wolfgirlcook (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} wolfgirlcook) wrote,@ 2006-09-21 14:08:00 |
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Found this article which gives recipes and suggestions for
Day #1
Roasted Chicken
Serves 4
1 whole chicken - approximately three pounds
Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken (Lawry's, Mrs. Dash, salt, or pepper). Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.
Side Dish Fare: Pair your roasted chicken with a side of rice, baked potatoes, or a mashed potato.
Amy’s Tips: Shred any chicken that is leftover and place it in a freezer bag. Keep adding leftover meat to this bag until you have enough for a soup or casserole. This tip can also be applied to any leftover side vegetable that you have. You can pat yourself on the back for saving that spoonful of veggies each night when you have a healthy homemade soup to eat.
Day #2
Sloppy Joes
Serves 8
2 pounds ground beef (or turkey)
½ cup chopped green bell pepper
1 teaspoon garlic powder
2 teaspoons prepared yellow mustard
½ cups ketchup
6 teaspoons brown sugar
1 teaspoon ground black pepper
In a medium skillet over medium heat, brown the ground beef and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, & brown sugar; mix thoroughly. Pour into crock pot and simmer for (at least) two hours. Season with salt & pepper.
Side Dish Fare: Pair this dish with pretzels and baby carrots.
Day #3
Italian Veggie & Pasta Soup
Serves 8
2 lbs ground turkey
3 carrots - chopped very small
4 stalks celery
2 cans diced tomatoes - do not drain
2 cans red kidney beans - drained
3 cans beef broth
1 jar spaghetti sauce
8 ounces noodles - elbow macaroni works great
Brown the ground turkey in a skillet. Drain fat from turkey and place in the slow cooker. Add to the slow cooker all of the ingredients except for the pasta. Cook soup on low for seven to eight hours or on high for four to five hours. During the last thirty minutes (if on high) or one hour (on low) add the pasta.
Side Dish Fare: Serve with a loaf of crusty bread and a salad with all of your family’s favorite veggies.
Day #4
Slow Cooked Pork Chops
Serves 4
4 pork chops - approximately 3 pounds
1 package onion soup mix
1 cup chicken broth
Place pork chops in the slow cooker. In a separate bowl, combine soup mix & chicken broth, stir. Pour over chops. Cook on low heat for six to eight hours.
Side Dish Fare: Throw a little broccoli into rice.
Day #5
Slow Cooker Beef Stew
Serves 8
2 pounds beef stew meat - cubed
2.5 cups carrots
2.5 cups potatoes
1 cup celery
1 can diced tomatoes - with the juice poured in
1 can beef broth
1 cup water
1 tsp ground mustard
3 sprigs rosemary
Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.
Side Dish Fare: Serve with a tube of biscuits (for dipping) and a salad.
Amy’s Tips: I like my stew to have more broth in it, but if you prefer a less soupier version, you can omit the can of beef broth and rely on the tomato juices & the juices from the meat to provide the broth for the dish.
Day #6
Sticky Chicken
Serves 4
1 tbsp salt 2 tsp paprika
2 tsp dried oregano leaves
2 tsp dried thyme leaves
1 tsp pepper
1 tsp garlic salt
3 lb roasting chicken
1 cup chopped onion
In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.
Side Dish Fare: Serve with a baked potato and corn.
Amy’s Tips: Use any leftover chicken to throw on a salad for the next day’s lunch.
Day #7
Italian Sausage Spaghetti Sauce
Serves 8
1 package Italian Turkey Sausage - mild
2 cans crushed tomatoes
1 can petite diced tomatoes
1 can tomato paste
½ cup beef broth
Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.
Side Dish Fare:
Rosemary & Cheese Breadsticks
1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
1 teaspoon chopped fresh rosemary leaves
1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
1 tablespoon olive oi
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.
Amy’s Tips: This sauce rivals anything you will ever get at any Italian restaurant. Your house will smell like heaven all day long. This is a great meal to entertain with and your guests will be drooling when they walk through your door. Leftovers (if you have any left) can be served over another variety of pasta or frozen for a meal later in the month.
