Skillet Lasagna

Ingredients:
3/4 pound ground round
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1-1/4 cups ricotta cheese
3/4  teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby-Monterey Jack cheese 

1/2 cup shredded mozzarella cheese


Directions:
1.  In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
2.  In a small bowl, combine the soup, eggs, ricotta cheese and Italian seasoning.
3.  Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup ricotta cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit.
4.  Repeat layers of ricotta cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
5.  Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

Slow Cooker Lasagna

Ingredients:
· 2 cups shredded mozzarella cheese, divided
· 1 (15 ounce) container ricotta cheese
· 1 (10 ounce) package frozen spinach, thawed and patted dry
· 1 pound mild Italian sausage
· 1 jar pasta sauce
· 1 teaspoon Italian seasoning
· Salt, to taste
· ½ cup water
· 9 lasagna noodles, no boil variety

Directions:
1. In a medium bowl, combine 1 cup mozzarella, the ricotta cheese and the spinach.
2. In a skillet, brown the sausage and drained. Add the sauce, Italian seasoning, salt and water to the sausage.
3. Spread 1 cup of sauce on the bottom of the slow cooker that has been sprayed with cooking spray. Layer 3 lasagna noodles on top, breaking to fit if necessary.
4. Put another layer of sauce on top of the noodles, then ½ the cheese mixture and then 3 more lasagna noodles. Then more of the sauce, the rest of the cheese mixture and 3 lasagna noodles.
5. Finally, add the last of the sauce and 1 cup mozzarella.
6. Cook on low for 3 to 4 hours or until noodles are tender.

Kickin' Chicken and Vidalia Onion Pizza

You're gonna love this ....

Ingredients:

• ¼ cup olive oil 
• 1 Vidalia onion, thinly sliced 
• 1/3 each: red, yellow, and green pepper, finely chopped 
• 1 large clove garlic, minced 
• 2 cups shredded grilled chicken 
• ½ teaspoon southwestern seasoning or chili powder 
• 12 inch pizza crust 
• 1 tablespoon each: finely chopped rosemary, oregano and thyme 
• 1 cup barbeque sauce 
• 1 cup shredded mozzarella cheese 

Directions:
1.  Heat oil in large, heavy skillet over medium-low heat. Add sliced Vidalia onion, peppers and garlic. Sauté just until onions are golden, about 5 minutes.
2.  Sprinkle grilled chicken with seasoning, mix well and set aside.
3.  Place pizza crust on pizza pan or baking sheet. Brush crust with oil from skillet. Sprinkle herbs over top.
4.  Spoon barbeque sauce over herbs.
5.  Top with Vidalia onion and pepper mixture. Add shredded chicken and top with mozzarella cheese.
6.  Bake at 400 degrees for 10-12 minutes or until crust is heated through and crisp.

Baked Beef Ravioli

Ingredients:
· 2 (9 ounce) packages refrigerated cheese-filled ravioli
· 1 ½ pounds ground beef
· 1 cup chopped onion
· 1 (14.5 ounce) can diced tomatoes, undrained
· 1 (10.75 ounce) can condensed tomato soup
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 ½ cups shredded mozzarella cheese

Directions:
1. Preheat oven to 375 degrees. Cook ravioli according to package directions, drain. Return ravioli to hot pan and keep warm.
2. In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and crumbled and onion is tender. Drain off fat. Stir in tomatoes, soup, basil and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with cheese. Bake for 20 minutes or until heated through.

Creamy Penne Pasta Bake

Ingredients:
12 ounces penne pasta
1 medium zucchini
Olive oil
1 garlic clove, minced
Sea salt and ground pepper, to taste
Sprinkle of dried dill or Italian herbs, to taste
Chopped fresh chives for topping

Ingredients for the sauce:
2 tablespoons olive oil
2 tablespoons butter
4 tablespoons brown rice flour
2 1/2 cups milk
1/4 cup gluten-free yeast
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon ground nutmeg
1 teaspoon mild rice vinegar
1/2 to 1 teaspoon Dijon mustard, optional

Directions:
1.  Preheat the oven to 350 degrees. Lightly oil the bottom of a large gratin dish or casserole and set aside
2.  Bring a large pot of salted water to a rolling boil and partially cook the pasta.
3.  Meanwhile wash, trim, and slice the zucchini into half-moons.
4.  Heat a skillet over medium heat and add a splash of olive oil. Add the zucchini and minced garlic, season with sea salt, ground pepper, and a dash or two of dried dill or Italian herbs. Stir to coat, and quickly stir-fry, just until the zucchini is tender-crisp. Don't overcook it. It will continue to cook in the oven.
5.  Start making the creamy pasta sauce. Heat the olive oil in a medium saucepan and add the butter. When the butter melts, add in the brown rice flour and stir with a whisk to make a paste. Heat it through, stirring and cooking the paste for a minute.
6.  Slowly add in the milk and whisk the milk with the paste to combine. Add in the yeast, garlic powder, sea salt, nutmeg, rice vinegar and mustard.
7.  Stir the sauce until it thickens and turn down the heat. If it gets too thick you can thin it with a dash of milk.
8.  When the pasta is done, drain it well, and drizzle it with a touch of olive oil. Pour the cooked penne into a large gratin dish or casserole. Add in the zucchini. Pour the sauce in and gently, very gently, combine the penne, zucchini, and sauce until the penne is coated. Sprinkle the top with fresh snipped chives.
9.  Cover the dish with foil. Bake the pasta in the center of a preheated oven for 20 minutes, until heated through and bubbling.

