1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs
In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13†baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.
1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained
Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.
1 lb. lean ground beef
12 oz. egg noodles
8 oz. sour cream
8 oz. cream cheese
4 oz. grated sharp cheddar cheese
2 cans tomato sauce
1 bunch green onions
Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.
8 ounces dried elbow or other small tube noodle
8 ounces ground lamb or lean ground beef
1 14 -ounce jar spaghetti sauce with onion and garlic
1 teaspoon ground cinnamon
¼ teaspoon fennel seeds, crushed
1 cup milk
1 1.8-ounce envelope white sauce mix
2 slightly beaten eggs
¼ cup crumbled feta cheese (1 ounce)
½ teaspoon ground nutmeg
¼ cup grated kasseri cheese or provolone cheese (1 ounce)
Cook pasta according to package directions; drain. Set aside. In large skillet, cook ground meat until brown. Drain off fat. Stir in spaghetti sauce, cinnamon and fennel seed; set aside. In medium saucepan, slowly stir milk into white sauce mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gradually stir half of the white sauce into eggs; return all of the mixture to saucepan. Stir in feta cheese and nutmeg. To assemble, layer half of the cooked pasta in a greased 2-quart casserole dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread white sauce mixture over pasta. Sprinkle with kasseri cheese. Bake in a 350 degree F oven about 35 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings. To make Pastitsio ahead, assemble the casserole as directed (do not bake). Cover with freezer wrap, label, and freeze for up to 2 months. To serve, unwrap baking dish; discard freezer wrap. Bake, covered, in a 350 degree F oven for 1-1/2 to 1-3/4 hours or until mixture is heated through.
1 lb. lean ground beef
1/4 C. chopped onion
1 C. tomato pasta sauce
6 oz. (1 1/2 C.) shredded mozzarella or Monterey Jack cheese
1/2 C. sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 C. grated Parmesan cheese
2 T. butter or margarine, melted
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.
For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
1 pound rigatoni noodles
a few handfuls of baby spinach (about 3 cups)
1/4 cup olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
5 Italian sausage links, casings removed (one package, I used turkey sausage)
2 cans whole tomatoes (28 oz. each)
1 T. dried basil
1 T. dried oregano
1 tsp. kosher salt
a few grinds of pepper
For the cheese mix
15 ounces ricotta cheese
1 large egg
1/2 cup grated parmesan
2 tsp. dried basil
2 cups shredded Italian cheese blend
Boil the rigatoni for 7-8 minutes, until al dente. Add the spinach and boil with the pasta until just wilted. Drain and set aside. Meanwhile, make the tomato sausage sauce by simmering the onions and garlic in the olive oil. Add the sausage and cook until the meat is completely cooked. Dump the tomatoes and spices in and simmer for twenty minutes to get the flavors to meld. While the tomato sausage sauce is simmering, make the ricotta cheese mix by folding in the ricotta, egg, parmesan and basil. Stir until completely combined. *Don’t add the shredded Italian cheese yet, we’ll put that in between the pasta layers. To assemble the rigatoni, ladle a cup of sauce into the bottom of a greased 9 x 13 pan. Put half of the pasta/spinach mix over the sauce and ladle another cup or two of sauce onto it. Spoon half of the ricotta mix in dollops over the sauce and sprinkle with half of the shredded cheese. Repeat the previous steps, ending with a layer of shredded cheese. I sprinkled some more grated Parmesan on top to help get it all nice and golden brown. Cover pan with foil and bake for 45 minutes at 350 degrees. Uncover and turn the oven up to 400. Bake for another 15 minutes, until the cheese on top is golden and bubbly. Enjoy!
2 T. unsalted butter
1 1/2 C. cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp. chili powder
3 large eggs
2 C. half-and-half
4oz pepper Jack cheese, diced
1/4 C. chopped fresh basil
1 tsp. kosher salt
Freshly ground black pepper
1 C. packaged cornbread stuffing cubes
Pinch sugar
Preheat the oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste. Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.
2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed from casing
1 pound button mushrooms, sliced
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend
Preheat an oven to 375ºF. Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes. Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground black pepper and reserve. While the meat is browning up, place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13×9″ baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.
3 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder
Salt
Preheat the oven to 350.
Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.
