Dinner is to be exact. These super cozy dinners are perfect for fall and their kin approved the best part about these dumps and go meals. Is that they really are quick and easy to prepare, there’s, not a lot of chopping involved, nothing has to be precooked and the slow cooker meals can be ready in just a few hours.
They’re, not the kind that have to cook all day. Long now before we get started, make sure to hit that red subscribe button. So you don’t miss out on any of my future articles, I’m going to be sharing a new recipe article every Friday this month. So let me know in the comments down below what kind of recipes you’d like to see if you’d like to make these dinners yourself, you can find the full recipes on the family fudge, calm and without further adieu.
Let’s get started first up, I’m going to be making beef stroganoff, so my recipe makes about six to eight servings. So that’s enough to feed my family and have some leftovers ooh, my slow cooker, I’m going to add about two and a half pounds of beef stew, meat. This is chuck meat and I love it cuz. It’s already cut for me and I can usually find this meat at my grocery store for a really good price to my meat.
I’r also going to be adding one chopped up: onion, I’m using a purple onion, because that’s what I have on hand, but you really could use any onion that you’ve got just going to get all of those in there and try not to spill them and now For the controversial mushrooms, I say that because I know some people really like them and some people really don’t so this part is totally up to you. You don’t have to put in the mushrooms if you don’t like them now.
Personally, I really like mushrooms, but I’m only going to add about half of this container because that’s that’s plenty. Next, I’m going to be adding this cream of chicken and mushroom soup. Now you can use any cream of suits that you prefer, or you could even make your own, but this dish is all about being quick and easy to throw together. So I’m just going to use the canned stuff next, I’m adding a quarter cup of a Worcestershire sauce and finally, some salt and pepper to taste.
So that is everything that I need to put into the crock pot for now now, I’m just going to give it a big stir until it’s all combined cover it with a lid and then cook it on high for five hours or until the meat is nice And tender okay, now this is looking nice and creamy already, but I feel like if you’re making stroganoff there’s got ta, be some sour cream involved right, I’m going to go ahead and add eight ounces of sour cream directly into the crock-pot.
But if you wanted to, you could definitely swap out the sour cream and use Greek yogurt instead totally up to you on that, I’m going to go ahead and stir that in and at this point it’s pretty much ready to go. But I’m going to go ahead and keep it on warm. While I prepare the egg noodles egg. Noodles are definitely my first choice to go along with this, but you could also use rice. That would be excellent as well.
Now I can go ahead and spoon this over the egg noodles and it is smelling so good. You guys look at that. Creamy sauce, I’m going to finish it off with a sprinkling of chopped parsley and a little dollop of sour cream up. Next, I’m going to be making some super creamy, slow-cooker, mac and cheese. This recipe is completely low-maintenance. You don’t have to pre cook the noodles or make a white sauce.
It’s simple, but it’s delicious. So for my mac and cheese, I like to start with one pound of uncooked elbow noodles, and you guys that these are the Jumbo rich noodles. I really prefer these when making mac and cheese in the slow cooker and that’s because they don’t tend to fall apart. As quickly as smaller noodles do – and that’s probably my number one tip when it comes to making mac and cheese in the so cooker now before I add anything to my crock pot, I definitely want to spray it with some nonstick spray.
Of course, you could also use a slow cooker liner if you’d like so now, I’m going to go ahead and add this entire box of noodles directly to my crock pot and, like I said these are uncooked. Next, I’m going to be adding four tablespoons of salted butter, followed by four ounces of cream cheese and they went ahead and cut this into cubes. Next comes the salt and pepper. Now I’m going to take it easy on the salt.
At this point, I’m just going to be adding one teaspoon. I can always add more later if it needs it, but I don’t want to go overboard and then I’m also adding a quarter teaspoon of black pepper next, I’m adding 3 cups of 2 % milk and then I’m adding half a cup of cream. Now you could go ahead and substitute this for half-and-half, but it won’t be quite as creamy if you do that. Very last thing I’m going to be adding at this point is some ground mustard or powdered mustard.
This is totally optional. You don’t have to have this, but I think that the mustard powder in there actually makes a cheese, taste cheesier. So I always add about one teaspoon right now, I’m just going to mix it all together and then pop on the lid. I’r going to cook this on low for about two hours or until the pasta is tender, and I’m going to make sure to stir it halfway through that cooking. So now that the two hours are up, I’m going to go ahead and remove that lid and give it a stir – and this is looking at really good already – the noodles are nice and soft, but they’re not mushy they’re, not quite done cooking yet, and that’s because I still have to add in all of the cheese now I recommend using at least three cups of cheese for this.
You definitely could use more if you’d like, and what kind of cheese is totally up to you, I’m just using three cups of sharp cheddar cheese. Now I’m going to go ahead and mix this all together, I’m just using a little bit of this cheese for topping it. Now, I’m going to pop my lid back on and cook it for about ten more minutes or until the cheese is completely melted. This looks so good, you guys, and you can see, there’s even some little brown bits along the side.
