Happy Monday! This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )
1 box No-Bake Lasagna Noodles
1 large jar Alfredo Sauce
2 cups diced Carrots
2 cups diced Zucchini
1 medium size onion, chopped
1 cup finely chopped Kale
16 ounces Ricotta Cheese
1 bag /3 cups Mozzarella Cheese
Salt & Pepper
Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.
Crock-Pot Directions: Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)
Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂
Hey Everybody! I was board of my “normal” kind-of oatmeal i was eating every morning, so i created a scrumptious new version that is a cinch to throw together! It’s intensely rich and creamy, so it tastes like a real treat!
1/2 cup quick Oats
1/3 cup Whole Milk, Almond or Coconut Milk
1/4 cup Yogurt (plain, or flavored)
2 1/2 Tablespoons Cream Cheese
Egg Nog, Cinnamon, Nutmeg, Pumpkin Pie spice
1 small Carrot (shredded)
Jam, Preserves, fresh or dried Fruit
Coconut, Chocolate, Almonds, Pecans, Walnuts, etc.
Maple Syrup, Sugar, Stevia or Honey (sweeten to taste- if needed)
Directions: Beat together all the dairy ingredients, then once you get it to a smooth texture, add your oats, and any other ingredients you would like incorporated, scoop into a dish, cover, and let refrigerate at least 5 hours before devouring! 🙂
Tips & Extra’s :
I perfer to use quick oats as apposed to whole/rolled oats, but since that’s just MY preference, you can use whatever you like!
I make this at night before i head to bed so that first thing in the morning i can just grab it out of the fridge on my way out the door to work!
This is a really creamy and dense oatmeal, so don’t think you’ve made it wrong if it appears to have the texture of that similar to a big gluey mess! lol
I find it easier to store this recipe in Mason canning jars, but then again….that might just be me! 🙂
♥ Don’t forget to leave me a comment ↓ below ↓ if you like this recipe! Also, if you change anything when you make it, tell me what you did, and if you liked that better! ~ I’m always looking for new ideas to try! ♥
Greetings~“Obstacles are those frightful things you see when you take your eyes off your goal.” – Henry FordAs the cold, winter season draws near, I find it is time to bring out the steaming, warm meals. This is a hearty dinner and seems quite fitting for those chilly days. Enjoy!
Pork Roast Supper
1 tsp. minced, fresh thyme
1 tsp. minced, fresh tarragon
1 tsp. minced, fresh rosemary
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. curry powder
1/2 tsp. pepper
1/3 cup vegetable oil
1/2 cup chicken broth
1 boneless, lion roast (4 lbs.)
1 cup barbecue sauce
1 1/2 tsp. mustard
2 TBSP brown sugar
3 small onions cut into chunks
3 medium carrots cut into chunks
3 celery ribs – cut up
6 med. red potatoes cut up
In small bowl, combine herbs, salt, garlic powder, curry powder and pepper. Set aside 1 TBSP. Rub remaining mixture over roast. Place in greased shallow roasting pan. Combine BBQ sauce and mustard; spread over roast. Sprinkle with brown sugar. In resealable bag combine veggies and oil and reserved herb mixture: Toss well arrange vegetables around roast. Pour broth into pan. Bake uncovered at 350 degrees for an 1hr. and 40min. or until meat thermometer reads 160 degrees. Let stand for 10 minutes before serving.