Lindsay's Recipes

Slow Cooker Beef Tips & Rice Source:  Southern Bite Ingredients: 2 lbs. beef stew meat 1 can cream of mushroom soup 1 packet brown gravy mix (the size that makes 2 cups) 1 beef bouillon cube 1 small onion, chopped 1 cup water cooked rice Directions: Combine all ingredients in slow cooker. Cook on low setting for 7-8 hours. Serve over rice.

Spaghizza Source:  Money Saving Mom Ingredients: 8 oz. spaghetti noodles 3 eggs 1/4 cup milk 1/2 cup grated parmesan 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1 jar pasta sauce 2-3 cups shredded mozzarella pepperoni slices Directions: Preheat oven to 375. Lightly grease 9"x13" baking dish; set aside. Cook pasta and drain; set aside. Whisk together eggs and milk. Add parmesan cheese and seasonings. Toss in the spaghetti noodles. Pour into baking dish. Top with pasta sauce and a layer of pepperoni slices. Sprinkle with cheese and add another layer of pepperoni. Bake for 25-30 minutes until golden brown. Let sit for 5 minutes before serving.

Baked Cheese Tortellini Source:  Plain Chicken Ingredients: 1 jar pasta sauce 1 1/2 cups water 19 oz. package refrigerated cheese tortellini 2 cups shredded mozzarella, divided 1/4 cup parmesan cheese 1 lb. breakfast sausage, cooked and crumbled Directions: Preheat oven to 400. Lightly grease a 9"x13" baking dish; set aside. Combine all but 1 cup of mozzarella cheese in large bowl. Pour into baking dish and cover with foil. Bake for 35 minutes. Remove foil and top with remaining mozzarella. Bake until browned and bubbly, 5-10 minutes.

Slow Cooker Jambalaya Source:  Plain Chicken Ingredients: 1 pound chicken (breasts or thighs) 14 oz. smoked sausage, cut into half-moon pieces 1 small onion, diced 1 bell pepper, diced 3-4 stalks celery, diced 28 oz. can petite diced tomatoes 1 cup chicken broth 2 teaspoons dried oregano 2 teaspoons creole seasoning 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon cayenne pepper cooked rice Directions: Combine all ingredients except rice in slow cooker. Cook on low for 7-8 hours or high for 3-4 hours. Serve over rice. Note: Chicken can be cut into bite-sized pieces before cooking, or pieces can be cooked whole and shredded and mixed in before serving.