Lasagna Soup

Servings: 6-8

  • 1 lb ground beef (or vegetarian crumble)
  • 3 cups of beef broth (or vegetable broth to make vegetarian)
  • 4-5 cloves of garlic, minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • ½ cup chopped onion
  • 1 (28 oz) can of diced tomatoes
  • 1 (6 oz) can of tomato paste
  • 1 cup V8 (or any vegetable drink)
  • 2 cups uncooked shell pasta
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 cup of water
  • Optional: shredded cheese for topping
  1. First mix together the can of tomatoes and tomato paste in crockpot.
  2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. 
  5. Stir to combine, replace lid and continue cooking for 30 minutes.
  6. NOTE: If you like your soup to have more liquid, feel free to add some extra broth and/or water when you add the noodles.

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10. Try using a crockpot more. Meals you make in them are usually so cheap and easy. You can even freeze the left overs and then just throw them back in the crock pot for another night.

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—  The 12 things I’ve learned so far in 2015.
Hoisin slow-cooked chicken breasts

I just made this recipe tonight and served it over rice. It took a little while to cook, but it was super easy and took basically no effort.

What you need:

  • chicken (I used 3 breasts but I’m sure you could use whatever chicken you have on hand or prefer, I just don’t like bone-in so that’s what I bought)
  • hoisin sauce of your choice- I used the entire 22oz bottle (I used Soy Vey Hoisin Garlic, and prefer it over whatever other brand my mom-in-law had, it’s got a really nice balance of garlic and sweetness and tanginess- this sauce is certified Kosher!)
  • a crock pot or other slowcooker (might be able to use an oven and casserole dish, just cover with tin foil, one site I found suggested 90 minutes at 325°, but you’ll want to make sure it cooks to 165° internally)
  • something to flip the chicken with- I recommend tongs, but a fork should do

I personally put the sauce and chicken into a freezer bag and froze it until I was ready to cook it (because I bought a bunch of chicken and didn’t want to cook it all at once) but this step isn’t necessary at all. If you do freeze your chicken for later, make sure to thaw it completely before putting it in the slow cooker, because the thawing will marinate the chicken for you and also if you don’t thaw it completely it’ll take longer to cook. 

1: Put chicken in crockpot- try and make sure it’s one layer and not overlapping. It’ll cook best this way.

2: Cover with sauce. Wiggle your chicken around to make sure the sauce is thoroughly covering all of your chicken.

3: Cook! Either on high for 3-4 hours or low for 7-8 hours. Flip your chicken about halfway through to make sure the saucy goodness gets evenly distributed. At the end of your time cut into the thick part of one of your chickens, and make sure it’s white all the way through- that means it’s thoroughly cooked. I did 3 hours and it fell apart when I checked to see if it was done cooking.

4: Optional step: Shred! Since mine fell apart when I checked it’s doneness, I just took a couple forks and pulled it apart. 

It’s ready to eat! You can eat as is, or serve it over rice or noodles or whatever you want, really. I did plain white rice, but I have a feeling it would be super tasty over veggies as well. 


Crockpot Lasagna 

Modified from this recipe for pesto spinach lasagna. I didn’t use pesto sauce or mushrooms and added in ground turkey to make it a balance meal in just one dish. 

I discovered that I could eat the ricotta-egg-mozzarella mixture by itself for days and days. So tasty.