General Recipes

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings

Pasta, chicken, and a delicious sauce! This dish is what you just need today! You can enjoy this in just 30 minutes of cooking time. It is perfect for a simple dinner with your loved ones. Enjoy!

Ingredients:

2 pounds boneless, skinless chicken breast

1 teaspoon Italian seasoning

3 c baby spinach

2 tablespoons unsalted butter

8 ounces of sun-dried tomatoes in oil drained

3 c heavy cream

1/2 c Parmesan cheese

2 tablespoons olive oil

1/2 teaspoon salt

1/2-pound penne pasta

1/8 teaspoon black pepper

2 garlic cloves

Directions:

Chicken:

Sprinkle salt and pepper over the chicken tenders, then rub each to coat.

Place a large cast-iron skillet on the stove and turn the heat to medium-high. Fill the skillet with olive oil and allow it to become hot.

Add the chicken tenders into the preheated pan, then cook all sides for a few minutes until they turn brown. Move them to a clean plate and allow them to cool. Chop into small cuts when cooled enough to handle.

Creamy Tuscan Sauce:

Place a pan on the stove and turn the heat to medium. Add butter and let it melt.

Add the minced garlic and sun-dried tomatoes into the hot pan, then sauté for a few minutes just until aromatic. Stir in the spinach and cook for a few minutes just until wilted.

Stir in the cream until well incorporated. Let the mixture simmer.

Remove the pan from the stove, then stir in the Italian seasoning, Parmesan cheese, pepper, and salt until well incorporated.

Put the chicken slices into the pan together with the cooked pasta. Toss everything until coated with the sauce. Dish out.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 6 months in the freezer. Reheat for a few minutes before serving again.

Feel free to use broccoli or asparagus in exchange for spinach.

Nutrition Facts:

Calories: 497 kcal | Carbohydrates: 32g | Protein: 35g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 118mg | Sodium: 501mg | Potassium: 1113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1911IU | Vitamin C: 34mg | Calcium: 209mg | Iron: 2mg

Creamy Tuscan Chicken Pasta

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 Servings Pasta, chicken, and a delicious sauce! This dish is what you just… General Recipes Creamy Tuscan Chicken Pasta European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 497 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds boneless, skinless chicken breast
• 1 teaspoon Italian seasoning
• 3 c baby spinach
• 2 tablespoons unsalted butter
• 8 ounces of sun-dried tomatoes in oil drained
• 3 c heavy cream
• 1/2 c Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2-pound penne pasta
• 1/8 teaspoon black pepper
• 2 garlic cloves

Instructions

Chicken:

Sprinkle salt and pepper over the chicken tenders, then rub each to coat.

Place a large cast-iron skillet on the stove and turn the heat to medium-high. Fill the skillet with olive oil and allow it to become hot.

Add the chicken tenders into the preheated pan, then cook all sides for a few minutes until they turn brown. Move them to a clean plate and allow them to cool. Chop into small cuts when cooled enough to handle.

Creamy Tuscan Sauce:

Place a pan on the stove and turn the heat to medium. Add butter and let it melt.

Add the minced garlic and sun-dried tomatoes into the hot pan, then sauté for a few minutes just until aromatic. Stir in the spinach and cook for a few minutes just until wilted.

Stir in the cream until well incorporated. Let the mixture simmer.

Remove the pan from the stove, then stir in the Italian seasoning, Parmesan cheese, pepper, and salt until well incorporated.

Put the chicken slices into the pan together with the cooked pasta. Toss everything until coated with the sauce. Dish out.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 6 months in the freezer. Reheat for a few minutes before serving again. Feel free to use broccoli or asparagus in exchange for spinach.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 to 6 Servings

If you want an easy and delicious dish to serve for dinner, then I highly recommend this recipe! This Italian Sausage Bow Tie Pasta is insanely delicious! It will only take you less than an hour to make this. Try it now!

Ingredients:

4 cloves garlic, minced

1 lb. mild Italian sausage, casings removed

1/2 c diced onion

1 can (28 ounces) Italian-style plum tomatoes, drained and coarsely chopped

1 package (12 ounces) bow tie pasta

2 tbsp olive oil

1/2 tsp red pepper flakes (optional)

Fresh parsley, minced (optional)

1-1/2 c heavy cream

1 c packed spinach leaves, cut into thin strips

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the pasta and a bit of salt, then cook for a few minutes until al dente. Drain and rinse with cold water.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the sausage into the hot skillet, then cook for a few minutes until crumbly and brown. Stir in the red pepper flakes.

