Crockpot Lasagna
This Crockpot Lasagna is comforting, easy-to-make and delicious. Perfect for busy nights and is sure to become a family favorite!
Tag: dinner recipe
Crockpot Chicken and Stuffing
Crockpot Chicken and Stuffing is an easy dinner that the whole family will love!
Meatloaf Recipe
This Meatloaf is so easy to make and comes out perfectly juicy every time! It’s the best meatloaf recipe.
Meatloaf Recipe
Ingredients
Meatloaf Ingredients
- 2 lbs Ground beef, 85% lean
- 1 Small white onion, chopped
- 2 Eggs
- 1/2 cup Milk
- 1 cup Plain bread crumbs
- 1 tsp Salt
- 1 tsp Italian seasoning
- 1/4 tsp ground black pepper
- 1/2 tsp Paprika
- 1 tbsp Worcestershire sauce
Glaze
- 1/2 cup Ketchup
- 2 tbsp Brown sugar
- 1/2 tsp Garlic Powder
- 1/2 tsp onion powder
- 1 tbsp Worcestershire sauce
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch pan.
- In a large mixing bowl, add all of the ingredients for the meatloaf. Mix well to combine.Shape the meat mixture into a loaf and place it in the prepared pan.
- Bake meatloaf uncovered at 375˚F for 40 minutes.
- In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf for 10 minutes before slicing. Enjoy!
Easy Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie is a simple dinner recipe loaded with juicy chicken, and vegetables in a creamy sauce. This chicken pot pie will be your new go-to comfort food. Serve with warm biscuits for one delicious dinner!
Baked Mac and Cheese
This baked Mac and Cheese is creamy, cheesy, and topped with a crunchy Panko-Parmesan topping. This mac and cheese recipe is definitely a keeper.
Sausage Tortellini Soup
This easy creamy Sausage Tortellini Soup is ready in under 30 minutes! Sausage tortellini soup makes a simple, filling dinner the whole family will enjoy.
Sausage Tortellini Soup
Ingredients
- 1lb ground Italian sausage
- 1 yellow onion
- 1 tbsp Minced garlic
- 3 tbsp Flour
- 1 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp Italian seasoning
- 1/4 tsp Paprika
- 2 cups Baby spinach
- 1 cup Heavy cream
- 5 cups Chicken broth
- 18oz Frozen Tortellini
- Salt and Pepper to taste
Instructions
- In a Dutch oven, over medium- high heat cook and crumble the sausage and diced onions until the onions are softened and the sausage is cooked through, for about 8-10 minutes. Drain grease. Then add the garlic and cook for 1 minute.
- Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- Add basil, oregano, Italian seasoning, and paprika stir to combine. Add the chicken broth and use a wood spatula to “clean” the bottom of the pot. Add the heavy cream. Bring to a boil, reduce to a simmer.
- Add the baby spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the baby spinach during the last 5 minutes.) Add salt and pepper to taste. ENJOY!
Crockpot Chicken Burrito Bowls
Chicken Burrito Bowls is one of our favorite crockpot meals! This is such a great slow cooker meal for the family.
Creamy Ravioli in White Sauce
This Creamy Ravioli in white sauce with sun-dried tomatoes is an amazing restaurant quality meal that is ready in under 15 minutes!
Chicken Zucchini Casserole
This Chicken Zucchini Casserole is a comfort food classic made with fresh zucchini, bell peppers, a creamy cheesy sauce, and a crispy topping. Make this, and it will be everyone’s new favorite dinner recipe!
Chicken Zucchini Casserole
Ingredients
- 2 lbs Boneless skinless chicken breast cut into 1-inch pieces
- 2 Large Red Bell Peppers, chopped
- 3 Large Zucchini cut into ½ -inch pieces
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup Milk
- 4 oz Cream cheese, cut into cubes
- 1/2 cup shredded mozzarella cheese, plus more to top
- 1 tbsp Grated Parmesan, plus more to top
- 1 tsp minced garlic
- 1 tbsp Olive oil
- 1 tsp Salt, garlic powder , pepper
- 2 tbsp Butter
- 3-4 tbsp Seasoned panko bread crumbs, I use Italian style
Instructions
- Preheat oven to 400 degrees F. Coat a 9×13 inch baking dish with nonstick cooking spray.
- Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and season with salt, garlic, and pepper. Cook, stirring occasionally, until well browned, for about 6 to 8 minutes. Transfer the chicken to a large bowl. Then, add the about a teaspoons of oil to the same pan and return it to the heat. Add the zucchini, bell pepper and garlic and cook, stirring occasionally, until the vegetables are just barely fork tender, for about 5 minutes. Transfer the zucchini mixture to the large bowl with the chicken and set aside.
- Now, add the butter to the same pan and let melt. Stir in the flour and cook, stirring constantly, until the flour starts to brown, for about 1 minute. Whisk in the broth and milk. Bring to a low boil, whisking often to smooth out the sauce as much as possible. Then, turn off the heat and add the cream cheese, 1/2 cup mozzarella and 1 tablespoons Parmesan and stir until melted. Stir in the 1 teaspoon salt and the black pepper.
- Drain all of the liquid from the chicken and vegetable mixture and stir the mixture into the sauce. Transfer the mixture to the prepared baking dish. Sprinkle the casserole with mozzarella, Parmesan, and the breadcrumbs. Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. If desired, set the oven to BROIL for the last couple of minutes of the cooking time to brown the top a little more. Remove from the oven and let it rest for about 10 minutes before serving. ENJOY!
Pasta and Peas
This creamy quick pasta with peas is a super easy ONE-POT dinner recipe. It’s ready in 15 minutes and tastes DELICIOUS!