Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, June 12, 2014


This is a favorite recipe from Kraft Foods. Slices of roasted eggplant added to this recipe make it even better.
1 tbsp. oil

lb.  sliced fresh mushrooms

 red peppers, coarsely chopped

pkg.  (6 oz.) baby spinach leaves

can  (15 oz.) HUNT'S® Tomato Sauce

 egg, beaten

container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

pkg.  (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

cup  KRAFT Grated Parmesan Cheese, divided

 whole wheat lasagna noodles, uncooked

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
MIX egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

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