Add the garlic and onion, then sauté for a few minutes just until aromatic and soft.

Stir in the heavy cream and tomatoes until well incorporated. Simmer everything for about 10 minutes or until the sauce becomes thick.

Stir in the spinach and cook for another 3 minutes or until wilted.

Add the cooked pasta into the skillet with the sauce, then toss to coat. Remove the pan from the heat. Garnish with freshly chopped parsley on top.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

You can use any kind of sausage for this recipe.

Nutrition Facts:

Amount Per Serving: Calories: 623 | Total Fat: 54g | Saturated Fat: 27g | Trans Fat: 1g | Unsaturated Fat: 28g | Cholesterol: 133mg | Sodium: 606mg | Carbohydrates: 16g | Fiber: 2g | Sugar: 5g | Protein: 19g

ITALIAN SAUSAGE BOW TIE PASTA

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 to 6 Servings If you want an easy and delicious dish to serve… General Recipes ITALIAN SAUSAGE BOW TIE PASTA European Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 623 calories 54 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves garlic, minced
• 1 lb. mild Italian sausage, casings removed
• 1/2 c diced onion
• 1 can (28 ounces) Italian-style plum tomatoes, drained and coarsely chopped
• 1 package (12 ounces) bow tie pasta
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• Fresh parsley, minced (optional)
• 1-1/2 c heavy cream
• 1 c packed spinach leaves, cut into thin strips

Instructions

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the pasta and a bit of salt, then cook for a few minutes until al dente. Drain and rinse with cold water.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the sausage into the hot skillet, then cook for a few minutes until crumbly and brown. Stir in the red pepper flakes.

Add the garlic and onion, then sauté for a few minutes just until aromatic and soft.

Stir in the heavy cream and tomatoes until well incorporated. Simmer everything for about 10 minutes or until the sauce becomes thick.

Stir in the spinach and cook for another 3 minutes or until wilted.

Add the cooked pasta into the skillet with the sauce, then toss to coat. Remove the pan from the heat. Garnish with freshly chopped parsley on top.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. You can use any kind of sausage for this recipe.

Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 8 Servings

This Crock Pot Tuscan Chicken is simply the best! Made with very simple ingredients, you will not be disappointed with this recipe at all! I have listed all things you will be needing so just follow them step by step, and you are good to go! The best thing about this is that it is low-carb! You can eat a lot of it and feel no guilt at all. Enjoy!

Ingredients:

14 ounces can artichoke hearts, drained and quartered

8 ounces of baby spinach

3 pounds chicken breast, boneless, skinless

8 ounces jar of sun-dried tomatoes packed in oil with herbs

1/2 teaspoon black pepper

1 onion, diced

6 cloves garlic, pressed

1 teaspoon salt

Directions:

Put the chicken breast in the bottom of the crockpot, then season it with salt and pepper.

Add the pressed garlic, onion, artichoke hearts, and sun-dried tomatoes over the chicken breast.

Cover and seal the slow cooker, then cook everything for about 3 hours on a high setting or 4 hours on a low setting. The temperature of the chicken should read about 165 degrees F after inserting an instant-read thermometer on it.

Put the spinach over the chicken, then cover the crockpot and cook the spinach for about 5 minutes or until completely wilted. Add the toppings.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or up to 2 months in the freezer. Reheat for a few minutes before serving again.

You can serve this Crock Pot Tuscan Chicken with these things if you like.

Pasta
Garlic Bread
Italian Tortellini Salad
Side Salad with balsamic vinaigrette
Best Roasted Veggies

Nutrition Facts:

Serving: 8oz | Calories: 325 kcal (16%) | Carbohydrates: 12g (4%) | Protein: 39g (78%) | Fat: 13g (20%) | Saturated Fat: 2g (13%) | Cholesterol: 109mg (36%) | Sodium: 775mg (34%) | Potassium: 1260mg (36%) | Fiber: 4g (17%) | Sugar: 1g (1%) | Vitamin A: 3570IU (71%) | Vitamin C: 51mg (62%) | Calcium: 67mg (7%) | Iron: 3mg (17%)

Crock Pot Tuscan Chicken Recipe: The BEST Chicken Dinner Recipe

Rebecca Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 8 Servings This Crock Pot Tuscan Chicken is simply the best! Made… General Recipes Crock Pot Tuscan Chicken Recipe: The BEST Chicken Dinner Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 325 calories 13 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 14 ounces can artichoke hearts, drained and quartered
• 8 ounces of baby spinach
• 3 pounds chicken breast, boneless, skinless
• 8 ounces jar of sun-dried tomatoes packed in oil with herbs
• 1/2 teaspoon black pepper
• 1 onion, diced
• 6 cloves garlic, pressed
• 1 teaspoon salt

Instructions

Put the chicken breast in the bottom of the crockpot, then season it with salt and pepper.

