Lauren's Lasagna

When I make lasagna it is usually pretty simple. You need the following ingredients:;

no boil lasagna noodles  (i use barilla)
red sauce (i usually use bertolli 4 cheese: 2 bottles typically)
parmesan cheese
mozzarella cheese (3-4 cups? totally depends on your taste)
sausage (i use a package of johnsonville mild or sweet basil)
sometimes I add frozen (drained) spinach to the sausage and cook it together
white sauce (see this post for my white sauce recipe: http://dinnergroupohio.blogspot.com/2011/11/pasta-al-forno.html) you can double this recipe if you like a really creamy lasagna

You can layer these ingredients however you want to. I usually do something like this:

thin layer of red sauce
layer of noodles: 4-6 noodles (depending on size of pan)
1/3 of sausage mixture
1/3 of red sauce
1/3 of white sauce
layer of noodles
1/3 of sausage mixture
1 cup of mox. cheese approx.
1/3 of red sauce
1/3 of white sauce
layer of noodles
1/3 of sausage mixture
1/3 of red sauce
1/3 of white sauce
layer of noodles
thin layer of red sauce (hopefully you have a little left)
1 cup of mozarella cheese approx.
parmesan cheese.

But just follow the directions on the back of the lasagna box if you need to. It is really hard to mess this part up.
Bake according to box instructions.

Turkey Bacon Avocado Sandwich

This is pretty easy. Just a sandwich.

Ingredients:
muenster cheese (melt on the bread)
cracked pepper turkey
avocado spread (see below)
crumbled bacon
lettuce
optional: cucumber and red onion (soak onion slices in red vinegar for 15 min).

Avocado spread:
avocados sliced (I used 4)
plain greek yogurt (1 used one
garlic salt to taste
cut up tomatoes
lemon juice to taste

mix together...keep it chunky

Cheddar Jack Chili Mac

1 pound lean ground beef

3 cups water

15 oz can no-salt-added stewed tomatoes

8 oz can no-salt-added tomato sauce (1 cup)

1 teaspoon bottled minced garlic or 2 medium cloves garlic, minced

1 teaspoon dried oregano, crumbled

½ teaspoon sugar

½ teaspoon salt

1/8 teaspoon pepper

1 cup dried macaroni or other small pasta

¼ cup fat-free or reduce fat shredded Cheddar or Monterey Jack cheese or a combination (about 1 ounce)

In a Dutch oven, cook beef over medium-high heat for 8 to 10 minutes, or until no longer pink, stirring occasionally. Put beef in a colander and rinse with hot water to remove excess fat; drain well. Wipe Dutch oven with a paper towel; return beef to pot.

Stir in water, tomatoes, tomato sauce, garlic, oregano, sugar, salt, and pepper. Bring to a boil, covered, over high heat, 1 to 2 minutes.

Stir in macaroni, reduce heat, and simmer for 10 to 12 minutes, or until tender. Ladle mixture into soup bowls. Sprinkle with cheese.

Amanda

Southwestern Beef & Bean Burger Wraps

• 12 ounces 93%-lean ground beef
• 1 cup refried beans
• 1/2 cup chopped fresh cilantro
• 1 tablespoon chopped pickled jalapenos
• 1 avocado, peeled and pitted
• 1/2 cup prepared salsa
• 1/8 teaspoon garlic powder
• 4 whole-wheat tortillas, warmed (see Tip)
• 2 cups shredded romaine lettuce
• 1/2 cup shredded pepper Jack cheese
• 1 lime, cut into 4 wedges

Preparation

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
3. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes. We don't have a broiler pan, so I used a George Foreman.
4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

Tips & Notes

• Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds. 

Amanda

Smoky Roasted Chicken and Corn Chowder

Ingredients:

• 1 cup diced onion
• 1/2 cup celery, diced
• 1/2 cup red bell pepper, diced
• 2 teaspoons garlic, minced
• 1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 1 (14 1/2 ounce) can diced tomatoes, well drained
• 1 (14 3/4 ounce) can cream-style corn
• 2 cups roasted chicken breast, chopped
• 1 tablespoon hickory flavored barbecue sauce
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt (or to taste)

Directions:

1. Cook onions, celery, red pepper, and garlic in a large non-stick soup pot over medium-high heat. Cook and stir until vegetables begin to soften, about 5 minutes.
2. Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
3. Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

Amanda

Cajun Orange Pork Chops

Ingredients

• 1 cup orange juice
• 4 green onions, chopped
• 4 tablespoons orange marmalade
• 4 garlic cloves, minced
• 2 teaspoons Cajun seasoning
• 4 boneless pork loin chops (4 ounces each)

Directions

• In a small bowl, combine the first five ingredients. Pour 1/3 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
• In a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened. Keep warm.
• Discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Brush with sauce.

 
 Amanda

Super Easy Chicken Manicotti

1 jar (30 ounces) spaghetti sauce

1 teaspoon garlic salt

1 1/2 pounds chicken breast tenders

14 uncooked manicotti shells (8 ounces)

1 can (2 1/2 ounces) sliced ripe olives, drained

2 cups shredded mozzarella cheese (8 ounces)

1. Spread about one-third of the spaghetti sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.

2. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. Cover and refrigerate overnight to soften the pasta. STOP HERE-see To Store and To Cook below.

TO STORE

Refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.

Freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR

Oven: About 1 hour before serving, heat oven to 350. Bake in covered baking dish about 1 hour or until shells are tender.

TO COOK FROM FREEZER

Oven: About 1 ½ hours before serving, heat oven to 350. Bake in covered baking dish about 1 ½ hours or untl shells are tender. 

Amanda