Apple Sausage, Sauerkraut, and Potatoes

2 Large Potatoes, cubed small
1T Butter
3/4c Ham Broth (Better than Boullian. *CAN DILUTE 1/2 1/2 Water/Boullian)
Cook potatoes in Butter. Golden, slightly. Add in Broth, if browning too much. Keep adding in broth, and covering with lid, to cook til tender. I used about 3/4c. Add in:
1/2 Large Onion, cut small
8oz. Mushroom, sliced
Cook. Adding in Ham Broth, if needed. At end, season with:
Good shake of Mustard Powder
Small shake of Caraway Seed
Lil Salt
Lil Pepper
ADD IN Can of Sauerkraut (Slightly Drained)
Mix Around.
Remove from pan.
Add 1/2T Butter to Pan.
Add in Apple Sausage.
Brown.
Add Set Aside Sauerkraut/Potatoes/etc. to Apple Sausage Pan.
Top with REGULAR Canned Biscuits.
Bake in Preheated Oven until Golden Brown.
Allow to cool.
Eat.

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Instant Pot, Pot Roast

Was BEST Pot Roast, EVER!

3.3 lb. Beef Chuck Roast
Salt and Pepper entire Roast
–
2c Beef Broth (I did Heated Water+Broth Cubes, dissolved)
1 Fresh Garlic Clove, minced
1 small Onion, cut up
1/2tsp Ginger Powder (DO NOT skip!)
–
1T Tomato Paste
Essential Value Au Jus Packet

Salt and Pepper Roast. Allow to sit at room temp for 20minutes. BUTTER SPRAY Instant Pot. Mix together Broth, Garlic, Onion, and Ginger. Add Broth Mix to Instant Pot. Add in Grate, place meat on top.
I pressure cooked for 40-45min. for 3.3 pound Beef Roast. And, natural released for about 20 minutes. RESERVE JUICES!
Butter spray (Or, Butter) skillet. In skillet, saute 1T Tomato Paste (Yes, do this!). Add in Au Jus pkt. and 2c of Reserved Instant Pot Juices *SEE NOTES. Bring to Boil, then, simmer 3-5minutes.
Shred up Meat, add to Sauce in skillet. Cook down juices some. Allow to set few minutes.
– We served with side of Instant Pot Mashed Potatoes (Below), Croissants, and Carrots+Peas. Photo shows buns, BUT, Croissants are most tasty. Or, make Pot Roast-wiches.
*Notes: Our Au Jus Packet called for 2c Water and 1 Au Jus Packet. Follow your Packet’s Instructions, EXCEPT, you will be using Reserved Instant Pot Juices instead of the water the packet calls for.

TIP: For the Pot Roast Au Jus Packet, we only needed 2c of Reserved Juice. I still had an extra 2 cups of Instant Pot Juices leftover. From juices that built up. I froze it in a Cup Size Muffin Pan. Then, I added them to a freezer bag. Will make for great cooking in future recipes that calls for Broth.
—–

Instant Pot Mashed Potatoes:
6-8 Potatoes, quartered.
1c Beef Broth (Cube dissolved in heated Water)
–
Butter
lil reserved Broth from Instant Pot
Sour Cream
Parsley
Fresh Chives
Add grate into Instant Pot. Top grate with Potatoes. Pour over Broth. Pressure cook for about 15-20minutes. Release. Pour out juice, reserving it. Remove grate. Add in potatoes. Add in Butter, a lil reserved Broth, Sour Cream, Chives, Parsley. Mix with blender until consistency desired. Adding in Reserved Juices/Sour Cream as you go.

(Keto version: Skip Potatoes and serve with Vegetables (Carrots, Celery, Peas, Onions, Mushrooms) and for bread, use Joseph’s LOW CARB Pita Bread. Brown each side in a lil Butter on Skillet. Season with Garlic Powder or Garlic Salt.). You can also top onto Joseph’s Low Carb Pita Wrap, add some Cheese. Brown each side in Butter Sprayed skillet. Sprinkle with Garlic Powde. Serve with side of Vegis of choice.

Pork Sausage Stew

About 1T, or so, Tay’s Herbed Garlic Oil (Or, Olive Oil)
1 Med./Large Garlic Clove, minced
1 Large Onion, cut up
–
About 1-1.5T Fresh Parsley, minced (1/2amount if dried)
2 FRESH Basil Leaves, minced (1/2amount if dried)
1-1.5tsp FRESH Oregano, minced (1/2amount if dried)
–
1.5lb GROUND Pork Sausage *See Notes
–
About 6 Potatoes, a lil larger than a dice cut
5 Small/Med. Carrots, cut up
2 Celery Sticks, cut up
1/3-1/2c Frozen Peas
–
2 cans Cream of Chicken, undiluted
1 can Cream of Mushroom, undiluted
1 Turkey Gravy Pkt.

Butter Crock Pot. Cut up Potatoes, Carrots, Celery. Add to Crock Pot WITH Peas.
Heat Tay’s Oil in skillet. Add in minced Garlic. Sautee a lil. Add in Onions. Sautee more. Add in Seasons and sautee a lil more. Add in Meat. Cook, cooking down juices. Add to Crock Pot. I cook mine on HIGH for 2 hours, then, low until vegis are soft.
Eat alone, or, with Buttered Biscuits.

*NOTES: You can use 1/2Beef +1/2Pork, etc.
You can make it closer to keto with using half the cream of and adding 1c Chicken Broth with using Rutabaga+Vegis (Green Beans, Broccoli, Corn, Carrots, Peas, Mushrooms) in the place of Potatoes. Optional to skip gravy pkt.

