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.
“Life is to be enjoyed, not endured” — Gordon B. Hinckley
I wanted to make something that had a lot of vegetables in it and not a lot of fat and this is what I came up with this morning. And guess what? It’s my favorite chili recipe now. I love it! It’s so tasty and chock full of vegetables. Win/win. It didn’t take very long to make. I came home from the grocery store and had it simmering in the pot an hour later. I used my food processor to shred the carrots and zucchini instead of chopping them to save time.
- 2 16-oz packages of Jennie-O ground turkey
- 4 teaspoons of minced garlic (from a jar)
- 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
- 1 large onion
- Six large carrots
- 4 large zucchinis
- 2 tablespoons taco seasoning
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- pinch of salt
- pinch of pepper
- 4 15-ounce cans of tomato sauce
- 2 15-ounce cans of diced tomatoes
- 1 15-oz size can drained kidney beans
- 1 15-oz size can drained black beans
- Brown ground turkey in large skillet or pot until almost all cooked through.
- Add minced garlic to ground turkey and cook. There was no fat to drain.
- I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
- I didn’t really cook the vegetables because they were shredded so fine. They cooked while simmering.
- I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
- Add spices and stir them in well.
- Add drained kidney beans and black beans (15-oz sized cans)
- Bring chili to a boil and then reduce heat and simmer for about 45 minutes.
I was looking for a paleo recipe and got this from my friend Julie. Perhaps the Teriyaki sauce isn’t strictly paleo, but, hey, this was good. Like really, really good.
2 tbs. extra virgin olive oil (I used about a Tablespoon of coconut oil instead)
1 c. finely chopped onion
1 lb. ground turkey breast
1/4 tsp. salt (I didn’t use any salt)
1/4 tsp. pepper
1/4 tsp garlic salt (I sprinkled about a Tablespoon of garlic powder instead of salt over the meat)
1 12 oz bag of broccoli slaw (I ended up using 2 bags)
1 small drained water chestnuts (I didn’t use them)
1/2 c. Teriyaki sauce (I used an entire bottle of Teriyaki Baste and Glaze sauce from Smith’s)
1 tsp. sesame oil (optional) (I don’t have sesame oil and didn’t use it)
Approx. 15 butter lettuce leaves (Didn’t use them)
I bought some quality cashews from Costco and added those at the end
1) place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.
2) When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. (At this point I added some whole cashews that I bought from Costco that are high quality).
Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.
Serves 16. Cut in half for 8 servings.
- 2 pounds ground beef (or ground turkey) mixed with a package of taco seasoning (do not add water)
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (2 ounce) can black olives, sliced
- 1 (4 ounce) can diced green chili peppers (I use two cans)
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (16 ounce) jar taco sauce (I like to use enchilada sauce instead)
- 1 (16 ounce) can refried beans
- 1 (16 ounce) can black beans, drained
- 1 cup of frozen corn kernals
- 12 (8 inch) flour tortillas
- 9 ounces shredded Mexican cheese
- Cilantro for garnish
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and black beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- Spread a thin layer of the meat mixture in the bottom of a deep 9×13 inch disposable aluminum pan. Cover with a layer of tortillas/refried beans/meat/cheese/. Repeat until all the tortillas are used, topping off with a layer of meat mixture and cheese.
- Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
- Serve with sour cream on a bed of shredded iceberg lettuce, topped with cilantro.
Need a quick dinner? Take a loaf of french bread and slice it the long way. Spread with pizza sauce. Top with cheese and your favorite pizza toppings. Place on a cookie sheet or pizza pan and bake in 425 degree oven until cheese is melted and bubbly. Enjoy!