It's canning/freezing season, which can be problematic when dinner time rolls around and I'm up to my armpits in tomatoes or some other fruit or vegetable. I started the week with a plan, but a couple of evenings things didn't go according to plan. However, my husband has spent the last nearly 39 years trying to teach me to be flexible. It's hard for me because I'm not a flexible person on so many levels.
I used some squash from the garden to make these zucchini cupcakes with caramel frosting. I did those up at the cabin over Labor Day weekend when the grandboys were there.
Now.....walking the fine line between keeping my husband and Bryce fed with something they'll enjoy eating, and keeping the kitchen relatively cool so I can stand the process, sometimes my crock pot is the answer. And admit it, there's something very empowering about flinging stuff into the slow cooker early in the day and having it turn into something magical, like dinner. Literally 15 minutes of prep time before I threw my hands in the air and declared, "I WIN!!!" I found this recipe here, and it got a thumbs up from the men. As you can see from the length of the instructions, this isn't rocket science....not that I know anything about rocket science, but maybe someone out there does. And who knows, maybe this is exactly like rocket science. There are probably conic sections hiding in there someplace.
Crock Pot Sausage & Ravioli
- 1 pound Italian sausage (your choice of spice level)
- 1 pound frozen cheese ravioli
- 29 ounces diced tomatoes (I used a pint of home-bottled garden tomatoes, which is probably a little less than the required canned tomato content. I'm ok with that.)
- 15 ounces tomato sauce
- 3 Tablespoon fresh basil
- Salt to taste
- Grated fresh Parmesan for garnish
Put sausage, ravioli, diced tomatoes, tomato sauce, and basil into the slow cooker. Cook on low for 4 hours or until pasta is done. Remove from slow cooker and serve with a garnish of Parmesan cheese. This serves 4-6 depending on appetites.
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