Wednesday, February 20, 2013

Crock Pot Italian Tortellini

This tastes like a fancy spaghetti.  The kids loved it.

1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (9 ounce) package of frigerated tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1 (14.5 ounce) can Italian-style diced tomatoes, undrained

  • Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
  • Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
  • Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Friday, February 8, 2013

Pork and Black Beans over Rice

This was a big hit with everyone.  There is something really great about beans and meat over rice.  There are never left overs when we make it.

1 1/2 pounds pork tenderloin
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

  • Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
  • Break up pieces of cooked pork to thicken the chili before serving.
  • Serve over rice.

Monday, February 4, 2013

Upstate Minestrone Soup

1 lb Italian sausage
1 Tb olive oil
1 onion, diced
1 clove garlic, minced
1 cup carrots, sliced
1 tsp dried basil
2 small zucchini, sliced
1 (15oz) can diced tomatoes
2 cans beef broth
4 cups shredded cabbage
1 tsp salt
1/4 tsp pepper
2 (15 oz) can great northern beans, undrained

  • Slice sausage and brown in saucepan.  Add onion, garlic, carrots, and basil.  Cook for 5 minutes.
  • Add tomatoes with liquid, beef broth, cabbage, zucchini, salt and pepper.  Bring to a boil, reduce and simmer covered for 1 hour.
  • Add beans with liquid.  Cook another 20 minutes

Sunday, February 3, 2013

Pumpkin Chocolate Chip Muffins

  • 3/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips

  1. Preheat the oven to 400 degrees. Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.