Join us on our culinary adventure through our cookbook collection. Our staff will post recipes reflecting various cultures and nutritional needs which will be cross-referenced to a specific cookbook and page in our collection (641.5).
Come along with us and explore the wonders of how food can open your world to lifelong happiness and good health.
Wouldn't we all love to have dinner ready and waiting for us when we get home after a long day? Or are you busy all day caring for your children with little time for preparation and cooking every day? Or maybe you are running from one job to the next with little time to prepare food? Maybe you need a main dish to take to a potluck? The following slow cooker dinner recipes are some favorites that require very little prep time, but provide a satisfying home-cooked meal ready when you are!
- Lazy Lasagna from "Fix-It and Forget-It Recipes for Entertaining" by Phyllis Pellman Good and Dawn J. Ranck @ 641.588 G646f
- Beans with Pancetta, Tomatoes and Sage from "The Italian Slow Cooker" by Michele Scicolone @ 641.588 S416i
- Deep, Dark and Delicious Barbecue Sandwiches from "Fix-It and Forget-It New Cookbook" by Phylis Good @ 641.588 G646f
Check back weekly in December for other slow cooker meal ideas...all from the EAPL stacks!
Read more for the full, adapted recipes.
Lazy Lasagna
1lb ground beef (optional)
4 cups spaghetti sauce (homemade or 32 oz jar)
8oz no-cook lasagna noodles
16 oz ricotta cheese
1 egg
1tsp dried basil
1 tsp dried oregano
8 oz shredded mozzarella
1/4 cup Parmesan cheese
Ideal Slow Cooker Size: 5 quart.
1. Spray sides and bottom of slow cooker crock with cooking spray.
2. In a mixing bowl, mix ricotta cheese, Parmesan cheese, basil and oregano. Set aside.
3. If using beef, in a mixing bowl, mix beef and spaghetti sauce.
4. Starting with one-fourth of sauce or sauce/meat mixture, layer the bottom of the crock.
5. Next layer with noodles (you may have to break noodles in half to accommodate your cooker size or shape).
6. Layer 1/2 cup of ricotta cheese mixture
7. Layer with 1/4 cup of sauce, then top with 1/4 cup mozzarella cheese
8. Top with remaining shredded cheese.
9. Repeat layers until, ending with sauce and top with remaining cheese.
10. Cover and cook on high heat approximately 4-5 hours.
Serves 6
Adapted from the recipe by Deborah Santiago as found in "Fix-It and Forget-It Recipes for Entertaining" by Phyllis Pellman Good and Dawn J. Ranck
Beans with Pancetta, Tomatoes and Sage
This dish can be served as a side dish or can stand alone as a hearty bean stew.
1 lb dried cannellini or Great Northern beans, rinsed and picked over
2 fresh sage sprigs or 2 teaspoons dried sage
2 Tablespoons chopped or minced garlic
2 ounces of pancetta, thick cut bacon or ham (optional)
3 large tomatoes, peeled, seeded and chopped (or 2 cups canned, diced tomatoes drained)
6 cups of water (I prefer to use 3 cups chicken or vegetable stock and 3 cups water)
Salt and black pepper to taste
Grated Parmesan or Pecornio Romano cheese as topping
Ideal Slow Cooker Size: 5 quart.
Combine all ingredients in slow cooker except, cheese salt and pepper. Cover and cook on low for 10-12 hours or until beans are soft. Add salt and pepper to taste prior to serving. Top individual portions with grated cheese.
Serves 8
Adapted from the recipe by Michele Scicolone as found in "The Italian Slow Cooker"
Deep, Dark and Delicious Barbecue Sandwiches
1 cup chopped onions (I prefer Valida or red onion varieties)
2 cups prepared barbecue sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
3 lbs boneless chicken breasts, chuck roast or pork roast
1. Spray side and bottom of slow cooker with cooking spray.
2. In separate bowl combine all ingredients except meat and stir until mixed.
3. Place meat of choice in the bottom of slow cooker.
4. Top meat with sauce mixture.
5. Cover and cook on low for 8-10 hours; or, cook on high for 5-6 hours.
6. When cooked thoroughly, using two forks, pull the meat apart until it's shredded. Stir.
7. Turn the slow cooker off and allow meat and sauce to rest prior to serving.
8. Serve on sandwich buns of your choice.
Serves 10-12
Adapted from the recipe by Phyllis Good as found in "Fix-It and Forget-It New Cookbook"
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