Because we can only eat so many nachos dipped in cheese..
Okay, girls. I need help.
Ball season is full on and I am completely stumped as to what I can cook that will accommodate different dinner shifts. I don’t want the kids eating at the ballfield every night so I would LOVE it if you would share your favorite crock pot, one pot, or casserole recipes with me.
Your reward for being so kind? Hopefully you’ll find a new dish to add to your own menu this summer!
Can’t wait to see what you come up with!
Ok here is one for you. It is called Pasta Bake and it takes about 30-40 minutes. One package of 12oz past noodles, any will do. One jar of sauce-regular size and one package (2cups)shredded Italian cheese. Pour pasta into a 8X11 pyrex baking dish. In a measuring cup take about 1/2 the jar of sauce and mix with about 1 cup water. Pour that mixture over the pasta and then take the remaining sauce and add water to make it slightly thicker than water. Pour that to over the pasta. Bake at 400 for 30 minutes. Check pasta should be almost soft. Then cover with cheese and bake again for 10 minutes. Serve with a salad and viola you are done! If it is vague just email me because we to are running late to the ball park and I will give more details for this recipe.
before I give you my favorite recipe, go to crockpot365.blogspot.com. This is a great blog and she has committed to using her crockpot EVERY day for a YEAR. You’ll get some wonderful recipes!!
3-4 lb roast (i think rump roast is best)
1 can campbells french onion soup
1 can campbells beef consumme soup
1 can campbells beef broth
pour all three soups over roast and cook on low over night or all day. Shredd with a fork and serve on a hoagie bun with provolone cheese. Juice can be served for dipping!!! This is great for large groups too. Enjoy!!
The best recipe I have is…..
Chick fil A
Sorry I could not help. I am excited to get some recipes off this though…maybe even I can become a cook! My husband did not marry for my domestic skills…he married me because I am cute!
We love to cook a pork roast in the crock pot covered in Montreal Steak Seasoning placed over 1 1/2 sliced onions. Mix a bottle of BBQ sauce and a can of cranberry sauce together and pour it over the roast.
Cook on low all day. Shred it for great sandwiches!!
I’ll look for some others. My favorite crock pot recipes come from Sandra Lee’s Semi-Homemade Slow Cooker cookbook.
Pork chops. a can of jellied Cranberry sauce. Applesauce.
Dump it all in the crock pot and let it cook all day. Yum. Get yourself some of those instant Mashed potatoes and some frozen veggies. The ‘taters are done in like 3 minutes in the microwave, and the veggies are done in 2-4. Dinner is served.
Pulled pork sandwiches! YUM-O!
We had this for dinner tonight, and I wondered why I don’t make it more often!
Well, I was going to share my French Dip Sandwiches with you, but Sara beat me to it! Here’s a chicken casserole that everyone I’ve served it to loved.
16 oz boneless, skinless chicken tenders
1 pkg Uncle Ben’s original wild rice
1 can cream of soup (chicken, mushroom, whatever)
1 can fat free chicken broth + 1/3 cup water
1 Tbsp butter
1 cup shredded cheddar cheese
1/4 c sliced almonds (optional)
Preheat oven to 350. Place rice with seasonings in a baking dish. Combine soup, broth and butter in anther bowl then add to rice mixture and mix. Add chicken and press into mixture. Top with cheese and almonds.
Spray sheet of foil with Pam and cover the dish before baking. Bake for about 1 hour and start checking. Bake uncovered for the last 10-15 minutes. Serves 6.
1 ½- 2 lbs ground beef
1 jar Ragu’ sauce
16 oz mozzarella cheese
2 cans crescent rolls
Preheat oven to 375 degrees.
Season ground beef with salt and pepper and brown in a skillet over medium-high heat.
Drain grease in colander and return ground beef to skillet.
Add Ragu’ sauce, mix and simmer.
Unroll one can of crescent rolls and separate into four sections of rectangles.
Press sections into 9 x 13 baking dish to form a bottom crust.
