Creamy Ranch Chicken

My Sister came home from Ohio for Thanksgiving. We are basically the complete opposites when it comes to cooking. I like to try out new things and tweak existing recipes; she can make Raman noodles. That's about all. (I love you Kayla, but you know its true)

Anyway, I offered to help her with a simple recipe that she saw in one of my cookbooks. Here's how it went: I went out and bought all the ingredients, I prepped, she went to visit some family and friends and showed back up when the food was done. C'est la vie.

The food was yummy, simple, and quick, so why not share anyway. This is from the 'Better Homes and Gardens: Quick Fix Family Favorites' book.

Creamy Ranch Chicken

6 slices bacon - I used applewood
4 skinless, boneless chicken breast halves - cut into bite sized pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 and 1/4 cups milk
3 cups dried egg noodles
1 tablespoon finely shredded Parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and discard all but 2 tablespoons drippings.

In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and ranch dressing mix over chicken; stir well. Stir in milk. Cook and stir until thickened and bubbly. Stir in bacon and cook 1 minute more.

Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan.


~Nicole

Five Ingredient Fridays: Fruit Pizza

Congratulations to Holly @ A Mommy's Blessings who was last weeks' FIF winner. Due to a big move and a minor lapse in memory, her gift card is a bit late, but on its way. Sorry Holly!!!

We will be on the road for a few days and then will take a few more settling in, so there will only be one post next week and that will be the Five Ingredient Friday post, so please come back. And, tell your friends, bring em along. On to the fun...

This is the easiest dessert I have ever made. It is also the dessert that I am always asked to bring to pot lucks.

Fruit Pizza

1 tube refrigerated sugar cookie dough

1-8 ounce package cream cheese (low fat and fat free work just fine)

1 cup sugar or Splenda

strawberries, blueberries, kiwis, peaches, etc.

Roll out sugar cookie dough onto a cookie sheet and bake according to package directions. Remove from oven and allow to cool completely.

Mix cream cheese and sugar/Splenda together well. Spread evenly over cookie pizza. Top with whatever fruits you like. We like to use sliced strawberries and blueberries, but you can choose whatever your family likes.

Your turn...

Leave your link in the comments as Mister Linky is still being a bit unpredictable. Thanks!

~Nicole

Big News!!

As you may have noticed, there haven't been any posts yet this week. This is due to the fact that we have a big event coming up this weekend...WE ARE MOVING!!!!

We are packing up our house in Louisiana and moving to New Hampshire. Quite a change huh?? I was born and raised in New Hampshire and have been living in Louisiana (my Husband's birthplace) for the past 9 years. We spent a short while in NH after Hurricane Katrina came along and relocated us temporarily, and have been wanting to go back eventually.

Our perfect opportunity came along when my Husband's company decided to go out of business and we were faced with the fact that there are not many jobs available in our area at the moment. The move was actually his idea. We figured why not seize the moment and make the change.

I will be going back to work after being home with the children for almost 5 years. This makes me both sad and excited, but it is very necessary as we will be paying rent plus keeping the mortgage going on our Louisiana home - just in case.

So, this weeks' Five Ingredient Friday will go on as usual, as will next weeks' but there may not be many other posts in between.

Please bear with us during this drastic change and we will be back to normal soon. Wish us luck!!

~Nicole

Five Ingredient Fridays: Slow Cooker Beef Sandwiches

Its Friday!!! (Well, actually, its Thursday night, but anyhow...) I have tried some really fantastic five ingredient recipes thanks to all of you. Congratulations to last weeks' winner, Holly at A Mommy's Blessings. Email me at 5paiges@bellsouth(dot)net with your email address and I will send out your $5 Walmart gift card ASAP. On to the fun...


Slow Cooker Beef Sandwiches

2-3 pound chuck roast - cubed

1 package dry onion soup mix

12 ounce can of cola

Place meat in slow cooker. Sprinkle soup mix over top. Pour cola over all.

Cover, cook on low for 8-10 hours.

Serve as a roast, or shred the beef and serve on buns.




Your turn:
~All recipes must include 5 ingredients, or less. But, you do not have to count water, salt and pepper, or other common seasonings in your 5.
~Please be sure to link to your post in Mister Linky and not the main page of your blog.
~Please mention and link back to this blog in your post.
~Please visit other posters' blogs and leave lots of comment love. We all love comments, don't we?