Red Wine Deer Stew (Or, Roast)

1-2lb Back Strap Deer Meat
   – Premix and season all sides of Deer with: 3/4tsp Garlic Powder, 1/2tsp Onion Powder, 1/2tsp Him. Salt, Shake Pepper, 1tsp Dried Thyme, 1T Dried Parsley, 1tsp Dried Rosemary, 1/2tsp Paprika
Drizzle of EVOO
 – Sautee Deer Meat in EVOO. Remove and set aside.
Add in 2T Butter.
Add in 1-2c Onions
 – Sautee.
Add in:
3/4T Fresh Garlic, minced
2T Tomato Paste
 – Sautee, DON’T BURN!
 – Add in:
2T Worcestershire
1/2c Tisdale Merlot Red Wine (Up to 1c can be added. I did 1/2c)
 – Cook Down juices
 – Add in Meat
 – Top with:
2c + 1/4c Water
4tsp Orrington Farm’s Beef Base and Seasoning (Or, 2 crushed Beef Broth Cubes)
1 Au Jus Pkt.
1 Bay Leaf
2-2.5c Carrots
1/2c Celery
2.5c Baby Bella Mushrooms

Cook on low 4-8 hours.
Make Slurry with Cornstarch (I believe I did 1-2T Cornstarch+1-2T Water. Equal amounts.). Stir into Stew. Allow to cook some, while stirring. Turn off heat to cool a smidge and thicken.

Eat alone. Or, serve over your favorite Mashed Potatoes. Great with Noodles cooked in Beef Broth, as well.

Butternut Squash Soup

Rub Crock Pot with Butter (I used Salted)
1 Butternut Squash, deseeded, cubed, we leave skin on
1.5c Diced Cooked Ham (I used Ham Steak)
3c Vegetable Broth (I do Cubes+Water)
3c Chicken Broth (I do Cubes+Water)
1 can Pinto Beans, drained
3c Fresh Kale
1 Red Pepper, cut up
1 SMALL Onion
1/3c Frozen Corn
1.5c Baby Carrots, cut up
1/2T Fresh Garlic, minced
1/2T Curry Powder
1/4tsp Ginger Powder
1/4-1/2tsp Himalayan Salt
1c canned Coconut Milk (Last Hour.)

Cut, deseed, and cube Squash. Add all, except Coconut Milk. Cook on High first 2 hours, then, low, for an additional 3-4hours (Until Squash is soft). Last hour, scoop out most of the Squash Cubes. Add Squash to blender with some of the soup juice. Blend smooth and add back to crock. Pour in Coconut Milk. Cook on low another hour.

TAY-co Soup (Taco Soup)

Delicious. Has a tasty spiciness. Just throw it into the pot, and call it a day!

1 lb Frozen Chicken Breasts, cooked
1/2lb Chorizo, cooked
1 can Basil Oregano Tomatoes, undrained
1 can Black Beans in Jalapeno with Lime, slight drain
1c Mild Salsa
5c + 1/4c Water
5 Chicken Broth Cubes
1.5c Onions
1/2 can Corn with Peppers, drained
2c, packed, Fresh Spinach
1/2T fresh Garlic
–
1T Chili Powder
1/2T Dried Oregano
2tsp Cumin
1tsp Garlic Powder
1/2tsp Paprika
1/2tsp Course Black Pepper
1/4tsp Sea Salt
1/4tsp Chipotle Powder
–
1 small Corn Tortilla SHELL, blended (Last hour)

Add all to crock pot. Cook on low for about 6 hours.
NOTE: Corn Tortilla Shell, NOT HARD SHELL!

Chili Cheese Dog Chili

(Sorry. Devoured before we remembered a Photo)

12-16oz. Cheddar Brats, cut up
1/2c Water
1 can Chili WITHOUT Beans
1can S&W Chili Beans, undrained
1can Light Red Kidney Beans, drained
1can S&W Pinto Beans WITH Jalapeno, drained
1 8oz. can Tomato Sauce
1 14.5oz. can Basil Oregano Tomatoes, undrained
1T Ketchup
1.5c Onions
1/2: Green Pepper, Red Pepper
1tsp Chili Powder
1/2 tsp Garlic Powder
1/2tsp Paprika
1/2tsp Onion Powder
1/4tsp Mustard Powder
1/4tsp Course Black Pepper
–
OPTIONAL: 1c Queso Cheese Sauce (I skip)

Add all to Crock Pot. Cook on low for about 5 hours, or so.

Apple Ale Pork Stew

An altered, and liquored up, version of our Apple Cider Stew. Apple Ale Pork Stew served with tTt Mashed Potatoes and Parmesan Bread Balls.

Pork Roast (I used Shoulder)
1 Redd’s Apple Ale / Beer
1c Water
1 Beef Broth Cube
1 Brown Gravy PACKET
1 Onion Soup PACKET
2tsp Worcestershire
1T Fresh Garlic, minced
1T McCormick’s Jamaican Jerk Seasoning (DON’T SKIP!)
2tsp Dried Parsley
2c: Carrots, Potatoes
1.5c: Mushrooms, Onions
1c Celery
1/2c – 1c Frozen Peas (Add Peas last hour)

Add all, except Peas, to Butter Flavor Cooking Sprayed Crock. Cook on High 1st hour, then, low til all’s cooked (Potatoes are soft). I did high for 5 hours. Cut up meat, add in Peas.
Serve with Mashed Potatoes (Try tTt’s Mashed Taters!!!) and Parmesan Bread Balls.
Notes: As ALWAYS, I forgot Peas! And, I realized I didn’t have Baby Carrots, that I wanted to use. So, used 1.5c Carrot Sticks.

