Instant Pot Spaghetti & Meatballs (Ready in Minutes)

I LOVE cooking in my countertop pressure cooker. Dinner can be ready in less than an hour...even using frozen meat!  I am in awe! No more splatters and mess on top of my stove browning meat...and the liner of my crockpot cleans easily. 

After seeing this recipe at a Facebook Pressure Cooker recipe swap that my sis-in-love added me to, I knew I had to make my hubby's favorite meal in it.....SPAGHETTI & MEATBALLS.  

Was thrilled to already have everything on hand...using canned sauce and frozen meatballs makes this a breeze. I used Dreamfields thin spaghetti too for lower carbs. 

PRESSURE COOKER SPAGHETTI & MEATBALLS

1 Tb. oil
1 small onion, diced
2 garlic cloves, minced
2 - 1# jars of spaghetti sauce
1 (12 ozs) bag frozen meatballs
2 Tb. brown sugar (or more to taste)
few dashes of garlic powder
1# box thin spaghetti

Pour oil into crockpot.  Add onions and garlic to taste. Saute on crockpot setting for about 5 minutes. Add both jars spaghetti sauce along with 1 jar of water; add frozen meatballs; cook for 5 minutes (I just used the timer for 'regular' setting); allow to naturally release pressure.  Remove lid; add brown sugar & garlic powder. Break spaghetti into 1/3's; add to sauce; stir well so spaghetti doesn't clump. Cover (don't forget to turn back your pressure valve so it's closed) Cook for 6 minutes; allow to naturally release pressure. 

Stir well; serve with salad and rolls and you're all set. 

The same day I made this recipe, I saw another from Tina at 

Mommy's Kitchen for this ONE-POT SPAGHETTI & MEAT SAUCE....check her recipe out if you don't have, or don't want to use

a pressure cooker....

Linked to Meal Plan Monday
             Weekend Potluck

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Simple Crockpot Ravioli

This is a simple recipe...great for when you're going to be gone a while, and want to come home to a warm meal.  Or you just need an easy supper on a busy day. Or you don't want to turn on the oven and heat up the kitchen.

CHA-CHING! 

I used a jar of purchased pasta sauce...'doctored' it up a little, then

poured over frozen ravioli and turned on the switch, then went about my

business while the crockpot did the work for me. It almost made me giddy to look at it as it cooked!

I saw this great recipe at my dear friend Brandie's

The Country Cook.  She made the sauce from scratch, so 

if that's what you prefer, then check out Brandie's yummy recipe. 

I cut Brandie's recipe in half (use half the amount of ravioli, but the same amount of sauce) and it made several meals for the 2 of us.  It was great every time I rewarmed it too. 

Feel free to double this recipe for larger families.  Just be sure to use a larger crockpot...at least 5-qt. 

I cut hot dog buns in half, then in half again...brushed with butter and then sprinkled on some garlic powder and baked a few minutes until crispy.  Was perfect along with the comforting ravioli.  

CROCKPOT RAVIOLI 

1 - 28 ozs. bags frozen ravioli (beef or cheese) 

1 - 32 ozs. jar prepared pasta sauce
(I rinsed the jar with about 1/4 c. water and added that to the sauce) 

dried minced onions, minced garlic and Italian seasoning, to taste 
salt & pepper to taste
1-1/2 - 2 c. shredded mozzarella cheese

Place pasta sauce in large bowl; add seasonings to taste, then stir in the frozen ravioli.  Make sure it's coated well, then add to the slow cooker, sprayed with non-stick coating. 

Cover and cook for 2-1/2 - 3 hours on high or 4 - 5 hours on low. 
You don't have to stir the ravioli while it cooks. About 10 minutes before you're ready to serve, sprinkle the mozzarella over the ravioli and allow it to melt...

MMMMMM - such awesome hearty & creamy goodness! 

Serve with a salad or veggie and garlic sticks. 

Linked to Weekend Potluck 
          Back to School Recipe Roundup
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Crockpot (Pasta) Pizza

Looking for something simple for dinner this week? 

Here you go...you're welcome.  *-*

Let the crockpot fix dinner for you, and you'll love the ease, and the flavor!

