Slow cooker Jambalaya

from AmericanFamily.com

serves 8

Ingredients:
2 lbs boneless, skinless chicken thighs
1 lb smoked sausage, cut into 1 inch slices
1 large onion, diced
1 large green pepper, seeded and chopped
3 celery stalks, chopped
1 (28 oz) diced tomatoes with juice
3 cloves garlic, diced
2 c chicken broth
1 T Cajun or Creole spice mix
1 t dried thyme
1 t dried oregano
1 lb extra large shrimp, pealed and deveined
1 3/4 c long-grain rice
parsley (optional)

Directions:
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in large (5 qt) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 mins more. Sprinkle with chopped parsley if desired.

Nutritional Jazz: 457 calories; 621 mg sodium; 43 g protein.

German Pot roast

From my friend Ryan, Danke!

Serves 8

Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)

Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.

5 ingredient quiche

serves 6

Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese

Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

Mediterranean Lasagna

Ingredients
12 lasagna noodles
1 package (19.76 oz) Italian links (casings removed) or (16 oz) Italian sausage (I like Johnsonville best)
1 medium onion, chopped
1 T chopped garlic
1 jar (45 oz) pasta sauce
1 container (15 oz) ricotta cheese
1 egg
2/3 c grated Parmesan cheese
3 c chopped fresh spinach, packed
2 c shredded mozzarella cheese

Directions
Prepare noodles according to package directions; drain & set aside. Saute Italian sausage, onion and garlic in skillet until sausage is browned, drain. Add pasta sauce to sausage mixture and set aside. In medium bowl, blend ricotta cheese, eggs, and 1/4 c Parmesan cheese & set aside.

Coat 9x13 baking dish with non-stick spray and spread 1 cup of sausage mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 c of ricotta cheese mixture on the noodles and layer with 1 c of sausage mixture. Sprinkle 1 c of spinach and 1/2 c mozzarella cheese. Repeat this whole process 3 more times starting w/ noodles; top w/ 1/4 c Parmesan cheese to finish.

Bake uncovered at 350F for 45 mins until hot & bubbly. Let stand 10 mins before cutting.