This is a super cheap, super easy meal!
Ingredients:
5-6 boneless, skinless chicken breasts (or chicken tenders if you have those)
1/2 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup milk
1 box stuffing mix
1/2 stick butter
Directions:
1. Place chicken in slow cooker.
2. Pour broth over chicken (save a little to add in at the end).
3. Mix soups and milk, pour over chicken.
4. Pour stuffing mix over chicken.
5. Cut butter into pieces and place on top of the stuffing.
6. Pour the remaining broth on top.
7. Cook on low about 6 hours or high about 3-4 hours.
****Adjust your cooking time if using smaller pieces of chicken. They won't need to cook as long.
Serve with green beans or a salad or both!
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Monday, September 12, 2011
Thursday, February 17, 2011
Unstuffed Peppers
We're having this for supper tonight and I can't wait. It's straight from this month's issue of Everyday with Rachael Ray (pg. 16).
Ingredients:
2 cups water
1/2 teaspoon salt
1 cup long grain wild rice (I used Uncle Ben's)
1 pound mild italian sausage
2 green bell peppers, chopped
1 - 10oz package white mushrooms, sliced (I bought the sliced to begin with)
1 red onion, chopped
salt and pepper to taste
Extra virgin olive oil
Directions:
In a large saucepan, bring water, rice and salt to a boil. Cover the pan, lower the heat and simmer until tender. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork.
Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes.
Using a slotted spoon, transfer the sausage to the rice.
Return the skillet to the heat and add 1 more tablespoon olive oil, bell peppers, mushrooms and onions. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes.
Add the veggies to the sausage and rice and toss.
Serves four.
Serving suggestions:
This would probably be fine alone. But if you need something to go along with it try a salad, a crunchy piece of bread or some fresh fruit (I think pineapples and peaches would go great with it).
Ingredients:
2 cups water
1/2 teaspoon salt
1 cup long grain wild rice (I used Uncle Ben's)
1 pound mild italian sausage
2 green bell peppers, chopped
1 - 10oz package white mushrooms, sliced (I bought the sliced to begin with)
1 red onion, chopped
salt and pepper to taste
Extra virgin olive oil
Directions:
In a large saucepan, bring water, rice and salt to a boil. Cover the pan, lower the heat and simmer until tender. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork.
Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes.
Using a slotted spoon, transfer the sausage to the rice.
Return the skillet to the heat and add 1 more tablespoon olive oil, bell peppers, mushrooms and onions. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes.
Add the veggies to the sausage and rice and toss.
Serves four.
Serving suggestions:
This would probably be fine alone. But if you need something to go along with it try a salad, a crunchy piece of bread or some fresh fruit (I think pineapples and peaches would go great with it).
Wednesday, January 26, 2011
Guest Post - Clean Eating Challenge and a Recipe!
I'm happy to have a guest post from my friend Laura this week. Laura is a child of God, wife of Aaron, mama of 3 girls, homeschool teacher, hospice RN and lover of all things simple. You can read more about her family here.
Two weeks ago my dear friend, Joanna, gave a challenge to me and two other friends. She challenged us to eat “clean” for one week. Clean basically means no flour, no sugar, no processed foods, no fast food, and no pre-packaged food. Since I love a good challenge I jumped right in learning as much about clean eating as I could.
It turns out there is a lot of information out there about the clean eating lifestyle. I learned about symptoms the body may go through as it “detoxes” from the man made components in our food. I read about cravings for complex carbohydrates and how they tend to subside after a week. I read about the health benefits—weight loss and improved mood and energy being only a few.
I was skeptical but decided to give it a try and I was amazed at the results. After just a week of eating mostly fresh fruits, vegetables, nuts, lean meat and limited dairy products I lost almost 6 pounds, noticed a significant improvement in my skin and felt the best emotionally that I had felt in a long time! I’m a believer in clean eating!
If you are skeptical like I was then I urge you to give it a try just for one week and see if you notice any positive benefits. Once you learn a few tips and tricks (for example, plain Greek yogurt is a great substitute for sour cream and honey is a clean food and is a great sweetener for pretty much anything) then it’s fairly easy to eat clean.
This is an example of a clean recipe that I found in Clean Eating magazine (which I highly recommend—both the recipe and the magazine). I made this a few nights ago and it was easy, simple and delicious and I had all the ingredients on hand.
