Crock Pot Lasagna

Sorry I've been gone for a while! I've been cooking and baking, but always forget to take pictures. Back today with a new favorite recipe... lasagna, in a Crock Pot! The recipe makes a ton, so I have to commit to lasagna for every meal for a week. I like this recipe because all of the ingredients cost about $20, and some of them (basil, parmesan, noodles) carry over for your next batch.

*Disclaimer: Crock Pot (or slow cooker) recipes are awesome because of the "set it and forget it" factor. However, this recipe only needs to cook for two or three hours. So it's best to make on a weekend day when you're around the house anyway.

ingredients:

• 1 pound of meat
  options: bulk italian sausage, ground beef, ground turkey, or a blend.
  I like 1/2 lb Italian sausage, 1/2 lb ground beef.
• 1/2 cup onion, chopped (one medium onion, or just use the frozen stuff)
• 3 cans of pasta sauce (any flavor, just need at least 60 ounces)
• 3 teaspoons of dried basil leaves
• 1 tablespoon of salt (feel free to add any additional seasonings to taste!)
• 2 cups shredded Italian Blend cheese (that's one bag)
• 1 egg (optional)
• 15 oz part-skim ricotta cheese (that's one small container)
• 1 cup grated parmesan cheese
• about 10 uncooked lasagna noodles (buy the "oven ready" ones)

directions:

1. Turn on your Crock Pot. Low setting.
2. In a very large skillet, cook the meat and onions. There should be no pink left in the meat (about 12 minutes), and make sure to break it up into really small pieces. Once cooked, drain and add pasta sauce, basil, salt, and any other favorite seasoning. (I add "Italian Bistro Blend.")
3. While the meat is cooking, mix the ricotta cheese, parmesan cheese, and half of the shredded Italian cheese in a bowl. If you have an egg laying around, add that in too (will make the cheese blend a little smoother). Put the other half of the shredded cheese in the fridge.
4. Time to layer!
   
   Meat sauce (about 1/4)
   Noodles (you'll have to break them to fit)
   Cheese mixture (about 1/2)
   Meat sauce (about 1/4)
   Noodles
   Cheese mixture (rest of it)
   Meat sauce (about 1/4)
   Noodles
   Meat sauce (remaining amount)
5. Cover and cook for about 2.5 hours on low.  Once you turn off the Crock Pot, sprinkle the remaining cup of shredded Italian cheese over the top, and let the lasagna sit until the cheese melts.
6. Enjoy!

Meat and onions:

Basil, salt, and extra seasonings:

Cheese blend (pre-egg and pre-mixing):

Cooked meat:

Meat with pasta sauce and seasonings:

Layers in the Crock Pot:

Final product:

I also love this recipe because the lasagna really holds it's shape when you take it out of the Crock Pot. Bon appetit!

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Peanut Sauce Shrimp Pasta

Found this recipe on Yahoo!.

ingredients

• 1/2 a 14-oz. pkg. dried medium rice noodles (had to get these from an Asian grocery store)
  
• 1 Tbsp. cooking oil
• 12 oz. peeled, deveined medium uncooked shrimp
• 12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
• 1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
• 1/2 cup bottled peanut sauce (I made my own -- recipe below)
  

peanut sauce

• 1/2 to 1 cup peanut butter (you'll be tasting it a lot, so you might want to start with too much)
• Ginger powder (also from Asian grocery store)
  
• Soy sauce
• Lime juice
• Cayenne pepper
• Garlic - minced or powdered
  
• Everything is to taste. Just start mixing and tasting. You'll also need some water to thin out the peanut butter. Thanks to my friend Grant for the sauce recipe!
  

directions

1. Cut up your asparagus and peppers. I used yellow and red peppers since the asparagus is green. You may want to cut your shrimp into 2 or 3 pieces each as well.
   
2. Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 8 minutes.
3. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 4 to 6 minutes, until shrimp are opaque. Add peanut sauce; heat through.
4. Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nest.
   
5. Top with shrimp, asparagus, and sweet pepper mixture. Serves 4.

I forgot to take a picture with the noodles, but here is how my shrimp and veggies looked:



The meal took some time, but I had a friend over who helped me cut the vegetables (thanks, Shawna!). Delicious, and definitely worth the time. Pin It Now!

First Post - Welcome!

I like a lot of things. But one hobby I care to share with the world is the time I spend in my kitchen, cooking and baking. I enjoy finding recipes, creating my own recipes, and trying out new dishes to share with others. Everything I make is simple and cheap, because when you're a recent graduate living alone, sometimes life needs to be simple and cheap.

This blog will contain my favorite recipes and pictures (at least one of the finished product -- hopefully some of the process, if I remember).

I won't update every day, or even every week, but I do hope you'll check in on me once in a while. If you see something you like, show some love! If you see something you don't like, this isn't the blog for you (so take your wrath elsewhere).

-Dione


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