Simple yummy lasagna

I realize the picture is TERRIBLE (I keep telling my husband it's time for a new camera- ha) but it really is SO good and simple to make!

Super simple lasagna
Servings: 4-6

Ingredients:

Lasagna Noodles

1/2 lb. ground beef

Three Cheese Prego Spaghetti Sauce

Cottage Cheese

Mozzarella Cheese

Parmesan Cheese (I grabbed a bag of mixed white cheeses instead of buying several different kinds and it worked great)

Brown hamburger in a skillet. Drain grease. Add spaghetti sauce in with hamburger and cook for a few minutes until warmed. In a 9 x 13 pan spread a layer of sauce (about a 1/3 of the sauce...just until bottom of pan is lightly covered. Next add a layer of lasagna noodles. Next spread some of the cottage cheese on top of the noodles (about 7-8 spoonfuls). Next a layer of mozzarella cheese (amount depends on how cheesy you like your lasagna ). Next add the next layer of sauce and repeat the noodles, cottage cheese and mozzarella layers. Then add another layer of sauce and then sprinkle with a little more mozzarella and some Parmesan cheese. Cover with aluminum foil. Cook for 60 minutes at 350 degrees (I removed the foil with about 10 minutes left- so that all the cheese on top melted).

Happy Cooking!

Creamy Chicken Enchiladas

1 tbsp butter
1 can tomatoes
1 can green chili's
1 pkg cream cheese
2 cups chicken (or 2 cans) Drained
12 tortillas
2 cups Monterrey Jack cheese
1/2 pint whipping cream

In a saucepan, melt butter
Add in tomatoes and green chilli's
Saute for 1 minute
Stir in cream cheese & chicken
Fill tortillas
Sprinkle with cheese on top & pour the whipping cream over it
It will make it creamy and good
Cover & cook at 350 for 30 minutes
Then uncover & change to Broil to brown the top for approximately 5 minutes

Layered Salad

1-2 cups frozen peas rinsed in warm water
1 pkg bacon cooked & diced (can use turkey bacon)
2 cups fresh spinach
2 green onion, diced
1 head of Romaine lettuce
2 cups shredded Swiss cheese

Dressing:
1 1/2 cups mayonnaise
1 tsp salt
1 tsp pepper
1 tsp sugar
1/2 tsp garlic powder
1 tbsp Salad Supreme

In a large bowl mix the dressing into the lettuce then layer all the other ingredients on top
Toss together right before serving

Slow Cooker Taco Soup

1 lb ground beef or ground turkey

1 qt tomato juice

15 oz can kidney beans

1 envelope dry taco seasoning

10 1/2 oz can tomato soup

medium-sized onion, chopped (optional)

Brown beef in non-stick skillet

Drain

Place in slow cooker

Add remaining ingredients to slow cooker and stir until well combined

Cover & cook on LOW 4-6 hours

Variation: Instead of tomato juice & tomato soup substitute 1 14 1/2 oz can stewed tomatoes & 1 8 oz can tomato sauce

Bacon & Double Cheese Quiche

10 slices of lean cooked bacon

4 large eggs

1 1/2 cups light cream

1/4 tsp dried thyme

1/8 tsp white pepper

1/2 cup shredded Gruyere cheese (about 2 oz)

1/2 cup shredded Cheddar cheese

1 pie crust

Preheat oven 350

In a small bowl whisk together eggs, cream, thyme, & pepper

Pour into crust

Crumble bacon & sprinkle over egg mixture

Sprinkle Gruyere cheese & Cheddar cheese over the top

Bake until golden brown & custard is set about 30 minutes

Chicken Pot Pie

Pastry:

1 1/2 cup all-purpose flour

1 tsp salt

1/3 cup chilled butter, cut into pieces

1 large egg

2-3 tsp ice

In a medium bowl mix together four, and salt Use a pastry blender or 2 knifes, cut butter into flour until coarse crumbs form

In a small bowl beat eggs and water

Add to the flour mix mix lightly until soft dough forms

Shape into a disk wrap in plastic wrap and chill for 1 hour

On a lightly floured surface use a lightly floured rolling pin

Roll out pastry to fit the top of casserole pan

~OR~

Use store bought pie crust

Filling :

4 cups cubed cooked chicken

1 tbsp butter

1 lb fresh mushrooms sliced

1/4 cup water

1 1/2 cup whipping cream

2 tbs all-purpose flour

1 1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

3/4 cup chicken broth

To prepare the filling, place chicken in a 2 quart casserole dish

In a large skillet, melt butter over low heat

Add mushrooms

Increase the heat to medium-high and saute until browned and the liquid evaporates about 5 minutes

Add in water cook until almost evaporated about 2 minutes

Add in mushroom mixture to chicken

Stir to combine

In a medium saucepan, whisk together cream, flour, paprika, salt, & pepper over low heat

