Crockpot Lasagna

Recipe created by Jessica Seinfeld

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Macaroni and Cheese 1 (with Butternut Squash or Cauliflower)

Created by Jessica Seinfeld

• 1 1/2 cups elbow macaroni
• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/2 cup nonfat skim milk
• 1/2 cup butternut or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
• 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper

Directions

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Pasta with Pea Pesto

Recipe from Double Delicious! by Jessica Seinfeld

Pesto

• 2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
• 1/2 cup grated Parmesan
• 1/2 cup pine nuts
• 2 medium garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. salt

Chicken

• 6 boneless, skinless chicken breasts (about 2 1/4 pounds)
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. olive oil

Pasta

• 8 ounces whole wheat pasta , such as penne or fusilli

Directions

For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.

Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.

Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

15 Minute Italian Chicken & Rice with Vegetables

• 1 teaspoon canola oil
• 3 ounces boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced into strips
• 1 dry cup fresh broccoli florets
• 1 teaspoon very low-sodium chicken bouillon granules
• 2/3 cup instant brown rice, uncooked
• 1 tablespoon Reduced Fat Italian Dressing

1. HEAT oil in medium skillet. Add chicken; cook and stir until lightly browned, stirring occasionally.
2. Add vegetables; cook 2 to 3 min. or until crisp-tender.
   
3. Stir in bouillon granules and 2/3 cup water. Bring to boil.
   
4. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. until liquid is absorbed and chicken is cooked through.
   
5. Let stand 5 min.
   

Lasagna Roll Ups

Ingredients:

• 15 oz. ricotta cheese
• 1 ½ c. shredded mozzarella
• 10 oz. frozen spinach, thawed & squeezed dry
• ½ c. sour cream
• ¼ c. bread crumbs
• 1 T. Italian seasoning
• 1 t. garlic powder
• 12 lasagna noodles
• 15 oz. can crushed tomatoes
• 1 ½ c. salsa
• ½ c. shredded mozzarella

Directions:

1. Cook lasagna noodles according to package and lay on cookie sheet to dry a bit.
   
2. Combine 1st seven ingredients to make filling.
   
3. Spread 1/3 cupful down each noodle, leaving a little tab at the end to make it stick.
   
4. Roll up and place in a 9x13 dish.
   
5. Make sure your noodles are dry enough so they still stick to themselves. You can leave the rolls covered over night if your noodles will not stick.
   
6. Combine tomatoes & salsa, and spread over roll ups.
   
7. Bake until heated through, about 30 minutes at 350 degrees.
   
8. Immediately sprinkle with ½ c. mozzarella and serve.

Spicy Penne

Penne
Mushrooms
Broccoli or some other veggie
Butter/Oil
Spices: onion powder, paprika, crushed red pepper, cayenne pepper, salt & pepper etc

Cook the penne like normal while sauteing some mushrooms and in butter and oil in a frying pan. Add spices to the mushroom & garlic (onion powder, paprika, crushed red pepper, cayenne pepper, salt & pepper) Just get it to get a flavor that you like.

Strain the cooked pasta and then throw it onto the frying pan with the mushrooms and garlic. Add some butter so it doesn't stick together and mix together until coated in spices. Add fresh Parmesan until somewhat melted over the pasta.

I usually put the pasta/mushroom stuff on plates for everyone and cover it with fresh Parmesan again.

Pasta With Creamy Chicken & Broccoli

12 oz. Spaghetti, uncooked
4 cups Fresh or frozen broccoli florets
1 tablespoon Butter
3/4 lb. Boneless, skinless chicken breasts, cut into thin strips
1/3 cup Chopped onion
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup Milk
1/2 cup Water
1 pkg. (3 oz.) cream cheese, cubed and softened
3/4 cup Grated Parmesan cheese

Preparation

Prep Time: 10 minutes

Start to Finish: 20 minutes

Instructions:

1.Cook pasta according to package directions, adding broccoli to pasta cooking water during last 2 minutes; drain. Meanwhile, in large skillet over medium heat, melt butter; add chicken and onion.

2. Cook 4 minutes or until chicken is no longer pink.

3. In medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture. Heat to boiling; reduce heat to low.

4. Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese.

5. Toss hot pasta and broccoli with sauce.

Makes 9 servings (1 cup each).

