Ingredients

• 2 pounds lean ground beef (uncooked)
• 1 cup warm water
• 3/4 tablespoon dried minced onion
• 1 1/2 tablespoons packed light brown sugar
• 3/4 teaspoon low-sodium beef base
• 3/4 teaspoon low-sodium chicken base
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons Worcestershire sauce
• 3/4 tablespoon low-sodium soy sauce
• 8 hamburger buns
• Ketchup (mustard, and pickles, for serving)

Cooking Instructions

1. Set slow cooker to High. Add ground beef and break it into smaller chunks.
2. In a measuring cup, combine warm water, dried onion, brown sugar, beef base, chicken base, apple cider vinegar, Worcestershire, and soy sauce. Stir until dissolved.
3. Pour seasoning liquid over the beef and stir until the meat is coated.
4. Cover and cook on High for 1 hour.
5. Remove lid and break the meat into very small crumbles with a meat chopper or firm spatula.
6. Turn slow cooker to Low and cook uncovered for 2 1/2 to 3 hours, stirring occasionally and breaking up any clumps.
7. Continue cooking until most liquid has evaporated and the beef is finely crumbled with a glossy sheen.
8. Serve a generous spoonful on warm hamburger buns with ketchup, mustard, pickles, or other toppings.

Ingredients

• Ingredients
• 1/2 pound Italian sausage
• 1/2 pound ground beef
• 45 ounces spaghetti sauce
• 20 ounces small-curd cottage cheese
• 1 large egg (beaten)
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 cups shredded mozzarella cheese (divided)
• 9 regular lasagna noodles (broken in half)

Cooking Instructions

1. Instructions
2. Brown Italian sausage and ground beef in a skillet over medium-high heat until no pink remains. Drain well.
3. Stir spaghetti sauce into the browned meat and warm through.
4. In a bowl, combine cottage cheese, egg, Parmesan, and Italian seasoning until uniform.
5. Spray a 6-quart slow cooker. Layer one-third meat sauce, 3 broken noodles, half the cottage cheese mixture, and 1 cup mozzarella.
6. Repeat with one-third meat sauce, 3 noodles, remaining cottage cheese mixture, remaining 3 noodles, and final one-third meat sauce.
7. Cover and cook on low for 4 hours, until noodles are tender.
8. Sprinkle remaining 1 cup mozzarella on top during the last 30 minutes.
9. Turn off slow cooker and let lasagna rest 10 to 15 minutes before serving.

Ingredients

• 2 to 3 pounds beef chuck roast
• 4 to 6 red potatoes (peeled)
• 4 to 5 large carrots (peeled and cut into 2-inch pieces)
• 1 medium onion (sliced)
• 1 teaspoon garlic powder
• 2 packets brown gravy mix
• 2 cups cold water (divided)
• Cooking spray

Cooking Instructions

1. Spray the inside of the slow cooker with cooking spray.
2. Place carrots on the bottom of the slow cooker. Set chuck roast on top of the carrots. Scatter potatoes and onion around and over the roast.
3. Whisk 1 packet brown gravy mix with 1 cup cold water and garlic powder until smooth. Pour over roast and vegetables.
4. Cover and cook on Low for 7 hours without lifting the lid.
5. At the 7-hour mark, whisk the second packet of brown gravy mix with the remaining 1 cup cold water. Pour over the roast.
6. Cover and cook on Low for 1 more hour.
7. Transfer vegetables to a platter with a slotted spoon or tongs.
8. Lift out roast carefully, spoon gravy over everything, and serve.

Ingredients

• 2 1/2 to 3 pounds beef round steak (sliced thin)
• 2 green peppers (sliced thin)
• 1 onion (sliced thin)
• 1 envelope dry Italian dressing mix
• 2 cups beef stock
• 2 teaspoons black pepper
• 3 teaspoons garlic salt
• 6 hoagie buns
• 12 slices provolone cheese

Cooking Instructions

1. Spray the crock pot with cooking spray.
2. Cut beef round steak into thin slices and brown briefly in a hot pan for color.
3. Add browned beef, green peppers, onion, beef stock, garlic salt, black pepper, and Italian dressing mix to the crock pot. Stir to combine.
4. Cover and cook on Low for 8 hours, until beef is tender.
5. Line a baking sheet with foil or parchment.
6. Spoon the beef and vegetable mixture onto sliced hoagie buns.
7. Top each sandwich with 2 slices of provolone cheese, overlapping as needed.
8. Bake at 350°F or broil on low for a few minutes, just until the cheese melts.
9. Serve warm.

