Lasagna in the Crockpot ~Old Farmhouse Style

Old Farmhouse Lasagna

1 lb. ground beef or ground turkey

1/2 lb. Italian sausage

1 medium onion, chopped

2 cloves garlic, minced

1 can (24 oz.) prepared spaghetti sauce

1 can (8 oz.) tomato sauce

fresh oregano & basil or 1/2 tsp. each of dried

15 oz. ricotta cheese

1/2 cup parmesan cheese

2 sprigs fresh parsley

1 egg

6 - 8 lasagna noodles

8 oz. shredded mozzarella cheese or Italian blend

In a medium skillet, brown the beef or turkey, 

 Italian sausage, onion. and garlic.

Drain any grease that has accumulated in the pan.

Add the sauces and herbs.

Simmer until warm. 

Stir together the Ricotta, parmesan cheese, 

egg, and fresh parsley.

Spoon a layer of meat sauce into the bottom of your crockpot.

Add a layer of uncooked lasagna noodles, breaking them to fit.

(this will be our secret, as no one will see the broken noodles)

Spread a portion of the ricotta mixture on the noodles,

and sprinkle with shredded cheese.

Repeat the layers.

Make sure you end with sauce and cheese.

Cook on low for 4 hours.

Everyone's crockpot is different.

Adjust your cooking time and amount of liquid used

according to your personal preference.

Old Farmhouse Creamy Penne Pasta

Old Farmhouse Creamy Penne Pasta

2 cups penne pasta, cooked according to package directions

3 strips bacon

4 tbsp. butter

1 clove garlic, minced

1/3 cup onion, diced

1/4 cup flour

2 cups chicken broth

1/2 cup sour cream

1/4 cup sun dried tomatoes

1/4 cup parmesan cheese

red pepper flakes, optional

fresh basil for garnish

Cook bacon in medium saucepan until crisp.

Remove from pan and cut into bite size pieces.

Add butter to bacon drippings in pan.

Saute onion and garlic until translucent.

Add sun dried tomatoes and cook until all are tender.

Add flour and cook 1 to 2 minutes, stirring constantly.

Add broth, stirring frequently until sauce comes to a simmer.

Remove from heat.

Add sour cream and parmesan cheese.

Mix thoroughly.

Choose light or fat free

to reduce the calorie content.

Be sure the pasta is well drained and add to the sauce.

Garnish with fresh basil and red pepper flakes.

This pairs well with Grilled Chicken.

Today, I added peas to the leftovers.

It is a tasty summer side dish!

Tuscan White Bean and Roasted Garlic Soup

A beautiful creamy white bean soup with yummy roasted garlic, garnished with sage...need I say more? Yes...healthy too!!! With winter starting to wind down, we tend to start thinking about shedding some of our winter comfort in order to get ready for warmer weather. This soup will help us to get and stay healthy. Oh, did I mention that it freezes well too? For the recipe, visit Gina at Skinny Taste by clicking on the photo above.

Thanks for stopping by today!

Chicken Pot Pie

Okay, I know, Chicken Pot Pie is definitely not Soup but it sure is "super"!!! It is probably one of the best comfort foods I enjoy in the winter. Even though this recipe freezes well, it never does seem to make it there. Maria and Josh at Two Peas and Their Pod posted this awesome recipe with lots of yummy pictures! For the recipe, simply click on the photo above. This is definitely a must make AGAIN!

Thanks for stopping by today!

Baby Back Ribs ~with a Crockpot Start

Baby Back Ribs

When preparing ribs,

allow approximately one pound per person.

Sprinkle a generous amount of pork rub onto the rack of ribs.

My advice is to smell the open container of seasonings...

if it smells good, it will taste good.

This summer I started precooking our ribs in my crockpot.

(Don't forget your liner!)

I stand the ribs upright and curl the rack to fit the crockpot.

I added about a fourth of an inch of water 

to the bottom of the crockpot so the ribs don't dry out.

Cook on high for 2 1/2 to 3 hours,

turn to low and continue to cook until tender, another 3 hours.

Since everyone's crockpot is a little different,

these times may vary slightly.

Lay flat on a baking sheet to transfer to your grill.

Brush on your favorite barbeque sauce.

Start with the meaty side up and grill for 5 to 7 minutes.

Brush on more sauce to taste.

Turn and grill 5 more minutes.

Cook to your desired degree of doneness.

Some of you may recall my post for Bar-be-Que Ribs from 

four years ago.

I had pre-cooked the ribs in the oven instead of the crockpot.

Click here to check out that option.

Lasagna Soup in the Crockpot

1 pound ground beef

1 pound Italian sausage

1 medium onion

3-4 cloves garlic

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. dried parsley flakes

1 can (24 oz) prepared pasta sauce

1 box (32 oz) chicken broth

1 can (15 oz) stewed tomatoes

6 to 8 lasagna noodles

salt and pepper to taste

Brown ground beef and Italian sausage. Drain off the grease.

Add to your crockpot with the pasta sauce, 

stewed tomatoes and broth.  (Beef broth is good too!)

Add chopped onion, minced garlic, and seasonings.

Cook on high for 4 hours.

About an hour before you are ready to serve, 

add the broken lasagna noodles.

(You may need to add some water.)

Top with shredded Mozzarella or Parmesan Cheese.

Turkey a la King

3 Tbsp. butter

1 small onion, diced

1/4 pepper, red or green, diced

2 cloves garlic, minced

1/4 cup flour

1 cup chicken or turkey broth

1 cup milk

1/4 tsp. ground ginger

1/4 tsp. pepper

1/4 tsp. paprika

1/4 tsp. salt

2 cups chopped cooked turkey

Gather your ingredients.

Melt butter or margarine over low heat.

Saute onion, peppers, and garlic.

Mix the seasonings with the flour.

Stir the seasoned flour into the 

butter/sauteed vegetables to make a paste.

Add milk and broth gradually.

Cook over medium heat, stirring constantly, 

until bubbly and thickened.

Add cut up turkey.

Heat through.

Serve over baking powder biscuits

or dinner rolls, split and toasted.