Cream Cheese & Swiss Lasagna

1.5lb lean ground beef
1lb bulk Italian sausage
1 med onion, finely chopped
3 garlic cloves, minced
2 cans (15oz ea)tomato sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 can (6oz) tomato paste
2tsp dried oregano
1tsp dried basil
1tsp Italian seasoning
1/2tsp sugar
1/2tsp salt
1/4tsp pepper
9 no cook lasagna noodles
12 oz cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
2 cups shredded Swiss cheese

Directions

1. Over med heat cook the beef, sausage, onion & garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato past, oregano, basil, Italian seasoning, sugar, salt & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30mins.

2. Spread 1 cup sauce in a greased 13x9 baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella & 2/3cup each of Parmesan & Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses & sauce twice (dish will be full). Place dish on a baking sheet.

3. Cover & bake at 350 for 45minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 mins longer or until bubbly & cheese is melted. Let stand for 15mins before cutting.

Tangy Pulled Pork Sandwiches

by Taste of Home




Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 kaiser rolls, split

Directions

Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.

Tangy Slow Cooker Pork Roast

This was a hit! I cooked it for Dustin & Sarah and they moved loved it. I sent home the rest for Matt and he ate it up! The only thing I did different was put my onions in and the added potatoes around the roast. Next time I will add carrots to it. It turned out great! I shredded the whole roast at the end also. If you have any leftovers you can eat it as is or add the meat to hoagie buns. Oh and I didnt have boneless pork roast and that worked just fine.

INGREDIENTS
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

DIRECTIONS
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.