Skillet Vegetable Lasagna

2 teaspoons extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced**

1 (28-oz.) can diced tomatoes**

Salt and pepper to taste

10 curly-edged lasagna noodles, broken into 2-inch lengths**

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil**

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese**

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain juice from diced tomatoes into a 2-cup liquid measuring cup. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

** Substitutions:  I used about 2 teaspoons of chopped garlic from a jar, I added about a cup of spaghetti sauce in addition to the diced tomatoes and 2 c. water, decreased the noodles to 6-7, 1 t. dried basil and substituted a couple handfuls of fresh spinach coarsely chopped instead of fresh basil, and used an Italian cheese blend (mozzarella, parmesan, provolone, romano, etc) and sprinkled with grated parmesan. 

Recipe from Mel's Kitchen Cafe

Best Hawaiian Haystacks!

3-4 chicken breasts
8oz square of cream cheese, softened
1 package Italian dressing mix
1 can cream of chicken soup
cooked rice
toppings: shredded cheese, chopped celery, diced green onions, chopped bell or red pepper, pineapple tidbits, mandarin oranges, chow mein noodles, sliced olives, shredded coconut, sliced water chestnuts, etc.

Combine cream cheese, dressing mix and soup into bowl and stir until mixed.  Place chicken breasts in crockpot and cover with soup mixture.  Cook on high for 3-4 hours, or low on 6-8 hours.  Right before serving, remove chicken from crockpot and shred meat with a fork.  Place back in pot and stir to combine with sauce.  Serve over cooked rice and top with your favorite toppings.

Recipe from Just Cook Already.  The author includes a recipe for coconut rice.  It did give it a little extra, but this recipe is good over plan rice too, and makes it easier to cook.

Easy Beef Fajita Skillet

1 lb. ground beef or turkey, browned and drained

1 c. uncooked rice

1 jar (16 oz.) salsa

1 can (15 oz.) kidney beans, undrained (or whatever bean you have or like)

1¼ c. water

1 c. cheese, grated

After your meat is browned and drained, add rice, salsa, beans and water.

Mix, cover and simmer 25-30 minutes, until rice is cooked, stirring occasionally.  Top with cheese and allow to melt.  Serve over tortilla chips, lettuce, or rolled in a tortilla.  Serves 6, sometimes.  I usually add a can of corn or some frozen corn.  

Easy Oriental Beef and Noodle Toss

1 lb. ground beef or ground turkey

2 pkgs. Oriental ramen noodles

2 cups water

2 cups frozen Oriental vegetables (can sub with fresh or canned veggies)

1/8 tsp. ginger

1 couple drops of sesame oil (optional)

Brown and drain the ground beef.  Add the water, ginger and noodle seasoning packets.  Mix. Break noodles into smaller pieces and add with vegetables to beef mixture.  Cover and cook in medium until noodles are done, and veggies are heated. 

I used chicken and it tasted great!

Easy Enchiladas

1 pkg frozen burritos
1 can enchilada sauce
1 C. shredded cheese
toppings according to your taste
(sour cream, olives, shredded lettuce, salsa, etc.)

Place small amount of sauce on the bottom of baking dish. Place burritos in pan and cover with remaining sauce. Top with cheddar cheese. Bake at 350 degrees for 30-40 minutes. Add toppings once served.

For faster version, microwave burritos according to package directions. Bake for 10-15 minutes until warm and cheese is melted.

Slow Cooker Chicken Noodle Soup

2 chicken breasts
5 C. chicken broth
3 C. diced vegetables (carrot, celery, potato)
1 small onion or 1 T. dehydrated onion
1 t. poultry seasoning
salt and pepper to taste
3 c. egg noodles, uncooked

Combine all ingredients except noodles in slow cooker. Cover and cook on high for 4 hours. Remove chicken breasts, shred meat, and return to pot. Add noodles and cook 30 min. more. Do not over cook. Serves 4.

Chicken Stir Fry

1 C. chicken, cut into small chunks or thin strips (apx. 2 chicken breasts)
1 T. corn starch
1 T. soy sauce
2-3 t. oil
1/4 C. water
2 carrots, sliced thin*
2 stalks celery, sliced thin*
1 C. sauce (sweet and sour, spicy orange, teriyaki, etc.)
1 C. pineapple chunks or mandarin orange slices
*other veggies can be used, like onion slices, snow peas, broccoli florets, etc.

