CHOCOLATE CAKE

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

 

Spray crock of a large slow cooker with cooking spray.

In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well; pour the cake batter into the prepared slow cooker.

Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

Have had this for 5 or 6 years. I think I got it from allrecipes.

MAPLE-FLAVORED BAKED BEANS

3 regular-size cans pork and beans

3/4 cup brown sugar
3/4 cup catsup
1 1/2 tsp prepared mustard
3 tbsp maple-flavored syrup
1 large onion, chopped
4 precooked slices bacon, leave whole or chop

Combine all ingredients except bacon in a crock-pot or slow cooker; stir to blend.  Place the bacon slices or pieces over the top of the beans.  Place lid on cooker and cook on low 3 to 4 hours.
This is a file photo.
 

SLOW-COOKER TEXAS CHILI WITH DIABETIC INSTRUCTION AT THE END

I got this recipe years ago from an old Food Network Magazine.

2 1/2 lbs beef chuck, cut into 2-inch cubes
2 tbsp packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chilies, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-ounce can diced tomatoes with chilies
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

1. Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl.  Heat the vegetable oil in a large skillet over medium-high heat.  Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan).  Transfer to a 5- to 6-quart slow cooker.
2. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes.  stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.  add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.  Transfer to the slow cooker, cover and cook on low, 7 hours.
3. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili.  Top with scallions, cilantro and/or sour cream.  Serve with chips, if desired.

Serves: 6
Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1, 227 mg; Carbohydrate 11 g; Fiber 0g; Protein 36 g

Note: Don't be afraid of all the chili powder in this recipe--the chili flavor mellows out in the slow cooker.

NOTE FROM LINDA: Since this is a food network recipe, I have to list it exactly as they do.  However, let me add that the vegetable oil should be canola (a heart-healthy oil) and diabetics should substitute 1 tablespoon Splenda Brown Sugar Blend for the 2 tablespoons of light brown sugar.

CROCKPOT CHILI CHEESE DIP

This recipe is from an old church in Southern Indiana.

1 lb hamburger
8-oz can green chilies
1 tsp chili powder
1 lb Velveeta cheese
2 tsp Worcestershire sauce

Cut cheese into small pieces. Brown hamburger in a skillet and drain well. Put all ingredients together in a crock-pot, stir to blend and cook for at least an hour. If dip seems too thin, make a paste of 2 tablespoons flour whisked into 3 tbsp water. Add to the dip and whisk to blend.

My first crock-pot was like this except mine was orange.

My dad got my mom, my sister, and myself all one alike.

PERUVIAN PORK STEW

This is a great recipe for anyone wanting to eat healthier.  If you don't want to use the beer, use 12-oz of low-sodium chicken broth or vegetable broth.

1 1/4 to 1 12 lbs lean boneless pork, cubed
2 garlic cloves, crushed
3/4 tsp salt
1 tsp ground cumin
1/4 tsp ground red pepper
1/2 tsp ground ginger
3/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp ground allspice
nonstick canola cooking spray
2 cups vegetable broth
1 can (12-oz) light beer
2 tbsp packed brown sugar
1/2 lb sweet potato, peeled and cubed
1 cup cubed carrots
1/2 lb pearl onions (or white onion, diced coarsely)
1 turnip, diced
1 cup sliced celery
1 small zucchini, sliced
1 can (15-oz) yellow hominy, rinsed & drained
4 tsp fresh cilantro, chopped
4 tsp lemon juice

In a mixing bowl, combine the garlic, salt, cumin, red pepper, ginger, oregano, thyme, and allspice; toss the cubed pork in the spice mixture.

Spray a large nonstick skillet with the cooking spray and heat over medium-high heat.  Brown the meat, half at a time, in the skillet, turning to brown on all sides.  Transfer the meat to a 4-quart (at least) slow cooker or crock pot.

To the meat in the cooker add the broth, beer, and brown sugar; stir to combine.  Add the sweet potato, carrots, onions, turnip, and celery to the cooker.  Place lid on cooker and cook on low setting for 7 to 8 hours or half that time on high setting.  The meat and veggies should be just tender.  Stir in the zucchini and hominy.

Replace lid on cooker and cook stew on high 15 to 30 minutes until the zucchini is tender.  Stir in the cilantro and lemon juice before serving.

