Thursday, August 23, 2012

Get into the groove...

So far, so good with the first week of school. We are gettin' into the groove!

This week I have been super busy, but trying to stay super organized too. During the summer I threw all meal-planning, laundry schedules, and anything "organized" out the window. I have a lot of catching up to!

This week, I've got the boys back on their "Hamburger Helpers" chore chart, I started a meal plan again, and have been trying to get my laundry system back in gear. So, it's not just the first week back for the's the first week back for mom.

While meal planning I thought about how great slow cooker meals are. I have always loved my using Crock Pot, but I think it only made it to my counter top once this summer. I decided to drag it out and dust it off.

{And you might have gotten married around 1999 if your Crock Pot looks like this...}

{Someone please tell my husband that I want need this one! Mine is 13ish years old and the plastic lid is now cracked.}

SCCPVP600-S Crock-Pot® Smart Pot Slow Cooker
I am hoping to return to work a couple of days a week this school year and thought it'd make my life easier if I did a few crock pot meals a week. So I started shopping around my favorite blogs and Pinterest for some new recipes.

The first first one I found was an Easy Crock Pot Lasagna... and it was! And it was also very tasty.


  • 1 pound (16 ounces) ground beef {I used ground turkey.}
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 (24 ounce) jar spaghetti sauce {shhhhhh! Don't tell my family!}
  • 1/2 cup water
  • 1 (15 ounce) container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles {Whole wheat noodles work just the same.}


  1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
  2. Add spaghetti sauce and water and simmer for about 5 minutes.
  3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
  5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  6. Do not overcook and don't try to speed up the process by cooking it on high.
  7. *Works best with a 4 to 6 quart size slow cooker.

No complaints from the fam, except for maybe a certain 3 year-old who happens to currently detest all food, so it's a keeper!

Next up...

This yummy Crock Pot Mexican Chicken and Rice from a blog I love called Skinny Mom. I'll let you know how that comes out too.

I'd love to hear if your family has any tried and true crock pot recipes.

Now, on to my pile of laundry!


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