Crockpot Lasagna

12 lasagna noodles, uncooked
1 lb ground beef, browned and drained
1 tsp Italian seasoning
1-28 oz jar spaghetti sauce
1/4 C water
1-16oz carton cottage cheese
2 C mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of greased 4 quart slow cooker.  Stir Italian seasoning into meat and spread 1/2 over the noodles already in crock pot.  Then layer 1/2 of the sauce and water, 1/2 the cottage cheese, and 1/2 of the mozzarella cheese over beef.  Repeat layers.  Cover and cook on low heat 4-5 hours.  Do not cook for more than 5 hours.  Makes 6-8 servings.  Serve with a green salad

Sunday Roast

3 to 4 pound rump roast
1 pound bag baby carrots
1 cup chopped onion or
1/2 cup dried minced onion
8-10 red potatoes, quartered
1 envelope dry onion soup mix
1 cup water

Place roast in bottom of greased 4-5 quart slow cooker. Place carrots, onion, and potatoes on top of meat. Dissolve soup mix in water and pour over all. Cover and cook on low heat 8-10 hours. If using frozen roast, cook on low an additonal 2-4 hours. Makes 6-8 servings.

Easy Chicken Bake (crockpot)

6 boneless, skinless chicken breasts
1 can cream of mushroom soup (condensed)
3/4 C evaporated milk
1/4 t garlic salt
1/8 t paprika
1/4 C parsley, fresh chopped, optional

Place chicken in greased 4 to 6 quart slow cooker. Mix together sop, milk and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings. Serve with brown rice and vegetable.