Coat chicken with corn starch and soy sauce. Heat oil in fry pan, then add chicken. Cook until outside of chicken is white. Add water and simmer covered 10 minutes, stirring twice. Add carrots and celery and fry for a couple of minutes while stirring. Then add the sauce and simmer covered for 10 more minutes. Add pineapple or oranges and heat through. Serve with cooked rice.

Black Bean Quesadillas

2 pkgs. (10 count) medium size flour tortillas shells
2 pkgs. (10 ounces) Monterey jack cheese, shredded
1 can (15 ounces) black beans
1 bag (22 ounces) of fully cooked grilled chicken breast strips (Tyson’s or John Soules Foods brand)
1 jar (16 ounces) picante sauce
2-3 sprigs of cilantro (optional)
Heat oven to 350 degrees.
Meanwhile, in a large nonstick skillet cook the chicken breast on medium heat until warm (3-5 minutes). Remove from heat.
Line a baking sheet with aluminum foil for easy clean up. The saves time when you are entertaining.
To assemble the quesadillas, place a tortilla shell on a baking sheet. Spread ¼ cup of the shredded Monterey jack cheese on the tortilla shell. Next, add 1/3 cup of the black beans. Layer about ½ cup of chicken breast on top of the mixture. Add a final ¼ cup of the shredded Monterey jack cheese. Place another tortilla shell on top. Repeat with another tortilla shell.
Bake in the oven for 10-15 minutes until the tortilla shells are golden brown. Remove from the oven and let cool for a few minutes before cutting. Slice the quesadillas into 4 pieces.

Cafe Rio Sweet Pork

Cafe Rio Sweet Pork

Night Before:

3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning, add:
1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.

About an hour before serving, shred roast and add:

1 cup brown sugar

Grandma's Chili

1 1/2 lbs Hamburger
1 Medium Onion
Salt and Pepper to taste
2 Tbsp Chili Powder
2 Cans Stewed Tomatoes, Undrained
2 Cans Pinto Beans, Undrained
2 Cans Kidney Beans, Undrained
1 Tbsp Worcestershire Sauce
1/2 Cup Ketchup
3/4 to 1 Cup Salsa

Brown hamburger, drain. Add onions, salt and pepper to taste. Add rest of ingredients, bring to a boil and simmer for an hour or more.

White Chili

2 cans chicken broth

2 cans garbanzo beans, drained

2 cans butter beans, drained

2 can diced green chili's

2 cups chopped onion (purple or white)

6 cloves of garlic, chopped

2 cups diced cooked chicken

2 cups chopped green pepper

2 T. veg. oil

2 t. oregano

1 t. cumin

1/2 t. red/cayenne pepper

sour cream and grated cheese to put on top

Heat oil on high heat. Saute onion, garlic, green pepper until tender. Stir in rest of ingredients. Cook 25-30 Minutes on medium heat. Chili will be ready when sauce has reduced and beans are soft. Top with cheddar cheese and/or sour cream.

This recipe is perfect for a cold night. Yum!

Bread Stick Mummy Dogs

I'm going to make these for a Halloween party tonight. I think they look really cute. What kid wouldn't want to eat a Mummy Dog?

Bread Stick Mummy Dogs
1 roll/pkg Pillsbury Bread Stick dough (12 count)
12 hot dogs
1. Preheat oven to 375 degrees F. Unroll all 12 bread sticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin bread stick strips around it). Leave a small space towards the top of the hot dog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Variation:

I found another recipe for this same dish using Rhodes Dinner Rolls.

For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24" rope. Wrap one rope around hot dog from bottom up 4 1/2" leaving the top part of the hot dog exposed. Cut a 1 1/2" piece off the second rope and set aside. Wrap the second rope around the hot dog going the opposite direction. Wrap the 1 1/2" piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350 for 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Manicotti

Ingredients:
16 oz. Ricotta cheese
2 cups shredded mozzarella cheese
1 egg
1 Tbsp parsley (or add spinach)
2 tbsp Parmesan Cheese
Salt & Pepper
8 oz. pkg manicotti shells
1 bottle favorite spaghetti sauce


In large bowl, mix first 6 ingredients, only using 1/2 the mozarella. Cook manicotti shells, rinse with cool water and drain. Fill manicotti shells with mixture. Place in 9x13 inch dish. Pour spaghetti sauce over; cover with remaining mozzarella cheese. Bake at 375 degrees for 20 - 30 minutes.

(I made this for dinner last night and it was really easy and I thought it was good. Sorry, I forgot to take a picture.)

