Crock-Pot Fajitas

Slow-Cooker Bolognese Sauce

• Makes3 quarts sauce, serves 12
• Hands-On Time35 min
• Total Time8 min
• February 2004

INGREDIENTS

1. 1medium onion, finely chopped (1/2 cup)
2. 1stalk celery, finely chopped (1/2 cup)
3. 1carrot, finely chopped (3/4 cup)
4. 2tablespoons olive oil
5. 1pound ground beef
6. 1/2pound ground pork
7. 1cup milk
8. 16-ounce can tomato paste
9. 614-ounce cans diced tomatoes
10. 4teaspoons kosher salt
11. 1/2teaspoon ground nutmeg
12. Long pasta (such as pappardelle), for serving

Make Delicious, Family Pleasing Meals Fast

DIRECTIONS

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes.
2. Add the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker.
3. Return the skillet to the heat and add the tomato paste; cook over low heat to reduce its bitterness, about 5 minutes. Add the tomato paste to the cooker, along with the tomatoes, salt, and nutmeg.
4. Cook on low for 8 hours, or on high for 4 hours. Serve warm over pappardelle or some other long pasta.

By Jane Kirby

NUTRITIONAL INFORMATION

Per Serving

• Calories101 calories
• Calories0 calories from fat
• Fat5 g
• Sat Fat2 g
• Cholesterol22 mg
• Sodium683 mg
• Protein7 mg
• Carbohydrate7 g
• Fiber1 g
• Iron1 mg
• Calcium69 mg

Slow Cooker BBQ Cranberry Chicken Ingredients 1.5 lbs boneless, skinless chicken breasts 1/2 cup diced onion 1 can whole cranberry sauce 1 cup BBQ sauce

Instructions 1. Place all ingredients in slow cooker, cook on low 6 hours. 2. ***If freezing, place all ingredients in gallon­sized freezer bag. Thaw in refrigerator overnight, cook on low 6 hours.*** Notes Adapted from: Crock Pot BBQ

Cranberry Chicken http://whoneedsacape.com/2014/01/slow­cooker­bbq­cranberry­chicken/