CrockPot Sweet and Sour Chicken

Hi Guys, I have a crockpot dinner for you that I know you are going to love.  This recipes comes from Pinterest Frugal Girls and its great and easy to make.  I made some changes to the recipe to suit my family’s taste, so I hope you try this recipe and let me know what you think.

I also have a video up on my channel for this so I will leave the link below to my channel and you can go and check my video out.

Ruthy’s Hangout Channel

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Ingredients

3 lbs. Boneless Skinless Chicken Breasts

2 12 oz.  jars Sweet & Sour Sauce

2 cans 20 oz. Pineapple Chunks

2 green Bell Peppers, chopped

1 medium White Onion, chopped

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Instructions

Drain juice from pineapples and pour the pineapple juice into the crock pot, setting aside the pineapple chunks.

Add the chicken to the crock pot and cook on low for 6 hours or high for 3

Once chicken has cooked remove the chicken from crock pot and drain the juice out of crock pot.

Cut chicken into piece and put back into the crock pot.

Add in the sweet & sour sauce, the drained Pineapple Chunks, Onions and the Peppers.

Mix ingredients to well combine.

Cook for about 30 more minutes so all vegetables are slightly soft.

Serve over cooked White or brown Rice.

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Stuffed Shells

Hi Guys, This recipe is easy and delicious that your family will just love.  I used my Bolognese sauce that I made for this and it made this dish taste amazing.

With this dish you can also make a double batch and freeze it so later you can just pop it out of the freezer and have dinner made.  Freezer meals are so great on those work nights that you just don’t want to cook or don’t know what to cook.

I hope you try this recipe and let me know how you liked it.

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Ingredients

3 cups of Bolognese sauce
1 8oz container of ricotta cheese
1 package of large pasta shells
1 cup Parmesan cheese
1 1/2 cups of mozzarella cheese
1 package of frozen spinach
1 package of Italian sausage (optional)

Steps

Defrost spinach and drain all liquid and set aside
Put water on for shells and cook per package directions.
Start to Cook the Italian sausage with casings removed and crumble while cooking.  Drain any fat and set aside.
In large bowl add in ricotta cheese, drained spinach, handful of Parmesan cheese, and cooked Italian sausage.  Stir mixture well until all ingredients are combined.
Pour some sauce on bottom of baking dish and Start stuffing the shells with the mixture and placing them in pan with sauce.  Do this until all shells are gone.  Pour remainder of sauce over shells and sprinkle on the mozzarella cheese and any remaining Parmesan cheese.
Cover and bake for about 25 minutes at 350 degrees.   Then remove cover and bake for another 10 minutes so cheese can get brown and bubbly.
Serve with salad and garlic bread

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Crockpot Bolognese Sauce

Hi Guys, I have a crock pot recipe for you today.  This is easy and will last for several meals.  I finally got around to making some Bolognese sauce in the crockpot and it came out great.  This was a recipe that I have wanted to make for some time now and I finally got to do it.

The only part of this recipe that will take some effort is cooking the meats, but the rest is just dump and let the crockpot do the work.   This recipe is done doubled so you can reduce the ingredients by half if needed.  Why I made this a double batch was to freeze the rest so later I had some sauce to pull out of my freezer for the work nights I just didn’t want to cook.

I hope you enjoy and let me know if you tried this recipe and how you liked it.

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Ingredients

2 bay leaves
1 onion diced
3 celery stalks diced
1/2 cup carrots diced
1/2 cup of white wine
4 large cans of crushed tomatoes
3 tsp oregano
Salt and pepper to taste
1 tsp sugar
1 6oz can tomato paste
2 tsp basil
2 or 3 cups beef broth
1 or 2 tsp parsley
4 cloves minced garlic
1 tsp garlic powder
1 tsp onion powder
1 package Italian sausage
2 lbs ground beef

Steps
Using an 8 qtr crockpot
Cook the ground beef and drain any fat from it and add to crockpot.  Cook the Italian sausage with casing removed into small pieces and drain any fat from it then put in crockpot.
Then add in the remaining ingredients stirring as you add the ingredients.
Cook on low for 7 to 8 hours.  Taste sauce half way through cooking time for additional seasoning.
Let sauce cool completely and the put in containers and freeze.

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Cinnamon Crescent Rolls

Hi Guys, Here is another easy recipe that you are going to like.

I don’t have the time to make cinnamon rolls so I found the next best thing.  These are so easy and all ingredients can be bought from Aldi which you know I love.  These will differently fulfill the cinnamon roll craving.

