Tasty Tuesday's

Skillet Lasagna (Original Recipe from America's Test Kitchen modified by my mom and I):

1 tablespoon canola or olive oil
1 medium onion, finally chopped
5 teaspoons minced garlic
1/2 teaspoon fennel seed
2 teaspoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried basil
Ground black pepper to taste
Dash of Cayenne pepper
1/4 to 1/2 red pepper flakes to taste
1lb. lasagna noodles
1lb. browned ground beef, drained
1 tub low fat ricotta cheese
3 - 14oz cans petite diced tomatoes, drained
1 - 16oz can tomato sauce
1 cup reserved pasta water

Pasta Directions:
Break up lasagna noodles and partially cook for about 8 minutes. Reserve 1 cup pasta water.

Directions:
Heat oil until simmering, add onion and lightly salt to cook faster. Once onion are transparent, add red pepper flakes and garlic, saute until onion and garlic are well mixed. Add ground beef and spices, mixing well, then add tomatoes, tomato sauce, and 1 cup reserved pasta water. Mix well and stir in broken lasagna pieces. Cook over medium heat (simmer) for about 20 minutes, stirring occasionally. When noodles are tender and liquid is mostly incorporated, dollop ricotta on top, remove from heat and cover to heat through (about 5 - 10 minutes). (Some liquid will be retained and that is fine.) Serve with shredded mozzarella and/or parmesan cheese. Enjoy!

Tasty Tuesday's

Crock-Pot Pot Roast:

Instant Minced Onion
2 tablespoons instant beef bouillon OR 1 packet of onion or beefy onion soup mix
Garlic Powder
Ground Black Pepper
8 small baking potatoes OR 4-5 larger potatoes cut in half
8 medium carrots OR equivalent of baby carrots

Put the roast in the crock pot and sprinkle with pepper and garlic powder (not too heavy). Sprinkle onion and Councillor on top. Place potatoes and carrots around the edges of the roast. Fill crock pot about half full with water, careful not to knock the seasoning off the roast while trying to get as many of the potatoes and carrots under the water as possible. Set crock pot on high and cook about 3 - 4 hours or more until roast is fork tender and falls apart. Reserve drippings in crock pot for homemade gravy. ENJOY!

Tasty Tuesday's

Chicken Cordon Bleu (Original Recipe from Rachel Ray, this is my take on it!):

4 boneless, skinless chicken breasts, pounded thin
8 slices ham (2 slices per breast)
8 slices provolone or swiss cheese (2 slices per breast)
Basil
Salt
Ground Pepper
3 tablespoons extra-virgin olive oil
You will also need kitchen twine

Directions:
Preheat oven to 425 degrees. Lay chicken flat and place ham and cheese on top. Roll each breast and tie with 3-4 pieces of kitchen twine. Heat a frying pan with olive oil over high heat and sear chicken rolls on all sides, about 1-2 minutes per side or until medium brown and lightly crispy. Place chicken on a baked sheet and sprinkle all sides with basil, salt and pepper to taste. Transfer to oven to cook through, about 15-20 minutes.

Allow chicken to rest for 5 minutes before removing twine. To serve, cut each breast at a sharp angle. Enjoy!

Tasty Tuesday's

One-Pot Rigatoni:

1lb. browned ground beef
1 1/2 teaspoons minced garlic (more or less to your taste)
1 medium onion, finely chopped
1 1/2 cups fresh sliced mushrooms (if desired)
1 - 28oz can crushed tomatoes
2 - 15oz cans tomato sauce
2 cups water
8 cups rigatoni pasta
2 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon chili powder

Brown ground beef and drain off fat. Add onions (and mushrooms) and saute until tender. Stir in tomatoes, water, tomato sauce and spices. Mix well and add pasta; bring to a boil, reduce heat and simmer covered about 20 minutes or until pasta is tender.

Top with shredded mozzarella and or parmesan cheese as desired. Enjoy!

Tasty Tuesday's

This week I bring you....

