Ingredients

1 lb. ground beef
1 26-ounce jar spaghetti sauce
1 cup water
1 15-ounce container ricotta cheese
7 ounces of 2% milk shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked

Directions

1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
2. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
3. Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Serves 8.

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Ingredients

6 medium peppers, preferably red and yellow
1 jar (26 oz) green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini (12 oz), scrubbed and diced
1-1⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil

Directions

1. Cut 1⁄4 off stem end of peppers; remove seeds. Stand peppers and tops in a microwave-safe baking dish. Add 1⁄2 cup water, cover with vented plastic wrap and microwave on high 5 minutes, or until peppers are crisp-tender. Stir 11⁄2 cups pasta sauce into water in dish.
2. Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.
3. Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.
4. To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.

Serves 6.

Nutritional information per serving: 392 Calories; 23 g fat (23 g sat), 57 mg cholesterol; 28 g carbohydrates; 17 g protein; 6 g fiber; 960 mg sodium

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Ingredients

2 whole eggs plus 8 egg yolks, lightly beaten
1 cup (7 ounces) granulated sugar
2/3 cup freshly squeezed lemon juice (from about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, at room temperature

Directions

1. Add the eggs, sugar, and lemon juice to a heavy-bottomed saucepan, whisk together to combine.
2. Cook over medium-low heat, whisking constantly, until it has jelled up slightly and coats the back of a spoon.
3. Take the pot off of the heat and add the butter cubes one at a time, whisking until they have melted completely.
4. Strain through a fine-mesh strainer into whatever container you plan to store it in, and cover with plastic wrap, pressing it directly onto the surface of the curd so that it doesn't form a skin. Chill for at least 2 hours before serving.

Makes about 2 cups.

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