What’s for Dinner | Crock Pot Time!

My sweetheart came home on Wednesday night so I was able to use the crock pot a little bit more this week. It’s hard motivating myself to cook in the crock pot just for myself….even though it’s very easy. My crock pot doesn’t have an auto-off feature and even though it goes to “warm” after a certain amount of hours, I’m still a little worried when I leave it on all day not knowing what time I’ll be able to leave work. I am sure it’s perfectly safe, but I’ve come home with extremely dried up chicken and I haven’t wanted to ruin my meat again like that. It would be better if you could program it to start at a certain time so if you want it to cook for 8 straight hours, you could tell it when you wanted to start. … I’m sure they make those but we got ours on clearance at Target and we weren’t ready to spend a whole lot on it… 🙂

So what did I cook? I went to my Crock Pot pin board and picked out two recipes that didn’t require a lot of shopping. First, I did a really simple Beef Stroganoff from Spicy Richmond. This Crock Pot Beef Stroganoff only asked for 4 ingredients, which I had one of already and I opted out for another one, so it was really my 3-ingredient strog.!

  • 2 cans Campbell’s Cream of Mushroom Soup
  • 1 can mushroom stems and pieces (this is what I skipped…. I don’t love lots of shrooms….)
  • 1 lb beef stew chunks
  • 8 oz sour cream

My favorite part of this recipe? You just throw it all in the pot, turn it on, and let it cook while you’re gone. I cooked egg noodles and served it over those when I got home from work.

I was pretty happy with the way it turned out!

My next adventure in the crock pot was Creamy Tortellini Soup from Better Homes and Gardens. I haven’t done much with Tortellini since I started cooking more, but I sure love it! So I was excited to buy the ingredients for this one (didn’t require a lot of shopping) and cook it up.

This is what you’ll need to make this soup:

  • 1 2-oz envelope white sauce mix (I used alfredo mix because I couldn’t find “white sauce mix”)
  • 4 cups water
  • 1 14-oz can vegetable broth
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced (I just threw in some garlic salt since we were all out of garlic!)
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 teaspoon cayenne pepper
  • 1 8-oz package dried cheese tortellini (about 2 cups)
  • 1 12-oz can evaporated milk
  • 6 cups fresh baby spinach leaves or torn spinach (I left this out this time)
  • Ground black pepper
  • Finely shredded Parmesan cheese (optional)

Even with a few substitutions and things I decided not to put in, this soup turned out delicious. Very creamy and quite filling, but my husband and I really liked it!

my tortellini soup

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