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

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup -- A Pinch of Joy
Slow Cooker Chicken Noodle Soup -- A Pinch of Joy

Simple, delicious, filling, nutritious, warm goodness on a cold night.  This chicken noodle soup is wonderful.  I’m not a big fan of chicken noodle soup but . . . this is not your ordinary soup with its perfect combination of vegetables, tender chicken, light seasoning and rich noodles!   Cooked all day in a slow cooker,  chicken noodle soup is an almost effortless dinner! 

Like many soups, this is what I call a “flexible” recipe.  Chicken doesn’t always come portioned perfectly in one pound chunks.  It doesn’t matter if you have ¾ pound or 1 ¼ pounds.  If you have what you think is enough chicken, but there is one lone little piece lingering in the bag – add it to the pot!  We like the thick homemade style noodles sold in our area as “Amish” noodles.  You might like the thin, almost spaghetti like noodles or the wide and flat kind, with or without egg yolks.  All good!    As noted in the recipe, chicken broth comes in  many different sized containers so choose whatever combination gets you close (more or less) to 52 ounces and then add enough water to make the total 60 ounces.  (1 cup = 8 ounces).   If you use canned broth, each can is usually 14.5 ounces.  Three cans would total 44 ounces so you would add, 1 ¾ cup water to make a total of 60 ounces of liquid.  Four cans would total 58 ounces so you would only add ¼ cup water to make 60 ounces.  Remember a little math keeps your brain cells from drying up and blowing away (or assign one of the kids to figure it out, if it’s been a hard week! ) 

This is a good dinner for a hard week!   Prep the night before in just about ten minutes.  Place the chicken to thaw in the refrigerator , set out the chicken broth and cream of chicken soup,  chop the vegetables.  Next morning, put it all in the crock pot on low .  Come home 8 hours later to a delicious aroma, shred the chicken, add the noodles.  Thirty minutes later you are dishing up a complete dinner in a bowl.  You could add a small salad, or a piece of fruit for dessert or a crusty roll if you like – but it’s great by itself.  Six hearty servings between 1 2/3 cup to 2 cups for each serving. 

Slow Cooker Chicken Noodle Soup

Yield: 6 servings

Serving Size: 1 3/4 cups

Slow Cooker Chicken Noodle Soup

. . . this is not your ordinary soup with its perfect combination of vegetables, tender chicken, light seasoning and rich noodles!

Ingredients

  • 1 pound chicken breast (3 large or 4 small to medium)
  • 52 ounces* of chicken broth (low sodium) *see note below
  • 1 cup water*
  • 2 cans cream of chicken soup
  • 2 large ribs of celery, chopped
  • 1 medium onion, finely chopped
  • 1 cup carrots, sliced
  • Salt to taste
  • ¼ teaspoon ground pepper
  • 1 tablespoon parsley flakes
  • 8 ounces egg noodles

Instructions

  1. Place chicken in crockpot
  2. Add chicken broth and water. Chicken broth comes in many different sized containers so choose whatever combination gets you close (more or less) to 52 ounces and then add enough water to make the total 60 ounces. (1 cup = 8 ounces).
  3. Add cream of chicken soup. For thinner soup, use one can; for thicker soup use two cans.
  4. Add vegetables.
  5. Cook on low for 7-8 hours.
  6. Remove the chicken and shred using two forks to pull the meat apart and return to the crockpot.
  7. Add seasonings to taste. If soup is thicker than you like add water to your liking.
  8. Add egg noodles, cover and cook on high for an additional 30 minutes.
http://www.apinchofjoy.com/2014/03/slow-cooker-chicken-noodle-soup/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!

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