Here We Are...with Luci

Lasagna In A Crock Pot? Yes, You Can!

An Easy, Adaptable, Slow Cooker Recipe

Think you can't do lasagna in a crock pot? Think again, you can! And it's easy as a blueberry pie!

Besides the time savings, and ease, the best part about this recipe is that it is fully adaptable to your choice of ingredients. Whether you're a vegetarian or love a traditional meat lasagna, you can make both versions using the following recipe. I tested this recipe a number of times until I got it just right, so I can share it with you.

Ingredients (see *NOTE*)

1.5 Tbsp. Olive Oil

Fresh Basil

1 - 2 boxes Lasagna Noodles (the old-fashioned kind, NOT the "no boil" or "no cook" type)

3 jars of Pasta Sauce - your brand choice, but use at least the 24 oz. size

16 oz. Mozzarella Cheese - whole or part skim, sliced into cubes

Ricotta Cheese - My "less is more" philosophy on calories = I use a small, 15 oz. Sorrento whole milk ricotta; it holds up to the heat better than the low fat or part skim options. There may be less of it throughout the lasagna, but it tastes so much better than the other types.

Option 1 - Vegetable Lasagna {the listed veggies do not have to be cooked before adding to the crock pot}

Eggplant - skinned & cut lengthwise; Zucchini - skinned & cut either lengthwise or in 1/4" circles; Red Peppers, Onions, Mushrooms - generously sliced (if they are too small, they won't hold up to the heat)

Option 2 - Meat Lasagna {meat should be browned before adding to the crock pot}

Lean Ground Beef - Add some olive oil and brown beef in a skillet, but don't overcook it. Mix in 1/2 cup pasta sauce at the end to keep it moist. NOTE: You can add chopped onions for extra flavor.

TIP: With either option, you will also need to line the bottom of the cooker with chopped onions or red peppers.

Instructions

1. To help with the clean up: use a paper towel & swipe the bottom & sides of your crock pot with thin layer of olive oil.

2. Layer the bottom with chopped onions or red peppers (or a combination).

3. Add a layer of overlapping lasagna noodles: you may have to break them to create a full "floor" to support the veggies/meat.

4. Build a level of vegetables (or meat, or both) by layering the eggplant, zucchini, onions, red peppers, mushrooms, random dollops of ricotta, a handful of cubed mozzarella, basil, topped by sauce.

5. Add another layer of lasagna noodles, repeating the process. Be generous with the pasta sauce on each layer. TIP: After you arrange the lasagna noodles and before adding the toppings, gently push down a bit on each layer. The whole batch will cook down a lot, so this step will give you a bit more room to build an extra layer to fill the crock pot.

6. When it is filled to the top edge, cover with one last layer of noodles, add more sauce. Cover the slow cooker. TIP: Save clean up time & don't add mozzarella cheese to the top layer of noodles because the cheese can bubble up and stick to the glass.)

7. Cook on LOW heat for about 5 hours. (Don't rush it... I tested this recipe on High for 4 hours, and the noodles were very gooey.)

*NOTE*: You may have to increase/decrease the cooking time and amount of ingredient items according to the size of your crock pot. I listed the amount used for a large crock pot; obviously, the vegetable quotient is up to you and your likes/dislikes. FYI, I used an All-Clad 6.5 quart slow cooker.

So there you have it! An easy lasagna recipe that is sure to please everyone at dinner, and for lunch the next day. Pour a glass of red wine and enjoy!

Clearly Fresh Bags Keep Food Clearly Fresher Longer!

A Product Review By Here We Are

Do you avoid buying extra fruits and vegetables on sale because they might go bad before you'll eat them? Clearly Fresh Bags may be the solution to saving you money while keeping your pantry stocked. These food storage bags really do extend the shelf life of fruits and most vegetables.

The company website states, "For the past 15 years BreatheWay technology has been used in the commercial shipment of fresh fruits and vegetables." The BreatheWay patented polymer process "acts as an Oxygen/Carbon Dioxide passageway - allowing just the right amount of oxygen in and much more carbon dioxide out." This creates an "ideal atmosphere" in which to slow the dehydration of the stored food.

When the company contacted me to do a review (they did supply me with a sample package), I was a bit skeptical about the product claims. At Here We Are, our Product Review Policy states that supplying a product does not guarantee a review, nor does it guarantee a positive review. Our motto is, "If we like it, we will tell you, if we don't, we will tell you."

That being said... It worked on everything I tested, except for bagged lettuce. It seems bagged lettuce, mixed baby greens, and arugula are veggies that are best eaten on the day they are bought. All the types of bagged lettuce I tested (stored in the refrigerator) deteriorated at the same rate as when left in their original product bags. That is the bad news on this product review.

