Kielbasa Cabbage and Onions – Slow Cooker

The flavors in this Kielbasa Cabbage and Onions recipe may remind you of something your grandmother used to cook. A great dish for a simple fall supper.

Serve this dish with toasted, buttered, low-carb rye bread.

If desired, pass malt vinegar and butter to season the cabbage.

The taste of the mustard is not dominant but it does add something to the dish.

Will be using the crockpot, and the mustard, from now on!

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Kielbasa Cabbage and Onions
Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
 

The brown mustard really adds a magic touch to this dish!

Course: Main Course
Cuisine: American
Keyword: Kielbasa Cabbage and Onions
Servings: 6
Calories: 305 kcal
Ingredients
  • 1 small head of cabbage cored and cut into wedges (about 2 1/2 lbs)
  • 1 medium onion halved and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1 tablespoon brown mustard
  • 1 lb kielbasa cut into 3-inch pieces
Instructions
  1. Coat the slow cooker crock with cooking spray. Add all the ingredients except the kielbasa to the crock, tossing so that the cabbage is well-coated with the broth and seasonings.
  2. Top mixture with kielbasa.
  3. Cover and cook on LOW for 2 1/2 hours; give mixture a good stir, then cook 1 hour more.

Enjoy!

Up Next: 

Slow Cooker Ham and Lentil Stew

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Recipe based on one by NELady
Photo by Chef shapeweaver

Crescent Roll Casserole – Ground Beef Recipe

This Crescent Roll Casserole Recipe is such a nice, simple, easy to put together casserole recipe. One of my favorite recipes with ground beef.

 

Too easy to be so good.

I love most everything with crescent roll dough and this is no exception.

It makes a satisfying weeknight meal. Will definitely be placed on the “make again” list.

If you do not have Italian Seasoning available you can use 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp thyme, & 1/4 tsp marjoram.

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Crescent Roll Casserole
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Delicious casserole featuring ground beef and crescent rolls with an Italian accent!

Course: Main Course
Cuisine: Italian
Keyword: Crescent Roll Casserole
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb ground beef
  • 1 15 ounce can tomato sauce or 1 (15 ounce) can low-sodium tomato sauce
  • 1/2 tablespoon olive oil
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons light sour cream I use the Daisy brand
  • 3 tablespoons parmesan cheese
  • 8 slices provolone cheese
  • 1 tablespoon butter melted
  • 1 8 ounce package Pillsbury Refrigerated Crescent Dinner Rolls
  • cooking spray
Instructions
  1. Brown beef until no longer pink then drain excess grease. Add the tomato sauce, olive oil, spices, & 2 tablespoons of Parmesan cheese to the beef. Simmer on medium heat for 5 minutes.
  2. Remove from heat & stir in the sour cream.
  3. Preheat the oven to 375°F Lightly spray an 8x8 baking dish. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
  4. Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
  5. Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
  6. Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
  7. Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
  8. Bake for 25 minutes or until lightly brown.

 

Enjoy!

Up Next: 

Skinny King Ranch Casserole

Recipe based on one by Nasseh
Photo by flower7

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

This is awesome! So good and easy to prepare. A simple throw-together dish that is great for a Sunday after-church meal.

The chicken breasts come out super moist and juicy, and the potatoes hold up well and add a surprising amount of flavor.

A huge hit with the entire family!

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Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

Ingredients

1 (32 ounce) bag tater tots
0.5 (3 ounce) jar bacon bits (I used Hormel brand)
5 boneless skinless chicken breasts
1 1⁄2 cups grated colby cheese
1 1⁄2 cups grated monterey jack pepper cheese
3⁄4 cup milk
salt and pepper

Directions

Grease the bottom of the crock pot.

Layer 1/2 the tater tots on the bottom of the pot. Sprinkle with 1/4 of the jar of bacon bits.

Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. Top cheese with the chicken breasts. Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese. Sprinkle with another 1/4 of the jar of bacon bits.

Add remainder of the tater tots. Top with final 1/3 of the cheese. Pour milk over the top.

Set crock pot to high and cook 3-4 hours.

Enjoy!

Up Next:

Crock-Pot Broccoli Cheese Soup

This is a great soup to throw in the Crock-Pot on a busy day and come back later to a warm, cheesy soup. The Velveeta thickens the soup just right.

Recipe based on one by Chef Buggsy Mate
Photo by Delicious as it Looks

Paula Deen Crock Pot Macaroni and Cheese

I was looking for a really creamy macaroni and cheese recipe and this Paula Deen Crock Pot Macaroni and Cheese is it! Just one pot.

I saw Paula make this recipe on her Food Network program.

There is absolutely no need for dirtying a second pot!

