EASY Lasagna

Is it sad to say that I use this blog all the time. I have gotten so used to a few of the recipes that I forget they weren't mine to begin with...ha! I also can not believe that there wasn't a lasagna recipe on here and as I was looking at past recipes I was inspired to keep using this blog and try some of the other recipes I haven't used at all or in a while. It is such a good reminder of dinner ideas! Love y'all! Keep posting! This is not my recipe but we are going to try it out!

Ingredients

• 1 pound lean ground beef
• 4 cups tomato-basil pasta sauce
• 6 uncooked lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 2 1/2 cups (10 ounces) shredded mozzarella cheese
• 1/4 cup hot water

Preparation

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Easy Sugar Cookies

Somehow this got posted on my regular blog too! Ha! Oh well! They were a hit with the kids. I used cookie cutters instead of rolling the dough out and I chilled it for about 15 min. first.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Macaroni 'n Cheese (with Butternut Squash)

So here's a recipe that I tweaked from "Deceptively Delicious". My kids (and those that I watch) ALL loved it and had seconds (which is HUGE since Jude is a bit picky at the moment). :) It's a really fast recipe ... takes about 20 mins to make (that is, if you already have the puree ready!)
*All my tweaking is along side the recipe in parentheses.

Macaroni and Cheese (with Butternut Squash OR cauliflower)
1 1/2 c. macaroni
1 Tbsp olive oil (I used butter ... LOVE butter!)
1 Tbsp all purpose flour
1/2 c. skim milk (I used whole milk)
1/2 c. butternut squash OR cauliflower puree
1 1/2 c. shredded cheddar cheese (I used colby)
4 oz. reduced fat/nonfat cream cheese (I didn't use)
1/2 tsp salt (probably used only about 1/4 tsp)
1/8 tsp paprika (I didn't use)
1/8 tsp pepper (I didn't use)

1. Cook macaroni

2. While macaroni is cooking in med./large saucepan, over medium heat, heat oil (or melt butter), add flour and cook, stirring constantly until mixture resembles a thick paste but has not browned, 1 - 2 mins.

3. Add the milk and cook, stirring every now and then until the mixture begins to thicken, (3-4mins). Add the vegetable puree, cheese, cream cheese and seasonings, and stir until the cheese is melted and sauce is smooth. Stir in macaroni and serve warm.

Serves 4

Chicken Pot Pie

I'm so excited that we can now cook fall comfort foods. Actually, I make this one in summer a little, but it's so much more satisfying in the fall and winter. Ironically I got this from my sister-in-law who is a vegetarian!

1 1/2 - 2 cups celery, chopped
1 1/2 - 2 cups carrots, chopped
1/3 cup butter, melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half & half (I often use whole milk)
1 tsp salt
1/4 tsp pepper
4 cups (2-3 chick breasts), cooked and shredded
2 basic pie crusts

Saute celery and carrots in butter for 10 minutes or until tender and slightly brown. Remove carrots and celery. Add flour to sauteed butter, stirring well (sometimes I have to add a little more butter here to make the rue). Combine broth and half & half; gradually stir into flour/butter mixture. Bring to a boil; boil for one minute, stirring constantly. Add in salt and pepper. Add chicken and vegetable, stirring well. Pour mixture into pie shell. Cover with top shell and cut slits to allow steam to escape. Bake 40 minutes @400 degrees.

White Chicken Chili

Finally!!! I am getting around to posting this recipe. Sorry to those who have asked, begged, pleaded, and given up!
Here it is...

1 rotisserie chicken
3 cans great northern beans
16 oz jar of mild salsa or Rotel
2 cans of chicken broth
2 tsp cumin
16-18 oz cubed pepper jack cheese

Cook on high in crockpot for 3 hours...Serve with tortilla chips (I like the blue corn chips for color!)
Enjoy!

Healthy Cobb Salad

First of all, let me say I am so excited about the new recipes just posted! Can't wait to try them all!
Thanks! Having a stalemate with my dinner menus...need quick during the week yet healthy and child friendly! We have been eating a lot of Turkey burgers, sweet potato fries, and veggies. Getting burned out!

