Slow Cooker Green Pepper and Garlic Sauce

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Makes 4-6 servings

1 large onion, coarsely chopped
1 jalapeno, minced (seeds removed)
4 green bell peppers, coarsely chopped
1 Tbsp minced garlic
6 roma tomatoes, diced
1 Tbsp dried oregano
2 tsp cumin
1 tsp kosher salt
1 Tbsp quick cooking tapioca
1/2 tsp black pepper

1.  Combine all ingredients in a 4-6 quart slow cooker.
2.  Cover and cook on LOW for 5-7 hours, or until veggies are soft
3.  Pour contents into a blender or food processor and pulse about 5 or 6 times until a chunky consistency.  Salt and pepper to taste.  Adjust seasonings.
4.  Serve sauce over spaghetti squash, noodles or rice.

Review:
I had a bunch of green peppers at my house from my bountiful basket that I needed to use up so I decided to make a pepper sauce similar to this one.  The addition of the jalapeno gave it quite a kick.  I cooled it down a bit by stirring in some sour cream.  I ate it and liked it but I did feel that there was just too much green pepper.  I really prefer red bell peppers much more.  I served it over spaghetti and I masked the veggies from my kids by stirring in plenty of cheese and sour cream and they ate it happily.  Hey, you gotta do what you gotta do.  Serve over spaghetti squash for a totally healthy, low cal meal.  You could even add in ground turkey to add in some protein if you'd like.  3 stars.

Summer Faves: Quick and Easy Zucchini Linguine

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Makes 8 servings

12 oz linguine

2 Tbsp olive oil

2 garlic clove, minced

1 1/2 lbs zucchini, shredded (This is several zucchinis.  I probably used 6.  I also used some green and some yellow.)

3/4 cup plain yogurt

3/4 cup shredded cheddar cheese

Salt and pepper

Diced roma tomatoes and diced avocados (however much you'd like)

1 Lemon, juiced

1.  Cook linguine until firm but tender.

2.  Heat oil in a large non-stick skillet over medium high heat.  When the oil starts smoking add in the garlic and cook until lightly browned, for about 30 seconds.  

3.  Add in 1/4 of the zucchini to the garlic and cook on high until well coated with oil.

4.  Add in the remaining zucchini and cook until tender, about 3-5 minutes.  Salt and pepper the zucchini liberally.
5.  Turn heat to low and add in the yogurt, cheese and pasta.  Toss to mix.  Transfer to a large serving bowl.
6.  Squeeze in lemon juice to taste and top with tomatoes and avocados.  Plenty of salt and pepper to taste. Serve and enjoy! (I served mine with chicken on top, but that is totally optional)

Review:
Don't hate me because this is not a slow cooker recipe.  From time to time, I'm going to start sharing some of my favorite recipes that aren't slow cooker recipes.

I love this recipe so much and have been making it since I was in college.  I received several zucchinis in my bountiful basket and used most of them to make this delicious dinner.  I loved making it with the yellow and green zucchinis for some added color.  If you're in a pinch, use sour cream instead of yogurt.  And if you're like me and had neither, I actually used cottage cheese and  it worked out okay.  This is a super fast and easy dinner.  Make it vegetarian if you want.  We served ours with chicken.  5 stars.

Slow Cooker Vegetable Lasagna

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Happy Monday everyone!  Thanks for all who have entered to win my cookbook.  If you haven't entered yet, you can do so here.

For today's recipe, check out this delicious 5 star vegetable lasagna that I made in the slow cooker!  I am guest posting today on Jaymee's beautiful blog, E is of Eat.  Feel free to peruse her blog and bookmark or pin some recipes while you're at it.  The food she makes looks almost too good to eat!

Slow Cooker Shells and Cheese

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Makes 6 servings

3 cups water

1 cup Shirley J White Cheddar Soup Base

1/2 tsp minced garlic

1/2 tsp paprika

1/2 tsp ground mustard

1 cup grated medium or sharp cheddar cheese

3 cups whole wheat pasta shells

1/4 cup bread crumbs

1.  In a saucepan combine the water and soup base and whisk.  Bring to a boil over medium heat.  Whisk in the garlic, paprika, mustard and then slowly little by little the cheddar.  When the sauce is nice and thick pour into an oven safe dish that fits in your slow cooker.  

