Monday, October 29, 2012
from: Deanah Patterson
I haven't tried this yet but most definitely will be... Love the idea!
mix the meatsauce for your lasagna, spread on boiled lasagna noodle and fold
Voila! easy fun individual lasagna
I make a bunch and freeze them
I make a lot of everything and freeze it in ziplocks for those days i dont feel like cooking i can just pop it out of the freezer into the slow cooker
(If you're not sure what to put in your Lasagna meatsauce... Click here for my Lasagna recipe : http://eatyoursupper.blogspot.ca/2009/02/whats-cookin-finally.html )
Thursday, February 26, 2009
Kids will love this easy to make recipe.
1/2 pound ground beef
1/2 pound mild Italian sausage
2 cloves garlic, minced or 1 tsp of garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
28 oz. beef broth
14 oz. diced tomatoes
1 tsp. salt
1 tsp. Italian seasoning
1-1/2 cups uncooked pasta (small)
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
Directions: Cook meat in a pan and add onion, garlic, and the pepper. Cook until the onion is soft. Drain fat if necessary. Add broth, tomatoes, salt, and seasoning and bring to a boil. Stir in pasta. Cook about 15 minutes or until the pasta is tender. Stir in Parmesan cheese. Pour soup into bowls and top with mozzarella.
Friday, February 20, 2009
from Me :)
Again... If your not used to it yet... A very unstructured Recipe.
Tomatoe Paste with Garlic
Fat Free Cottage Cheese
Lasagna Noodles that dont need to be cooked.
Cheese. and if your like me LOTS OF IT.
Brown your beef. add canned mushrooms...add tomatoe paste...enough spaghetti sauce to make it nice and moist but not runny. Add the container of Cottage Cheese.. and about a cup of grated cheese. Mix well.
Preheat your oven to 375
In a cake pan put some spaghetti sauce spread evenly across the bottom.(this will keep your noodles moist when baking) layer your noodles across the pan... scoop about half of your meat mixture in a spread evenly over noodles... another layer of noodles... final layer of meat... scatter your remaining cheese on the top. the more the better of course. lol. Bake for about an hour... check with fork to make sure your noodles are cooked... let this cool FOREVER. It is smokin hot . Cut it up for the kids and it will cool much faster. Enjoy. I know All my kids love Masagna as my oldest says.
Monday, February 2, 2009
MCDONALDS. Go get your family MCDONALDS for supper today! lol. Okay I'll put a recipe up.
Now I have never made this but it didn't sound too bad... Quite different from how I usually made chicken cordon Bleu but what they hey...its work a try! Plus my kids like anything as long as there is cheese in it so I'm sure it will go over well.
Chicken Cordon Bleu Casserole
2-3 cups chicken chopped
2 cups cubed ham
1 cup cubed cheddar cheese
Cream of chicken soup
1/2-1 cup sour cream
1/2-1 cup milk
Combine cooked chicken, ham, and cheese together in casserole dish. In separate bowl combine soup and sour cream. Add milk to make a sauce. If you'd like a thinner sauce add more sour cream and milk if you desire thicker add less milk and sour cream. Pour over mixture and bake 350 degrees for 30 minutes.
Can also serve with noodles in the casserole on the side.
Sunday, February 1, 2009
From Me :)
Frozen Pork chops or Drumsticks
2 cans of Cream of Mushroom Soup
This one is WAY WAY too easy... And My kids love it WAY too much to not put on here. You can use pork chops or drumsticks.
Spray a roaster with pam... layer your meat on the bottom...pour a bunch of frozen perogies on top. Mix your canned soup with a little water and pour over top the perogies and meat. Put the lid on. Put in the oven on 400 for about an hour. maybe more...I usually check it after an hour and everything is done. This is Seriously GOOD. takes about.Oh. 3 minutes to put together . What mother doesnt love that!
Saturday, January 31, 2009
From Erin Lawsons Family cooking blog (thanks!!)
1 can Fiesta Cheese Soup
½ cup milk
1 cup cooked chicken (I use my rotisserie chicken)
Tortillas (the small fajita size)
shredded cheddar cheese
(If you can’t find the Fiesta Cheese soup, use the cheddar cheese soup, and substitute the milk with salsa.)
Preheat oven to 350. Heat the soup and milk in a pan. Add the bite-sized chicken, and mix well. Fill each tortilla with a large spoonful of the soup mix, and a handful of shredded cheddar cheese. Roll up tortilla, and place in a casserole/baking dish. Bake for about 20 min (uncovered). Just before serving, sprinkle some cheese over the quesadillas, and let it melt. Makes about 7 quesadillas.
Friday, January 30, 2009
From : Angela Besecker who may or may not have been at work while sending this(I'm assuming due to the message being protected by attorney-client privilege.lol) Shame on anyone who checks blogger...or facebook for that matter from work. lol.
1 onion, chopped
1 (16 oz) can kidney beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn
1 (8 oz) can tomato sauce
1 (12 fl. Oz) can of beer or chicken broth
1 (1.25 oz) package taco seasoning
3 whole skinless, boneless chicken breasts (still frozen is fine)
Optional Ingredients: -shredded cheddar cheese -sour cream -crushed tortilla chips
1. Place onion, beans, corn, tomato sauce, beer or chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, press down slightly until just covered by the other ingredients. Set the slow cooker for low heat for 8-9 hours.
