Slow Cooker

Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe

Cooking time 4-5 hours in a slow cooker or crockpot

Start with the meatballs:

1/2 lb ground beef 97% lean
1/2 lb Italian sausage
1/2 tablespoon Italian seasoning
1 clove garlic minced
salt and pepper (pinch)
1/2 cup diced onionRich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

In a mixing bowl mix together ground beef, sausage, seasoning and garlic.  Form into one inch balls, and place in the bottom of your crock pot. I like to form my balls with a small scoop makes them all the same size and quick and easy.  Once you have all the balls on the bottom of the slowcooker, sprinkle diced onions on top.  Cover with a lid and cook on high for 2 1/2 hours.  They will be cooked through at this point and hold their shape till the end of the cooking process. Next step is to add the pasta and sauce.Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

On top of the cooked meatballs add, 1 16 oz box of dry fettuccine pasta.  You can leave the pasta long but I break mine up so it fits easier.  Pour in 4 cups hot water,  and 1 24oz jar of spaghetti sauce.  Make sure all the noodles are under the liquid. Place lid back on top of crock pot and cook for 1 – 2  hours.  It depends on how well you like your pasta done.   The longer it cooks the less sauce there will be and the softer the noodles.  Check it every half hour or so, give it a little stir and watch the magic of crock pot pasta happen.  It is so good your family will be asking for seconds.  Top with Italian cheese and enjoy.Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

TIP ~ If you were to use a thinner pasta like spaghetti or angle hair your cooking time would be MUCH shorter, like 30- hour instead.

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Filed Under: Casseroles, Lunch, Main / Dinner / Supper, Recipes, Red Meat, Slow Cooker

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Loaded Chicken Nachos, Money Saving Recipe, Chicken Crock Pot Recipes, Kid Friendly Recipes,The Best Chicken Nachos

Loaded Chicken Nachos

Have you  totally been guilty,  like I have, for buying loaded nachos with all the fancy smancy flavorful shredded meats, melted cheeses, etc. at your favorite restaurant? I’m going to save you some money, are you ready?! Best of all, you get your crock on! Whip that baby out from under the counter, I’ve got a tasty shredded chicken recipe for you! This shredded chicken recipe is very versatile and can be used for nachos, tacos, enchiladas or empanadas.

Sometimes I just need my ooey gooey cheesey chicken nacho fix. Especially on those hectic nights when I don’t feel like cooking up a big ol’ meal. Super duper easy and very very tasty! Plus, it’s a kid pleasing meal! Enjoy.

Notes***

You can totally replace the diced tomatoes and green chilies for 1 can (15oz.) of Rotel tomatoes instead. 🙂

This makes approx. 6 cups of shredded chicken breast. Use or freeze the remainder for later use.

This can be made kid friendly by just leaving out the toppings your child does not prefer.

Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz.) diced green chili’s
  • 1 heaping tablespoon chili powder
  • 1 tablespoon chopped dried onion
  • 1 heaping teaspoon ground cumin
  • 3 boneless skinless chicken breast
  • sprinkle of chipotle chile pepper
  • tortilla chips
  • shredded cheese -Mexican, cheddar or pepper jack
  • 1 can (15oz.) black beans, drained and rinsed.
  •  diced onion
  • diced tomatoes
  • sliced olives
  • fresh chopped cilantro
  • sliced jalapeno peppers
  • sour cream
  • salsa

 

Directions

  1. In your crock pot or slow cooker, combine diced tomatoes, green chili’s, chili powder, dried onion, ground cumin; stir. Place chicken breasts in crock pot and scoop some of the tomato mixture on top of breasts. Sprinkle the tops with chipotle chili pepper. Turn crock pot on high, cook for approx. 3-4 hours or until breasts are easily shredded with a fork.
  2. Shred chicken breasts in crock with tomato mixture. Stir and set aside. Keep on warm until ready to use.
  3. On a large baking sheet, layer tortilla chips. Top with shredded chicken, cheeses, black beans and all your desired fixings, except for sour cream & salsa; repeat for second layer. Bake in a preheated 400 degree F. oven until cheese has melted. Approx. 8-10 minutes. Top nachos with sour cream,salsa and fresh chopped cilantro if desired.

