SLOW-COOKER BUFFALO CHICKEN LASAGNA
When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer. -Heidi Pepin, Sykesville, Maryland
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses., Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese., Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Nutrition Facts : Calories 445 calories, Fat 23g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 1996mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 33g protein.
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
SLOWER COOKER MEATLOAF
A really easy recipe for meatloaf that anyone could pull off. For a spicier meatloaf, use chili sauce or even salsa in place of the ketchup.
Provided by cinnamon
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 6h10m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 6.5 g, Cholesterol 175.5 mg, Fat 33.1 g, Fiber 0.3 g, Protein 29.4 g, SaturatedFat 13.1 g, Sodium 1823.7 mg, Sugar 3.6 g
SLOW COOKER CHICKEN PARMIGIANA MEATLOAF
The flavor of this meatloaf is outstanding. I used turkey and added a little chopped green pepper. The recipe is from recipegirl.com
Provided by ohgal
Categories Meatloaf
Time 7h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, combine the chicken (or turkey), eggs, onion, breadcrumbs, Italian seasoning, garlic powder, 1/2 cup marinara and 1/2 cup cheese (it's easiest to just use your hands to do this).
- 2. Spray an 8x5-inch loaf pan with nonstick spray (metal or glass- see notes below). Scoop the meatloaf mixture into the pan and smooth the top. Spread the remaining 1/2 cup of marinara sauce over the top. Sprinkle remaining 1 cup of cheese on top. Put the pan in a 6-quart slow cooker and place the lid on top. Cook for 7 to 8 hours on low (or 4 hours on high).
- 3. Slice, and serve.
Nutrition Facts : Calories 276, Fat 10.8, SaturatedFat 5, Cholesterol 129, Sodium 603, Carbohydrate 14.9, Fiber 1.9, Sugar 5.2, Protein 28.2
SLOW COOKER CHICKEN LASAGNA
Imagine if you will, a lasagna of sorts made in your slow cooker. Start with seared chicken thighs, mushrooms, some fresh veggies, a layer of pasta, and then a delicious creamy tomato sauce simmering and oozing down over it all. You can't wait to get home.... Imagine no more, the recipe is right here! This was our entry for the Craze-E Categegory Contest.
Provided by 2Bleu
Categories Easy
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side.
- Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta.
- Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.
Nutrition Facts : Calories 841.8, Fat 46.5, SaturatedFat 21.3, Cholesterol 164.1, Sodium 1394.7, Carbohydrate 69.7, Fiber 8.3, Sugar 6.6, Protein 39
MEATLOAF LASAGNA
Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.
- Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.
- Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.
- Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
- Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.
- Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.
- Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.
MEATLOAF LASAGNA
Make and share this Meatloaf Lasagna recipe from Food.com.
Provided by Boca Pat
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In bowl combine ricotta, egg and salt.
- Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
- Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.
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- Add ground chicken, panko, eggs, 1/2 cup (125 ml) of the BBQ Sauce, Dijon, salt and Worcestershire sauce to bowl. Mix until well blended.
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