Slow Cooker Beef and Mushrooms

There is something about cooking on Sunday evenings that I just don't like.  Usually, I am in the midst of a family related activity that I just don't want to interrupt to go make a nice meal.  BUT - Sunday mornings are another story.  I have no problem getting up a bit early so as to throw a meal together before any other events of the day.  Often, I prep dinner after breakfast (and while my kids are making their lunches for the week).  If I've really got it together, any chopping that has to happen for the week happens at this time, too, which saves me a ton of time during the week.

I have enough slow cooker favorites at this point to have a nice rotation, but I felt that it was time for some new ones.  Over the past couple of months, I have experimented a bit.  This was a great one that my whole family enjoyed.  The meat was so tender, with nice flavor, and the ingredients were simple enough to make it an easy hit from all standpoints.

INGREDIENTS:

• 1 1/2 - 2 lbs stewing beef, cubed
• 8 oz package of mushrooms, sliced
• 1 clove garlic, minced
• 1 medium onion, sliced
• 3 Tbs. Coconut oil
• 1 beef bullion cube
• 1 cup hot water
• 8 oz can tomato sauce
• 2 tsp. sugar
• 2 tsp. Worcestershire
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. pepper

DIRECTIONS:

1. Brown meat, mushrooms, onions, and garlic in coconut oil in a skillet.  (Do not drain.)
2. Dissolve bullion cube in hot water; Add to meat mixture.
3. Stir in remaining ingredients; mix well.  Pour into slow cooker.
4. Cover.  Cook on high 3 hours (or low 5-6 hours) or until meat is tender.  Serve over rice or noodles.

Difficulty: easy

Time: 15-20 minutes prep; 3 hours in slow cooker on high (or 5-6 on low)

Source: Adapted from a Fix It and Forget It recipe of the same name

Beef Barley Soup (Slow Cooker)

So as June hits, we aren't generally thinking about soups, but considering that many people I know turned their furnaces on last night due to the unseasonably cold temperatures, maybe soup isn't such a bad idea.  And honestly, if you are a person who tends to put the slow cooker away for the summer, you may want to reconsider.  Load it up in the morning then play outside, go to the park, head to the pool, take a bike ride, go shopping...and when you return, dinner will be waiting for you without having to heat up the kitchen!

This recipe is a delicious, hearty one.  It will be the first thing I make when I get leeks in my CSA this summer.  If you have never cooked with leeks, now is the time...they have a wonderful mild flavor that you will love and are a perfect complement to the other flavors in this recipe.

INGREDIENTS:

• 1 1/2 lb lean beef stew meat, cut into 1/2 inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, quartered lengthwise and cut into 1/2 inch pieces
• 1 cup chopped onion
• 1 package (8 oz) sliced mushrooms
• 1 leek (white and pale green parts), halved and thinly sliced
• 2 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 bay leaf
• 5 cups beef broth (since a carton generally has 4 cups, I use a carton plus 1 cup water and 1 bullion cube)
• 2 cups frozen mixed vegetables, thawed
• 3/4 cup medium barley, rinsed

DIRECTIONS:

1. Season beef with salt and pepper and place in slow cooker.  Add carrots, onion, mushrooms, leek, Worcestershire sauce, soy sauce, bay leaf and beef broth.  Cover and cook on LOW for 6 hours.
2. Stir in thawed mixed vegetables and barley.  Cover and continue cooking on LOW 1-2 hours or until beef is fork-tender and barley is cooked.  Remove bay leaf before serving.

Difficulty: easy

Time: 15 minutes prep, 7-8 hours cook time.

Source: Adapted from The Slow Cooker Bible, a Crock Pot (R) book

Un-Stuffed Cabbage Skillet

This is a recipe that was floating around last winter on Facebook.  Remembering how I had a plethora of cabbage last summer and fall from my CSA basket, I kept it tucked away to use when I wanted something other than cabbage and noodles.  I always loved the stuffed cabbage my grandma and mom used to make, but to be honest, I just have never been up to the seemingly labor-intensive job.  This recipe solved my dilemma perfectly.  I have made it many times now and it is always a hit.

