Any one else avoiding the oven in this heat?

One of our favorite crock pot meals is a beef roast covered in 2 to 3 cans of diced tomato. Usually Mexican seasoned tomatoes, Rotel, sometimes a can of diced green chiles. When the meat is done I shred it and serve on rolls with pepperjack cheese or in tortillas. Super easy & yum.  It works well with venison also. I have found that when venison is cooked with some kind of tomato product the meat is more tender and less gamey tasting.

On a side note, I rarely brown a roast before putting it in the crock pot. Taking the time to do so and dirtying the extra pan defeats the purpose of easy IMO. 🙂

A recipe I plan on trying this week in the crock pot is chicken breasts, black beans, Rotel, cumin. My sister adds chile powder also and she says this is great over rice. I might serve it in tortillas.

My favorite skillet meal during the summer is chicken (cut into strips), sliced zucchini, mushrooms, chopped red bell pepper, garlic. Cook with a little olive oil until chicken is done and vegetables are tender. Serve over rice and sprinkle with parmesan cheese. I love it but the children are suspicious of the zucchini and mushrooms… 🙂

http://www.food.com/recipe/black-bean-and-sweet-potato-burritos-slow-cooker-103872

http://www.bettycrocker.com/recipes/slow-cooker-cheesy-italian-tortellini/8e2cf3cb-aba0-467c-a28e-29859cc89bb7

(I do a freezer meal group, and this one is everybody’s favorite “The cheesy tortellini”. I eliminate the sausage and only use ground beef, otherwise it is too thick)

Cilantro Lime Chicken Crockpot (Family of 5 with some leftovers):

3 Chicken Breasts

2 cans of Black beans

1 can of Corn

1 package of Chicken taco seasoning

2 limes juiced

1  16 oz jar of salsa

Serve in soft tortillas, or our new favorite is the hard flat shells to serve them as tostadas. Add your favorite toppings: lettuce, avocados, cheese, ect.

-This one is my new go to.  I don’t have a lot of recipes in my head, but I have made it so often I can wing it at the store.