Dinner


>> Crockpot Italian Dinner

Lucy Weidner | Menomonie, Wisconsin

  • 1 1/2 # ground beef
  • 1 onion chopped
  • 1 clove garlic minced
  • 1 15oz can tomato sauce
  • 1 15oz can stewed tomatoes
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • Fresh spinach
  • 16 oz bowtie pasta
  • 1/2 cup parmesan cheese
  • 1&1/2 cup mozzarella shredded

DIRECTIONS:

Brown ground beef with onion and garlic. Put in crockpot.
Add sauce, tomatoes, seasonings.
Cook on low for 6-7 hrs.
ADD spinach, pasta, parmesan, and 1 cup of the mozzarella during the last 30 minutes of cooking. Mix well. Turn to high. Add 1/2 cup of mozzarella to melt on the top.


>> One Skillet Lasagna

Lucy Weidner | Menomonie, Wisconsin

  • 3/4 # ground beef
  • 2 garlic cloves minced
  • 1 15oz can diced tomatoes with basil, oregano and garlic, undrained
  • 2 jars (14oz) spaghetti sauce
  • 2/3 cup condensed cream of onion soup, undiluted
  • 2 eggs slightly beaten
  • 1&1/4 cups 1% cottage cheese
  • 3/4 tsp Italian seasoning
  • 9 no-cook lasagna noodles
  • 1/2 cup shredded colby-monterey jack cheese
  • 1/2 cups shredded part skim mozzarella cheese

DIRECTIONS:

In a large skillet brown beef and garlic. Drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl.

In a small bowl, combine soup, eggs, cottage cheese and Italian seasoning

Return 1 cup meat sauce to the skillet; spread evenly.

Layer with 1 cups cottage cheese mixture, 11/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.

Remove from heat, sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.


>> Ham and Scallopped Potatoes

Lucy Weidner | Menomonie, Wisconsin

  • 2 # russet potatoes, clean and slice thin
  • 1 lg sweet onion, sliced thin
  • 1# (2 cups) ham, cubed
  • 3 cups sharp cheddar cheese
  • 12 oz milk
  • 1 cup 1/2 & 1/2
  • Salt and pepper

DIRECTIONS:

Layer potatoes, onions, ham and cheese. Add milk and cream over potatoes. Cook on low 4-6 hrs. Add more cheese to the top if desired.


>> Crockpot Cowboy Casserole

Lucy Weidner | Menomonie, Wisconsin

  • 1 1/2 # ground beef, brown and drain
  • 6 medium potatoes, cubed
  • 1 medium onion
  • 3 garlic cloves
  • 1 can kidney beans (chili beans)
  • 1/4 cup water
  • 4 oz cheddar cheese, shredded
  • 1 14oz can tomatoes

DIRECTIONS:

Place potatoes in bottom of crock pot. Add onions and garlic. Layer ground beef on onions, then kidney beans, diced tomatoes, and water. Cook on low 7-8 hrs, add cheese, let sit for 15 minutes or until melted.


>> Slow Cooker Pork Tenderloin

Lucy Weidner | Menomonie, Wisconsin

  • 1 pork tenderloin
  • 1 pkg dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine. (You can substitute vegetable broth)
  • 3 tbsp minced garlic
  • 3 tbsp soy sauce
  • Ground pepper

DIRECTIONS:

Place tenderloin in crock pot with onion soup packet. Pour water, wine (or broth), and soy sauce over top. Turn pork to coat. Spread garlic over pork. Sprinkle with pepper. Cook on low 4 hours.


>> Crockpot Low Carb Un-stuffed Cabbage Roll Soup

Lucy Weidner | Menomonie, Wisconsin

  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup onion, chopped
  • 1/2 cup shallots, chopped
  • 2 # ground beef
  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 16 oz marinara sauce
  • 1/2 head cauliflower chopped or 2 cups riced cauliflower
  • 5 cups beef broth, low sodium
  • 1 large cabbage or 8 cups sliced

DIRECTIONS:

Heat olive oil and garlic on medium to high heat
Add onions and shallots and cook until softened
Add ground beef and cook until no longer pink
Add seasonings to bed and marinara sauce
Add riced cauliflower to the beef mixture and stir until coated
Pour meat mixture into crock pot
Our beef broth into crock pot and add cabbage
Stir to combine everything
Cook on high for 3 hours or low 6 hours
(YOU CAN DO THIS RECIPE IN A DUTCH OVEN OR HEAVY SOUP POT. YOU JUST FOLLOW THE RECIPE AND SIMMER ON LOW, COVERED FOR ABOUT AN HOUR OR UNTIL CABBAGE IS TENDER).


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