Day #8
Sloppy Giuseppes
Serves 8
5 pound roast
3 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Italian salad dressing mix
¼ cup red wine vinegar
1 tablespoon Worcestershire sauce
Trim excess fat from roast. Place roast in the slow cooker. Mix water with all seasonings and pour over roast. Mix vinegar and Worcestershire and pour over all. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in the slow cooker and cook on high until heated through, 15 minutes to 1/2 hour.
Side Dish Fare: Serve with chips and apple slices.
Amy’s Tips: Buy the cheapest cut of meat possible for this dish. The meat will cook a long time and the slow cooker will tenderize even the toughest of meats. Use a slotted spoon to serve meat on large buns or rolls to keep the juice from making buns soggy. Serve the juice in a small ramekin, on the side, for dipping your sandwich. If you like a tangier beef, load up your slow cooker with more red wine vinegar & Worcestershire sauce (to taste).
Day #9
Slow Cooker Taco Meat
Serves 6
1 taco seasoning packet (brand of your choice)
1 cup chicken broth
1 pound chicken breasts - boneless & skinless
Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. With two forks, shred the chicken meat into bite-size pieces.
Day #10
Slow Cooker Chicken Italiano
Serves 4
4 chicken breast halves
2 cups marinara sauce
1/3 cup chopped tomatoes
1/2 cup Italian Dressing
Place all ingredients in crock pot. Cover and cook on low for eight hours.
Side Dish Fare: Serve the chicken over a bed of angel hair pasta with a side of broccoli.
Broccoli : Bring a pot of salted water to a boil. Trim and wash broccoli. When water has been brought to a boil, then add broccoli to the pot. Cook for three minutes. Drain broccoli. Place broccoli back in the hot pot and put the lid on. By the time the angel hair pasta is cooked, you will have the perfect side of broccoli.
Day #11
Slow Cooker Chicken-Lickin' Good Pork Chops
Serves 8
8 lean pork chops - 1 inch thick
1/2 cups flour
1 tablespoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil
1 can cream of chicken soup - diluted w/ 1/3 c. water (10 oz can)
Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours
Side Dish Fare: Serve with mashed potatoes & baby peas.
Day #12
Slow Cooker Sour Cream Salsa Chicken
Serves 4
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Side Dish Fare: Serve over a bed of white rice and with glasses of cool lemonade.
Amy’s Tips: This chicken can also be shredded and mixed with the rice for tacos. Another alternative to this meal would be to shred the meat and serve it over egg noodles.
Day #13
Cheater's Clam Chowder
Day #14
Paris Chicken
Serves 4
3 lb whole chicken cut up - or 3 whole chicken breasts, halved
1/4 cup white wine- can substitute with chicken broth
10 -3/4 ounce can condensed cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Season with salt & pepper. Mix wine & soup; pour over chicken. Add mushrooms. Cover and cook on low seven to nine hours or on high for three to four hours. Remove cooked chicken pieces to warm serving platter. Stir together sour cream & flour, stir mixture into mushroom gravy in slow cooker. Heat for thirty minutes on low.
Side Dish Fare: Serve sauce over chicken with rice, noodles, or mashed potatoes.
Day #15
Italian Beef Au Jus in Slow Cooker
Day #16
Slow Cooker Lemon Chicken
Serves 4
3 pound broiler-fryer chicken - whole or pieces
1 tsp dried oregano
½ teaspoon dried rosemary
garlic cloves - minced
2 tablespoons butter
¼ cup sherry wine or chicken broth
¼ cup lemon juice
Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.
Side Dish Fare: Serve with a side of rice & a loaf of crusty bread.
Lemon Rice Pilaf
Serves 4
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
3 sprigs of fresh thyme (approximately one tablespoon)
2 cups chicken broth or stock
1 cup water
Fresh parsley
1 lemon, zested
Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish. Serve next to the lemon chicken.
Amy’s Tips: Cooking times may vary and I find that poultry has a tendency to overcook in my slow cooker. The newer models of slow cookers seem to heat much more quickly. It is a lot of trial and error, in the beginning, getting acquainted with your slow cooker. If the chicken seems overdone, reduce the cooking time the next time you make the dish. Older models may require a longer amount of cooking.
Day #17
Scalloped Potatoes with Ham
Serves 6
3 lbs potatoes - peeled, thinly sliced
2 cups shredded cheddar cheese
2 cups chopped cooked ham
2 cans cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
Place potatoes in slow cooker. Mix cheese with ham. Mix with potatoes. Mix together soup and water. Add garlic powder and spices to taste. Pour over potato mixture. Cover, cook on high 4 hours.