Orange Chipotle Chicken
Ingredients:
1 tsp chile powder
1/2 tsp ground cumin
1/4 tsp sea salt, divided
1 tsp safflower (or sunflower, or corn) oil
4 boneless skinless chicken breasts, rinsed, patted dry and pounded 1/2 –inch thick
Juice of 1 medium orange
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest
Directions:
Combine chile powder, cumin and tsp salt in small bowl. Heat oil in a non-stick skillet and medium-high. Season both sides of each chicken breast with chile-cumin mixture and cook for 3 minutes per side (or until no longer pink in middle). Remove from skillet and set aside.
Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly, stirring constantly. Remove from heat, stir in chipotle chiles and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high turning constantly.
I omitted the chiles from the recipe and it was still delicious! Next time I’ll be sure to have them on hand. You can serve this over brown rice or put it on a bed of lettuce like a salad. The sauce can then be drizzled over it like salad dressing.
Calorie count for 3 ounce chicken breast and a 1/2 cup of rice would be just 283 calories.
A few online resources I found:
http://www.cleaneatingonline.com/
http://cleaneatingclub.com/
http://cleaneatingmag.com
Two weeks ago my dear friend, Joanna, gave a challenge to me and two other friends. She challenged us to eat “clean” for one week. Clean basically means no flour, no sugar, no processed foods, no fast food, and no pre-packaged food. Since I love a good challenge I jumped right in learning as much about clean eating as I could.
It turns out there is a lot of information out there about the clean eating lifestyle. I learned about symptoms the body may go through as it “detoxes” from the man made components in our food. I read about cravings for complex carbohydrates and how they tend to subside after a week. I read about the health benefits—weight loss and improved mood and energy being only a few.
I was skeptical but decided to give it a try and I was amazed at the results. After just a week of eating mostly fresh fruits, vegetables, nuts, lean meat and limited dairy products I lost almost 6 pounds, noticed a significant improvement in my skin and felt the best emotionally that I had felt in a long time! I’m a believer in clean eating!
If you are skeptical like I was then I urge you to give it a try just for one week and see if you notice any positive benefits. Once you learn a few tips and tricks (for example, plain Greek yogurt is a great substitute for sour cream and honey is a clean food and is a great sweetener for pretty much anything) then it’s fairly easy to eat clean.
This is an example of a clean recipe that I found in Clean Eating magazine (which I highly recommend—both the recipe and the magazine). I made this a few nights ago and it was easy, simple and delicious and I had all the ingredients on hand.
Orange Chipotle Chicken
Ingredients:
1 tsp chile powder
1/2 tsp ground cumin
1/4 tsp sea salt, divided
1 tsp safflower (or sunflower, or corn) oil
4 boneless skinless chicken breasts, rinsed, patted dry and pounded 1/2 –inch thick
Juice of 1 medium orange
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest
Directions:
Combine chile powder, cumin and tsp salt in small bowl. Heat oil in a non-stick skillet and medium-high. Season both sides of each chicken breast with chile-cumin mixture and cook for 3 minutes per side (or until no longer pink in middle). Remove from skillet and set aside.
Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly, stirring constantly. Remove from heat, stir in chipotle chiles and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high turning constantly.
I omitted the chiles from the recipe and it was still delicious! Next time I’ll be sure to have them on hand. You can serve this over brown rice or put it on a bed of lettuce like a salad. The sauce can then be drizzled over it like salad dressing.
Calorie count for 3 ounce chicken breast and a 1/2 cup of rice would be just 283 calories.
A few online resources I found:
http://www.cleaneatingonline.com/
http://cleaneatingclub.com/
http://cleaneatingmag.com
Tuesday, January 25, 2011
Asian Chicken Wraps
This is going down as one of our favorites! I adapted the original recipe from The $5 Dinner Mom Cookbook. Asian Chicken Wraps
Ingredients:
2 chicken breasts (I only had bone-in, skin-on...a little help from my favorite knife and I was good to go!)
2 tablespoons teriyaki sauce
1 teaspoon soy sauce
1 bag frozen stir fry vegetables
1 handful chopped lettuce (green or red leaf or romaine here folks....please no iceberg!!)
1/4 cup chopped peanuts
4-6 whole wheat burrito-size tortillas
Directions:
In a Ziploc bag, marinate the chicken in the teriyaki and soy sauces for at least 30 minutes in the fridge.