INGREDIENTS:

• 1 1/2 to 2 pounds lean ground beef or turkey
• 1 tablespoon oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt

DIRECTIONS:

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
2. Add the garlic and continue cooking for 1 minute.
3. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. (I serve this over rice.)

Yield: Serves 6 to 8

Difficulty: Easy
Time: 30-40 min
Source: Facebook friends

Shortcut Asian Beef and Noodles

Considering I have a friend who cooks gourmet Korean cuisine that is to die for, I have to say I am a touch hesitant to call this recipe Asian Beef and Noodles.  Don't be fooled - it is not the "real deal."  However, this is a recipe that my kids love and is tasty, super quick, and easy, so it fits the bill perfectly for the busy mom.  The ingredients are few and inexpensive, the prep is easy, the cooking is in one pan, the cleanup is a breeze.  Maybe later this summer, I will post the recipe for a more authentic dish. :)

INGREDIENTS:

•  1 lb lean ground beef
• 2 packages (3 oz each) ramen noodles, crumbled
• 2 1/2 cups water
• 2 cups frozen broccoli stir-fry vegetable blend
• 1/4 tsp ground ginger
• 2 Tbsp thinly sliced green onion

DIRECTIONS:

1. In a large skillet, cook the beef over medium heat for 4-5 minutes or until no longer pink; drain.  Add the contents of one ramen noodle flavoring packet; stir until dissolved.  Remove beef and keep warm.
2. In the same skillet, combine the water, veggies, ginger, noodles, and the contents of the remaining flavoring packet.  Bring to a boil.  
3. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally.  Return beef to the pan; cook for 2-3 minutes or until heated through.  Stir in onion.

Difficulty: very easy
Time: 20 minutes
Source: Taste of Home "Summer Busy Family Recipes" magazine; July 5, 2010

Creamy Crockpot Tortellini Soup

I always thought that my family wasn't big on soup.  Recently, I realized the truth:  We/they aren't big on canned soup.  But if I make a batch of homemade potato soup in the slow cooker, for instance, that is another story.

Enter this tortellini soup...this amazing tortellini soup. Full of good stuff (like carrots and spinach) that blends so well with favorite flavors, this hearty soup is easy to make and has become my new favorite, for sure.  I guess we are soup people, after all!

INGREDIENTS:

• 24 oz jar spaghetti sauce 
• 2 cups water
• 1/4 cup diced onion (or 1 small)
• 3-4 garlic cloves, minced (or 2 tsp)
• 1/2 cup diced carrots (or 2 medium)
• 1lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (or 1 carton)
• 8 oz cream cheese, cut into 1 inch cubes
• 8 oz sliced fresh mushrooms
• 16 oz refrigerated or frozen cheese tortellini 

DIRECTIONS:

1. If using frozen tortellini, put bag in refrigerator to begin to thaw.  Combine all other ingredients in the slow-cooker.
2. Cook on LOW for 7 hours or HIGH for 5 hours.  (I have only cooked this recipe on the LOW setting, personally.)
3. Before adding tortellini, break up chunks of cream cheese with a whisk.  Stir in tortellini.  Cover and cook for 20-30 minutes until tender and hot.

Difficulty: easy
Time: ~20 minutes prep, 5.5 - 7.5 hours cooking
Source: http://www.familyfreshmeals.com

Beef Stroganoff

I have mentioned this before - my slow cooker is a life saver.  When it comes to juggling schedules and still having a home cooked meal on the table, there really isn't an easier way than to take advantage of this versatile appliance.  I am always interested in trying new slow cooker recipes, so I was thrilled when Kelly and I got the opportunity to check out Gooseberry Patch's latest cookbook, Slow Cooking All Year 'Round.  I am even more thrilled that we have a copy to give away, as well!

It took me no time at all to find a recipe that I wanted to try.  In fact, I only got to page 18 before this simple and delicious Beef Stroganoff recipe jumped out at me from the "Warming Winter Dishes" chapter.  I love that the book is arranged by season, and I am really looking forward to delving into the "Slow & Easy Summer" chapter when I will make some seasonal veggie-laden meals like the Zucchini Parmesan on page 132.  There are great looking desserts (Peach Cobbler, anyone?) and even a slow cooker adaptation of our favorite cheesy potatoes! Filled with a variety of soups, appetizers, main dishes, and desserts, there really is something for everyone (and every occasion!) in this book.

