INGREDIENTS

3 eggs, lightly beaten
1 (28 oz) can fire roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 finely chopped medium onion
2 garlic cloves, minced
2 tsp ground cumin
1 tsp chili powder
1 lb ground beef
1 lb ground pork
1 cup frozen whole kernel corn
1/2 cup Monterey Pepper Jack shredded cheese
Corn tortillas, warmed
1 recipe Smoky Tomato Salsa (recipe below)*
Sliced avocado, green onions, whole kernel corn,
and cilantro (optional)
1/2 tsp salt
1/2 tsp black pepper
Lime wedges (optional)

DIRECTIONS

1. In a large bowl combine eggs, 1/2 cup of the crushed tomatoes (reserve remaining tomatoes for Smoky Tomato Salsa)* and crushed tortilla chips. Stir in onion, garlic, cumin, chili powder, 1/2 tsp each salt and black pepper. Add beef, pork and corn; mix well. Shape mixture into a round loaf or oblong loaf to fit the slow cooker.

2. Crisscross three 18-inch strips of foil, folded to double thickness. (see Cooking Tip**, below). Place meat loaf in center of strips. Bring up foil strips to lift and transfer meat and foil to a 3 1/2 or 4 quart slow cooker. (If needed, push meat away from side of slow cooker to avoid burning).

3. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours, or until an instant read thermometer inserted into the center of loaf reads 160 F.

Yield: 8 servings

Smoky Tomato Salsa:*

In medium bowl combine reserved tomatoes; 1 green bell pepper, chopped; 1/3 cup chopped green onions; 1 /4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 tbsp lime juice and 1/4 tsp salt.

COOKING TIP:**

To place meat loaf in and lift out of a slow cooker while keeping it
intact, make a foil sling. Tear off three 18 inch strips of foil folded to double thickness. Crisscross the strips in a spoke like fashion. Place the loaf in the center of the spokes. Lift the ends of the foil strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Gently pull foil strips away from the loaf and discard.

OPTIONAL_

OVEN DIRECTIONS

Preheat oven to 350 F. Place shaped loaf in shallow baking pan.
Bake 1 1/4 hours or until an instant read thermometer inserted into center of loaf reads 160 F. Sprinkle with cheese and serve as directed in main recipe.

Nutrition Information

Calories405
Total Fat (g)25
Saturated Fat (g)9
Monounsaturated Fat (g)10
Polyunsaturated Fat (g)3
Cholesterol (mg)159
Sodium (mg)598
Carbohydrate (g)20
Total Sugar (g)5
Fiber (g)3
Protein (g)25
Vitamin C (DV%)47
Calcium (DV%)8
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS

1 lb boneless beef chuck roast

1 tbsp ground Ancho chile pepper

1 tbsp cooking oil
1 (16 oz) bag frozen stew vegetables
1 cup frozen whole kernel corn
1 (16 oz) jar salsa
1/2 cup water

DIRECTIONS

1. Trim fat from meat. Cut into 1 inch pieces.
Sprinkle with ancho chile pepper, tossing to coat all sides.
In a large skillet, heat oil over medium high heat. Brown,
half at a time in the hot oil. Drain off fat.

2. In a 3 1/2 or 4 quart slow cooker, combine frozen stew
vegetables and frozen corn. Top with meat.
Pour salsa and the water over all.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4 1/2 hours.

Yield: (4) Equally divided servings.

Nutrition Information

Calories302
Fat (g)9
Cholesterol (mg)50
Sodium (mg)842
Carbohydrate (g)28
Fiber (g)5
Protein (g)30
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 3 lb corned beef brisket
5 medium size potatoes, scrubbed and sliced in
1 inch chunks DO NOT PEEL.

1 large onion cut into wedges
4 cups apple juice
1 cup brown sugar, packed
1 tbsp Dijon mustard

Directions

1. Place meat, potatoes, onion and cabbage in a large slow cooker.

2. Sprinkle with the seasoning packet that came packaged with
the corned beef.

3. Combine apple juice, brown sugar and mustard in a medium bowl.

4. Pour over the vegetables and meat.

5. Cover and cook on HIGH 6 to 6 1/2 hours or LOW 10 to 12 hours.
The meat and vegetables should be very tender.

6. Remove the meat and vegetables from the slow cooker.

7. Thinly slice meat across the grain and serve with the vegetables.

Serving size= 1 slice of corned beef with a serving of cabbage and potatoes.

Yield: 8 Servings

Suggestion: This recipe goes well with a good medium bodied wine such as Merlot.

Ingredients

2 cups crab meat, flaked and picked
2 cups whole milk
2 cups half and half
3 tbsp butter
2 strips of lemon peel
1/2 tsp ground mace
Salt, to taste
White or black pepper, to taste
2 tbsp sherry (optional)
1/2 cup crackers, crushed

Directions

1. Combine all ingredients except sherry and crushed crackers in slow cooker. Stir well.

2. Cover and cook on LOW 3 to 5 hours.

3. Just prior to serving, stir in sherry and cracker crumbs to thicken.

Yield: About 4 servings

Ingredients

6 pork rib chops, cut 3/4 inch thick (about 2 1/2 lbs)
1 (15 oz) can chili beans
1 1/4 cups salsa
1 cup fresh or frozen whole kernel corn
2 cups hot cooked rice

Directions

1. Trim excess fat from chops. Place chops in the bottom of a
3 1/2 or 4 quart crock pot. Add chili beans and salsa. Cover and
cook on HIGH 2 1/2 hours or LOW for 5 hours. When that step is complete, turn to HIGH setting if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH setting. Serve over rice. Sprinkle with chopped cilantro, if desired.

2. For all day cooking:
Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture). Cover and cook on LOW setting for 9 1/2 hours. Turn to HIGH setting. Stir in corn. Cover and cook 30 minutes longer.

Servings Per Recipe=6 Serving Size=1/6 of recipe

Weight Watchers PointsPlus+ =8 per serving

Nutritional Information

Calories334
Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)77
Sodium (mg)716
Carbohydrate (g)34
Fiber (g)4
Protein (g)33
Vitamin C (DV%)13
Calcium (DV%)6
Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet