We had a very long weekend and I knew we would be gone for most of the day Friday – Sunday. In an attempt to save money by not eating out all three nights, I planned 2 long cook crock-pot meals for Friday and Saturday. Since I started this around 6am, I was afraid to let it go until I knew we’d be home, so I had Mom stop by the house around 5 and switch it to WARM. Even with that, due to pouring rain and terrible traffic, we didn’t get home until close to 7:30! Our pork was a bit dry and almost blackened on any portion that stuck out of the juices. However, the flavor for this is really good, especially considering the simplicity of the ingredients. This is the perfect kind of recipe for a get-together or party. The menfolk at it rolled in tortilla shells. I ate it over rice. Everyone was full and satisfied!
- 2-3 lb boneless pork roast
- 1 cup grape jelly
- 1 cup ketchup
- ¼ teaspoon ground allspice
Add pork to your slow cooker. Combine jelly, ketchup, and allspice in a bowl, and then pour over pork. Cook on “low” for 8-12 hours. Remove pork from your slow cooker and separate the meat from bone with a fork. Strain the juice left in your slow cooker and serve as a gravy with the meat.
Source : New Leaf Wellness
This was super easy to put together. Originally it called for alphabet noodles, but I saw these star shaped noodles and thought the kids would like them. Really a fuss free dinner. Should it be made again, I need to double the recipe.
- ½ pound sirloin steak
- 1 16 oz can Italian style diced tomatoes
- 1 8 oz can tomato sauce
- 3 cups water
- 3 beef bouillon cubes
- 1 16 oz package frozen mixed vegetables
- ½ cup uncooked stelline noodles (tiny stars)
Cut meat into small cubes. In slow cooker, combine meat, tomatoes, tomato sauce, water, bouillon and vegetables. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add noodles. Cover and cook on high for 15 to 20 minutes or until noodles are cooked.
Makes 6 servings
Source : Busy Mom’s Low-fat Cookbook
- 1 lb. ground beef
- 1 large onion, chopped
- ⅓ cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
- ⅓ cup water
- 1 tablespoon Worcestershire sauce
- 8 ounces wide noodles, cooked and drained
- 1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese.
Cover and bake at 350° for 45 minutes or until heated through.
Makes 4-6 servings
Source: Taste of Home
This was easy to prepare, but not a true marzetti, meaning I prefer it with elbow macaroni. The flavor was very good and elbows could easily have been swapped in for the egg noodles.