Easy Pasta Salad

1 Box Curly Noodles
1 Green Bell Pepper
1 Broccoli Crown
1 Package Sliced Pepperoni
1 lb. Italian Cheese "Crumbles"
Italian Dressing

Directions:
Boil the pasta as directed on box. Slice the green pepper in thin short strips. Cut the broccoli in bite size pieces. Cut the pepperoni slices in halves. Mix the pasta, vegetables, and cheese crumbles in large bowl. Add Italian dressing to taste! You can also sprinkle some parmeson cheese to add texture! Serve cold! ENJOY!

Mom's Alfredo Sauce

1/4 cup margarine
1/4 cup parmesan
2 T milk
Salt
Pepper
Basil
Combine above and toss noodles in sauce to cover. Makes enough for about 3 servings

Baked Macaroni

1 cup cooked macaroni
1 cup shredded cheese (We usually add extra cheese)
1-2 eggs
2/3 cups milk
1/4 teaspoon salt
1/8 paprika

Preheat oven to 350*. Cook macaroni and put in buttered 8x8. Mix all other ingredients. Pour the mixture over macaroni. Sprinkle with bread crumbs & melted butter. Bake 40 mins at 350*.

Crockpot Spaghetti

1 lb ground beef
2 T minced onion
1 tsp salt
½ tsp garlic powder
2 8oz cans tomato sauce
1-1½ t Italian Seasoning
1 4oz can sliced mushrooms
3c tomato juice
4oz dry spaghetti broken into 4” pieces

Brown beef in skillet and place in crock pot. Add all remaining ingredients except dry spaghetti. Stir well. Cover and cook on low 6-8 hours (high 3-5). Turn to high heat last hour & stir in dry spaghetti. Serves 4.

Baked Manicotti

2 c. spaghetti sauce
1 egg, lightly beaten
2 c. ricotta cheese
2 c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
1/4 basil pesto sauce
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350° F. Spread 3/4 c. of the spaghetti sauce on bottom of 9x13 baking dish. Mix egg, ricotta, 1½ c. mozzarella, parmesan, and pesto sauce until well-blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off one of the bottom corners of the bag. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place in baking dish; pour remaining 1¼ c. spaghetti sauce over manicotti. Cover with aluminum foil. Bake 40 minutes or until heated through. The last 5 minutes of cooking, sprinkle more mozzarella cheese over top and remove aluminum foil to allow to melt and brown slightly.

Crockpot Mac & Cheese

8 ounces elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 tablespoon salt

1. Place cooked macaroni in a 3 1/2 quart or larger crock pot that has been coated with nonstick cooking spray.
2. Reserve 1 cup of the cheese.
3. Add the remaining cheese and the other ingredients to the macaroni.
4. Mix well.
5. Sprinkle with the remaining cheese.
6. Cover and cook on LOW heat 5-6 hours, or until mixture is firm and golden around the edges.
7. DO NOT REMOVE COVER OR STIR until the mixture is done.

Crock Pot Ravioli

1 (25oz) bag ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
2-3 teaspoons red peppers
Italian spices
1 cup shredded mozzarella cheese

1. Pour about half of the pasta sauce in the bottom of crock pot.
2. Add frozen ravioli.
3. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
4. Sprinkle Italian seasonings over sauces.
5. Sprinkle cheese on top.
6. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).

Quick and Easy Pad Thai

Quick and Easy Pad Thai

Prep Time: approx. 25 Minutes.

Cook Time: approx. 20 Minutes.

Ready in: approx. 45 Minutes.

Makes 6 servings. Printed from Allrecipes, Submitted by MyleneBeatty

1 (6.75 ounce) package dried rice vermicelli
3 cups ketchup
1/2 cup soy sauce
3 tablespoons lime juice
2 teaspoons white sugar
1 teaspoon curry powder
2 teaspoons smooth peanut butter
hot chile paste (optional)

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - diced
1/2 pound shrimp, peeled and deveined
4 cups bean sprouts
2 green bell peppers, sliced
2 eggs, beaten
1 cup chopped green onions
1 tablespoon chopped unsalted peanuts

Directions
1 Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
2 In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chili paste. Set aside.
3 Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.

*Shrimp and curry powder are optional, and we usually just tossed the ingredients onto any cooked thin pasta. Yum!