Crock Pot Lasagna

Crockpot Lasagna -- A Pinch of Joy
Crockpot Lasagna -- A Pinch of Joy

Another crockpot special to feed the work crew during the kitchen remodel!   I mooshed a several different Crockpot Lasagna recipes together to come up with this. 

I would make this crock pot lasagna again – but flavor it up a little bit.  Normally we don’t do spicy, but this was a little bland for us.   Since I did not have a stove, I used ground beef that I browned before freezing and added dried onion flakes and minced garlic from a jar.   I think this would be better with a small/medium onion chopped and sauted with about twice the garlic I used.  It probably would also benefit from using a more flavorful jarred sauce so feel free to use your favorite instead of the plain.  Or add a teaspoon of Italian seasoning.  Remember to keep the meat and sauce layer thin enough to sort of see the noodles beneath and add just a taste of meat on each layer.  My tendency is to pile it on and I always run out before I get to the last layer :-)   The amount of spaghetti sauce could vary from 24 ounce size to 28 ounces so use the full container.  The extra bit of water helps soften the noodles and they very nicely absorbed the full amount of moisture, without being dry or mushy.   Because the guys weren’t ready to quit right at four hours, I set the crockpot on warm for an hour or more to hold it with no problem.  A good basic recipe. 

Crock Pot Lasagna

Ingredients

  • 1 pound ground beef, approximate
  • 24 ounce container spaghetti sauce, plain
  • ¼ cup water
  • 8 ounce package regular lasagna noodles, uncooked
  • 4 cups shredded mozzarella cheese
  • 12 ounces cottage cheese (1 ½ cups)
  • 1 tablespoon dried onion flakes
  • 1 teaspoon minced garlic
  • ½ cup additional shredded mozzarella or shredded parmesan cheese

Instructions

  1. Spray inside of slow cooker pot with cooking spray
  2. Brown ground beef, if not pre-browned.
  3. Stir sauce into browned meat and spread one fourth of the mixture over the bottom of the crockpot.
  4. Arrange a single layer of uncooked noodles over the sauce, breaking as necessary to fit.
  5. Combine cottage cheese, mozzarella and seasonings in bowl, then spoon one third of the mixture over the noodles.
  6. Repeat layers of meat, noodles and cheese two times.
  7. Top with remaining sauce.
  8. Cover and cook on low for 4 hours.
  9. Remove cover 10 minutes before serving. Add additional ½ cup of mozzarella or parmesan cheese to top.
http://www.apinchofjoy.com/2014/04/crock-pot-lasagna/

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Creamy Italian Ranch Crockpot Chicken

Creamy Italian Ranch Crockpot -- A Pinch of JoyChicken
Creamy Italian Ranch Crockpot Chicken  -- A Pinch of Joy

Cooking during a kitchen remodel has definitely been a challenge!!  The stove is out in the garage and the kitchen is full of three guys wielding power tools.  My cooking space is one crockpot on a tv tray in the front hallway adjoining the dining room and a second crockpot on the little chest in the dining room.  The dining room  is stuffed with boxes full of cabinet contents.  They were orderly when the project started four days ago.  Operative word – “were”.     The motto is:  “Keep calm and cook on.”  Because that keeps the crew fueled and those new cabinets going up! 

One crockpot today contained our lunch.   Left over soup  – begin with a packaged vegetable soup mix and throw in what is left of yesterday’s crockpot roast and just about everything else found in little containers in the fridge.   The second crockpot bubbled with a new- to- me recipe for our dinner.  I improvised a little by using dried onion flakes instead of sautéing a fresh onion and used minced garlic from a jar.  I also mixed them into the cream of chicken soup and cream cheese right in the crock pot on top of the chicken using shallow strokes of my mixing spoon.  This was supposed to be creamy Italian chicken – but I put in a package of ranch by mistake.  I couldn’t get to my spices to kick up the ranch flavors so I just went ahead and added the Italian dressing too.  I would make it the same way again because it made a very good and flavorful chicken and gravy dish served over brown rice. 

