pasta & more

Chunky Pasta Sauce

PREP: 15 MIN. COOK: 6 HOURS

Christy Hinrichs

Parkville, Missouri

Your kitchen will smell heavenly when it’s time to dish up this hearty meal. With beef, pork and lots of veggies over pasta, this entree has it all. Add the extra 1/2 cup water if you want your sauce a bit thinner.

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1 pound ground beef

1/2 pound ground pork

2 cans (28 ounces each) diced tomatoes

1/2 to 1 cup water

1 can (6 ounces) tomato paste

1 medium onion, cut into wedges

1 medium sweet red pepper, cut into 1-inch pieces

1 cup chopped carrots

2 tablespoons sugar

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon pepper

6 cups cooked bow tie pasta

1. In a large skillet, cook beef and pork over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker.
2. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-7 hours or until vegetables are tender. Serve with pasta.

Yield: 8 servings.

Zippy Bean Stew

PREP: 10 MIN. COOK: 4 HOURS

Debbie Matthews

Bluefield, West Virginia

This bean stew is a staple for my coworkers and me once the weather turns cool. Although this is a low-fat entree, it definitely doesn’t taste like one!

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1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes and green chilies

1 can (4 ounces) chopped green chilies, undrained

2 cups frozen corn, thawed

3 cups water

1 large onion, chopped

2 medium carrots, sliced

2 garlic cloves, minced

2 teaspoons chili powder

1. Combine all ingredients in a 3-qt. slow cooker. Cover and cook on high for 4-5 hours or until heated through and flavors are blended.

Yield: 6 servings.

Burgundy Lamb Shanks

PREP: 10 MIN. COOK: 8-1/4 HOURS

Mrs. F. W. Creutz

Southold, New York

For those who love fall-from-the-bone lamb, this recipe fills the bill. Burgundy wine adds a special touch to the sauce that’s served alongside.

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4 lamb shanks (about 20 ounces each)

Salt and pepper to taste

2 tablespoons dried parsley flakes

2 teaspoons minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon grated lemon peel

1/2 cup chopped onion

1 medium carrot, chopped

1 teaspoon olive oil

1 cup burgundy wine or beef broth

1 teaspoon beef bouillon granules

1. Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
2. In a small saucepan, saute onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
3. Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.

Yield: 4 servings.

Vegetarian Tortilla Lasagna

PREP: 20 MIN. COOK: 3 HOURS

Connie McDowell

Greenwood, Delaware

You won’t miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.

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1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic

1 cup chunky salsa

1 can (6 ounces) tomato paste

1/2 teaspoon ground cumin

2 cans (15-1/2 ounces each) hominy, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

3 flour tortillas (10 inches)

2 cups (8 ounces) shredded Monterey Jack cheese

1/4 cup sliced ripe olives

1. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place one tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
3. Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges.

Yield: 8 servings.

Hearty Cheese Tortellini

PREP: 30 MIN. COOK: 6-1/4 HOURS

Christine Eilerts

Tulsa, Oklahoma

This is a wonderful recipe that is simple enough for an everyday meal but good enough for company. It makes a large amount, so it feeds plenty of people. I serve it with steamed broccoli covered in a cheese sauce and fresh bread.

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1/2 pound bulk Italian sausage

1/2 pound lean ground beef (90% lean)

1 jar (24 ounces) marinara sauce

1 can (14-1/2 ounces) Italian diced tomatoes

1 cup sliced fresh mushrooms

1 package (9 ounces) refrigerated cheese tortellini

1 cup (4 ounces) shredded part-skim mozzarella cheese

1. In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker.
2. Stir in marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.
3. Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted.

Yield: 6 servings.

Sweet Potato Lentil Stew

PREP: 5 MIN. COOK: 5 HOURS

Heather Gray

Little Rock, Arkansas

Years ago, I fell in love with the spicy flavor and wonderful aroma of this hearty, meatless stew. If you like, you can serve it as a topper for meat or poultry. It’s great either way!

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4 cups vegetable broth

3 cups sweet potatoes, peeled and cubed (about 1-1/4 pounds)

3 medium carrots, cut into chunks

1 medium onion, chopped

1-1/2 cups dried lentils, rinsed

4 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1/4 cup minced fresh cilantro

1/4 teaspoon salt

1. In a 3-qt. slow cooker, combine the broth, vegetables, lentils, garlic, cumin, ginger and cayenne. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in cilantro and salt.

Yield: 6 servings.

Thai Shrimp and Rice

PREP: 30 MIN. COOK: 3 HOURS 20 MIN.

Paula Marchesi

Lenhartsville, Pennsylvania

Raisins and coconut milk add a lovely hint of sweetness to this Thai dish. Your kitchen will be filled with the delightful scent of freshly grated lime peel and minced gingerroot as this cooks.

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2 cans (14-1/2 ounces each) chicken broth

2 cups uncooked converted rice

1 large carrot, shredded

1 medium onion, chopped

1/2 cup each chopped sweet red and green pepper

1/2 cup water

1/2 cup coconut milk

1/3 cup lime juice

1/4 cup flaked coconut

1/4 cup each raisins and golden raisins

8 garlic cloves, minced

1 tablespoon grated lime peel

1 tablespoon minced fresh gingerroot

1 teaspoon salt

1 teaspoon each ground coriander and cumin

1/2 teaspoon cayenne pepper

1 pound cooked medium shrimp, peeled and deveined

1/2 cup fresh snow peas, cut into thin strips

1. In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, milk, lime juice, coconut, raisins, garlic, lime peel and seasonings. Cover and cook on low for 3 hours or until rice is tender.
2. Stir in the shrimp and peas. Cover and cook 20 minutes longer or until mixture is heated through.

Yield: 8 servings.

Vegetarian Stuffed Peppers

PREP: 30 MIN. COOK: 3-1/2 HOURS

Melissa McCabe

Long Beach, California

These filling and flavorful peppers are an updated version of my mom’s stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I’m reminded of home.

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6 large sweet peppers

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup frozen corn, thawed

1 small sweet onion, chopped

1/3 cup canned red beans, rinsed and drained

1/3 cup canned black beans, rinsed and drained

3/4 cup cubed Monterey Jack cheese

1 can (4-1/4 ounces) chopped ripe olives

4 fresh basil leaves, thinly sliced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup meatless spaghetti sauce

1/2 cup water

4 tablespoons grated Parmesan cheese, divided

1. Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into the peppers.
2. Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

Yield: 6 servings.

Egg Noodle Lasagna

PREP: 15 MIN. COOK: 4 HOURS

Mary Oberlin

Selinsgrove, Pennsylvania

I was lucky enough to receive this recipe from one of my friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser satisfies everyone who tries it.

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6-1/2 cups uncooked wide egg noodles

3 tablespoons butter

1-1/2 pounds ground beef

2-1/4 cups spaghetti sauce

6 ounces process cheese (Velveeta), cubed

3 cups (12 ounces) shredded mozzarella cheese

1. Cook noodles according to package directions; drain. Add butter; toss to coat.
2. In a large skillet, cook beef over medium heat until no longer pink; drain.
3. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

Yield: 12-16 servings.

Pizza in a Pot

PREP: 15 MIN. COOK: 3 HOURS

Dianna Cline

Phillippi, West Virginia

With warm breadsticks or garlic toast on the side, this is one dinner I know my family will always eagerly eat.

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1-1/2 pounds ground beef

1 medium green pepper, chopped

1 medium onion, chopped

1 can (15 ounces) tomato sauce

1 jar (14 ounces) pizza sauce

2 tablespoons tomato paste

3 cups spiral pasta, cooked and drained

2 packages (3-1/2 ounces each) sliced pepperoni

2 cups (8 ounces) shredded part-skim mozzarella cheese

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pizza sauce and tomato paste.
2. In a 5-qt. slow cooker, layer the pasta, beef mixture, pepperoni and cheese. Cover and cook on low for 3-4 hours or until heated through.

Yield: 8 servings.

Editor’s Note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.

Lamb with Orzo

PREP: 30 MIN. COOK: 8-1/4 HOURS

Dan Kelmenson

West Bloomfield, Michigan

Looking to switch up your slow cooker staples? Consider this lamb entree. A terrific meal-in-one, it certainly adds flair to dinnertime doldrums. A splash of lemon juice and zesty lemon peel complement the flavors of fresh spinach and feta cheese.

