Tuesday, July 19, 2011
I don't know who told me about this (if it was you... let me know!) But I have been making this for a few years now and we just love it! One thing I love about crock pots is the walk away factor. I love to cook, but every once in a while I just want a break and it is so fun to have the crock pot do all of the work for me.
Crock Pot Lasagna
1 lb ground beef
1/2 onion diced small
2-3 garlic cloves crushed
1-2 zucchini sliced into circles
2 cups mozzarella cheese
1 16 oz tub ricotta cheese
1/2 cup Parmesan cheese
1/8 cup dried parsley
2 bottles prepared Tomato Pasta sauce
1 package no boil lasagna noodles
In a skillet brown ground beef and onions and garlic. Add 1 1/2 bottles of tomato pasta sauce. Set aside. In a medium bowl combine ricotta cheese, egg, dried parsley, and Parmesan cheese. Set aside. In the crock pot first add the 1/2 cup reserved tomato pasta sauce. add a layer of noodles (I use 3 to 4 noodles per layer and break them in half to get them to fit). On top of the noodles spread 1/4th of the ricotta cheese mixture followed by several zucchini slices and a good handful of mozzarella cheese. After that ladle some of the meat mixture over top. Continue layering until you either run out of room or ingredients. Cover and set crock pot on high. Let cook for 3-4 hours.
Saturday, July 16, 2011
White Chicken Chili
1/2 tsp chili powder
1 tsp cumin
1/4 tsp fresh cracked black pepper
1 small splash of liquid smoke (I have chipotle flavored... YUM!!!)
Take 2 cups of the navy beans and mash them up. set aside. In a big, heavy bottomed pot saute the onions and garlic until translucent. Add everything else and simmer for about 30 minutes. Serve with shredded pepper jack cheese if desired.