I found this one in my People magazine...it is from Jillian Micheals from the Biggest Loser. I haven't tried it yet but it is on the menu for this week!

1 oz. Roquefort or other blue cheese, crumbled
1/4 cup nonfat Greek yogurt (my sister has been eating this for breakfast and loves it)
1 tbsp red wine vinegar
1 tbsp water
1/8 tsp ground black pepper
4 slices turkey bacon (another new fav of mine! don't hate til you give it a try! ;)
8 cups or 2 heads thinly sliced Romaine lettuce
1 lb poached or grilled chicken breast, thinly sliced
2 cups cherry tomatoes, halved
3 hard boiled eggs, peeled and quartered
1 firm, ripe avocado, pitted, peeled, and thinly sliced

1. Blend the Roquefort, yogurt, vinegar, water and pepper until smooth; reserve.
2. Cook turkey bacon, until crisp, about 8 min
3. Arrange lettuce on platter, scatter bacon, followed by chicken, tomatoes, eggs, avocado.
4. Drizzle with dressing and serve.

Serves 6
(Sorry no picture...yet!)

Spaghetti with Eggplant & Tomato Sauce

These last 3 recipes I have all gotten from magazines and I like them because 1) they taste great! 2) ingredients that are fresh and I have on hand 3) different from the recipes I usually make. Plus I want to put these on this site because I know I will lose the magazine clipping and I know I will make these again and again.

1 medium size eggplant, diced (2 cups) I use a Japanese eggplant, more skin less flesh
2 T salt (for soaking eggplant)
3 T olive oil
3 garlic cloves, chopped
1 lb. ripe tomatoes, seeded and chopped (or use a couple cans of chopped/diced tomatoes like I did...less work)
2 T tomato paste
12 oz. spaghetti
oil for frying
1/4 cup chopped fresh basil (very important ingredient)
1/4 cup grated Parmesan
Freshly ground black pepper and salt, to taste

Put diced eggplant into a colander over a plate. Sprinkle with 2 T salt; toss. Set aside to drain 30 minutes. Rinse and pat dry with paper towels (I didn't rinse mine and I really liked it with the salty taste). Bring a large pot of lightly salted water to a boil.

Meanwhile, heat olive oil in a large nonstick skillet. Add garlic and cook 1 to 2 minutes over medium-low heat until light golden. Add tomatoes and tomato paste; cook 15 minutes, stirring occasionally, until tomatoes soften and sauce is slightly thickened.

Meanwhile, when water comes to a boil, add pasta and cook as package directs. While pasta cooks, heat 1/2 in. vegetable oil in another large skillet. Add eggplant and fry until golden, about 8 minutes (I found it to be longer because you want a crispy shell on the outside).
Remove with a slotted spoon to paper towels to drain. Stir eggplant into tomato sauce.

When pasta is cooked, reserve 2 T pasta cooking water, then drain. Return pasta to pot. Stir in sauce, reserved water, basil and cheese. Season with salt, pepper if desired.

Stir-Fried Pork in Lettuce Leaves

Have you had the lettuce wraps at P.F. Chang's? Well these are just as amazing...and something a little different from the same ol', same ol' meals. Rave reviews by everyone, even my picky eater.

1/3 cup stir-fry sauce
1 T dry sherry (I just used a red wine I had sitting around)
1 t. cornstarch
1 lb. ground pork (not sausage)
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup coarsely chopped fresh cilantro
1/2 t. dark sesame oil
Iceberg lettuce leaves (green leaf and romaine work as well)

In small bowl, combine stir-fry sauce, sherry and cornstarch; set aside. Heat wok or large skillet over medium-high heat; add pork, onion, and garlic. Stir-fry until pork is no longer pink. Drain any excess fat. Add sauce mixture. Cook stirring often until pork is evenly-coated with sauce. Remove from heat; stir in cilantro and sesame oil. Place 1/4 cup of the meat mixture in each lettuce leaf; wrap to enclose.

Grilled Fish Tacos with Chipotle Cream

I got this recipe out of a magazine. Fish tacos was something I just couldn't imagine eating until I finally tried it...and now I'm hooked. These are amazing and so easy!

