Slow Cooker Stuffed Bell Peppers

We love stuffed green bell peppers and usually I will buy the frozen Stouffer's stuffed bell peppers.  Usually only 4 come to a package and that is not enough for us.  I was telling my Mom about it and she gave me a recipe which she had never used.  It was so good that I had to post it here and it didn't cost a lot to make. I think next time I will get a little creative with it and use green, red and yellow bell peppers. 

• 6-8 large bell peppers
• 2 lbs. ground beef
• 1 large onion
• 1 cup Uncle Ben's Ready Rice
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup ketchup
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Mozzarella cheese, shredded

1. Light brown ground beef ; drain.  
2. Combine all ingredients and mix well.
3. Gently pack into peppers which have been capped and seeded.
4. Spray slow cooker with a nonstick spray and place peppers in slow cooker.
5. Cover and cook on low 9 to 11 hours or high 5 to 6 hours.
6. The last hour add Mozzarella cheese to the peppers.

Note:  This recipe calls for cooked rice but I chose to use Uncle Ben's Ready Rice because it only takes 90 seconds in the microwave and Ta-Da....Cooked rice!  I also used McCormick's onion flakes instead of an onion.  I didn't measure the onion flakes, I just put as much as I thought was needed.  I also cooked our peppers on low for about 9 hours and they were perfect.  This was served with Twice Baked Potatoes and garlic bread.  Yummy!

Meatball Casserole

Who loves Italian?  I do! I do!  Well, actually the whole family does so I have been searching the internet for some recipes that I've never made before and found this one.  I have bought a bag of frozen meatballs but you can also use ground beef and make your own.  And you will also need a garlic spread, which I bought mine already made up but if you would like to try your own, make a blend of 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon grated Parmesan cheese and 1/2 teaspoon dried basil.

• 2 cans crescent roll dough
• 1 block (8 oz.) of light cream cheese, softened
• 1 tablespoon garlic spread seasoning
• 1-1/2 to 2 lbs. meatballs (depending on size, cut in half or quartered)
• 3 cups spaghetti sauce
• 2 cups shredded Mozzarella cheese

Preheat oven to 350 degrees F.

1. Lightly spray a 9x13 baking dish with nonstick cooking spray.  Unroll the crescent roll dough and press into baking dish, covering bottom of dish and pressing it halfway up the sides of the dish.
2.  Place the cream cheese in a small bowl and mash it with a fork.  Add in the garlic spread seasoning and thoroughly blend it in the cream cheese.  Spread the cream cheese in a thin layer over the crescent roll dough.  It may be easier to spread it out with your fingers instead of using a spatula.
3.   Combine the meatballs and spaghetti sauce in a large bowl and then carefully pour or spoon it over the cream cheese and dough.
4.  Sprinkle the shredded Mozzarella cheese over the top and place it in the oven for about 30 minutes or until is melted and the sauce is bubbly.

Slow Cooker Lasagne

                                                                       

This is the best lasagne recipe I've ever had and would highly recommend it to everyone.  It's very easy to make using no-cook lasagna noodles.  We like it accompanied with either Parmesan bread or garlic cheese toast.

• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 package (8 ounces) no-cook lasagna noodles
• 4 cups (16 ounces) shredded mozzarella cheese
• 1-1/2 cups (12 ounces) small-curd cottage cheese
• 1/2 cup grated Parmesan cheese

1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.  Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
2. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker.  Arrange a third of the noodles over sauce (break the noodles if necessary).  Combine the cheeses;  spoon a third of the mixture over the noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover and cook on low for 4-5 hours or until noodles are tender.

 Optional:  Instead of using an onion, I use McCormick's chopped onions and if I don't have any garlic cloves handy, I will use McCormick's garlic salt or powder.  The recipe calls for the meat sauce to be the top layer and usually if I have any of the cheese mixture left over, I will sprinkle it on top of the meat sauce.

Brown Sugar Meatloaf

                                                                        
                                                                           

I've tried more than one meatloaf recipe in my lifetime and I have found one that my family absolutely loves.   Personally, I give this a 5 star rating but I'll let you be the judge of that.

Brown Sugar Meatloaf

• 1/2 c. packed brown sugar
• 1/2 c. ketchup
• 1-1/2 lbs. ground beef 
• 3/4 c. milk
• 2 eggs
• 1-1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small onion
• 1/4 teaspoon ground ginger
• 3/4 c. finely crushed saltine cracker crumbs

• Preheat oven to 350 degrees F.  
• Lightly grease a 5x9-inch loaf pan.
• Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
• In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. 
• Place on top of ketchup.
• Bake in preheated oven for 1 hour or until juices are clear.

       Optional:  I use diced green bell peppers and instead of using a small onion, I use
                       McCormick's onion flakes.  I have a habit of not measuring so use as
                       much as desired.