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Crockpot Stuffed Cabbage Rolls

Crockpot Stuffed Cabbage Rolls
Serves 6
Looking for a quick comfort food meal, on a budget? Then this is your meal! Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker
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Prep Time
32 min
Cook Time
8 hr
Total Time
8 hr 32 min
Prep Time
32 min
Cook Time
8 hr
Total Time
8 hr 32 min
Ingredients
  1. 24 leaves cabbage
  2. 2 cups cooked white rice
  3. 2 eggs, beaten
  4. 1/2 cup milk
  5. 1/2 cup minced onion
  6. 1 1/2 pounds extra-lean ground turkey
  7. 2 teaspoons salt
  8. 1 1/4 teaspoons ground black pepper
  9. 1 16 ounce can tomato sauce
  10. 2 tablespoons brown sugar
  11. 2 tablespoons lemon juice
  12. 2 teaspoons Worcestershire sauce
Instructions
  1. Bring a large pot of water to a boil.
  2. Remove water from eye of stove.
  3. Steep cabbage leaves in pot 2 minutes; drain.
  4. In large bowl, combine ground turkey, onion, pepper, salt, and rice.
  5. Set mixture meld together, in bowl, for two minutes.
  6. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends neatly.
  7. Place rolls in slow cooker, in a pyramid configuration.
  8. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
  9. Pour over cabbage rolls.
  10. Cover, and cook on Low 8 hours.
Notes
  1. This meal is as delicious as it is affordable! I love it's simplicity, and the best part? This meal can easily be re-frozen, or prepped for freezer cooking! Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
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Cleverly Couponed Crawfish Etouffee!

Cleverly Couponed Crawfish Etouffee!
Good morning, savvy savers! I hope this weekend is shaping up to a wonderful time for you! With that said, its time for another recipe! Today, I will be sharing the Lady Prefers To Save’s Crawfish Etoufee! I make this recipe whenever I can, as my husband, a fan of all things emanating from the Crescent City, loves crawfish more than chocolate, sports, and napping, with the exception of New Orleans Saints Football! With that said, and with all of my recipes, I buy what’s in season, and as we are entering crawfish season, there is no time like the better that to make my husband’s favorite Etouffee recipe! Also, crawfish buy-the-pound is currently on a B1G1 free special this week at Winn-Dixie. The seasonings are from Dollar Tree, the butter is bought in bulk at Sam’s Club, and the trinity mix, the celery, onions, and bell peppers, are by way of discounted produce from SavingStar.com, previously bought, blanched, and flash-frozen! I can make this recipe for under $8.00, which will feed six people. I will be diverting from my normal recipe today in only one way, we will be using the crock pot!
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Prep Time
45 min
Cook Time
6 hr
Total Time
6 hr 45 min
Prep Time
45 min
Cook Time
6 hr
Total Time
6 hr 45 min
Ingredients
  1. 4 tablespoons butter
  2. 4 tablespoons flour
  3. 1 pound crawfish tails, shelled and deveined
  4. 2 cups chicken broth
  5. 1 cup onion, diced
  6. 1/2 cup celery, diced
  7. 1/2 cup bell pepper, diced
  8. 4 cloves garlic, chopped
  9. 1 teaspoon thyme, chopped
  10. 1 cup tomato, diced
  11. 1 tablespoon creole seasoning
  12. 1 tablespoon Worcestershire sauce
  13. hot sauce to taste
  14. salt and pepper to taste
  15. 2 tablespoons butter
  16. 2 tablespoons lemon juice (1/2 lemon)
  17. 1/4 cup green onions, sliced
  18. 1/4 cup parsley, chopped
  19. 2 cups white rice
  20. 4 additional cups chicken stock or broth
Instructions
  1. Make a roux by melting the butter in your crockpot, on high heat, and cook until it starts to brown.
  2. Sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
  3. Then add the chicken broth, and whisk into the roux, and wait for it to boil; this takes about 10 minutes before straining the solids from the broth combine.
  4. Add the onion, celery and peppers to the roux and cook, on low, for 6 hours.
  5. Once your roux and trinity mix has cooked down, add the garlic, thyme, tomatoes, creole seasoning, and Worcestershire sauce and simmer for 20 minutes.
  6. Fold in the shrimp, and cook 20 additional minutes, on low.
  7. Season with hot sauce, salt and add pepper to taste.
  8. 8) In a separate rice cooker, cook two cups white rice, with 4 cups chicken broth; add a pinch of salt as well. Cook for 20 minutes, then cut off the rice cooker, and while it is covered, let it sit for an additional half hour.
  9. Back to the crockpot, mix in the butter, lemon juice, green onion and parsley, and again taste for seasoning.
  10. Plate this dish by ladling two scoops of Etoufee onto a bowl, then add one large ice cream scoop of cooked rice to the center of the dish.
  11. Garnish with additional parsley and lemon juice.
  12. Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/

