Lasagna

INGREDIENTS

1 lb ground beef

2 cans (16 oz) diced tomatoes

1 can tomato paste

1/2 pouch of pepperoni

2 Tbsp Italian Seasoning (or to taste)

1 tsp Garlic Salt (or to taste)

8 oz ricotta cheese

8 oz cottage cheese

8 oz mozzarella cheese, shredded

12 lasagna noodles

Cheddar cheese, shredded

DIRECTIONS

In a blender, mix the tomatoes, tomato paste, pepperoni and seasonings, then put in a large bowl. Brown hamburger meat and add to the tomato mixture. In a separate bowl, mix the ricotta cheese, cottage cheese and mozzarella cheese together. Cook the lasagna noodles as directed on the box (boil about 6-8 minutes). In a 9x13 greased pan, layer the cooked lasagna noodles, cheese mixture and tomato mixture. Repeat. For the final layer, place the noodles, then tomato mixture, then a combination of shredded mozzarella and cheddar cheese. Cover with foil and bake at 350 degrees for 1 hour.

Gorgonzola Pasta Sauce

INGREDIENTS

2 cups heavy cream
2-3 fresh rosemary sprigs
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper

DIRECTIONS

In a medium saucepan over medium heat, bring the cream and 1 of the rosemary sprigs to a boil. Reduce the heat to low and simmer until the cream is reduced by one-third, about 15 minutes. Remove from the heat. Remove and discard the rosemary sprig. Stir in the Gorgonzola cheese. Reduce the heat to low, return the pan to the heat and stir until the cheese is completely melted. Add salt and pepper to taste. Remove from the heat but keep warm.

*Serve over cooked pasta noodles. It is delicious on pumpkin flavored or fettuccine noodles. We also enjoy adding chicken and mushrooms to the sauce.

Roast Chicken and Vegetables

Recipe from Jessica Seinfeld on Oprah.com.

INGREDIENTS

1 whole chicken (4 pounds)
1 Tbsp. and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. olive oil
1 lemon
6 sprigs fresh rosemary
1 pound carrots , cut into 3-inch sticks
1 pound small red potatoes , halved

DIRECTIONS

Pre-heat the oven to 400°. On a sheet pan, toss the carrots and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper. Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Carve and serve with the roasted vegetables.

Crockpot Lasagna

Recipe and image from Jessica Seinfeld on Oprah.com.

INGREDIENTS

3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach

DIRECTIONS

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart crockpot, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Greek Rotisserie Chicken Pasta Salad

INGREDIENTS

1 pkg whole wheat penne pasta, drained and cooled
1 pkg grape tomatoes
1 can kalmata olives, drained (or black olives if you prefer)
1/2 red onion chopped into 1" pieces
1 can drained quartered artichoke hearts
1 rotisserie chicken meat, shredded
1 pkg reduced fat feta cheese
1 bottle Greek Salad dressing (I use Kroger brand)

DIRECTIONS

Mix all ingredients and enjoy!

Homemade Granola

Recipe from Cara W.

INGREDIENTS

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 Tbsp flax seeds
3 Tbsp sesame seeds
3 Tbsp wheat germ
1/4 cup sunflower or pumpkin seeds
1/2 cup toasted mixed nuts (i.e. pistachios, almonds, pecans)
2 tsp cinnamon
1 tsp sea salt
1/4 cup brown sugar
1/4 cup canola oil (or coconut oil, extra virgin olive oil)
2 Tbsp honey
1 Tbsp pure maple syrup (or molasses)
2 tsp pure vanilla extract
2 cups mixed dried fruit (i.e. Raisins, craisins,...when doubling do 1 1/2 cups of each)

DIRECTIONS

Preheat oven to 375 degrees. Line cookie sheet with foil (make a little lip around edge to prevent spill). In a large bowl, combine all ingredients except dried fruit. Stir well. Spread mixture on sheet. Bake 20-30 minutes, stirring every 10 minutes. Remove and cool completely in pan. When cool, add fruit. Delicious in yogurt!

*When doubling, still cook on one cookie sheet.

Olive Garden Zuppa Toscana

Recipe from Food.com.

INGREDIENTS


1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 bunch of kale



DIRECTIONS


Saute sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and kale, let all heat through and serve.

Hawaiian Haystacks

INGREDIENTS

3 cups cooked, chopped chicken
2 cans cream of chicken soup, heated through
4 cups cooked rice
Tomatoes
Chow Mein noodles
Grated cheese
Coconut
Green peppers
Pineapple
Mandarin oranges
Slivered almonds

Celery

DIRECTIONS

Layer each plate with rice, chicken soup and any combination of the remaining ingredients.

Chicken Divan

INGREDIENTS

2 lb fresh or frozen broccoli, cooked
2 cups cooked, chopped chicken
2 cans cream of mushroom soup
1/2 cup milk
1/2 cup mayo
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheese
1/2 cup soft bread crumbs, tossed in melted butter

DIRECTIONS

Combine soup, milk, mayo, lemon juice and curry powder. Place broccoli and chicken in a large baking dish. Pour sauce over the top. Sprinkle with cheese. Combine crumbs and butter, sprinkle on top. Bake at 350 degrees for 30 minutes.

Shepherd's Pie

INGREDIENTS

Mashed potatoes
1 lb hamburger, browned
1 can cream of mushroom soup
1 can green beans
Salt, pepper and onion powder to taste
Grated cheese

DIRECTIONS

Add soup and seasoning to hamburger. Place in bottom of a baking dish. Layer with green beans, potatoes and cheese. Bake at 350 degrees for 30 minutes.