Yield: 6 servings
Per serving: 250 calories, 7 g (2 sat) fat, 27 g carbs, 17 g protein, 702 mg sodium
Dietary Exchanges: 1 1/2 veg, 1 bread, 2 meat

clipart photo

BARBECUE BEANS AND SAUSAGE

3 cups low-sodium chicken broth

1/3 cup tomato paste
1/3 cup packed light brown sugar
3 tbsp molasses
3 tbsp honey mustard
2 tbsp barbecue seasoning blend
4 cloves garlic, chopped
1 lb dried navy beans, rinsed and picked over
2 cloves
1 small onion, halved
1 1/2 lbs chicken-apple sausages, each halved lengthwise
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
Pickled peppers, sliced scallions and/or sour cream, fo topping (optional)

Whisk the broth, 3 cups of water, tomato paste, brown sugar, molasses, mustard, barbecue seasoning and garlic in a slow cooker.  Add the beans.  Push a clove into each onion half; tuck the onion and sausages into the beans in the slow cooker.  Cover and cook on high until the beans are tender, about 6 hours.

Discard the onion halves.  Stir in the vinegar and Worcestershire sauce, then let the mixture sit, uncovered, about 15 minutes.  (The longer the beans sit, the more flavorful they will be.)  Top with pickled peppers, scallions and/or sour cream, if desired.)

Serves: 6
Per serving: Calories 549, Fat 11 g (Saturated 3 g), Cholesterol 102 mg, Sodium 1,796 mg, Carbohydrate 75 g, Fiber 20 g, Protein 38 g

NOTE FROM LINDA:  This is a Food Network Recipe, so I am obligated to list it exactly as they say.  Having said that, let me add the following:  I would soak the beans even though they are going to be slow cooked.  And I would not discard the onion.  I would cut it up and serve in the beans.  I would, however, dispose of the cloves.

OLD SANTA FE SOUP

8-oz cubed low-fat cheddar cheese

1 lb. lean ground beef, browned and drained
1 can whole-kernel corn, undrained
1 can kidney beans, undrained
1 can diced tomatoes with green chilies
1 can no-salt-added stewed tomatoes
2 tbsp Taco seasoning mix

Combine all ingredients in slow-cooker or crock pot. Cover and cook on low for 6-7 hours or high for 3 hours. This is good served with corn chips or softened tortillas.
 

file photo

APPLE COBBLER

4 medium tart apples, peeled and sliced

1/2 cup sugar

1 lemon juiced and rind finely grated

1/2 tsp cinnamon

5 tbsp butter

3/4 cup natural cereal with fruit and nuts

Pray a 3 1/2-4 quart crock-pot or slow cooker with nonstick cooking spray. Place the apple slices in the cooker. Add the sugar, lemon juice, lemon rind and cinnamon. Combine the butter and cinnamon together and sprinkle over the other ingredients. Stir to mix well. Place lid on cooker and cook on low 6 to 8 hours or on high 2 to 3 hours. Delicious served with vanilla ice cream or whipped cream.

Yield: 4 servings

file photo used for reference only

ROUND STEAK POT ROAST

1 (1 1/2 lb) bottom round steak

1/2 tsp salt
1/2 tsp black pepper
2 tsp olive or canola oil
2 large yellow onions, sliced
3 garlic cloves, chopped
2 cups beef broth
3 tbsp tomato paste
3 large carrots, sliced into chunks
2 stalks celery, sliced into 1/2-inch pieces
8 thyme sprigs, tied together
1 bay leaf
1 lb small red potatoes, halved

Turn heat on in a 5 to 6-quart slow cooker or crock-pot.

Sprinkle the beef with the salt and pepper. Heat the oil in a large skillet over medium-high heat and add beef. Cook until browned, approximately 3 minutes per side. Remove from skillet and put in the slow cooker or crock-pot. Add the onions and garlic to the beef.

Put half the beef broth in the skillet with the tomato paste. Whisk constantly while bringing to a boil; cook about a minute. Pour the mixture into the cooker over the beef. Add the remaining broth, carrots, celery, thyme, and bay leaf. Press the potatoes down into the mixture, cut sides down.

Cover the pot and cook at high setting for 5 to 6 hours or on low setting for 10 to 12 hours.

