247tasty

Prep Time: 40 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 55 mins | Yield: 8 Servings

If you are a busy person like me and still want quality food for your loved ones, then this recipe is one to try! It is a very simple and easy recipe that you will surely enjoy making! Ready in just about 5 hours, you are so in for a treat. Enjoy!

Ingredients:

Meatballs:

1 tsp dried Italian seasoning
1 pound ground beef (more fat, means juicier meatballs, but higher calories)
1/2 onion, grated or finely chopped
1/4 c water or milk
1 pound ground pork (more fat, means juicier meatballs, but higher calories)
2 slices of soft white bread
1 tsp salt
2 large Eggs
1 tbsp minced garlic
1/4 tsp pepper

Slow Cooker Swedish Meatballs:

A pinch of nutmeg
2 tbsp cornstarch
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 tsp dried parsley
1 tsp minced garlic
1/4 tsp thyme
1 1/4 c low sodium beef broth
1/2 c half and half
1/2 tsp salt

Directions:

To Bake the Meatballs:

Rip the bread and put them in the food processor. Pulse to crumble them. Place into a large bowl with water and soak.

Add pork, salt, pepper, Italian seasoning, onion, eggs, and beef into the bowl with the soaked bread. Use your clean hands to mix everything.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking sheet with parchment paper.

Make small meatballs out of the mixture, then arrange them in a single layer on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the meatballs for 10 minutes. Remove from the oven and let them cool.

Serve and enjoy!

To Cook the Swedish Meatballs in the Slow Cooker:

Line the inside of a slow cooker with a sheet of Reynolds Kitchens.

Place the meatballs in the bottom of the slow cooker and make sure to leave a small space between each meatball.

In a mixing bowl, add garlic, thyme, salt, pepper, broth, nutmeg, parsley, Worcestershire sauce, cornstarch, and half & half.

Stir to combine and put the mixture over the meatballs in the slow cooker.

Cover and seal the slow cooker, then cook the meatballs for about 2 hours on a high setting or 4 hours on a low setting.

Serve over egg noodles or mashed potatoes, and don’t forget to spoon the delicious sauce on top. Enjoy!

Notes:

You can freeze these meatballs for up to 3 months.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 264cal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 616mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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Yield: 6 to 8 Servings

Meatballs smothered in a delicious and rich sauce; nothing can beat those things! This recipe is what you just need today! With up to 8 servings, this dish can feed your entire family! Enjoy!

Ingredients:

1/3 c coarsely chopped fresh parsley or basil leaves, plus more for serving
2 lbs. of ground chicken, preferably dark meat
1/2 c minced yellow onion
1/2 c panko breadcrumbs
3 cloves garlic, minced
2 (23- to 25 oz.) jars of marinara sauce (about 5 c total), divided
1 tsp dried oregano
2 large Eggs
1/2 tsp freshly ground black pepper
2 c shredded part-skim mozzarella cheese (optional)
1 tbsp kosher salt
1/3 c finely grated Parmesan cheese, plus more for serving

Directions:

Add 1/2 of the marinara sauce to the bottom of a 6-quart slow cooker.

In a large mixing bowl, crack the eggs and whisk until smooth.

Add the Parmesan cheese, salt, pepper, oregano, garlic, panko, basil, and onion into the bowl with the eggs. Whisk everything until well blended.

Put the ground chicken, then mix all the ingredients with your clean hands until well incorporated.

Add water into a medium mixing bowl.

Make small meatballs out of the mixture about 1 1/2-inch each. Make sure to wet your hands with water to prevent the mixture from sticking.

Add the meatballs into the slow cooker with the sauce. Add the rest of the marinara sauce on top.

Cover and seal the slow cooker, then cook the meatballs for about 6 to 8 hours on a low setting.

Scatter the shredded mozzarella cheese on top and cook for 15 more minutes.

Garnish each serving with basil and more Parmesan cheese.

Serve and enjoy!

Notes:

You can make these meatballs the night before. Just put them in an airtight container and freeze them until ready to cook.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the

freezer. Reheat for a few minutes before serving again.

