Crockpot Recipe

Dinner Specials With Crockpot Recipe
By Yuni Kristanti


This weekend my husband's family wanted to have dinner at home. And I still have to work on weekends. I'm confused like to cook anything for the show? There are three choices of cuisine I tried the Lasagna, Chicken Crock Pot or and chicken soup. I use a Crockpot cooking for easier and more practical for my time a bit. According to you which one should I choose?

Lasagna
Ingredients:
1 ½ lbs turkey Italian sausage
2 medium chopped onion
1 large 29 oz jar spaghetti sauce
2 tsp Italian seasoning mix
½ tsp oregano
1 tbsp minced onion
¼ tsp dried thyme
1 15 ounce container part skim ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles
Instructions:
Spray slow cooker with cooking spray. In large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Drain. Add sauce and seasonings, mix well, reduce heat to low.

Crock Pot Chicken
Ingredients:
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1 / 2 teaspoon garlic powder
* 1 / 2 teaspoon black pepper
* 1 large roasting chicken (with pop-up timer if possible)
* 1 cup onion, chopped (optional)

Directions:
1. In a small bowl, combine the spices.
2.Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
8. Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster / slower than others (my crock pot cooks this recipe in 4-5 hours).


Chicken Soup
Ingredients:
1 can cream of chicken soup
3 T. flour
1 / 4 t. pepper
dash of cayenne pepper
1 lb. boneless chicken breasts cut in small Cubes
1 rib celery chopped
1 / 2 C. chopped green pepper
1 / 4 C. chopped onion
1 10 oz. package thawed frozen peas
2 T. chopped pimento
Directions:
Combine soup, flour and pepper. Stir until smooth.
Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 to 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes.
Serve over rice, noodles or biscuits.