APPETIZERSGooey Chicken (very easy and very good!)
Preheat oven to 375
Ingredients:
4 ounces of Russian or French dressing
10 ounces of apricot preserves
1 package dry onion soup mix
6 boneless, skinless chicken thighs
Seasoned salt and freshly ground pepper to taste
Directions:
Place chicken thighs in baking dish
*I "unfold" them as they are usually folded up in their package.
Spread gooey mixture over chicken thighs.
Bake, uncovered, for 45 minutes (or longer depending on how you like your chicken).
After baking, sprinkle lightly with seasoned salt to taste.
Black Bean Lasagna (low-fat and delicious)
Preheat oven to 375
Ingredients:
10 ounce can enchilada sauce (ready-to-serve)
14 1/2 ounce can diced tomatoes (do not drain)
6 ounce can tomato paste
16 ounce can black beans (rinsed and drained)
1 t. kosher salt
9 lasagna noodles (no need to boil)
2 C. cottage cheese
2-3 C. mozzarella
Directions:
Place lasagna noodles in a large container filled with water.
Allow to soften.
In a separate bowl combine:
enchilada sauce, tomatoes, tomato paste, beans, and salt.
Spread 1/3 of the sauce mixture in bottom of 9 x 13-inch baking dish.
Top with 3 lasagna noodles.
Spread evenly with 1 C. cottage cheese.
Sprinkle with 1 C. mozzarella.
Spoon on half of the remaining sauce mixture.
Add another layer of 3 noodles.
Top with remaining 1 C. cottage cheese.
Sprinkle with 1 C. mozzarella
Add remaining 3 noodles in a single layer.
Top with remaining sauce mixture.
Can top with additional mozzarella if desired (who wouldn't desire?)
Cover pan tightly with foil.
Bake 45 to 50 minutes or until noodles are tender.
Let stand 5 minutes before serving.
Brisket and Beans
Preheat oven to 350
Ingredients:
5 pound beef brisket
2 t. kosher salt
1/2 t. pepper
1/4 t. paprika
2 to 3 T. minced garlic
3 cans (15 ounces each) cannellini beans
1 1/2 C. ketchup
1/2 C. brown sugar
1 onion, roughly chopped
Directions:
Season beef with salt, pepper, and paprika.
Spread garlic over beef.
Place brisket in a large roasting pan.
Brown beef in preheated oven for 25 minutes or until well browned.
Add 2 1/2 C. boiling water.
Cover tightly.
Reduce heat to 300 and cook for 2 hours.
Drain lima beans, add ketchup and brown sugar and stir to combine.
Remove almost all of the juices from the pan.
Place bean mixture around meat, add onion.
Cover tightly and cook at 325 for 30 minutes or until beans are heated through.
Flank Steak Teriyaki
Ingredients:
1/2 C. oil
1/4 C. honey
1/4 C. soy sauce
2 T. cider vinegar or sherry
1 t. ginger
garlic and onion to taste
2 pound flank steak
Directions:
Place steak in a glass baking dish or a plastic bag.
Mix first 6 ingredients together and pour over steak.
Cover dish or zip bag closed.
Refrigerate at least 4 hours, turning occasionally.
Grill 5 minutes on each side for medium rare.
Sweet and Sour Meatballs (very easy)
Ingredients:
Pre-made, frozen meatballs
1 large bottle ginger ale
ketchup equal to ginger ale
Directions:
Bring equal amounts of ginger ale and ketchup to a boil.
Place meatballs into sauce and simmer until meatballs are cooked through.
Instant Pot Spaghetti and Meatballs
Ingredients:
1 pound frozen meatballs
6 ounces spaghetti noodles
1 (24 ounce) jar spaghetti sauce
3 C. water (just fill up the 24 ounce bottle)
1 t. kosher salt
Parmesan Cheese
Directions:
Put meatballs in instant pot.
Break spaghetti noodles in half.
Place over meatballs.
Sprinkle salt over noodles.
Pour pasta sauce on top.
Pour water on top of pasta sauce.
Gently push noodles down so that all are covered
with sauce.
Set instant pot to Pressure Cook (manual).
Set to 10 minutes.
When cooking is complete, turn off instant pot.
Using a long handled spoon, open the quick release.
Once pressure is released, instant pot can be opened.
Serve up spaghetti and top with Parmesan Cheese.
