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!
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!
These wraps have become a favorite at our house. And they’re packed with great stuff: Broccoli slaw, pineapple, spinach, chicken, sunflower seeds. They’re a nice change from ordinary sandwiches. They also make a great cool meal on those hot summer days still to come.
Here’s how I made them:
1 package broccoli slaw (12 oz)
1 can crushed pineapple – drained well
3-4 cups diced chicken breasts
1 cup chopped spinach
whole wheat tortilla shells
I mix the first 5 ingredients in a large bowl. Add as much poppy-seed dressing as you like. I add 1/2 – 1 cup. I like to make it the day before & refrigerate overnight. I sprinkle some sunflower seeds on as I load the shells – they stay crunchy this way. Fold wraps and enjoy. My kids & I love these!
Note: Slivered almonds are great in these as well. Also, I don’t always have spinach on hand, so sometimes I just leave it out.
I don’t do much freezer cooking, but this morning when we made waffles I decided to double the batch & put the rest in the freezer for breakfast later in the week. I make my own mix adapted from a recipe by deltasky at allrecipes.com. It is quick and easy to put together and I can control exactly what goes in it. Plus, it will save us $$$!
Homemade Pancake (& waffle) Mix
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
1 1/4 cups powdered milk
1/4 cup white sugar
1/4 cup baking powder
1 TBS salt
Combine all ingredients; stir to blend. Store in an airtight container for up to 8 months (Ours never lasts that long).
To make pancakes:
2 cups mix, 1 cup water, one egg and 2 tablespoons oil. Beat with a wire whisk or fork until large lumps are gone.
To make waffles:
2 cups mix, 1 1/4 cup water, one eggs and 3 tablespoons oil. Again, beat with a wire whist or fork until large lumps are gone.
This makes about 12-16 pancakes or waffles.
We made a double batch this morning. I put the left-over waffles on cookie sheets in the freezer. Once they are frozen we will seal them with our foodsaver. Then we can just pull them out of the freezer and pop them in the toaster! The kids love them!
My kids and I love broccoli! One of our favorite ways to eat it is in broccoli slaw I use shredded broccoli (& carrots) from the store. This makes it super quick and easy to make. Normally I make my own dressing, but I got a great idea from The Yummy life: use poppy-seed dressing. Since I have some in the fridge left over from Hawaiian wraps, I decided to get it a try. I made it today and it was a hit. All three kids want some in their lunch tomorrow!
Here’s how I made it:
One bag of shredded broccoli
Poppy Seed dressing
Dry Roasted Sunflower seeds
It’s super easy! Mix the broccoli slaw with salad dressing to taste. Refrigerate for a least an hour. I’ll add the sunflower seeds when I put it in their lunch boxes tomorrow. They would be crunchier if added right before eating, but that can’t be helped. Done! The flavors and texture combine beautifully: It’s crunchy, nutty, sweet, tart! Awesome! Thanks The Yummy Life!
My son is in basketball season right now. Sometimes he has basketball 4 times a week (too much for a 10 year old, if you ask me). Since I do not believe in eating out all the time, I use my crock pot often during basketball season. It is great to come home to a hot meal waiting in the slow cooker. My family loves breakfast any time of day, so I decided to make breakfast in the slow cooker today. It is very easy to put together & very versatile. The ham could be replaced with bacon or sausage; sauted onions and peppers could be added.
Slow Cooker Egg Casserole
32 oz hash browns
1 lb ham, cubed
1 1/2 c. shredded cheese
1 c. milk
salt and pepper to taste
Spray inside of slow cooker with nonstick cooking spray. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked.
Serve with a green salad and