2.  Pour uncooked noodles into the sauce and press to submerge.

3.  Cover slow cooker and cook on LOW for about 2 to 2 1/2 hours.  Remove the dish.

4.  Sprinkle with breadcrumbs and transfer to oven.  Broil for a few minutes until top is crusty.  Salt and pepper to taste and serve.

Review:

I wanted this to be good.  And it does have potential...but made as is, it is not good (I would give it 1 1/2 stars).  I didn't eat it (My kids thought it was good, though).  The problem really was that the shells were all weird.  Uncooked pasta, I'm figuring out, doesn't fare so well in the slow cooker (unless it's lasagna, I've had great luck with that).  The other problem was that it was lacking in flavor.  The seasonings were off.  Even salt and peppering it didn't help.  So this  is how I would change it in the future:

1.  Don't make it in the slow cooker

2.  Cook the noodles to al dente and then submerge in the cheesy sauce

3.  Season differently...more, different...I don't know

4.  After putting in the noodles, place the dish in the oven and cook for about 20-30 minutes at 350.  Then top with breadcrumbs and broil until toasted.

Let me know if you try this and what you think!

Slow Cooker Spaghetti Sauce with Fresh Tomatoes

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 Makes 4 servings


4 large ripe tomatoes, diced
1 Tbsp packed minced garlic
1/4 cup tomato paste
1 tsp salt
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
Salt and Pepper
Browned lean ground beef (if desired)

1.  Combine tomatoes, garlic, paste, salt, sugar, basil and oregano in 3 quart slow cooker.
2.  Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3.  Remove lid and use a potato masher to crush the tomatoes.  Salt and pepper to taste.  Add additional basil and oregano, if needed.  If you want to add meat you can at this point or just serve as is.  Serve over hot cooked spaghetti.

Review:
I have been loving my Bountiful Baskets lately.  I feel like it's summer!  Fresh tomatoes and corn on the cob today.  And last week I got a watermelon!  I decided to use my fresh tomatoes to make a pasta sauce.  It turned out absolutely perfect, although it was fairly simple with few ingredients.  My husband had to add meat at the end (of course) but I probably would have preferred it without.  4 stars.

Easy Pad Thai with Turkey (or beef, chicken or whatever you want)

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Makes 4 servings

1 lb ground turkey

2 garlic cloves, minced

2 Tbsp fresh lime juice

2 Tbsp fish sauce

2 Tbsp rice vinegar

2 tsp sugar

1 (14 oz) can bean sprouts, drained

2 packages of ramen noodles or rice noodles 

Extra lime slices, cilantro and peanuts

1.  Combine the turkey and garlic in a pan on the stove.  Heat on medium heat until browned.  Stir to break up the meat.  Drain off any excess grease.  Transfer to the slow cooker.

2.  Add in lime juice, fish sauce, rice vinegar, sugar and bean sprouts.  Stir to incorporate.

3.  Cover and cook on LOW for 3-4 hours.

4.  Cook desired noodles on the stove top, drain and then stir into the slow cooker.

5.  Serve in individual bowls and top with lime and cilantro and peanuts.

Review:

Totally delicious and an easy easy version of your Thai restaurant favorite.  I loved the interesting and flavor-bursting sauce of lime juice, fish sauce, rice vinegar and sugar.  You definitely could do this in a pan on the stove instead of the slow cooker.  I just like to have dinner ready early and I like that the flavors have time to marinate a bit.  You could also substitute beef or chicken for the turkey if you wanted (I just had a package of ground turkey that needed to be used up).  I'll be making this in the future for sure.  I think next time I'll experiment with some beef chuck steak.  4 stars.

Peanut Sauce with Chicken and Fettuccine

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Makes 4-6 servings

4 boneless, skinless chicken thighs, partially frozen and cut into cubes

1/2 cup diced onion

4 garlic cloves, minced

1/2 tbsp canola oil

1 Tbsp soy sauce

2 Tbsp teriyaki sauce

1 Tbsp brown sugar

1 Tbsp sesame oil

1/2 cup chicken broth (or 1/2 cup water mixed with 1/2 tsp chicken bouillon granules)

1 Tbsp quick cooking tapioca

1/2 cup peanut butter (creamy of chunky)

1 lime, juiced

Ground red pepper

Salt and pepper

Peanuts and cilantro for garnish

Fettuccine (about 8-10 oz cooked)

1.  In microwave safe bowl combine the onion, garlic, and oil.  Microwave for about 5 minutes, stirring every minute, until onions are soft.  Transfer to slow cooker.