Old Fashioned Meat Loaf
Preheat oven to 350
Ingredients:
2 T. butter
2 C. onion, minced
1 T. garlic, minced
1 medium carrot, chopped fine
1/2 C. green onions, chopped fine
1 rib celery, chopped fine
2 t. kosher salt
1 1/2 t. ground black pepper
2 t. Worcestershire Sauce
2/3 C. ketchup
1 1/2 pound ground chuck
3/4 pound ground pork
1 C. fresh bread crumbs
2 large eggs, beaten lightly
1/3 C. parsley, chopped
Directions:
In a large skillet, cook onion, garlic, carrot, scallions, and celery in butter over medium heat, for 5 minutes.
Cook vegetables covered, stirring occasionally, until carrots are tender, about 5 minutes more.
Stir in salt, pepper, Worcestershire and 1/3 C. ketchup.
Cook and stir for 1 minute.
In a large bowl, combine vegetables, meats, bread crumbs, eggs, and parsley.
On a shallow baking pan, form mixture into a 10 x 5-inch loaf.
Spread remaining 1/3 C. ketchup over loaf.
Bake meat loaf for 1 hour.
Turkey Taco Skillet (so simple and so good)
Ingredients:
1 pound ground turkey
1 (10 3/4 ounce) can tomato soup
1/2 C salsa
1/2 C. water
6 flour tortillas (6-inch) cut into 1-inch pieces
1/2 C. shredded cheddar cheese
Directions:
Cook turkey in a large skillet until well browned, stirring to break up meat.
Drain off fat.
Stir in soup, salsa, water, and tortillas.
Heat to a boil.
Reduce heat to low and cook for 5 minutes.
Stir.
Top with cheese.
Salmon Fillet with Soy Glaze
Preheat oven to 400
Ingredients:
1/4 C. soy sauce
1/4 C. pure maple syrup
1 (2 pound) piece salmon fillet with skin on
Directions:
Line the bottom of a broiler pan with foil.
Spray foil with non-stick spray.
Boil soy sauce and maple syrup in a small saucepan
over moderate heat until glaze is reduced to 1/3 C., about 5 minutes.
Arrange salmon, skin side down, on rack of broiler pan and pat dry.
Reserve 1 1/2 T. glaze in a small bowl for brushing after broiling.
Brush salmon generously with some of the remaining glaze.
Let stand 5 minutes, then brush with more glaze.
Roast salmon in middle of oven for 8-10 minutes.
Turn on broiler and brush salmon with glaze again
Broil 4 inches from heat for a few minutes, or until done.
Transfer salmon to a platter.
Brush remaining sauce over filet.
Baby Back Ribs
Preheat oven to 250
Ingredients:
Baby Back Ribs (amount of your choice)
seasoned salt
garlic powder
BBQ sauce
Directions:
Place ribs in a roasting pan or baking dish in a single layer.
Spread BBQ sauce over ribs.
Sprinkle seasoned salt and garlic powder over ribs.
Cover tightly and bake for 5 hours.
After baking, place ribs on hot coals of barbeque.
Spread more sauce on ribs.
Grill 5 minutes.
Flip ribs over.
Spread sauce on ribs and grill another 5 minutes.
Sesame Chicken
Ingredients:
1/4 C. flour
1/4 t. kosher salt
1/8 t. ground black pepper
4 boneless, skinless chicken breast halves, cut into 2 inch strips
1/4 C. reduced sodium soy sauce
1/4 C. sugar
1/2 t. dark sesame oil
2 T. sesame seeds, toasted
1/4 C. chopped fresh chives (optional)
Directions:
In a gallon-size plastic bag, combine flour, salt, and pepper.
Place chicken pieces in bag and shake well to coat.
Spray a large pan with nonstick spray.
Warm pan over medium-high heat.
Add chicken to pan and cook for 3 to 4 minutes (stirring frequently) or until no longer pink.
Transfer the chicken to a plate.
Reduce heat to medium.
Combine soy sauce and sugar in the skillet.
Cook, stirring occasionally, until the sugar dissolves.
Add oil and sesame seeds.
Add chicken and chives.
Toss sauce with the chicken and serve immediately.
