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Writers Retreat > Front Porch Chatting > Recipes > Slow Cooker/Crock Pot, Anyone?
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Author Topic: Slow Cooker/Crock Pot, Anyone?  (Read 1231 times)
Julz
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Posts: 51
« Reply #30 on: February 07, 2010, 12:12:04 PM »
Storyteller~

I've never tried using the "no bake" noodles, but I think you can!  My mother-in-law sent me a lasagna recipe for the slow cooker, but I haven't tried it yet.  She said you CAN cook pasta or noodles in a slow cooker, but you have to buy the "no bake" kind.

Peace,
Julz
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storyteller2b
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« Reply #31 on: February 07, 2010, 01:16:49 PM »
Quote from: Julz on February 07, 2010, 12:12:04 PM
Storyteller~

I've never tried using the "no bake" noodles, but I think you can!  My mother-in-law sent me a lasagna recipe for the slow cooker, but I haven't tried it yet.  She said you CAN cook pasta or noodles in a slow cooker, but you have to buy the "no bake" kind.

Peace,
Julz

"No Bake" kind? Never heard of them, but I will definately keep an eye out for them. Regular or speciality stores?

Thanks, Julz, for the heads up. Smiley
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MeenaRose
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« Reply #32 on: February 07, 2010, 03:53:00 PM »
Julz...


Looking forward to you posting that lasagna recipe Smiley

Meena
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Julz
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« Reply #33 on: February 07, 2010, 04:24:19 PM »
Vegetarian Lasagna

1 jar (25 or 26 oz) marinara sauce
1 can (14 1/2 oz) diced tomatoes
1 pkg (8 to 9 oz oven-ready (no boil) lasagna noodles
1 container (15 oz) part-skim ricotta cheese
1 pkg (8 oz) shredded mozzarella
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry
1 cup frozen veggie crumbles*
*or substitute with 8oz ground beef, browned

1) In medium bowl, combine marinara sauce & tomatoes-with their juice
2) Spray 4 1/2 to 6qt slow-cooker bowl with non-stick cooking spray.  Spoon 1 cup tomato-sauce mixture into bowl.  Arrange 1/4th of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.  Spoon about 3/4 cup sauce over noodles, then top with 1/3 of ricotta (about 1/2 cup), and 1/2 cup mozzarella.  Spread half of spinach over cheese.
3) Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles (or ground beef.)  Place remaining noodles over spinach, then top with remaining sauce and mozzarella.
4) Cover slow cooker with lid and cook on low setting 2 1/2-3 hours or on high setting 1 1/2- 1 3/4 hours or until noodles are very tender.
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ellynn524
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« Reply #34 on: February 27, 2010, 03:35:45 PM »
Quote from: numbneykid on January 26, 2010, 11:05:26 AM
Meena, here's one:

1 pot roast - any size
1 - 2 envelopes onion soup powder (use one if you don't like it real salty)
water to almost cover roast

pour one or half envelope of soup in the bottom with the water.  Put in roast and one or half the envelope.  I usually sprinkle it on top and leave it dry.  You can add more onions, dehydrated or real.  Set temperature at 170F and forget about it.  The longer it cooks the better it gets.  You could also throw in carrots and potatoes.  When I get home I usually flip the meat around a bit until we are ready to eat.  I also have put a whole roast in frozen in the morning.  The slow, low heat gently thaws and cooks it.

Let me know if you make it.  I've got a delicious pork roast recipes also.  I love creating flavorful food!

Here is something very similar:

1 small roast-yes you can use one still frozen-rock solid frozen-doesn't matter
1 envelop of dried onion soup
1 can condensed cream of mushroom soup-do not add water
1 bag of cut and peeled baby carrots-optional

Put the cond soup and the dry mix in first and stir well.  Rinse off the carrots and drop them into the mix. Place the roast (frozen or thawed) on top.  Put the crock pot on low and don't take the lid off. 
Cook it 6-8 hrs.

The juices from the roast make a wonderful "gravey"  and the meat is so tender!  Perfect over mashed potatoes or rice. 

