels.

The chimichangas are now ready to eat as is. OR, heat up your oven to approximately 450 degrees. Smear the tops of the chimichangas with a small amount of cream cheese and sprinkle a small amount of shredded cheddar on top.

Place the chimichangas on a cookie sheet and bake until the cheese is melted. Garnish with chopped tomato and minced green onions and serve.

Here’s the recipe for Taco Seasoning.

SEASONING FOR TACOS

2 tablespoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon salt
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne

Mix very well and store in a small jar. Makes 24 teaspoons.