Chicken Parmesan
Ingredients:
4 to 6 boneless, skinless chicken breasts
1 C. flour
1 t. kosher salt
1/2 t. freshly ground black pepper
2-3 eggs
1 T. water
2 1/2 C. seasoned bread crumbs
1 C. freshly grated Parmesan, plus extra for serving
unsalted butter
olive oil
Directions:
Pound the chicken breasts until they are 1/4-inch thick.
Combine the flour, salt, and pepper in a pie plate.
In a second pie plate, beat the eggs with the water.
On a third pie plate, combine the bread crumbs and Parmesan.
Coat the chicken breasts on both sides with the flour mixture.
Dip both sides of chicken into the egg mixture.
Then into the bread-crumb mixture, pressing lightly.
Heat 1 T. of butter and 1 T. olive oil in a large saute pan.
Cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes
on each side, until cooked through.
Add more butter and oil and cook the rest of the chicken breasts.
Serve with extra grated Parmesan.
Candied Chicken Breasts
10 skinless, boneless chicken breast halves
Ingredients for breading:
2 C. bread crumbs
2 T. flour
2 t. ground black pepper
1 T. canola oil
Ingredients for sauce:
1 1/2 C. packed brown sugar
1/4 C. prepared mustard
1/2 C. ketchup
1 T. Worcestershire sauce
1 T. soy sauce
1/4 C. finely chopped (or grated) onion
1/2 t. kosher salt
3/4 C. water
1 (15 ounce) can crushed pineapple, drained
Preheat oven to 350
Directions for chicken:
In a shallow dish or bowl, mix together bread crumbs, flour, salt, and pepper.
Heat oil in a large skillet over medium-high heat.
Dredge chicken in bread crumb mixture.
Brown chicken in skillet, about 3 to 4 minutes each side.
Lay chicken in 2 lightly greased 9 x 13-inch baking dishes.
Directions for sauce:
In a large saucepan over medium heat, combine brown sugar, mustard, ketchup,
Worcestershire sauce, soy sauce, onion, salt, water, and crushed pineapple.
Bring to a boil and pour over chicken.
Cover baking dishes with foil.
Bake for 45 minutes, or until chicken is no longer pink and juices run clear.
Creamy Chicken Enchiladas (my family calls these Nonchiladas!)
Ingredients:
3-4 C. chopped, cooked chicken
2 T. olive oil (or butter)
1 (4 ounce) can diced green chili peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 or 2 (8 ounce) packages shredded Monterey Jack cheese, divided
1/2 C. water
8 (10 inch) flour tortillas
2 C. heavy cream
Preheat oven to 375
Directions:
Heat the olive oil in a large skillet over medium heat.
Add the chilies, jalapeno, and garlic.
Cook and stir for a few minutes.
Stir in the cream cheese and 1 (or half) package of the Monterey Jack cheese.
As the cheese begins to melt, gradually stir in the water.
Add chicken to cheese mixture and stir until combined.
Remove from the heat.
Spoon the chicken mixture into tortillas and roll up.
Place the rolls seam side down in a 9 x 13-inch baking dish.
Sprinkle the remaining Monterey Jack cheese over the top then pour cream over all.
Bake for 30-40 minutes or until the enchiladas are golden brown on top.
My Dad's Prize-Winning Left-Over Turkey Lo Mein
Ingredients:
1 C. left over turkey (this recipe was originally made after Thanksgiving)
1 carrot
1 small red pepper
1 small orange pepper
4 medium leaves of Chinese Cabbage
3 green onions
2 cloves garlic
4 C. spinach
1/2 pound Vermicelli (or any thin pasta)
3-4 T. oil (for frying)
Sauce:
3 T. chicken broth
1 T. black soy sauce
2 T. oyster sauce
1 T. sesame oil
1/8 t. ground black pepper
1/2 t. sugar
Directions:
Shred turkey, peppers, cabbage, carrot, and green onions into 1 1/2-inch pieces.
Peel and smash garlic.
Stem, wash, and dry spinach.
Cook pasta in 8 quarts boiling water with 1 T. salt and 1 T. oil.
Drain pasta and set aside.
Combine the sauce ingredients.
Mix well and set aside.
Heat a wok
Add oil to wok.
Heat for 15 seconds and then add turkey.
Stir 15 seconds and add carrots and peppers.
Stir 30 seconds.
Move ingredients aside and add garlic to wok and stir into oil.
Add cabbage and green onions.
