Crockpot Pizza

I need to take care of some home keeping today, so I thought I'd at least make one of my tasks easier by pulling out my trusted crock pot. I found the following recipe on the Taste of Home website and thought it would be perfect to try on this chilly winter day.

(Photo by: Taste of Home)

Crockpot Pizza
1 pkg. (16-oz) wide egg noodles
1-1/2 lbs. ground beef or turkey
1/4 c. chopped onion
1 jar (26-oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms, drained
1-1/2 tsp. Italian seasoning
1 pkg. (3-1/2 oz) sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Click HERE for printable recipe

Recipe source: Taste of Home

Crockpot Pork Roast

The first "official" day of Autumn is here and with it came rainy weather. Now I am not complaining about the rain as we are still way behind in rain from the summer drought, so this is a good thing. The temperature has fallen some as well which helps to welcome in the new season. So, with that in mind I thought it would be appropriate to pull out the crock pot and make a good old fashioned fall food...Roast. For some this may not be a fall time meal but for us it sure is.

Most times when I hear of a roast recipe it always includes root vegetable and such. Not that I mind this, but I really am more of a meat & gravy fan than anything else. This recipe is one of our family favorites. It taste great with mashed potatoes, rice...even over noodles. The best thing is you can substitute the pork roast for beef and the bouillon can be changed as well if desired.

Crockpot Pork Roast
3-4 lb. pork roast (or beef roast)
1 Tblsp. garlic powder
salt & red pepper to taste
1/2 a medium onion, rough chopped
1 can cream of mushroom soup
1 envelope pork bouillon seasoning
1 envelope vegetable bouillon seasoning
water or pork broth (or beef broth)
cornstarch (optional)


In a 4 to 6 quart crockpot place roast. Sprinkle with dry seasonings.


Add in onions and soup.


Pour in enough water and/or broth to cover meat and fill until almost full.


Cover and cook on High for about 8 hours or until meat is completely cooked. For a thicker gravy, you can transfer gravy to a sauce pot and cook over the stove using cornstarch.


Click HERE for printable recipe

Fast Fix Dinner

Since we are planning on going to the movies tonight, I thought it would be better to have a quick, easy meal before we head out. This way we won't be going hungry and then spending an arm & a leg on snacks while there. So tonight's fast fix will be Crockpot Sloppy Joes. While dinner is cooking away, I can easily tend to my home keeping.

I am sharing the full recipe for this, but note that today I am only using 1 lb. of ground meat instead of 3 lbs. Since it's just the two of us for dinner tonight, I cut thge recipe to reflect the portion size that we need.

Crockpot Sloppy Joes

(oops! the ketchup & buillon
are missing in the photo)

3 pounds ground beef
1 c. onion, finely-diced
1/4 c. finely-diced celery
1/2 green bell pepper, diced
2 cloves garlic, minced
2 Tblsp. Worcestershire sauce
1 c. ketchup
1 (6-oz) can tomato paste
1-1/4 c. water
2 tsp. beef bouillon granules*
1 tsp. paprika
1/4 tsp. black pepper
3 Tblsp. cider vinegar
3 Tblsp. brown sugar
1 tsp. dry mustard

In a skillet, cook meat until no longer pink. Drain fat then return to skillet. Add celery, bell pepper, onion and garlic. Saute until vegetables are softened. Pour meat mixture into crockpot. Next add all remaining ingredients to the meat & vegetable mixture to the crockpot. Stir until well combined. Cover & cook on Low for 6 to 8 hours or High for 3 to 4 hours. Serve over toasted hamburger buns or bread slices.

*Note: because buillon usually has salt added to it, I don't suggest adding salt to this recipe at first. The need for more salt will be based on your personal taste.

Click HERE for printable recipe

Slow Cooking Thursday - Creamy Beef Stew

(For more SCT recipes visit our hostess Sandra)

Although I like beef stews, I am not partial to ones that are tomato based. So instead I have modified the traditional stew so it has more of a creamier base to it.

Creamy Crockpot Beef Stew
1-lb. beef stew meat
1/4 c. flour
1 family size can cream of mushroom soup
1/2 an onion, chopped
1 c. baby carrots, chopped
1 1/2 c. potatoes, peeled & diced
1 (5-oz) can mushroom stems & pieces, drained
1 c. frozen peas
1/2 tsp. minced garlic
salt & pepper to taste
water or beef broth

In a small bowl, add flour. Coat stew meat in flour and then transfer to a 4-6 qt. crock pot.

