Barb's Crockpot Lasagna

1 pound ground chuck (browned & drained)
28 ounce jar of pasta sauce
1 cup water
2 cups shredded mozzarella
12 ounces lowfat cottage cheese
1/2 cup shredded parmesan
lasagna noodles

Mix cooked ground beef, pasta sauce and water. Set aside. Combine all cheeses in a separate bowl. Put small amount of sauce in crockpot, then layer in order: noodles, sauce, cheese, ending with a layer of cheese. Depending on your crockpot size, you may have 2 or 3 layers. Cook on low for 4 hours. Let stand uncovered for 15 minutes before serving.

Chicken Salad

1 large can chicken (white meat or mixed), drained well
1 hard boiled egg (chopped)
2 Tbsp. sweet pickle relish
1 tsp. minced onion
mayo to desired moistness
salt & pepper

optional ingredients
1 small apple (diced)
1/2 cup seedless grapes (cut in half)
1/4 cup chopped pecans

Mix all ingredients, store in refrigerator.

Momma's Meatloaf

To be moist, meatloaf needs a little fat, so I prefer ground chuck to the leaner gound meats.

1 1/2 lbs. ground chuck
1 egg (beaten)
1/2 cup breadcrumbs, oatmeal or saltine cracker crumbs
1 cup catsup (divided)
1/2 cup milk
1 envelope Lipton's onion soup mix
1/4 cup brown sugar

Preheat oven to 350 degreees. Glaze - Mix 1/2 cup catsup and brown sugar in a small bowl. Set aside until needed. Place ground meat in a large mixing bowl. Add the beaten egg, bread crumbs, 1/2 cup catsup (reserve remaining 1/2 cup for glaze), milk and soup mix. Using your hands or a large spoon, combine until thoroughly mixed. Shape into a loaf and place in a 9x13 baking dish. Bake for about 45 minutes, remove from oven and drain fat from dish. Spoon glaze over meatloaf and return to the oven for about 15 minutes. Remove and let let stand for about 30 minutes before slicing.

Roasted Tomato Relish

This is an original recipe created for my supper club......

2 Cups grape tomatoes
1/2 Cup diced red bell pepper
1 Tbsp olive oil
4 Tbsp Kraft Sundried Tomato Vinegarette dressing

Preheat oven to 3o0 degrees. Combine all ingredients is a baking dish (8x8). Cook for about 2 hours. Remove from oven and cool.

To serve: Take one block of cream cheese (lowfat works well) and coat with cracked black pepper. Place on a serving dish and spoon relish over the top. Serve with your favorite crackers!

Crockpot BBQ Chicken Wings

4 lbs. chicken wings
1 (12 oz.) bottle chili sauce
1/3 c. lemon juice
1 tbsp. Worcestershire sauce
1/3 c. grape jelly
2 tsp. salt
2 tsp. chili powder
1/4 tsp. hot pepper sauce
Dash of garlic salt

Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings.

Cubed Steak & Gravy

1-1/2 lbs. cubed beef steak
flour
salt & pepper
1 pkg. onion soup mix
1 can cream of mushroom soup
1 1/2 can water
cooking oil

Season steak with salt & pepper and dredge in flour. Brown in oil and place in a casserole dish. Combine soup, water and onion soup mix and pour over steak. Cover & bake 1 hour at 350 degrees.

Easy Muffins

1 Cup self-rising flour
2 Tbsp. light or olive oil mayonnaise
1/2 Cup non-fat buttermilk

Mix all ingredients until just combined. Spray muffin tin with non-stick spray and bake at 375 degrees for about 15 minutes or until golden brown. Makes 6 muffins.
* You may add different cheeses and herbs to this basic recipe. A favorite of my family is 1/8 cup parmesan cheese and 1 tsp. dried Italian seasoning.

Lightened Chicken Cordon Bleu

This recipe does contain cheese and even for those lightening their diet, you can have good food. Portion control is the key!

4 boneless chicken breasts
4 slices swiss cheese
4 slices deli sliced ham
bread crumbs
egg white, beaten

Pound chicken flat, season with salt & pepper. Place cheese and ham on top of chiken breast, roll up and secure with toothpicks. Dip in egg white and dredge in bread crumbs. Back at 350 degrees for about 45 minutes or until juices run clear.

White Bean Soup with Veggies

2 cans white northern beans (drained and rinsed)
1 small onion, chopped
1 clove garlic, minced
1/4 cup celery, diced
1/2 cup carrots, peeled & sliced
1 potato, peeled & diced
4 cups chicken stock
1/4 tsp. dried rosemary
1/4 tsp. dried parsley
1 tsp. olive oil
salt & pepper to taste

In a soup pot, saute garlic and onion in oil until soft, add stock, herbs and veggies. Bring to a boil, reduce heat and simmer until carrots are tender. Add beans, salt, pepper and simmer an additional 30 minutes. Serve with crusty bread and a side salad!