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Vegetarian Enchiladas, Freezer Meals, Money Saving Recipes, Freezer Recipes

Vegetarian Enchiladas

Being that I run a household with many different diet requirements, I thought I’d share one of our absolute favorite vegetarian meals – for my vegetarian friends. This recipe is hearty, simple and very satisfying. The carnivores in the house don’t even miss the meat – now that’s saying something!

*Notes* This is a great freezer meal. Make one for now, freeze one for later. To bake frozen enchiladas, remove from freezer, bring enchiladas slightly to room temp. Remove lid, cover with aluminum foil. If covered with plastic wrap and foil, remove plastic wrap, bake as directed. Add additional time to make sure the enchiladas are baked all the way through. Approx. 1 hr.

Ingredients

  • approx. 2-3 tablespoons olive oil
  • 10 garlic cloves, minced
  • 2 zucchini, chopped
  • 2 small yellow squash, chopped
  • 1 small sweet onion, diced
  • approx. 1/2 cup shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 2 cups broccoli slaw
  • handful of fresh chopped cilantro, chopped
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 16 flour tortillas
  • medium vintage white cheddar cheese, shredded – desired amount
  • fresh mozzarella, shredded – desired amount
  • 1 can (28 oz.) enchilada sauce ( I use El Pato)
  • 1 can (2.25 oz.) sliced olives

Directions

  1. In a large non stick skillet heat olive oil over medium heat. Add garlic, zucchini, squash, onion, mushroom, red pepper and broccoli slaw. Cook, tossing frequently, until zucchini and squash are slightly fork tender. Reduce heat to low, add drained artichokes and fresh cilantro; toss. Remove from heat. Set aside
  2. Warm tortillas. Keep tortillas warm in a tortilla warmer. This will keep them pliable and easy to fold when making the enchiladas.
  3. Pour approx. 1 1/2 cups of enchilada sauce into a round baking dish.
  4. Dip tortillas in enchilada sauce, fill with approx. 1/4 cup vegetable filling, top vegetables with desired amount of both cheeses; fold. Place enchiladas in TWO 3 qt. baking dishes for a total of eight each, in each dish. Top enchiladas with additional enchilada sauce, vintage white cheddar, mozzarella, remainder vegetables, olives and cilantro if desired. At this point they can be frozen. Cover with lids and freeze. If you do not have lids, cover each baking dish with a layer of plastic wrap and a layer of foil, freeze.  See notes for baking instructions if freezing.
  5. Bake in a preheated 350 degree F. oven for 40 minutes. Serve.

 

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Filed Under: Casseroles, Light Recipes, Main / Dinner / Supper, Recipes, Slow Cooker

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Casserole Crock Slow Cooker

Crock-Pot SCCPCCM350-CH Casserole Crock Slow Cooker, casserole insert pan can bake in the oven or the crock pot for easy meal ideas, best way to keep food hot durning a party, amazon, sale

Crock-Pot SCCPCCM350-CH Casserole Crock Slow Cooker, 3.5-Quart, Charcoal

I love my crock-pot, so why would I need/ want another one.  Well this is NO ORDINARY Crock-pot, this is a casserole crock, with a shorter side wall and large bottom.  You can take the casserole insert OUT and bake in the oven…. YES bake it in the oven then put it back in the crock pot to keep it warm. Or sue the lock down lid for easy transport.  If you want to cook the whole meal in the crock-pot that is fine too, but I love that his has so many OPTIONS.


This Crock-Pot Black and White is marked down to only $32.00 , that is 36% off and the lowest price I have seen! HURRY and grab one before the price goes back up!

  • Come home to dinner throughout the week and use to transport and keep your casseroles warm while entertaining
  • 9″ x 13″ rectangular removable stoneware is the perfect size and shape to cook and serve casseroles, lasagnas and other great dishes
  • Manual Low, High and Warm Settings to slow cook and warm casseroles, lasagnas and more
  • Cook & Carry locking lid system for ease on the go; 3.5 Quart capacity
  • Removable stoneware is oven safe
If you like this deal you might also like to try

Rich and Hearty Fettuccini pasta and meatballs ~ in crockpot

Pepper & Balsamic Pork chops ~crockpot recipe serve with steamed broccoli and noodles

Chicken and Black bean crockpot Enchiladas

Crockpot Italian Chicken

Chicken Fajitas crockpot recipe

Orange Chicken made in the crockpot, Slow cooker Orange Chicen recipe. Quick Easy and taste great

Slow Cooker Orange Chicken

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