Add all remaining ingredients. Add enough water or broth to fill crock pot insert to almost full. Stir slightly to help the soup blend.

Cover and cook on LOW 6-8 hours, or HIGH 4-6 hours. Serve over cooked noodles, rice or as is.

Click HERE for printable recipe

Slow Cooking Thursday - Italian Sausage Soup

(For more SCT recipes visit our hostess Sandra)

Italian Sausage Soup

For the Meatballs:
1 pound mild Italian sausage, casings removed
1/2 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 egg
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

For the Soup:
4 cups chicken broth
1 Tblsp. tomato paste
1 clove garlic, minced
1/4 tsp. red pepper flakes
1/2 cup mini pasta shells
1 bag (10-oz) baby spinach leaves
grated Parmesan cheese
salt to taste

Combine all meatball ingredients into a large mixing bowl. Form mixture into marble-size balls.

Combine broth, tomato paste, garlic and red pepper flakes in 4-6 quart crockpot. Add meatballs. Cover; cook on Low 5 to 6 hours.

Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

(Photo & Recipe From Disney Family Food)

Click HERE for printable recipe

Slow Cooking Thursday - Beef Stew

(For more SCT recipes visit our hostess Sandra)

Last week I didn't get to participate in SCT as my schedule was so hectic I didn't even have time to think about the slow cooker, let alone anything else. So now I'm back in the routine of things.

Crockpot Beef Stew
1-lb. beef stew meat
2 (14.5-oz) cans diced tomatoes; undrained
1 pkg. (12 count) hash brown patties; lightly broken into pieces
1-1/2 c. frozen peas & carrots
1 c. frozen corn
3 c. beef broth
1 pkg. (.87-oz) brown gravy mix
salt & Pepper to taste

In a 4-6 qt. crockpot, combine stew meat, tomatoes, hash browns & vegetables. In a mixing bowl, whisk together broth, gravy mix, salt & pepper until well blended. Pour over meat mixture in crockpot. Cover and cook on LOW for 8-10 hours or HIGH 4-6 hours; or until stew meat is tender.

Click HERE for printable recipe

Recipe adapted from Sandra Lee Semi Homemade magazine "Easy Beef Stew" Feb/Mar issue pg. 37

It's A Crockin' Kind Of Day 3-23-09 Spaghetti W/Spicy Meat Sauce

Since I am trying to get my life and home back in order, I wanted one less thing to think about today...and that would be our dinner. So I am once again relying on my old faithful friend, Sir Crocks-a-lot! This is about one of the easiest meals ever.

Crockpot Spaghetti w/ Spicy Meat Sauce
1 pkg. spaghetti noodles, cooked according to package directions
1 lb. ground beef
1 Tblsp. minced garlic
1 Tblsp. spicy Italian seasoning
salt, pepper to taste
1 (29-oz) can store bought spaghetti sauce
1 can tomatoes w/ diced green chilies
1 small can tomato paste
1 (15-oz) can tomato sauce
2 cans water (using the tomato sauce can)

In a medium skillet brown meat until no longer pink. Drain grease. Transfer meat to a 4 qt crockpot. Add is all other ingredients and stir to mix well. Cover and cook on LOW heat for 4-5 hours. Serve over cooked spaghetti noodles.

Click HERE for printable recipe

Slow Cooking Thursday - Green Chile Chilli

(For more SCT recipes visit our hostess Sandra)

Green Chile Chili
1-1/2 lb. coarse grind chili meat
1 onion, diced
1 (4-oz.) can diced green chilies
2 (15-oz) cans diced tomatoes
1 (15-oz) can tomato sauce
1 can kidney beans, undrained
1 c. water
1 Tblsp. minced garlic
2 Tblsp. chili powder
salt & pepper to taste
2 tsp. ground cumin

Brown meat and onion in a skillet. Drain grease. Place meat and remaining ingredients into a 4-6 qt. crock pot. Cover and cook on LOW 4-6 hours.

