Machaca: Super Easy and So Tasty

When I thought that Will would still be in town, I decided to make as much stuff as I could in my slow cooker. He's out of town now, but I'm still cooking. Here is a fantastic recipe that takes a few minutes to prepare, but cooks all day without having to worry.

First, combine a beef roast, 8 oz of diced green chilies (I used jarred because they give better results), one sliced onion, garlic powder, seasoned salt, two teaspoons beef base, and pepper in a crock pot. Add just enough water to cover the roast (I used six cups); cover, and set your crock pot to cook for ten to twelve hours. When it's done, shred your beef with a pair of forks after draining it, reserving the liquid; the meat should just fall apart at a glance, so minimal effort will be required. Add salsa of your choice (I used 505 medium) and enough of the reserved liquid to achieve the desired consistency. Wrap in a warm burrito and you're done.

This was fantastic. I will definitely do this again, because we always have green chilies and salsa lying around, so all we would need is the beef. I've gotten requests from Will and our friend Erin to freeze it, so we will see if they share my opinion.

Beef and Chipotle Burritos: Fantastic and Super Easy

I have resolved to use my slow cooker more often in order to properly feed Will and me. We've gotten so busy that it's nearly impossible to do a quick meal every night, so this seems to be a good option for us.

First, get your crock pot ready. Put your London broil in the crock pot, trimmed of all fat, if necessary, along with two chopped chipotle peppers in adobo, a can of diced tomatoes salsa style, one chopped onion, one clove of garlic, one can of drained black beans, and cumin. Set your crock pot to low, and cook for eight to ten hours.

When you get home from your busy day, pull the beef apart using two forks and serve in hot tortillas.

Will and I loved this. When I came home, I thought I had overcooked it because it looked like it had a thick crust on it, but when I started to realize that it was coloring. The beef cut like butter; I could have used two spoons to shred this steak, that's how tender it was. I would strongly recommend this, and if you have kids who don't like spicy food, take out the chipotle or serve it with a little sour cream, as it minimizes the bite from the chipotle.

Chicken With Artichokes: Easy and Delicious

This is another crock pot meal I decided to make in order to help us eat better food without having to wait. Unfortunately, I ended up cutting myself about halfway through, so my husband had to help me finish, but it was worth cutting myself.

First, heat about a Tablespoon of olive oil in a pan. Once the oil is hot, add one chopped onion and six garlic cloves; cook, stirring occasionally, until cooked through.

In a crock pot, combine a third of a cup of tapioca pearls, one sliced bell pepper, the onion mixture, a drained can of artichokes, a teaspoon of crushed rosemary, a teaspoon lemon zest, a half teaspoon of pepper, and one and a half cups of chicken broth. Top with two chicken thighs, and cook on high for four hours or on low for ten hours. Serve with hot rice.

Will and I both liked this. I'm pretty sure he even ate the skin off the chicken, something he never does! This was so simple that I'll definitely do it again.