1 lb. ground beef
1/2 large onion, chopped
1 small can tomato paste
1 14 oz. can diced tomatoes
1 14 oz. can crushed tomatoes
3 cups beef broth
1 cup V8 juice
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons sugar
1 teaspoon garlic powder
1 1/2 tablespoons minced garlic (jar kind)
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups dried short pasta (i.e. penne, macaroni)
Shredded mozzarella cheese
Brown beef and onions over medium high heat, drain.
In crock pot, mixed together all ingredients except for cheese, add in ground beef/onion mixture and cook on low for 3 hours.
Serve with shredded cheese and garlic bread.
If soup is too thick, you can add a little water.
Honey Garlic Shrimp and Noodles
3/4 cup honey
1/2 cup soy sauce
2 tablespoons garlic, minced
2 teaspoons ginger, minced
1 lb. medium shrimp, peeled and deveined
2 tablespoons olive oil
4 green onions, chopped
2 teaspoons cornstarch
1-2 tablespoons water
8 oz. udon noodles, cooked
Whisk together honey, soy sauce, garlic, ginger in a medium bowl.
In a large zip lock bag, place shrimp and 1/4 of the sauce in the bag. Coat well and refrigerate for at least 15 minutes or up to 8 hours.
Heat olive oil in large skillet over medium high heat. Remove shrimp from marinade (discard marinade) and cook shrimp for about a minute per side. Add in the remaining sauce and cook until heated through, add the cornstarch slurry (whisked water and cornstarch), and bring to a simmer until thickened.
Serve shrimp and sauce over cooked udon noodles. Sprinkle with green onions.
Amy Poore is a Tuscaloosa mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.