Add the pressed garlic, onion, artichoke hearts, and sun-dried tomatoes over the chicken breast.

Cover and seal the slow cooker, then cook everything for about 3 hours on a high setting or 4 hours on a low setting. The temperature of the chicken should read about 165 degrees F after inserting an instant-read thermometer on it.

Put the spinach over the chicken, then cover the crockpot and cook the spinach for about 5 minutes or until completely wilted. Add the toppings.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or up to 2 months in the freezer. Reheat for a few minutes before serving again. You can serve this Crock Pot Tuscan Chicken with these things if you like.

Prep Time: 15 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 45 mins | Yield: 8 Servings

This Slow Cooker Cajun Chicken Alfredo is one of my comfort foods! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! Allow me to share it with you! Enjoy the delicious flavors in this dish in less than 5 hours of being slow-cooked!

Ingredients:

4 tbsp butter

1 lb. chicken breasts

4 c of low-sodium chicken broth

1 lb. of uncooked penne pasta

1/2 c hot water

1 tbsp olive oil

kosher salt and black pepper

1 lb. smoked sausage, sliced into 1-inch pieces

8 ounces freshly shredded Parmesan cheese about 2 1/2 c

3 c of heavy cream

garlic powder

2 tbsp coarse Cajun seasoning

2 cloves garlic, smashed

Directions:

Use paper towels to pat dry the chicken breasts. Season them with salt, pepper, and garlic powder.

Place a skillet on the stove and turn the heat to high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then sear each side for a few minutes until they turn golden brown. Transfer them into the slow cooker.

Add butter, garlic cloves, sausage, chicken broth, salt, pepper, heavy cream, and Cajun seasoning into the slow cooker with the chicken breasts. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 4 hours on a low setting or 2 hours on a high setting. The temperature of the chicken should reach about 165 degrees F.

Transfer the chicken breasts onto a clean plate and allow them to cool. Slice into small cuts.

Add the uncooked pasta and 1/2 cup of hot water into the slow cooker. Cover and seal, then cook the pasta for 30 minutes or until al dente.

Put the sliced chicken breasts back into the slow cooker together with the Parmesan cheese, a bit of salt, and pepper. Stir everything until well incorporated.

Serve right away. Enjoy!

Nutrition Facts:

Calories 928 Calories from Fat 576 Fat 64g98% Saturated Fat 34g213% Cholesterol 228mg76% Sodium 1011mg44% Potassium 671mg19% Carbohydrates 49g16% Fiber 2g8% Sugar 2g2% Protein 38g76% Vitamin A 2532IU51% Vitamin C 1mg1% Calcium 340mg34% Iron 2mg

Slow Cooker Cajun Chicken Alfredo Recipe

Rebecca Prep Time: 15 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 45 mins | Yield: 8 Servings This Slow Cooker Cajun Chicken Alfredo is one… General Recipes Slow Cooker Cajun Chicken Alfredo Recipe European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 4 hrs 30 mins 4 hrs 30 mins

Nutrition facts: 928 calories 64 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter
• 1 lb. chicken breasts
• 4 c of low-sodium chicken broth
• 1 lb. of uncooked penne pasta
• 1/2 c hot water
• 1 tbsp olive oil
• kosher salt and black pepper
• 1 lb. smoked sausage, sliced into 1-inch pieces
• 8 ounces freshly shredded Parmesan cheese about 2 1/2 c
• 3 c of heavy cream
• garlic powder
• 2 tbsp coarse Cajun seasoning
• 2 cloves garlic, smashed

Instructions

Use paper towels to pat dry the chicken breasts. Season them with salt, pepper, and garlic powder.

Place a skillet on the stove and turn the heat to high. Add olive oil and allow it to become hot.

Add the chicken breasts into the hot skillet, then sear each side for a few minutes until they turn golden brown. Transfer them into the slow cooker.

Add butter, garlic cloves, sausage, chicken broth, salt, pepper, heavy cream, and Cajun seasoning into the slow cooker with the chicken breasts. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 4 hours on a low setting or 2 hours on a high setting. The temperature of the chicken should reach about 165 degrees F.

Transfer the chicken breasts onto a clean plate and allow them to cool. Slice into small cuts.

