Normally I would do this recipe for sauce on the stove over a couple hour period but this time since I was making it on a weeknight, I cooked the meat the night before, threw everything in the crock pot and let it do it's thing during the day, only having to worry with the noodles and plating it when I got home from work. Doesn't get much easier then this~
1 lb ground beef
2 large bell peppers, cut into chunks
1 large onion, diced in chunks
1 can diced tomatoes
1 fresh tomato, diced up
1 jar spaghetti sauce (traditional)
3 4-oz cans of sliced mushrooms, drained
Italian seasoning (to your taste)
3 garlic cloves, minced
fresh basil, ripped into pieces (a couple of leaves reserved for garnish)
shredded Parmesan cheese
1 lb linguine or spaghetti noodles
Cook ground beef until no longer pink and drain. In crock pot, mix all ingredients. Cook on low 8-10 hours. Serve over pasta.
Country Style Steak and Gravy
4 cube steaks
package of dry brown gravy mix
Heat enough oil in a pan to coat the bottom. Dredge cube steaks in flour. Over medium heat, cook steaks until they are browned on the outside and no longer bleeding. Remove from pan and keep warm. In same pan, add about 1 cup cold water and whisk in brown gravy mix, scraping bottom of pan to remove bits. Serve gravy over steaks.
Crock Pot Chicken (for multiple purposes)
I found this recipe way back when, somewhere online. It was a recipe for chicken to be shredded and served in pita pockets as a nice lunch meal. However, when I first made it, I decided to first serve it whole, with a side of rice using the juices, and use any leftovers for the sandwiches. Ever since, this is how I use the chicken. However, the chicken is so moist and flavorful, I've also used it leftover to make quesadillas among other things. I always go ahead and shred Serena's chicken and mix with the rice, but found tonight she likes to eat it better whole from my plate.
3-4 split chicken breasts
1/2 cup Italian dressing (any kind, any flavor)
1 cup water
1 package dry onion soup mix
In a crock pot, lay the split chicken breast. Sprinkle garlic powder. Pour in 1/2 cup Italian dressing. Mix water and dry onion soup mix and pour on top. Cook on low for 8-10 hours. Shreds easily from the bone. Serve whole with rice or shredded in pitas or in quesadillas.