MAC AND CHEESE WITH TOMATOES

1 medium yellow onion, chopped
1 garlic clove, minced
3 tbsp water
1 can (14-oz) stewed tomatoes, drained; chopped
1 tsp Italian seasoning*
1 tsp salt
1/4 tsp pepper
1 1/2 cups grated double Cheddar cheese
1 pkg (8-oz) elbow macaroni, cooked just until barely tender; drained
1/2 cup low-fat milk
2 tbsp butter, melted

Brown the onion and garlic in a medium nonstick skillet that has been sprayed with nonstick cooking spray.  Transfer the mixture to a slow cooker or crockpot; add the water, tomatoes, and seasonings and mix together well.

Place lid on cooker and cook on low 6 to 8 hours or on half that amount of time.  A half hour before end of the cooking time, add the cheese, macaroni, milk, and butter mixing together well.  Replace cover and cook out the last half hour of time.  Yummy.

*If you don't have Italian seasoning, use a combination of oregano and basil.

Yield: 4 servings

File Photo for reference only. 

UNCLE JACK'S MAC AND CHEESE

This old-time cafeteria-style macaroni and cheese comes from Southern Living Magazine.

1 (16-oz.) package elbow macaroni

1 1/2 cups heavy cream

1 (12-oz.) can evaporated milk

4 large eggs, lightly beaten

1/2 cup butter, melted

1 1/2 teaspoons table salt

1/2 teaspoon freshly ground black pepper

4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided

Vegetable cooking spray

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW and cook 1 hour.

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MAC AND TRIPLE CHEESE

10-oz dry elbow macaroni

1 cup shredded cheddar cheese
1 cup shredded Gruyere cheese
8-oz American cheese, sliced thin & roughly chopped
1 1/2 cups milk
1 can (12-oz) evaporated milk
1 1/2 tsps Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1/2 cup panko breadcrumbs

Spray the inside of your slow cooker or crock pot thoroughly with nonstick cooking spray.

Combine the macaroni, cheeses, and milks in the cooker; stir well to mix and place lid on cooker.

Cook mixture on high for 3 hours or on low for 4 hours.

30 minutes before the end of the cooking time, stir in the Worcestershire sauce, mustard, salt, and pepper.

In a small nonstick skillet over medium-high heat, melt the butter.  Stir in the breadcrumbs and cook, stirring for a couple of minutes until toasted golden.  Sprinkle over the macaroni and cheese and serve immediately.

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SLOW COOKER VEGETABLE LASAGNA

3/4 lb zucchini, thinly sliced

1/2 lb sliced mushrooms
1 red bell pepper, diced
1 carton (15-oz) part-skim ricotta cheese
1 pkg (8-oz) shredded mozzarella cheese
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
1/4 tsp freshly ground black pepper
1 jar (26-oz) prepared pasta sauce with garlic
1/2 cup water
8 lasagna noodles, break into half
1/4 cup grated Parmesan cheese

Lightly spray the inside of the cooker with nonstick cooking spray.

In a large bowl combine the slliced zucchini, sliced mushrooms, and the diced bell pepper; set aside.

Combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, parsly, garlic, and pepper; set aside.

Spread a half cup of the pasta sauce over the bottom of the cooker.  Top with 4 of the noodle halves, overlapping if needed.

Blend 3/4 cup of the pasta sauce with the water; set aside.

Stir the rest of the pasta sauce along with 2 tablespoons of the Parmesan cheese into the vegetable mixture.  Layer half of the mixture over the lasagna noodles.  Top mixture with the another 4 halves of the lasagna noodles.  Spread the ricotta cheese mixture over noodles and top with 4 more noodle halves. Top with the remaining vegetable mixture and top with the last 4 noodle halves.  Spread the pasta sauce/water mixture over the top.

Place the cover on the cooker and cook on low for 6 to 7 hours or on high about 4 1/2 hours.  During the last 10 minutes of the cooking time, sprinkle the last cup of the mozzarella cheese and the fourth cup of the of the Parmesan cheese over the top.

Remove lasagna from the heat (if that is possible with your cooker) and let set for 10 to 15 minutes before cutting to serve.

