Slow Cooker Baked Ziti

Mine didn't look as pretty as the picture online, but it tasted great! I like using the Slow Cooker when it's super hot outside, so we don't have to heat the house.

Slow Cooker Baked Ziti

Servings: 8
Prep time: 10 minutes
Total time: 3 hours 10 minutes
Ease of difficulty: Throw in the crock pot and let it cook. Easy!
Variations: Change up the pasta, cheese, and pasta sauce
Source: Tablespoon

1 (15 ounce) container part-skim Ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon salt
1 pound ziti pasta
2 jars of pasta sauce
2 tablespoons fresh finely chopped basil leaves
2/3 cup water

In a medium bowl, combine all three cheeses and the salt. In another bowl, pour the pasta sauce and stir to combine if using different flavours.

Pour ziti into colander and rinse with cold water allowing water to stick to the pasta.

Spray the inside of the crock pot with cooking spray.

Pour half of the pasta in an even layer on the bottom of the crock pot. Pour half of the sauce on top. Evenly distribute half of the cheese mixture on top of the sauce. Repeat again, layering pasta, sauce, and cheese mixture. Sprinkle the chopped basil on top.

Pour water into slow cooker and place lid on top. Cook on high for 2-3 hours or until pasta is tender.

Cheesy Zucchini Enchiladas

My favourite vegetarian meal

Cheesy Zucchini Enchiladas
Servings: 4
Time: 45 min - 1 hr
Ease of difficulty: Easy, but time consuming
Variations: I grated up the last carrot I had in the fridge and mixed it in with the zucchini. I did not use cilantro or chilis in adobo sauce. I replaced kosher salt with table salt, and Sargento cheese with cheddar or marble cheese (whatever I had in the fridge)
Source: Skinnytaste

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
• 4 Large La Tortilla Factory Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!