We had some friends over for dinner for this meal, and it was a hit! Even the kids all ate their meals!
Stove Top one-dish Chicken Skillet
1-1/2 cups hots water
1/4 cup (1/2 stick) butter or margerine
1 package (6 oz) stuffing mix for chicken
6 small boneless chicken breasts (or halves)
1 can cream of muchroom soup
1/2 cup sour cream
Mix hot water, butter and stuffing mix.
Cook chicken in nonstick skillet on medium-high heat for 5 minutes on each side or until browned on both sides.
Mix soup and sour cream. Pour over chicken. Top with stuffing; cover. Cook on low heat 10 minutes or until chicken is done.
***You can also make this in your oven (which is how I did it because my skillet is heading towards it's grave. I'm waiting for my new one from Proctor & Gamble!!). Here's how:
Heat oven to 375. Prepare stuffing as directed. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35-45 minutes or until chicken is done.
This will definitely go on the menu again! We LOVED it!
Estimated Cost: $7
Enjoy!
Love,
Sarah
Showing posts with label under $10. Show all posts
Showing posts with label under $10. Show all posts
Wednesday, October 7, 2009
Monday, October 5, 2009
October 2 - Dinner - Baked Fish Fillets
I was not thrilled with these. I thought that the cod was WAY too fishy tasting for me. But, Will LOVED it. Guess you have to be a fish-eater to really like this meal.
Baked Fish Fillets
4 cod fillets (about 4 ounces each) - you could probably use tilapia or something else
1/4 cup (1/2 stick) melted butter
1 teaspoon lemon juice
1/2 cup bread crumbs
1 tablespoon Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
lemon wedges
Preheat oven to 450. Coat a 9 x 13 baking dish with cooking spray. Pat fillets dry. Combine melted butter and lemon juice in a medium bowl. Combine bread crumbs, Parmesan, oregano and basil in a shallow dish.
Dip fillets in butter mixture, coating boath sides. Dip fillets in bread crumb mixture, coating both sides.
Place fish in prepared baking dish. Drizzle with remaining butter mixture left in bowl.
Bake fillets until an instant read thermometer inserted into the center of a fillet registers 145 and fish just begins to flake when tested with a fork, about 8 minutes. Serve with lemon wedges.
Estimated Cost: about $9
Enjoy!
Love,
Sarah
Baked Fish Fillets
4 cod fillets (about 4 ounces each) - you could probably use tilapia or something else
1/4 cup (1/2 stick) melted butter
1 teaspoon lemon juice
1/2 cup bread crumbs
1 tablespoon Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
lemon wedges
Preheat oven to 450. Coat a 9 x 13 baking dish with cooking spray. Pat fillets dry. Combine melted butter and lemon juice in a medium bowl. Combine bread crumbs, Parmesan, oregano and basil in a shallow dish.
Dip fillets in butter mixture, coating boath sides. Dip fillets in bread crumb mixture, coating both sides.
Place fish in prepared baking dish. Drizzle with remaining butter mixture left in bowl.
Bake fillets until an instant read thermometer inserted into the center of a fillet registers 145 and fish just begins to flake when tested with a fork, about 8 minutes. Serve with lemon wedges.
Estimated Cost: about $9
Enjoy!
Love,
Sarah
October 1 - Dinner - Sloppy Tacos
So, we were supposed to go to Will's mom's house, but he had work, so she came to our house instead. So, I decided to make Sloppy Tacos! It's just a twist on Sloppy Joes and Tacos!
Sloppy Tacos
1 lb ground beef
1 jar (16 oz) salsa
1 package hamburger buns
8 slices American cheese (or whatever cheese you like! Cheddar would probably be delish!)
Brown meat in a large skillet; drain.
Stir in salsa; cook until heated through, stirring occasionally.
Fill buns with meat mixture and top with slice of cheese.
This was so easy to make a very tasty!
Estimated Cost: about $5
Enjoy!
Love,
Sarah
Sloppy Tacos
1 lb ground beef
1 jar (16 oz) salsa
1 package hamburger buns
8 slices American cheese (or whatever cheese you like! Cheddar would probably be delish!)
Brown meat in a large skillet; drain.
Stir in salsa; cook until heated through, stirring occasionally.
Fill buns with meat mixture and top with slice of cheese.
This was so easy to make a very tasty!
Estimated Cost: about $5
Enjoy!