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1 boneless lamb shoulder roast (3 pounds)

3 tablespoons lemon juice

3 garlic cloves, minced

2 teaspoons dried oregano

2 teaspoons grated lemon peel

1/4 teaspoon salt

1 package (16 ounces) orzo pasta

2 packages (9 ounces each) fresh spinach, torn, divided

1 cup (4 ounces) crumbled feta cheese, divided

1. Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon juice. Sprinkle with the garlic, oregano, lemon peel and salt. Cover and cook on low for 8-10 hours or until meat is tender.
2. Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
3. Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for 5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese.
4. To serve, arrange remaining fresh spinach on nine individual plates. Top with lamb mixture. Sprinkle each with remaining feta cheese.

Yield: 9 servings.

Hunter’s Delight

PREP: 15 MIN. COOK: 6 HOURS

Terry Paull

Eagle River, Wisconsin

We live in the north woods so we usually have an ample supply of venison. This is a favorite recipe our mom made often.

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1/2 pound sliced bacon, diced

2-1/2 pounds red potatoes, thinly sliced

2 medium onions, sliced

1-1/2 pounds boneless venison steak, cubed

2 cans (14-3/4 ounces each) cream-style corn

3 tablespoons Worcestershire sauce

1 teaspoon sugar

1/2 to 1 teaspoon seasoned salt

1. In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5-qt. slow cooker. Top with venison and bacon.
2. In a large bowl, combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

Yield: 8 servings.

Meat Sauce for Spaghetti

PREP: 30 MIN. COOK: 8 HOURS

Mary Tallman

Arbor Vitae, Wisconsin

Here’s a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast.

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1 pound ground beef

1 pound bulk Italian sausage

1 can (28 ounces) crushed tomatoes, undrained

1 medium green pepper, chopped

1 medium onion, chopped

1 cup finely chopped carrots

1 cup water

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 tablespoon brown sugar

1 tablespoon Italian seasoning

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Hot cooked spaghetti

1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
2. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti.

Yield: 9 servings.

Slow-Cooked Lamb Chops

PREP: 10 MIN. COOK: 5-1/2 HOURS

Sandra McKenzie

Braham, Minnesota

This is my favorite recipe for lamb chops. It’s great for people who are trying lamb for the first time since the meat turns out extra tender and tasty. I wrap the chops in bacon because that’s how I prepare venison, and I think it really enhances the flavor.

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4 bacon strips

4 lamb shoulder blade chops, trimmed

2-1/4 cups thinly sliced peeled potatoes

1 cup thinly sliced carrots

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped onion

2 garlic cloves, minced

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/3 cup 2% milk

1 jar (4-1/2 ounces) sliced mushrooms, drained

1. Wrap bacon around lamb chops; secure with toothpicks. Place in a 3-qt. slow cooker. Cover and cook on high for 1-1/2 hours.
2. Remove chops; discard toothpicks and bacon. Drain liquid from slow cooker. Add potatoes and carrots; top with lamb chops. Sprinkle with rosemary, garlic powder, salt, pepper, onion and garlic.
3. In a small bowl, combine soup and milk. Add mushrooms. Pour over the chops. Cover and cook on low for 4-6 hours or until meat and vegetables are tender.

Yield: 4 servings.

Italian Shrimp ’n’ Pasta

PREP: 10 MIN. COOK: 7-1/2 HOURS

Karen Scaglione

Nanuet, New York

This dish is always a hit! The shrimp, orzo, tomatoes and cayenne pepper remind me of a Creole favorite, but the Italian seasoning adds a different twist. The strips of chicken thighs stay nice and moist during cooking.

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1 pound boneless skinless chicken thighs, cut into 2-inch x 1-inch strips

2 tablespoons canola oil

1 can (28 ounces) crushed tomatoes

2 celery ribs, chopped

1 medium green pepper, cut into 1-inch pieces

1 medium onion, coarsely chopped

2 garlic cloves, minced

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/8 to 1/4 teaspoon cayenne pepper

1 bay leaf

1/2 cup uncooked orzo pasta or other small pasta

1 pound cooked medium shrimp, peeled and deveined

1. In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in the next 10 ingredients. Cover and cook on low for 7-8 hours or until chicken is no longer pink.
2. Discard the bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until the pasta is tender. Stir in the shrimp; cover and cook for 5 minutes longer or until heated through.

Yield: 6-8 servings.