Cook until thickened about 5 minutes

Whisk in broth

Pour sauce over chicken mixture

Place pastry over the top

Trim off excess edges

Glaze:

1 Large egg, lightly beaten

Brush glaze on pastry

Preheat oven 400

Bake until filling is bubbly and crust is browned 25-30 minutes

Variations:

You can add in mixed veggies to make it a little more healthy

Spaghetti with Homemade Sauce

Boil:

6 qt water

1 tsp olive oil

1/2 med. pkg of spaghetti noodles

Brown:

1 lb ground beef or turkey

1/2 cup chopped onion

2 tsp fresh minced garlic

2-3 tsp season salt

1 (4.5 oz) can mushrooms, drained

Drain meat and then add:

2-3 (8 oz) cans of Hunts flavored tomato sauce (depending on how saucy vs meaty you like it)

2 tbsp of Italian seasoning (or according to your preferred taste)

Dash of pepper

Let simmer on low until sauce thickens (about 10-15minutes)

Sometimes I add extra garlic powder & Italian or basil seasoning once it has simmered

Optional Add-ins:

Chopped zucchini (chopped into very small pieces)

Olives (1 4 oz can of sliced)

Shredded cheese (to place on top after dished out)

Note: The spaghetti sauce is great to double (or more) and freeze!

Italian Chicken

2 boneless skinless chicken breast
8 oz can of cream cheese
8 oz can of sour cream
1 (10 oz) can of cream of chicken soup
1/2 an envelope of dry Italian salad dressing mix

Cook thawed chicken breast in boiling water for 15-20 minutes
While chicken is cooking set our cream cheese to soften
Once chicken is done strain and let cool
While chicken is cooling combine cream cheese, sour cream and soup in a sauce pan and stir mixture on medium heat until smooth and well blended
Stir in Italian dressing mix
Turn heat down to low to continue to cook sauce (stir occasionally)
Shred chicken
Stir in shredded chicken and serve over rice

Note: This is great to double (or more) and freeze for future enjoyment

Ham & Cheese Roll

1 refigerated pizza dough crust
1/2 lb ham lunch meat
1/2 lb provilone cheese sliced
1 tbsp Mayo
1 egg beaten
1/4 cup shredded cheddar cheese

Preheat oven to 375
Grease cookie sheet
Roll out pizza dough
Spread Mayo on dough
Place ham on top of Mayo
Place provilone on top of ham
Roll up pizza crust by first folding in the sides and then roll Make sure the seam is on the bottom
Make 3 slices on the top of roll
Brush on the beaten egg
Sprinkle on the shredded cheddar cheese
Cook for 25 minutes or till the top is brown and dough is cooked

Hamburger Spins

1 lb Ground Beef

2 1/4 cups Bisquick mix

2/3 cups milk

1 Cup Shredded Cheese

Optional: 1 can cheddar cheese or cream of mushroom soup

Preheat oven to 400

Brown and drain ground beef. Once meat is browned and drained, season according to taste and sprinkle with about a tablespoon of bisquick to bring together.

While meat is browning, mix bisquick and milk together (this is the basic biscuit recipe on the Bisquick box).

Roll the dough out into a rectangular shape, being careful not to roll it too thin.

Sprinkle the meat mixture over the rolled out dough. Top with shredded cheese.

Roll the dough like a "jelly roll"

Slice the roll into slices about 1 1/2 inches thick. Lay the slices on their side (meat side up) on a cookie sheet lined with parchment paper. Bake at 400 for 15-20 minutes or until golden brown.

*Optional-serve topped with a sauce of either cheddar cheese soup or cream of mushroom soup. Simply heat the soup on the stove (I don't mix mine with water, but you can if you prefer) and spoon over the spin and serve.

Slow Cooker Pizza

12 oz bag Kluski or sturdy noodles
1 1/2 lbs ground beef
32 oz jar spaghetti sauce your choice of flavors
16 oz mozzarella cheese shredded
8 oz pepperoni thinly sliced

Cook noodles per directions on package Drain
While noodles are cooking brown ground beef in a non-stick skillet Drain off drippings
Meanwhile grease interior of slow cooker
Pour in 1/4 of spaghetti sauce Follow with half the noodles and then half the browned ground beef Top with 1/3 of shredded cheese Follow with half the pepperoni
Repeat the layers beginning with 1/3 of the sauce followed by a layer of the rest of the noodles a layer of the remaining ground beef half the cheese and the rest of the pepperoni
Top with the remaining sauce Finish with the rest of the cheese
Cover & cook on LOW for 2-3 hours or until through & until the cheese has melted

Variation: You can add in any pizza toppings your want where you would add in the pepperoni

