Crock Pot Spaghetti

Picture credit: google

Ingredients:

• 2 pounds ground chuck, browned and drained ( or use freezer supply of cooked beef.  This can be added to dish either frozen or thawed)
• 1 cup onions, chopped
• 2 cloves garlic, minced
• 2 cans (15 ounces each) tomato sauce
• 2-3 teaspoons of Italian seasoning
• 1 -1/2 teaspoons of salt
• 1/4 teaspoon of pepper
• 2 cans (4 ounces each) sliced mushrooms
• 6 cups of tomato juice
• 16 ounces (1 pound) broken into 4-5 pieces (we use or any short type of pasta)
• grated Parmesan

Directions:

1. Combine all ingredients except spaghetti and cheese in a 4 quart (or larger) slow cooker.
2. Cover and cook on low 6-8 hours or high 3-5 hours.
3. Turn on high during last 30 minutes and stir in dry spaghetti. (if spaghetti is not fully cooked, continue cooking another 10 minutes. Check frequently to make sure noodles are not being over-cooked.)

4. Serve and sprinkle with Parmesan cheese.

Adapted from a recipe in Sonlight Cooks.

For best results when using a slow cooker, be sure the slow cooker is more than half  full of food.

Slow Cooking Fruit Salsa

Source:  photo and recipe courtesy of TOH website

Ingredients:

Directions:

In a 3-qt. slow cooker, combine the cornstarch and vinegar until smooth. Stir in the fruit, onion, peppers, garlic. Cover and cook on high for 2 hours or until thickened and heated through, stirring occasionally. Serve with tortilla chips. 

Yield: 4 cups.

Unbroken egg yolks store best when covered with a small amount of water in a tightly covered container.

Source: Betty Crocker

Big Batch Meat and Potato Cooking

Source: Menus 4 Moms

The Ham Plan

The Chicken Plan

The Beef Plan

The Potato Plan

Pie Crust Recipe

Source: Menus 4 Moms

Ingredients:

• 6 cups flour
• 1 lb. butter, softened (4 sticks)
• 2 tsp. salt
• 1 1/4 to 1 1/2 cups water

Mix flour and salt. Use a fork or pastry cutter to blend in butter until mixture is uniformly crumbly. Add water a little at a time and mix until mixture forms a ball. Add water as necessary to get correct texture.

Divide dough in half, then divide each half into 3 equal parts. Form balls and flatten to freeze. Put in individual quart-sized freezer bags and freeze.

Chili Spice Blend

Source: Menus 4 Moms

Ingredients:

• 7 Tbsp. chili powder
• 2 Tbsp. cumin
• 1 tsp. cayenne pepper
• 1 Tbsp. garlic powder
• 3 Tbsp. dried minced onion
• 1 tsp. salt

Combine all ingredients in chili spice blend and store in a leftover container, empty spice bottle, or baggie.

Chocolate Banana Sippers

Source: Snack Smart by Family Circle, page 12

Makes 4 Servings

This is such a tasty drink that you’ll want to keep a sliced banana in the freezer so you can have this any time!

Ingredients:

• 2 cups fat free milk
• 1 medium banana, sliced and frozen (see below)
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons honey
• 1 teaspoon of vanilla

Directions:

1. Peel and slice banana. Place slices in a single layer on a baking sheet lined with plastic wrap. Freeze for at least 1 hour or until firm.
2. In blender, combine all ingredients. Cover and blend until smooth and frothy.

Per serving: 122 cal, 1 gram fat (0 sat. fat), 2mg chol, 65 mg sodium, 23 g carbs, 1 gram fiber, 5 g protein.

Crock-Pot Sloppy Joes

Source: Disney Family

This has become a family favorite!

Ingredients:  (** see below)

• 3 pounds lean ground beef
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 1/4 cups ketchup
• 1 cup chopped red bell pepper
• 1/4 cup plus 1 tablespoon Worcestershire sauce
• 1/4 cup packed dark brown sugar
• 3 tablespoons prepared mustard
• 3 tablespoons vinegar
• 2 teaspoons chili powder
• Toasted hamburger buns

Directions :

1. Cook and stir ground beef, onion and garlic in large nonstick skillet over medium-high heat until beef is browned and onion is tender. Drain and discard fat.
2. Combine ketchup, bell pepper, Worcestershire sauce, sugar, mustard, vinegar and chili powder in 4 1/2-quart CROCK-POT® slow cooker. Stir in beef mixture. Cover; cook on LOW 6 to 8 hours. To serve, spoon mixture onto hamburger buns.

** Cook’s note: I am going to make this big batch in the crock pot and split it three ways:  1/3  for dinner,  take a  1/3  to be saved as a freezer meal and then another  1/3 will be morphed into a weekend casserole: Sloppy Joe Pie.

Cool cooked food quickly before freezing to retain the best quality and flavor.

Source: Betty Crocker