The formatting gets kind of messed up, but here are a couple!
Spaghetti with Sausage and Mushroom Sauce
If you like it spicy, use hot Italian sausage instead of sweet.
12 ounces sweet Italian sausage, removed from casings
2 cups sliced fresh mushrooms
1 28-ounce can crushed tomatoes, undrained
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 medium onion, chopped
2/3 cup water
2 cloves garlic, minced
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
¼ teaspoon ground black pepper
Brown sausage; drain.
Place all ingredients, including sausage, in crock pot. Stir well. Cover and cook on low 6-8 hours or high 3-4 hours. Serve over hot cooked pasta. 6-8 servings.
Skillet Beef Tamales
1 pound lean ground beef (I use ½ pound and add a cubed
1/3 cup chopped green bell pepper
1/3 cup chopped sweet red pepper
2 cups salsa
¾ cup frozen corn
2 tablespoons water (may need more)
6 corn tortillas (6”), halved and cut into ½-inch strips
Saute beef and peppers (and onion, opt.) until meat is browned. Stir in salsa, corn and water. Bring to a simmer. Stir in tortilla strips. Reduce heat; cover and simmer on low for 10-15 minutes or until tortillas are softened (beware of burning). Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted. Serve with sour cream/yogurt.
Easy Creamy Tomato Pasta
“Saving Dinner” by Leanne Ely, p. 90
2 Tbsp. butter
1 onion, chopped
1 small red bell pepper, chopped
1 pound penne pasta (I use less)
½ pound Italian sausage, removed from casing
1 pound spaghetti sauce
1 cup low-fat sour cream
In skillet over medium heat, melt butter and sauté onion and pepper. Meanwhile, cook pasta. Add Italian sausage to onion mixture and cook till crumbled and cooked. Drain.
Heat spaghetti sauce. Add cooked pasta, sausage mixture and sour cream. Cook until heated through, about 5 minutes. Serves 6.
SERVING SUGGESTION: Serve pasta with a spinach salad and some baby carrots.
Sweet Bean Burritos
“Saving Dinner” by Leanne Ely, p. 70
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, crushed
2 cans black beans, drained (I don’t drain)
2 medium sweet potatoes, cooked & mashed
1 tsp. cumin
6 flour tortillas
6 Tbsp. cilantro
6 Tbsp. cheddar cheese, grated
Jarred jalapenos, tomatoes, lettuce, etc.
In skillet, heat oil over medium-high heat and cook onion and garlic until soft. Add beans, stir in mashed sweet potatoes, add the cumin, and mix well.
Heat tortillas and roll up with bean mixture and added ingredients. Serves 6.
SERVING SUGGESTION: Add a spinach salad and you’re set!
Crockpot BBQ Chicken
“Saving Dinner” by Leanne Ely, p. 223
1 whole chicken
2 onions, sliced
2 cups barbecue sauce
Put chicken in Crock-Pot with onions on top and add the barbeque sauce; cook on low 6-8 hours. Drain off fat and serve.
Note: Cook 3-4 hours if using chicken thighs or drumsticks.
Crock Pot Chicken Indonesian
“Saving Dinner” by Leanne Ely, p. 190
1 tablespoon soy sauce
2 cloves garlic, minced (I use more)
2 teaspoons grated fresh gingerroot
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
6 skinless chicken thighs
1/3 cup peanut butter
In a small bowl, combine soy sauce, garlic, ginger, sesame oil and cayenne. Place chicken in greased Crock-Pot. Pour sauce mixture over the top. Cover and cook on low heat setting 6 ½ - 7 hours (more like 3 ½ - 4 ½ hours) or until chicken is tender and fully cooked. Remove chicken from Crock-Pot and stir peanut butter into juices until smooth. Serve sauce with chicken.
SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli, and baked sweet potatoes.
Crock Pea Soup
“Saving Dinner” by Leanne Ely, p. 10
1 pound split peas, rinsed
1 ham bone, optional (I use a ham hock)
1 onion, chopped
2 carrots, peeled & sliced
1 stalk celery, chopped
2 cloves garlic, pressed
1 bay leaf
1 ½ quarts water (use chicken broth if not using ham bone)
Salt and pepper to taste (salt not needed)
Put all ingredients except S&P in crock pot. Cover and cook on high for 4-5 hours or low for 8-10 hours, or until peas are very soft. Before serving, remove bone and bay leaf. Salt and pepper to taste.
SERVING SUGGESTIONS: A spinach salad and some whole grain rolls.
Honey Mustard Glazed Chicken
“Saving Dinner” by Leanne Ely, p. 104
1 tablespoon olive oil
½ onion, chopped
6 boneless, skinless chicken breast halves (or thighs, preferred)
1 teaspoon paprika
Salt & Pepper, to taste
1 tablespoon lemon juice
1/3 cup Dijon mustard
¼ cup honey
½ teaspoon curry powder.
In skillet, heat oil over medium-high heat and add onion. Sauté till translucent. Sprinkle chicken with paprika, salt and pepper, then add to skillet. Cook till done and browned. Set aside and keep warm.
Mix lemon juice, mustard, honey and curry in small bowl. Add to skillet, mix well, scraping bottom. Return chicken to pan to warm. Serve with sauce.
SERVING SUGGESTIONS: Serve with brown rice, steamed cauliflower, and sweet potatoes.
Crockpot Tangy Rump Roast
1 rump roast, trimmed - 3 - 5 lbs.
1 package onion soup mix
1 can cranberry sauce - jellied
2 T. butter - softened
2 T. flour
Rinse rump roast and pat dry. Salt and pepper.
Brown roast in oil. Deglaze with water.
Sprinkle the onion soup mix in the bottom of the crockpot. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Add water from pan. Cover and cook on low 10 - 12 hours.
Remove roast from crockpot and allow to rest while you thicken the gravy. Turn the crockpot up to High. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick.
Alternate method – Add butter to drippings. Let melt. Put flour in jar with a little water; shake to make slurry; add to drippings and stir to incorporate. Cook 10 minutes or until thick.
Slice the roast into 1/4" thick slices and serve with the gravy.
I love my crock pot! Here is a favorite of mine. It uses ingredients I usually have on hand. (From Orlando, FL)
Combine the following in your crockpot:
1 can black beans, drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of cream cheese
Cook one more hour. Serve over rice with flour tortillas. Yum!