*****Mister Linky hasn't been behaving well lately, so if there isn't a place to link up, just place your link in the comments section.********



~Nicole

Strawberry Banana Smoothies

This is another quick and easy breakfast item. The kids love it right along with the Breakfast Cookies.



Strawberry Banana Smoothies

2 packages (10 ounces each) frozen sliced strawberries in syrup
2 containers (8 ounces each) strawberry yogurt
1 ripe banana - peeled
1 cup milk

Blend all ingredients for 1-2 minutes, or until smooth and creamy.

Pour into glasses and serve immediately. Makes 4 servings.


LIKE BLOG CARNIVALS???? Be sure to come back Friday for Five Ingredient Fridays. Last weeks' winner won a Walmart Gift Card.

~Nicole



This post is being linked to:

Tempt My Tummy Tuesdays at Blessed With Grace
Tasty Tuesdays at Balancing Beauty and Bedlam

Breakfast Cookies

In our house, breakfast is definitely the most hectic meal of the day. We are almost always running late. But, I realize the importance of breakfast for my children, and I can tell a difference when they haven't eaten in the morning.

Our strategy is to make easy, make-ahead breakfast items that can be grabbed while running out the door. This one is a winner in our home because what kid doesn't love cookies?


Breakfast Cookies

4 and 1/2 cups granola cereal - divided
1 stick margarine - softened
1/2 cup packed brown sugar
1 envelope vanilla instant breakfast drink mix
1 egg
3/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon


Place 1 and 1/2 cups cereal in shallow bowl. Set aside.

In a large bowl, cream butter, brown sugar, instant breakfast mix, and egg until smooth. Add flour, baking powder, and cinnamon. Beat until thoroughly combined. Add the remaining 3 cups of cereal. Beat until well mixed.

Form into 1 inch balls and coat in the reserved cereal. Place on cookie sheets 2 inches apart.

Bake for 12-14 minutes, or until firm and lightly golden. Store in an airtight container.



LIKE BLOG CARNIVALS???? Be sure to come back Friday for Five Ingredient Fridays. Last weeks' winner won a Walmart Gift Card.

~Nicole

For more domestic bliss, be sure to visit Blissfully Domestic

Five Ingredient Fridays: Peanut Butter Fudge

Welcome everyone!!! I have tried some really wonderful 5 ingredient menus thanks to all of you. Let's keep them coming.

~

Congratulations to last weeks winner, whose number was randomly chosen, Jessica at The Doctor's Frugal Wife. You are the proud owner of a $5 Walmart Gift card. Please email me your

mailing address at 5paiges@bellsouth(dot)net and I will get it on its way to you.

~

On to the fun...

~

Peanut Butter Fudge

2 sticks margarine

1 cup peanut butter

1 teaspoon vanilla

1 (1 pound) box of confectioners sugar

~

Melt margarine and peanut butter in a saucepan over medium-low heat, stirring constantly. Mix in vanilla. Gently stir in confectioners sugar and remove from heat. Pour into a greased 8x8 pan and allow to cool.

~

I make this for neighbors as part of their Christmas goody bags that I give out and they always love it. My Mom got this recipe from my Nana and passed it along to me, so it is tried and true.

~

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Your turn:

~All recipes must include 5 ingredients, or less. But, you do not have to count water, salt and pepper, or other common seasonings in your 5.
~Please be sure to link to your post in Mister Linky and not the main page of your blog.
~Please mention and link back to this blog in your post.~Please visit other posters' blogs and leave lots of comment love. We all love comments, don't we?

~

~

*****Mister Linky hasn't been behaving well lately, so if there isn't a place to link up, just place your link in the comments section.********

~

~Nicole

Mexican Tortilla Soup

Happy Cinco de Mayo!!! I will be trying out this recipe tomorrow along with my Beef Enchilada Casserole. It looks very easy and I might also make some pepperjack quesadillas for dipping.


Mexican Tortilla Soup

1 tablespoon vegetable oil
1 pound boneless/skinless chicken breasts - cubed
1 red bell pepper - chopped
4 garlic cloves - minced
3 cans reduced sodium chicken broth
1 package (10 ounces) frozen corn
1/2 cup salsa
1/4 cup chopped cilantro
broken baked tortilla chips
sour cream (optional)

In a large dutch oven, heat oil over medium heat. Add chicken, bell pepper, and garlic and cook for 3 minutes, or until the chicken is browned. Stir frequently.


