Recipe Share

Just thought I would share 2 of my favorite fall recipes.

Slow Cooker Lasagne

8 lasagne noodles, broken into bite-size pieces
3 L boiling water
2 tsp. cooking oil (optional)
2 tsp. salt

1 1/2 lbs. lean ground beef

3/4 cup finely chopped onion
2 x 14oz canned tomatoes, with juice, broken up
5 1/2 oz. tomato paste
1 cup creamed cottage cheese
2 cups grated mozzarella cheese
2 tsp. granulated sugar
1 tsp. parsley flakes
1/2 tsp. dried whole oregano
1/4 tsp. garlic powder
1/4 tsp. dried sweet basil
1 1/4 tsp. salt
1/2 tsp. pepper

Cook lasagne noodle pieces in boiling water, cooking oil and salt in large pot for 14-16 minutes until tender but firm. Drain.
Scramble-fry ground beef in non-stick frying pan until browned. Drain well. Turn into 3 1/2 quart (3.5L) slow cooker.
Add remaining 12 ingredients. Stir well. Add lasagne noodle pieces. Stir. Cover. Cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Makes 10 cups.


Sweet & Spicy Lentil Chili

2 tbsp. butter
1 stalk (1/2 cup) celery, chopped
1 small (1/3 cup) onion, chopped
1 small (1/2 cup) green pepper, chopped
2 tsp. chopped garlic
1 cup dried lentils
1 cup water
1 – 28 oz. cans beef broth
1 – 28 oz. cans diced tomatoes with jalapenos
1 small (3cups) winter squash, peeled, cut into 1-in. pieces
1 small (2 cups) sweet potato, peeled, cut into 1-in. pieces
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground allspice
Sour cream
Cilantro

Melt butter in saucepan, until sizzling. Add celery, onion, green pepper & garlic.
Cook over medium-high heat until onion is softened (3-4 minutes). Add all remaining ingredients. Continue cooking until mixture comes to a boil (7-10 minutes).
Reduce heat to low. Cover. Cook until lentils are tender, about 1 hour.

ENJOY!