Tuesday, July 19, 2011

Crockpot Lasagna!!

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 egg
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.

It is so good and so easy to make. It serves 6-8 easy. We get at least 2 meals each time we make it. Enjoy!!

Saturday, July 16, 2011

White Chicken Chili and Cornbread

Today it feels more October and not at all like July so I decided to make White Chicken
 Chili and cornbread for dinner.

 It was pretty amazing! And before I forget what I did if figured I would post a blog with the recipe.

White Chicken Chili

4 cups navy beans cooked and drained
1 onion chopped fine
2 cloves garlic chopped fine
2 cups chicken broth
2 chicken breasts cooked and shredded
1 cup Verde salsa
1 cup frozen corn
1/2 tsp oregano
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.


1 cup cornmeal
1 cup flour
4 tsp baking powder
4 tablespoons sugar
1 tsp salt
1 egg
1/4 cup oil
1 cup milk

Combine cornmeal, flour, sugar, salt and baking powder in a medium bowl. Add additional ingredients and stir until combined. Pour batter into an 8x8 baking dish and bake at 425 for 30 minutes or until a toothpick inserted into the center on the cornbread is clean.

It was a huge hit with the kids and it is very mild. If you want to kick up the heat (like I did) add a few drops of your favorite hot sauce.

I hope you are having sunnier weather wherever you are! Feel free to save these recipes for a far off fall day!


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