Ham-Potato Casserole (Originally from Better Homes and Gardens years and years ago)

2 15 or 16oz cans Sliced Potatoes, drained
1 Cup Shredded Carrots
1 1/2 Cups Cubed fully cooked ham
1 small can condensed cream of mushroom soup (use 98% fat free for a light version)
1/4 cup shredded cheddar cheese (use low fat cheese for a light version)
1/8 cup milk
2 Tablespoons instant minced onion
Dash of ground black pepper
3/4 cup soft bread crumbs (1 or 2 slices)
1/4 cup shredded cheddar cheese for topping (use low fat cheese for a light version)
1 tablespoon butter or margarine, melted

Directions:
Layer half the potatoes and half the carrots in a 2-quart casserole dish. Stir together cubed ham, mushroom soup, 1/4 cup shredded cheese, milk and instant minced onion, and pepper. Pour half the ham mixture over the potatoes and carrots in the casserole. Repeat layers.
Topping:
Combine soft bread crumbs, 1/4 cup shredded cheese, and melter butter; sprinkle over casserole. Bake, uncovered at 350 degrees until heated through, about 45 minutes. Makes about 4-6 servings.

ENJOY!

Tasty Tuesday's

I know I've been MIA for a while now and I'm so sorry! In June the cabin rental place I was working at made a TON of changes that I didn't agree with so that left me looking for a new job. I am now well settled into my new job as a Guest Services Rep. for an amazing hotel in the area. It is the only 4 star hotel in our area and has a Christmas theme which I love! Things have been going great and I truly love going to work each day. It took some time to get used to my new schedule but I'm adjusted now and will try and do better about blogging more often! Now time for another great recipe!


White Chicken Chili:

3 Cans Great Northern White Beans
3 Cans Pinto Beans
1 Brick of Pepper Jack Cheese, Grated. (I use Cabot Reduced Fat Pepper Jack to make it lighter.)
1 16oz tub of Sour Cream (I use fat free to make it lighter.)
1 1/2 Cup Salsa
1 Teaspoon Minced Garlic
1 Medium Onion, Diced
1 Teaspoon Ground Cumin
1 13oz Can of Chicken Breast in water, drain water
Red Pepper Flakes to taste

Directions:
Saute onion with chicken until onion is soft. Ever so lightly brown the chicken. Add garlic and cumin. Pour in beans, salsa and sour cream. Stir well, add grated cheese and heat through while stirring frequently to prevent cheese from burning to the bottom of the pot. Once cheese has been melted and all ingredients are incorporated, enjoy!

I love this chili sooo much all year long! It is also great to eat using Scoops Chips!

Tasty Tuesday's

It's Tuesday again so you know what that means...another delicious recipe coming your way! Today I bring you a delicious recipe for "Pizza Pasta" enjoy!

8 cups pasta noodles (any variety)
1 pound reduced fat sausage
one medium chopped onion
1/2 t. ground fennel seed
1t. minced garlic
2t. chili powder
3t. oregano
1t. basil
2t. parsley
black pepper to taste
2 15oz cans tomato sauce
2 15oz cans petite diced tomatoes

Cook pasta in its own pot. Brown sausage and saute onion, fennel and garlic. Once sauteed, add other ingredients and cook until warm. Once pasta is fully cooked, strain off water and add noodles to sausage and tomatoes. Top with Parmesan cheese and/or mozzarella cheese.

Tasty Tuesday's

So this is a day late (man I'm not getting off to a good start)! I'm very sorry. Yesterday was a very busy day for me. My mom flew back into town from a trip to Boston after being there for over a week and Charles and I picked her up from the air port. While she was gone her air conditioning unit died so last night I helped her install two window units in the house to help temporarily until the big unit gets replaced. I promise to do better from here on out!!!


For the first post in my new series I bring you a quick and easy recipe that Charles and I love!!

Easy Parmesan Garlic Chicken
1/2 Cup Grated Parmesan Cheese
1 Envelope Italian Salad Dressing Mix
1/2 tsp. Garlic Powder
6 Boneless Skinless Chicken Breasts

Directions:
Mix cheese, salad dressing mix and garlic powder together in a shallow dish. Moisten chicken (if not moist from juices) with water; coat chicken with cheese mixture. Place in a shallow baking dish (9x13 works well) and bake at 400 degrees for 20-25 minutes or until chicken is cooked through. Makes six servings.

This chicken is incredibly moist and delicious! It's perfect with salad and a baked potato or also great with long grain wild rice!

Enjoy!!!

Something New

I've decided to start a new blog series where I share some of my favorite recipes with all you lovely ladies! I will be calling it "Tasty Tuesday"! I hope you follow along and copy down your favorites and leave me some love! Look for the first post in this series on Tuesday!