In a skillet, saute the chicken with the marinade, 6-8 minutes on each side, or until it's not longer pink in the middle. Remove cooked chicken from skillet and slice into 1/2-inch-thick-strips.
Add frozen stir fry vegetables and chopped peanuts to hot skillet, cook until warmed through. Add in chicken strips.
Wrap tortillas in a damp cloth or paper towel and place in microwave for a minute to warm.
Assembly:
I spread a small amount of sour cream on my wrap first, added the chicken/vegetable mixture and topped with lettuce.
Chris added a little extra soy sauce to his finished wrap.
Serving Suggestions:
We had fresh broccoli, green pepper and carrot strips - along with a little ranch dressing for dipping.
Fruit would be good or a smoothie.
Erin suggests serving it with steamed snow peas. Steamed edamame would probably be good too.
Wednesday, January 19, 2011
Baked Spaghetti
Our simple kitchen is in business even on the go! The kids and I tagged along on a Sr. High youth group trip Sunday night-Tuesday. I told Chris I'd go and be the "food person". You know, the one who gets the goods together, makes the meals, etc. I love being able to minister with my husband in this way.
Lunches were easy. We were on the go and sandwiches were easy. PB&J or ham and cheese. Chips and trail mix bars or granola bars. Fruit or applesauce cups. Bottled water.
After a hard day's work we thought the kids would enjoy a big breakfast. As I've mentioned before Chris is the breakfast chef so he fixed lots of pancakes, eggs and bacon. There were bananas and oranges, apple juice, a few packets of oatmeal and toast with jelly.
Supper was an incredible casserole that the ladies on the trip threw together Monday night. I'm happy to share it with you. It's very budget friendly. We made three 9x12 casserole dishes. Adjust the recipe to feed fewer folks.
Baked Spaghetti
Recipe by oursimplekitchen and a few special helpers
Ingredients:
2-3 boxes of pasta (I used one box of elbow noodles and 1 1/2 boxes of thin spaghetti noodles)
3 jars/cans of your favorite pasta sauce
2 lbs ground beef
1 bunch of fresh Italian parsley, roughly chopped
a few shakes of Italian Seasoning (or any combination of oregano and basil...fresh would be great too)
15oz ricotta cheese
3 cups shredded mozzarella cheese
1 egg
pepperoni slices
1-2 cups shredded Parmesan or Italian blend cheese
Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions.
Brown ground beef and drain.
In a bowl, combine cooked ground beef, spaghetti sauce, parsley and Italian seasonings. Stir in noodles.
In a separate bowl mix ricotta and mozzarella cheeses with one beaten egg. (Use your fingers. It's kind of therapeutic.)
Now you're ready to assemble!
Spoon some of the noodle/sauce/beef mixture into each baking dish. Top with a thin spreading of the cheese and egg mixture. Add another layer of noodle/sauce/beef mixture then one last spreading of cheese and egg mixture.
Sprinkle with Parmesan or Italian blend cheese, top with pepperonis.
Bake until cheese is melted and bubbly. It won't take long.
Serving suggestions:
You can't go wrong with serving a salad and hot garlic bread! Your family will be pleased and your house will smell delicious.
I'm certain this would freeze well. So, instead of changing the amounts above to make enough for just one night, go ahead and make the whole thing. Stick the two extra in the freezer and enjoy later or share with a friend.
This can also be easily altered to include other things your family loves or exclude those they don't. Some ideas: Add in mushrooms, roasted garlic, spinach. Use Italian sausage in place of the ground beef or use half of each. Leave out the pepperoni. Switch up the shape of pasta.
Hope you enjoy!
Lunches were easy. We were on the go and sandwiches were easy. PB&J or ham and cheese. Chips and trail mix bars or granola bars. Fruit or applesauce cups. Bottled water.
After a hard day's work we thought the kids would enjoy a big breakfast. As I've mentioned before Chris is the breakfast chef so he fixed lots of pancakes, eggs and bacon. There were bananas and oranges, apple juice, a few packets of oatmeal and toast with jelly.
Supper was an incredible casserole that the ladies on the trip threw together Monday night. I'm happy to share it with you. It's very budget friendly. We made three 9x12 casserole dishes. Adjust the recipe to feed fewer folks.
