slow cooker lasagna October 21, 2009

So here it is the long awaited recipe.  Thanks for being patient.

 

INGREDIENTS

1	lb. lean ground beef
1	(26 to 28-oz.) jar tomato spaghetti sauce
1	(8-oz.) can no-salt-added tomato sauce
1/2	(9-oz.) pkg. (about no-boil lasagna noodles
1	(1-lb.) jar Alfredo pasta sauce
12	oz. (3 cups) shredded mozzarella cheese
1/4	cup grated Parmesan cheese

DIRECTIONS

1.	Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2.	Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3.	Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4.	Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5.	Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.

new favorite dinner January 19, 2009

slow cooker enchiladas

1lb ground beef

1 onion, chopped

1 can chopped chilies (4 1/2 oz)

1 can mild enchilada sauce

1 can golden mushroom soup

1 can cheddar cheese soup

1 can cream of mushroom soup

1 can cream of celery soup

1 pkg Doritos (12 1/2 oz nacho cheese)

Brown ground beef and chopped onion.   Pour off grease put all ingredients in crock pot except Doritos.  Mix and cook on low 4 to 6 hours.  Last 15 minutes before serving, add Doritos and stir.

It was yummy.  For the crop I ment to bring sour cream to serve with it but I forgot.  But Rick and I had it for left overs for dinner last night and I used sour cream, and it was even better.

Saturday Night Dinner January 8, 2009

Had a crop this Saturday and it was quite full, and fun.  Dinner was a new recipe and it was really yummy, so I decided to share it with you.

Hearty Chick’n Dumplings

2 10-3/4 oz cans cream f chicken soup

2 14-1/2 oz cans chicken broth

1/2 onion diced

1 lb boneless, skinless chicken breast

2 16.3 oz tubes refrigerated biscuits, quartered

combine first 3 ingredients in a slow cooker,  Add chicken, cover and cook on high setting for 6 hours.  During the last hour of cooking remove chicken and shred with 2 forks.  Return to slow cooker add biscuit pieces to chicken mixture. Stir to coat.  Cover and cook on high for one hour

serves 4

Great day November 2, 2008

Yesterday was an all day crop, the ladies that I spent the day with are a wonderful group.  I know that I have said this many times, but they are not only my customers but I consider each and everyone of them my friends.  The food that I made went over very well and they all asked me to put the recipes on the blog.  So here they are. 

4 Ingredient Chicken Chili

4 boneless, skinless chicken breasts                                           

 16 oz jar salsa

8oz pkg. Monterey Jack cheese

3 15-1/2 oz. cans great northern beans, drained and rinsed

Cover chicken breasts with water in a saucepan: simmer until cooked through, about 20 to 30 minutes.  Reserve broth and shred chicken.  Add reserved broth and chicken to slow cooker: stir in cheese.  Add salsa and beans to chicken mixture.  Cover and cook on low setting for 1 to 2 hours, or until heated through and cheese is melted. 

Serves 4 to 6

 

Spuds & Sausage Stew

1 lb smoked sausage, sliced 3/4 inch thick

5 redskin potatoes, cut in 1 inch cubes

4 carrots, peeled and cut in 3/4 inch slices

10 3/4 oz. can cream of mushroom soup

1 onion chopped

Combine all ingredients in a slow cooker.  Cover and cook on low setting for 6 to 8 hours.  Makes 4 servings.

receipe April 6, 2008

Gingered Pork and Ramen Noodles

2 pkg chicken flavor ramen noodle soup mix

1 lb boneless pork shoulder roast, cut into 1 inch pieces

1 t. grated gingerroot

3 cups water

1 cup halved fresh snow pea pods

1/4 cup siced green onions

1T soy sauce

2t cornstarch

Reserve noodles from soup mixes.  In slow cooker, combine pork and contents of seasoning packets from noodle soup mixes; mix well.  Add gingerroot and water; stir to mix.

Cover, cook on low setting for 6 to 8 hours.

About 25 minutes before serving, break reserved noodles into pieces; add to pork mixture.  Add pea pods and onions; mix well.  Increase heat setting to high; cover and cook an additional 10 to 15 minutes or just until vegetables are crisp-tender.

In small bowl, blend soy sauce and cornstarch until smooth.  Stir into pork mixture. Cover; cook about 5 minutes or until sauce is slightly thickened

4 servings.

