Crockpot Brown Sugar Meatloaf

Ingredients

3 Pounds of Lean Ground Beef (I Highly Suggest a 93/7% Split or Better)

4 Large Eggs

1Cup of Milk

1 1/4h Cup of Italian-Seasoned Breadcrumbs

2 Package of Lipton Onion Soup Mix

2 Teaspoon Salt

1/2 Teaspoon Pepper

1/2Teaspoon Ground Ginger

2 Cup of Ketchup

1Cup of Brown Sugar

2 Teaspoon Worcestershire Sauce

Pam

Liner

Instructions

1. I used an oblong crock to get the best “loaf size”.
2. I strongly suggest using a Reynolds Liner that are specifically for crockpots with this recipe.
3. It makes it much easier to pull out the meatloaf in one piece.
4. Spray with Pam or similar.
5. Mix lean hamburger, eggs, milk, onion soup mix, breadcrumbs, salt, pepper and ginger in a large bowl mixing it well so it can make a loaf.
6. Scoop the hamburger mix into the crock-pot, making it a loaf like size, keeping it from the sides if possible.
7. Cook on low for 6 hours (strongly suggest not trying it on high).
8. You will want to use your meat thermometer and make sure it gets to an internal temp of 160 before pulling it out.
9. I pull it out with a liner, lay it on a simple plate and then use 2 large spatula’s to transfer the meatloaf to a nicer dish.
10. If one doesn’t want to use a liner, you can use foil by making long but narrow pieces and lay them down in the crock, and then put the meat loaf in, so you can pull them out by grabbing on the foil and pulling up.
11. Mix the ketchup, brown sugar, and Worcestershire sauce in a separate bowl and then spread on top of the meatloaf, a few minutes before you pull it out.
12. Strongly suggest using hamburger that is at least 93% fat free, otherwise you’ll have an excess of grease.
    

Notes

Freezer Instructions

You will need 2 Freezer Ziploc bags (I used one gallon and one quart).
Mix the beef, eggs, milk, Lipton onion soup mix, bread crumbs, salt, pepper and ginger in a bowl getting it thoroughly mixed.
I then scooped that into the freezer bag and laid flat, squeezed as much air out as possible and placed in the freezer.
You will let this thaw before scooping back out and molding it in your crock-pot.
For the separate smaller bag, mix the ketchup, brown sugar and Worcestershire Sauce in a small bow and scoop up into a quart size freezer ziploc bag and again lie it down, squeeze out extra air and lay flat in the freezer.
This absolutely must be thawed before cooking as you will need to follow the above instructions to make the loaf properly for crock.

Read more at http://crockpotladies.com/crockpot-brown-sugar-meatloaf/#ZCd1UrdffC5KRRIM.99

Chicken, Black Bean, and Tortilla casserole

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can Tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
Toppings
plain nonfat yogurt
sour cream
Avocado, slices
sliced green onion
chopped black olives
Directions:

1
In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
2
Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
3
Stir in beans and chicken.
4
Preheat oven to 350°.
5
In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
6
Top with 4 tortillas and sprinkle with 1 cup cheese.
7
Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
8
Top with 4 tortillas and 1 cup cheese.
9
Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
10
Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

Read more: <a href="http://www.food.com/recipe/chicken-black-bean-and-tortilla-casserole-242948?oc=linkback">http://www.food.com/recipe/chicken-black-bean-and-tortilla-casserole-242948?oc=linkback</a>

Tangy Chicken Casserole

1 1/2 cups cooked chicken (3-4 skinless, boneless, breasts)
4 cups of your favourite pasta sauce, or more if you like it really saucy!
1 (19 ounce) can pineapple tidbits
4 cups your favourite uncooked pasta
Top with
2 cups grated cheese, marble works well
1 dash oregano
Directions:

1
Cook Pasta until tender.
2
Drain pineapple.
3
Combine rest of ingredients, place into casserole dish and top with cheese and oregano.
4
Bake at 375 degrees for 30-35 minutes.
5
Great with garlic bread or cheese toast.
6
**for OAMC: label and freeze after step 3. Defrost overnight and bake covered 45-60 minutes or until heated through. Uncover and bake an additional 5 minutes, if desired. To bake from frozen, double baking time.

