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egg braid

By gwen
This is from Jessica what’s her name, the wash your fing hands woman, whose videos I really like. But I always forget what she calls it (it’s “breakfast braid”) and I have trouble following recipes that are only videos, so here is my loose transcription with my own modifications: Preheat the oven to 350. Sauté and scramble up some combination of veggies, meat, eggs, etc. I like diced onions, peppers, spinach, leftover chicken sausage, and 8 eggs. (Do not use tomatoes or zucchini unless you’re really careful about cooking off all the water forest; you don’t want it to be wet.) You can cook/scramble it all in the same skillet. Take premade pizza dough or two tubes of premade croissant dough and stretch them out into a large rectangle on an oiled cookie sheet. Put the egg mixture in the middle. Lay 4-5 slices of cheese or a handful of shredded cheese on top. Cut the dough into strips about 1.5-inches wide and alternate folding them on top. Melt a few t butter and mix with a squirt of whol...
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pasta & meatballs in the slow cooker

By gwen
Is the texture of this pasta perfect? No it is not. Is this a perfectly balanced dish? Again, no. But do you have a hot home-cooked dinner at the end of a long day without having to do anything, and will your child actually eat it? Yup.  Ingredients: 16 oz dried pasta (bigger shape like fusilli or penne preferable) 2 24oz jars of sauce (or equivalent with crushed tomatoes and water) Frozen meatballs, some amount (I used 12 beyond meatballs)  2 handfuls mozzarella cheese (ricotta/marscapone/grated parm optional, and probably you could get away without the mozz) Directions: Pour half a jar of sauce into the slow cooker Add half the pasta and half the meatballs. Add the other half jar of sauce   Add half the cheese. Repeat til it’s all gone. If the pasta on the top doesn’t have liquid covering it, add some water until all the pasta is covered.  Cook on low for six hours. Serve with salt, pepper, red pepper flakes & oregano so people can add more seasoning to taste....
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chicken corn soup in the slow cooker

By gwen
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pumpkin overnight oats

By gwen
These are delicious, and the website is so annoying to try to use when you’re cooking. This makes enough for the three of us for a couple days. In a medium bowl, whisk wet ingredients: - 3/4 c Greek yogurt  - 3/4 c pumpkin puree - 3-4 T maple syrup  - Splash of vanilla Stir in: - 1 1/2 c milk of any kind - 1 1/2 c old-fashioned rolled oats - 3 T chia seeds - Big dash of pie spice & a little extra cinnamon Refrigerate overnight. I like it warmed up the next day, with chocolate chips and pecans on top. 
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tortellini soup in the slow cooker

By gwen
Compiled from a bunch of different places wheeeee Ingredients: Olive oil  1 package of chicken sausage, removed from casing, or Impossible meat or other ground meat 1 yellow onion, chopped  A few carrots, chopped Some celery, chopped, if you have it 1 can of chickpeas or cannellini beans, drained and rinsed A couple big shakes of oregano or Italian seasoning and garlic powder, or whatever you like 3-4T tomato paste 1/4 cup all-purpose flour 10 cups broth of some kind 20 oz cheese tortellini - can use refrigerated or dried or probably frozen? I don't see why not A couple big handfuls of spinach or chopped kale 1/4c grated Parm or romano Instructions: In your IP, add some olive oil and onion and saute for a minute. Add sausage and spices, and cook until sausage is done. Add carrots and celery. Saute another few minutes. Stir in tomato paste and beans. Sprinkle in the flour and stir for a minute or so; make sure you don't burn it.  Pour in the broth and stir. Bring to a boil...
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zucchini hamburger helper

By gwen
One of L's most requested dinners, and a good way to use up extra squash. You can use yellow squash as well as zucchini, obvs.  I make some modifications to the original recipe because I found it underseasoned originally, and because something about using ketchup in a recipe is gross (to me; not yucking your yum if you love it). I usually put chili crisp on my own serving of this, too, but the rest of my family does not.  Ooo there's also a crockpot version ; I am going to try this.  Ingredients:  1 lb. Impossible beef (works really well here) or ground turkey or beef 1 chopped onion or 2 shallots 2 t paprika  2 t garlic powder dash of oregano or pizza seasoning  1 pound short cut pasta 2 medium zucchini, grated but not drained 2 c broth or Better than Bullion with water 1 1/2 cups milk (use what you drink) 1 c shredded cheddar cheese 1 tablespoon tomato paste (original recipe called for ketchup)  In a large pot, heat some olive oil and brow...
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baked ravioli

By gwen
This is barely a recipe — just the way I’ve started to make ravioli bc L always asks for it, but I really don’t like boiling it, and I want to put some extra cheese and meat/fake meat with it to make it a little heartier.   Saute a pound of meat product of your choice. Add a chopped onion, some garlic, and whatever spices you like in your pasta sauce — oregano, Italian seasoning, garlic powder, whatever. You can also add some spinach or chopped tomatoes or other veggies, but make sure you cook it down a lot bc you don’t want watery sauce.    Take a large casserole dish and spread a little sauce on the bottom. It can be plain jarred marinara or your own sauce from frozen or whatever. Add the rest of the jar or container to the meat mixture   Put down a single layer of refrigerated raviolis. (I think you can do it with frozen, but I’ve never tried.) You should have at least 3 small packages of these. Spread a layer of sauce over it.  Spread a layer of mozzarella c...
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