Yesterday I made the first of five slow cooker freezer meals I prepped last weekend. Thanks to Kelly from New Leaf Wellness for the recipes & grocery list! My kids and I are big soup lovers, so I started with the Vegetable beef soup. Although I make a good Chicken Noodle soup & Golden Potato soup, I have never made beef soup. EVER! I have been wanting to try is since we always have beef & venison in the freezer. The recipe, instructions and grocery list were all laid out in Kelly’s post, so I thought this would be a great place to start.
There were several things that surprised me about this recipe. First was the addition of chicken broth when adding ingredients to the slow cooker. Chicken broth in beef soup? The second was adding the beef to the slow cooker raw. Well, I made the recipe exactly as written and I must say, we were all VERY pleased. The soup was GOOD! Hurray! This one is definitely going in the recipe binder!
Next time I will only change two things: I will probably add two more cups of chicken broth and I will make it on a day when I can be home to make bread bowls! Yum!
Thanks again, New Leaf Wellness!
Monday – Meatloaf in crock, Mashed Potatoes & carrots
Tuesday – Burgers, Fries & Salad
Wednesday – Fettuccine Alfredo, green beans
Thursday – Pork chops, applesauce, corn, & Crescent rolls
Friday – Bubble Pizza & salad
Saturday – Kids cook (spaghetti & meatballs)
Monday – Chicken Noodle Soup (in slow cooker) & homemade bread
Tuesday – burritos & squash
Wednesday – Sloppy Joes & fries
Thursday – fettuccine Alfredo & corn
Friday – Pizza after bb game
Saturday – Kids cook
The other day I heard a recipe for Slow Cooker Mac & Cheese on Listen to the Mrs. It’s not one of the healthier recipes I’ve posted, but it is a comfort food. If you like Cream of Mushroom Soup and cheese you will probably like this recipe. Two of my kids and I loved it. One disliked it and my DH said it was okay. It’s called 3-3-2-1 Mac & Cheese.
3-3-2-1 Slow Cooker Mac & Cheese
3 Cups milk
3 cans Cream of Mushroom Soup
2 Bricks (8 oz each) Sharp Cheddar Cheese, shredded
1 box uncooked pasta (16 oz)
Place all ingredients in slow cooker (I use a slow cooker liner for easy clean up). Cook for 4 hours on low or 2 hours on high.
We tried this for the first time yesterday. I used whole grain Penne pasta which worked great. It took 2 hours on high. You can definitely taste the cream of mushroom soup, but it was very creamy. I will probably make it again. It was very easy to put together for an easy meal. I added a side of fresh asparagus & we had a great meal. There was enough left over to send with two of the kids for lunch today. Definitely a winner at our house!
Last week I tried a recipe for Macaroni and Cheese in the slow cooker. It was very easy to put together. All the ingredients were simply placed in the slow cooker, including uncooked pasta. This got me to thinking about the alfredo my kids love. If mac and cheese can be made in the slow cooker with uncooked pasta, maybe pasta alfredo could be as well. I often use penne or spiral pasta with alfredo sauce anyway; it is easier for the kids to eat. I tried making it today using extra cream cheese and extra milk. The pasta was cooked all the way, but the sauce was VERY thick (there was almost no sauce left at all). If I make it this way again, I will try adding more liquid so the pasta does not absorb all the sauce. It still tasted great so the recipe just needs to be tweaked a little. I will update the post the when I have adjusted the recipe to our satisfaction.
Pasta Alfredo in the Crock Pot
2/3 cup margarine or butter
2 pkg cream cheese
2 tsp garlic powder
4 cups milk
6 oz grated parmesan cheese
dash of pepper
I heated the margarine and cream cheese in the microwave for 1 1/2 minutes. I stirred with a whisk until it was smooth. Heat it a little longer in the microwave if necessary.
I added the garlic powder and milk. Again stirring until there were no lumps.
Next, I added the parmesan cheese and dash of pepper.
Last I added the pasta and sauce to the slow cooker. I cooked it for 4 hours on low.
I usually make my cole slaw dressing without using a recipe – just make it to taste. But a friend asked me for my recipe so I wrote this one down one day. It is sweet and tangy and my kids love my broccoli slaw! I put this on the menu when we need a quick supper. Today we had brats, broccoli slaw and green peppers. It took us about 5 minutes to prepare! Gotta love that when we get home from volleyball practice at supper time!
3/4 c. Miracle whip (I use Aldi brand)
1 TBS Apple Cider Vinegar (Balsamic works well, also)
1/4 c. sugar
2 TBS milk
Celery seed (optional)
Combine first 4 ingredients and stir until smooth. Add shredded cabbage or broccoli. Sprinkle some celery seed on if desired.
I came across this recipe today from Money Saving Mom and decided it was perfect for our supper tonight. I had to change it up a bit because I realized after the spaghetti was cooking that I don’t have an egg in the house! I used ground flaxseed in water as a substitute. Below is the original recipe.
8 ounces spaghetti noodles
¼ cup milk
½ cup grated parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon pepper
2 ½ cups spaghetti sauce (one 23.5 ounce jar)
8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
3.5 ounce package sliced pepperoni or any of your favorite pizza toppings
Preheat oven to 375 degrees.
Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.
In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.
Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one for later).
Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.
Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.
This recipe is very versatile. I used whole wheat pizza. My kids don’t like pepperoni, so I use ham and mushrooms (their favorite pizza toppings. Also, I put all the ham and mushrooms on before the cheese, just like I do when I make pizza. This was a BIG hit with my kids. They said they like it as well as fettuccini alfredo which is one of their favorite meals. After cooking the spaghetti I realized I had cooked a whole box of spaghetti (13.5 oz), so I doubled everything else, wrapped it up good and put it in the freezer for another meal. It was almost as easy to make as bubble pizza. We will definitely make again!