Love,
Sarah
Friday, October 2, 2009
September 29 - Dinner - Steak w/Onion & Potato Cakes
Well, this was OK. I really messed up the potato cakes, so they were more like potato mush, but they still tasted pretty good. LOL.
Steak w/Onion and Potato Cakes
1, 1-pound boneless sirloin steak
2 teaspoons Cajun seasoning
1 large onion, cut crosswise into 4 slices
4 teaspoons olive oil
2 garlic cloves, minced
2, 8-ounce potatoes, scrubbed and shredded
1/2 teaspoon salt
Spray the broiler rack with cooking spray; preheat the broiler. Sprinkle the steak with the Cajun seasoning; place the steak on the rack. Arrange the onion around the steak; drizzle the onion with 1 teaspoon of the oil. Broil until an instant-read thermometer inserted into the center of the steak registers 145 for medium, 5-6 minutes on each side.
Meanwhile, heat the remaining 3 teaspoons oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes and salt; press down into a flat cake. Cover and cook until the cake is golden on the bottom, about 5 minutes. With a rubber spatula, cut the potato cake into fourths; then turn and cook, covered, until golden on the other side, about 5 minutes longer. Transfer the steak to a cutting board. Let stand 5 minutes, cut into 16 slices. Serve with onion and potato cakes.
I bought a london broil instead of sirloin (because sirloin wasn't in my budget). The steak turned out perfect. I think I used too much oil for the potatoes, so they just soaked it up. I think I will also let the potatoes dry out a little bit next time, so they are not quite so moist.
Enjoy!
Love,
Sarah
Steak w/Onion and Potato Cakes
1, 1-pound boneless sirloin steak
2 teaspoons Cajun seasoning
1 large onion, cut crosswise into 4 slices
4 teaspoons olive oil
2 garlic cloves, minced
2, 8-ounce potatoes, scrubbed and shredded
1/2 teaspoon salt
Spray the broiler rack with cooking spray; preheat the broiler. Sprinkle the steak with the Cajun seasoning; place the steak on the rack. Arrange the onion around the steak; drizzle the onion with 1 teaspoon of the oil. Broil until an instant-read thermometer inserted into the center of the steak registers 145 for medium, 5-6 minutes on each side.
Meanwhile, heat the remaining 3 teaspoons oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the potatoes and salt; press down into a flat cake. Cover and cook until the cake is golden on the bottom, about 5 minutes. With a rubber spatula, cut the potato cake into fourths; then turn and cook, covered, until golden on the other side, about 5 minutes longer. Transfer the steak to a cutting board. Let stand 5 minutes, cut into 16 slices. Serve with onion and potato cakes.
I bought a london broil instead of sirloin (because sirloin wasn't in my budget). The steak turned out perfect. I think I used too much oil for the potatoes, so they just soaked it up. I think I will also let the potatoes dry out a little bit next time, so they are not quite so moist.
Enjoy!
Love,
Sarah
Monday, September 28, 2009
September 25 - Dinner - Lamb Tagine w/Apricots
This was o.k. Definitely NOT a favorite. I LOVE lamb, so when I saw this recipe, I was extremely excited. Unfortunately, I think it calls for WAY too much cinnamon, which made our tongues numb after a few bites. Don't get me wrong, it WAS delicious. But, I've decided WHEN I make a dish like this again (because my love for lamb will force me too), it will be more of a lamb curry (and NO apricots).
Lamb Tagine with Apricots
4 teaspoons canola oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 pound lamb, trimmed and cut into 1/2 inch pieces
1-1/2 teaspoons each cinnamon, ground cumin, and turmeric (definitely use LESS of these)
1 teaspoon ground ginger
1/2 teaspoon salt
1-1/2 cups chicken broth
12 dried apricot halves (I did NOT like the texture of these)
3 carrots, sliced
1 large (8-oz) potato, diced
2 tablespoons chopped fresh mint (I omitted this because I do NOT like mint on my food)
Preheat oven to 400.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the lamb and cook, stirring, just until lightly browned, about 2 minutes. Stir in the cinnamon, cumin, turmeric, ginger and salt; cook until fragrant, about 20 seconds. Stir in the broth, apricots, carrots, and potato. Transfer to a casserole dish. Cover and cook until the lamb is very tender, about 1-1/2 hours.
Stir in the mint before serving.
If you like lamb, you might as well try this. Just lessen the spices. I tossed this with whole wheat egg noodles.
Enjoy!