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Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 8 Servings

This dish is slow-cooked to perfection for more than 6 hours! Meat, veggies, and a delicious gravy in one serving? Yes, please! Try this recipe now!

Ingredients:

4 tbsp olive oil
3 tbsp cold water
3 tbsp cornstarch
2 tbsp flour
3-4 pounds Chuck Roast, see notes for other cut options
Meat Seasoning:
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
1 tsp paprika
2 tsp brown sugar
1 tsp onion powder
½ tsp black pepper

Gravy:

1 tsp low sodium soy sauce, can sub-Worcestershire
1 ½ tsp onion powder
1 c chicken broth
1 tsp garlic powder
1 cube beef bouillon, or 1 teaspoon better than bouillon
2 c beef broth

Sides:

2 pounds whole carrots, cut into halves or thirds
2 ¼ pounds baby potatoes, see notes

Finishing the Gravy:

1 tbsp cold unsalted butter
2-3 drops of Kitchen Bouquet browning and seasoning sauce, optional: gives it a darker color

Directions:

Use paper towels to pat dry the roast.

In a mixing bowl, add all the ingredients for the seasonings. Whisk to combine. Sprinkle them over the roast and toss to coat.

Sprinkle flour over the roast and toss again to coat.

Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Add the roast into the hot skillet, then sear for about 3 minutes per side. Transfer it to the slow cooker.

In a mixing bowl, add all the ingredients for the gravy. Stir until well blended.

In the same skillet, add a bit of the gravy and scrape the bottom to get the browned bits. Pour it into the slow cooker together with the rest of the gravy.

Slice the potatoes into two, peel the carrots and slice them into two as well. Scatter them around the roast.

Cover and seal the slow cooker, then cook everything for about 5 to 6 hours on a high setting or 8 to 10 hours on a low setting.

Transfer the ingredients to individual serving plates. Cover each to keep warm.

For the Gravy:

Add the juices from the slow cooker into a saucepan, then place it on the stove and let it boil.

Add slurry, then stir until well blended. Simmer for a few minutes until the texture becomes thick.

Reduce the heat to low, then add cold butter and allow it to melt. Remove from the heat. Stir in salt and pepper to taste.

Serve with the roast and veggies. Enjoy!

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Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings

This incredible dish is made with simple ingredients! It is a complete meal that the entire family is going to love! The creamy sauce is what I like the most. Try it now!

Ingredients:

6 cloves garlic, minced
1 c heavy whipping cream
1 1/2 pounds (600 grams) of yellow potatoes, peeled and diced
4 ounces (120 grams) of cream cheese, softened
1/2 c (120ml) chicken broth
3/4 c grated Parmesan cheese
1 medium onion, minced
4–5 pork loin chops, boneless
2 c mushrooms, chopped
1 tsp crushed red chili pepper flakes, optional
1 tbsp olive oil or butter
Sea salt and fresh cracked black pepper
1 tbsp Italian seasoning

Directions:

Put the potatoes in the bottom of the slow cooker, then season them with pepper.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the garlic and cook for a minute or until aromatic.

Add the chicken broth, cream cheese, and heavy cream. Stir everything until well blended. Let the mixture simmer for 10 minutes or until the texture of the sauce becomes thick.

Reduce the heat to low, then add the Parmesan cheese and whisk until completely melted. Stir in the Italian seasoning until well blended. Add a bit of water if the texture becomes too thick.

Sprinkle salt and pepper over the pork chops and rub each side to coat.

Place a skillet on the stove and turn the heat to medium-high. Add a bit of oil and allow it to become hot.

Place the pork chops into the hot skillet, then sear each side for a few minutes until they turn brown. Transfer them into the slow cooker over the potatoes.

Add the onion and mushrooms into the same skillet, then sauté for a few minutes until soft. Make sure to scrape the bottom to get the browned bits. Transfer them into the slow cooker as well.

Add the sauce on top of the ingredients in the slow cooker.

Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.

Top each serving with grated Parmesan cheese, red chili flakes, and freshly chopped parsley to garnish.

Serve right away. Enjoy!

