Slow Cooker Lasagna (Weight Watchers)

I found this recipe in a Weight Watchers booklet I was looking at. And surprisingly IT WAS DELICIOUS!!!

• 1 lb. uncooked lean ground beef (7% fat)
• 1 small chopped onion
• 1 clove garlic, minced
• 28 oz. canned crushed tomatoes
• 15 oz. canned tomato sauce
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes, or to taste
  
• 1 cup(s) part-skim ricotta cheese
• 1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
• 6 item(s) dry lasagna noodles, no-cook
  1/2 cup shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions

• Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  
  
• Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  
  
• Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
  
  
• Cover slow cooker and cook on low setting for 2 1/2 to 3 1/2 hours. Remove cover; turn off heat and season to taste, if desired. (original recipe said 4 to 6--- that makes the noodles soggy.)
  
  
• In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Avocado Mac n Cheese

I didn't think this sound very good from the name, but I WAS WRONG!! It's a yummy, fun twist on regular mac n cheese. :)

Avocado Mac n Cheese from Avocados from Mexico:

Ingredients:
8 ounces wagon wheel pasta

3/4 cup skim milk

1 fully ripened avocado from Mexico, halved pitted, peeled and diced

1/2 cup thawed frozen peas

3/4 cup diced sharp white cheddar cheese (about 4 ounces)

1-1/2 teaspoons lemon juice

1/2 teaspoon salt


Preparation:
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan, heat milk until hot; remove from heat, set aside. Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.

Crock pot Lasagna

12 lasagna noodles
1 pound ground beef, browned and drained
1 tsp. Italian seasoning
1 jar (28 oz) spaghetti sauce
1/4 cup water
1 carton (16 oz) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4 qt slow cooker. Stir Italian seasoning into meat and spread hald over the noodles already in cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Crockpot spaghetti and meatballs

I've posted a recipe before about crockpot meatballs that can served on spaghetti or used to make meatball sandwiches. Here's a spaghetti recipe that is basically NO work for you.
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2 handfuls spaghetti, broken into pieces
1 26-oz. jar spaghetti sauce
20 frozen fully cooked meatballs
1 cup water

Combine all ingredients in 3-4 qt crockpot and mix to combine. Cover and cook on low for 4-7 hours until the pasta is tender and the meatballs are heated, stirring once during cooking time. Serves 6.

Chicken and noodles

This is a new family fave although I've probably done some variation of it forever!
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INGREDIENTS:
2 chicken breasts
1 can cream of mushroom soup
1 can milk
1 packet dry onion soup mix
Bag of egg noodles


Mix the soup, milk and dry soup mix together. Dump in ontop of the chicken breasts in your crockpot. Cook on high (?) about 4 hours. Once the chicken is cooked use a fork to tear the chicken apart.

Boil the noodles.

Dump the cooked noodles into the crockpot with the chicken mixture.

Serve!
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This is a great Sunday recipe because the chicken can cook while you're at church!

Asian Noodle Stir Fry

I received this recipe from Gretchen! Thanks!!

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I was watching TOP CHEF the other night and she made this noodle stir fry. I took that recipe and made it my own.

ASIAN NOODLE STIR FRY
Really fast and easy

*1lb of whole wheat or reg linguine noodles
*Teriyaki marinade or sauce (I used a marinade, it was what I had)
* a little soy sauce
*Tons of fresh veggies(again, I used what I had)
Which was
broccoli, zucchini, carrots, bell pepper, asparagus( I would have loved to used bok choy, snow peas and mushrooms in addition to the others)

2-4 B.S. chicken breast
1 T of any cooking oil

Cook noodles by package directions
Dice up chicken, season with , salt, pepper, garlic and ginger.

Cook until almost done.
Add about 1 cup of Teriyaki Marinade and a couple splashes of soy sauce
Drain noodles and add to the pan of chicken, toss to coat with sauce

Add veggies, (you might have to add a little water to help steam the veggies, just make sure your noodles are al dente)
Toss the noodles a few times
Then serve in a bowl.

