Sunday, January 15, 2012

Pesto-Ravioli Casserole or Lasagna Slow Cooker

1 cup ricotta cheese
1/2 basil pesto
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 jar 24oz chunky pasta sauce
1 package of frozen beef filled ravioli, or your favorite kind (do not thaw)
2 cups of Italian cheeses or fontina cheese shredded

In small bowl, mix ricotta cheese and pest. Stir in mozzarella and Parmesan cheeses.

Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of either Italian cheese or fontina cheese. Top with 1 cup of pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.

Cover cook on low heat for 3 hours.

Sprinkle 1 cup of Italian cheese or fontina cheese over ravioli, cover and cook 30 minutes longer or until ravioli is tender.

Note: You could easily turn this into a lasagna instead. You will need an extra jar of pasta sauce. Brown and season hamburger meat, or whatever you desire, and use the No-Boil Lasagna noodles and layer in the crock pot starting with sauce, noodles, meat and cheese and repeat. Cook as directed above.


Shredded Beef Roast Slow Cooker

1 beef roast (fat trimmed)
1 can of French Onion Soup, or 1 beef bouillon cube with 1 cup of water
McCormick Seasoning Salt, pepper, onion powder, garlic powder, ground cumin, garlic pepper, garlic salt

BBQ sauce
Queso Cheese
Shredded Cheese

Mix all the seasonings together and coat the roast, put in crock pot, add the liquid you choose. Cook slow all night when you go to bed, switch it to high for half the day, and the rest of the day switch it back to low until you are ready to eat.

Separate liquid from roast and shred roast in crock pot. Add enough liquid back to roast to keep from drying out.

Add roast to a roll and top with your favorite toppings! Enjoy!

By: Melissa Frederick

Shredded Salsa Pork Roast Slow Cooker

1 Boston Butt or Pork Roast (Fat trimmed)
2 cups of your favorite Salsa
2 4oz cans of green chilies
Garlic Powder
Black Pepper
Onion Powder
Garlic Salt

Small tortillas
Mozzarella shredded
Sour Cream

Mix enough of the seasonings to coat the roast, place in slow cooker, cover with salsa and green chilies. Cover and cook on slow for 8 hours.

When finished cooking, drain the liquid into a separate bowl and shredded the roast in the crock pot, add enough liquid back to the roast so that it will not dry out, but is not really juicy.

Roll it up in a tortilla and add your favorite toppings and enjoy!

Idea from Stacy Ricks! Thanks!