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Punxsutawney Meatless Monday Crockpot Chili!

Punxsutawney Meatless Monday Crockpot Chili!
Serves 6
Hello again, savvy savers! It's time for another Making More Out Of Monday Meals Recipe! Did you know that the three largest Chili Cook-offs in America each year are on Grundhog's Day? This seems right on cue, as so much of the country is currently enduring blistery, cold, and snow bound this morning! So, with Punxsutawney Phil predicting six more weeks of winter today, and in the spirit of Meatless Monday's, here is my recipe for Punxsutawney Meatless Monday Crockpot Chili!
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Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Ingredients
  1. 3 tablespoons vegetable oil
  2. 2 medium yellow onions, thinly diced
  3. 1 medium red bell pepper, thinly diced
  4. 2 medium garlic cloves, finely chopped
  5. 2 tablespoons hot sauce
  6. 1/4 cup chili powder
  7. 1 tablespoon ground cumin
  8. 2 cups Boca Crumbles (can be substituted for ground turkey, beef, or pork)
  9. 1 1/2 teaspoons kosher salt
  10. 1 28-ounce can diced tomatoes
  11. 1 14-ounce can tomato sauce
  12. 2 pounds soaked/hard boiled overnight kidney beans
  13. 1/4 cup coarsely chopped green chiles
  14. 1 cup Shredded cheddar cheese
  15. 1 cup Sour cream
Instructions
  1. In a skillet, heat your oil on medium heat.
  2. Once simmering, add the onions, bell pepper, garlic, and chiles.
  3. Add your seasonings, and cook for 10 minutes, continuously stirring.
  4. Cook until fragrant and your trinity is translucent.
  5. Add the boca crumbles, and cook for an additional 4 minutes.
  6. Transfer the mixture to the slow cooker.
  7. Slowly fold in your hot sauce, drained kidney beans, tomatoes, and tomato sauce.
  8. Check your seasonings, and re-salt as needed.
  9. Cover and cook 8 hours on low.
  10. Before serving, taste and re-salt as needed.
  11. Serve with the cheese and sour cream.
Notes
  1. Be sure to check out my other crockpot recipes on Pinterest at: https://www.pinterest.com/LDYPrefers2Save/crockpot-slow-cooker-recipes/
The LadyPrefers2Save https://theladyprefers2save.com/

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Throwback Thursday’s: Cheesy Buffalo Wings!

