Slow Cooker Barbecued Beef

This is DELICIOUS, and so easy! To make it even easier to assemble on a busy morning, prepare the sauce the night before, refrigerate, and just dump it all in the Crock Pot the next day!


1 1/2 cups ketchup
1 tsp liquid smoke flavoring
1/4 cup packed brown sugar
1/2 tsp salt
1/4 cup red wine vinegar
1/4 tsp ground black pepper
2 tbsp Dijon mustard
2 cloves garlic, finely minced
2 tbsp Worcestershire sauce
3 to 4 lb boneless chuck roast

In a large bowl, combine all ingredients except for roast. Place roast in slow cooker, and pour ketchup mixture over the top. Cover and cook on Low for 8 to 10 hours. Remove roast from slow cooker, shred with a fork, and return. Stir meat evenly to coat with sauce and continue cooking for approximately 1 hour.

Salmon Cakes

I'm always trying new recipes; I usually don't make the same thing twice. However, I find myself making these once every few weeks! I originally got the recipe off the back of the package of salmon...but I have tweaked it so much, it barely resembles the original recipe at all!

6 oz pouch of skinless, boneless salmon
1/4 onion, finely minced
1/4 cup low-fat plain yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1 tsp Kosher salt
1 egg, beaten
Tabasco sauce to taste
1 cup panko
1/2 tbsp seasoned salt

Combine salmon, onion, yogurt, lemon juice, garlic, salt, egg, Tabasco, and 1/3 cup of panko. Mix remaining panko with seasoned salt. Roll salmon mixture into four balls. Roll in panko, and flatten into cakes about 1/2-inch thick. Place on greased baking sheet. Bake in 400 degree oven for 25 minutes, turning after 15 minutes.

Black Bean and Corn Salsa

I'll confess that I don't do a lot of "original" recipes. I usually find recipes that interest me and then tweak them to suit my tastes. This was originally from a can of black beans...I made a few changes. Lots of protein and fiber - nice for a quick, light lunch.

15 oz can black beans
12 oz can whole kernel corn
1 medium tomato, finely diced
1/2 onion, grated
1/4 cup lime juice
1 tsp cumin powder

Drain and rinse beans and corn. Mix all ingredients and serve! Refrigerate leftovers.


Easy! Sometimes I double this recipe because it is so versatile, and I never get tired of it. I enjoy making "nachos" with this by putting a layer of corn chips (Snyder's of Hanover makes tasty corn chips with canola oil) on a nonstick baking sheet. Spoon the salsa over the top, and then a light sprinkling of cheese. Heat in a 350 degree oven till warm. Also good in tacos!