Love,
Sarah
Lamb Tagine with Apricots
4 teaspoons canola oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 pound lamb, trimmed and cut into 1/2 inch pieces
1-1/2 teaspoons each cinnamon, ground cumin, and turmeric (definitely use LESS of these)
1 teaspoon ground ginger
1/2 teaspoon salt
1-1/2 cups chicken broth
12 dried apricot halves (I did NOT like the texture of these)
3 carrots, sliced
1 large (8-oz) potato, diced
2 tablespoons chopped fresh mint (I omitted this because I do NOT like mint on my food)
Preheat oven to 400.
Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the lamb and cook, stirring, just until lightly browned, about 2 minutes. Stir in the cinnamon, cumin, turmeric, ginger and salt; cook until fragrant, about 20 seconds. Stir in the broth, apricots, carrots, and potato. Transfer to a casserole dish. Cover and cook until the lamb is very tender, about 1-1/2 hours.
Stir in the mint before serving.
If you like lamb, you might as well try this. Just lessen the spices. I tossed this with whole wheat egg noodles.
Enjoy!
Love,
Sarah
Tuesday, September 22, 2009
September 21 - Dinner - Capellini Caprese w/Shrimp
Ok, so this is another one I'll be making again next month! Will & I both had 2 helpings! Deliciouso!
Capellini Caprese w/Shrimp
1/2 pound capellini or spaghetti, uncooked
1/2 cup Tuscan house Italian Dressing (I just used plain house italian because the Tuscan wasn't on sale!)
1 small onion, finely chopped
3 large cloves garlic, minced
3 cups halved grape or cherry tomatoes (you could also use 3 tomatoes, chopped)
1 cup shredded mozzerella cheese
1/2 cup fresh basil, finely sliced
2/3 pound cooked shrimp (mine were frozen, so I thawed and drained them)
Cook pasta according to package directions.
Meanwhile, heat dressing in a large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes and shrimp; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
This was very delicious. There's only 1 serving for leftovers today! Good thing I planned on making something else for lunch!
Estimated Cost: about $10
Enjoy!
Love,
Sarah
Capellini Caprese w/Shrimp
1/2 pound capellini or spaghetti, uncooked
1/2 cup Tuscan house Italian Dressing (I just used plain house italian because the Tuscan wasn't on sale!)
1 small onion, finely chopped
3 large cloves garlic, minced
3 cups halved grape or cherry tomatoes (you could also use 3 tomatoes, chopped)
1 cup shredded mozzerella cheese
1/2 cup fresh basil, finely sliced
2/3 pound cooked shrimp (mine were frozen, so I thawed and drained them)
Cook pasta according to package directions.
Meanwhile, heat dressing in a large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes and shrimp; cook 5 minutes or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
This was very delicious. There's only 1 serving for leftovers today! Good thing I planned on making something else for lunch!
Estimated Cost: about $10
Enjoy!
Love,
Sarah
Monday, September 21, 2009
September 20 - Lunch - Spicy Thai-Style Chicken Wraps
I made this for my family, and everybody loved it (except I didn't make it spicy)!
Spicy Thai-Style Chicken Wraps
4 teaspoons canola oil (I used olive oil)
4 cups packaged coleslaw mix
1 bunch scallions, sliced
1/4 teaspoon crushed red pepper (LEAVE THIS OUT if you DON'T want it spicy!!)
2 cups finely chopped cooked skinless chicken breast (you could also use turkey)
1 tablespoon chopped peanuts
4 teaspoons lime juice
2 teaspoons soy sauce
1/4 cup chopped fresh basil
2 (10-in) burrito size tortillas, warmed (we used sun-dried tomato wraps)
Heat the oil in a large nonstick skillet over medium-high hear. Add the coleslaw mix, scallions, and crushed red pepper (LEAVE THIS OUT if you DON'T want it spicy!!); cook, stirring frequently, until the cabbage begins to wilt, about 3 minutes.
Stir in the chicken, peanuts, lime juice, and soy sauce. Cook, stirring frequently, until heated through, about 3 minutes. Remove from heat and stir in the basil.
Spoon half of the filling onto each tortilla, roll up the tortillas and cut in half diagonally.
We doubled the recipe and were able to make 4 wraps and had enough leftover for at least 2 more! My sister Katie went on and on about this meal! It was delicious!
Estimated Cost: about $6
Enjoy!
Love,
Sarah
Spicy Thai-Style Chicken Wraps
4 teaspoons canola oil (I used olive oil)
4 cups packaged coleslaw mix
1 bunch scallions, sliced
1/4 teaspoon crushed red pepper (LEAVE THIS OUT if you DON'T want it spicy!!)
2 cups finely chopped cooked skinless chicken breast (you could also use turkey)
1 tablespoon chopped peanuts
4 teaspoons lime juice
2 teaspoons soy sauce
1/4 cup chopped fresh basil
2 (10-in) burrito size tortillas, warmed (we used sun-dried tomato wraps)
Heat the oil in a large nonstick skillet over medium-high hear. Add the coleslaw mix, scallions, and crushed red pepper (LEAVE THIS OUT if you DON'T want it spicy!!); cook, stirring frequently, until the cabbage begins to wilt, about 3 minutes.
Stir in the chicken, peanuts, lime juice, and soy sauce. Cook, stirring frequently, until heated through, about 3 minutes. Remove from heat and stir in the basil.
Spoon half of the filling onto each tortilla, roll up the tortillas and cut in half diagonally.
We doubled the recipe and were able to make 4 wraps and had enough leftover for at least 2 more! My sister Katie went on and on about this meal! It was delicious!
Estimated Cost: about $6
Enjoy!
Love,
Sarah
Wednesday, September 16, 2009
September 15 - Dinner - Pork Chops with Apples & Stuffing and Steamed Green Beans
Well, EVERYONE raved about this dish! It will definitely go on the menu again for next month! Even the kids loved it! And, it was sooo easy to make!
Pork Chops with Apples & Stuffing
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 can (21 oz) apple pie filling
6 boneless pork loin chops (1-1/2 lbs), 3/4 in thick (I only made 4 chops because we don't like too many leftovers)
Heat oven to 375 F. Prepare stuffing as directed on the package.
Spread the pie filling onto the bottom of a 13 x 9 inch baking pan (I used an 8 x 8 for 4 chops) sprayed with cooking spray; top with chops and stuffing. Cover with foil.
Bake 30 minutes; uncover. Bake an additional 10 minutes or until chops are cooked through (I actually had to bake another additional 10 minutes and I don't think mine were 3/4 in thick).
Will went on and on about how good this dish was! Even several hours later. (Like I said, he doesn't rave unless it's extremely good.)
Steamed Green Beans
1 lb fresh string beans
water
Snap off the ends of the string beans and break them in half. Rinse with running water. Fill steamer with water and place green beans on the top. Bring to a boil and steam for about 10 minutes. Empty water and move beans to the saucepan. Toss with salt, pepper, and a little butter.
Estimated cost: about $8
Enjoy!
Love,
Sarah
Pork Chops with Apples & Stuffing
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 can (21 oz) apple pie filling
6 boneless pork loin chops (1-1/2 lbs), 3/4 in thick (I only made 4 chops because we don't like too many leftovers)
Heat oven to 375 F. Prepare stuffing as directed on the package.
Spread the pie filling onto the bottom of a 13 x 9 inch baking pan (I used an 8 x 8 for 4 chops) sprayed with cooking spray; top with chops and stuffing. Cover with foil.
Bake 30 minutes; uncover. Bake an additional 10 minutes or until chops are cooked through (I actually had to bake another additional 10 minutes and I don't think mine were 3/4 in thick).
Will went on and on about how good this dish was! Even several hours later. (Like I said, he doesn't rave unless it's extremely good.)
Steamed Green Beans
1 lb fresh string beans
water
Snap off the ends of the string beans and break them in half. Rinse with running water. Fill steamer with water and place green beans on the top. Bring to a boil and steam for about 10 minutes. Empty water and move beans to the saucepan. Toss with salt, pepper, and a little butter.
Estimated cost: about $8
Enjoy!
Love,
Sarah
Tuesday, September 15, 2009
September 14 - Dinner - Taco Salad
Taco salad is one of the easiest meals to make!
Taco Salad
1 packet taco seasoning
1 lb ground beef or turkey
1 small onion, finely chopped
1 tomato, finely chopped
1 bag of lettuce, or other lettuce (about 1.5 cups per person)
salsa
sour cream
1/2 bag frozen corn
taco blend Mexican cheese
3/4 cups water
In a large skillet, brown beef. While beef is cooking, cook corn according to package directions. Once beef is browned, drain and return to the stove. Add 3/4 cups of water and taco seasoning. Bring to a boil. Turn heat to low, and simmer about 3-4 minutes (or until most of the liquid is absorbed).
