Yummy Crockpot Lasagna!

So I totally stole this recipe from Oprah, but Luke said it was the best Lasagna he's ever had- so I thought I'd share! It was my first attempt at it (well I guess I should say successful attempt- the first time I made it years ago, I accidentally flipped the entire pan upside-down in the oven... such a waste of time, money, and it sucked having to clean it up!). It really was good, and such a perfect Sunday meal: assemble Saturday, stick in the pot before church and WALAH! a delish meal for dinner with no hassle. So... here she is with adjustments from myself in red. Enjoy!

Crock-Pot Lasagna Recipe Oprah.com  |  October 26, 2010

Recipe created by Jessica Seinfeld

Servings: Serves 6

Ingredients

·         3 cans (14.4 ounces) crushed or diced tomatoes

·         3 cloves garlic, finely chopped or minced

·         2 tsp. dried oregano 2TBLS

·         1 tsp. Italian seasoning

·         1/2 tsp. kosher salt

·         1/4 tsp. red pepper flakes

·         1/4 tsp. freshly ground black pepper

·         2 containers (15 ounces each) fresh ricotta or fat free cottage cheese

·         2 cups (8 ounces) grated mozzarella

·         1/4 cup grated Parmesan

·         12 whole wheat lasagna noodles (about three-quarters of a 1-pound box)

·         5 ounces (about 6 cups) baby spinach I'll omit this next time- just makes it gross- unless you like spinich...

·         1 lb. browned hamburger or sausage Italian Sausage was really yummy, but really fatty.

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper and hamburger. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours. It's good if you place in refrigerator overnight after cooking & reheat the following day. (Less like soup, more like lasagna).

Cream of Wild Rice Soup

My neighbor gave me this recipe, and it was amazing.  I didn't take a picture though.  We dipped rolls into it, but I thought it would be perfect for bread bowls.  This recipe made a pretty big pot for my family, so we ate some, then I froze the rest for later.

3c. cooked Uncle Ben's Wild Rice
2 carrots (diced small)
1c. diced chicken
1c. flour
salt and pepper
1 large onion, diced  (does anyone ever really use the whole onion in one recipe?  I don't)
2 celery stalks (diced small)
1/2c. butter
8c. chicken broth
1c. half and half

Saute' carrots, celery and onion in butter until tender.  Add flour.  Add broth, rice, chicken and seasonings.  Bring to a boil.  Add half and half and reheat, but don't boil again.

(My friend suggested to me that I mix the flour with some of the broth before adding it to the soup to prevent getting flour clumps.  I did that, and it worked well.)

Broccoli and Bow Ties

This is in my top 5 favorite dishes. The recipe is from food network (I think it's a Paula Deen recipe). It is delicious and pretty healthy too!!

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 Tblsp. unsalted butter
2 Tblsp. olive oil
1 tsp. minced garlic
1 lemon, zested
1/2 tsp. freshly ground black pepper
1 Tblsp. freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts (optional)
freshly grated parmesan cheese (optional)
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pignolis and cheese, if using, and serve.
(To toast pignolis, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)

Thai Peanut Noodle Salad

I got this recipe from ourbestbites and it is delicious!
Dressing: (make this ahead and refrigerate)
1/2 cup peanut butter
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tblsp. seasoned rice wine vinegar
2 Tblsp soy sauce
3 Tblsp. honey
2 cloves garlic, roughly chopped
1 Tblsp. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup vegetable oil
1/4 tsp. kosher salt
2 tsp. sriracha chili sauce
2-4 Tblsp. water (to desired consistency)

Place everything in a blender and mix until smooth. Makes about 2 cups. Store in the refrigerator until ready to serve.

Salad:
8 oz. Linguine
4 cups shredded greens: napa cabbage, romaine lettuce, spinach, etc.
2 cups thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/2 of a red onion, thinly sliced
3 cups diced or shredded grilled chicken (I used rotisserie chicken)
about 1/2 cup honey roasted peanuts
cilantro, if desired

Bring a pot of water to a boil. Add salt and pasta. While the pasta is cooking, start chopping veggies.

The great thing about this salad, is you can use whatever veggies you like. I usually use romaine lettuce, and purple cabbage, and any of the remaining ingredients that I have in the fridge.

When the pasta is cooked, drain it and rinse in cold water until it has cooled off. Place noodles on the plate and cover with veggies and chicken. Pour dressing over all and top with peanuts and cilantro, if desired.

Chicken Tortilla Soup

This recipe if from my sister-in-law, and has a few changes.  I love how quick and easy it is!  It could be another food storage recipe if you used canned chicken and dried onion flakes.

Ingredients:

1/4 C onion, diced

3 cans chicken broth

3 cans cream of chicken soup

3 chicken breasts, cooked and shredded

1 C salsa

1/2 tsp pepper

1 tsp chili powder

1 can black beans (drained and rinsed)

1 can corn

Saute onion in small amount of chicken broth.  Add cream of chicken, remaining chicken broth, and shredded chicken.  Bring to a boil.  Reduce heat and add remaining ingredients.  Simmer for 20 minutes.

Serve with tortilla chips, cheese, avocado, tomato, diced green onion, sour cream.  (In this picture, I didn't have any tomato or green onion).

I made this one time using left over rotisserie chicken, and it was really yummy.  Now that is what I use fairly often. I will just buy one and use half of it one night, then the next night make this soup using the other half.  I used medium salsa, and it was a little too spicy for my kids, but great for me.  I also have made small batches using only 1 can of cream of chicken and chicken broth, then just whatever amount looked good for the rest of the ingredients. 

Carrot Cake

The wives in our office enjoyed this cake the other night. It is SO Yummy!

Before

After

4 eggs, beaten

2 cups flour

2 cups sugar

2 t baking powder

1 t cinnamon

1/2 t salt

1/2 t baking soda

3 cups finely shredded carrot (lightly packed, and if they aren't finely shredded the carrots could sink to the bottom of the cake during baking)

3/4 cups oil

1/2 cup finely chopped nuts (I used walnuts, pecans could work)

1/2 cup raisins.

1. Grease two 9x1 1/2-inch round cake pans.

2. Preheat oven to 350.

3. Stir together Flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside

4. In another bowl combine eggs, carrot, oil, nuts and raisins. Add egg mixture to flour mixture. Stir until combined. Pour batter into the pans.

5. Bake for 30 to 35 minutes or until a wooden toothpick inserted comes out clean. Cool cakes for about an hour.

6. Frost with Cream Cheese Frosting. Cover and store cake in refrigerator for up to 3 days.

*I also saw a recipe online that added 1 Cup of shredded coconut, and 1 cup of drained crushed pineapple. If you are daring give it a try. I would have, but didn't have pineapple or coconut in the house.*

Cream Cheese Frosting

1 8-ounce package cream cheese, softened

1/2 cup butter

2 t vanilla

5 1/2 - 6 cups powdered sugar

1. Beat cream cheese, butter, and vanilla with an electric mixer until light and fluffy.

2. Gradually beat in powdered to reach spreading consistency. This frosts tops and sides of two 8- or 9- inch layers. (Halve the recipe tp frost a 13x9 1/2 inch cake) Cover and store the frosted cake in the refrigerator.