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 Ramen Salad

Black Bean & Ramen Salad

1 pkg ramen noodles 2 T. cilantro, chopped

1 ½ c. black beans, cooked 3 T. red wine vinegar

1 red & yellow pepper, cut in strips 1 T. oil

¼ onion, sliced 2 T. Dijon mustard

Remove flavor packet from ramen noodles. Partially break noodles and cook according to package directions. Drain, rinse with cold water & drain again. Combine noodles with beans, peppers, onion & cilantro. Combine vinegar, oil & mustard with flavor packet from noodles. Shake well, pour over salad & toss to mix

Chicken Burrito Soup

Chicken Burrito Soup

2 c. chicken broth 1 c. water

2 t. taco seasoning ¼ t. minced garlic

1 t. dried parsley flakes 1 c. corn

1/4 c. chopped red and green peppers ½ c. chopped onion

1 c. diced cooked chicken 1 c. canned tomatoes

1 can red kidney beans 1 ½ c. uncooked noodles

Combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, peppers, onion, chicken, beans & undrained tomatoes. Mix well. Bring to boil. Stir in uncooked noodles. Lower heat, cover & simmer for 15 min. or til veggies & noodles are tender.

Company Creamed Tuna

Company Creamed Tuna

¼ c finely chopped onion 6 T butter

6 T flour ½ t salt

2 ½ c milk 1 c sour cream

2 cans tuna, drained 1 pkg macaroni noodles

Cook onion in butter till tender, but not brown. Blend in flour, salt, and dash pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles. Stir in sour cream. Add tuna. Heat through.

Chicken Broccoli Lemon

Chicken Broccoli Lemon

1 head broccoli, cut and steamed

2 boneless skinless chicken breasts, cooked and diced

1 package egg noodles, cooked and drained

Sauce:

1 can cream of chicken soup

½ cup grated cheese

½ c mayonnaise

1 T lemon juice

Layer noodles, then chicken, then broccoli, then sauce. Top with grated cheese. Bake at 350 till heated through, or microwave for 3-5 minutes till heated through.

Spaghetti Sauce

Spaghetti Sauce

2 T olive oil 6 oz. can tomato paste

2 cans diced tomatoes 1 carrot, grated, or 1 t sugar

1 T basil or Italian seasoning 5 T butter

Salt to taste

Heat the oil in a heavy bottom saucepan. Stir in tomato paste, tomatoes, carrot, pepper, and basil. Simmer for 30 minutes. If sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt (**don’t forget this last step! I always do ) Serve with cooked pasta

Chicken Fettuccini Casserole

Chicken Fettuccini Casserole

2 T. butter 1 can chopped mushrooms

½ c. chopped onion 2 c. cooked chicken, cut up

2 c. sour cream 2 cans cream of mushroom soup

3 garlic cloves 1 lb. cooked angel hair noodles

Saute onion & garlic in butter til golden. Add mushrooms and cook until tender, 3-5 min. Add chicken & coat. In separate bowl, mix soup & sour cream. Add milk if desired. Mix noodles, sauce & chicken. Season with salt & pepper. Arrange in 9x13 pan and bake for 30 min. ant 350 degrees until hot & bubbly.