Cheesy Buffalo Wings!
With Superbowl vast approaching, I wanted to share one of my favorite childhood memories, Cheesy Wings! So for this weeks Throwback Thursday's, here is the recipe as handed down to me from my grandmother, for the best cheesy Buffalo Wings you will have ever tried!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 4 cups peanut oil
  2. 1 1/2 cups hot sauce
  3. 1/2 cup buttermilk
  4. 1/2 teaspoon garlic powder
  5. 3 pounds chicken wings, separated into 2 pieces and wing tips discarded
  6. 4 tablespoons unsalted butter, melted
  7. 2 cups Cheddar Cheese, Shredded
  8. 2 cups Velvetta, Cubed
  9. Salt and Pepper to taste
Instructions
  1. First, the night before cooking prep your wings; separate into wings and drumettes and discard the wing tips.
  2. Then place wings in a Ziploc baggie with the buttermilk, salt, and pepper. Refrigerate overnight.
  3. Before cooking, place wings on a paper plate and pat dry.
  4. Using a deep fryer, heat the four cups peanut oil to 350 degrees.
  5. Now, fry your wings for 7 minutes.
  6. While the wings are frying, using a small saucepan, melt the butter, hot sauce, salt and pepper, and garlic powder on medium low heat, until it simmers.
  7. Remove the mixture from heat, and add both cheeses until creamy; remove half of mixture for sauce.
  8. Now, place the wings in the sauce pan with the remaining sauce and coat well.
  9. Next, remove wings with tongs, and place on a metal rack, and place racks on a non-stick, lined cookie sheet.
  10. Bake wings for 30 minutes, making sure to flip wings after 15 minutes.
  11. Return wings to the oven and continue broiling until the skin is deep golden brown.
  12. Serve immediately with blue cheese dressing, the reserved cheesy sauce, and celery sticks.
  13. Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
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Blueberry Overnight French Toast Casserole!

Blueberry Overnight French Toast Casserole!
Good morning, savvy savers! Today I wanted to share my go-to recipe for nightly desserts, and weekend brunches, at both home and with family and friends, one of my go-to recipes is for Budget-Basic Blueberry Overnight French Toast Casserole! This recipe can be made exclusively with ingredients from the Dollar Tree, and can be made for under $5.00, and will serve 6-8, depending on serving size! Here’s how to make it:
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Ingredients
  1. 1 cup lightly packed brown sugar
  2. 1 1/4 teaspoons ground cinnamon
  3. 1/4 cup butter, melted
  4. 12 slices whole-grain bread
  5. 1 1/2 cups blueberries, fresh or frozen
  6. 5 eggs, lightly beaten
  7. 1 1/2 cups milk, or dairy-free substitute
  8. 1 teaspoon vanilla extract
  9. 1/2 teaspoon kosher salt
  10. Optional garnish: Maple syrup, whipped cream and fresh blueberries.
Instructions
  1. Grease your stoneware crockpot insert.
  2. Combine the brown sugar, cinnamon, butter, in a bowl, and fold-in, and cream the spices into the butter.
  3. Sprinkle one-third of the mixture evenly over the bottom of your prepared slow cooker.
  4. Cover with 6 bread slices.
  5. Then sprinkle with another third of the sugar mixture.
  6. Add a layer of blueberries on top of the mixture.
  7. Now, add your remaining bread slices to the slow cooker.
  8. Sprinkle the second layer of bread with remaining sugar mixture.
  9. Now beat the eggs, milk, vanilla and salt in a separate bowl.
  10. Pour the mixture evenly into the slow cooker.
  11. Press down lightly on bread slices.
  12. Cover and refrigerate overnight, or at least six hours during the day, for dessert preparation.
  13. To cook the casserole, set the slow cooker to low, 3 to 4 hours or until eggs are set browned.
  14. Plate warm, and garnish with maple syrup, a dollop of whipped cream and blueberries, if desired.
Notes
  1. This recipe is one of my go-to Sunday brunch dishes for company and family. The warmth of this dish, and the delicate, yet deep flavors of the maple and blueberries make this a must-try dish this winter season. Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/

Ms. enPlace

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1-Hour Freezer Cooking: Chicken and Dumplings!