Ingredients

• 3 lbs chuck roast
• 2 cans Campbell’s French Onion Soup (condensed, undrained)
• 1 can Campbell’s Beef Consommé (undrained)
• 6 hoagie rolls
• 12 slices provolone cheese (2 slices per sandwich)

Cooking Instructions

1. Instructions
2. Heat vegetable oil in a large skillet over medium-high heat. Sear chuck roast on all sides, about 3 to 4 minutes per side.
3. Transfer seared roast to a 6-quart slow cooker. Add French onion soup and beef consomme without diluting.
4. Cook on high for 4 hours or low for 8 to 10 hours, until beef is fall-apart tender.
5. Transfer roast to a bowl and discard large pieces of fat. Shred beef with two forks.
6. Strain cooking liquid into a saucepan and simmer over medium heat until reduced by half, about 10 to 15 minutes.
7. Pile shredded beef on hoagie rolls and top with provolone.
8. Broil on low until cheese is melted and lightly browned. Serve immediately with au jus for dipping.

Ingredients

• Ingredients
• 20 ounces chicken tenderloins (cut into 1- to 2-inch pieces)
• 1/2 cup pineapple juice
• 1/4 cup brown sugar
• 1 ounce soy sauce (about 2 tablespoons)
• white rice (for serving)
• sesame seeds (optional)

Cooking Instructions

1. Instructions
2. Cut chicken tenderloins into 1- to 2-inch pieces and place in the slow cooker.
3. In a measuring cup or small bowl, stir together pineapple juice, brown sugar, and soy sauce until mostly dissolved.
4. Pour sauce over chicken. Cover and cook on low for 6 hours.
5. Serve chicken over cooked white rice and spoon extra sauce from the slow cooker over the top.
6. Sprinkle with sesame seeds if desired.

Ingredients

• 2 pounds boneless pork roast or boneless pork riblets
• 1/2 bottle barbecue sauce (about 9 ounces)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup packed light brown sugar (optional)
• Hamburger buns (for serving)

Cooking Instructions

1. Pour about one-quarter of the barbecue sauce into the bottom of the slow cooker.
2. Place pork roast on top of the sauce, fat-side-up if it has a visible fat cap.
3. Pour remaining barbecue sauce over the pork. Sprinkle dry mustard, onion powder, garlic powder, and brown sugar over the top.
4. Cover and cook on Low for 6 to 8 hours, until pork shreds easily with a fork.
5. Shred pork with two forks and mix it back into the cooking liquid and sauce.
6. Taste and adjust seasoning or add more barbecue sauce if needed.
7. Serve warm on hamburger buns.

Ingredients

• 1 can Campbell’s Golden Mushroom soup
• 1 can Cream of Mushroom soup
• 1/2 packet onion soup mix
• 1/2 cup chopped onion (optional)
• 1 can drained mushrooms (optional)
• beef bouillon cube
• 1 pound stew meat (I always have the butcher cut the pieces smaller, 1/2 inch by 1/2 inch)
• 1/2 cup water
• 1 garlic clove
• 4 oz cream cheese
• dollop sour cream
• 1 1/2 packages egg noodles

Cooking Instructions

1. Put first nine ingredients in slow cooker
2. Cook on low 6 hours
3. Boil and drain egg noodles using directions on the bag
4. Just before serving:
5. Add cream cheese and stir completely
6. Add sour cream
7. Stir to combine sauce and serve over egg noodles

Ingredients

• Ingredients
• 4 boneless skinless chicken breasts
• 12 ounces Frank’s Buffalo Sauce
• 8 ounces cream cheese (full-fat preferred)
• 1 packet Hidden Valley Ranch Seasoning
• 6 hamburger buns (toasted if desired)
• blue cheese, ranch, celery, or red onion (optional toppings)

Cooking Instructions

1. Instructions
2. Lay the chicken breasts flat in the bottom of the slow cooker.
3. Pour the full bottle of buffalo sauce over the chicken. Place the block of cream cheese on top and sprinkle the ranch seasoning over everything.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
5. Shred the chicken directly in the slow cooker with two forks. Stir until the cream cheese and sauce become a uniform creamy orange coating.
6. Taste and add a pinch of salt or a splash more buffalo sauce if desired.
7. Toast the buns, pile the shredded buffalo chicken on top, and serve immediately with optional toppings.