Stir to mix and add pasta.
Mix ingredients, then pour sauce down the sides of the wok.
Add the spinach and keep mixing to coat noodles with sauce.
When spinach has wilted, remove all to serving platter.
Serve immediately.
Chicken Picatta
Ingredients:
4 boneless, skinless chicken breast halves (approximately 6 ounces each)
salt and pepper
all-purpose flour for dredging
5-6 T. olive oil
1/2 stick butter
2 lemons, 1 thinly sliced, 1 juiced
1-2 t. minced garlic
4 T. capers (or amount of your choice), drained
1/2 C. white wine
Directions:
Split and butterfly the chicken.
Open chicken like a book and pound it to 1/4- inch thick.
Heat a large skillet over medium to medium-high heat.
Season the chicken with salt and pepper and dredge in flour,
shaking off excess.
Pour 2-3 T. olive oil into pan and tilt pan to coat.
Working in batches, brown the chicken lightly on each side, adding more oil if necessary.
Place chicken on platter.
When all of the chicken is browned, melt the butter in the skillet (do not clean out pan!).
Add the garlic and stir for 3 minutes.
Add the capers.
Pour wine and lemon juice into pan.
Scrape the bottom of the pan to mix in the drippings from the chicken.
Add the chicken back into the pan and coat with the sauce.
Place chicken on platter and drizzle with the pan sauce.
(Note: I eat the lemons-they are wonderful!)
Black Bean Cakes with Salsa
Ingredients:
1 (15 ounce) can black beans, rinsed, and drained
1 (8.5 ounce) box corn muffin mix
1/2 C. prepared salsa (drained)
2 1/2 t. chili powder
2 T. olive oil
Topping:
1 C. prepared salsa
1/2 C. sour cream
1/2 t. chili powder
salt and pepper to taste
Directions:
In large bowl mash beans with vegetable masher or fork.
Stir in muffin mix, drained salsa, and chili powder.
In 12-inch skillet heat 1 T. oil over medium-high heat.
Add four 1/2-cup mounds bean mixture to skillet.
Flatten mounds with spatula to 3 1/2-inch-round cakes.
Cook 3 minutes each side until browned.
Remove from skillet.
Repeat with remaining oil and bean mixture.
In bowl combine salsa, sour cream, chili powder, salt, and pepper.
Spoon topping over cakes.
*Can also make small cakes as appetizers and use sauce as dip
Stuffed Cabbage
Preheat oven to 325
Ingredients:
1 head of cabbage
1 pound ground beef
1/4 C. uncooked rice
1 egg
1/2 t. kosher salt
1/8 t. pepper
1 medium onion, chopped
1/4 C. lemon juice
1/2 C. brown sugar
1 (6 ounce) can tomato paste
1 (29 ounce) can tomato sauce
canola oil
water
Directions:
Place cabbage in a very large pot.
Add water to cover cabbage, and bring to a boil.
Boil the cabbage until the leaves are soft enough to be removed.
(you will have to cut out the core to remove leaves)
I do this in batches as only a few leaves can be removed at a time.
While cabbage is boiling:
Place ground beef, rice, egg, salt, and pepper in a mixing bowl.
Dice onion and fry in 3 tablespoons canola oil until golden brown.
Add the onions to the meat mixture and mix until well blended.
Place a ball of meat at the bottom center of the thick edge of each cabbage leaf.
Roll up, folding the outer edges inward, envelope style.
Place each cabbage roll (seam side down) close together in a roasting pan.
In a large bowl, mix together: lemon juice, brown sugar, tomato paste, and tomato sauce with enough water so this mixture covers the stuffed cabbage (you can always add more water after you pour this over cabbage).
Pour tomato sauce all over stuffed cabbage.
Cover the pan tightly and bake until tender (2-3 hours or longer).
Remove cover for the last 20 minutes of baking.
Blackened Fish Fillets
Ingredients:
2 t. paprika
1/2 t. onion powder
1/4 t. cayenne pepper
1/4 t. kosher salt
1/4 t. ground black pepper
4 tilapia fillets (1 3/4 pound)
2 T. canola oil
Directions:
Blend all spices in a bowl.
Pat fish fillets dry with paper towels.
Rub spice mixture on both sides of filets.
Heat oil in a large skillet over medium-high heat.
Add fillets and cook 4 minutes.
