Ever have one of those days? Yep, that was yesterday. I woke up early, put a lasagna in my slow cooker, and headed off to work…all day long I was so excited to come home to try this new meal. I walk in the door, go into the kitchen full of excitement, and then WHAM! I realize, I didn’t plug the darn thing in. Cold. As. Ice.
Such a disappointment! But after drying my eyes and scraping myself off the floor, I realized I should not feel so sorry for myself. After all, I have been given the means and ability to make many wonderful and healthy meals for my family. Plus, it is kind of a funny story when I think about it. What are some of your cooking blunders???
Of course, I will be trying this recipe again next week…but maybe I’ll drink a cup of coffee before attempting another 6a.m. cooking fiasco. If you try it out before me, send me your ideas/modifications/thoughts!
| Servings |
|
- Eggplant 1/4 inch slices
- 4 garlic cloves chopped
- 1 white onion chopped
- 1 lb ground chicken sausage
- 1 jar marinara sauce
- 16 oz part skim ricotta cheese
- 1/2 cup Parmesan cheese
- 1 cup low fat mozzarella cheese shredded
- 2 eggs
- 1 bag frozen spinach
Ingredients
|
|
- First, PLUG IN THE CROCK POT and turn it on low.
- Over medium heat, saute the onions and garlic for 2-3 minutes. Then add the chicken sausage to the same skillet, cook until browned (about 5-7 minutes)
- Combine the ricotta, 1/2 cup mozzarella, eggs, and spinach in a bowl.
- Spread small layer of marinara sauce on the bottom of the crock pot. Layer in eggplant slices to cover bottom, then 1 cup marinara sauce, 1/2 sausage mixture, and 1/2 cheese mixture. Repeat
- Top with remaining marinara sauce, mozzarella cheese and parmesan cheese.