Yield: 6 to 8 servings.

file photo for reference

TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

I got this recipe from allrecipes.com for all my readers who want more chicken recipes and healthy recipes.

1 tablespoon chopped carrot

• 1 tablespoon chopped parsley
  1 tablespoon chopped onion
  1 clove garlic
  1/4 teaspoon lemon zest
  1 teaspoon salt
  1/4 teaspoon ground black pepper
  4 skinless, boneless chicken breasts halves, cubed
  2 tablespoons butter
  4 ounces Neufchatel cheese
  8 ounces natural cream of chicken soup
  1 cup frozen peas
  
  

  1. Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
  2. Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

 

POTLUCK MACARONI & CHEESE

3 cups uncooked elbow macaroni

1 pkg (16-oz) process cheese (Velveeta), cubed

2 cups (8-oz) shredded Mexican cheese blend

2 cups (8-oz) shredded white cheddar cheese

1 3/4 cup whole milk

1 can (12-oz) evaporated milk

3/4 cup butter, melted

3 eggs, lightly beaten

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-quart slow cooker. Stir in remaining ingredients.

Cook, covered, on low for 2 to 2 1/2 hours or until a food thermometer reads at least 160 degrees. Stir once during this cooking time.

file photo for reference

 

CROCK POT RAVIOLI CASSEROLE

1 1/2 lbs. lean ground beef

1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. whole-grain bowtie pasta, cooked
1/2 cup Parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, Parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

This is from a fellow blogger's site some years ago: becomingbetty.blogspot.com

GROUND BEEF & ITALIAN SAUSAGE SPAGHETTI SAUCE

1 lb ground beef

1 lb Italian sausage, sliced
2 cans (28 oz each) crushed tomatoes
3/4 of 1 of the tomato cans of water
2 tsp garlic powder
1 tsp freshly ground black pepper
2 tbsp minced parsley
2 tbsp dried oregano
1 tsp dried basil
2 cans (12-oz each) tomato paste
2 cans (12-oz each) tomato puree

Brown meats in a large skillet and drain well; transfer to a 4-quart slow cooker or crockpot.  Add the crushed tomatoes, water, garlic powder, pepper, parsley, and oregano.

Cover cooker and cook on high for 30 minutes.

Add the tomato paste and tomato puree to the cooker; replace lid and cook on low for 6 hours.

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CROCK-POT LASAGNA II

2 large jars Ragu sauce

1 large carton cottage cheese

1lb ground beef

1 pkg lasagna noodles

1 pkg Mozzarella cheese

In bottom of crock-pot, add a layer of Ragu, then noodles, cheese, Ragu, noodles, cheese and all the cottage cheese. Keep layering. If you cook on high, cook 2 hours. If you cook on low, cook all day.

Note: This recipe is from an old Midwestern church cookbook.

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PORK RAGU WITH PASTA

2 cans (14.5-oz each) Italian-style diced tomatoes

1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)

Spray crock-pot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini overall.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into into the prepared, drained pasta. Add some reserved pasta liquid, if desired. Stir in the cheese and serve.
Remaining sauce can be frozen for future use.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).

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SPIRAL PASTA WITH TURKEY MEATBALLS

2 cans (14.5-oz each) no-salt-added tomatoes with juice

1 can (8-oz) tomato sauce
1/4 cup finely chopped yellow onion
1/4 cup grated carrot
2 tbsp tomato paste
2 tbsp chopped fresh basil (or 1/2 tsp dried basil)
1 garlic clove, minced
1/2 tsp thyme
1/4 tsp sugar
black pepper
1 bay leaf
1 lb lean ground turkey
1 egg, lightly beaten
1 tbsp milk
1/4 cup dry Italian seasoned breadcrumbs
2 tbsp chopped fresh parsley
8-oz uncooked spiral (fusilli) pasta

Combine the tomatoes, tomato sauce, tomato paste, onion, carrot, basil, garlic, thyme, sugar, 1/8 teaspoon black pepper, and the bay leaf in a crock-pot or slow cooker.  Using a large spoon, gently break up the tomatoes.  Place lid on cooker and cook for 4 to 5 hours.

