Slow Cooker Spaghetti Sauce

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I just found your site yesterday, and what a resource it will be in the future! Being an 8–5 working mother, I often don't have time to make tough or complicated recipes (especially if we want to eat before 8 pm), and many times I am scrambling for ideas as well as ingredients. Anything quick, fast, cheap and with minimal prep time is enough to catch my eye!

I thought I would pass along this recipe, as it can be put into the slow-cooker slot as well as under Italian. Though I never "measure" any of my ingredients when cooking, I did my best to accommodate. Thanks so much for the site!


Slow Cooker Spaghetti Sauce

No one will ever know that you made from "jarred" sauces. Almost everyone I know thinks I slaved all day making it from scratch using fresh tomatoes! This recipe is also the staple to most of my Italian meals, Lasagna, Baked Ziti or any other meal calling for a tomato based sauce.

1 (28 ounce) jar spag. sauce
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (10 ounce) can condensed tomato soup
1/2 pound sausage, chopped into fine pieces (sometimes I use the links, and slice giving it more "gusto" in it's appearance, as well as making it look "more homemade")
1/2 pound ground turkey
2 onions, chopped
1 small green bell pepper, minced
3 cloves garlic, pressed
basil
oregano
Italian seasoning
Salt and pepper to taste
2 packet's of Sweet-n-Low OR 4 teaspoons of sugar or sweeten to your individual taste

(If you need more sauce, or need more liquid, add another jar of store bought spag. sauce, or can of tomato sauce … NEVER add water!!!)

1. In a slow cooker, combine diced tomatoes, tomato paste, and tomato sauce. Set slow cooker to High.
2. Place ground turkey and ground turkey sausage in a large, deep skillet. No need to add oil, just start it over low heat, and you should not have to drain! (If you use beef, you will need to drain.) Cook over medium-high heat until evenly brown. Crumble browned meat finely, add onions, green pepper, and garlic until onions are translucent. Transfer to the slow cooker.
3. Season with spices.
4. Cover, and cook on low for no less than 7 hours. Should you need it quicker, cook on High for minimum of 3 hours. Remember, the longer it cooks, the better it will taste!

Submitted by Leona Ruslavage

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Your spaghetti sauce sounds fantastic, Leona! I make my own as well but just cook it slow on the stove top the old fashioned way. You can also substitute a large can or two of tomato sauce and up your spices in place of the jar sauce. Then your "homemade" sauce will be even more homemade, and a little cheaper! :o) - Michelle

Chopped Beef Soup

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Here is a good cheap soup that you can make with chopped beef.

Chopped Beef Soup

1 lb ground beef (cheap stuff works fine)
4 stalks celery
4 carrots
2 baseball size yellow onions
4 baseball size potatoes
1 large can (32oz) of Whole peeled tomatoes
2 Tbsp. salt
8 cups of water
1 handful of rice or barley
1 Tbsp. black pepper
1/2 stick butter or marg.

Peel and chop carrots, peel and cube potatoes, set aside. Brown beef on medium high, add salt and pepper when it has turned brown if you have lean beef you may need to add 1/2 cup water to deglaze the pan, set aside when cooked.

Chop celery and onions into small pieces and saute in butter, in 8-quart pot. When onions are clear, add water rice or barley. Chop tomatoes in the can with a spatula and add to pot. Add beef. Cook on low heat for 3 hours and add potatoes and carrots
and cook for another 30 minutes. Serves 6

Grate cheddar cheese on and enjoy.

Best Regards

Submitted by Tom

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This sounds great, Tom, good for large crowds too if you just increase the recipe! Thanks for sharing it with us! :o) - Michelle

Frosty Breakfast Smoothies

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Frosty Breakfast Smoothies

When fruit is on sale (or better yet, on the reduced rack), buy as much as your budget will allow. Wash well and run through a juicer or blender (I prefer a juicer because you don't have to peel or core anything). Pour into ice cube trays and freeze. Remove from trays and store cubes in freezer bags. When needed, throw a handful of cubes into a blender with a little milk, yogurt or protein powder (or all three!) and whizz away. The result is a fabulous thick smoothie that will stay cold for a long time... perfect for a long morning commute. Kids especially love this as they think they're getting ice cream for breakfast!

Submitted by Marilyn A.

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Sounds delightful, Marilyn, and great for the coming summer months too! :o) - Michelle

Mock Goose - WWII Recipe

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This is a recipe that comes from the lean years of the Second World War when the rations for items like sugar, fat, meat, eggs and such were very small. I cook it regularly and serve it with other vegetables. At the moment that is carrots and cabbage which are in season here.

Mock Goose

2 lbs potatoes. If the skins are good I scrub them - if not I peel them - and cut them into thin slices

2 large cooking apples, or 3 smaller eating (dessert) apples, I don't peel them but wash and take out the cores, I then chop them into small pieces

One pint of stock - vegetable or any other

1 good tablespoon of cornstarch (cornflour)

Chopped sage leaves - 2 or 3

4 oz grated cheese, I like a good strongly flavoured cheese, but it depends on taste

Directions:

Take half of the potatoes and mix them with the apples and sage in a flat dish. Make a nice layer of the rest of the apples on top and put three quarters of the stock over the top. Cover with foil and cook in a medium oven, 350 degrees, for three quarters of an hour. The potatoes should be soft.

Mix the rest of the stock with the cornstarch and pour onto the dish, move the dish to mix with the stock already in there. Sprinkle the cheese on the top and put back in the oven - uncovered - for 15 to 20 minutes.

This is a dish that can be changed and added to. I often use leftover gravy as the stock, I have put sliced carrots and onions with the apples and potatoes. I have put sliced tomatoes on top and these are all good, but my favourite is the basic straightforward recipe.

What I find interesting is that many American recipes are sweet for British tastes. I have the "More With Less" cookbook which I really like, but I often have to adjust the sugar.

Best Wishes

Submitted by Maureen Sinclair

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Thanks for sharing this recipe with us, Maureen, very frugal indeed! :o) - Michelle

Cheesy Tuna Casserole

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My boys love this recipe.

Cheesy Tuna Casserole

2 cups cooked macaroni
1/3 chunk of store brand cheese (like Velveeta but cheaper)
2 cans of tuna
1 10 oz. bag frozen peas
1 can of cream of mushroom soup
¾ soup can of milk
Small snack size bag of potato chips or ¼ cup of bread crumbs

Stir ingredients together and sprinkle with bread crumbs or crushed potato chips and bake at 350 degrees for 20 minutes. It’s great.

Submitted by Beth Meadows

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Thank you Beth, my mom and I used to make Tuna Casserole often when I was growing up and I love it too. Have never tried it with potato chips or bread crumbs on top, sounds yummy! - Michelle