The recipe is below and I also have a video on these.  The link to my YouTube channel is below.

Ruthy’s Hangout my YouTube channel

 

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Ingredients:

1 package of crescent roll

3 to 4 tbsp. cinnamon

½ cup brown sugar

2 tbsp. butter melted

½ cup powder sugar

1 to 2 tbsp. milk or heavy cream

Steps:

Mix together cinnamon and brown sugar until well incorporated

Open crescent rolls and separate them into triangles

Take about 1 tablespoon of cinnamon brown sugar mix and put onto crescents

Then roll them up per package directions

Then brush on the melted butter

Bake per the package directions

Let cool for about 2 minutes and then drizzle the frosting on.

Frosting:

Mix together the powder sugar and milk 1 tablespoon at a time until you reach the consistency you want.  Set aside.

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Air Fryer Spanish Chicken Legs

Hi Guys, you all should know by now that I have a air fryer and I’m really enjoying using it.  I  have so many things that I want to share with you using the air fryer and this recipe is one of them.  Now I originally made this chicken by frying it in oil.  I am now going to show you what the air fryer does to the same recipe.  (The ingredients are below and the full recipe you can find on my site).

These chicken legs came out amazingly in the air fryer and my family just loved them.  We could not believe how crispy, tender, and juicy the chicken came out using the air fryer.  It tasted better than being fried in oil.  I will never fry chicken in oil again thanks to the air fryer.

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ingredients:

1 tsp. adobo

1 tsp. garlic powder

1 tsp. onion powder

1 pk sazon

½ tsp. sazon complete

Non-stick spray or a sprayer bottle with oil

Steps:

Using the chicken setting on the air fryer 370 for 20 minutes.  I cooked for them 10 more minutes on 370 for a total of 30 minutes turning them every 15 minutes.   Don’t these look so good.

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Crockpot Sweet and Tangy Meatballs

Hi Guys, this recipe is a popular one on the internet and I wanted to give it a try.  This is so easy and it is great for parties, game days, social gatherings you name it.

The flavor of these meatballs are great and I know once you give these a try you will love them too.  This recipe is something that I will be keeping for those last-minute need to bring something events.  I know you will feel the same once you try them.   I hope you try and enjoy.

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Ingredients

1 package of frozen meatball

1 14 oz. jar of grape jelly

1 12 oz. jar of chili sauce

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Steps:

in a bowl add in the grape jelly and chili sauce and mix them well together.

Then put the meatballs in a 6 quart crock pot and add in the jelly and chili sauce and stir well.  Cook on high for about 2 to 3 hours making sure the sauce is coating the meatballs well.

Serve with a toothpick as a snack, or as a main dish with potatoes or rice.

Double Chocolate Cranberry Chunkies (Aldi Cookie Recipe)

Hi guys,  here is a great cookie recipe that I found in a Aldi cookie book I have.  I didn’t even remember that I had this book and I was very happy and surprised.  I don’t know if they even sell these anymore and I sure don’t remember when I got this or purchased it, but I am sharing this recipe so you can enjoy another awesome cookie recipe that is budget friendly.

All ingredients here can be purchased which I alway love.  The name of this cookie book is”Home for the Holidays” and it was done by Aldi.com.

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Ingredients

1 ½ bars (10.58 ounces each) Austrian milk chocolate

1-¾ cups flour

1/3 cup baking cocoa

½ tsp. baking powder

½ tsp. salt

1-cup (2 sticks) butter softened

1-cup sugar

½ cup brown sugar

1 egg

1 tsp. vanilla

¾ cup dried cranberries

Additional sugar for dipping

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Preheat oven to 350 degrees F. Chop chocolate bars into small chunks to measure 2 cups and set aside.

Combine flour, cocoa, baking powder and salt in a bowl and set aside.  Beat butter, 1-cup sugar and brown sugar in a large bowl on medium speed using a hand mixer until light and fluffy.   Beat in egg and vanilla until well blended.  Gradually beat in the flour mixture on low-speed until blended.  Then stir in chocolate chunks and cranberries.

Drop dough by ¼ cup full onto an ungreased cookie sheet about 3 inches apart.  Flatten dough to 2 inches in diameter with a bottom of a glass that has been dipped in sugar.

Bake 11 to 12 minutes or until cookies are set.  Cool cookies 2 minutes on cookie sheet before moving to wire cooling rack.

 

 

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