Beef Stroganoff In The Crock Pot

 

Today I am making Beef Stroganoff in the Crock Pot. It is one of my son's favorites and this one is pretty much my own concoction after trying different recipes and making this one my own. 

Ingredients:

2.5 lbs of beef cut in 1 1/2 inch cubes, sirloin or london broil

16 oz sliced or cut mushrooms (optional)

2 cans, 2 cans water of French Onion soup

1 tbs garlic, i use the one from a jar

1 tsp each of salt and pepper

1 tbs dried parsley

3 tbs worcestershire sauce

1 cup sour cream

4 ounces cream cheese, room temperature 

12– ounces egg noodles

Instructions:

Place beef, soup/water, garlic, parsley, salt & pepper, w orcestershire sauce in crock pot and set on low for 8 hrs. If you like mushrooms they would be added now too. My son loves them but my budget doesn't allow for things that are expensive and I don't eat. hahaha 

After the 8 hrs set to warm and add the cream cheese and sour cream. Then boil the noodles and fold into the crock pot or put on plate and serve beef mixture over them. Add more parsely as a garnish if desired. Here in my house we don't take time for garnish we just eat!  LOL But this dish is good enough to serve if you are having company over. Ah I miss those days when people would actually invite "company" over for dinner.....

Note: try w/o the cream cheese next time.

Sausage, Peppers, Onions and Potatoes in the Oven.

 

So I wanted to try an oven version of this recipe because well the crock pot is just a different textre. I was very pleased with the results but I will probably want to buy a better cut of sausage as this one really had a great deal of water in it.

But anyway I am showing you the before and after pictures and also below is the link for the origional recipie. I did not cut mine up as small and I used a baking dish instead of cookie sheet so it took about twice as long to bake. Just watch it and check every 20 min after the 1st 30 till the potatoes are fork tender.

Ingredients

• 1 14 oz. package smoked sausage, halved lengthwise and cut into pieces
• 1 red bell pepper, small chopped
• 1 green bell pepper, small chopped
• 1/2 medium red onion, chopped
• 2 lbs. yellow or red potatoes, small chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional

Instructions

1. Preheat oven to 400 degrees F.
2. Add sausage, veggies, potatoes and garlic to a large lined baking sheet. Drizzle with oil. Sprinkle with Italian seasoning, salt, pepper and red pepper flakes. With your hands, toss mixture together until evenly distributed.
3. Bake until veggies and potatoes are tender, about 30 minutes. Serve hot.
4. (Your favorite hot sauce and sour cream make a delicious pairing with this!)

https://www.thecomfortofcooking.com/wp-json/mv-create/v1/creations/665/print

Stuffed Pepper Soup in the Crock Pot

 

Since I had an abundance of green peppers from my garden this year I decided to make Stuffed Pepper Soup. I changed up the recipie some, I used 6 green peppers, 2 lbs of ground beef, beef stock instead of chicken, and I had loads of my own tomatoes too so I diced them up and then only needed 1 can of diced tomatoes. You can also make a vegetarian version using no meat and vegtable broth instead. These photos are the before and after cooking. As you can see I used red onion instead of yellow as they were cheaper. I also used garlic from a jar that I had in fridge. Never be afraid to substitue and use the things you have on hand. 

Slow Cooker Stuffed Pepper Soup

If you loved stuffed peppers then stuffed pepper soup is up your alley! Great topped with cheese along with breadsticks, makes a hearty meal.

Prep Time15 mins

Cook Time8 hrs 20 mins

Total Time9 hrs

Equipment

• Slow Cooker Size: 4 quart or larger

Ingredients

• 1 lb. ground beef browned and crumbled on the stovetop and drained
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 sweet yellow onion diced
• 2 garlic cloves minced
• 30 oz. chicken broth (two-15-oz. cans) or about 4 cups
• 15 oz. can tomato sauce (not paste, make sure it's sauce)
• 14.5 oz. can fire-roasted diced tomatoes do not drain
• 1 tsp. oregano
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup uncooked Minute Brand Rice WAIT TO ADD (Minute Rice is parboiled rice that is dried)

Optional topping:

• Mozzarella cheese

Instructions

• Add everything to the slow cooker EXCEPT THE RICE. Stir.
• Place the lid on the slow cooker.
• Cook on HIGH for 4 hours or LOW for 8 hours.
• When the cooking time is done add the uncooked minute rice. Stir.
• Replace the lid and cook on HIGH for 20 minutes more.
• Stir and serve.
• Serve topped with mozzarella cheese if desired.

https://www.themagicalslowcooker.com/wprm_print/30195

Sausage, Peppers and Potatoes in the Crock Pot

I grew some lovely red potatoes and green peppers in my garden so I decided to make this using them. I also tossed some garlic and adobe seasoning in with the olive oil on the potatoes because we like our seaonsings in my house! This is a photo from the recipie but I will see about taking a photo of mine once finished.

