Here are a couple of recipes that, when combined with a salad, would make a simple, filling meal.
One is probably my favorite crockpot dish; the other is a recipe from my Aunt Dolores. When she served it, I enjoyed it so much I asked for the recipe. I made it the other night to rave reviews.
Round Steak with Mushroom Gravy
2-1/2+ pound boneless round steak
1 to 2 envelopes dry onion soup mix (generally I just use one)
1 can, undiluted cream of mushroom soup
1/2 cup water (to start)
Cut steak into single serving size pieces (usually four to six); place in crock pot/slow cooker. Mix soups and water and pour over steak.
Cover crock pot/slow cooker and cook on low for 7 to 8 hours or until meat is tender. Check occasionally to be sure there is liquid in the pot, making the gravy.
Serve with mashed potatoes if desired.
1 package cornbread mix
1 can creamed corn
1/4 cup milk
1/4 to 1/3 cup melted margarine
1 large can green chilies (diced are best for this)
1/2 pound shredded cheddar cheese
In a medium bowl, beat eggs lightly, stir in cornbread mix, corn, milk and margarine.
Grease a six-cup casserole with oil and pour in half of mixture. Top with half of cheese and all of chilies, add rest of mix and top with remaining cheese.
Bake 45 minutes at 350 degrees.