1 box no-boil lasagna noodles
1 lb. ground turkey
1 lb. ground turkey sausage
1 jar pasta sauce
1 lg can tomato sauce
2 cups shredded mozzarella
1 ball fresh mozzarella
1/2 cup parmesan cheese (divided)
1 lg container ricotta cheese
1 egg
1 cup frozen spinach, thawed and liquid squeezed out
garlic powder, onion powder, crushed red pepper, salt to taste
Preheat oven to 375. Brown the meats, and break up till crumbly. Add pasta sauce and tomato sauce. Season to taste. Reduce heat to low and simmer. Combine most of the parmesan cheese, 1 1/2 c shredded mozzarella, the ricotta, egg, and spinach. Add about 1/2 t garlic powder, and 1/2 t salt. Mix in a large bowl.
Spray a 9 x13 pan with cooking spray. Ladle enough meat sauce to cover the bottom. Layer noodles. Spread half the ricotta mixture. Layer sauce. Layer noodles. Slice fresh mozzarella and layer. Layer sauce. Layer noodles. Layer ricotta. Finish with remaining sauce. Top with shredded mozzarella and parmesan cheeses. Cover with foil. Bake 50 minutes. Remove foil and bake another 15 minutes.
Thursday, October 28, 2010
Wednesday, October 20, 2010
Asian Salmon Salad
1 lb. frozen Salmon fillets (I buy them bagged in the freezer section)
1 bottle of Newman's Own Lowfat Sesame Ginger Salad Dressing
Iceberg lettuce
1/2 red onion
Sliced mushrooms
Crispy rice noodles
Green, red, or yellow bell pepper
Marinate the salmon in about 1/2 cup of the dressing for 1/2 hour. Grill 4 min per side, or cook in the oven at 350 for 10 minutes, flipping once halfway through. Make a salad using the vegetables. Top with piece of salmon and the crispy rice noodles, dress with the sesame ginger dressing.
1 bottle of Newman's Own Lowfat Sesame Ginger Salad Dressing
Iceberg lettuce
1/2 red onion
Sliced mushrooms
Crispy rice noodles
Green, red, or yellow bell pepper
Marinate the salmon in about 1/2 cup of the dressing for 1/2 hour. Grill 4 min per side, or cook in the oven at 350 for 10 minutes, flipping once halfway through. Make a salad using the vegetables. Top with piece of salmon and the crispy rice noodles, dress with the sesame ginger dressing.
Tuesday, October 19, 2010
Chicken Fajita Pizza
2 boneless skinless chicken breasts
One store bought pizza crust
1 can enchilada sauce
2 cups shredded cheddar cheese
1 onion
1 green pepper
1 pkg. fajita seasoning mix
Cut chicken into slices like you would for fajitas. Saute in a little vegetable oil till cooked through. Remove from pan. Add onions and peppers (sliced) and saute for 10 minutes until translucent. A little crunch is still okay. Return chicken to the pan. Add fajita mix (which usually calls for a little water as well.) Cook over med heat until liquid have evaporated and mixture is nicely coated in seasonings.
Spread enchilada sauce over crust. Top with chicken and peppers, then with cheddar cheese (can also substitute pepper jack.) Bake according to crust directions and until cheese is melted. I serve with sour cream. Feel free to add black olives, or diced jalapenos.
One store bought pizza crust
1 can enchilada sauce
2 cups shredded cheddar cheese
1 onion
1 green pepper
1 pkg. fajita seasoning mix
Cut chicken into slices like you would for fajitas. Saute in a little vegetable oil till cooked through. Remove from pan. Add onions and peppers (sliced) and saute for 10 minutes until translucent. A little crunch is still okay. Return chicken to the pan. Add fajita mix (which usually calls for a little water as well.) Cook over med heat until liquid have evaporated and mixture is nicely coated in seasonings.
Spread enchilada sauce over crust. Top with chicken and peppers, then with cheddar cheese (can also substitute pepper jack.) Bake according to crust directions and until cheese is melted. I serve with sour cream. Feel free to add black olives, or diced jalapenos.