Carefully flip filets over with a large spatula.
Cook filet for another 3 to 4 minutes,
until cooked through and fish flakes easily with a fork.
Serve immediately.
Baked Beef Ravioli
Preheat oven to 350
Ingredients:
2 (9 ounce) packages refrigerated cheese-filled ravioli
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
6 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed tomato soup
1 t. kosher salt
1 t. dried basil, crushed
1 1/2 C. shredded mozzarella cheese (6 ounces)
1/2 C. finely shredded Parmesan cheese (2 ounces)
Directions:
Cook ravioli according to package directions, then drain.
Pour ravioli back into pan.
Cover and keep warm.
Meanwhile, in a large skillet, cook ground beef, onion and garlic over medium heat until meat is brown and onion is tender.
Drain off fat.
Stir in tomatoes, soup, and basil.
Gently stir in cooked ravioli.
Transfer mixture to a 3-quart baking dish.
Sprinkle with mozzarella and Parmesan cheese.
Bake, uncovered, about 20 minutes or until heated through.
Pot Roast
Preheat oven to 325
Ingredients:
5 pound boneless pot roast (or boneless beef chuck roast)
2 packages dry onion soup mix
2 (10.5 ounce) cans Cream of Mushroom Soup
Directions:
Line the inside of a roasting pan with a very large sheet of heavy-duty foil
with plenty of overhang to fold over roast.
Spread the contents of 1 can of the mushroom soup onto the bottom of the pan.
Sprinkle 1 envelope of the dry onion soup mix on top of cream of mushroom soup.
Place roast on top.
Spread the contents of second can of the mushroom soup on top of the roast.
Sprinkle the second envelope of the dry onion soup mix on top.
Fold foil over roast, completely sealing roast.
Bake for approximately 5 hours or until meat is very tender.
Reuben Casserole
Preheat oven to 350
Ingredients:
1 (3-5 pound) corned beef, cooked
4 C. sauerkraut, drained
1 C. mayonnaise
1/2 C. Thousand Island Dressing
2 C. shredded Swiss cheese
2 T. unsalted butter
1/2 C. bread crumbs
Directions:
Crumble corned beef and place in a 9 x 13-inch baking pan.
Top with sauerkraut.
Mix mayonnaise and thousand island together.
Pour dressing over the top and spread evenly.
Cover with Swiss cheese.
In a glass measuring cup, melt butter.
Combine butter with bread crumbs.
Sprinkle over the top of casserole.
Bake for 45 minutes.
Easy Green Chile Chicken Enchilada Casserole
Preheat oven to 350
Ingredients:
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6-inch) corn tortillas, torn in half
1 (28 ounce) can green chili enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Directions:
Lightly grease a medium baking dish.
Season chicken with garlic salt.
Arrange in the prepared baking dish.
Bake 45 minutes or until no longer pink and juices run clear.
Cool slightly and shred chicken.
Set chicken aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish and arrange 6 tortillas in a single layer.
Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce.
Repeat.
Coat remaining tortillas thoroughly with remaining enchilada sauce and arrange on top of the layers.
Sprinkle with remaining cheese and top with any remaining enchilada sauce.
Cover and bake for 45 minutes.
Cool slightly before serving.
Portobello Mushroom Parmesan
Preheat oven to 350
Ingredients:
1/4 C. olive oil
4 to 6 large Portobello Mushrooms
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1 to 1 1/2 C. marinara sauce
1/2 to 1 C. shredded mozzarella cheese
1/4 C. grated Parmesan
2 T. butter, cut into small pieces
Directions:
Place mushrooms in a baking dish.
Drizzle olive oil over both sides of the mushrooms.
Sprinkle the mushrooms with salt and pepper.
Cook mushrooms until heated through and tender (about 10-15 minutes per side).
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish.
Place the cooked mushrooms on top of the marinara sauce and top with the remaining marinara sauce.
Sprinkle with the cheeses and top with the butter pieces.
Bake until the cheese melts and the top is golden (about 15 minutes).
Taco Bake (easy)
Preheat oven to 350
Ingredients:
1 pound ground beef (or turkey)
1 small onion, chopped
3/4 C. water
1 (1.25 ounce) package taco seasoning
1 (15 ounce) can tomato sauce
1 (8 ounce) package shell macaroni, cooked and drained
1 ( 4 ounce) can chopped green chilies
2 C. shredded cheddar cheese, divided
Directions:
In a skillet, brown ground beef and onion over medium heat.