Vegetable Lasagna

Ingredients: 
1 teaspoon olive oil 
3/4 cup sliced mushrooms 
3/4 cup chopped zucchini 
1/2 cup sliced carrot 
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion 
1 (26-ounce) jar tomato basil pasta sauce 
2 tablespoons commercial pesto 
1 (15-ounce) carton part-skim ricotta cheese 
Cooking spray 
6 hot cooked lasagna noodles, cut in half 
3/4 cup shredded part-skim mozzarella cheese

Directions:
1.  Preheat oven to 375 degrees.
2.  Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3.  Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture.
4.  Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
5.  Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.


For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions

Lasagna Rolls

Ingredients:
· 6 lasagna noodles, cooked according to package directions
· 1 pound ground beef, Italian sausage or combination of both
· 1 jar of sliced mushrooms
· 1 teaspoon garlic powder
· 1 teaspoon garlic pepper
· 1 jar (14-ounce) spaghetti sauce
· 1 (15-ounce) package of ricotta cheese
· 2 cups shredded mozzarella cheese, divided

Directions:
1. Preheat oven to 375 degrees.
2. While lasagna noodles are cooking, brown the beef, crumble and drain. Stir in mushrooms, garlic powder, garlic pepper and spaghetti sauce. Simmer over medium-low heat for about 15 minutes.
3. Drain noodles and pat dry. Lay out and spread ricotta cheese on each noodle then cover with meat sauce. Sprinkle with about 2 tablespoons cheese.
4. Roll noodles up and place seam side down in an 8-inch square baking dish. Top with remaining sauce and cheese.
5. Bake for 15-20 minutes or until heated through and cheese is melted.

Calzone Pinwheels

Ingredients:
½ cup ricotta cheese 1 teaspoon Italian seasoning 

¼ teaspoon salt 

½ cup shredded mozzarella cheese 

½ cup diced pepperoni 

¼ cup grated Parmesan cheese 

¼ cup chopped fresh mushrooms 

¼ cup finely chopped green pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent rolls 

1 (14 ounce) jar pizza or marinara sauce, warmed 

Directions:
Preheat oven to 375 degrees In a medium bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green peppers, and onion. Separate crescent dough into four rectangles; seal perforations. Spread cheese mixture over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until golden brown. Serve warm with pizza or marinara sauce. Refrigerate leftovers.

Chicken and Spinach Pasta Bake

Ingredients:
· 10 ounces pasta (rotini, penne, or combination)
· 2 tablespoons butter
· ½ onion, chopped
· 2 cloves garlic, minced
· 4 ounces cream cheese
· 1 cup sour cream (or plain Greek yogurt)
· 1 cup milk or half-and-half
· ½ cup shredded or grated Parmesan cheese
· 2 cups shredded mozzarella cheese
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 ½ cups chopped fresh spinach
· 2 cups cooked chicken (cubed or shredded)
· 1 cup fresh tomatoes, cut into large chunks
· Fresh basil, for garnish

Directions:
1. Preheat oven to 400 degrees.
2. Coat a medium casserole dish with cooking spray.
3. Cook pasta according to package directions. Drain and set aside.
4. While pasta is cooking, heat butter in a medium skillet on medium heat. Add in onion and garlic. Cook 4-5 minutes to soften onion but don’t brown.
5. Add in cream cheese and stir to melt. Reduce heat to low and stir in sour cream, milk, Parmesan cheese, 1 cup of mozzarella cheese, salt, and pepper. Stir until everything is well-combined and melted. Turn off heat.
6. Combine the pasta, chicken, spinach and tomatoes in a large bowl. Add the sauce and stir to coat. Pour into the prepared baking dish. Top with remaining mozzarella cheese.
7. Bake uncovered for about 20 – 25 minutes or until casserole is bubbly and beginning to brown. Top with basil if desired.

