Recipe for (One Dish) Slow Cooker Velveeta Rotel Dip

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Makes 10-12 servings


1 (32 oz) box of Velveeta cheese, cut into cubes
1 (14 oz) can Rotel tomatoes or diced tomatoes with green chiles
1 lb ground sausage (mild or hot, however you like it)


1.  Place raw sausage in the bottom of a 3-5 quart slow cooker.  Use a spoon to break it up.
2.  Cover and cook on LOW for 2-4 hours or on HIGH for 1 1/2-2 hours (depending on how hot your slow cooker cooks), or until the sausage is cooked through.  Drain off any grease.
2.  Add in the Velveeta and the tomatoes.  Stir and then cover and cook on LOW or HIGH until cheese melts.  (Because the slow cooker is already hot it shouldn't take very long to melt...probably 30 minutes or less)
3.  Stir until creamy and then turn slow cooker to WARM setting.  Serve with tortilla chips.

Review:
Again I used the crockpot to brown my ground meat.  It worked perfectly and I loved the super simple clean up!  A spoon and the slow cooker.  That's all.  I guess I can handle that.  Of course this recipe is totally unhealthy but it tastes oh so good.  Perfect for a party or to bring to a potluck.  5 stars.

Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

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Makes 6-8 servings


4 cups cooked cubed potatoes (I had leftover baked potatoes that I just cubed, skin and all)
1 cup sliced mushrooms
1-2 cups fresh spinach leaves (they shrink down so much so use more than you think you need)
1 lb breakfast sausage, cooked and drained (or you can use cubed ham or bacon or whatever you want)
6 eggs 
1/4 cup milk
1 cup grated sharp cheddar cheese
1/2 tsp garlic powder
1 tsp ground mustard
1-2 Tbsp Thrive freeze-dried onions
Handful of Thrive freeze-dried red bell pepper or green pepper
Salt and pepper
Salsa


1.  Spray the inside of a 4-6 quart slow cooker.  Use a foil collar on the hot spot of your slow cooker.
2.  Place potatoes on bottom of cooker.  Salt and pepper.
3.  Sprinkle mushrooms and spinach on top of potatoes.
4.  Top with sausage, peppers and onions. (you don't have to re-hydrate the veggies)
5.  In a small bowl, whisk the egg, milk, garlic powder and ground mustard together.  Salt and pepper the eggs.  Pour over the top of the sausage.
6.  Sprinkle the cheese evenly over the eggs.
7.  Cover and cook on HIGH for about 2 hours or on LOW for about 4.  Scoop out and serve with salsa.

Review:
I served this hearty breakfast casserole for dinner.  It hit the spot...there were so many layers and delicious ingredients.  This would be great for a brunch or Christmas morning or as I served it--for dinner.  Feel free to add in whatever veggies you want.  3 1/2 stars

Slow Cooker Jambalaya

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Makes 4-6 servings

8 oz boneless, skinless chicken thighs, trimmed and cut into chunks

8 oz cooked ham, sausage or kielbasa (use what you prefer and what you have on hand)

1 (14 oz) can diced tomatoes, undrained

1 Tbsp dried minced onion

1/2 cup water

1/2 tsp chicken bouillon granules or 1/4 tsp Shirley J chicken bouillon

1 tsp dried oregano

1 tsp Cajun seasoning

1/4 tsp ground red pepper (more if you like it hot)

1/4 tsp dried ground thyme

1 tsp dried parley flakes

1 tsp minced garlic

1 bay leaf

1 Tbsp quick-cooking tapioca

2 Tbsp tomato paste

Salt and pepper

2 1/2 cups hot cooked rice (I used brown rice)

1.  Add the chicken, ham or sausage, tomatoes, onion, water, bouillon, oregano, Cajun seasoning, red pepper, thyme, parsley, garlic, bay leaf, tapioca and tomato paste to the slow cooker.  Stir to combine.

2.  Cover and cook on LOW for 4-6 hours.  Remove bay leaf.  Stir in rice.  Adjust seasonings and salt and pepper to taste.  Serve.

Recipe adapted from Crockpot Tuesdays.

Review:

I have a new way of deciding if I like a recipe or not:  if the leftovers get eaten and how fast.  This recipe seemed tasty enough the day of...probably a 3 star recipe.  As the leftovers sat in my fridge over several days it seemed less and less appetizing.  I don't know if I really like jambalaya all that much to begin with.  I don't think I do.  Maybe I've never had really great jambalaya.  Maybe I don't really like spicy things.  Anyhow, it's an okay recipe.  There are many that are far better.  2 stars.

