.campbell's slow cooker sauces. {husband's choice}

Thanks to Target Cartwheel I have been discovered this new meal planning piece of awesomeness. Campbell's makes 3 different flavors that are all beyond amazing. I typically never like these types of packets but the flavor and quality was perfection. AND so so easy. Just open a packet and pour it over a chuck roast and let the crockpot do the rest of the magic. I followed the package direction and made this one into sandwiches and served with coleslaw. Lets just say we have been using these at least once a week. Don't judge me until you try it. Enjoy!

.italian meatball soup. {husband's choice}

Words can not describe how obsessed the hubby and I are with this recipe. He has helped me make it twice already and the second time we changed it up a bit and added orzo instead of macaroni. We love us some orzo. I even made it for the in-laws and it was a big hit. The original recipe can be found on this amazing blog here.

Ingredients
1 Tbsp Extra Virgin Olive Oil
4 carrots, peeled and sliced
1 cup of diced onion
2 large garlic cloves, minced
8 cups of low sodium beef broth
2 cups of water
1 6 oz can of tomato paste
1 14.5-oz can of diced tomatoes
½ lb Orzo or Macaroni pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil
Meatballs:
1 lb lean ground beef (90/10 or higher, you won't be able to drain the grease!)
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
2 large egg whites

Preparation
Warm olive oil in a large 6-8 quart stock pot over medium high heat Chop carrots, onions, and garlic. Add the carrots and onions to warm pan, and cook for 3-4 minutes. Add garlic and cook an addition 1 minute. Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil. Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently. Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve. ENJOY! :)

.chili. {husband's choice}

Here is my hubby's favorite chili recipe from his childhood. He has been begging me to make this recipe from his mom's for years (she calls it "Pork n Beans One Pot Dinner") and I finally made it for the Super Bowl. It was a huge hit and super easy to make. Its a bit sweet so if you want extra spicy I would just add some hot sauce into your bowl before serving. Also, I served this with cheese (duh), onions, and fritos. So GOOD!!! enjoy!

Ingredients
1 lb ground beef
3/4 lb bacon, cut into small pieces
1 c chopped onion
2 28oz. cans Bush's Original Baked beans
1 15.5 oz. can Kidney beans, drained
1 15 oz. can Butter limas, drained (or called butter beans)
1 c ketchup
1/2 c brown sugar
1 T liquid smoke (in a bottle next to bbq sauce at store)
3 T white vinegar

Preparation
Brown ground beef in skillet, drain off fat and put into Crockpot. Brown bacon and onions, drain off fat. Add to crockpot. Add remaining ingredients and stir together well. Cover and cook on low 4-6 hours. Enjoy!

.taco pie. {husband's choice}

This recipe is beyond fabulous!!! no joke. My wonderful friend Megan introduced a different adaptation of this recipe where she individually wrapped the taco meat in each crescent roll. Since I am lazy I just made it into a huge pie, it didn't look as great but it tasted perfect. Big hit with the man. Try it out for yourself and don't be afraid to hold back on the toppings. Enjoy!

Ingredients
1-2 pkg. crescent rolls (I used 1 but if you like extra crust 2 would probably be best)
1 pkg. taco seasoning mix (1¼ oz.)
1 lb. ground beef
½ cup chopped onion
½ cup salsa or chopped tomatoes
1 cup shredded lettuce
1 cup sharp cheddar, shredded (4oz.)
sour cream, optional

Preparation Preheat oven to 350°F. Line a pie pan with crescent rolls. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in taco mix. Cook while stirring until bubbly, then pour into pie crust and top with cheese. Then top with the remaining crescent rolls. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes, and then top with cheddar cheese, lettuce, and tomatoes/salsa. Cut into squares and serve with sour cream. Enjoy!

.crockpot beef stew.

Call me special but I am one of those people who grew up never having or making stew. My friend Alison told me how easy it was and boy was she right. Not only was this one of the best meals but it took almost no time to make thanks to the most amazing invention called the crockpot! I also cheated and used a seasoning packet for beef stew, if you do this no need to add the other spices listed below. We ate this meal over rice the first day and with a yummy crusty bread the next and it was excellent both ways. Try it out for yourself and enjoy!



Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced (I used butternut squash, SOOO good)
4 carrots, sliced (I used baby carrots)
1 stalk celery, chopped (I omited)
*not in recipe but I added diced tomatoes.

Preparation
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours and enjoy!

.corn dogs & cheese on a stick.

So I pretty much am a fan of anything battered and deep fried. Cheese is also a major plus. I had the urge to make corn dogs one day and found this recipe, gosh I love Pioneer Woman. I don't think I did as great of a job as her..It might be because I had no way of telling how hot my oil was or it could just be because I'm not Pioneer Woman. haha. But it was very tasty and fun to make. Especially the cheese..which needed to be timed just so..before it exploded. whoops. When I do this again I will also dunk it in the batter several times mid-frying process to make it thicker on the dog. yum



Ingredients
3 cups Krusteaz Pancake Mix
1 cups Yellow Corn Meal
1 whole Eggs, Slightly Beaten
3 cups Water, More If Needed To Thin Batter
Hot Dogs
Cheese, Cut Into 1/2-inch X 3 Inch Sticks
Chopsticks
Canola Oil, For Frying
Spicy Mustard, For Serving

Preparation
**USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.
Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.
Serve with spicy mustard.

.tamale pie. {husband's choice}

This is hands down the BEST recipe EVER. No joke, I know I always say that but seriously. Make this and eat it and you will be naming your next child after me, its just that amazing. The hubby and I ate this entire dish (serves 6) in two days (and we are not big people). I could hardly sleep at night because I could not wait to wake up in the morning and have leftovers for breakfast. Anyways, I can not take all the credit for this recipe. The original recipe can be found here and while you are over there check out her amazing blog. Enjoy!





Ingredients
15 oz. corn bread box (or the equivalent of your homemade version) * I used trader joes. yum
1 lb. ground beef
2 red peppers, diced (any color and amount would do)
1 onion, diced
half bag of frozen corn (this is just how much I had... a can, a bag, whatever)
salsa (any amount to give it some liquid)
sour cream (a couple spoonfuls, again, to moisten it) *I omitted because I didn't have it
cheddar cheese, grated (however much you want)
1 can black beans (if you don't like beans, skip it... or pinto, kidney... all would do)
optional: 1 can of condensed tomato soup (I didn't have any this time and didn't miss it)
optional: chili powder

Preparation
Cook beef. Add peppers + onion and sautee. Add corn to warm it up. Take off heat and add your sour cream, cheese, salsa, beans. Put it all in a 9x12 casserole dish. Take your favorite corn bread mix (already mixed up with the oil + eggs, etc.) and add it right to the top, uncooked, spreading it out evenly. Yeah, it seems weird to add raw corn bread mix to the top of the cooked meat + veggies but that's how it's done. Then cook it for 400 degrees for like 20-25 minutes or so. This is probably different than the corn bread baking directions but it still works. Just make sure the corn bread is truly cooked on top or the underside can be really undercooked since it's right on top of the casserole fixings.

.maple & bacon wrapped lil smokies. {husband's choice}

These lil guys are the best/most addicting/tasty/delicious appetizers EVER. I have made them for two parties already that they did not last even a couple minutes out of the oven before they were devoured. They also make the house spell so yum which is always an extra perk. Original recipe can be found here. Enjoy!



Ingredients
1 pound Li'l Smokies
12 ounces, weight Center-cut Bacon
FOR THE GLAZE:
⅓ cups Brown Sugar
¼ cups Maple Syrup
1 Tablespoon Dijon Mustard
A Small Pinch Of Cayenne (optional)

Preparation
Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.
While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.
When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.
Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.
Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.

.bbq ribs. {husband's choice}

These are the most amazing ribs ever. I usually don't like to work for my food but since this recipe is slow cooked in the crockpot the meat literally falls off the bones. yum. I have always been afraid of cooking ribs but when I came across this recipe from Elizabeth Ann's Recipe Box {if you have a sweet tooth you must check her out} I just knew I had to try it out for myself. I changed the recipe a bit by taking out the applesauce...mostly because I did not feel like making a trip to the store, and they still turned out great. Our new favorite meal by far and I love it because there is little to no work involved :) Try it out for yourself and enjoy!