Yield: 6 servings

file photo

CINNAMON-RAISIN BREAD PUDDING

3 large eggs

1/2 cup packed brown sugar
1/2 tsp ground nutmeg
1 cup milk
1 cup heavy cream
1 tsp vanilla extract
1/4 cup butter, melted
1 loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
1/2 cup cinnamon chips (butterscotch chips if you can't find cinnamon)
1/2 cup chopped, toasted pecans
whipped cream for serving, optional

In a large bowl, whisk together the eggs, brown sugar, and nutmeg; stir in the milk, cream, vanilla extract, and butter.  Add bread cubes, stirring until completely moistened.  Stir in the chips and pecans.

Transfer mixture to a lightly greased 4-quart crock-pot.

Place lid on cooker and cook on low setting for 2 hours or until the center is set.

Very carefully, using oven mitts, remove the crock from the heating element portion of the cooker.  Set crock aside and allow to set, covered, for 30 minutes before serving.

Serve warm with a dollop of whipped cream, if desired.

Note: This is a recipe I got a few several years ago from Mr. Food.

BELL PEPPER SOUP

This is a diabetic-friendly slow cooker recipe that is very tasty for everyone.  I got this recipe from Better Homes & Gardens several years ago and thought it was worth sharing with you.  I consider this one of my healthy soups.  To all my diabetic readers, this soup has an excellent carb/protein ratio.

1 pound lean ground beef
1 large onion, chopped (1 cup)
1 medium red sweet pepper, chopped (1/2 cup)

1 medium orange sweet pepper, chopped (1/2 cup)
1 medium green sweet pepper, chopped (1/2 cup)
2 cloves garlic, minced

4 cups lower-sodium beef broth

2 cups water

1 14 1/2 ounce can diced tomatoes, undrained

1/2teaspoon black pepper
1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

3/4 cup uncooked instant brown rice

1/2 cup finely shredded Colby and Monterey Jack cheese

1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.

Yield: 8 servings
Per serving:  Protein 17g, Carbs 22g

clipart

BASIC HEALTHY SLOW COOKER SOUP MIX & SOUP RECIPE

This mix makes 12 1/2 cups of a healthy soup mix. You make this up and it will keep up to 6 months when stored in a cool, dry place.

1 pkg (14-oz) dry green split peas
1 pkg (12-oz) pearl barley
1 pkg (14-oz) alphabet macaroni or other small pasta
1 pkg (12-oz) dry lentils
1 1/2 cups brown rice
1/4 cup dry onion flakes

Combine all ingredients in a large airtight container and stir well to mix.  Keep in a cool, dry place.  Shake before measuring out an amount for use.

SOUP FOR THE DAY WITH THE ABOVE MIX
8 cups water
1 1/2 cups soup mix above
1/2 tsp salt
2 sliced carrots
1 celery stalks, sliced
1 cup chopped cabbage
1 can (6-oz) tomato paste
1 lb cooked ground beef or cooked roast beef, shredded

Combine all the ingredients in a crockpot or other slow cooker.  Place lid on cooker and cook soup on high 4 to 6 hours or on low 8 to 10 hours.

Yield: 6 to 8 servings

Note: You can substitute chicken or turkey for the beef, you can add a can of diced tomatoes, change the vegetables out for corn, etc.  There are a lot of possibilities with this soup mix.

BLACK BEAN CHILI

1 lb boneless beef stew meat, cut into bite-size pieces

3 tbsp chili powder
1 tsp cumin
1/4 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
2 tbsp tomato paste
1 can (14-oz) tomatoes
2 large onions, chopped fine
2 cans (15-oz each) black beans, rinsed
1 jalapeno pepper, seeded and minced, optional
sour cream for topping, optional
shredded cheddar cheese for topping, optional

Place the beef in crock pot or slow cooker set on high.

In a cup or small bowl, combine the chili powder, cumin, salt, oregano, garlic powder, and pepper; sprinkle over the beef, tossing to coat.

Combine the tomato paste into the tomatoes and pour over the beef.  Add the onions, beans, and jalapeno pepper, if using.  Stir to blend.

Place lid on cooker and cook on high setting 4 to 5 hours or lower setting to low and cook 8 to 10 hours.

Yield: 8 servings

Note: File Photo

CAROLYN'S SPICY CROCK-POT BAKED BEANS

1/2 regular-size bottle ketchup

1 lb brown sugar

2 large cans pork and beans

1 can diced Ro-Tel tomatoes with green chilies

1 lb ground beef

1 large onion, diced

1 green bell pepper, diced

black pepper, to taste

oregano, to taste

Brown the ground beef, onion, bell pepper, oregano and black pepper together in a skillet.

