Crock Pot Lasagna

Crock Pot Lasagna

1 pound extra lean ground beef
1 onion chopped
1 (17-ounce) jar spaghetti sauce
4 ounces low-fat cream cheese softened
4 ounces low-fat sour cream
1 12 oz pkg lasagna noodles uncooked
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese

In a skillet over medium-high heat, brown meat and onion. Blot excess grease; set aside. In a large mixing bowl, combine spaghetti sauce, cream cheese and sour cream. Blend well. In another bowl, combine mozzarella and cheddar cheeses. Grease the inside of your slow cooker insert. Break lasagna noodles in halves or thirds to fit into your slow cooker pot. Layer in the following order; Noodles, meat mixture, mozzarella/cheddar mixture. Repeat layers, ending with mozzarella/cheddar on top. Cover and cook for the first two hours on high heat setting, then reduce temperature to low for an additional 3 to 4 hours. Watch closely toward the end of the cooking time to make sure it doesn't scorch.

Serving Suggestions: a big salad and warm crusty garlic bread.

Black Bean and Corn Soup

Black Bean & Corn Soup

1 can black beans, drained & rinsed 1 can Mexican stewed tomatoes, undrained

1 can corn, drained 1 can diced tomatoes, undrained

4 green onions, sliced 1 small green pepper, diced

4 celery stalks, diced 3 T. chili powder

1 t. cumin 1 garlic clove, minced

Combine in crock pot & cook on high for 5-6 hours

Taco Soup

Taco soup
1 can corn (undrained) 1 can red kidney beans (undrained)
1 can diced tomatoes (undrained) 1 pt jar canned chicken (undrained)
1/4 cup taco seasoning

1/4 c dehydrated diced onions (reconstituted)

Dump all of the above in your crock pot or stock pot and cook until warmed through
Garnish with shredded cheese, sour cream (or kefir), crushed tortilla chips

Salsa Chicken

Salsa Chicken

2 lb chicken 2 jars black bean & corn salsa

2 c. rice (uncooked)

Combine all ingredients in crock pot. Cook on low until rice is tender.