Place about 1 cup of lettuce in each bowl. Top with ground beef, corn, onion, tomato, sour cream, salsa and cheese.
Estimated Cost: about $7!
**You could also cook the beef in Italian dressing instead, and add red kidney beans. I don't like beans, so I don't do this. Also, you could crumble up tortilla chips into the salad (I normally do this, but totally forgot last night).**
Delicious! Enjoy!
Love,
Sarah
Taco Salad
1 packet taco seasoning
1 lb ground beef or turkey
1 small onion, finely chopped
1 tomato, finely chopped
1 bag of lettuce, or other lettuce (about 1.5 cups per person)
salsa
sour cream
1/2 bag frozen corn
taco blend Mexican cheese
3/4 cups water
In a large skillet, brown beef. While beef is cooking, cook corn according to package directions. Once beef is browned, drain and return to the stove. Add 3/4 cups of water and taco seasoning. Bring to a boil. Turn heat to low, and simmer about 3-4 minutes (or until most of the liquid is absorbed).
Place about 1 cup of lettuce in each bowl. Top with ground beef, corn, onion, tomato, sour cream, salsa and cheese.
Estimated Cost: about $7!
**You could also cook the beef in Italian dressing instead, and add red kidney beans. I don't like beans, so I don't do this. Also, you could crumble up tortilla chips into the salad (I normally do this, but totally forgot last night).**
Delicious! Enjoy!
Love,
Sarah
Sunday, September 13, 2009
September 12 - Dinner - Shrimp Pomodoro Pasta
This meal was DELICIOUS! The leftovers were a huge hit today at my parents' house as well!
Shrimp Pomodoro Pasta - 4 servings, 1-1/2 cups each
1/2 cup basalmic vinaigrette dressing
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes, UNDRAINED
2 cups penne pasta, uncooked
1 lb cooked cleaned shrimp (I used frozen from Costco)
1/4 cup parmesan cheese
Heat large non-stick skillet on medium-high heat. Add dressing, onions & garlic; cook 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook pasta accoring to package directions.
Add shrimp to the sauce; cook 2 minutes or until cooked through.
Drain pasta, toss with shrimp mixture and sprinkle with cheese!
This was extremely easy to make! I served it with my homemade bread, that I buttered, garlic powdered, and toasted! (Easy peasy garlic bread!) I think I was supposed to make a vegetable too, but I was so tired.
Anyways, this was extremely delicious!
Estimated cost: about $7!
Enjoy!
Love,
Sarah
Shrimp Pomodoro Pasta - 4 servings, 1-1/2 cups each
1/2 cup basalmic vinaigrette dressing
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) diced tomatoes, UNDRAINED
2 cups penne pasta, uncooked
1 lb cooked cleaned shrimp (I used frozen from Costco)
1/4 cup parmesan cheese
Heat large non-stick skillet on medium-high heat. Add dressing, onions & garlic; cook 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook pasta accoring to package directions.
Add shrimp to the sauce; cook 2 minutes or until cooked through.
Drain pasta, toss with shrimp mixture and sprinkle with cheese!
This was extremely easy to make! I served it with my homemade bread, that I buttered, garlic powdered, and toasted! (Easy peasy garlic bread!) I think I was supposed to make a vegetable too, but I was so tired.
Anyways, this was extremely delicious!
Estimated cost: about $7!
Enjoy!
Love,
Sarah
Thursday, September 10, 2009
September 9 - Dinner - Beef & Zucchini Lasagne w/Steamed Broccoli, Carrots & Garlic Toast
Beef & Zucchini Lasagne
8 oz (1/2 package) lasagne noodles, uncooked
15 oz ricotta cheese
2 cups shredded mozzerella cheese, divided
1/2 cup parmesan cheese
2 eggs, lightly beaten
6-1/2 cups (52 oz) of your favorite pasta sauce
1 lb ground beef or Italian sausage, cooked and drained
1 tsp parsley flakes
1 large zucchini
Preheat oven to 350. In a medium bowl, combine ricotta cheese, 1 cup of the Mozzerella cheese, parmesan cheese, and eggs. Mix well. In a separate bowl, add browned meat to pasta sauce and mix well. Slice zucchini into very thin slices (I use a veggie slicer for this).