Slow Cooker Macaroni and Cheese

Ingredients:
· 2 cups uncooked elbow macaroni
· 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
· 1 cup milk
· 1/2 cup sour cream
· 1/4 cup butter, cubed
· 1/2 teaspoon onion powder
· 1/4 teaspoon pepper
· 1/8 teaspoon salt
· 1 cup shredded cheddar cheese
· 1 cup shredded mozzarella cheese
· 1 cup shredded provolone cheese

Directions:
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheese until melted.
3. Drain pasta; transfer to greased 3 quart slow cooker. Stir in cheese mixture. Cook, covered on low 1-2 hours or until heated through.

Baked Spaghetti

Ingredients:
1.5 pounds lean ground meat
2 (16 ounce) jars spaghetti sauce
8 ounces uncooked angel hair pasta
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees.Crumble ground meat in a saucepan. Cook until no pink remains; drain off the fat.
Combine ground meat and spaghetti sauce. Simmer together about 20 minutes. While the sauce simmers, cook the pasta according to the package directions.
Cover the bottom of a 9x13-inch pan with 1/3 of the sauce. Add half of the pasta, then half of the cheese; repeat the layers, ending with the sauce.
Bake for 30 minutes. Top with the remaining cheese, return to the oven and continue to cook until the cheese is melted and bubbly. Cut into squares and serve.

BBQ Chicken Pizza

Ingredients:
· 1 pizza crust
· 2 tablespoons olive oil
· 1 ½ cups BBQ sauce
· 3 cups cooked chicken
· Optional additions: onions, mushrooms, sliced jalapenos, tomatoes
· 2 cups shredded Monterey jack cheese

Directions:
1. Prepare crust and cook according to package directions. Brush with olive oil before baking.
2. Spread 1 cup BBQ sauce on baked crust. Mix remaining sauce with chicken. Spread on crust. Add additional toppings if using and sprinkle with cheese.
3. Bake at 350 degrees for 10 to 12 minutes or until cheese is melted and bubbly.

Macaroni and Cheese Chowder

Ingredients:
1 14-ounce can reduced-sodium chicken broth
1 cup water
1 cup uncooked elbow macaroni
1 cup frozen whole kernel corn
1 cup chopped sliced cooked ham
6 ounces (3/4 cups) mild cheddar cheese, shredded
1 cup milk

Directions:
In a large saucepan, bring chicken broth and water to a boil.
Add macaroni and reduce heat. Simmer, covered, about 12 minutes or until macaroni is tender, stirring occasionally.
Stir in corn, ham, cheese and milk. Cook and stir over medium heat until cheese melts.
Ladle into bowls. If desired, top with additional cheddar cheese.

Southern Cheeseburger Pizza

Ingredients:
1 refrigerated pizza crust
1 lb. ground beef
1 onion, thinly sliced
1 cup ketchup
¼ cup mustard
½ cup pickle relish
4 slices bacon, cooked crisp and crumbled
2 cups Cheddar cheese, shredded
1 cup prepared slaw

Directions:
Heat oven to 400 degrees.
Spray a large cookie sheet with cooking spray. Unroll dough on cookie sheet, starting at center and shape into a large rectangle.
Brown beef and onion in a large skillet until beef is cooked thoroughly. Drain off grease and pat dry. While beef is cooking, mix together ketchup, mustard and pickle relish.
Spread ketchup mixture over dough and top with beef mixture. Sprinkle with bacon and cheese.
Bake for about 15-17 minutes until crust is browned and cheese is melted.
Cut into 2 inch squares and top with slaw.
Serve immediately.

Breakfast Pizza

Ingredients for Pancakes:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
Pinch salt
2 eggs
2 cups milk
1 tablespoon vegetable oil (for griddle)

Ingredients for sauce:
1 can diced tomatoes
1 (8-ounce) package cream cheese, room temperature
Pinch of hot sauce (optional)

Ingredients for scrambled eggs:
5 large eggs
1 tablespoon sour cream
Salt and pepper
1 tablespoon butter (for skillet)
1 cup cooked ham, chopped or sausage, crumbled
1 cup shredded mozzarella cheese
Maple syrup

Directions:
Heat a non-stick griddle over medium heat.
Combine flour, baking powder, baking soda, sugar and salt in a medium bowl. Whisk eggs and milk together in another bowl until combined.
Whisk the dry ingredients into the egg mixture and gently mix until incorporated.
Add the oil to the griddle and spread evenly to coat the bottom of the pan. Ladle about 1/3 cup of batter onto the griddle and cook for about 2 minutes. Flip and cook until brown on the other side, about a minute.
Repeat with remaining pancakes and set aside on a plate for assembly.
For the sauce, combine tomatoes and cream cheese in a medium bowl.
For the eggs, whisk together eggs, sour cream, salt and pepper. Melt butter in a medium non-stick skillet.
Add egg mixture and cook until desired doneness. Stir in ham or sausage.
To assemble, heat oven to 400 and put pancakes on a large cookie sheet.
Spread sauce on each pancake and top with egg mixture and cheese.
Bake just long enough for cheese to melt about 2-3 minutes.
Remove and drizzle with maple syrup if desired.