2.  Add the chicken into the slow cooker.  

3.  In a separate bowl, whisk the soy sauce, teriyaki sauce, brown sugar, sesame oil, broth, tapioca and peanut butter together until smooth.  Pour into the slow cooker.

4.  Cover and cook on LOW for 3-4 hours.  

5.  Add in juice from the lime.  Sprinkle in the ground red pepper to taste and add in salt and pepper to taste.  

6.  Stir in the cooked fettuccine and coat with the peanut sauce.

7.  Scoop onto individual plates and garnish with cilantro and peanuts.

Review:

I love Thai food, as evidenced by all these recipes I've done in the past...

Thai Red Curry Chicken

Coconut Thai Soup

Thai Beef Curry

Thai Peanut Chicken

Thai Coconut Soup

Thai Chicken Drumsticks

Thai Peanut Noodles

Thai Chicken Thighs

Thai Chicken and Noodles

Coconut Thai Shrimp and Rice

Thai Red Beef and Cauliflower Curry

Thai Coconut Meatballs

Thai Chicken Wraps

Thai Peanut Chicken 2

Chicken Massaman Curry

Wow.  I really do love Thai food.  Holy cow...I didn't realize that I had made so many Thai recipes until I just wrote them all down.  Anyhow, this is another tasty recipe.  The night of, I felt it was missing something (probably because I didn't have any cilantro).  But the next day I had the leftovers at lunch and it tasted delicious to me.  Was I just more hungry at lunch?  I'm not sure.  I don't usually have teriyaki sauce on hand at my house so I'll probably go with one of the similar recipes above in the future that call for more pantry-friendly items...so I give this recipe  3 1/2 stars.

Slow Cooker Tortellini Lasagna Casserole

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Makes 6 servings

1 lb Italian sausage

1/2 cup diced onions

3 garlic cloves, minced

1 Tbsp tomato paste

1 (26 oz) can spaghetti sauce

1 cup cottage cheese (or ricotta)

1 cup sliced mushrooms

1-2 cups spinach

1 (19 oz) package frozen tortellini

1.  Brown sausage in a skillet.  At the same time saute the onions, garlic and then add in the tomato paste.  

2.  After sausage is browned and onions are soft, pour the spaghetti sauce and the cottage cheese into the skillet.  Stir in the spinach and mushrooms.

3.  Layer the frozen tortellini and sausage mixture in your slow cooker.  1/3 of the sauce, 1/2 of the tortellini, 1/3 of the sauce, 1/2 of the tortellini, and then the remaining sauce.  

4.  Cover and cook on LOW for 3-4 hours.

Review:

Easy and very family friendly.  My kids loved this dish and didn't even notice the spinach or mushrooms.  You could swap out the tortellini with frozen raviolis if you prefer.  I was also thinking that adding some red bell pepper would give it a flavor boost.  I made a lot so we could have leftovers but I never saw the leftovers because they were gone so quick.  4 stars.

Everything But the Kitchen Sink Spaghetti Sauce and Spaghetti Squash

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Happy Halloween!!!!

Before you send your little trick-or-treaters on their way, give them a healthy delicious dinner.

1 1/2 cups diced onions

5 garlic cloves, minced

1 tsp oregano

1 tsp cumin

1 Tbsp canola oil

2 Tbsp tomato paste

1 cup wheat berries (optional, see recipe below)

1 (8 oz) can tomato sauce

1 or 2 carrots, grated

1/2 cup diced red pepper (or green pepper, or whatever you have)

1 (14 oz) can stewed tomatoes

1 cup chopped mushrooms

1 Tbsp quick-cooking tapioca

1 tsp salt

8 oz sausage, browned and drained

8 oz lean ground beef, browned and drained

Spaghetti squash

1.  In a microwave safe bowl combine the onions, garlic, oregano, cumin, canola oil and tomato paste.  Microwave for about 4 or 5 minutes.  Stir every minute.  Onions should be soft.  Transfer to the slow cooker.

