Crock Pot Spaghetti and Meatballs

I have been a lazy cook the past few days and my crock pot hasn't had a break, just a quick path between uses. I prepped tonight's dinner last night by browning my meatballs in a large skillet and chopping my onion. I am all about prepping ahead just to cut out some time the next day. I often prep all my vegetables (cut, chop) the night before and store them in Tupperware containers so that all I have to do the next day is open the containers and toss into the recipe. A little prep goes a long way and makes putting the whole meal together that much easier.

The prep for this meal actually started on Monday night. I mixed 1 lb of meat with 1 cup of bread crumbs and 3 eggs. I used 1/2 cup of store bought bread crumbs that I had toasted for another recipe a week ago and I used 1/2 cup specially made for Italian meatballs that I bought at this little country store. I covered it and put it in the fridge overnight to really let the meat soak up the bread crumbs and eggs.

Last night I browned them in a large skillet and allowed them to cool before I put them back in the fridge. This morning I filled up my crock pot with 2 jars of Bertolli spaghetti sauce (you can use any kind). I will cook it for about 6 hours on low and serve it with spaghetti and salad.

1 LB lean ground beef (I used 85% organic)
3 eggs
3 cloves of garlic (minced)
1 cup Italian-style bread crumbs
2 jars spaghetti sauce
1 small onion (optional)
1 green pepper (optional)
Salt and pepper to season

In a large mixing bowl combine beef, eggs, bread crumbs, garlic, and salt and pepper. Mix well and cover with plastic wrap and refrigerate over night.
The next morning roll beef into 1-1 1/2 inch meatballs. Put some olive oil in a large skillet and brown on medium-high heat.
If you do this in the evening you can refrigerate one more night at this point.
Turn large crock pot on low and pour spaghetti sauce and veggies in. If you refrigerated your browned meatballs overnight you want to remove them about 30 minutes before you place them in the pot. If not, they can go right from the browning skillet to the pot.
Cook on low all day and serve with spaghetti and garlic bread (or in my case spaghetti squash and no bread).

Crock Pot Weight Watchers Chili

I made this WW chili recipe that I found on my new favorite website, Pinterest.com. I have been an arts and crafts making fool this past week thanks to my new obsession with the website. I have a few more recipes I am going to post here soon. It's been a great couple weeks having Bryan home from work. The circumstances were less than favorable (truck needed new transmission/engine), but I love him and I love spending time with him.

This recipe is great if you are following the Weight Watchers diet. I am just trying to eat a clean, healthy diet so I figured that this would be a great recipe. Bryan, who is definitely not dieting, enjoyed it as well. Basically this recipe would be great for anyone who likes a good chili, not too heavy but just right.

If you don't have chicken on hand you could easily use a lean ground beef or turkey.

*I lost the website link I got this recipe from so this is from memory...

3 chicken breasts (I used 2 cups of diced chicken I had frozen)
1 can black beans, drained
1 can kidney beans, drained
1 small onion, diced
2 cans chilis and tomatoes (I only had one on hand)
2 cans of tomato sauce (I used 1 can of diced that I liquified in the blender PLUS about a cup of water to make up for the extra liquid)
1 can of corn (you can also roast a couple ears of corn on the grill or in the oven)
1 packet low-sodium taco seasoning
chili powder to taste (I used about 1 tablespoon)
salt and pepper to taste (I also added a little bit of garlic powder)
Cilantro (garnish)
Sour cream (garnish)
Cheese (garnish)(I used light)
Rice

Combine all ingredients (except chicken) and combine well in crock pot. Pound out chicken breasts and put in the crock pot.
Cook on high for 4 hours or on low for 8 hours (I cooked on high for a couple hours and low for a couple hours).
A few hours into cooking your chicken should be done. Remove it from the chili, let cool, and then shred and place back in chili.
If you are using shredded chicken like I did throw into mix about an hour before serving.
Garnish with fresh cilantro, sour cream, cheese, and rice (optional).

ENJOY!