Make sure you enter to win a copy of Slow Cooking All Year 'Round by logging into the Rafflecopter giveaway at the bottom of this page!

INGREDIENTS:

• 1-1/4 lbs stew beef cubes (I used 1-3/4)
• 1-1/2 cup sour cream
• 1 can cream of mushroom soup (10-3/4 oz)
• 1.35 oz package onion soup mix
• 16 oz package wide egg noodles
• (I think adding a can of sliced mushrooms would be a great addition to this, too!)

DIRECTIONS:

1. Place beef in slow cooker.  In a bowl, combine sour cream, soup and soup mix; spoon over beef.
2. Cover and cook on low setting for 4 hours.
3. About 15 minutes before serving, cook noodles according to package directions; drain and stir into beef mixture.  Warm through.

Difficulty: easy

Time: 5 minutes prep, 4 hours cook

Source: Gooseberry Patch's Slow Cooking All Year Round, Copyright 2012

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Barbecups

Kelly:  Joyce and I have enjoyed Gooseberry Patch cookbooks for quite a while; In fact, I got her one for Christmas last year.  We have found some excellent easy crock pot meals like Pepper Steak.  Now, we are proud to have the opportunity to review and give away a copy of their newest book, The Christmas Table.

As I am planning my first old-fashioned family Christmas for twenty relatives, this book arrived at the perfect time.  The Christmas Table is filled with delicious recipes for the holiday season as well as ideas for adding tradition to your family get-togethers. I loved some of the time saving suggestions. (I almost always forget to soften butter; Gooseberry Patch recommends using a cheese grater on the cold butter and letting it soften in a few minutes.)  I plan on incorporating some of their sweet memory ideas like making all my guests give a Christmas wish and providing ornament place cards.  Some of my early favorites from the plethora of recipes - the Cozy Christmas Brunch chapter's "Orange Spiced French Toast", Chill-Chasing Soup's "Southwest Butternut Squash Soup", and Caroling Party Supper's "Barbecups".

Joyce: There were so many delicious sounding options in this cookbook that it was hard to decide what to make for this review.  At first, I had a hard time taking my eyes off of the "Sweet Treats to Share" chapter, but when I saw this recipe, I just knew that it would be a hit with my family.  Basically, if it is in the shape of a cupcake, my kids love it.  I couldn't wait to try these Barbecups, and they did not disappoint.  My three-year-old said, "Yummy in my tummy!"  and the rest of us felt the same.  These will definitely be entered into the regular rotation; besides being delicious, they are also so quick and easy!  I am looking forward to making many more recipes from The Christmas Table.

INGREDIENTS:

• 1 lb ground beef
• 1/4 cup onion, chopped
• 1/2 cup barbecue sauce
• 1 Tbsp brown sugar, packed
• 12 oz tube refrigerated biscuits
• 1/2 c shredded cheddar cheese

DIRECTIONS:

1. Grease 10 muffin cups. Preheat oven to 400 degrees.
2. In a skillet over medium heat, brown beef with onion; drain.  Stir in barbecue sauce and sugar; cook one minute.
3. Separate biscuits; firmly press one into the bottom and up the sides of each muffin cup.  Spoon 1/4 cup beef mixture into each biscuit; sprinkle with cheese.
4. Bake for 10 to 12 minutes until biscuits are golden.  Cool; remove from tin.  Makes 10.

Difficulty: Very easy
Time: 10-15 minutes hands on time, 10-12 minutes in the oven
Source: Gooseberry Patch's The Christmas Table, copyright 2012

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Stuffed Pepper Skillet

I loved stuffed peppers as I was growing up. Mostly, I liked the filling, but as I got older, I came to love the peppers just as much. My first attempt to make them came before I was married; when my future husband took the first bite and I heard a crunch, I knew something had gone terribly wrong.  To date, that was the worst meal I have ever made and I still give him credit for attempting to eat it.  Needless to say, I have been a bit gun-shy about making stuffed peppers since, though.  I have had great success with Kelly's Southwestern Stuffed Peppers, but when I saw this one-skillet recipe, I knew I had to try it.  As I hoped, it is delicious and easy, and has quickly become a family favorite.