——

Parmesan Bread Balls  (Tweeked from Air Fryer Recipes)
Frozen Bread Loaf, thawed and risen
1/3c Olive Oil
1/8-1/4tsp Sea Salt
1/4-1/2tsp Garlic Powder
1/4-1/2tsp Onion Powder
1tsp Dried Parsley
1tsp Parmesan Cheese (Plus, more for sprinkling)

Premix Oil, Salt, Parsley, Garlic, Onion, Parm. Cheese. Set aside for 1 hour.
Break off dough into few by few inch pieces. Lay onto plate. Mix, well, Oil Mixture. Brush onto balls. Sprinkle with MORE Parmesan. Flip. Brush other side. Sprinkle with more Parm. Add to Air Fryer. Fry 350 for 8min. Flip. Fry for few more minutes.
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tTt’s Delicious MASHED TATERS
7-10 Potatoes (Reserve juice from cooking potatoes)
1T Parsley
Garlic Powder
3-4T Butter
4-5 Chicken Broth Cubes (For Boiling Potatoes)
1.5c Sour Cream

Boil potatoes in pan with enough water to barely cover potatoes WITH chicken broth cubes. LEAVE THE SKINS ON! Why… Why do yous hate the skins so much? Remove potatoes when tender. RESERVE JUICE they were cooked in. Mash Potatoes, add rest of ingredients. Adding in 3/4c water/broth (That potatoes were cooked in), or add til desired consistency. Mash and Blend.

 

Ham and Bacon Potato Soup

1/3T Butter
6c Water
4 Chicken Broth Cubes
1 Vegi Cube (2c worth!)
4.5c Potatoes, diced small
1c of Ham (I used smoked Ham Steak)
1/2c Carrot Sticks
1 Celery
3/4 of an Onion
1.5tsp Fresh Garlic, minced
1-2T Parm Cheese (Store shelf kind)
1tsp Dijon Mustard
1/8tsp Mustard Powder
1/4tsp Celery Salt
1/4tsp Cajun Seasoning
1/2T Fresh Parsley
2tsp Chives, minced
1/4tsp pepper

Last Hour:
2-3 Large Bacon Slices, cooked and crumbled
1/2c Evaporated Milk (Or, Sour Cream. I used Evap. Milk!)
1/2c Shredd. Cheddar Cheese (Or, Velveeta. I used Shredd. Cheese)

Optional (I skipped): Peas and/or Broccoli.

Dice up Potatoes, I dice smaller. Add all, except Bacon, Evaporated Milk, and Shredd. Cheese. Last hour, Remove most Potatoes with some juice. Blend well. Add back to crock, adding in Bacon, Evaporated Milk, and Shredd. Cheese. Make sure to only cook on Low last hour.

Pork N Beans Chili Soup with side of Cilantro Lime Rice

Crock Pot… Just throw it in, and forget about it! Delicious never came so easy! 

2 bone in Pork Chops
1 Beef Broth Cube
1c + 1/2c Water
1 15oz. can Tomato Sauce
1 can Tomatoes (I wanna say I used w/chiles), undrained
1 can Black Beans WITH Jalapeno in Lime, slight drain
1 can S&W Onion, Garlic, Jalapeno White Chili Beans, undrained
1 can Light Red Kidney Beans, drained
1T Soy Sauce
1/2 lrg. Onion
1/2c frozen Corn (Opt., I forgot!)
1 Swt. Red Pepper
1 fresh Garlic Clove, minced
3/4-1T Cumin
1/2T Dried Oregano
1/2tsp Course Black Pepper
1/4tsp Sea Salt
2 Dried Bay Leaves

Add all to crock, cook on high 4 hours, or low 6-8 hours. Serve in bowl with Rice off to side of it.

Serve with Cilantro Lime Rice:
2 1/2c Instant Rice
2 1/2c Water
1 Beef Broth Cube, crushed
Splash of Lime
Good Shake of Dried Cilantro

Mix all. Microwave, covered, according to directions, stirring.

Cheesy Kielbasa N Kraut POTATO Soup

1T Butter
1/2 lb.-1 lb. Kielbasa Link
1.5c-2c canned Sauerkraut, drained (I did 2. Optional to rinse.)
5 Chicken Broth Cubes + 5c Water
2/3c Mushrooms
2c + 1/4c Potatoes, diced
1c Carrots
1c Onions, large cut
2 Celery Sticks
2 med. Garlic Cloves, minced
2T Grated Parm Cheese
1T Louisiana Hot Sauce
1tsp Dry Mustard
1/2tsp Paprika
1/2tsp Pepper
1tsp Sugar
2tsp Dried Dill Weed
1c Peas (Last few hours)
–
1c Velveeta (Last few hours)
1c Shredded Mild Cheddar Cheese (Last few hours)
1/2c canned Evaporated Milk (Last few hours)

Cook in Crock Pot on Low for 8 hours. Last hour, scoop out most of potatoes and some juice, blend, add back to crock. Add in Cheeses and Evaporated Milk. Cook last hour. Stirring, occasionally.

Fall Time Apple Roast Stew

2-3 lb Large Cut Roast (I used Bone In Pork)
1/4tsp Sea Salt (Optional Step. See Options)
1/4tsp Ground Pepper (Optional Step. See Options)
1T Flour (Optional Step. See Options)
1.5T Butter (Optional Step. See Options)
–
1c Apple Cider (I used Essential Value)
1 + 1/2 Beef Broth Cubes
1 + 1/2c Water
1 Brown Gravy PACKET
1 Onion Soup PACKET
2tsp Worcestershire
1T Fresh Garlic, minced
2tsp Dried Parsley
1/2tsp Allspice (Cinnamon may work)
2c: Carrots, Potatoes, Onions
1c: Celery, Mushrooms (1-2c), Frozen Peas (Add Peas Last Hour)

Directions:
Cube Meat (Keep Bones, if any.). Mix Flour, Salt, Pepper, and Meat. Add Butter or Oil to Pan. LIGHTLY Brown the meat. Add Meat to Crock. Add rest of ingredients to Crock. Cook on High 1 Hour, then Low for 4-6 Hours.

OPTIONS (READ!!!):
– MEAT OPTION: You can SKIP Flour/Salt/Peppering/Browning the Meat. Just BUTTER Crock and add all to Crock, don’t cut up. Also, if you DO cut up, if your large cut contains Bone… ADD IT, for additional Awesome Flavoring!
– Instead of Cinnamon or All Spice, Try Jamaican Seasoning to give this a Twist. If using Jamaican, try substituting Potatoes for Sweet Potatoes!
– VEGI Options are Optional.
– I used 2c Water+2Cubes and 1+1/2c Apple Cider. Family loved it, but, I thought it could be tastier with a little less fluids. So, this recipe, I scaled back. Other option was to just add 1 more Broth Cube.

