Slow Cooker Lasagne

Two of my favorite things: my slow cooker and Italian food. Enough said.



Ingredients:

1 lb ground beef
1 26 oz jar spaghetti sauce
1 cup water
1 15 oz container ricotta cheese
1 7 oz pkg mozzerarella cheese shredded
1/4 cup grated parmesan cheese
1 egg
2 tbs chopped fresh italian parsley
6 lasagne noodles, uncooked

Brown meat in skillet; drain. Stir in spaghetti sauce and water. Combine ricotta, 1 1/2 cups mozzarella, 2 tbs parmesan, egg and parsley in a bowl. Spoon 1 cup meat mixture into slow cooker, top with layer of lasagne noodles, broken to fit. Top noodles with half of the cheese mixture. Repeat with 2 cups meat sauce, then noodles, remaining cheese mixture, then remaining meat mixture. Cover and cook on low 4-6 hours. Sprinkle top with remaining cheeses and cover again for 10 more minutes.

**Two more of my favorite things; a messy child and a clean plate!

Taco Ring

Okay, this recipe sounds more confusing than it is. And I took pictures of the steps. Then I forgot to take a picture of the finale-my kids were going berserk wanting to eat. But you'll get the idea. These were a HUGE hit, I will be making them again for sure.

Ingredients:

2 cups shredded cheddar
4 Tbs water
4-6 tbs taco seasoning
1 lb ground beef
2 tubes refrigerated cresent rolls

Optional Toppings:

Shredded lettuce
diced tomatoe
sliced green onions
sliced olives
jalepeno peppers
sour cream
salsa

In a large bowl combine water, taco seasoning and 1 cup cheese. Crumble beef over mixture and shape into 12-16 balls. Place meatballs on greased rack in a shallow baking pan. Bake uncovered at 400 for 12 minutes.

Reduce oven to 375. Arrange cresent rolls on a greased 15" pizza pan, forming a ring with the pointed ends facing the outer edge and the wide ends overlapping (**see photo). Place a meatball on each roll; fold point over meatball and tuck under wide end of roll, leaving meatball visible. Repeat. Bake for 15-18 min until rolls are golden brown.

The recipe says to transfer ring to a serving platter and fill the center of the ring with all the toppings. I didn't do that. I put each persons rolls on their plate and topped them with the things they liked.

And forgot to take a picture.

Sorry.

Here are the ones I took. Note to self, use parchment paper under the meatball rack next time, less cheesey mess!

Nacho Casserole

I have made this twice, my husband LOVES it. It seems kind of weird, but it comes out excellent!

Ingredients:

2 tbs olive oil
1/2 lb pre-sliced sweet red peppers (I used jarred)
1 lb ground beef
1/2 tsp garlic salt
2 tubes refrigerated pizza dough
1 16oz jar salsa (you decide heat level, we use mild for kids sake)
3 cups shredded taco cheese blend
1 can sliced black olives, drained (I used these the first time and was told not to
put them in again, hubby hates olives)
3 large scallions sliced

Heat oven to 375, coat 9x13 pan with cooking spray.
In large skillet, heat oil then add peppers, beef and garlic salt. Drain fat. Remove pizza dough. Cut into 1/2" wide strips then cut each strip into quarters. In a large bowl, toss together dough and salsa (I found it easier to coat each piece individually with the salsa and then lay it in the salsa, so they don't stick). Add meat mixture, 2 cups of the cheese and the olives. Pour into baking dish and top with remaining 1 cup cheese. Bake at 375 for 30 minutes. Sprinkle scallions on top and bake 5 more minutes.

Pizza Casserole

I came across this on Allrecipes and thought it sounded interesting. It totally tastes like pizza! We all really liked it alot.

Ingredients:

2 cups uncooked egg noodles
1 lb ground beef
1 onion diced
2 cloves garlic, minced
1 green bell pepper, diced
1 cup sliced pepperonis
16 oz pizza sauce
4 tbs milk
1 cup shredded mozzarella

Preheat oven to 350. Cook noodles. In a skillet, brown beef with the onion, garlic and bell pepper. Drain fat. Stir in the noodles, pizza sauce and milk, mix well. Pour intl a 2 quart casserole dish. Baje for 20 minutes, then top with cheese and cook for 5-10 more minutes to melt.

Broccoli Beef

We order this ALL the time when we eat chinese, so I searched for a recipe and found this one on Allrecipes.com. It is even better that going out!



Ingredients:

1/4 cup flour
1 (10.5) oz can beef broth
2 tbs sugar
2 tbs soy sauce
1 Lb boneless steak cut into strips (I used rib eye)
1/4 tsp fresh ginger chopped
1 clove garlic minced
4 cups chopped fresh broccoli
1 med onion sliced into strips (optional)
2 tbs wok oil (or any kind of cooking oil)

In a bowl, combine flour, broth, sugar and soy sauce. Stir to combine. In a large wok over high heat add oil and beef. Cook for 2-4 min until browned. Stir in broth mixture, ginger, garlic and broccoli. Bring to a boil, then reduce and simmer for 5-10 min until sauce thickens. Serve over rice.