White Cheddar and Sausage Dip

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1 cup Shirley J White Cheddar Soup Base

4 cups water

1 (4 oz) can diced green chiles

1 (14.5 oz) can diced tomatoes

1 (lb) ground sausage, browned and drained (Italian sausage would be yummy)

2 cups shredded sharp cheddar cheese

1.  Combine water and soup base in saucepan.  Whisk and bring to a boil over medium heat.  Stir until thickened (about 5 minutes).  Pour into slow cooker.

2.  Add the tomatoes, chiles, sausage and cheddar into the slow cooker.  Stir until combined.  The cheese will get all melty.

3.  Cover and cook on LOW for about an hour then turn to WARM.  Serve with tortilla chips, crackers or bread.

Review:

I wanted to make this Velveeta dip but I didn't have any Velveeta on hand.  I pulled out my Shirley J White Cheddar Soup Base and created this recipe that tastes similar to the Velveeta dip.  It tasted less processed to me and was a delicious addition to our Christmas Eve appetizer dinner.  4 stars.

Slow Cooker Italian Tortellini Soup--Revised

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Makes 8 servings

1 lb mild bulk Italian sausage

2 garlic cloves,minced

1 (14 oz) can diced tomatoes

1 tsp basil

2 (8 oz) can tomato sauce

About 15-20 oz frozen tortellini

1 1/2 to 2 cups chopped onion

5 cups water 

5 tsp beef bouillon granules

1 1/2 cups shredded zucchini

1 cup grated carrots

1 tsp oregano

1 medium green pepper, chopped

1.  In a skillet, brown the sausage.  At the same time saute the onions and garlic, until onions are nice and soft.  Drain off extra grease.  Transfer to a 6 quart slow cooker.

2.  Add in the water and beef bouillon, carrots, oregano, basil, tomatoes and tomato sauce.  

3.  Cover and cook on LOW about for 5 hours until carrots are soft.  Add in the tortellini, zucchini and peppers. Cover and cook on HIGH for 1 additional hour and season with more oregano and basil if needed. Serve.

Review:

This is a revised version of this recipe...not different ingredients just different methods.  This remains one of my family's absolute favorite soups.  The combination of the veggies, tortellini and Italian sausage is terrific.  My husband asked to take the leftovers to work today to share with all this co-workers.  5 stars.  Perfect on a cold day and with warm crusty bread.

Slow Cooker Chili (with dried pinto beans)

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Makes 6 servings

1 1/3 cup dried pinto beans or dried kidney beans

2 Tbsp tomato paste

4 celery stalks, diced

2 cups diced onion

2 Tbsp chili powder

6 garlic cloves

1 tsp cumin

1 Tbsp oil

1 Tbsp brown sugar

2 tsp salt

1 (14 oz) can diced or stewed tomatoes

1/2 cup water

1 lb smoked sausage, quarter inch slices (you could also use ground beef, ground turkey or chicken, or other sausage)

Toppings:  cheese, fritos, sour cream

1.  The night before you want the chili, soak the beans in plenty of water overnight.  The next morning, drain the water and rinse off the beans.

2.  Combine tomato paste, celery onion, chili powder, garlic, cumin and oil in a microwave safe bowl.  Microwave for 4 or 5 minutes until the onions soften.  Transfer to slow cooker.

3.  Place beans, brown sugar, salt, tomatoes, water and smoked sausage in the slow cooker and stir to combine.

4.  Cover and cook on LOW for 8-10 hours, until beans are soft and flavors blended.  Add salt and pepper to taste and more spices, if needed.

5.  Serve with desired toppings.

Review:

Someone commented on my facebook page that I hadn't done a lot of chili recipes.  And they were right in the sense that I haven't done a traditional chili.  I've done a white chicken chili, black bean chili, lime chicken chili, and taco chili.  So I decided to go the more traditional route with this recipe.  My husband loved the use of the smoked sausage and thought that it was 4 stars.  I loved the use of the fritos, sour cream and of course shredded cheese :)  If you wanted to make this recipe with canned beans you could easily do that (it wouldn't need to cook as long).  4 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 Salsa Rice Bake

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Makes 4-6 servings


4 cups cooked brown rice (I make instant brown rice)
1 cup picante sauce (just use salsa if you don't have picante sauce)
1 lb bulk sausage, browned and drained of extra grease (use breakfast sausage, spicy sausage or Italian sausage...it's up to you!)
1 (8 ox) can tomato sauce
1 (4 oz) can diced green chile peppers
1/2 cup grated cheese (I use cheddar, but use whatever you like)
Sour cream
Cilantro


1.  Make a foil collar (see below) and place in your slow cooker on the opposite side of your controls.
2.  Add the rice, picante sauce, sausage, tomato sauce and peppers to the slow cooker.  Stir to combine.
3.  Sprinkle the cheese on top.
4.  Cover and cook on HIGH for 2 hours.
5.  Top with sour cream and cilantro and serve.