Chipotle Chili

About 3/4 lb. Sweet Italian Turkey Sausage Links, cut to chunks
 –  Or, 1/2-1 lb. Ground Pork Sausage (I did the Sweet Italian)
1/2 can of Chipotle Peppers in Adobo Sauce
1 14.5 oz STEWED Garlic Basil Oregano Tomatoes, entire can
1 8 oz can Tomato Sauce
2T Tomato Paste
1/2c cup Beef Broth
1 15 oz can Black Beans with Jalapeno in Lime, semi drain
1 can Chili Beans WITH Cumin, entire can
1c Onion, chopped
1tsp Chili Powder
1/2T Paprika
1/2T Cumin
1/4tsp ground Black Pepper, to taste
Toppings: Shredded Cheese, Sour Cream, and SEA SALT & LIME Tortilla Chips (Don’t Skip)

Butter Flavor Cooking Spray Crock Pot. Cut up Italian Turkey Sausage, optional to cook in skillet, or just throw in (Better texture if PRE cooked!). If using Ground Pork Sausage, cook. Add all to crock pot. Cook on LOW about 4-6hours.
(Optional to add a can of DRAINED Kidney or Cannellini Beans).

More Chili Recipes Here:

For Recipe Click Here – MAHALO! Chili / Stew (Hawaiian Chili / Stew)

For Recipe Click Here – Tay’s Easy Chillin Chili

For Recipe Click Here – German Chili

For Recipe Click Here – Jack O Lantern Chili (Sausage and Chicken Pumpkin Chili)

For Recipe Click Here – Cinco De MY OH, YUM! Chili (Taco Chili)

For Recipe Click Here – The Scared White Chicken (White Chicken Chili)

For Recipe Click Here – BBQ Chili

For Recipe Click Here – Chickity China the Chinese Chili (Chinese Chili)

For Recipe Click Here – Pork Chicken Green Salsa Chili

For Recipe Click Here

For Recipe Click Here – Cheesy Brat Bean Dish

 

Tay’s Rocky Mountain Chili

A Great Chili Recipe. I’m using some leftovers tonight for Smoothered Burritos ANNND Smoothered Sweet Potato Fries! Check Back Soon!

1/2 – 1 lb. Bacon ENDS (1/2pkg.)
1/2-1 lb Pork Sausage (I used 1 lb.)
2tsp Jalapeno, deseed, minced
2c Med Onions
A lil shy 1c Celery
1T Fresh Garlic Cloves, minced
1T Butter (Plus, some to rub Crock)
–
1c Beef Broth
1c Chicken Broth
1 can diced Tomatoes (Garlic Basil Oregano), undrained
1 can diced Tomatoes WITH Green Chiles, undrained
–
1 can Cannellini Beans, drained
1/2T Cumin
1/2tsp Coriander
1/8tsp Sea Salt
1/4tsp Pepper
–
3T White Corn Shells (Not the hard/cooked ones), blended
Serve with: Tay’s Bread Balls

Add 1T Butter to skillet. Add in Bacon and Pork Sausage, cook. Adding in Garlic, Onions, Celery, Jalapenos. Cook down Juices. Add in Broths, cook down “Some”. Add in Tomatoes. Cook some. Butter Crock Pot. Pour in. Add in Seasons. ADD BEANS. Cook on Low 6 hours. 30 minutes before Serving, in a blender, blend shells to almost a powder. Stir 3T into Crock. Allow to set 20-30minutes. Eat!

Optional: More Chiles or 1/2tsp Green Chile Powder. I used Water + Broth Cubes to make Broth… If that matters.

Leftovers (EXACT RECIPES COMING SOON! Check Back.): I’m debating on blending Chili to smooth (That’s Optional). Using the other 1/2 pkg. of Bacon Ends, I may cook it with Pinto Beans and make Smoothered Burritos: Blend Chili, mix with Cheese, top over Bean Burritos.
I have enough for 2 meals, so then, I will use the leftover of the leftovers (Chili) for Sweet Potato Fries: Double Fry Sweet Potatoes (Or baked). Bake/Heat Cheese over tops til melted. Serve Fries with Blended Chili, Sour Cream, Tomatoes, and other toppings of chioce (Olives, Jalapenos, Onions, Beans, Shredded Lettuce, etc.).

CHECK OUT OUR OTHER CHILI RECIPES: HERE

Spicy Grilled Gumbo and Rice with Black Eyed Peas

Chicken Marinade (I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet (OPTIONAL, good w/o)
1T Cajun Seasoning
1tsp Creole Seasoning
1tsp Paprika
1/2tsp Pepper
2 Dried Bay Leaves
–
1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)
–
Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
Onions
Mushrooms
1T Garlic, minced (I Believe I forgot!)
Asparagus (Optional)
1c Celery (Optional, I skipped)
– Sauce:
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Paprika
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)
–

Serve with side of Rice:
2c Rice
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained

I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.

Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.

PRECOOKED PHOTO:

Tay’s Curried Sausage, Potatoes, and Chickpeas over Rice

Amazing! Eat Over Rice, with Pita, endless options! 

1 lb Smoked Sausage Link
1 can Chickpeas, drained
1 can Stewed Tomatoes (I used Hunts)
1 can Tomato Soup, undiluted
1/2c Peas (Last hour. Optional. I skipped)
1c Fresh Carrots, sliced
2.5c-3c Potatoes, diced (Russet, Golden, Fingerling)
1/2T Soy Sauce
1/4tsp Cumin Powder
1/2tsp Curry Powder
1/4tsp Paprika Powder
1/2tsp Garlic Powder
1/8tsp Old Bay Seasoning
2 sm. Dried Bay Leaf

Butter Flavor Cooking Spray Crock Pot. Add all, cook on low about 5-8 hours.
Rice: 1c Instant Rice, 1c Water, 1 crushed Vegetable Broth Cube. Add all to Microwave Safe Bowl. Cook, covered, according to directions. Stir half way through. Serve Curry over Rice.