Side Dish Fare: Serve with a tube of prepared biscuits and a tossed salad.
Amy’s Tips: This dish can also be cooked in the oven at 350 degrees for 1 ½ hours. Potatoes can take a long time to cook in a slow cooker, if they are not cut small enough, so be sure to cut the potatoes very thin. A good kitchen investment for this dish (and many others) is a mandolin vegetable slicer. This tool can help you achieve the perfect thinness to your potatoes and help to keep the size of each of them consistent.
Day #18
Slow Cooked Italian Meatloaf
Serves 8
1 lb ground turkey
1 lb ground beef
2 cups soft breadcrumbs
½ cup Marinara sauce
1 whole egg
2 tablespoons onion – chopped
1 1/4 teaspoon salt
1 Teaspoon Garlic Salt
1/2 teaspoon dried Italian seasoning. crushed
1/4 teaspoon pepper
2 Tablespoons Marinara Sauce
1/4 tsp garlic powder
Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons marinara sauce over top. Cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter.
Side Dish Fare: Serve with a side of mashed potatoes and corn.
Amy’s Tips: Feel free to pour more sauce on top of the meatloaf, if you prefer a saucier meatloaf. You can make this dish into a great lunch by putting the meatloaf between bread with a slice of provolone cheese and eating it as a sandwich.
Day #19
Swiss Chicken Casserole
Serves 4
1 package stuffing mix
4 chicken breasts (boneless & skinless)
4 slices of Swiss cheese
1 can of reduced fat cream of mushroom soup
Take 1 package of stuffing mix and mix both dry packets together. Do not add water yet. Place in a slow cooker (coated with cooking spray). Place the 4-6 boneless, skinless chicken breasts on top of the stuffing. Place the Swiss cheese on top of the chicken and then spread the reduced fat cream of mushroom soup on top of the chicken and cheese. Spread evenly. Drizzle 1/4-1/2 cup of warm water around the edges. Cook on low in slow cooker all day.
Side Dish Fare: Serve with baby sweet peas and a bowl of fresh fruit.
Amy’s Tips: This dish can also be prepared in the oven at 350 degrees for one hour.
Day #20
Chicken Lasagna Florentine
Serves 8
2 cans cream of chicken soup - (10-3/4-oz) reduced-fat, reduced-sodium, undiluted
1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)
9 oz chicken - diced cooked chicken (two small or one large boneless skinless chicken breast)
8 oz sour cream - low-fat
1 cup milk
2 oz grated parmesan - (1/2 cup)
1/3 cup onion - chopped
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
1 cup mozzarella cheese - (4 oz) shredded part-skim
Combine first 10 ingredients in large bowl.
Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.
Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.
Side Dish Fare: Serve with a tossed salad & a loaf of French bread.
Amy’s Tips: A quick way to drain the spinach is to place the spinach in an old kitchen towel. Hold the spinach over the sink and squeeze the spinach (inside the towel) to drain it completely of any excess moisture.
Day #21
Tortellini & Turkey Divine
Serves 8
1 1/2 pounds ground turkey sausage – sweet
2 clove garlic– minced
2 small onions– chopped
2 cans whole peeled tomatoes- 16 ounce cans
1 1/4 cups dry red wine
5 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini- sliced
1 green bell pepper- chopped
3 tablespoons chopped fresh parsley
1 package cheese-filled tortellini
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
Side Dish Fare: Pair this with Rosemary & Cheese Breadsticks or a loaf of crusty bread (for dipping).
Rosemary & Cheese Breadsticks
Ingredients
1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
1 teaspoon chopped fresh rosemary leaves
1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
1 tablespoon olive oil
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.
Day #22
To Die For Pot Roast
Day #23
Slow Cooker BBQ Chicken
Serves 6
4 chicken breasts - can be frozen
2 cups ketchup
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon garlic powder
Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.
Side Dish Fare: Serve with pretzels & a pitcher of lemonade.
Amy’s Tips: The leftovers can be frozen and re-heated for sandwiches or can be used for BBQ pizzas. Purchase a prepared crust to save yourself some time. Cover the crust with the leftover BBQ chicken and then top with mozzarella cheese.
Day #24
Taco Soup
Serves 8
Ingredients
1 pound ground turkey
1 can chili beans with liquid
1 can kidney beans with liquid
1 can whole kernel corn with liquid
2 cans diced tomatoes
1 can tomato sauce
2 cups water
1 package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.
Side Dish Fare: Serve with tortilla chips & Mexican Cornbread.
Mexican Cornbread
Serves 6
Ingredients
1/2 cup butter - melted
1/2 cup white sugar
4 eggs
15 ounce cream-style corn, canned - (15 ounce)
4 ounces chopped green Chile peppers (canned & drained)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilis, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Amy’s Tips: You can top your soup with a dollop of sour cream and a sprinkle of cheese. You can also break your chips into it, just like you would with crackers, for a little extra crunch. Leftover soup can be frozen for another meal and served again with a fresh batch of cornbread.
Day #25
Sour Cream Pork Chops
Serves 6
6 pork chops
1 can chicken broth
2 tablespoons flour
8 oz sour cream
1/2 cup flour
1/2 tsp garlic powder
Season pork chops with garlic powder and then dredge in ½ cup of flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and pour chicken stock over the chops. Cover and cook on low for seven to eight hours. Preheat oven to 200 degrees. After the chops have cooked, transfer the chops to the oven to keep warm. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for fifteen to thirty minutes or until sauce is slightly thickened. Serve sauce over pork chops.
Side Dish Fare: Serve the chops over buttered egg noodles with a side of corn.
Amy’s Tips: Don’t use dairy products (i.e. milk, sour cream, or cream) until the last thirty minutes of your cooking. These products can appear curdled if put in too early.
Day #26
Slow Cooker Tuscan Pasta
Serves 8
1 pound boneless skinless chicken breast - cut into 1" pieces
15 ounces red kidney beans, canned - rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes
4 1/2 ounces canned mushrooms,
1 medium green bell pepper – chopped
1/2 cup onion- chopped
1/2 cup celery - chopped
4 cloves garlic – minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces spaghetti - thin, uncooked, broken into halves
Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.
Side Dish Fare: Serve with steamed broccoli & a loaf of crusty bread.
Amy’s Tips: When chopping the celery, chop extra for another soup. You can store this chopped celery in your freezer and pull it when making another dish where you need this ingredient.
Day #27
Lemon Pepper Cornish Hens
Day #28
Homemade Spaghetti Sauce w/Meatballs
Serves 6
Meatballs:
1 pound ground turkey - lean
1 cup bread crumbs
1 tablespoon dried parsley
1/2 cup grated parmesan cheese
1/8 teaspoon garlic powder
1 egg, beaten
4 cloves garlic, minced
3 cans crushed tomatoes
1 can tomato paste
1 cup beef broth
2 teaspoons dried Italian seasoning
2 teaspoon white sugar
3 teaspoons salt
In a large bowl, combine ground meat, bread crumbs, parsley, Parmesan, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, sauté garlic in olive oil until translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover in slow cooker and heat on low, and simmer 2 hours. Stir in tomato paste, Italian seasoning, and meatballs and simmer 2 hours or more. Serve.
Side Dish Fare: Serve with a tossed salad & steamed broccoli
Amy’s Tips: For time-saving, you can bake the meatballs on a cookie sheet for 15-20 minutes at 400 degrees and then add them to the sauce in the slow cooker.
Day #30
Pot Roast Italiano
Serves 6
Ingredients
3 pounds beef chuck roast
1 can diced tomatoes - drained
1 can tomato sauce - 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
Side Dish Fare: Serve the meat (with gravy) over angel hair pasta & with crusty bread.
Amy’s Tips: Shred the meat that is leftover and use it to make Italian Beef sandwiches for your lunches. Serve the meat on hoagie rolls.
Day #1
Roasted Chicken
Serves 4
1 whole chicken - approximately three pounds
Wash chicken inside & out (removing anything inside). Sprinkle seasoning of your choice on the chicken (Lawry's, Mrs. Dash, salt, or pepper). Next put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for six to eight hours.
Side Dish Fare: Pair your roasted chicken with a side of rice, baked potatoes, or a mashed potato.
