Crockpot Cooking

We were lucky to have the Crockpot King, Richard Alberini (he also happens to be my father -in-law), at the store to share his favorite tips to for Crockpot cooking- from what kind of equipment to have, to anecdotes about family holidays, to two of his favorite recipes.

The first recipe he shared with us was Vegetable Chili con Queso. It was delicious, of course, and the perfect addition to any football party... the flavor is so good, no one will notice there's no meat! Then we got to try a crock pot meatloaf. Now I am a total fat-in meatloaf girl... as in I even wrap my meatloaf in bacon-y goodness, but this low fat meatloaf was delish, and will probably become part of my diet when my cholesterol catches up with me!




Vegetable Chili con Queso
 Prep: 20 minutes
Cook: Low (6-7 hours) High (3-3 1/2 hours)
Makes 32 Servings
Slow cooker: 3 1/2 or 4 quart

15 oz can pinto beans, rinsed and drained
15 oz can black beans, rinsed and drained
15 oz can chili beans with chili gravy
10 oz can chopped tomatoes and green chili peppers, undrained
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1 cup chopped onion
1/4 cup tomato paste
2 to 3 teaspoons chili powder
4 cloves garlic, minced
3 cups shredded Colby Jack Cheese
Bag of tortilla or corn chips

In a 3/12 or 4 quart cooker, combine pinto beans, black beans, chili beans, undrained tomatoes, zucchini, yellow squash, onion, tomato paste, chili powder, and garlic. Cover and cook on low-heat setting for 6-7 hours or on high heat setting for 3 to 3 1/2 hours. Stir in cheese until melted. Serve immediately or keep covered on warm setting or low-heat setting for up to 1 hour. Stir occasionally. Serve with chips.

2 Weight Watchers Points
- - -

Classic Meat Loaf
Prep: 30 minutes
Cook: Low (7-8 hours) High (3 1/2-4 hours)
Slow cooker: 6 or 7 quart oval
(makes 2 loaves)

3 eggs, beaten
3/4 cup milk
2 cups of soft bread crumbs
1 cup finely chopped onion (large)
2 tsp salt
1/2 tsp black pepper
1 1/2 lbs. lean ground beef
1 1/2 lbs. ground pork
1/2 cup ketchups
1/4 cup packed brown sugar
2 tsp dry mustard

In a large bowl cobine eggs and milk; stir in bread crumbs, onion, salt, and pepper. Add beef and pork; mix well. Shape meat into two 5-inch round loaves [Richard uses a loaf pan with drainage holes]. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. In small bowl, stir together  ketchup, brown sugar, and dry mustard; spread over meat loaves on platter. [The mustard, ketchup, and brown sugar can be added into the mixture... that's what I've done tonight].

6 Weight Watchers Points.