1 lb. fish 1/2 inch thick (I went with Ahi steaks because it doesn't fall apart as easily)

1 T cooking oil

1 t. chili powder

1/2 t. cumin

1/4 t. each of salt and pepper

6 6 in. tostada shells or tortillas

1/2 cup sour cream

1 t. chipotle chile pepper in adobo sauce, finely chopped

2 cups shredded romaine lettuce or packaged cabbage with carrots (coleslaw mix)

1 ripe avocado, cut into thin slices (optional)

1 cup refrigerated salsa

snipped cilantro (optional)

Preheat grill. Place fish fillets on plate and rub each fillet on both sides with the oil. In small bowl combine chili powder, cumin, slat and pepper; rub onto fillets on both sides. For chipotle cream, in another bowl combine sour cream and chipotle pepper, set aside. Grill fish until fish flakes easily, turning fish once. Top tortillas with coleslaw mix, fish and avocado slices. Serve with salsa, chipotle cream, cilantro and lime slices (if desired). Yum, yum!

BLT Pasta

Pretty sure this is a world record for me - two posts in a row so close together, but this is a great summer recipe and a kill two birds with one stone type of deal. Ok, health foodies beware and change this up however you see fit. For those bacon lovers out there like me (and your name starts with an L and ends with an "isa"), I'm pretty sure you won't mind what's going on here.

16 oz rigatoni or penne (really whatever pasta you have on hand, I've even used spaghetti)
12 slices bacon
1 (7 oz.) bag spinach
1 pint grape or cherry tomatoes, quartered (again, whatever tomatoes you have laying around)
3/4 tsp kosher salt
1/4 tsp black pepper
Parmesan cheese (optional)

Cook pasta according to package directions. Drain and rinse under cold water. Transfer to a large bowl. Meanwhile, fry the bacon over medium-high heat in a large skillet. Transfer to a paper-towel lined plate. Spoon all but 1 tbsp of the bacon drippings into a small bowl; set aside. Return skillet to medium heat. Add the tomatoes (I throw in a little oregano and basil) and cook for a minute. Add the spinach and stir until it wilts. Transfer mixture to the pasta and toss. If the pasta seems dry (wait for it...) add up to 1 1/2 tbsp of the drippings. Crumble the bacon over top, season with salt and pepper and toss again. (I keep the bacon separate and put it on as a topping at the table along with the Parmesan cheese).

It's really good and simple and light and the best part are the leftovers. When we have leftovers I add some red sauce to it, toss it in a baking dish, top with mozzarella and have fancy baked ziti. Love a dinner that does double duty. Embrace the bacon and drippings and enjoy!

Baked Mushroom Chicken

Hi girls, hope all of you are doing well. Just found this recipe and it is delish - you must be a mushroom lover, or at least not a hater....

Baked Mushroom Chicken

4 boneless skinless chicken breasts (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions (obviously I omitted that one)

Flatten each chicken breast half to 1/4 in. thickness (Pounding out chicken is a real drag to me and a gross mess so I just cut my chicken breasts in half to about that thickness). Place flour in resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.

In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7x2 in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.

Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with the cheeses and green onions. Bake 5 minutes longer or until the chicken juices run clear.

Serves 4

** Not to go all "allrecipe.com comments" or anything, but I do add in a little lemon juice and white wine in with the chicken broth just because I like that sort of thing. Anyway, with some mashed taters and a veggie, this is really, really good. Enjoy!

Chicken Balsamic Bow Tie Pasta

I've made this a couple of times and the kids really like it! Of course you can supplement whatever for your family!

1 lb.or more of skinless, boneless chicken
lemon pepper to taste
1 box of box tie pasta
1 jar marinated artichoke hearts
1/2 bag thawed baby frozen peas
Balsamic dressing
1/2 container grape tomatoes

Coat chicken with lemon pepper, cover with foil and bake at 350 degrees for 45 min (or buy a rotesserie like me! :) Cool chicken and chop in bite size pieces. Cook pasta to al dente. Drain well and refrigerate. Drain and chop artichoke hearts. Mix chicken, artichoke hearts and peas with pasta. Coat pasta mixture to taste with Balsamic dressing. Refrigerate several hours before serving. Just add tomatoes before serving! Sorry no picture! Use your imagination! :)

Cowboy Caviar

A friend of mine made this for a party she had and I had to get the recipe from her because it was so delicious! You serve it as an appetizer (or as we say here in Hawaii a "pu-pu") with chips. My friend even said she puts it on top of lettuce and eats it as a salad too. I think I will try that next!

