Crockpot Cranberry Roast

Our FAVORITE family recipe!

Crockpot Cranberry Roast

1 2-4lb roast
1 can whole berry cranberry sauce
2 T soy sauce
1/2 onion sliced into rings
1/2 bottle of catalina style dressing

Place the onion rings on the bottom of the crockpot.  Then, place roast on top (mine is normally frozen).  Pour on soy sauce, catalina dressing, then the cranberry sauce.  Cook on high for 4-5 hours or on low 6-8 hours.  We like to mix it with rice which soaks up all the delicious juices.  Enjoy!

Crockpot Minnestrone

Cozy Crockpot Minestrone

4 cups chicken broth

1 1/2 cups vegetable juice (like V8)

1 14.5 oz can diced tomatoes, undrained or 3 medium tomatoes, diced

2 cups fresh spinach

1 cup chopped green onions

1 cup chopped carrots

1 cup chopped celery

1 1/2 cups chopped potatoes

1 can cannellini beans 

1 tsp dry parsley

salt and pepper

1/3 cup dry ditalini pasta or other small pasta noodle (I use more noodles)

Place everything in a crockpot minus the ditalini pasta and stir well to combine.  Cover and cook on low for 6-8 hours or on high for 4-6.  Add ditalini and stir well.  Cover and cook for an additional 20 minutes before serving.  

http://www.smashedpeasandcarrots.blogspot.com/ has some amazing recipes!!  We just made this yesterday, and it was DELICIOUS!

Easy, Easy, Easy!!

I made these his past week and they hit the SPOT!! Thought I would share. 

Mac n Cheese Casserole

2 regular boxes of mac n cheese
1lb ground beef/turkey
1 onion, chopped
1 14.5 oz. can LeSeur peas (silver can)
1 can cream of mushroom
3 heaping tablespoons of sour cream

Make the mac n cheese regular with the butter and milk, boiling the noodles of course, then place in a large bowl.  Brown the meat with the onion, drain, and put in the same large bowl as the mac n cheese.  Put all remaining ingredients in the bowl and stir thoroughly.  Place in a pan (I use 9x13) and bake on 350 for 20-25 mins-just to warm and mesh everything together real good.  Voila!! Done!

Taco Soup
1lb ground beef/turkey
1 onion, chopped
1 14.5 oz can of-dark (or light) red kidney beans, corn, (both drained) and chili beans (not drained)
3 cans beef broth
1 can of diced tomatoes w/ chilis (I get the mild can)
1 packet of taco seasoning
1 packet of Hidden Valley Ranch mix

Brown meat with onion in a large soup pot.  Drain.  Put back in the pot.  Add all other ingredients (doesn't matter what order).  Bring to a boil.  Let it simmer for 5 mins, and it's ready to go!  Serve with delicious homemade bread, or rolls.

Chicken Kiev

This is one of my favorite recipes, probably because I always have the ingredients on hand and it is super fast to make. I can even make a lower-fat version that still tastes delicious... just limit the butter and cheese. Yum! This goes great with whole-wheat pasta, seasoned with the same herbs, and veggies.

Chicken Kiev

½ stick butter (1/4 cup)

¼ tsp parsley flakes

¼ tsp oregano flakes

½ cup plain bread crumbs

½ cup parmesan grated cheese

½ tsp garlic salt

½ tsp onion salt

4 chicken breasts (boneless skinless is best)

Swiss cheese

Melt butter in a small microwave safe dish. Add parsley and oregano. In another small, flat dish, add bread crumbs, parmesan cheese, garlic salt and onion salt. Mix well.

Wash chicken and pat dry. Place chicken in plastic and pound until 1/2 inch thick, or desired thickness. Place chicken breast face down and spread with a thin layer of butter mixture. Add a strip of swiss cheese. Roll tightly, tucking cheese in and securing with a toothpick. 

Spoon a little butter mixture over the top of rolled breast, then roll in the bread crumb mixture. Bake at 400 degrees for 30-40 minutes or until 165 degrees internally.

Mexican Casserole

We love this at our house any time of year.

1 lb ground beef

1 cup chopped olives

1/2 tsp. garlic salt

1 Tbsp chopped onion

2 (8oz) tomato sauce

1 cup cottage cheese

1 cup sour cream

1 can diced green chilies

8 oz. tortilla chips

2 cups grated cheese

Brown Hamburger. Drain and add garlic salt, tomato sauce, olives and onion. In a separate bowl, combine sour cream, cottage cheese, and green chilies. Spray casserole dish with cooking spray. Layer 1/2 of chips (crush them a little to lay flat), then meat mixture, next sour cream mixture and cheese. Repeat layers, ending with cheese. Bake, covered, at 350 for 35 minutes.

Jack Pot Pie (a VERY commonly eaten dish at our house!)

1 lb. ground beef
12 oz. box of rotini noodles
1/2 c. grated cheddar cheese (I always use more than that)
1 can whole corn
1 tsp. sage
1/4 c. chopped onion
1 Tbsp. Worcestershire sauce
2 cans tomato soup
salt and pepper to taste
1/2 tsp. chili powder

Brown beef and onion together. Boil noodles and drain. Mix all the ingredients together in a casserole dish. Sprinkle the cheese on top (this is where I need more than 1/2c). Bake at 350 for 30 mins.

Pasta Rustica

2 Tbsp. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
¾ lb. chicken or turkey sausage, casing removed
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. hot red pepper flakes
1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved
Salt, to taste
1 lb. penne pasta
1 ¼ c. ricotta cheese (I use cottage cheese)
2 c. shredded fontina or mozzarella cheese
½ c. grated Parmigiano-Reggiano cheese

 In a large saucepan over medium heat, warm oil.  Add onion and cook until golden, about 5 min.  Add garlic and cook, stirring, for 1 min.  Add sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 min.  Stir in basil, oregano and red pepper flakes.  Add tomatoes with puree and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10-12 min.  Taste and adjust seasonings.  Preheat oven to 350°.  Lightly oil a baking dish.  Bring a large pot ¾ full of water to a boil over high heat.  Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10-12 min.  Drain well.  In a large bowl, toss pasta with sauce, ricotta, and mozzarella.  Spread in pre-buttered baking dish and sprinkle with Parmigiano-Reggiano.  Bake until cheeses are melted and edges of pasta are crusty, about 30 min.  Let stand 5 min. before serving.  Serve hot.  Makes 6-8 servings.

*This is my favorite main dish recipe.  I wanted to bring some to the cooking group this week, but I was too lazy to make it!