Sorry I've Been a Slacker

I thought January would be so dull with plenty of time to kill but life continues to be busy. I think it's the whole having three kids thing! One day, I think I've got it down and the next day I feel back to square one! To make up for it, I am going to post several delicious recipes. Also, I am going to do another drawing. I will post it tomorrow so be prepared!

Slow Cooker Lasagna
1 pound ground beef (uncooked)
1 small onion
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. canned tomato sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red pepper flakes, or to taste
1 cup ricotta cheese
1 1/2 c. mozzarella cheese, shredded
6 dry lasagna noodles
1/2 cups shredded Parmesan cheese

Cook beef, onion, and garlic in a large skillet until beef is no longer pink. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes.

In a medium bowl, stir together ricotta, and 1 cup of mozzarella
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheet in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with the beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and let sit until cheese melts and lasagne firms up.
Yields: 6 servings

Healthier alternative: use part skim ricotta and mozzarella and extra lean ground beef.

Barbeque Chicken Pizza - One of my favorites!
2 cups cooked chicken breast or 1 (8 oz) can chicken meat
1/2 cup barbeque sauce
1/2 cup Ranch dressing
1 clove garlic, minced
2 stalks green onion
1/2 small green pepper
1 block (8 oz) mozzarella cheese, shredded

Roll out your favorite pizza crust, Mix chicken, barbeque sauce, ranch dressing, and garlic. Spread mixture evenly over crust. Cover pizza with half of the mozzarella cheese. Chop green pepper and onion and sprinkle on pizza. Add remaining mozzarella cheese. Bake at 425 for 20 to 25 minutes.

Healthier alternative: use fat free ranch and part skim mozzarella.

Raspberry Pretzel Salad
2 cups pretzel sticks, crushed
3/4 c. melted butter
3 Tbs. sugar
1 (8 oz) cream cheese
1 (12 oz) cool whip
1/3 c. sugar
1 large Raspberry Jell-O mix
4 cups boiling water
2 cups frozen raspberries

Mix together first three ingredients and pat into the bottom of a greased 9 x 13. Bake at 400 for 8 minutes. Let cool.
Mix together cream cheese, cool whip and sugar until nice and creamy. Put on top of cooled crust.
Mix large raspberry Jell-O, 4 c. boiling water, and 2 cups frozen raspberries. Let thicken a little in the refrigerator and pour over cream cheese. Let sit in fridge for a couple of hours until firm.

Lower calorie alternative: Decrease amount of butter to 1/2 c., use a sugar substitute, use light or fat free cool whip and light or fat free cream cheese, and sugar free Jell-O.