Tangy Venison Stroganoff

PREP: 10 MIN. COOK: 3-1/4 HOURS

Ellen Spes

Caro, Michigan

Here, chunks of venison and chopped onion are slowly simmered for hours. Sour cream is stirred in at the end to create a silky, delicious sauce.

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1-1/2 pounds boneless venison steak, cubed

1 medium onion, sliced

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 teaspoon curry powder

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

4-1/2 teaspoons cornstarch

1/2 cup sour cream

2 tablespoons prepared horseradish

Hot cooked noodles or pasta

1. Place venison and onion in a 3-qt. slow cooker. Combine the broth, Worcestershire sauce, ketchup and seasonings; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender.
2. In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles or pasta.

Yield: 4 servings.

Meatball Tortellini

PREP: 10 MIN. COOK: 3 HOURS

Tracie Bergeron

Chauvin, Louisiana

I combined some favorite staples from our freezer and pantry to come up with this easy dinner. It takes only a few minutes to toss together.

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1 package (16 ounces) frozen California-blend vegetables, thawed

1 package frozen fully cooked Italian meatballs (12 ounces), thawed

2 cups uncooked dried cheese tortellini

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

2-1/4 cups water

1 teaspoon Creole seasoning

1. In a 3-qt. slow cooker, combine the vegetables, meatballs and tortellini. In a large bowl, whisk the soup, water and Creole seasoning. Pour over vegetable-meatball mixture; stir well. Cover and cook on low for 3-4 hours or until the tortellini and vegetables are tender.

Yield: 6-8 servings.

Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Corn Bread-Topped Frijoles

PREP: 20 MIN. COOK: 3 HOURS

Suzanne Caldwell

Artesia, New Mexico

This budget-friendly dish is loaded with fresh Southwestern flavors.

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1 medium onion, chopped

1 medium green pepper, chopped

1 tablespoon canola oil

2 garlic cloves, minced

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (8 ounces) tomato sauce

1 teaspoon chili powder

1/2 teaspoon pepper

1/8 teaspoon hot pepper sauce

CORN BREAD TOPPING:

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, lightly beaten

1-1/4 cups fat-free milk

1 can (8-3/4 ounces) cream-style corn

3 tablespoons canola oil

1. In a skillet, saute onion and green pepper in oil. Add garlic; cook for 1 minute. Transfer to a greased 5-qt. slow cooker. Stir in the beans, tomatoes, tomato sauce, chili powder, pepper and hot pepper sauce. Cover and cook on high for 1 hour.
2. In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine eggs, milk, corn and oil; add to dry ingredients and mix well. Spoon over bean mixture. Cover and cook on high for 2 hours or until a toothpick inserted near the center of corn bread comes out clean.

Yield: 8 servings.

Hearty Jambalaya

PREP: 15 MIN. COOK: 6-1/4 HOURS

Jennifer Fulk

Moreno Valley, California

I love anything with Cajun spices, so I came up with this jambalaya that’s just as good as any served in a restaurant. If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread.

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1 can (28 ounces) diced tomatoes, undrained

1 pound fully cooked andouille sausage links, cubed

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 can (8 ounces) tomato sauce

1 cup diced onion

1 small sweet red pepper, diced

1 small green pepper, diced

1 cup chicken broth

1 celery rib with leaves, chopped

2 tablespoons tomato paste

2 teaspoons dried oregano

2 teaspoons Cajun seasoning

1-1/2 teaspoons minced garlic

2 bay leaves

1 teaspoon Louisiana-style hot sauce

1/2 teaspoon dried thyme

1 pound cooked medium shrimp, peeled and deveined

Hot cooked rice

1. In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until the chicken is no longer pink.
2. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

Yield: 8 servings.

Veggie Lasagna

PREP: 25 MIN. COOK: 3-1/2 HOURS

Laura Davister

Little Suamico, Wisconsin

This “veggie-licious“ alternative to traditional lasagna makes use of slow cooker convenience. I like it best with chunky spaghetti sauce.

