Classic Lasagna

 

This lasagna recipe is from the book below. 

I've been craving lasagna but didn't want to make the recipe I normally use. 

This recipe is six large servings and is made in the crock pot. 

 

 

 

The photo above is the second layer of noodles and below is the second layer of the ricotta/mozzarella layer. 

 

 

Final layer of beef mixture.

I slow cooked this for four hours on low. 

 

The photo above is the final layer of mozzarella/Parmesan cheese. The crock pot was then turned off and I waited around 10 minutes to let the cheese melt. 

 

After it had "firmed up" a little I divided it into 6 servings. They are quite large.

This recipe comes in at 10 SmartPoints for 1/6th of the recipe. 

I'd make it again, I thought it was pretty good. 

It's A Good Day For Chili!

I made this Three-Bean Turkey Chili for the first time two years ago. It's so delicious and today was the perfect day to make it again. It really it the spot when I came back from walking the dog in the rainy drizzle. I ate two and a half bowls and I'm stuffed! You can find the recipe here.

This recipe makes a large crockpot full. I'll be eating chili for a few meals and possibly freezing some. The recipe calls for a 28 oz. can of diced tomatoes. I used a can that also had basil, garlic and oregano. Try this recipe, you'll love it!

Thanks for stopping by!

Overnight Slow Cooker Oatmeal

I've tried to make slow cooker oatmeal before and it didn't turn out. I keep seeing all these recipes on Pinterest and it looks and sounds so easy. I thought I'd chance it again only this time using steel cut oats. I searched for a recipe and found one from Alton Brown. You can see it here on Food Network.

I started it about 9:35 pm last night. The recipe said to cook on low for nine hours. I got up this morning in anticipation of a fantastic tasting bowl of oatmeal. You can't imagine my reaction when I opened the lid of the crock pot at 6:15 am! It was all soupy and not thick looking at all. There were big hunks on the top of it. I stirred it and it still didn't look any better. I was like.....seriously?! this failed again! 

I told my husband it didn't look like we'd be having oatmeal. For some reason instead of turning it off, I turned it on the warm setting. I came back about an hour later, stirred it again and much to my surprise it looked so much better! It was much thicker and I don't know what happened to all the big hunks, but there were gone. 

I scooped some into a bowl (sorry forgot to take a photo of that!) and added some cinnamon, brown sugar, dried cranberries and some chopped walnuts. It was delicious!! I'm hooked now. I will definitely be making this over and over.

Here's the recipe with the changes that I made:

Overnight Oatmeal

(adapted from Alton Brown)

1 cup steel cut oats

4 cups water

1/2 cup So Delicious Original Coconut Milk

couple shakes of salt - not too much

a little bit of vanilla

Add all ingredients to crock pot, stir and cook on low for 9 hours. 

I think the next time I might even decrease the amount of water by either a half or one cup just to see if it's less soupy in the morning. 

This post is linked to these parties:

All Things Fee

Mix it up Monday!
Craft-O-Maniac Monday
A Round Tuit
Melt in Your Mouth Monday
A Marvelous Mess   
Made by you Monday - Skip To My Lou

Crock Pot Pepper Steak

 

 I came across this recipe on Pinterest. It's from the blog The Country Cook. Today was such a blustery day and a comforting crock pot meal sounded wonderful! I also like the added benefit of having leftovers for tomorrow night's meal too!

First slice up your steak.

Brown it in small batches.

I drained the meat on some paper towels.

Add the meat to the crock pot. 

Add the bouillon and cornstarch to hot water.

Pour this mixture over the meat.

Add the stewed tomatoes. I used two 14.5 oz cans. I used Del Monte's Italian Recipe.
She didn't specify what size can tomatoes to use.
I like tomatoes and since I'm the boss of my cooking I can do whatever I want!

Add the red pepper flakes. I used McCormick's Savory All-Purpose Salt Free Seasoning instead.

Add sugar.

Add either teriyaki or soy sauce. I used low-sodium soy sauce.

Mix altogether and cook on low for 6 to 8 hours.

Slice up the peppers and onion.

Add them to the crock pot mixture.

 

Mix it all up and continue cooking for another hour.

Plate it up and enjoy! We loved it!

Crock Pot Pepper Steak

2 lbs round steak or sirloin tip steak, cut into 2-inch strips.
1 tsp garlic powder
2 Tbsp vegetable oil
1 beef bouillon cube
1/4 cup hot water
1 Tbsp cornstarch
1/2 tsp red pepper flakes
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 small yellow onion, sliced
1 can stewed tomatoes, with liquid
3 Tbsp teriyaki or soy sauce
1 tsp white sugar

Heat vegetable oil in a large skillet over high heat. Sprinkle strips of beef with garlic powder. Brown beef strips on both sides. They should be sizzling when you put them in the pan. It should only take a minute or so per side. Don't cook through, just brown the outside.

You'll probably have to do a couple batches at a time. Don't cram them all in because they won't brown. Once browned, transfer beef to crock pot.

In a small bowl, crush and mix bouillon cube with hot water until dissolved. Then stir in cornstarch until dissolved. Pour over meat in crock pot.

Add stewed tomatoes, red pepper flakes, teriyaki or soy sauce and sugar. Give it all a quick stir. Cover and cook on low for 6 to 8 hours. During the last hour of cooking, add in your sliced peppers and onions. Cover and cook for an additional hour. Serve over rice.

These are some notes that she also had with the recipe:
Remember when cutting steak to always cut against the grain for the most tender cut of meat. Also, you could use London broil or flank steak. If you want the sauce to be thicker, just add more cornstarch. Mix a Tbsp of water with a Tbsp of cornstarch. Add to the crock pot, stir, then turn on high an cook until thickened.

This post is linked to these parties: Tasty Tuesdays, Take-A-Look Tuesday, Tasteful Tuesday Party