Those are my favorite and left a little burnt bits. You know like I said this mac and cheese is definitely a crowd-pleaser. It actually reminds me a lot of the new mac and cheese they’re selling at chick-fil-a. It tastes very similar to that. But again you guys make sure to check those noodles as you’re cooking this you do not want to overcook them, and now I’m moving on to some delicious cranberry meatballs.
These meatballs are seriously good. Even my pickiest eater asks for seconds of these, and that is saying something and don’t worry you guys if you’re, not a cranberry fan, you’ll still love these they’re a lot like a sweet and sour meatball. I think these are perfect for an easy dinner or to take to a fall get-together for this recipe. I’r going to start by making the delicious sauce and for this I’m going to need a separate Bowl to this bowl, I’m going to add an entire can of cranberry sauce, and I really prefer the whole berry cranberry sauce here.
But you could also use jellied cranberry sauce. If that’s what you have I’m going to break that up just a bit and then next comes the chili sauce and I’m going to be pouring in this entire bottle. Now I know that might sound a little crazy, but I’m going to be making a lot of meatballs and even though this does say chili sauce, it’s really not spicy at all. Like I said, even pickiest eaters loves these meatballs.
She would not eat them if they were too spicy, I’m going to be adding one tablespoon of brown sugar and then, lastly, I’m also adding two tablespoons of orange juice, followed by two tablespoons of cornstarch. I am going to be working with frozen meatballs for this dish and I don’t want them to make my sauce really runny, so this cornstarch will definitely help thicken it up a bit. Now I’m going to go ahead and whisk this all together and then set it to the side.
Now before I add anything to my slow cooker. I definitely want to use some nonstick spray here. Sometimes that sauce can get a little bit sticky, then, to my slow cooker, I’m going to go ahead and dump in my entire bag of frozen meatballs. This is 3 pounds of meatballs so, like I said, this will feed a crowd perfect for parties. You could even turn this into freezer meals, and you can really use any meatball that you like.
My first choice, would be a turkey meatballs because they go really well with cranberry sauce. Next, I’m going to pour all of this sauce directly onto the meatballs, then pop on the lid and cook on low for 3 hours, and check these out. You guys that cornstarch in there really help to thicken up the sauce. Now you definitely could serve these just as is if you’re having a party, maybe put out some toothpicks, but if I’m serving these for dinner, I really like to spoon them over some rice that way the rice can absorb some of that yummy sauce.
It is such a good combination and then, even though my kids aren’t always huge fans, I also like to serve this with a side of steamed broccoli. These are so good and so easy definitely give these ones a try. Okay, guys now. I think I might have saved the best for last. This tortellini soup is definitely a favorite of mine and it really reminds me of a soup that you might find at the Olive Garden that broth is nice and creamy, but it’s still light.
It’s not all thick and gloppy. This only takes about five minutes to throw together. So it’s perfect if you’re short on time now this recipe is a true dump and go you don’t have to chop anything you just throw it into the slow cooker and you’re good to go. The first thing I’m going to do is add about half of this bag of cheese. Tortellini that’s about 1 pound cheese. Tortellini is definitely my favorite, but you could all see you a spinach or chicken or whatever you prefer, I’m just going to dump those right into there and I’m just eyeballing it really.
This is going to be enough to feed all of my kids and there might be some leftovers we’ll have to see about that. Next, I’m going to be adding several handfuls of fresh spinach. Now it might look like I’m adding a lot of spinach, but it’s really going to cook down. My kids are totally fine with it. So it’s cool next I’m going to be adding a large 28 ounce can of diced tomatoes, and these ones have basil and garlic and oregano in them.
So they’re going to add a lot of flavor to our soup and I’m going to pour in this entire can juice and all up next, it’s time to add some broth now normally, I would use chicken broth for this, but since I already have this beef broth, I’r going to go ahead and use that either one’s going to work, just fine and if you wanted to you, could even use a veggie broth, I’m going to add in this entire carton, which is four cups.
Now, since this is a soup, I’m going to need a little bit more liquid than just the broth, so I’m also going to be adding two cups of water in here. If you wanted your soup to be on the thicker side, you could probably just leave that out now. Did I mention that this soup is going to be extra creamy? Well, it gets its creaminess from the cream cheese, I’m adding an entire block of cream cheese into here, and I do want to go ahead and chop it into cubes just so that it will melt a lot easier and faster in this.
Now, because I want this soup to have lots of flavors, I’m also going to be adding in two teaspoons of Italian seasoning and one teaspoon of garlic powder. Now I’m going to go ahead and stir this all up. Add my lid on then I’m going to cook this on high for about three to four hours, and that really just depends on what kind of tortellini you end up using there. Basically, when the tortellini is done, your soup is done now before I service.
I do like to stir it up quite a bit just to make sure there aren’t any lumps of cream cheese left in there. Then I just add a couple of ladles to my bowl and then right before I serve it. I like to sprinkle a little bit of Parmesan cheese right on the top. If you’d like even more awesome recipes, you can click on the article right here and, if you’d like to check out my Fall Home Tour, you can click on the link right there.
Thank you so much for reading and we’ll see you in tomorrow’s article
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