About 45 minutes before the end of the cooking time, prepare the meatballs.  To prepare, preheat oven to 350 degrees.  Combine the ground turkey, egg, and milk together well.  Add the milk; blend in the breadcrumbs and parsley and 1/8 tsp black pepper.  Wet hands and shape the mixture into small meatballs.  Spray a baking sheet with nonstick cooking spray and arrange the meatballs on the baking sheet.  Bake for 25 minutes or until cooked through and no longer pink in the center.  Add to the slow cooker or crock-pot.  Replace lid and cook for another 45 minutes to 1 hour. 

Prepare the pasta according to the package directions, drain.

To serve, divide pasta into 4 serving shallow bowls.  Remove bay leaf from meatball mixture.  Divide the meatballs and sauce evenly over the pasta in the bowls.  Garnish as desired.

 Note: This photo came with this recipe.

RISOTTO WITH ASPARAGUS AND PEAS

12 cups low-sodium chicken broth

8 tbsp butter

3 cups arborio rice*

4 cloves garlic minced

16-oz asparagus, trimmed

1 cup frozen peas, thawed, drained

 1/3 cup grated Parmesan cheese

Parmesan shavings and lemon zest for garnish, optional

*Cooking the rice before adding to the slow cooker enhances the flavor, making the dish tastier.

In a large pot, bring 11 cups chicken broth to a boil. Remove from heat and set aside. 

In a 12=inch nonstick skillet, heat 4 tablespoons of the butter over medium-low heat and cook rice, stirring occasionally, until the edges are translucent, about 5 minutes. Add the garlic during the last minute of cooking time. Transfer to the slow cooker, stir in the remaining cup of chicken broth adding 1/2 teaspoon of salt.

Place lid on cooker and cook on high setting until the rice is tender, about 1 1/h hours.

Meanwhile, cut asparagus into 2-inch pieces. In a large nonstick skillet, heat remaining 4 tablespoons of butter over medium-low heat. Add asparagus and 1/2 teaspoon salt, cooking while stirring occasionally until tender, about 7 to 8 minutes. Add the peas and cook, stirring, until heated through, about 3 minutes.

In a medium pot, heat the remaining 1 cup of broth over medium heat; add Parmesan and 1/2 teaspoon pepper. Stir into the low cooker along with the veggie mixture.

To serve, transfer into bowls and add the Parmesan shavings and/or lemon zest, if desired.

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PORK RIBS AND SPICY SPAGHETTI NOODLES

1 can (14-oz) beef broth

1/2 cup water
1/4 cup rice wine vinegar
2-inch piece fresh ginger, peeled & grated
1 cup dried shiitake mushrooms
1/4 tsp red pepper flakes
1 tbsp Chinese 5-spice powder
1 tsp ground ginger
1 tsp chili powder
1 tbsp toasted sesame oil
2 full racks (approximately 4 lbs) pork ribs
3/4 cup hoisin sauce, divided
16-oz thin spaghetti, cooked according to pkg directions
1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro

Stir the broth, water, vinegar, grated ginger, mushrooms, and red pepper flakes together in a 6-quart slow cooker or crock-pot.

Combine the 5-spice powder, ground ginger, chili powder, and sesame oil together in a small bowl to form a paste.

Blot the ribs dry using paper toweling.  Brush the dried ribs with half the hoisin sauce and place in the cooker with the liquid but do not stir!  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 5 to 6 hours.  Remove ribs to a platter or cutting board and brush with the remaining hoisin sauce.  Keep warm until ready to serve.

Skim any fat from the cooking sauce.

Place the hot spaghetti into a shallow bowl.  Spread some of the cooking broth over the spaghetti and sprinkle with green onion and cilantro.  Cut the ribs apart and serve over the spaghetti.
Yield: 4 servings

File Photo of this Recipe

THE BEST CROCKPOT MEAL

 I saw this recipe on facebook a few days ago and thought some of you might be interested in it. I have not tried it, as I don't care for tortellini.

