Thats What I Say

    Last night I had dinner over at a friends house. She made the most awesome Mexican meatloaf.  I was skeptical of her invitation at first since well, it is meatloaf and I am pretty much a spice wimp so Mexican food can be kind of iffy for me.   It was tasty and not too spicy but most surprisingly she made it in the crock pot. Let me assure you, I am not a crock-pot virgin. I have made countless pot roasts using one and have also made lasagna in it too but those were the only two dishes I have ever tried using the slow cooker.  

I am going to have to dust off my crock-pot and try some new recipes. It is nice to have the meal cooking hours before dinner since it gives me time to pick up the house, do dishes and make other side dishes.  This would especially be helpful on the nights that company is coming over. 

Invented in 1970 the slow cooker has come a long way. Every home I have ever been to has a crockpot it seems.  There are styles and sizes to fit almost any budget or lifestyle. You can get a Nascar or football themed crock-pot. I just bought a new 1.5 quart little crock pot that will be perfect for the holidays.  I plan to use it for BBQ meatballs, cocktail wienies or some such appetizer.  Variety is the spice of life so I am going to challenge myself to try new recipes in my crock-pot and I think you should do the same.   I am posting my crock-pot lasagna recipe. It is good. It is easy and trust me, if I can make this without messing it up anyone can!

Bon Appetit~

• 1 lb lean ground beef
• 1 onion, chopped
• 2 garlic cloves, smashed
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 12 ounces ricotta cheese 
• 1/2 cup grated parmesan cheese or asiago cheese
• 12 ounces lasagna noodles, uncooked
• 16 ounces shredded mozzarella cheese

1. Brown ground beef, onion and garlic in frypan.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. Repeat with sauce, noodles and cheeses until all are used up.
7. Cover and cook on low for 4 to 5 hours.

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