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!

Old Farmhouse Chicken Cacciatore

Chicken Cacciatore

6-8 meaty chicken pieces (breasts, thighs, drumsticks)

1 medium yellow onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 cup fresh mushrooms, sliced

2 tbsp. olive oil

 1 28 oz. can tomatoes, cut up

3/4 cup chicken broth

2 tsp. oregano

1/4 tsp. red pepper flakes

salt and pepper to taste

Prepare vegetables.

Gather ingredients.

Skin chicken. Rinse and pat dry.

In a large skillet, cook chicken in hot oil about 15 minutes or until chicken is lightly browned.

Remove chicken to a platter.

Add more olive oil, if needed. 

Saute onions and garlic.

Peppers,

and Mushrooms.

Saute until onions are translucent.

Drain off fat.

Add tomatoes, crushed red pepper, oregano, salt and pepper.

(And, if you have a bottle of white wine open, add about a half cup)

Return the chicken to your pan.

Bring to a boil and then reduce the heat to a simmer.

Cover and cook for 30 minutes or until chicken is tender and no longer pink.

As chicken cooks prepare your pasta and salad.

I used Fettucini for this dish...

and served a green salad on the side.

Cajun Shrimp Alfredo on Pasta

1/4 cup butter

1 lb. shrimp, peeled and deveined

1 clove garlic, minced

2 green onions, sliced

1/4 cup flour

1 tbsp. (or less) cajun seasoning

2 cups milk

1/4 tsp. salt

1 tbsp. lemon juice

Some "mies en plas" is required, 

as once you start the preparation, it will go quickly.

Mince the garlic.

Slice the onion.

Measure the ingredients.

Melt butter in a large skillet.

Saute shrimp for a minute or two.

Add garlic and onion.

Cook for another minute and remove from the pan.

To the remaining butter in the pan, stir in the flour and cajun seasoning.

Stir together to form a ball of paste.

Gradually whisk in the milk and cook until slightly thickened.

Return the shrimp to the pan.

Season with salt and lemon juice.

Be careful to not overcook the shrimp. This causes them to be tough and rubbery.

Serve over cooked pasta.

Baked Ziti and Veggies

Baked Ziti and Veggies

Ingredients

4 oz. uncooked ziti (I used Rice Shells as shown in the photo)

1 TBS olive oil

2 cups chopped yellow squash

1 cup chopped zucchini

1/2 cup chopped onion

2 cups chopped tomato

2 garlic cloves, minced

1 cup shredded part-skim mozzarella cheese, divided

2 TBS chopped fresh basil

2 tsp chopped fresh oregano

3/4 tsp salt, divided

1/8 tsp crushed red pepper

1/4 cup part-skim ricottta cheese

1 large egg, lightly beaten

Cooking spray

Directions:

Cook pasta according to package directions. Drain. Rinse. Set aside.

Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes.

Add tomato and garlic; saute 3 minutes.

Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and crushed red pepper.

Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.

Bake at 400 degrees for 15 minutes or until bubbly and browned.

Serves 4. (Serving size: approx. 1 1/2 cups)

Nutritional Information:

Calories 301

Fat 312.1 g

Sat Fat 5.3 g

Monofat 5 g

Polyfat 0.9 g

Protein 16.5 g

Carbohydrate 32.8 g (if using regular pasta)

Fiber 4.1 g

Cholesterol 65 mg

Iron 1.9 mg

Sodium 640 mg

Calcium 291 mg

(Recipe and nutrititional information taken from www.cookinglight.com)

Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.