INGREDIENTS:

• 1 lb ground beef
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 large green pepper (or two!) chopped or cut into slices
• 1 medium onion, thinly sliced
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Italian Seasoning
• 1 1/2 cups instant rice (uncooked)

DIRECTIONS:

1. Brown meat in a large skillet until no longer pink; drain.  Remove from pan and set aside.
2. In the same skillet, add peppers and onions and saute for 2-3 minutes.  
3. Add the diced tomatoes, tomato sauce, seasonings, and water; bring to a boil.
4. Reduce heat and simmer (uncovered) until veggies are done to desired tenderness, stirring occasionally.  
5. Stir in rice.  Remove from heat, cover, and let stand for 5 minutes.
6. Stir in beef.  Return to heat for a couple of minutes until heated through.

Difficulty: Easy

Time: about 25 minutes

Source: adapted from www.tasteofhome.com

Homemade Spaghetti Sauce

There was a point in time, not long ago, when I would have said, "Who in the world would make his or her own sauce when there is perfectly good stuff you can buy off the shelf for $2?! Seriously, spaghetti night is supposed to be the quickest and easiest meal of the week!"  I am not saying that I will never again buy sauce, but I definitely became a sauce convert about six months ago.  My friends who have long made their own sauces are wondering what took me so long.  I am, too.  This sauce is SO much better than jarred and it honestly doesn't take that much work or time.  This batch makes enough for at least three meals; I freeze two portions.  I add the meat from the start, so when I use it, I don't even have to brown meat.  Taking a bag of sauce out of the freezer the night before spaghetti night actually saves me time.  Plus, I love the feeling that I get when making it with my own fresh herbs and that I can control the amount of sugar and salt that goes in.  (The amount of sugar in jarred sauce is astounding!)  If you have never made sauce yourself, please give this a try one afternoon.  You won't regret it!

INGREDIENTS:

• 2.5-3 lb meat (I use a combination of ground beef and sausage)
• 2 medium onions, diced
• 2 (29 oz) cans of tomato sauce
• 1 (29 oz) can of diced tomatoes
• 1/4 cup fresh basil, chopped (use less if using dried)
• 1/4 cup fresh oregano, chopped (use less if using dried)
• 4 cloves garlic, diced
• 3 Tbsp sugar
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Brown ground meat with onion in a large pot or dutch oven until no longer pink.
2. Add remaining ingredients; bring to a boil.  Reduce heat and simmer for at least 1 hour, stirring occasionally.

Difficulty: Surprisingly easy

Time: about 1.5 hours, 20 minutes or so of which are hands-on

Source:  After researching online for a while, I just decided to make my own recipe; I have made this many times now and my family devours it!

Big Batch Bolognese (Giveaway Part 1)

Back in February, one of our favorite authors, Sarah Bowen Shea (of Run Like a Mother and now Train Like a Mother fame) tweeted about a Cauliflower and Macaroni and Cheese dish she had made.  It sounded so amazing that I had to ask about it, and was directed to The Good Neighbor Cookbook, by Sara Quessenberry and Suzanne Schlosberg.  Lucky for us, the authors had posted the Cauliflower Mac recipe on their website, but I wanted more.  Since then, a great deal has happened leading to this post (all of it good!), and we are thrilled to announce that we have teamed up with Sara and Suzanne for our first book review and giveaway.  (Information on how to enter the giveaway is at the end of this post.  And trust me, you want this book.)

The Good Neighbor Cookbook is unique in many ways and I found myself pouring over it the first time I held it in my hands, wishing I had had it years ago when my friends had their first children, when my neighbor was mourning the loss of his mother, and as I struggled trying to figure out what to make for a Memorial Day party.  The cover of this cookbook, which is organized by occasion rather than food category, entices readers with "125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, Recuperating Friends, Community-Meeting Members, Book Club Cohorts, and Block Party Pals in Your Life!"  But a closer look reveals that the book is more than just recipes, as it is also filled with brief tips and hints on everything from when it is okay to substitute ingredients to how to reheat a particular dish as well as page-long advice on topics such as how to organize a meal train for a new mother.  "Homemade food is a labor of love but it need not be laborious," the authors state.  I was inspired by the premise of the book, and was anxious to dive in.

