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It's that time of year when schedules turn hectic. Running kids to baseball or soccer practice and of course attending the games. There are graduation ceremonies, proms, summer jobs and so many more activities that draw the cook away from the kitchen and the kids from the dinner table. Time to pull out the slow-cooker and to gather easy recipes that the family is sure to love.
The thing about the slow-cooker is that it allows family members the choice to eat before or after their activity. Many slow-cooker recipes can be held on low or warm indefinitely or refrigerated and reheated in individual servings in the microwave. Now that's getting it done.
Slow-Cooker Egg Burritos
(Great for a quick breakfast or an easy supper.)
1 (12-ounce) package uncooked breakfast sausage links
1 (28-ounce) package frozen O'Brien potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs
1/2 cup milk
1/4 tsp. seasoned salt
1/8 tsp. black pepper
12 (8-inch) flour tortillas
Optional toppings: Salsa, sour cream, chopped tomatoes, sliced jalapenos, sliced green onions, cubed avocado, sour cream, hot sauce.
Directions: Remove sausage from casings. In large skillet, cook sausage over medium heat till no longer pink, 8 to 10 minutes, breaking into crumbles.
In greased 4 or 5-quart slow cooker, layer potatoes, sausage and cheese. In large bowl whisk eggs, milk, seasoned salt and pepper till blended. Pour over top.
Cook, covered, on low about 4 hours or till the eggs are set and a thermometer inserted into egg mixture reads 160-degrees F. Uncover and let stand 10 minutes. Serve in warm tortillas with toppings of choice. Serves 12.
Tomato Hamburger Soup
1 (46-ounce) V8 juice
2 (16-ounce) packages frozen mixed vegetables
1 pound ground beef, cooked and drained
1 can condensed cream of mushroom soup, undiluted
2 tsps. dried minced onion or 1 tsp. onion powder (or to taste)
Salt and pepper, to taste
Directions: In 5-quart slow cooker, combine the first five ingredients. Cover and cook on high for 4 to five hours or till heated through. Season with salt and pepper. Serve with crusty bread.
Slow-cooker Macaroni and Cheese
2 cups milk
1 (12-ounce) can evaporated milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. black pepper
Pinch dry mustard
2 cups shredded sharp cheddar cheese
2 cups uncooked macaroni
Directions: Grease bottom and sides of 4 1/2 to 6-quart slow cooker with vegetable oil or cooking spray.
In large mixing bowl stir together all ingredients. Pour into the slow-cooker, cover and cook on low heat until bubbling around the edges and has cooked through, 2 1/2 to 3 hours.