Habanero Chili
This was inspired by the bounty of peppers from our garden this year. Habaneros are super hot, but they have an incredible flavor. If you can't handle the hot, or need it to be kid friendly, then leave them out. You can always serve with a habanero hot sauce on the side for those who want to kick it up. This recipe fits our taste, and we lean towards spicy...make it the way that you want it and feel free to start with lesser amounts of the spicier ingredients.
1 lg can tomato puree
2-3 habanero peppers and any other peppers you have handy
3 cloves garlic
1 medium onion, diced
1 lb. ground turkey (or beef)
1 lb. turkey sausage (or pork)
1 package chili seasoning mix
1 12oz. beer (domestic is fine, just whatever you have around)
1/2 t. cinnamon
Cayenne pepper and chili powder, to taste (start with 1 t of cayenne and 1T of chili powder)
1-2 T of ground coffee (not brewed, not instant, just regular ground coffee that you WOULD brew)
Brown the ground meats, adding the onion. Cook until the meats are crumbled and browned and the onion is translucent. Drain excess grease, although leaving a little is fine. Add garlic, diced peppers, and chili seasoning mix. Add beer. Heat to a simmer, scraping up any bits from the bottom of the pan. Add tomato puree. Chili will be thick. If you prefer it thinner, add one can of tomato sauce. Heat through. Add cinnamon, cayenne and chili powder. Let simmer. Water can be added to thin if necessary. Let simmer for an hour. Sprinkle in coffee grounds and let simmer for another half hour. You can keep the pot on low on the stove all afternoon. Grab a spoon and check the flavor, adjusting as necessary. If you don't prefer it spicy, then down down the spices and the peppers, but if you like it that way, then add as much as you like!
1 lg can tomato puree
2-3 habanero peppers and any other peppers you have handy
3 cloves garlic
1 medium onion, diced
1 lb. ground turkey (or beef)
1 lb. turkey sausage (or pork)
1 package chili seasoning mix
1 12oz. beer (domestic is fine, just whatever you have around)
1/2 t. cinnamon
Cayenne pepper and chili powder, to taste (start with 1 t of cayenne and 1T of chili powder)
1-2 T of ground coffee (not brewed, not instant, just regular ground coffee that you WOULD brew)
Brown the ground meats, adding the onion. Cook until the meats are crumbled and browned and the onion is translucent. Drain excess grease, although leaving a little is fine. Add garlic, diced peppers, and chili seasoning mix. Add beer. Heat to a simmer, scraping up any bits from the bottom of the pan. Add tomato puree. Chili will be thick. If you prefer it thinner, add one can of tomato sauce. Heat through. Add cinnamon, cayenne and chili powder. Let simmer. Water can be added to thin if necessary. Let simmer for an hour. Sprinkle in coffee grounds and let simmer for another half hour. You can keep the pot on low on the stove all afternoon. Grab a spoon and check the flavor, adjusting as necessary. If you don't prefer it spicy, then down down the spices and the peppers, but if you like it that way, then add as much as you like!
Tuesday, October 12, 2010
No super fun recipe idea...but here's what we are having!
Turkey Kielbasa-or whatever variety of smoked sausage your family likes
Mashed Potatoes-I'm doing real ones, but I have been known to cheat as well
Corn-I always do frozen
Tastefully Simple Beer Bread- I spiced this up by adding in a few chopped peppers from the garden and throwing a little cheddar cheese on top
If the Beer Bread turns out to be a hit, tomorrow's lunch box will contain a sandwich with the bread, some deli turkey, a slice of pepper jack, mayo and lettuce!
Mashed Potatoes-I'm doing real ones, but I have been known to cheat as well
Corn-I always do frozen
Tastefully Simple Beer Bread- I spiced this up by adding in a few chopped peppers from the garden and throwing a little cheddar cheese on top
If the Beer Bread turns out to be a hit, tomorrow's lunch box will contain a sandwich with the bread, some deli turkey, a slice of pepper jack, mayo and lettuce!
