Mushroom and Mozzarella Meatballs and Spaghetti

I have posted some meatball recipes before but as I was contemplating fixing today’s dinner I realized: why not put them in the crock pot with the sauce to heat everything together?  It was a brilliant idea if I do say so myself.  It’s always so messy heating spaghetti sauce as it can splatter about if you heat too high and a longer heat time allows the sauce to infuse with the meatballs to perfection!

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I added my sauce and cooked meatballs to my slow cooker and heated on high for about 1 1/2 hours.  It was most likely ready sooner but I wasn’t.  Here’s my meatball recipe for today:

  • 3 cloves garlic – minced
  • 1/2 cup diced mushrooms
  • 1/4 cup diced bell pepper
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 3/4 cup mozzarella cheese
  • 1/2 crushed red pepper
  • 1/4 black pepper
  • 1 tsp oregano
  • 1/2 tsp salt

Combine all ingredients in large bowl.  Form into meatballs; I made large meatballs today and go about 10 from the mixture.  Bake at 375 degrees until cooked through; about 30 minutes for large size.

Add to sauce and heat as desired; serve with cooked pasta.

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Enjoy ~ Kimberly

Pork and Sauerkraut ~ Slow cooker version

Just a quick post for an easy pork and sauerkraut.  It was nice to come home and have dinner ready after a busy day at work.

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  • 1 pound baby potatoes
  • 1 pound pork ~ I used boneless country-style rips
  • 1 jar sauerkraut
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Place potatoes in bottom of slow cooker.  Next add pork and seasonings.  Cover with jar of sauerkraut and cook on low for about 7 hours.

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Enjoy ~ Kimberly

Slow Cooker Vegetable Soup

Thought I would experiment with my new slow cooker.  I purchased a 3 quart recently and hadn’t used it yet.  I really wanted the 3 quart after much thought.  The stores try to trick you into larger ones but this size just seemed ideal for the two of us.

Now on to the soup; it didn’t come out quite how I was hoping but it was still very tasty.  I used some tiny star pasta and against most of the advise I read online I added it from the start.  Well, it kind of disintegrated so I suppose that wasn’t the right approach.  I would have added some meat but I didn’t have any in the house so that would have made a difference too I am sure.  I’ll post it as I made it and will make it again soon with some alterations.

  • 1 cup carrots
  • 1/2 cup celery
  • 1/4 cup onion
  • 1 cup potatoes
  • 1/2 cup lima beans
  • 1/4 cup peas
  • 1 cup corn
  • 1/2 cup green beans
  • 3 cups beef stock
  • 1 can whole tomatoes
  • 2 cloves minced garlic
  • I added 1/4 cup mini star pasta but it fell apart so maybe skip this step!
  • 1/4 tsp marjoram
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Prep veggies and cut to desired size; you can even use a mix of frozen vegetables if you prefer. Add to crock pot along with remaining ingredients.  Cook over low heat for 6 – 8 hours.

Enjoy ~ Kimberly

Shrimp Creole ~ another crock pot recipe

I tried another crock pot recipe; this came out fairly well, but I felt it had a very slight tinny taste to it.  I’ve since read that the metallic taste sometimes occurs when cooking tomatoes for long periods of time.  Some folks suggest adding a little more sugar or some lemon juice to counteract this effect. I did add sugar to my leftovers and it seemed to take care of it.  It seems that it isn’t harmful it’s just a taste and it can’t clearly be predicted; it most likely has to do with the acidity of the canned tomatoes.  If it wasn’t the fault of the acid it was from my crock pot heating more than necessary; to be honest it is a relatively old crock pot so I will definitely try this again once I purchase a new one.

 

  • 1 large onion ~ diced
  • 1 green pepper ~ cut into chunks
  • 2 cloves garlic ~ minced
  • 3/4 cup celery ~ chopped
  • 2 jalapeno ~ diced
  • 1 1/2 cups crushed tomatoes
  • 1 can whole tomatoes ~ 28 o.z.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 tsp paprika
  • 1 bay leaf
  • 1 tsp hot sauce
  • 1 pound shrimp ~ peeled and deveined
  • cooked rice

Combine all ingredients except shrimp and rice in crock pot.  Stir and cover with lid.  Cook on low for about 7 hours; stir in shrimp and cook an additional hour on high until shrimp is cooked through. Serve with rice if desired

 

Enjoy ~ Kimberly