CROCK POT SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

Ingredients:

1 lb. Italian sausage
3-4 boneless chicken breasts, cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 tsp. Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars favorite spaghetti sauce
Hot cooked pasta

Directions:

1. In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.

2. Remove to plate and cut into 1/2 to 1-inch chunks.

3. In same skillet, brown chicken pieces. Place sausage and chicken in slow cooker. Add pepper and onion.

4. Sprinkle with Italian seasoning. Add mushrooms. Pour sauce over everything.

5. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

CROCK POT SUN-DRIED TOMATO SPAGHETTI SAUCE

Ingredients:

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine 1
teaspoon dried fennel seed
1 1/2 tsp. basil
1/2 teaspoon oregano
1/2 teaspoon pepper
Salt to taste

Directions:

1. Place all ingredients in slow cooker/Crock Pot and cook on low for 6-8 hours.

CROCK POT VEGETABLE PASTA

Ingredients:

2 tablespoons Butter Or Margarine
1 Zucchini, 1/4" slice
1 Yellow Squash, 1/4" slice
2 Carrots, thinly sliced
1 1/2 cups Mushrooms, fresh, sliced
1 package Broccoli, Frozen, cuts
4 Green Onions, sliced
2 to 3 cloves Garlic, minced
1/2 teaspoon Basil, dried
1/4 teaspoon Salt
1/2 teaspoon Pepper
1 cup Parmesan Cheese, grated
12 ounces Fettucine
1 cup Mozzarella Cheese, shredded
1 cup Cream
2 Egg Yolks

Directions:

1. Rub crock pot sides with butter.

2. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the Crock Pot.

3.  Cover; cook on High 2 hours.

4. Cook fettucine according to package directions; drain.

5. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well.

6. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes.

CROCK POT SPAGHETTI

Ingredients:

1 lb. ground beef, browned (put into   crockpot)
1 env. spaghetti sauce mix
2 tbsp. instant minced onion
8 oz. can tomato sauce
4 1/2 c. tomato juice or V-8
4 oz. can mushrooms, drained
4 oz. dry spaghetti broken into thirds (about 1 1/2 c.)

Directions:

1. Combine all but spaghetti noodles in crockpot and stir. 

2. Cover and cool on low 6-8 hours.  Turn to high for last hour and add spaghetti.  Stir often.

CROCK POT SPAGHETTI SAUCE #1

Ingredients:

1 pound ground beef
chopped onion -- to taste
2 cans tomatoes -- (1 lb.) cut up
1 can tomato sauce -- (8 oz.)
1 can tomato paste -- (12 oz.)
1 cup beef broth (bouillon)
2 tablespoons parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Brown meat and onion in fry pan, drain off fat; transfer to crock pot.

2. Add remaining ingredients. Cover and cook on low for 6-8 hours. Serve over hot spaghetti.

CROCK POT SPAGHETTI SAUCE #2

Ingredients:

3- 15 oz cans of tomato sauce
1- 12 oz can of tomato paste
2 tbs of minced onions
1 tsp chili powder
1-1/2 tsp garlic powder
1-1/2 tsp Italian seasoning

Directions:

1. Cook on low in crockpot for 4-1/2 hrs.

CROCK POT SPAGHETTI SAUCE #3

Ingredients:

1-6 pound can of crushed tomatoes
2-15 ounce cans of diced tomatoes (for texture)
1-12 ounce can ot tomato paste (to thicken)
1 pound Italian sausage or ground beef (or both), cooked and broken up
1 large green pepper, diced1 medium onion, chopped
4-8 cloves of garlic, minced
Italian seasoning, oregano, celery salt, celery seed-to taste.

Directions:

1. Sauté the peppers, onions, and garlic in a bit of oil, and put it in the crockpot.

2. Add all other ingredients to the pot and cook on low all day.

CROCK POT SPAGHETTI SAUCE #4

Ingredients:

1 1/2 lbs ground chuck, browned
1 1/2 cups chopped onion
2 cloves garlic
1 15oz can tomato sauce
2 6oz cans tomato paste
1 tbsp salt
2 tsp dried oregano
1/4 tsp thyme
1 bay leaf

Directions:

1. In crock pot combine all ingredients. Stir well, and cook on high 4-5 hours.

CROCK POT EASY SPAGHETTI

Ingredients:

1 lb. ground chuck
1/2 c. chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 c. tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces

Directions:

1. Brown ground chuck in skillet, drain and put in Crock Pot. Add all remainingingredients except dry spaghetti; stir well.

2.  Cover; cook on Low 6 to 8 hours (High:3 to 5 hours). Turn to high last hour and stir in dry spaghetti.

CROCK POT VEGGIE AND HAM MACARONI AND CHEESE

Ingredients:

1-1/2 cups (one 12 fluid oz can) Carnation Evaporated Skim Milk
3 Tbs all-purpose flour
1-1/2 cups (6 oz) shredded Cheddar cheese
2 tsp prepared mustard
1/4 tsp black pepper
2-1/2 cups hot cooked elbow macaroni
1 cup extra-lean ham
1 cup (one 8 oz can) cut green beans, rinsed and drained
1 cup (one 8 oz can) sliced carrots, rinsed and drained

Directions:

1. In a covered jar, combine evaporated skim milk and flour. Shake well to blend.

2. Pour milk mixture into a large skillet sprayed with butter flavored cooking spray.

3. Cover over medium heat for 3 minutes or until mixture starts to thicken, stirring often.

4. Stir in Cheddar cheese, mustard and black pepper. Pour mixture into a crock pot.

5. Add macaroni, ham, green beans and carrots. Mix well to combine.

6. Cover and cook on LOW for 4 to 6 hours. Mix well before serving

CROCK POT PASTA WITH EGGPLANT SAUCE

Ingredients:

1 medium eggplant
1 medium onion -- chopped
1 can Italian-style tomatoes -- (28 ounce) cut up
1 can tomato paste -- (6 ounce) Italian-style
4 oz mushrooms sliced and lightly sautéd
2 cloves garlic -- minced
1/4 cup dry red wine
1/4 cup water
5 1/2 tsp dried oregano -- crushed
1/2 cup kalamata olives -- pitted & sliced (or pitted ripe olives)
2 TBS fresh parsley -- snipped
4 cups cooked pasta -- hot cooked penne pasta
1/3 cup Parmesan cheese -- grated or shredded
2 TBS toasted pine nuts -- optional

Directions:

1.Peel eggplant, if desired; cut eggplant into 1-inch cubes.

2.  In a 3 1/2 to 5 1/2 quartcrockery cooker combine eggplant, onion, undrained tomatoes, tomato paste,mushrooms, garlic, wine, water, and oregano.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for31/2 to 4 hours.

4. Stir in olives and parsley. Season to taste with salt and pepper.

5. Serve over pasta with Parmesan cheese.