Crockpot Lasagne

Crockpot Lasagne

Anna K.

8 uncooked lasagne noodles

1 lb. ground beef

1 tsp Italian seasoning

1 jar (28 oz) spaghetti sauce

1/2 cup water

1 (15 oz) container cottage cheese

2 cups shredded mozzarella cheese

Spray crockpot. Brown ground beef, add Italian seasoning. Break up 4 noodles in the bottom of crockpot. Add 1/2 of the hamburger, 1/2 sauce, 1/2 water, 1/2 cheeses. Repeat layers ending with mozzarella. Cook on LOW for 3-3 1/2 hours.

For freezer meal: Combine all ingredients except hanmburger in gallon freezer bag. Put hamburger in separate quart size freezer bag. Put both bags in third gallon bag. Label and freeze. When ready to make, brown hamburger and all ingredients to crock-pot. Cook as directed above.

Pumpkin Pie Dessert Squares

Pumpkin Pie Dessert Squares (yum!)

Julie H.

1 pkg yellow cake mix (remove 1 cup for topping)

1/2 cup melted butter or margarine

1 egg

Filling
1 (16 oz) can solid pack pumpkin
2 1/2 tsp pumpkin spice
1/2 cup packed brown sugar
2 eggs
2/3 cup milk
1/4 tsp salt

Topping
1 cup reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup butter

Grease 9x13 pan. Combine cake mix (minue 1 cup) butter and egg. Pres into bottom of pan. Mix filling until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 for 45-50 minutes, until knife comes clean. Let set for 10 minutes. This may seem too soft, but it will set up as it cools.

Serve with Cool Whip or vanilla ice cream.

Taco Soup (vegetarian)

Taco Soup

Megan J.

1 large can (46 oz) vegetable juice

2 cans chili beans, not drained

1 can pinto beans, drained

1 can kidney beans, drained

1 can white beans, drained

1 can corn, drained

1 pkg taco seasoning

Pour everything into a pot or crockpot and heat thoroughly. This is a HUGE recipe. You can also add meat to this recipe. Great use for leftover meat.

Freezer Meal: Pour ingredients into two gallon-sized freezer bags and freeze. Thaw before heating.

Sweet Salsa Chicken

Sweet Salsa Chicken

Kelly M.

1 pkg taco seasoning mix

8 oz. apricot jam

12 oz. salsa

4-6 pieces of chicken

For immediate cooking: Preheat oven to 350. Place all ingredients into large baking dish, turn chicken to coat. Bake until chicken juices run clear. 23-30 minutes for chicken breasts.

For freezer meal: Place all ingredients into a gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before. Thaw in refrigerator. Follow instructions from above or can be cooked in crockpot.

Serve over rice or along side mashed potatoes.

Pineapple Marinated Pork Chops

Pineapple Marinated Pork Chops

Jeri J.

6 pork chops

1 can (20 oz) pineapple chunks with juice

1/4 cup brown sugar

2 tsp soy sauce

Put pork chops in a plastic storage bag. Mix remaining ingredients. Pour over pork chops in bag. Seal bag and freeze. Pun in crockpot on low for 6-8 hours or until done. OR grill them OR broil them.

Serve with rice.

Ritzy Chicken

Ritzy Chicken

Tami R.

6 boneless, skinless chicken breasts

2 cups Ritz crackers, crushed (about 45 crackers)

3/4 cup shredded mozzarella cheese

1/4 tsp parsley

1/4 tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 cup melted butter or margarine

1/3 cup apple juice

Mix crackers, cheese and seasonings together. In a separate bowl, mix together margarine and apple juice. Dip chicken in margarine mixture and then coat with cracker mixture. If freezing, place in foil pan and freeze. Otherwise, place in greased baking dish. Bake at 350 for 1 hour.

Stove Top Chicken Casserole

Stove Top Chicken Casserole

Sue L.

1 box stuffing mix (chicken flavored)

1/2 cube butter or margarine

2 cups chicken, cooked and diced

1 can cream of chicken soup

1 can cream of celery soup

1 cup milk

2 large stalks of celery, washed and sliced

Melt butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/3 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing. Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. If freezing, cover with foil and freeze. Otherwise, cover and bake at 350 for 30 minutes or until bubbly. Uncover the last 10 minutes of baking.

Sour Cream Enchilada Casserole

Sour Cream Enchilada Casserole

Marlene P.

1 pint sour cream

1 pint cottage cheese

2 cups grated cheddar cheese

2 cups grated monterey jack cheese

1 (7 oz.) can diced green chiles

2 cans cream of chicken soup

12 corn tortillas

black olives (optional)

Mix first 6 ingredients. Spread some in bottom of 9x13 pan. Alternate with layers of tortillas and filling, ending with filling. Dot the top with black olives, if desired. Bake at 350 for 30 minutes. Let stand for 5 minutes before serving.