Copycat Olive Garden Pasta E Fagioli Soup in a Crock Pot

Prep work for Olive Garden Pasta E Fagioli is just browning some ground beef, chopping an onion, some carrots and some celery. The crock pot takes over from there.

Olive Garden Pasta E Fagioli Soup in a Crock Pot
Your house is soon filled with smells of a delicious dinner coming up.

This is as close as you can get to the Olive Garden Pasta E Fagioli recipe. Some say it tastes exactly the same.

Give the recipe a try and see what you think.

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Copycat Olive Garden Pasta E Fagioli Soup in a Crock Pot
Ingredients
  • 2 lbs ground beef
  • 1 onion chopped
  • 3 carrots chopped
  • 4 stalks celery chopped
  • 2 28 ounce cans diced tomatoes, undrained
  • 1 16 ounce can red kidney beans, drained
  • 1 16 ounce can white kidney beans, drained
  • 3 10 ounce cans beef stock
  • 3 teaspoons oregano
  • 2 teaspoons pepper
  • 5 teaspoons parsley
  • 1 teaspoon Tabasco sauce optional
  • 1 20 ounce jar spaghetti sauce
  • 8 ounces pasta
Instructions
  1. Brown the ground beef in a skillet. Drain the fat from the beef and add it to crock pot with everything else except the pasta.
  2. Cook on low 7-8 hours or high 4-5 hours.
  3. Add the pasta during the last 30 minutes. Continue cooking on high or switch to low and cook for 1 hour.

Enjoy!

More recipes you might like.

Crock Pot Taco Soup
Slow Cooker Smoke Sausage Stew
Slow Cooker Bolognese

Adapted from a recipe by Ravensmith
Photo by Breezermom

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Low Carb Tex Mex Baked Chicken

This low carb tex mex baked chicken dish is not only flavorful but also extremely easy to throw together, bakes in less than 1 hour. Great served  with a side of extra cheese and sour cream for garnish along with bell pepper stir fry and salad.

Low Carb Mexi Baked Chicken

It’s hard to believe how amazingly good this is for such a simple recipe! The chicken is the tastiest, most comforting food ever.

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Low Carb Tex Mex Baked Chicken
Ingredients
  • 2 4 ounce boneless skinless chicken breasts
  • 2 teaspoons taco seasoning
  • 1/2 cup salsa any degree
  • 1/2 cup shredded low-fat cheddar cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a shallow, small baking dish with non-stick spray.
  3. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
  4. Bake, uncovered, about 40 minutes.
  5. Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.

Enjoy!

More recipes you might like.

Quick and Easy Chicken Schnitzel
Grandma’s Easy Chicken Noodle Soup
Chicken Cordon Bleu Casserole

Recipe adapted from one by TheDancingCook
Photo by Pamela

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Meatless Lasagna – Easy Peasy & Delicious

Meatless Lasagna? Absolutely! I’ve eaten lasagna in a lot of restaurants and many friends houses. I have yet to have one that I like as well as this one.

The recipe uses no-boil lasagna noodles so that eliminates one step that’s in most lasagna recipes.

Nice to know you can throw a lasagna together in less than an hour!

It’s just as good the next day as leftovers. If you’re adventurous make a lasagna sandwich with some crusty bread!

Great idea for a dinner party – everybody loves lasagna! Served with a light salad and garlic Parmesan breadsticks it’s a real man (or kid) pleaser!

Give Meatless Lasagna recipe a try. I don’t really think there’s a way to mess it up unless you burn it!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Meatless Lasagna
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Easy Peasy Meatless Lasagna

A really easy lasagna that's meatless. Plus it's very easy to make with no-boil noodles.

Course: Main Course
Cuisine: Italian
Keyword: Meatless Lasagna
Servings: 4
Calories: 395 kcal
Ingredients
  • 9 No boil lasagna noodles
  • 1 26 oz jar spaghetti sauce
  • 8 ounces cottage cheese
  • 1 egg
  • 3/4 cup Parmesan cheese
  • 3 cups mozzarella cheese grated
Instructions
  1. Spray a 13x9 pan with non-stick cooking spray. Spoon in a little of the sauce and cover the bottom of the pan.
  2. Place 3 lasagna noodles on top of the sauce.
  3. Mix cottage cheese, egg, and Parmesan cheese in a bowl. Spread 1/3 of this over noodles.
  4. Add 1/3 of the sauce and sprinkle with 1 cup mozzarella.
  5. Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce. Add 1 cup more mozzarella cheese.
  6. One more time, do the layers.
  7. Bake in 350°F oven for about 1 hour. The top should be light brown and bubbly.

Enjoy!

Up Next:

Cheesy Penne Pasta and Smoked Sausage Casserole

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Adapted from a recipe by MizzNezz
Photo by French Tart

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Crock Pot Taco Soup – Delicious Dinner

This crock pot taco soup is quick and easy to prepare and the combination of seasonings adds great flavor.