Add the uncooked pasta and 1/2 cup of hot water into the slow cooker. Cover and seal, then cook the pasta for 30 minutes or until al dente.

Put the sliced chicken breasts back into the slow cooker together with the Parmesan cheese, a bit of salt, and pepper. Stir everything until well incorporated.

Serve right away. Enjoy!

Prep Time: 40 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 55 mins | Yield: 8 Servings

If you are a busy person like me and still want quality food for your loved ones, then this recipe is one to try! It is a very simple and easy recipe that you will surely enjoy making! Ready in just about 5 hours, you are so in for a treat. Enjoy!

Ingredients:

Meatballs:

1 tsp dried Italian seasoning

1 pound ground beef (more fat, means juicier meatballs, but higher calories)

1/2 onion, grated or finely chopped

1/4 c water or milk

1 pound ground pork (more fat, means juicier meatballs, but higher calories)

2 slices of soft white bread

1 tsp salt

2 large Eggs

1 tbsp minced garlic

1/4 tsp pepper

Slow Cooker Swedish Meatballs:

A pinch of nutmeg

2 tbsp cornstarch

1 tbsp Worcestershire sauce

1/4 tsp pepper

1 tsp dried parsley

1 tsp minced garlic

1/4 tsp thyme

1 1/4 c low sodium beef broth

1/2 c half and half

1/2 tsp salt

Directions:

To Bake the Meatballs:

Rip the bread and put them in the food processor. Pulse to crumble them. Place into a large bowl with water and soak.

Add pork, salt, pepper, Italian seasoning, onion, eggs, and beef into the bowl with the soaked bread. Use your clean hands to mix everything.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking sheet with parchment paper.

Make small meatballs out of the mixture, then arrange them in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the meatballs for 10 minutes. Remove from the oven and let them cool.

Serve and enjoy!

To Cook the Swedish Meatballs in the Slow Cooker:

Line the inside of a slow cooker with a sheet of Reynolds Kitchens.

Place the meatballs in the bottom of the slow cooker and make sure to leave a small space between each meatball.

In a mixing bowl, add garlic, thyme, salt, pepper, broth, nutmeg, parsley, Worcestershire sauce, cornstarch, and half & half.

Stir to combine and put the mixture over the meatballs in the slow cooker.

Cover and seal the slow cooker, then cook the meatballs for about 2 hours on a high setting or 4 hours on a low setting.

Serve over egg noodles or mashed potatoes, and don’t forget to spoon the delicious sauce on top. Enjoy!

Notes:

You can freeze these meatballs for up to 3 months.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 264cal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 616mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

Slow Cooker Swedish Meatballs: The Best Recipe for Christmas Eve Dinner

Rebecca Prep Time: 40 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 55 mins | Yield: 8 Servings If you are a busy person like me… General Recipes Slow Cooker Swedish Meatballs: The Best Recipe for Christmas Eve Dinner European Print This

Serves: 8 Prep Time: 40 mins Cooking Time: 4 hrs 15 mins 4 hrs 15 mins

Nutrition facts: 264 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 1 tsp dried Italian seasoning
• 1 pound ground beef (more fat, means juicier meatballs, but higher calories)
• 1/2 onion, grated or finely chopped
• 1/4 c water or milk
• 1 pound ground pork (more fat, means juicier meatballs, but higher calories)
• 2 slices of soft white bread
• 1 tsp salt
• 2 large Eggs
• 1 tbsp minced garlic
• 1/4 tsp pepper
• Slow Cooker Swedish Meatballs:
• A pinch of nutmeg
• 2 tbsp cornstarch
• 1 tbsp Worcestershire sauce
• 1/4 tsp pepper
• 1 tsp dried parsley
• 1 tsp minced garlic
• 1/4 tsp thyme
• 1 1/4 c low sodium beef broth
• 1/2 c half and half
• 1/2 tsp salt

Instructions

Rip the bread and put them in the food processor. Pulse to crumble them. Place into a large bowl with water and soak.

Add pork, salt, pepper, Italian seasoning, onion, eggs, and beef into the bowl with the soaked bread. Use your clean hands to mix everything.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking sheet with parchment paper.

Make small meatballs out of the mixture, then arrange them in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the meatballs for 10 minutes. Remove from the oven and let them cool.

Serve and enjoy!

To Cook the Swedish Meatballs in the Slow Cooker:

Line the inside of a slow cooker with a sheet of Reynolds Kitchens.

Place the meatballs in the bottom of the slow cooker and make sure to leave a small space between each meatball.

