Friday, May 20, 2011

One Step Lasagna

One Step Lasagna

9 pieces of lasagna
32 oz. spaghetti sauce
12 oz. or 3 c. mozzarella shredded cheese
¾ c. water
1/3 c. grated Parmesan cheese
1 tsp. basil
1 tsp. oregano
12 oz. cottage cheese
1 egg beaten

Combine spaghetti sauce, water, basil, and oregano. In a small bowl, combine cottage cheese and egg. In an ungreased 13x9 pan, layer one third of the noodles, one third of the cottage cheese mixture and one third of the meat sauce. Sprinkle some mozzarella cheese. Repeat the layers twice ending with the mozzarella cheese. Sprinkle with Parmesan cheese. Cover with foil and bake at 350 for 30 minutes. Uncover and bake for another 30 minutes. Let stand 15 minutes before serving.

Label instructions: One step Lasagna. Thaw before baking. Cover with foil bake 350 for 30 minutes. Uncover bake for another 30 minutes. Let stand 15 minutes before serving. 5/23/11

Smokey Honey Mustard Pork Chops

4 4-6oz pork loin or sirloin chops
Kosher salt & pepper to taste
Liquid Smoke
3 Tbsp Dijion Mustard
1 1/2 Tbsp honey
2 cloves garlic

Sprinkle pork chops with salt and pepper. follow with a liberal dousing of liquid smoke and set a side. Heat oven broiler to high or preheat grill. Combine honey garlic and mustard and set a side.

Label (24): Smokey Pork Chops. Grill 4-5 mins each side. Cook to 165 degree.Baste w/ sauce 1 min. Turn baste cook 1 min.

Beef Stroganoff

2 cans Cream of Mushroom soup
1 packet dried onion soup mix
1 lb. beef
1 c. fresh mushrooms
1 carton sour cream

Beef Stroganoff.Put 3 ingredients in crockpot. Cook high 3 hours or cook low 5 hours. Put sour cream and mushrooms in for last hour.
Cook noodles according to package directions. Serve stroganoff over noodles.

Baked Cavatelli

7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian Sausage Links, sliced 1/2-inch thick
3/4 cup chopped onion
2 cloves garlic, minced
1 jar (26-oz) pasta sauce
1 cup shredded mozzarella cheese
1/4 teaspoon black pepper

Cook pasta according to package directions. Drain; set aside. In a large skillet, cook the sausage, onion and garlic until sausage is brown; remove from skillet. Drain. In a large bowl, stir together pasta sauce, 3/4 cup of the mozzarella cheese and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole dish. Bake covered in a 375-degree oven for 20-30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4-cup of mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

Baked Cavatelli. Thaw. Bake covered 375 20-30 min. Uncover, sprinkle cheese. Bake 5 min. 5/23/11

Thursday, May 19, 2011

Chicken Enchiladas

2 - cans cream of chicken soup
1- pint sour cream
1 - 4oz can diced green chilies
1 – small onion
1 – cup cooked chicken

Heat above ingredients
½ pound of cheese

Place chicken mixture in tortillas add some cheese roll into pan.
Pour remaining sauce on top of rolled tortillas top with cheese
Bake on 350 for 20 – 30 minutes.

Chicken Enchilada. Thaw, bake 350 for 20-30 min. 5/23/11

Angel Hair Pasta

Recipe already on blog


Need 24Labels: Angel Chicken Pasta Defrost Place contents of bag in saucepan and melt over low heat Do not boil. Lay chicken breasts in baking dish and pour sauce over top. Bake 325 for 60 min. Cook Pasta and when chicken is done serve over pasta. 5/23/11

Wednesday, May 18, 2011

Crock Pot BBQ Ribs

4 Lbs Country Style Pork Ribs
1 Can Condensed Tomato Soup
1/2 Cup Cider Vinegar
3/4 Cup Packed Brown Sugar
1 T Soy Sauce
1 tsp Celery Seed
1 tsp Chili Powder

BBQ Ribs. Place ribs in a crockpot. Pour Sauce and seasonings over the meat. Cover and cook at low setting for 7-8 hours, or high setting for 3-4 hours.

Salsa Chicken

3-4 breast of chicken
3 cups salsa (pace)
1 can diced green chili peppers

Salsa Chicken. Cook on low for 8 hours in crockpot
shred chicken and serve with cheese and sour cream on a tortilla


Monday, May 16, 2011

Shredded Mexican Beef


1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1/2 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Label(12): Shredded Mexican Beef. Place beef in slow cooker. Add enough water to cover 1/3 of the roast. Cook on high for about 8 hours. Add more water throughout if needed. Turn to low, shred the meat, and cook an additional 20 min. 5/23/11

Friday, May 13, 2011

Pizza Rolls

Pizza Dough (I bought fresh dough from the bakery)
1 teaspoon garlic salt
2 teaspoons basil
1 cup sliced pepperoni, chopped
2 cups shredded mozzarella cheese (or pepperjack)
1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of paper. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping.

Pizza Rolls. Defrost. Remove from pan, put on cookie sheet. Sprinkle Cheese. Cook 425 for 10 min. Dip in sauce.