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Prep Time: 20 mins | Cook Time: 12 hrs | Total Time: 12 hrs 20 mins | Yield: 10 Servings

This Crock Pot Rustic Italian Beef Ragu is an amazing dish to serve for lunch or dinner with your loved ones! It may take you about 12 hours to prepare and cook this but I promise you that it is worth the wait! A must-try!

Ingredients:

2 tbsp unsalted butter
375ml/ 1 ½ c red wine such as Chianti
3×400 grams /14 ounces cans chopped tomatoes, crushed tomatoes for North America
1 small red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
3-4 pounds of beef roast the cheapest cut will do
2 tablespoons olive oil
1 carrot, peeled and finely chopped
500 grams of fresh or dried pappardelle pasta or rigatoni
1 celery stick finely chopped
2-3 sprigs handful each of fresh rosemary and fresh thyme stems discarded and leaves finely chopped
2 handfuls grated Parmesan cheese, plus more for garnish
1 teaspoon salt and freshly ground black pepper
2 tbsp pearl barley optional

Directions:

Mince thyme, rosemary, and garlic. Also, chop the celery, carrot, and onion. Put everything to the bottom of the crockpot.

Slice the roast into 3-inch pieces.

Place a pan on the stove and turn the heat to high. Add olive oil and allow it to become hot. Add the meat, then cook for a few minutes until they turn brown. Transfer them into the crockpot with the veggies.

Remove the pan from the heat, then add wine and scrape the bottom to get the browned bits. Add it into the pot together with the tomatoes, barley, salt, and pepper.

Cover and seal the crockpot, then cook everything for about 10 to 12 hours on a low setting.

Use two forks to shred the meat, then add more thyme, rosemary, and a bit of water. Cover and cook for another hour.

Add butter and stir until completely melted.

Refer to the directions provided on the package of pasta on how to cook it.

Mix the cooked pasta and 1/3 of the ragu. Top it with grated Parmesan cheese.

Serve and enjoy!

Notes:

Place leftover ragu in an airtight container, then put it in the fridge or freezer.

Nutrition Facts:

Calories: 571 kcal | Carbohydrates: 51g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 310mg | Potassium: 1010mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1382IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 5mg

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Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 4 Servings

Each bite of this cabbage roll is packed with incredible flavors! It just takes you to flavor town! Ready in just about 4 hours. Enjoy!

Ingredients:

1 c uncooked rice
1/2 tsp paprika
1 tsp Worcestershire sauce
1 jar tomato sauce
1 medium diced onion
1 pound ground meat
3 cloves garlic
1 head of cabbage
2 Eggs
1 teaspoon black pepper
1 teaspoon sea salt

Directions:

Remove about 1/4-inch of the bottom part of the cabbage.

Place a pot with water on the stove and turn the heat to high. Allow it to boil.

Add the cabbage to the boiling water for 2 minutes to make it soft. Peel it off to separate the leaves individually. Repeat the process until you get about 8 large leaves from the cabbage.

Add the uncooked rice, onion, salt, pepper, ground pork, ground beef, garlic powder, and 1/4 cup of tomato sauce into a large mixing bowl. Stir everything until well incorporated.

Add the egg, then stir again until well blended.

In a separate mixing bowl, add Worcestershire sauce, paprika, and tomato sauce. Stir everything to combine.

Add about 1/4 cup of the meat mixture in the middle of each leaf, then roll it up. It should look like a burrito. Repeat the process with the rest of the meat mixture and cabbage leaves.

Add some of the sauce into a slow cooker and make sure to cover the bottom.

Lay the cabbage rolls into the prepared slow cooker over the sauce. Make sure to leave a small space between each roll.

In a mixing bowl, add all the ingredients to the sauce. Stir everything until well blended. Add the sauce on top of the rolls and make sure to cover them entirely.

Cover and seal the slow cooker, then cook the cabbage rolls for about 8 hours on a low setting.

Serve and enjoy!

Note:

Leftovers should be kept in an airtight container, then in the fridge.

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Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 6 Servings

The teriyaki sauce of this dish is more than enough to satisfy all your cravings! When served over rice, this makes the perfect meal! You got to try this recipe. I’m telling you; it is worth all the time and effort. Enjoy!

