My fly by the seat of your pants Crock Pot Easy Cabbage Roll Casserole.   

it was a bit bland so i think next time i might try mom's secret... a pack of onion soup mix in with the meat instead of the garlic/salt/pepper.

Ingredients:
1-2  pound extra lean ground beef
1 medium onion, chopped
1 clove garlic, minced
salt and pepper to taste
about 3 cups tomato sauce, no sugar added
about a cup of V8 juice, low sodium
1 can tomato soup
1/2 - 3/4  cup uncooked minute rice
1 small head cabbage, chopped

Directions:
In large skillet, combine beef, onion, garlic and salt and pepper.
Coo****il browned. Drain excess fat. Mix in the rice and tomato sauce.

Layer 1/2 meat and then 1/2 cabbage in cooker, Top with remaining meat and then the cabbage.  Pour tomato soup over all and mix a bit. Add the V8 in too for a bit more moisture.


Mix well.  Cook on high for 2 hours then on low for about 3-4 hours.

do you think I could make this with ricotta cheese?  I hate cottage cheese :(

Here's a recipe I came up with recently.  Hope you like!

Creamy Spinach and Chicken Pot Pie

Ingredients
4 chicken breast halves
1 cup of milk (I used Fat Free Lactaid)
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Kosher Salt
1/2 tbsp Black Pepper
1 egg (beaten)
2 cans of Reduced Fat Crescent Rolls
1/2 bag of frozen chopped spinach or 1 whole bag of fresh spinach (chopped)
1-7 oz package of Green Giant Healthy Vision slice carrots, zucchini, green beans in a rosemary butter sauce
1 cup of frozen corn
1 small sweet onion (chopped)
10 baby carrots (sliced)
1/2 cup Parmesan cheese
2 tbsp Cornstarch
2 tbsp Light Butter
2 tbsp Chicken Bouillon dissolved in 1 cup of Water

Preheat oven to 375°

In a small bowl mix your garlic powder, onion powder, salt and pepper. Heat a large pot. Chop your chicken into 1" cubes. Add butter to the pot and then chicken. Season chicken with half of your seasoning mix. While chicken is browning chop your onion and slice your carrots. Once your chicken has browned add onions and carrots to help deglaze the pot.  When onions are translucent add frozen spinach, corn and mixed veggie package, along with the rest of your seasoning mix.  Once everything is heated through add your bouillon water and stir.  Bring to a boil. Dissolve the cornstarch in the milk and slowly add to the pot, stirring continously.  Once it has thickened turn off the heat and stir in the parmesan cheese.  Transfer mixture to a 9x13 casserole deep dish that has been sprayed with nonstick cooking spray.  Now it's time to top it with the crescent dough.  Pinch the seams together and lay over the top, brush the top with the beaten egg (if you'd like sprinkle a little parmesan after you have brushed on the egg) .  Bake for 30 minutes or until you have a nice dark golden crust.  Let it rest for 5 to 10 minutes before cutting.

nice job on the website. it looks great.

Hi... This one is probably not the exact one you're looking for but it sounds really tasty.

"Healthified" Creamy Chicken Enchiladas
8 servings
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup Green Giant® Niblets® frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whis****il blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
High Altitude (3500-6500 ft): Bake 40 to 50 minutes.


Nutritional Information
1 Enchilada: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 17g