Recipe: Slow Cooker Lasagna

I have something to share with you.
I was wrong.  And I admit it.  For years I ignored all the recipes I found for slow cooking a lasagna.  You had to boil the noodles for it to be good, right?  You had to have straight layers so each bite had the perfectly cooked noodle and the right mix of cheese and sauce, right?  There was no way the slow cooker would make a good lasagna.  But I was wrong.

Who cares about the perfect looking layers?  This is not a Top Chef contest.  I need dinner on the table after a long day at work and possibly some leftovers for those nights when kid activities run late.  This was so easy that my daughter could have made this dinner.

img_0142Slow Cooker Lasagna

Ingredients:

  • Lasagna Noodles, uncooked
  • Your favorite sauce homemade or jarred (about 1.5 – 2 jars)
  • Cooked Veggies or cooked ground meat(beef, sausage, turkey) or both to layer or mix with sauce
  • Ricotta cheese, part skim mixed with garlic powder, oregano, basil and other dried spices of your choice
  • Shredded mozzarella (1-2 bags)

How to Make it:

  • Cover the bottom of the slow cooker with sauce.
  • Create your first layer with lasagna noodles and break apart pieces to cover the open spots.
  • Cover the uncooked noodles with the ricotta mixture, veggies(optional) and then a layer of mozzarella
  • Cover the entire cheese layer with sauce.
  • Repeat noodles, cheese, veggies and sauce.
  • Add one last layer of noodles, then cover entirely with sauce and then a layer of shredded mozzarella.
  • Cook for 2.5-3 hours on HIGH or 4-5 hours on LOW, then let it sit for 30-60 minutes to set on warm setting.
  • Serve with a salad and garlic bread.

FACEBOOK-FOLLOW

Recipe: Slow Cooker Korean Beef

I have something to share with you.

image

The dinner rotation needed work.  And I love my slow cooker even though I usually wait till the fall to pull it out.  But I was working from home and needed a quick recipe that I could prep during my lunch hour and have dinner ready for the family.  Huge thank you to Alyssa, The Recipe Critic for this awesome recipe on her blog – this slow cooker Korean beef is awesome!!

And the best part, it’s super easy!  Flank steak and a bunch of ingredients that were already in my pantry and frig….serve it with those 90 second jasmine rice bags and add some steamed veggies.  Dinner is DONE!

FACEBOOK-FOLLOW

Recipe – My Favorite Garlic Lemon Chicken

I have something to share with you.

I am always on Pinterest looking for new recipes to add to the rotation.  And I found a couple great lemon chicken recipes and then altered them a bit to make it my own!  And it is now one of my favorite recipes. The whole family likes it and it is so easy I can make it when I get home from work even after picking up my daughter.  Pasta, chicken and yes, my favorite, lemon sauce.  If you like lemon, this may become your new favorite too!

lemonchickenGarlic Lemon Chicken

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts pounded super thin
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • salt and pepper to taste
  • All-purpose flour(to coat the chicken)
  • 1 cup chicken broth
  • 2 whole Lemons for sauce, 1 lemon for garnish
  • ¾ Cup whipping Cream
  • 2 Tablespoon minced garlic
  • Garlic Powder
  • Chopped fresh parsley
  • Angel Hair or Spaghetti Pasta

How to Make it:

  • Heat the butter and oil in a large skillet* over medium high heat.
  • Season the flour with garlic powder, salt and pepper, dip the chicken to coat and shake off the excess.
  • Cook the chicken (flip halfway) until it is fully cooked and there is no pink. Remove from the skillet and set aside on a plate(reserve the juices).
  • Turn the heat to medium low. Cut 2 lemons in half and add juice from both lemons, broth, garlic and whipping cream. Bring the sauce to a boil and return to medium low heat. Add salt and pepper if needed. Allow the sauce to cook for a few minutes.
  • Plate the pasta, spoon some of the sauce over the pasta, gently put the chicken back in the sauce coating both sides and serve over the pasta.  Garnish with fresh parsley and lemon slices.

*The Rachel Ray pan is perfect for this dish!

FACEBOOK-FOLLOW

Recipe – Veal Osso Buco

I have something to share with you.

All through college and graduate school, I worked at restaurants.  I waited tables, cooked a bit, even bartended.  But my favorite thing to do was watch the chef cook and learn the recipes.  I have a lot of great recipes from the various spots I worked at and this dish is definitely one of my favorites, especially on a cold winter night.

ossobucoVeal Osso Buco

Ingredients:

  • Red wine
  • 2 medium to large veal shanks
  • mirepoix  (chopped celery, carrots & onions)
  • Fresh Herbs(rosemary, thyme, basil) wrapped in cheesecloth
  • Salt and Pepper
  • flour to dust
  • 5 large cloves of garlic
  • Large can stewed whole tomatoes
  • orzo

Directions:

  • Salt and Pepper the veal, dust with flour and brown in oil in a deep stock pot.
  • Remove the meat, Add mirepoix and garlic. Cook till onions are translucent and deglaze with red wine.
  • Add the meat back in, cover with canned tomatoes and top with herbs.
  • Cook for 2 1/2 hours on low heat or until meat falls off the bone.
  • If sauce is dry, add stock(beef, veal, chicken). If loose, add cornstarch dissolved in stock or water.
  • Serve over orzo.

 

FACEBOOK-FOLLOW