December 18, 2010.

In my attempt to become very frugal and to also rely less on store brought packaged foods, I have begun expanding my horizons in the kitchen. I have begun baking my own bread. What I once thought to be a difficult thing has turned out to be incredibly easy. I just have to be careful to not eat too much of what I am baking. I made two loaves yesterday and after cooled, promptly put one in the freezer. I'm itching to try cinnamon bread and was going to today, but it requires a lot more rising time so I may not fit it in today. But, we'll see.

Also, we have begun buying more Angel Food boxes from our church. Today is pick-up day which is normally in the morning, but due to a truck breaking down the boxes won't be there until this afternoon. (which is why I may not be able to fit in bread making) Anyway, most of the boxes have been including a package of beans each month. Not being a very well versed cook, I have rarely used dried beans in the past. One thing I do like to use in my kitchen is the crock pot. I follow a blog online called "A Year of Slow Cooking" and I found where this lady will cook whole bags of beans in her crock pot...and then freeze them in smaller containers. They can then be used like canned beans in recipes. And they are better then canned as there is no salt added. So, today I have a whole bag of pinto beans going in my 5 quart crock pot. When I got this bag of beans in my food box last month I had no idea what to do with them. By cooking them and freezing, I can now use them more easily in minestrone soup and other recipes. I think I have another bag of beans in this months box so I plan on doing the same thing.

Chris and I rarely eat out any more. Just too expensive. I now own 3 different sized crock pots and use them several times a week. Yesterday it was crock pot lasagna. A new recipe for me and is fast becoming one of our favorites. I'm not sure if anyone is reading my blog, but I wanted to share that recipe here:

Slow Cooker Lasagna

1 pound uncooked lean ground beef.
1 small onion chopped
1 medium garlic clove, minced (I always forget to buy this and have used powdered)
28 ounce canned crushed tomatoes (I have used the one that comes with Italian seasonings)
15 ounce can of tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil (both times I made this I left it out as I keep forgetting to buy it)
1/4 tsp crushed red pepper flakes..or to taste.
1 cup part skim ricotta
1 1/2 cups shredded mozzarella-divided
6 dry lasagna noodles, no -cook. (I found one company that makes this at my local store)
Parmesan.

Heat large non stick skillet over medium heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, sauce, salt, oregano, basil and red pepper. Simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta and 1 cup of mozz. Spoon 1/3 beef mixture into a 5 quart crock pot. Break 3 lasagna sheets in half and arrange over beef. Top with half the ricotta/moss mixture. Repeat with another layers and finish with remaining beef mixture.

Cover and cook on low setting 4 to 6 hours. Remove cover, turn off heat and season to taste if desired. Sprinkle remaining mozz over top, cover and set aside until the mozz melts. Add Parmesan also at this time. However much you want.

I have to add...I did add extra mozzarella to the layers as I was putting it in the second time I made this and it was much better. It filled my crock pot about half way, so you could probably double this recipe and fill it all the way. Really good and really easy.