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3/4 cup meatless spaghetti sauce

1/2 cup sliced zucchini

1/2 cup shredded part-skim mozzarella cheese

3 tablespoons 1% cottage cheese

2 tablespoons grated Parmesan cheese

2 tablespoons beaten egg

1/2 teaspoon Italian seasoning

1/8 teaspoon garlic powder

2 no-cook lasagna noodles

4 cups fresh baby spinach

1/2 cup sliced fresh mushrooms

1. Spread 1 tablespoon spaghetti sauce in a 1-1/2-qt. slow cooker coated with cooking spray. Top with half of the zucchini. Combine the cheeses, egg, Italian seasoning and garlic powder; spoon a third over zucchini.
2. Break noodles into 1-in. pieces; sprinkle half over cheese mixture. Spread 1 tablespoon sauce over noodles. Top with half of the spinach and mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce. Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.

Yield: 2 servings.

Slow Cooker Salmon Loaf

PREP: 10 MIN. COOK: 4 HOURS

Kelly Ritter

Douglasville, Georgia

As a stay-at-home mom, I’m always looking for quick, easy recipes that can be prepared ahead of time. I also don’t like to heat up my oven during our hot Georgia summers. I adapted this recipe from one I found in an old slow cooker book of my grandma’s. I like to serve it with macaroni and cheese and pinto beans.

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2 eggs, lightly beaten

2 cups seasoned stuffing croutons

1 cup chicken broth

1 cup grated Parmesan cheese

1/4 teaspoon ground mustard

1 can (14-3/4 ounces) salmon, drained, bones and skin removed

1. Cut three 20-in. x 3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place the strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the egg, croutons, broth, cheese and mustard. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.

Yield: 6 servings.

Spicy Meatballs With Sauce

PREP: 30 MIN. COOK: 5 HOURS

Rosanne Bergman

Alta Loma, California

I rely on Italian sausage to make my meatballs. Not only do they taste great, but they also cook to perfection along with a sensational homemade sauce.

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1 egg, lightly beaten

3/4 cup crushed seasoned salad croutons

1/2 cup finely chopped onion

1/4 cup finely chopped green pepper

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon pepper

1 pound ground turkey

1 pound bulk Italian sausage

SAUCE:

3 tablespoons cornstarch

1 tablespoon sugar

3/4 cup beef broth

2 cans (28 ounces each) crushed tomatoes

3 medium carrots, diced

1 can (6 ounces) tomato paste

1 envelope onion soup mix

3 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

Hot cooked pasta

1. In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker.
2. In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meat is no longer pink. Serve with pasta.

Yield: 8 servings (1 cup sauce with 5 meatballs).

Spicy Seafood Stew

PREP: 30 MIN. COOK: 4-3/4 HOURS

Bonnie Marlow

Ottoville, Ohio

This zippy stew is very quick to prepare. The hardest part is peeling and dicing the potatoes, and even that can be done the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day.

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2 pounds potatoes, peeled and diced

1 pound carrots, sliced

2 jars (6 ounces each) sliced mushrooms, drained

1 jar (26 ounces) spaghetti sauce

1-1/2 teaspoons ground turmeric

1-1/2 teaspoons minced garlic

1 teaspoon cayenne pepper

3/4 teaspoon salt

1-1/2 cups water

1 pound sea scallops

1 pound uncooked medium shrimp, peeled and deveined

1. In a 5-qt. slow cooker, combine the vegetables, spaghetti sauce and seasonings. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
2. Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.

Yield: 9 servings.

Creamy Chicken Fettuccine

PREP: 15 MIN. COOK: 3 HOURS

Melissa Cowser

Greenville, Texas

Convenient canned soup and process American cheese hurry along the prep for this creamy sauce loaded with delicious chunks of chicken.

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1-1/2 pounds boneless skinless chicken breasts, cut into cubes

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

4 ounces process American cheese, cubed

1 can (2-1/4 ounces) sliced ripe olives, drained

1 jar (2 ounces) diced pimientos, drained, optional

1 package (16 ounces) fettuccine or spaghetti

Thin breadsticks, optional

1. Place the chicken in a 3-qt. slow cooker; sprinkle with onion powder, garlic powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
2. Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken and breadsticks if desired.

Yield: 6 servings.

Venison Meatballs

PREP: 30 MIN. COOK: 4-1/4 HOURS

Geraldine Mennear

Mastic, New York

These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. This is my husband’s favorite venison recipe. Even my coworkers, who normally don’t like game meat, enjoy it.