1 pound ground beef
1 can (15-16oz) spicy chili beans, undrained
1 C. salsa
2 C. coarsely broken tortilla chips
1/2 C. sour cream
4 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 C. shredded Cheddar or Monterey Jack cheese (4oz)
Tortilla chips, shredded lettuce, salsa if desired
Heat oven to 350. Cook beef in 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.
4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1/2 tsp pepper
1/2 lb. cheese grated fine
4 T. butter
1 Cup sunflower seeds
4 T. chopped parsley
2 T. sesame seeds
Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 T. melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.
Garlic Parmesan Zucchini Casserole
4 C. grated zucchini I used about 3.5 medium zucchinis
½ tsp. salt
½ C. finely diced onion
1 T. minced garlic
2 eggs
½ C. grated Parmesan cheese plus an additional 2 T.
1 C. shredded mozzarella cheese
½ C. shredded cheddar cheese
½ C. Panko breadcrumbs
2 T. melted butter
Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work). Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out! In the prepared dish, combine zucchini, onion, garlic, eggs, ½ C. Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish. Bake uncovered for 20 minutes. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 T. of Parmesan cheese. Stir until completely combined. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
½ lb. ground chuck
6 bacon slices, chopped
1 small onion, chopped
1 (15 oz.) can of lima beans, drained and rinsed
1 (15 oz.) can of kidney beans, drained and rinsed
1 (15 oz.) can of pork and beans, DO NOT DRAIN!!
½ cup of brown sugar, packed
½ cup of ketchup
½ cup of barbeque sauce
1 tsp. of dry mustard
Cook the first three ingredients in a large skillet, stirring until the beef crumbles an there is no more pink. Drain and return to the skillet. Stir in the remaining ingredients. Pour into a greased baking dish and bake on 400 degrees for 40-55 minutes.
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.
2 packages (8 ounces each) refrigerated crescent rolls (do not use store brand)
½ pound sliced deli salami
½ pound sliced provolone cheese
½ pound sliced boiled deli ham
7 eggs
1 cup grated Parmesan cheese
2 jars (12 ounces each) roasted red peppers, drained and chopped
Heat oven to 350. Coat 13X9X2 glass baking dish with nonstick cooking spray. Unroll 1 pkg of the crescent rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham and egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 for 30 minutes. Uncover and back 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.
5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions
1 cup shredded extra sharp cheddar cheese
Cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).
2 lbs. ground beef
1 large chopped onion
1 large chopped green or red bell pepper
1 cup tomato sauce
1 can chopped black olives
1 1/2 cups yellow corn meal
3/4 lbs. shredded cheddar cheese
1 tsp. ground cumin or 2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. salt (once again)
To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 cups water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.
2 cups dried corkscrew macaroni
1 3 1/2-ounce package thinly sliced pepperoni
1 pound lean ground beef
1 small onion, finely chopped
1 15 -ounce can pizza sauce
1 8 -ounce can tomato sauce
1 6 -ounce can tomato paste
1/2teaspoon sugar
1/8teaspoon pepper
1/8teaspoon garlic salt
1/8teaspoon onion salt
1 8 -ounce package shredded mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese
Cook the macaroni according to the package directions, except omit the salt; drain. Meanwhile, cut half of the pepperoni slices in quarters; set aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt, and onion salt. Stir in the cooked macaroni and quartered pepperoni slices. Spoon half of the macaroni mixture into a 2-quart casserole; sprinkle with half of the mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese and remaining pepperoni slices. Bake, uncovered, in a 350 degree F oven about 40 minutes or until heated through and cheese is lightly browned. Makes 6 servings
1 16 -ounce package frozen potato pierogies
1 small onion, chopped
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 -ounce package sliced button mushrooms
1 clove garlic, minced
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 3 -ounce package cream cheese, cut up
1/4cup chicken broth
1/2teaspoon salt
1/4teaspoon ground black pepper
1/2cup shredded mozzarella cheese (2 ounces)
Place the frozen pierogies in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogies in the baking dish. Sprinkle with mozzarella cheese. Bake, uncovered, in a 400 degrees F oven about 30 minutes or until lightly browned and heated through.
