Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.
Saucy Hot Dogs
1 pound all-beef hot dogs
1 (10 ounce) jar grape jelly
1/3 cup prepared mustard
1/4 cup red wine
1/4 teaspoon dry mustard
Cut hot dogs into 1/2 inch slices. Place in 5 quart slow cooker. Mix remaining ingredients together with the hot dogs in the cooker. Cover; cook on low for 2 hours. Serve in rolls or over cooked pasta.
Makes 8 servings.
Super Sausage Supper
1 (8 ounce) package hot sausage
1 (16 ounce) package frozen mixed vegetables
1 (10 3/4 ounce) can cream of broccoli cheese soup
Slice sausage and place in 3 quart slow cooker. Distribute frozen vegetables over the sausage. Spread undiluted soup on top of the vegetables. Cover; cook on low for 5 to 6 hours, or on high for 1 hour, or until meat is cooked and vegetables are tender.
This simple meal is quite thick and can be served on dinner plates rather than in soup bowls.
Makes 3 to 4 servings.
Yield: 4 servings
3/4 c tomato juice
1/4 teaspoon garlic powder
1/4 ts Salt
1 ds pepper
1/2 8 oz container of cottage cheese
2 whole large chicken breasts; skinned, boned & halved
2 oz mozzarella cheese
1 ea italian seasonings
About 1 1/4 hrs prior to serving in a 1 quart saucepan over medium heat
heat tomato juice, garlic, salt, pepper, & 1/2 teaspoon italian seasoning, bring to boil
reduce heat & simmer for 10 mins stirring occasionally.
On cutting board, with mallet or dull edge of french knife, pound chicken pieces to about 1/4 inch thickness, set aside.
In a small bowl combine cottage cheese & 1/8 tsp of italian seasoning.
Spoon cheese mixture on to centers of breasts, leaving 1/2 inch edge all around From a narrow end roll each, jelly roll fashion; secure with tooth picks.
In the bottom of 10 x 6 inch pan spoon 1/2 of tomato juice mixture
then arrange chicken seam side down,
spoon remaining tomato juice mixture over chicken rolls, top with mozzarella.
Bake at 350°F for 45 minutes or until chicken is tender.
remove tooth picks, spoon pan juices over chicken
SLOW COOKER CUBE STEAKS WITH GRAVY
1 large onion, thinly sliced
1/3 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube
and cut them in half if the slices are really big-I don’t pay attention
to the weight
of the package, there’s always plenty of gravy)
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix (I use the reduced sodium brown gravy mix)
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes, cooked rice or cooked noodles
Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray.
Place the sliced onions in the slow cooker.
Combine flour, garlic powder, onion powder and pepper in a large resealable
plastic bag. Add steaks, a few at a time; shake until completely coated.
Heat the oil in a large skillet over medium heat. Add the steaks, a few at a
time, and cook until lightly browned on each side. Place the browned steaks
on top of the onions in the slow cooker.
* add the gravy and water here**
Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is
Beyond Easy Chicken Mole Enchiladas<?XML:NAMESPACE PREFIX = “O” />
For the Mole Sauce
2 cups hot water
4 dried Ancho chiles, stemmed and deseeded
¾ roughly chopped sweet onion
1 15-ounce can fire-roasted tomatoes
4 cloves garlic, smashed
1 tablespoon honey
2½ teaspoons kosher salt
⅓ Cup semi-sweet chocolate chips, melted
3 tablespoons creamy peanut butter
½ teaspoon ground cinnamon
To Assemble the Enchiladas
8 to 10 6-inch flour tortillas
3 cups shredded chicken
½ yellow onion, diced
2-3 cups shredded cheese
3 cups mole sauce
Avocado, chopped green onion, cilantro and cotija cheese for garnish
For the Mole Sauce: In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the onion, tomatoes, garlic, honey and kosher salt and blend on high until smooth. Then, add the chocolate chips, peanut butter and cinnamon and blend for 30 seconds to one minute.
To Make the Enchiladas: Preheat the oven to 400°F. In a 9 X 12 baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish. Fill each tortilla with ¼ cup shredded cheese and ⅓ cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place seam side down in the pan. Repeat and place the enchiladas snugly against one another. Pour 1½ cups of the sauce over the center of the enchiladas and top with more shredded cheese. Tent with aluminum foil and for 20 minutes or until warmed through and the cheese is melted. Remove the aluminum foil and bake for 10 more minutes. Garnish with the chopped avocado, onion, cilantro and cotija cheese if desired.
Maple Bacon Chicken<?XML:NAMESPACE PREFIX = “O” />
5 to 6 skinless boneless chicken breasts
Salt and pepper
¼ cup vegetable oil
¾ cup cooked and crumbled bacon
1 Tablespoon butter
2 Tablespoon garlic
½ cup brown sugar
¼ cup maple syrup
1 Tablespoon yellow mustard
Pound the chicken until it is fairly flat and there are not any thicker portions. Salt and pepper the chicken. Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check that there is no longer any pink in center to make sure it is cooked through and cook longer if needed to reach appropriate temperature. Remove chicken from skillet. Wipe skillet to remove any residue. Over medium high heat, melt butter. Add garlic and cook for 30 seconds. Add brown sugar, maple syrup, mustard, and bacon. Bring to a boil and reduce heat to low and simmer for 3 minutes until sugar is dissolved. Add chicken back in and spoon sauce over chicken and cook for another 2 minutes. Serve.