It’s almost baseball season which means crockpot recipes are the only chance that my family has at a home cooked meal, so today I’m sharing one of our faves – EASY SLOW COOKER ITALIAN SAUSAGE TORTELLINI RECIPE. This recipe is literally a go-to year round for our family. It takes under 5 minutes to make
First of all let me say that if you don’t have this Cuisinart Multi Cooker, then you are seriously missing out. It is more than just a crockpot people. Can I get an amen for a crockpot that you can also brown meat in, saute in, and steam in? I mean, because what is the point of cooking in a crockpot if you have to dirty 3 pans to do it. That completely defeats the purpose my friends. As you will see, I browned my sausage IN the pan then just dumped everything in right after. It may seem silly but seriously, this crockpot is one of the finer things in life to me and anything that saves me time AND dirties one less pan, especially during baseball season, is my very best friend.
SCROLL AND TAP TO SHOP OUR FAVORITE KITCHEN COOKING PRODUCTS:
First things first, here is the cast of characters you’re going to make this Easy Slow Cooker Italian Sausage Tortellini Recipe:
1 package of Italian Sausage – I used Sweet Italian Sausage but you can use mild or spicy or whatever you fancy. You can also substitute hamburger meat if you prefer
1 tbsp of Italian Seasoning
2 – 14 /12 oz cans of Italian Diced Tomatoes (these come on the aisle with the stewed and diced tomatoes and you can find some that say Italian on them or they might say Rosemary and Oregano on them). DO NOT drain the tomatoes. Just dump them in with the liquid.
1 Block of Cream Cheese
1 Package of Cheese Tortellini – I use Bortini refrigerated brand and I use 20 ounces. You can also use the smaller package if you want your tortellini soupier. My family likes it kinda thick and not runny so I use the entire 20-ounce package.
1 box of Vegetable broth
1 small package of spinach
Here’s what you will need to do:
STEP ONE: Brown the Italian sausage (I do this IN my beloved crockpot but you can do this in a pan and cook the entire recipe stovetop or even use an Insta Pot if you want!)
I go ahead and salt and pepper my meat while it’s browning.
STEP TWO: Add your diced Italian diced tomatoes
STEP THREE: Add your vegetable broth
STEP FOUR: Add a block of cream cheese then pour 1 tbsp of Italian seasoning on top of that.
After this, you’re going to put the lid on and cook on low all day for 6 hours. I put this on in the morning before I take my kids to school then go to the office. When I get home at 3 pm, I do the next two steps.
STEP FIVE: Add the Tortellini and spinach ( I use one small bag of spinach) then cook for another hour or so on low.
Here’s the spinach on top!
Here it is after an hour. I stir it up then serve with parmesan and plenty of fresh, crusty bread!
And here is the final dish. Yummy! This Easy Slow Cooker Italian Sausage Tortellini Recipe is definitely a family favorite in the Miller household. You can guarantee we will be making it on repeat during baseball season. If you want more recipes or you want to keep up with CC and Mike, you can:
It’s been awhile since I’ve blogged a quick and easy recipe so I figured I better get back in the game if I ever want to get all my family recipes blogged! That is the plan…blog all my family favorite recipes then turn the blogs into a recipe book. OK, so it might be 10 years from now before I get this done at this rate but at least I’m keeping the dream alive. Sadly, soup season (aka fall and winter) is almost over and I haven’t even blogged some of my favorite soups. Better late than never though. Here is one of my absolute favorite quick and easy recipes for soup….my mom’s Italian Tortelinni Soup recipe. Here’s what you’ll need…..
