Brian planned the meals this week. I’m glad he did. Its nice to have another perspective now and then:
Monday: Key West Chicken Kabobs (again… this was on the menu last week… are we seeing a pattern here. Not every meal planned actually gets to make it on the table)
Tuesday: Taco Pockets … we just had these a couple of weeks ago, but they were a big hit.. so we’ll have them again.
Wednesday: Crock Pot Lasagna (see below for recipe)
Friday: Tater Tot Casserole
My Crock Pot Lasagna Recipe:
1 1/2 pounds ground beef
2 Can Tomato Sauce (you might only want to use a can and a half. I make sure there’s extra liquid to account for the no cook noodles)
1 package no boil lasagna noodles
8 oz. cream cheese
1/2 cup sour cream
large carton cottage cheese
1 bag of Kraft Italian Cheese w/Philadelphia cream cheese
1. Brown Meat in Skillet and drain grease. Add tomato sauce and Italian Seasoning and Garlic to taste. Heat through and remove from heat.
2. Mixes Cheeses and Sour Cream in a separate dish
3. In crock pot, layer sauce, noodles, cheese and repeat until full… you’ll probably have to break the noodles to make them fit. Don’t be afraid to do a couple of layers of them at a time.
4. Cook on low for 6- 8 hours
Let me know if you try it!