Hidden Veggie Crockpot Lasagna

I have been thinking of making a crockpot adaption on my mothers lasagne recipe. I have seen many vegetarian versions that have eggplant and my kids and hubby really wouldn't enjoy eating that. So I snuck in some good carrots and Cauliflower.

While it's not exactly a "Quick" fix meal because there is a little preparation involved, it is worth the effort because it is so delicious and satisfying. 
The good thing is once it's in the crockpot you can just forget it for 5 hours!

Ingredients
1 lb extra lean Ground Beef (beef mince)
3 mild Italian sausages (I opted for turkey - less fat than pork)
1 Small jar of your favorite marinara pasta sauce
1 lb can of crushed tomatoes
1-2 boxes lasagna pasta sheets

For the white sauce

Approx 4 cups thinly sliced (either by hand or mandolin) cauliflower

1 cup salted butter (2 sticks)

1 1/2 cups plain flour

4 cups milk

1 1/2 tsp salt to taste

1 1/2 cups shaved or freshly grated parmesan cheese

1 1/2 cups grated Asiago cheese

(if you want to top with cheese have an extra 1/2 cups shaved parmesan cheese)

Directions

Spray your crockpot generously with non-stick spray.

Prepare your sauces first so you can layer it up fast. If you like you can even slice your vegies and make your meat sauce the day before.

Meat Sauce:

Take sausage out of casing and combine it in a large heated frypan with the ground beef. You can put it in raw in the crockpot but by cooking it first you can get rid of the oils and fats. Drain the meat in a colander and replace back in pan.

Add your pasta sauce and half the can of crushed tomatoes. Flavor with extra with dried oregano and thyme.

White Sauce:

Melt butter in large saucepan on medium heat. In 1/2 cup incriments add your flour (creating a roux).  Stir constantly. It will thicken up to a really thick porridge consistancy.

Turn your heat down to low. Cup by cup whisk in your milk. It will thicken constantly as it heats. When it reaches a thick soup consistancy you are ready to add in your cheeses. sauce is complete when cheese is melted into the sauce.

Put it all together

(note if you get non boil pasta sheets you can put the hard shells straight in the pot.. if not make sure to blanch your pasta in hot water so it is soft enough to form in your crockpot)

Spread some of the remaining crushed tomato on the bottom of your crock pot. Place a layer of lasagne sheets along the bottom of the pot.

Spread a very generous amount of meat sauce on top of pasta.
Cover with pasta, shaping it to your crockpot breaking hard shells if needed and cutting soft sheets if partially cooked.
Spread a generous amount of white sauce over the top of the pasta (by generous I mean about 1cm (approx 1/4 inch) - don't be stingy with your sauces.. I like to know exactly what layers I am eating.

Place a layer of cauliflower on your white sauce.



Layer Pasta.
Layer Meat Sauce again.
Layer Pasta.
Layer White sauce.
Layer Cauliflower.
Layer Pasta.
Pour remaining crushed tomatoes over last sheet of pasta, it should be just barely enough to cover the pasta lightly. Then spread the white sauce over the top hiding everything underneath. Spread parmesan shavings over the top.
Cover and allow to cook on low for 3 1/2 hours and crank it up to high for the last hour and a half.
Remove ceramic dish from crock pot and set aside to "set-up" for 15 minutes or longer. This will give you a nice firmly layered dish.

Southwestern Chicken Chili

If you are a fan of the taco soup I posted then you will love this simple and tasty chili soup.

 All these ingredients are usually in your pantry so its quick and easy.

I've tried many chicken chili's and this is by far my favorite. 

Based on a recipe by Pixie Worthen

Ingredients
4 - 6 chicken breasts (if using thighs calculate 2 thighs per breast)
2 cans diced tomatoes (garlic & onion flavor - if you can't get that just plane diced tomatoes is fine)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed ( you can always mix this up.. use one black and one pinto)
1 - 2 cans diced green chilis
1 1/2 pkg ranch seasoning
½ - 1 pkg taco seasoning


Topping options: I LOVE to top my chili with the "This Aint No Tomatillo Cafe Rio Dressing," tortilla strips and fresh cilantro.