Bake bottom crust for about 5 minutes. Crust will rise slightly.
Remove baking dish from oven and top with meat sauce.
Sprinkle with mozzarella cheese.
Unroll second can of crescent rolls, separate and press sections over cheese to form top crust.
Bake for 15-20 minutes until crust is golden brown and cheese is melted.
Serve with tossed salad and bread. Pizza and lasagna lovers will love this simple recipe!
I emailed you some time ago and meant to send you a recipe or two…there you have it…Enjoy!
On the Mozzarella Pie, you can also add a layer of pepperonis…YUMMY!
Pre-made Taco meat goes a long way with me. In the past two days, I’ve managed to munch on it three different ways….
Taco meat: 1 lb of ground beef, 1 can of black beans, taco seasoning, and 2 heaping spoonfuls of cheese queso.
And just add your fixin’s
– sour cream
– queso (you can never have enough)
1) Romaine lettuce wrapped tacos (rather than the tortilla)
2) Soft burritos
3) Taco salads
I LOVE mexican, so when my hubby is out of town, I eat as much of it as my heart desires! :)
I put a whole chicken in the crock pot with one package of chicken bullion and one cup of water….let it cook all afternoon.
Then while I am bling the noodles I take all of the bones out of the crock pot….and add the noodles tothe chicken when they are done…for variety you can thrown in carrots and corn if you like….Serve with rolls or biscits. God Bless, Pam, South Bend
I use a 3 to 4 pound FROZEN beef roast; coat with garlic salt, then put in crock pot. Spread one can of cr. of mushroom soup over it, then sprinkle one envelope of onion mushroom soup mix over that. You can add carrots and potatoes if you have them, or not. Cook for 6-7 hours on low. So yummy, cuts with a fork too.
Well, we love pork or beef roast with whatever (lots of good ideas on here already for seasonings) in the crockpot. We usually shred for sandwiches.
But, I must say I love chips dipped in cheese. :) give me somma that!
I tried to post this earlier, but I don’t think it went through. So, I hope this doesn’t show up multiple times:) Here is my crock pot lasagna recipe.
I used to make the pretty lasagna in the pan, but then life happened and I needed faster, easier recipes. Here is a lasagna recipe that works great in the crock-pot. It may not be pretty when it’s done, but it does taste good.
8 lasagna noodles
1-1/2 lbs. ground beef
3/4 finely chopped onion
2 cans diced tomatoes with juice(sometimes I just use 1 1/2 cans)
1 24 oz tomato sauce
1 cup creamed cottage cheese
2 cups mozzarella cheese, grated
2 tsp. sugar
1 tsp parsley flakes
1/2 tsp dried oregano
1/4 tsp. garlic powder
1/4 tsp. dried basil
1-1/4 tsp. salt
1/2 tsp. pepper
Put all ingredients in crock-pot cook on high for 3 1/2 to 4 1/2 hours or low for 7 to 9 hours.
I break up the lasagna noodles and add them about half way through. You do not need to cook them before adding them to this recipe just break them up and drop them in and stir.
Thanks Lisa…bc the golden arches are making me sick these days!
YUCK YUCK YUCK!!!
I have a Mexican recipe for pork and beans. You use a whole pork roast and a pound of pinto beans to make a Mexican-flava (see how jiggy with it I am?) meat thingy. You can then use it to make taco salad, burritos, tacos, nachos, etc.
If you want the recipe, shoot me an e-mail.
Just found “Chicken Noodle Hold the Soup” on Rachael Ray’s website last week. It was AWESOME!! It tastes great, but even better than that, it’s a well balanced meal, in ONE pot! (Well, two…ya gotta boil the noodles!)
Hey Lisa, I’m sorry I have nothing to offer you, so thanks for this I’m gonna go and get a pen and paper and start copying these down (and try to convert cups to our stupid metric system!)
