Slow Cooker Cheesy Italian Tortellini

 

1/2 lb lean ground beef
1/2 lb Ground Italian Sausage
26oz Marinara Sauce
4oz Sliced Mushrooms
14.5oz Italian style diced tomatoes
9oz Buitoni Cheese Tortellini
8oz shredded mozzarella cheese
1/2cup shredded cheddar cheese

Brown ground beef and italian sausage in a large skillet over med-high heat. Drain.  Combine the meat, marinara sauce, mushrooms and tomatoes in crockpot. Cover and cook on low heat for 7-8 hours. Stir in tortellini and sprinkle 1 cup mozzarella cheese and 1/2cup cheddar cheese over top.  Cover and cook for 15 more minutes on high or until the tortellini is tender.

Slow Cooker Pepper Steak

2lbs Beef Sirloin (cut into 2" strips)
1 beef bullion cube
1/2 cup chopped onion
2 chopped green peppers
1 14.5oz Stewed Tomatoes
3Tbs soy sauce
1tsp sugar
1 tsp salt
1/4 cup hot water

Sprinkle strips of sirloin with garlic powder to taste. Heat 3Tbs oil in a skillet over medium heat and brown the seasoned beef. transfer to crockpot. Mix one bullion cube with 1/4 cup hot water until dissolved, then mix in 1Tbs cornstartch until dissolved. Pour into crockpot with meat. Stir in 1/2 cup chopped onion , 2 chopped green peppers, 1 can stewed tomatoes, 3 Tbs soy sauce, 1tsp sugar and 1 tsp salt. Cover and cook on high for 3-4 hours or on low for 6-8 hours. Can serve over rice. (I didnt not personally like the rice but maybe it was because i used minute rice but i think it could be good served with potatoes or on a tortilla.)

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Black bean and pumpkin chili

10 ServingsPrep: 20 min. Cook: 4 hours
Ingredients

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions
In a large skillet, saute the onion, yellow pepper in oil until
tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow
cooker; stir in the remaining ingredients. Cover and cook on low for
4-5 hours or until heated through. Yield: 10 servings (2-1/2
quarts).

Crockpot stuffed chicken recipe with Swiss cheese and ham

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
PREPARATION:
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken.
Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Barbecue Boneless Pork Ribs

4lbs Country style boneless pork ribs
24oz ketchup
Medium diced onion
4 cloves minced garlic
1/2 cup brown sugar
1 1/2 cups coke
1 tsp salt
1 tsp Tabasco sauce
2 tsp worcheshire sauce

place ribs in slow cooker. Mix 24oz ketchup, onion, garlic, 1/2 cup brown sugar, 1 1/2 cup coke, 1tsp Tabasco sauce and 2tsp Worcestershire sauce. Pour mixture over ribs and cook on high for 4-5 hours or low for 8-10hours remove lid and cook uncovered on high the last 30-60 minutes until sauce thickens.