We have had some yummy meals lately, courtesy of doitdelicious.com, Jessica Seinfeld's blog. She is an AMAZING cook that puts thing in SIMPLE terms. I loved trying some recipes from her cook book "Deceptively Delicious" a few years ago. Robert still doesn't get off my back about putting Spinach in Brownies but they are good!!
Anyway, I became her fan on Facebook and found out about her amazing website. She has a bunch of video tutorials that show in simple terms how to make some great, quick dinners.
I have tried the
Sweet Cherry Tomato Pasta It is so good I have made it twice and I used whole wheat gnocchi instead of spaghetti noodles--AMAZING! Planning on making it again and again and again!
Freaky Greek Pasta This is delcious- please use all the feta and even put in more!!- it sounds like a lot but it isn't- sooo good and light and filling too. (I know Im prego and soft cheese aren't good- just turn a blind eye to my choices....
Perfect Halibut over Spinach I used Tilapia instead of Halibut because it is cheaper. So good still and I made a rice pilaf with parmesan cheese and asparagus that was the perfect side dish.
And of course the Slow Cooker Lasagna listed below- it was that good!!!! I made it today and started it before I left for church and when we got home it was perfect. I'm not a huge fan of crock pot cooking but this was delicious. So much flavor and the noodles were perfectly tender and the cheese was so good. I only happened to have one ricotta cheese in my fridge so I substituted a container of cottage cheese instead and it was great. I included the tutorial for the lasagna below so you can see how simple and easy her videos are.
I hope sharing her website can help your family cook fast and healthy meals-- also no four legged animals are involved- and all whole foods!! Love it!!
SLOW COOKER LASAGNA
Prep time: 20 minutes
Total time: 3 hours and 50 minutes
Serves 6-8
Total time: 3 hours and 50 minutes
Serves 6-8
This slow cooker lasagna couldn't be more simple (you don't have to pre-boil the noodles!) Just assemble and walk away. But before you do, watch Jess and Ali show you, step-by-step, how to do it.
READY TO LEARN? JUST HIT PLAY.
ingredients
- 2 28-ounce cans
- crushed tomatoes
- 4 cloves
- garlic, finely chopped
- 2 tablespoons
- dried oregano
- 1/2 teaspoon
- kosher salt
- 1/4 teaspoon
- red pepper flakes
- 1/4 teaspoon
- freshly ground black pepper
- 2 15-ounce containers
- fresh ricotta
- 2 cups
- grated mozzarella (8 ounces)
- 1/4 cup
- grated Parmesan
- 16
- lasagna noodles (about 3/4 of a 1-pound box)
- 5 ounces
- baby spinach (about 6 cups packed)
directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper (12 turns on pepper mill). In a separate bowl, mix the ricotta, 1 cup of the mozzarella and the Parmesan.
In the bottom of a 5 to 6-quart slow cooker, spread a thin layer of the sauce. Top with 4 of the noodles (breaking to fit as necessary.) Spread 1 1/2 cups of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 4 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna, 3 to 3 1/2 hours.
