For Fri. 3/27: Crock Pot Spaghetti!

I started with this recipe. I doubled, of course. I made as written except:

-used half hot Italian sausage and half ground turkey for the meat
-used V8 instead of plain tomato juice for the liquid
-omitted the garlic powder, used fresh garlic
-omitted mushrooms
-used whole wheat spaghetti (and a whole 12 oz., not just 8. That just doesn't seem like enough!)

The spaghetti I broke up and put in a bag; Jeff's only job is, after cooking on Low for 8 hours, to stir, add spaghetti, stir again, and cook for 1 hour on High.

Garlic bread to go with. They love that garlic bread.

Lasagna rematch: TURKEY lasagna!

Well, the guys liked the last lasagna I made so much I figured I'd do it again.

But, this time, in addition to using whole wheat noodles, I got a good deal on ground turkey ($1/lb.) So, omitting the mushrooms (since there's an allergy, apparently) I had room for my 2 1/2 lbs. of cheap ground turkey. I browned it up with some garlic (like 8 cloves) and the Italian seasoning.

Of course I used low-fat cheese, and I also used some spaghetti sauce with spinach in it (not like I'm trying to sneak nutrition into them or anything... *looks innocent*) In fact if you had the mind to I bet you could sub, or add, frozen spinach, squeezed dry, for the mushroom layer, or mix it in with your ricotta. That could be very yummy.

I already know that this turned out perfect at 5 hours on Low so we'll do that. I baked up 2 loaves of garlic bread to go with. Now to see if anyone notices the turkey and spinach...