Baked Spaghetti
Recipe by oursimplekitchen and a few special helpers
Ingredients:
2-3 boxes of pasta (I used one box of elbow noodles and 1 1/2 boxes of thin spaghetti noodles)
3 jars/cans of your favorite pasta sauce
2 lbs ground beef
1 bunch of fresh Italian parsley, roughly chopped
a few shakes of Italian Seasoning (or any combination of oregano and basil...fresh would be great too)
15oz ricotta cheese
3 cups shredded mozzarella cheese
1 egg
pepperoni slices
1-2 cups shredded Parmesan or Italian blend cheese
Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions.
Brown ground beef and drain.
In a bowl, combine cooked ground beef, spaghetti sauce, parsley and Italian seasonings. Stir in noodles.
In a separate bowl mix ricotta and mozzarella cheeses with one beaten egg. (Use your fingers. It's kind of therapeutic.)
Now you're ready to assemble!
Spoon some of the noodle/sauce/beef mixture into each baking dish. Top with a thin spreading of the cheese and egg mixture. Add another layer of noodle/sauce/beef mixture then one last spreading of cheese and egg mixture.
Sprinkle with Parmesan or Italian blend cheese, top with pepperonis.
Bake until cheese is melted and bubbly. It won't take long.
Serving suggestions:
You can't go wrong with serving a salad and hot garlic bread! Your family will be pleased and your house will smell delicious.
I'm certain this would freeze well. So, instead of changing the amounts above to make enough for just one night, go ahead and make the whole thing. Stick the two extra in the freezer and enjoy later or share with a friend.
This can also be easily altered to include other things your family loves or exclude those they don't. Some ideas: Add in mushrooms, roasted garlic, spinach. Use Italian sausage in place of the ground beef or use half of each. Leave out the pepperoni. Switch up the shape of pasta.
Hope you enjoy!
Monday, January 10, 2011
Roast Beef Sandwiches and Garlic Fries
Remember Simply Fit Mama? She's delivered another successful simple kitchen favorite! It was prepared and on the table in about 30 minutes tonight, made the house smell incredible and was devoured by every member of the family.Au Jus
Ingredients:
1 Tbsp. extra-virgin olive oil
1 fresh clove of garlic, minced
16-32 oz of beef stock or broth (Use more of less depending on who much au jus you need)
1 Tbsp. of a good dried herb blend (I used Italian seasoning)
16-32 oz of beef stock or broth (Use more of less depending on who much au jus you need)
1 Tbsp. of a good dried herb blend (I used Italian seasoning)
1/2 -1 Tbsp. Worcestershire sauce
Sea salt and pepper, to taste
Directions:In a small saucepan add olive oil and heat at a medium setting. Add the garlic and cook for 1 minute until you start to smell the garlic....be careful and don't burn it! Add the remaining ingredients except the salt and pepper. Let simmer while you are putting the sandwiches together. Right before serving taste and adjust salt and pepper as needed (I didn't add any extra salt and pepper...mine tasted fine without it.)
Roast Beef Sandwiches
Ingredients:
Thinly sliced roast beef (I bought 1/2lb of Sara Lee from the deli and it was more than enough for the four of us)
Provolone cheese (again, 1/2lb from Food Lion deli was more than enough)
Mayonnaise
Pepperoncinis (I sliced mine and got out the seeds to remove a little of the heat)
Bread
Directions:
Heat pan to medium heat.
Spread mayonnaise on bread, top with roast beef, cheese and a few slices of pepperoncinis.
Butter pan, put down sandwich - set something heavy on top to get a panini effect (I used our Dutch oven).
Cook until light brown and toasted then flip and repeat.
Garlic Fries
Ingredients:
Yukon gold potatoes (I used about 5 small-medium sized ones and we had a few fries leftover)
4 Fresh garlic cloves, minced (I used my food processor for this...it's my new friend)
2-3 Tbsp. Extra-virgin olive oil
2 tsp. sea salt
2 tsp. fresh cracked pepper
2 tsp. paprika
1 1/2 Tbsp. of a good dried herb blend (I used a Rosa Maria blend that is really for mixing with olive oil and using as a dip with bread)
Directions:
Preheat oven to 400 degrees.
In a large mixing bowl combine garlic, olive oil, seasonings, and herbs. Rinse and scrub potatoes. Set aside.
Leaving skin on, cut each potato in 4-8 wedges. It really doesn't matter if it's 4 or 8 just make them uniform in size. In a large mixing bowl combine garlic, olive oil, seasonings, and herbs. Place cut potatoes into mixing bowl and toss until all potatoes are coated with garlic/oil mixture.