Yield: 6 servings
Calories: 339
Fat: 18g
Fiber: 2g
1 lb 4% fat cottage cheese
2 large eggs, lightly beaten
3 oz. parmesan cheese, grated
Salt
1 lb ziti pasta
2 T. extra-virgin olive oil
5 medium garlic cloves, minced
1 (28 oz.) can tomato sauce
1 (14 1/2 oz.) can diced tomatoes
1 tsp. dried oregano
1/2 C. plus 2 T. fresh basil, chopped
1 tsp. sugar
Black pepper
3/4 tsp. cornstarch
1 C. heavy cream
8 oz. mozzarella cheese, cut into 1/4 inch pieces
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 C. Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 T. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander. Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 C. basil and sugar, then season with salt and pepper. Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 C. tomato sauce and 3/4 C. mozzarella, then stir to combine. Add pasta and stir to coat. Transfer pasta mixture to 13 x 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle with remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 3 T. basil and serve.
1 C. brown or basmati (or brown basmati) rice
2Â T. olive oil
A few threads saffron
3/4 C. white wine (use only 1/2 C. if you’re using white basmati)
1 C. chicken or veggie broth
2 smoked sausages of your choice, halved and sliced crosswise into 1/4″ chunks
1/2 lb. shrimp
1 can artichoke bottoms, quartered
1/4 C. diced sundried tomatoes
1 C. frozen peas
Heat the oven to 350 degrees. In a heavy bottomed saucepan, heat the olive oil over medium heat. Add the rice and saffron and saute until the rice starts to brown a wee little bit (or smells toasty). Put the rice mixture into a covered casserole. Add the wine, broth, sausage, shrimp, artichoke and sundried tomatos. Put the casserole in the oven for an hour (40 minutes if you’re using white basmati). Open it up (it should still be somewhat soupy, if it’s dry add a little more broth or wine), and stir in the peas, then return to the oven for another 15-20 minutes or until the rice has absorbed the liquid. Note on shrimp: I often make this recipe and freeze half of it to reheat later, and the shrimp does not stand up to that kind of treatment… it goes all rubbery. If you’re just going to keep it in the fridge and warm it up in the microwave, no big deal, but if you’re going to freeze it, leave out the crustaceans.
1 medium-size onion, chopped
1 sweet red pepper, cored, seeded, and chopped
1/2 lb sweet or hot Italian-style turkey sausage, casings removed
1 lb extra-lean ground beef
3/4 tsp. dried Italian herb seasoning
3/4 tsp. garlic salt
1-1/2 C. prepared tomato pasta sauce with mushrooms
1-1/2 C. shredded part-skim mozzarella cheese
2 large eggs
1 C. nonfat milk
2 tsp. olive oil
1/4 tsp. salt
1-1/4 C. all-purpose flour
2 T. shredded Parmesan cheese
Heat oven to 400 deg F. Coat 11 x 7 x 2-inch glass baking dish with cooking spray. Coat large nonstick skillet with cooking spray. Place over medium-high heat. Add onion and red pepper; cook until softened, about 5 minutes. Add turkey sausage and ground beef; cook, breaking up clumps with a wooden spoon, until meat is no longer pink, 7 to 8 minutes. Remove skillet from heat. Stir in Italian seasoning, salt, and pasta sauce. Spoon into prepared baking dish. Sprinkle with mozzarella. Whisk together eggs, milk, oil, and salt in medium-size bowl. Whisk in flour to form smooth batter. Spread batter over mixture in baking dish. Sprinkle with Parmesan. Bake for 30 minutes or until top is lightly browned. Let cool 10 minutes before cutting into 8 servings.
Yield: 8 servings
Calories: 353
Fat: 13g
Fiber: 3g
6 slices French baguette
1 stick unsalted butter
5 1/2 C. milk
1/2 C. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. cayenne
4 1/2 C. grated sharp Cheddar cheese (18 oz.)
2 C. grated Gruyere (8 oz.)
1 1/4 C. grated Pecorino Romano (5 oz.)
1 lb. elbow or shell pasta
Heat the oven to 375 degrees. Butter a 3 1/2-quart casserole dish. Make bread crumbs from the baguette in a food processor or blender. Mix the crumbs with 2 T. of melted butter and set aside. Warm the milk over medium heat. In a separate pan, melt the remaining butter until bubbly. Whisk in the flour and cook, stirring for 1 minute. Then, still whisking, add the warm milk a bit at a time. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg, cayenne, and cheeses. Set aside. Cook the pasta until slightly underdone, then rinse it under cold water. Combine it with the cheese sauce and pour it into the buttered casserole dish. Sprinkle with the buttered bread crumbs and bake for about 30 minutes, until the mixture bubbles and the crumbs are brown. Let the dish set for 5 minutes before serving.