Ingredients: 

2 pounds whole baby potatoes 

2 tablespoons olive oil 

14 ounces smoked sausage 

1 onion 

1 yellow bell pepper 

1 red bell pepper (or use green)

1 packet Italian Salad Dressing & Recipe Mix 

1/2 cup water or broth 

Directions: 

In a crockpot, add potatoes and olive oil. Toss together to coat all of the potatoes. 

Cut smoked sausage into 1 inch slices and place into crock pot. 

Cut onion and peppers into strips and add to crock pot. 

Sprinkle on packet of Italian Salad Dressing & Recipe Mix. Pour in water or broth. 

Put on the lid and cook on low for 8 - 10 hours or on high for 4 - 6 hours or until the potatoes are tender. 

https://www.amylynnskitchen.com/maindish/crockpotpotatoesandsausage.html

my finished product: I like it! waiting for my son to try it.

Crockpot Vegetable Beef Soup

 

Ok this is my actual photo of the actual soup that I made because I totally did NOT follow the recipe. I am just too lazy to brown the meat and I prefer the dump everything in and forget it method. LOL

Here are ingredients: 

• 1 1/2 pound  beef stew meat cut small
• 2 teaspoons salt 
• ¼ teaspoon black pepper
• 3-4 cups low sodium beef broth 
• onion powder or you can dice up a fresh onion
• garlic powder or fresh garlic chopped fine 
• 4 potatoes diced 
• 1 14.5-ounce can diced tomatoes
• 1 can tomato sauce (8 ounces)
• 3 tablespoons tomato paste
• 2 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon granulated sugar
• 1 lg bag of frozen mixed vegetables or diced fresh vegetables of your choice
• Chopped fresh parsley optional for serving

Dump it all in the crock pot and cook for 8 hrs on Low   Serve with warm crusty bread if you like.

Crock-Pot Salsa Verde Chicken Soup

 

Made this tonight and we really like it! I did not use the jalapenos and I had put in too much cilantro so we had to fish that out halfway as it was too bitter but other than that we love this and will make it again! Also I have substituted white cheddar cheese for the Cotija cheese on top and IMO it's just as good.

YIELDS:6 - 8

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:6 HOURS 15 MINS

INGREDIENTS

1 lb. chicken breast

1 1/2 c. corn, frozen or canned

2 cans white beans

1 c. salsa verde

1/4 c. chopped cilantro, plus more for garnish

1 small red onion, chopped

2 jalapeños, minced

kosher salt

Freshly ground black pepper

6 c. chicken broth

Avocado slices, for garnish

Tortilla chips, for garnish

Cotija, for garnish (optional)

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DIRECTIONS

1. In a Crock-Pot, combine chicken, corn, white beans, salsa verde, cilantro, red onion, and jalapeños. Season generously with salt and pepper then pour chicken broth over ingredients.
2. Cover and cook on low until the chicken is cooked through and easy to shred, 5 to 6 hours.
3. Take chicken out of Crock-Pot and transfer to a medium bowl. Shred using two forks, then return chicken to Crock-Pot. Season with more salt and pepper, if necessary.
4. Serve warm with avocado, tortilla chips, and cotija.

https://www.delish.com/cooking/recipe-ideas/recipes/a57593/crock-pot-salsa-verde-chicken-soup-recipe/

Crock Pot Chicken and Stuffing

 

Dump 4 ingredients into a slow cooker. End result is a hearty, tasty chicken and stuffing

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Ingredients

4 skinless, boneless chicken breasts

1 cup chicken broth

1 can of cream of chicken soup

1 box of stuffing mix

1/2 cup of water..

How To Make It

Plop your chicken into the slow cooker. Then pour your broth on top of it. Next, place your soup, stuffing, and water into a bowl, mix it together and spoon it on top of your chicken.

Cook the ingredients on the low setting for seven hours. When you come back to your pot you’ll have a tasty moist chicken breast and the best stuffing you’ve ever had

https://www.beestcoooking.club/2020/03/dump-4-ingredients-into-slow-cooker-end.html?fbclid=IwAR1nKLWCMnoU04oBLh9_gsWXqz05mtq7fB67P50Ekfe2mvV4nGFG04_uQrc