3 lb bottom round beef roast
2 (1 oz each) packages dry Italian salad dressing mix
1 cup water
1 (16 oz) jar pepperoncini peppers (can substitute milder, sweeter peppers if desired)
Combine all ingredients (except rolls) in crockpot and cook high for 7 hours or low for 10-12 hours. Serve on rolls.
This recipe is from a website that shows you how to make 10 crock pot freezer meals in 90 minutes! This is one of our favorites from the bunch. Six Sister Stuff.
1 onion, chopped
1 (16 ounce) cans chili beans
1 (15 ounce) cans black beans
1 (15 ounce) cans whole kernel corn, drained
1 (8 ounce) cans tomato sauce
1 (12 fluid ounce) cans or bottles beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) packages taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Combine all ingredients in slow cooker and cook on low for 7 hours. From Allrecipes.com
chicken (I usually use 5 – 6 frozen chicken tenderloins as we usually have those on hand, but you could use any type of chicken)
16 oz bag frozen veggies
1 c. milk
1 can cream of chicken soup
1 c. milk
1 c. Bisquick
1 stick butter, melted
Boil chicken. Tear into pieces (or use your kitchen aid mixer to shred. Simply put cooked chicken in mixer and use regular mixing attachment. so easy!) Add chicken to 9×13 pan. Add veggies. Combine 1 c. milk and 1 c. cream of chicken soup and mix into veggies. Combine additional 1 c. milk, bisquick, and melted butter and pour evenly over top. Bake at 350 degrees for 1 hour.
This chicken pot pie recipe is neither super healthy or super fancy. But it is super easy and super tasty. In fact, Brian and I once had a cook-off in which I made an incredibly intricate lasagna with all sorts of expensive ingredients and he faced off with this chicken pot pie recipe and won. So, maybe its the preservatives or the stick of butter but people love this recipe. We don’t make it often as we try to eat healthy, but its a go-to when I need to feed a lot of people quickly and cheaply. Definitely a crowd pleaser!
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
We love sweet potatoes. And Mexican. This is a great meatless meal that keeps you full and tastes delicious. We also omit the cheese to keep my stomach happy. The recipe is from All-Recipes.
2 cans Hormel chili with beans (meat or vegetarian)
1 bag Cheddar cheese
8 large soft tortillas (1 bag)
Open cans of chili into bowl. Stir in cheese. Fill tortillas with mixture. Wrap, place in 9×13 and cook in oven for 30 minutes uncovered at 350. Garnish with sour cream, salsa, black olives.
This recipe could not be easier. From Emily. Also great for freezer meal or bringing to a friend.
2 pints grape tomatoes or cherry tomatoes, halved lengthwise
1 lb castellane pasta or medium (regular) shells
1 1/4 cups mascarpone cheese (from a 1-lb container)
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/4 cup minced fresh chives
Put oven rack in upper third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil and butter foil.
Arrange tomatoes, cut sides up, in pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast until slightly plumped, 15 to 20 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, about 12 minutes. Reserve 1 1/2 cups pasta cooking water, then drain pasta well and transfer to a large bowl. Add mascarpone and stir until melted. Add reserved cooking water, tomatoes, half of parmesan, 3 tablespoons chives, 3/4 teaspoon salt, and 1/2 teaspoon black pepper and toss well, then cool to warm.
Butter a 3-quart (13- by 9-inch) gratin or other shallow baking dish. Toss pasta mixture again, then spoon into gratin dish. Sprinkle remaining parmesan over top. Bake pasta until golden and bubbly, 18 to 20 minutes. Sprinkle with remaining tablespoon chives.
I got this recipe from Laura Beals. It is a great recipe when you are having dinner guests because you can make ahead and have everything cleaned up before your guests arrive. Plus it is absolutely delicious! I’ve never been able to find Castellane pasta, so I just use small shells. Also you can substitute a mixture of cream cheese and sour cream if you can’t find marscapone cheese. The original recipe can be found here.
1 package (7 ounces) elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped
Cook macaroni according to package directions. Meanwhile, in large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.
Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 2 casseroles (6 servings each).
This is a quick and easy casserole that is great for the freezer. This Taste of Home recipe actually makes 2 casseroles so you can eat one and freeze one. I got this recipe from a cooking party I went to where we made meals to stock up the freezer. It is so tasty that it doesn’t last long, even though it makes a 9×13. We don’t often make hamburger meals, but you could definitely substitute ground turkey.