Ingredients:

2 tsp toasted sesame oil
2 tbsp rice vinegar
1/4 c cold water
1 tbsp sesame seeds
3 tbsp brown sugar
2 tbsp sliced green onions
2 tsp ginger, minced
2 tsp garlic, minced
1 1/2 lbs. boneless, skinless chicken breasts
1/2 c low-sodium soy sauce
2 tbsp cornstarch
1/4 c honey

Directions:

In the slow cooker, add the chicken breasts.

Add sesame oil, rice vinegar, brown sugar, garlic, honey, soy sauce, and ginger into a mixing bowl. Stir everything until well blended.

Add the mixture into the slow cooker on top of the chicken breasts, then toss to coat.

Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 5 hours on a high setting or 8 hours on a low setting.

Transfer the chicken breasts onto a clean plate, then use two forks to shred them into small pieces.

Strain the teriyaki sauce and put it into a saucepan. Place it on the stove and turn the heat to medium-high and let it simmer for a few minutes.

Dissolve cornstarch in water, then add it to the pan. Allow the sauce to boil for about 2 minutes or until the texture becomes thick.

Add the sauce on top of the shredded chicken, then toss until completely coated.

Garnish with freshly chopped green onions and sesame seeds on top.

Serve right away over rice. Enjoy!

Notes:

Feel free to add your favorite veggies to this dish.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 227 kcal | Carbohydrates: 22g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 542mg | Potassium: 479mg | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 1.2mg

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Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings

This dish is slow-cooked to perfect for about 4 hours! You can just imagine how delicious this would taste! With a very simple set of ingredients, this recipe is the best decision you will ever make today. Serve it over rice, pasta, or salad. Enjoy!

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp finely chopped fresh basil
1 tsp salt
2 tbsp cornstarch
1/4 tsp black pepper
2 tsp minced garlic
1/2 tsp dried basil
3/4 c evaporated milk or heavy cream
14 ounces can of diced tomatoes with Italian herbs
3/4 c tomato pasta sauce

Directions:

In a 3 or 6-quart slow cooker, add the pasta sauce together with the tomatoes.

In a mixing bowl, add cornstarch and cream. Whisk until well blended. Pour the mixture into the slow cooker with the tomatoes.

Add salt, pepper, garlic, and basil. Stir everything until well incorporated.

Lay the chicken breasts over the sauce and gently press them.

Cover and seal the slow cooker, then cook the dish for about 3 to 5 hours on a low setting or until done.

Add the dried basil and stir until well blended.

Serve right away over salad, pasta, or rice. Enjoy!

Notes:

Feel free to use a 6-quart slow cooker for this recipe if you want to double it.

I highly suggest you use an instant-read thermometer to check if the chicken is cooked. It should read about 165 degrees F.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

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Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings

Enjoy this spectacular dish in the comfort of your home! This Copycat Cracker Barrel Hash brown Casserole is ready in just about an hour! You can serve this for breakfast or as a side dish for dinner! The cheesy flavor of this casserole is simply the best! You are so in for a treat, I’m telling you! With these basic ingredients, you can have something amazing! Just a warning though, you will surely eat a lot because it is very addicting! Each bite makes you want to eat the whole thing! Anyway, surprise everyone with this. Enjoy!

Ingredients:

1 teaspoon salt
1 small Onion, chopped
1 can Cream of Chicken Soup
30 ounces Frozen Hash Browns thawed
1 c Sour Cream
1 stick of butter, melted
1/2 teaspoon Black Pepper
8 ounces of Shredded Cheddar Cheese

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Coat the inside of a 9×11-inch baking dish with cooking spray.

Set aside 1 cup of the cheese for later use, then add the rest into a large bowl together with onion, black pepper, and soup.

Stir everything to combine.

Put the hash browns, sour cream, and melted butter into the bowl with the cheese mixture. Stir everything until well incorporated.

Spoon the mixture into the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the casserole for about 45 to 55 minutes or until done. Remove from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 389 kcal | Carbohydrates: 25g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 741mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 10mg | Calcium: 254mg | Iron: 1mg

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