I am “borrowing” this recipe from What A Crock!  Check out her site, it’s fantastic!  This sounded really good and easy so I thought it was perfect for Sunday.  I’ll let you know what we think later.  Here it is:

Ingredients

3 tbsp tomato paste
3 cups dry red wine
3 cups beef broth
16 oz cubed steak or beef roast or stewing beef
2 medium cooking onions, sliced or 2 cups pearl onions
1 can (10 oz) whole button mushrooms
1 bay leaf
1/4 cup gravy thickener (bisto) mixed with 1/4 cup cold water
salt and pepper to taste

Directions

Blend tomato paste, beef broth and wine in the crockpot. Add beef, onions, mushrooms and bay leaf. Cook on low for seven hours. Mix gravy thickener with water and add to crockpot. Continue cooking for one more hour. Taste and season. Serve with rice or mashed potatoes. Serves four.

(notes from What a Crock) This is an excellent dish to make in advance and freeze – if you are the kind of person who prepares meals and puts them in the freezer. It also is a great dish for making a large batch and reheating during the week, as it just gets better with more cooking time.

This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think. Thanks again for stopping by and Happy Friday!

4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 Tbs dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1 lb process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.

Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each). Servings: 10

Here is my new blog, dedicated to all things cooking and cooking related. I have decided that Fridays will be the day that I post a “freezer friendly” recipe. Please note, this one has some real kick to it, so if you like things a little less spice you may want to eliminate some of the green chilies. Yummy!

CHEESY CHILI
2lbs. ground beef
2 medium onion, chopped
2 garlic cloves, minced
3 cans (10 ozs each) diced tomatoes with green chilies, undrained
1 can (28 ozs) diced tomatoes, undrained
2 cans (4 ozs each) chopped green chilies
1/2 tsp. pepper
2 lbs. processed cheese (Cheez Whiz or Velveeta)

In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately or allow to cool before freezing. May be frozen for up to 3 months.

To use frozen chili: Thaw in the refrigerator; heat in a saucepan or microwave.

Servings: 12