Slow Cooker Lasagna

INGREDIENTS
• 1 pound lean ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 (12 ounce) package lasagna noodles
• 8 ounces ricotta
• 8 ounces cottage cheese
• 1 package frozen spinach (thawed)
• 1/2 cup grated Parmesan cheese
• 16 ounces shredded mozzarella cheese
DIRECTIONS
1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook until heated through.
2. In a food processor combine the ricotta cheese, the cottage cheese and the spinach. In a medium bowl combine grated Parmesan cheese, and shredded mozzarella cheese, then mix in spinach mixture
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover and cook on low heat in slow cooker for 6 to 8 hours.

Sausage, Kale and Potato Soup (from Skinnytaste)

Sausage, Kale and Potato Soup (Serves 4)

1 lbs reduced fat turkey sausage
1 lbs kale, stems removed, leaves shredded
1 tsp olive oil
½ sweet onion, chopped
1 medium carrot, chopped
4 cloves garlic, minced
6 cups fat free (low sodium) chicken broth
3 medium new or red potatoes, peeled and diced
1 pinch dried red pepper flakes
salt to taste
¼ tsp ground black pepper

In a dutch oven or large sauce pan, cook sausage over low heat until brown, about 10 minutes. Remove from pot and let cool.

Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute.

Add broth, carrots and black pepper. Bring to a boil and cook 5 minutes. Add cooked sausage, potatoes and red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to simmer. Cook partially covered until the potatoes and kale are cooked. Adjust salt if needed.