I love my crockpot

I'm a mom to two small kids, I also work from home and have a husband who is going back to college to be an Engineer. He also works, naturally. I say all of that to say that in order to maintain not only my house but my sanity I must at times rely on my crockpot. Don't get me wrong, I use it in a pinch and on the fly but I deeply love that little convenient contraption. It makes my life so much easier! The following recipe is really a deconstructed take on a taco, and it is on of my family's favorites. It is very versatile too - sometimes we use chicken, beef, no protein other times we play around with adding black beans or corn.




2 bell peppers, cut into slices
1 large onion, chopped
10 oz of steak, cut into strips (or chicken breasts cut into strips)
1 diced chipotle in adobo sauce
1 taco seasoning packet

Slice peppers, dice onion, slice your protein, and toss it all in the taco seasoning packet. Dice the chipotle and add 1 tbsp of the adobo sauce from the can, reserving the rest for a later use. Pop this on high for 3-4 hours or 5-7 on low depending on how firm you like your peppers and onions to be.

Serve this over rice with a dollop of sour cream on top.

Meatball Cassoulet

Cassoulet is a rustic stew from France that's traditionally made using white beans and a variety of meats. Work-saving frozen meatballs and a crock pot make this version extra easy! Navy or cannelli (white kidney) beans are tasty options as well. I used chick peas because that's what I had on hand and that's what my family likes.


Meatball Cassoulet

2 15 oz cans Garbanzo beans, rinsed and drained
4 cups vegetable or tomato juice
12 oz frozen cooked Italian meatballs, thawed
8 oz cooked smoked turkey Polish sausage, sliced (Jennie O's is my favorite)
1 finely chopped carrot
1 finely chopped celery stalk
1 cup chopped onion
1 tbsp Worchestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika

Combine all ingredients into a slow cooker and cook on low 8-9 hours or high 4-5 hours.