Chirp, Chirp!

I just wanted to say that I haven't abandoned this 101 venture; I've just been incredibly busy with wedding planning.

So even though you may be hearing crickets over here now, I promise that once I move back to Georgia I'll get this show on the road!

Don't give up on me just yet :)

In progress

I figured it was time to get this party started! Here's what I've been up to:

I'm currently reading this book:

I watched Julie and Julia, which took care of the letter "J"

Last night we made Slow Cooker Lasagna (Weight Watcher friendly) recipe below

Sorry for the silly picture. I forgot to take a photo till we after we ate. This was a good recipe and I'll most likely make it again, but I'll tweak it to make it more flavorful. As it is, it's a very bland, meat and sauce lasagna, and I like it with a little more flavor.

Slow Cooker Lasagna (8 Weight Watcher Points)


1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped

1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce

1 tsp table salt

1 tsp dried oregano

1/2 tsp dried basil

1/4 tsp crushed red pepper flakes, or to taste

1 cup(s) part-skim ricotta cheese

1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided

6 item(s) dry lasagna noodles, no-cook

1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano


  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.