*16 oz spaghetti
*1 lb velveeta (sliced or cubed)
*12.5 oz chicken breast(cubed)
*1 can cream of mushroom
*1 can cream of chicken
*10 oz Rotel
*4 oz mushrooms
*1/2 c water
*1 small diced onion
*1 med diced green pepper
*salt & pepper
-Place spaghetti noodles on the bottom of the crock pot pour a small amount of water over them(1/4 cup), mix water, soups, onion, green pepper, mushrooms and rotel together in large bowl. Put layer of this mixture over spaghetti with half of the velvetta, and place chicken breast cubes over top. finish with remaining cheese, and top with remaining soup mixture.
-Cook on low for 2-3 hours.
CROCKPOT ROAST
-Rump or chuck roast(3-4lb)
-About 5 or 6 white or red skin potatoes(peeled and cubed)
-Half a bag of baby carrots
-Medium onion chopped(not too small)
-Pot roast seasoning
-1 1/2 cups water
*Place half of veggies on bottom of crock pot, place roast on top, and other half of veggies around the sides of the roast. Mix together the pot roast seasoning with the water and pour over top of roast.
+Cook on low for 6-8 hours or high for 4 hours
-4-6 Pork chops, trimmed of fat
-3 Gala apples, peeled and cubed
-1 can sweet potatoes
-1 can whole cranberry sauce or applesauce
-salt and pepper to taste
*In the slow cooker, layer the pork chops, apples and cranberry sauce or applesauce. Cook on high for 3 hours or low for 6.
*Add the sweet potatoes and cook for another hour or until meat is cooked through.
CROCKPOT CHICKEN AND STUFFING
-top the chicken with the stuffing
-mix together soup, sour cream, and water then place the mixture on top of the stuffing
-cook on low for 6 hours if chicken was frozen, if thawed cook on low for 4 hours
4 green peppers
1 pound of ground round
1/2 medium onion, diced
3/4 cup of bread crumbs
3/4 cup of rice (uncooked)
1 egg
1 jar of your favorite spaghetti sauce
salt, pepper, and garlic powder to taste
-Cut the top off the green peppers and place in the crockpot.
-In a mixing bowl, combine all ingredients except the spaghetti sauce.
-Spoon mixture into green peppers.
-Pour spaghetti sauce over peppers
-Cook on low for 6 hours
TACO MEAT(MAKE DOUBLE AND FREEZE FOR A QUICK DINNER)
2 lbs ground meat of choice
2 pkg taco seasoning
1 1/2 cups water
-Around lunchtime, add all ingredients to slow cooker (my meat is usually frozen when I add it). Cook on high for several hours, give the meat a stir and break it up occasionally. Turn to low after the meat looks like it is mostly cooked (you probably don’t have to, but I worry about it burning).
-The taco meat will look really soupy. That’s okay, just strain it before serving. Part of it is the fat, part of it is a little extra moisture from the water. To strain, put a colander over a bowl or in the sink and dump in the meat.
-Combine all ingredients in 4 quart slow cooker and mix to combine. Cover crockpot and cook on low for 5-7 hours until pasta is tender and meatballs are thoroughly heated, stirring once during cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
-OR- you can cook the sauce, meatballs, and water for 5-7 hours on low until hot, then stir in the pasta. Try to make sure that the pasta is completely immersed in the sauce. Turn the crockpot to high. Cover and cook on high for 20-25 minutes, stirring once, until the pasta is tender. This will make pasta that is more al dente. -PLEASE read the directions. If you add the pasta at the beginning or let it cook for a couple of hours, it will be very soft. For al dente pasta, add it during the last 20-25 minutes.Hope you enjoy these favorites of our family!!
Stay calm and mom on!
Casey G.