Chicken Curry

Ingredients:

1/4 cup plus 2 tbsp. butter
1 medium chopped onion
1 Tbsp curry powder
1/4 cup plus 2 Tbsp. flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. grated (or ground) ginger
2 cups chicken broth
2 cups milk
4 cups cooked chicken (boiled)
lemon juice


Saute onion and curry in butter, blend in flour and seasoning. Stir over low heat until smooth. Gradually stir in broth and milk. Boil 1 minute stirring constantly. Add chicken and a squirt or two of lemon juice. Serve over rice.


Variations: I usually add in potato chunks, carrot chunks, and coconut. Add one or all!

Taco Salad Tacos

(These are really good and a twist on the original!)

Ingredients:
flour tortillas
Chili powder
1 lb. ground beef
1 cup chopped carrots
1/2 cup salsa
2 Tbsp. mayonnaise
4 cups salad greens (I use baby spinach)
1 tomato
1/2 cup shredded cheese
1/4 cup cilantro (optional)


Pre-heat oven to 425 degrees. Crumple sheets of tinfoil to make 3 inch balls. (as many as tacos as you are making. - I made four balls and did two sets of four.) Place 1 tortilla on top of each ball. Spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes or until tortiallas are golden brown. (Tortillas will drape over balls as they bake.)

Meanwhile, brown meat with carrots and remaining 2 1/2 tsp. chili powder in large skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa. Cook 2 minutes or until heated through, stirring occasionally.

Mix mayo and remaining 2 Tbsp. salsa in large bowl.

Put meat in tortillas, add salad greens, tomatos, mayo/salsa spread. Top with cheese, cilantro and any other toppings.

Sausage-Fruit Kabobs

I found this recipe on Better Homes and Gardens' site and thought it sounded good so I am going to try it.

Start to finish: 20 minutes

Ingredients

3 Tbsp. spicy brown or Dijon-style mustard

3 Tbsp. honey

12 oz. cooked smoked sausage, bias cut in 1/2 inch slices

1 apple, cored and cut in 1/2 wedges

1 medium zucchini, halved and cut in 1/4-inch slices

6 oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat boiler. In bowl stir mustard into honey.

2.On four 12-inch skewers alternately thread sausage, apples and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers, lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard. Makes 4 servings.

Turkey & Cheese melt

This is super easy to make and really good! It has turned into one of Ramie's favorites!

Ingredients

Pizza dough (I used Pillsbury in the blue can)

lunch mean (turkey or ham or both)

1 1/2 cup Mayonaise or Miracle Whip

Shredded Cheese

egg

parmesean cheese

Heat oven to 350 degrees

On a floured surface, roll out pizza dough to make a rectangle.

Lay out lunch meat all over the dough

Mix the mayonaise with a good amount of shredded cheese

Spread mayo/cheese mix over the lunch meat

put a little water on edges of pizza dough so it will stick together nicely

Fold into thirds

Place the side with seams down on a very lightly greased pan

cut three slits in top of loaf

brush a little of the egg over loaf

Sprinkle with parmesean cheese

Cook for 35 minutes and let sit for 5 minutes before you cut it up.

Slow Cooker Beef Stroganoff

1 pound stew meat
1 can (10.75 oz) condensed cream of mushroom
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
egg noodles

1. In a slow cooker, combine meat, soup, onion, water and Worcestershire sauce.
2. Cook on low setting 6-8 hours or high 4-5 hours
3. Stir in cream cheese just before serving.
4. Serve over egg noodles.


I found this on www.recipequeens.blogspot.com and it is a good recipe. The meat was very tender. The cream cheese is a substitute to adding the traditional sour cream, but I think next time I will use sour cream instead of cream cheese. I like my sauce to be a little thinner and I think the sour cream would help, or I might try adding a little extra water at the start, or some milk right before serving.

Weeknight Lasagna Toss

From: http://www.kraftfoods.com/

Prep Time:5 min
Total Time:28 min
Makes:4 servings, 2 cups each

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Kraft Kitchens Tips
Jazz It Up
Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.

Substitute
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

I made this on Friday night and it was pretty good. It tasted like lasagna without all the work. I left out the the green peppers and added a little extra shredded Mozzarella Cheese. This makes a big pan of lasagna, and I would say serves 5-6 not 4 people. I bought regular lasagna noodles and just added the extra water and cooked a little longer. I think adding the Ricotta Cheese would also be good.

Enjoy!
-Michelle