Ingredients

• Ingredients
• 1 pound bacon (diced)
• 4 boneless skinless chicken breasts (cut in half if thick)
• 1 packet Hidden Valley Buttermilk Ranch seasoning
• 8 ounces cream cheese (cubed)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• mayonnaise (optional)
• green onions (chopped, for serving)

Cooking Instructions

1. Instructions
2. Set the Instant Pot to saute on high. Add diced bacon and cook 8 to 10 minutes, until cooked through and starting to crisp. Remove bacon with a slotted spoon and leave drippings in the pot.
3. Add chicken pieces to the bacon drippings and sear for about 2 minutes per side, if desired.
4. Pour in chicken broth and scrape the bottom of the pot thoroughly to loosen browned bits. Stir in ranch seasoning.
5. Nestle chicken into the broth, place cream cheese cubes on top, and add the cooked bacon back to the pot.
6. Secure the lid, set valve to sealing, and cook on manual high pressure for 15 minutes. Let pressure release naturally for 5 minutes, then quick release remaining pressure.
7. Remove chicken and shred with two forks. Stir cream cheese into the sauce until fully melted and incorporated.
8. Return shredded chicken to the pot. Stir in cheddar cheese and optional mayonnaise.
9. Stir in green onions right before serving.

Ingredients

• 1 teaspoon cornstarch
• 1/2 cup low-sodium chicken broth
• 2 teaspoons olive oil
• 1 small yellow onion (diced)
• 1 small green bell pepper (diced)
• 1 1/2 pounds lean ground beef
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 teaspoons taco seasoning
• 6 to 8 slices provolone cheese
• 6 to 8 hamburger buns

Cooking Instructions

1. Whisk cornstarch and chicken broth together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and sauté 3 to 4 minutes, until tender.
3. Add ground beef and cook 3 to 5 minutes, breaking it up, until browned with no pink remaining. Drain excess fat.
4. Stir in ketchup, Worcestershire sauce, and taco seasoning. Cook 1 minute.
5. Pour in the cornstarch slurry, stir well, reduce heat to medium-low, and simmer 6 to 7 minutes until thickened.
6. Set oven to broil. Open buns and place them cut-side-up on a sheet pan.
7. Scoop meat mixture onto bottom buns and top each with provolone.
8. Broil 2 to 4 minutes, watching closely, until cheese melts and buns are toasted.
9. Add bun tops and serve warm.

Ingredients

• 5 pounds ground beef
• Taco seasoning for 5 pounds ground beef
• 40 individual 1-ounce bags Doritos
• 2 small bags shredded lettuce
• 2 16- ounce containers sour cream
• 6 cups mild shredded cheddar cheese
• Salsa (for serving)

Cooking Instructions

1. Brown ground beef in batches, breaking it into small crumbles.
2. Drain fat well. Add taco seasoning and water according to packet directions, then simmer until liquid is absorbed.
3. Transfer cooked taco meat to slow cookers set to Low or Warm.
4. Set out Doritos bags, lettuce, sour cream, cheese, salsa, and any extra toppings buffet-style.
5. To serve, lightly crush chips in the bag, tear open the top, and add taco meat and toppings.
6. Serve immediately while the meat is warm and the chips are crunchy.

Ingredients

• 2 cans crescent roll dough
• 2 to 3 cups cooked taco meat
• 1 can diced tomatoes (drained, or tomato sauce)
• 1 cup sour cream
• 2 cups shredded cheese
• 1 to 2 cups crushed Doritos or tortilla chips (optional)

Cooking Instructions

1. Preheat oven to 375°F and spray a 9×13 baking dish.
2. Press crescent dough into the bottom of the dish, sealing seams to make one solid crust.
3. Optional: pre-bake crust for 6 to 8 minutes for a firmer base.
4. Spread cooked taco meat evenly over the crust.
5. Add drained tomatoes or tomato sauce over the meat.
6. Spread sour cream over the warm meat layer.
7. Top with shredded cheese.
8. Bake for 15 minutes, until cheese is melted and edges are bubbling.
9. Sprinkle crushed chips evenly over the top.
10. Bake another 10 to 15 minutes, until hot and bubbly.
11. Let rest 5 minutes before cutting into squares.

