I don’t know if you’ve noticed recently…but I am LOVING my Crock-pot. My husband gives me a hard time for calling it a “Crock-pot” instead of a slow cooker (kinda like Kleenex vs. tissues), but I feel entitled to use the name because that is the brand of slow cooker I use. Ok, glad I got that off my chest.
This week lends itself well to Crock-pot meals for a variety of reasons:
- My husband started his THIRD year of teaching this week; I tell you I just don’t know where the time goes.
- There has been a slight chill in the air every evening this week while we walk the dog…I half expect to look up and see the leaves changing already. Fall is my favorite season; it makes you want something warm for dinner.
- We are three weeks away from moving into our brand new home…we are too busy to spend hours and hours making dinner after a work day!
For the nights that you are busy with all life throws at you in the fall (after that nice relaxing summer) this would be a great recipe to throw together. I have to admit I am mildly embarrassed to even share this recipe with you, in fact, I am not even sure I can legitimately call this a “recipe” in the traditional sense. The meatballs are…three ingredients. Three. However, result is perfectly sweet, slightly spicy, cute little slider sandwiches.
- 1 jar orange marmalade (standard size; measuring is not too important with this recipe)
- 1 container of your favorite BBQ sauce
- 32 oz frozen meatballs; I prefer to use turkey meatballs but beef or chicken would be equally delicious
- 1 (12 count) package Hawaiian dinner rolls
Tip: For your sanity try using a Crock-pot liner; they can be found at most grocery stores. They will save you an hour of soaking and 30 minutes of scrubbing the sauce from the sides of the pot.
Using a wooden spoon mix the orange marmalade and the BBQ sauce together until well blended. Add meatballs, straight from the freezer, to the Crock-pot; stir together until all meatball are coated with the sauce. Put the lid on the Crock-pot and turn the dial to HIGH. Cook for 5-6 hours on HIGH or 7-8 hours on LOW until the sauce is bubbly and meatballs are heated all the way through. The sauce becomes almost like a glaze.
Stir meatballs and turn dial to warm. Cut Hawaiian dinner rolls in half.
Place a meatball in-between the two sides of the dinner roll and secure with a toothpick. These would be great for Football Saturday appetizers as well! When using for dinner I like to serve with “Hubby Salad”; recipe below.
The first time I had this salad my husband made it for me and it was absolutely delicious. Whenever I make it I am reminded of him and how much he loves to cook with me and for me. He is so sweet!
- 1 bag mixed baby greens
- 3 medium tomatoes
- 2 ripe avocados
- 1-2 tsp red wine vinegar
- 3-4 tbsp olive oil
- salt and pepper to taste
Place salad mix in a large bowl.
Cut tomatoes into bite size chunks and scatter on top of the salad greens. Next comes the luscious avocado. Tip: An avocado is ripe when the skin is dark and it gives slightly to the touch when you press your finger on the skin. Cut around the avocado and twist to open; a perfectly ripe avocado will look like this:
Carefully remove the pit; I give it a good whack with my knife and twist. Once the pit is stuck on my knife I very carefully remove with a couple layers of kitchen towel. Remove avocado from the skin and cut into chunks; add to the salad mixture.
Drizzle vinegar and olive oil on top of the salad and season with salt and pepper, to taste.
Toss lightly and serve. Fresh, yummy, and beautiful.
I hope you enjoy these recipes as much as my family does! Happy fall!