In a large crock=pot, put the beans, tomatoes, brown sugar and ketchup, stir to combine. Stir in the drained meat mixture. Cook on low 4 to 5 hours.

file photo

CROCK-POT SWISS STEAK DINNER

1 1/2 lbs beef round steak cut into 6 pieces

1/4 tsp salt
1/8 tsp black pepper
8 new red potatoes, scrubbed and cut into fourths
1 lb whole baby carrots
1 med onion, sliced
1 can diced Italian-style tomatoes, undrained
1 jar homestyle beef gravy
fresh parsley, chopped; optional

Spray a 12-inch non-stick skillet with cooking spray and heat over medium-high heat. Sprinkle salt and pepper over beef pieces. Cook meat 6-7 minutes, turning once, until browned.

Layer potatoes, carrots, onion and beef in 4 - 5 qt crock-pot or slow cooker. Mix tomatoes with gravy and spoon over meat in slow cooker. Cover, and cook on low setting for about 8 hours or until meat and vegetables are tender. Sprinkle each serving with chopped parsley, if desired.

Makes 6 servings.

This is an okay recipe for diabetics as it has a great protein to carb ratio. Per serving: 27 g protein and 20 g carbs.

clipart

EASY ARTICHOKE DIP

If you are looking for a warm dip to enjoy, try this artichoke dip. The nutritional information is at the end of the recipe. Perfect carb/protein ratio for diabetics, too.

2 cans (14-oz each) water-packed artichoke hearts, rinsed, drained, coarsely chopped
2 cups (8-oz) shredded mozzarella cheese
1 brick (8-oz) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tbsp lemon juice
2 tbsp plain yogurt
1 tbsp seasoned salt
1 tbsp chopped seeded jalapeno pepper
1 tsp garlic powder
Baked tortilla chips for serving

In a slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

Yield: 5 cups of dip or 20 servings of approximately 1/4 cup.
Per serving (dip only): 152 calories, 12 g (5 sat) fat, 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein. This information does not include the chips!

file photo

CHEESE TOPPED CHILI MAC

2 lbs lean ground beef

1 cup chopped green bell pepper
1 cup chopped yellow onion
2 large garlic cloves, chopped
1 can (28-oz) diced tomatoes, undrained
1 can (15-oz) chili beans, undrained
1 can (6-oz) tomato paste
1 1/2 cans water
1 1/2 tbsp chili powder
1 1/2 tsp seasoned salt
1 tsp cumin
1/2 tsp freshly ground black pepper
2 cups (uncooked) elbow macaroni
1 cup grated cheddar cheese

Brown the ground beef in a large skillet with the bell pepper, garlic and onion until the beef is no longer pink, stirring to break up beef; drain well.

Place the drained beef into a crock pot/slow cooker and add the tomatoes, beans, tomato paste, water, chili powder, salt, cumin, and black pepper. 

Place lid on cooker and cook on low setting for 6 to 8 hours.

20 minutes before the end of the cooking time, prepare the macaroni according to the package directions; drain.  Pour the cooked macaroni into the slow cooker, replace lid, and cook until heated through.

To serve, garnish each serving with some of the cheddar cheese.
Yield: Approximately 3 1/2 quarts.

Stock photo for reference only.

Not this actual recipe.

GRANNY SMITH BAKED BEANS

 4 tbsp salt-free butter

 2 large Granny Smith apples, cored and cubed (do not peel)
1/4 cup brown sugar
3 tbsp granulated sugar
1/2 cup ketchup
1 1/4 tsp ground cinnamon
1 can (24-oz) great northern beans (do not drain)
1 can (24-oz) pinto beans (do not drain)

Melt butter in a large skillet; add apples and cook until tender. Stir in the Splenda products and cook until melted. Add the ketchup and cinnamon. Add the two types of beans, mixing well. Pour the mixture into a slow cooker or crockpot.

Place lid on cooker and cook on high 2 to 4 hours.
 

Note: File Photo

CHICKEN MARRAKESH (MORACCAN-STYLE CHICKEN)

1 onion, sliced

2 cloves garlic, minced (optional)

2 large carrots, peeled and diced

2 large sweet potatoes, peeled and diced

1 (15 ounce) can garbanzo beans, drained and rinsed

2 lbs skinless, boneless chicken breast halves, cut into 2-inch pieces

1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

1 teaspoon dried parsley

1 teaspoon salt

1 (14.5 ounce) can diced tomatoes

 

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

Place lid on the cooker, cook on high setting 4 to 5 hours or until the potatoes are tender and the mixture has thickened.