I boiled the noodles for about five minutes, then just mixed everything cold in the Crock Pot and heated it.

Amazing—gooey, stringy, creamy perfection.

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Paula Deen Crock Pot Macaroni and Cheese
Prep Time
20 mins
Cook Time
2 hrs 35 mins
Total Time
2 hrs 55 mins
 

Paula hits the ball out of the park with this mac and cheese!

Course: Side Dish
Cuisine: American
Keyword: Paula Deen Crock Pot Macaroni and Cheese
Servings: 6
Calories: 375 kcal
Ingredients
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 3 eggs
  • 1/2 cup sour cream
  • 1 10 3/4 oz can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
Instructions
  1. Boil the macaroni in water for six minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  4. Cook on low for 2 1/2 hours, stirring occasionally.

Enjoy!

Up Next:

Easy Stove Top Macaroni Cheese

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Recipe based on one by GiddyUpGo
Photo by thecookierookie

Easiest Chicken Dinner Ever – So Easy!

Very simple and fast and everybody loves it. This Easiest Chicken Dinner Ever is just dump and cook! Prep time is less than 5 minutes.

 

Plus there’s only one pan to clean!

You need to use Rotel which is tomatoes and green chilis. If serving to kiddies get the mild Rotel. If you just use regular canned tomatoes it will be bland.

You really need to use the tenders NOT chicken breasts for it to be the best. You could also add some onion but I omit because the less prep the better.

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Easiest Chicken Dinner Ever
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy prep and quick cooking time makes this the perfect weeknight dinner.

Course: Main Course
Cuisine: American
Keyword: Easiest Chicken Dinner Ever
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 lb chicken tenders raw
  • 1 16 ounce can chicken broth
  • 1 10 ounce can Rotel tomatoes
  • 1 cup white rice uncooked
  • 1 cup shredded cheddar cheese
  • garlic powder
  • salt & pepper
Instructions
  1. Using a large, deep skillet with a cover pour a can of chicken broth and can of Rotel into the skillet. Stir in the cup of rice.

  2. Lay chicken tenders on top of rice and sprinkle with garlic, salt, and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it.

  3. Cover and cook over medium-high heat for 20 minutes or until chicken is opaque.

  4. Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly.

Recipe Notes

Serve with a nice salad.

 

Enjoy!

Up Next: 

Insanely Tasty And Delicious Crock Pot Garlic Chicken

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Recipe based on one by mrsmwp
Photo by anniesnomsblog

Chicken Dinner Pot Pie – Easy & Delicious

This Chicken Dinner Pot Pie is so good! This recipe is a definite keeper! The whole family enjoyed this pot pie, including the kids.

 

I will NEVER buy frozen pot pie again!

I used evaporated milk & a bag of frozen mixed veggies and refrigerated pie crusts. So easy!

I have a horrible time making chicken gravy and I have found that the gravy for this recipe is perfect on its own over potatoes!

This is a keeper!

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Chicken Dinner Pot Pie
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Easy shortcuts but you still wind up with delicious pot pie!

Course: Main Course
Cuisine: American
Keyword: Chicken Dinner Pot Pie
Servings: 4
Calories: 425 kcal
Ingredients
  • pastry for a double-crust 9-inch pie
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground thyme
  • 1/2 cup chicken broth
  • 3/4 cup light cream or 3⁄4 cup heavy cream
  • 2 cups cubed cooked chicken
  • 1 10 ounce package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
Instructions
  1. Heat oven to 425 degrees.
  2. Prepare pastry, cut top into lattice strips. (I use just a regular pie top with slits cut in it. It's quicker).
  3. Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme. Cook, stirring until mixture is smooth and bubbly. Remove from heat.
  4. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan. Cover with lattice top.
  5. Cover edge with 2-3 inch strips of foil to prevent excessive browning.
  6. Remove foil for the last 15 minutes of baking.
  7. Bake for 35 to 40 or until crust is brown.

Enjoy this chicken pot pie dinner!

Up Next: 

Carolyn’s Favorite Hot Wings

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Recipe based on one by Windchime
Photo by kelgood

Foil Packet Southwestern Chicken

This Foil Packet Southwestern Chicken is a quick, healthy meal that isn’t time-consuming to prepare and easy to clean up! Very easy to make!

 

Delicious! You can make this family-sized instead of individual portions. Line a casserole dish with tinfoil, and layer the ingredients as directed and then cover with tinfoil.

This dish was really good! My family loved it and I will definitely make it again!

To prevent the rice from sticking to the foil, spray foil with cooking spray before using it.

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Foil Packet Southwestern Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Foil packet cooking is so easy. The results are also delicious!

Course: Main Course
Cuisine: American
Keyword: Foil Packet Southwestern Chicken
Servings: 4
Calories: 375 kcal
Ingredients
  • 2 cups Minute brown rice uncooked
  • 1 3/4 cups warm water
  • 4 small boneless skinless chicken breast halves 1 lb.
  • 1/4 cup ranch dressing
  • 1 1/2 teaspoons chili powder
  • 1/2 cup sharp cheddar cheese
  • 4 cups small broccoli florets
  • 1 medium red pepper chopped
Instructions
  1. Combine rice and water; let stand 5 minutes.
  2. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half.
  3. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
  4. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
  5. Place in a single layer in a 15x10x1-inch baking pan.
  6. Bake 25 to 30 minutes or until the chicken is cooked through (170°F).
  7. Place one packet on each of four dinner plates.
  8. Cut slits in foil with a sharp knife to release steam before opening.

 

Enjoy!

Up Next:

Better Than Takeout Lemon Chicken

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Chicken Pepper Skillet (Diabetic Friendly)

Chicken Pepper Skillet is an excellent recipe! Yummy enough that being healthy is just a nice bonus. The oregano, cumin, and lemon all blend wonderfully.

They each maintain their own distinctive flavors but they blend beautifully!

I really enjoy stir-fries and this one is really good. Using rotisserie chicken breasts cuts down on time.

Easy, tasty and healthy! This is a keeper that I’ll make again and again.

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Chicken Pepper Skillet
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

This Chicken Pepper Skillet is quick to make and just doggone good!

Course: Main Course
Cuisine: American
Keyword: Chicken Pepper Skillet
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 tablespoon vegetable oil
  • 12 ounces boneless skinless chicken breasts cut into 1/2-inch strips
  • 2 garlic cloves finely minced
  • 3 bell peppers cut into thin strips (red green and yellow)
  • 8 mushrooms thickly sliced
  • 1 medium onion sliced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • fresh ground black pepper
Instructions
  1. In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
  2. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
  3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

Enjoy!

Up Next: 

Olive Mozzarella Chicken Bake

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Recipe based on one by Annacia
Photo by Maggie, Cooking

Italian Chicken Skillet – Easy and Delicious

Italian Chicken Skillet is simply Pasta and chicken with an Italian flavor. But it’s Outstanding. Tastes like something you’d order at Olive Garden.

 

So easy and so good! All you need is a salad and some garlic bread.

I love the fact that everything is done in one pan and it takes only minutes to make.

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Italian Chicken Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Italian Chicken Skillet is perfect for a weeknight meal. Easy, Quick and Delicious!

Course: Main Course
Cuisine: Italian
Keyword: Italian Chicken Skillet
Servings: 6
Calories: 365 kcal
Ingredients
  • 2 teaspoons olive oil
  • 1 lb boneless skinless chicken breast
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped green peppers
  • 1 15 ounce can chicken broth
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 2 cups small shell pasta shells, macaroni etc
Instructions
  1. Cut chicken into bite sized pieces.
  2. In lg skillet, brown chicken in oil. Add onion and peppers, cook for 5 minutes.
  3. Add broth, tomatoes, and spices. Cook 2 minutes.
  4. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.

 

Enjoy!

Up Next:

Italian Sausage Pasta Bake

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Recipe based on one by MizzNezz
Photo by anniesnomsblog

Easy Skillet Baked Ziti – America’s Test Kitchen

This Easy Skillet Baked Ziti is from America’s Test Kitchen TV show. It’s only one pan, easy clean-up, and very good flavor.

 

One of the easiest, if not the easiest pasta recipes I’ve ever made.

I love the simplicity and one-pan factor with this dish.

I like to serve the pasta with a salad and crusty bread. Makes for a great weeknight meal.

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America's Test Kitchen Skillet Baked Ziti
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Skillet Baked Ziti is really easy and makes a great weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: Easy Skillet Baked Ziti
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 tablespoon olive oil
  • 6 garlic cloves minced
  • 1/4 teaspoon red pepper flakes
  • salt & fresh ground pepper
  • 1 28 ounce can crushed tomatoes
  • 3 cups water
  • 12 ounces ziti pasta 3 3/4 cups
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup fresh basil leaf minced
  • 1 cup mozzarella cheese shredded
Instructions
  1. Adjust oven rack to middle position and preheat oven to 475.

  2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch oven-safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not oven-safe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).

  3. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt.

  4. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer until ziti is almost tender 15-18 minutes.

  5. Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.

  6. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

 

Enjoy this Easy Skillet Baked Ziti!

Up Next:

Super Baked Spaghetti Pie

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Recipe based on one by berly333
Photo by May I Have That Recipe