spicy potato soup

My mom used to call this snow day soup - perfect with crusty bread to dip. It freezes/reheats really well. Makes 6-8 servings.

• 1 pound lean ground beef or turkey

• 1 onion, diced

• 5 cups water

• salt and pepper to taste

• 28 ounce can tomato sauce

• 1/4 tsp. red pepper flakes

• approximately 28 ounces frozen cubed potatoes

Brown beef/turkey and onion in the same pan; drain the grease.

Add all other ingredients in a large pot with a lid. Bring to a boil, then add the beef/turkey and onion. Reduce heat to medium-low and cook for 1-2 hours until the potatoes are tender and the soup has gotten thicker.

italian meatballs

Can’t go wrong over pasta or on a sandwich with fresh mozzarella. Quantity varies - recommend doubling/tripling and freezing individual quantities in Ziploc bags with sauce to thaw in the Crockpot (on low until cooked through.)

• 1 pound ground beef (80/20) or meatloaf mix

• 1 egg

• 1/4 cup seasoned breadcrumbs

• 2 cloves minced garlic

• fresh parsley and/or basil to taste

• 2 tbs olive oil

• 2 jars pasta sauce

• For bonus points: cut string cheese into quarters, enough to have 1 piece per meatball.

Combine meat, egg, breadcrumbs, herbs, and garlic with your hands. Form 1” balls, and stuff with string cheese piece if desired.

In a large skillet, heat the olive oil over medium. Add the meatballs a few at a time, and lightly brown on all sides.

In a large pot with a lid, heat the sauce over the lowest possible heat. Once each meatball has been browned, add it directly to the sauce. Stir so they are all covered in sauce and replace the lid. Simmer for 2 hours, stirring periodically.

taco pasta

The only thing I love more than my Crockpot is one-pot recipes. Serves 4.

• 1 pound lean ground beef or turkey

• 1 small onion, diced

• 1 15-ounce can black beans, drained and rinsed

• 1 14.5-ounce can diced fire-roasted tomatoes - do not drain (or plain diced)

• 1 8-ounce can tomato sauce

• 1/2 cup uncooked pasta (elbows, ziti, rotini, etc.)

• 1 4-ounce can diced green chile peppers

• 2 tsp chili powder

• 1 clove minced garlic

• 1/2 cup shredded Mexican cheese

In a large pot, cook meat, onion, and garlic until the meat is browned. Drain off fat.

Stir in beans, tomatoes, sauce, pasta, chiles, and chili powder. Bring to boil and then reduce heat. Cover and simmer for about 20 minutes or until the pasta is cooked. Stir often.

When you are ready to serve, remove from heat and sprinkle cheese over the top.