Friday, June 26, 2015

Slow Cooker Lasagna

This is the answer to all of your summer lasagna woes! It's going to be in the 80s for the next week, which might not seem hot, but it will also be in the 80s in my house, which is sometimes uncomfortable. The last thing I want to do is turn on the oven and bake myself. Slow cooker is the way to go! Make sure you use a good flavorful sauce for this lasagna. Next time I might add some chopped spinach to the cheese layer.

Slow Cooker Lasagna
adapted from
1 lb. ground beef or ground turkey
1 jar (24 oz.) of your favorite spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 TBSPs chopped fresh parsley
6 lasagna noodles, uncooked

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. In a bowl, mix ricotta, 1-1/2 cups mozzarella, 2 TBSPs Parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with layers of half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
4. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Oops, phone pics are a little blurry. This is the finished lasagna ready to top with the final bit of cheese.

Cheese is melted and it's ready to serve.

Tuesday, June 9, 2015

Spinach and Bacon Queso

This is a queso upgrade. We like to make the regular velvetta and diced tomatoes with green chilies version. BUT now I'm taking it up a notch. Bacon makes everything better...and well, cream cheese does too. With the spinach, I feel like I'm eating a veggie. :) Can't go wrong with this dip! 

Spinach and Bacon Queso
adapted from
5oz. frozen chopped spinach, thawed, drained
16 oz. Velvetta, cut into 1/2-inch cubes
4 oz. cream cheese, cubed
1 can (10 oz.) diced tomatoes and green chilies, undrained
4 slices cooked bacon, crumbled

In microwave safe bowl, combine spinach, Velvetta, cream cheese, and tomatoes. Microwave for 3 minutes. Remove and stir. Return to microwave and cook for 2-3 more minutes or until cheese is completely melted. Stir in bacon. Serve hot with tortilla chips.

Thursday, June 4, 2015

Chicken and Biscuits

I made this for dinner last night and it was a hit! Almost like a chicken pot pie, but so much easier, and just as tasty. It made the perfect amount for my family with no leftovers.

Chicken and Biscuits
adapted from
1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups cooked chicken, shredded
2 cups frozen mixed veggies, thawed
1 cup shredded cheddar cheese
1 cup Bisquick
3 TBSPs milk

1. Preheat oven to 375 degrees. Mix soup and 1/2 cup of sour cream in a 2 quart baking dish. Add chicken, veggies, and cheese; mix until combined.
2. In a medium sized bowl, combine remaining sour cream, Bisquick, and milk. Stir until dough forms.
3. Drop heaping tablespoonfuls onto top of chicken mixture making 6 biscuit mounds.
4. Bake 35-40 minutes or until biscuits are golden brown.

Serves 4-6