2. Before serving, remove chicken breasts from the soup and shred. Return chicken to soup and stir.
3. Serve topped with cheese, sour cream and/or chips if you want to.
Thursday, January 29, 2009
SOS (otherwise known as Meat Rice)
From Jennifer Maynard www.themaynards3.blogspot.com
*This recipe came from my Grandfather who cooked it on a Navy ship and the SOS does not stand for anything really nice, so we changed the name to Meat Rice.
1 lb ground beef
2 beef bouillon cubes
Brown meat in skillet with dehydrated onions. Drain meat and onion mixture. Add flour and water. Put in 2 beef bouillon cubes while continuing to add flour and water until it is the consistency that you like (and it makes as much as you need it to).
Serve mixed with rice or mashed potatoes.
Monday, January 26, 2009
Cream of Chicken/Rice/Veggies?? I made that name up. Genuine hey.
Okay. Here's what I use. Feel free to add other veggies too.
2 chicken breast cubed up...cut em tiny.
2 large carrots sliced thinly
some mushrooms chopped finely
frozen peas and or corn
occasionally I put cubed potatoes
fat free chicken broth
cream of broccoli soup
OXO chicken broth spice stuff.
roasted garlic and peppers spice
Prepare yourself. This is NOT a well structured recipe if you haven't noticed already.
In a big pot I cook the chicken...add the water/broth/broccoli soup mix...whisk together...add all your veggies bring to a boil and reduce heat. Add all your veggies and spices... I add the oxo to compensate for however much water I added.
In a separate pot cook your rice and then add it into the large pot... add some milk. 1 cup maybe. bring to a boil. mix water and cornstarch and add to boiling soup to thicken. That's it that's all. And its delicious.
Saturday, January 24, 2009
From : www.babyfit.com
Cut out the fat by leaving out the meat. Try on top of a baked potato.
1 medium onion, chopped
4 cloves garlic, pressed or minced
1 tablespoon olive oil
2 medium carrots, finely chopped
2 medium tomatoes, chopped2
(15 oz.) cans black beans, drained
1 pinch cayenne pepper, chili powder, or chili seasoning mix
1 tablespoon parsley, freshly chopped
1. Sauté the onions and garlic in oil in a large sauce pan.
2. Add carrots, tomatoes, herbs, spices, and beans.
3. Cook on medium heat for 15-20 minutes, or until the carrots are tender.
Fat: 3 g
Carbohydrates: 23 g
Protein: 7 g
Friday, January 23, 2009
From : Angela Besecker
1 lb ground beef
1 1/2 cups salsa
1 (10 oz) can whole kernel corn, drained
3/4 cup sour cream
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheddar or colby
1. Preheat oven to 350 degrees F
2. Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from heat, and stir in salsa, sour cream, and taco seasoning. In a 2 quart casserole dish, layer ground beef mixture, tortilla chips and cheese.
3. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.
Thursday, January 22, 2009
From Me :)
Any other veggies you'd like
Shake and Bake Original
In a casserole dish spread your chicken pieces along the bottom... I usually cut my potatoes into wedges and slice the carrots... spread as many as you would like on top of the chicken...add a little water to the casserole pan...Id say half and inch or so. Keep in mind the more water you add the more 'gravy' you will have after it is baked. spread a package or two(depending on size of casserole) of shake and bake over the entire thing , Cover and bake in oven at 400 for about an hour. The finished product will have a delicious shake and bake gravy in the bottom for your potatoes :) I love this...my boys love this...my husband loves this. Its a quick and easy winner. I usually use drumsticks and I take the skin off... But you can leave it on too- Chicken skin just grosses me out so its personal preference :)
Wednesday, January 21, 2009
From Me :)
A bag of buns
Toppings of your Choice
On a Cookie sheet lay out your buns in halves for however many little pizzas you want.
Spread Pizza sauce(or if I have none Ive used spaghetti sauce) over the buns
Add toppings of Choice
Sprinkle with cheese
Bake in Oven at 400 for 5-10 minutes...Im not sure on the timing...but they're pretty quick so just watch until the cheese is all melted and the bun begins to brown.
This is a delicious , fun and quick meal idea that your kids will love to help with. All together Id say it takes 15 minutes. Enjoy!
Tuesday, January 20, 2009
Serving Size: 1-cup
This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
1/4 teaspoon salt
ground red pepper or cayenne pepper to taste
8 oz. uncooked fusilli pasta (4 cups cooked)
1/2 lb. cooked (or � lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)
1. Heat oil in a medium saucepan. Sauté garlic and parsley until golden.
2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
3. Cook pasta in unsalted water. Drain.
4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.
NUTRITION INFO Calories: 311.7 Fat: 6.3 g Carbohydrates: 30.2 g Protein: 33.3 g
Monday, January 19, 2009
Beef Barley Soup
Vegetables, barley, and beef make this soup a full meal in itself.
4 cups water
2 beef bullion cubes
1 medium potato, cubed
1 medium onion, cubed
1/2 bag frozen mixed vegetables
1/2 teaspoon dried garlic powder
1/2 pound boneless beef cut into cubes
1 cup quick cooking barley
1/2 cup sliced mushrooms cracked pepper to taste
1. In large pot add water, beef bullion cubes (dissolved in a small amount of the water, heated in separate cup), and all the ingredients except the barley. Cook approximately 30 minutes at a minimum heat, or until meat is fully cooked and potatoes are soft.
2. Add the quick cooking barley and cook another 15 minutes. Serve hot. Add salt to taste.
NUTRITION INFO Calories: 222 Fat: 3.4 g Carbohydrates: 35.7 g Protein: 13.8 g