Not Enough Hours in the Day!

All summer, you gazed wishfully upon your untidy abode, reminding yourself that soon, school will start, and you'll have more time to get things done. For now, you told yourself, I'll just enjoy my children and ignore what can be ignored.

Then, school started, and you found yourself wondering where all of that free time you were promised had gone. PTO meetings, soccer practice, driving kids to cross country meets, attending parent-teacher conferences, baking cupcakes to share with the class for your child's birthday, meeting new parents, shopping, driving.... Oh! So that's where the time went!

What? Is it only me? I swear that I should have more free time in my days! I envisioned myself completing a present I'm working on for a friend who's expecting (and I'm running out of time!), finishing my braided rug, going to the gym... There's simply no time!

So, I look to my kitchen to provide shortcuts where I can. One reliable way to cut time in the kitchen is by using my slow cookers. Here's what's for dinner at my house tonight. I'll upload the final product later (after school, play date, homework, cross country practice, study time, laundry, and cleaning).

Slow Cooker Lasagna
makes a 5 quart crock full

What You Need:

• 1 box uncooked lasagna noodles
• 1 1/2 lb ground beef, cooked and drained
• 1 jar pasta sauce
• 2 cups water
• 15 oz ricotta cheese
• 3 cups mozzarella
• 1/2 cup Parmesan, grated
• salt & pepper to taste

How it's Done:

• Grease the inside of your slow cooker's crock.
• Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
• Layer in the crock in this order:

First, lay down a small amount of meat & sauce.

Break two noodles in half and press them into the meat sauce.

Dot with some cheese mixture.

Repeat until you run out of noodles.

Sprinkle with the remaining mozzarella.

Pour two cups of water over the top.

• 
  
  Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.
  

When Two Worlds Meet

Day 3.

Tacos and Lasagna. Lasacos? Tacosagna? What would it be called if we combined these two favorite foods? Whatever you call it, it's good. For dinner tonight, we're having lasagna with a southwestern flair. I've dropped the meat, chosen whole wheat lasagna, and opted for low-fat versions of the ingredients, making this a healthy choice entree. Paired with a salad and steamed broccoli, you have yourself a healthy, well-balanced meal that goes a long way toward making up for those lemon bars you kept to yourself. Just don't tell your tummy it's healthy, because it won't be able to tell the difference.



Southwest Style Lasagna Rolls

serves 5

Ingredients:

1 package lasagna noodles, cooked according to directions on box
1 can (15 oz size) of vegetarian chili with beans
1 can of black beans, rinsed well and drained (not pictured -- I decided it needed it after the picture)
1 can (4 oz size) chopped green chilies
1 packet taco seasoning
15 oz reduced fat ricotta cheese
1 1/2 cups reduced fat shredded cheese (I used cheddar, but a Mexican blend would be nice)

16 oz jar of salsa
1 tomato, diced (optional)
3 green onions, sliced

How it's done:

While you're waiting on your lasagna noodles to cook, preheat your oven to 350 degrees, and combine the following ingredients in a large mixing bowl:

vegetarian chili
black beans
chopped green chilies
taco seasoning
ricotta cheese
1 cup shredded cheddar cheese

Drain your lasagna noodles. I like to spray them lightly with non-stick spray so they don't stick together. While you're at it spray a 9x11" baking dish with the non-stick spray.

One noodle at a time, spread about 1/2" of filling all along the noodle, up to 1" from each edge. Gently roll without pressing, and place seam side down in the baking dish. Continue until all your noodles are filled.

Evenly pour your jar of salsa over the noodles. Top with the remaining 1/2 cup of cheese. Bake for 25 to 30 minutes.

Remove from the oven and top with your chopped tomato and green onion. Serve with a dollup of low fat sour cream.


This recipe is delicious. I considered topping it with black olives and/or some crushed Dortios or tortilla chips, but I didn't have olives and I was going for healthful so skipped the chips.

If you have any leftover filling, don't throw it out. It makes really great nachos. Simply heat it in a small ramekin in the oven and serve with tortilla chips! It would also be a great topper for a baked potato.