Slow Cooker Beef Stroganoff

This was our dinner tonight--I think it's a keeper!
I like trying a new recipe at least once a week AND I'm testing a lot of slow cooker recipes because we're doing a RS meeting this month on easy dinner ideas.
SO, if you have any crock pot recipes you LOVE, would you please share them?!
I'll return the favor and share my crock pot success with you.
We can be each others sous-chef! 

Slow Cooker Beef Stroganoff

      

·       1 pound cubed beef stew meat

·       2 (10.75 ounce) cans condensed golden mushroom soup

·       1/2 cup chopped onion

·       1 tablespoon Worcestershire sauce

·       1/3 cup water

.       salt and pepper

.       a bullion cube

.       half packet of onion soup mix

(add to pot just before serving)

.       sauteed mushrooms (or you could probably do canned?!)

·       4 ounces cream cheese (add a "dollup" of sour cream when you add the cream cheese)

Directions

1.     In a slow cooker, combine the meat, soup, onion, Worcestershire sauce, water, boullion cube, and onion soup mix.

2.     Cook on Low setting for about 5 hours.

         

Serve over egg noodles.

Macaroni and Cheese

I didn't take a picture of this dish last night...sorry, use your imagination.

Ingredients:

Servings: 4-6

• 3 cups dry macaroni (they suggested elbow, I used the spiral pasta)
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese (i used the fiesta blend, because that's what I had)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk (i used 1%)
• 1/2 teaspoon dry mustard or spicy mustard (i went with the spicy)
• 1/2 teaspoon black pepper
• A dash of garlic powder

Directions:

1. 1
   Boil the macaroni in water for six minutes. Drain.
2. 2
   In a medium saucepan, mix butter and cheese. Stir until the cheese melts. (i actually threw the butter and cheese in the crock pot, let it melt then added the rest)
3. 3
   In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. 4
   Cook on low for 2 1/2 hours, stirring occasionally.
   
   
   
   
   This really was yummy and had a nice flavor! 
   Mac and Cheese is a little heavy in my opinion, so I mixed streamed broccoli in with it just to make it feel a little better and more filling. 
   TRULY!

Homemade Mac-n-Cheese

(this was Kaleb's birthday dinner request)

1/4 stick butter

1/4 c flour

2 c half and half

(or milk if you want less fat)

salt and pepper

16oz sharp cheddar cheese

(or whatever cheese you like)

12 oz. noodles

Cook noodles until done. Melt butter in sauce pan over medium heat, add salt and pepper. Add in flour until a soft paste forms. Slowly whisk in the milk. Mix until the white sauce is slightly starting to thicken. Add in the cheese. Turn off the heat and mix until cheese is melted. Put the noodles into a 11x9 glass baking dish and pour cheese mixture over the noodles. Slightly mix the cheese with the noodles. Cover with aluminum foil and bake at 375 for 30 minutes or so. If you like a crunchy top, you can add buttered crackers or breadcrumbs or take the foil off the last 10 minutes and let the top brown.

It's YUMMY and it's WHAT'S FOR DINNER!!! :)
Bon Bon

Lemon Cream Pasta with Chicken

Lemon and Garlic Grilled Chicken:
Juice of 1 lemon
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (cut small, thin pieces)
*****
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

*****

Lemon Cream Pasta:

3 cups cubed Lemon Garlic Chicken

1 teaspoon garlic powder

1/2 teaspoon black pepper

4 (14.5 ounce) cans chicken broth

1/2 cup fresh lemon juice

1 (16 ounce) package tube pasta

2 cups heavy cream

2 teaspoons grated lemon zest

1/2 cup parmesan cheese, shredded

DIRECTIONS: In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
*****

Bon appetit!

Bon Bon :)

Bowties with Sausage, Tomatoes and Cream

1 (12 ounce) package bow tie pasta

2 tablespoons olive oil

1 pound sweet Italian sausage, casings removed and crumbled

1/2 cup diced onion

3 cloves garlic, minced

1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped

1 1/2 cups heavy cream

1/2 teaspoon salt

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage it is evenly browned. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Bon Bon

Italian Sausage, Spinach and Pasta

My sister Jenny emailed me this recipe that she found in the Boston Globe. Her family loved it! (and she has picky eaters) I haven't tried it yet but will make it for dinner this coming week.

2 lbs (spicy) Italian Sausage

(cut in 1/2 lengthwise and sliced into 1 inch pieces)

1 large onion, chopped

5 to 6 c low-sodium chicken broth

1 lb thin spaghetti, broken into thirds

2 pks baby spinach

1 c half and half

1/2 c parm cheese

Heat large pot over medium heat and add the sausage. After about 2 min. add onion and cook stirring until sausage is cooked through - about 5 more minutes. Drain off fat, add chicken broth and bring to a boil. Add the spaghetti and cook until al dente, about 8 min. Add spinach and cover to wilt, about 3 min. Stir in half and half and parm cheese. Continue to stir until sauce thickens, about 5 min. Serve immediately. Enjoy!!!

BON BON

Baked Ziti

INGREDIENTS:

Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups) (I'm not so sure that Ragu qualifies as a "best quality" sauce, but I use it anyway!)

DIRECTIONS:

1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.

2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper (if desired.)

3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes (ish).

***Editor's notes: I don't follow this recipe exactly--(Don't be scared, Truly--it's easy!) I usually add a little more sauce (trust your instincts!) because I can't stand it when baked pasta dishes dry out, and once in a while I like to add cooked, sliced italian sausage to this dish before baking. And, of course I serve this with salad and garlic bread.***

~GG

Springtime Penne

(i haven't made this-i will next week-but doesn't it sound YUMMY!)

3 cups uncooked penne
1 lb. fresh asparagus, cut into 1-inch pieces
1/2 large onion, chopped
1/4 cup butter or stick margarine
1/2 lb. cubed fully cooked ham

Cook pasta according to package directions. In a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp tender. Add the ham and sauce. Reduce heat; cook over low heat for 1 minute. Drain pasta and add to the asparagus mixture; toss to coat. Serve immediately.



Sauce
Melt 1 T. butter or margarine, add 1 T. flour, 1/4 tsp pepper and 1/8 tsp salt. Stir until smooth. Add 1/2 cup cream and 1/2 cup milk. Cook until it thickens.

Chef Truly*