Drain.
Add the water, taco seasoning and tomato sauce; mix.
Bring to a boil; reduce heat and simmer for 20 minutes.
Stir in the macaroni, chilies and 1 1/2 cups of the cheese.
Pour into a greased 1 1/2-quart baking dish.
Sprinkle with the remaining cheese.
Bake for 30 minutes or until heated through.
Short Ribs
Preheat oven to 250-275
Ingredients:
Short ribs (amount of your choice)
Andria's steak sauce (not sure if this sauce is a St. Louis thing...)
Seasoned Salt
Directions:
Place heavy duty foil in pan, large enough to fold up sides around ribs.
Cut slab of ribs into single ribs.
Place short ribs on foil.
Slather ribs (all around) with Andria's Steak Sauce.
Fold up sides of foil to keep the ribs as close together as possible.
Cover pan tightly with another sheet of foil.
Bake ribs for 2 hours.
Remove pan from oven and flip ribs over.
Pour more Andria's on ribs, cover pan with foil, and return to oven.
Bake for another 1.5 to 2 hours, or until the ribs are very soft.
When ribs are done, remove them from the oven.
Sprinkle ribs with seasoned salt to taste.
Quick Vegetarian Lasagna
Preheat oven to 350
Ingredients:
1 (15 ounce) carton low-fat ricotta cheese
1 C. grated Parmesan
4 egg whites
2 jars (26-32 ounces each) pasta sauce
9-10 lasagna noodles
1 (12 ounce) package sausage-style soy crumbles
4 C. shredded mozzarella cheese (1 pound)
Directions:
Place lasagna noodles in a large container filled with water.
Allow to sit to soften.
Combine ricotta, Parmesan, and egg whites in a bowl.
Mix well.
On the bottom of a 9 x 13-inch greased baking pan, spread 1 cup of pasta sauce.
Top with half each of the lasagna noodles (covering bottom of pan),
ricotta cheese mixture, soy crumbles, pasta sauce, and mozzarella.
Repeat layering with noodles, ricotta, soy crumbles, pasta sauce, and mozzarella.
Cover tightly.
Bake one hour or until hot and bubbly.
Let stand 10 minutes before serving.
Lasagna
Ingredients:
Approximately 10 lasagna noodles
2 pounds ground beef (or turkey)
1 T. minced garlic
2 (28 ounce) cans crushed tomatoes (do not drain)
1 (6 ounce) can tomato paste
2 t. kosher salt
1/2 t. ground black pepper
3 C. cottage cheese (24 ounces)
2 eggs
1/2 C. grated Parmesan
1/2 t. salt (yes, another 1/2 t!)
1 pound sliced mozzarella cheese (2-8 ounce packages)
*I have also used half cheddar and half mozzarella-so good!
Directions:
Place lasagna noodles in a large container that is filled with warm water
(I don't boil the noodles). Set aside to soften.
In a large pot, cook ground beef over medium heat until barely pink.
Add in garlic and cook for a couple more minutes.
Drain off most of the fat.
Add in tomatoes, tomato paste, salt, and pepper.
Stir to mix.
Simmer for 45 minutes (cover but leave a small opening-this splatters)
Take noodles out of water (whenever they are soft) and place on foil.
In a medium bowl, mix cottage cheese, eggs, Parmesan, and salt.
Stir together. Set aside.
Directions to assemble lasagna:
Preheat oven to 350.
Spread a thin layer of meat sauce on the bottom of a 9 x 13-inch pan.
Lay 4 noodles on top of the meat sauce
Spread half of the cottage cheese mixture on top of the noodles.
Place a layer of mozzarella cheese on top of the cottage cheese.
Spread half of the meat sauce on top of the mozzarella.
Repeat all of the above.
Sprinkle the top with extra Parmesan cheese.
Bake for 30 minutes, or until bubbly.