Stir in chicken broth, corn and salsa and bring to a boil. Reduce the heat to low. Cover and simmer for 5 minutes, or until the chicken is cooked through.


Stir in the cilantro and serve immediately. Serve topped with tortilla chips and sour cream.



*Be sure to come back Friday for Five Ingredient Fridays. Last weeks winner won a $10 Walmart Gift card.*



~Nicole





This post is being linked to:

Tempt My Tummy Tuesdays at Blessed With Grace
Kitchen Tip Tuesdays at Tammy's Recipes
Tasty Tuesdays at Balancing Beauty and Bedlam

Rotel Chicken

The kids call this Cheesy Chicken Spaghetti. I call it an easy dinner that everyone seems to love.


Rotel Chicken

3 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 pound 2 % Velveeta
1 can Rotel tomatoes with chiles (I buy the mild version) - undrained
1/2 stick butter/margarine
8 ounces thin spaghetti


Boil the chicken breasts for 15 minutes. Remove from water and set aside to cool. Add the spaghetti noodles to the boiling water and cook according to package directions.

Meanwhile, in a large frying pan, melt margarine over medium-low heat. Mix in cream of mushroom soup, Velveeta and Rotel tomatoes. Cube up cooled chicken breasts and add to frying pan. Drain noodles and mix together with cheese mixture.

Pour into a greased 8x11 casserole and bake at 350 degrees for 30 minutes.


*Be sure to come back Friday for Five Ingredient Fridays. Last weeks winner won a $10 Walmart gift card!*

~Nicole

For more domestic bliss, be sure to visit Blissfully Domestic.

Five Ingredient Fridays: Easy Shepherd's Pie

First of all, thank you to all who participated in last weeks Five Ingredient Fridays. I haven't had the chance to try all of the recipes yet, but they have been added to my list of future menus. Congratulations to Liz at Hoosier Homemade who was the first winner of our little blog carnival. Using random.org, Liz's number was selected and she wins a $10 Walmart gift card. Email me your mailing address and I will get it right out on its way to you.

~

Will you be this weeks winner? On to the fun...

~

This week, I wanted to share my recipe for shepherd's pie. I have seen so many complicated, lengthy recipes over the years, that I have come to realize that mine is not a true shepherd's pie. But, we love it, people always ask me how to make it, and its less than five ingredients, so I think its a winner.

~

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Easy Shepherd's Pie

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1 and 1/2 pounds ground beef

2 cans cream style corn

mashed potatoes - leftovers, freshly made, or from a box (I won't tell)

~

Brown ground beef. Spray a 8x11 baking dish. Drain the ground beef and layer into the bottom of the pan. Pour both cans of corn over top, spreading evenly. Top with mashed potatoes.

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*Even if you make fresh mashed potatoes, I only use butter and milk, so it still brings it to only 5 ingredients. But, why not use leftovers from the night before OR make up a box of flakes. I won't judge - I do it all the time.*

~

Place baking dish in a 350 degree oven until the potatoes are browned slightly on top, about 30-45 minutes.

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~

Your turn:

~All recipes must include 5 ingredients, or less. But, you do not have to count water, salt and pepper, or other common seasonings in your 5.

~Please be sure to link to your post in Mister Linky and not the main page of your blog.

~Please mention and link back to this blog in your post.~Please visit other posters' blogs and leave lots of comment love. We all love comments, don't we?

~

~

~

~Nicole

Five Ingredient Fridays: Oven Roasted...fill in the blank

Welcome to the first edition of Five Ingredient Fridays!!! I hope we have lots of contributors and yummy recipes to share. Here are some reminders:

~All recipes must include 5 ingredients, or less. But, you do not have to count water, salt and pepper, or other common seasonings in your 5.
~Please be sure to link to your post in Mister Linky and not the main page of your blog.
~Please mention and link back to this blog in your post.
~Please visit other posters' blogs and leave lots of comment love. We all love comments, don't we?

ALSO, this weeks winner will be announced in next weeks post, so be sure to come back. Winner will be randomly selected.

I have been scouring my recipe folders to see what I wanted to contribute first. I wanted something that was very easy, flexible and yummy. This recipe is for oven roasted asparagus, but can easily be adapted for brussel sprouts or broccoli. We love all three, and covering them with cheese is an easy way to get the kiddos to eat their veggies.