 

chatter March 30, 2008

So dinner last night, was said to be the best yet.  I believe that they tell me that every week, but I will have to admit that it was pretty good. 

 Barbecue Chicken with Corn on the Cob

2 pounds boneless, skinless chicken breasts

1 (16-18 ounce) bottle barbecue sauce

1 (6 mini ear) package frozen corn on the cob

Spray a slow cooker with nonfat cooking spray.  Place the chicken breasts in the cooker, pour the barbecue sauce over the chicken.  Put all the mini ears of corn in foil and wrap to seal.  Place corn on top of barbecued chicken.  Cover and cook on low for 7 to 8 hours. 

 I added potatoes that I quartered and cooked in the slow cooker,  cole slaw and buns. 

Lime Garlic Chicken with Rice March 23, 2008

Dinner last night at the crop and it was yummy.  Served it with a green salad and crusty bread. 

  

6 boneless chicken breast

1/4 cup fresh lime juice (2 limes)

1 1/2 cups chicken broth

2 cloves garlic, finely chopped

1/2 teasoon dired thyme lieaes

1/4 teaspoon pepper

2 tablespoons butter or margarine

1 cup uncooked instant rice

chopped fresh parsley, if desired

Place chicken in slow cooker.  Add remaining ingredients except rice andparsley.

cover an dcook on low heat setting 8 to 10 hours During last 15 inutes of cookig, stir in rice.

Remove chicken from cooker, Place cooked rice on each serving plate, Top with chicken. Spoon any remaining juices over chicken.  Garnish with parsley

6 servings. 

receipes March 10, 2008

this was really yummy.  I substituted ground turkey for the beef.  and also served it with cornbread.  A new fav for me.   

 Nacho-Style Beef with Potatoes

1 lb lean ground beef

1 c. chopped onion

1 11 oz can condensed fiesta nacho cheese soup

1 c. milk

1 4 oz can diced green chile peppers

6 medium potatoes, peeled and cut into wedges

1/4 t garlic salt

sour cream

salsa

green onions sliced

shredded cheddar cheese

In a large skillet cook ground beef and onion until meat is brown, Drain fat. add soup, milk and undrained chile peppers.  Stir until well combined

Place potato wedges in slow cooker, Sprinkle with garlic salt.  Spoon beef mixture over potatoes.

Cover, cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours or until potatoes are tender

Gently stir potato mixture just before serving.  If desired, serve with sour cream, salsa onions and or shredded cheese.

Makes 3 servings

Mustard Pork Chops & Taters March 2, 2008

Mustard Pok Chops & Taters

 2 T. oil                                                                                  

6 to 8 pork loin chops                                                           

1 can cream of mushroon soup

1/4 c. chicken broth

1/4 c. country Dijon Mustard

1 clove garlic, minced

1/2 t. dried thyme

14 t. pepper

5 potatoes, peeled and thinly sliced

1 onion, sliced

Heat oil in large skillet over medium heat.  Add pork chops and brown on both sides; drain.  Combine soup, chicken broth, mustard, garlic, thyme and pepper in slow cooker.  Add potatoes and onion, stirring to coat.  Arrange pork chops on top of potatoes.  Cover andcook onlow setting for 8 to 10 hours, or on high setting for 4 to 5 hours.  Makes 6 to 8 servings.

Slow Cooker Pizza March 1, 2008

This was a big hit at the last crop night.  Hope you enjoy it. 

1 package (16 ounces) wide egg noodles

1 1/2 pounds ground beef or turkey

1/4 cup chopped onion

1 jar (26 ounces) spaghetti sauce

1 jar (4 1/2 ounces) sliced mushrooms, drained

1 1/2 teaspoons Italian seasoning

1 package (3 1/2 ounces) sliced peperoni, halved

3 cups shredded mozzarella cheese

3 cups shredded cheddar cheese

 Cook noodles according to package directions.  Meanwhile, in a large skillet, cook meat and onion over medium heat until meat is no longer pink, drain.  Stir in the spaghetti sauce, mushrooms and Italian seasoning.  drain noodles.

 In a 5 qt slow cooker coated with nonstick cooking spray, spread a third of the meat sauce, Cover with a third of the noodles and pepperoni.  Sprinkle a third of the cheese, Repeat layers twice.  Cover and cook on low for 3-4 hours or until heated through and cheese is melted.  Yields 6-8 servings.