Hope you are well,
I have a SIMPLE recipe for crock pot lasagna. I see someone already posted one, but mine is SIMPLE. If you’re interested, you can e-mail me and I’ll shoot it to you.
Ahhhh… the blessed crock pot. What would we do without it? Oh, there is a really neat cookbook called ‘Fix It and Forget It’. It has very practical crock pot recipes in it.
I can’t think of a good one now but I love reading what everyone left for ya! I could use those, they sound great! Do you think anything here is “legal” for us?? I’ll have to talk with J about that. I love crock pot food!! Have a good day – Love You!
Our family fav is Taco Soup:
1 lb ground beef
1 (15 oz) can EACH:
1 (28 oz) can diced tomatoes
1 packet Ranch seasoning
1 packet Taco seasoning
Dump it all in Crock-pot, cook on High for 3 hrs, or Low for 6 hrs.
Sprinkle on shredded cheese, spoon on a dallup of sour cream, and serve with tortilla chips!! (I love to add a bit of cilantro…but my family thinks I’m weird…they’re right of course!)
Don’t know if your bunch is into pasta, but WL shared her Pasta Salad receipe with me last year and I love it!
1 box bow tie pasta (cooked/drained)
1 Newman’s Own Olive Oil & Vinegar Dressing (use most of the bottle)
1 container feta cheese (add last when all is cooled)
sun dried tomatoes (I subsitute pimentos)
black olives (sliced)
red onion (I omit)
Refrigerate….it only gets better with age.
I made tuna salad and we put a whollop of it on top of the pasta salad! Delicious! Eat with cresent rolls or just plain crackers!
Don’t forget the brownies and ice cream to top it off:)
Or angle food cake (store bought) with strawberries and cool whip!
Gotta go…my stomach is growling!
Im with you on the nacho/cheese thing….give me a green bean anyday!
I’ve printed off several of these comments…thanks for asking!
You and me too!! I love baseball but having to fix dinner at 8:00 is getting old quickly!
We eat chicken wraps. I season and saute chicken tenders(the Tyson ones in the meat section) ahead of time. Get a flour tortilla, pour ranch dressing on it, lay a lttuce leaf, a couple slices of tomato, the chicken and some cheese, wrap it up and you are done! We have chips with it.
5(or 6 or 7)Layer Dip is a fave too. Quick to eat, and can be made ahead of time. Refried beans,
sour cream with taco seasoning mixed in it
Oh Girl…I am Crock-Pot Queen. Two ingredients…
1)boneless, skinless chicken tenders
2)one bottle of your fav BBQ sauce.
Dump both in and set on low. BBQ Chicken Tenders served in a couple hours.
If you’d like a nice dessert item you can refer to a yum yum recipe I posted the other day.
Oh…and the dessert I am referring to is NOT “legal” according to my mother-in-law.
Well, I did find your blog thru Boomama but I will be sticking around! I needed this post- thanks! Lots of great recipes!
I am comming back here tomorrow to check these out more….I don’t have time right now…BUT I NEED these recipes too!!!! This is our first Ball season and I am stumped too!!
I have a few recipes on my blog – I am posting a new one each Tuesday!
Just look for the recipe tag!
two words for ya, sweetie:
Well……I was gonna give you the recipe for chicken casserole but Xandra already beat me to it! So I will hunt up another one!
I like to do a couple of things:
Take a tri-tip and cut it into big chunks, and put in the crock pot in the morning, on low. Add one bottle of your favorite BBQ sauce, and if you wish, some chopped onion and bell pepper. Let it all cook together, and when it’s done, just shred the meat and put on hamburger buns. Add some cole slaw on the side, and maybe some corn, and you have a quick meal.
Another is that I like to put together ground beef, garlic, onions, a LOT of Worcestershire sauce, two kinds of beans (I like to use pinquitos and Ranch Style beans), and some water (or canned beef broth). Cook on low all day. If you like, you can add rice or potatoes towards the end. This is a yummy soup, that can be enjoyed with Pillsbury canned biscuits!