Parmesan Roasted Asparagus

1 pound asparagus - stems trimmed
drizzle olive oil
salt and pepper
1/8 cup parmesan cheese

Spray cookie sheet with nonstick spray. Trim woody stems off asparagus and spread on cookie sheet in a single layer. Drizzle with olive oil and sprinkle with a pinch of black pepper and salt. Toss to coat evenly and bake in a 375 degree oven for 15-20 minutes. Remove from oven and sprinkle with parmesan cheese. Put back in oven an continue roasting about 5 minutes, or until cheese is melted.


TIP: If using brussel sprouts, cut in half before roasting. Brussel sprouts and broccoli will take and additional 5-10 minutes of roasting.


~Nicole

'Popeye's' Dinner...cheap

We don't eat out very often. We save fast food outings for times when we are on the road and there is no other option. But, we do love Popeye's chicken. I have made fried chicken a time or two and it was ok, but it was no Popeye's. We are also on a budget, so eating out doesn't normally fit into our financial outlook. So, imagine my delight when I saw a commercial last week about a special that Popeye's was having TODAY. The deal is you get 8 pieces of mixed chicken for $4.99. (The price is normally closer to $11.) I actually marked it on my menu planner. The girl on the commercial told me to, so I did. I'm very good at following directions...well, not really, but this was different.

Here's the game plan: Their sides and biscuits must be purchased separately and they will still be astronomically priced. Why not make your own?

I will be serving up Popeye's Biscuits, a copycat recipe, Easy Rice Dressing (Dirty Rice), Mashed Potatoes with homemade gravy and corn on the cob. Works for me!!!



Check out We Are THAT Family for more Works For Me Wednesdays.

Like blog carnivals? Be sure to come back Friday for the very first week Five Ingredient Fridays. Click here for all the info.


~Nicole

Pecan Pie Muffins

Muffins are a big breakfast favorite around our house. I am always in search for new ones to try. These are one of our favorites. And, they are super easy!

Pecan Pie Muffins

1 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup chopped pecans
2/3 cup melted butter
2 eggs
1 teaspoon vanilla

Mix butter, eggs and vanilla. Pour into dry ingredients and mix well. Fill each muffing cup 2/3 full and bake at 350 degrees for 20 minutes.


This post is being linked to:

~Tempt My Tummy Tuesdays at Blessed With Grace
~Kitchen Tip Tuesdays at Tammy's Recipes
~Tasty Tuesdays at Balancing Beauty and Bedlam


Like blog carnivals? Be sure to come back Friday for the very first week Five Ingredient Fridays. Click here for all the info.


~Nicole

Slow Cooker Chop Suey

I love, love, love my slow cooker. It makes me happy to be able to throw everything in and not worry about it for several hours. By the time dinner rolls around, the house smells yummy and I have done very little work. This recipe was a big hit with the kids.

Slow Cooker Chop Suey

1 & 1/2 pounds ground chuck

1 medium onion - chopped

1 bell pepper - chopped

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt & pepper to taste

1 cup shredded cheddar

1 can (6 ounces) tomato paste

1 can (15 ounces) diced tomatoes - undrained

2 cups cooked macaroni (about 1 cup uncooked)

Brown ground meat with onion and pepper - drain. Transfer to slow cooker. Add seasonings and tomatoes. Stir to combine. Cover and cook on low for 6-8 hours. Stir in hot cooked macaroni about 15 minutes before serving.

Like blog carnivals? Be sure to come back Friday for the very first week Five Ingredient Fridays. Click here for all the info.

For more domestic bliss, be sure to visit Blissfully Domestic.

~Nicole

New Orleans Bananas

If you've ever been to Foster's restaurant in New Orleans, you know how popular their Bananas Foster dessert is. You may have even heard of it without ever visiting here. This is a copycat version of the classic.


New Orleans Bananas

2 tablespoons butter
3 tablespoons brown sugar
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 bananas
ice cream

Melt butter in a medium skillet. Stir in brown sugar, orange juice and cinnamon. Bring to a boil and cook, stirring often, over medium high heat until the mixture reduces by about 1/4. The sauce will be slightly syrupy.

Peel bananas and cut into 2 inch slices. Place carefully into the sauce. Cook just long enough to heat through. Baste the bananas with the sauce instead of stirring. Be careful not to overcook or they will become mushy.

Spoon finished product over ice cream and serve immediately. Enjoy!





