Crock pot Lasagna

Just for you, Kayla!! I don't have a picture of this...maybe I will try to remember to take one this week. :)

This fits in a big crockpot...you could use less and make a smaller amount if you wanted to.

Lasagna-Crock Pot
½ -1 lb ground beef or Italian Sausage
29 oz can spag. Sauce + I can tomato sauce
8oz lasagna noodles, the no-boil kind
3 cups shredded mozzarella
1 1/2 c cottage cheese
Directions:
1. Spray slow cooker.
2. Brown meat in skillet, drain grease
3. Stir in tomato sauce, mix well
4. Spread 1/4 meat sauce on bottom of slow cooker
5. Arrange uncooked noodles over sauce (break to fit)
6. Combine cottage cheese and 2 cups mozzarella in a bowl. Spoon 1/3 of cheeses over noodles
7. Repeat layers twice
8. Top with noodles, remaining sauce (once I ran out of meat/sauce and just opened a can of tomato sauce and added a little oregano and basil...turned out great still) and the rest of the mozzarella.
9. Cover and cook on low 3-4 hours.
Enjoy!!

Menu Planning Monday

I forgot to post my menu last week...but I did have it planned out! :) Here's the plan for this week (sometimes I switch it around or change things but at least I have a plan.)


Monday- Turkey and gravy in the crock pot (leftover frozen turkey breast with a can of turkey gravy, cream of mushroom soup and some poultry seasoning), mashed potatoes, garlic peas
Tuesday- BBQ pork (crock pot) sandwiches, baked homemade fries, salad
Wednesday-Crockpot lasagna, breadsticks
Thursday- Tacos with crock pot taco chicken, Mexican rice (see recipe below)
Friday-Lentil Stew (have had it on the menu for a couple of weeks but I keep changing it!), garlic muffins (I leave out the onion)
Saturday-Crock pot easy roast(soooo easy...a roast or stew meat, can of diced tomatoes and a package of dry onion soup mix cooked all day on low), baked potatoes, cheesy broccoli casserole
Sunday- Green chili chicken casserole (see below) and corn

Recipes:

Green chicken chili casserole - I can't remember where this came from!
1 can mild green enchilada sauce
1-2 cans chopped green chiles
1 cup chopped onion
1 cup fat-free sour cream
salt and pepper to taste
1 (10 1/2-ounce) can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
4 cups shredded cooked chicken breast (I might use less)
6 (6-inch) flour tortillas
2 cups (8 ounces) finely shredded sharp cheddar cheese
Directions:
Preheat oven to 350º.
Combine everything except tortillas and cheese in a large saucepan, stirring with a whisk.
Bring to a boil, stirring constantly. (I might have sauteed the onions first...I can't remember but I think I will do it next time!)
Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
Arrange 3 tortillas over the soup mixture and top with 1/2 cup cheese.Repeat layers, ending with the cheese.
Spread remaining soup mixture over cheese.
Bake at 350° for 30 minutes or until bubbly.

Mexican Rice
1 cup long grain white rice
Minced garlic (about 2 cloves)
Chopped onion & bell pepper (however much you like)
2 ½ cups water or chicken broth
½ can diced tomatoes
½ small can tomato sauce
½ tsp sugar
¼ tsp chili powder
1 tsp Cumin
Directions: Brown rice in a little olive oil. Add garlic, onion and bell pepper. Add water, tomatoes, tomato sauce and spices(I don't usually measure those and sometimes I add other things like dried cilantro or fajita seasoning). Bring to a boil, turn down to simmer, cover and cook for 20-30 minutes without stirring or lifting lid.

For more great menu ideas, visit orgjunkie.com!!!

Design Team Call!!!

Feeling Scrappy is looking for a design team member and three guest design team members!!! I hope you will consider applying!!! Please go here for all of the info and requirements-
http://feelingscrappyclasses.blogspot.com/2009/03/design-team-call.html

Just made this card for the week 2 theme challenge on Paper Popsicles. We had to make a St. Patty's Day card. I also just posted a bunch of ideas and tips for using the Crafter's Workshop Templates available in the PP store. Here are the templates that are available right now (and Melissa let us know there's a BRAND NEW 2009 template coming in the April kit!!

Templates here
Ideas here

*You will have to register for the board to see the ideas. But it's an awesome MB so stay and chat a bit if you visit!!!


Have a wonderful Wednesday!!!

We're expecting!

I think it's time I let everyone know our exciting news...first trimester is over and I'm getting bigger! We are expecting baby #3 in late August! Doc tried to get a look at the sex last night but the baby just didn't cooperate. His best GUESS was a girl. But four weeks ago, he guessed a boy. So he says it's one or the other. ;) I guess we'll have to wait a few more weeks to find out. We're thrilled either way and the kids are looking forward to having another munchkin around as well.

This is from a few weeks ago. Abby got to the print out before I could get a photo.LOL I haven't taken a picture of last night's print out yet but I think this one shows a better angle anyway.

And here's Joshua and Abby being silly. They were spinning around on my office chair. I am so glad it has been put to good use. :) I can't sit in it without both of them wanting to sit on my lap.

We're expecting!

I think it's time I let everyone know our exciting news...first trimester is over and I'm getting bigger! We are expecting baby #3 in late August! Doc tried to get a look at the sex last night but the baby just didn't cooperate. His best GUESS was a girl. But four weeks ago, he guessed a boy. So he says it's one or the other. ;) I guess we'll have to wait a few more weeks to find out. We're thrilled either way and the kids are looking forward to having another munchkin around as well.



