School Night Suppers 2012

Click here for the 2011 School Night Supper recipes.
Click here for the 2010 School Night Supper recipes.

Meatball Subs
Really good french bread
Meatballs (homemade or frozen)
Favorite red sauce
provolone cheese

Warm the meatballs and red sauce in a pot.  Toast the french bread (or not!). Fill each sub with meatballs, red sauce and top with provolone cheese.

Producer Emilie’s Crock Pot Lasagna
1 lb ground beef
1 jar (regular size) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg (2 cups) Italian cheeses
1 egg
1 box frozen spinach, thawed and drained (I put in strainer and pressed the water out of it)
1 container (reg size) fresh mushrooms
lasagna noodles

Brown and season meat in large skillet; drain.  Put back in pan and add spaghetti sauce and water.  Keep warm.  In a bowl, mix ricotta, 1 1/2 cups of Italian cheese, spinach and egg.  I seasoned this cheese mixture b/c ricotta can taste bland to me.  I used some salt, pepper and garlic powder (I used these three to also season the meat).  Spray slow cooker with non-stick spray.  Spoon 1 cup meat sauce into slow cooker (just want to make sure the bottom of slow cooker is covered); top with layers of the noodles (broken to fit) and HALF of the cheese mixture.  Cover with sliced mushrooms and 2 cups meat sauce.  Top with remaining noodles (broken to fit), the last half of cheese mixture and meat sauce.  Cover with lid.

Cook on low 3-4 hours.  I have a large crock pot, so mine only need 3 hours and then I just kept it warm till we were ready to eat.  Sprinkle with remaining cheese; let stand, covered 10 min or until melted.

Tamale Pie Pronto
2 1/2 lbs ground beef
1 (16 oz) can chopped tomatoes
1 (12 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (16 oz) can chili beans
1/2 cup ketchup
1/2 cup chopped onion
1 tablespoon chili powder
2 (10 oz) cans refrigerated biscuit dough
2 teaspoons canola oil
1/3 cup cornmeal
2 cups shredded Cheddar cheese

Preheat oven to 375 degrees.  Grease a 9×13 inch baking pan. Brown the ground beef in a large skillet over medium-high heat.  Drain fat. Stir in the tomatoes, corn, tomato sauce, chili beans, ketchup, onion and chili powder.  Mix well.  Line the prepared pan with the biscuits, covering the bottom and the sides. Brush biscuits with oil; sprinkle evenly with cornmeal. Spoon the ground beef mixture into the biscuit-lined dish. Sprinkle with the shredded cheese.  Bake in the preheated oven until biscuits are golden and the cheese is melted, about 25 minutes.

This recipe is from

Sam’s family favorite: Spare Ribs in crock pot
3/4 – 1 cup vinegar
1/2 cup ketchup
2 tablespoons Worcestershire
1 clove garlic, minced
1 teaspoon, ground mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 lbs spare ribs
1 tablespoon oil

Lightly brown ribs in oil in a skillet.  Transfer to crock pot. Mix sauce and pour over ribs. Cook on low 6 to 8 hours.  Serve with mashed potatoes.

Sam’s Smash Burgers
1 lb ground beef
Onion- that has been shave into very thin slices

Roll meat into balls and place into fry pan.  Sprinkle some salt and the shaved onions on top and smash the meat into the pan with a heavy spatula to flatten out and make patties.

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