Classic Italian Lasagna

Ingredients:

9 lasagna noodles
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
3 cups ricotta cheese
2 tablespoons chopped fresh parsley
1 egg
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Directions:

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the ground beef over medium-high heat until it's no longer pink. Drain excess fat.
Add chopped onions and minced garlic to the skillet with the beef. Cook until the onions are translucent.
Stir in crushed tomatoes, tomato paste, canned tomato sauce, and water. Season with sugar, salt, basil, fennel seeds, and Italian seasoning. Simmer, covered, for about 1 hour, stirring occasionally.
In a mixing bowl, combine ricotta cheese, chopped parsley, and egg.
Preheat your oven to 375°F (190°C).
In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Arrange 3 cooked noodles over the sauce.
Layer with 1/3 of the ricotta mixture, followed by 1 1/2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Repeat the layers.
Top the final layer with the remaining meat sauce and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden.
Let it stand for a few minutes before serving.

Garlic Parmesan Chicken Pasta (Slow Cooker).

4 boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
12 oz fettuccine pasta
Fresh parsley for garnish
Directions:

In a slow cooker, place the chicken breasts at the bottom.
In a mixing bowl, combine chicken broth, heavy cream, minced garlic, dried basil, dried oregano, salt, and black pepper. Pour this mixture over the chicken.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Remove the cooked chicken from the slow cooker and shred it with two forks.
Return the shredded chicken to the slow cooker and add grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
Cook the fettuccine pasta according to the package instructions until al dente. Drain and add the cooked pasta to the slow cooker.
Gently stir everything together until the pasta is well coated with the creamy sauce.
Serve the Crockpot Garlic Parmesan Chicken Pasta garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 6-7 hours (slow cooker) or 3-4 hours (high) | Total Time: 7 hours 15 minutes (slow cooker) or 4 hours 15 minutes (high)

Slow Cooker Pot Roast

3 pounds chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Directions:

Season the chuck roast generously with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until it's browned.
Place the seared roast in the slow cooker.
Add chopped onion, minced garlic, carrots, and potatoes around the roast.
Pour beef broth over everything.
Tuck fresh rosemary, thyme sprigs, and bay leaves around the roast.
Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender and easily shreds with a fork.
Remove the roast and vegetables from the slow cooker, and transfer to a serving platter.
Strain the cooking liquid, discarding the solids, and serve it as a flavorful sauce alongside the pot roast.
Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)

Philly Cheesesteak Egg Rolls

Ingredients:

1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup provolone cheese, shredded
12 egg roll wrappers
Vegetable oil, for frying
Salt and pepper, to taste
Directions:

Heat olive oil in a skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until it's no longer pink, about 3-4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and green bell pepper. Sauté until they are soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
Lay an egg roll wrapper on a clean surface with one corner facing you. Place a spoonful of the cooked steak in the center of the wrapper, followed by a spoonful of the sautéed onions and green bell peppers.
Sprinkle a generous amount of shredded provolone cheese on top of the steak and veggies.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the egg rolls and fry until they are golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the delicious Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce