Recipe source: http://slowcooker.cooktopcove.com/
Here’s a simple recipe to put together for a delicious dinner. You probably have all the ingredients on hand as well.
1 lb. ground beef
¼ tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
1 cup sliced white onion
1 cup sliced celery
2 cups peeled and sliced carrots
2 cups sliced russet potatoes
1 (10.75-oz.) can cream of celery soup (do not add water)
1. In a skillet, cook the ground beef until brown.
2. Mix in salt, pepper, and onion into the meat.
3. Layer the ingredients one by one into your slow cooker –start with the ground beef and end with the cream of celery on top of the potatoes.
4. Let the slow cooker do the rest of the work — Put it on LOW for 5 hours while fully covered.
“Never assume that you can make it alone. You need the help of the Lord. Never hesitate to get on your knees in some private place and speak with Him.” –Gordon B. Hinckley
Old Fashioned Goulash
- 2 lbs ground beef or turkey
- 3 tsp minced garlic
- 1 large yellow onion, diced
- 2 1/2 cups water
- 1/2 cup beef broth
- 1/3 cup olive oil
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 T Italian seasoning
- 1 T Adobo seasoning
- 3 bay leaves
- 1 T seasoned salt
- 1/2 T black pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Cheddar cheese
1. In a large pan, saute your ground meat in skillet over medium high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & saute until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella cheese just before serving.
“Defend your beliefs with courtesy and with compassion, but defend them.”–Elder Jeffrey R. Holland
This is a very easy enchilada filling and it tasted fantastic! It took about 15 minutes to put together. You can leave it cooking for three hours on high while in church and have it when you return.
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 cup salsa (I used Tostitos Chunky Salsa as I had it on hand)
- 1 (4.5-ounce) can chopped green chilies, drained (I used Ortega because that’s what I had on hand)
- 1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
- 1 (19-ounce) can enchilada sauce (I like old El Paso), half set aside
- 4 9-inch flour tortillas (I used La Banderita Home Style Flour because it’s what I had)
- 2 cups shredded Mexican blend cheese
- 1 avocado, diced, for serving
- 1 Roma tomato, diced, for serving
- chopped fresh cilantro leaves
- sour cream
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
- In a large pot, brown ground beef and drain any excess fat. Remove from heat. Add to crockpot.
- Add to crockpot: drained black beans, corn.
- Add salsa, green chiles, taco seasoning and enchilada sauce, reserving about 1/2 cup.
- Cook on high heat for about 3 hours.
- When ready, you can serve it up in enchilada shells or taco shells.
- Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.
1.5 lbs ground beef
1 carrot, shredded
1 zucchini, shredded or finely diced
1 onion chopped
1 bell pepper finely chopped
2 cups frozen corn
1 can whole olives (sliced them up)
1 packet taco seasoning
2 15-oz cans tomato sauce
Serve with cornbread
Brown the ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool because you are going to be putting this in a gallon zip lock bag and you don’t want it to melt the bag. Add the remaining ingredients. Freeze. When you need it, thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread. Mmm. Cornbread. How easy was that?
“If we choose the wrong road, we choose the wrong destination.” –-Elder Dallin H. Oaks
I got this recipe from my daughter, who got it at her wedding shower.
- 1 lb. ground beef
- 2-8oz. cans tomato sauce
- 2-6oz. cans tomato paste
- 2-8oz. cans filled with water
- 2 Tablespoons dried parsley
- 1 Tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 2 dried bay leaves
- 1 teaspoon salt and pepper
- 2-3 Tablespoons sugar
Instructions: Brown ground beef over medium high heat. Drain any excess oil. Add tomato sauce and paste and fill the 2 tomato sauce cans with water and add. Stir to combine. Add all the spices. Stir. Let sauce come to a slow bubble on medium heat, then turn heat down and let simmer. Put a lid partially on pot and let simmer two hours. (You can eat it before but it tastes better the longer it has to combine flavors.) Serve over your favorite noodles.
“The remedy for most marital stress is not in divorce. It is in repentance and forgiveness, in sincere expressions of charity and service. It is not in separation. It is in simple integrity that leads a man and a woman to square up their shoulders and meet their obligations. It is found in the Golden Rule, a time-honored principle that should first and foremost find expression in marriage.” –Gordon B. Hinckley
It’s nice to have a crockpot recipe that cooks for 7 to 9 hours because, let’s face it, sometimes we are at work or school and can’t get home any sooner than that. This recipe is easy to put together and it’s ready for you after cooking on low all day.