In a mixing bowl, add garlic, thyme, salt, pepper, broth, nutmeg, parsley, Worcestershire sauce, cornstarch, and half & half.

Stir to combine and put the mixture over the meatballs in the slow cooker.

Cover and seal the slow cooker, then cook the meatballs for about 2 hours on a high setting or 4 hours on a low setting.

Serve over egg noodles or mashed potatoes, and don’t forget to spoon the delicious sauce on top. Enjoy!

Notes

You can freeze these meatballs for up to 3 months. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Yield: 6 to 8 Servings

Meatballs smothered in a delicious and rich sauce; nothing can beat those things! This recipe is what you just need today! With up to 8 servings, this dish can feed your entire family! Enjoy!

Ingredients:

1/3 c coarsely chopped fresh parsley or basil leaves, plus more for serving

2 lbs. of ground chicken, preferably dark meat

1/2 c minced yellow onion

1/2 c panko breadcrumbs

3 cloves garlic, minced

2 (23- to 25 oz.) jars of marinara sauce (about 5 c total), divided

1 tsp dried oregano

2 large Eggs

1/2 tsp freshly ground black pepper

2 c shredded part-skim mozzarella cheese (optional)

1 tbsp kosher salt

1/3 c finely grated Parmesan cheese, plus more for serving

Directions:

Add 1/2 of the marinara sauce to the bottom of a 6-quart slow cooker.

In a large mixing bowl, crack the eggs and whisk until smooth.

Add the Parmesan cheese, salt, pepper, oregano, garlic, panko, basil, and onion into the bowl with the eggs. Whisk everything until well blended.

Put the ground chicken, then mix all the ingredients with your clean hands until well incorporated.

Add water into a medium mixing bowl.

Make small meatballs out of the mixture about 1 1/2-inch each. Make sure to wet your hands with water to prevent the mixture from sticking.

Add the meatballs into the slow cooker with the sauce. Add the rest of the marinara sauce on top.

Cover and seal the slow cooker, then cook the meatballs for about 6 to 8 hours on a low setting.

Scatter the shredded mozzarella cheese on top and cook for 15 more minutes.

Garnish each serving with basil and more Parmesan cheese.

Serve and enjoy!

Notes:

You can make these meatballs the night before. Just put them in an airtight container and freeze them until ready to cook.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the

freezer. Reheat for a few minutes before serving again.

Slow Cooker Chicken Parm Meatballs Recipe

Rebecca Yield: 6 to 8 Servings Meatballs smothered in a delicious and rich sauce; nothing can beat those things! This recipe is what you just need today! With up to 8… General Recipes Slow Cooker Chicken Parm Meatballs Recipe European Print This

Serves: 6-8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c coarsely chopped fresh parsley or basil leaves, plus more for serving
• 2 lbs. of ground chicken, preferably dark meat
• 1/2 c minced yellow onion
• 1/2 c panko breadcrumbs
• 3 cloves garlic, minced
• 2 (23- to 25 oz.) jars of marinara sauce (about 5 c total), divided
• 1 tsp dried oregano
• 2 large Eggs
• 1/2 tsp freshly ground black pepper
• 2 c shredded part-skim mozzarella cheese (optional)
• 1 tbsp kosher salt
• 1/3 c finely grated Parmesan cheese, plus more for serving

Instructions

Add 1/2 of the marinara sauce to the bottom of a 6-quart slow cooker.

In a large mixing bowl, crack the eggs and whisk until smooth.

Add the Parmesan cheese, salt, pepper, oregano, garlic, panko, basil, and onion into the bowl with the eggs. Whisk everything until well blended.

Put the ground chicken, then mix all the ingredients with your clean hands until well incorporated.

Add water into a medium mixing bowl.

Make small meatballs out of the mixture about 1 1/2-inch each. Make sure to wet your hands with water to prevent the mixture from sticking.

Add the meatballs into the slow cooker with the sauce. Add the rest of the marinara sauce on top.

Cover and seal the slow cooker, then cook the meatballs for about 6 to 8 hours on a low setting.

Scatter the shredded mozzarella cheese on top and cook for 15 more minutes.

Garnish each serving with basil and more Parmesan cheese.

Serve and enjoy!

Notes

You can make these meatballs the night before. Just put them in an airtight container and freeze them until ready to cook. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 8 Servings

This dish is slow-cooked to perfection for more than 6 hours! Meat, veggies, and a delicious gravy in one serving? Yes, please! Try this recipe now!

