Spinach and Cheese Lasagna

2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
salt
1 15 oz container ricotta
1/2 cup grated parmesan
16 oz grated part skim mozzarella
12 lasagna noodles
1 10 oz packages frozen chopped spinach, thawed and squeezed dry

1. Combine tomatoes, garlic, oregano and 1 tsp salt in a large bowl. In a seperate bowl, stir together ricotta, parmesan and 3/4 of mozzarella.

2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat iwth two more layers of noodles, spinach, ricotta micture and tomatoes. Top with a layer of noodels and remainign mozzarella.

3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.

Tips: This recipe calls for the regulare lasagna noodle, not the no-boil variety. To make sure the lasagna is cooked insert the tip of a sharp paring knife into the nodles; it should pierce them easily. Try different veggies: try broccoli and mushrooms.

Foil Baked Asian Chicken

8 tsp olive oil
4 cups baby spinach
4 4-oz boneless, skinles schicken breast halves
8 oz whtie mushrooms, sliced
4 tsp teriyaki sauce
salt

1. Preheat oven to 450'. Tear off 4 10 inch squares of aluminum foil. Brush each square with 2 tsp ollive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion; sprinkle with salt.

2. Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15-20 minutes.