BLT Pizza

Ingredients:
1 refrigerated pizza crust or prepared crust
1 cup mayonnaise
12 slices bacon, cooked and crumbled
4 medium tomatoes, chopped
2 cups shredded lettuce
Salt and pepper

Directions:
Cook crust according to package directions.
Spread mayonnaise on cooked crust. Sprinkle with bacon, tomatoes and lettuce.
Season with salt and pepper.

3 Meat and 3 Cheese Lasagna

Ingredients:
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 pound pepperoni slices, cut into quarters
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
1 ½ pounds of ricotta cheese
1 egg
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles

Directions:
Brown the sausage, ground beef, onions and garlic in a large pot. Drain grease from mixture.
Add pepperoni slices, crushed tomatoes, tomato sauce, tomato paste and water. Stir gently into the meat mixture.
Add the sugar, basil, parsley, salt, seasoning and pepper into the mixture.
Cover the pot, lower heat to low and simmer for 1 hour.
Meanwhile, soak your lasagna noodles in warm water in a large lasagna pan in hot tap water for 15 minutes.
In a medium mixing bowl, add ricotta cheese and egg and mix together with a spoon.
Remove the noodles (and water) from the lasagna pan and begin layering ingredients.
Spread 2 cups of meat sauce on the bottom of the pan. Lay 6 noodles on top of sauce. Spread half of the ricotta mixture over top of noodles then half of mozzarella cheese and then half of the parmesan cheese.
Repeat these layers and cover with foil.
Bake covered in a 350 degree oven for 25 minutes. Uncover and cook an additional 25 minutes.
Remove from oven and allow to cool for 15 minutes.

Fresh Tomato and Basil Pasta

Ingredients:
· 1/2 (8 ounces) box angel hair pasta
· 2 tablespoons olive oil, divided
· 5 cups coarsely chopped tomatoes
· ½ cup chopped fresh basil
· 2 tablespoons minced garlic
· Salt and pepper, to taste
· 1 cup shredded Parmesan cheese

Directions:
1. Cook pasta according to package directions. Drain and return to pan. Toss with 1 tablespoon olive oil.
2. Meanwhile in a large bowl, toss together the tomatoes (use large, ripe, fresh tomatoes), basil, garlic and remaining 1 tablespoon oil. Add salt and pepper. Arrange warm pasta on platter and top with tomato mixture.
3. Sprinkle with Parmesan cheese. Serve immediately.

5 Year Anniversary Edition: Slow Cooker Macaroni and Cheese Edition

You've seen this on the blog before but we are bringing it back for the "Best of the Past 5 Year!" 

 

Ingredients:

• 2 cups uncooked elbow macaroni
• 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
• 1 cup milk
• ½ sour cream
• ¼ cup butter, cubed
• ½ teaspoon onion powder
• ¼ teaspoon pepper
• 1/8 teaspoon salt
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese

Directions:

1.  Cook macaroni according to package directions for al dente. 
2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended.  Stir in cheese until melted.
3. Drain pasta; transfer to greased 3 quart slow cooker.  Stir in cheese mixture.  Cook, covered on low 1-2 hours or until heated through.

Pasta Primavera

Ingredients:
· 2 tablespoons butter, divided
· 2 tablespoons olive oil
· ½ onion, diced finely
· 2 tablespoons minced garlic
· ½ cups bite-size broccoli pieces
· 2 carrots, sliced into ½ pieces
· 2 zucchini, sliced into ½ inch pieces
· 1 yellow squash, sliced into ½ inch pieces
· 1 small container white button mushrooms, sliced
· 1 pound penne pasta
· 1 cup low-sodium chicken broth
· 1 cup heavy whipping cream
· 1 cup half-and-half
· 1 cup grated Parmesan cheese
· 5 basil leaves, chopped
· ½ cup frozen peas
· 2 cups chopped chicken (rotisserie works great), optional

Directions:
1. Heat 2 tablespoons butter and 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and cook for 1-2 minutes, until they start to turn translucent. Add the broccoli and carrots. Sauté for 2-3 minutes and transfer to a plate.
2. Add a tablespoon of butter to the skillet and stir in zucchini and squash, cooking about a minute. Transfer to a plate. Add mushrooms to the skillet and sauté for 1-2 minutes and then transfer them to a plate.
3. Cook pasta al dente according to package directions.
4. To make the sauce: add chicken broth, 1 tablespoon butter and ½ cup Parmesan cheese to the vegetable skillet. Whisk together and cook for 1 to 2 minutes until the liquid starts to thicken. Add whipping cream and half and half. Add basil to the sauce and stir.
5. Add vegetables and frozen peas to the sauce. Add pasta and chicken, stir well. Top with remaining Parmesan cheese.