Hey y’all! The beach is open again!!!
This is my first “What’s for Dinner?” type of video. I am sharing with you 2 easy crockpot recipes and I just had to show you some nice beach vibes for anyone who finds the views relaxing- we are happy they are back open and so far people look to be following social distancing guidelines.
Crock Pot Lasagna
1 (16 oz) box lasagna noodles
16 oz cottage cheese
2 lbs ground beef cooked and drained
2 – 26 ounce cans or jars of spaghetti sauce
2 cups mozzarella
1-2 cups additional mozzarella to top before serving
In bowl, stir two cheeses together. In bottom of crock pot spoon a layer of sauce, a layer of 1/3 of the cheese, then a layer of a small bit of the ground beef. Top with a layer of noodles, breaking to make them fit.Top noodles with another layer of sauce.
Repeat the layers until all ingredients are used, ending with sauce.
Cover and cook on low 6-8 hours. You can also cook it on high for about 2 1/2 – 3.
It may not look pretty right when it’s done, but it tastes wonderful!
Crock Pot Potato Soup
6 potatoes, peeled and cubed
1 carrot, peeled and sliced
5 cups water
4 chicken bouillon cubes
1 T dried Parsley
1 tsp. salt
1/4 tsp pepper
1/3 cup butter, melted
12 oz evaporated milk
Combine all ingredients except milk in your crock pot. Cover and cooke on high 3-4 hours or low 8-10 hours. During the last hour of cooking, stir in the evaporated milk.
*** If the soup is too brothy/thin for your liking, add in 1/2- 1 cup instant mashed potato flakes and it will thicken up perfectly.
I like to serve with shredded cheese and maybe some cooked bacon pieces!
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