Creamy Italian Ranch Crockpot Chicken

Cook Time: 7 hours

Yield: 8 servings

Creamy Italian Ranch Crockpot Chicken

Rich and flavorful gravy and tender chicken is delicious served over brown rice, noodles or mashed potatoes.

Ingredients

  • 3 pounds chicken
  • 1 package Italian Salad Dressing Mix (2/3 ounce)
  • 1 package Ranch Dressing Mix
  • 2 tablespoons melted butter
  • ¼ cup water
  • 1 small onion, chopped
  • additional 2 tablespoons butter
  • 1 clove garlic, chopped
  • 1 can cream of chicken soup (10 ½ ounces)
  • 8 ounces cream cheese

Instructions

  1. Place chicken in crock pot, pour melted butter over chicken.
  2. Sprinkle Italian and ranch dressing over chicken, including between pieces.
  3. Pour water evenly over chicken and dressing mixes.
  4. Cook on low for 4-6 hours.
  5. Saute onion and garlic in 2 tablespoons butter.
  6. Add cream of chicken soup, cream cheese and stir until smooth.
  7. Pour over chicken and cook on low for an additional hour.
http://www.apinchofjoy.com/2014/04/creamy-italian-ranch-crockpot-chicken/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

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  Linking up to these awesome parties here and, ,Nifty Thrifty Sunday  /   Share Your Creativity  /    Sunday Showcase  / Let’s Get SocialBewitch Me and Titi  /  Monday Funday / . . . / Inspiration MondayMotivate Me Block Party   / Project Inspired Marvelous Mondays / CraftoManiac Monday / Sew Darn Crafty / / Sweet Sharing Monday / Melt in Your Mouth MondayMore The Merrier /Made By You Monday / PincentiveTime to Sparkle / Give Me the Goods / The DIY’ers / Manic Monday  / Tuesday at Our Home  / . .Twirl and Take a Bow Tuesdays Treasures  / /  Create Link Inspire  / Tutorials and Tips  / You’re Gonna Love It /Mommy Club Linky / /  Titus 2 Tuesday  / Totally Tasty Tuesday  /  Tuesday Talent Show, / Wake Up Wednesday / Wow Me Wednesday. . . Hit Me with Your Best Shot  / Homework Wednesday / The Inspiration Exchange /  Cast Party Wednesday  / Pretty Wednesday /  Wow Me Wednesday   /Wine’d Down Wednesday  /Wednesday Project Stash /  Wonderful WednesdaysWe Did It!/   It’s A Party  / Whimsy Wednesday / Wildly Original  / / Delish Desserts / . .  . Full Plate Thursday  / Showcase Your Talent / Krafty Inspiriation  / All Things PrettyThrowback Thursday / Crafty Blog Stalker/ Fantastic Thursday /   Tasty Thursday  /      / Catch a Glimpse ,   Grace at Home,  Kitchen Fun,   Thrifty Thursday. .  Feathered Nest Friday  /  I’m Lovin’ ItFlaunt It Friday /  What’s ShakinLink Party Palooza  / Foodie Friday / Anything Goes./ Freedom Friday / Remodelaholic AnonymousSimple and Sweet Fridays  / Craft Frenzy Friday  / Be Inspired Friday / Friday Link Party  /Friday Weekend Wind Down . . . .   /A Bouquet of Talent   / Party Junk Saturday Dishes / Saturday Show and Tell / Strut Your Stuff Saturday /  Favorite Things Saturday /   Serenity Saturday, / Pin It SaturdaySaturday SpotlightSaturday Showilicious

Crockpot Calico Beans

Crockpot Tailgater Beans4
Crockpot Calico Beans A Pinch of Joy

Perfect for a summer barbecue or an autumn tailgate party, this dish is also known also as Trucker, Cowboy or Prairie Beans. This recipe is foolproof and flexible and quick to make!  Gather your crockpot and all the ingredients.  Pour, stir and cook on low for 3-6 hours.  Make it a main dish with a tossed salad for a perfect meal.  Take it to a gathering and you won’t be bringing home leftovers because it’s always a hit.