Ingredients
1 medium yellow onion
1 rack (2.5 lbs) pork spare ribs
18 oz bbq sauce
1 c apple sauce (I omitted)
1/2 c water (I omitted)
salt and pepper to taste

Preparation
Thinly slice the onion and place it in the bottom of the slow cooker. Cut the ribs into two rib portions. Season with salt and pepper. Arrange half of the ribs in on top of the onion in the slow cooker. Cover with half of the BBQ sauce. Place the rest of the ribs on top and cover with the rest of the BBQ sauce. Pour the apple sauce and water (or whatever liquid you are using) in around the edges of the ribs so it fills in the spaces between meat without washing off all of the BBQ sauce. Secure the lid tightly on the slow cooker, turn on low heat and let cook for 8 hours. When the ribs are done, carefully remove them from the pot. They will be very tender and can fall apart easily so lift gently. Fish out the onions and serve on top of the ribs. The left over liquid in the slow cooker can be simmered in a pot over medium low heat until reduced and thickened. The thickened sauce can then be served as a gravy over the ribs.

.grilled burrito.

This meal takes it back to the basics. The hubby made this burrito for himself and I thought I would share it with others, especially great for kids. The best thing about burritos is that you can add whatever you do or do not have already stocked in your fridge..and when you grill it..omg. yum.




Ingredients
chopped chicken or beef (I like to season it with taco mix)
cheese of choice
beans
rice
tortilla
salsa

Preparation
Heat tortilla and add ingredients. (be careful not to fill burrito too much or it will not close nicely) Grill until golden brown and enjoy!

.taco salad. {husband's choice}

Here is yet another amazing recipe from my mother-in-law. My hubby used to love this recipe when he was growing up, so it was so nice to recreate a favorite from his childhood. And...omg I am so in love with it as well. As summer is winding down I feel like I could eat salad all day long {luckily we had tons of leftovers}. Try it out for yourself and enjoy!



Ingredients
lettuce (chopped)
tomatoes (chopped)
cheddar cheese, grated (I used a mixed mexican blend that was already grated)
jack cheese, grated
taco sauce
ground beef/turkey
kidney beans
avocado (diced)
tortilla chips (crushed)
onion (diced)
thousand island dressing
taco seasoning (I added this to the meat)

Preparation
Cook ground beef until brown. Add onion and taco seasoning if desired. Let cool. Add all ingredients in a large salad bowl, mix up and enjoy!

.meatball & spinach calzone.

Remember this post. I have been so busy this month and instead of trying new recipes I have decided to change up the old ones. Add meatballs instead of chicken and a brand new meal is born. Enjoy!



Ingredients
1 tube (10 ounces) refrigerated pizza crust
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup finely chopped onion
1 garlic clove, minced
Meatballs, chopped

Preparation
On a lightly floured surface, roll pizza dough into a 14-in. x10-in. rectangle. In a large bowl, combine the spinach, cheese, onion, meatballs and garlic; spoon over dough to within 1 in. of edges. Roll up jelly-roll style, starting with long side; tucks ends under and pinch seam to seal.

Place seam side down on a baking sheet coated with cooking spray. Bake at 400 for 25-27 minutes or until golden brown. Cut into slices.

.meatball sandwiches. {husband's choice}

Let me start by saying that these meatballs from Trader Joe's are my new favorite meal addition! They are so unbelievably tasty, simple, healthy and affordable how could you go wrong?! In my attempt to focus on simple meals in the next few months I thought I would try them out in a meatball sandwich. This meal took hardly any time at all the the hubby loved it!!! Meals like these help me remember that a fabulous meal can be simple too. Enjoy!





Ingredients
4-5 meatballs per sandwich1 French baguette
1/2 teaspoon garlic powder
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Preparation
Bake meatballs according to package instructions. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat and add garlic powder. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

.beef quesadillas.

Another fabulous recipe from Real Simple. I found this recipe at my friend Teresa' house and just had to make it! Try it for yourself and this one would be kid friendly!!!



