Slow Cooker Sausage Lasagna

I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!

Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.

SAUSAGE LASAGNA
Prep Time: 20 minutes
Cook Time: 4-6 hours on Low
Servings: 6

Ingredients:
1 lb uncooked ground Italian sausage
1 onion, chopped
1 can (28 oz) crushed or diced fire-roasted tomatoes
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
6 uncooked lasagna noodles, broken in half
1-1/2 cups mozzarella cheese, shredded, divided
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated

Directions:
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.

Cook sausage and onions 8-10 monutes in a large skillet over medium-high heat, breaking up meat as it cooks. Drain well.

Stir in tomatoes, tomato sauce, basil and oregano; cover and bring to a boil. Reduce heat; simmer 5 minutes.

Spoon 1/3 of the sausage mixture into the slow cooker, spreading evenly over the bottom.

Arrange half the noodles on top.

Combine 1 cup of the mozzarella and ricotta cheeses in a medium bowl. Spoon half of the cheese mixture evenly over the noodles.

Repeat to add another layer.

Top with remaining 1/3 sausage mixture. cover and cook for 4-6 hours on low.

Carefully remove lid to allow steam to escape.

Mix the remaining 1/2 cup mozzarella and Parmesan cheeses; sprinkle over top of the lasagne.

Cover and let stand for 30 minutes until the cheese melts and lasagna sets up slightly.

Serve directly from the slow-cooker.

Note: Do not lift or transport liner with food inside.

Note: Allow crock to cool before removing the liner and tossing it.

 

–Ann Cathey

What’s Hiding in Your Freezer?

Have you peeked into your freezer or deep freeze, lately? If you are like me, no matter how organized you try to keep it, things will hide away from you. You mgiht be surprised at the wonderful potential that’s hiding in there, too.

Burger patties are good for more than just burgers. Whether they are beef, turkey or veggie, they can always be cooked up and made into wraps for a quick meal. Simply cook the patties in your preferred method, slice them up, and wrap them in tortillas with wil lettuce, guacamole, pico de gallo and shredded cheddar or pepper jack cheese. With the side of beans and rice, you have a quick and hearty meal.

With the colder weather imminent, soups and stews are always a good meal plan. A variety of meats and veggies that are likely hanging out in your freezer can be utilised towhip up lovely dishes such as chicken noodle soup and beef stew.

Chili if also a great way to warm up your family and meats may be mixed in this dish traditionally made fromt he poorest cuts of beef. Diced or ground venison, lamb, fowl, pork, and beef are all great starts for a big pot of chili. Have onion and chili powder? You’ve got the start to an awesome one pot dinner.

Frozen tortellini, tortelloni, ravioli, and other pasts provide a basis for numerous dishes including traditional pastas with sauce, pasta bakes (layered like lasagne but with different pasts varieties), and even soups. Chicken broth and three cheese tortellini with a bit of garlic and spinach turns into a lovely soup that’s a fun twist on chicken noodle.

Frozen meatballs on hand? Stuff them into bell peppers with a bit of pasta sauce (tomato based or Alfredo), top with cheese and bake. Serve with a small side of pasta and a green salad for a convenient meal.

For a quick side to many of these menu choices, try this:

Romaine Salad with Apples and Walnuts
Prep time: 10 minutes
Servings: 4

Ingredients:
1 bag Romaine lettuce
1 apple
3 oz Swiss cheese
1/4 cup walnut pieces
1 tbsp fresh chives, rough chopped
Your favorite vinaigrette, for serving

Wash and core the apple. Cut into 1/4 inch slices.

Dice cheese into 1/4 inch cubes.

Toss the lettuce into a large salad bowl. Add apples, cheese, walnuts and dressing. Toss to distribute dressing.

Sprinkle chives on top and serve.

 

Enjoy!

–Ann Cathey

Crock Pot Sides

There are an amazing number of side dishes that can be cooked in a crock pot or other slow cooker. I bet you didn’t know that mac-n-cheese and even dinner rolls can be prepared in a slow cooker rather than in a conventional oven. Here are a few recipes to get you started.

These recipes are written more like concepts than with the usual ingredients list due to the many variations that are available for each.

MAC AND CHEESE
Slow cooked mac and cheese is creamier than baked, so make sure to have some nice crusty bread on hand to bring it all together. Whisk together 1 1/2 cups of milk, 12 ounces of evaporated milk, 1/4 cup of melted and cooled butter, three eggs and 1/2 teaspoon of salt. Pour into a buttered crock pot. Add three cups of shredded cheese and 1/2 pound of macaroni. Stir gently to combine and cook on high for 30 minutes. Reduce heat to low and cook for three more hours.

DINNER ROLLS
Cooking dinner rolls in a slow cooker creates bread that is warm and soft with a steamed bun texture. Take any yeast bread dough and cut into small roll-sized pieces. Put them in a buttered crock pot and let them rise for an hour. Cook the rolls on high for 60 to 90 minutes until they’re no longer sticky. Serve warm, and moan because they’re so delicious.

GERMAN “FRIED” POTATOES
My mother used to do this dish in a cast iron skillet, first on the stove top and finishing in the oven. In experimenting with crock pot cooking, I have discovered that these potatoes can be easily set up and cooked without constantly being watched. Spray or spread a little olive oil in the bottom and lower sides of your crock pot. Add sliced potatoes (skin on is more traditional), thinly sliced raw onion, minced garlic and a bit of salt and pepper to taste in layers to fill the crock pot about half way. Cook on low for 6 to 8 hours. Serve with a spot of sour cream and a sprinkle of chives on top.

POTATOES AU GRATIN
Everyone loves cheesy potatoes, right? As with the potato dish above, spray olive oil to coat the bottom and lower sides of your crock pot. Layer sliced potatoes (skin on or off as you prefer), grated cheese (cheddar, Gouda, or another firm cheese is recommended), and a little minced garlic. Add salt and pepper to taste on each layer if you like. Cook on low for 6 to 8 hours. Serve with a spot of sour cream and a sprinkle of chives on top or just add more grated cheese.

Give these side dishes a try and let us know how you enjoyed them. See if you don’t agree that the crock pot method is a time-saving twist on these home-made favorites.

–Ann Cathey