This is a very simple and easy recipe
1 lb sausage - I use Tennessee Pride
1 jar Ragu Robusto six cheese pasta sauce (or any jar of spaghetti sauce)
1 30 oz container of Ricotta cheese
1 large package of shredded mozzarella cheese (4 cups)
Parmesan cheese
Lasagna noodles
While cooking the pasta brown the sausage. After sausage is done drain grease and return to pan. Add spaghetti sauce and simmer for 5 minutes.
Take 1/2 cup meat sauce and place in bottom of 9 X 13 pan.
Layer 4 lasagna noodles (overlapping the edges) in the center lengthwise (there should be a gap on each side of pan for cheese expansion)
***
Take 1/3 of the ricotta cheese and spread on noodles.
Take 1/3 of the mozzarella and sprinkle over ricotta cheese.
Take 1/4 meat sauce and sprinkle over cheese.
Place 4 lasagna noodles on top
Repeat *** 2 more times
After you have the last layer of noodles placed, take the remaining 1/4 of the meat sauce and spread over noodles. Sprinkle the top with Parmesan cheese. Cover with foil.
Bake 375 for 30 minutes or until cheese is bubbly. Remove the foil and cook another 5-10 minutes (or until Parmesan cheese is melted and top is browned).
Remove and let sit 5-10 minutes.
Monday, August 16, 2010
Monday, August 9, 2010
Apple-Cherry Cobbler - Crock Pot
1/2 cup sugar
4 tsp quick cooking tapioca
1 tsp apple pie spice
1 1/2 pounds cooking apples - peeled cored, and cut into 1/2 inch slices
1 16-oz can pitted tart red cherries, undrained
1/2 cup dried cherries
Spiced triangles*
ice cream
In a crock pot add all the ingredients besides spiced triangles and ice cream.
Cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Serve and add spiced triangles and ice cream.
* Spiced triangles are refrigerated crescent rolls that are either plain or have a little sugar mix on them
4 tsp quick cooking tapioca
1 tsp apple pie spice
1 1/2 pounds cooking apples - peeled cored, and cut into 1/2 inch slices
1 16-oz can pitted tart red cherries, undrained
1/2 cup dried cherries
Spiced triangles*
ice cream
In a crock pot add all the ingredients besides spiced triangles and ice cream.
Cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Serve and add spiced triangles and ice cream.
* Spiced triangles are refrigerated crescent rolls that are either plain or have a little sugar mix on them
Creamy Wild Rice Pilaf - Crock Pot
1 cup wild rice - rinsed and drained
1 cup regular brown rice
1 cup shredded carrots
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery
1/3 cup chopped onion
1/4 cup dried apricots
1 10.75-oz can condensed cream of mushroom soup w/ roasted garlic or golden mushroom soup
1 tsp dried thyme
1 tsp poultry seasoning
3/4 tsp salt
1/2 tsp ground pepper
5 1/2 cup water
1/2 cup sour cream
In a crock pot combine all the ingredients except the sour cream.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Stir in sour cream after done cooking.
1 cup regular brown rice
1 cup shredded carrots
1 cup sliced fresh mushrooms
1/2 cup thinly sliced celery
1/3 cup chopped onion
1/4 cup dried apricots
1 10.75-oz can condensed cream of mushroom soup w/ roasted garlic or golden mushroom soup
1 tsp dried thyme
1 tsp poultry seasoning
3/4 tsp salt
1/2 tsp ground pepper
5 1/2 cup water
1/2 cup sour cream
In a crock pot combine all the ingredients except the sour cream.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Stir in sour cream after done cooking.
Cheesy Multigrain Spaghetti Casserole - Crock Pot
2 1/2 cup water
1 10.75 oz can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14.5-oz can no-salt-added diced tomatoes - undrained
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
2 cloves garlic - minced
1 1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp ground pepper
1 16-oz package extra-firm tofu - drained if necessary - cubed
8 oz dried multi grain spaghetti - broken and cooked
1/2 cup shredded reduced-fat cheddar cheese
In a crock pot whisk together water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, garlic, Italian seasoning, salt, and pepper.
Cover and cook on low heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheddar cheese.
1 10.75 oz can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 14.5-oz can no-salt-added diced tomatoes - undrained
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
2 cloves garlic - minced
1 1/2 tsp dried Italian seasoning
1/4 tsp salt
1/4 tsp ground pepper
1 16-oz package extra-firm tofu - drained if necessary - cubed
8 oz dried multi grain spaghetti - broken and cooked
1/2 cup shredded reduced-fat cheddar cheese
In a crock pot whisk together water and cream of mushroom soup. Stir in tomatoes, celery, carrots, onion, garlic, Italian seasoning, salt, and pepper.
Cover and cook on low heat for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheddar cheese.
