Meatball Soup

This "soup" is very hearty, more like a stew. It was so good and easy to make, this will become a go-to meal for me when I'm too busy to cook dinner. Just place this in the crock pot in the morning and dinner will be ready when you get home.

Ingredients:

Meatballs - either 12 oz pkg frozen cooked meatballs or make your own like I did (recipe below)
6 - 7 red potatoes, quartered
16 oz pkg baby carrots
1 large onion, chopped
1 can (10 3/4 oz) condensed tomato soup
1 can (10 1/2 oz) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

Directions:
Place potatoes, carrots, onion and meatballs in crock pot/slow cooker. In bowl, mix all remaining ingredients. Pour over meatball mixture. Cover and cook on LOW for 9 - 10 hours.

6 servings.
Source: Taste of Home Slow Cooker Classics Cookbook


Meatballs:

Ingredients:
3/4 lb extra lean ground beef
1 egg
1/4 cup diced onion
1/3 cup bread crumbs
1 teaspoon Parsley
2 Tablespoons ketchup

Preheat oven to 400 F. In a bowl, mix all ingredients together with mixer. Mix for about 3 minutes, until well blended. Divide into pieces and shape into 1 inch meatballs. Place in greased glass pan about 1/2 inch apart. Bake for 20 - 25 minutes. Cool in refrigerator over night.

Crockpot Chicken Cacciatore

I'm the process of getting my new (Christmas present from DH) camera charged and ready, so I've been slack about the pictures. I will have the camera ready soon. This turned out great, although DH had already eaten all of it before I even got home from work. He really liked it.

Ingredients:

2 boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, thinly sliced
1/2 can (7 oz) diced tomatoes
1 can (4 oz) tomato sauce
1/2 can (2 oz) mushroom pieces, drained
1/4 cup water or white wine
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1 bay leaf
cooked spaghetti noodles

Directions:

In a crockpot/slow cooker place all ingredients except pasta. Cover and cook on LOW for 6 hours. Serve the chicken and sauce over pasta.

2 servings

Source: Taste of Home Magazine

Pork loin roast

This turned out really well, but the recipe made so much that we ended up eating the leftovers for days. DH said 2 thumbs up!

Ingredients:

1 (3-4 lb) boneless pork loin roast, trimmed
6 medium carrots, peeled and quartered
3 large baking potatoes, peeled and quartered
1 1/2 onions, sliced
1 1/2 cups (1 can) beef broth
1/3 cup flour
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seed
1/4 teaspoon garlic salt

Directions:

Mix oregano, onion salt, pepper, caraway seed, and garlic salt. Rub over roast. Wrap the roast in plastic and refrigerate overnight. Place carrots, potatoes, and onions in slow cooker. Add broth. Unwrap roast and place in slow cooker. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer. Transfer roast and vegetables to serving platter. Pour broth into sauce pan. Mix 1/3 cup cold water and flour until smooth. Stir into broth. Boil and whisk for 2 minutes. Serve over roast.

12-14 servings.

Source: Taste of Home magazine

Slow Cooker Steak Burritos

All I can say is these are great. Just leave them in the crock pot all day, and dinner is ready when you get home. This recipe make 10 burritos, so you may want to half it.

Ingredients:

2 beef flank steaks (about 1 lb each)
2 packages taco seasoning
1 medium onion, diced
1 can (4 oz) green chilies
1 Tablespoon vinegar
10 flour tortillas
1 1/2 cups (6 oz) shredded Monterrey Jack cheese
1 1/2 cups diced tomatoes
3/4 cup sour cream

Directions:

Cut steaks in half and rub with taco seasoning. Place in slow cooker coated with non-stick cooking spray. Top the steaks with onions, chilies, and vinegar. Cover and cook on low for 8 - 9 hours until meat is tender. Remove steaks and cool slightly. Shred steaks with two forks. On tortillas, spread sour cream. Top with steaks, onions, chilies, cheese, and tomatoes.

Makes 10 tortillas.

Source: Taste of Home magazine