My kids ate the entire pan, I had to stop them to save some for DAD!!!
I would call this a HIT!! My son said it "tamed the beast in is tummy"!!!

King Ranch Chicken

This recipe can be used for 2 different meals. For both meals you will need:

1-2 cups chopped, cooked chicken
1/4 lb. Velveeta
1 can crm of mushroom or chicken
1 can stewed tomatoes, drained
1/2 can milk
1-2 tsp. chili powder

For King Ranch Spaghetti:
Mix all the previous ingredients in pot until Velveeta is melted
Pour on top of cooked spaghetti or other noodles

For King Ranch Casserole:
Layer 9x13 baking dish with corn tortillas. I usually cut my tortillas into 1/4s.
Mix other ingredients except for Velveeta and pour on top of tortillas.
Slice Velveeta and lay on top of casserole.
Cook at 350 for about 30 minutes until Velveeta is melted.

Chili Ravioli Bake

This recipe was submitted by Klin. Thanks!
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I came home about 8 PM on Tuesday to this dish. Creatively prepared by Mr. It was delish and I had nothing to do with it, so it tasted even better.

Chili Ravioli Bake

1 large can ravioli

2 cans corn, drained

2 cans chili, no beans

1 c grated cheese

2 c corn chips

Preheat oven to 350 degrees. In 9 x 13 inch pan layer the ravioli, corn, and chili. Top with grated cheese and crushed corn chips. Bake 10 to 15 minutes, until hot and bubbly.

There were not leftovers to reheat the next day.

Turkey Tetrazzini

Another great recipe from Carol!
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This is the original recipe as I originally got it. We find to be a little too salty due to the bread crumbs. If the bread crumbs have salt in them, I would eliminate the extra salt in the recipe. I have a mushroom hater in my household so I don't add those either. It tastes great with or without them.


Turkey Tetrazzini

1 Pkg (7 Ounces) Spaghetti
2 Cups Canned Turkey Chunks
1 Cup Sliced Mushrooms
3 Tablespoons Butter
1 Can (10.3 Ounces) Cream Of Mushroom Soup
1 Cup Milk
½ Teaspoon Poultry Seasoning
½ Teaspoon Salt
3 Cups Italian Blend Cheese
½ Cup Italian Style Bread crumbs

Cook spaghetti according to package instructions. Drain and place in a 11"x7"x2" baking pan sprayed with non-stick cooking spray. Top with turkey and set aside. In a skillet sauté mushrooms in butter until tender. Whisk in canned soup, milk and seasoning. Stir in cheese and cook until cheese is melted. Pour sauce over turkey and pasta. Sprinkle with bread crumbs. Bake at 350°F for 25-30 minutes

Baked ziti

I received this recipe from Carol. Thanks Carol! It sounds DELICIOUS!!!
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I have an easy recipe that I discovered mainly because I had all of the ingredients! I spice it up a little by adding italian seasonings and a little bit of red pepper but it is good just as it is below.

This recipe makes alot! Think large lasagna dish to hold all of it As a family of 4, we usually eat about half and I freeze half for later meals.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted

Stuffed Pasta Shells

This is a family fave and oh so EASY!!!

Stuffed Pasta Shells

1 package (12 oz) large pasta shells (You can also use manicotti shells)

1 container (16 oz) cottage cheese

1 egg, slightly beaten

2 cups grated mozzarella cheese

1 jar (26 oz) spaghetti sauce

Preheat oven to 350.

Cook shells according to package directions and drain.

In bowl combine cottage cheese, egg and mozzarella. Stuff cooked shells with cheese mixture. Place shells in a lightly greased 9 x 13 pan. Pour sauce over shells. Cover and bake about 45 minute or until sauce is bubbly. Makes 6 servings or more depending how old your eaters are. :)

**Please note the new label "5 or less ingredients." I went thru and added it to past recipes as well. :)