Ingredients:

4 tbsp olive oil

3 tbsp cold water

3 tbsp cornstarch

2 tbsp flour

3-4 pounds Chuck Roast, see notes for other cut options

Meat Seasoning:

1 tsp garlic powder

1 tsp chili powder

1 tsp salt

1 tsp paprika

2 tsp brown sugar

1 tsp onion powder

½ tsp black pepper

Gravy:

1 tsp low sodium soy sauce, can sub-Worcestershire

1 ½ tsp onion powder

1 c chicken broth

1 tsp garlic powder

1 cube beef bouillon, or 1 teaspoon better than bouillon

2 c beef broth

Sides:

2 pounds whole carrots, cut into halves or thirds

2 ¼ pounds baby potatoes, see notes

Finishing the Gravy:

1 tbsp cold unsalted butter

2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color

Directions:

Use paper towels to pat dry the roast.

In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.

Sprinkle flour over the roast and toss again to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.

In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.

In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.

Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.

Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.

Transfer the ingredients to individual serving plates. Cover each to keep warm.

For the Gravy:

Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.

Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.

Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.

Serve with the roast and veggies. Enjoy!

The Best Crock Pot Roast Recipe with Gravy

Rebecca Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 8 Servings This dish is slow-cooked to perfection for more than 6… General Recipes The Best Crock Pot Roast Recipe with Gravy European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp olive oil
• 3 tbsp cold water
• 3 tbsp cornstarch
• 2 tbsp flour
• 3-4 pounds Chuck Roast, see notes for other cut options
• Meat Seasoning:
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 2 tsp brown sugar
• 1 tsp onion powder
• ½ tsp black pepper
• Gravy:
• 1 tsp low sodium soy sauce, can sub-Worcestershire
• 1 ½ tsp onion powder
• 1 c chicken broth
• 1 tsp garlic powder
• 1 cube beef bouillon, or 1 teaspoon better than bouillon
• 2 c beef broth
• Sides:
• 2 pounds whole carrots, cut into halves or thirds
• 2 ¼ pounds baby potatoes, see notes
• Finishing the Gravy:
• 1 tbsp cold unsalted butter
• 2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color

Instructions

Use paper towels to pat dry the roast.

In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.

Sprinkle flour over the roast and toss again to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.

In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.

In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.

Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.

Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.

Transfer the ingredients to individual serving plates. Cover each to keep warm.

For the Gravy:

Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.

Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.

Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.

Serve with the roast and veggies. Enjoy!

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings

This incredible dish is made with simple ingredients! It is a complete meal that the entire family is going to love! The creamy sauce is what I like the most. Try it now!

Ingredients:

6 cloves garlic, minced

1 c heavy whipping cream

1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced

4 ounces (120 grams) of cream cheese, softened

1/2 c (120ml) chicken broth

3/4 c grated Parmesan cheese

1 medium onion, minced

4–5 pork loin chops, boneless

2 c mushrooms, chopped

1 tsp crushed red chili pepper flakes, optional

1 tbsp olive oil or butter

Sea salt and fresh cracked black pepper

1 tbsp Italian seasoning

Directions:

Put the potatoes in the bottom of the slow cooker, then season them with pepper.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the garlic and cook for a minute or until aromatic.

Add the chicken broth, cream cheese, and heavy cream. Stir everything until well blended. Let the mixture simmer for 10 minutes or until the texture of the sauce becomes thick.

Reduce the heat to low, then add the Parmesan cheese and whisk until completely melted. Stir in the Italian seasoning until well blended. Add a bit of water if the texture becomes too thick.

Sprinkle salt and pepper over the pork chops and rub each side to coat.

Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.

Place the pork chops into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them into the slow cooker over the potatoes.

Add the onion and mushrooms into the same skillet, then sauté for a few minutes until soft. Make sure to scrape the bottom to get the browned bits. Transfer them into the slow cooker as well.

Add the sauce on top of the ingredients in the slow cooker.

Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

Top each serving with grated Parmesan cheese, red chili flakes, and freshly chopped parsley to garnish.

Serve right away. Enjoy!

Slow Cooker Creamy Garlic Pork Chops with Mushrooms and Potatoes

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings This incredible dish is made with simple ingredients! It is… General Recipes Slow Cooker Creamy Garlic Pork Chops with Mushrooms and Potatoes European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 6 cloves garlic, minced
• 1 c heavy whipping cream
• 1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced
• 4 ounces (120 grams) of cream cheese, softened
• 1/2 c (120ml) chicken broth
• 3/4 c grated Parmesan cheese
• 1 medium onion, minced
• 4–5 pork loin chops, boneless
• 2 c mushrooms, chopped
• 1 tsp crushed red chili pepper flakes, optional
• 1 tbsp olive oil or butter
• Sea salt and fresh cracked black pepper
• 1 tbsp Italian seasoning

Instructions

Put the potatoes in the bottom of the slow cooker, then season them with pepper.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the garlic and cook for a minute or until aromatic.