Cheesy Curry Chicken
3-4 boneless skinless chicken breasts
2 cans condensed soup (any combination of cream of chicken, cream of mushroom, or cream or celery)
2/3 cup milk
1 cup shredded cheddar cheese
1 T. Curry powder (or more if you like it)
2 cups fresh or frozen broccoli florets (avoid buying broccoli "cuts" as it is usually all stems)
2 cups chicken broth or boullion
2 cups white rice
Brown chicken breasts in olive oil or butter. Season with salt and pepper. If they are large, I split them into smaller pieces to make cooking a little quicker.
Remove from pan and place in 9 x 9 glass baking dish. Add the soup to the same pan that you cooked the chicken in, and heat over medium heat until smooth. Add milk and curry powder. Sauce should be thicker than soup, but smooth. Cook till heated through. Pour over chicken. Place fresh or frozen broccoli over chicken and sauce and then top with shredded cheddar. Bake at 325 for about 35 minutes.
Serve with white rice cooked in chicken broth. I like it to be extra saucy and spoon a little of the curry sauce over the rice. You can also spice it up by adding a little cayenne if you like it extra spicy, pr tone down the curry if you don't like it so much.
2 cans condensed soup (any combination of cream of chicken, cream of mushroom, or cream or celery)
2/3 cup milk
1 cup shredded cheddar cheese
1 T. Curry powder (or more if you like it)
2 cups fresh or frozen broccoli florets (avoid buying broccoli "cuts" as it is usually all stems)
2 cups chicken broth or boullion
2 cups white rice
Brown chicken breasts in olive oil or butter. Season with salt and pepper. If they are large, I split them into smaller pieces to make cooking a little quicker.
Remove from pan and place in 9 x 9 glass baking dish. Add the soup to the same pan that you cooked the chicken in, and heat over medium heat until smooth. Add milk and curry powder. Sauce should be thicker than soup, but smooth. Cook till heated through. Pour over chicken. Place fresh or frozen broccoli over chicken and sauce and then top with shredded cheddar. Bake at 325 for about 35 minutes.
Serve with white rice cooked in chicken broth. I like it to be extra saucy and spoon a little of the curry sauce over the rice. You can also spice it up by adding a little cayenne if you like it extra spicy, pr tone down the curry if you don't like it so much.
Wednesday, October 6, 2010
Mexican Lasagna
1 lb. ground beef (or turkey)
1 pkg. taco seasoning mix
1 jar salsa
3 cups shredded cheddar or Mexican blend cheese
6-8 flour tortillas
Prepare ground beef for tacos following directions on seasoning packet. Spread about one-third of the meat in a 9 X 9 baking dish. Cover with tortillas, overlap is fine, but cut if necessary to fit. Top with 2/3 cup salsa, 1 cup cheese. Layer again with meat, tortillas, salsa, cheese two more times, finishing with cheese on top. Bake at 350 for 20 minutes until cheese is melted.
Feel free to add in some canned diced green chiles or sliced jalapenos if you like it a little spicier. Also, substitute jarred nacho cheese sauce for the first two layers of cheese for a nice change.
1 pkg. taco seasoning mix
1 jar salsa
3 cups shredded cheddar or Mexican blend cheese
6-8 flour tortillas
Prepare ground beef for tacos following directions on seasoning packet. Spread about one-third of the meat in a 9 X 9 baking dish. Cover with tortillas, overlap is fine, but cut if necessary to fit. Top with 2/3 cup salsa, 1 cup cheese. Layer again with meat, tortillas, salsa, cheese two more times, finishing with cheese on top. Bake at 350 for 20 minutes until cheese is melted.
Feel free to add in some canned diced green chiles or sliced jalapenos if you like it a little spicier. Also, substitute jarred nacho cheese sauce for the first two layers of cheese for a nice change.
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