Getting our Roast on ... Slow Cooker Classic Pot Roast

Sunday Supper Meal Idea!  Who doesn't love a Roast on Sunday?  And to be on the skinny version?  YUP it was so yummy and the kids loved it so much!

Next on our roast list to do was a Slow Cooker Classic Pot Roast I found on Skinny Ms., a great site for Weight Watcher recipes.   The Rick and his buddies worked the SeaHawks welcome home parade after they won the superbowl and it was a VERY cold day.  I figured when they got home they would need something warm and filling so I made this.  It was perfect, even the boys who sometimes don't eat all their meals finished up their plates!

Ingredients

3 large carrots, peeled and sliced (optional, 2 cups baby carrots)
2 medium red potatoes, sliced into wedges (optional, 8 small red potatoes)
1 medium onion, sliced thinly
2 bay leaves
1 (3 pound) boneless chuck roast or tenderloin for an extra lean cut
3 cloves garlic, minced
1 tablespoon balsamic vinegar
2 cups beef broth, fat free, low sodium
Kosher or sea salt to taste
1/2 teaspoon black pepper
2 tablespoons cornstarch or Tapioca starch (optional)
2 tablespoons water (optional)

Directions

Add carrots, potatoes, onion, bay leaves, roast, garlic, vinegar and broth to slow cooker, in that order. Sprinkle with salt and pepper, cover and cook on low 6-8 hours or until internal temperature of roast has reached 145 degrees and vegetables are tender. If using a Set 'n Forget slow cooker, set the internal temperature of the roast to reach 145 degrees.

For a thicker gravy, combine cornstarch and water, pour into slow cooker the last 15 minutes of cooking time, for a thicker sauce.

ALEXIS NOTES: I used a pork roast (well because I'm cheap .. lol), I only had chicken broth on hand which was fine since I used pork instead of beef.  I had yellow potatoes on hand instead of red.  My sauce wouldn't thicken up like I liked so I did make a roux (light butter & flour) and put it on the stove to thicken it up.  I took the meat and veggies out and put in my roaster pan in the oven to keep it warm until the guys got home.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Noodles on the Skinny Side ... Slow Cooker Cheesy Spaghetti with Turkey

Here's another skinny noodle dish that will fill you up but not fill you out in those jeans!  It's not pretty but it sure was yummy.  I must admit I'm the worse at making the dishes look food photo ready.   These ladies must spend hours getting their food ready to take a photo of it, me I'm lucky I get 5 seconds to take the photo before everyone runs in grabbing the plate from me.  So I know I won't be the most pinned or traffic to my site but I know I've passed on a yummy recipe!  

I found this Slow Cooker Cheesy Spaghetti on Skinny Ms's website.  This is one of my favorite site's for Weight Watcher recipes.

Ingredients

1 lb lean ground turkey sausage (see recipe below)
1 (24 ounce) jar spaghetti sauce (no sugar added)
8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
1 cup low fat cottage cheese
1 cup skim mozzarella cheese, shredded
1 cup low-fat ricotta cheese
1 teaspoon dried oregano
1 tablespoon chopped (fresh) basil
Kosher or sea Salt to taste
1/2 tsp ground black pepper

TURKEY SAUSAGE INGREDIENTS:
1 lb lean ground turkey or chicken
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 tsp dried sage
1/4 tsp cayenne pepper
1 tsp dried oregano

Directions

Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara and broken spaghetti pieces.

In a medium bowl combine cooked turkey sausage with the remaining ingredients, add to slow cooker. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly.

Serve and sprinkle with Parmesan if desired.

ALEXIS NOTES: I skipped the making of the turkey sausage and just used some ground turkey I had cooked up that I needed to use up.  Just reminder when putting noodles in a crockpot I find that if you put them in an hour before you serve the dish they won't be gooey and soggy.

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.