Crock Pot Lasagna

I'm pretty sure I found this recipe via pintrest. Thank you! For the past month, I have been cooking different versions of lasagna. This is by far the easiest and very tasty.

Ingredients:

1 lb ground beef

29 oz can tomato sauce (although I would either had in a couple more ounces of water or maybe 32 oz can tomato sauce as the first time I made this it seemed a little dry).

8 oz lasagna noodles, uncooked (I used the noodles that are meant to be cooked through boiling water as the recipe originally said not to use the oven ready noodles)

1/2 cup Parmesan cheese

4 cups Mozzarella cheese

15 oz ricotta cheese

Directions:

Spray inside of crock pot with cooking spray.

Brown ground beef.

Stir in tomato sauce with cooked beef.

Spread 1/4 meat mix into crock pot.

Arrange 1/2 uncooked noodles over sauce. I broke them up so they would fit nicely.

Combine cheeses in bowl.

Spoon 1/3 cheese mix over noodles.

Repeat layers with meat mix, noodles and cheese.

Top with remaining 1/4 meat mix.

Cover and cook on low for 4 hours.

Let lasagna stand in crock pot with lid off for about 10 mins before serving.

Buffalo Chicken Bites and Blue Cheese Dip

It has been a long time since my last post. But I have a new one for y'all. I ripped it out of my All You Feb 2012 magazine and it was a huge hit at the Super Bowl party last night. I doubled the recipe, thinking the original amount wasn't going to be enough and I'm glad I did. And for the dip, I also made Ranch as well and just bought a packet of dry mix and mixed it with 16 oz sour cream.

For the Blue Cheese Dip:

Ingredients:

1 1/2 cups reduced-fat sour cream

2/3 cup light mayo

8 oz blue cheese, crumbled

1/2 tsp Worcestershire sauce

1/2 tsp red wine vinegar

Salt and Pepper

Directions:

In a medium bowl mix together sour cream, mayo, Worcestershire sauce, red wine vinegar. Mix well. Stir in blue cheese. Salt and pepper to taste. Cover and chill until ready to serve (can be refrigerated up to 2 days).

For the Buffalo Chicken Bites:

Ingredients:

1 stick (8 Tbsp) unsalted butter

1 cup hot wing sauce

2 Tbsp sugar

1 tsp white vinegar

2 Tbsp cayenne

2 tsp pepper

4 tsp salt

1 cup all-purpose flour

3 lbs skinless, boneless chicken breasts, cut into 1-inch cubes

1/2 cup vegetable oil, divided

Directions:

Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large plastic bag, mix cayenne, 2 tsp pepper, 4 tsp salt and flour. Had half of chicken and toss until well coated (about 1-2 minutes).

In a large skillet, warm half of oil over med-high heat. Remove chicken from bag and shake excess coating. Add half of coated chicken into skillet (if you have a huge skillet, you might be able to fit all of coated chicken into it) and cook, turning on all sides, until chicken is no longer pink in the middle, about 6-8 minutes. Cool on plate, then transfer into large bowl. Wipe out skillet. Toss remaining chicken into the large plastic bag and coat well. Add remaining oil to skillet and cook chicken until cooked through. Cool on plate then transfer to bowl.

Rewarm sauce mixture over med-low heat. Pour sauce over chicken. Mix well.

Serve with Blue Cheese Dip and Ranch Dip.

Wish I had taken a picture of the finished product, but since I was short on time I did not. However, a lot of friends were surprised I had made this from scratch. And it tasted amazing. :-)