**My kids LOVED this, even the broccoli. The sauce is excellent. And I highly reccomend using the wok oil - it has a slight garlic flavor to it and really makes a difference. Enjoy!

Philly Beef Sandwiches

I ordered a cookbook from my son's pre-school fundraiser because it was right up my alley! It's called Fix, Freeze, Take & Bake. Make ahead meals! Perfect! I made this one when I was home one night, so I didn't have to make it ahead.

Ingredients:

2 Tbs butter
1 1/2 lbs beef sirloin steak sliced into thin strips
1 medium onion thinly sliced
1 green bell pepper thinly sliced
2 beef bouillon cubes
Hoagie Buns
Mozzarella cheese slices

In a large skillet, heat butter. Saute beef until fully cooked. Add onions and green peppers, cook until tender. Add 1/4 cup water and beef bouillon cubes, stirring to dissolve cubes. Cover and let simmer 10-15 minutes. Top buns with meat and cheese and pop under broiler for a few minutes to melt and toast.

If freezing:
Allow to cool and then transfer to freezer bags. Thaw in refrigerator or microwave. Then heat over stovetop. Freeze up to 6 months.


Feedback:
Fabulous! We all loved it. The babies wouldn't eat the bell pepper. I was in shock.

Chili with Flat Tire Toppers

Yet another one by Rachael. It's excellent, we have it all the time in the winter!

Ingredients:

2 tablespoons extra-virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning
2 tablespoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce
1 cup beer
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped


Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.

Top bowlfuls of the chili with flat tire toppers and serve.

Bean and Beef Pie

Tuesday Dinner-
This is an excellent recipe. My mom found it in one of her Taste of Home magazines years ago and has been making it ever since. The kids love this stuff! There are kind of alot of ingredients. But I usually keep alot of this on-hand, so it's not too bad on the wallet!

Ingredients:
1 lb ground beef
2 garlic cloves, minced
11.5 oz can bean with bacon soup
16 oz salsa
1/4 cup cornstarch
15oz can black beans, rinsed and drained
3/4 cup sliced scallions
1 Tbs parsley
1 tsp paprika
1 tsp salt
1/4 tsp pepper
16 oz can kidney beans, drained and rinsed
1 1/4 cups cheddar cheese
2 - 10" deep dish pie pastries (in freezer section)
Sour cream

Preheat oven to 425.
In skillet, cook beef and garlic. In a large bowl, combine soup, 1 cup salsa, cornstarch, parsley, paprika, salt and pepper - mix well. Fold in beans, cheese, onions and beef mix. Pour into one of the pie crusts. Top with the other pie crust and carefully lift off the pan from the top. Push edges to seal. Cut slits on top. Bake for 30-35 minutes, top with sour cream and salsa and serve.

Feedback:

We ended up going out to dinner Tuesday night, so no pie. But I have all the ingredients, so I'll throw it in next week. We love it!

Meatball Subs

Sunday Dinner-
These are really easy for my husband to throw together. And the kids just eat the meatballs.

Ingredients:
Frozen meatballs
Spaghetti sauce
Sub bread
Provolone cheese slices
Grated Parmesan Cheese

Place meatballs and spaghetti sauce in a crockpot and cook on low for 4-5 hours. When done, place 4 meatballs in sub bread. Top with sliced provolone and place under broiler for 3 minutes to melt and toast. Top with grated parmesan. Serve with spaghetti.

Baked Ziti

I do something new everytime with this recipe! And it always comes out a hit. The kids love this stuff.


Ingredients:

16oz Penne noodles
1 lb ground beef (or turkey)
15 oz ricotta cheese
1/2 cup grated parmesan cheese
1 tbs dried parsley
1 egg
1 jar spaghetti sauce
8oz shredded mozzarella cheese
salt and pepper

Boil a large pot of salted water and cook penne to al-dente. In a large, deep pot, brown meat seasoned with salt and pepper. Once browned, remove from heat and add ricotta, parmesan, parsley, egg, 1/2 of the spaghetti sauce and 1/2 of the mozzarella and stir to combine all. Add in the cooked pasta and combine. Pour mixture into a 9x13 pan. Pour remaining sauce on top and cover with remaining mozzarella cheese. Bake at 350 degrees for 20-25 mintues.



Feedback:

My one year olds each had THREE servings! And my 2 year old had two servings. Is that normal? Seriously? I think we may need to start limitng their intake. They aren't fat at all, but these kids love food! Better keep a close eye on them!

**Hubby said it took 35 minutes to heat through, not 20. I made it early this morning, so it had been in the fridge quite awhile. If you put it in the oven fresh off the stove top, it probably does take only 20 minutes.

Beef Chimichangas

So I have the distinct pleasure of living very close to Mexico. I have been there many-a-times, and never ONCE have I seen a chimichanga on the menu in an authentic Mexican restaurant. Maybe it's just that I go to seedy taco stands...but I really don't know how truly Mexican a chimichanga is. HOWEVER, they are fabulous! I made these with the help of my trusty crockpot.

