ROLLED STUFFED LASAGNA WITH GREENS BY CK

1 lb greens (kale, spinach, collards, chard)
1 lb ground Italian sausage
2 garlic cloves, minced
1 medium-size onion, chopped
1 container (15 ounces) ricotta cheese
1 cup finely diced mozzarella cheese
1/2 cup grated Parmesan cheese
8 lasagna noodles, cooked al dente
salt and pepper
4 tablespoons butter
4 tablespoons flour
3 cups milk
1 cup tomato puree
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees. Brown sausage in a large skillet. Remove sausage. Rinse greens well; cut off any tough stems or ribs and discard. Chop greens. In the sausage drippings, sauté garlic and onion 5 minutes. Add greens and cook 5 minutes longer, until wilted. Mix sausage-greens-and-onion mixture with ricotta, mozzarella, and ¼ cup Parmesan cheese in large bowl. Stir in salt and pepper.
For the sauce: Melt butter in saucepan; whisk in flour. Cook 2 minutes, whisk in rest of ingredients, and cook 5 minutes or until boiling. Remove from heat.
To assemble lasagna: Coat bottom of a large baking dish with sauce. Lay a noodle on a work surface; spread one-eighth of sausage-greens mixture evenly over it. Roll the noodle up loosely, like a jellyroll, and place seam side down in baking dish. Repeat with rest of noodles. Pour remaining sauce over noodles and sprinkle remainder of Parmesan cheese on top. Bake, uncovered, 30 minutes or until hot and bubbly.

CREAMY CROCKPOT WHITE CHICKEN CHILI BY GT

1 lb. boneless skinless chicken breasts, trimmed of excess fat
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 15 oz. can great Northern beans, drained and rinsed
1 15 oz. can whole kernel corn, drained
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
3/4 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
4 oz. cream cheese, softened
1/4 c. half and half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili
powder and cayenne pepper. Top with onion, garlic, beans, green chiles, corn and chicken
broth. Stir. Cover and cook on low for 8 hours or on high for 3-4 hours. Remove chicken to
large mixing bowl, shred, and return to slow cooker. Add cream cheese and half & half, stir,
cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened. Stir
well and serve with desired toppings. (sliced jalapenos, sliced avocado, sour cream, cilantro,
tortilla strips, shredded Monterey Jack)