URGENT! Please read my blog post today. Thanks, siesta!
I love how “legal” is on everyone’s mine, and NO, I don’t see any legal recipes on this site.
So heres you one:
New England Chicken Croquettes
Exchanges: 3 meats, 1 bread, 1 1/2 fats
2 Tbsp. margarine
2 Tbsp. flour
1 cup skim milk
1 tsp. Worcestershire sauce
1/2 tsp. chervil
1/2 tsp. salt
1/8 tsp. white pepper
2 cups cooked chicken, finely chopped
2/3 cup bread crumbs
2 eggs, lightly beaten
Nonstick vegetable cooking spray
Preheat oven to 375 degrees. Melt margarine over low heat; stir in flour until smooth. Add milk gradually, whisk until smooth; add Worcestershire sauce, chervil, salt, pepper, and chicken. Cool. When cold, form into 8 balls using 1/3 cup mixture per ball. Roll in bread crumbs, egg, and again in bread crumbs. Place on cookie sheet well sprayed with nonstick vegetable cooking spray. Bake for 25 to 30 minutes until light golden brown.
Baked Potatoes in your crockpot. First, wash and prick with a fork just like you would to bake in oven. Rub a little olive oil (or not…your choice) and wrap in foil. Put in crockpot and if its early in the day (8 or 9ish) put on low. If its noon or so, crank that puppy up to high. They will be ready in 5-6 hours on high. This is my FAVE thing to do. Have a fixings bar and your set! It works great for sweet ppotatoes as well.
Hi! It is my first time here and usually I lurk a while before commenting but since I am in the throes of all things sports right now I thought I would share a trick I pull out during busy times. (Wow, that was a huge run on sentence!)
I cook a whole bag of flash frozen chicken breasts in the crock pot. Place frozen chicken, one small can of chicken broth and two packages of taco seasoning in the crock pot. Turn on low and cook all day. (Cook it on high if you only have 4-5 hours.)
When it is cooked,shred the meat and split into three containers.
Now you have the main ingredient for three meals.
Tonight-Chicken Tacos. (Soft wraps with all of the fixins.)
Tomorrow-Spanish rice. (I make the rice in a rice cooker, add salsa, shredded chicken, corn amd cheddar cheese. You can bake it if you want to but if you use hot rice the cheese should melt right in there.)
Friday Night- Ultimate Nacho’s. I pile the leftovers on top of some restaurant style tortilla chips, add refries beans or black beans and cheddar cheese. Bake untill cheese is bubbly. Top with sour cream, salsa, lettuce and what ever else you would like.
To make this less mexican food-ish, sometimes instead of cooking the chicken in the crock pot I will grill it and cut slice it all up. I use it one night for Chicken Fahjetas. The next for Chicken Caesar Salad. The next night I will toss it on top of pasta.
I guess I find it easier to make meals quick if the meat part of it is already cooked.
I am sorry for the epic post. I promise not to write a novel each time.:)
My son doesn’t care for toss salad because he thinks the leafy pieces are too big and take too long to chew up. But they are healthy, so to get his raw greens in, I chop up a bag of salad lettuces (I get the Fresh Express 5 Lettuce mix) in the food processor, not too small though, like the chopped salads at Outback and Barnelli’s.
You can add their favorite salad stuff – diced tomato, cucumber, carrot, onion…
A must for my son to love it is adding cheese (feta, blue ch., or cheddar) and roasted cinnamon pecans (like at Barnelli’s). I roast up enough pecans ahead of time to last for a few batches of salads so I don’t have to do it the day I need them. But you can add your own favorite cheese and nuts – or seeds for crunch. A nice dressing is a sweet one, or Honey mustard or ranch.
For a more filling meal, add diced chicken (either buy it already cooked & diced, or do it ahead and keep a lot in the freezer).
My favorite part of the salad is the cinnamon pecans. I can’t find them already made, but there are recipes on the web.
Sometimes instead of chicken I add some real bacon bits (found by the salad dressings).