~Nicole

This post is being linked to:

• Kitchen Tip Tuesdays at Tammy's Recipes


• Tempt My Tummy Tuesdays at Blessed With Grace
  
• Tasty Tuesdays at Balancing Beauty and Bedlam

~

Easy Chicken Gumbo

Easy Chicken Gumbo

1/4 cup vegetable oil
1/4 cup flour
3 cups chicken broth
1 1/2 lbs boneless/skinless chicken breasts - cubed
1 cup potatoes (1/2 lb) - cubed
1 cup onions - chopped
1 cup carrots - coarsely chopped
1/4 cup celery - chopped
4 cloves garlic - minced
2 scallions - chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper

1 teaspoon salt
2 teaspoons jalapeno pepper
1 cup frozen okra - thawed and drained

Add oil to a large dutch oven and heat over medium-high heat. Stir in flour and cook, stirring constantly, until flour begins to turn a golden brown. This is your roux. DO NOT LEAVE UNATTENDED OR THE ROUX WILL BURN VERY QUICKLY!!!

Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.

Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.

Add okra and let cook for 15 to 20 more minutes.

Remove bay leaf. Serve hot in a bowl or over rice.

For more domestic bliss, please visit Blissfully Domestic.

~Nicole

Cajun Food - Take 2

I will be 'tweaking' my gumbo recipe this weekend, so look for that one and the New Orleans Bananas on Monday. But, I have two more of our Cajun favorites to share with you today.


Cajun Baked Catfish

2 tablespoons canola oil
2 teaspoons garlic powder
1/2 teaspoon dried thyme
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon hot sauce
1/4 teaspoon pepper
1/2 teaspoon salt
4 catfish fillets *I normally use tilapia instead*

Combine first 8 ingredients. Brush over both sides of the fish.

Spray a 9x13 baking dish and place fish inside. Bake at 450 degrees for 10-13 minutes, fish will flake easily when done.



Shrimp Creole

2 pounds shrimp
1/8 cup olive oil
2 cups chopped onion
1 cup chopped celery
1 large bell pepper - chopped
1 cup green onion - chopped
6 cloves garlic - minced
6 oz. tomato paste
6 oz. tomato sauce
1 and 1/2 teaspoons sugar
chopped parsley - for garnish

Season shrimp with salt and pepper and set aside. Heat olive oil in dutch oven over medium heat. Saute onions, celery, bell pepper and garlic in olive oil. Add tomato paste, sauce and 4 cups water. Cover and cook 1 hour, stirring occasionally. Add more water, if needed. Don't let the sauce get too thick.

Add shrimp, green onions and sugar. Cook over low heat for 30 minutes. Serve over hot rice and garnish with chopped parsley.


Have a great Easter Weekend!!!

~Nicole


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New Orleans Food

My family came to visit me last year and it was their first real experience with the great food of New Orleans. We walked around the French Quarter and stopped at a little cafe where my Dad tried out Gumbo. It was a little spicy, but he liked it. I believe my Sister had a turkey sandwich. She is much less adventurous.

Last night, my Dad asked me for some of the recipes, so I am going to post them here and share them with all of you as well.


Jambalaya

2 teaspoons olive oil
1 large onion - chopped
4 garlic cloves - chopped
1 bell pepper - seeded and chopped
1 cup rice
2 cups low sodium chicken broth
1 can Mexican style stewed tomatoes
2 bay leaves
1/2 pound boneless, skinless chicken breast - diced
1/4 teaspoon dried thyme
1/2 pound medium shrimp - peeled & deveined

Heat dutch oven over medium heat and add oil. Saute onion and garlic for 5 minutes. Add bell peppers and rice and saute until lightly browned, about 3-4 minutes. Add broth, tomatoes and bay leaves and bring to a boil. Reduce heat and simmer, covered, until rice is almost tender, about 35 minutes.

Add chicken and thyme. Cover and simmer for 5 minutes. Add shrimp and simmer, covered, until the shrimp are just opaque, the chicken is cooked through and the rice is tender, about 8-10 minutes. Remove from heat and keep covered to allow the rice to steam for 10 minutes. Remove bay leaves and fluff mixture with fork.



Fried Shrimp Poboys

2 pounds large, fresh shrimp - peeled and deveined
1 cup AP flour
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of sugar
1/4 teaspoon garlic powder
1 loaf French Bread
mayonnaise, lettuce, sliced tomato, pickles
vegetable oil

Cover the bottom of a large frying pan with about an inch of vegetable oil. Heat over medium heat for 15 minutes. Also, preheat oven to 300 degrees.