Amy’s Tips: Shred any chicken that is leftover and place it in a freezer bag. Keep adding leftover meat to this bag until you have enough for a soup or casserole. This tip can also be applied to any leftover side vegetable that you have. You can pat yourself on the back for saving that spoonful of veggies each night when you have a healthy homemade soup to eat.
Day #2
Sloppy Joes
Serves 8
2 pounds ground beef (or turkey)
½ cup chopped green bell pepper
1 teaspoon garlic powder
2 teaspoons prepared yellow mustard
½ cups ketchup
6 teaspoons brown sugar
1 teaspoon ground black pepper
In a medium skillet over medium heat, brown the ground beef and green pepper; drain off fat. Stir in the garlic powder, mustard, ketchup, & brown sugar; mix thoroughly. Pour into crock pot and simmer for (at least) two hours. Season with salt & pepper.
Side Dish Fare: Pair this dish with pretzels and baby carrots.
Day #3
Italian Veggie & Pasta Soup
Serves 8
2 lbs ground turkey
3 carrots - chopped very small
4 stalks celery
2 cans diced tomatoes - do not drain
2 cans red kidney beans - drained
3 cans beef broth
1 jar spaghetti sauce
8 ounces noodles - elbow macaroni works great
Brown the ground turkey in a skillet. Drain fat from turkey and place in the slow cooker. Add to the slow cooker all of the ingredients except for the pasta. Cook soup on low for seven to eight hours or on high for four to five hours. During the last thirty minutes (if on high) or one hour (on low) add the pasta.
Side Dish Fare: Serve with a loaf of crusty bread and a salad with all of your family’s favorite veggies.
Day #4
Slow Cooked Pork Chops
Serves 4
4 pork chops - approximately 3 pounds
1 package onion soup mix
1 cup chicken broth
Place pork chops in the slow cooker. In a separate bowl, combine soup mix & chicken broth, stir. Pour over chops. Cook on low heat for six to eight hours.
Side Dish Fare: Throw a little broccoli into rice.
Day #5
Slow Cooker Beef Stew
Serves 8
2 pounds beef stew meat - cubed
2.5 cups carrots
2.5 cups potatoes
1 cup celery
1 can diced tomatoes - with the juice poured in
1 can beef broth
1 cup water
1 tsp ground mustard
3 sprigs rosemary
Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.
Side Dish Fare: Serve with a tube of biscuits (for dipping) and a salad.
Amy’s Tips: I like my stew to have more broth in it, but if you prefer a less soupier version, you can omit the can of beef broth and rely on the tomato juices & the juices from the meat to provide the broth for the dish.
Day #6
Sticky Chicken
Serves 4
1 tbsp salt 2 tsp paprika
2 tsp dried oregano leaves
2 tsp dried thyme leaves
1 tsp pepper
1 tsp garlic salt
3 lb roasting chicken
1 cup chopped onion
In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.
Side Dish Fare: Serve with a baked potato and corn.
Amy’s Tips: Use any leftover chicken to throw on a salad for the next day’s lunch.
Day #7
Italian Sausage Spaghetti Sauce
Serves 8
1 package Italian Turkey Sausage - mild
2 cans crushed tomatoes
1 can petite diced tomatoes
1 can tomato paste
½ cup beef broth
Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.
Side Dish Fare:
Rosemary & Cheese Breadsticks
1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
1 teaspoon chopped fresh rosemary leaves
1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
1 tablespoon olive oi
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.
Amy’s Tips: This sauce rivals anything you will ever get at any Italian restaurant. Your house will smell like heaven all day long. This is a great meal to entertain with and your guests will be drooling when they walk through your door. Leftovers (if you have any left) can be served over another variety of pasta or frozen for a meal later in the month.
Day #8
Sloppy Giuseppes
Serves 8
5 pound roast
3 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Italian salad dressing mix
¼ cup red wine vinegar
1 tablespoon Worcestershire sauce
Trim excess fat from roast. Place roast in the slow cooker. Mix water with all seasonings and pour over roast. Mix vinegar and Worcestershire and pour over all. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in the slow cooker and cook on high until heated through, 15 minutes to 1/2 hour.
Side Dish Fare: Serve with chips and apple slices.
Amy’s Tips: Buy the cheapest cut of meat possible for this dish. The meat will cook a long time and the slow cooker will tenderize even the toughest of meats. Use a slotted spoon to serve meat on large buns or rolls to keep the juice from making buns soggy. Serve the juice in a small ramekin, on the side, for dipping your sandwich. If you like a tangier beef, load up your slow cooker with more red wine vinegar & Worcestershire sauce (to taste).
Day #9
Slow Cooker Taco Meat
Serves 6
1 taco seasoning packet (brand of your choice)
1 cup chicken broth
1 pound chicken breasts - boneless & skinless
Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. With two forks, shred the chicken meat into bite-size pieces.
Day #10
Slow Cooker Chicken Italiano
Serves 4
4 chicken breast halves
2 cups marinara sauce
1/3 cup chopped tomatoes
1/2 cup Italian Dressing
Place all ingredients in crock pot. Cover and cook on low for eight hours.
Side Dish Fare: Serve the chicken over a bed of angel hair pasta with a side of broccoli.
Broccoli : Bring a pot of salted water to a boil. Trim and wash broccoli. When water has been brought to a boil, then add broccoli to the pot. Cook for three minutes. Drain broccoli. Place broccoli back in the hot pot and put the lid on. By the time the angel hair pasta is cooked, you will have the perfect side of broccoli.
Day #11
Slow Cooker Chicken-Lickin' Good Pork Chops
Serves 8
8 lean pork chops - 1 inch thick
1/2 cups flour
1 tablespoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil
1 can cream of chicken soup - diluted w/ 1/3 c. water (10 oz can)
Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours
Side Dish Fare: Serve with mashed potatoes & baby peas.
Day #12
Slow Cooker Sour Cream Salsa Chicken
Serves 4
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Side Dish Fare: Serve over a bed of white rice and with glasses of cool lemonade.
Amy’s Tips: This chicken can also be shredded and mixed with the rice for tacos. Another alternative to this meal would be to shred the meat and serve it over egg noodles.
Day #13
Cheater's Clam Chowder
Day #14
Paris Chicken
Serves 4
3 lb whole chicken cut up - or 3 whole chicken breasts, halved
1/4 cup white wine- can substitute with chicken broth
10 -3/4 ounce can condensed cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken in slow cooker. Season with salt & pepper. Mix wine & soup; pour over chicken. Add mushrooms. Cover and cook on low seven to nine hours or on high for three to four hours. Remove cooked chicken pieces to warm serving platter. Stir together sour cream & flour, stir mixture into mushroom gravy in slow cooker. Heat for thirty minutes on low.
Side Dish Fare: Serve sauce over chicken with rice, noodles, or mashed potatoes.
Day #15
Italian Beef Au Jus in Slow Cooker
Day #16
Slow Cooker Lemon Chicken
Serves 4
3 pound broiler-fryer chicken - whole or pieces
1 tsp dried oregano
½ teaspoon dried rosemary
garlic cloves - minced
2 tablespoons butter
¼ cup sherry wine or chicken broth
¼ cup lemon juice
Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.
Side Dish Fare: Serve with a side of rice & a loaf of crusty bread.
Lemon Rice Pilaf
Serves 4
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
3 sprigs of fresh thyme (approximately one tablespoon)
2 cups chicken broth or stock
1 cup water
Fresh parsley
1 lemon, zested
Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender. Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish. Serve next to the lemon chicken.
Amy’s Tips: Cooking times may vary and I find that poultry has a tendency to overcook in my slow cooker. The newer models of slow cookers seem to heat much more quickly. It is a lot of trial and error, in the beginning, getting acquainted with your slow cooker. If the chicken seems overdone, reduce the cooking time the next time you make the dish. Older models may require a longer amount of cooking.
Day #17
Scalloped Potatoes with Ham
Serves 6
3 lbs potatoes - peeled, thinly sliced
2 cups shredded cheddar cheese
2 cups chopped cooked ham
2 cans cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
Place potatoes in slow cooker. Mix cheese with ham. Mix with potatoes. Mix together soup and water. Add garlic powder and spices to taste. Pour over potato mixture. Cover, cook on high 4 hours.
Side Dish Fare: Serve with a tube of prepared biscuits and a tossed salad.
Amy’s Tips: This dish can also be cooked in the oven at 350 degrees for 1 ½ hours. Potatoes can take a long time to cook in a slow cooker, if they are not cut small enough, so be sure to cut the potatoes very thin. A good kitchen investment for this dish (and many others) is a mandolin vegetable slicer. This tool can help you achieve the perfect thinness to your potatoes and help to keep the size of each of them consistent.