Chile Verde - Crock Pot
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 lb boneless pork shoulder - cut into 1 inch pieces and trim fat
1 tbsp olive oil
1 lb fresh tomatillos - husks removed and chopped
1 cup chopped onion
3 tsp shredded lime peel
2 tsp lime juice
4 cloves garlic - minced
3/4 cup chopped yellow or red bell pepper
12 6-inch corn tortillas
2 tbsp fresh cilantro
In a small bowl; combine cumin, salt, and pepper.
Coat a large skillet with cooking spray. Cook 1/2 of the meat in the skillet until browned. Remove meat and add oil to the pan. Brown remaning meat in the hot oil. Drain off the fat and place the meat in the crock pot.
Add tomatillos, onion, 2 tsp of the lime peel, and garlic. Stir to combine.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
If you used the low heat, turn up to high and add the bell pepper. Cook for 15 minutes. Fill the corn tortillas and sprinkle with cilantro and the remaining lime peel.
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 lb boneless pork shoulder - cut into 1 inch pieces and trim fat
1 tbsp olive oil
1 lb fresh tomatillos - husks removed and chopped
1 cup chopped onion
3 tsp shredded lime peel
2 tsp lime juice
4 cloves garlic - minced
3/4 cup chopped yellow or red bell pepper
12 6-inch corn tortillas
2 tbsp fresh cilantro
In a small bowl; combine cumin, salt, and pepper.
Coat a large skillet with cooking spray. Cook 1/2 of the meat in the skillet until browned. Remove meat and add oil to the pan. Brown remaning meat in the hot oil. Drain off the fat and place the meat in the crock pot.
Add tomatillos, onion, 2 tsp of the lime peel, and garlic. Stir to combine.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
If you used the low heat, turn up to high and add the bell pepper. Cook for 15 minutes. Fill the corn tortillas and sprinkle with cilantro and the remaining lime peel.
Spicy Steak and Beans - Crock Pot
1 1/2 lb beef flank steak
1 10-oz can diced tomatoes and green chilies - rotel
1/2 cup chopped onion
2 cloves garlic - minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 cup thin sliced bell peppers - green, red and/or yellow
1 15-oz can pinto beans - rinsed and drained
2 cups hot cooked rice
Trim fat from steak and place into a crock pot.
In a bowl; mix tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and pepper. Pour over meat.
Cook on low for 7 to 8 hours.
Stir in bell peppers and beans. Cook for 30 minutes. Remove the meat and place on a cutting board. Let cool a few minutes and shred using forks.
Serve with rice at the bottom of a bowl, add meat and then top w/ bean mixture.
1 10-oz can diced tomatoes and green chilies - rotel
1/2 cup chopped onion
2 cloves garlic - minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 cup thin sliced bell peppers - green, red and/or yellow
1 15-oz can pinto beans - rinsed and drained
2 cups hot cooked rice
Trim fat from steak and place into a crock pot.
In a bowl; mix tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and pepper. Pour over meat.
Cook on low for 7 to 8 hours.
Stir in bell peppers and beans. Cook for 30 minutes. Remove the meat and place on a cutting board. Let cool a few minutes and shred using forks.
Serve with rice at the bottom of a bowl, add meat and then top w/ bean mixture.
Chicken Tetrazzini- Crock Pot
2 1/2 lb skinless boneless chicken breast - cut into 1 inch cubes
2 4.5 oz jars sliced mushrooms - drained
1 16-oz jar Alfredo sauce
1/4 cup chicken broth
2 tbsp dry sherry - optional
1/4 tsp ground nutmeg
1/4 tsp ground pepper
10 oz dried spaghetti or linguine
2/3 cup grated Parmesan cheese
3/4 cup thinly sliced green onions
In a crock pot combine chicken and mushrooms.
In a medium bowl; mix pasta sauce, broth, sherry, nutmeg, and pepper. Pour over chicken mixture.
Cover and cook on low heat for 5 to 6 hours.
Right before chicken is done cook noodles.
Stir in Parmesan cheese into chicken mixture and serve over hot pasta. Sprinkle green onions on top.
2 4.5 oz jars sliced mushrooms - drained
1 16-oz jar Alfredo sauce
1/4 cup chicken broth
2 tbsp dry sherry - optional
1/4 tsp ground nutmeg
1/4 tsp ground pepper
10 oz dried spaghetti or linguine
2/3 cup grated Parmesan cheese
3/4 cup thinly sliced green onions
In a crock pot combine chicken and mushrooms.
In a medium bowl; mix pasta sauce, broth, sherry, nutmeg, and pepper. Pour over chicken mixture.
Cover and cook on low heat for 5 to 6 hours.
Right before chicken is done cook noodles.
Stir in Parmesan cheese into chicken mixture and serve over hot pasta. Sprinkle green onions on top.
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