Freezer Cooking: Couponed Crockpot Chicken and Dumplings!
Serves 8
Good morning, savvy savers! I hope this weekend will be a good, productive, yet time for you all! Today finds us with yet another one of my weekly freezer cooking recipes, this time my Couponed Crockpot Chicken and Dumplings! I use chicken from Zaycon, or on sale mid-month at Winn-Dixie, and my other ingredients from the Dollar Tree, and am able to make recipe for under $5.00, which feeds 8; this recipe creates two freezable meals to feed 4.
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Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
Ingredients
  1. 4 skinless, boneless chicken breast halves; cut into bite size chunks.
  2. 2 tablespoons butter
  3. 2 (10.75 ounce) cans condensed cream of chicken soup
  4. 1 onion, finely diced (or use blacnhed or bagged frozen onions)
  5. 2 Cups Flour
  6. 1 1/2 teaspoon Salt
  7. 1 Tablespoon Baking Powder
  8. 2 Tablespoons Vegetable oil
  9. 1 Cup Luke Warm Water
  10. 1 Teaspoon dried parsley
  11. salt and pepper to taste
Instructions
  1. Take 2 gallon size Ziploc bags and mark the contents of your bag.
  2. Divide chicken, condescend soup, onions, and salt and pepper up, between 2 gallon size Ziploc bags.
  3. Once ingredients are in bags, seal bags, making sure the majority of the inner air is released from the bag.
  4. Freeze bags horizontally and flat, while freezing, 4-6 hours.
  5. Once bags are frozen, they can be turned vertically to create more freezer storage.
  6. Bags last up to one year in freezer.
Variation: You can prepare and freeze your dumplings ahead of time, in a smaller pint size baggie, separated, frozen, and then place the smaller baggie inside your larger baggie, too. If you wish to make and freeze dumplings
  1. Start by sifting flour and baking soda in a separate bowl, and then add your oil, water, and parsley, until a dough forms. Let the dough rest on your counter top for 10 minutes. Then divide dumplings, using knife, to make 1 inch squares.
  2. Freeze squares in smaller baggies.
When ready to cook
  1. 1) In a Crockpot, add the chicken halves, cut into chunks.
  2. 2) Next, add your onions and soup to the Crockpot.
  3. 3) Cook the mixture on high for 6 hours.
  4. 4) On the 5th hour, add your dumpling packs, or if preferred, start to make your dumplings. Start by sifting flour and baking soda in a separate bowl, and then add your oil, water, and parsley, until a dough forms. Let the dough rest on your counter top for 10 minutes.
  5. 5) 30 minutes before completion, break your dough into small pieces, and add to the Crock Pot. Cook additional 30 minutes.
  6. 6) Enjoy!
The LadyPrefers2Save https://theladyprefers2save.com/
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Homemade Hot Cocoa Mix

Homemade Sugar-Free Hot Cocoa Mix
Serves 6
With Winter weather in the air, a cup of cocoa always hits the spot for me! So for this weeks Making More Out Of Monday Meals, I want to share how I make my own blend, for two-thirds less than commercial store blends, and tastes better than Starbucks! Here's how to make it...
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 4 Cups Truvia (table sugar can be substituted)
  2. 3 Cups Cocoa
  3. 1 1/4 tablespoon Kosher Salt
  4. Skim Milk as needed, per cup
Instructions
  1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well.
  2. Store the mixture in an airtight container; I use canisters from the Dollar Tree.
  3. For individual servings, pour 1 cup milk into a microwave-safe mug.
  4. Microwave on high just until hot.
  5. Add 2 tablespoons of cocoa mix, and stir to dissolve; usually takes one minute.
  6. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to scald the milk; add mix as needed.
Notes
  1. This mix is as delicious as it is economical. I am able to buy the ingredients at my local Sam's Club for under $7.00, with the exception of the Kosher Salt and canisters which I purchase at my local Dollar Tree, which makes a years worth of cocoa for my family. Compare these savings to the individual packs of Swiss Miss, and you will save 85% off shelf pricing! Here's to saving!
The LadyPrefers2Save https://theladyprefers2save.com/
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