Crock Pot Lasagna

I'm always looking for good meals to make in my crock pot for those busy days... or days I don't feel like making dinner.  When I first saw a recipe for lasagna in the crock pot I was skeptical.  The noodles didn't need to be precooked, you just layer all the ingredients in the crock pot and walk away- I'm not buying it.  But I had to give it a try.  I was pleasantly surprised when the lasagna tasted and looked like, well, lasagna.  It was wonderful!  Way, way simpler than traditional lasagna and it taste the same.  This really is such an easy meal to pull off.  You can tweak it to suite your fancy, use chicken, forget the spinach, go meatless, use ricotta... however you like your lasagna.  When you've got a busy day just layer this lasagna in your crock pot and walk away, you won't be disappointed come supper time.  Here's the skinny...
Ingredients
3 cups Red Sauce
1 pound cooked ground beef or ground Italian sausage
1/4 cup water
9 lasagna noodle, uncooked
2 cups shredded mozzarella cheese
2 cups spinach, uncooked
1 1/2 cups cottage cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
11/2 teaspoon Italian seasoning
Directions
Spray the inside of the crock pot with non-stick cooking spray.
Combine the ground beef and red sauce.
Combine the cottage cheese, Parmesan cheese, garlic powder, and 1 teaspoon of the Italian seasoning.
Spread 1/2 cup of the meat sauce on the bottom of the crock pot.  Gently pour the water on top.

Place noodles on top, breaking them up as needed to cover most of the crock pot. Usually takes about 3 noodles.

Spread a third of the cottage cheese mixture on top of the noodles.

Sprinkle half of the spinach on top.

Spread a third of the red sauce on.

Sprinkle on 1/2 cup of mozzarella.
Repeat the layering process again: about 3 noodles, half of remaining cottage cheese mixture, remaining spinach, half of remaining red sauce, 1/2 cup mozzarella cheese.
For the final layer place in remaining noodles (or whatever is needed to cover the top), remaining cottage cheese mixture, remaining red sauce, 1/2 cup mozzarella cheese.
Cover and cook on low for 4 hours (if you need it to be in there a little longer, put it on warm after 3-4 hours until you're ready to eat).
30 minutes before you're ready to eat sprinkle on remaining 1/2 cup of mozzarella and the 1/2 teaspoon Italian seasoning.

Let the lasagna stand in the crock pot turned off with the lid removed for 10 minutes before serving.

Cut it up and enjoy!
*I read one recipe where the lady needed it to be in the crock pot for 6-8 hours so she set her crock pot on high for about 45 minutes and then set it on warm for the rest of the time.  I have not tried this, but I think it would work.  This lasagna is pretty fool proof.

Quick & Easy Spasagna

I've been making a lot on quick dinners, and this one fits the bill.  There are a number of recipes for spasagna, but I like this one because I always have the ingredients I need to make it.  Plus, it takes no time at all to pull together and everyone likes it.  The cream cheese keep everything moist and creamy.  Even kids who aren't too wild about spaghetti sauce will like this because of the creaminess added by the cream cheese sauce & mozzarella.  This would be a great freezer dish or meal to take to someone.  Here's the skinny...
Ingredients
16 oz thin spaghetti
4 cups spaghetti sauce or Red Sauce
1 pound ground beef or Italian sausage (without casings)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
10 ounces cream cheese
1/4 cup half & half
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
Directions
Preheat oven to 350 degrees.
Cook spaghetti until al dente and drain.
Meanwhile brown ground beef in skillet until cooked through.  Add spaghetti sauce.  Set aside.
In medium saucepan over medium-low heat melt the cream cheese.  Whisk in the half & half, Italian seasoning, garlic powder & 1/2 cup of the parmesan cheese.  Add mixture to spaghetti & stir until noodles are coated.
Grease a 9 x 13 inch baking dish.  Spread a layer of the meat sauce on the bottom of the dish.  Place spaghetti on top.  Sprinkle remaining parmesan cheese and 1/2 cup mozzarella   Top with remaining meat sauce.  Sprinkle remaining mozzarella on top.
Bake for 30 minutes or until bubbly.  Let cool for a few minutes, cut into squares & enjoy!

