Crock Pot Lasagna

1 lb lean ground beef, drained (lbs of meat needed is determined by the # you are feeding)
1- 32oz jar of spagehetti sauce
1/2 box of Oven Ready lasagna noodles (gently break them in half)
1 c of mozzarella chesse
1/2 c. finely chopped onion
1 clove of garlic finely chopped
1/4 tsp dried oregano
1/4 tsp dried basil
1 small tub of Ricotta chesse

Grease the inside of your crock-pot some cooking spray, this will make clean up much easier Combine ground beef, onion, garlic, oregano and basil in skilliet and brown hamburger meat, drain then add the sauce to the meat. In the crock-pot layer meat, shredded cheese, Ricotta cheese, then Oven Ready Noodles When you put the next few layers on make sure you are generous with the sauce and meat mixture. Otherwise your noodles will not soften. Make sure you leave enough sauce and meat to cover the very top of the last noodle layer, then over with mozzarella cheese. Cook on low for 3-4 hours and serve.

Mexican Chicken

1- can of Rotel (you pick the heat)
2 - cans of Cream of Mushroom Soup
A med. bag of tortilla chips
1 c. of shredded colby jack cheese
1 bag of boneless chicken breast

Pre-heat the oven to 350Grease a 9x13 glass panBoil your chicken and when its cooked through, cut into cubesCrush the chips and put in a large bowl and then add the chicken cubesThen add the Rotel and Cream of Mushroom soup and 1/4 of the cheeseMix well then put in the greased pan, sprinkle the remaining cheese over the top and cook for about 20-30 mins (careful don't burn the cheese!)I always serve mine with white rice and a salad. HOpe you like it---my kids LOVE to smother theirs in sour cream