Cheesy Carrot Lasagna

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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 : )

Ingredients:

  • 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. 🙂

Bon Appètit!

Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

Italian Chicken Soup recipe by The Pioneer Woman

TPW_9662Hey Y’all!

I just wanted to let you in on a favorite soup of mine!  I first tried this recipe last fall, and it is a true crowd pleaser! 🙂

On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe!  So anyways!  Head on over there for her fabulous –Recipe for Italian Chicken Soup – and enjoy her amazing recipe! 🙂