With spring here, you’re probably spending more time outdoors, and if you’ve started a project in your yard or if you have young children, it’s nice to take your time and enjoy it the mild weather. However, there’s always dinner to make, which often cuts into your fun outdoor activities.
That’s where a crockpot or slow cooker comes in handy. You can throw the ingredients in the slow cooker and let it do the rest of the work while you work or play outside.
You can make the following two recipes at the same time if you have two slow cookers, or just make one of them and add a quick side dish or two to complete your meal when you return to the kitchen.
Corn on the cob is a quick-fix veggie that would go well with either dish. You could even add a pitcher of refreshing iced lemonade to go with your springtime meal.
MONTEREY SPAGHETTI
4 ounces spaghetti, broken into 2-inch pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 (10-ounce) package frozen, chopped spinach, thawed and drained
1 (3-ounce) can French fried onions, divided
Salt and pepper to taste
Grease inside of crockpot. Cook spaghetti in boiling water for 5 to 7 minutes. Drain.
In a small bowl, beat egg. Transfer to crockpot. Add sour cream, Parmesan cheese and garlic powder.
Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half of the onions in the crockpot. Cover and cook on low 3-4 hours or on high 2 to 2-1/2 hours.
If cooking on low, in the last 30 minutes of cooking, turn to high and add to top of the casserole the remaining 1 cup Monterey Jack cheese and French fried onions.
Serve when cheese is melted and sprinkle additional Parmesan cheese on top. Serves 6 to 8.
CAMP-OUT CHILI DOGS
1 pound frankfurters
1 large onion, finely chopped or 3 tablespoons dried, minced onions
2 (15-ounce) cans chili without beans
1 teaspoon chili powder
4 ounces shredded cheddar cheese, plus extra to sprinkle on each sandwich
Hot dog buns
Combine all ingredients except cheese and hot dog buns in crockpot and stir well. Cover and cook on low 2 to 2-1/2 hours. Add cheese just before serving and allow to melt slightly. Serve each frankfurter in a roll and spoon chili over the top. Top with additional shredded cheddar cheese. Serves 6 to 8.
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