This was so easy to throw together late in the morning on Saturday and then dinner was ready just before we sat down to watch some College football. I love recipes like this. It is not quite a “magic pot” recipe as you do have to cook the Italian sausage prior to putting it in the slow cooker, but other than that —easy!
I found this recipe via some link to myrecipes.com back in August. Everyone was happy with it and I think my girls tried some vegetables that they normally would never try (I didn’t reveal the contents until everyone had eaten!). This made just enough to feed four….but it was our only thing besides some bread. So you could stretch it if you had not only bread but also a big salad. I think when we have some holiday company I may try to have this again but I will put in twice as much sausage and a tad more vegetables.
Mamma Mia Italian Stew
Brown in a non-stick pan:
- 1 pound Italian sausage (I used sweet as my girls don’t go for the hot version. Also I browned it in the links and then chopped it into bite-sized pieces after it was cooked through)
Combine in a large slow cooker:
- the cooked sausage- sliced
- 1 eggplant, peeled and cubed
- 1 1/2 cups sliced green beans (I used frozen Trader Joe’s green beans)
- 2 green peppers, sliced
- 1 potato, peeled and cubed
- 1 zucchini, cubed
- 1 yellow squash, cubed (next time I will peel the squash or at least take off some of the peel…it wasn’t very good)
- 1 cup onion, thinly sliced
- 15 oz can Italian-style tomato sauce (yes they actually do have this…I had never purchased any prior to this but basically it is tomato sauce with Italian seasonings all in it. So you could use plain tomato sauce and add seasonings yourself if you needed to)
- 1/4 cup olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon salt
That is what the recipe says then I added, all to my taste:
- dried oregano
- dried basil
- dried thyme
- white pepper
Stir everything well.
Cover and cook on low setting for 8 hours or on high for 4 hours.
It was so easy. Definitely one you could prep the night before and then dump into the slow cooker just before you walk out the door for work or a busy day running errands.
I also made a Slab Apple Pie for dessert.
I made this today and it was a great meal to come home to after church. It didn’t taste like a “crock pot” meal either! I was able to prep most of it last night and then got up this morning and threw it in the slow cooker. Below is how I prepared it in stages. We ended up cooking the shrimp and rice before adding it into the rest of the dish (which is different from how the recipe originally said to do it…but I just don’t trust a slow cooker to get my shrimp cooked fully in a short amount of time).
Easy Slow-Cooker Jambalaya
The night before:
Chop and place into a tupperware-type container
- 1 large onion
- 1 large green bell pepper (seeded of course!)
- 3 stalks of celery
In a prep bowl combine:
- 1 Tablespoon Creole seasoning (or Cajun)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Make sure your meats are defrosted:
- 1 pound shrimp, peeled and deveined
- 1 pound smoked sausage
- 2-3 pounds boneless, skinless chicken thighs (next time I will cut these in half so they are easier to serve)
- 1 -28 oz can diced tomatoes with juice
- 3 cloves of garlic
- 2 cups of canned chicken broth OR make your broth and place in the refrigerator until ready to mix things up
- Rice to prepare (cook 1 3/4 cup rice)
Morning of making the dish:
- Cut sausage into 1 1/2 -2 inch slices
- Chop your garlic cloves
- Layer in the slow cooker:
- 1/3 of the Vegetables
- 1/2 of the Chicken
- 1/2 of the Sausage
- 1/2 of the seasoning mix
- 1/2 of the garlic
- 1/2 of the Broth
- 1/2 of the tomatoes
- Repeat layers
- Top with vegetables
Set the slow cooker on low and cook for 5 hours.
Before I left for church I got the rice going (1 3/4 cup rice). After putting the rice into the boiling water, I turned the burner off and left the pot on the burner. The rice was ready when we got home.
We boiled water and cooked the shrimp right after we got home.
Then we put the rice and the shrimp in the slow cooker and kicked it up to high while we got everything else ready. (About 30 minutes) If you don’t think it is warm enough for you, throw it in a large pot on the stove and warm it until the rice is heated up.
We served it with bread, salad, and apple slices.
It makes a ton so you can easily serve 8 people.
We will be having this one again and inviting people over after church—I love a good Sunday afternoon dinner.
So here is another one that I’ve posted before, Crock Pot Navy Bean Soup, that we ate this week. This time though I tried a bag of dried beans rather than the 4 cans of navy beans.
I simply bought a bag of beans and soaked them overnight. Then used them in the soup with 4 Ro-Tel cans of water (rather than the bean cans as the recipe calls for). I think it worked just fine and I’m sure we ate fewer chemicals because of it!
I toasted up some leftover Amoroso rolls, served some raw carrots, and meant to also have orange slices….I’m just realizing that I forgot to do the oranges! (If you are wondering…my girls pick out the ham and sausage in this dish to fill up on but hey- at least they might get a stray bean one of these days and realize it isn’t so bad.)
We tried a new recipe at our house tonight and it was a winner for everyone. I joke that my girls won’t eat anything out of a bowl except cereal, but this is one soup they said they would gladly eat again. I think that is because it was easy to pick out just what they wanted—the sausage and the tortellini!
