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Though they’re traditionally cooked in the oven, it turns out that they turn out very well in your slow-cooker, too.  These Slow-Cooker Stuffed Bell Peppers are super-easy to make, and each one is a nice, self-contained meal, with plenty of healthy protein, vitamins, and juicy, savory flavor!

When my paternal grandmother, whom all the grandchildren knew affectionately as “Lolly,” wanted her home to have the captivating aroma of a nice, home-cooked meal, she would chop up some sweet onion and bell pepper and sauteed it in some butter or olive oil for a few minutes.  Something about that smell always drew me in, and I have to say, I always liked the taste of stuffed bell peppers, too.  Much as I liked the Stouffer’s ones from the grocery store, they just didn’t compare to homemade ones.  It turns out, with my Crock-Pot, I could make them at home much more easily–and enjoy that seductive bell pepper aroma all day.  Needless to say, I was very pleased.

Recipe and photo courtesy of The Recipe Critic

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Quick tip: Instead of ground beef, these also taste great with ground turkey or even without any meat!

This Is SO Much Better Than the Store-Bought Version!

I did enjoy that standard mac & cheese in a box as a kid.  Once I grew up and tasted what “real” macaroni and cheese could taste like, though, that box stuff just really didn’t do it for me.

This recipe is the gourmet, restaurant-style version, and boy is it delicious! This certainly is loads better than any of those store-bought ones! It has a nice blend of spices, and the fresh cheese is so much more flavorful than that reconstituted nuclear-orange stuff. And you can have it ready in about an hour, including prep and cooking time. We all know how much kids of all ages love this dish – now you can take it to the next level and make all the adults crave this dish, too!

This is such a classic weeknight meal in our house, and I couldn’t imagine going through a whole month without having it at least once. If, for some reason, I haven’t made this for a while, my husband starts asking me what’s wrong! That’s how big a part of our dinner routine this is!

Recipe and photo courtesy of Taylor Takes a Taste

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Quick tip: Try adding cooked bacon or your favorite sausage!

Boy, steaks are really out-of-this-world awesome, done this way!  This Marinated Steak With Bourbon Cream Mushroom Sauce combines two great recipes to produce a dish that is undeniably restaurant-grade gourmet.  And once you have given the marinade some time to work its magic, it doesn’t take very long to cook.

I love a good steak now and then (who doesn’t?), love my creamy sauces, and occasionally like a nip of that brown liquor called bourbon (it is awesome in mint juleps, by the way).  This deliciousness combined all three, and it had been a while since I had any juicy beef, so how could I possibly resist?  I have to say, I was already expecting something good and got something even better…so much YUM! It won’t be long ’til I make these again for my family!

Main recipe and photo courtesy of  Savory Spice Rack; marinade courtesy of LuuvBunny at Food.com.

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Quick tip: Marinade the stakes the night before for best results.

These Salmon Croquettes With Creamy Dill Sriracha Dip make for a great party appetizer that people of all ages and tastes will love, but a hearty serving of them also makes for a good main course for a full meal at home.  That unique salmon flavor is still distinct enough in this dish to let you know that it is there, but it is balanced and subdued enough by the other ingredients that even people who aren’t exactly wowed by salmon will find flavors to enjoy.

I have to admit, my relationship with salmon wasn’t exactly love at first bite; it was more something that I grew to appreciate over time.  Even in the early days, though, well before I enjoyed salmon as much as I do now, I always liked salmon croquettes when Mother made them.  Yes, the salmon taste is still there, but it’s rather subtle; the other ingredients combine to yield a treat that is well balanced and has depth of savory flavor without being too overpowering in any given direction.

Recipe and photo courtesy of  Pickled Plum.

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Quick tip: These are so tasty even without the dip!

London broil is a sadly all too often neglected cut of meat, but with the right marinade (and a little patience for it to do its work), you can have a tender, savory main course that goes well with a variety of sides and juicy extras.  This Marinated London Broil makes for a great, hearty meal with the family; expand it, and you have a gourmet main dish for a larger party.

Mother often cooked London broil for supper when she wanted to serve a hearty, beef-based meal that made plenty of leftovers.  Serving everyone a few slices of London broil meant no having to fuss over individual steaks for everyone and plenty more room on the plate for all the sides and extras that she wanted to make with it.  Leftover slices of London broil also make for good sandwiches the next day, particularly if you cook some onions and mushrooms to go with it.

Recipe and photo courtesy of  Food.com.

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Quick tip: Leftovers will make incredible lunch sandwiches!

I can be a bit of a snob when it comes to my burgers.  Regular McDonald’s or Burger King just won’t do… and even when at home, I prefer my own freshly made, well-marinated patties to that frozen stuff that you can get at Wal-Mart. This Cheeseburger Casserole is incredibly tasty and filling; if you love cheese and love beef, you can’t go wrong with it! It’s like a cheeseburger, only better.

I have to say, though, this cheeseburger casserole tastes better than many of the burgers I’ve had in my time. The best thing about this is that I don’t have to spend the whole evening in the kitchen, preparing for the meal. This will be ready in about an hour! I’d better give you a heads up, though. Your family will love this, and you’re going to end up making this at least once every two weeks!

Recipe and photo courtesy of  12 Tomatoes.

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Quick tip: No need to make a side dish to go with this filling casserole!

This Slow-Cooker Beef Stroganoff may have a fancy name, but it is surprisingly simple to make. It has only six ingredients (including the water!), requires just two simple steps to cook, and gives you creamy, savory gourmet flavor with all of the easy convenience of a slow-cooked meal.

Beef stroganoff was another one of Mother’s classic go-to meals. It really was good for all seasons. It was a great, hearty supper, and the leftovers warmed up well for a tasty lunch the next day. It is nice and filling, and it has a good creamy, savory flavor. Of course, Mother always insisted on cooking everything traditionally, on the stove, but the Crock-Pot version makes this popular Russian dish much more accessible to the person on the go without sacrificing that classic gourmet flavor. I tried it recently, and I was very pleased with the results.

Recipe courtesy of Jessica at AllRecipes.com

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Quick tip: Double the batch to make sure you’ll have delicious leftovers for lunch the next day.