Crockpot Goulash

Crockpot Goulash

1 lb. ground beef
1 onion, chopped 
1 bell pepper, chopped
4 garlic cloves, minced
Italian seasoning to taste
Salt free seasoning to taste
1 jar spaghetti sauce
1 (8oz) can tomato sauce
8 oz elbow macaroni, cooked according to package directions

In a skillet cook ground beef with the onion, green pepper and garlic. Season with no salt seasoning and Italian seasoning. Add in the spaghetti sauce and tomato sauce. Gently mix in the cooked macaroni. Spray a crockpot with nonstick cooking spray and pour mixture into the crockpot. Cook covered for 2-3 hours on low.

I made this in the morning and when I got home in the afternoon put it on to "cook".

Macaroni Salad

Macaroni Salad

Dressing:
1 C mayonnaise 
1/2 C sour cream
2 tsp dijon mustard
4 tsp sweet pickle juice
1 Tbsp sugar
No salt seasoning to taste

8 oz. elbow macaroni
2 green onions, sliced
4 celery stalks, sliced
4-6 sweet pickles, chopped
4 hard boiled eggs, chopped
1 C pimento stuffed olives, sliced in half
Dry dill to taste

Cook macaroni according to package directions. Set aside and let cool. For the dressing, in a bowl mix together the mayonnaise, sour cream, mustard, pickle juice, sugar and seasoning. In a large bowl, add the macaroni, green onion, celery, pickles, olives and dressing. Mix. Fold in hard boiled eggs and season with dill. Chill until serving.

Beef Noodles

Crockpot Beef Noodles

1 lb beef stew meat

1 (10 oz) can condensed French Onion Soup

1 (10 oz) can Cream of Celery

1 pkg egg noodles, cooked

 

In a large bowl combine soups and mix well. Add meat and toss to coat. Pour into a crockpot and cook on low for 6-8 hours. Serve over cooked noodles.

Spinach Stuffed Shells

Spinach Stuffed Shells

1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce

Cook shells according to package directions and drain.  While shells are cooking, place oil and spinach in a skillet.  Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste.  Combine filling ingredients well.  Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.

Crockpot Ravioli

Crockpot Ravioli

1 bag frozen cheese ravioli

1 jar marinara sauce

1C shredded mozzarella cheese

 

Place frozen ravioli in a crockpot. Pour sauce over the pasta and toss to coat. Cover and cook on high about 3 hours. About 30 minutes before serving sprinkle with the cheese so that it has time to melt.

Roasted Garlic Macaroni and Cheese

Roasted Garlic Macaroni and Cheese

 

2 heads of garlic

Oil as needed

12 oz pasta

3 Tbsp butter

3 Tbsp flour

2 C milk

8 oz white cheddar cheese, grated

1 container garlic and herb flavor Boursin cheese

Salt free seasoning to taste

 

Heat oven to 350 degrees. Remove some of the outer wrapping on the garlic heads. Slice off the tops of the garlics. Place on a square of foil and drizzle oil over the tops and sprinkle with seasoning to taste. Wrap up tight in the foil. Bake for 40-60 minutes until you can easily squeeze out the garlic cloves. Let cool for a few minutes and squeeze out the garlic into a small bowl and mash. Set aside.  Cook pasta according to package directions. In a saucepan melt the butter over medium heat. Whisk in the flour and the mashed garlic, add in the milk slowly, stirring constantly. Cook until the sauce thickens and comes to a very low boil. Remove from heat and stir in the white cheddar and Borsin. Stir until cheese is completely melted. Combine cheese sauce with the pasta and serve.

Tortellini Salad

Tortellini Salad 

1 (9 oz) pkg tortellini

1 C broccoli, cut into florets

1 C grape tomatoes, cut in half

½ C red bell pepper, diced

½ C fat free Italian dressing 

Cook tortellini according to package directions. Cool pasta. Combine everything in a large bowl and refrigerate until ready to serve.

Italian Macaroni

Italian Macaroni

 

1 lb ground beef

2 (15 oz) cans diced tomatoes

2 C water

1 Tbsp Italian seasoning

2 cloves garlic, minced

Onion powder to taste

2 C elbow macaroni, uncooked

Parmesan cheese for garnish

Mozzarella cheese for garnish

 

In a large pot, cook ground beef until cooked through. Add tomatoes, water, Italian seasoning, garlic and onion powder. Bring to a boil and stir in macaroni. Turn to low, cover and simmer for 10 minutes or until pasta is tender. Before serving garnish with cheeses if desired.