2 T Olive oil
1 lb Italian sausage
1 c coarsely chopped onion
1 heaping t chopped garlic (1 ½ t garlic pd)
3 cans chicken broth
1 c water
1 can crushed or stewed tomatoes (14 0z)
1 c thinly sliced carrots
1 ½ C sliced zucchini (3 small)
1 pkg cheese filled tortellini (app. 10 oz. frozen or 6 ½ oz dried)
1 ½ t Italian seasoning
Start by chopping the onions coarsely. Pour the olive oil into a sauté pan then brown the meat over medium heat (make sure to take the casings off if the Italian sausage you buy has it still on). After the meat is done cooking, transfer it to a large soup pot.Put the garlic in the leftover grease from the sausage and sauté over medium-low heat. Add the onions and cook over medium heat for 5 to 10 minutes until they are translucent. Chop the carrots nice and thin.Add them to the meat along with the onions that have been cooking.Add the rest of the ingredients (except for tortellini and zucchini slices)…water….Italian seasonings…Stewed tomatoes. If you’re not a chunky tomato fan, chop them up into smaller pieces like I do…Chicken broth….Then after everything except the tortellini and zucchini is in the pot, turn the heat on medium high until it comes to a boil and then let it simmer for 30 minutes or until the carrots are nice and tender.Chop up the zucchini while it is simmering.Add the zucchini and tortellini to the soup and simmer for 20 more minutes.Serve with fresh grated parmesan on top. YUMMO.
Well, since we are all at home for an indefinite period of time observing social distancing due to the Coronavirus pandemic, I thought I’d share Easton’s Favorite Baked Ziti Recipe with you guys. I posted this last night on Instagram Stories and there seemed to be a lot of interest! I know we are all thinking of ways to feed our family during this extended period of time at home with restaurants closed, so I’m hopeful that you can get some good ideas for your family here at CC and Mike, starting with this Baked Ziti recipe!
This recipe is Easton’s favorite for sure. It’s what he always requests if he’s having friends over as well and I love that it feeds a large group of hungry boys! It also isa recipe that I can make and it will feed our family for the week. We can eat it for dinner and then also heat it up for lunches throughout the week. It’s a great recipe to cook for your family!
If you’re looking for other easy recipe ideas for your family while you are stuck at home quarantining (is quarantining a word by the way?), I would recommend some of these for you to try:
CC AND MIKE FAVORITE RECIPES
Healthy Baked Oatmeal – I posted this one on stories the other day and people have LOVED making it. It will feed your family for a week and is healthy! We love it with blueberries and strawberries on top
Two Minute Crockpot Chicken Tacos – This is our most pinned and most used recipe on Pinterest! It makes a bulk chicken mixture that can be used for tacos, enchiladas,
Crockpot Tortellini Soup – This is a huge favorite in our family and one of our fan favorites as well
Tortilla Soup – this can be cooked with all canned items. You can use the meat mixture from the
Hamburger Soup – Also a favorite for my kids and whole family and so easy to make
White Chicken Chili – again, if you make with canned chicken this recipe can be made entirely with canned items
Corona Crack – OK, so this is actually named Christmas Crack and is one of our most loved recipes, BUT, a follower said they made it with green and black M&M’s and called it Corona Crack instead. I thought, why not? If we are all stuck at home social distancing and working on beating this nasty virus we are fighting, why not have a little Corona Crack to enjoy while we snuggle up and binge watch Netflix with our families!
Mexican Pinwheels – this is a family favorite, makes a large amount that can be saved, and is always loved by kids and adults alike. It’s on our list of things to make during the Corona Quarantine!
1. Boil water and cook the penne pasta for 10 to 13 minutes until thoroughly cooked. Strain and set aside.
2. Brown Italian Sausage while the Penne Pasta Cooks, then add 4 to 5 cups of the spaghetti sauce to the meat (if you like your ziti saucier, add the whole 48 oz jar. We usually only add 4 to 5 cups of the sauce to our Ziti)
3. In a 9×13 pan layer the following: 4 cups penne pasta, 1/2 package of pepperoni, 1/2 can of olives, then pour 1/2 of the meat mixture on top.
The pan I’m using is from the Tara Collection at QVC and I love them! The collection is beautiful and comes with a lid that doubles as a server which I love! You can shop this collection here:
You can shop my other favorite kitchen products including my Cuisinart crockpot that I’m obsessed with because you can brown and sauté and cook ALL IN ONE. I use it constantly and love it!
4. Spread the meat mixture evenly on top of the layer then sprinkle 1/2 the bag of mozzarella cheese and 1/2 the container of shredded parmesan cheese on top of that.
