1 lb ground beef
3 cups (26 oz. jar) spaghetti sauce
1 ½ cups water
1 ¾ cups ricotta or small curd cottage cheese
2 cups shredded mozzarella, divided
½ cups grated parmesan cheese
2 eggs
¼ cup chopped fresh parsley
½ tsp salt
¼ tsp ground black pepper
9 pieces of whole wheat lasagna noodles, uncooked
Heat oven to 350 degrees. In a saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce and water, simmer about 10 minutes. Meanwhile, in a medium bowl, stir together ricotta or cottage cheese, 1 cup mozzarella cheese, parmesan cheese, eggs, parsley, salt and pepper (I keep a bag of frozen spinach in the on hand to add to soups and other recipes and always add some spinach to the cottage cheese mixture to help boost the nutrition and no one can really tell since there is parsley!). Pour 1 cup of the sauce into the bottom of a 13 x 9 baking dish. Arrange 3 UNCOOKED noodles lengthwise over the sauce and cover with another cup of sauce. Spread half the cheese mixture over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with a layer of noodles and remaining sauce, then sprinkle with mozzarella and some parmesan and Italian seasoning (basil and oregano). Use a little cooking spray on a piece of foil and then cover the dish. Bake for 45 minutes, remove foil and bake another 10 minutes or until hot and bubbly. Let stand for 10 minutes before cutting.
*I like to make this and line my pan with foil and freeze it uncooked. Then you have it when you want it, defrost overnight and follow the baking directions.
** My 10 year old sister recently had this lasagna while visiting and proclaimed it was the best lasagna she ever had! (And my Mom is the best cook, so that is saying a lot!)
Wednesday, September 7, 2011
Basil Cream Chicken
1½ lbs. boneless, skinless chicken breast, cubed
1 1/3 cups finely chopped green onions
1 lb fresh mushrooms, sliced
2 TBSP vegetable oil
½ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup whipping cream
2 TBSP minced fresh basil or 2 teaspoons dried basil
¼ tsp white pepper
Hot cooked fettuccine
In a skillet, sauté chicken in oil. When no longer pink add onions and mushrooms. Meanwhile in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; simmer for 2 minutes while stirring until sauce thickens. Stir in chicken mixture and serve over fettuccine.
*The kids in my family always request this recipe when we go home!
1 1/3 cups finely chopped green onions
1 lb fresh mushrooms, sliced
2 TBSP vegetable oil
½ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup whipping cream
2 TBSP minced fresh basil or 2 teaspoons dried basil
¼ tsp white pepper
Hot cooked fettuccine
In a skillet, sauté chicken in oil. When no longer pink add onions and mushrooms. Meanwhile in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; simmer for 2 minutes while stirring until sauce thickens. Stir in chicken mixture and serve over fettuccine.
*The kids in my family always request this recipe when we go home!
Friday, August 26, 2011
Cake Mix Cookies
A cake mix
1 stick of butter, softened
1 egg
1 cup of chips if desired
Mix all the ingredients together and drop spoonfuls or rounded balls on a cookie sheet. Bake at 350 degrees for 9 to 12 minutes. Cool for 2 minutes.
*With the variety of cake mixes this has many possibilities…strawberry cake mix with white chocolate chip is a favorite!
1 stick of butter, softened
1 egg
1 cup of chips if desired
Mix all the ingredients together and drop spoonfuls or rounded balls on a cookie sheet. Bake at 350 degrees for 9 to 12 minutes. Cool for 2 minutes.
*With the variety of cake mixes this has many possibilities…strawberry cake mix with white chocolate chip is a favorite!
Easy Tasty Hummus
1 can garbanzo beans, drained with liquid reserved, rinsed
1 clove garlic
2 teaspoons cumin
½ teaspoon salt
I Tablespoon olive oil
Puree ingredients in food processor until the desired consistency is achieved, add reserved liquid as needed. Eat with crackers, raw veggies, pita bread/chips, etc.
1 clove garlic
2 teaspoons cumin
½ teaspoon salt
I Tablespoon olive oil
Puree ingredients in food processor until the desired consistency is achieved, add reserved liquid as needed. Eat with crackers, raw veggies, pita bread/chips, etc.
Ziploc Bag Omelets
1. Put name on a sandwich size Zip-Lock plastic bag for each person
2. Put no more than two eggs in each bag
3. Let everyone add their favorite omelet ingredients
Add in ideas: cheese, salsa, onions, peppers, mushrooms, ham, bacon, sausage, tomatoes, etc.
4. Seal and mix ingredients in the bag, kids love this!
5. Drop bag(s) into a pot of boiling water.
6. Boil for 13-15 minutes.
7. Remove and enjoy. Can cut off top of bag and omelet will slide out easily onto a plate.
*I just made these with my family visiting from MA! They loved it and thought it was so fun!
Friday, August 12, 2011
Half Turkey Half Beef Meatballs
Half Turkey Half Beef Meatballs
1 lb. ground turkey
1 lb. ground beef
1 yellow onion, diced
10 garlic cloves (I use less), minced
2 eggs
½ cup bread crumbs
¼ cup parmesan cheese
2 Tablespoons Italian seasoning
Mix all ingredients together and then take about 1 ½ tablespoons of mixture and shape into ball. Bake on cookie sheet or 13 x 9 at 350 degrees for 30 -40 minutes or until cooked.
1 lb. ground turkey
1 lb. ground beef
1 yellow onion, diced
10 garlic cloves (I use less), minced
2 eggs
½ cup bread crumbs
¼ cup parmesan cheese
2 Tablespoons Italian seasoning
Mix all ingredients together and then take about 1 ½ tablespoons of mixture and shape into ball. Bake on cookie sheet or 13 x 9 at 350 degrees for 30 -40 minutes or until cooked.
Indian Curry Chicken
Indian Curry Chicken
Ingredients: Suggested Toppings:
2 Tablespoons vegetable oil mandarin orange segments
¾ cup diced onion chopped bananas
¾ cup diced celery raisins
3 Tablespoons flour peanuts
1 cup chicken broth shredded coconut
1 cup tomato juice mango chutney
½ teaspoon Worcestershire sauce
1 ½ teaspoons curry powder Serve over couscous or rice
¼ teaspoon salt
1/8 teaspoon pepper
2 cups diced cooked chicken
Heat oil in skillet over medium heat. Cook onion and celery for about 2 minutes, stirring occasionally, until crisp-tender. Stir in flour until vegetables are well coated.
Gradually stir in broth and tomato juice. Cook stirring constantly, until sauce is smooth and starts to thicken. Stir in Worcestershire, curry, salt and pepper. Stir in chicken and heat through. Serve over couscous or rice and choice of assorted toppings.
Ingredients: Suggested Toppings:
2 Tablespoons vegetable oil mandarin orange segments
¾ cup diced onion chopped bananas
¾ cup diced celery raisins
3 Tablespoons flour peanuts
1 cup chicken broth shredded coconut
1 cup tomato juice mango chutney
½ teaspoon Worcestershire sauce
1 ½ teaspoons curry powder Serve over couscous or rice
¼ teaspoon salt
1/8 teaspoon pepper
2 cups diced cooked chicken
Heat oil in skillet over medium heat. Cook onion and celery for about 2 minutes, stirring occasionally, until crisp-tender. Stir in flour until vegetables are well coated.
Gradually stir in broth and tomato juice. Cook stirring constantly, until sauce is smooth and starts to thicken. Stir in Worcestershire, curry, salt and pepper. Stir in chicken and heat through. Serve over couscous or rice and choice of assorted toppings.
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