Slow Cooker Sanity meal from Liz Kampshroeder will help you get through the holidays.
· Plan meals ahead to stay on track
· Make enough for leftovers the next day so you are only cooking a couple times in the week
· Add easy sides-salad, fresh fruit, fresh veggies to the dinner meals, fresh fruit, nuts to breakfast
Breakfast Peanut Butter Banana Oatmeal
1 1/4 c. steel cut oats
2 c. vanilla almond milk or 1% milk
½ c. water
1 tsp. vanilla
¼ tsp. sea salt
1/3 c. peanut butter (or nut butter of choice)
1 ripe banana, sliced
1 T. raw honey
Place oats, almond milk, water, vanilla, salt and nut butter in crock. Stir well. Arrange banana slices over top then drizzle the honey.
Cover and crock on LOW 8 hours.
Serve with additional milk, blueberries, toasted coconut, or nuts, if desired.
1 pound bulk Italian Turkey sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I like Hunts)
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded low fat mozzarella cheese (8 ounces)
1 container (8 ounces) part-skim ricotta cheese
1 cup 1% cottage cheese
1 cup grated Parmesan cheese
1c. shredded zucchini
2c. chopped spinach
15 uncooked lasagna noodles
Cook turkey sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
Mix 3/4cup of the mozzarella cheese and the ricotta, cottage and Parmesan cheeses. Mix in veggies. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
Spoon one-fourth of the turkey sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 3/4 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Slow Cooker Turkey Breast
1 Boneless Turkey Breast (will be wrapped in netting to hold together)
2 Cloves Garlic
1 pkg dry onion soup mix
1/2c. broth (chicken, turkey, vegetable, etc.)
2 bay leaves
2 yellow onions-quartered
1 lemon-quartered (optional)
1 green apple-quartered (optional)
Pierce breast with knife.Insert cloves of garlic all over. Place in slow cooker. Pour one pkg lipton onion soup mix over breast. Pour 1c. broth on top of soup mix. Add bay leaves, onions, and lemon and apple Cover and cook on high for 1 hr, then low 4-6hrs.