Pour potatoes and garlic mixture onto a cookie sheet in a single layer. Place in a preheated oven for 30-35 minutes or until golden brown.
Enjoy warm.
Wednesday, January 5, 2011
Layered Mexican Bake
This recipe came from the Holiday 2009 Kraft Food and Family Magazine. Their description, "Fast. Cheesy. Yum. Everyone's fave, Mexican, in less than 20 minutes and under 500 calories." I agree. It's a crowd pleaser.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
3/4 lb extra lean ground beef
1 onion, chopped
1 green pepper, chopped
2 teaspoons chili powder
1 1/4 cups salsa
1 package (10oz) frozen corn
1 package of whole wheat tortillas You may not use the whole package depending on how you layer your casserole.
1/2 cup reduced fat or light sour cream
3/4 cup shredded, sharp cheddar cheese, divided
Directions:
Heat oven to 375 degrees.
Brown meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes.
Assemble -
Spread meat sauce on bottom of 8 or 9 inch square baking dish; top with layers of tortilla, meat sauce, sour cream and cheese.
Cover with foil.
Bake 25 minutes or until casserole is heated through. Top with remaining cheese; bake uncovered, 5 minutes or until cheese is melted.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
3/4 lb extra lean ground beef
1 onion, chopped
1 green pepper, chopped
2 teaspoons chili powder
1 1/4 cups salsa
1 package (10oz) frozen corn
1 package of whole wheat tortillas You may not use the whole package depending on how you layer your casserole.
1/2 cup reduced fat or light sour cream
3/4 cup shredded, sharp cheddar cheese, divided
Directions:
Heat oven to 375 degrees.
Brown meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 minute. Add salsa and corn; mix well. Simmer 5 minutes.
Assemble -
Spread meat sauce on bottom of 8 or 9 inch square baking dish; top with layers of tortilla, meat sauce, sour cream and cheese.
Cover with foil.
Bake 25 minutes or until casserole is heated through. Top with remaining cheese; bake uncovered, 5 minutes or until cheese is melted.
Homemade Chicken Nuggets
My friend, Amanda brought these to us the night we brought Savannah home from the hospital. My first reaction was that they tasted like nuggets from Chick-Fil-A. Go ahead, make them and see for yourself!
Original Source: A. Avery
Ingredients:
1 lb chicken breasts or tenders, cubed
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese The powdery stuff in the green canister works better than shredded!
1 package onion soup mix
a little bit of melted butter for drizzling
Directions:
Preheat oven to 400 degrees.
Mix bread crumbs, Parmesan and soup mix into Ziploc bag or bowl with tight-fitting lid.
Add cubed chicken and shake to coat.
Place coated chicken on greased cookie sheet.
Drizzle melted butter on top.
Cook 5-7 minutes per side.
These nuggets can be frozen for later use. If you choose to do that, here are a few tips...
Original Source: A. Avery
Ingredients:
1 lb chicken breasts or tenders, cubed
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese The powdery stuff in the green canister works better than shredded!
1 package onion soup mix
a little bit of melted butter for drizzling
Directions:
Preheat oven to 400 degrees.
Mix bread crumbs, Parmesan and soup mix into Ziploc bag or bowl with tight-fitting lid.
Add cubed chicken and shake to coat.
Place coated chicken on greased cookie sheet.
Drizzle melted butter on top.
Cook 5-7 minutes per side.
These nuggets can be frozen for later use. If you choose to do that, here are a few tips...
- It's best to use fresh chicken. I've read some mixed thoughts on refreezing chicken that's been frozen once already.
- Cook nuggets 3-4 minutes per side. Let cool on cookie sheet. Once nuggets are cool transfer entire pan to freezer. Once nuggets are frozen individually place them in labeled freezer bag.
- No need to thaw before baking. Place in 400 degree oven and bake a few minutes on each side, until done.
Tuesday, January 4, 2011
Zucchini Crescent Pie
This is a recipe I got from my sister-in-law. I changed the amount of butter...using less than the original recipe. I also put crescent rolls on top and bottom.
I really enjoy it but it's not on the favorite list of the rest of the crowd. They will eat it but won't ask for it.
This is perfect in the summer when zucchini are in abundance and I have fresh parsley, oregano and basil in my herb garden. Dried herbs will work fine but the fresh put it over the top. I'll also add that the mustard is what really makes this dish. I even like to dip mine in a little mustard just before I take a bite.