Add the chicken broth, cream cheese, and heavy cream. Stir everything until well blended. Let the mixture simmer for 10 minutes or until the texture of the sauce becomes thick.

Reduce the heat to low, then add the Parmesan cheese and whisk until completely melted. Stir in the Italian seasoning until well blended. Add a bit of water if the texture becomes too thick.

Sprinkle salt and pepper over the pork chops and rub each side to coat.

Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.

Place the pork chops into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them into the slow cooker over the potatoes.

Add the onion and mushrooms into the same skillet, then sauté for a few minutes until soft. Make sure to scrape the bottom to get the browned bits. Transfer them into the slow cooker as well.

Add the sauce on top of the ingredients in the slow cooker.

Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

Top each serving with grated Parmesan cheese, red chili flakes, and freshly chopped parsley to garnish.

Serve right away. Enjoy!

Prep Time: 20 mins | Cook Time: 12 hrs | Total Time: 12 hrs 20 mins | Yield: 10 Servings

This Crock Pot Rustic Italian Beef Ragu is an amazing dish to serve for lunch or dinner with your loved ones! It may take you about 12 hours to prepare and cook this but I promise you that it is worth the wait! A must-try!

Ingredients:

2 tbsp unsalted butter

375ml/ 1 ½ c red wine such as Chianti

3×400 grams /14 ounces cans chopped tomatoes, crushed tomatoes for North America

1 small red onion, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

3-4 pounds of beef roast the cheapest cut will do

2 tablespoons olive oil

1 carrot, peeled and finely chopped

500 grams of fresh or dried pappardelle pasta or rigatoni

1 celery stick finely chopped

2-3 sprigs handful each of fresh rosemary and fresh thyme stems discarded and leaves finely chopped

2 handfuls grated Parmesan cheese, plus more for garnish

1 teaspoon salt and freshly ground black pepper

2 tbsp pearl barley optional

Directions:

Mince thyme, rosemary, and garlic. Also, chop the celery, carrot, and onion. Put everything to the bottom of the crockpot.

Slice the roast into 3-inch pieces.

Place a pan on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the meat, then cook for a few minutes until they turn brown. Transfer them into the crockpot with the veggies.

Remove the pan from the heat, then add wine and scrape the bottom to get the browned bits. Add it into the pot together with the tomatoes, barley, salt, and pepper.

Cover and seal the crockpot, then cook everything for about 10 to 12 hours on a low setting.

Use two forks to shred the meat, then add more thyme, rosemary, and a bit of water. Cover and cook for another hour.

Add butter and stir until completely melted.

Refer to the directions provided on the package of pasta on how to cook it.

Mix the cooked pasta and 1/3 of the ragu. Top it with grated Parmesan cheese.

Serve and enjoy!

Notes:

Place leftover ragu in an airtight container, then put it in the fridge or freezer.

Nutrition Facts:

Calories: 571 kcal | Carbohydrates: 51g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 310mg | Potassium: 1010mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1382IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 5mg

Crock Pot Rustic Italian Beef Ragu

Rebecca Prep Time: 20 mins | Cook Time: 12 hrs | Total Time: 12 hrs 20 mins | Yield: 10 Servings This Crock Pot Rustic Italian Beef Ragu is an amazing… General Recipes Crock Pot Rustic Italian Beef Ragu European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 571 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp unsalted butter
• 375ml/ 1 ½ c red wine such as Chianti
• 3x400 grams /14 ounces cans chopped tomatoes, crushed tomatoes for North America
• 1 small red onion, peeled and finely chopped
• 4 garlic cloves, peeled and finely chopped
• 3-4 pounds of beef roast the cheapest cut will do
• 2 tablespoons olive oil
• 1 carrot, peeled and finely chopped
• 500 grams of fresh or dried pappardelle pasta or rigatoni
• 1 celery stick finely chopped
• 2-3 sprigs handful each of fresh rosemary and fresh thyme stems discarded and leaves finely chopped
• 2 handfuls grated Parmesan cheese, plus more for garnish
• 1 teaspoon salt and freshly ground black pepper
• 2 tbsp pearl barley optional

Instructions

Mince thyme, rosemary, and garlic. Also, chop the celery, carrot, and onion. Put everything to the bottom of the crockpot.

