Crock-pot Lasagne

Crock-pot Lasagne

1 lb. ground turkey

1 lg. onion, chopped

2 cloves garlic, minced

1 can tomato sauce (8 oz.)

1 c. water

1 can tomato paste (6 oz.)

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil leaves

1 tsp. Italian seasoning

1 pkg. no-cook lasagne noodles (8oz.)

1 1/2 c. small-curd cottage cheese (12 oz.) (2% milk)

1/2 c. grated Parmesan cheese

2 c. shredded mozzarella cheese (16 oz.) (2% milk)

In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt, spices, cottage cheese and Parmesan cheese; mix well. Spread 1/4 of the meat sauce in greased 5 qt. crock-pot. Sprinkle 1/4 of the mozzarella cheese. Then, arrange 1/3 of the noodles over sauce (break the noodles). Repeat layers two more times. Top with remaining meat sauce and mozarella. Cover and cook on low for 4-5 hours or until noodles are tender.

Makes 6 Servings at 10 WW points

Nacho Taco Lasagne

Nacho Taco Lasagne

Extra Virgin Olive Oil
1 lbs ground beef
1 pkgs taco seasoning
1 clove garlic, minced
1/2 onion, chopped
1 (15 oz.) can black beans, drained
1 (8 oz.) jar salsa
Salt & Pepper to taste
1/2 bag Tostitos brand Hint of Lime Tortilla Chips
1 1/2 cups shredded Cheddar
1 tomato, chopped
1/2 cup sour cream
1 cup shredded lettuce


Preheat the oven to 425 degrees. Place 2 TBS EVOO in a large skillet. Preheat skillet over mediuim high heat. Add onion and garlic and saute for 3 minutes. Add ground beef and brown the meat, approximately 5 minutes. Carefully drain fat from the pan. In a 13X9 baking dish, spread salsa, layer with chips, taco meat, beans and cheese. Bake for 15 minutes or until cheese is melted and bubbly. Top with shredded lettuce, sour cream, chopped tomatoes. Serve immediately.

Crock-pot Lemonade Chicken

Crock-pot Lemonade Chicken

3 or 4 chicken breasts, cut up
6 oz. frozen lemonade concentrate, thawed
3 TB brown sugar
3 TBS Ketchup
1 TBS Vinegar
2 TBS cold water
2 TBS cornstarch
Hot cooked rice

Stir together the lemonade concentrate, brown sugar, ketchup, and vinegar; pour over chicken. Cover; cook on high heat setting for 3-4 hours (or set on low for 6 to 8 hours). Remove chicken; pour juices into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved juices. Blend cold water slowly into cornstarch; stir into hot juices. Cook and stir till thickened and bubbly. Serve chicken with gravy over hot cooked rice.

King Ranch Casserole

King Ranch Casserole

I haven't tried this one, yet. I may make it tomorrow.

I'll have to half the recipe for my small family.It sounds delicious.

1 cooked chicken, cut up

2 cans chicken soup

2 cans mushroom soup

8 oz. broth from chicken

1 large pkg. Tostitos Chips

8 oz. Velveeta Cheese

1 can Ro-Tel tomatoes

1/2 chopped onion

2 TBS chili powder

1 TBS garlic powder

Layer chicken, chips, cheese, onions; sprinkle on chili powder and garlic. Pour the mixed liquids over and cook until cheese bubbles, approximately 30 minutes at 350 degrees.

Chicken Tetrazzini

Chicken Tetrazzini

I made this recipe one weekend when my family came for a visit.

They love it! It's delicious - It's hard work and will make a mess in the kitchen but it's well worth it!

3 or 4 Chicken breasts

1 bell pepper

1 onion

1 stalk of celery

16 oz. spaghetti

1/8 lb. margarine

1 1/2 TBS flour

1 c. milk

1/2 lb. Velveeta cheese

1 can Cream of Mushroom Soup

1 small bottle pimento

Boil chicken with salt and pepper to taste until tender. Remove from pan and cool. Debone and cut into small pieces. Cook 1/2 chopped green pepper, 1/2 chopped onion, 1 chopped stalk celery in 1/2 to 1 cup chicken broth until tender. Cook 1 (16 oz) pkg spaghetti. In top of double boiler melt 1/8 lb margarine and add 1 1/2 TBS flour, and 1 cup of milk. Cook until thick. Add 1/2 lb. cubed Velveeta cheese. Stir until melted. Then add 1 can mushroom soup, 1 small bottle of pimento and the chicken. Stir into spaghetti. Bake about 30 minutes at 350 degrees. This can be made ahead and kept in the refrigerator overnight for a quick Sunday noon meal.

Crock-pot Meat Loaf

Crock-pot Meat Loaf

I saw this recipe and had to try it. I just got a new crock-pot for Christmas and love it. It has 3 different size bowls. I have a small bowl for if its just Kody and me. I have a medium bowl and a large bowl for if I'm cooking for a pot-luck. This recipe is very moist. It does not dry out like when you're cooking in an oven.

1 lb. Turkey

1 egg

1 pkg Lipton Onion Soup mix

One handful of Cheez-it Cheese Crackers, crushed

1 can (8 oz) tomato sauce

I usually had a couple of TBS of Wheat Germ (My family doesn't eat enough fiber and this is a way to sneak it in.)

Mix first four ingredients and 1/2 the tomato sauce together in the crockpot bowl. Cook on slow for approximately 3-4 hours. Pour remaining tomato sauce on top of meat loaf. Cook an additional 15 minutes. Serve with mashed potatoes and your favorite veggies. This is one of Kody's favorites.

Makes 4 Servings 1 Serving = 6 pts.

Better-than-Almost-Anything Cake

Better-than-Almost-Anything Cake

aka Better-than-Sex Cake but we will call it the first name

My co-teacher made me this cake for my birthday - It was to die for.

She used caramel topping and frozen whipped topping.

1 box Betty Crocker SuperMoist German Chocolate cake mix

Water, vegetable oil and eggs called for in cake mix

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17oz) caramel, buterscotch or fudge topping

1 container Betty Crocker Whipped fluffy white frosting or 1 container (8 oz) frozen whipped topping, thawed (3 cups)

1 cup toffee chips or bits (found by the ice cream toppings)

Heat oven to 350 degrees (325 for dark or nonstick pan). Make cake as directed for 13x9 inch pan; cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with toffee chips. Store covered in refrigerater. 15 servings.