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 6
Ingredients:
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons butter
1/2 cup fresh parsley or 2 tablespoons flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs
8 oz shredded mozzarella
1 package (8ct) crescent rolls
2-3 tablespoons mustard
Directions:
Preheat oven to 375 degrees.
Cook zucchini, onions, and butter over medium heat in a saucepan for about 7 minutes.
Stir in parsley, salt, pepper, garlic powder, basil and oregano and cook for 7 1/2 more minutes.
While cooking lay 4 crescent rolls flat into small casserole dish. Press together so they make a crust with no holes. Spread mustard evenly over dough.
Remove veggies from heat.
Whip eggs and cheese, stir well.
Add to vegetables, stir well.
Pour mixture into casserole dish lined with dough and mustard. Top with remaining 4 crescent rolls.
Bake 18-20 minutes (until the center sets). Cover the crust with foil for the last 10 minutes so it doesn't burn.
Let cool 10 minutes before cutting.
Serving suggestions:
I usually serve salad along with this. We really like salad and I enjoy making them!
I really enjoy it but it's not on the favorite list of the rest of the crowd. They will eat it but won't ask for it.
This is perfect in the summer when zucchini are in abundance and I have fresh parsley, oregano and basil in my herb garden. Dried herbs will work fine but the fresh put it over the top. I'll also add that the mustard is what really makes this dish. I even like to dip mine in a little mustard just before I take a bite.
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 6
Ingredients:
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons butter
1/2 cup fresh parsley or 2 tablespoons flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs
8 oz shredded mozzarella
1 package (8ct) crescent rolls
2-3 tablespoons mustard
Directions:
Preheat oven to 375 degrees.
Cook zucchini, onions, and butter over medium heat in a saucepan for about 7 minutes.
Stir in parsley, salt, pepper, garlic powder, basil and oregano and cook for 7 1/2 more minutes.
While cooking lay 4 crescent rolls flat into small casserole dish. Press together so they make a crust with no holes. Spread mustard evenly over dough.
Remove veggies from heat.
Whip eggs and cheese, stir well.
Add to vegetables, stir well.
Pour mixture into casserole dish lined with dough and mustard. Top with remaining 4 crescent rolls.
Bake 18-20 minutes (until the center sets). Cover the crust with foil for the last 10 minutes so it doesn't burn.
Let cool 10 minutes before cutting.
Serving suggestions:
I usually serve salad along with this. We really like salad and I enjoy making them!
Slow Cooker Lasagna
The original idea for this recipe came from the Fall 2009 issue of Kraft Food and Family magazine. I'm a huge fan of my crock pot AND Italian food. Put them together and it's a wonderful thing. The recipe I'm posting will reflect changes I've made and I consider it "my recipe".
Prep time: 15 minutes
Cooking time: 4-6 hours
Makes: 8 servings
Ingredients:
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.
In separate bowl mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
Assemble:
Start by spooning a little bit of the meat sauce on the bottom of the slow cooker.
Layer noodles (you may have to break to fit), cheese mixture, spinach and sauce.
Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, about 10 minutes or until melted.
For best results, don't use high setting on slow cooker for this recipe. The noodles may burn.
Serving Suggestions:
Garlic bread and salad. It's the perfect meal!
Prep time: 15 minutes
Cooking time: 4-6 hours
Makes: 8 servings
Ingredients:
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1 jar spaghetti sauce I use Aldi brand traditional sauce or Hunts chunky vegetable most of the time
- 1 cup water I just add a little water to the sauce container and shake around to get every bit of the sauce out
- 1 container (15oz) Ricotta cheese cottage cheese will work too if that's what you have
- 2 cups shredded mozzarella, divided
- 1/4 cup shredded Parmesan cheese
- 1 egg
- 2 tablespoons chopped, fresh parsley dried pales in comparison in this recipe
- 1 box frozen spinach, thawed and drained
- 6 whole wheat lasagna noodles, uncooked
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.
In separate bowl mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
Assemble:
Start by spooning a little bit of the meat sauce on the bottom of the slow cooker.
Layer noodles (you may have to break to fit), cheese mixture, spinach and sauce.
Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, about 10 minutes or until melted.
For best results, don't use high setting on slow cooker for this recipe. The noodles may burn.
Serving Suggestions:
Garlic bread and salad. It's the perfect meal!
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