2.  Add in the wheat berries, tomato sauce, carrots, pepper, tomatoes, mushrooms, tapioca, salt, sausage and beef. 

3.  Cover and cook on LOW for 6-8 hours.  

4.  Serve over spaghetti squash or your favorite pasta.

Recipe to make wheat berries:

2/3 cup wheat (I like hard white wheat or soft white wheat)

4 cups water

1 tsp salt

Place ingredients in slow cooker and cover and cook on LOW for 8 hours or on HIGH for 4 hours.  Drain water.  Makes 2 cups of wheat berries. 

Review:

This recipe is one of those that I literally just threw everything in and made it up as I went along.  You can do it too!  The keys to success in a yummy slow cooker spaghetti sauce are these:

1.  Use lots of aromatics like onion and garlic.  

2.  Get the onions nice and soft in the microwave and at the same time bloom the spices.

3.  Use tomato paste to bring out the flavors and thicken things up.

4.  Use tapioca as a thickener to keep things from getting too runny.

Follow those rules and add in whatever else you like (mushrooms, peppers, carrots, zucchini, squash etc)

I also love to serve my sauce over spaghetti squash.  So tasty and it has great texture and very few calories.  Delish!  4 stars.

Slow Cooker Turkey Lasagna

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Makes 6 servings

1 lb ground turkey sausage, brown and drained (if you like onions, saute some when you're cooking the meat)

1 (14 oz) can diced tomatoes

1 (26 oz) can spaghetti sauce, your choice

1 cup cottage cheese or ricotta cheese

1/2 cup (more or less) diced red bell pepper

1/2 cup Parmesan cheese

1/2 cup shredded mozzarella

1/2 cup - 1 cup sliced mushrooms (optional)

9 lasagna noodles (whole wheat work the best if you can find them, don't buy the oven ready kind...too mushy)

1.  In a large bowl combine the turkey sausage, diced tomatoes, spaghetti sauce, cottage cheese, bell pepper, Parmesan and mushrooms.  Stir to combine.

2.  Spoon some of the sauce mixture into the bottom of a greased slow cooker.  Top with 3 noodles.  Break the noodles in half if you need to.  Layer sauce and noodles until all are used.  Top with grated mozzarella.

3.  Cover and cook on LOW for 3-5 hours (depending on how quickly your slow cooker cooks).

Review:

I randomly saw turkey sausage at the grocery store.  It was on sale and I thought I would try it out.  I was happy with it and will definitely buy it again.  My husband and I were both pleased with the overall flavor of this lasagna.  Lasagna is one of his favorite foods.  I enjoyed the red bell pepper and the mushrooms to give it a little veggies and more flavor.  I love these lasagnas that are literally stir everything together and then just having to layer the noodles and the sauce.  4 stars.

Chicken Meatballs and Spaghetti Sauce

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Gold n' Plump Chicken Meatballs and Spaghetti Sauce

Makes 6 servings

Meatballs:
1 lb 90/10 gold n' plump ground chicken
1/2 cup quick oats
1 tsp chili powder
1/2 tsp salt
1/8 tsp garlic powder
1 Tbsp dried minced onion
1 egg
1 (8 oz) can tomato sauce
Sauce:
1 (14 oz) can stewed tomatoes
1 (6 oz) can tomato paste
1/2 cup onion, chopped
1/2 tsp garlic salt
1 Tbsp parsley
1/2 tsp thyme
1/2 tsp oregano
1 Tbsp canola oil
1 Tbsp brown sugar

1.  For the meatballs:  Combine chicken, oats, chili powder, salt, garlic powder, onion, egg and 1/4 cup of the tomato sauce in a bowl.  Stir to incorporate.  Save the rest of the tomato sauce for later.  Form into meatballs using an ice cream scoop and place in the bottom of a 6 quart slow cooker.  Place close together but not on top of each other, if possible. 
2.  For the sauce:  In a microwave safe bowl combine the onion, parsley, thyme, oregano and oil.  Microwave for 2 or 3 minutes.  Stir every 30 seconds until onions are softened. 
3.  In a separate bowl, place the tomatoes, paste, the rest of the tomato sauce, the onion mixture, brown sugar and garlic salt.  Stir to combine.  Spoon over the meatballs. 
4.  Cover and cook on LOW for 3-4 hours.  Serve meatballs and sauce over spaghetti.

Review:
The sauce was just okay.  I didn't like all the big chunks of stewed tomatoes in there.  Next time I will use diced tomatoes.  I will also throw in an extra can of tomato sauce.  I think for the amount of meatballs, it needed a bit more sauce.  I much prefer this sauce.  Sauce is probably 3 1/2 stars.