Ellynn
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ellynn524
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« Reply #35 on: February 27, 2010, 03:41:53 PM »
Here's an easy chicken one:

1 can of condensed cream of chicken soup
1 pkt of dried onion soup mix
chicken pieces-boneless or with, frozen or thawed
1 pkg of peeled and cut baby carrots
small potatoes optional

Mix the 2 soups together first, dump in the carrots & potatoes,  put the chicken on last.  Cover, turn on low and cook 6-8 hrs.

Yummy.

Ellynn
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storyteller2b
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« Reply #36 on: February 27, 2010, 03:51:58 PM »
Quote from: ellynn524 on February 27, 2010, 03:41:53 PM
Here's an easy chicken one:

1 can of condensed cream of chicken soup
1 pkt of dried onion soup mix
chicken pieces-boneless or with, frozen or thawed
1 pkg of peeled and cut baby carrots
small potatoes optional

Mix the 2 soups together first, dump in the carrots & potatoes,  put the chicken on last.  Cover, turn on low and cook 6-8 hrs.

Yummy.

Ellynn

Aaww, Elynn!

Thank you for posting this. My mother as she gets older has started not eating food she use to love. So chicken is one of the few basic meat we eat around here - I like chicken just as much - but 3 times out of a week...?

Jo
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ellynn524
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« Reply #37 on: February 27, 2010, 06:32:39 PM »

Aaww, Elynn!

Thank you for posting this. My mother as she gets older has started not eating food she use to love. So chicken is one of the few basic meat we eat around here - I like chicken just as much - but 3 times out of a week...?

Jo
[/quote]

Jo,

You're welcome.  My mom lived with us too so, been there, done that.  If you ever want to talk "mom stuff", just let me know.  I understand.

Ellynn
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storyteller2b
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« Reply #38 on: February 28, 2010, 12:57:40 PM »
Quote from: ellynn524 on February 27, 2010, 06:32:39 PM

Aaww, Elynn!

Thank you for posting this. My mother as she gets older has started not eating food she use to love. So chicken is one of the few basic meat we eat around here - I like chicken just as much - but 3 times out of a week...?

Jo

Jo,

You're welcome.  My mom lived with us too so, been there, done that.  If you ever want to talk "mom stuff", just let me know.  I understand.

Ellynn
[/quote]

Thanks, Ellynn  Smiley
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Usnuzuluz
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Posts: 2
« Reply #39 on: March 12, 2010, 02:41:21 PM »
Hello Colorado Kate - Get a nice Rival Crockpot.  They are the best and if you check Macy's Sale days you will be able to get one as inexpensively as $49.00 or so.  Just remember to wipe the inside of the pot section with an olive oil soaked papertowel and wipe off before beginning to cook any dish, it helps to prevent the sticking that can sometimes take place.
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ColoradoKate
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"We can haz fun eben when we iz rong."
« Reply #40 on: March 12, 2010, 02:50:34 PM »
Rival Crockpot, huh? Okay, thanks, I'll look!

Love your user name, Usnuzuluz.  Grin
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Sandie_Lee
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« Reply #41 on: April 17, 2010, 07:22:02 AM »
LOVE  LOVE  LOVE my slow cooker.  It's a must have. 
I found an awesome cookbook just for slow cookers.  Check out Companys Coming Slow Cookers Recipes.  Easy, delicious and you usually have the ingredients on hand.

Sandie
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Sandie Lee Smiley
AlaskanRC
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« Reply #42 on: August 27, 2010, 04:36:02 PM »
Quote from: kymom on January 31, 2010, 09:13:59 PM
Best crock pot/slowcooker recipe that I have (AND The simplest!!!)

3-4 boneless chicken breasts
1 regular sized jar salsa (you pick how hot)
1 package taco seasoning

Placed the thawed, uncooked chicken in the cooker.  Pour salsa over the top.  Cook 4-5 hours on low. Shred the chicken with two forks right in the cooker.  Add taco seasoning.  Cook 1-3 hours more (the longer the better, but it is done if you are in a hurry)

Use chicken in tacos, enchiladas, nachos, even on a salad. 
Kristin
 Cheesy


Just tossed this into the crockpot this morning! Can't wait to see how it turns out thought I'm abit worried about the heartburn to come lol!
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