Day #18
Slow Cooked Italian Meatloaf
Serves 8
1 lb ground turkey
1 lb ground beef
2 cups soft breadcrumbs
½ cup Marinara sauce
1 whole egg
2 tablespoons onion – chopped
1 1/4 teaspoon salt
1 Teaspoon Garlic Salt
1/2 teaspoon dried Italian seasoning. crushed
1/4 teaspoon pepper
2 Tablespoons Marinara Sauce
1/4 tsp garlic powder
Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. In a large bowl, mix ground beef, ground turkey, bread crumbs, 1/2 cup marinara sauce, egg, onion, salt, garlic salt, Italian herbs, garlic powder and pepper until well blended. Shape into a loaf. Place in slow cooker on top of foil. Spread 2 tablespoons marinara sauce over top. Cover tightly and cook on LOW for 5 to 6 Hours or on HIGH for 2 1/2 to 3 hours. Use ends of foil to lift out meat loaf and transfer to a serving platter.
Side Dish Fare: Serve with a side of mashed potatoes and corn.
Amy’s Tips: Feel free to pour more sauce on top of the meatloaf, if you prefer a saucier meatloaf. You can make this dish into a great lunch by putting the meatloaf between bread with a slice of provolone cheese and eating it as a sandwich.
Day #19
Swiss Chicken Casserole
Serves 4
1 package stuffing mix
4 chicken breasts (boneless & skinless)
4 slices of Swiss cheese
1 can of reduced fat cream of mushroom soup
Take 1 package of stuffing mix and mix both dry packets together. Do not add water yet. Place in a slow cooker (coated with cooking spray). Place the 4-6 boneless, skinless chicken breasts on top of the stuffing. Place the Swiss cheese on top of the chicken and then spread the reduced fat cream of mushroom soup on top of the chicken and cheese. Spread evenly. Drizzle 1/4-1/2 cup of warm water around the edges. Cook on low in slow cooker all day.
Side Dish Fare: Serve with baby sweet peas and a bowl of fresh fruit.
Amy’s Tips: This dish can also be prepared in the oven at 350 degrees for one hour.
Day #20
Chicken Lasagna Florentine
Serves 8
2 cans cream of chicken soup - (10-3/4-oz) reduced-fat, reduced-sodium, undiluted
1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)
9 oz chicken - diced cooked chicken (two small or one large boneless skinless chicken breast)
8 oz sour cream - low-fat
1 cup milk
2 oz grated parmesan - (1/2 cup)
1/3 cup onion - chopped
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
1 cup mozzarella cheese - (4 oz) shredded part-skim
Combine first 10 ingredients in large bowl.
Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.
Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.
Side Dish Fare: Serve with a tossed salad & a loaf of French bread.
Amy’s Tips: A quick way to drain the spinach is to place the spinach in an old kitchen towel. Hold the spinach over the sink and squeeze the spinach (inside the towel) to drain it completely of any excess moisture.
Day #21
Tortellini & Turkey Divine
Serves 8
1 1/2 pounds ground turkey sausage – sweet
2 clove garlic– minced
2 small onions– chopped
2 cans whole peeled tomatoes- 16 ounce cans
1 1/4 cups dry red wine
5 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini- sliced
1 green bell pepper- chopped
3 tablespoons chopped fresh parsley
1 package cheese-filled tortellini
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
Side Dish Fare: Pair this with Rosemary & Cheese Breadsticks or a loaf of crusty bread (for dipping).
Rosemary & Cheese Breadsticks
Ingredients
1 cup grated Parmesan, Asiago, Romano cheese – made by Kraft in the dairy aisle
1 teaspoon chopped fresh rosemary leaves
1 refrigerated breadsticks - (11-ounce)-container refrigerated breadstick dough
1 tablespoon olive oil
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. Pour cheese and chopped fresh rosemary on a paper plate to roll the dough in. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket or tall glass and serve.
Day #22
To Die For Pot Roast
Day #23
Slow Cooker BBQ Chicken
Serves 6
4 chicken breasts - can be frozen
2 cups ketchup
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon vinegar
½ teaspoon garlic powder
Mix together all ingredients (except chicken) in slow cooker. Add the chicken, coating each piece in sauce. Cook on high for four hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on toasted buns.
