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 Put the ingredients for this thick hearty meat sauce in your slow cooker before leaving for work and all you will need to do when you arrive home is cook some spaghetti, toast some garlic bread and dinner is served!
1 pound lean ground beef
1 pound bulk Italian sausage
1 (28 ounce) can crushed tomatoes, undrained
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup finely chopped carrots
1 cup water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti
1. In a large skillet over medium heat, cook the beef and sausage until no longer pink; drain. Transfer to a 5-quart slow cooker.
2. Stir in the remaining ingredients except the spaghetti; cover and cook on Low for 8 to 10 hours. Serve over hot cooked spaghetti. Makes 8 servings.
Emily
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 My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!
1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.
2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.
3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 If you and your family enjoy spicy foods, this easy skillet dinner is sure to please everyone at your dinner table.
2 pounds lean ground beef
1 medium onion, chopped
2 cups water
1-1/2 cups penne rigate pasta (or pasta of your choice)
1 (10-3/4 ounces) can condensed cheddar cheese soup
1 (4 ounces) can chopped green chilies
1 (2.25 ounces) can sliced ripe olives
1 cup salsa (I used Pace Thick and Chunky hot)
Salt & pepper to taste
1 cup shredded cheddar cheese
1. In a large skillet over medium-high heat, cook the ground beef and onion until meat is no longer pink and onions are tender; drain.
2. Add the water and bring to a boil; stir in pasta. Cover and simmer over medium heat until pasta is tender; about 10 to 15 minutes.
3. Stir in the soup, green chilies, olives, salsa, salt and pepper; cover and simmer until hot and bubbly. Remove from the heat; sprinkle cheddar cheese over meat mixture. Cover and let stand until the cheese is melted. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 It’s that time of year when chilly temperatures have me thinking chili. I especially like how easy and convenient this recipe is. I just put it all together in the morning and when dinner time rolls around my family enjoys a delicious hot meal in minutes!
1-1/2 pounds lean ground beef
1 (10-3/4 ounces) can condensed tomato soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup chopped onion
2 (15 ounces each) cans red kidney beans*, rinsed and drained
1 (14-1/2 ounces) can diced tomatoes
1. In a large skillet over medium-high heat, cook the ground beef, stirring often to separate the meat, until well browned. Using a slotted spoon, transfer meat to a 3-1/2-quart slow cooker.
2. Add the remaining ingredients to the meat in the slow cooker; stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.
* If your family (like mine) doesn’t like kidney beans just substitute 2 cans pinto beans in place of the kidney beans.
** Serve with hot cornbread muffins for an even heartier meal!
Emily
Emily's Favorite Recipes:
 With several members of my family deciding to try the low-carb diet, I have been busy coming up with new recipe ideas to meet their dieting needs. This meatloaf recipe has quickly become a favorite of both carb-eaters and low-carb-dieters alike. It has a wonderful Mexican flavor with just the right blend of spices!
1 pound lean ground beef
1 pound mild bulk pork sausage
1 cup crushed plain pork rinds
1 (4-1/2 ounces) can diced mild green chilies
1 medium onion, finely chopped
1 (8 ounces) package shredded Monterey Jack cheese
3/4 cup salsa (your choice of mild, medium or hot)
1 egg
2 cloves garlic, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt (to taste)
Pepper (to taste)
1. Preheat the oven to 350 degrees F.
2. In a very large bowl, combine all the above ingredients; with clean hands, knead until well blended; shape into a loaf.
3. Turn the mixture out on a clean broiler rack that’s been sprayed with cooking spray. This will make a big loaf about 3-inches thick. Bake for 1-1/2 hours.
Makes 8 servings, each containing 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.
Emily
 Welcome your family home for dinner with this delicious full-flavored beef stew! You won’t have to heat up the house because it all cooks in your slow cooker! Ummmm!
1-1/2 pounds boneless beef bottom round, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
2 tablespoons cooking oil
1 (10-1/2 ounces) can condensed French onion soup
1 cup dry red wine
2 garlic cloves, minced
1 teaspoon dried Italian seasoning, crushed
3 cups mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen small whole white onions
1/4 cup water
1. Sprinkle the beef with the black pepper and coat with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat; add the beef and cook until browned, stirring often. Transfer cooked beef to a 3-1/2-quart slow cooker.
2. Add the soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours or until the meat is fork-tender.
3. In a small bowl, combine the remaining flour and water until smooth; stir into the beef mixture in slow cooker. Turn heat to High; cover and cook for 15 minutes or until slightly thickened. Makes 6 servings.
Emily
 I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite!
6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1. Cook the noodles according to the package directions; drain.
2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.
3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.
Emily
 After a hard day on the job, my hubby really enjoys this hearty satisfying dinner!
1 pound lean ground beef
1/2 pound bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (26 ounce) jar spaghetti sauce (tomato, garlic & onion)
1 (14 ounce) jar pizza sauce
1 (2.25 ounce) can sliced ripe olives
1 (3.5 ounce) package sliced pepperoni
1-1/2 cups shredded cheddar cheese
2 cups cooked wide egg noodles
1. In a large skillet, cook ground beef, sausage, onion and bell pepper until the meat is no longer pink and the vegetables are tender; drain.
2. Stir in the spaghetti sauce and pizza sauce. Stir in the olives, pepperoni, cheese and noodles. Cover and simmer 10 minutes or until cheese is melted. Makes 6 servings.
Emily
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