Tomato, Basil, & Goat Cheese Pizza

I love making pizza.  And tomato, basil, and goat cheese is by far my favorite pizza combo.  Something about those three things put together just brings out their best flavors.  I've had many people be skeptical of this pizza combo, but once they taste it they can't get enough.  This is a great pizza to make during the summer when tomatoes & basil are fresh from the garden.  Here's the skinny...
Get yourself a batch of pizza dough ready.
I like to make this pizza smaller, about 12 inches, & with thinner crust.  If you do a whole dough recipe you'll  need to divide the dough into fourths, roughly.
You'll also need to make some sauce.

Pizza Dough & Sauce Recipe Here

Ingredients (for one 12 inch pizza)
pizza dough
1/3 cup pizza sauce
1/2 medium tomato, thinly sliced
2 sprigs of fresh basil
3 ounces goat cheese
3/4 cup shredded mozzarella cheese
Directions
Preheat oven to 550 degrees.
Spread out fist size portion of pizza dough onto greased cookie sheet or parchment paper into a 12 inch circle.  

In circular motion spread pizza sauce onto dough leaving about an inch un-sauced dough  around the edges. 

Lay tomatoes on top of sauce spreading them out to cover most of the pizza.  Place small spoonfuls of the goat cheese on top of pizza.  Pull off fresh basil leaves and spread them out on top of pizza.  

Sprinkle mozzarella over the top of everything.  

Bake for about 8-10 minutes, or until crust is golden around the edges.  Serve warm and enjoy!

Red Sauce

 I figure since it's almost Valentines I'd better post a recipe that had to do with red.  This is the easiest, quickest, tastiest red sauce.  Throw it on pasta or dip your cheese sticks into it; you'll love it & it won't take long to whip up.  Here's the skinny...
Ingredients
2 garlic cloves, minced
2 cans (6oz) tomato paste
1 can (8 oz) tomato sauce
1 can (14.5 oz) stewed tomatoes
1 Tablespoon Italian seasoning
1 Tablespoon Worcestershire sauce
2 Tablespoons brown sugar
1 teaspoon salt (more to taste)
1 cup water
Directions
In large pot mix all the ingredients together.  Simmer over low heat for at least 30 minutes, stirring occasionally.  Add more salt if needed.  Enjoy!  (makes about 5 cups)
*Make it a yummy spaghetti sauce by sauteing 2 Tablespoons butter, 1 large onion (diced), and 1 green pepper (diced) for 5 minutes before adding all the other ingredients.  You could also add mushrooms if you're into that sort of thing- which I am.

Chicken Lasagna Roll-Ups

I love lasagna, but I don't like making it.  It takes time and quite a bit of money to buy all that cheese.  This is a great alternative to traditional lasagna.  But it takes half the time & doesn't require as much cheese.  Plus, it's easy to serve & looks fancy.  Here's the DL...

Ingredients
3 cups chopped cooked chicken
1 cup Ricotta cheese
1/2 cup cottage cheese
1/2 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 cup milk
8 lasagna noodles, cooked & drained
2 1/2 cups spaghetti sauce

Directions
Preheat oven to 375 degrees.  In medium bowl combine chicken, ricotta cheese, cottage cheese, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, garlic powder, oregano, thyme, and milk.  In a 9 by 13 inch baking dish spread 1 cup of spaghetti sauce, or more until bottom of pan is coated.  Lay out lasagna noodles & pat dry with a paper towel.  Spread about 1/2 cup of the chicken & cheese mixture on each noodle.  Spread about 2 tablespoon spaghetti sauce on top of that.  Roll noodle up.

Arrange lasagna rolls seam side down on top of sauce in the baking dish.  Top each noodle with a little more sauce & sprinkle with the remaining cheese.  Cover loosely with tin foil so that foil doesn't touch the top of the rolls (you may have to tent the foil)  Bake for 20 minutes, remove foil & bake for an addition 10 minutes.  Serve & enjoy!

*This would also be good with a little spinach in them as well.  Could substitute ground beef or ground Italian sausage for the chicken.