3¼ cups ricotta cheese
1½ cups freshly grated parmesan cheese
20 oz. thawed chopped spinach, drained
4 ½ cups chunky vegetable pasta sauce (your choice)
1 box uncooked lasagna noodles
2 ½ cups grated Gouda or Swiss cheese (slices may be used)
â…› tsp. salt
â…› tsp. pepper
Â
Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil. Set the pan aside until ready to use. Gently blend the ricotta and parmesan cheeses together, adding salt and pepper. Now spread 1 cup of pasta sauce in the lasagna pan. Place 3 lasagna noodles on top of the sauce. Spread 1¼ cups of ricotta mixture on top of noodles in a light layer. Add about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls. Repeat the layers ending with 3 lasagna noodles and the remaining sauce. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil cover the lasagna and bake for about 30 minutes. Remove the foil and sprinkle the grated Gouda or Swiss cheese on top. (If using slices, lay slices on top of lasagna to cover). Bake uncovered for an additional 15 minutes. Cheese should be golden brown.
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1 1â„2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1â„2″ cubes (about 1 1â„2 cups), plus 6 oz. grated (about 2 cups)
2 T. plus 1 tsp. flour
1 1â„2 tsp. dry mustard
1â„4 tsp. freshly ground black pepper
1â„4 tsp. freshly grated nutmeg
1â„8 tsp. cayenne pepper
2â„3 cup sour cream
2 eggs, lightly beaten
1 1â„2 cups half-and-half
1 1â„2 cups heavy cream
1â„3 cup grated onion
1 tsp. Worcestershire
Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9″ x 13″ baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1â„2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving
8 oz. lasagna noodles
2 large onions, diced
8 oz. sharp cheddar cheese, grated (2 C. s)
4 C. mashed potatoes, made fresh or leftover
4 T. butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly. Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don’t have enough leftover potatoes, add some fresh or make some from instant potatoes.
Yield:
Calories:
Fat:
Fiber:
8 Manicotti Shells
1/4 C. Sliced Green Onion
1 Clove Garlic, chopped
2 T. Butter
2 T. Flour
1 1/3 C. Milk
1 C. Shredded Swiss Cheese
1/4 C. White Wine
1 Beaten Egg
1 C. Ricotta Cheese
1 C. Shredded Mozzarella
1/2 C. Shredded Mozzarella
1/2 C. Parmesan Cheese
1/3 C. Parsley
1/4 tsp. Shredded Lemon Peel
1/8 tsp. Nutmeg
Cook manicotti according to package directions. For sauce in a saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thick and bubbly. Add swiss cheese and wine. Stir until cheese melts. In bowl stir together egg, ricotta, mozzarella, parmesan, parsley, peel, and nutmeg. Fill manicotti with ricotta mixture. Arrange in baking dish. Pour sauce over filled shells. Cover and bake in 350 degree oven for 35-40 minutes until hot.
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2 small cans diced green chiles
1 C. salsa
1/2 C. chopped scallions
1/2 C. chopped cilantro
2 cans black beans, rinsed and drained
2 cans corn with red and green bell peppers, drained
2 10-ounce cans enchilada sauce
2 C. shredded Mexican cheese blend or cheddar cheese
1 16-ounce box cornbread mix
2 eggs
Sour cream for garnish
Chopped fresh cilantro for garnish
To prepare for freezer: In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce. Squeeze out excess air and seal. Place sealed bag into another bag for safety. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.
Yield: 8 servings
Calories: 540
Fat: 21g
Fiber: 8g
1 lb. bacon, diced
2 C. bread crumbs
1/4 C. minced onion
1/2 C. chopped green pepper
2- 16oz cans cream-style corn
In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C. of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f. Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.
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12oz. Back bacon rasher
1oz. Butter
1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese
Salt and freshly ground black pepper
8oz. Dried Fettuccine
5oz. Mozzarella cheese — chopped
Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.
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1 lb. Italian sausage or ground beef
3 med. onions, sliced
1 clove garlic, crushed
1/3 C. oil
1 (28 oz.) can tomatoes
2 tsp. salt (optional)
1/8 tsp. pepper
2 tsp. oregano
1 T. wine vinegar
8 med. zucchini (3 lb.), sliced 1/4 inch thick
3 T. grated Parmesan cheese
Sauté onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender.
