Pork Roast
1 pork roast tenderloin (I use peppercorn, or lemon garlic)
2 cans of italian green beans
2 McCormick's Slow Cookers Savory Pot Roast flavor packets
1 zucchini
1 cup of chopped cabbage
1/2 bag of baby carrots
1/4 cup of sliced celery
2 tomatoes wedged
1 small package of mushrooms sliced
1/2 cup of chopped potatoes
Throw the pork and all of the veggies (or veggies of your liking) into your crockpot. Stir together the flavor packets with water and pour over the veggies/pork. Fill the rest of the space with additional water to submerge the veggies/pork. Cook on high for 4-6 hours or on low for 8 hours. Serve with rice or eat as a stew.
Blueberry Banana Pie
1 frozen pie crust (I use Pillsbury, but you can make your own crust if you are so inclined)
1 cup of sugar
1 8 oz. bar of cream cheese
1 8 oz. container of Cool Whip
2-3 large bananas
1 can of blueberry pie filling
Bake the pie crust according to directed, and set aside to cool.
In a medium/large bowl, combine the bar of cream cheese and the cup of sugar. Use a mixer to blend thoroughly. Mix in the Cool Whip.
Slice the bananas and line the bottom of the cooled pie crust.
Then fill in on top of the bananas with the cream cheese mixture.
Finally, cover the pie with the blueberry filling, and let it sit in the refrigerator for 2 hours.
Shepherd's Pie
1 lb. of ground beef
1 can of corn
1 can of cream of mushroom soup
3/4 lb. of potatoes
3 tablespoons of butter/margarine
Salt and pepper to taste
Garlic salt to taste
8 oz. of shredded sharp cheddar cheese
1/4-1/2 cup of milk
Place the ground beef in a pan and add salt, pepper and garlic salt. Continue to cook until brown.
Peel the potatoes and rinse them off. Place them into a boiling pot of water. Cook until a fork can easily go through them. Drain potatoes and put back in pan. Add 3 tablespoons of butter/margarine and 1/4-1/2 cups of milk and some pepper and garlic salt to taste. Mix with a mixer until smooth/mashed.
Get a large baking pan and layer the meat on the bottom. Drain the can of corn and add to the meat. Add the can of cream of mushroom soup to the meat and corn, and mix the mixture until combined thoroughly. Make a small handfull of shredded cheese and layer it over the mixture. Take the mashed potatoes and layer it over the layer of cheese. Once spread out, take the remaining cheese and layer over the top. Cover with tinfoil and place in the over at 350* for 35-45 minutes.
White Bean Chicken Chili
4 cans of great northern beans (or split 2 cans northern, 2 cans cannellini beans)
4 cloves of garlic (minced or pressed)
2 cans of diced tomatoes with green chilis (I prefer the rotel hot)
2 tsp of ground cumin
1 tsp of ground cayenne pepper
Salt to taste
1 lb. of boneless skinless chicken breasts
2 1/2 cups of chicken broth
Drain the beans. Place them in a slow cooker. Add the garlic, spices, salt, tomatoes and chicken broth, and stir to combine. Place the chicken breasts over the top. Cover and cook on Low for 9-10 hours or on High for 4 to 5 hours.
When ready to serve, break apart chicken breasts with fork to shred. Also good with tortillas, sour cream, shredded cheese, salsa, etc.
Veggie Casserole
2 cans of french cut green beans
2 cans of white shoe-peg corn
8 oz. container of sour cream
1 can of cream of mushroom soup
8 oz. of shredder sharp cheddar cheese
Salt and pepper to taste
Drain the cans of green beans and white shoe-peg corn, and place into a large baking pan. Add sour cream, cream of mushroom soup, cheddar cheese, and salt and pepper and combine in the baking pan. Cover with tin foil, and bake at 350* for 1 hour.
Ravioli Soup
1 package (9 oz.) of fresh or frozen ravioli or tortellini
3/4 lb of hot italian sausage crumbled
1 can of stewed tomatoes (italian style)
1 can of beef broth
1 can of italian beans (drained)
Cook the pasta according to the directions on the package, then drain them.
Meanwhile, cook the sausage in a pan over medium-high heat until there is no longer any pink, then drain. Add the undrained tomatoes, beef broth, and 1 3/4 cups of water, and bring to a boil.
Reduce the heat to low, stir in the pasta and green beans. Simmer until it is heated through. Season with pepper and sprinkle with grated parmesan cheese.
Lasagna
1 large jar of spaghetti sauce (or make your own; ask me if you want to know how)
1 small can of black olives (drained)
2 medium sized zucchini squashes
1 can of sliced mushrooms (or slice your own fresh ones)
16 oz. of shredded mozzarella cheese
1 1/2 lb of ground beef
1 container of ricotta (can use cottage cheese as a substitute)
2 tsp of butter
Garlic salt to taste
Cook pasta (about 9 pieces) according to the directions on the back of the package, then drain.
Slice the zucchini and place into a pan with 2 tsp of butter, and a little garlic salt. Cook until tender, then drain.
While the others are cooking, cook the ground beef in a pan, adding garlic salt to taste, until browned, then drain. Add the spaghetti sauce, black olives, zucchini, and mushrooms. Mix until combined.
In a large baking pan, layer a little bit of the meat/veggie mixture into the bottom of the pan. Take three pieces of pasta and lay it over the meat mixture in the pan next to each other (so to cover the mixture). Layer with another layer of meat/veggie mixture. Take a spoon and scoop spoonfuls of ricotta onto the layer of meat. Then take a handful of shredded mozzarella and cover. Repeat these layers until all of the pasta is used up. On top of the last layer of pasta, add the last bit of meat/veggie mixture, and cover with remaining shredded cheese.
Bake at 350* for 45 minutes or until all of the cheese is melted.
Tuna and Peas on Toast
This sounds gross, but tastes OH! SO GOOD!
1 can of green peas (drained)
1 can of cream of mushroom soup
1 can of tuna (drained)
2-4 slice of bread
Combine the green peas, cream of mushroom soup, and tuna in a pan. Heat on medium-high until heated all the way through.
Meanwhile, toast a few slices of bread.
Once heated, spoon the mixture onto the toast and add salt and pepper to taste, and Go!
Garlic Swedish Meatballs
1 lb. ground beef
1/2 cup plain dry bread crumbs
1 egg
1 jar (16 oz.) Ragu Cheese Creations! Roasted Garlic Parmesan Sauce
1 1/4 cups beef broth
2 tsp. Worcestershire sauce
1 tsp. ground allspice
1/2 cup plain dry bread crumbs
1 egg
1 jar (16 oz.) Ragu Cheese Creations! Roasted Garlic Parmesan Sauce
1 1/4 cups beef broth
2 tsp. Worcestershire sauce
1 tsp. ground allspice
In a large bowl, combine ground beef, bread crumbs and egg; shape into 20 meatballs.
In a 12-inch nonstick skillet, brown meatballs over medium-high heat.
Meanwhile, in a medium bowl, combine Ragu Cheese Creations! Sauce, beef broth, Worcestershire sauce and allspice; stir into skillet. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes or until meatballs are done and sauce is slightly thickened. Serve, if desired, over hot cooked noodles or rice.
In a 12-inch nonstick skillet, brown meatballs over medium-high heat.
Meanwhile, in a medium bowl, combine Ragu Cheese Creations! Sauce, beef broth, Worcestershire sauce and allspice; stir into skillet. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 10 minutes or until meatballs are done and sauce is slightly thickened. Serve, if desired, over hot cooked noodles or rice.
