Crockpot Manicotti

We really enjoy manicotti around here, but it’s never on our menu because, confession, I really dislike stuffing the noodles. 

When I saw this recipe for a crockpot version of manicotti that did not pre-cook the pasta, I had to give it a try. 

It was so easy to fill and prep, and dinner tasted great.  The only draw back to this recipe is that it only takes 4 hours on low in the crockpot, so it’s not one that you can start in the morning and come back to dinner 8 hours later.  I suppose you could do that, but your noodles would be really mushy, and I don’t recommend it. 

We used our favorite manicotti recipe and followed the crockpot directions from Mom on a Mission.  We hope you will enjoy it too. 

Crockpot Manicotti – Inspired by Mom on a Mission

Ingredients

• 4 C of your favorite spaghetti sauce (we used our freezer sauce)
• 8-10 manicotti shells
• 1 (8oz) container of ricotta cheese
• 1 tsp. parsley
• 1 tsp. basil
• pinch of minced garlic
• salt & pepper
• 2 T Parmesan cheese
• Mozzarella cheese
• Optional: chopped spinach

Directions

Layer 2 C of your favorite spaghetti sauce across the bottom of a lightly greased crockpot. 

Mix together ricotta cheese with 1 tsp. parsley and basil and a pinch of minced garlic.  Add a dash of salt and pepper.  Stir well.  If desired, stir in 1/4-1/2 C chopped spinach. 

Finally, mix in 2 T Parmesan cheese. 

Using a spoon, spoon the ricotta mixture into each of the manicotti shells.  It works best to fill from both ends to make sure you get ricotta mixture all the way through the manicotti.

Place each filled manicotti over the spaghetti sauce.  It’s OK if they overlap. 

Cover with remaining spaghetti sauce. 

Top with mozzarella cheese. 

Cover and cook of low for 4 hours. 

Serve warm.

Enjoy!

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Simple Fall Veggie Bake

This bake is easy and cheap, and makes a great side dish during the fall.  Pair it with grilled chicken, oven-baked pork chops or fish and you have a great meal. 

Simple Fall Veggie Bake – Adapted from Budget Bytes

Ingredients

• 1 zucchini
• 1 summer squash
• 3-4 medium potatoes
• 1-2 tomatoes, optional
• Salt & Pepper
• Minced garlic & onion
• Italian cheese

Directions

Using a mandolin slicer, slice the zucchini, summer squash, potatoes and tomatoes.  Stack the veggies together in an 8x8 glass baking dish that has been well greased. 

Season with salt and pepper, minced garlic and onion. 

Bake, covered, at 400 degrees for 30 minutes. 

Remove and top with cheeses. 

Return to the oven and bake for 10-12 minutes uncovered.   Serve warm. 

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Chicken Parmesan Wraps

Wrap up some garlic-grilled chicken, smother it with your favorite marinara sauce and cheese, and you have a delicious chicken Parmesan wrap. 

You will enjoy it, and your family will too! 

Chicken Parmesan Wraps – Inspired by a recipe I saw on Candace Cameron Bure’s Blog

Ingredients

• 2 chicken breasts, cut into 1 1/2 inch slices
• Olive oil
• Salt & Pepper
• 1/4 tsp. minced garlic
• 1 C tomato sauce
• 2 tsp. minced onion
• 1 tsp. basil
• 1 tsp. oregano
• 4 T Parmesan cheese
• Mozzarella cheese
• 6-8 tortillas

Directions

Begin by cooking your chicken in a little olive oil seasoned with salt, pepper and 1/8 tsp. minced garlic.  Brown on all sides, about 3-4 minutes/side and then cook until internal temperature reaches 180 degrees. 

Meanwhile, heat 1 C tomato sauce, 2 tsp. minced onion, 1/8 tsp. minced garlic, 1 tsp. basil and 1 tsp. oregano, in a small saucepan until warmed throughout.  Heat on low to avoid splattering of tomato sauce.  Trust me, not fun. 

Then, pre-heat your griddle to about 250 degrees.  Place your tortillas on the griddle.  Top each with 1/8 C tomato sauce mixture (more or less to taste) right down the middle.  Top with 1 T Parmesan cheese and allow the cheese to get a little melty.

Take your cooked chicken strips and place them down the center of each tortilla.  Top with sliced Mozzarella cheese. 

Wrap up the tortillas and use a toothpick to hold them together. 

Serve warm. 

If you are serving less than 4-5 people, we recommend only making up enough wraps to serve your family.  Save the ingredients in the refrigerator for leftovers, but they are best prepared right before you eat them!

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Oven Roasted Vegetables

Now that the days are turning cooler, we get to enjoy one of my all-time favorite ways to eat veggies – roasted. 



Trust me on this one, roasting veggies makes them taste incredible.  I don’t know why (I’m sure some food chemist could tell me), but they taste amazing – rich, full of flavor.  Choose your favorite veggies, or go with the one’s I’ve listed here. 

Happy roasting!