TURKEY CHILI MAC

3/4 to 1 lb ground turkey breast

1 can black beans
1 can Mexican-style stewed tomatoes
1 can diced tomatoes
1 cup whole-kernel corn (drained, if canned)
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp chili powder
1/2 cup raw elbow macaroni
sour cream, for garnish, if desired

In a large skillet sprayed with nonstick cooking spray, cook the turkey with the onion until turkey is browned lightly.  Combine the turkey/onion mixture in a slow cooker or crockpot along with the beans, stewed tomatoes including the juice, diced tomatoes including the juice, corn, garlic, and chili powder.  Place lid on cooker and cook 4 to 6 hours on low setting.

Stir the macaroni into the cooker, replace lid and cook for 10 minutes.  Remove the lid and stir the chili well.  Replace lid and cook approximately another half hour or until the macaroni is tender.

To serve, ladle into soup bowl and garnish with a dollop of sour cream, if desired.

Yield: 4 to 6 servings

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PIZZA SWISS STEAK OVER SPAGHETTI

1 (2 lb) round steak, 1-inch thick

2 tbsp flour
1 1/2 tsp salt
1/4 tsp black pepper
2 tbsp hot canola oil
1 medium yellow onion, thinly sliced
1 can (8-oz) tomato sauce
1 can (8-oz) pizza sauce
1/2 cup water
1/2 tsp sugar
1/2 tsp oregano
Hot cooked spaghetti for 6

Cut the round steak into 6 serving size pieces.
Stir the flour, salt, and pepper together in a shallow bowl or pie plate. Dredge meat in the flour mixture to coat. Using a meat mallet or a saucer, pound steak to about half the original thickness. Brown the meat in a skillet in the hot canola oil; drain.

Separate the onion slices into rings and layer over the bottom of the cooker. Place the steaks over the onion rings. In a small bowl stir the tomato sauce, pizza sauce, water, sugar, and oregano together; pour over the meat.

Place lid on cooker and cook meat on low setting for 8 to 10 hours.

Serve over the hot cooked spaghetti.

Yield: 6 servings

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CROCK-POT LASAGNA

1 lb ground beef or chicken, browned and drained

1 jar (32-oz) spaghetti sauce

1 can diced tomatoes

1 box lasagna noodles

1 small carton ricotta cheese

2 cups shredded mozzarella cheese

Spray crock-pot with nonstick cooking spray or line with a slow cooker liner. 

Combine ground meat with the spaghetti sauce and tomatoes. Break 4 noodles in half and place in the bottom of the cooker. Cover with half the meat/sauce mixture, 1/2 the ricotta cheese, 1 cup of the mozzarella cheese then repeat the layers ending with noodles.

Cook on low setting 5 hours or until noodles are tender. Sprinkle with grated Parmesan cheese before serving, if desired.

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ITALIAN CHICKEN STEW OVER PASTA

12 boneless skinless chicken thighs

2 cans Italian-style diced tomatoes
2 cups cubed zucchini
1 cup diced onion
1 cup baby carrots
2 tbsp tomato paste
2 garlic cloves, minced
1 tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Cut chicken into 1-inch pieces. Combine all ingredients except pasta in the crockpot. Cook on low at least 6 hours or until chicken is cooked through. To serve, place pasta on serving plate or bowl and top with the stew.

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CROCKPOT PIZZA CASSEROLE

2 lb lean ground beef

1 lb bulk sausage
1 small pkg sliced pepperoni
1 1/3 cups dry rigatoni, cooked according to pkg directions
2 cans cream of mushroom soup, undiluted
1 small can mushroom stems and pieces, drained
1 medium yellow onion, chopped
32-oz pizza sauce*
1 pkg (16-oz) shredded mozzarella
Parmesan cheese for topping, optional

Lightly brown the ground beef and sausage in a large skillet; drain off excess fat.
In crockpot or slow cooker, layer ingredients as listed using half of each ingredient then repeat with the remaining half. Ground beef on bottom, onion, pepperoni, rigatoni, sausage, mushroom soup, mushrooms, sauce, mozzarella. Be sure to end with mozzarella on top. Lightly sprinkle with Parmesan cheese, if desired. Cook on low setting for 4 hours.

To serve, sprinkle generously with Parmesan cheese, if desired.

*Spaghetti sauce may be substituted.

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