Ingredients
2 tablespoons plus 4 teaspoons canola oil
12 ounces ground beef
pinch cayenne pepper
kosher salt and black pepper
4 8-inch flour tortillas
6 ounces Monterey Jack, grated (1 1⁄2 cups)
1 cup frozen corn, thawed (side dish)

Preparation
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beef, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 minutes more.
Heat broiler. Brush one side of each tortilla with 1 teaspoon of the remaining oil. Place 2 tortillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 minutes per side.
Meanwhile toss corn, with salt and black pepper. Cut the quesadillas into wedges and serve with the salad.

.bbq pork sandwiches. {husband's choice}

This is my husband's choice for April. And if I had a choice it would be mine too! I could go on forever about this recipe (which can be made with chicken too). It is shocking how easy and simple this meal is to make. I was skeptical at first because of the lack of ingredients, but since it was rated a top 20 recipe on allrecipes.com and the hubby loves bbq pork I had to try it out. You must make this recipe!!!! It will change your life, and you MUST use hawaiian sweet sandwich rolls. Also, goes well with homemade coleslaw (recipe coming soon) The best! Enjoy!



Ingredients
1/2 (14 ounce) can beef broth
1-1/2 pounds boneless pork ribs
1/2 (18 ounce) bottle barbeque sauce

Preparation
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through. Lightly grill sandwich buns with butter on a skillet until toasted. Add meat and enjoy!

.creamy taco mac.

This recipe is very similar to the south of the border chicken pasta but also tastes very different at the same time. I found this recipe on a website I follow called Annie's Eats. Enjoy!



Ingredients
1¼ lbs. ground turkey or beef
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Preparation
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

.beef tagine with butternut squash.

This recipe was found in my Cooking Light magazine. I was so excited to try it out so I could use my new dutch oven! The hubby was a huge fan, I thought it tasted a bit too healthy. haha. Which isn't a bad thing. Overall it was a hearty meal and my introduction to butternut squash (not too bad!)



Ingredients
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 lb. beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower sodium chicken broth
1 (14.5 oz.) can no-salt added diced tomatoes, undrained
3 cups (1 inch) cubed peeled butternut squash (they have this precut at trader joes)
1/4 cup chopped fresh cilantro

Preparation
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro. Enjoy!

.pepperoncini beef sandwiches.

This was actually one of the first recipes that I learned to make in my crockpot from my friend Alisha. I love this recipe because it is so simple to make and has so much flavor and spice. Enjoy!




Ingredients
1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Sour cream
horseradish sauce
French bread
Provolone cheese

Preparation
Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Shred meat with a fork when tender. Prepare sauce by mixing small amounts of horseradish sauce into the sour cream. Preheat broiler. Top bread with cheese and broil 1-2 mins until cheese is melted. Top with sour cream mixture and meat. Enjoy!

.garlic marinated steaks.

Words do not even describe how AMAZING this marinate is! Normally I am not a huge fan of marinates because they take so much time and I can normally not taste them, but this was so so delicious (and my husband is excellent on the bbq so that helped :) I only marinated it for one day and next time I will do it for two. It does taste super garlicky so if you are not a fan of garlic this is not the recipe for you. Enjoy!



Ingredients
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

Preparation
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, and cayenne pepper.
Place steaks in a shallow glass dish (I used a ziplock bag) with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

.bbq beef biscuit bake.

This quick and easy recipe is from my mother-in-law. So simple and the hubby loves it! Just a note: This recipe will serve 4 or more. So if you are just making it for two I would probably cut it in half, unless you enjoy leftovers :) enjoy!



Ingredients
32 oz Lloyds Refrigerated BBQ Beef tub
1 28 oz can baked beans, undrained (Bush’s)
1 10 count Pillsbury Grands Buttermilk biscuits
Chopped onion

Preparation
Preheat oven 375°. Grease 9x13 inch glass baking dish. Mix beef
and beans well in the pan. Cover with foil. Bake 40 min till bubbly.

While waiting, cut biscuits into quarters. Remove beans and meat
mixture from oven. Uncover and place biscuit pieces over top of
casserole. Return to oven, bake uncovered 12-15 more min, till
golden brown