5. REPEAT THE ENTIRE LAYERING PROCESS AGAIN with the remaining ingredients: Penne Pasta, Pepperoni, olives, Meat/Sauce Mixture, Cheeses
6. Bake for 25 to 30 minutes on 350 degrees and ENJOY! We love to serve Easton’s Favorite Baked Ziti with roasted broccoli and cheesy garlic bread.
8slicesprovolone cheesesometimes we like to use provolone cheese slices in place of the parmesan cheese
Servings: people
Instructions
1. Boil water and cook the penne pasta for 10 to 13 minutes until thoroughly cooked
2. Brown Italian Sausage while the Penne Pasta Cooks, then add 4 to 5 cups of the spaghetti sauce to the meat (if you like your ziti saucier, add the whole 48 oz jar. We usually only add 4 to 5 cups of the sauce to our Ziti)
3. In a 9x13 pan layer the following: 4 cups penne pasta, 1/2 package of pepperoni, 1/2 can of olives, then pour 1/2 of the meat mixture on top.
4. Spread the meat mixture evenly on top of the layer then sprinkle 1/2 the bag of mozzarella cheese and 1/2 the container of shredded parmesan cheese on top of that.
5. REPEAT THE ENTIRE LAYERING PROCESS AGAIN with the remaining ingredients: Penne Pasta, Pepperoni, olives, Meat/Sauce Mixture, Cheeses
6. Bake for 25 to 30 minutes on 350 degrees and ENJOY! We love to serve Easton's Favorite Baked Ziti with roasted broccoli and cheesy garlic bread.
We are so excited to share another family favorite recipe with you guys — Easy Honey Maple Garlic Shrimp! Emmy is going to be taking over the blog again for this one. She helped me make this recipe and is becoming quite the little cook. We are hoping to do more cooking over the summer together and share more of our favorite recipes! And who knows…maybe we can even do enough cooking to put together a cookbook someday or something. But who are we kidding…that’s NOT going to happen during baseball season – ha! 🙂 OK I’m handing the blog over to Emmy….hope you guys enjoy this recipe and leave us a comment if you make it or send us a DM on Instagram!
Hey guys! It’s Emmy taking over the blog again. Today I’m going to be explaining how to make a family favorite, Easy Honey Maple Garlic Shrimp! This is definitely one of my favorite meals to cook, and of course to eat! I’m not kidding you when I say this is restaurant quality food. The first time my mom made it I was unsure. I was like honey and garlic on SHRIMP? Who came up with that. But believe me when I tell you it’s amazing. So here’s how we made it…
Heres what you need:
1 pound of shrimp (raw shrimp, make sure it is peeled as well)
1/4 cup of soy sauce
1/3 cup of honey
2 tablespoons of maple syrup
1 tablespoon of minced garlic
1 chopped green onion
2 tbsp vegetable oil
4 cups of cooked rice
Here are all the ingredients. We also have a rice cooker that we recommend using for steaming your rice! Also, for our family of five with boy who eat A TON we sometimes 1 and a half or double this recipe.
First, we chopped the tails off the shrimp.
Add the following ingredients into a bowl: 1/4 cup of soy sauce, 1/3 cup of honey, 2 tablespoons of maple syrup, and 1 tablespoon of minced garlic. After you have mixed them well, pour the soy sauce mixture of the shrimp and mix well then refrigerate. You can refrigerate all day or for just a few hours, but you want the shrimp to have time to soak in the mixture.
When you’re ready to cook the shrimp, pour oil in a pan and heat it on medium to medium-high heat until it’s sizzling.
Add the shrimp to the pan and cook for 3 minutes on each side. Don’t forget to cook it on one side for several minutes then flip it over and cook on the other side as well.
When the shrimp is done cooking, spoon it over the cooked rice you should have already cooked in your rice cooker!
You will have some reserve liquid in the pan. Pour 1 tsp of corn starch in the liquid and heat it, stirring constantly, until it starts bubbling.
Once the mixture thickens, pour it over the shrimp and rice.
And there you have it, a quick and easy Honey Maple Garlic Shrimp recipe that is a Miller family favorite!