The meatballs were very tasty.  I love making chicken meatballs with ground chicken.  They're not greasy at all since the meat is like 95% fat free.  Even my husband who is a total beef lover commented on how he really loved the meatballs.  I give the meatballs 4 stars.

Slow Cooker Meaty Spaghetti Sauce

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Makes 6 servings

1 lb Italian sausage

1 medium onion, diced

5 garlic cloves, minced

1 red or green pepper, diced

1 cup chopped mushrooms

1 (14 oz) can diced tomatoes in juice

1 (8 oz) can tomato sauce

3 Tbsp tomato paste

1 Tbsp Italian seasoning

1/2 cup (or more) wheat berries (see recipe below)

1 or 2 grated carrots

Salt and pepper to taste

1.  Combine sausage and onion in skillet.  Brown the sausage and make sure the onions get nice and soft.  Drain any extra grease and transfer to slow cooker.

2.  Add in garlic, peppers, mushrooms, tomatoes, tomato sauce, tomato paste, Italian seasoning, wheat berries and grated carrots.

3.  Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

4.  Salt and pepper to taste and serve over spaghetti.

Recipe to make wheat berries:

2/3 cup wheat (I like hard white wheat or soft white wheat)

4 cups water

1 tsp salt

Place ingredients in slow cooker and cover and cook on LOW for 8 hours or on HIGH for 4 hours.  Drain water.  Makes 2 cups of wheat berries. 

Review:

I got this recipe from my friend Stacey and changed up a few things to make it my own.  I added in the wheat to stretch the meat and it added a different, satisfying texture to the mix.  I love the addition of all the veggies, in an attempt to feed your kids veggies without them knowing.  My husband and I both loved this recipe.  The next day he ate the leftovers and told me again how great the recipe was.  I hope you enjoy it as much as we did!  5 stars.

March Madness Day 28: Meatloaf Tortellini

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1/2 cup minced onions
1 tsp canola oil
2 garlic cloves, minced
1 Tbsp tomato paste
1/2 cup Alfredo sauce
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
pinch black pepper
1 tsp Italian seasoning
1 cup sliced mushrooms
20 spinach leaves (more or less)
1/2 lb leftover meatloaf
2 cups frozen tortellini
1/4 to 1/2 cup grated mozzarella

Microwave the onions, oil, garlic and tomato paste for about 3-4 minutes, stirring every minute.  Add to the slow cooker along with the Alfredo, tomatoes, sauce, pepper, Italian seasoning, mushrooms, spinach, and crumbled meatloaf.  Stir until combined and then fold in the tortellini.  Sprinkle mozzarella over the top.  Cover and cook on LOW for about 3-4 hours. 

Review:
Meatloaf yet another day.  Still trying to use it up.  It was a big plate.  Very big.  Although it does work really well in these types of dishes.  It is already ready to go and it has bread crumbs in it so it holds together and the texture of it doesn't get weird and grainy.  This was a GG (Greg gone) meal.  Kids loved it and I sneaked the spinach in there just for them.  3 stars.

March Madness Day 20: Chicken and Broccoli Pasta

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1/2 cup minced onion
3 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 cup chicken broth
1 Tbsp white wine vinegar
1 Tbsp quick-cooking tapioca
3 boneless skinless chicken thighs, trimmed of fat
2 fresh tomatoes, diced
1 red pepper diced (optional)
2 cups fresh broccoli florets
1/2 cup Parmesan cheese
6-8 oz whole wheat spaghetti

In a microwave-safe bowl combine the onion, garlic, 1 1/2 tsp oil, thyme and red pepper flakes.  Microwave for 3-4 minutes, stirring every minute or so.  Transfer mixture to the slow cooker.  Add in the broth, vinegar and tapioca to the slow cooker.  Salt and pepper the chicken and place in the slow cooker.  Cover and cook on LOW for 4 hours.  Break up chicken into large pieces with 2 forks.  Add in the tomatoes, red pepper, Parmesan cheese and cooked spaghetti and stir.  Microwave the broccoli with remaining oil (1 1/2 tsp) for about 3-4 minutes, stir every minute.  Stir broccoli into the slow cooker.  Cover and cook for another hour and then serve.  Makes 4 servings.