15 oz. can of shoepeg corn (it was $3 a can here so I used regular corn)

15 oz. can of black eyed peas (they only had them with chile's so I used froze ones)

2/3 cup cilantro

2/3 cup green onions, chopped

1-2 avocados cubed

1/2 cup tomatoes, chopped

Dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

2 cloves garlic, minced

1 t. salt

1 t. cumin

Mix all veggies together except avocados and tomatoes. Mix dressing ingredients together and then toss with veggie mix. Marinate for 2-3 hours before serving. About 1/2 hour before you serve it add the avocados and tomatoes so they don't get soggy.

No-Bake Chocolate Peanut Butter Bars

This reminds me of Reese's peanut butter cups. You can't go wrong with peanut butter and chocolate. Plus it's super easy to make. This makes 60 bars because the measurements are for a 13x9 pan. I just cut the ingredients in half so we weren't eating this for weeks on end.

2 cups peanut butter, divided
3/4 cup butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups semi-sweet chocolate chips

GREASE 13x9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. press evenly into pan. Smooth top.

MELT remaining peanut butter and morsels in medium saucepan over low heat, stirring until smooth. Spread over crust in pan. Refrigerate for 1 hour. Cut into bars. Store covered in refrigerator.

Maple Butternut Squash

My mom gave me this recipe when I told her I was having trouble coming up w/ side dish options. It is really good! I tweaked it a bit, so the proportions vary each time I make it.

1 butternut squash

2-3 tbs olive oil

1/4 cup maple syrup

craisins (I like enough so there's craisin in every bite)

chopped walnuts (toasted)

salt and pepper

Pre-heat oven to 400. Peel the outer skin off the butternut squash, and then cut it into 1/2 inch chunks. Put squash on baking pan--jelly roll style w/ the edges. Drizzle with olive oil and maple syrup. Sprinkle with a bit of salt and pepper. Bake for 15 minutes. Add craisins and bake for 5 more minutes. While this is baking, I toast the walnuts in our toaster oven. You can toast them in the oven while the squash is baking though. Remove squash from oven and stir in walnuts. (I usually drizzle just a little bit more maple syrup on it b/c I like the flavor that adds.) I think it's really good reheated the next day too--which is good since this recipe makes a lot.

don't get too excited...

I haven't posted in FOREVER!!! I wish I had something really great to post. I am sure if I stopped and thought about it there would be something...
I have been spinning recipes to my own liking these days but I don't really know that that is considered post worthy...
Anyways, I discovered a web site called www.ourbestbites.com and I have enjoyed looking at their recipes and ideas. I haven't made anything yet but wanted to share my find! :) Happy Easter ladies!
What are the menus looking like for y'all this year?
We are all bringing a side to my sister's house...this year I am bringing my old faithful spinach salad.

Southwestern Chicken Soup

For Ryan (and anyone else who wants to try this :)

You could play around with these ingredients. I probably never use the same ingredients twice.

-1 lb. chicken (you can use frozen or thawed)
-cup or two of frozen corn (I used mixed veggies that night we had it b/c that's what I had on hand)
-1 can of diced green chilies
-1 can of black beans (or one cup dry beans- soaked of course) I think I might have also put white northern beans in there too that night. You could also use kidney beans. The more, the merrier.
-2 tbs cumin, 1 tbs chili powder, 1 onion (or, you can just use a packet of taco seasoning)
-2 cloves garlic
-1 carton of chicken broth (or more if you want to stretch it- the night I made it for us, I used two taco seasoning packets and two cartons of chicken broth)

I just put all of this in the crock pot and let it go either on high for 4 hours or on low for 7-8 hours. When it's finished, I shred the chicken with two forks.
Use sour cream and cheese for garnish

potato peeling made easy

I thought this would go along with the soup post below. Pretty neat trick that a friend sent to me...the video is a little cheesy but a great tip.