It didn't take long for me to figure out what recipe I wanted to try.  Believe it or not, I have never made my own sauce, but I have been wanting to for years. I don't know what has prevented me from doing so except for never having come across the "right" recipe, and not having the confidence to wing it.  The Good Neighbor Cookbook's Big Batch Bolognese gave me both the confidence and the right recipe.  Yes, making sauce from scratch did take longer than opening a jar, but the results were sooooo worth it.  I asked my kids their thoughts and with mouths full (sorry about the manners), they enthusiastically replied, "YUMMY!!"  Their clean plates confirmed their sentiment.  I am definitely looking forward to trying many more of the recipes in this book, and of course, sharing them with my neighbors.

INGREDIENTS:

• 2 Tbsp olive oil
• 2 medium yellow onions, finely chopped
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp kosher salt
• 1 lb ground beef chuck
• 1 lb ground pork
• 1 (6 oz) can tomato paste
• 1 cup dry white wine
• 1 cup whole or low-fat milk
• 1/2 tsp crushed red pepper
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• pinch of freshly grated nutmeg

DIRECTIONS:

1. Heat the oil in a large pot over med-high heat.  Add the onions, carrots, celery, garlic, and 1/2 tsp of the salt and cook, stirring often, until the vegetables are very tender, about 15 minutes (decrease the heat as necessary, to prevent scorching).
2. With heat still on med-high, add the beef and pork to the pot and cook, breaking up with a spoon, until no longer pink, 6-8 minutes.  (It took me closer to 10 minutes.) Add the tomato paste and cook, stirring, for 3 minutes more. 
3. Add the wine, milk, 2 cups of water, crushed red pepper, black pepper, bay leaf, nutmeg, and the remaining 1 1/2 tsp salt and bring to a boil.
4. Decrease the heat and simmer, stirring occasionally, until the sauce has thickened and the flavors have developed, about 30 minutes.

Difficulty: Medium

Time: 25 min prep, a little less than 1 hour cooking, (under an hour and a half total, at least 30 minutes of which is just the sauce simmering while you stir occasionally)

Source: The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg

ENTER TO WIN A COPY OF THE GOOD NEIGHBOR COOKBOOK, WHICH INCLUDES THIS FANTASTIC RECIPE AND MANY MORE! (Click here for their recipe for Cranberry Granola Bars.)


How to enter:

Answer the following question in the comments on this post: "Have you ever given or received a meal to/from a friend or neighbor?  If so, what has been your favorite? If not, what might you make for a neighbor in the future?"

For additional chances to win, you may do any (or all!) of the following*:

1. Like us on Facebook and leave a comment here saying you have done so (or tell us here that you already like us on Facebook).
2. Like "The Good Neighbor Cookbook" on Facebook and leave a comment here saying you have done so (or tell us here that you already like The Good Neighbor Cookbook on Facebook).
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4. Follow us on Twitter @MomsRecipeBox and leave a comment here saying that you have done so (or tell us here that you already follow us on Twitter).
5. Tweet about this giveaway and leave a comment here telling us you have done so.  Please include the link to your Tweet in your comment.

*Each of the numbered options listed will earn you an additional chance to win a copy of The Good Neighbor Cookbook.  Please leave an individual comment for each that you complete so that we can keep track of entries easier. 

Find out if you won:
This contest ends at 11:59 PM on Wednesday, May 9, 2012.  One lucky winner will be chosen at random using Random.com.  Winner will be announced on Thursday, May 10, 2012 via Facebook and Twitter.  Look for it!  If you do not use Facebook or Twitter, please make sure you leave us an e-mail address at which we may contact you.  If the winner does not claim the prize within one week, we will pick a new winner.

Pepper Steak (Slow Cooker)

When I was very young, I would occasionally get invited to spend the night with my grandma, who lived alone.  We had our rituals that I just cherished, even at a young age.  Every time that I went over to her house, my grandma, who didn't do much cooking by that time, would make me a Budget Gourmet dinner.  My absolute favorite variety was pepper steak, so my grandma was always sure to have some on hand.  I was amazed the first time my mom made it from scratch for me.  I love pepper steak to this day.  This delicious slow cooker version of the recipe from a Gooseberry Patch recipe book beats the pants off of any Budget Gourmet dinner, but still brings back every memory of my grandma and our special overnights every time I make it.


