Slow Cooker Swiss Steak

Slow Cooker Swiss Steak
https://tasteerecipe.com/2016/10/07/fire-slow-cooker-cuz-swiss-steak-night-classic-recipe-crock-pot/2/

“Tender steak and vegetables slow cooked in gravy then served over creamy mashed potatoes.”

Ingredients

1 1/2 lbs. top round steak cut into small steaks or 1-inch pieces
1 (8-oz.) pkg. sliced fresh mushrooms
1 c. onion sliced
1 c. celery sliced
1 T. minced garlic
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
1/2 c. water
1 (0.87-oz.) pkg. brown gravy mix
1/2 tsp. salt
1/2 tsp. ground black pepper


Instructions

In a 4 to 6-quart slow cooker, combine steak, mushrooms, onion, celery, and garlic.

In a medium bowl, combine tomatoes, tomato sauce, ½ cup water, gravy mix, salt, and pepper.

Pour over steak mixture. Cover and cook on LOW for 8 to 10 hours. Serve over mashed potatoes with a mixed green salad.

Quick Tip: You can use canned tomatoes for this recipe but sometimes you might like to use salsa.

Lasagna Roll-ups

Lasagna Roll-ups
https://www.cookingmamas.com/lasagna-roll-ups/

Pasta noodles, filled with meat, cheese and veggies, topped with pasta sauce, mozzarella cheese and fresh basil. Individual portions, perfect for serving family and friends!

Servings 8

Ingredients
8 lasagna noodles
1 lb. lean ground beef, turkey or sausage
1 T. olive oil
1 clove garlic minced
1/2 med. onion chopped
4 c. prepared spaghetti sauce divided
1/2 tsp. Italian seasoning
1 (12 oz.) 2 % cottage cheese
2 c. shredded mozzarella cheese divided
Fresh chopped basil for garnish, if desired


Instructions

1. Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.

2. Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onions and sauté for 2-3 minutes. Add ground meat and brown. Drain off excess fat. Add 1 cup spaghetti sauce and Italian seasoning, stir to combine; reduce heat to medium low. Simmer for about 5-10 minutes.

3. Spread 2 cups of spaghetti sauce in bottom of a 13 x 9-inch baking dish or pan.

4. In a large bowl, combine cottage cheese and 1 cup mozzarella cheese together. Evenly spread the cheese mixture and meat sauce down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining 1 cup spaghetti sauce over rolls and sprinkle with remaining 1 cup mozzarella cheese.



5. Loosely cover dish with foil and bake in a preheated 375 degree oven for 35-40 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.

Cook's Note: I like to cook a few extra lasagna noodles in case they tear. Sautéed mushrooms, green pepper or celery would be a great addition to the meat filling. If you like heat, add a pinch of red pepper flakes.

Taco Bake

Taco Bake
https://www.cookingmamas.com/taco-bake/

"Makes an easy weeknight meal for busy families. You'll have dinner on the table in 30 minutes!!"

Servings 4

Ingredients

1 lb. ground beef
1 (10.7 oz.) can tomato soup
1 c. thick and chunky salsa mild or medium
1/2 c. milk
6 flour tortillas cut into 1 inch pieces
1 c. cheddar cheese shredded & divided

Instructions

1. Preheat oven to 400 degrees.

2. In a large skillet over medium heat, cook the ground beef until browned. Drain off excess grease.

3. Stir in tomato soup, salsa, milk, tortillas cut into 1 inch pieces, and half of the cheese. Spoon mixture into a greased 2-quart shallow baking dish and cover with foil.

4. Bake for 30 minutes. Sprinkle with remaining cheese.

Crock Pot Pasta E Fagioli

Crock Pot Pasta E Fagioli
https://www.cookingmamas.com/crock-pot-pasta-e-fagioli/

"Pasta e Fagioli" simply means "pasta and beans."

Servings 8

Ingredients

1 lb. lean ground beef, turkey or sausage
1/2 onion chopped
1 1/2 carrots chopped
2 stalks celery chopped
1 (14.5 oz.) can diced tomatoes un-drained
1 (16 oz.) can dark red kidney beans drained and rinsed
2 c. beef stock
1 1/2 tsp. dried oregano
3/4 tsp. pepper
2 1/2 tsp. chopped fresh parsley
1/2 tsp Tabasco sauce
1/2 jar spaghetti sauce
8 oz. (1/2 box) ditalini pasta or elbow macaroni

Instructions

1. Brown beef, turkey or sausage in a skillet over medium high heat. Add to the Crock Pot.

2. Toss in chopped onions, carrots, celery, un-drained tomatoes, drained beans, beef stock, oregano, pepper, parsley, Tabasco and spaghetti sauce.

3. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

4. Cook pasta according to package directions; drain and stir into soup. Serve in bowls topped with fresh grated parmesan cheese.

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon
https://www.cookingmamas.com/slow-cooker-beef-burgundy/

Servings 6 - 8 Cooking time 540 min

Ingredients

8 oz. bacon chopped
4 lbs. beef stew meat preferably chuck
Salt and pepper
1 lg. onion finely chopped
2 carrots peeled and finely chopped
8 cloves garlic minced
2 tsp. chopped fresh thyme leaves
4 T. tomato paste
2 1/2 c. Pinot Noir divided
1 1/2 c. low sodium chicken broth
1/3 c. soy sauce
3 bay leaves
3 T. Minute Tapioca
2 c. frozen pearl onions
5 T. unsalted butter
1 T. granulated sugar
1/2 c. water
10 oz. pkg. white mushrooms quartered
1/4 tsp. salt
3 T. minced fresh parsley leaves
Hot buttered egg noodles for serving

Instructions

1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker.

3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.

4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker
Stir bay leaves and tapioca into slow cooker. Set slow cooker on LOW, cover, and cook until meat is fork-tender, 8- 9 hours.

5. Meanwhile, about a 1/2 an hour before the stew is done cooking, bring frozen pearl onions, unsalted butter, sugar and water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add mushrooms, and 1/4 tsp. salt and cook until vegetables are browned and glazed, about 5 minutes. Stir the onions and mushrooms into the stew.

6. Discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over buttered egg noodles. Bon Appetit!

Cook's Note: Make sure to use the LOW setting on your slow cooker; the stew will burn on the HIGH setting.

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup
https://www.cookingmamas.com/slow-cooker-minestrone-soup/

Servings 6 - 8

Ingredients

3 c. low sodium vegetable or chicken broth
1 (28-oz.) can diced tomatoes
1 (15-oz.) can cannellini or navy beans drained
2 carrots peeled and chopped
1 stalk celery chopped
1 c. onion chopped
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
Salt and ground black pepper
2 c. cooked ditalini pasta
1 med. zucchini chopped
2 c. coarsely chopped fresh or frozen spinach defrosted
4 T. grated Parmesan or Romano cheese
basil sprigs optional

Instructions

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.

2. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours.

3. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.

4. Remove bay leaves and season, to taste, with salt and black pepper.

5. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.