Review:
Beautiful colors, light, and flavorful.  The red pepper adds a little kick to it.  A little runny but still yummalicious.  4 stars

March Madness Day 15: Whole Wheat Lasagna

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1 lb Italian bulk sausage, browned and drained
1 red pepper, diced
1 cup diced mushrooms (optional)
1 (26 oz) can spaghetti sauce
1 (14 oz) can diced tomatoes
30 spinach leaves (or more or less)
1 egg
1 (16 oz) tub cottage cheese
12 uncooked whole wheat lasagna noodles
1 cup mozzarella
1/3 cup Parmesan cheese

Brown and drain sausage in large skillet over the stove top.  Turn heat off and add in peppers, mushrooms, spaghetti sauce, tomatoes and spinach and stir.  Stir egg into the cottage cheese and whisk.  Add cottage cheese mixture into skillet.  Using a ladle, spoon about 1/2 cup of sauce into bottom of slow cooker.  Place 3 noodles on top, breaking them in half, if needed.  Layer sauce and noodles, ending with a layer of sauce.  Sprinkle with mozzarella and Parmesan.  Cover and cook on LOW for about 4-6 hours or HIGH for 2-3 hours. 

Review:
I was really happy with the results of this lasagna.  The spinach was hiding so the kids didn't even notice it.  Then I tossed in the peppers and mushrooms to add in a few more veggies.   If you can find the whole wheat lasagna noodles they work the best because they don't get as mushy as regular noodles.  I love that you don't have to cook the noodles and you only have to dirty the skillet and no other dishes.  4 stars.

March Madness Day 5: Slow Cooker Ravioli Casserole

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Makes 4-6 servings

1 lb gold'n plump ground chicken
2 garlic cloves, minced
pinch onion powder
pinch garlic salt
8 oz tomato sauce
1 (14 oz) can diced tomatoes, undrained
3/4 tsp Italian seasoning
3 oz frozen spinach, thawed and pat to dry with paper towels
1 1/2 cups whole grain shells, uncooked
1/4 cup Parmesan cheese
1/2 cup Mozzarella cheese

Brown chicken in skillet with garlic, onion powder and garlic salt.  Pour into slow cooker.  Add in remaining ingredients and stir to combine.  Cover and cook on LOW for 3-4 hours, or until noodles are cooked through.

Review:
Cooking uncooked pasta in the slow cooker?  Yes you can.  Just be careful not to cook too long or it'll get mushy (using whole wheat pasta helps with that).  3 stars.

March Madness Day 3: Three Cheese Tomato Mac n' Cheese

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Makes 6 servings

1 (14 oz) can diced tomatoes, undrained
1 (12 oz) can evaporated milk
1 (11 oz) can condensed cheddar cheese soup
1/4 cup water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 tsp paprika
2/3 cup grated sharp cheddar cheese
2/3 cup grated Colby jack cheese
2/3 cup grated mozzarella cheese
2 cups whole wheat macaroni noodles (not cooked)
Fresh tomato, diced

Spray slow cooker with nonstick cooking spray.  In a saucepan combine the canned tomatoes, milk, soup, water, salt, pepper, mustard and paprika.  Bring to a simmer and then add the cheeses and whisk until melted.  Stir in macaroni.  Pour contents of saucepan into slow cooker.  Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until macaroni is tender.  Top with diced tomatoes and serve.  Salt and pepper to taste.

Review:
I have a list of recipes that I am going to try.  I write GG (Greg's Gone) next to the recipes I want to try when husband is out of town.  This was one of them.  I just didn't know if he would appreciate mac n' cheese for dinner.  I, however, thought it sounded great.  I loved the addition of tomatoes to brighten it up and give it some fresh flavor.  It smelled great and I devoured 2 bowls before my kids even made it to the table.  I would give this recipe 4 stars, if you're a mac n' cheese type of person.