Spread 1 cup of the meat-sauce mixture in a 9 x 13 pan. Place 1/3 of the uncooked lasagne noodles over sauce. Spread 1/2 of the cheese mixture over the noodles. Place zucchini slices evenly over the cheese mixture. Top with 1/3 of the meat-sauce mixture.
Repeat layering. Top with remaining noodles and meat sauce mixture. Cover with foil. Bake 55 minutes. Uncover, sprinkle with reserved Mozzerella and parsley flakes. Bake an additonal 5 minutes, or until cheese is bubbly. Let stand 15 minutes before cutting and serving.
Buttery Garlic Toast
1/2 cup olive oil
1/2 cup of butter or margerine, softened
6 cloves of garlic, peeled
3 tablespoons water
2 baguettes, or 1 loaf French or Cuban bread, thin sliced (most bakeries can just run the bread through their slicer if you ask)
Preheat oven to 425. Put garlic and water into a blender. In a glass measuring cup, mix together butter and olive oil. Slowly add butter mixture to the blender. Blend until garlic is pureed and you have a "paste".
Arrange bread pieces on an ungreased cookie sheet. Brush garlic butter paste onto each slice of bread. Bake until golden brown.
Steamed Carrots/Broccoli (recipe is the same for both)
2 bunches broccoli , cut into pieces or 3 large carrots, peeled and sliced
Put water into your steamer. Place broccoli or carrots into the top part of the steamer. Steam until tender (a fork pierces them easily). Be careful not to oversteam the broccoli. Steamed broccoli should be bright green in color, and easily pierced with a fork.
This was a big hit last night! Since my mom and sister were out of town, I had family dinner here. Everyone had at least 2 helpings!
Estimated Cost: about $10! And it could have served 8-12 people (if we didn't like it so much!) =)
We were lucky to have leftovers for lunch later today!
Delicious meal!
Love,
Sarah
8 oz (1/2 package) lasagne noodles, uncooked
15 oz ricotta cheese
2 cups shredded mozzerella cheese, divided
1/2 cup parmesan cheese
2 eggs, lightly beaten
6-1/2 cups (52 oz) of your favorite pasta sauce
1 lb ground beef or Italian sausage, cooked and drained
1 tsp parsley flakes
1 large zucchini
Preheat oven to 350. In a medium bowl, combine ricotta cheese, 1 cup of the Mozzerella cheese, parmesan cheese, and eggs. Mix well. In a separate bowl, add browned meat to pasta sauce and mix well. Slice zucchini into very thin slices (I use a veggie slicer for this).
Spread 1 cup of the meat-sauce mixture in a 9 x 13 pan. Place 1/3 of the uncooked lasagne noodles over sauce. Spread 1/2 of the cheese mixture over the noodles. Place zucchini slices evenly over the cheese mixture. Top with 1/3 of the meat-sauce mixture.
Repeat layering. Top with remaining noodles and meat sauce mixture. Cover with foil. Bake 55 minutes. Uncover, sprinkle with reserved Mozzerella and parsley flakes. Bake an additonal 5 minutes, or until cheese is bubbly. Let stand 15 minutes before cutting and serving.
Buttery Garlic Toast
1/2 cup olive oil
1/2 cup of butter or margerine, softened
6 cloves of garlic, peeled
3 tablespoons water
2 baguettes, or 1 loaf French or Cuban bread, thin sliced (most bakeries can just run the bread through their slicer if you ask)
Preheat oven to 425. Put garlic and water into a blender. In a glass measuring cup, mix together butter and olive oil. Slowly add butter mixture to the blender. Blend until garlic is pureed and you have a "paste".
Arrange bread pieces on an ungreased cookie sheet. Brush garlic butter paste onto each slice of bread. Bake until golden brown.
Steamed Carrots/Broccoli (recipe is the same for both)
2 bunches broccoli , cut into pieces or 3 large carrots, peeled and sliced
Put water into your steamer. Place broccoli or carrots into the top part of the steamer. Steam until tender (a fork pierces them easily). Be careful not to oversteam the broccoli. Steamed broccoli should be bright green in color, and easily pierced with a fork.
This was a big hit last night! Since my mom and sister were out of town, I had family dinner here. Everyone had at least 2 helpings!
Estimated Cost: about $10! And it could have served 8-12 people (if we didn't like it so much!) =)
We were lucky to have leftovers for lunch later today!
Delicious meal!
Love,
Sarah
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