INGREDIENTS:

• 1.5 - 2 lbs beef round steak, cut into strips
• 2 tsp oil
• 1/4 cup soy sauce
• 1 cup onion, chopped
• 1 clove garlic, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp ground ginger
• 14.5 oz can diced tomatoes
• 2 green peppers, sliced
• 1/2 cup cold water
• 1 Tbsp cornstarch

DIRECTIONS:

1. Brown beef strips in oil in a skillet.  Drain and transfer to a slow cooker (I used the circular, smaller of my two); set aside. 
2. Combine soy sauce, onion, garlic and seasonings; pour over beef strips.  Cover and cook on low setting for 5-6 hours, until tender. 
3. Add tomatoes and peppers; cover and heat for one additional hour.
4. Whisk water and cornstarch together; stir into slow cooker.  Increase to high setting; heat until thickened, about 15-30 minutes.  Serve over prepared rice.

Difficulty: Moderately easy.  (Some slow cooker recipes allow you to dump the ingredients in and leave it to cook while you are at work all day; this isn't one of those.)
Time: Total ~25-30 minutes prep (broken up over the course of cooking), 7-8 hours cook time
Source:  Gooseberry Patch Slow-Cooker Recipes (Copyright 2005)

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Zippy Beef Casserole

This is another recipe that dates back to my childhood; as far back as I can possibly remember, my mom made this for us for dinner.  It is a super kid-friendly meal that flies off the plate (adjust the green pepper as your family can tolerate - my daughter loves them, my son can do without, but does eat them in this meal).

INGREDIENTS:

• 1lb ground beef
• 1 cup uncooked macaroni (I usually use a little bit more, maybe 1 1/2 cups)
• 1 can (10.5 oz) cream of mushroom soup
• 3/4 cup milk
• 2/3 cup ketchup
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green pepper (I often dice it very small and use an entire pepper)
• 1-2 Tablespoons instant minced onion (I have on occasion used a sprinkle of onion powder when I realized I was out of minced onion)
• 1 tespoon salt
• 1 cup (or so) crushed potato chips (I never use that much and I sometimes use none at all)

DIRECTIONS:

1. Preheat oven to 350 degrees Farenheit.  Boil water for pasta and cook pasta according to package directions.  The rest of the steps can happen during this time.
2. Chop pepper.  Brown ground meat.  (The original recipe does not call for the pepper to be cooked, but I typically toss it in with the meat for the last few minutes of browning to soften it a bit.)
3. Mix all ingredients (except for potato chips) in a 2qt casserole and bake covered for 40 minutes.
4. Top with chips and cook uncovered 5 minutes longer.  (Depending on how healthy you are feeling, you may prefer to reduce or leave out the chips...it is still delicious!)

Difficulty: relatively easy (some chopping and measuring required)
Time:  15-20 minutes prep, 45 minutes cook time
Source: my mom

Hearty Taco Stew

One of our most loved meals in winter is chilli, but after awhile it gets boring. This recipe gives an alternative to chilli. Hearty Taco Stew is another meal that can be stretched over two days-woo hoo! Day One, I serve this as a stew garnished with tortilla chips and Mexican cheeses (for a special occasion or party, I use bread bowls). Day Two uses the leftovers to top baked potatoes, rice, or quinoa. This stew got a big thumbs up from my husband.

INGREDIENTS:

• 1 pound of ground meat, browned
• 1 can of corn, drained (14.5 oz)
• 1 can of pinto beans, drained and rinsed (14.5 oz)
• 1 can of black beans, drained and rinsed (14.5 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 can diced tomatoes with green chiles (10 oz-what I found at Aldi)
• 1 package of taco seasoning mix
• 1 package of ranch dressing mix

DIRECTIONS:

1. Brown ground meat in skillet.
2. Add to slow cooker.
3. Add all other ingredients to slow cooker; adding the seasoning packets last.
4. Cook on low for 6-8 hours.