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1 tsp. garlic powder
1 3/4 C. fat-free ricotta cheese or part-skim ricotta cheese
1 T. dried parsley flakes
1/4 tsp. ground black pepper
2 T. grated parmesan cheese
1/2 (4 oz) package light cream cheese, cubed
3 C. elbow macaroni, uncooked
3/4 C. shredded part-skim mozzarella cheese
3 C. spaghetti sauce
3/4 C. vegetable broth
In small saucepan over med-heat/flame, broth, parmesan cheese & seasonings; heat until cream cheese melts & mixture is smooth, whisk together ricotta cheese, light cream cheese, stirring frequently. Heat oven to 375°F. Meanwhile, cook pasta according to package directions; drain. Heat spaghetti sauce. Toss hot pasta & ricotta sauce; spread into 13x9x2 inch baking dish. Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 mins or until cheese melts.
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6 C. hot water
1 8–oz pkg spinach linguine or noodles
1 1- oz. can cheddar cheese soup
1 5—oz can evaporated milk
1 tsp. prepared mustard
1/4 tsp. pepper
1 C. diced cooked ham
1 4–oz can mushrooms, drained
1/2 C. sliced ripe olives
1/2 C. peanuts
Place water in a 4-qt casserole. Cover & microwave on high 6 minutes or till water boils. add linguine; stir. Cover & microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or till pasta is tender; drain. Stir in soup, evaporated milk, mustard & pepper. Fold in ham, mushrooms, olives & peanuts. Cover again. Microwave on high 6-8 minutes or till steaming hot, stirring midway through cooking.
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3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika
Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.
1lb lean ground beef or ground turkey
1 16oz can of fat-free refried beans
2½ tsp. chili powder
2 tsp oregano
2 8oz boxes of manicotti shells (you won’t use the whole second box)
2 ½ C.water
1 16oz jar of salsa (as spicy as you like)
2 C. sour cream
1 C. shredded cheese (cheddar or Monterey Jack)
½ C. sliced green olives
¼ C. sliced green onions
Cilantro for garnish
Combine uncooked meat, beans, chili powder and oregano. Spoon into shells; placed in greased 13×9 baking dish. Combine water and salsa and pour over shells. Cover; refrigerate overnight. Remove dish from the refrigerator 30 minutes before baking. Cover and bake at 350 for an hour. Uncover, top shells with shredded cheese, olives and onions. Bake 5 to 10 minutes longer. Serve with cilantro and sour cream.
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12 cooked lasagna noodles
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bit
1 onion, chopped and cooked until clear
4-6 slices bacon, fried crisp and crumbled
Mix together cottage cheese, egg and onion salt. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion. Line bottom of a 9 X 13 inch pan with 4 noodles. Spread first mixture evenly on top. Add 4 additional noodles and cover evenly with potato mixture. Top with remaining 4 noodles, remaining cheese and bacon. Bake at 350 degrees for 30 minutes. Serve with sour cream. For best flavour, bake ahead and reheat. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
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1 14oz. can Artichoke Hearts, drained
1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained
3-4 mushrooms, thinly sliced
2 T. Butter
3 T. Flour
1 C. Fat Free Half and Half
1 C. 2% Milk
2 T. dry Sherry
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 C. grated Parmesan Cheese
Preheat oven to 375 degrees. Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes.  Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside. In medium saucepan, melt butter over medium high heat. Add flour and cook, stirring, one minute. Gradually whisk in half and half and milk. Bring to a boil, whisking constantly, until thick and smooth. Stir in sherry and season with salt and pepper. Pour sauce over crab. Sprinkle with parmesan cheese. Bake until bubbly and lightly browned on top, about 20 minutes.
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In a lightly greased 9×13-inch baking pan, layer the following ingredients:
1 (16-oz.) package frozen mixed vegetables, slightly thawed
1 C. green peas
1 C. shredded carrots
1/2 C. finely chopped onions, optional
Salt and pepper to taste
1 C. shredded cheddar cheese (spread evenly)
1/2 C. chicken or vegetable broth
2 C. chopped cooked chicken
4 C. tater tots
Gently mash tater tots and sprinkle with 1/2 C. shredded cheddar cheese. Bake in 375-degree oven for 45 minutes. Garnish with sour cream and serve.
2 flour tortillas (approximately 6 inch diameter)
2 fresh green chili peppers
1 bell pepper
1/2 C. low fat or nonfat milk
1 oz. low fat or nonfat shredded cheddar cheese
1 tsp. dried parsley
4 oz. liquid egg whites
Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.
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