Slow cooker lasagna.
You can also make lasagna in your slow cooker.
Courtesy Photo/KRAFT
1 lb lean ground beef
1 jar pasta sauce
1 cup water
1 3/4 cups ricotta cheese
1 3/4 cups shredded cheese, divided
1/4 cup Parmesan grated cheese, divided
1 egg
2 tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1 1/2 cups shredded cheese, 2 tbsp Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on low for four to six hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.
Orange chicken
3 lb small boneless skinless chicken thighs
1/3 cup flour
1 cup orange marmalade
1 cup barbecue sauce
1/3 cup soya sauce
3 tbsp freshly grated gingerroot
Toss chicken with flour in large bowl; stir in all remaining ingredients.
Add mixture to slow cooker; cover with lid. (Slow cooker should be one-half to two-thirds full. If it's not full enough, you risk overcooking.)
Cook on low for six to eight hours or on high for three to four hours.
~ Recipe courtesy of Kraft Canada