Slow Cooker Beef Minestrone

Another title for this recipe might be "Doctored Up Bear Creek Minestrone" a la Bubbles

 Servings 10-12

 (You will need at least a 6 quart slow cooker for this recipe)

I almost always have Bear Creek soup mixes in my pantry.  On their own, they provide a quick and easy lunch or dinner soup option.  They also provide a flavorful jump start to making your own "semi'homemade" soup.  I just concocted this version with options from my pantry.  Feel free to experiment to make it your own.  This made a lot of soup; so in addition to having a soup and pimento grilled cheese dinner, I have some to freeze and some to share!

INGREDIENTS:

1-2 tablespoons olive oil

1 pound lean ground beef

1 medium onion, chopped

1 package Bear Creek minestrone soup mix

4 cups water

1 can (10.5 ounce) beef broth

2 jars (24-ounce) favorite marinara sauce (I used Victoria)

2 cans diced tomatoes with juices

1 teaspoon ground black pepper (or more to taste)

1 tablespoon Italian seasoning

2 carrots, peeled and chopped

2 stalks celery, chopped

1 can cannelloni beans, drained

1 can green beans, drained

1 package baby spinach, torn into bite size pieces

½ cup ditalini pasta

Parmesan cheese (for topping the soup)

DIRECTIONS:

Brown the ground beef in skillet with olive oil.  When almost browned completely, add the onion and cook until onion is tender.

Add the beef mixture to slow cooker

Add the dry minestrone soup mix

Add water, beef broth. Marinara sauce, and diced tomatoes

Add carrots and celery, along with ground pepper to taste and Italian seasoning

Stir well

Cook on low for 4 to 5 hours (or more; I’ve cooked mine for 8 hours)

Then stir in cannelloni beans, green beans, ditalini pasta, and spinach, adding a bit more water if necessary

Cover and cook another 30 minutes to an hour, until pasta is al dente and spinach is wilted

Serve topped with Parmesan cheese and smile!

Shredded Potato Salmon Cakes

 (adapted from Lake Lure Cottage Kitchen)

Yield – 12 cakes

Oh wow!  Was this ever tasty?  I halved the recipe to make 6 cakes, as I was only making Sunday supper for the two of us.  For the salmon, I used a 6-ounce can of Wild Alaskan Sockeye salmon from Costco, along with 1 cup of Simply Potatoes shredded hashbrown potatoes.  I served our potato salmon cakes with lemon dill rice and oven roasted asparagus.  We will have this often as an easy and delicious supper. I'm planning to make these into mini cakes to serve as an appetizer for an upcoming get-together. They are also good served as a salad entree! 

   

INGREDIENTS:

·         2 cups Simply Potatoes Shredded Potatoes ·         2 eggs (I used EggBeaters) ·         salt and pepper to taste ·         1 teaspoon Italian seasoning 2 teaspoons Old Bay seasoning ·         1/2 pound cooked flaked salmon or a large can of salmon ·         3 green onions, chopped (I used 1 small sweet onion, chopped) ·         2 tablespoons capers, drained ·         1 red bell pepper, seeded and chopped ·         3/4 cup chopped canned banana peppers ·         3/4 cup sliced fresh mushrooms (I left this out) ·         3/4 cup dry Italian seasoned bread crumbs (I used  half Panko and half regular) ·         1 cup oil for frying, or as needed DIRECTIONS: 1.     Place the potatoes in a large bowl. Beat the eggs with salt, pepper, Italian seasoning, Old Bay, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick. 2.    Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff. Tip:  Refrigerate the mixture/patties before frying as this helps prevent them from falling apart.