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1 egg, lightly beaten

1 cup soft bread crumbs

1 can (8 ounces) water chestnuts, drained and finely chopped

1/4 cup soy sauce

2 teaspoons ground ginger

1 garlic clove, minced

1 pound ground venison

1 pound bulk pork sausage

3 to 4 teaspoons canola oil, divided

1/2 pound fresh mushrooms, sliced

1 can (14-1/2 ounces) chicken broth

1-1/4 cups cold water, divided

3 tablespoons cornstarch

Hot cooked noodles

1. In a bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker.
2. In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°.
3. Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the meatballs, mushrooms and noodles.

Yield: 8-10 servings.

Ham Tetrazzini

PREP: 15 MIN. COOK: 4 HOURS

Susan Blair

Sterling, Michigan

I’ve served this at parties, family dinners and potlucks. Everyone is pleasantly surprised to find they’re eating a lighter version of this classic dish.

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1 can (10-3/4 ounces) reduced-sodium condensed cream of mushroom soup, undiluted

1 cup sliced fresh mushrooms

1 cup cubed fully cooked ham

1/2 cup fat-free evaporated milk

2 tablespoons white wine or water

1 teaspoon prepared horseradish

1 package (7 ounces) spaghetti

1/2 cup shredded Parmesan cheese

1. In a 3-qt. slow cooker, combine the soup, mushrooms, ham, milk, wine and horseradish. Cover and cook on low for 4 hours. Cook spaghetti according to package directions; drain. Add the spaghetti and cheese to slow cooker; toss to coat.

Yield: 5 servings.

Southern Barbecue Spaghetti Sauce

PREP: 10 MIN. COOK: 4 HOURS

Rhonda Melanson

Sarnia, Ontario

I revamped our favorite sloppy joe recipe into this thick spaghetti sauce that simmers in the slow cooker. The flavor is jazzy enough to be interesting to adults, yet mild enough to be enjoyed by children.

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1 pound lean ground turkey

2 medium onions, chopped

1-1/2 cups sliced fresh mushrooms

1 medium green pepper, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (12 ounces) tomato paste

1 can (8 ounces) tomato sauce

1 cup ketchup

1/2 cup beef broth

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon ground cumin

2 teaspoons chili powder

12 cups hot cooked spaghetti

1. In a large nonstick skillet, cook the turkey, onions, mushrooms, green pepper and garlic over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
2. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours. Serve sauce with the spaghetti.

Yield: 12 servings.

Two-Bean Chili

PREP: 40 MIN. COOK: 8 HOURS

Ronald Johnson

Elmhurst, Illinois

The first time I had this chili, I was at a party. I was on my second bowl before I realized it had no meat!

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1/2 pound sliced fresh mushrooms

1 large green pepper, chopped

1 large sweet red pepper, chopped

2 celery ribs, chopped

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

1 tablespoon olive oil

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 can (28 ounces) diced tomatoes, undrained

1 can (16 ounces) red beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 large carrot, chopped

1/2 cup water

1/2 cup barbecue sauce

1/4 cup chili powder

1 teaspoon Liquid Smoke, optional

Optional toppings: sour cream, hot pepper sauce, shredded cheddar cheese, onion and/or tortilla chips

1. In a large skillet over medium heat, cook vegetables in oil until onion is tender. Add the garlic, cumin and oregano; cook and stir 1 minute longer. Transfer to a 5-qt. slow cooker.
2. Stir in the remaining ingredients except toppings. Cover and cook on low for 8 hours or until vegetables are tender. Serve with toppings if desired.

Yield: 6 servings (2 quarts).

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Red Clam Sauce

PREP: 25 MIN. COOK: 3 HOURS

JoAnn Brown

LaTrobe, Pennsylvania

This dish tastes like it’s been slaved over all day. Instead, it cooks while you do other things.

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1 medium onion, chopped

1 tablespoon canola oil

2 garlic cloves, minced

2 cans (6-1/2 ounces each) chopped clams, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1/4 cup minced fresh parsley

1 bay leaf

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon dried thyme

6 ounces linguine, cooked and drained

1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 1-1/2- or 2-qt. slow cooker.
2. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme. Cover and cook on low for 3-4 hours or until heated through. Discard bay leaf. Serve with linguine.

Yield: 4 servings.

Mincing parsley. Parsley can be messy to mince. Here’s a tip to keep things clean. Simply place parsley in a small glass container and snip sprigs with kitchen shears until minced.