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.

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.

Chicken and Wild Rice Soup in the Crockpot

Chicken and Wild Rice Soup

1 medium onion, chopped

3-4 carrots, peeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 cup uncooked wild rice, rinsed and drained

1 cup uncooked brown rice, rinsed and drained

4 boneless skinless chicken breasts

1/2 tsp. dried thyme

1/4 tsp. mustard powder

1/2 tsp. basil

1/2 tsp. sage

10-12 cups chicken broth

salt and pepper, to taste

Combine prepared vegetables, chicken, 

broth, and wild rice.

Add seasonings and brown rice.

Cover and cook on high for 4 hours.

Remove chicken breasts to a plate and shred into bite

size pieces. Return to crockpot.

Reduce crockpot setting to low.

Salt and pepper to taste.

Cheesy Broccoli Soup in the Crockpot

Cheesy Broccoli Soup

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

1 can evaporated milk

1 16 oz. pkg. frozen chopped broccoli

1 lb. processed cheese product (like Velveeta)

frozen hashbrowns with onions and peppers

pepper to taste

Line your crockpot to make clean-up easier.

Remember this "Tuesday Tip of the Day" post?

Start with the canned soups.

Add the chopped broccoli,

frozen hash browns, and cheese.

Gently fold together until ingredients are combined.

Cook on high for approximately 4 hours.

Crockpot Cheeseburger Soup

Cheeseburger Soup

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

2 ribs celery, chopped

2 carrots, shredded

1 tsp. dried basil

1 tsp. dried parsley flakes

3 to 4 cups chicken broth

1  12 oz. can evaporated milk

3 cups frozen hash browns

1/2 tsp. paprikia

1 tbsp. Worchestershire sauce

1 tbsp. yellow mustard

1/8 tsp. black pepper

8 oz. cubed cheese (Velveeta)

for garnish

additional cheese

sour cream

hamburger dills

Gather ingredients.

Brown ground beef, drain and set aside.

Chop vegetables. Saute onion, garlic, carrots, celery, 

basil and parsley until tender, about 10 minutes.

Place in the bottom of your slowcooker.

Add the browned ground beef to your slowcooker.

Add the broth, evaporated milk, potatoes, and pepper.

Cook on low for approx. 4 hours.

Times may vary depending on your crockpot/slowcooker.

Stir in the cubed cheese and continue cooking until it melts.

The hamburger dills are the perfect garnish!