It’s made with all off the shelf grocery items and almost any kind of meat. Leftover meats are just fine.

I’ve served this soup to friends and family several times and it’s always a huge hit. They don’t know how easy it is to make and wouldn’t believe it if I told them. It’s just soooo flavorful.

This is also party fare.

Have sour cream, shredded cheese, chopped green onions and tortilla chips available for toppers and you have a winner for any get together.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Crock Pot Taco Soup
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Crock Pot Taco Soup
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 

Just a short prep time and then the Crock Pot takes over. Delicious dinner!

Course: Main Course
Cuisine: Mexican
Keyword: Crock Pot Taco Soup
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 16 ounce can pinto beans
  • 1 16 ounce can white beans or 1 (16 ounce) can kidney beans
  • 1 11 ounce can niblet corn
  • 1 11 ounce can Rotel tomatoes & chilies
  • 1 28 ounce can diced tomatoes
  • 1 4 ounce can diced green chilies
  • 1 1 1/4 ounce envelope taco seasoning mix
  • 1 1 ounce envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
  • 1 lb shredded chicken ground beef or 1 lb any meat
Instructions
  1. If using ground beef cook it until it's no longer pink and drain. If using something other than ground beef, like cooked chicken breasts or leftover pot roast shred the meat.
  2. Along with the meat add all of the other ingredients to the crock pot. Do not drain the cans. Give the pot a stir to mix the ingredients together well.
  3. Cook on high for 2 hours or low for 4 hours. Switch the cooker to keep warm or low until serving time.
  4. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Enjoy!

Up Next:

Bacon Cheeseburger Soup

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Adapted from a recipe by Rubie
Photo by Dine and Dish

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Ramen Noodle Egg Foo Yung

It’s surprising to me how really good this Ramen Noodle Egg Foo Yung dish is. I’ve had a lot of dishes made from Ramen before that weren’t that great!

Turning  Ramen into egg foo yung is really special. It’s not that hard to do either.

How To Make Ramen Noodle Egg Foo Yung

Feel free to add your own favorite things but this is a good start as is. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time.

This is a basic recipe- make it your own. It’s an easy recipe to amend. It’s also pretty quick to prepare. As soon as the egg is set it is done!

I really love this and it is so good for a family on a budget or a bachelor short on time.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Ramen Noodle Egg Foo Yung
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Ramen Noodle Egg Foo Yung
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Ramen Noodle Egg Foo Yung is a basic recipe- make it your own. It’s an easy recipe to amend.

Course: Main Course
Cuisine: Asian
Keyword: Ramen Noodle Egg Foo Yung
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 3 ounce package ramen noodles
  • 3 tablespoons butter divided
  • 2 large eggs
  • 2 green onions finely chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon baking powder
Instructions
  1. Cook ramen noodles according to package instructions and drain well in a colander.
  2. Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
  3. Heat butter on med high heat in an 8 inch nonstick skillet.
  4. Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.
  5. Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
  6. Flip the patty over and cook the other side until the egg is set, about two minutes.
  7. Flip over again and cook about 1 minute more.

Serve with soy sauce if you wish or an egg foo yung sauce.

Up Next:

Sweet and Sour Chicken Recipe

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Recipe based on one by Pot Scrubber
Photo by Twissis

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Broccoli Salad For Broccoli Haters

Some people say they just don’t like broccoli. But Before you decide you won’t like this broccoli salad, try it. It’s easy to make.

 

And like they say nothing ventured, nothing gained.

There’s something about this salad recipe that’s more than the sum of its parts. Even those people that say they don’t even like broccoli love this stuff.

I think it has to do with the combination of ingredients. You’ve got sweet and sour with the sugar and vinegar. And you have texture variations with the chewiness of the raisins, the crunch of the almonds, and the crispiness of the broccoli and onion.

Don’t forget the bacon. Everything tastes better with bacon!!!

Altogether it’s a real crowd-pleasing salad that will be a huge hit, not only at home but as a pot luck dinner dish.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Broccoli Salad
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Broccoli Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Even those that say they hate broccoli love this salad.

Course: Salad
Cuisine: American
Keyword: Summer Broccoli Salad
Servings: 6
Calories: 215 kcal
Ingredients
  • 2 heads fresh broccoli
  • 1 red onion
  • 1/2 pound bacon
  • 3/4 cup raisins
  • 3/4 cup sliced almonds
  • 1 cup mayonnaise
  • 1/2 cup white sugar
  • 2 tablespoons white wine vinegar
Instructions

  1. Place the bacon in a deep skillet and cook over medium-high heat until evenly brown. Cool and crumble.

  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, almonds, and mix well.

  3. To prepare the dressing, mix the mayonnaise, sugar, and vinegar together until smooth. Stir into the salad, let chill, and serve.

