CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS

I didn't realize it was suppose to be cooked on high.  We finished cooking in microwave.  This was a super yummy meal. I made the balls in the morning and kept in fridge.  I made the balls way too big.  Would make smaller next time.  Ended up cutting them in half when we reheated for another meal. 

UPDATE: Everyone but Abagail loves!  Made balls the night before and kept in fridge.  Super easy!  We love with salad and breadsticks from Cash & Carry.

1# (or less) low moisture mozzarella cheese, cut into 3/4 inch (or smaller) cubes (cut up a cheese stick - super easy!) 

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage (didn't do hot, like sausage from Cash & Carry)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I did half crumbs half panko)
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
---
1 - 2 cans of spaghetti sauce (or can do 1 can plus some diced tomatoes or tomato sauce)

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.  Works to cook on low all day long.

SPAZAGNA

SPAZAGNA
This recipe came from Made from Scratch.  It is one of Scott's favorite dishes.

1 (16 oz) package spaghetti
1# Italian sausage
1 medium onion, chopped
1 (26 oz) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 T butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions.  Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bow, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish.  Top with half of the cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.  Cover with tinfoil (spray with Pam so cheese won't stick) and bake at 350 for 30 minutes.  Uncover and bake 5 minutes or until cheese is melted.

THINGS TO REMEMBER / TIPS

TIPS AND THINGS I HAVE TRIED AND LIKED AND DON'T WANT TO FORGET:

*hot water with lemon - one small mug full of hot water + 1 tsp. lemon juice + 2 tsp. fiber supplement - This is a great substitute for hot chocolate. Also a good thing to have before going to bed or in the morning.

*Can freeze lemons and limes whole - then defrost and juice or zest.

*sprinkled wheat germ on top of grapefruit - liked it. Abagail ate it too.

*Egg replacement in recipes: 1 T flaxseed meal to 3 T water. Let soak for 2 minutes.

*How to deseed a pomegranate: cut pomegranate into sections and put in a bowl of water. Pop seeds out in the water. They will float to the bottom and everything else will float to the top.

*I don't like cilantro neither do kids but Scott does in small amounts.

*Rice and left over spaghetti freeze really well.

*Can use plain greek yogurt in recipes instead of butter, mayo or sour cream. Is also good on top of anything you would put sour cream on top of (potatoes, taco soup etc.)

*Substituted black refried beans in brownies instead of oil - no one noticed and everyone liked them..hee..hee.

*Cheese is best at room temperature.

*Add seasonings last 20 minutes of bake time - will then have the most flavor. Always remove the bay leaf - it can make your tongue tingle if eaten.

*Drain moisture from your potatoes before making hash browns (put the shredded potatoes in a towel or paper towel and sqeeze).

*freeze extra bread (or the heels) and then when there are lots put in food processor to make bread crumbs.  Use within a few days or freeze.

*left over buttermilk can be frozen to be used later. Can make own buttermilk by adding 1T lemon juice, 1T white vinegar or 1/2 tsp cream of tarter to 1 cup milk.  Let sit 5 minutes.  Or whisk together 3/4 cup plain yogurt to 1/4 cup milk.  

*Can make own taco shells by frying 15 seconds per side.  Make sure to fold over.
Can also bake them in the oven by putting them upside down over oven tray slats.

*Whipping cream: fill a jar one-quarter full with cold heavy cream then seal and shake until cream is thick and fluffy, 2-3 minutes.


*make own BROWN SUGAR - 1 cup sugar with 4 tsp of molasses for light, or 1/4 cup molasses for dark

*to get rid of the pickle smell in a jar.  Put some oxiclean mixture and water and soak overnight.

*Some foods that are proven to boost metabolism: tomatoes, water, spinach, fish, cottage cheese, lemon, egg whites, avocado, apples, blueberries and almonds.  Sleep is very important too!

*to clean grease off burners on the stove - put them in a ziploc bag with about 1/4 c of ammonia and seal the bag.  Let it sit overnight then wipe with a sponge.

*Fun way to make cornbread - waffle maker.  Used recipe in McCleve 2nd book.  They were even better when we warmed up the extras on 350.  Make them more crunchy.  Some of us just ate the chili and then topped waffles with butter & honey - yum!

*Miranda Ealy gave me this tip after she brought super soft peanut butter cookies to YW (Bro. Cunningham said they were the bomb).  Only cook cookies for 8 minutes then leave on rack for 2 more minutes then place in a container that you can cover.  The moister is then locked in.