Juicing for health
Easy Slow Cooker Rice
Cheeseburger Macaroni
Slow Cooker Budget Lasagna
Beef Tips with Gravy
Sausage Potatoes
Sausage Potatoes
Ingredients:
- 2 Tbs olive oil
- 1 (12 oz) pkg sausage (kielbasa, Italian Sausage, Chorizo), chopped
- 2-3 lbs potatoes, diced
- ½ tsp minced garlic (1 clove garlic)
- 1 tsp Italian seasoning
- Salt and Pepper to Taste
- 1 cup shredded cheese (optional)
Stove Top Instructions:
- In skillet, cook sausage, garlic, and Italian seasoning over medium heat. Heat meat until cooked.
- Drain excess oil or liquid from the meat. Set meat aside.
- In skillet over medium heat, add a little oil and the potatoes. Place lid on pan
- Stirring occasionally, cook potatoes until they are tender about 10 minutes.
- Remove lid, add a little more oil if necessary and continue to cook until potatoes are a little crispy.
- Add meat to potatoes and cook, stirring as needed until everything is coated evenly.
- Sprinkle with salt and pepper to taste.
- Add cheese and allow to melt. Serve immediately.
Slow Cooker Instructions:
- Spray slow cooker with cooking oil.
- Wash and dice potatoes. This helps them to cook well.
- Place potatoes in bottom of slow cooker.
- Add sausage.
- Sprinkle minced garlic, Italian seasoning, salt, and pepper over potatoes.
- Place lid on slow cooker. You can cover with foil to help seal the heat in if you’d prefer.
- Cook on high for 5 hours or on low for 7-8 hours.
- Sprinkle shredded cheese on top and allow to melt for about 5-10 minutes.
Sheet Pan/Oven Instructions:
- Heat oven to 400°. Spray large rimmed baking pan with cooking spray.
- In large bowl, mix olive oil, seasonings, diced potatoes, and chopped sausage until well blended.
- Pour mixture onto baking pan.
- Bake for 15 minutes; stir. Bake 15 minutes more or until potatoes are tender and sausage is browned on edges.
Notes:
- Serves: 6 people
- Leftovers can be refrigerated for 3-4 days or frozen for up to 6 weeks.
- You can substitute just about any type of meat in this dish. I’ve used hamburger, kielbasa, hot dogs, Italian sausage, and ground turkey.
- If you cut all the vegetable and sausage to about the same size, it will ensure even cooking.
- With the Sheet Pan Method, you can add whatever vegetables you’d like to change it up.
- Can be served as a breakfast side or main course for dinner. Can also be used as a filling for burritos.
- Serve with dinner rolls, and a green (green vegetable or salad) to make a complete meal.
Stuffed Pepper Stew
Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff
Ingredients:
1 lb beef stew meat
4oz mushrooms, chopped
1/2 large onion, diced
2 cloves minced garlic
1 can cream of mushroom soup
3 cans water
2 TBS cornstarch
1 tsp beef base or beef bouillon
1 tsp Worcestershire sauce
1 cup sour cream
1 pkg 16 oz noodles
Directions:
Place all ingredients in slow cooker except the sour cream and noodles.
Cover and cook on low for 6-8 hours (or on high for 4 hours). Cook noodles per package instructions. Add sour cream to slow cooker just before serving. Service sauce over noodles.
Notes:
1. Serves 6-8 people
2. Leftovers can be refrigerated in air tight container for 3-4 days.
3. You can substitute the meat for ground beef, chicken, or ground turkey.
4. You can substitute the sour cream with plain yogurt or cream cheese.
5. You can substitute the cornstarch with 4 TBS of flour
Chicken and Stuffing Casserole
Ingredients:
3 large boneless, skinless chicken breasts
1 TBS Italian Seasoning
2 cans cream of mushroom soup
½ bag of Pepperidge Farm Herb Seasoned Stuffing Mix
1 cup chicken broth
Optional additions:
½ cup diced onions
½ cup diced celery
2 cups green beans
Crock-pot Directions:
1. Spray crock-pot with cooking spray. Place chicken on the bottom.
2. In large bowl, mix together the soup, seasonings, and broth.
3. Pour stuffing mix over the chicken.
4. Pour soup mix over the stuffing.
5. Cook on high for 4-6 hours OR on low for 6-7 hours.
Oven Directions:
1. Preheat oven to 350°
2. Lightly grease a 9×13 baking dish. Place chicken on the bottom of dish.
3. in large bowl, mix together the soup, seasonings, and broth.
4. Pour stuffing over the chicken.
5. Pour soup mix over the stuffing.
6. Cover and bake for 40 minutes. Remove cover and bake for 5-10 more minutes.
Recipe Notes:
*Serves 3-6 people. I usually cut the chicken breasts in half to serve 6 people.
*If you desire firm green beans, use fresh. Using canned or frozen green beans will result in very soft beans. You can also just cook them on the side.
*Not much else is needed to go with this meal as it is a great one pot meal. If you absolutely want to add something else, you can add cranberry sauce or a salad.
*Other vegetable options include: asparagus, carrots, corn, peas, etc.
*Refrigerate leftovers in an air tight container for up to 5 days. Enjoy!
P.S. I chose to use Pepperidge Farm not only because I love the taste and texture, but also because my husband is allergic to sage. Most of the other brands have sage listed directly in the ingredients. This is the only brand I have found that doesn’t cause an allergic reaction.
Homemade Alfredo Sauce
Homemade Alfredo Sauce
Ingredients:
½ cup butter
1-2 tsp minced garlic
2 cups milk
2-3 TBS cornstarch
1 cup grated parmesan cheese
Salt & pepper to taste
Stove top Directions:
Melt butter in medium sauce pan over medium heat. Mix cornstarch in milk until well blended. Add garlic and milk to pan and whisk until combined. Bring mixture to a simmer (do not boil). Stir often. Whisk in cheeses and stir until smooth. Cook for 5 minutes. Serve immediately. Enjoy!
Crock pot Directions:
Place butter, milk, and seasonings in crock pot. Cook on high for 2 hours (low for 4 hours). After 2 hours, whisk in Parmesan cheese, and 1 tablespoon of cornstarch; mix until combined. Let cook for 15 – 30 minutes to thicken. Make sure sauce is boiling before adding remaining cornstarch. Once sauce thickens, add any additional ingredients you want to serve with the sauce. Let heat for about 15 minutes for other ingredients to heat thoroughly. Enjoy!
Notes:
*Yields 2 cups of sauce. Serves 5 people.
* Store leftovers in airtight container in fridge up to 4 days.
* Freezing leftovers is not recommended.
* There are endless possibilities to use this sauce. Possible add ins include: Pasta, Ravioli, Chicken, Ham, Broccoli, Spinach, topping for pizza, etc.
* You can substitute the milk for heavy cream.
* To make a Keto version, use only butter, heavy cream, and Parmesan cheese.
P.S. I used to have a difficult time deciding on what recipe to choose for the week, but recently it dawned on me that I can just pick a recipe from my weekly meal planning that stood out to me and post it. For me, it makes meal planning a little more fun trying to figure out which recipe I will post on my blog.
I don’t just pick one to share here on my blog, but I also do it to share with my son and his fiance to help them while they are at college, and hopefully, it’ll become a source of recipes they can use once they get married.
I hope you all are enjoying the recipes I am sharing. I try to share ones that our family not only loves to eat, but also ones that are frugal for a tight budget.
P.S.S. If there is a recipe that you would like to see me post, please feel free to submit suggestions. Looking forward to hearing from you soon!