Ingredients

• 8 large flour tortillas (10-inch burrito size)
• 1 tablespoon olive or vegetable oil
• 1/2 onion (diced)
• 1 1/2 pounds ground beef
• 1 packet taco seasoning (1 ounce or about 3 tablespoons)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper (to taste)
• 1 cup shredded cheddar cheese
• 1 cup shredded Colby Jack cheese
• 2/3 cup sliced green onions
• Sour cream (salsa, and guacamole, for serving)

Cooking Instructions

1. Preheat oven to 425°F.
2. Heat oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
3. Add ground beef and cook, breaking it up, until no pink remains and the meat has browned, about 5 to 7 minutes. Drain fat.
4. Stir in taco seasoning, cumin, and smoked paprika. Taste and adjust salt and pepper. Remove from heat.
5. On a 13×18-inch sheet pan, arrange 6 tortillas around the edges with about half of each hanging over the sides. Place 1 tortilla in the center to cover the bottom.
6. Spread seasoned beef evenly over the tortillas. Top with cheddar, Colby Jack, and green onions.
7. Place the last tortilla in the center on top, cutting if needed to cover gaps. Fold overhanging tortilla edges over the filling.
8. Place a second sheet pan on top and bake 20 minutes.
9. Remove the top pan and bake 15 more minutes, until golden and crisp.
10. Rest briefly, slice into squares, and serve with sour cream, salsa, and guacamole.

Ingredients

• 1 flat iron steak
• 1/2 cup lime juice
• 2 teaspoons minced garlic
• 2 tablespoons olive oil (for marinade)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper (to taste)
• 2 yellow onions (sliced)
• 2 green bell peppers (sliced)
• 1 tablespoon sugar
• 1 tablespoon olive oil (for vegetables)
• Flour tortillas (warmed)
• Sour cream (shredded cheese, guacamole, shredded lettuce, and salsa, for serving)

Cooking Instructions

1. Whisk lime juice, garlic, 2 tablespoons olive oil, cumin, salt, and pepper in a shallow bowl or zip-top bag.
2. Add steak, turn to coat, cover, and refrigerate 4 to 6 hours.
3. Remove steak from marinade and let it sit at room temperature 15 to 20 minutes before cooking.
4. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add onions and peppers, sprinkle with sugar, and cook 12 to 15 minutes, stirring occasionally, until soft and lightly caramelized.
5. Heat a cast iron grill pan over high heat for 2 to 3 minutes. Pat steak dry with paper towels.
6. Cook steak 4 to 5 minutes per side for medium, depending on thickness.
7. Transfer steak to a cutting board and rest 5 minutes.
8. Slice steak thinly against the grain.
9. Serve steak with peppers, onions, warm tortillas, and toppings.

Ingredients

• Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 bell peppers (sliced)
• 1 large yellow onion (sliced into half-rings)
• 1/2 cup salsa
• 3 tablespoons fajita seasoning
• 2 tablespoons olive oil (divided)
• 1 lime (juiced)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 8-10 flour tortillas (for serving)

Cooking Instructions

1. Instructions
2. Place sliced bell peppers and onion in the bottom of the slow cooker. Drizzle with 1 tablespoon olive oil and toss lightly.
3. In a small bowl, combine fajita seasoning, remaining olive oil, minced garlic, and lime juice into a loose paste. Coat chicken breasts on all sides.
4. Place seasoned chicken on top of the vegetables and pour salsa over everything.
5. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken reaches 165°F and shreds easily.
6. Remove chicken to a cutting board and shred with two forks. Return to the slow cooker and stir with peppers, onions, and cooking liquid.
7. Taste and adjust salt and lime juice. Broil filling 3 to 5 minutes on a foil-lined sheet pan if you want extra caramelization.
8. Warm tortillas and serve with desired toppings.

