Friday, November 18, 2016

Crockpot Lasagna Soup

Here is what you need: Serves 6-8
1 lb ground beef (or vegetarian crumble) (do not have to precook)
3 cups of beef broth (or vegetable broth to make vegetarian)
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 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese
1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef, 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.
. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

The Best Crockpot Chicken Noodle Soup

  • 1½ lbs boneless skinless chicken breasts
  • 2 cups carrots, peeled and chopped
  • 1 medium yellow onion, diced
  • 3 stalks celery, chopped
  • 3-4 cloves garlic, minced
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon dried thyme
  • 1 bay leaves
  • 6 cups chicken broth (use my EASY homemade broth or low-sodium)
  • 1 cup water
  • Salt and freshly ground black pepper, to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
  • 2 cups uncooked wide egg noodles
  • 3 Tablespoons chopped fresh parsley
  1. In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
  2. Next add in chicken broth, water, and season with salt and pepper to taste. I used ½ teaspoon salt & ¼ teaspoon pepper.
  3. Cover and cook on low heat 6 - 7 hours.
  4. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
  5. Cover and cook just until noodles are tender, 5-10 minutes.

Sunday, November 13, 2016

Spicy Meatball Subs

Nonstick cooking spray

1 recipe Italian Meatballs

1 28 ounce can crushed tomatoes

1/2 cup finely chopped onion

1 Tbsp balsamic vinegar

2 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp crushed red pepper

6 Sub rolls or hoagie rolls,split and toasted

Shredded cheese, pepperoncini peppers, and/or fresh arugula

1.Preheat oven to 350 degrees.Line 15 x 10 inch baking pan with foil; coat with cooking spray. Prepare Italian meatballs as directed except shape into 24 meatballs.Place meatballs in pan. Bake 30 minutes or until done. Drain. Cool.

2.In a 4-5 quart slow cooker combine the next six ingredients (through crushed red pepper). Add meatballs;stir gently to coat.

3.Cover and cook on low 4-6 hours or on high 2-3 hours.

4. To serve, use a slotted spoon to place four meatballs in each roll; drizzle with sauce remaining in cooker. Top with cheese, pepperoncini peppers, and/or arugula. Makes 6 sandwiches.

397 calories

Better Homes and Gardens Slow Cooker, Spring 2016

Monday, November 7, 2016

Swedish Meatball Past Pot

1 box (4 containers) Knorr Homestyle Stock
4 cups water
1 Tbsp Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 recipe Beef-Pork meatballs, thawed
3 Tbsp all-purpose flour
3 Tbsp butter, soften
8 oz mini penne pasta (about 2 cups)
1/2 cup sour cream
Salt and black pepper
1Tbsp snipped fresh dill weed (optional)

1. In a 3 1/2 or 4-quart slow cooker stir together the first four ingredients (through allspice). Add meatballs.

2. Cover and cook on low 6 -7 hours or high 3 - 3 1/2 hours.

3. Ina small bowl stir together flour and butter to make a paste; stir into broth mixture in cooker. Stir in pasta. if using low, turn cooker on high. Cover and cook 20 - 30 minutes or until pasta is tender. Stir in sour cream. Season to taste with salt and pepper. If desired, sprinkle with dill week. Makes six servings.

464 calories

Better Homes and Gardens Slow Cooker, Spring 2016

Saturday, November 5, 2016

Basic Meatballs

2 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 tsp salt
1/2 tsp black pepper
1 lb bulk pork sausage (or ground pork)
1 lb bulk ground beef

1. Preheat oven to 375 degrees.Lightly coat two 15x10 baking pans with cooking spray.

2. In a large bowl lightly beat eggs with a fork.

3.Stir in next five ingredients (through pepper).

4. Add sausage and ground beef; mix well.

5. Shape mixture into 1-inch meatballs.

6. Place meatballs in prepared pans. Bake 12-15 minutes or until meatballs are cooked through. Drain off fat.

7. Cool meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm. Transfer meatballs to a resealable freezer bag or freezer containers. Seal and freeze up to 3 months. Thaw in frig before using. Makes 72 meatballs.

Better Homes and Gardens Slow Cooker, Spring 2016