Super-easy-crockpot-spaghetti-sauce

The Ingredients.

--1 28 oz can whole peeled tomatoes
--1 15oz can of tomato sauce
--1 12.5 oz Italian flavored diced tomatoes.
--16 oz fresh mushrooms
--1 T Italian seasoning (and a bit more to taste when cooking is done)
--1 lb super lean ground turkey meat

The Directions.

Add the thawed (or fresh) turkey meat to the crockpot. Dump in all the cans of tomatoes, and break the ground meat up with a large spoon. Stir in the spices and mushrooms.

Cover and cook on low for 8-10 hours. 

When done cooking, break up the ground meat a bit more and season to taste. Jarred pasta sauce is awfully salty; I didn't add any salt, but your tongue might desperately want to.

Serve right away, or package for freezing.

Crockpot-fried-chicken-recipe

The Ingredients.

--18 thawed drumsticks (or however many will fit nicely into yourcrockpot)

--1/4 cup butter

--1/4 cup flour (I used Pamela's)

--2 t seasoned salt

--1 T Italian seasoning

--1 t onion powder

-- 1 t paprika

--1/2 t black pepper

The Directions.

--combine all the spices and the flour in a freezer bag or in a shallow dish. Dredge each chicken piece well, and plop into your crockpot. I used the shallow dish method, because we were out of freezer bags.

--when all the chicken is in the crock, pour 1/4 cup of melted butter over it.

--cook on high for 6 hours or on low for 8-10.

Seasoned-potato-wedges

The Ingredients.

--bag of brown baking potatoes (there were 13 lucky little guys in our bag)

--1 T seasoned salt

--1 t dried basil

--1/4 t chipotle chili powder

--cooking spray

The Directions.

--Have your kids wash the potatoes with the vegetable scrub-brush thing. Take your cup of coffee into the backyard while they "work" so you don't 1) micromanage or 2) get involved in the arguing over sink sides.

--slice potatoes into long wedges

--in a large bowl, toss the potatoes with the seasoned salt, basil, and chili powder

--spray the inside of your crock stoneware insert with cooking spray

--dump the seasoned potato wedges inside

--cook on high for 4-6 hours.

--after 2 hours, carefully dump the collected liquid. I had Adam help me with this. I dumped while he held the lid close to the potatoes and let the liquid drain out (a collinder would have worked, but I realized after the fact).

--the potatoes are done when they reach desired softness

if your crock has collected more liquid, drain one more time.

Crockpot-16-bean-soup

The Ingredients.

Alecksandra's version:

--1 bag of soup mix

--1 onion

--1 packet of onion soup mix

--water

--cook on low all day long

I didn't have any onion soup mix in the house. And since I wasn't expecting any woodland creatures yesterday, I made due with what I had in the pantry.

--1 bag of soup mix (if it comes with a flavor packet, throw it away. The ingredients are scary.)

--1 onion

--3 cloves chopped garlic

--2 t of your favorite spice rub

--can of Italian-style tomatoes

--water

--salt (add the salt at the last minute, a teaspoon at a time, according to taste)

It is up to you how much water you use. I did not measure, but covered the beans completely and filled the 6qt oval crockpot two to three inches from the top. If you want more broth, use more water, if you want it thick and beany, use less.

The Directions.

cook on low all day. Soup tastes the best the longer you cook it, and it tastes even better the next day.

CrockPot Tortilla Soup Recipe

                    

The Ingredients:

--3 cups of chicken broth (homemade or packaged)

--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)

--1/2 onion

--1 cup frozen roasted corn

--2 green onions

--28 oz can of tomatoes and juice

--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)

--4 cloves of garlic ( I am STILL out of fresh garlic)

--1/4 t crushed red pepper flakes

--1/2 t cayenne pepper

--1 t cumin

--salt to taste (especially if using a no-salt broth like I was)

optional garnish:

--tortilla chips

--parmesan cheese

--sour cream

The Directions:

--dice all veggies into fine chunks

--dump everything into the crockpot

--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.

--totally okay to assemble the night before.


--cook on low for 8-10 hours, or high for 6 or so.



before serving, add whatever garnish you choose. We were out of tortilla chips, so I used a bit of parmesan and fat free sour cream.

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