Baked Spaghetti

One of my friends is currently moving.  Having just moved myself I was feeling her pain... big time.  I'm still unpacking boxes & mumbling under my breath "I hate moving!".  My girlfriend is moving deep into the boonies so take-out is not an option when dinner time rolls around, & there's nothing worse than cooking while you're moving.  So, to  help ease her stress, & hungry hubby & kiddos,  I've been trying to make her dinners so she doesn't have to cook.  Last week I made her a big pan of baked spaghetti & she commented on how she'd never heard of baked spaghetti, much less eaten it.  & that got me thinking, how many others out there have never heard of this wonderful dish?  It's yummy, easy, transportable, & versatile.  Great for large gatherings.  You can make it the day before (actually, it taste better if you do that).  It requires a casserole dish, which instantly means it's a comfort food.  I feel compelled to introduce the world to baked spaghetti... or at least the few of you who read this blog.  At least I've tossed the ball out of my court.  Here's the DL...
Ingredients
1 onion diced
4 garlic cloves diced
2 tablespoons butter
1 pound ground beef/elk/deer
6 cups spaghetti sauce

1 pound dry spaghetti noodles
1 cup grated Parmesan cheese
1 1/2 cups grated cheddar cheese
1 cup cottage cheese
2 tablespoons fresh chopped parsley
Directions
Heat oven to 375 degrees.  In large pot melt butter.  Add the onion & garlic & cook about 3 minutes.  Add ground beef & cook through, until there is no pink.  Add spaghetti sauce to meat mixture & cover, simmer while you make the noodles.  Break spaghetti noodles in half & cook until al dente.  Drain & rinse with cold water to prevent sticking.
To assemble place a  layer of sauce on the bottom of a 9x13 inch casserole dish.  Top with half the noodles in an even layer, coat with half of the remaining sauce.  Dollop cottage cheese on top by spoonfuls & as evenly as possible.  Sprinkle half the Parmesan & half the cheddar on top. Next put on the remaining noodles in an even layer.  Evenly pour on remaining sauce & smooth out using a rubber spatula.  Top with remaining cheese & sprinkle on parsley.
Cover with foil & cook for 30 minutes.  Remove foil & cook for another 10 minutes or until cheese is bubbly.  Serve with burnt butter bread & enjoy!

Zucchini Parmigiana

Here's a vegetarian twist on an old world classic.  This is a great dish for those who aren't wild about zucchini.  It's very flavorful & rich, & doesn't have an overwhelming zucchini taste.  A good hearty dish that is simple to make & pretty dang healthy.  This recipe is great for those overgrown zucchinis.  You know, the ones that hide under the leaves & you don't discover them until they're the size of your arm.  Here's the how to...
Ingredients
1 large zucchini, washed
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 egg, beaten
2 cups marinara sauce
1/2 cup grated Mozzarella cheese
Directions

Cut zucchini into 3/4 inch pieces.
Heat oil in skillet over medium heat.  In shallow bowl combine bread crumbs & Parmesan cheese.  Dip zucchini in egg until coated.  Immediately set egg coated zucchini into bread crumb mixture & turn until coated on all sides.  Put coated zucchini into hot oil & repeat process with remaining zucchinis quickly to ensure even cooking time.  Cook 4 to 5 minutes per side, or until coating is brown & crispy & zucchini is heated through.

Cover zucchinis with marinara sauce & sprinkle tops with Mozzarella.  Cover & cook until cheese is melted & marinara is warmed through.  Serve immediately & enjoy.  Makes about 4 servings.

The rich tomato flavor combined with the zucchini is amazing.  The bottoms are crispy & the whole thing is scrumptious.  Goes great with fettuccine alfredo.

Burnt Butter Bread

I dig this bread.  I serve it with a variety of dishes & there are never any left overs.  It's a knock off of Pioneer Woman's "The Bread".  It's cheap, quick to make, & scrumptious.  Plus this bread goes great with a variety of dishes: anything Italian, BBQ, steak, chicken, and fettuccine alfredo (look for that recipe coming soon).  Here's how...
Ingredients
1 loaf of french bread
1 1/2 sticks of butter, softened
garlic powder
kosher salt
Directions
Preheat oven to 350 degrees.  Cut french bread loaf in half length ways.  Spread half the butter on one side & the remaining butter on the other side.  Make sure every inch is covered.  It will seem like there is too much butter... there is... it's wonderful!  Now sprinkle garlic powder & kosher salt on top to your desired taste.  Spread butter around again to mildly incorporate the garlic powder & salt.  Put bread on a baking sheet & stick in the oven until butter is totally melted, about 3-4 minutes.

 Now crack the oven door & set oven to low broil.  Let the bread broil until the edges turn black & the top is well browned.  Don't get nervous & pull it our too soon, you want the butter to kind of burn & caramelize.  Gives the bread a great taste & texture.

Slice it up in skinny pieces (it's rich, so a little goes a long way) & serve immediately.