If you are wanting more recipes like this, try our Chicken Tacos recipe and our Tortellini Recipes. They are favorites as well! You can also shop our kitchen products here:
Ya’ll it’s baseball season which means friends tell friends about Two Minute Crockpot Chicken Tacos Recipes. Because can I get an amen for meals that take two minutes to dump in a crockpot then 6 glorious hours later, it feeds your entire family and everyone is happy?
Amen. AND AMEN.
If ya’ll have followed the Miller’s, then you know a baseball-pants-wearing boy in a Dodge Ram pickup truck stole my heart in the parking lot of Union High School…and he kept it forever. What can I say? I was a sucker for those fitted pants and that baseball hat on backward.
Yep, I went through high school and Division 1 college baseball at Oklahoma State with said baseball player I fell in love with and married. But nothing, I DO MEAN NOTHING, could have prepared me for the phenomenon that is competitive youth baseball.
But that is another post in it’s entirety. For now, all you need to know is that crockpot recipes are my best friend from now until August.
After your response to the Easy Crockpot Italian Sausage Tortellini Recipe — um, holy wow you guys shared the heck out of that on Instagram and loved it — I realized that I needed to be a good friend and share more recipes with you guys. I just have one caveat…if you like a #ccandmikerecipes, share it on Instagram, tag us on a Story, or Facebook, the Twitter if you use that thing. I don’t Tweet. It’s not in my repertoire.
But if you do, go ahead and tweet a recipe, or even Pin one of these photos to your recipe board on Pinterest, if you’d like. I mean, if I’m going to take photos and type these recipes up the least we can do is share right? 🙂
Because friends help friends with recipes that take two minutes. Especially during baseball season.
So without further ado, here is our Two Minute Crockpot Chicken Tacos Recipes. Thanks Be to God.
What You’ll Need:
-6 large chicken breasts
– 2 cans of Rotel (I use mild)
–1 package of Ranch dressing seasoning mix
–1 package of Taco Seasoning
–2 to 3 tsp of cumin
–Optional adds: corn, black beans, garlic salt
1. STEP ONE: Put all ingredients in the crockpot
STEP 2: Cook 4 to 6 hours on low and then shred. After you shred it, let it cook on low another hour or so.
Step 3: Scoop them up into a hard shell or soft shell, whatever floats your boat, and serve to your hungry crowd. Oh yes, don’t forget to top with your favorite fixings – cheese, salsa, sour cream, avocado, etc…
I mean…thank goodness for recipes that only have 5 ingredients and take two minutes to make!
Alrighty then. I hope you enjoy our Two Minute Crockpot Chicken Tacos Recipes. Oh and did I mention it makes a ton and when you are done with it you can make a second meal out of it by dumping it in a pot and making our Tortilla Soup recipe? Because you can.
And there you go…TWO two minute meals for you guys because I’m feeling extra generous today. If you want to keep in the loop with CC and Mike and not miss out on more recipes and other happenings with the Miller crew, make sure you Subscribe to our Blog and Follow us on Insta. See you there!
Start by chopping the onions coarsely.
Pour the olive oil into a sauté pan then brown the meat over medium heat (make sure to take the casings off if the Italian sausage you buy has it still on). After the meat is done cooking, transfer it to a large soup pot.
Put the garlic in the leftover grease from the sausage and sauté over medium-low heat.
Add the onions and cook over medium heat for 5 to 10 minutes until they are translucent.
Chop the carrots nice and thin.
Add them to the meat along with the onions that have been cooking.
Add the rest of the ingredients (except for tortellini and zucchini slices)…water….
Italian seasonings…
Stewed tomatoes. If you’re not a chunky tomato fan, chop them up into smaller pieces like I do…
Chicken broth….
Then after everything except the tortellini and zucchini is in the pot, turn the heat on medium high until it comes to a boil and then let it simmer for 30 minutes or until the carrots are nice and tender.
Chop up the zucchini while it is simmering.
Add the zucchini and tortellini to the soup and simmer for 20 more minutes.
Serve with fresh grated parmesan on top. YUMMO.