Tips and Tidbits

This is a good ‘base’ recipe to which you can add many things. In the past, I have added seedless purple grapes, diced apples, and varied the nuts with chopped walnuts or pecans.

Reduce the mayo by about a third and replace the sugar with Splenda and you have a lower calorie version.

Adding some chopped raw cauliflower makes this salad even better.

Enjoy!

Up Next:

Amish Broccoli and Cauliflower Salad

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Based on a recipe by Vincy Bramblett
Photo by Sharon Chen

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Beef Machaca – Versatile and Easy

Beef Machaca is a Mexican dish of marinated shredded beef. Traditionally, the beef in machaca was dried after it was cooked, like beef jerky.

 

More modern versions, however, do not dry the beef.

Do you use make-ahead dishes in your kitchen? Machaca is an ideal week night time saver!

This beef dish with a Mexican slant makes weeknights much less hectic because it can be used for so many dishes. Great machaca that’s as good, if not better than your favorite Mexican restaurant.

It also freezes very well so you don’t jam so many Mexican dishes into the same week. Just portion it out and pop in the freezer. Take a portion out in the morning and most of your evening meal is done.

The beef gets nicely tender from the long cooking in the slow cooker. It makes a great filling for tacos, burritos, enchiladas, and chimichangas. It’s also great in egg burritos for breakfast!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Beef Machaca
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Beef Machaca - Versatile and Easy
Prep Time
30 mins
Cook Time
10 hrs
Total Time
10 hrs 30 mins
 

I love Mexican dishes and this is a good one!

Course: Main Course
Cuisine: Mexican
Keyword: Beef Machaca
Servings: 4
Calories: 415 kcal
Ingredients
  • 1 1/2 lbs boneless beef chuck roast
  • 1 large onion sliced
  • 1 4 ounce can chopped green chilies
  • 2 beef bouillon cubes
  • 1 1/2 teaspoons dry mustard
  • 1 tablespoon minced garlic
  • 1 teaspoon seasoned adobo seasoning The Latino seasoning. Not the Philippine
  • 6 -8 peppercorns
  • 1 cup salsa
Instructions

  1. Place the beef in the slow cooker and cover with the remaining ingredients except for the salsa.

  2. Cover the slow cooker and cook on low for 8-10 hours or until the roast is tender and can be pulled with a fork.

  3. Remove the beef from the slow cooker and set the cooking liquid aside.

  4. Using two forks, shred the beef. Mix it with the salsa and if you like it a little more moist add some of the cooking liquid.

  5. Adjust the seasoning and add salt and pepper if necessary.

  6. Use as a filling for tacos, burritos, enchiladas, chimis, etc.

 

Enjoy!

Up Next: 

Slow Cooker Beef Short Ribs

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Adapted from a recipe by Sue Lau
Photo by Sue Lau

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Jammed Up Cream Cheese Coffee Cake

This Jammed Up Cream Cheese Coffee Cake is truly exceptional! I’ve made it a few times now and I can tell it’s going to become a classic in my kitchen. It’s one of my favorite coffeecakes.

Jammed Up Cream Cheese Coffee Cake

So pretty and the taste is to die for.

You would think something so pretty and so good tasting would be difficult to make. But surprise! This coffeecake is fall down easy.

Something else that’s amazing is the versatility. You can use any flavor jam you like and you have a different coffee cake. Even pie filling works. I’ve tried cherry pie filling and it’s out of this world good!

Vary the nuts. Use walnuts or almonds for the pecans. Make it lite by using low fat ingredients. So versatile!

Give it a try and I think it will become a classic in your kitchen too!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

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Jammed Up Cream Cheese Coffee Cake
Ingredients
  • 2 1 ⁄4 cups flour
  • 3 ⁄4 cup sugar
  • 3 ⁄4 cup butter
  • 1 ⁄2 teaspoon baking powder
  • 1 ⁄2 teaspoon baking soda
  • 1 ⁄4 teaspoon salt
  • 3 ⁄4 cup sour cream
  • 1 teaspoon almond extract
  • 1 egg
  • 8 ounces cream cheese
  • 1 ⁄4 cup sugar
  • 1 egg
  • 3 ⁄4 cup raspberry jam
  • 1 ⁄4 cup sliced almonds
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, combine the flour and 3/4 cup sugar. Using pastry blender, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
  3. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
  4. Spread the batter over the bottom and 1 1/2 inches up the sides of a greased and floured 9 inch spring form pan. The Batter should be about 1/4 inch thick on the sides.
  5. In a small bowl, combine the cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
  6. Pour into the batter lined pan.
  7. Spoon the jam over the cream cheese mixture. In a small bowl, combine the reserved crumbs and chopped pecans. Sprinkle over the jam.
  8. Bake for 45 to 55 minutes.

Enjoy!

More recipes you might like:

No Bake Cherry Cheesecake
The Absolute Best Carrot Cake Ever
Strawberry Cream Cheese Bread

Recipe adapted from one by Marg
Photo by Marg

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My Aunt Emily’s Beef Goulash

This is a close approximation to My Aunt Emily’s Beef Goulash. Which is a take on a recipe my grandmother used to make.

 

I don’t know why my mother never made it but the only time I had it was at my aunt’s. Somehow missed it at Grandma’s too.

I also never got the recipe but I’ve played with the dish and this is very, very close to Aunt Emily’s.

The plus of this dish is that it’s very cheap, good food. It’s a really easy meal to put together and there is not really a lot of work in it as most of the time it bubbles away on the stove and just needs the occasional stir.

The times that I have made it the sauce came out kinda’ thin when first made. It thickens up on the second day as the pasta soaks up more of the juice. Not a problem for me.

If you have an aversion to the thin sauce and don’t want to wait for the second day there is a remedy for it in the Tips and Tidbits section.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

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My Aunt Emily's Beef Goulash
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
 

My Aunt Emily's Beef Goulash is a recipe that actually came from my Grandmom!

Course: Main Course
Cuisine: American
Keyword: Beef Goulash
Servings: 6
Calories: 405 kcal
Ingredients
  • 2 lbs beef cut into 1-inch pieces
  • 4 tablespoons oil
  • 1 cup onion chopped
  • 1 garlic clove minced
  • 3/4 cup ketchup
  • 6 tablespoons Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 dash cayenne
  • 2 bay leaves
  • 3 cups boiling water
  • 1/4 cup cold water
  • 2 tablespoons flour
  • 1 lb rigatoni pasta
Instructions
  1. Brown the 2 pounds of beef cut in 1" pieces in 4 T. oil. Add and brown lightly the onion and garlic.
  2. Add the ketchup, Worcestershire, vinegar, paprika, salt, dry mustard, cayenne, and bay leaves. Add boiling water; cover and simmer 2 to 2-1/2 hours. Remove bay leaves.
  3. Thicken with 2 Tbsp flour in 1/4 cup cold water.
  4. Cook rigatoni according to box directions, drain, and add to stew.
  5. This will be soupy when first made, but the pasta will absorb this by the following day.

 

Tips and Tidbits

If you are a bit concerned about the thinness mentioned for this beef goulash and don’t want to serve it that way there’s a workaround. Simply cooking the pasta in the stew instead of adding it after it was cooked. This works very well indeed.

The ketchup adds a degree of sweetness to the dish. (Ketchup is full of sugar) If you don’t want the sweetness substitute tomato sauce for the ketchup.

Up Next: 

Creamy Cajun Chicken Pasta

Recipe adapted from one by SweetsLady
Photo by Annacia

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Quick and Easy Chicken Schnitzel

This Quick and Easy Chicken Schnitzel is not only very quick and very easy but it’s also, best of all… delicious!

 

Schnitzel is a German dish and normally made with veal or sometimes pork. This chicken version uses the same technique with chicken breasts.

The flavor of this recipe, with garlic, Parmesan, and a wine sauce, take it beyond the average schnitzel recipe.

It’s also fairly quick and easy enough for a weeknight meal.

Make up this dish and you will get the ultimate unspoken compliment from your family… it went fast and there were no leftovers!

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Quick and Easy Chicken Schnitzel
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Quick and Easy Chicken Schnitzel
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

I think chicken schnitzel is better than the traditional German version of veal.

Course: Main Course
Cuisine: German
Keyword: Quick and Easy Chicken Schnitzel
Servings: 4
Calories: 365 kcal
Ingredients
  • 2 large eggs
  • 1 clove garlic minced
  • 1/2 teaspoon minced fresh parsley
  • coarse salt
  • ground pepper
  • 1 cup flour
  • 1 cup fresh breadcrumb made from 3 slices white bread
  • 1/2 cup grated Parmesan cheese
  • 4 6 ounce chicken cutlets pounded to an even 1/4 inch thickness
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lemon juice
Instructions

  1. Beat the eggs in a shallow bowl with the garlic, parsley, salt, and pepper.

  2. Place the flour in a bowl. In a separate shallow bowl, combine the breadcrumbs and Parmesan cheese.

  3. Dip each cutlet into the flour and then into the egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.

  4. For every 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.

  5. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.

  6. Wipe the skillet clean with paper towels. Heat the butter until melted and add the wine. Heat for 30 seconds and stir in the broth and lemon juice. Season with salt and pepper. Simmer 2 minutes.

  7. Pour broth mixture over cutlets and garnish with parsley and lemon slices.

 

Serve it up and wait for the compliments!

Up Next: 

My Aunt Emily’s Beef Goulash

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Original recipe by PanNan
Photo by NCMysteryShopper

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