Meatball Stew

I prepared this stew a few days ago using potatoes, carrots, and onion from my parents garden.

http://www.tasteofhome.com/recipes/Slow-Cooked-Meatball-Stew

It was smelling so yummy within 1 hour of putting it in the slow cooker. By the time supper rolled around, I was so ready to eat it. The first time I made this (the recipe is from an old Quick Cooking issue) I followed the recipe and put a note by it -- "yum, try cream of mushroom soup next time". So this time I tried Cream of Mushroom Soup rather than the tomato soup. It was very tasty. So if you prefer a non-tomato based stew, don't be too nervous about making a substitution.

Slow Cooker Roast

I couldn't find the recipe on the website I got it from (http://www.slowandsimple.com), but here it is from memory. Paige even ate this one and asked for seconds. Bryn told me that I need to make it again sometime. It was very tender and yummy. Logan kept asking for more chicken. (Every meat is chicken to that boy.) I used a pork roast because that is what I had in the freezer.

3 to 5 pound roast (beef or pork)
1 can chili sauce
1 package onion soup mix
1 can coke (Yes, I used the caffeine free coke I had such a hard time purchasing a while back)

Place the roast in the slow cooker. Mix the other three ingredients together and pour over the roast. I started this in the morning and cooked it on low all day. We ate it for supper with Heavenly Hashbrowns and salad.

Teriyaki Chicken Stir-fry

This is an easy yummy stir-fry that I like to have in the freezer.

1 1/2 lbs of chicken, sliced into strips or use tenderloin strips, marinated in teriyaki sauce (see recipe below)
1 bag of frozen stir-fry vegetables
Cooked rice
Chow mein noodles

Teriyaki marinade:
1/2 tsp ginger
2 tsp dry mustard
1/4 cup oil
1/2 cup soy sauce (I recommend using the less sodium kind)
1 tsp garlic
2 tbsp molasses

Combine all marinade ingredients. Put chicken strips in a container and pour marinade over. If freezing, see directions below. Otherwise, let it sit in the fridge overnight or for several hours to marinate. To prepare, pour chicken and marinade into a large skillet. Cook until meat is cooked thorough and marinade boils for at least 5 minutes (to kill any bacteria from chicken). Add in the vegetables and stir constantly until done. Serve over cooked rice and top with chow mein noodles.

Freezing directions: Place meat and marinade in a freezer bag. To prepare thaw meat in the frig and prepare as recipe states, or place in a slow book for 2-3 hours. When chicken is done, add to skillet with vegetables and stir fry.

Note: Since I use frozen ck breasts I don't cut into strips I put the whole piece in the crock pot with marinade and then shred the ck after it cooked for a while and then put back in the crock pot a little longer.

Crockpot Lasagna

My sister posted this on our family's recipe blog. It tried it tonight and it was way yummy. I did use cottage cheese instead of ricotta.

Sauce: (you could make your own favorite sauce; just make sure it's about 65 oz. of liquid before adding the meat)
1 lb. ground sausage or beef (I used Reduced-Fat Jimmy Dean Sausage)
2 1/2 cans (a total of 65 oz.) spaghetti sauce
2 tsp. basil
1 tsp. oregano
2 garlic cloves, minced
Ricotta:
1 lb. ricotta cheese
2 eggs
1 T. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Parmesan cheese
Cheese:
1 lb. Mozzarella cheese
Noodles:
9 lasagna noodles, uncooked

For sauce, brown ground beef or sausage in large fry pan. Add remaining sauce ingredients and heat until just bubbling. Remove from heat.
For ricotta, mix the ricotta ingredients in a mixing bowl.
To assemble lasagna, spray 6-quart crock pot with baking spray (such as Pam). Pour 1/4 of sauce in bottom of crock pot. Layer 3 noodles (may have to break them to get them to fit). Layer 1/3 of ricotta mixture, and sprinkle 1/3 of mozzarella cheese. Repeat layers, ending with sauce. Cover crock pot and cook on LOW for 4 hours. Turn crock pot to KEEP WARM until ready to eat. Approximately 5 minutes before eating, you can sprinkle additional cheese on top.

Slow-Cooker Lasagna

This is from Kraft Foods and is really easy and yummy.

Prep Time: 15 min Total Time: 4 hr 15 min Makes: 8 servings

What You Need!
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese (I just used cottage cheese)
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Kraft Kitchens Tips
Note: Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.
Make Ahead: If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.

Slow-Cooker Lasagna

For how easy this is and that it is in the crockpot you should definitely try it. Just add extra seasonings that you like.

From Kraft Foods

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 8 servings

What You Need!
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese (I always use cottage cheese)
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Note: Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.

Make Ahead: If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.