Meanwhile, beat egg. Mix with flour, salt, pepper, sugar and garlic powder. Mix in just enough cold water to make a mixture like pancake batter.

Peel and devein shrimp. Place in colander and run cold water over. Drain, then pour cold milk over them. Let drain. Dump shrimp into batter. When oil is warmed, use a fork to remove the shrimp from the batter and place into the hot oil. Cook about 4 minutes, then flip and cook for another 4 minutes.

While the shrimp are cooking, cut french bread in half and toast in the oven. Watch carefully - you only want to toast the bread so it has a little crunch. This takes about 5-10 minutes.

Drain the cooked shrimp on a paper towel and 'dress' your bread with mayonnaise, lettuce, tomatoes and pickles (or any combo that you like). Add cooked shrimp and enjoy!


Coming soon: Gumbo and New Orleans Bananas


~Nicole

Mmmmmmm.....Meatballs!

Let me start off by saying that I am normally the girl who buys the frozen meatballs from the store and tosses them in the crock pot with the spaghetti sauce. I don't feel badly about it either. Not even when my husband's co-workers marveled over how I am always able to make perfectly uniform meatballs. They even called me 'Martha.' Who was I to turn down a compliment?

But, there are times when I just feel like making the real thing. Again, these are a recipe I have tweaked over the years and never wrote down until this weekend. They include a secret ingredient that my Dad taught me about years ago.


Homemade Meatballs

3-4 pounds ground chuck
2 eggs
1/2 tablespoon Worcester sauce
1/2 tablespoon salt
1/4 tablespoon ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 cup Italian bread crumbs
and the secret ingredient:

1/2 cup grated Parmesan (OK, not a huge secret, but I was trying to be mysterious)

If I wasn't the mother of a 7 year old who suddenly decided that she hates ALL vegetables, I would absolutely replace the onion powder with a large sweet onion minced. I would also throw in a minced bell pepper for good measure.

Throw all ingredients into a large bowl and mix well. Heat a large skillet over medium heat. Pour just enough water in the pan to cover the bottom. When heated, begin rolling meatballs and placing into the pan. I try to make mine walnut sized. Fill the pan and cover. Cook about 4 minutes, flip and cook another 4 minutes. Using a slotted spoon, spoon the meatballs out and into your hot sauce. Repeat with any remaining meat. Simmer in the crock pot with the sauce for at least 2 hours. This makes about 4 dozen walnut sized meatballs.

If you have any left, refrigerate and enjoy the next night as meatball subs. They are wonderful after they have really soaked in the sauce.

~Nicole

Crockpot Spaghetti Sauce

Growing up, I remember my Mom making spaghetti sauce in the crockpot. It would cook for hours and the whole house would smell delicious. Nowadays, she doctors up some Prego and calls it a day. She's a busy woman with a house full of people to feed so I can't say that I blame her, but there is just no substitute from the real thing. This recipe is one that I have adapted to my liking over the years. It is usually just me standing over my crock pot throwing stuff in, tasting, adding more, etc. until I like it, but yesterday I scribbled it all down to be able to share.

Crockpot Spaghetti Sauce

2- 28 oz. cans of crushed tomatoes
1 large bell pepper - diced
1 large sweet onion - diced
8 oz. sliced mushrooms
1/4 cup olive oil
1 pound browned ground chuck
3 tablespoons Italian seasoning
1 tablespoon salt
1 tablespoon garlic powder
1/2 cup sugar

Heat large frying pan over medium heat. Drizzle in olive oil and add all vegetables. Cook 8-10 minutes, until all vegetables are tender.
Meanwhile, add 2 cans crushed tomatoes to a cold crockpot. Stir in seasonings and sugar. When veggies are cooked, stir into the sauce and turn on the crockpot.
Brown ground beef and add to the sauce.
Cook on high for 1-3 hours, or low 4-6 hours.

TIPS:
-If you have time, cook on low to allow all the flavors to mingle and also your house will smell terrific.
-I have also tried Splenda in this sauce and it works just fine.
-I usually double this recipe. Before I am ready to cook that nights spaghetti, I scoop out half of the sauce and cool and freeze it for the next Italian night.


We use a whole wheat pasta with this. It makes us feel a little better about eating spaghetti in the first place and we can't taste a difference. If you have never tried whole wheat pasta before, give it a try. We like Ronzoni Healthy Harvest.

Tomorrow...meatballs!!!


~Nicole