Loaded Roast over Mashed Taters

1 Large Cut (Pork or Beef)
2-4c Beef Broth (I used Water+Cubes)
1 can Cream of Celery
1 Pkt. Brown Gravy
2T Soy Sauce
1tsp Garlic Powder
1/2tsp Pepper
1T Dried Parsley
1T Dried Oregano
1tsp-1/2T Dried Basil (Optional)
1 Pkg. Baby Bella Mushrooms
3 med. Onions
1 Pkg. Baby Carrots
1c Celery
Optional (I did): 1/2-1 sm. can Tomato Paste, 1-2c Potatoes (Sweet or Reg.), 2T Mole
–
Favorite Mashed Potatoes (MADE THICK) add Green Onions… Try this version of tTt’s Mashed Taters.

Butter Flavor Cooking Spray Crock Pot. Add all. Serve over Thick Mashed Potatoes (Thick to hold consistency from Roast N Vegis).

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TONS of Recipes – Get the Most of Your Roast

For Recipe Click Here – Ye Fluthered Pot O’ Cattle (Irish Corned Beef and Cabbage)

 

Not another Cabbage Soup! Cabbage and Beans

1 Beef Shank
1/4-1/2 lb Turkey Kielbasa
1 lb Dried Kindey Bean
8c Water
6 Vegetable Broth Cubes (6c worth. Or, more to taste)
Head Cabbage
1 can Stewed Tomatoes, undrained
1/2 sm can Tomato Paste
1c Carrots
2 Celery Stalks
1 sm./med. Onion
1/4c Green Onions (Optional)
1tsp Paprika
2 Dried Bay Leaves
1tsp Tony’s Creole
1tsp Garlic Powder
1/2tsp Dried Thyme
1/4tsp Pepper

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low til Beans are done (I cook on HIGH first 1-2 hours, then, LOW.) Be sure to remove bones before eating.

Not a Cabbage Person? Kale, Spinach, etc.Optional to up the Broth Cubes, or use 1/2 Beef Cubes 1/2 Vegi Cubes. Endless Ideas for this Beneficial Dish!
—
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For Recipe Click Here – Ye Fluthered Pot O’ Cattle (Irish Corned Beef and Cabbage)

For Recipe Click Here – Curr-Conut Balls N Wet Cabbage (Coconut N Curry Meatballs with Vegis and Side of Cabbage)

For Recipe Click Here – Ol’ Rolls (Old Fashion Cabbage Rolls)

For Recipe Click Here – Pork N Kraut Cabbage Rolls 2

For Recipe Click Here – tTt’s Spicy Cabbage Soup (The Best Spicy Cabbage Soup)

For Recipe Click Here – Enchi-Cabbage? (Smothered Cabbage Enchiladas)

 

Holy Mole Chili (Mole Chili) – (Options below on using this to Make a Stew!)

About 1-1.5 lb. Frozen Chicken (Large cut/Roast/Pork/Beef, works)
1 can Basil Oregano Garlic Tomatoes, undrained
1 can Black Beans, drained
1 can Kidney Beans, drained
2 can Chili Beans, undrained (I used 1 S&W Chili Seasoned White Beans & 1 S&W Chili Seasoned Pinto Beans)
1-3T Mole Sauce (I did 2T)
1c Beef Broth (I did 1 Cube + 1c Water)
1 Brown Gravy Pkt.
1/4c Water
1 Onion
2 Celery, halved long way, cut
1tsp Cumin Powder
1tsp Dried Oregano

Toppings (Opt.): Pico/Salsa, Sour Cream, Tortillas, Shredd. Cheese, Crackers

Add all to Butter Flavor Cooking Sprayed Crock. Cook on Low 5-6 hours. Eat Alone. With Rice (Cooked in Broth + Splash of Lime + Shake of Cilantro).

 *** Notes ***: I was even thinking of MAKING a STEW. Roast, Carrots, Onions, Peas, Celery, etc. 1c Beef Broth. 1/4c Water. 1 Brown Gravy Pkt. 1can Beans (Cannellini Beans), 1-3T Mole, 1tsp Oregano, 1tsp Cumin. 1/4tsp Pepper. (Debating 1-2T Tomato Paste).
But, Chili won. Maybe, I will make Stew soon.

St. Patty’s Day is NEAR – Get Your Irish On!

Choose Between these AMAZING Recipes. Good Luck Trying to Choose!!!

 – Ye Fluthered Pot O’ Cattle (Irish Corned Beef N Cabbage):

Corned Beef WITH Season Packet included, season top
1T Butter
1 head of Cabbage, cut into 8 chunks
3 to 4c Water (I use 4)
3 Beef Broth Cubes (Or to taste)
Few Splashes Worcestershire (1/2T about)
3/4c Beer (Pilsner-Lite… And if you’re the cook, enjoy the rest!)
4-5 Red Potatoes
2c Baby Carrots (Not cut, whole)
1/2c Pearl Onions (Or large onion, cut big)
1/4c Fresh Parsley
1/2 tsp Garlic Powder
Coarse Pepper, freshly cracked
Pinch of Sea Salt

LATE, THE NIGHT BEFORE, Butter Cooking Spray (Or Butter) Crock. Add 4c Water, 1/2T Worcestershire, and Beef (Add packet later, not yet). Allow to sit overnight, in fridge. In morning, add crock bowl back into crock, turn crock to LOW. Add rest of ingredients (Beer, potatoes, carrots, onions, parsley, garlic, pepper, sea salt, beef cubes, butter, seasoning packet, cabbage). Cook on low 8-12 hours (I did 9-10hrs.).
Or Butter Crockpot. Add all to crock pot. Cook on low 9-12 hours.* Longer, the tastier! Vegis can be added a little later. 

