Slow Cooker Lasagna

I made this today and it was yummy. I used all turkey products for the meat. I think I may add cottage cheese to it next time and a little parsley. It's an easy recipe to play around with. I was excited to see how it turned out......very pleased with the results!

Serves 8
Ingredients
1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)
Directions
In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Parmesan Chicken

This is one of the easier recipes I have and it's tasty. Make a little angel hair pasta and asparagus or edamame (which we had with it)and it's simple yet tasty!

Saucy Parmesan Chicken

Prep Time: 10 min Total Time: 1 hr 10 min
Makes: 4 servings

What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Light Zesty Italian Dressing
1/4 cup Grated Parmesan Cheese

Make It!
PLACE all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.

REFRIGERATE 30 min. to marinate, laying bag flat so chicken pieces do not overlap in bag.

PREHEAT oven to 425ºF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 min. or until cooked through.

pictures................

I know I've been lacking on posting pictures with my recipes, I promise to start doing that again soon!

Smoky Beef Tacos

Smoky Beef Tacos (This is the original recipe, but I tweaked it a bit)

Prep: 15 minutes Total: 2 3/4 hours or 7-8 hours in crockpot

Ingredients
Serves 8.

2 to 3 tablespoons chopped canned chipotle chiles in adobo (but I used diced green chiles instead)
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

Directions
Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. (I used the crockpot on low for the day instead)
Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

This recipe was EXCELLENT on soft tacos!

Layered Enchilada Bake

I made this tonight and the whole family became a fan. It was easy!!!!!!

Layered Enchilada Bake

Prep Time: 15 min Total Time: 1 hr 10 min
Makes: 8 servings

1 lb. lean ground beef or turkey
1 large onion, chopped
2 cups Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.