I am a huge fan of Club House seasonings and I use them almost everyday. I have tons of different ones that I use but my favourite seasoning is the Club House vegetable seasoning. I use it in absolutely everything I make, it has such great flavours and will add so much to any dish. I also use a lot of the Club House seasoning packages for slow cookers. If you have been reading my blog for awhile, I wrote a post for PTPA about all off the things that make my life easier and my slow cooker is one of them. How easy are recipes that get you to add all the ingredients you need and all the spices you could possibly want all at once and set and forget it. I decided to post my first ever recipes on my blog for you and your family to enjoy. Both take less than 15-20 minutes of prep time and one is for your slowcooker and the other cooks for about 30 minutes but doesn’t need to be watched.
So from my table to (hopefully) yours here are my recipes for Italian wedding soup (which can totally be done in the slow cooker as well) and my slow cooker sausages.
Slow Cooker Sausages
8 – Mild Italian Sausages (I used 16, as I freeze leftovers)
2 – cans of diced tomatoes with peppers and celery
1 – medium onion
1 – each green and red pepper
1 – pkg. Club House Mediterranean Roasted Chicken and Tomatoes
2 – tbsp of Club House Vegetable seasoning
In a bowl, mix the mediterranean chicken seasoning and the two cans of diced tomatoes together. In your slow cooker add enough of the peppers and onion to lay across the bottom, add the sausages on top, then the rest of the peppers and onion. Pour the tomatoe mixture over the entire contents of the slow cooker, then sprinkle the vegetable seasoning on top. Cook on low for 8 hours or high for 4. I made some rice and served it with the sausage on top. This was enough to feed my family of 6.
Italian Meatball Soup
2 – 900ml boxes of reduced sodium beef broth
6 – frozen nuggets of spinach, thawed (it’s about 1 1/2 cups thawed)
2 – cups water
2 – medium onions, diced
1 – cup acini di pepe pasta (or any other really small pasta)
2 – tbsp olive oil
3 – tsbp Club House vegetable seasoning
1/4 – tsp garlic powder (you can use fresh, I just didn’t have any on hand)
1 – tbsp Club House Italiano seasoning
1 – 900g bag of frozen meatballs
In a 9L saucepan (I use the same pot that I am making the soup in), add in the olive oil and heat over medium heat and then add the onion and cook until translucent. Add the vegetable seasoning, the italiano seasoning and the garlic, cook for 2 minutes and then add a little beef broth to deglaze the pot then add in the rest of the broth, the water, spinach and meatballs. Allow this to cook over medium-low heat for about 20 minutes. Add in the pasta and cook for an additional 8-9 minutes until the pasta is cooked. I love this recipe because it makes enough for two meals and freezes really well. Instead of cooking everything up, add all of the ingredients except the pasta, into your slow cooker and cook on low for 4 hours. About 15 minutes before you are going to eat, add in the pasta.
These are two of my favourite recipes as they freeze well and take almost no prep time and I can make the sausages in the morning and not have to worry or make a really great soup in just 35 minutes. For some even more great recipes visit the Club House webpage.