Directions: 
In a slow cooker, combine all chili ingredients and cook on low 6-8 hours.
Shred chicken, stir back into chili and heat for another 30 minutes-1 hour.
Serve with desired toppings.
Enjoy!

"This Aint No Tomatillo Cafe Rio Dressing"


Ingredients
2 cups sour cream
1 package Ranch Dip Seasoning
2 limes
2 Jalapenos (1 deseeded and deveined, the other whole)
1/2 bunch cilantro(coriander)
2 TBSP milk
1 tsp salt
2 shakes of pepper

In a medium size bowl combine sour cream, ranch dip mix.
Zest both limes, and add the zest plus juice from 1 of the limes to the bowl. mix well. (put remaining zested lime aside in case you need it later)
Chop cilantro and jalapeno. Add it to bowl. Use an immersion blender to puree all ingredients together.
Add milk, salt and pepper and puree more until smooth.
Taste for correct seasoning and add more milk if you desire a runnier dressing.
whualla... no tomatillos required!
This Aint No Tomatillo Cafe Rio Dressing Recipe

Slow and Tasty Apricot Chicken

Apricot chicken is an Australian classic. I used to have it every year at camp and we made it in dutch oven (cast iron) pots.

I hadn't realised until now how simple but full of good flavor this recipe is. Don't be fooled by the "Apricot" title.  It is most definitely a savory dish and you will be suprised if you give it a try. Not only that moms it only has a couple ingredients. Put it on in the morning and come home to a great meal, add this recipe to your list of easy throw it together weeknight meals.

Ingredients

2 x 15oz cans of apricot puree - if you can't find that (like me) get 2 cans of halved apricots and then blend them up in you blender.

1 packet french onion soup mix

4 boneless skinless chicken thighs

6 chicken breast tenders.

salt and pepper to taste

3/4 cup chicken stock

1/4 heavy cream (this is just a twist I added.. if you don't have cream it's still just delicious with out it)

Directions

Spray your slow cooker with non stick cooking spray.

In a pan heat a tabsp of butter or magerine. When pan is hot and butter melted add the chicken to brown and crisp the outside.

While it is cooking add your apricot, french onion soup mix and chicken stock into the slow cooker, mix together.

Place semi cooked chicken into the sauce in the slow cooker. Season with salt and pepper. Cover and let it cook on high for 4 hours. Or on low for 6-7 hours. If you plan on letting it cook for longer you might need to add more apricot sauce.

I recommend tasting before serving so you can add more salt or pepper if it's needed.

When ready to eat serve with rice (I cooked jasmine rice) plate. And if desired drizzle a small amount of cream on top of your chicken.

Then sit back and enjoy a little piece of Australia right at home.

BBQ Shredded Beef

This is a fantastic recipe to make the night before or just let it cook all day while lyou're out. With a wonderful balance of sweet tangy and smokey the Leftovers are just as good if not better the next day.

Recipe Courtesy of Stephanie Hughes

Ingredients

4 1/2 pound boneless beef roast

2 beef boullion cubes

1 1/2 tsp Worcestshire Sauce

1 large onion chopped (white or yellow)

5-6 cloves of garlic chopped

Place all ingredients in a crockpot and cover with water.Cook for 8-12- plus hours on low ( My sister in law puts her on the night before- if you are in a time crunch it will shred in 8 hours.. remember though.. the longer it cooks the more tender it will be so i12 hours is ideal)
When roast is done, drain and pull apart into small pieces.

Sauce Ingredients
1 Tlb. chili powder
1/2 cup brown sugar
1 tsp. salt1 tsp. pepper
1 tbs. liquid smoke
1 tsp. vinegar
4 cups ketchup

Place chili powder, brown sugar, salt, pepper, liquid smoke, and vinegar in a bowl and mix well. Add ketchup and blend. Pour sauce into slow cooker over the shredded beef, cook on low for 2-3 more hours, serve alone or on a toasted roll with some yummy cheese to have as a sandwich.

Crockpot Chicken Cordon Bleau

Recipe Courtesy Marcia Evans

YUM YUM YUM... and it's so easy.

6 large Boneless Skinless Chicken Breast Halves
6 slices fully cooked ham (you can substitute bacon ifyou wish)
6 slices swiss cheese
1/4 cup Plain Flour
1/4 cup Parmesan Cheese
1/2 tsp sage (dried herb)
1/4 tsp paprika
1/4 tsp pepper
2 cans cream of chicken soup
1 cup chicken broth
tooth picks or skewers

1.Combine: Flour, Parmesan cheese, Sage, Paprika and Pepper in a bowl.

2.Flatten Chicken to 1/8 inch thickness
3.Place ham and cheese on inside part of chicken. Roll up tightly and tuck in the end. Secure it with toothpicks (you don't want the cheesy goodness to ooze out!).
4. place chicken roll-ups in the bowl and coat them completely with the flour mixture. Pat it on to make sure it sticks all over.
5. Cover and refridgerate for an hour
6. Heat oil in a pan and and brown the chicken on all sides.. do not cook it all the way (get a nice crisp coat on the outside ... it will help it hold together while it cooks)
7. Transfer to slow-cooker.
8. Mix chicken soup and broth together and pour over the chicken. Cover and cook on low for 4-5 hours.
Remove toothpicks and garnish with parsely if desired.
Serve with steamed rice.

Crockpot Chicken with an Italian Twist

While I was putting together my regular crockpot chicken for sunday dinner I decided to add some more ingredients and change it up a little. While it's always a great dinner of tender creamy chicken I was craving a little more flavor and I think I got it right first try. See what you think.

Ingredients
6 chicken breast halves (you can use frozen chicken as well. it cooks for so long it doesn't matter)
1 regular sized container of Sour Cream
1 small can Cream of Chicken Soup
1 Small can of cream of Mushroom soup
1 packet of chicken maggi noodle (ramen) flavoring (or I guess just a teaspoon of powdered chicken bullion)
1 cup uncooked bacon with fat cut off chopped into small pieces
1 tsp italian seasonings (basil, oregano,thyme)
1 cup sundried tomatoes chopped
Grated Parmesan cheese to taste

Directions

Spray inside of crockpot with non stick spray.
Mix together sour cream, and soups, italian seasonings, bacon, place in crockpot.
Place chicken in the sauce and wiggle it around to fit, spoon over creamy mixture on top of the chicken, making sure each breast is covered in sauce. Sprinkle half the chicken flavoring on top.
Turn crockpot on low and cook for 8 hours. (Stir occasionally and halfway through add the rest of the chicken seasoning.. this isn't absolutely necessary though.. if you have to leave it cooking all day while you are at work just add the rest at the end)
Turn off crockpot and add sundried tomatoes.
Serve with Rice or pasta noodles, sprinkle parmesan cheese generously on top while it's hot.

Crockpot Chicken Clam Chowder

Thick, creamy and chunky this is my absolute favorite winter comfort soup. Just a little bit of prep and then throw it in the crock pot.. my kind of meal.

Cook: Low 6-8 hours, High 3-4
Prep: 20 minutes

Ingredients

1 lb. (450g) bacon, diced
1/4 llb. (113.25 g) ham, small cubed
2 cups chopped onions
2 cups diced celery
1/2 tsp. salt
1/4 tsp. pepper
2 cups diced potatoes
2 cups diced chicken
4 cups chicken broth
2 bottles clam juice, or 2 cans clams with juice
1 lb. can whole kernel corn with liquid
3/4 cup plain flour
3 1/2 cups milk
4 cups shredded cheeder or jack, cheese
1 cup heavy whipping cream (not whipped)
2 Tsp. Fresh parsley

1. Spray crock pot with non-stick cooking spray. Saute bacon, ham, onions, and celery in pan until bacon is crisp and onions and celery are limp. Add salt and pepper. Remove and put in slow cooker. Cook chicken and potatoes in remaining fat and juices until browned and slightly crispy all over the outside.
2. Combine all ingredients in slow cooker except flour, milk, cheese, cream, and parsley.
3. Cover. Cook on low 6-8 hours, or on High 3-4 hours.
4. Whisk flour into milk. Stir into soup, along with cheese, whipping cream, and parsley. Cook one more hour on high... do not cook longer or let it warm or cool down longer.. or else it will curdle.
Allow the soup to cool slightly and serve with garlic toast.. or nothing at all.. it's that good.
Note: Left over freeze really well. Just be careful reheating, because of all the dairy in it if you don't do it gradually constantly stirring it will curdle.