Slow Cooker Pizza

Another recipe from Taste of Homes Slow Cooker recipes Summer 2010

Yield:6-8 Servings

1 package (16 ounces) wide egg noodles
1-1/2 lbs of ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese

Step 1: Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef & onion over medium heat until meat is no longer pink: drain. Stir in spaghetti sauce, mushrooms, and italian seasoning. Drain noodles

Step 2: In a 5 qt slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.

Step 3: Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

My thoughts: I picked this recipe because it was easy sounding. Honestly had I read it thoroughly, I'd skip the crock pot and just bake it for 30-45 mins at 375 in the oven to save on time since you already cook everything on the stove because it's basically a glorified baked spaghetti. If you're like me and sleep during the day, keep it in the crockpot otherwise try the baking route. It was super yummy though! I should add I cooked the meat (turkey of course!) all the way through vs just barely. It made more than enough and next time for just two of us I will cut it in half and still have leftovers. We ate 2 large bowls, send a huge container to mom's and still had half a crockpot left. It literally filled a standard crockpot to the brim.

Crockpot Mexican Chili

http://www.meatlessmonday.com/crockpot-mexican-chili/

My thoughts: As many know we've been celebrating meatless Mondays at our house. We tried this recipe from the website and loved it served over simple cornbread. It was extremely simple and I'd gladly make it again. The website also contains nutritional information for those trying to follow strict diets. Speaking of strict diets, we obviously didn't add corn due to my dietary restrictions. 2 tbsp of chili powder was perfect for a slight kick and did not kill my stomach. I'd double it if making it for a family size portion. Enjoy!

1 15-oz can garbanzo beans
1 15-oz can black beans
1 24-oz jar of your favorite salsa
2 tbsp chili powder (or more to taste)
1 tbsp cumin
1 cup water
1 15-oz can Mexican-style corn (optional)
Directions

Turn crockpot on low heat. Mix all ingredients together in crockpot. Cover and cook 4-6 hours (depending on thickness you desire).

Notes: Adding the corn makes a nice accent on the black beans. Not only does this chili taste wonderful; it is pretty also!

Granny's "Hamburger Supper" casserole

This is so yummy and so easy! I substituted ground turkey, but could be made either way!

1 lb hamburger
1-1/2 cups water
1/2 tsp poultry seasoning
1/4 tsp pepper
1 pkg brown gravy mix
1 med onion, sliced and separated into rings
1 med carrot, sliced
2 med potatoes, sliced
1 cup(4 oz) shredded cheddar cheese

Step 1. In a lg skillet, cook hamburger over med heat until brown; drain. Stir in the water, poultry seasoning and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 min. or until slightly thickened.

Step 2. Arrange the onion, carrot and potatoes over hamburger. Reduce heat; cover and simmer for 10-15 min or until vegetables are tender. Sprinkle with cheese. Cover and cook 3-5 min. longer or until cheese is melted.

My thoughts: My electric skillet is a bit larger than my grandma's so I had to double the recipe. This recipe is perfect for a stovetop skillet or smaller electric skillet however! Shane kept commenting on how great the house smelled and even better the taste! It'd be easy to add green beans or peas if you need some green in your life too :)

Crockpot Cheesy Hashbrowns & Ham

I found this recipe in the Taste of Homes Summer 2010 slow cooker recipes magazine.

Original recipe: 8 servings

1 package (32 ounces)frozen cubed hash brown potatoes, thawed

1 cup cubed fully cooked ham

1 small onion, chopped

2 cups (8 ounces) shredded cheddar cheese, divided

1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup butter, melted

1 cup (8 ounces) sour cream

Step 1: In a 3 qt slow cooker, combine the potatoes, ham, onion and 1 cup of cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender.

Step 2: Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

My thoughts: We used the precooked diced ham by Johnsville and I liked it better than the larger chunks of ham. I also didn't use a whole onion but just enough for flavor. The recipe says one can of soup but a can of campbells is only 10 ounces and I did need the half of a second can because it was too dry without it. I also didn't thaw the potatos at all and it was perfectly done at 3.5 hours on low. It was very simple and we both loved it. It was also one of those meals that almost tasted better the next day reheated at lunch yum! As always, i recommend the slow cooker liners for less dishes :) Enjoy!

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