Ingredients:

1 1/2lb pound top round roast
salt and pepper
1/2 cup water
1 can tomatoes and green chilis (like Rotel brand) - drained
1 can diced tomatoes - drained
buritto tortillas
canola oil

For topping:
diced onions
olives
sour cream
lettuce
shredded cheese

Place meat, seasoned on both sides with salt and pepper, into the crockpot. Pour in 1/2 cup water and cook on low for 8 hours. After the meat has cooked, pull it out of the crock, and skim off fat drippings. Leave about 1 cup liquid in crock. Put the meat back inside, and shed using two forks. Add the canned, drained, tomatoes and chilis. Turn crock up to high and cook for about 20 minutes to warm everything back up. Warm your tortillas one at a time over an open flame on your stove, on each side. Place a spoonful of meat down the center of the tortilla (You can put cheese inside if you prefer). Seal tortilla well by folding top and bottom over the meat and then folding in the sides. Heat up oil in a large skillet to coat the bottom. Place your tortilla seam side down. Fry until golden (about 1 min) and then flip. Remove and continue with as many as you'd like. Top with whatever toppings you choose.

I served ours with canned refried beans. Very Mexican, I'm sure of it! I also put the shredded cheese and diced onions inside the buritto before I fried them.





Feedback:

These were excellent. Not the healthiest meal I've ever made, but probably still better than eating it at a restaurant. And they were great so who cares, really?!

Mom's Sloppy Joes

It's my Friday again! Thank goodness!

I'm not sure where my mom got this recipe, but she's made it for us forever. And it's still the best Sloppy Joe recipe I've ever had. Not to mention, I get to use my crockpot. So I love them even more!

Ingredients:

1 1/2 lb ground beef
salt
pepper
garlic powder
Olive oil
1/2 medium onion, diced
1 stalk celery, diced
12 oz ketchup
2 tbs brown sugar
1 tbs worchestershire
2 tbs sweet pickle relish
8 oz sour cream
Hamburger buns

Cook onions and celery in saucepan with olive oil for 5 min until tender. Add ground beef to skillet and season to taste with salt, pepper and garlic powder. When meat is cooked through, pour into crockpot. Add ketchup, sugar, worchestershire, and relish. Stir to combine all. Cook on low for 3 hours (or high for 1 hr). Put sour cream into mix and stir to combine for the last 30 minutes. Serve on buns.


Feedback:
I've made this plenty of times before and the kids love it. My 2 year old eats 2 hamburgers - the same amount as my husband and I!! For those of you who never knew sloppy joes aren't just made my "Manwich", give these a try, you'll never go back to the can!

Three Cheese Spaghetti Pie

For my bridal shower, my maid-of-honor requested that everyone bring a copy of their favorite recipe for me to cook sometime. This one came from my only Aunt, Aunt Vicki. I made it once for me and hubby, and we really liked it. I know the kids will too.

Ingredients:

6 oz spaghetti, cooked, drained and rinsed
1 large egg, separated
1/3 cup parmesan cheese
1/2 lb ground beef (or turkey)
1 1/4 cups spaghetti sauce
3/4 cups ricotta cheese
1 tsp dried parsley
1 cup shredded mozzarella cheese, divided

Preheat oven to 375 F. Spray a 9" pie plate with cooking spray. Combine spaghetti, egg white and parmesan in a bowl. Press mixture into pie plate to form a pie shell. Cook beef in a skillet. When browned, stir in spaghetti sauce and simmer 5 min. Set aside. Combine ricotta, egg yolk, parsley, and 1/2 cup mozzarella in bowl. Spread mixture into pie shell. Spread meat sauce over cheese mixture and top with remaining mozzarella cheese. Cover with foil and bake for 35 minutes, removing foil during the last 10 minutes of cooking. Allow to stand for 5 min. before serving.
Serves 6

Thanks Aunt Vicki, the kids are going to love this!

Feedback:
They all loved it. My 2 year old had 2 helpings. My husband is a much better parent than me. If we have anything with red sauce when I am home, I won't give it to the babies because I hate the mess, especially since they are both in a "I-throw-my-food-on-the-floor-when-I'm-done" phase. I'm so mean! Hubby lets them have at it AND cleans it up. Im so lucky!

Crockpot Steak and Blue Cheese

This looked fabulous to me, and I was super jealous that I wasn't going to get to try it straight out of the pot! I had 10 minutes to throw this all together before jetting out the door, so I forgot to take pics - sorry!

Ingredients:

1 1/2 lb flat beef - I used round tip
1/2 cup red wine
1/4 cup soy sauce
2 tbs Worchestershire
2 cloves garlic smashed
1 cup crumbled blue cheese

Marinate meat in sauces and garlic in a ziplock bag in fridge overnight. Pull meat out of bag, and pour liquids into the crockpot. Lay out pieces of meat and sprinkle blue cheese on them. Roll the meat around the cheese into a log. Place meat seam-side down into the crockpot. Repeat with all meat. Cook on low for 4-6 hours.

Feedback:
My husband said this was way too salty for him. Which means I KNOW I would have thought it was fabulous, because I have a salt addiction. I should have probably used sodium free soy-sauce, since the cheese is salty already. But he said that the kids gobbled it up. My 2 year old had 2 helpings. There was none left for me. Bummer!