I can’t tell you how much I absolutely love cooking with my crockpot especially during busy work weeks. Even though I work from home, it’s still really difficult to find the time and energy to cook good meals each evening.
I recently came across this recipe for creamy spaghetti a few months ago on Pinterest. I was skeptical to give it a try because it called for cooking raw spaghetti in the crockpot. I’d never heard of being able to toss unboiled pasta in the crockpot but thought “what the heck, I’ll give it a whirl”. Instead of using spaghetti, I opted to try this recipe with rigatoni pasta.
Let me just mention how unbelievably quick and easy this recipe is. It literally takes 10 – 15 minutes to throw everything together then walk away. I didn’t go back to it until a few hours later, gave it a stir and voila! Instant dinner!
Looking for another easy and fool proof crockpot recipe? Today we’re going to talk about this Crockpot Lasagna that I recently tried out. This recipe could not be any easier and took me only about 15 minutes to assemble. No need to boil your noodles first, just layer the ingredients and go. I used a larger oval sized crockpot for mine but a smaller one will work fine too.
This lasagna is delicious. Be sure you use lots of pasta sauce though cause the noodles really suck it up! I was leery to use the noodles raw but they really plump up and get thoroughly cooked. I ended up with a nice and thick lasagna with lots of gooey cheese. Perfect comfort food for these last remaining cold days, hopefully. Fingers crossed!
Say hello to another fabulous crockpot meal idea! Lately the crockpot has been making my life so much easier. It’s been cold and snowy here in Western PA for over a month now. And nothing feels better on those cold winter days than a warm, no fuss meal. This recipe calls for just a few simple store bought ingredients that you just need to add to the crockpot and walk away.
It takes me about 20 minutes to put this together during the weekend and then I can go back to hiding under my comfy throw and catching up on all of my highly important TV shows. Not really though. I’m addicted to all of the housewives of wherever! I should be ashamed but I’m really not!
I wanted to make a small batch of fresh soup yesterday so I pulled out this saved minestrone recipe and decided to give it a test. Whoa, I ended up with way more than a small batch!
This minestrone soup recipe is a great one to make if you like freezing meals for later use. You’ll get at least two separate dinners out of it. I shared a large container of it with my parents, hubs and I ate dinner and we still have some left.
It was delicious! It has a great tomato flavor and tons of texture. The beans, veggies and pasta make this a very hearty meal.
from Food Network
2 tablespoons extra-virgin olive oil
1/2 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 box of frozen green beans
1 teaspoon dried oregano
1 teaspoon dried basil
28 oz can diced tomatoes
14 oz can crushed tomatoes
6 cups low-sodium chicken broth
15 oz can kidney beans, drained and rinsed
1/2 cup ditalini pasta
1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook another 30 seconds.
2. Add the celery and carrot, cook about 5 minutes. Stir in the green beans, oregano and basil, cook 3 more minutes.
3. Add the diced, crushed tomatoes and chicken broth. Salt and pepper to taste. Bring to a boil. Reduce the heat to low and simmer 10 minutes.
4. Stir in the kidney beans and pasta and continue cooking until the pasta and veggies are tender, about 10 minutes. Add additional salt and pepper if needed.