In a small bowl, mix melted butter,
garlic, onion powder, smoked paprika,
thyme, rosemary, salt, and pepper.
Heat oil in a frying pan over medium-
high heat. Sear the beef bites until
browned on all sides (about 2-3
minutes per side). Transfer to the slow
cooker, and add potatoes. Pour spice
mixture over beef and potatoes; add
beef broth. Cover and cook on low for
6-8 hours or on high for 3-4 hours, until
the beef is tender and the potatoes
are cooked through. Serve with a salad
or your favourite vegetable side.

Place potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the potatoes and add cheese and bacon on top. Pour chicken broth over the layered ingredients, ensuring that the liquid just covers them.
Cover crock pot and cook on low for 7-8 hours or on high for four hours. Once the potatoes are cooked, stir in cream. Season with salt and pepper to taste. Garnish with extra cheese, bacon bits,
and chopped green onions or chives, if desired.
Feel free to add a cup of diced ham
to make this soup more filling.

Cook ground beef in a large frying panover medium heat until no longer pink,while breaking up the meat with a spoon, about 8-10 minutes. Add the garlic about 2 minutes before the meat has fully cooked. Drain any excess fat. In a bowl, 1 tsp basil, oregano, salt, pepper, and pasta sauce, combine and set aside. In another bowl, combine cottage cheeseand remaining 2 tbsp basil. Set aside.
Spray the inside of a slow cooker withnonstick cooking spray. Add one cup ofmeat sauce and spread it evenly acrossthe bottom. Place three uncooked lasagna noodles on top of the sauce (you may have to break noodles to fit). Spread a layer of the cottage cheese mixture ontop of noodles, add another layer of themeat sauce. Sprinkle with one-third ofthe mozzarella cheese mixture. Repeatthe layers three more times: noodles,meat sauce, cottage cheese mixture,mozzarella and Parmesan cheese. Closelid and cook on low for 4-5 hours.

Spray the inside of a slow cooker with cooking spray. Add stew meat, mushrooms, onion soup mix, beef broth and Worcestershire sauce into slow cooker. Cover with lid and cook on low heat for 5 to 6 hours.
Half an hour before serving, combine sour cream, cream cheese and heavy whipping cream in a small bowl. Whisk to combine then stir into meat mixture. Season with pepper. Cover with lid and let it warm up for another 20 minutes or until heated through. While the beef finishes, cook the egg noodles according to package instructions. Serve beef over cooked egg noodles.