Saturday Happenings: A Wedding!

If you followed our last post, then you know we enjoyed spending our Friday evening inside, relaxing, and cooking Texas Chicken Burgers. The rest of the weekend, however, wasn't so laid-back.

On Saturday, Jesse graded some papers for class and I worked on some school work myself.

After a quiet morning/afternoon, Jesse and I got semi-dressed up to attend a friend of Jesse's wedding. I must say that even though I knew no one at the wedding, I actually had a fun time. Of course, if you got there at 7:07 pm and not 7:00 pm, all you came for was the reception and not the wedding at that point. I think it's safe to say, and Jesse would agree, that it was the shortest ceremony we've ever attended.

Still, though, it was nice for  Jesse to see her friends from her home town and from her time at The University of Louisiana at Monroe.

We didn't take many pictures at the wedding, especially of the food--we thought that might be rude. The food, though, wasn't bad. There were quite a few local favorites to choose from: jambalaya, blackened chicken alfredo, mini muffalettas, and crawfish bread. 

Surprising as it may seem to Jesse, I actually started reading other people's blogs and found some interesting recipes to try out. One of the recipes that looked interesting to me was a slow cooker lasagna. Of course lasagna always sounds delicious, but the ease of the recipe really grabbed my attention: mix the ingredients and walk away, come back and serve. You had me at "walk away."

So I decided that if I'm going to be making some fun recipes that maybe it would be fun to show us actually making them in a video. So the video below is our first experience at a cooking video; don't worry, they will improve over time.

Slow Cooker Lasagna Makes 6 servings Nutritional Facts (per 1 serving): 363 Calories, 16g Fat, 77mg Cholesterol, 670mg Sodium, 88mg Potassium, 30g Carbs, 1g Fiber,  15g Sugars, 22g Protein, 9% Vitamin A, 25% Vitamin C, 31% Calcium, 14% Iron
Ingredients: 1 lb. Lean Ground Beef 93/7 15 oz. Ricotta Cheese Part Skim 1 bag Kraft Italian Cheese 2 Tbsp. Shredded Parmesan Cheese 24 oz. Tomato Sauce (6) 2 oz. Lasagna Noodles, Uncooked 1 Egg
Steps:
1. Brown the ground beef.
2. Drain the beef, then place back in the pan.
3. Add tomato sauce, egg, 1.25 cup italian cheese, parmesan cheese, and ricotta cheese.
4. Blend mixture together.
5. Pour 1-1.25 cup of mixture into the bottom of the slow cooker.
6. Layer the lasagna noodles across the mixture.
7. Add a layer of the mixture and then add a layer of lasagna.
8. Add the remaining layer of mixture and cover.
9. Cook on low for 4-6 hours or until the liquid dries up.
10. At 3-4 hours add the remaining Italian cheese.
11. Serve and enjoy.