Difficulty: Super Easy
Time: 15 minutes
Source: adapted from Crockin' Girls and coworker recipes

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Slow Cooker Italian Beef

I have to admit that I am intimidated by beef recipes. I have no idea about the cuts of meat and how to prepare them. I tried to learn when I was first married and carefully read my Betty Crocker cookbook, but it didn't stick. Recently, chuck roasts were BOGO at a local grocery store; I bought them and played around with a few recipes. I knew my husband would love it because there are pepperoncinis in it. I served it with a side of potatoes and a vegetable, but many of the recipes I looked at encouraged you to shred the beef and serve on rolls. Both times I made it, my husband raved about it; I even called to tell my dad that I had made the best beef ever! This is becoming a go-to recipe for me since it requires NO SLICING.

INGREDIENTS:    

• 3 lb beef chuck roast
• 1 onion, quartered (yay for no slicing!)
• 1/2 t salt
• 1/2 t pepper
• 14 ounces of beef broth (I made mine using 2 cubes of beef bouillon and boiling water)
• 1 package of dry Italian dressing mix
• 1 package of Au Jus gravy mix
• 1/4 jar of Pepperoncini and juice (about 4 ounces)

DIRECTIONS:

1. Quarter onion and place in slow cooker.
2. Add meat to slow cooker.
3. Mix salt, pepper, broth, and mixes. Pour on top of beef in slow cooker.
4. Top with pepperoncinis and juice.
5. Cook on low for 6 to 7 hours.

Difficulty: Easy

Time: Prep 10 minutes

Source: adapted from The Crock Pot Girls and southernfood.about.com

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Taco Dip

This is the perfect appetizer to take to a party, or better yet, to have at your house when you are hosting.  The recipe makes two pie-sized dips, and they are freezable!  Sometimes, I find that one is enough and freeze the other.  But the last time I made them, the first one was gone in a flash, so I threw the other in the oven...nice back up!  Just remember to have an extra bag of chips on hand, just in case!

INGREDIENTS

• 1 lb ground meat
• 1 diced onion (optional - my family actually prefers this recipe without the onion)
• 1 can refried beans
• 16 oz sour cream
• 1 8 oz pkg cheddar cheese (I use sharp)
• 1 pkg dry taco seasoning mix
• 1 8 oz jar taco sauce

DIRECTIONS

1. Brown meat with onion (if using).  Drain.  Add seasoning and sauce.  Simmer. 
2. Layer refried beans packed into 2 pie pans.  Next layer the meat mixture.  Let cool. 
3. Spread sour cream over top of meat.  Sprinkle with grated cheese. 
4. Bake at 350 degrees Farenheit for 20 minutes or until cheese melts. 

Makes 2 pie pan size dips.  Serve with tortilla chips.

Difficulty:  pretty easy, especially if you decide to not use the onion, because then there is no chopping involved
Time:  From start to finish, maybe just under an hour, but you can make these ahead of time, refrigerate or freeze them, and then pop them in the oven right before you want to serve them.  If you are a multi-tasker, you can be making this while you are making dinner the night before your party - you are going to be in the  kitchen anyway, why not accomplish two things?
Source: A friend of my mom's

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Mini Meatloaves

Years ago, when I made these mini-meatloaves for my husband and I for the first time, I vowed I would never make a traditional meatloaf again.  There is just something so tasty and so easy about them.  Fast forward to two kids later, and I am pretty sure I still will never go back.  When you have a meal that is a guaranteed hit, why mess with it?

INGREDIENTS: 

• 1 lb ground beef
• 1 (6 oz) package stuffing mix for chicken
• 1 cup water
• 1 tsp Italian seasoning
• appx 3/4 cup spaghetti sauce (sometimes I use salsa, which is delicious, too, and it would be easy to do both in the same batch if you already have a jar of salsa open)
• appx 3/4 cup cheese of your choice (I typically use cheddar, but have also used mozzarella)

DIRECTIONS:

1. Preheat oven to 375.  Mix meat, stuffing mix, 1 cup of water, and seasoning until well blended.
2. Press the mixture into 12 muffin cups sprayed with cooking spray; make an indentation in the center of each one with a spoon.
3. Spoon spaghetti sauce (or salsa) into the center of each meatloaf.  
4. Bake 30 minutes, until cooked through.  Top with cheese and bake 5 minutes longer.

Difficulty: Easy

Time:  about 15 minutes prep and 35 minutes baking

Source: adapted from Kraft Food & Family

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