Lasagna Soup

PREP: 5 minutes

COOK: 4-8 hours



2 tablespoons olive oil

1 pound lean ground beef/turkey

1/2 onion, diced

3 garlic cloves, minced

8 sheets uncooked lasagna noodles OR 1/3 box pasta of choice

3 cups chicken broth

1 jar Italian tomato sauce

1/2 tsp basil

1/2 tbsp oregano

Salt & pepper to taste


4 tablespoons ricotta

3/4 cup mozzarella, shredded

1/4 cup shredded parmesan cheese

Salt and pepper to taste

Basil for garnish (optional)


In a large nonstick skillet over medium-high heat, heat some olive oil and brown the ground meat until no longer pink for about 6 minutes. Add onions and garlic, and sauté for about 5 minutes until softened. Season with salt and pepper. Add the chicken broth, tomato sauce, basil, oregano, and cooked meat to the slow cooker. Season with salt and pepper. Cover and cook on low for 8 hours or high for 4 hours. Break the lasagna noodles into bite-sized pieces. Add them to the slow cooker the last 30 minutes of cooking. Serve with a dollop of ricotta, sprinkle mozzarella and parmesan, and fresh basil on top.

Caramelized Onion Pot Roast

PREP: 25 minutes

COOK: 10 hours



1 boneless beef chuck roast (3 lb) 

1 tablespoon olive or vegetable oil

2-3 medium onions, sliced

1 tsp salt

1 tsp pepper

3 cloves garlic, minced

3 carrots, peeled and chopped into 1 1/2-inch pieces

3 potatoes, washed & quartered

2 cups water

1 packet onion soup mix


In heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt. Pat meat dry, and season beef liberally with salt, pepper and garlic. Pre-heat the slow cooker on low. Mix the water and onion soup mix. Add the carrots, potatoes, beef, onion soup liquid, and caramelized onions to the slow cooker. Cover and cook on low for 8-10 hours. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Serve warm.

Garlic Mashed Potatoes

PREP: 15 minutes

COOK: 4-8 hours



3 pouds potatoes, chopped

1 tsp thyme

Kosher salt and freshly ground black pepper, to taste

1/2 cup chicken broth

1/4 cup unsalted butter

4-6 cloves garlic, minced

1/2 cup cream or milk

1 tsp parsley, for garnish


Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes in slow cooker then pour broth evenly over top. Toss with thyme, salt, and pepper. Then add garlic and butter evenly over potatoes. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender. Mash the potatoes, then add heavy cream. Whip with an electric hand mixer until desired texture is reached, while adding in milk to reach desired consistency. Serve warm with more butter, parsley and seasoning to taste.

Leftovers Turkey Soup

PREP: 30 minutes

COOK: 9-10 hours



5 cups chicken Stock, or broth (turkey broth may be used)

2 cups cooked leftover turkey, shredded or diced

1 cup sliced carrots

1 cup sliced celery

1 cup diced white onion

2 bay leaves

½ teaspoon thyme

dash of pepper

salt to taste

2 cups leftover mashed potatoes

1 cup self-rising flour

1 egg


Add the stock or broth, leftover turkey, carrots, celery, onion, bay leaves, thyme, and pepper to the slow cooker. Cover, and cook on low for 8 hours. In the meantime, take leftover mashed potatoes and mix with flour and egg. Roll dough on floured surface. Using about 1/4 to 1/2 cup of mixture each, shaping into a 1/2 inch thick tube. Cut into 1-inch dumplings. After the 8 hours are up, add the potato dumplings to the slow cooker. Cook for 20-30 minutes, until they puffed up and floating. Serve warm. 

Buffalo Chicken Dip

PREP: 10 minutes

COOK: 1.5-2 hours



1 package of cream cheese

2 cups cooked chicken, shredded or diced

½ cup ranch

½ cup buffalo sauce

½ cup mozzarella cheese (save some for topping)


Add the cream cheese, chicken, ranch, buffalo sauce and mozzarella to the slow cooker. Cover, and cook on high for 1.5 - 2 hours. Serve hot.