Read more: <a href="http://www.food.com/recipe/melanies-tangy-chicken-casserole-80086?oc=linkback">http://www.food.com/recipe/melanies-tangy-chicken-casserole-80086?oc=linkback</a>

Chicken Caesar Pasta Casserole

2 cups tri-colored pasta, cooked and drained
2 cups rotisserie-cooked chicken, shredded
1 cup caesar salad dressing, Creamy Style
1/2 cup chicken broth
1/3 cup green onion, finely sliced
1/4 cup red bell pepper, diced
1 1/2 cups Italian cheese blend, shredded
1 cup crouton (I use my Parmesan Garlic Croutons!)
1/4 cup parmesan cheese, shredded
Directions:

1
In a large bowl, combine all ingredients EXCEPT croutons and parmesan cheese.
2
Pour mixture into a greased, 2-quart casserole dish. Top dish with croutons and parmesan cheese.
3
Bake at 350 degrees for 20 minutes or until casserole is heated through and croutons are golden brown.

Read more: <a href="http://www.food.com/recipe/chicken-caesar-pasta-casserole-269368?oc=linkback">http://www.food.com/recipe/chicken-caesar-pasta-casserole-269368?oc=linkback</a>

Amy's Chicken and Black Bean Enchilada Casserole

1/2 cup onion, chopped
2 garlic cloves, finely chopped
2 cups boneless skinless chicken breasts, cut into 1 pieces
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
15 ounces black beans, rinsed and drained
2 cups brown rice, cooked
2 (10 ounce) cans red enchilada sauce, medium heat
8 ounces low-fat cream cheese, softened
4 ounces low-fat sour cream
4 1/2 ounces diced green chili peppers, drained
16 (6 inch) corn tortillas
2 cups shredded low-fat monterey jack cheese
Directions:

1
Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
2
In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
3
Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
4
Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
5
Cover with aluminum foil (I spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
6
Let rest for 10 minutes before serving. Enjoy!

Read more: <a href="http://www.food.com/recipe/amys-chicken-and-black-bean-enchilada-casserole-288909?oc=linkback">http://www.food.com/recipe/amys-chicken-and-black-bean-enchilada-casserole-288909?oc=linkback</a>

Low Fat Chicken Enchilada Casserole

6 flour tortillas
2 (9 3/4 ounce) cans cooked chicken, drained
1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
3/4 cup water
1 (1 1/4 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained or 1 (15 ounce) can chili beans, not drained
2 cups shredded low-fat cheddar cheese, divided
Optional
Lettuce, onions, tomatoes, salsa
Directions:

1
Grease a 9x13 pan with shortening or spray.
2
In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
3
Cut tortillas into quarters.
4
Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
5
Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
6
Spread half of the remaining chicken mixture on top of the tortillas.
7
Spread 1 cup of the shredded cheese on top of the chicken mixture.
8
Repeat layers.
9
Bake at 350 degrees F for 30 minutes or until heated through.

Mexican Chicken Casserole

3 -4 chicken breasts
1 (10 1/2 ounce) can cheddar cheese soup
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) jar salsa
1 (4 ounce) can diced green chilies
1 (16 ounce) bag nacho cheese flavor Doritos, crushed (large bag)
1 (8 ounce) bag mexican cheese
1 (8 ounce) package jalapeno jack cheese, shredded
canned jalapeno slices or sliced ripe olives, for presentation
Directions:

1
Boil the chicken until done. Pull apart. Keep the broth.
2
Mix soups, salsa, and chilies together. Set aside.
3
In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top.
4
Repeat ending with cheese and broth.
5
Add on sliced jalapenos or black olive slices for presentation, if you wish.
6
Bake at 350 for 30 minutes.

Read more: <a href="http://www.food.com/recipe/mexican-chicken-casserole-225424?oc=linkback">http://www.food.com/recipe/mexican-chicken-casserole-225424?oc=linkback</a>