Creamy Lemon Artichoke Pasta

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1 fresh lemon
3 cups cold water
3/4 cups Shirley J Universal Sauce
1 tsp Shirley J Chicken Bouillon
1/2 tsp Shirley J Onion Seasoning (If you don't have Shirley J products, use one jar of alfredo sauce. Warm it up in a saucepan and add in 1 tsp of chicken bouillon. Add in onion powder, if desired and the parmesan cheese then follow the rest of the recipe)
1 (14 oz) can artichokes in water, drained and coarsely chopped
1/4 cup Parmesan sauce
1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 cup fresh button mushrooms or 1 cup freeze-dried mushrooms
1 T cornstarch
1 T water
Diced tomatoes
Hot cooked spaghetti, or other pasta

In a medium saucepan combine 3 cups cold water and Shirley J Universal Sauce. Add in bouillon and onion seasoning. Whisk until dissolved and bring to a slow boil. Simmer for 10 minutes. Stir in Parmesan cheese. Pour sauce into slow cooker and stir in the chicken and artichokes, as well. Juice the lemon and pour juice into slow cooker. Zest the lemon and add that in as well. Cover and cook on LOW for 4 -6 hours. For the last 30 minutes of cook time, uncover and add in mushrooms. In a little bowl, stir 1 T water and 1 T cornstarch together until smooth. Pour into the slow cooker and stir into the cream sauce. Turn the slow cooker to high and cook uncovered for 30 minutes. When sauce is thick serve over hot noodles with diced tomatoes on top.

Review:
First off, I just want to say anything that has artichokes, tomatoes, mushrooms and creamy sauce is a winner in my book. I just love that combination. I really enjoyed this and it wasn't as lemony as I would think it would be. Just a hint of lemon, not overdoing it but not bland either. I would give this at least 4 stars. YUM!

Slow Cooker Beef and Mushroom Sauce with Noodles

Pin It 1 lb beef stew meat (I used a 1 lb roast and cut it up into little bite size pieces)
1 (8 oz) can tomato sauce
2 T Balsamic vinegar
1/2 cup chicken broth (I used 1/4 tsp of Shirley J Chicken Bouillon mixed with 1/2 cup water)
1 T white vinegar
4 garlic cloves, minced
2 cups fresh white button mushrooms sliced or 2 cups freeze dried mushrooms
2 cups of water mixed with 1/2 cup of Shirley J Universal sauce OR 1 (10 3/4 oz) can of cream of mushroom soup
1 T water mixed with 1 T cornstarch

Combine tomato sauce, balsamic vinegar, broth, vinegar, garlic, and beef in slow cooker. Cover and cook on LOW for 6 hours. Beef should be very tender. Uncover and add mushrooms to the slow cooker. Add the Shirley J sauce or the cream of mushroom soup and stir. Add in the cornstarch dissolved in the water. Keep uncovered and turn to HIGH. Cook for another hour or so, until mushrooms are cooked and the sauce is thickened. It should be the consistency of gravy. Serve over hot cooked egg noodles.

Review
I adapted this recipe from a traditional one and am proud to say that it was quite good and turned out nicely. It was quite tangy with the vinegars, which I liked a lot. I used my convenient freeze-dried mushrooms, which I am quite the fan of. They are super easy, convenient, and affordable. I thought I was through with the comfort foods but apparently where I am living winter is not over yet, as it snowed all day yesterday. I give this recipe 4 stars and am very excited to eat the leftovers for lunch today.

Slow Cooker Chicken and Spinach Lasagna

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Serves 6

2 boneless, skinless chicken breasts, cooked and cubed

1 (14.5 oz) can of Italian diced tomatoes

1 (8 oz) can tomato sauce + 1 T Shirley J’s Pizza and Pasta Seasoning mixed in

OR 8 oz of your favorite pasta sauce

1 cup cottage cheese (low or no-fat okay)

4 oz cream cheese

1 egg

1 1/2 cups frozen spinach, thawed and drained of excess water

1/4 cup Parmesan cheese

6 uncooked whole wheat lasagna noodles

1/2 cup grated Mozzarella cheese

Combine chicken, tomato sauce, seasoning, and tomatoes (not drained) in a medium mixing bowl. In another bowl, mix the cottage cheese, cream cheese, egg, spinach, and Parmesan cheese together until well mixed. In a 3 to 4 quart slow cooker, spoon about 1/4 cup of the tomato sauce in the bottom of the crock. Place 1 1/2 noodles on top of the tomato sauce then layer the cheese mixture, noodles, and tomato sauce 3 times. Top with the grated Mozzarella cheese. Cover and cook on LOW for 3 1/2 hours. Dig down deep with serving spoon to get all the layers.

Review:

This is definitely different from a typical lasagna but it is very yummy and relatively easy. There is no need to cook the noodles, they turn out perfectly using the liquid inside of the slow cooker to cook them over time. I loved the spinach and cream cheese combo. I would be proud to serve this dish to company. 4 stars.