I found the recipe on the blog “CheapGoodEats“. I thought it would be fun to try out turnips on my family. Well, it turned out that I never bought a turnip and I made the soup anyway with a few changes of my own. So if you want the original recipe you will have to click on the CheapGoodEats link in the first sentence of this paragraph…if you want my copy, keep reading!
Tortellini Soup with Sausage and Vegetables
Brown on the stove top:
- 1 lb of bulk Italian sausage (all broken up into chunks)
While sausage is browning, chop:
In a large stockpot:
Add to the heated oil:
- the chopped onions and garlic
Saute until the onions are clear (about 10 minutes)
Add to the stockpot:
- 1 can of drained, cut green beans
- 1 can of fire roasted tomotoes that you have pureed making about 2 cups of tomato puree. (I dumped the tomatoes in a large measuring cup and then used an immersion blender to puree. Then I added a little water to bring my puree to the 2 cup mark)
- cooked (and drained) sausage
- 7 cups of beef broth (the original recipe says 6 to 8 cups…I make mine from bouillon cubes so I prepared it earlier while the sausage was browning)
Simmer for 20-30 minutes
Bring the soup to a bubble and stir in:
- 12 ounces of cheese tortellini
Cook for the time allotted on the package (mine was 11 minutes)
- 1 teaspoon of dried thyme
- healthy dose of pepper
Allow the soup to simmer for 5 more minutes.
It took me about 45 minutes to make this dish and it makes about 8 servings.
I would think if you wanted to do this dish in a vegetarian style you could use vegetable broth and some tofu meat crumbles (I don’t know much about them but a vegetarian friend of mine uses it to make the taco soup recipe I’ve posted)
I made this last week while my in-laws were visiting. It was easy to throw together and while they baked I mixed the baked pumpkin donut holes to put in the oven. It was a great breakfast!
My sister-in-law Julie sent me this recipe.
Sausage Cornbread Muffins
Cook and drain:
- 1 tube/roll of breakfast sausage
Mix together per package instructions:
- 1 box/bag of cornbread mix (around 7 oz box/bag)
Add to the cornbread mixture:
- cooked and drained sausage
- half a can of Ro-Tel (drain about half of the juice)
- a handful of shredded cheddar cheese
Spray muffin pan and pour into pan
Bake at 350 for 15-20 minutes.
You know the phrase ” you have to open a lot of oysters before you find a pearl.”? Well, I checked out some cookbooks from the library a few weeks ago. It is my favorite way to try out new recipes. I had several books that I flipped through and marked recipes I wanted to try with post-its. Then I planned my menu for the month with these recipes in mind. Let’s just say that you have to try a lot of recipes before you find one that is worth repeating!
Here is the only one I have tried so far that will make it back to our menu again. It is like a homemade Zatarain’s. My handsome fella and I loved it and the girls picked out the sausage!
This is a great one to get started as soon as you get home and then just let it finish cooking for the hour that you help kids with homework, spend some one-on-one time, or go for a quick walk around the block!
Easy Sausage Mix
Crumble into a skillet and brown:
- 1 to 1.5 lbs of pork sausage
Drain the sausage and return to skillet.
Add to sausage:
- 1 green pepper, chopped
- 2 green onions, chopped
- 2-3 celery stalks, chopped
- 2 cups of chicken broth (I make mine by boiling 2 cups of water and adding 3 bouillon cubes)
- 1 cup of uncooked rice
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon salt
Cover and let it simmer on the lowest possible heat for about one hour.
Season with pepper to taste and serve.
I just LOVE a one-pan meal. This one is a bit spicy but we served it with buttered bread slices to munch on and milk to drink and both girls were able to eat it. We were out of bell peppers (due to poor communication the other night when making spaghetti) so we added extra celery and threw in an extra piece of bacon too! I have modified the recipe which I found in the June 2011 Food Network Magazine.
Cajun Rice with Sausage
Heat a large cast-iron skillet over high heat.
Add and cook until crisp:
Transfer the bacon to a paper towel-lined plate to drain.
To the skillet add:
- 12-14 oz of andouille sausage, sliced
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1 small green bell pepper, chopped
Stir until the vegetables are soft and the sausage begins to brown (about 3 minutes)
Add to the skillet:
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 T chopped fresh thyme)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 1 cup long-grain white rice
Now add and bring to a boil:
- 1 cup chicken broth
- 1 cup water
- 2 cups chopped frozen okra that you have thawed (I pulled the okra out as I began cooking and then ran some water over it to speed up the thawing process a bit)
Reduce the heat to low, cover and simmer 15 minutes.
Remove from the heat and let sit, covered, 5 minutes.
Add to the skillet
- the cooked bacon, crumbled
- 2 Tablespoons chopped fresh parsley (actually we didn’t add this as it can intensify the heat…I added it to my plate though as I enjoy the heat)
Like I said, we served some things to help deaden the heat of the dish—buttered bread and milk and then we had some sliced fresh peaches.