Note: you can use refrigerated pizza dough instead of the noodles

Italian Beef Au Jus

3-5 lb boneless beef roast
10 oz pkg dry Au Jus mix
1 pack dry Italian salad dressing mix
14 1/2 oz can beef broth
half a soup can water

Place beef in slow cooker
Combine remaining ingredients Pour over roast
Cover Cook on LOW 8 hours
Slice meat & spoon onto hard rolls with straining spoon to make sandwiches OR shred with 2 forks & serve over noodles or rice in broth thickened with flour

Note: To thicken broth, mix 3 tbsp cornstarch into 1/4 cup cold water Stir until smooth
Remove 1/2 cup beef broth from cooker & blend into cornstarch-water Stir back into broth in cooker stirring until smooth
Cook 10-15 minutes on HIGH until broth becomes of gravy consistency

Chicken Cordon Bleu

4 boneless, skinless chicken breast halves
1/2 lb deli-slice cooked ham
1/2 lb baby Swiss cheese sliced
10 3/4 oz can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions

Layer all ingredients in the order listed into your slow cooker
Cover & cook on LOW 6-8 hours or until chicken is tender but not dry

Simple Chicken

1/2 cup water
4 lbs boneless, skinless chicken breasts
garlic salt
1 3/4 cups (14 oz) barbecue sauce

Put water in bottom of slow cooker. Layer in chicken pieces, sprinkling each layer with garlic salt
Pour barbecue sauce over all
Cove & cook on LOW for 8 hours or on HIGH 4 hours until chicken is tender but not dry or mushy

Easy Potato Soup

3 cups chicken broth
2 lb bag frozen hash brown potatoes
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups shredded Monterrey Jack or cheddar cheese

Place chicken broth, potatoes, salt & pepper in slow cooker
Cover & cook on HIGH 4 hours or until potatoes are soft
Leaving the broth & potatoes in the slow cooker mash the potatoes lightly, leaving some large chunks
Add milk & cheese Blend in thoroughly
Cover & cook on High until cheese melts & soup is hot

Variations:

4 to 5 pieces of bacon

Clam Chowder

15 oz can New England style clam chowder
1 1/2 cups of milk or half & half
6 1/2 oz can minced clams, undrained
half stick (1/4 cup) of butter
1/4 cup cooking sherry

Mix all ingredients together in slow cooker
Heat on LOW for 2-3 hours or until good & hot

Quick Taco Chicken Soup

12 oz can cooked chicken, undrained
14 oz can chicken broth
16 oz jar mild thick-and-chunky salsa
15 oz ranch-style beans
15 oz can whole-kernel corn

Mix ingredients in slow cooker
Cover and cook on HIGH 1 hour keep warm on LOW until ready to serve

Shredded Mexican Chicken

I love this chicken and use it for lots of different Mexican meals

I use it fir chicken enchiladas, chicken burritos or soft tacos,

chicken rice bowls, chicken taco salads,

& chicken taco soup.

This is so simple

You will need:

A Crock pot

4 to 6 boneless skinless chicken breasts

1 pack of Taco seasoning (whatever kind you like)

1 can of Tomatoes with chillies

After spraying your crock pot with Pam
place the chicken breast evenly on the bottom of the crock pot
(you can use thawed or frozen chicken)

Mix the Taco seasoning and the Tomatoes with chillies in a bowl

Pour it over the chicken breasts
Cook on HIGH for 4 hours if thawed
on LOW for 6 to 8 hours if frozen
After it is fully cooked you will be able to shred the chicken
very easily with 2 forks


Yummo!
Now you can use this in any of your favorite
Mexican dishes

Cheeseburger Pie

1 Can Crescent Rolls

1 Lb Ground Beef

1/4 C Finely Chopped Onions

1/3 C Chopped Pickle Slices

2 Tbsp Ketchup

1 tsp Mustard

2 Tbsp Flour

2 Tbsp Pickle juice

2 Tbsp Milk

2 C Shredded Cheese, divided into 1 cup portions.

Preheat oven to 375. Line Pan with crescent rolls and bake 5-7 minutes. Meanwhile, cook beef and drain. Stir in onion, chopped pickle, ketchup and mustard. Sprinkle with flour and add pickle juice, milk. Cook and stir until thickened and bubbly. Remove from heat and add 1 cup of cheese. Pour into prepared crust and bake for 15 minutes or until edges of crust are golden brown. Remove from oven and top with remaining cheese and let stand until cheese melts.

*My kids LOVED this recipe and I was surprised at how much it really did taste just like a cheeseburger.*

Teriaky Chicken

1 pound chicken
Veggies
teriaky sauce
noodles/rice


cut up chicken (or buy the predone chickenstrips, much easier)
cook until done or warm
mix in your choice of veggies until warm/done
add teriaky sauce
place over chinese noodles or rice

This is a simple, quick and easy dinner and the family will love it! Enjoy!