This is another crock-pot meal that was absolutely delicious. I'm not a cooked tomato fan but they gave it a great flavor and it was more of a sauce than a piece of tomato.
Like all of our recipes, you can make modifications to suit your tastes and dietary needs. In our case, we just used lower salt versions and gluten-free pasta. Wasn't able to find turkey sausage so used ground turkey breasts. Next time I might add more pepperoni slices.
Ingredients:
1 lb ground turkey sausage
1/4 c Pizzeria Seasoning
28 oz can crushed tomatoes
14.5 oz can petite diced tomatoes
half of a 3.5 oz pkg pepperoni slices
3 1/2 c water
16 oz pkg spiral pasta, rinsed and uncooked
1 c shredded mozzarella cheese
Serve tonight: Crumble uncooked sausage into a greased slow cooker. Add next 5 ingredients. Stir to combine. Cover; cook on low 4-5 hours. Stir in pasta; cover and cook an additional 30 minutes. Stir, top with cheese and cover. Cook an additional 15 minutes or until pasta is tender and cheese is melted. Salt and pepper to taste.
Freeze for later: Combine first 5 ingredients in a gallon resealable freezer bag. Put pasta in a gallon resealable freezer bag. Put cheese in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine casserole mixture with water and prepare as directed above.
Makes 6-8 servings. Serve with a garden salad or another green vegetable. We used green beans.
Heaven, just heaven . . . the aromas filled the house. This was so delicious and moist. I usually don't eat stuffing/dressing but this was more like a crust. Rather than using a crock-pot, I used the oven version.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp Onion Onion Seasoning
1 c shredded Swiss cheese
10.75 oz can cream of mushroom soup
1/3 c milk
2 c herb-seasoned stuffing mix
1/2 c (1 stick) butter, melted
Serve tonight: Place chicken, Onion Onion, and cheese in a greased slow cooker. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover; cook on low 6-7 hours. Salt and pepper to taste.
Oven version: Preheat oven to 350 degrees. Place chicken, Onion Onion, and cheese in a greased 8x8 baking pan. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover with foil; bake 45 minutes. Uncover and bake an additional 30-35 minutes. Salt and pepper to taste.
Freeze for later: Combine chicken and Onion Onion in a gallon resealable bag. Put cheese in a quart resealable freezer bag. Combine soup and milk in a quart resealable freezer bag. Add stuffing mix and 1 stick butter in another quart resealable bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Makes 6 servings. Serve with mashed potatoes and steamed vegetables.
I like beef stew but am not crazy about eating it as leftovers. However, this was fantastic! Not like your everyday beef stew. This doesn't have the gravy. Will eat the leftovers of this one! Oh, and I forgot to add the cream cheese but it didn't make a difference for us. We didn't use the artichoke hearts. We also, didn't use stew meat but used stir fry strips. This means you can change it up as well to meet your dietary needs or tastes. Next time we make it, we plan on adding potatoes or carrots to replace the artichokes (also, to give it more color).
Ingredients:
1 1/2 lbs beef stew meat
3-4 Tbsp Dried Tomato & Garlic Pesto Mix
14 oz can artichoke hearts, drained & cut in half
4.5 oz jar sliced mushrooms, drained
14.5 oz can petite diced tomatoes
1/2 c dry red wine (optional)
4 oz cream cheese, cubed
Serve tonight: Combine first 5 ingredients and the wine, if desired, in a greased slow cooker. Cover; cook on low 6-8 hours. Add cream cheese; stir to combine. Salt and pepper to taste.
Freeze for later: Combine first 5 ingredients and the wine, if desired, in a gallon resealable freezer bag; freeze. Thaw completely. Prepare as directed above.
Makes 6 servings. Serve with warm biscuits.
I really love our TS to You program. Takes the mystery out of "What's for dinner?".
This just took minutes to assemble! It was delicious! I love finding different ways to fix chicken since that is one of our staple proteins. What's so neat about this recipe was no modifications in the ingredients! We did use the healthy version of the soup.
Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1/2 jar Corn, Black Bean Salsa
10.75 oz can cream of chicken soup
Serve tonight: Combine ingredients in a greased slow cooker. Cover; cook on low 6-7 hours. Salt and pepper to taste.
Freeze for later: Combine ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Makes 6 servings. Serve with rice or tortillas.
tip: use the crock-pot liners to save on clean-up.
You can order your TS 2 You Meal Collection at my website.
This was our dinner last week prepared in the crock pot. What a great way to have dinner ready when you get home from work.
I love stroganoff but always seem to have a hard time to get it creamy enough. I just realized what my problem is . . . you can't use fat free sour cream. Otherwise, it tasted delicious.
Ingredients:
2 lbs cubed beef stew meat
14.5 oz can beef broth
2 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
2 tsp Worcestershire sauce
8 oz pkg fresh sliced mushrooms
1 c sour cream
2 Tbsp cornstarch
16 oz pkg egg noodles, cooked
Serve tonight instructions: Place first 6 ingredients in a greased slow cooker. Cover; cook on low 7-8 hours. Combine sour cream and cornstarch, mix well. Stir into slow cooker until well blended; cook an additional 15-20 minutes until sauce thickens. Serve over egg noodles. Salt and pepper to taste.
Freeze for later instructions: Combine first 6 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Makes 6 servings. Serve with steamed vegetables.
I actually didn't use stew meat but used beef strips and cubed it myself. There was less fat. We bought whole mushrooms and sliced them ourselves (I think I like the packaging better - saves time!).
We froze our leftovers for those nights that I'm not home or forgot to get something started.
Oh my, talk about delicious. and the leftovers made fantastic lunches on these cold days. This was from last month before our vacation. Glad I had the leftovers as we haven't quite restocked our cupboards for making new meals.
Ingredients:
1 red bell pepper, diced
1 Tbsp Onion Onion Seasoning
2 (14.5 oz) cans beef broth
15 oz can black beans, undrained
15-16 oz can chili beans in mild or medium sauce
3-4 Tbsp Dried Tomato & Garlic Pesto mix
1 lb yams or sweet potatoes, peeled and cut into 1 1/2 inch cubes
1 lb lean ground beef or turkey, browned and drained (optional)
1 tsp chili powder (optional)
Serve tonight instructions: Combine all ingredients in greased slow cooker. Cover; cook on low 5-6 hours or until potatoes are fork-tender. Salt and pepper to taste.
Freeze for later instructions: Combine all ingredients except yams or sweet potatoes in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with biscuits or a slice of crusty bread.
Makes 6 servings.
Now, the modifications I did - eliminated the red pepper as hubby doesn't care for it (I added the green beans for flavor & color instead). I also used ground venison instead of beef/turkey.
tip for crockpot: Use the crockpot liners instead of greasing. Makes clean-up a snap!.
Perfect meal for those cold days. For us it is those nights that have so much happening that I want a meal ready to eat as soon as step in the door from work.
Ingredients:
1 1/4 lbs Boneless skinless chicken thighs, cut into 1-inch strips
16 oz jar Garlic & Parmesan Alfredo Pasta Sauce
1 C water
2 tsp Garlic Garlic Seasoning
1 Tbsp Onion Onion Seasoning
1/2 tsp black pepper
1/2/ tsp dried basil
2 C frozen mixed vegetables
15 oz can whole white potatoes, drained and quartered or 1 lb baby red potatoes with skins cut into quarters.
Serve Tonight instructions: Combine all ingredients in a greased slow cooker. Cover; cook on low 6-7 hours. Salt and pepper to taste.
Freeze for Later instructions: Combine first 8 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine stew mixture and potatoes. Prepare as directed above.
Serve with your favorite crackers.
Makes 6 servings
We prefer white meat to dark meat so I used chicken breasts instead of the thighs. I also used the baby reds.
This is another crock-pot meal that was absolutely delicious. I'm not a cooked tomato fan but they gave it a great flavor and it was more of a sauce than a piece of tomato. 
Ingredients:
