Beef Lo Mein

Ingredients:

8 ounces Thin Spaghetti; broken in half
1 teaspoon Sesame Oil
1/4 cups Hot Boiled Water
1 tablespoon Beef Better Than Bullion
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar
Oil; for frying
1 pound Beef
2 large Carrots
2 cups Broccoli
1 large Onion
4 Garlic Cloves

Directions:

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside. Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces. Dice carrots, broccoli, and onions into 2 inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

Fresh Pear Pie

Ingredients

Classic Pie Pastry for one 9 inch double-crust pie

Filling:

½ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
6 Bartlett or Bosc pears (about 6 cups)
1 tablespoon unsalted butter
1 tablespoon freshly squeezed lemon juice

Topping:

Approximately 1 teaspoon milk (preferably whole milk)
Approximately 1 teaspoon sugar

Instructions

Preheat oven to 425 degrees F. Prepare pastry for one 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.

Filling:

In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.
Peel, core, and dice pears into small pieces, about ¼ inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.
Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.

Topping:

Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.

Bake:

Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
Remove from oven. Cool on a wire cooling rack before cutting and serving.

Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.

Easy Pear Butter

INGREDIENTS:

3 lbs. ripe pears, peeled, cored and diced
3 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
pinch of groud nutmeg
pinch of ground cloves

DIRECTIONS:

Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. Once it has reduced slightly and thickened, remove from heat and transfer to a food processor. Pulse until smooth. (Or you can skip this step and keep the pear butter chunky.)

Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.

*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.

Chicken Ranch Pizza

Ingredients

1 pizza crust, homemade or store-bought
For the sauce:
2/3 cup Ranch dressing
2 cloves garlic, minced
For the toppings:
2 cups shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 chicken breast, cooked and sliced thinly
2 Roma tomatoes, diced
¼ cup green onions, thinly sliced

Instructions

Preheat the oven to 425F.
Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.

In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.

Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.

Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!

Stromboli

Ingredients

1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning

Directions

1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.

2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.

4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Sour Cream Cheese Enchiladas

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Chipotle Slaw

Ingredients

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

Directions

Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.

Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

Stuffed Cabbage Rolls

Ingredients:
Cabbage Rolls

1 large head green cabbage, about 2 to 2¼ pounds
2 pounds ground beef
2 eggs (not necessary, you can leave them out, but they do make the meat fluffier)
1 medium onion, grated or minced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
½ cup raw long-grain white rice *

Tomato Sauce

2 tablespoons butter or vegetable oil
1 clove garlic, finely chopped
1 medium onion, chopped (medium dice)
2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
¼ to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with ¼ cup and taste sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon)
Salt and pepper to taste
½ cup golden raisins (optional)
Chopped parsley, for garnish

Directions:

Fill a large pot with water and bring it to a rolling boil. When the water comes to a boil, fill a large bowl with ice water. Cut out as much of the core as you can from the bottom of the cabbage, then drop the whole, cored head into the boiling water for 3 to 4 minutes. Once the leaves separate and are pliable, immediately remove and drop the blanched leaves that separated (or whole head if all the leaves did not separate) in the ice water. Once cooled down, remove and pat the leaves dry. Repeat with any leaves still attached to the head that aren't pliable, if necessary. Alternatively, If you've got time on your hands, you can freeze the wrapped head of cabbage for two days then defrost. The leaves will peel off easily and be soft enough to roll.

Here's some other ideas from readers, although I have yet to try them so I cannot confirm that they work. 1. Place the cabbage in the microwave for 6 minutes. The core will slip right out and the leaves will be perfect for rolling. 2. Take a knife and shave down the vein on each cabbage leaf, but they still need to be softened to roll, so you'd still have to blanch them (extra work), so I'm not sold on this one. 3. You can also throw the whole head in the boiling water without coring it. The leaves just won't separate on their own, but are still easy to peel off.

Set aside about 16 of the largest leaves for stuffing and rolling, then chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.

Mix the ground beef with the eggs, grated onion, garlic, salt, pepper, and rice. (If you use cooked rice, you can test the seasoning of the meat mixture to your liking by frying up or microwaving a piece of it and tasting, if desired). Divide this mixture into sixteen 2-ounce balls. Using moistened hands, form the balls into cylinders. Place a cylinder of filling near the bottom of a cabbage leaf (if the vein in the leaf is really thick, shave it down with a knife before placing the beef on it, being careful not to cut through the leaf itself.). Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. Place them, seam side down, on a tray or baking sheet. Cover and refrigerate until ready to use.

Over medium heat, melt the butter in a heavy, nonreactive saucepan. Sauté the second onion until soft and golden. Add the garlic and saute for 2 more minutes, then add the reserved chopped cabbage and sauté briefly.

Add the tomato sauce, lemon juice, brown sugar, salt and pepper to taste, and stir to combine. Increase the heat until it comes to a boil, then lower it and simmer for 5 minutes. Add raisins now, if using.

Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350F oven

Cucumber Salad

Ingredients

2 large cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}

3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt

Directions

Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

Cajun Sausage and Pasta Skillet

Ingredients

12-16 ounces smoked sausage
1 Tablespoon olive oil
4 cloves garlic, minced or pressed
1 bell pepper, roughly chopped
1 medium onion, chopped
1-3 teaspoons Cajun seasoning. How much to add depends on the brand you use and the heat level your family enjoys. I used the full 3 teaspoons
3 cups penne pasta
2 to 2 1/2 cups low sodium chicken broth
1 cup milk
1 Tablespoon cornstarch

Instructions

Heat the oil over medium heat in a 10 or 12 inch skillet with a lid

Slice the sausage into rings

Cook the sausage, garlic, onion, and bell pepper for 4-5 minutes or until the sausage is brown and the vegetables are tender

Sprinkle with the seasoning

Add the pasta and chicken broth
Bring to a boil, cover and reduce heat to a simmer

Cook for 15-20 minutes, stirring occasionally to prevent sticking, or until pasta is tender and most of the broth is absorbed

Whisk together the milk and cornstarch
Add to pasta and sausage

Cook for another 3-5 minutes or until a sauce is formed.

Honey Srichach Chicken Foil Packs

Ingredients

1/2 cup uncooked instant brown rice
1/2 cup water
1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4 boneless skinless chicken breasts (from 20-oz package)
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon Sriracha sauce
1 tablespoon chopped fresh cilantro

Directions:

Heat oven to 350°F. In small bowl, mix rice and water. Soak 5 minutes; drain. Stir in thawed vegetables.

Cut 4 (10x12-inch) sheets of Reynolds Wrap® Heavy Duty Foil. Spray center of one side of each with cooking spray. Spoon one-fourth of the rice mixture on center of each sheet. Top each with 1 chicken breast.

In small bowl, mix honey, lime juice and Sriracha sauce. Spoon evenly over chicken.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on ungreased cookie sheet with sides.

Bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Sprinkle with cilantro.

Chicken Alfredo (by Pioneer Woman)

Ingredients:

12 ounces, weight Bowtie Pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts 
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 cup Half-and-half
3 Tablespoons Heavy Cream 
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons Fresh Parsley, Minced

Preparation Instructions:

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

On the show she added baby spinach and grape tomatoes. So I did too and it was amazing.

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

Stir-Fry Bok Choy with Garlic & Ginger

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Twice Baked Potatoes

Ingredients:

4 large Russet potatoes
4 slices bacon, cooked & crumbled
4 Tbl. butter, softened
1/2 c. sour cream
1/4 c. milk, give or take
1/2 tsp. seasoned salt (I add way more)
freshly grated black pepper, to taste
1 c. grated Cheddar cheese
2 chopped green onions, for garnish, opt.

Directions:

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact. 

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.  

Homemade Steak Seasoning

Ingredients:

½ cup Paprika
¼ cup Kosher Salt
¼ cup Sugar
¼ cup Cumin
¼ cup Granulated Garlic
¼ cup Chili Powder
2 tablespoons Mustard Powder
2 tablespoons Ground Black Pepper
2 tablespoons Cayenne Pepper

Instructions:

In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. Cover and seal.
Rub steaks with Olive Oil then, generously coat with Magic Dust Seasoning. Marinate 1 hour before grilling

Cracker Barrell Chicken & Dumplings

Ingredients

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Low Country Smothered Pork Chops

Ingredients:

4 - center-cut pork chops (inch thick)
salt and pepper
ground cayenne pepper, to taste (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour
2 - medium green bell peppers, stemmed, cored, and seeds removed, cut into strips
2 - small onions or 1 large. trimmed, cut lengthwise
2 - cloves garlic, minced
2 - cups low sodium chicken broth or stock
2 - 3 dashes Worcestershire sauce

Directions:

Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat.

Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside.

In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). 

Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce.

Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Crockpot Taco Chicken Bowls

Ingredients

1½ lbs. chicken breasts
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
½ bunch cilantro (optional)

Instructions

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Baked Parmesan Zucchini

INGREDIENTS

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

Crockpot Lasagna

Ingredients:

1 pound ground beef
1 small onion, finely diced
1 tbsp. garlic, minced
1 jar (26 oz.) spaghetti sauce
1 cup water
1 cup cherry tomatoes, halved (optional)
1 (15 oz.) container small curd cottage cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 egg
2 tbsp. fresh parsley, chopped (optional)
1 teaspoon pepper
lasagna noodles, uncooked
salt, to taste

Directions:

Brown and crumble ground beef in a large skillet.
(You need a larger skillet for this because you'll be adding the spaghetti sauce and water to it later). Then add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt at this point too.
Drain excess grease from beef. And put back into skillet. Pour in spaghetti sauce, water and cherry tomatoes (if using).

Give it all a good stir (you can turn the heat off at this point). Give it a taste test, add additional salt if necessary.

In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later).

Spray Crock Pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. Top with one layer of uncooked lasagna noodles.
Just do your best to break them up to fit into your crock pot. Next top with a layer of the cheese mixture. Keep adding layers, ending with meat sauce.

I was able to get 3 layers in my 5-quart slow cooker.

Put the lid on and cook on low for 4-6 hours.
(It took exactly 4 hours in my slow cooker).
You want most of the liquid to be absorbed and noodles should be soft. When it is finished cooked add the remaining cheeses.
Put the lid back on for about 10-15 more minutes until cheese is melted.

Applesauce Puffs

Ingredients:

2 c. Bisquick
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
1 egg
2 T. oil
5 T. melted butter

Directions:

Combine Bisquick, 1/4c. sugar and 1 t. innamon.
Stir in applesauce, milk, egg and oil until well mixed.
Fill greases muffin pan 2/3 full.
Back at 400 for 10 min.
In a bowl mix 1/2 c. sugar with 2 t. cinnamon.
Dip hot puffs in bowl of melted butter and then in bowl of cinnamon and sugar.

Easy Garlic Chicken

Ingredients:

2 teaspoons olive oil
1/4 cup diced onion
4 garlic cloves, minced
4 boneless skinless chicken breast halves
4 tablespoons brown sugar

Directions:

Heat oven to 450°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

Bake at 450°F. for 20 to 30 minutes or until chicken is fork-tender and juices run clear.

One Pot Burrito Bowl

Ingredients:

1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste

Optional toppings:

Sour cream
Cilantro
Green Onions
Tomatoes
Avocado

Directions:

In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.

When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.