 Chips* contributed the recipe to a Quasquicentennial community cookbook where I found it.   I have tweaked it — of course!– many different ways and it always turns out tasty!    Chips’ family prefers the deeper flavor that comes from baking in a 9x 13 pan for about an hour at 350 F.   Chips adds  1 tablespoon mustard and 1 teaspoon chili powder, though she warns against using beans or BBQ sauce with chili flavor.   She also uses Splenda brown sugar and has used ham instead of bacon.

 My sister Bee  uses Campbell’s pork n beans from the original recipe, but I like Bush’s baked beans because they are “thicker”.  (We finally brought her over to Bush’s side as you can tell from the comment below — now we are going to work on the attitude toward onions :-)   ) Kidney beans, dark or light, it doesn’t matter, but do pick up the low sodium version on your grocery shelf.  (Less salt = good for you.)  Lima Beans  bring a texture, size and color variation to the mix.  I sometimes substitute a can of black beans — still tasty!  And so are Great Northern Beans.  I have also made it with 2 cans of kidney beans.  This is a very forgiving combination!     You can get about 12 servings if you use this for a main dish.  Take it to a gathering  and the serving size is more likely to be around 1/2 cup since people are generally also “sampling”  other things so you can count on about 25 servings.

If you are looking for the recipe so you can get going and get to the party on time, scroll on down.  You already know that this is a great dish for crowds because it will fill your crockpot.  And then your family.

But, if you gasped when you saw the picture of the ingredients and thought “does she know how many carbs are in those beans?”, then read on.   Legumes, which is what these beans are called, are in a special class.  Yes, they are higher in carbs – but they also have a built in protein and plenty of fiber.  Legumes  tend to be absorbed more slowly into the blood stream.  The slower absorption keeps blood sugar levels more even and keeps you feeling full and satisfied longer than more quickly digested foods.  Eating healthy for the long term requires a balanced diet that takes into account all your nutritional needs.  The soluble fiber helps lower cholesterol and keep you regular.  Protein is necessary for energy and strong muscles.  Good– and good for you.

* Full Disclosure:  Chips’  brother  married my sister Kay.  Millions of beans were consumed in the evolution of this recipe with no harm done. 

** Full Disclosure #2 — reposted from the archives as part of A Pinch of Joy  Second Anniversary celebration! 

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Crockpot Calico Beans

Yield: 12 servings

Serving Size: 1 cup

Crockpot Calico Beans

A hearty, healthy and filling main dish perfect for a summer picnic or an autumn tailgating party!

Ingredients

  • 2 cans baked beans, 28 oz each
  • 1 16 ounce can red kidney beans, drained (dark or light)
  • 1 16 ounce can lima beans, drained (or Great Northern beans, drained)
  • 1 pound lean ground beef, browned and drained
  • 8 slices bacon, crisped and cut into pieces
  • 1/4 cup catsup
  • ¼ c Barbecue sauce
  • 1 medium onion, diced
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp chili powder, optional
  • 1 tbsp. mustard, optional

Instructions

  1. Spray crockpot
  2. Brown and drain ground beef and bacon.
  3. While they are cooking, put all other ingredients into crockpot, turned on low.
  4. Add cooked meats and stir gently until blended.
  5. Cook on low for about 3 hours and up to 6 hours.
  6. OR can also bake at 350 in 9x13 pan, uncovered for 1 hour

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/08/crockpot-calico-beans/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar or follow on Facebook, RSS feed, bloglovin’ or twitter   using the links here or the blue buttons on the header!   Follow  my pinterest boards here.    If you found this helpful, please share below!  Your support of A Pinch of Joy is  appreciated!

 

 

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