Crock-pot Lasagna

This is the best tasting, easiest lasagna I have ever tried.

1 lb. lean ground beef or Italian sausage
1 (24 oz.) jar of spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese
1 pkg. Italian cheese (2 cups)
1.4 cup grated Parmesan cheese
1 egg
2 Tbsp parsley
6 regular lasagna noodles, uncooked

Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1 1/2 cups italian cheese, 2 Tbsp Parmesan, egg and parsley.

Spoon i cup meat sauce into crock-pot; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.  cover with 2 cups meat sauce.  Top with remaining noodles, broken to fit; cheese mixture and meat sauce.  Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed.  Sprinkle with the remaining cheese let stand covered, 10 minutes or until melted.

Asian Sesame Chicken and Broccoli

from CHRISTI REED

8 oz. angel hair pasta
2 cups small croccoli florets
1 lb. boneless skinless chicken breasts-cut into thin strips
3/4 cups Kraft Asian Toasted Sesame Dressing
3 Tbsp soy sauce
1/4 tsp each:  ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl.  Add chicken mixture and mix together (lightly).  Sprinkle with peanuts and serve.

Note:  If nervous about crushed red pepper flakes, add 1/8 tsp starting out.

Serve over brown rice.