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.

Vidalia Onion Cornbread

Ingredients:
1/4 cup (1/2 stick) butter
1 large Vidalia onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt

Directions:
1. Preheat the oven to 450 degrees.
2. Spray an 8-inch square baking pan with vegetable oil cooking spray.
3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.
4. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
5. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
6. Allow to cool slightly before cutting into squares.

Grilled Mexican Corn Salad

Ingredients:
3 limes
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
Salt and pepper to taste
2/3 cup crumbled feta cheese
1/3 cup chopped chives or cilantro

Directions:
Cut limes in half and squeeze juice to equal about ¼ cup. Set aside.
Preheat grill to 400 – 450 degrees. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10-12 minutes or until done, turning occasionally. Kernels may char and pop.
Cut kernels from the cobs into a large bowl. Stir in cheese, chives (or cilantro) and lime juice.

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.