1 cup smoked mozzarella, grated
1/2 cup Parmigiano Reggiano, grated
8 ounces cream cheese
1 garlic clove, minced
12 ounces thawed frozen spinach, chopped
10-12 artichoke hearts (the equivalent of one jar or can), cut into quarter-inch pieces
salt and pepper, to taste
Place all cheeses into the slow cooker, then add the remaining ingredients.
Cover and cook on high, stirring occasionally to make sure the cheese doesn’t burn or stick.
The dip should be ready after approximately 2 hours, or until the cheese is completely melted.
Stir and season with salt and pepper
Serve warm with tortilla or pita chips
2- 28 Ounce cans diced tomatoes, drained
4 Cloves of finely chopped garlic
2 Tablespoons oregano
1/2 Teaspoon salt
1/4 Teaspoon pepper
15 Ounces fresh ricotta
1/2 Fresh parsley, finely chopped
1/2 Cup shredded Parmesan cheese
12 Ounces lasagna noodles, uncooked
2 Cups fresh Spinach leaves (use bagged to save time)
2 Cups shredded mozzarella cheese
Combine drained tomatoes, garlic, oregano, salt and pepper in bowl.
In another bowl, combine ricotta cheese, parsley and Parmesan cheese.
Spoon 1/3 to 1/2 cup of tomato mixture onto bottom of slow cooker stoneware.
Layer the following into the Crock-Pot® slow cooker:
Uncooked noodles (okay to break them to fit).
Leaves of spinach.
Drop dollops of ricotta mixture.
1/3 to 1/2 cup tomato mixture.
Sprinkle mozzarella on top.
Repeat layers with other ingredients 2 to 3 times.
Finish by sprinkling mozzarella on top of final layer.
Cover; cook on High for 2 hours or on Low for 3 to 4 hours.
1 Can or frozen spinach-drained
1 Cup heavy cream
1 Clove garlic, minced
1 Cup cheese
1 Cup Parmesan cheese
1 Bell pepper, diced
Place all ingredients into the Crock-Pot® slow cooker.
Cover; Cook on high for 2 hours then on low for 10 min.
1 lb. shredded Mozzarella
1 cup grated Parmesan
1 cup (8 oz. jar) mayonnaise
1 cup (8 1/2 oz.) artichoke hearts, drained and chopped
Mix ingredients together.
Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.
Serve with broken up French bread or wheat crackers
4 cups low-sodium vegetable stock
2 cups water
2 (14.5 oz) cans diced tomatoes
1 cup diced celery (3 stalks)
1 cup diced carrots (2 carrots)
1 cup diced yellow onion (1 small)
2 Tbsp chopped fresh parsley (or 2 tsp dried)
2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried rosemary, crushed
1/2 tsp dried thyme
2 bay leaves
1/2 tsp sugar
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini (1 small)
1 1/3 cups shell pasta
4 cloves garlic, minced
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
1 (14.5 oz) can Italian green beans, drained
2 cups packed chopped fresh spinach
Finely shredded Romano cheese, for serving (Parmesan works too)
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to a 6 or 7-quart slow cooker. Season with salt and pepper to taste and cook on low heat 6 – 8 hours or high 3 – 4 hours.
Add in zucchini, pasta, garlic, kidney beans and white beans and cook on high heat and additional 30 – 40 minutes until pasta is tender. Stir in spinach and Italian green beans and cook several minutes until heated through. Stir in more vegetable broth or water to thin if desired. Serve warm topped with Romano cheese.