Giant Spaghetti-Stuffed Meatball
Ingredients:
2 pounds ground beef (or ground turkey)
1 C. fresh bread crumbs
2 t. kosher salt
1 t. ground black pepper
1 t. garlic powder
1 t. onion powder
1/3 C. shredded Parmesan cheese
2 eggs
1/2 C. milk
1/2 - 3/4 C. shredded mozzarella cheese
1/3 pound spaghetti, boiled and mixed with sauce
spaghetti sauce to glaze top of meatball and to serve
shredded Parmesan, to serve
Directions:
Mix ground beef, bread crumbs, salt, pepper, garlic powder, onion powder,
Parmesan, eggs, and milk.
Line a large bowl (approximately 10-inches) with plastic wrap.
Spray plastic wrap with cooking spray.
Spread the meat mixture along the bottom and up the sides of the bowl, approx. 1/2-inch thick.
Sprinkle mozzarella all over the meat mixture.
Place spaghetti on top of meat.
Using the plastic wrap, carefully wrap the meat around the spaghetti to enclose spaghetti completely.
Make sure there are no holes or cracks in the meatball.
Tightly tie plastic wrap around meatball to prevent cracking.
Refrigerate meatball until firm.
Directions for baking meatball:
Preheat oven to 350.
Spray a foil-lined baking sheet with cooking spray.
Carefully unwrap meatball and place meatball on baking sheet.
Cover meatball with spaghetti sauce.
Bake for 40-50 minutes.
Directions for serving meatball:
Place a generous amount of spaghetti sauce in a bowl.
Top with a wedge of spaghetti-stuffed meatball.
Sprinkle with Parmesan.
Cacio e Pepe Pie (Cheese and Pepper Pie)
Preheat oven to 425
Ingredients:
1 pound spaghetti (boiled in salted water)
1 1/2 C. milk
4 3/4 C. grated Parmigiano-Reggiano Cheese
3 eggs, beaten
2 1/4 t. black pepper
2 t. kosher salt
Directions:
Butter a 9 or 10-inch Springform pan.
In a large bowl, mix spaghetti, milk, cheese, eggs, pepper, and salt.
Pour into the pan.
Bake for 35 minutes.
After pie has baked, sprinkle a small amount of cheese on top and broil for a few more minutes.
Mushroom and Onion Pasta with Brown Butter
Ingredients:
4 ounces egg noodles, cooked and drained
1 stick butter, browned (directions below)
1 large onion, diced
8 ounces Baby Bella mushrooms
1/4 C. pine nuts (or more)
olive oil
kosher salt
pepper
Parmesan Cheese
Directions:
In a large saucepan, drizzle in a little olive oil, add in pine nuts.
Toast pine nuts until golden.
Be very careful, they will go from toasted to burned quickly.
Remove pine nuts from pan and set them aside.
Put the onions in the same pan, and drizzle them with olive oil.
Season the onions with salt and pepper, and sautee until golden brown.
Remove onions from pan and set them aside.
Put the mushrooms in the same pan, and drizzle them with olive oil.
Season mushrooms with salt and pepper, and sautee until slightly soft.
When mushrooms are cooked, add in the pine nuts, and onions, and stir together.
Add in half of the browned butter, and stir together.
Taste, and add more butter to your liking.
Pour pasta into serving bowl and top with Parmesan.
Brown Butter:
Place butter in a saucepan.
Turkey & Cheddar Loaf
Preheat oven to 350
Ingredients:
2 pounds ground turkey
1 apple, chopped
1 medium onion, chopped
1 T. minced garlic
2 eggs, lightly beaten
1 C. bread crumbs
1/4 C. BBQ sauce
2 t. kosher salt
2 t. cumin
1/2 t. cayenne pepper
1 1/2 C. shredded sharp cheddar cheese
Directions:
Line a large sheet pan with parchment paper.
In a large bowl, combine all ingredients and mix only until blended.
Plop mixture onto sheet pan and shape it into a loaf.
Spread more BBQ sauce on top and sides of loaf.
Bake for 50 minutes.
Sloppy Joes (so easy)
Ingredients:
1 large onion, chopped
1 pound ground beef (or turkey)
1/2 C. (12 ounce bottle) chili sauce
1/2 C. ketchup
1 t. mustard
1 t. Worcestershire
1 t. vinegar
1 t. salt
black pepper to taste
hamburger buns
Directions:
Melt a small amount of butter in pan.
Add chopped onion and saute until slightly golden.
Add ground beef and cook until no longer pink.
Add remaining ingredients and cook until liquid is slightly reduced.
Plop meat on bun and enjoy.
