Author Archive

Meat Loaf

January 20, 2011

I first want to apologize for not posting on the day I was suppose to. I found this recipe in a taste of home slow cooker cook book that I borrowed from Sandra. ( I will bring them to you on Sunday) I came across this when I had already planned on making meat loaf but didn’t have the time. ┬áThis slow cooker recipe made it easy for me to get together in the morning and it was done when I needed it to be. Jaylin often won’t eat meat loaf no matter who makes it but by the time Joe and I could look down her plate was empty.


2 eggs

3/4 cup milk

2/3 cup seasoned bread crumbs

2 tsp dried minced onion

1 tsp salt

1/2 tsp rubbed sage

1-1/2 pounds ground beef

1/4 ketchup

2 T brown sugar

1 tsp ground mustard

1/2 tsp worcestershire sauce

In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well.

Shape into loaf; place in a 5 qt slow cooker. Cover and cook on low for 5-6 hours.

In a small bowl, whisk the ketchup, brown sugar, mustard and worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 min before cutting.



Lemon and Herb Chicken

December 2, 2010

I found this recipe when my daughter was eating a Gluten Free diet. It was actually listed on a Gluten Free blog that my friend Emily introduced me to when she knew I was having a hard time finding things for Jaylin to eat. This is actually a recipe we all love and I have used ever since. Here is what you will need:

-Whole chicken (skinned, this part can be a little gross so if you want to use skinless chicken breast you can, you just have to keep an eye on it so it won’t dry out)

– A head of garlic

– 2 lemons

-kosher salt

-black pepper


Once you have the chicken washed and skinned rub it inside and out with the Kosher salt and pepper. Place the chicken in the crock pot cavity side down. Peel your garlic and place it inside the cavity of the chicken. Slice your lemons and place them on the outside of the chicken. Place rosemary on the top of the chicken as well. You want to kind alternate the lemons and the rosemary. You can use fresh or dried rosemary. You just want the chicken covered with the lemon and the herb. You can also take some of the garlic and throw it on top or around the chicken. You do not need to add water. Cook on low for 8-10 hours.

This is what your chicken should look like before cooked.

Image taken from

We really like this recipe and once you get past skinning the chicken it is pretty simple.