Oven-Roasted Vegetables – Finding Joy in My Kitchen
Ingredients

• Olive oil
• Salt and pepper
• 2 medium sweet potatoes
• 1 medium summer squash
• 1 medium zucchini
• 2 bell peppers
• 4 oz. mushrooms
• 4 Roma tomatoes

Directions

Line 1-2 half sheet-cake pans with tinfoil.  Lightly spray each with olive oil.  Then, dice up all your veggies into 1-inch segments.  Arrange them over the top of the trays, all except the tomatoes. 



Spritz liberally with olive oil and season with salt and pepper.  Roast the veggie trays at 450 for 20-25 minutes, stirring occasionally. 



Add the tomatoes, and continue roasting for 10-12 additional minutes, or until veggies are tender. 
Serve warm, as a side dish, or on top of rice. 



Enjoy!

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One-Pot Cheeseburger Pasta

Now that fall is here, bring on casserole season.  These comforting dishes are perfect for fall.  What I loved about this one, is that it provides a taste of summer in the form of a casserole dish. 

Better yet, it’s made in one pot.  Good tasting dinner, comfort food in October and one pot?!  That’s a winner to me. 

One-Pot Cheeseburger Pasta – Adapted from Number 2 Pencil

Ingredients

• 1 C (about 1/2 lb) ground beef and turkey mixture
• 2 T minced onion
• 1 (15 oz can) tomato sauce
• 8 roma tomatoes, diced
• 1 C chicken broth
• 1 C water
• 1/8 C ketchup
• 1 T spicy brown mustard
• 7-8 oz. whole wheat rotini pasta
• 1 C shredded extra sharp cheddar cheese
• Bacon and parsley for garnish
• salt & pepper

Directions

Brown the ground beef and turkey mixture in a large stockpot, seasoning well with salt and pepper.  Drain excess grease. 

To the same pot, add 2 T minced onion, 1 can of tomato sauce, 1 C chicken broth and 1 C water.  Add in about 7 oz. whole wheat pasta and bring the pot to a boil. 

Stir in roughly 1 C diced Roma tomatoes, 1/8 C ketchup and 1 T spicy brown mustard.

Reduce the pasta dish to a simmer, stirring frequently for about 10-15 minutes until the pasta is done.  Most all of the liquid should be absorbed at this point, but if you notice the liquid is lacking, add additional water during the cooking process. 

Remove the pasta dish from the heat. 

Stir in 1/2 C extra sharp cheddar cheese.

Garnish with remaining cheese, parsley and, if interested, crumbled bacon.

Enjoy!

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Pasta with Kale & Roasted Tomatoes

This is a simple weeknight dinner filled with veggies and delicious flavor. 

It’s ready in less than 30 minutes to boot!

We really enjoyed the combination of the roasted tomatoes with the peas, kale and pasta. I think you will too!

Pasta with Kale & Roasted Tomatoes – Adapted from Real Simple

Ingredients

• 2 C spiral pasta, uncooked 
• 1 C frozen peas
• 2.5 C frozen chopped kale
• 1 medium chicken breast, cooked and diced
• 1 garlic clove, minced
• salt & pepper, to taste
• 1/2 C chicken broth
• 1/2 C half and half
• 1/4 C reserved pasta water
• 1/3 C Parmesan cheese
• 10-20 cherry or grape tomatoes, halved & roasted

Directions

Begin by cooking pasta according to directions; add peas in the last 3 minutes of boiling.  Drain (reserving up to 1/2 C pasta water) and set aside.

Meanwhile, sauté 1 minced garlic clove, with 1 medium cooked and diced chicken breast in a large skillet for 2-3 minutes. 

Add in 2.5 C chopped kale and sauté until kale is wilted, about 2-3 minutes. 

Add in 1/2 C broth along with 1/2 C half and half and reduce heat to a simmer, simmer for 2-3 minutes.  Season with salt and pepper. 

Remove from the heat and stir in pasta, peas, roasted tomatoes.

Then add Parmesan cheese. 

If the dish seems a little dry, add up to 1/4 C reserved pasta water.

Serve warm.

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Mozzarella & Tomato Sandwich

Nothing says the end of summer like a roasted tomato and mozzarella sandwich.  I’ve loved mozzarella and tomato together since I was young, and this is the simplest, most delicious way to enjoy these two ingredients together. 

The best part about this sandwich, is that it’s amazing enough to eat alone, but you can easily add ham, turkey, chicken and even eggs to this for a whole new taste. 

Mozzarella and Roasted Tomato Sandwich – Finding Joy in My Kitchen

Ingredients

• 2 slices, good quality bread (I recommend this one, or this one)
• 1 medium tomato, roasted (or Parmesan roasted)
• 2-3 slices, fresh mozzarella cheese

Directions

Begin by lightly spraying one side of your bread with olive oil.  Place is oiled side down onto a griddle, or into your frying pan.  Turn on the griddle or burner, to medium-low. 

Top the bread slice with mozzarella cheese.  Keep the heat on low while the cheese melts.  When it’s mostly melted, turn up the heat and top the sandwich with roasted tomatoes. 

Using a spatula, remove the sandwich from the pan/griddle. 

Repeat for the second sandwich, or do it simultaneously on the griddle.  Makes two open-faced sandwiches. 

Serve warm and enjoy!

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