Pot Roast (that makes it's own gravy)
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Spinach Stuffed Shells
one box of jumbo shells
2 cups of mozzarella cheese (or italian blend)
2 cups of ricotta cheese
1/4 cup of shredded parmesan cheese (or similar substitute)
10 ounce package of chopped spinach (thawed and drained)
Favorite spaghetti sauce
Cook shells until they are al dente according to package directions.
Mix together all the cheese and egg together, stir in spinach.
Rinse shells in water and once cool enough to handle, fill with cheese mixture
Put sauce and shells in crock pot. Cook on low in crock pot for up to 6 hours. They really just need to be warmed through/a bit melty.
You can do this one in the oven, but I like to make it the night before and just set it in the crockpot in the morning. It's also great for potlucks! I usually DOUBLE the recipe.
mom to Caleigh Grace
Introduced to this in Paris and have loved it since! We usually double the amount of veggies listed in this recipe, but this one is the original.
Boeuf Bourguignon Recipe (serve 6)
Boeuf Bourguignon Prep Time: 30 minutes / 3 hours
4 lbs beef shoulder (stewing beef)
6 oz bacon
4 carrots, peeled and sliced
1 onion, chopped
1 lb mushrooms, sliced
2 stalks celery, chopped
1 bottle red burgundy wine (young wine)
2 cups of beef bouillon (beef stock)
4 tb olive oil
1 small bunch parsley
1 sprig thyme
1 clove garlic, mashed
18 small white onions
Salt and black pepper
Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.
Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter and the flour to make a paste.
Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil. At this point, you can put in the fridge and marinate overnight.
Step 8: Put into slow cooker and simmer for 3 hours on a low heat. The meat is done when the fork slides out easily a beef cube. Remove from heat.
Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.
Serve over boiled potatoes and with french bread on the side.
Last edited by Beertje; 02-21-2010 at 02:16 PM.
DD Twins: 8/4/09 @ 35 Wks - No NICU, woot!
Another fix and forget:
One whole chicken (or cut up in parts) or 4 lbs boneless chicken breasts
1 can Cream of Celery
1 can of white wine
I usually throw the chicken in the pot while it's still frozen (adjust time if fresh or unthawed), throw in the can of cream of celery and then fill the empty can with white wine and toss it in the pot. You don't have to mix the ingredients. Season with salt and pepper. Turn the pot onto medium in the morning before leaving for work. By the time you come home (8-9 hrs later), it's just falling off the bones and ready to eat! Serve with a veggie and either rice or potatoes.
DD Twins: 8/4/09 @ 35 Wks - No NICU, woot!
salt & pepper
1 medium chuck roast, cut into 1 in pieces
1 bag frozen veggies (peas, carrots, corn, etc)
1/2 bag frozen pearl onions
2 Stalks celery, chopped
2 large potatoes, cubed
2 cups beef stock (or buillon cubes)
Corn Starch or flour
Salt and peper meat and then brown on all sides in skillet. Add meat and drippings to crockpot. Add potatoes, celery and frozen veggies to crockpot. Add 2 cups beef broth and enough water to just about cover veggies. Cover and cook on low for 10 hours.
This is my favorite set and forget. the only thing left to do at dinner time is add a bit of flower/corn starch to thicken to taste and cut the bread. My fav thing is that I can put pretty much any frozen vegetable I have sitting around (or fresh) and it helps to clear out the left overs I've also used different meats as well and the long cooking time helps. The large packs of meat from costco also work well, and I have pre cut and browned meat to freeze many times to make prep time super quick on mornings when I have to run out the door.
Last edited by Cherrykitten; 02-21-2010 at 03:25 PM.
IBCLC Intern, Almost there!!!!
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1 lb. ground beef
1/2 cup chopped onions
2 cans tomato sauce
1 can stewed tomatoes
1 can whole kernel corn
1 can pinto beans
1 can kidney beans
1 can rotel tomatoes & chiles
1 pkg. taco seasoning
1 pkg. ranch dressing
Brown beef & onions. Drain off grease and add to crock pot.
Drain corn, add to crock pot.
Add all other cans with their juice to crock pot.
Add dry seasonings to crock pot & mix well.
Cook for about 4 hours.
Can be served with grated cheese & tortilla chips.
Gwen, Mommy to Andrew, Jordan, Natalie & Jack
My blog - all things family, photography and crafty
i dont really have a favorite althought meatballs with a1 sauce and jelly are really good! ( in know i know it sounds gross)
but here is a favorite blog I like to follow
a year of crockpoting...
Me: Laura 23DH:William 29 1/15/05
DS:Bentley 12/11/08 : Pixel
Don't knock it till you've tried it
4 chicken breasts or a whole chicken
1 cup ketchup
1 large onion, thinly sliced
1 cup cola (Coke, Pepsi, Dr.Pepper...)
Wash a pat chicken dry. Salt and pepper to taste. Put chicken in crock pot with the onions on top. Add cola and ketchup and cook on LOW 6-8 hours.
It has almost a BBQ taste when it is done. Very good!
3 cups cooked chicken
1 stack butter crackers
2 cups chicken broth
1 small onion, minced
2 cans cream soup (10 3/4 oz) (your choice...mushroom, chicken, etc.)
1 stalk celery, minced
Combine all ingredients. Cover. Cook on low 5-6 hours stirring occasionally. Serve on buns.
This is a favorite around here and we do it a lot for big gatherings. Think sloppy jo's (or hot tamales) in chicken form.
Slow Cooker Pepper Steak
* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste or fresh garlic
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt
1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve over white or brown rice.
Slow Cooker Beef Stroganoff
* 1 pound cubed beef stew meat
* 1 (10.75 ounce) can condensed golden mushroom soup
* 1/2 cup chopped onion
* 1 tablespoon Worcestershire sauce
* 1/4 cup water
* 4 ounces cream cheese
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over egg noodles.