How to make a foil collar:
• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar into the back side of the slow cooker insert; the food will help hold the collar in place during cooking.

Use the foil collar to prevent burning

Review:

Salsa rice, as we call it at our house, is our once-a-week-meal.  All these years, I've just made it in a skillet on the stove.  Finally I decided to do a "baked" version of it in the slow cooker.  Very good, the flavors combined nicely and it's a meal everyone will eat happily.  Winner!  Perfect when you already have cooked rice and browned sausage on hand.  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.

Slow Cooker Sausage, Chicken & Peppers

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Makes 4 servings

1 red bell pepper, cut into strips

1/2 lb ground sausage, browned and drained

1 lb boneless, skinless chicken thighs, trimmed of fat and cut each thigh into 4 pieces

1 small onion, diced

4 garlic cloves, minced

1 Tbsp tomato paste

1 Tbsp canola oil

1 tsp dried basil

1 tsp paprika

1/2 tsp dried thyme

1 1/2 tsp salt

1.  Combine onion, garlic, tomato paste, canola oil, basil, paprika and thyme in small microwave safe bowl.  Microwave for 4 or 5 minutes.  Stir every minute, until onions are soft.  Transfer to slow cooker.

2.  Stir chicken, sausage, salt and red bell pepper into the slow cooker. 

3.  Cover and cook on LOW 4-6 hours. 

4.  Serve over rice, if desired.

Review:

As my husband says, sausage makes everything taste better.  And it somewhat true, actually.  This was a flavorful dish.  Loved the red peppers to give it flavor and color.  A good, solid recipe that's fairly pantry friendly.  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.

Slow Cooker Red Beans and Wild Rice Stew

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Makes 6 servings

1 cup dried kidney beans

1/4 tsp black pepper

1 tsp chicken bouillon granules

2 garlic cloves, minced

1/2 tsp garlic salt

1 bay leaf

2 Tbsp dried minced onion (or half cup chopped fresh onion)

1/4 cup freeze dried diced red bell pepper (or 1/2 cup fresh)

1/2 tsp liquid smoke

5 cups water

1 cup wild rice

1/2 tsp cajun spice

1 Tbsp parsley flakes

1 tsp salt

Red wine vinegar

1 lb ground sausage, browned and drained (if you like spicy sausage, use that)

1.  Rinse beans and soak them overnight in plenty of water.  They will more than double in size so make sure there is enough water covering them.

2.    Drain the beans and place in slow cooker.

3.  Add pepper, bouillon, garlic, garlic salt, bay leaf, onion, red bell pepper, liquid smoke, water, and rice into the slow cooker.  Stir to combine. 

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

5.  Add in the cajun spice, parsley flakes, salt, and sausage and stir.

6.  Add in red wine vinegar to taste.  (I added in probably about 1/4 cup, because I like it a lot!)

7.  Cover and cook on HIGH for another 30-60 minutes and serve.

Review:

I love food like this.  Unfortunately, husband does not.  So this was made when he was not home.  It was the perfect comfort food and I loved the addition of the sausage and vinegar at the end.  It was definitely not complete until I added those two items.  I was trying to make it meatless but it didn't really work so I added in the sausage at the last minute.  It definitely gave it the extra flavor that was missing.  Don't forget to soak your beans the night before...it's worth it!  4 stars.

p.s.  This recipe looks like it has a million ingredients, but I literally have every ingredient for it in my house right now.  It's very pantry friendly!

March Madness Day 27: Kielbasa and Kale Soup

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5 pieces crispy bacon, crumbled
1 onion, minced
4 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp dried oregano
5 cups chicken broth
3 medium red potatoes, cubed
8 oz kielbasa sausage, sliced into 1/2 inch slices
8 oz kale, stemmed and leaves sliced 1/4 inch thick
1 (5 oz) can evaporated milk
1/2 cup Parmesan cheese
Salt and pepper

Micowave the onion, garlic, oil, chili powder and oregano for about 3-4 minutes, stirring every minute.  Add to the slow cooker along with the broth, potatoes, bacon and kielbasa.  Cover and cook on LOW for 4-6 hours.  Add in the kale, warmed evaporated milk and parmesan cheese.  Whisk to blend.  Cook on HIGH for another 20 minutes.  Season with salt and pepper and serve.  Makes 6 servings

Review:
This is very different from the normal food I eat.  It was actually the first time I bought kale.  It is a leafy green vegetable packed with nutrition, and a bit bitter (say that 5 times fast).  I tried the soup without the last 4 ingredients added and was not impressed.  But after adding the creaminess and salt and pepper it was  better.  I was the only person to really like it in my family and therefore will give it 3 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.