Ingredients

• Ingredients
• 16 ounces spaghetti (cooked al dente)
• 2 10.75-ounce cans cream of chicken soup
• 16 ounces Velveeta cheese (cubed)
• 1 cup low-sodium chicken broth (warmed)
• 1/2 cup milk
• 1 packet ranch dressing mix
• 3 cups cooked chicken (shredded or cubed)
• 5-7 slices bacon (cooked and chopped)
• 1 cup sharp cheddar cheese (shredded)

Cooking Instructions

1. Instructions
2. Preheat the oven to 350°F. Cook the spaghetti to al dente, drain, and set aside.
3. Cook the bacon if needed, then cool and chop.
4. In a very large mixing bowl, combine the spaghetti, cream of chicken soup, cubed Velveeta, warmed chicken broth, milk, ranch mix, and cooked chicken. Stir until the sauce starts to come together.
5. Pour the mixture into a 9×13 baking dish and spread evenly.
6. Top with shredded cheddar, then sprinkle chopped bacon over the cheese.
7. Bake uncovered for 30 minutes, until bubbling around the edges and melted on top.
8. Let rest for 5 to 10 minutes before serving.

Ingredients

• Ingredients
• 20 ounces frozen ravioli
• 24 ounces pasta sauce
• 1 pound ground Italian sausage
• 4 cups shredded mozzarella cheese

Cooking Instructions

1. Instructions
2. Brown the Italian sausage in a skillet, breaking it into crumbles. Drain well.
3. Spray the slow cooker insert with cooking spray.
4. Spread a thin layer of sauce in the bottom of the slow cooker.
5. Layer half the frozen ravioli, half the sausage, sauce, and mozzarella. Repeat layers one more time.
6. Cover and cook on low for about 3 1/2 hours or high for about 1 hour 45 minutes, until ravioli is tender and cheese is melted.
7. Let sit for about 10 minutes before serving so the layers scoop cleanly.

Ingredients

• Ingredients
• 1 pound ground beef
• 1/2 yellow onion (finely chopped)
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 28 ounces diced tomatoes (undrained)
• 2 1/2 cups pasta sauce
• 2 1/2 cups chicken broth
• 3 cups dry mostaccioli pasta (or penne)
• 1 cup shredded mozzarella cheese

Cooking Instructions

1. Instructions
2. Brown the ground beef, onion, and garlic in a skillet over medium-high heat until beef is cooked through and onion is soft. Drain fat.
3. Transfer beef mixture to a 4-quart or larger slow cooker. Add diced tomatoes with juice, pasta sauce, chicken broth, basil, and parsley. Stir to combine.
4. Cover and cook on high for 3 hours, until the sauce deepens and thickens.
5. Stir in dry mostaccioli and push pasta down into the sauce. Cover and cook on high for 20 minutes.
6. Stir thoroughly from the bottom up, then cook 15 to 20 more minutes, until pasta is tender.
7. Sprinkle mozzarella over the top, replace lid, and let sit on high for 5 minutes until melted. Serve immediately.

Ingredients

• Ingredients
• 1/4 cup salted butter
• 1 cup heavy whipping cream
• 3/4 cup grated Parmesan cheese
• cooked pasta (for serving)

Cooking Instructions

1. Instructions
2. Melt the salted butter in a saucepan over medium-low heat. Stay close so it does not brown.
3. Add the heavy whipping cream and whisk until it reaches a gentle rolling boil.
4. Add the Parmesan cheese and whisk consistently for about 10 minutes, until the cheese has melted and the sauce is smooth and slightly thickened.
5. Remove from heat and let the sauce stand for 3 to 5 minutes so it tightens up.
6. Pour over cooked, drained pasta and toss to coat. Serve immediately.

Ingredients

• 5 cups shredded rotisserie chicken
• 1 can cream of chicken soup (10.5 ounces)
• 8 ounces Velveeta (cubed)
• 2 cups chicken broth
• 1 cup water
• 1 packet Hidden Valley Buttermilk Recipe Ranch dry seasoning
• 3 cups uncooked penne or mostaccioli pasta
• 1 1/2 cups mild cheddar cheese
• 1 cup bacon pieces

Cooking Instructions

1. Shred or dice rotisserie chicken until you have about 5 cups.
2. In a 4-quart slow cooker, combine chicken, ranch packet, cream of chicken soup, chicken broth, water, and cubed Velveeta.
3. Cover and cook on High for 3 hours.
4. Add uncooked pasta and stir well.
5. Cover and cook on High for 20 more minutes.
6. Stir again, replace the lid, and continue cooking until pasta is tender, checking every 10 to 15 minutes.
7. Stir in mild cheddar cheese and bacon pieces.
8. Let sit a few minutes so the sauce thickens.
9. Serve warm.

