For the most part, living in the country, out of the city lights and noise, is a wonderful dream come true.
It does, however, have some disadvantages. As our area continues to grow by leaps and bounds, the drive to work gets longer and longer. I leave my house before seven and get home around six. It makes for a long day and the older I get, the less I want to cook when I get home.
I think this is why I rely on my slow cooker for many of our meals. Most of the time, I throw in a chicken or roast, add some veggies and let them cook all day. It’s so nice to come home to a wonderful smell and a delicious meal ready to eat.
Another great meal I like to make in the winter is Slow Cooker Lasagna. It does take a little more prep time, but you can do this the night before or, if you’re an early riser like me, the morning of. Since the cooking time is a little shorter than most meals, I usually save this one for the weekend so I’m not so rushed during the week. Unfortunately, I don’t have any pictures because it was devoured quickly and what was left was taken for lunches the next day.
I would suggest, if you don’t have a slow cooker, look for one with an automatic warm feature and adjustable times (some versions have high and low with no time options). Mine is pretty old but I can still adjust the times to thirty-minute intervals with the automatic warm feature kicking in when the cooking time is complete.
Slow Cooker Lasagna 1 pound ground beef 1 large onion, chopped 2 garlic cloves, minced 1 can (29 oz.) tomato sauce 1 cup water 1 can (6 oz.) tomato paste 1 tsp. salt 1 tsp. dried oregano 1 package (8 oz.) no-cook lasagna noodles 4 cups (16 oz.) shredded mozzarella cheese 1-1/2 cups (12 oz.) small-curd cottage cheese 1/2 cup grated Parmesan cheese In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Makes 6-8 servings.
Serve with a salad and garlic bread and enjoy!
Perfect for this busy holiday season.