Serve Beef with side of:
 – Horseradish Sauce:
2 Very good size Tablespoons of Horseradish Sauce
3T Light Mayo
1t Ground Mustard
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8 tsp Sugar
Pinch Sea Salt
1.5 to 2T Red Wine Vinegar
1/4c Sour Cream (I had none so used 1/8c Milk)
Premake and place in fridge.

—
  – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow
Little Bo Peep has Lost her Sheep… And, now we know why…!


Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
– (Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.

—
 – Serve with Beer and Cheddar Biscuits

Make biscuits (Boxed kind, I used Bisquick) accordingly, use Beer instead of Water/Milk. For 2c of Bisquick. Add 1/2tsp Garlic Powder. And, 1/2tsp Butter Seasoning. Mix in a handful, or so, of minced up Cheddar Cheese. Add in Beer. Bake accordingly. Or, deep fry in Oil. Brush melted Butter on and sprinkle with Garlic Powder. Serve.

For Easter or Christmas, we do the NON BEER Version: 
We added 2T of Tay’s Garlic Toast Seasoning. 1T, or so, minced Green Onions. We use half Milk and half Sour Cream instead of the Water that the Bisquick calls for. 

For More Recipes like these Search (In Search Bar located Top/Right): Cabbage, Sauerkraut, Roast, Stew, Crock Pot, etc.

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Tay’s Wasa-Pea Soup (Tay’s Wasabi Split Pea Soup)

With already having 2 other twists on Our Split Pea Soup (Links below)… We added another! Wasabi!

6c Broth (I did 6c Water + 4 Chicken Broth Cubes + 2 Beef Broth Cubes)
2c Water + 2c worth Vegetable Broth Cubes
1/2 – 1 lb. bag Dried Split Peas (I did 1/2pkg. to cut Cal.)
1/2 lb. Turkey Kielbasa/Sausage Link
2 Potatoes, diced
1c Celery
2c Fresh Carrots, sliced
1 lrg. Onion, chopped
1T Jalapeno, minced
1 large Garlic Clove, minced
1/2tsp Black Pepper
1tsp Garlic Powder
1tsp Dried Oregano
1tsp Dried Parsley (1 TBSP if fresh)
1/4tsp Ginger Powder
1.5T Soy Sauce
1/4c Prepared Kikkoman’s Wasabi Sauce (Last hour) + More for serving

Butter Flavor Cooking Spray Crock. Add all, EXCEPT Wasabi Sauce. Cook on low til Peas are done (About 5-8hours). Last 30min.-1hr. add in Wasabi Sauce (I turn my heat to warm at this point). Serve each Bowl with a lil more Wasabi Sauce (Optional).
Notes: Up Wasabi amount, to taste. But, give it time before adding more, as it’ll spread a lil. Wasabi Paste can be used, but, have yet to try. May need to alter Paste amount.
–
*** Try our other SPLIT PEA SOUPS:

For Recipe Click Here – Lets Split! Soup (Split Pea Soup)

For Recipe Click Here – Coconut Mint Split Pea Soup

For Recipe Click Here

*** Try our other SPLIT PEA SOUPS:
Tay’s LETS SPLIT! Pea Soup (Good Ol Split Pea Soup)
Tay’s So Fresh and so CoConuty (Coconut Mint N Rosemary Split Pea Soup)

Simple Crock Pot Ham and Vegis

Now, this is probably a given, with doing for years. (One of the many ways to eat Ham, the simplest, too!) Long lines of others who have done this. But, will throw it on here… Well… Just because!
We love having our Loaded Salad nights. For the Ham, we cook in Crock, with Vegis. Then, kiddos eat Ham and Vegis that night. Leftover Vegis make for great side dishes, upcoming dinners. And, Ham, gets cut up, and placed in fridge for our Salads! Or, Sandwiches or Dishes.

Large Ham Cut
1/3c Water
Few good splashes of Worcestershire
A good shake of Mustard Powder
2c Potatoes, or so
1-2c Onions, or so
1c Celery, or so
2c Carrots, sliced, or so
Optional: Mushrooms, Cabbage, I’ve even amped with 1/2can DRAINED Sauerkraut!, Green Beans, Canned Beans (Drained), endless options…

Butter Flavor Cooking Spray Crock. Cover and cook on Low all day. Serve up. Or, separate and eat vegis as side dish for dinners. And, cut up Ham for Salads, Sandwiches, etc.

Tay’s Bread Bowl Tacos (Tacos in a Delicious Fried Bowl)

Bowls also great for: Soups, Chilis, Stews!

Taco Meat or Chicken*
Frozen Bread Loaf Dough
Dried Oregano
Cumin
Garlic Powder
Deep Frying Supplies (Oil, Fryer, etc.) 
Toppings:
Canned Refried Beans
Tay’s Guaca-HOLY MOLY! Sauce Recipe USE THIS!!!
Salsa
Shredded Cheese
Shredded Lettuce

We used our leftover Tay’s Crock Pot Sweet n Spicy Chicken Recipe (Any Taco Meat will work).
Bread Bowls: I use freezer Bread Dough. I place in bowl (Earlier in day – To thaw), on a Warmer. Once thawed enough to handle, Sprinkle with Cumin and Oregano, Fold, Sprinkle again, fold… Keep doing til nicely seasoned, WELL! Cover, allowing to rise.
Heat Oil. Break off large piece. I had to improvise with a metal measuring cup. I dipped into oil to oil it (Helps with sticking) spread dough around it. Using tongs, deep fry to shape into a bowl form. Brown both side. Lay onto paper towels. Sprinkle with Garlic Powder.
Top bowls with Refried Beans, Taco Meat, Tay’s Guaca-HOLY MOLY! Sauce, Salsa, Shredded Cheese, Shredded Lettuce. Eat!