Side Dish Fare: Serve with pretzels & a pitcher of lemonade.
Amy’s Tips: The leftovers can be frozen and re-heated for sandwiches or can be used for BBQ pizzas. Purchase a prepared crust to save yourself some time. Cover the crust with the leftover BBQ chicken and then top with mozzarella cheese.
Day #24
Taco Soup
Serves 8
Ingredients
1 pound ground turkey
1 can chili beans with liquid
1 can kidney beans with liquid
1 can whole kernel corn with liquid
2 cans diced tomatoes
1 can tomato sauce
2 cups water
1 package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.
Side Dish Fare: Serve with tortilla chips & Mexican Cornbread.
Mexican Cornbread
Serves 6
Ingredients
1/2 cup butter - melted
1/2 cup white sugar
4 eggs
15 ounce cream-style corn, canned - (15 ounce)
4 ounces chopped green Chile peppers (canned & drained)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilis, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Amy’s Tips: You can top your soup with a dollop of sour cream and a sprinkle of cheese. You can also break your chips into it, just like you would with crackers, for a little extra crunch. Leftover soup can be frozen for another meal and served again with a fresh batch of cornbread.
Day #25
Sour Cream Pork Chops
Serves 6
6 pork chops
1 can chicken broth
2 tablespoons flour
8 oz sour cream
1/2 cup flour
1/2 tsp garlic powder
Season pork chops with garlic powder and then dredge in ½ cup of flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and pour chicken stock over the chops. Cover and cook on low for seven to eight hours. Preheat oven to 200 degrees. After the chops have cooked, transfer the chops to the oven to keep warm. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for fifteen to thirty minutes or until sauce is slightly thickened. Serve sauce over pork chops.
Side Dish Fare: Serve the chops over buttered egg noodles with a side of corn.
Amy’s Tips: Don’t use dairy products (i.e. milk, sour cream, or cream) until the last thirty minutes of your cooking. These products can appear curdled if put in too early.
Day #26
Slow Cooker Tuscan Pasta
Serves 8
1 pound boneless skinless chicken breast - cut into 1" pieces
15 ounces red kidney beans, canned - rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style stewed tomatoes
4 1/2 ounces canned mushrooms,
1 medium green bell pepper – chopped
1/2 cup onion- chopped
1/2 cup celery - chopped
4 cloves garlic – minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces spaghetti - thin, uncooked, broken into halves
Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or until vegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes, or until pasta is tender.
Side Dish Fare: Serve with steamed broccoli & a loaf of crusty bread.
Amy’s Tips: When chopping the celery, chop extra for another soup. You can store this chopped celery in your freezer and pull it when making another dish where you need this ingredient.
Day #27
Lemon Pepper Cornish Hens
Day #28
Homemade Spaghetti Sauce w/Meatballs
Serves 6
Meatballs:
1 pound ground turkey - lean
1 cup bread crumbs
1 tablespoon dried parsley
1/2 cup grated parmesan cheese
1/8 teaspoon garlic powder
1 egg, beaten
4 cloves garlic, minced
3 cans crushed tomatoes
1 can tomato paste
1 cup beef broth
2 teaspoons dried Italian seasoning
2 teaspoon white sugar
3 teaspoons salt
In a large bowl, combine ground meat, bread crumbs, parsley, Parmesan, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, sauté garlic in olive oil until translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover in slow cooker and heat on low, and simmer 2 hours. Stir in tomato paste, Italian seasoning, and meatballs and simmer 2 hours or more. Serve.
Side Dish Fare: Serve with a tossed salad & steamed broccoli
Amy’s Tips: For time-saving, you can bake the meatballs on a cookie sheet for 15-20 minutes at 400 degrees and then add them to the sauce in the slow cooker.
Day #30
Pot Roast Italiano
Serves 6
Ingredients
3 pounds beef chuck roast
1 can diced tomatoes - drained
1 can tomato sauce - 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.
Side Dish Fare: Serve the meat (with gravy) over angel hair pasta & with crusty bread.
Amy’s Tips: Shred the meat that is leftover and use it to make Italian Beef sandwiches for your lunches. Serve the meat on hoagie rolls.
