Like I have said before, I enjoy good food! But, the food I cook needs to be fairly simple with ingredients that I can find at any regular grocery store. Being a mom with two school aged kids means trying to cook dinner while helping with homework, breaking up sibling brawls and serving up drinks to neighborhood kids (non-alcoholic, of course). It can get pretty tricky at times. During the week, I try to make crockpot meals or ones that can either be prepped in advance or doesn't require me to stand over the stove stirring. The weekend is when I make the fun, more attention needing recipes.

Being that most people who view my website are moms, I thought I would share some of my favorite "mom tested" recipes once a week. It is always good to change things up a bit and try something new. You don't have to be stuck in the rut of "Meatloaf Monday" and "Taco Tuesday". (By the way, I have a great Meatloaf recipe.)

This week I made my CROCKPOT LASAGNA. I have made this for years for my family, for dinner guests, for large group dinners (I borrow a friends crockpot to have two going). This is a great recipe that I usually make after lunch since it only takes about 4 - 5 hours to cook on low.

This week I made it on a beautiful spring day. Around dinner time, neighbors were working in their gardens, taking walks and the kids were playing at the playground. It was great to hang out and visit knowing that dinner was ready when we were. Knowing that it makes plenty, I invited a couple of neighbors over. We had such a good time. It fed 5 adults and 4 kids with a little left over (we had salad and bread too).

Try it this week. I'm sure it will be a new favorite.

TIPS: Use the Reynolds crock pot liners (find it by the foil) for easy clean up. It is SO worth it.
If you have a small family, freeze the leftovers.

CROCKPOT LASAGNA

1 lb ground beef or turkey
1 large onion, chopped
4 garlic cloves, minced
1 can (29 oz) tomato sauce
1 can (6 0z) tomato paste
1 cup water
1 tsp salt
1/2 tsp pepper
1 - 2 TBSP dried oregano
1 pkg (8 oz) no-cook or reg. lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 large container cottage cheese
1/2 cup grated parmesan cheese

In a skillet, brown meat, onion & garlic. Turn off heat and drain. Add tomato sauce, tomato paste, water and spices. Mix well and taste if needs more seasoning. In a bowl, combine all the cheeses. Line crockpot with the Reynolds liner. Spoon in about 1/4 of the sauce in the bottom of the crockpot. Lay a single layer of lasagna noodles - I usually break the edges so they fit. Spoon 1/3 of the cheese mixture on the noodles. Repeat the process until the sauce is the last thing on top. Don't worry if it doesn't cover all the cheese. Turn the crockpot to low for 4-5 hours or high for 3 hours.

I love food! I love fresh, flavorful food. I admit I love butter - I buy it in bulk! Most things I cook are all natural without perservatives, but I don't watch the fat content. I figure I can exercise the fat away, but the perservatives stick with you.

Anyway, I found this new recipe by Rocco DeSpirito. It is an alfredo sauce that only uses a tablespoon of butter! Trust me; I was sceptical, but it turned out awesome!!! You have to give it a try.


healthy alfredo 
1 TBSP butter
3 garlic cloves, minced
2 tsp constarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5% Greek yogurt
Salt and freshly ground black pepper

Cooking Directions:
Melt the butter in a large saute pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes. Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. (I found it very lumpy, but don't worry. It melts when you add hot pasta.) Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.
To the sauce, I added a box of cooked bowtie pasta, chopped grill chicken (salt, pepper and olive oil) and about 2 handfulls of fresh spinach. Mix well - the lumpy cheese will melt. Add salt and pepper to taste.

Top the pasta with the remaining 1/4 cup cheese, and serve.
Serves 4.
The stats below are the sauce with an 8 oz box of cooked whole wheat fettuccine and sauce.
Before: 75 g fat, 1,220 calories
After: 10.4 g fat, 336 calories
Protein: 18 g
Carbohydrates: 47 g
Cholesterol: 27 mg
Fiber: 5 g
Sodium: 745 mg