blogging

Homemade quick and easy lasagna

Posted by

0


Okay here it goes my recipe for quick and easy homemade lasagna. I am no chef but I must say my cooking isn’t all that bad. I have a very busy schedule and really don’t have the time to go all out on making big dinners so I like to whip up good belly sticking homemade full your tummy meals. On the menu tonight was lasagna.

Just keep in mind, I always season to taste. I actually think that is my whole motto in life. I season to taste just about everything I do!

Homemade Quick and Easy Lasagna

Lasagna Filling

1 lb. Ground Beef

1 lb. Sweet Sausage

12 pkg. of fresh chopped mushrooms

1  onion chopped yellow onion

16 oz shredded mozzarella cheese

16 oz Whole milk ricotta cheese

1/2 cup of parmesan cheese

2 eggs

1 tbsp garlic powder

1 tbsp onion powder

1/2 tsp

1/2 tsp pepper

9 cooked lasagna noodles(perfect fit for an 8×12 pan)

020

Brown ground beef and sausage and drain

Saute mushrooms and onion(I usually melt 1 tbsp of butter in the bottom of the pan)

Mix all cheeses, eggs, and spices – set aside

Quick Sauce

The sauce is something you can actually make ahead of time or if you are in a real rush buy a jar of Ragu traditional and 3 – 32 oz cans of crushed tomatoes, add all together and let cook about 1 hour and half before time. I like to brown some garlic on the bottom before adding the jar and cans of sauce. What really gives it a good flavor is about 3/4 of a cup of parmesan cheese. Kid you not it adds a lot of flavor.

Directions

Layer the bottom of your pan with 3 lasagna noodles.

Spread cheese mixture on top. We like it cheesy so I usually add extra shredded mozzarella on top of the cheese mixture as well.

Spread browned meat/mushroom, onion mix next.

Dribble sauce on top of that.

Sprinkle parmesan cheese and garlic powder.

Repeat starting with the layered noodles.

When you put your last(3rd row of noodles down, only finish it with sauce and mozzarella cheese).

Don’t use too much sauce throughout because it will get watery!!

Remember season to taste! Don’t be afraid to use extra spices! A little extra flavor never killed anyone. I use hardly any salt because

it’s bad for your blood pressure!!

2013 021

Easy Chicken Divan

Posted by

0


If you’re looking for a quick, simple, easy dinner this is it. You can use grilled or breaded chicken. I used my breaded chicken cutlets that I had left over from the night before last.

Ingredients

~ 3 cups of cooked white or brown rice

~ 14 oz of california blend veggies(frozen or fresh)

~ 1 8 oz can of cream of mushroom soup

~ 1 8 oz can of cheddar broccoli soup

~ 1  8 oz bag of sharp shredded cheddar cheese

~ 1 cup of 2% milk

~ 1 lb of cut up cooked chicken breast

salt, pepper, garlic powder to taste.

Combine rice, cream of mushroom,  broccoli cheddar soup, and 1 cup of milk in a medium size bowl and mix.

Mix chicken, veggies, and 4 oz of cheddar cheese in a big bowl.After combine all ingredients together and place in a casserole dish. Cover with the remaining cheese.

  • Bake at 375 for 45 minutes.

Stuffed chili peppers

Posted by

0


Over the past couple of years I have been finding ways to use leftovers to make new recipes. I came up with so many ideas and I wish I had jotted them down or started this blog earlier to keep track of them but I didn’t so here I am now.

Yesterday was a lazy Sunday for us. I was pretty bored and considering the space the men were occupying in the house, I certainly could not do any cleaning, so to fill my boredom I decided to make stuffed chili peppers with some leftovers from dinner two days ago.

~ Grilled chicken and vegetables, and a rice and broccoli casserole mix. I used my little nifty chopper to do the obvious(chop).

After preparing the stuffing mixture for the peppers. I gutted the peppers of the all seeds. Whoa let me tell you they had such a strong aroma I had a coughing fit and my eyes watered. My little guy Matthew who likes to watch me cook geared up when he watched me go through my coughing ordeal.

After cleaning the peppers, place on a cookie sheet and coat with a light layer of olive oil. Bake in the over for approximately 10 to 15 minutes. While these are roasting that is when I chopped my mix up. After the peppers are done, stuff with mixture and top with cheddar cheese. Actually, you can use any type of cheese you prefer.

Bake in the oven at 375º for about 20 minutes. The last 5 minutes I like to broil to give it a little crisp on top.

 They really came out delicious. I was pretty impressed and after cleaning the seeds out and baking them, they weren’t that spicy hot at all.

I’m on a roll or I’ll be a roll

Posted by

0


Pinterest is going to have the death of me I swear. I browse, I pin, I do, I eat, therefore I’m probably going to become a roll. Well not all of the dishes I’m making are fattening. I made low to no carb stuffed chili peppers, barbecue shredded chicken, and zucchini muffins. And, to boot, that was all just today of which I will be posting about later on tonight. I have to say I am pretty impressed with myself and how all those recipes came out. Once again I tweaked them because of lack of ingredients and wanted to add my own touch. Is that legal on the internet? Can I call them my own recipe? Hmmm… that’s it for now. Laters bloggers.