The good news is that ALL of the other types of fruit and vegetables stored in the Clearly Fresh Bags {CLB} lasted much longer than the same types of produce NOT stored in the CLB (i.e., left in the fruit bowl or the fridge crisper).

I followed the package directions of using one type of produce per CLB, pushing out the extra air, zipping closed, and storing either on the counter or in the fridge.

Here are my test results:

Refrigerator items...

Nectarines: put into CLB on 7/23, removed 8/4 = 12 days ➤ firm & tasty

Strawberries: in on 8/3, out on 8/12 = 9 days ➤ Good as the first day I bought them! I placed the entire carton (without cellophane wrapping) into the bag and only removed a few each day to eat. On the ninth day, there were at least 8 strawberries still as good as new.

Blueberries: in on 9/1, out on 9/7 = 6 days ➤ plump and juicy; again, I just stuck the whole pint into the bag without the wrapping and put it on a shelf in the fridge

Peaches: in on 8/25, out on 9/5 = 11 days ➤ like new

Counter items...

Bananas: in on 9/15, out on 9/22 = 7 days ➤ slight browning on the outside, but firm on the inside

Onions: in on 9/15, out on 10/1 = 16 days ➤ like new, they would have lasted longer had I not needed them to cook!

Eggplant: in on 10/2, out on 10/7 = 5 days ➤ it was fine (this might be the maximum time frame), it felt a bit softer than when it went into the CLB; BUT 5 days is a lot longer than the typical 2 days it takes for an eggplant to brown and soften

Red Peppers: in on 10/2, out on 10/12 = 10 days ➤ like new

At $3.99 for 10 bags plus S&H (and I even reused CLB for all of the counter items I tested), it seems a bargain considering the potential "shelf life" extension of stored fruits and vegetables. The longer they stay fresh for use, the more money you save. We've all thrown out produce in a week worth more than a package of the CLB. Clearly, Clearly Fresh Bags keep food fresher longer. Try your own experiment and let us know your results.

Fall and Winter 2011: Beauty Tips & Fashion Trends

CLICK Here to Listen to the Here We Are Radio Show episode Fall and Winter 2011: Beauty Tips & Fashion Trends.

Need some advice on how to keep your skin supple and smooth all winter long? Listen for easy head-to-toe tips to help you look good throughout the long, cold winter ahead.

Curious about mineral makeup and how to use it for a flawless finish? Follow my simple tricks for applying mineral makeup so you won't venture out looking like you are wearing a mask. If you're not into mineral makeup, we've got you covered with helpful how-to's and tips on lipstick, eyeliner, and powder, to keep you up to date and feeling great.

Want to update your wardrobe but not sure where to start? From coats to jewelry, I discuss current trends and how to save money while staying in style. Don't miss my Do's & Don'ts on how to wear popular items like sweater dresses, pencil skirts, animal prints and more! RRrrrr!

This show is not about spending money, but maximizing your dollars while looking good and staying current. The gloves came off in my first solo hosting gig - so whether you're a string bean, carrying junk in the trunk, or somewhere in between - you will come away with ways to optimize your wardrobe this season.

Thank you for joining me... Be sure to let me know your thoughts - and please share the show on Facebook, Tweet it, or tell a friend! Thx!

Fruit and Cheese Holiday Party Platter: A Beautiful, Healthy, Plentiful Display - Ready in Minutes

Last year, I was in the supermarket produce aisle when I saw an abundance of big, juicy, red grapes on a vine. It sparked a childhood memory of Thanksgiving holidays at my grandparent's house. I started telling my husband about how my grandmother used red and purple grapes as the center of a big platter, but when I turned around, my husband wandered off and someone else's husband was standing there listening. He looked at me and smiled, "Sounds good." I smiled back, "It was." While I will never be back at her table again, I can recreate it and share the idea with you.

My grandmother, Lucy, was the Italian-American version of Martha Stewart. A product of her generation, she was a wife, mother, and homemaker extraordinaire. She knew no boundaries when it came to entertaining. At the time, I never appreciated the amount of preparation and planning it takes to create a feast, be it a large or small gathering. Now I realize that platter appeared every year because it looks great AND it's so EASY to create!

Ingredients for this "no cook" crowd pleaser:

A flat platter or 2 large dishes (one for each end of the table)

Red and Purple Grapes: gently wash and dry, leaving the grapes on their vines but snip the vines into smaller handy bunches for lifting off the platter

Cheese Wedges (pick whatever cheeses your crowd likes, no need to be fancy - go with familiar choices like Gouda or Blue Cheese); one cheese slicer per wedge keeps things neat

Cubed Cheese, e.g., aged swiss, sharp cheddar, provolone, parmigiana (only use up to a maximum of 5 cheese types all together - think $ saving, and platter size)

Shelled Walnut-halves, Whole shelled Almonds

Bread Sticks, Water Crackers (or any crackers you like)

Optional: Dried Fruit - like apricots, figs, cherries, cranberries; Baguette bread, thinly sliced; Sliced Pepperoni (while it's not a healthy item on your platter, the meat lover in the crowd will be happy)

Hors D'Oeuvres Toothpicks (this is also an opportunity to use your fish forks)

Hors D'Oeuvre Plates

Assembling your items:

Looking down at the platter (bird's eye view), imagine it divided into pie wedge sections; put the toothpicks in a cup in the center or place on the table to the side of the platter(s).

