Once again, I am linking up with Clutter Free Classrooms for her week of Linky Parties!
Today's assignment is to share a recipe that you make often during the school year - bonus points for freezer friendly or crockpot recipes.
Well, you're in luck - and I'm getting all kinds of bonus points today! I do NOT enjoy cooking, so the crockpot is my BFF during the school year (and the summer, whenever we do not grill!). I'll share two of my favorite recipes, but here's a little something I have learned...boneless frozen meat (chicken breasts, pork chops, roast, etc.) plus 1 cup of water and seasoning of your choice = yum. I have not made one combination yet that I haven't liked. Some of my faves are chicken & taco seasoning to make quesadillas, tacos, enchiladas, or taco salad; chicken with garlic salt & seasoning salt - remove from crockpot & shred, add bbq sauce for sandwiches; roast with beef stew seasoning. I don't do a lot of chopping, braising, browning, or anything else for my crockpot recipes. Mostly open & dump :)
The first recipe is one that freezes well - just omit the baking at the end if you'd like to prepare ahead and freeze. It makes a LOT so unless you have big eaters or a giant family you can make 1 batch & split it into two 8x8 pans.
1 lb. ground chuck
1 26 oz jar spaghetti sauce
1 cup elbow noodles (uncooked)
2 - 8 oz bags shredded mozzarella
50 pepperoni slices
Cook elbow noodles as directed on package. Brown the ground chuck and drain off the grease. Mix together the cooked elbow noodles, ground chuck, and spaghetti sauce. Put half of the mixture in a 9 x 13 pan sprayed with cooking spray. Top with one of the 8 oz bags of cheese and half of the pepperoni. Then, put the other half of the mixture over the previous layer. Top with the other 8 oz bag of cheese and remaining pepperoni. Bake at 350 degrees for 30 minutes.
This is delicious! Very filling, makes a lot, and re-heats well. It reminds me of lasagna and pizza at the same time :)
The second recipe is a perfect one for a cool evening - my son LOVES this one. It tastes just like the chicken tortilla soup at Max & Erma's. You don't make it in the crockpot, but since I shared all of my meat cooking secrets above, I thought that was ok :)
Tortilla Soup1 can nacho cheese soup
1 can cream of chicken soup
1 can enchilada sauce (mild)
1 soup can full of milk
Combine all ingredients in a saucepan, whisk until smooth, heat until warm. Add more chicken if desired (Owen doesn't like chunks, so I don't!). Serve with sour cream & tortilla chips.
I told you - easy! Truly, just open & dump. I usually serve it with a cheese quesadilla, or a salad of some sort. It also reheats well.
I can't wait to read some of the other recipes in the Linky! I love my stand-by's, but it is always nice to add in some variety...as long as the recipes are easy! Head on over to Clutter Free Classroom and link up!