On the scrappy side, Sketchapalooza is in full force and there are lots and lots of wonderful layouts being shared in class. I've completed a ton of pages for the class but I can't share any of them until after class is over.

Hope you are all well!!

Menu Monday

Here's the plan for the week! (One item is a repeat from last week...we all got sick and I made soup for a couple of nights!)

Monday- Tacos, beans and rice
Tuesday- Breakfast for dinner- eggs, hashbrowns, biscuits, gravy and bacon
Wednesday-Lentil Stew and garlic muffins (I leave out the onion)
Thursday-Cheesy chicken pot pie (a new recipe for me from a Gooseberry Patch cookbook)
Friday- Spinach Artichoke Cheesy Tortellini(see below for recipe)
Saturday- Homemade pizza- my dough recipe here
Sunday- Crockpot White Chicken Chili over rice (recipe below!)



White Chicken Chili
**Sorry! I just realized I pasted in the wrong recipe for this. Here's the right one!
White Chicken Chili- Crock pot
1 can great northern beans-drained
2 chicken breasts
1 small can of diced green chilis
3 cups chicken broth
2 tsp cumin
1/2 tsp oregano
2-4 garlic cloves chopped
1 cup onion chopped
1 can corn (optional) I usually don't add it but I did this time!

Add all ingredients and cook all day on low. Serve with shredded cheese and sour cream. Chopped cilantro and green onions are good on it, too. Serve alone or over rice.

Rachel Rays Spinach artichoke cheesy tortellini (I use regular pasta)
**here are the directions with a couple of my changes...
1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano
Salt and black pepper
1 pound Pasta (Rachel uses cheese tortellini...I use whatever pasta I happen to have that day!)

Directions:
Bring a large pot of water to a boil to cook the pasta.
Microwave the spinach on high for a few minutes to defrost.
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet.
Saute the onions and garlic for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil.
Season the sauce with nutmeg(I leave this out) and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce.
Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
Salt the boiling water and cook the tortellini (or regular old pasta!) according to the package directions. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

See orgjunkie.com for more great menu ideas!!!

A new layout

Here's a layout I made for the color challenge on Scrap 4 Life. We had to use blue and white with a little bit of green and yellow. This is for Abby's scrapbook. (The layout is a bit brighter in person...not sure why it's so dark! LOL)

I hope you are having a great day!

How do you photograph your layouts?

I have the hardest time photographing my layouts! Either I can't get the colors to look right, there's a glare, I can't get the angle right...OR little heads, feet and paws get in the way!

Does this happen to anyone else??? LOL

Anyhow, here's my layout for Paper Popsicles week one challenge for March. The theme for the month is "green" and we had to create a monochromatic green layout...all green and only green!

Menu Planning Monday

Ok, it's time for me to start menu planning again!! I haven't been very good at it for a couple of months but I am ready to plan, plan, plan!

Here's what we are having this week-
Monday-BBQ chicken, Ranchers Potatoes(recipe below!! Soooo yummy!) and garlic peas
Tuesday- Tacos, pinto beans
Wednesday-Crockpot pork chops with gravy (new recipe), baked potatoes, green beans
Thursday- Lentil Stew, Garlic Muffins (I leave out the onion) or cornbread muffins.
Friday-Meatballs & Pink Sauce (this was my favorite meal as a kid!!! See the recipe below.), rice and brocolli
Saturday- Chicken Tortilla Soup
Sunday- Crockpot beef roast, mashed potatoes, a veggie (not sure what yet)


Breakfast- cereal, oatmeal, waffles and homemade egg mcmuffins.
Lunch-PB&J sandwiches, quesadillas, grilled cheese, cheese and pimento sandwiches, tuna sandwiches
Snacks-Hummus and veggies, PB toast, cheese and crackers, tortilla roll ups, fruit

Meatballs and Pink Sauce
*This was my favorite meal growing up! I don’t really have exact measurements, I wing it as I go. But here’s a guideline.

Ground beef and meatball fixings (I use egg, milk, bread crumbs, garlic powder, salt, pepper and any other seasonings that happen to sound good that day!)
1 cup (or more) beef broth
Flour/water paste (maybe a couple tsp of flour and water each)
Sliced mushrooms
Lemon Peel- a couple of good size strips
1 Bay leaf
½ cup or so sour cream
3 TBS or more ketchup
Cooked rice

Directions:
Make your meatballs as you normally would.
Brown meatballs in a skillet and drain the grease.
Remove meatballs to a plate.
Mix beef broth with the flour/water paste in the skillet. Whip it to remove any lumps. Bring to a boil. Add the meatballs back into the pan.
Add lemon peel, sliced mushrooms and a bay leaf.
Simmer for about 15 minutes.
Add sour cream and ketchup to taste. Heat to hot (but not boiling).
Serve over white rice.


Rancher's Potatoes
by Dirt Road Scrapper in the ScrapShare cookbook
6 large potatoes, washed & cubed into chunks
1 can chopped green chilies
5 strips bacon, cooked & chopped
8 oz. sour cream
3/4 c. Ranch dressing
1 1/2 c. grated cheddar cheese
Place potatoes in a large casserole dish with a dash of water and microwave on high until almost tender. While they're cooking, combine all other ingredients and stir well. Stir into potatoes. Place dish in oven and bake at 350 degrees for 15-20 minutes.

For more great menu ideas, visit orgjunkie.com!!