Crockpot Lasagna

I was looking for a new crockpot recipe, and remembered that there is such a thing as crockpot lasagna.  So, I googled Crockpot Lasagna, and landed on this recipe at southernfood.com.

CROCKPOT LASAGNA

1 lb. ground beef

1 large onion, finely chopped

2 garlic cloves, crushed and minced

1 large spaghetti sauce (about 28 oz.)

1 package no-boil lasagna noodles

16 oz. mozzarella cheese, shredded

1/2 c. parmesan cheese, grated

1 lb. ricotta cheese

1/4 c. milk

1 egg

Brown the beef, onion and garlic in a large pan.

Drain off any grease.

Add the pasta sauce into browned meat mixture and mix well.

In a separate bowl, mix the ricotta cheese, milk and egg.

Beat until thoroughly mixed and smooth.

Mix in the mozzarella cheese and parmesan cheese, so that all cheeses are well combined.

Grease the crock pot on the bottom and sides.

Put about 1/4 of the meat and sauce mixture in the bottom of slow cooker.

Put a layer of noodles on top of that (break or cut if needed).

Put about 1/3 of cheese mixture on top of noodles.

Repeat with sauce, noodles and cheese for another 2 layers.

Top with meat sauce.

Cook on low for 4-6 hours or until noodles are tender. 

Butter Beef

Just as I was about to Google crockpot recipes, I was reading her blog and she was cooking this trying this dish for the first time that day (She got it from allrecipes.com.).  I looked up the recipe, went to the grocery store, and threw this all in the slow-cooker.  This was a really delicious recipe that was still really tasty for leftovers a couple of days later.  I poured this meat & "gravy" over egg noodles, and it was fantastic!

BUTTER BEEF

3 lbs. cubed beef stew meat

1/2 c. butter

1 envelope (1 oz.) dry onion soup mix

Place the beef and butter into a slow cooker.

Sprinkle the onion soup mix over it.

Cover and cook on low for 8 hours or high for 4-5 hours.

Stir a couple of times.

Chicken Enchiladas

I invited a friend over for lunch today, and she mentioned that she likes Mexican food. So, I looked up a recipe for Chicken Enchiladas and found this one at allrecipes.com.  It was really tasty, and I'll definitely make it again.  This recipe reflects a few changes I made- cilantro instead of oregano, half of the tomato sauce & taco sauce the recipe called for...things like that.   This recipe can definitely be altered to taste.
Sorry, I forgot to take a final product photo.

CHICKEN ENCHILADAS
4 skinless, boneless chicken breasts
1 onion, chopped
1/3 c. green pepper, chopped
1/2 pint sour cream
2 c. cheddar cheese, shredded
2 T. cilantro
1/2 tsp. black pepper
1/2 tsp. salt
7.5 oz. tomato sauce
1/2 T. chili powder
flour tortillas
6 oz. taco sauce


Boil chicken for about 20 minutes until cooked thoroughly.
Shred chicken and put in a large skillet.
Add the onion, green peppers, sour cream, 1 c. cheddar cheese, cilantro and pepper and salt
Heat until cheese melts.
Stir in tomato sauce and chili powder

Roll even amounts of the mixture in the tortillas.

Arrange in a large baking dish.

Cover with taco sauce and 1 c. cheddar cheese.

Bake at 350 for 20 minutes.

Cool 10 minutes before serving.