Buffalo Chicken Lasagna
(crockpot)
Ingredients:
uncooked traditional lasagna noodles
4 already cooked chicken breast halves
jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)
Directions.
Use at least a 5qt crockpot, or cut back on the amount of ingredients.
In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.
Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. Ask me how I know this...
http://crockpot365.blogspot.com/2008/10/crockpot-buffalo-chicken-lasagna-recipe.html
(crockpot)
Ingredients:
uncooked traditional lasagna noodles
4 already cooked chicken breast halves
jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)
Directions.
Use at least a 5qt crockpot, or cut back on the amount of ingredients.
In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.
Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. Ask me how I know this...
http://crockpot365.blogspot.com/2008/10/crockpot-buffalo-chicken-lasagna-recipe.html
Chicken & Vegetables with Creamy Mustard-Herb Sauce
7 to 9 hr on low
Serves 4
1 can (10¾ oz) condensed cream of chicken soup with herbs
2 leeks (about 8 oz), white and light green parts thinly sliced (1½ cups), rinsed, or 1½ cups sliced scallions
4 whole chicken breasts (about 2½ lb), boneless
4 medium new potatoes (about 12 oz), cut in 1½ chunks
8 oz baby carrots (1¼ cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion
Directions:
1. Stir soup and leeks in a 3½-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
(recipe from Linda Krist Smith)
7 to 9 hr on low
Serves 4
1 can (10¾ oz) condensed cream of chicken soup with herbs
2 leeks (about 8 oz), white and light green parts thinly sliced (1½ cups), rinsed, or 1½ cups sliced scallions
4 whole chicken breasts (about 2½ lb), boneless
4 medium new potatoes (about 12 oz), cut in 1½ chunks
8 oz baby carrots (1¼ cups)
1 Tbsp Dijon mustard
2 Tbsp each snipped dill and sliced scallion
Directions:
1. Stir soup and leeks in a 3½-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.
(recipe from Linda Krist Smith)
Creamy Hash Browns
You could perhaps make this recipe a little lighter by using low-fat ingredients.
3 lbs frozen cubed hash brown potatoes
8 ounces cubed Velveeta
16 ounces sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 jar real bacon bits or pieces
1 small onion, chopped
1/2 cup butter or margarine, melted
1/2 teaspoon pepper (coarse ground)
Directions:
In a bowl, combine all ingredients. Mix well. Pour into an ungreased 3 1/2 quart crockpot. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).
You could perhaps make this recipe a little lighter by using low-fat ingredients.
3 lbs frozen cubed hash brown potatoes
8 ounces cubed Velveeta
16 ounces sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 jar real bacon bits or pieces
1 small onion, chopped
1/2 cup butter or margarine, melted
1/2 teaspoon pepper (coarse ground)
Directions:
In a bowl, combine all ingredients. Mix well. Pour into an ungreased 3 1/2 quart crockpot. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).
Sauerbraten
Serves 8
7 to 9 hr on low (plus 1 to 2 days marinating)
Serve with noodles or potatoes and red cabbage
1 cup each cider vinegar and water
1 Tbsp salt
6 each whole cloves and peppercorns
2 bay leaves
4-lb beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps z(18 to 20 cookies)
1. In a slow-cooker liner or in a large bowl, combine vinegar, water, salt, cloves, peppercorns and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.
2. Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3½-qt or larger slow-cooker, or transfer beef and marinade from bowl to cooker. Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns and bay leaves.
3. Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy
{Linda Krist)
Serves 8
7 to 9 hr on low (plus 1 to 2 days marinating)
Serve with noodles or potatoes and red cabbage
1 cup each cider vinegar and water
1 Tbsp salt
6 each whole cloves and peppercorns
2 bay leaves
4-lb beef rump roast, visible fat trimmed
1 large onion, halved and thinly sliced
1 cup crushed gingersnaps z(18 to 20 cookies)
1. In a slow-cooker liner or in a large bowl, combine vinegar, water, salt, cloves, peppercorns and bay leaves. Add beef and onion; seal or cover. Marinate in refrigerator 1 to 2 days, turning occasionally.
2. Remove and discard 1 cup marinade. Put liner with beef and remaining marinade in a 3½-qt or larger slow-cooker, or transfer beef and marinade from bowl to cooker. Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to a cutting board; cover to keep warm. Remove and discard cloves, peppercorns and bay leaves.
3. Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 minutes until thickened. Slice meat across the grain; serve with the gravy
{Linda Krist)
Shredded Pepper Ring Beef
{so delicious ~ so easy}
3-4 lb chuck roast
1 small jar mild banana pepper rings
Place the chuck roast in a 4-5 quart slow cooker.
Pour the jar of pepper rings on top including the juice.
Cover and cook on low for 8-10 hours.
Drain the juice and shred beef.
Reserve some of the juice to pour on beef if you feel it is at all dry.
We serve it with veggies the first night and on sandwich rolls the second night.
{so delicious ~ so easy}
3-4 lb chuck roast
1 small jar mild banana pepper rings
Place the chuck roast in a 4-5 quart slow cooker.
Pour the jar of pepper rings on top including the juice.
Cover and cook on low for 8-10 hours.
Drain the juice and shred beef.
Reserve some of the juice to pour on beef if you feel it is at all dry.
We serve it with veggies the first night and on sandwich rolls the second night.