HEALTHIER OPTION: Don’t Fry Dough. Season and Bake around Muffin Pan creating bowls, sprinkle cooked Bowls with Garlic Powder.
For meat I used left over: Tay’s Crock Pot Lil Sweet Lil Spicy Chicken Recipe
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Little Bo Peep has Lost her Sheep… And, now we know why…! – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow

Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
– (Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.
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Corny Chicken (Mexican Corn N Chicken)

DELICIOUS! And, many uses! Serve Alone. Stuffed in Croissants. Over Rice. Some liked on Soft Shells. Even use this to pour over Enchiladas stuffed with Cheese and Peppers! Your Choice!

About 1.5 lb Chicken (I used Frozen)
2 cans Southwestern Corn, drained (Bell Pepper Kind)
3/4c canned Queso Blanco
1 can Cream of Chicken
1c canned Black Beans in Lime W/ JALAPENO, drained
1/8tsp Sea Salt
1/4tsp Paprika (Not sure if I added…)
1tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Cilantro
1T Parmesan Cheese (Store shelf kind)
2T REAL Bacon Pieces

Butter Flavor Cooking Spray Crock. Add Frozen Chicken. Cook on High 1 hour (If using Frozen). Then, add Rest. Cook on low 3-4 hours. Remove Chicken, cut up, add back to crock.
Serve Alone. Stuffed in Croissants. Over Rice. Some even liked it on Soft Shells. Your Choice. Even use this to pour over Enchiladas stuffed with Cheese and Peppers!
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Cheat Day Healthier Options – Maintaining Fit without Knowing It!

Healthier options to give you that GUILTY feeling on your Cheat Days!
You can eat “Healthier” without the suffers of Cravings. A lot of these Recipes are Healthier than what’s offered out there as Comfort Food. And, yet, DON’T Lack in Flavor!
You can still get your Dirty Fixes! Just remember Moderation, and skip the extras. As a lot of these recipes are a basis for Healthier, with Healthier Options on Posts. But, these are a starting point in helping to cut back on “Some” of those Red Meats, Calories (Where other recipes call for more).  Not to forget, these UP FIBER. (CLICK READ MORE)

Cabbage Explode… In my Bowl (EASY Cabbage Roll Soup)

(Please see NOTES, below, for Broth Options)

1 Large Head of Cabbage, quarter or eighth
1 lb. Ground Turkey
1/2 lb. Ground Pork Sausage
1 jar Original/Traditional Spaghetti Sauce (Store Brand)
4c Water
2 HerbOx NO Sodium Beef Broth Pkt. (2c worth) *SEE NOTES!
1 Chicken Broth Cube *SEE NOTES!
1 Beef Broth Cube *SEE NOTES!
1 Onion Soup PACKET
3/4tsp McCormick’s Cajun Season
3/4tsp Tony’s Creole Seasoning
1/4tsp Pepper
1 Onion, chopped
1c cooked Rice (Added last 30min-1hr)

Butter Flavor Cooking Spray Crock Pot. Add above, adding COOKED Rice LAST 30min-1 hour. Cook on LOW 6-8 hours.
    * NOTES *: I improvised with what I had on hand with wanting to cut “Some” Sodium, I used a few No Sodium Broth Pkts. in place of Reg. Broth Cubes…
But, my original Recipe was:
2 Chicken Broth Cubes
2 Beef Broth Cubes
1/4c Water (Or more to taste)
+ rest of Ingredients
Above recipe I skipped Water due to the NO SODIUM Broth Pkts. Add if using Reg. Broth Cubes.
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Just Peachy Sweet Tea Lil Chickies (Sweet Tea Chicken with Peaches, Peppers, and Onions)

Serve Alone. Over Rice (Cooked in Chicken Broth). On Sandwiches or Wraps.

Chicken Marinade (4-6 hours):
About 2lbs Chicken Breasts, thawed
1.5T Balsamic Vinegar
1 McCormick’s Grill Master Smoked Sweet Tea Marinade Pkt.
–
1 Frozen Pkg. Sweet Bell Peppers/ Onion Mix
1tsp Fresh Jalapeno, minced
1c (or 1 can, drained) Peaches

Marinade Chicken. Cut into strips, toss back with Marinade. Heat skillet, add in Frozen Vegis, then rest. Cook down juices! Serve alone. Over Rice (Cooked in Chicken Broth). On Sandwiches or Wraps (With Mayo)…
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Gara-Mama’s-ala Chili (Tay’s Garam Masala Chili)

1/2 lb. Turkey Kielbasa, sliced
1 lb. Chicken Breast
1c Sweet Onions
1 Pkg. Frozen Bell Peppers/Onion Mix
1 Celery, cut long way, minced
1 can Light Red Kidney Beans, drained
1 can Chili Beans, undrained
1 can Chickpeas, drained
3T Ketchup
1T Soy Sauce
2tsp Louisiana Hot Sauce
1/2tsp Garlic Powder
1/2tsp Cumin
3/4tsp McCormick’s Garam Masala (More to taste)
1/4tsp Paprika
2 cans Roasted Garlic Tomatoes, undrained or drained (I did UN)
1/2tsp Brown Sugar
1/4tsp Sea Salt
1 Dried Bay Leaf

Lightly Butter Flavor Cooking Spray crock pot. Add all. Cook on LOW 8 hours. Serve with Flatbread.
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tTt’s SUPER HEALTHY and BENEFICIAL Cabbage N Spinach w/ Mushrooms

1 Head of Cabbage
1 bag Frozen Spinach
16 oz. Pkg. Mushrooms, whole
1.5T Hot Chili Oil
6c Water
6 Chicken Broth Cubes
1 Jalapeno, deseeded, minced
1/2tsp McCormick’s Chinese 5 Spice Season

Add all to Pot. Cover. Cook in Oven at 400, til Cabbage is nice and soft. I like mine soggy.
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Cheesy Juh-La-Peeno Baconed Beans (Cheesy Jalapeno Baconed Beans)