1 pound ground beef, cooked and drained
1 medium onion, coarsely chopped
1 box bacon & cheddar scalloped potatoes
1 can whole kernel corn, undrained
1 can cream of celery soup (98% lower fat)
Salt and pepper, to taste
2 tablespoons ketchup
1 tablespoon mustard
4 thick slices American cheese
Place potatoes and seasoning mix in the slow cooker; top with undrained corn and cream of celery soup.Top potato mixture with ground beef and onions; salt and pepper to taste. Dot evenly with ketchup and mustard; top with cheese slices. Cover and cook on low for 7 to 9 hours.
“We become what we want to be by consistently being what we want to become each day.” –Richard G. Scott
My daughter asked if this recipe was on this site and it wasn’t — because I just made it this way for the first time — so I am writing this out exactly the way I made it:
- 1-½ pound Ground Beef
- 1 medium onion chopped into small pieces (I had an onion I wanted to use up but I wouldn’t feel the need to use an onion again)
- 1 pound Hot Breakfast Sausage (I used Jimmy Dean’s Hot Sausage)
- A teaspoon and a half of minced garlic from a jar
- 2 cans (14.5 Ounce) Diced Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 1/2 can (15 oz) Hunt’s Meat Spaghetti sauce
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1/2 Teaspoon Salt
- 3 cups Lowfat Cottage Cheese (Equals an entire large carton size)
- 2 whole Beaten Eggs
- ½ cup Grated (not Shredded) Parmesan Cheese
- Small bag of Shredded Parmesan, Fontina, Asiago Cheese blend — (I had this in my fridge and wanted to use it so I used this for the final topping, in addition to Grated Parmesan)
- 2 Tablespoons Dried Parsley
- 1/2 pound (8 oz.) Sliced Mozzarella Cheese
- 1/2 pound (8 oz.) Sliced Sharp Cheese (I bought Tillamook brand — the orange color)
- Sour cream (About a 1/4 cup)
- 8 lasagna noodles
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, onion, and garlic. Cook over medium-high heat until browned. Drain fat. Add tomatoes, tomato paste, spaghetti sauce, 1-2 tablespoons parsley, basil and salt. After adding the tomatoes, let the sauce mixture simmer for 45 minutes while you are working on the other steps. Do not cover the sauce while it simmers. Simmer on low heat until thick.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley. Stir together well. Set aside. Cook lasagna noodles until “al dente” (not overly cooked) in water with 1/2 teaspoon of salt and 1/2 Tablespoon Olive Olive so they won’t stick to each other. Gently separate the noodles while boiling. My package directions called for 8 minutes. I boiled the noodles for 7 minutes and then drained them and rinsed them in cold water. Lay a square of tin foil or parchment paper on the counter and lightly spray it with Pam spray so the noodles won’t stick to it. Pat each noodle dry with paper towel and lay them on sprayed tin foil to dry.
Arrange 4 cooked lasagna noodles in the bottom of a baking pan (I lightly sprayed the pan), overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. I keep the topping so that it doesn’t go over the edge of the noodles, just close to the edges. Cover cottage cheese with the 8 ounces of sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Lay the next four noodles down over the meat mixture. At this point I noticed there wasn’t much cottage cheese mixture left so I added about 1/4 cup sour cream to the cottage cheese mixture and stirred it in well. Next time I make this, I will add the sour cream to the cottage cheese mixture initially. Spread remaining cottage cheese mixture over the noodles and spread evenly. Top with 8 ounces of sliced Sharp American Cheese (orange color). Then add the remaining meat sauce to the top of this. At this point I opened the small bag of shredded Parmesan, Fontina and Asiago cheese blend I happened to have and sprinkled it over the lasagna. Then I sprinkled grated Parmesan cheese to cover the entire top of the lasagna.
I put it in the fridge over night so the flavors would blend. I took it out of the fridge at noon and let it come to room temperature, which took 4 hours. It was a lot of lasagna and it was very cold when I took it out. I put it in a preheated 350 degree oven at 4:00 p.m. covered with tin foil and I cooked about 45 minutes, then I removed the foil and cooked about another 15 minutes until it was bubbly all over. Watch it so the cheese doesn’t get brown on top. I let the lasagna sit for about 15 minutes or so while I sauted the vegetables. When we cut the lasagna, it was firm and held its shape. I had wondered if the added the sour cream would make it too creamy, but it was perfect.
You can freeze it and cook it later or you can keep it in the fridge for 2 days before baking it.