We have a couple of staples for “fast fixes” in our house. First is “Piggy Pudding”. My extended family even requests this easy one for holiday gatherings! Grease a casserole dish and layer browned ground sausage (make ahead and freeze!), chopped up apples (about 3 or 4 should do the trick), shredded cheese, and then a box of Jiffy cornbread mix (prepared according to the directions on the box). Bake according to the directions for the cornbread and your Piggy Pudding is done when your cornbread on top is brown. Serve warm with pancake syrup. This is a one dish meal that my kids LOVE!
Our second staple is sweet potato pancakes. Find an easy pancake mix that only requires adding water. Mix it up and then add a can of sweet potatoes/yams (all mashed up). Blend all that together and then stir in some brown sugar and a generous dusting of cinnamon. Cook them just like pancakes. You can mix it up by using a waffle iron. This is SOOO fast and you’re sneaking in a vegetable. The best part about sweet potato pancakes is that you can make them ahead of time and freeze them. Your kids can pop them in the microwave whenever they’re ready to eat.
I hope this helps! Thanks for bringing this topic up. I’m always looking for quick meals that can be reheated when my hubby is out late on visitation.
Well the last 2 evenings I have made use of the little “Jiffy” buttermilk biscuit mixes. Tuesday night we made homemade pizza using the biscuit mix as the crust. Topped with pizza sauce, browned ground beef and mozzerella cheese.
Tonight I had gotten Philly Cheese steaks (buy 1 get 1 free this week at Ingles). I cooked the steaks minue the onions and peppers. Mixed up the biscuit mix, rolled it out on my rectangle stone then put the cooked steak down the middle, topped with cheese and then pulled up either side to close it off, sort of like stromboli. It is the Pampered Chef braid technique that I used.
Hope this was helpful.
the best thing I did when my boys were in the always at practice and never at home stage – got me a copy of *desperation dinners* – seriously! You use one skillet and have a meal ready to eat in 30 minutes – they’re GOOD and GOOD FOR YOU. Some of our favorites are the jambalia [sp – I know!], tuxedo chicken, most of the fish recipes [we use good ‘ole TN RIver croppie] and the steak and peppers. And the dessert angel food cake with bought pudding and a home made chocolate sauce gets ALL the raves at SS get-togethers. RUN! To! THE ! STORE! ~JinHuntsville
One of my favorite easy recipes is crock pot lasagna with only 3 ingredients. A jar of spaghetti sauce, shredded mozzarella cheese, and a bag of frozen ravioli. I have found the ravioli at our local Walmart in the bread section of the freezer area. Put all 3 ingredients in the crockpot (cheese on top) and cook for 3 hours on high or 5 hours on low. I only have a family of 3 and my son is only 3, so we do have some leftovers with this, but you may need to double it for your family.
One of my hubby’s favorites is this Shrimp Rice Casserole. It’s simple and easy to throw together, and you can adjust it according to your taste.
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons butter, divided
12 ounces fresh mushrooms, sliced
1 large green pepper, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/3 cups fat-free milk
3 cups cooked brown rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the rice, 1/2 cup cheese and shrimp; stir until combined.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 6 servings.
I’m all about quick and easy:
CROCK POT CHICKEN
2-3 slices bacon
1 small onion, chopped
6 boneless, skinless chicken breasts (quartered/chunked)
garlic salt to taste
1-2 Tbs. margarine
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
black pepper to taste
1 16-oz. carton sour cream
Quarter or chunk chicken and place in bottom of crock pot. Cut bacon into 1” pieces and scatter over top of chicken. Place butter pats on top of chicken. In a bowl, combine the soup, sour cream, onion, garlic salt and pepper to taste. Pour soup mixture over chicken; cover and cook on low for 8 hours or on high for 4-6 hours. Good served over rice or mashed potatoes.
And for dessert:
Ice Cream Sandwich Dessert
19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along short side of an ungreased 13” x 9” x 2” pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with ½ cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.