1 lb. Dried Pinto Beans
6c Water
4 Chicken Broth Cubes, crushed
5T Jalapeno, deseed, minced (Save 1/4tsp Seeds)
1/4tsp Jalapeno Seeds
1c Onion
1T Fresh Garlic, minced
2tsp Dried Cilantro
2tsp Cumin
1/4tsp + 1/8tsp Sea Salt
1/4tsp Pepper
1 can Fire Roasted/Peeled Green Chiles, undrained
1c Pico De Gallo (tTt’s Recipe) (Last hour)
–
2c Shredded Cheese (Mexican Mont. Jack/Cheddar kind)
1/2c canned Queso Blanco (Monterey Jack Cheese Sauce)
2.8 oz. REAL Bacon Pieces

Crock Pot Beans. Cook on Low about 9 hours.
Last hour: Smash beans, mix well. Mix in 1c tTt’s Pico de Gallo
Sprinkle top with 1/2c Shredded Cheese. In bowl, Mix 1c Shredded Cheese AND 1/2c Queso Blanco Cheese Sauce. Spoon, evenly on top. Then, sprinkle 1/2c more
Shredd. Cheese. Top with REAL Bacon PIECES. Cook remainder hour.
Top with Pico de Gallo (tTt’s Recipe) and Sour Cream. Leftovers, have Burritos!
Served with Black Eyed Pea Quesadillas.
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Southwestern Queso Chili, Yall…

2 lb. Chicken, thawed
1-2tsp Organic Cold Pressed Coconut Oil
1 Frozen Pkg. Sweet Pepper and Onion Mix
–
1c Chicken Broth (I use Cube, crushed/Water)
1 can Northern Beans, drained
1 can Chili Beans, UNdrained
1/2c canned Southwestern Corn (Poblano/Red Pepper)
1tsp McCormick Brick Oven Seasoning
1tsp Chili Powder
1tsp Dried Oregano
1/4tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
–
1.5c Pico De Gallo (I use tTt’s Recipe)(Last hour)
1/3c+2T can Queso Blanco Sauce (Monterey Jack Sauce) (Last hour)

Cube thawed Chicken. Heat Coconut Oil in skillet. Cook (Or mostly cook) Chicken with Frozen Pepper/Onion Pkg. Add Chicken/Pepper/Onion mix and ALL the Juices into crock. Add rest of ingredients, except Pico de Gallo and Queso Blanco. Last hour, stir those in.
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Tay’s Steak Soup (A Steak Soup that Actually… TASTES LIKE STEAK!)

Extra Virgin Olive Oil
1 Sirloin Steak (I threw mine in frozen)
4 Beef Broth Cubes
2 Herb Ox Beef Broth Pkts. (Or use 2 more Beef Cubes) *SEE NOTES
6c Water (1c per 1Broth)
1T Soy Sauce
1/2T Worcestershire
About 1/8tsp Liquid Hickory Smoke
1tsp Dried Oregano
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Pepper
1/8tsp Sea Salt
1.5c Mushrooms, sliced
1 nice sized CUP Onion
1 Celery, halved long way, sliced
1/4c thawed Frozen Peas (Last 30min.) *Optional, I forgot
–
2c uncooked Egg Noodles (Last 30 minutes, about)

LIGHTLY/BARELY brush Crock Pot with Extra Virgin Olive Oil (A LITTLE)-Yes, do! Add all, except Peas and Egg Noodles. Cook on LOW for 6 hours. Last 30minutes, add in THAWED Peas and Egg Noodles. Once Noodles are soft. Eat. OPTIONAL to add 1tsp of Horseradish Topping to each Bowl Served (Recipe Below). House was split on that.
Being Lazy and forgetting to thaw, I just threw a Frozen Slab of Sirloin into the Crock. Once thawed, I cut into cubes, and added back to crock. Tasted just fine. 
* NOTES: In an attempt to cut “Some” Salt, I used 2 Herb Ox Beef Broth Packets in place of 2 Beef Broth Cubes. Herb Ox is a NO SODIUM Broth. You can VERY WELL use Beef Broth Cubes in it’s place. So, 6 Beef Broth Cubes, if skipping Herb Ox.
–
Optional Soup Topper (1tsp, or more, per Bowl Served) 
1T Prepared Horseradish Sauce
4T Sour Cream
1/8tsp Mustard Powder
1/2tsp Lemon Juice
1tsp Red Wine Vinegar

Mix Soup Topper Ingredients, well. Top a tsp, or more, onto bowl of Soup served.
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—
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TAYsty Black Bean Soup

1 lb. Dried Black Beans
1/2 Frozen Pkg. Sweet Bell Peppers and Onions
8c Water
5 Beef Broth Cubes, crushed *SEE NOTES!
2 Herb Ox Beef Broth Packets (Or 2 more Beef Broth Cubes) SEE NOTES!
1can Tomatoes w/ Chiles
2tsp Louisiana Hot Sauce
1/8tsp Liquid Hickory Smoke
1 Onion
1 Carrot, grated
1 Celery
Just shy of 1T Fresh Garlic, minced
1tsp Cumin
1tsp (Lightly packed) Cocoa Powder (DON’T SKIP)
1 Dried Bay Leaf
1/4tsp Sea Salt
1/4tsp Pepper
1/4c Sour Cream (Last Hour)

Butter Flavor Cooking Spray Crock. Add all ingredients. Cook on High first 1-2 hours. Then, Low for 3-4 more hours. Last 30minutes Scoop Out “About” half the Black Beans with some Liquid. Blend til smooth. Add back to Crock. Add in Sour Cream. Stir. You can eat right away, or wait 20-30 minutes. Top with Shredded Cheddar Cheese.

* Notes: For Broth, I wanted to cut “Some” Salt. So, I DID:
5 Beef Broth Cubes + 2 Herb Ox Beef Broth Packets (Herb Ox is a No Sodium Broth Packet). 7 Beef Broth Cubes, crushed, can be used instead.
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