Main Dish Recipes

Slow Cooker Barbecue Beef

  • 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 C ketchup
  • 6 oz. tomato paste
  • 2 T brown sugar
  • 1/4 C cider vinegar
  • 2 T chili powder
  • 2 T lemon juice
  • 2 T molasses
  • 2 t soy sauce
  • 1 1/2 t salt
  • 1 t ground mustard
  • sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

 

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Slow Cooker Chicken Noodle Soup

IMG_4680

Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 3 (32 oz) containers of chicken broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 1 T minced garlic
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 C chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

based on recipe from Blog of Joy

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Slow Cooker Turkey

  • 1 t minced garlic
  • 1 t salt
  • 1 t paprika
  • 1 t Italian seasoning
  • 1/2 t pepper

Place 1/2 C water in bottom of slow cooker. Mix the above ingredients and rub over a 6-7 pound turkey. Cook on low 5-7 hours. Enjoy!

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Southwest Pasta Bake

  • 16 oz. uncooked penne pasta
  • 16 oz. cream cheese
  • 1 C milk
  • 20 ounces frozen chopped spinach
  • 2 t dried oregano
  • 1 sweet onion, chopped
  • 3 lb. ground beef
  • 6 garlic cloves, minced
  • 2 T chili powder
  • 1 T ground cumin
  • 2 t. salt
  • 24 oz. salsa
  • 15 oz. can tomato sauce
  • 18 oz. can tomato paste
  • 2 C shredded cheddar cheese

Cube cream cheese; set it in a bowl. Set out the spinach too. Cook pasta according to package directions. Drain.

Meanwhile, in a large pot, cook onion in coconut oil over medium heat. Add meat and cook until no longer pink; drain. Return to pot and stir in spices. Stir in salsa, tomato sauce, and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Drain pasta; stir into meat mixture. Set aside.

In a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano.

Grease a large roasting pan. Layer half of the meat mixture and all of the spinach mixture. Top with the remaining meat mixture.

Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer.

Adapted from “Most Requested Recipes”

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Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Spaghetti & Meatballs

  • 50 oz. spaghetti sauce
  • 1 1/2 pounds ground beef
  • 1 C bread crumbs
  • 1 large or 2 small eggs
  • 1/3 C finely chopped onion
  • 1 t Italian seasoning
  • 1/4 t garlic powder
  • 1/4 t pepper
  • 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.

 

 

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Spaghetti Sauce

  • 1-2 pounds ground beef or venison
  • 1 onion, chopped
  • 2 T flour
  • 2 (15 oz.) cans diced tomatoes
  • 1 (29 oz.) can tomato puree
  • 1 C water
  • 1 t dried basil (1 T fresh)
  • 1/2 t dried oregano (1 1/2 t fresh)
  • 2 t sea salt
  • 3-4 cloves garlic, minced

Brown ground beef with the onions until done.  Drain excess grease, and then sprinkle the flour over the mixture and stir.  Add the cans of tomatoes and the tomato puree, and then the cup of water.  Stir well.  Add the spices and let simmer.  Finally add the minced garlic.  Let simmer a little longer, then adjust seasonings to suit your taste.

This is Chris Read’s recipe.  She cooks a chopped green pepper with the beef, and adds a jar of mushrooms with the spices.  She has added a bag of frozen vegetables in place of one of the pounds of meat, and found it to be a pleasant “twist”.  Thanks Chris!  We use this often.

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Spaghetti Squash Lasagna

 

  • 1 spaghetti squash (up to 6 packed cups), cooked ahead (see step 1)
  • 8 lasagna noodles, uncooked
  • 3/4 pounds ground beef
  • 48 oz. spaghetti sauce
  • 1 C water
  • 1 t. Italian seasoning
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 8 ounces shredded mozzarella or cheddar cheese, shredded
  1. Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
  2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
  3. In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
  4. In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
  5. Stir the white sauce into the cooked squash mixture.
  6. Lightly oil a 6 quart slow cooker and layer noodles, white squash mixture, ground beef mixture, and cheese.  Repeat two more times, breaking noodles to fit each layer.
  7. Sprinkle with dried basil or oregano flakes for garnish if desired.
  8. Cook on low for just under 3 hours to avoid burning.

I adapted this for a slow cooker, and suggest cooking the squash and the beef the day before.  From: tammysrecipes.com

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Spanish Rice

  • 1/4 C olive oil
  • 1 large sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 pounds ground chicken, turkey, or beef
  • 1 t cumin
  • 1 t pepper
  • 2 t salt
  • 4 t chili powder
  • 1 1/2 T minced garlic
  • 2 C long-grain rice
  • 3 C water
  • 1 (15 oz.) can tomato sauce
  • 2 (15 oz.) cans diced tomatoes

In a large pot, heat the oil over medium heat. Add the onion and saute 3 minutes. Add the peppers and saute until soft. Add the meat and cook until no longer pink. Drain grease; return to pot. Stir spices in with the meat and then add the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer 40 minutes or until rice is tender.

Adapted from “The Mr. Food Cookbook”

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Spicy Garlic Lime Chicken

  • 1 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t dried thyme
  • 1/2 t dried parsley
  • 1/2 t cayenne pepper
  • 1/4 t onion powder
  • 1/8 t cayenne pepper
  • 1/8 t paprika
  • 2 T butter
  • 2 T olive oil
  • 2 3/4 pounds chicken breasts
  • 1 T garlic powder
  • juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

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