Tuesday, November 26, 2013
1 lb ground beef
3 cups of beef broth
1/2 cup water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese,cottage cheese or ricotta cheese
1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef (raw no need to cook it), garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1/2 cup of water and noodles. Stir to combine.Turn crockpot onto high!! Put lid back on and continue cooking for 30 minutes or until noodles are tender.
* I got this recipe from familyfreshmeals I have a stovetop lasagna soup that I love but I really love the idea of doing anything in the slow cooker just because its so easy. And this soup did not disappoint it was great and the kids ate it up. I also loved that you don't have to cook the meat before hand. Making it that much more easy to throw in and go.
Monday, November 25, 2013
12 frozen Rhode's white dinner rolls thawed (you can also use the texas size rolls for bigger knots)
1/2 cup butter
1/2 tsp garlic salt
1 tsp garlic powder
Parmesan cheese (optional)
1.For the knots, thaw dinner rolls on parchment paper for about one and a half to two hours (until no longer frozen, but not risen). Roll each roll into about a 6 inch log, tie ends into a knot. Place each knot on a cookie sheet sprayed with non stick spray.
2.Cover rolls with a light towel and allow to double in size (about 3 hours).
3.Melt butter. Whisk in garlic powder and garlic salt. Brush most the mixture over rolls.Leaving some for after they are cooked.
4. Bake in a 350 degrees oven for 15-20 minutes. Remove from over and brush on remaining butter mixture and also some Parmesan cheese if desired.
Sunday, November 24, 2013
4-5lb beef roast
1 can beef broth
5-6 medium potatos diced
5 large carrots large diced
1 med onion wedged
1 packet lipton beefy onion dry soup mix
2 bay leafs
1. Cut up the veggies and add them to the slow cooker
2. Sear the roast in some oil in a pan on all sides.
3. Add the roast to the top of the veggies then top with the soup mix,beef broth and bay leaves.
4. Cook on low for 8 hours or until veggies are tender
Saturday, November 23, 2013
2 cups (6 ounces) uncooked rotini pasta
2 teaspoons canola oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
2 tablespoons Mayo
4-5 large Roma tomatoes, reseeded and diced
2 tablespoons Dijon mustard
2 cups low fat cheddar cheese, shredded
1/4 cup dill pickles, finely chopped
2.Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.
3.In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.
4.Stir in the ground beef and fully cook through until brown. Drain if needed.
5.Stir in the seasoned salt, ketchup,mayo and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.
6.Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top.
7. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.
* I got this recipe from bakerette I think that I used a little to many noodles so my pasta was a little dry but other then that we all loved the flavor. I also didnt add the pickles only because I didnt have any. But I would add them for sure if I made this again.
Friday, November 22, 2013
Salt and pepper
1 pound pasta
2 tablespoons olive oil
1 1-oz. packet fajita seasoning
3/4 pound boneless, skinless chicken tenders, cut into 2-inch pieces
3 small red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips
1 1/2 cups half-and-half
1/4 cup grated Parmesan, plus more for serving
1. In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water, and return pasta to pot.
2. In a large skillet, warm oil over medium heat. Rub seasoning on chicken. Add to skillet and cook 4 to 8 minutes, turning once, until cooked through. Remove to a plate; cover.
3. Cook bell peppers in skillet, stirring, until just tender, 8 minutes. Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.
4. Toss chicken mixture with pasta. Add some pasta water if mixture seems dry. Serve with Parmesan.
Thursday, November 21, 2013
2 pounds of boneless, skinless chicken breast
1 jar (12 oz) chicken gravy
1 can (10.5 oz) cream of chicken soup
1 can sweet corn drained
Salt & Pepper to taste
2.Mix gravy and soup together and pour over chicken add salt and pepper to taste
3.Cook on low for 7-8 hours The last 30 min of cooking stir in the can of corn and mix well shredding up the chicken
4.Serve over noodles or with mashed potatoes and top with cheese
Wednesday, November 20, 2013
2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham diced
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
2 cups mayonnaise
2 cups sour cream
1T salad supreme
1.Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
2.Mix together the mayo,sour cream and salad supreme and set aside.
3.Place pasta in a large bowl and stir in all remaining ingredients including the sauce. Cover and refrigerate for at least 3 hours.
Yield: 34 (1-cup) servings.