This really isn't like a pizza...it has no crust, but it is a lovely meal and is prepared with little effort. I'm thinking it should be called Pasta Pizza!

I've had this one in my files for almost 30 years.  A friend brought it to our home that long ago and I've made it several times since.  It was high time to share it with you too!

I already had browned burger (see how to do that in the crockpot here) in the freezer, so it made this dish even easier to mix up. 

Cook the rigatoni...cut the pepperoni in half (if desired)..brown the burger if necessary... and mix everything up. 

You could combine everything but the pasta the night before, then mix it together before adding to the crockpot.  Since it only takes a few hours to cook, maybe you (or hubby?) could sneak home over lunchtime and get it going for dinner. *-*

Definitely cheesy, filling, comfort food!

Serve with garlic bread and a veggie. YUUMMMMM!

CROCKPOT PIZZA 

2/3 of 1# box of rigatoni pasta

2 lg. (16 ozs each) pkg. shredded mozzarella cheese, divided

3-4 ozs. pkg. pepperoni

2 (8 ozs. each) pizza sauce

1 - 2 lbs. (lean) ground beef

1 small onion, diced, optional

(I used a couple teaspoons of dried minced onion instead)

Cook the rigatoni; drain. (be careful not to overcook)

Cut pepperoni in half if desired, or leave whole.

Brown the burger, adding (fresh) onion if using; drain.

In large bowl, combine all ingredients, reserving some of the cheese to top dish before finishing. 

Spray a 3 - 4 qt. crockpot with cooking spray. Add mixture; cook on low for 3 - 4 hours or on high for 2, stirring occasionally. About 30 minutes before serving, top with remaining cheese to melt over top; turn to high until ready to serve.

Linked to Weekend Potluck
           Meal Plan Monday
     Whatcha Crockin Wednesday

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Skinny Skillet Lasagna

This quick (about 30 minutes) one-dish meal is tasty and even healthy. 

Loaded with whole grain lasagna noodles, veggies and protein..it's sure to please, and fill the hungriest of tummies. 

Oh how I LOVE Nancy's recipes at Skinny Kitchen.  She proves again and again, that healthy food can be very delicious. 

Try this recipe when you have a busy afternoon and need dinner in a rush. 

Weight Watchers Points listed below. 

SKINNY SKILLET LASAGNA 

1 lb. extra lean ground beef

1 Tb. fresh garlic, minced

1½ c. mushrooms, sliced

1 c. onions, chopped

1 c. zucchini, chopped

(I used frozen...from my freezer)

¼ teaspoon red pepper flakes, optional

¼ teaspoon salt & fresh ground pepper, to taste

6 whole wheat or whole grain lasagna noodles, broken into 2-inch pieces

23-26 ounces jarred pasta or marinara sauce

(I used Prego’s Heart Smart) 

2 cups water

¾ cup fat-free cottage cheese

½ cup light mozzarella cheese, shredded

 Cook ground beef in a large nonstick skillet or pan over medium-high heat, breaking into pieces, until almost cooked through, about 4 minutes. No need to drain meat if using extra lean beef. If not, drain meat and return to skillet.

Stir in garlic, mushrooms, onions, zucchini, red pepper flakes, salt and pepper. Cook over medium-high heat until vegetables are soft. Stir often.

Sprinkle broken lasagna noodles into the skillet, then pour in pasta sauce and water over top.

Cover and cook, adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).

Remove skillet from heat. Dot tablespoons of cottage cheese over noodles then sprinkle with mozzarella cheese.  Cover and let skillet stand off heat until the cheeses melt (about 5 minutes).

(I added cheese directly to sauce) 

Serves 8 (about 1 cup each)

From Skinny Kitchen website: 

Weight Watchers (old points) 4

Weight Watchers POINTS PLUS 6

SKINNY FACTS: for 1 serving (about 1 cup) 236 calories, 5g fat, 21g protein, 26g carbs, 5g fiber, 512mg sodium, 9g sugar

FAT FACTS: for 1 serving 493 calories, 17g fat, 20g protein, 63g carbs, 7g fiber, 1, 085mg sodium, 20g sugar

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