Potato, spinach, sausage soup (from the retreat)

-5lb peeled potatoes cut in small pieces
-enough water to boil (in retrospect, I didn't use enough at the retreat)- cover potatoes and a little more for a little soupier soup than we had
-1 jar of spinach dip (I used frito lay)
-1/2 jar of salsa (I used restaurant style for no chunks:)
-handful of fresh spinach
-1 pkg. kielbasa
-can add milk if you want

Boil potatoes until tender. Add spinach dip, salsa, and kielbasa. Wait until these things are sufficiently mixed and warmed with the soup and then add fresh spinach. I'd let the soup simmer for 15-20 minutes so everything's hot. Enjoy.

P.S. I've eaten salad every day since the retreat b/c I bought the salad dressing we had at the retreat. Whoever's idea that was, thanks!

Unfried Chinese Rice

This has recently become a favorite in our home as it's SO easy, healthy and goes well as a side with many Asian flavored main dishes! We have it almost once a week. I found it on Recipezaar.com. Sorry there's no picture for this one!

UNFRIED CHINESE RICE

2 1/2 c uncooked jasmine rice (or you could use brown for an even healthier version)
1/2 c finely diced ham or bacon (I usually leave this out, especially if it's a side dish)
1 1/2c FROZEN peas (yes, leave them frozen ... no need to thaw)
2 eggs, scrambled and chopped
3-4 diced spring/green onions
1/2 - 1 c grated carrots (I added these for color and it's healthier!)
1/4 - 1/3c soy sauce
1/8 tsp ground ginger (I usually grate up fresh ginger)
1/2 tsp garlic powder
1/8 tsp ground pepper

1. Cook rice following directions on package or in your rice cooker.
2. While rice is cooking, place all other ingredients in a large bowl and mix well.
3. When rice is finished, put hot rice directly on top of other ingredients in the bowl and let sit for 3-5 minutes. Stir well and serve immediately.

** This recipe is a great leftover (and I don't like leftovers!) ... still tastes so fresh the next day!

Chicken Bog

I have been meaning to post this recipe for a while now. This is one of those things I remember having as a kid but hadn't eaten in years. And then one day a lady at my church had us over for dinner, and this is what she served. Mmmm...good! It's really easy too if you buy a rotisserie chicken and pull the chicken meat from that.

1 rotisserie chicken

1 kielbasa (I sometimes use the low fat version)

2 1/2 cups rice (I use brown rice--extra fiber)

5 3/4 cups chicken broth

pepper

Cook the rice in the chicken broth (instead of using water). Follow the directions on the rice package. (I added a 1/4 cup extra chicken broth above the amt of water the rice directions call for because this is supposed to be really moist rice--hence the name "bog".) While the rice is cooking, I slice the kielbasa into circles and then cut those in half (I hope that makes sense). Then brown the kielbasa in a saute pan. After browning the kielbasa and adding it to the finished rice, I pour about a tbs or two of chicken broth into the pan to get the kielbasa drippings to add to the rice. Pull the chicken off the bone and add to the rice mixture. Season with pepper to taste and serve.

Warning: This makes A LOT of food, so be prepared to have leftovers or share. This is a meal I make when I need to take a meal to someone b/c there's plenty for us and to take as well.

Homemade Chocolate Cake with Buttercream frosting

So I've been on a mission to find the best, most moist, made from scratch cakes and this chocolate is absolutely scrumptious! Way better than any box mix out there plus no weird ingredients. And it's super easy to make. All credit goes to Hershey's Kitchens.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

~~I also found a really great homemade icing recipe because I just can't even eat the store bought stuff anymore. It's a white icing so it will go well with any type of cake and it's the first homemade recipe that doesn't just melt right away here in sunny Hawaii.~~

Buttercream Frosting

1 pkg. (16 oz.) confectioners' sugar

1/2 c. butter (1 stick), softened

1 1/2 t. vanilla extract

4-6 T milk or half-and-half

In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla, and 3 T milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy (this is key...blend for a few minutes at this speed).

• Please let me know if you have any other homemade cake recipes that are super good. I still haven't found a yellow or white cake that isn't dry and crumbly or dense.