Pesto-Spinach Lasagna:

Ingredients:

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions:

Place a spoonful of pasta sauce (about 1/4 cup) into the bottom of your crockpot and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheese. Repeat layers until you've run out of ingredients. You may have to squish it down to make it fit. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.

Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides.

Uncover, and let it sit for 10 to 15 minutes before serving.

American Chop Suey:

Ingredients:

1 pound lean ground beef, browned and drained

5 bacon strips, diced

1 large onion, diced

1 green bell pepper, seeded and diced

1 (14.5-ounce) can diced tomatoes

1 can water (empty tomato can)

6 garlic cloves, chopped

1 (26-ounce) jar prepared pasta sauce

1 (16-ounce) package elbow macaroni, uncooked

1 cup shredded cheddar cheese (optional)

Directions:

In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and put into your slow cooker. Add everything else except for the pasta and cheese. Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve with cheese sprinkled on top, if desired.

Buffalo Wing Soup:

Ingredients:

2 cups cooked and cubed chicken
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup unsalted butter
1/4 cup flour
2 cups fat free milk (no higher content than 2%, or it will curdle)
3/4 cup chicken broth
4 ounces Velveeta
1/2 cup hot wing sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic powder

Directions:

Make a roux with the flour and butter. You can do this in the microwave. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the celery salt and garlic powder. Stir in the flour and butter mixture. Add hot sauce. 

Cover and cook on low for 6-8 hours, or on high for 3-4. 

Beef Bourguinon:

Ingredients:

Bean Stew:

Ingredients:

2 cups split peas (or lentils)
6 cups broth of your choice
1 can kidney beans, rinsed
1 can black beans, rinsed
1 potato, chopped
1 yellow bell pepper, cored, seeded, and chopped
4 green onions, chopped
3 tomatoes, chopped
1 cup baby carrots
handful of broccoli (or other veggies you have lying around)
1 teaspoon dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.5 teaspoon paprika

Directions:

Chop up the vegetables to desired size, and throw them in the pot. Rinse the beans, and add. Add the split peas (or lentils). Cover with broth, and stir in the spices.

Cook on low for 7-9 hours, or on high for 4-5.