Yield: 6 to 8 servings

Note: The idea for this recipe came from allrecipes.com

file photo

DELICIOUS SWEET POTATO CASSEROLE IN THE SLOW COOKER

2 cans (29-oz each) sweet potatoes in syrup, drained & mashed (or 4 cups cooked sweet potatoes)

1/3 cup butter, melted
2/3 cup firmly packed light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup whipping cream
1 cup coarsely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup flour
2 tbsp butter, melted

In a large mixing bowl combine the sweet potatoes, 1/3 cup butter, 2/3 cup brown sugar, eggs, vanilla, and cinnamon.  Using mixer on medium speed, beat until smooth.  Add the whipping cream and stir well.  Pour into a lightly greased or sprayed crockery slow cooker (3 to 4-quart oval shaped works best).

In a small bowl combine the pecans, brown sugar, flour, and 2 tablespoons of butter to form a crumbly mixture.  Sprinkle the mixture over the sweet potato mixture.  Place lid on cooker and cook on high setting 3 to 4 hours.

Yield: 12 to 16 servings

Note: I believe I got this recipe from Southern Living several years ago.

SLOW COOKER BBQ CHICKEN

I don't eat chicken so I have never tasted this but others love it. I got it from the internet several years ago, from allrecipes I think.

4 large skinless, boneless chicken breast halves

1 cup ketchup

2 tablespoons mustard

2 teaspoons lemon juice

1/4 teaspoon garlic powder

1/2 cup maple syrup

2 tablespoons Worcestershire sauce

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

2 dashes hot pepper sauce, or to taste (optional)

8 sandwich rolls, split

 

Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.

Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.

Cook's Note                     

For best results, after 6 hours of cooking, make another batch of the BBQ sauce, pour over shredded chicken and stir; cook another 1/2 hour until finished.

LAMB AND LENTIL SOUP

12-oz lean boneless lamb, cut into 1/2-inch cubes

1 tbsp canola oil

1 cup thinly sliced celery

1 cup chopped carrots

1 cup dry lentils, rinsed and drained

1 can (10.5-oz) condensed French onion soup

1 1/2 tsp dried thyme 

1/2 tsp salt

1/2 tsp black pepper

3 1/4 cups water

Heat oil in a large skillet, add lamb and brown. Drain fat from meat.

Place the veggies in a slow cooker. Stir in the soup and spices, gradually stir in the water.

Cover and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

file photo

LOW-CARB DRIED TOMATO POT ROAST

1 (2 lb) boneless beef chuck roast

2 carrots, cut into 1/2-inch pieces

1 medium turnip, peeled and cubed

1/2 cup snipped dried tomatoes (do not use oil-packed)

1 small onion, chopped

1 garlic clove, minced

1 tsp instant beef bouillon granules

1/2 tsp dried basil

1/2 tsp dried oregano

1/8 tsp black pepper  

1 cup water

1 pkg (10-oz) frozen lima beans

1 cup frozen peas.

Trim fat from meat.

In a slow cooker, place the carrots, turnip, tomatoes, onion, garlic, beef bouillon and spices. Place the meat over the vegetables and pour the water overall.

Place lid on cooker and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Stir the beans and peas into the mixture. Let stand for 10 minutes.

Yield: 6 servings

22 carbs per serving

file photo for reference

JACKIE'S CROCK POT LASAGNA

1 lb ground beef or chicken

1/2 lb Italian sausage

1 onion, chopped

Garlic powder, as desired

1 pkg (12-oz) shredded Mozzarella cheese

1 (12-oz) carton cottage cheese

2 cans (6-oz each) tomato poste

1/2 cup water

1 tsp basil

1 to 1 1/2 tsp salt

1/2 tsp pepper

1 1/2 tbsp dried parsley flakes, optional

1 pkg (10-oz) lasagna noodles, broken

1 tbsp canola oil

Brown meats together and drain well.

Lightly grease a crock pot or line with a liner. Transfer meat to the prepared crock pot. Add the ingredients from onion through parsley flakes and stir to mix.

Cook the noodles just until tender, drain and toss in the oil. Place in the crock pot and fold into the meat mixture. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Serves 6