Fill each imaginary section with one item, such as the grapes, cubed cheeses, cheese wedges, crackers, walnuts, almonds, dried fruit, bread slices; randomly place the bread sticks.

TIP: Don't clump everything together, leave space between the sections with a slight overlap for visual appeal.

HELPFUL HINT: Reserve some of each item because when you remove the platter to serve dinner, you can later replenish it to return to the table or buffet after dinner. [This isn't "double dipping" - everyone should be using toothpicks or fish forks.]

Grandma called this a "picking platter" and she was right, everyone likes to pick while they are chatting over a glass of wine before and after dinner. So whether your hosting a dinner party, a holiday extravaganza, or a wine and cheese tasting hour, this fruit and cheese platter is a beautiful, healthy way to put out a plentiful display with very little work. The hardest part may be finding the right platter to fit everything! Enjoy!

November 2011: Slow Cookin'

Announcements, Updates, & Reminders

ANNOUNCEMENTS

Start With A Simmer: November got off to a slow start due to the trickster Halloween storm that caught most of us off guard, and left many without power. No heat, no lights, no phone, and no internet made for an interesting week of living "unplugged." Normally, I voluntarily "unplug" at least one whole day a week. The four and a half days without power allowed me to focus on other things. It gave me the opportunity to sleep extra hours, catch up on reading, organize piles of decor swatches, enjoy face to face discussions, work on the Here We Are editorial calendar for 2012 (omg - it's coming quick!), etc. I share this experience to encourage you to implement a block of time for yourself each week to tune out, turn off, and unplug... You'll feel extra energy when you plug back in!

Turn Up The Heat: Challenges are good for us, right? If nothing else, they get the blood pumping. This month on the HWA radio show, I will venture out on my own into new territory by hosting a show without a guest or a co-host. Join me live for Fall & Winter 2011: Beauty Tips And Fashion Trends on Sunday, November 13, at 11:00am EST to discuss helpful products, pampering your skin, and trending styles to help you look your best this winter. Call in to share your tips, ask a question, or comment. 

On The Menu: Whether or not you are cooking a holiday meal, November means food. Look for the upcoming HWA articles on an easy-to-do platter (my Grandma's trick), food storage to save you $, my lasagna in a crock pot recipe (yes, it is possible AND delicious AND easy!), and more, to make your life better, brighter, and easier this holiday season!

UPDATES

Stir The Pot: In any recipe, there is usually more than one step... Same with subscribing online. Please be sure to VERIFY your HWA email subscription when you receive the confirmation email from "Feedburner Email Subscriptions" - just click the link and you are all set to go! If not, you won't be included in our Gift of The Month giveaway drawings. It's easy, it's free, and we never share or sell your information... Ever! We value your trust.

Take It To Go: We are finally caught up on the gift giving for the last several months. In Spooktacular we reminded you that the radio show "secret word" contest from Lisa Kasper, Entrepreneur: Making Scents Of It All ended Oct. 31. Thank you to all who listened and emailed Lisa, it was a great response.

The winner of the secret word contest is Katerina S; she and Ivy L., the September HWA gift recipient, are both receiving Eden's Alchemy Body Butters. The October HWA Gift of the Month, the pink-sugar scented "Hope" Candle from Blue Moon Candles goes to Kristin J. Congrats to the three lucky ladies, and thank you to Lisa Kasper for her generosity and great advice offered during her guest appearance. If you are starting a business, then this show will be invaluable for you.

The November Gift of the Month is a new copy of the cookbook Gingerbread by Jennifer Lindner McGlinn. The book includes recipes for cakes, cookies, desserts, and more, ummm!

 

REMINDERS

Set The Timer: With so much to do during the busy holiday season, start early and pace yourself. Tasks are much easier done in chunks and completed during the time allotted.

Set The Table: Is your crystal and silver coming out for an appearance this season? Make sure they look good. Check out Sparkling Stemware: How To Care For Your Crystal and Cape Cod Metal Polishing Cloths, both articles will help you get your shine on for your next dinner party.

Flower of The Month: While you might not use Chrysanthemums as a centerpiece, they are a welcoming sight at the front door. They grow in a rainbow of colors, and their general meaning is, "cheerfulness; you're a wonderful friend."

When the winter chrysanthemums go,

there's nothing to write about

but radishes. ~ Matsuo Basho, poet