Turkey Meatloaf in the Crock Pot

September 14, 2020September 13, 2020 RefreshHer17 Comments

My husband loves Cracker Barrel’s meatloaf and with good reason – it’s delicious! However, it’s also high in calories. Because we’ve both been trying to eat more healthy, and are avoiding those high cal Cracker Barrel entrees, I looked for a meatloaf recipe using ground Turkey. That was when I came upon this gem – BBQ Glazed Turkey Meatloaf that turned out to be FANTASTIC and also cooked in the crock pot! What? Meatloaf in the crock pot? You talk about easy! This recipe is a winner all the way around!! Take a peek!

BBQ Glazed Meatloaf – Cooked in the Crock Pot!

Clean-up was a cinch! Pull the foil out of the bottom of the crock pot and wipe it out! Ta-da! Friends, this recipe is for you if you’re looking for:

Delicious
Healthy
Easy to make
Easy to clean up

A friend of mine told me she steers away from ground poultry because it just doesn’t seem right! Well, I understand, but you need to give it a try! It’s so good, and so much better for you! Now for the recipe!

BBQ Glazed Turkey Meatloaf

1 1/4 pound ground turkey
1/2 cup plain breadcrumbs
1/4 Cup shredded Mexican style shredded cheese
1/4 cup minced onion
1 large egg, beaten
1 tsp Dried oregano
1/4 tsp salt
1/4 tsp pepper
2 Tbl ketchup
2 tsp light brown sugar
2 tsp Worcestershire sauce
1 tsp spicy brown mustard (I used Dijon)

1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5-6 quart slow-cooker.

2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.

3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.

4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.

This meal was absolutely delicious! My husband isn’t pining away for his Cracker Barrel meatloaf anymore!

I made this meal for our Sunday dinner and it was so great that it was ready when we got home from church! I mixed up the meatloaf the night before, then popped it into the crock pot before we headed out the door. What a great meal when you need something savory and have time to let the crock pot do the work!

Do you eat ground poultry? If not, I really hope you’ll get some turkey and try this recipe! I believe it will convert you!

Here are a couple other turkey recipes we love.

With love from my country kitchen,

Crock Pot · Dinner · Soups/stew

Lazy Day Stew

December 16, 2019December 14, 2019 RefreshHer7 Comments

Cold winter days just need hearty soups and stews, both to warm the body and comfort the soul!

One day last week I decided to make an old favorite stew recipe of mine – Amish Stew, and I went to my blog to pull up the directions, and I couldn’t believe it when I discovered I haven’t shared this gem of a recipe with you! Let’s fix that today!

I could give this dish a couple other names that would be more appropriate than Amish Stew. It could easily be called, Lazy Day Stew or Poor Man’s Stew. Both would be appropriate! Let me share the recipe and you’ll see why!
Continue reading “Lazy Day Stew” →

Beef · Crock Pot · dessert

Slow Cooker Yankee Pot Roast

December 11, 2017December 11, 2017 RefreshHer9 Comments

What would we do without the crock pot? Other than run to Chick-Fil-A for fast food? I lean on mine a lot and am so thankful it can have my meal prepping while my days are full.

I’ve posted this recipe for Yankee Pot Roast from Cooking Light before, but recently I made it in the crock pot because it was going to be a day away from home with the need for supper when the busyness was done! This meal is so hearty, so savory and satisfying and perfect for a cold winter’s day! I’m going to add in my method for making it in the slow cooker, just in case you might have some busy days when you, too, need a meal ready for the table when you get home!

Ingredients

2 teaspoons olive oil
1 (4-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 cups coarsely chopped onion
2 cups low-salt beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup chopped plum tomato
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice
Chopped fresh parsley (optional)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Step 3

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

To make in Crock pot:

Follow step 2, using a heavy pan to brown roast and then saute’ onions. Place roast in the bottom of the slow cooker, then top with onions. Add carrots and potatoes around roast. Pour broth mixture over all and cook on low 8 hours.

When you remove the cooked roast from the crock pot, you can pour the broth mixture into a skillet and then thicken with corn starch on the stove to make a delicious gravy for the meal!

This is some swanky comfort food, friends! I hope you’ll make your next busy day end deliciously by making this in your crock pot!

You’re welcome!

With love from my country kitchen,

Denise Signature 150 px

Cooking · Crock Pot · Uncategorized

When Gluten-Free Meets Delicious

October 2, 2017October 3, 2017 RefreshHerLeave a comment

No one in my family is Gluten-Free, but I have friends who are, so I’ve been pinning GF recipes on Pinterest. Some recipes are just plain strange, but when I found this White Chicken Chili, I knew it would be good! It was so delicious and had NO SPECIAL INGREDIENTS in it. You simply substitute coconut milk for the regular milk and corn starch for flour. This is so good with the thighs, too, but of course, you could use white meat. I will make this again, not just for my GF friends, but for anyone who wants a delicious bowl of hearty, tasty soup!

Here’s the simple recipe:

Slow Cooker Gluten-Free White Chicken Chili

2.5 lbs Boneless, Skinless Chicken Thighs
3 cans Great Northern beans
2 8 oz Cans Diced Green Chilies
1 Very large Yellow Onion diced
1 Tbl Garlic minced
2 tsp Cumin
1 tsp Chili Powder
1/4 tsp White Pepper
1 Tbl Coarse Real Salt
2 Cups Chicken Broth
1 Cup Coconut Milk (unsweetened)
1/4 Cup Arrowroot Starch or cornstarch (I used cornstarch)

Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
Remove the chicken and place in a bowl. Lightly shred with a fork.
Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
Top with a squeeze of lime juice.

Now how about a tasty little sweet ending for this meal or a nice snack that’s also Gluten-Free? This tastes like real food ! We loved these, and they whip up in minutes!

Cashew-Coconut Bites

Ingredients

1 Cup Cashew – salted
1 Cup dates
1 Cup unsweetened Coconut
1/2 tsp vanilla
1/4 tsp salt
2 tbl Almond Butter

Instructions

Process dates in a food processor fit with “S” blade until crumbly.
Add coconut, cashews, vanilla and salt and process until well blended and fine.
Add almond butter and process until mixture starts balling up or sticking together.
Roll into balls, 1-2 TBS at a time.
Enjoy! Store in the refrigerator or freezer.

Do you make any Gluten-Free recipes you love?

With love from my country kitchen,

Dinner · main dish · salad

(L)Oven Monday – Short Ribs in the Crock Pot

January 16, 2017January 2, 2017 RefreshHer1 Comment

I have some tried and true recipes that I have fixed many many times over the years, and yesterday’s dinner was one of those. I fixed Short Ribs and Lima Beans. Don’t turn your nose up at the Lima beans; I don’t like Limas except when they’re served in this dish! This recipe is a great one for Sunday since it’s cooked in the slow cooker. The ribs fall off the bone and are so delicious after cooking in the soups that season them and the beans. Here’s my recipe:

Short Ribs and Lima Bean Casserole – In the crock pot

Short ribs – a couple packages – sorry I don’t have the “pounds”

1 pkg. frozen lima beans

1 pkg. Lipton Onion soup

1 Can vegetable beef soup with barley

1/2 can water

Place the ribs in the bottom of crock pot. Mix the beans, soups and water in a bowl. then pour over ribs. Cook on low for 5-6 hours. Remove ribs and beans. Thicken the liquid in the crock pot with about 1/3 cup of water and 3 tbl. flour mixed together. Turn crock pot to high and stir in flour/water mixture. Cook until thickened (about 10 minutes).

Baked potatoes or mashed potatoes are good with this meal because of the nice gravy.

A great salad to serve with this meal is Mandarin Orange Tossed Salad. On Saturday night I prepared the lettuce, celery, green onions and almonds. After church all I had to do was mix the ingredients in the salad bowls and stir the quick dressing together. It’s light and refreshing!

Mandarin Orange Tossed Salad

1/4 cup wine vinegar

1/2 cup oil

1 tbl. sugar

salt and pepper to taste

3 3/4 oz. slivered almonds

2 tbl. sugar

1 head lettuce, chopped (I like leaf or Bibb lettuce)

1/2 cup chopped green onions

1/4 cup chopped celery

1 11 oz. can mandarin oranges, drained

Combine vinegar, oil and 1 tbl. sugar, salt and pepper in bowl; mix well. Set aside. Combine almonds with 2 tbl. sugar in skillet. Cook over low heat until sugar melts and almonds are coated and light brown, stirring constantly. Cool to room temperature. Combine lettuce, green onions, celery, oranges, and almonds in salad bowl. Add dressing at serving time, tossing gently to mix well.

What was cooking your kitchen yesterday?