Day 347: Cheesy Tortellini

Pin It 1/2 lb ground beef, browned and drained

1/2 lb smoked sausage, sliced
1 (16 oz) can of marinara sauce
1 (4 oz) can sliced mushrooms, drained
1 (14 oz) can Italian-style tomatoes, undrained
9 oz frozen cheese-filled tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Combine beef and sausage, marinara sauce, mushrooms, and tomatoes in slow cooker. Cover and cook on HIGH for 2 hours. Add tortellini and cheese and stir. Cover and cook on HIGH for another hour or until tortellini are cooked through. Makes 6 servings.

Review:
This tortellini recipe is similar to the Cheesy Italian Tortellini. It has a slightly different flavor with the smoked sausage. My kids loved it and was perfect to make with the leftover tortellini I had from the Italian Tortellini Soup. 3 stars

Day 330: Italian Tortellini Soup

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1 lb mild bulk Italian sausage

2 garlic cloves,minced
1 cup water
1 (14 oz) can diced tomatoes
1/2 tsp basil
1 (8 oz) can tomato sauce
8 oz frozen tortellini
1 cup chopped onion
5 cups beef broth
1 1/2 cups shredded zucchini
1 cup grated carrots
1/2 tsp oregano
1 medium green pepper, chopped

Brown sausage and drain grease. Place sausage, onions, garlic, broth, water, tomatoes, carrots, and tomato sauce in slow cooker. Cover and cook on LOW for 6 hours. Add basil, oregano, zucchini, green pepper, and tortellini to slow cooker. Cover and cook for another hour on HIGH or until tortellini are done. Makes 8 servings.

Review:

This is one of my absolute favorite soups. I adapted it to the slow cooker and it worked and tasted great. My family loves this soup and always gobbles it up. I will definitely be making this in the future. 4 stars.

Day 328: Spanish Paella

Pin It Serves 4

1 tbsp olive oil
2 pounds chicken thighs
1 medium onion, chopped
1 clove garlic, minced
1 pound hot smoked sausages, sliced
1 can (14 1/2 oz) stewed tomatoes
1 cup Arborio rice
4 cups chicken broth

Heat oil in large skillet over medium-high heat. Brown chicken on all sides and place in slow cooker. Add onions to skillet, cook and stir until translucent. Stir in garlic, sausages, tomatoes, rice, and chicken broth. Pour mixture over chicken. Cover and cook on High 3 to 4 hours or until chicken and rice are tender. Remove chicken pieces to platter and fluff rice with fork. Spoon rice onto platter with chicken.

Review:
As you can tell from the picture, my rice got really mushy. The dish had good flavor and my family ate it, but I just couldn't get past the mushy texture. I think this would be better over the stovetop. 2 stars.

Day 314: Dirty Rice

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Serves 4

1/2 pound Italian sausage

2 cups water

1 cup uncooked long grain rice

1 large onion, finely chopped

1 large green bell pepper, finely chopped

1/2 cup finely chopped celery

1 1/2 tsp salt

1/2 tsp ground red pepper

Brown sausage in skillet. Drain. Place in slow cooker. Stir in remaining ingredients. Cover and cook on low for 2 hours or until rice is done.

Review:

We served this as our main dish instead of a side dish and it was okay. After two hours the rice wasn't close to being done. There was still a lot of liquid so we transferred it to the stovetop for a few minutes. I thought it would be a little more flavorful. If I was to make it again for a main dish I would double the amount of Italian sausage. That is really what gave it it's flavor. 2 1/2 stars.

Recipe Source: Crockpot The Original Slow Cooker

Day 280: Nancy's Spaghetti Sauce

Pin It Serves 4-6

1/4 cup minced onion
garlic powder to taste
3 cups chopped fresh tomatoes or 28 oz diced tomatoes with juice
6 oz can tomato paste
1 tsp salt
dash of pepper
1/2 tsp dried basil
1/2 green pepper, chopped
1 lb Italian sausage, browned and drained
4 oz can sliced mushrooms

Combine all ingredients in slow cooker. Cover. Cook on low for 3 hours.

Review:
Very good sauce. I served mine over the spaghetti squash and it was a delicious meal. 4 stars, for sure.