Crockpot Penne

Crockpot Penne

2 (24 oz) jars pasta sauce
1 jar water
1 (15 oz) container ricotta cheese
1 egg, beaten
1/3 C grated parmesan cheese
2 C shredded mozzarella plus additional for garnish if desired
1 (16 oz) box penne, uncooked

Mix the sauce, water, ricotta, egg, in the a crockpot, mix the pasta sauce, water, ricotta, egg, parmesan and mozzarella.  Then stir in the uncooked penne.  Cook on low 4 hours or until pasta is done. Serve with additional mozzarella cheese on top if desired.

Crab Newburg

Crab Newburg

6 Tbsp butter

6 Tbsp flour

1 tsp paprika

1 tsp Old Bay Seasoning

¾ C water

2 C milk plus additional if needed

½ C white wine

1 ½ lb imitation crab meat

8 oz linguini, cooked and kept warm

Melt butter in a large skillet, add flour and seasonings. Add water and milk, stirring constantly stirring. Add wine and continue stirring until thickened and smooth. If sauce becomes too thick add a small amount until desired consistency. Add the crab and stir gently until heated through. Serve over pasta.

Chicken Stuffed Shells

Chicken Stuffed Shells

1 (12-ounce) box large pasta shells
Oil, as needed
1 onion, chopped
1 lb skinless, boneless chicken, cut into small pieces
1 (6-ounce) box stuffing, any flavor
½ C mayonnaise

Nonstick cooking spray
1 (10 oz) can cream of chicken soup

1 soup can water

Heat oven to 350°F. Cook pasta shells according to package directions, drain and set aside.
In the meantime, in a large skillet, heat a small amount of oil. Add chicken and onion and until chicken is cooked through, about 10 minutes. Remove from heat. Prepare stuffing according to package directions. In a large bowl, mix stuffing with chicken mixture, fold in mayonnaise. Fill the cooked pasta shells with the stuffing mixture. You may not use all the shells. Arrange stuffed shells in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. In a bowl, combine cream of chicken soup with 1 soup can of water. Pour the mixture over the shells. Cover the baking dish with aluminum foil and bake for 45 minutes or until heated through and bubbly.

Layered Ground Beef Casserole

Layered Ground Beef Casserole

1 lb ground beef

3 garlic cloves, minced

Salt free seasoning to taste

1 tsp sugar

2 (8oz) cans tomato sauce

8 oz egg noodles

1 C sour cream

1 (8 oz) pkg cream cheese, softened

2 C Cheddar cheese, shredded

Heat oven to 350°F. Brown ground beef and add in garlic, salt free seasoning, sugar and tomato sauce. Simmer on low for 15 minutes. Meanwhile cook and drain egg noodles according to package directions. Combine sour cream and cream cheese together in a small bowl until it resembles cottage cheese. In a 9x13 inch baking dish layer ½ the noodles, ½ the meat mixture, top with the sour cream mixture, spread out as evenly as possible, add remaining noodles, remaining meat mixture and top with the cheddar cheese. Bake for 20 minutes or until heated through and cheese is melted.

Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

1 (16oz) box lasagna noodles
2 (15oz) jars alfredo sauce
4 chicken breasts, cooked and diced finely
oregano, to taste
garlic powder,to taste
4 C shredded Mozzarella cheese

Nonstick cooking spray

Spray an 9x13 inch baking dish with nonstick spray and pour 1 cup alfredo sauce into the baking dish and spread out evenly. Cook lasagna noodles according to package directions. Drain and rinse the noodles with cold water and blot dry. Spread about 1 Tbsp. of the alfredo sauce over each noodle. Sprinkle with oregano and garlic powder to taste. Place some chicken on top of each noodle. Sprinkle with about 3 Tbsps of mozzarella. To roll up, start at one end and roll the noodles over the toppings. Place the roll ups in the pan, one by one, seam side down.  Pour the remaining alfredo sauce evenly over the top of the roll ups. Top with remaining mozzarella. Bake at 350°F for about 30 minutes or until the cheese is completely melted.

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