Slice the roast into 3-inch pieces.

Place a pan on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the meat, then cook for a few minutes until they turn brown. Transfer them into the crockpot with the veggies.

Remove the pan from the heat, then add wine and scrape the bottom to get the browned bits. Add it into the pot together with the tomatoes, barley, salt, and pepper.

Cover and seal the crockpot, then cook everything for about 10 to 12 hours on a low setting.

Use two forks to shred the meat, then add more thyme, rosemary, and a bit of water. Cover and cook for another hour.

Add butter and stir until completely melted.

Refer to the directions provided on the package of pasta on how to cook it.

Mix the cooked pasta and 1/3 of the ragu. Top it with grated Parmesan cheese.

Serve and enjoy!

Notes

Place leftover ragu in an airtight container, then put it in the fridge or freezer.

Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings

Each bite of this cabbage roll is packed with incredible flavors! It just takes you to flavor town! Ready in just about 4 hours. Enjoy!

Ingredients:

1 c uncooked rice

1/2 tsp paprika

1 tsp Worcestershire sauce

1 jar tomato sauce

1 medium diced onion

1 pound ground meat

3 cloves garlic

1 head of cabbage

2 Eggs

1 teaspoon black pepper

1 teaspoon sea salt

Directions:

Remove about 1/4-inch of the bottom part of the cabbage.

Place a pot with water on the stove and turn the heat to high. Allow it to boil.

Add the cabbage to the boiling water for 2 minutes to make it soft. Peel it off to separate the leaves individually. Repeat the process until you get about 8 large leaves from the cabbage.

Add the uncooked rice, onion, salt, pepper, ground pork, ground beef, garlic powder, and 1/4 cup of tomato sauce into a large mixing bowl. Stir everything until well incorporated.

Add the egg, then stir again until well blended.

In a separate mixing bowl, add Worcestershire sauce, paprika, and tomato sauce. Stir everything to combine.

Add about 1/4 cup of the meat mixture in the middle of each leaf, then roll it up. It should look like a burrito. Repeat the process with the rest of the meat mixture and cabbage leaves.

Add some of the sauce into a slow cooker and make sure to cover the bottom.

Lay the cabbage rolls into the prepared slow cooker over the sauce. Make sure to leave a small space between each roll.

In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended. Add the sauce on top of the rolls and make sure to cover them entirely.

Cover and seal the slow cooker, then cook the cabbage rolls for about 8 hours on a low setting.

Serve and enjoy!

Note:

Leftovers should be kept in an airtight container, then in the fridge.

Slow Cooker Cabbage Rolls: The Easiest and Most Delicious Dish You'll Every Make

Rebecca Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings Each bite of this cabbage roll is packed with incredible… General Recipes Slow Cooker Cabbage Rolls: The Easiest and Most Delicious Dish You’ll Every Make European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 2 voted )

Ingredients

• 1 c uncooked rice
• 1/2 tsp paprika
• 1 tsp Worcestershire sauce
• 1 jar tomato sauce
• 1 medium diced onion
• 1 pound ground meat
• 3 cloves garlic
• 1 head of cabbage
• 2 Eggs
• 1 teaspoon black pepper
• 1 teaspoon sea salt

Instructions

Remove about 1/4-inch of the bottom part of the cabbage.

Place a pot with water on the stove and turn the heat to high. Allow it to boil.

Add the cabbage to the boiling water for 2 minutes to make it soft. Peel it off to separate the leaves individually. Repeat the process until you get about 8 large leaves from the cabbage.

Add the uncooked rice, onion, salt, pepper, ground pork, ground beef, garlic powder, and 1/4 cup of tomato sauce into a large mixing bowl. Stir everything until well incorporated.

Add the egg, then stir again until well blended.

In a separate mixing bowl, add Worcestershire sauce, paprika, and tomato sauce. Stir everything to combine.

Add about 1/4 cup of the meat mixture in the middle of each leaf, then roll it up. It should look like a burrito. Repeat the process with the rest of the meat mixture and cabbage leaves.

Add some of the sauce into a slow cooker and make sure to cover the bottom.

Lay the cabbage rolls into the prepared slow cooker over the sauce. Make sure to leave a small space between each roll.

In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended. Add the sauce on top of the rolls and make sure to cover them entirely.

Cover and seal the slow cooker, then cook the cabbage rolls for about 8 hours on a low setting.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge.