Crock pot Loose Meat Sandwich

Don't confuse this sandwich with a sloppy joe. The two are totally different. But both equally good in their own way. Try it, you will like it!!!




1 1/2 cup warm water

1/2 Tbls minced onion
1/2 tsp. low sodium beef base (or a bouillon cube)
1/2 tsp. low sodium chicken base (or a bouillon cube)
1 Tbls. light brown sugar
1 Tbls apple cider vinegar
1/2 Tbls. low sodium soy sauce
1 Tbls. Worcestershire sauce
1 1/2 pounds lean ground beef, uncooked
4 hamburger buns

Set slow cooker to high.  Add all ingredients (except beef).  Stir to combine. Add beef and stir until all combined and beef is completely coated.

Cover and cook for 1 hour.  Stir occasionally to break up ground beef.  Uncover after 1 hour of cook time.  Continue cooking on high for 2 ½ - 3 hours (with cover removed), until most of the liquid has cooked off.  Continue to stir occasionally and break up any chunks of beef.

This recipe can also be made in a fry pan if that is what you prefer. One pot is less dishes and in the crock pot the flavors marry much better and you don't have to watch the pot during the cooking time. :)

Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favorite toppings.  We love to top it with a dab of ketchup and a slice of american cheese.

Orzo Salad

3/4 lb orzo pasta, uncooked

1 Tbsp veg. oil

1/2 c veg oil

3 Tbsp white wine vinegar

3 Tbsp lemon juice, fresh

1 tsp black pepper

1 tsp mustard

1 tsp minced garlic

1 pinch dried thyme

1/2 tsp dried oregano

1/4 tsp ground cumin

3 oz fresh spinach leaves, washed and torn into bite-size pieces

1 small red bell pepper, chopped

1/2 c sliced black olives

1/2 c minced green onions

3 Tbsp Feta cheese, crumbled

3 Tbsp sunflower nuts

Cook orzo 8 to 10 minutes or al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil.

Prepare dressing by combining remaining oil through cumin, whisking till smooth. Toss with orzo. Add spinach, pepper, olives, and onions. At this point, salad can be refrigerated several hours. When ready to serve, add crumbled feta cheese and sunflower nuts.