Ingredients

• 1/2 onion (chopped)
• 3 garlic cloves (minced)
• 1 pound shredded or cooked turkey (or ground turkey)
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 7- ounce can chopped green chiles
• 4 cups chicken broth
• 2 cans Northern white beans (drained and rinsed)
• 1/2 cup sour cream
• Jack cheese (Fritos, and jalapeños, for serving)

Cooking Instructions

1. Combine onion, garlic, turkey, cumin, oregano, cayenne, pepper, green chiles, chicken broth, and drained beans in a pot or slow cooker.
2. Simmer on the stove for 2 hours, or cook in the slow cooker on Low for 4 hours.
3. Just before serving, stir in sour cream.
4. Do not boil after adding sour cream.
5. Serve with Jack cheese, Fritos, and jalapeños on the side.
6. Keep warm in the slow cooker or on Low on the stove.

Ingredients

• Ingredients
• 1 rotisserie chicken (meat pulled and shredded)
• 2 boxes Uncle Ben’s 5-Minute Long Grain and Wild Rice (use about 1 1/3 boxes with seasoning packets)
• 2 tablespoons butter
• 2 stalks celery (diced)
• 1 carrot (diced)
• 1/3 cup onion (diced)
• 3 cloves garlic (minced)
• 64 ounces chicken broth
• 1 cup heavy whipping cream
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/4 cup cold water (optional, for thickening)

Cooking Instructions

1. Instructions
2. Prepare the wild rice according to package directions, including the seasoning packet. Shred the rotisserie chicken while the rice cooks.
3. Melt butter in a large soup pot over medium heat. Add celery, carrot, and onion and cook 5 to 8 minutes, until softened.
4. Add the minced garlic and cook for 1 minute, stirring constantly.
5. Pour in the chicken broth and bring to a gentle simmer. Add the shredded chicken and cooked wild rice.
6. Simmer for 20 minutes so the flavors meld.
7. During the last 10 minutes, stir in the heavy cream. If using the optional thickener, whisk flour with cold water and stir it in with the cream.
8. Keep at a gentle simmer until thickened and heated through. Serve warm.

Ingredients

• Ingredients
• 2 pounds stew meat
• 1/2 tablespoon vegetable oil
• 1 tablespoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2/3 cup diced carrots
• 2 stalks celery (diced)
• 2 Russet potatoes (peeled and diced)
• 46 ounces tomato juice
• 2 cups chicken broth
• 1 bay leaf
• 1/2 tablespoon sugar
• 1/2 cup quick barley

Cooking Instructions

1. Instructions
2. Toss the stew meat with salt, basil, pepper, and garlic powder until evenly coated.
3. Heat vegetable oil in a skillet over medium-high heat. Brown the stew meat in a single layer, working in batches if needed.
4. Transfer the browned beef to the slow cooker. Add the tomato juice, chicken broth, carrots, celery, potatoes, bay leaf, and sugar. Stir to combine.
5. Cover and cook on low for 7 hours without lifting the lid.
6. Stir in the quick barley, replace the lid, and cook on low for 1 more hour.
7. Remove the bay leaf before serving. Ladle into bowls and serve with rolls or crackers.

Ingredients

• 1 lb. breakfast sausage*
• 3 tbsp. all-purpose flour
• 2 1/2 c. whole milk
• Pinch cayenne pepper
• salt to taste
• Freshly ground black pepper
• 1 16 oz. can Pillsbury flaky biscuits (each biscuit cut into quarters or sixths)
• 2 tbsp. butter (melted)
• * I get this from the meat counter (sage breakfast sausage)

Cooking Instructions

1. Preheat oven to 375° and spray a large baking dish with cooking spray.
2. In a large skillet cook sausage until browned all over.
3. If there is a lot of grease, drain if desired and sprinkle flour all over the sausage, cooking for just a minute longer.
4. Season with cayenne, salt and freshly cracked black pepper.
5. Pour milk over mixture, constantly stirring while bringing the mixture to a boil.
6. Reduce heat and simmer about 5 minutes until thick.
7. Remove from heat.
8. Place half your diced biscuits onto the bottom of your baking dish, bake those for a few minutes in the oven, remove from oven and pour gravy mixture on top.
9. Top with the remaining biscuits and brush with butter.
10. Place in the oven to bake 17-18 minutes, until biscuits are golden and sausage mixture is bubbling making sure that biscuits in the bottom of the casserole dish are baked through as well.
11. Enjoy!