Click HERE for printable recipe

It's A Crockin' Kind Of Day - 3-14-09 Chicken & Corn Soup

The weather has turned off cold & rainy. The rain we desperately need but the cold...ehhh...I can do with out it. Days like this though are great for staying under the covers and reading a good magazine or book. What better on a cold day than a hot bowl of soup? So that's what's on tap for today's menu. I don't know about you but I just love my crockpot(s). So I'm letting it go to work for me while I take care of other things around the house. Care to join us for dinner????? *grin*

Crockpot Chicken & Corn Soup

1-2 lb. boneless, skinless chicken breast halves - diced
1/2 an onion, diced
1 Tblsp. minced garlic
3 carrots; peeled & diced
2 ribs celery; diced
2 medium potatoes; peeled & diced
1-2 tsp. dried spicy Italian seasoning
1 (15-oz) can cream corn
1 (15-oz) can whole kernel corn; drained
1 (5-oz) can tomato sauce
3 c. chicken stock
1/4 c. fresh cilantro; chopped
salt, pepper to taste


(If it looks this good now, just wait until it's done...yum)

In a 5-6 qt. crockpot, layer potatoes, carrots, celery & onion. Add chicken, seasonings, both cans of corn & tomato sauce. Top with cilantro and finally broth. Cover and cook on HIGH 4-5 hours or LOW 8-9 hours.


(I told you it was going to be good once it was finished)

Click HERE for printable recipe

Slow Cooking Thursday - Chicken Spaghetti

(For more SCT recipes visit our hostess Sandra)

Crockpot Chicken Spaghetti

1 pkg. spaghetti; cooked
1 lb. Mexican style Velveeta Cheese; cubed
2 c. boneless skinless chicken breast; cooked & diced into small cubes
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes & green chilies
1 (4 oz) can mushroom stems & pieces, drained
1 soup can of milk
1 small onion, diced
1 small bell pepper; diced (or if using frozen chopped bell pepper measure out 1/2 c.)
salt & pepper to taste

Grease crockpot insert with non-stick cooking spray. Place all ingredients into crockpot. Stir to mix well. Cook on LOW for 2-3 hours. Stir just before serving.

Click HERE for printable recipe

Slow Cooking Thursday - Mexajita Chicken

(For more SCT recipes visit our hostess Sandra)

I saw this recipe the other day on Semi-Homemade Cooking with Sandra Lee on the Food Network and knew it was something I wanted to try. I did change things up some as I am using what I have on hand. My alterations will be listed to the side of the original recipe.

Mexajita Chicken

3 Tblsp canola oil
4 boneless skinless chicken breast, rinsed and patted dry
Salt & pepper to taste
2 (16-oz) cans pinto beans, undrained (I used black beans)
2 (10-oz) cans diced tomatoes w/ chilies
1 Tblsp fajita seasoning (I used taco seasoning)

Heat the oil in a large skillet over medium-high heat.

Season chicken breasts with salt and pepper. Place in the skillet and sear about 2 minutes per side.

Place beans in the bottom of a 5-quart slow cooker.

Remove chicken from skillet and place the in the slow cooker on top of the beans.

Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning.

Cover and cook on LOW setting for 3 to 4 hours.

Click HERE for printable recipe

P.S. This will also work well if one is on South Beach.

Slow Cooking Thursday - Country Style Ribs

I am participating in my first ever SCT "Slow Cooking Thursday" meme. Sandra has been hosting this for some time now over at The Diary of a Stay Home Mom but I am just now getting a chance to join in on it.

One of hubby's favorite meat dishes are bar-b-que pork ribs. Instead of firing up the grill or the big smoker, I make mine in the crockpot. Hubby just loves them when I make it. So in honor of him (and thinking along the lines of Love Dare Day 2,) I am preparing these for dinner tonight.

Crockpot B-B-Q Country-Style Pork Ribs
4.5 lbs. Country-style pork ribs
1 onion sliced
3 cloves garlic, minced
1/3 c. apple jelly
2/3 c. bar-b-que sauce

Spray a 4-6qt. crockpot with Pam or other non-stick cooking spray. Place ribs, onion and garlic into crockpot.

Cover & cook on LOW for 8-10 hours.

Once cooking time has elapsed drain juices and discard onion and garlic. Place ribs back into crockpot. In a small bowl combine apple jelly and bar-b-que sauce. Brush mixture over ribs coating well.

Place cover back on crockpot and cook on HIGH for about 30 minutes or until sauce has made a glaze over meat.

Click HERE for printable recipe

**For more delicious SCT recipes from other blog participants, hop on over to Sandra's blog. You won't be disappointed.